Comparison of Color Quality Measurement Using Chromameter and Image Processing for Dehydrated Strawberry Products
- DOI
- 10.2991/978-94-6463-090-9_2How to use a DOI?
- Keywords
- chromameter; color quality; dehydrated strawberry; image processing
- Abstract
Color is one of the important parameters to consider regarding to quality and perception of consumers acceptance in agro-industrial products. However, standard color measurement using colorimeter have an expensive cost and the need for trained individual to operate, then, other measurement can be done using image processing approach for lower cost and simple operation. The purpose of this research is to compare color measurement of the dehydrated strawberry using Chromameter, which is a standard tool with image processing approach that made in the box as an alternative color detection measurement.
Dehydrated strawberry products are made by a combination of osmotic dehydration and drying using tray dryers and have some characteristics. Parameter of color measurement on dehydrated strawberry products is carried out using a Chromameter and the Image Processing Approach in Box. The parameter of color quality of the products was measured in lightness (L*), redness (a*), yellowness (b*) and using equation were calculated for color change (∆E*) and hue angle (h°). Comparison of the color measurement results obtained were analyzed using statistical analyses of Statistic Package for Social Science (v.22.0, International Business Machines Corporation, New York) and calculated the root mean square error (RMSE) method and then resulted data value were checked statistically for the Independent T-Test for parametric and Mann-Whitney Test for non-parametric.
Based on the results, color measurement using for the parameter of redness (a*) and color change (∆E*) from Chromameter and the Image Processing Approach in Box were similar and not significance difference between these tools. Another color parameter of lightness (L*), yellowness (b*), and hue angle (h°) were significantly different between these tools. For the RMSE calculation, the results for the lightness component (L*) are 7.39; the redness component (a*) is 1.41; yellowness component (b*) of 2.27; the discoloration component (∆E*) is 2.04 and the hue angle component (h°) is 5.92. These low value of the RMSE indicate that Image Processing Approach in Box can be detected color of the dehydrated strawberry and their changes of the color especially redness (a*) and color change (∆E*) well, but the accuracy level still need to be improved.
- Copyright
- © 2023 The Author(s)
- Open Access
- Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
Cite this article
TY - CONF AU - Farisa Adelina Sitanggang AU - M. Maksum Machfoedz AU - Mohammad Affan Fajar Falah PY - 2022 DA - 2022/12/24 TI - Comparison of Color Quality Measurement Using Chromameter and Image Processing for Dehydrated Strawberry Products BT - Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021) PB - Atlantis Press SP - 4 EP - 17 SN - 2468-5747 UR - https://doi.org/10.2991/978-94-6463-090-9_2 DO - 10.2991/978-94-6463-090-9_2 ID - Sitanggang2022 ER -