Text
ANALISIS PROSES DEGREENING PADA BUAH JERUK SIAM (Citrus nobilis) MENGGUNAKAN IMAGE PROCESSING
Analysis of the degreening process on Siamese oranges (citrus nobilis) using image processing aims to analyze the color change of citrus fruits. The treatment factors were analyzed using the Factorial Randomized Block Design (RAKF) method with 2 factors, namely the treatment factor A degreening temperature including 20 ± 5°C, 30 ± 5°C and the treatment factor B the concentration of ethrel solution including 2 ml, 4 ml, and 6 ml . The research parameters consisted of hardness, sugar content, and weight loss. The results showed that the treatment factors for degreening temperature and concentration of ethrel solution had a significant effect on hardness, sugar content, and weight loss in the degreening process of Siamese oranges. the highest values of hardness, sugar content, and weight loss were in the A2B1, A2B2, and, A2B1 treatments respectively 141.23 ± 1.18%, 8.70 ± 0.14%, and 0.34 ± 0.02%, while the values of hardness, sugar content, and weight loss were lowest occurred in the A1B3, A1B1, and A2B3 treatments respectively at 134.68 ± 0.84%, 8.30 ± 0.22 %, and 0.29 ± 0.01%. The results of the analysis of the RGB index on degreening Siamese oranges show that the intensity of the red color index tends to increase along with a decrease in the green index and blue index with a change in the color of the oranges that appear yellowish physically. Keywords : Degreening, ethrel solution, hardness, Sugar content, temperature, weight shrinkage
Inventory Code | Barcode | Call Number | Location | Status |
---|---|---|---|---|
2307000452 | T87931 | T879312023 | Central Library (Referens) | Available but not for loan - Not for Loan |
No other version available