Aplication of Image Processing to Determine The Freshness of Tilapia Fish (Oreochromis niloticus)

Abstract

The quality of fresh fish will decrease immediately after death. One of the indicators of fish quality is the changes of the gills color. The aim of this research was to determine the changes of red color in the gills of tilapia using image processing as an indicator of fish freshness. The research method used is the Explanatory Research where the independent variable (x) is tilapia which stored at room temperature for 12 hours. The dependent variable (y) was the intensity value of red. The quality of fish could be grouped into several categories, such as high quality, good quality, limit of acceptability and spoilt. The Observation was carried out with a time of 0 hours to 12 hours (4 hour interval). The results showed that storage time affected the deterioration of fresh quality. The high quality category has a red percentage value of 82.18%. Fresh category has a red percentage value of 67.10%. The limit of acceptability category has a value of 38.52% and the spoiltcategory has a red percentage value of 9.92%.

Identifikasi Kualitas Kesegaran dan Nilai Keasaman (pH) Ikan Laut di Kota Metro Provinsi Lampung

“…Insang sebagai organ respirasi utama pada spesies ikan dengan mekanisme difusi permukaan dari gas oksigen dan karbondioksida antara darah dan air. Pertukaran gas pada ikan yang kondisinya telah mati akan mempengaruhi penurunan warna insang seiring dengan lamanya waktu penyimpanan (Kalista et al, 2019). Keadaan ini berhubungan erat dengan mutu ikan segar, dimana semakin tinggi perubahan secara fisik kimia dan mikrobiologi dalam tubuh ikan, maka akan semakin kompleks perubahan yang terjadi, dan berakibat pada penurunan terhadap tingkat kesegaran ikan tersebut (FAO, 2014).…”

Implementation of Naïve Bayes for Fish Freshness Identification Based on Image Processing

“…Identification of fish freshness in the sorting process can be done by various conventional methods such as chemical or biochemical analysis of fish, analysis of microbiological content in fish, sensory inspection methods [11,12], expert assessment [1], using thermal sensors [13], using Arduino based color sensors [14], using odor sensors [15], and using a microcontroller [16]. These methods have high accuracy but require more time, cost more, are complicated processes, and require a human Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Vol.…”

“…6 No. 3 (2022) DOI: https://doi.org/10.29207/resti.v6i3.4062 Creative Commons Attribution 4.0 International License (CC BY 4.0) 413 physique that quickly experiences fatigue [1], [10,11], [17].…”

Freshness assessment of tilapia fish in traditional market based on an electronic nose

“…Tilapia is a type of freshwater fish that is widely cultivated and has high economic potential. The demand and supply of tilapia on the international market has shown a significant increase since 2015 [2]. Besides it is delicious, rich in nutrients such as protein, vitamins, minerals needed by the human body, tilapia is also easy to cultivate, that makes its production cost relatively low, drives it to have a great demand by consumers, and is widely traded in traditional markets, including in the region of Yogyakarta.…”

“…Recently, research of fish freshness has focused on developing quality measuring devices that are fast, portable, and inexpensive. There are many types of alternative devices that were created to replace natural assessment tools such as image processing devices [2] and electronic nose [8]. Electronic nose (e-nose) is one of the devices developed to identify the scent of the sample.…”