Identifikasi Citra Daging Ayam Berformalin Menggunakan Metode Fitur Tekstur dan K-Nearest Neighbor (K-NN)

Abstract

The research aimed to create a fresh chicken meat identification system to detect differences between formalin and non-formalin chicken meat based on the image of raw chicken meat. Feature extraction method used is the Feature Texture method which is included in the statistical method where the statistical calculation uses a gray degree distribution (histogram) by measuring the level of contrast, granularity, and roughness of an area from the neighboring relationships between pixels in the image then feature extraction, results feature extraction is then classified by K-NN. With the classification using K-NN results obtained high classification accuracy. The K-NN method is a very good method of dealing with the problem of recognizing complex patterns in the form of data training and processing calibration, based on very fast and high accurate literature methods more than other methods. Observation images will be carried out at various distances between the smartphone camera and chicken meat samples.