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Beef Quality Identiﬁcation Using Thresholding Method and Decision Tree Classiﬁcation Based on Android Smartphone

(Article) (Open Access)

, , ,

Department of Physics, Diponegoro University, Semarang, Indonesia Department of Biology, Diponegoro University, Semarang, Indonesia

Department of Computer System, Diponegoro University, Semarang, Indonesia

Abstract

Beef is one of the animal food products that have high nutrition because it contains carbohydrates, proteins, fats, vitamins, and minerals. Therefore, the quality of beef should be maintained so that consumers get good beef quality.

Determination of beef quality is commonly conducted visually by comparing the actual beef and reference pictures of each beef class. This process presents weaknesses, as it is subjective in nature and takes a considerable amount of time. Therefore, an automated system based on image processing that is capable of determining beef quality is required. This research aims to develop an image segmentation method by processing digital images. The system designed consists of image acquisition processes with varied distance, resolution, and angle. Image segmentation is done to separate the images of fat and meat using the Otsu thresholding method. Classiﬁcation was carried out using the decision tree algorithm and the best accuracies were obtained at 90% for training and 84% for testing. Once developed, this system is then embedded into the android programming. Results show that the image processing technique is capable of proper marbling score identiﬁcation. © 2017 Kusworo Adi et al.

SciVal Topic Prominence

Topic:

Prominence percentile: 99.123

Indexed keywords

Engineering controlled terms:

Android (operating system) Automation Beef Data mining Decision trees Food products Image segmentation Meats Oils and fats Trees (mathematics)

Engineering uncontrolled terms

Acquisition process Animal-food products Decision tree classiﬁcation Decision-tree algorithm Image processing technique Quality identiﬁcations Segmentation methods Thresholding methods

Engineering main heading:

Image processing

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Open Access Journal of Food Quality

Volume 2017, 2017, Article number 1674718

Adi, K.^a  Pujiyanto, S.^b  Dwi Nurhayati, O.^c  Pamungkas, A.^a  

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Image analysis | Meats | Optimal wavelengths

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References (22) Funding details

Funding text

This research was funded by a program from the Indonesian Directorate General of Higher Education in 2016.

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ISSN: 01469428 CODEN: JFQUD Source Type: Journal Original language: English

DOI: 10.1155/2017/1674718 Document Type: Article Publisher: Hindawi Limited

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 kusworoadi@ﬁsika.undip.ac.id

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Open Access

Journal of Food Quality

Scopus coverage years: 1977, from 1979 to Present Publisher: Hindawi

ISSN: 0146-9428 E-ISSN: 1745-4557

Subject area:

Engineering: Safety, Risk, Reliability and Quality Agricultural and Biological Sciences: Food Science

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4/21/2020 Journal of Food Quality

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Journal of Food Quality

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Category Agricultural and Biological Sciences Food Science

Engineering

Safety, Risk, Reliability and Quality Publisher Hindawi Limited

Publication type Journals

ISSN 17454557, 01469428

Coverage 1977-1980, 1993, 1996-ongoing

Scope This is the only scienti c, peer-reviewed journal explicitly devoted to issues of food quality. Readers will discover articles on the handling of food from a quality and sensory perspective. Every issue is teeming with research papers, and "research notes," a section which provides readers with a new perspective or application on existing methodology. International in scope and including quality related to medical and functional foods in real-time rapid measurement, this is the must-have publication for scientists and graduate students. Sign up to receive your copy today!

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Quartiles

The set of journals have been ranked according to their SJR and divided into four equal groups, four quartiles. Q1 (green) comprises the quarter of the journals with the highest values, Q2 (yellow) the second highest values, Q3 (orange) the third highest values and Q4 (red) the lowest values.

Category Year Quartile

Food Science 1999 Q3

SJR

The SJR is a size-independent prestige indicator that ranks journals by their 'average prestige per article'. It is based on the idea that 'all citations are not created equal'. SJR is a measure of scienti c in uence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from It measures the scienti c in uence of the average article in a journal it expresses how central to the global

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Cites per document Year Value Cites / Doc. (4 years) 1999 0.397 Cites / Doc. (4 years) 2000 0.337 Cites / Doc. (4 years) 2001 0.340 Cites / Doc. (4 years) 2002 0.459 Cites / Doc. (4 years) 2003 0.511 Cites / Doc. (4 years) 2004 0.520 Cites / Doc. (4 years) 2005 0.497 Cites / Doc. (4 years) 2006 0.369 Cites / Doc. (4 years) 2007 0.582 Cites / Doc. (4 years) 2008 0.764 Total Cites Self-Cites

Evolution of the total number of citations and journal's self-citations received by a journal's published documents during the three previous years.

Journal Self-citation is de ned as the number of citation from a journal citing article to articles published by the same journal.

Cites Year Value

S lf Cit 1999 6

External Cites per Doc Cites per Doc

Evolution of the number of total citation per document and external citation per document (i.e. journal self- citations removed) received by a journal's published documents during the three previous years. External citations are calculated by subtracting the number of self-citations from the total number of citations received by the journal’s documents.

Cit Y V l

% International Collaboration

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Year International Collaboration 1999 14.89

2000 8 16 Citable documents Non-citable documents

Not every article in a journal is considered primary research and therefore "citable", this chart shows the ratio of a journal's articles including substantial research (research articles, conference papers and reviews) in three year windows vs. those documents other than research articles, reviews and conference papers.

Documents Year Value

N it bl d t 1999 0

Cited documents Uncited documents

Ratio of a journal's items, grouped in three years windows, that have been cited at least once vs. those not cited during the following year.

Documents Year Value

Uncited documents 1999 98 Uncited documents 2000 108 Uncited documents 2001 106 Uncited documents 2002 100

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1999 2001 2003 2005 2007 2009 2011 2013 2015 2017

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1999 2002 2005 2008 2011 2014 2017 0.2

0.4 0.6

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1999 2002 2005 2008 2011 2014 2017 0.25

0.5 0.75 1 1.25 1.5 1.75

1999 2002 2005 2008 2011 2014 2017 0

250 500

1999 2002 2005 2008 2011 2014 2017 0

0.6 1.2 1.8

1999 2002 2005 2008 2011 2014 2017 0

9 18 27

1999 2002 2005 2008 2011 2014 2017 0

200 400

1999 2002 2005 2008 2011 2014 2017 0

200 400

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4/21/2020 jfq - Editorial Board | Hindawi

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• Ángel A. Carbonell-Barrachina , Universidad Miguel Hernández, Spain

• Anet Režek Jambrak , University of Zagreb, Croatia

• Giuseppe Zeppa, University of Turin, Italy

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• Encarna Aguayo , Technical University of Cartagena , Spain

• Riccarda Antiochia , Sapienza University of Rome, Italy

• Jorge Barros-Velázquez , University of Santiago de Compostela, Spain

• José A. Beltrán , University of Zaragoza, Spain

• Luca Campone , Università di Salerno, Italy

• Marina Carcea , Council for Agricultural Research and Economics (CREA-NUT), Italy

• Márcio Carocho , Instituto Politécnico de Bragança, Portugal

• Maria Rosaria Corbo, University of Foggia, Italy

• Daniel Cozzolino , University of Queensland, Australia

• Egidio De Benedetto , University of Salento, Italy

• Alessandra Del Caro , Universita degli Studi di Sassari, Italy

• Alessandro Di Cerbo , University of Camerino, Italy

• Antimo Di Maro , Università degli Studi della Campania “Luigi Vanvitelli”, Italy

• Rossella Di Monaco, University of Naples , Italy

• Vita Di Stefano , University of Palermo, Italy

• Hüseyin Erten , Çukurova University, Turkey

• Susana Fiszman, Instituto de Agroquímica y Tecnología de Alimentos, Spain

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• Seyed Mohammad Taghi Gharibzahedi, Food and Nutrition Division, Young Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Lahijan, Iran

• Efstathios Giaouris , University of the Aegean, Greece

• Vicente M. Gómez-López , Universidad Católica de Murcia, Spain

• Elena González-Fandos, Universidad de la Rioja, Spain

• Alejandro Hernández , Universidad de Extremadura, Spain

• Francisca Hernández, Universidad Miguel Hernández de Elche, Spain

• Vera Lavelli , Università degli Studi di Milano, Italy

• Jesús Lozano , University of Extremadura, Spain

• Fabio Napolitano , Università Degli Studi della Basilicata, Italy

• Sara Panseri , University of Milan, Italy

• Luis Patarata , University of Trás-os-Montes e Alto Douro, Portugal

• María B. Pérez-Gago , Instituto Valenciano de Investigaciones Agrarias, Spain

• Antonio Piga, Università Degli Studi di Sassari, Italy

• Witoon Prinyawiwatkul, Louisiana State University, USA

• Eduardo Puértolas , AZTI, Spain

• Flora V. Romeo , Council for Agricultural Research and Economics (CREA), Italy

• Jordi Rovira , University of Burgos, Spain

• Antonio J. Signes-Pastor , Dartmouth College, USA

• Amarat (Amy) Simonne , University of Florida, USA

• Barbara Speranza , Università di Foggia, Italy

• Antoni Szumny, Department of Chemistry, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Poland

• Dimitrios I. Zeugolis , National University of Ireland, Ireland

• Teresa Zotta , Consiglio Nazionale delle Ricerche, Italy Page Sections

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4/29/2020 Table of Contents 2017 - Page 4 | Journal of Food Quality | Hindawi

https://www.hindawi.com/journals/jfq/contents/year/2017/page/4/ 1/7

Journal of Food Quality - Volume 2017 - Article ID 3145946 - Research Article

Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Aﬀected by Boiling Processing

Guang Xin | Fengmei Zhu | ... | Baojun Xu

24 Oct 2017

PDF

Journal of Food Quality - Special Issue - Volume 2017 - Article ID 2510949 - Research Article

Cloning, Characterization, and Functional Expression of Phospholipase D α cDNA from Banana ( Musa acuminate L.)

Li Li | Xuemei He | ... | Yayuan Tang

22 Oct 2017

PDF

2017

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Journal of Food Quality - Special Issue - Volume 2017 - Article ID 8347306 - Research Article

Responses of Phospholipase D and Antioxidant System to Mechanical Wounding in Postharvest Banana Fruits

Li Li | Xuemei He | ... | Zhugui Zhou

19 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 1701756 - Research Article

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

Dong Xia | Dan Ni Zhang | ... | Yuan Liu

18 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 5951041 - Research Article

Inﬂuence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab ( Venturia inaequalis )- Resistant Apple Cultivars

Moises Zucoloto | Kang-Mo Ku | ... | Mosbah M. Kushad

18 Oct 2017

PDF

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Journal of Food Quality - Volume 2017 - Article ID 9272404 - Research Article

Quality Control of Olive Oils Using Machine Learning and Electronic Nose

Emre Ordukaya | Bekir Karlik

17 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 8749316 - Research Article

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Despina Bozoudi | Maria Agathokleous | ... | Dimitris Tsaltas

17 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 1674718 - Research Article

Beef Quality Identiﬁcation Using Thresholding Method and Decision Tree Classiﬁcation Based on Android Smartphone

Kusworo Adi | Sri Pujiyanto | ... | Adi Pamungkas

17 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 3185945 - Research Article

Correlations between Antioxidant Activity and Alkaloids and Phenols of Maca (Lepidium meyenii)

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Jin Gan | Ying Feng | ... | Hong Zhang

15 Oct 2017

PDF

Journal of Food Quality - Volume 2017 - Article ID 6840397 - Research Article

Variation in Flavonoid Composition and Radical-Scavenging Activity in Ginkgo biloba L. due to the Growth Location and Time of Harvest

Laura Rimkiene | Asta Kubiliene | ... | Valdas Jakstas

12 Oct 2017

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Journal of Food Quality - Special Issue - Volume 2017 - Article ID 7950137 - Research Article

Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

Zhenhua Yin | Yong Zhang | ... | Wenyi Kang

11 Oct 2017

PDF

Journal of Food Quality - Special Issue - Volume 2017 - Article ID 4193672 - Research Article

Inﬂuence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder ( Ceratonia siliqua L.)

Ikram Boublenza | Hamadi Abderrahmane Lazouni | ... | Farid Chemat

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11 Oct 2017

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Journal of Food Quality - Volume 2017 - Article ID 5454263 - Research Article

The Eﬀect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Mee Gie Lin | Ola Lasekan | ... | Siti Khairunniza-Bejo

08 Oct 2017

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Journal of Food Quality - Volume 2017 - Article ID 6305051 - Research Article

The Eﬀect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Martina Eliášová | Josef Kameník | ... | Bohuslava Tremlová

04 Oct 2017

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Journal of Food Quality - Volume 2017 - Article ID 3742183 - Research Article

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Diﬀerent Temperatures

Andrea Mahn | M. Paz Rubio

+ Journal Menu

Journal of Food Quality

We are committed to sharing ndings related to COVID-19 as quickly and safely as possible. Any author submitting a COVID-19 paper should notify us at help@hindawi.com to ensure their research is fast-tracked and made available on a preprint server as soon as possible. We will be providing unlimited waivers of publication charges for accepted articles related to COVID-19.

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Document details - Universitas Diponegoro