Keywords
eggs, features, classification
How to Cite
Sholihin, M., & Rohman, M. G. (2018). KLASIFIKASI MUTU TELUR BERDASARKAN FITUR WARNA DENGAN MENGGUNAKAN METODE K-NEAREST NEIGHBOR. Seminar Nasional Sistem Informasi (SENASIF), 2(1), 1188-1193. Retrieved from https://jurnalfti.unmer.ac.id/index.php/senasif/article/view/181
Abstract
Eggs are one of the animal food ingredients consumed by people other
than meat, fish, and milk. As a food ingredient not all eggs have a quality
or good quality and freshness. To see the quality of eggs physically can
be seen from eggshell manually, so it takes a long time. Therefore in this
study will be designed a system that can determine the quality of eggs
based on the color features using HSV. The classification method used is
K-Nearest Neighbor. Highest accuracy of 80% when k value is 7.