| dc.description.abstract | One of the determinants of fruit quality is fruit maturity, this will be clearly
visible through the color of the skin, whether the fruit is young (unripe), half-ripe,
ripe, or even rotten. Generally, the fruit sorting process in Indonesia still uses
human labor, namely manual sorting, this is very ineffective because it must take a
lot of cost, energy, and time. So a gravity-type fruit sorting tool was developed with
a color sensor that previously used the TCS 230 and TCS3200 color sensor,
developed by replacing it with the latest sensor, the TCS34725 color sensor, this
tool can detect fruit with a light spectrum that is able to recognize the level of fruit
maturity through fruit color (RGB) with higher accuracy than previous research, as
for the results of this study, namely the TCS34725 color sensor based on the level
of ripeness of the three types of fruit, namely grade A tomatoes ripe 77%, raw 66%.
grade B ripe 100% raw 100%, grade C ripe 77% raw 77% grade D ripe 100% raw
100%; orange fruit grade A ripe 88%, raw 100%, grade B ripe 88% raw 77% grade
C ripe 88% raw 66%, grade D ripe 100% raw 88%; and passion fruit grade A ripe
100%, raw 100% grade B ripe 88% raw 77%, grade C ripe 88%, raw 88%, grade
D ripe 100%, raw 88%. Tomato fruits grade A ripe 66% unripe 66%, grade B ripe
88% unripe 88%, grade C ripe 77% unripe 77%, grade D ripe 100% unripe 100%;
citrus fruits ripe 88% unripe 88%, grade B ripe 88% unripe 66%, grade C ripe
88%, unripe 66%. Grade D ripe 100% unripe 100%; and passion fruit is grade A
ripe 77% unripe 88%, grade B ripe 100% unripe 77%, grade C ripe 77% unripe
77%, grade D ripe 100%, unripe 88%. | en_US |
