Judul: pengukuran kinerja k-nearest neighbors dan self organizing maps menggunakan fast fourier transform untuk identifikasi penyakit tanaman (studi kasus : tanaman padi dan anthurium)
Abstrak: Plant diseases can reduce the plant sale price, resulting in losses on farmers especially in the economic field. Eradication of the diseases has been done, but determining the type of disease is still difficult. This research proposed a new study on measuring for automatically identification of plant disease based on leaf image with the input of digital image. Detection process started with feature extraction using Fast Fourier Transform and the identification process using the k-Nearest Neighbor (kNN) and Self Organizing Maps (SOM). This study, used the image which consists of six hundred pieces of images, that divided into six classes consisting of 70% for train data and 30% for test data. The experimental result showed that identification of plant disease using k-NN is better than that of SOM. The accuracy achieved 76% and 62% for k-NN and SOM respectively.
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Judul: Identifikasi penyakit padi dan anthurium menggunakan wavelet dengan klasifikasi k-nearest neighbors
Abstrak: Leaf disease on Anthurium and rice can inflict financial loss to farmers. Eradication of the diseases can done, determining the type of disease is still difficult. This research proposed a new study on measuring for automatically identification of plant disease based on leaf image with the input of digital image. Detection process started with feature extraction using Haar wavelet transform and the identification process using the k-Nearest Neighbor (k-NN). This study, used the image which consists of seven hundred images, divided into seven classes consisting of 80% for training data and 20% for test data. The experimental result showed that identification of plant disease with leaf anthurium using k-NN is better than that of leaf anthurium and rice. The experimental result show that the accuracy system is 72.8%.
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Judul: Daya dan kestabilan buih putih telur itik tegal pada umur telur dan level penambahan cream of tartar yang berbeda
Abstrak: The application of duck eggs in making of cake is very limited. It's caused by the egg white foaming and its stability of duck egg lower than chicken egg. This research was designed to study whether egg white foaming and its stability of Tegal ducks egg in different age could be increased with addiig cream of tartar in a given concentration before mixing. This research was held in Poultry Science Division, Department Animal Production and Technology, Faculty of Animal Science, Bogor Agriculture University, from Mei-September 2005. As first treatment were egg age which contained 4 factor levels; frest, 7, 14, 21 days of egg. Second treatment were cream of tzear addition, that also contained 4 facor levels; 0; 0,s; 1,6; 2,4%. Data which is obtained were analyzed by descriptive method. The result showed that storage and adding cream of tartar treatment's affected foaming ability in egg white. In fresh egg, cream of tartar didn't increase more foaming ability. Average of pH egg white is 8,05*0,25. Adding cream of tartar 0,8% could decrease of pH and made highest foaming stability. White egg seven days had highest foaming ability and its stability with addiig cream of tartar 0,8%. Egg white foaming and its stability 14 days got highest with adding cream of tartar 1,6%, but in 21 days cream of tartar didn't make increase foaming ability and its stability. Storage caused increase of pH and must adding more cream of tartar to increase foaming ability and its stability. Adding cream of tartar in 21 days didn't make increase foaming ability and its stability because were decrease of egg quality. Keywords : Egg White, Egg Age, Cream of Tartar, Foaming, Stability
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