[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-id-113":3,"doc-seo-128339-113":53,"doc-detail-128339-id":128},{"code":4,"msg":5,"data":6},0,"success",[7,13,17,21,25,29,33,37,41,45,49],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},55,"Document","Agama & Spiritualitas",60,"religion-spirituality",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":11,"slug":16},48,"Cerita & Novel","story-novel",{"id":18,"doc_module":4,"doc_module_name":9,"category_name":19,"show_sort_weight":11,"slug":20},56,"Gaya Hidup","lifestyle",{"id":22,"doc_module":4,"doc_module_name":9,"category_name":23,"show_sort_weight":11,"slug":24},51,"Komik","comic",{"id":26,"doc_module":4,"doc_module_name":9,"category_name":27,"show_sort_weight":11,"slug":28},53,"Layanan Kesehatan","healthcare",{"id":30,"doc_module":4,"doc_module_name":9,"category_name":31,"show_sort_weight":11,"slug":32},54,"Penelitian & Laporan","research-report",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":11,"slug":36},49,"Sastra","literature",{"id":38,"doc_module":4,"doc_module_name":9,"category_name":39,"show_sort_weight":11,"slug":40},52,"Teknologi","technology",{"id":42,"doc_module":4,"doc_module_name":9,"category_name":43,"show_sort_weight":11,"slug":44},50,"Ujian","exam",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":47,"show_sort_weight":11,"slug":48},57,"Umum","general",{"id":50,"doc_module":4,"doc_module_name":9,"category_name":51,"show_sort_weight":4,"slug":52},181,"Formulir","formulir",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":121,"head_meta":123,"extra_data":125,"updated_unix":127},113,"id","identification-of-physical-changes-in-yeast-fermented-robusta-coffee-beans-using-image-processing-methods","Identifikasi Perubahan Fisik Biji Kopi Robusta Terfermentasi Yeast dengan Metode Pengolahan Citra","","Daftar pustaka ini menghimpun rujukan ilmiah yang mendasari identifikasi perubahan fisik biji kopi robusta terfermentasi yeast melalui pendekatan pengolahan citra. Sumber menyoroti penerapan segmentasi dan teknik threshold, ekstraksi fitur, serta klasifikasi berbasis metode pembelajaran mesin seperti random forest dan support vector machine maupun K-NN. Rujukan juga mencakup topik fermentasi dan peran ragi serta metode penilaian karakteristik biji kopi untuk peningkatan kualitas dan identifikasi spesies/defek.",{"@graph":63,"@context":120},[64,81,103],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,72,75,78],{"item":68,"name":69,"@type":70,"position":71},"https://docshare.wps.com","Home","ListItem",1,{"item":73,"name":9,"@type":70,"position":74},"https://docshare.wps.com/id/document/",2,{"item":76,"name":31,"@type":70,"position":77},"https://docshare.wps.com/id/document/penelitian-laporan/",3,{"item":79,"name":59,"@type":70,"position":80},"https://docshare.wps.com/id/document/identification-of-physical-changes-in-yeast-fermented-robusta-coffee-beans-using-image-processing-methods/128339/",4,{"url":79,"name":59,"@type":82,"image":83,"author":88,"headline":59,"publisher":91,"fileFormat":94,"inLanguage":57,"description":61,"dateModified":95,"datePublished":96,"encodingFormat":94,"isAccessibleForFree":97,"interactionStatistic":98},"DigitalDocument",{"url":84,"@type":85,"width":86,"height":87},"https://docshare.wps.com/thumbnails/identification-of-physical-changes-in-yeast-fermented-robusta-coffee-beans-using-image-processing-methods/128339.png","ImageObject",300,407,{"name":89,"@type":90},"Genevieve","Person",{"url":68,"name":92,"@type":93},"DocShare","Organization","application/pdf","2026-09-19","2026-08-05",true,{"@type":99,"interactionType":100,"userInteractionCount":102},"InteractionCounter",{"@type":101},"ViewAction",7,{"@type":104,"mainEntity":105},"FAQPage",[106,112,116],{"name":107,"@type":108,"acceptedAnswer":109},"Teknik apa saja yang dibahas untuk mendukung identifikasi melalui pengolahan citra?","Question",{"text":110,"@type":111},"Rujukan menyinggung segmentasi berbasis threshold, analisis kualitas citra (misalnya GLCM), serta ekstraksi fitur dari citra biji kopi.","Answer",{"name":113,"@type":108,"acceptedAnswer":114},"Metode machine learning apa yang digunakan untuk klasifikasi pada penelitian terkait?",{"text":115,"@type":111},"Beberapa referensi menampilkan perbandingan dan penerapan model seperti random forest, support vector machine, serta K-nearest neighbors (K-NN).",{"name":117,"@type":108,"acceptedAnswer":118},"Bagaimana keterkaitan fermentasi yeast dengan kualitas dan karakteristik biji kopi?",{"text":119,"@type":111},"Rujukan membahas peran yeast dalam fermentasi biji kopi serta pengaruh fermentasi terhadap karakteristik kimia dan organoleptik, sehingga relevan untuk perubahan fisik yang diamati.","https://schema.org",{"og:url":79,"og:type":122,"og:title":59,"og:site_name":92,"og:description":61},"article",{"robots":124,"canonical":79},"index,follow",{"doc_id":126,"site_id":56},128339,1785946937,{"code":4,"msg":5,"data":129},{"doc_id":126,"user_id":130,"nickname":89,"user_avatar":131,"doc_module":4,"category_id":30,"category_name":31,"doc_title":59,"doc_description":61,"doc_content":132,"file_id":133,"file_url":134,"file_type":135,"file_size":136,"view_count":102,"is_deleted":4,"is_public":71,"is_downloadable":71,"audit_status":71,"page_count":137,"language":138,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":139,"faqs":140,"seo_title":141,"seo_description":61,"update_tm":127,"read_time":142},962085564549,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","DAFTAR PUSTAKA  \nAdugna, T., Xu, W., & Fan, J. (2022) . Comparison of random forest and support vector machine classifiers for regional land cover mapping using coarse resolution fy-3c images. Remote Sensing, 14(3): 1–22.  \nAl-amri, S. S., Kalyankar, N. V., & S.D, K. 2010. Image segmentation by using threshold techniques. Journal of Computing, 2(5): 83–86.  \nAnamisa, D. R. 2015. Rancang bangun metode otsu untuk deteksi hemoglobin.  \nJurnalIlmu Komputer Dan Sains Terapan, 5(2): 106–110.  \nArboleda, E., Fajardo, A., & Medina, R. 2018. An image processing technique for coffee black beans identification. International Conference on Innovative Research and Development, May 11-12, Bangkok. P. 1–5.  \nArboleda, E., Fajardo, A., & Medina, R. 2018. Classification of coffee bean species using image processing , artificial neural network and k nearest neighbors. International Conference on Innovative Research and Development, May 11- 12, Bangkok. P. 1–5.  \nArboleda, E. R., Fajardo, A. C., & Medina, R. P. 2020. Green coffee beans feature extractor using image processing. Telkomnika (Telecommunication Computing Electronics and Control), 18(4): 2027–2034.  \nArvind, T., Priyadharseni, M. S., Indra, R., Saran, K., Gokulakrishnan, T., & P, V.  \nR. 2024. Isolation, characterization and optimization of Saccharomyces cerevisiae jssatpvr1 for protease production. Journal of Chemical Health Risks. 14(4): 932–943.  \nAslani, E., & Angraeni, L. 2023. Pengaruh lama fermentasi terhadap karakteristikkimia dan organoleptikkopi arabika (Coffea arabicaL) Di KBQ Baburrayyan Aceh. Jurnal Pertanian Agros, 25(1): 313–322.  \nAsrani, H., Ilhamsyah, & Ruslianto, I. 2018. Aplikasi pengenalan pola pada huruf tulisan tangan menggunakan jaringan saraf tiruan dengan metode ekstraksi fitur geometri. Jurnal Coding, Sistem Komputer Untan, 06(02): 69–78.  \nAzar, A. T., Elshazly, H. I., Hassanien, A. E., & Elkorany, A. M. 2014. A random forest classifier for lymph diseases. Computer Methods and Programs in Biomedicine, 113(2): 465–473.  \nBalbin, J. R., Del Valle, C. D., Lopez, V. J. L. G., & Quiambao, R. F. 2020. Grading and profiling of coffee beans for international standards using integrated image processing algorithms and back-propagation neural network.  \nInternational Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management, December 3-7, Manila. P. 3–8.  \nBicho, N. C., Lidon, F. C., Ramalho, J. C., & Leitão, A. E. 2013. Quality assessment of Arabica and Robusta green and roasted coffees - A review. Emirates Journal of Food and Agriculture, 25(12): 945–950.  \nBudi, D., Mushollaeni, W., & Rahmawati, A. 2020. Karakterisasi kopi bubuk robusta (Coffea canephora) tulungrejo terfermentasi dengan ragi Saccharomyces cerevisiae. JurnalAgroindustri, 10(2): 129–138.  \nChandak, A., Kasbekar, S. V, & Patne, A. 2021. Production of pectinase by  \nSaccharomyces cerevisiae using sugar beet pulp. Natural Volatiles & Essential Oils, 8(4): 16607–16613.  \nClauson, K. A., Shields, K. M., McQueen, C. E., & Persad, N. 2008. Safety issues associated with commercially available energy drinks. Journal of the American Pharmacists Association, 48(3): 55–67.  \nde Araujo, M. E. V., Corrêa, P. C., Barbosa, E. G., & Martins, M. A. 2021. Variation of the physical and aerodynamic properties of coffee cherries during drying:  \ndetermination and modeling. Journal ofFood Process Engineering, 44(10):1- 13.  \nde Araújo, T. K. L., Nóbrega, R. O., Fernandes, D. D. de S., de Araújo, M. C. U., Diniz, P. H. G. D., & da Silva, E. C. 2021. Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images. Food Chemistry, 364: 130452.  \nDuan, Z. 2018. Characters recognition of binary image using KNN. Association for Computing Machinery International Conference Proceeding Series, February 24-26, Hong Kong. P. 116–119.  \nElhalis, H., Cox, J., Frank, D., & Zhao, J. 2020. The crucial role of yeasts in the wet fermentat","cbCaifW5sogVMIzI","https://ap.wps.com/l/cbCaifW5sogVMIzI","pdf",292419,11,"Indonesian","# Daftar Pustaka\n## Metode pengolahan citra dan segmentasi\n## Klasifikasi berbasis machine learning (random forest, SVM, K-NN)\n## Fermentasi dan peran yeast pada biji kopi\n## Penilaian karakteristik fisik dan kualitas biji kopi","[{\"question\":\"Teknik apa saja yang dibahas untuk mendukung identifikasi melalui pengolahan citra?\",\"answer\":\"Rujukan menyinggung segmentasi berbasis threshold, analisis kualitas citra (misalnya GLCM), serta ekstraksi fitur dari citra biji kopi.\"},{\"question\":\"Metode machine learning apa yang digunakan untuk klasifikasi pada penelitian terkait?\",\"answer\":\"Beberapa referensi menampilkan perbandingan dan penerapan model seperti random forest, support vector machine, serta K-nearest neighbors (K-NN).\"},{\"question\":\"Bagaimana keterkaitan fermentasi yeast dengan kualitas dan karakteristik biji kopi?\",\"answer\":\"Rujukan membahas peran yeast dalam fermentasi biji kopi serta pengaruh fermentasi terhadap karakteristik kimia dan organoleptik, sehingga relevan untuk perubahan fisik yang diamati.\"}]","Identifikasi Perubahan Fisik Biji Kopi Robusta Terfermentasi Yeast dengan Metode Pengolahan Citra | PDF",17]