Texture Features and Statistical Features for Wood Types Classification System

Fahrurozi, Achmad; Kosasih, Rifki

doi:10.1109/ic2ie56416.2022.9970071

Cited by 1 publication

(1 citation statement)

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“…In this research, we use first-order statistical characteristics based on the characteristics of the histogram of the image, i.e., mean, skewness, energy, and smoothness [21], [22]. We calculate mean intensity using (2) based on the histogram results.…”

Section: Methodsmentioning

confidence: 99%

Classification of six banana ripeness levels based on statistical features on machine learning approach

Kosasih,

Sudaryanto,

Fahrurozi

2023

IJAAS

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<span>Banana plants are often cultivated because they have many benefits. In producing, we need to maintain the quality of bananas by looking at banana ripeness levels before being distributed to markets. The level of banana ripeness is related to marketing reach. If the marketing reach is far, bananas should be harvested when the ripeness level of bananas is still relatively low. A system that can classify the degree of ripeness of bananas can help overcome this problem. In this study, our dataset includes 6 ripeness levels of bananas, more than in previous related studies. Furthermore, we use the statistical features extraction method to find the parameters that affect the level of banana ripeness, considering the texture and color of the banana peel which determines the level of ripeness visually. The extraction used is features extraction based on a histogram, then we employ four features, i.e., mean, skewness, energy descriptor, and smoothness, generated from the image dataset. In the next stage, we perform classification based on the features that have been obtained. In this study, we use Naive Bayes classifier and support vector machine (SVM) algorithms. Based on the result of this research, the best performance is the Naive Bayes classifier, with an accuracy is 86.67%, a weighted average precision of 83.55%, and a weighted average recall of 86.67%.</span>

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Section: Methodsmentioning

confidence: 99%