| dc.description.abstract | Duck eggs are a source of easily digestible and highly nutritious animal protein. Duck
eggs consist of 13% protein, 12% fat, and vitamins and minerals. Based on chemical
properties, especially the nutritional value of eggs, it is highly recommended for
consumption by children who are in their growth and development period, pregnant
and lactating women, and the elderly. The advantages of duck eggs include being rich
in minerals, vitamin B6, pantothenic acid, vitamin A, vitamin E, and vitamin B12.
When selecting eggs, it's usually just to look at the outer shell of the egg and beat the
egg. If the eggs don't sound when shaken, then the community considers the eggs are
still good and fit to eat. But you can not only identify an egg from the outer shell,
because the color of the outer shell doesn't necessarily look good, but you can ensure
that the egg is of good quality and suitable for consumption. In this research, real-time
detection and classification of duck egg quality was carried out using the Single Shot
Multibox Detector Mobilenet algorithm. The data used in this study is input data
which is divided into two types, namely test data and training data. The number of
image data obtained is 120 images of duck eggs, of which 108 are training images and
12 are test images. From the experimental results it can be concluded that there are
deviations when the learning rate values are varied in 11 trials. The average precision
value of the confusion matrix is 71.32%, 73.79 precision when remembering is
60.95%, with the best precision value being 81.8% for learning rate values of 0.30. | en_US |
