Development of Color-Based Extraction Methods for Nutritional Quality Grouping of Chicken Eggs
Juli Yanto1, Sarifuddin Madenda2, Lussiana ETP3
1Juli Yanto, Department of Information Technology, Sekolah Tinggi Teknoligi Informasi, Indonesia.
2Sarifuddin Madenda, Department of Information Technology, Gunadarm University, Indonesia.
3Lussiana ETP, Department of Information Technology, Sekolah Tinggi Manajemen Informatika dan Komputer STIK Jakarta, Indonesia.
Manuscript received on 03 August 2019 | Revised Manuscript received on 26 August 2019 | Manuscript Published on 05 September 2019 | PP: 158-162 | Volume-8 Issue-2S7 July 2019 | Retrieval Number: B10390782S719/2019©BEIESP | DOI: 10.35940/ijrte.B1039.0782S719
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Food ingredients are very important to maintain human survival, because the human body needs energy used for daily activities. Eggs are one of the nutritional intake in this case is a protein that is often consumed by the community, especially the number of available chicken eggs. The nutritional content in all parts of the egg has benefits that are very beneficial for the human body. In an egg, the level of protein needed by the body is as much as 10.8% in egg whites and 16.3% in egg yolks. The quality of eggs is determined by the intensity of the yolk. The color of the yolk is the main characteristic of egg quality. There are 3 kinds of egg yolks that are found. Pale yellow, ordinary yellow and orange yellow. Egg yolks are rich in vitamins and minerals, especially vitamin A, vitamin B2, folic acid, vitamin B6, and vitamin B12, iron, calcium, phosphorus, potassium and cholesterol. done by acquiring the image of the egg yolk using the object image of egg yolk as much as 30 grains, then the preprocessing process with a background image then uniformizing the size and then grouping the characteristics based on the color so that the nutritional content can be classified and the extras are classified using matlab based on sample testing in the BPPT Laboratory examiner of the Biotechnology Institute then the Technology Assessment and Application Agency to determine the nutrient content based on the color of the yolk with the similarity in color values with the Ecluiden Distance method Development of feature extraction on chicken egg yolks based on digital images and application for grouping Nutritional content of chicken eggs based on chicken egg yolk extraction features produce 85% similarity in yellow.
Keywords: Egg Yolk, Euclidean Distance, Feature Extraction.
Scope of the Article: Quality Assurance Process, Standards, and Systems