Judul: Determining Physiological Maturities of Papaya Seed (Carica papaya L.) Based on Fruit’s Skin Color Observed by Image Processing With RGB (Red Green Blue) Method
Abstrak: Buah pepaya (Carica papaya L.) adalah buah yang memiliki kandungan vitamin yang tinggi serta senyawa bermanfaat lainnya yang dibutuhkan oleh tubuh. Benih pepaya yang bermutu merupakan salah satu faktor utama yang menentukan tingkat produksi buah pepaya. Benih bermutu dapat dihasilkan pada saat benih mencapai masak fisiologis yang biasanya menggunakan kriteria warna kulit buah. Teknik penentuan masak fisiologis benih melalui warna kulit buah masih menggunakan manual. Penelitian ini bertujuan menentukan masak fisiologis benih pepaya melalui warna kulit buah menggunakan pemograman bahasa Python (Image Processing RGB) pada varietas Merah Delima dan Semangko. Penelitian terdiri dari dua percobaan. Percobaan satu adalah penentuan masak fisiologis benih pepaya melalui warna kulit buah dengan lima indeks yaitu, hijau dengan garis putih kekuningan, hijau dengan garis kuning, kuning lebih banyak dari hijau, kuning dengan garis hijau, dan kuning, yang diulang lima kali sehingga terdiri dari 25 satuan percobaan yang masing-masing menggunakan satu buah pada varietas Merah Delima. Lima indeks warna di peroleh menggunakan image processing RGB dari program bahasa Python dengan RAL (Rancangan Acak Lengkap). Pengamatan dilakukan terhadap viabilitas dan vigor benih. Percobaan dua adalah percobaan satu yang menggunakan varietas Semangko. Buah pepaya Merah Delima diperoleh dari Balitbu Tropika sedangkan buah Semangko diperoleh dari petani lokal Kecamatan Limo Kaum, Kabupaten Tanah Datar. Penelitian ini dilakukan di Balai Penelitian Buah Tropika, Aripan, Solok, Sumatera Barat. Berdasarkan hasil penelitian terdapat perbedaan nilai RGB pada lima indeks warna kulit buah pepaya yang diuji. Berdasarkan peubah viabilitas dan vigor benih yang diuji maka buah pepaya dengan kombinasi nilai RGB: red 147, green 166 dan blue 68 dan kombinasi nilai RGB: red 166, green 162 dan blue 65 merupakan kriteria masak fisiologis benih papaya varietas Merah Delima. Buah papaya dengan kombinasi nilai RGB: red 179, green 139 dan blue 48, kombinasi nilai RGB: red 170, green 151 dan blue 47, dan kombinasi nilai RGB: red 162, green 168 dan blue 55 adalah kriteria masak fisiologis benih pada varietas Semangko., Papaya fruit (Carica papaya L.) is a fruit with high vitamin and other beneficial compounds needed by the human body. Papaya qualified seeds as one of the main factors for determining papaya production level. Qualified seed can be generated when the seed is physiological maturated, which is usually used by fruit skin colour’s criteria. People still using the manual technique in the determination of physiological maturities by identifying the fruits skin colour. This study aims to determine the physiological ripeness of papaya seeds by fruit’s skin colour using Python language programming (Image Processing) with the RGB method in Merah Delima variety and Semangko. This research was carried out in two experiments. The first experiment was determining physiological papaya seeds by fruit’s skin colour with five indexes: green skin with light yellow white stripe, green skin with well-defined yellow stripe, one or more orange-coloured stripes in skin, cleary oranged-coloured skin with some light green area, and full yellow which five replica with the result that consist of 25 trial units each using one Merah Delima fruits variety. The five indexes were obtained by using image processing RGB from python language programing with Completely Randomized Design (RAL).
Keyword: Merah Delima, Regresi dan korelasi, RGB Python, Semangko, Regression and correlation

Judul: Kajian Tingkat Kematangan Pepaya Callina Menggunakan Image Processing
Abstrak: Fruit is one of the horticultural product which have a wide opportunity to be developed in Indonesia. One of the horticultural product is papaya. From the perspective of production, cultivation of papaya can be conducted periodically over a year because of the favorable climate. Recently, the development of cultivated papaya by the farmer is quite big because the beneficial price in the market and needed by the consumer. Unfortunately, occasionally farmer can not predict fruit ripeness precisely during the process or post harvest. The less precise ripeness determination of papaya have an effect on the decreasing value of the papaya itself. Hence, the research of determining papaya ripeness needs to be more promoted. One of the technique is image processing to collect more precise information about the level of papaya ripeness. Based on the research result of the papaya characteristics on the maturity is the value of Red, Green, and Blue (RGB) equal to 0.35 ± 0.01, 0.42 ± 0.01, 0.22 ± 0.01,while for Hue, Saturation and Intensity value (HSI) respectively is equal 76.46 ± 3.83, 0.33 ± 0.02, and 55.44 ± 9.13. The characteristics for the callinna papaya with the maturity 10% have the RGB value respectively equal to 0.36 ± 0.01, 0.41 ± 0.01, 0.20 ± 0.01, while for HSI value are respectively equal to 73.63 ± 4.30, 0.34 ± 0.02, and 57.24 ± 8.10. The characteristics for the callina papaya with the maturity 25% have the RGB value respectively equal to 0.38 ± 0.02, 0.40 ± 0.01, 0.21 ± 0.01, while for HSI value are respectively equal to 67.12 ± 6.99, 0.36 ± 0.03, dan 59.48 ± 8.20. The characteristics for the callina papaya with the maturity 35% have the RGB value respectively equal 0.37 ± 0.01, 0.41 ± 0.01, 0.21 ± 0.01, while for HSI value are respectively equal to 69.44 ± 5.71, 0.35 ± 0.03, dan 57.42 ± 8.81. The characteristics for the callina papaya with the maturity 50% have the RGB value respectively equal 0.47 ± 0.03, 0.34 ± 0.02, 0.17 ± 0.01, while for HSI value are respectively equal to 40.55 ± 8.99, 0.48 ± 0.04, dan 69.33 ± 10.53. The result of statistic analysis in the maturity difference of shows that RGB and HSI value are significantly different on the trustworthiness level of 95% except for the maturity of 0% with 10% and 25% with 35%. The optimum result of callina papaya direct measurement analysis based on the TPT test and hardness value is the maturity level of 50% during the harvesting process.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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