BibTex Citation Data :
@article{JSINBIS12, author = {Kiswanto Kiswanto and Eko Sediyono and Suhartono Suhartono}, title = {Identifikasi Citra Untuk Mengidentifikasi Jenis Daging Sapi Menggunakan Transformasi Wavelet Haar}, journal = {Jurnal Sistem Informasi Bisnis}, volume = {1}, number = {2}, year = {2014}, keywords = {}, abstract = { In this research, conducted research on the identification of the image to identify the type of ground beef using the Haar wavelet transform. The study was intended To check the performance of Haar wavelet in identifying the types of beef. The process of image processing is done by calculating the value of R, G and B in each image of the meat, then do the normalization process to get the index value of R, G and the index B index and do the conversion from RGB to a model of HSI models to get the magnitude of the hue, saturation and intensity. The resulting value of the image processing used as input parameter verification program. The highest accuracy produced by the Haar wavelet is 80% on the kind of fresh beef, fresh frozen beef, beef rotten, rotten dried beef, while the lowest accuracy was 0% for frozen beef rotten. Keywords: Identification; Haar Wavelet Transformation }, issn = {2502-2377}, pages = {73--79} doi = {10.21456/vol1iss2pp73-79}, url = {https://ejournal.undip.ac.id/index.php/jsinbis/article/view/12} }
Refworks Citation Data :
In this research, conducted research on the identification of the image to identify the type of ground beef using the Haar wavelet transform. The study was intended To check the performance of Haar wavelet in identifying the types of beef. The process of image processing is done by calculating the value of R, G and B in each image of the meat, then do the normalization process to get the index value of R, G and the index B index and do the conversion from RGB to a model of HSI models to get the magnitude of the hue, saturation and intensity. The resulting value of the image processing used as input parameter verification program. The highest accuracy produced by the Haar wavelet is 80% on the kind of fresh beef, fresh frozen beef, beef rotten, rotten dried beef, while the lowest accuracy was 0% for frozen beef rotten.
Keywords: Identification; Haar Wavelet Transformation
Note: This article has supplementary file(s).
Article Metrics:
Last update:
Authors who submit the manuscripts to Journal JSINBIS must understand and agree that if the manuscript is accepted for publication, the copyright of the article belongs to JSINBIS and Diponegoro University as the journal publisher.
Copyright includes the exclusive right to reproduce and provide articles in all forms and media, including reprints, photographs, microfilm and any other similar reproductions, as well as translations. The author reserves the rights to the following:
JSINBIS and Diponegoro University and the Editors make every effort to ensure that no false or misleading data, opinions or statements are published in this journal. The content of articles published in JSINBIS is the sole and exclusive responsibility of the respective authors.
Copyright transfer agreement can be found here: [Copyright transfer agreement in doc] and [Copyright transfer agreement in pdf].
JSINBIS (Jurnal Sistem Informasi Bisnis) is published by the Magister of Information Systems, Post Graduate School Diponegoro University. It has e-ISSN: 2502-2377 dan p-ISSN: 2088-3587 . This is a National Journal accredited SINTA 2 by RISTEK DIKTI No. 48a/KPT/2017.
Journal JSINBIS which can be accessed online by http://ejournal.undip.ac.id/index.php/jsinbis is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
View My Stats
