Judul: Penggabungan ciri morfologi, tekstur, dan bentuk untuk identifikasi daun menggunakan Probabilistic Neural Network
Abstrak: This research proposes a new system for leaf identification using classifier combination and probabilistic neural network. The features that used for classification are morphology, texture, and shape of leaves. Classifiers combination is used to combine these features. The method to extract texture and shape are co-occurrence matrix and Fourier descriptors, respectively. After feature extraction, the feature is classified using probabilistic neural network. The experiment data consist of thirty species flora from Bogor Botanical Garden, Indonesia. The experiment results show that classification without classifier combination has the accuracy of 79.05%, and using classifier combination the accuracy increased to 83.33%. Hence, the propose system is promising for leaf identification and supporting plant biodiversity in Indonesia..
Keyword: Leaf identification; Probabilistic Neural Network; Classifier combination, Probabilistic Neural Network, Classifier combination, Bogor Agricultural University, Institut Pertanian Bogor, IPB

Judul: Identifikasi tanaman jati menggunakan Probabilistic Neural Network dengan ekstraksi fitur ciri morfologi daun
Abstrak: Teak plant (Tectona grandis Linn. F) is one type of forest products that has considerable potential to be developed in Indonesia. The large number of teak plant species causes difficulties in identifying teak plant species identity. It takes knowledge of an expert in the field of teak plants to be able to identify the species of teak. The leaves are a source of easy observation and is available as a source of observations over time. This research proposed a new system to identify the teak plant leaves using Probabilistic Neural Network (PNN) classification and the extraction of characteristic features using Morphology. The system identifies 6 species of teak plant. The data are divided into four subsets and used as training data and test data. The PNN is trained using 90 leaves of the 6 species of teak plant. The identification using PNN produced 77.5% average accuracy.
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Judul: Penetapan Umur Simpan Telur Asin Rendah Kolesterol pada Penyimpanan Suhu Ruang
Abstrak: Pemanfaatan telur bebek sebagai bahan pangan salah satunya yaitu telur asin. Namun, muncul kesadaran masyarakat akan tingginya kandungan kolesterol pada telur asin sehingga dikembangkan inovasi telur asin rendah kolesterol. Produk telur asin di pasaran memiliki umur simpan pendek tetapi belum diidentifikasi parameter penentu kerusakan produk. Penelitian ini bertujuan untuk mengetahui perubahan mutu dan menetapkan umur simpan telur asin selama penyimpanan suhu ruang. Penelitian ini dilakukan dengan membuat telur asin kemudian dilakukan pengemasan vakum, lalu disimpan hingga terjadi kerusakan pada suhu ruang. Penentuan umur simpan dilakukan dengan metode extended storage studies berdasarkan parameter kadar air, pH, kadar kolesterol, kecerahan, organoleptik, serta uji total plate count. Hasil karakteristik penyimpanan hari ke-10 telur asin diperoleh nilai tingkat kecerahan putih telur sebesar 25,96, kecerahan kuning telur 25,98, pH 7,19, kadar air putih telur 84,64%, kadar air kuning telur 38,72%, dan total mikroba 4,1 × 105 cfu/mL. Kadar kolesterol sebesar 233,39 mg/100 g pada hari pertama dan mengalami penurunan menjadi 131,61 mg/100 g pada hari kesepuluh. Mutu telur asin mengalami perubahan yang mengarah pada kerusakan selama penyimpanan suhu ruang. Telur asin tanpa kemasan memiliki umur simpan hingga 9 hari dengan total mikroba sebesar 1,0 x 105 cfu/mL., The utilization of duck eggs as a food ingredient includes salted eggs. However, public awareness of the high cholesterol content in salted eggs has led to the development of low-cholesterol salted egg innovations. Salted egg products in the market have a short shelf life, but the determining parameters for product spoilage have not been identified. This research aims to understand the quality changes and establish the shelf life of salted eggs during room temperature storage. The study involves producing salted eggs, vacuum packaging them, and then storing them at room temperature until spoilage occurs. The determination of the shelf life is based on extended storage studies, considering parameters such as moisture content, pH, cholesterol content, brightness, organoleptic, as well as a total plate count test. The characteristic results after 10 days of storage show that the brightness of the egg whites is 25.96, the brightness of the egg yolks is 25.98, pH is 7.19, the moisture content of egg whites is 84.64%, the moisture content of egg yolks is 38.72%, and the total microbial count is 4.1 × 105 cfu/mL. The cholesterol content decreases from 233.39 mg/100 g on the first day to 131.61 mg/100 g on the tenth day. The quality of salted eggs undergoes changes that lead to spoilage during room temperature storage. Unpackaged salted eggs have a shelf life of up to 9 days with a total microbial count of 1.0 x 105 cfu/mL.
Keyword: Duck eggs, Low cholesterol, Salted eggs, Shelf life