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Identification of Ripe Levels in Plantain Fruits Using Hue Saturation Intensity (HSI) Color Space Transformation Method

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 2 No. 1 (2021) · pp. 54–62

DOI
10.33772/tekper.v2i1.17291
ISSN
2721-5709
Published
2021-09-08
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

The study aimed to determine the maturity level of plantain fruit using the Hue Saturation Intensity (HSI) color space transformation method. This study uses the Hue Saturation Intensity (HSI) color space transformation method to classify the level of ripeness of plantain fruit. The results showed that the Hue Saturation Intensity (HSI) color space transformation method was quite good at identifying the ripeness level of bananas based on the high accuracy of the test. Of the 20 fruit samples where ten unripe and ten ripe plantains were calculated, the maximum and minimum average values of H and S obtained conformity accuracy of 85%.

Keywords

Collaboration network of the authors

40 authors · 85 co-authorship links · 7 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • National University of Malaysia
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sarinah SarinahAffiliation unknown14
La RiandaAffiliation unknown10
Dhian HerdhiansyahAffiliation unknown4
LA KARIMUNAUniversitas Halu Oleo4
Asriani AsrianiUniversitas Halu Oleo3
Hermanto HermantoUniversitas Halu Oleo2
Sitti HAJJAH AwaliyahAffiliation unknown2
Muhammad TisaktiAffiliation unknown2
Lilia HalimNational University of Malaysia1
Lilia Ellany MohtarNational University of Malaysia1
S SoewarnoUniversitas Syiah Kuala1
Syahrun SyahrunUniversitas Sulawesi Tenggara1
La Ode Ali BasriAffiliation unknown1
Sufiana SufianaAffiliation unknown1
Erni PurnawatiAffiliation unknown1
Alma GebrianiAffiliation unknown1
Muhamad SafarAffiliation unknown1
Darno DarnoAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Ilham La OdeAffiliation unknown1
La Ode Muhammad Muslihun HusuniAffiliation unknown1
Erni WatiAffiliation unknown1
Febriani FebrianiAffiliation unknown1
Sakinah Ambang Diandry LesmanaAffiliation unknown1
Ismail IsmailAffiliation unknown1
Jannatin JannatinAffiliation unknown1
Sutantri SutantriAffiliation unknown1
Ayu Putri WahyuningsihAffiliation unknown1
La Ode KasrunAffiliation unknown1
Kadir KadirAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Lestina LestinaAffiliation unknown1
Wa UlianaAffiliation unknown1
Yekim MuhammadAffiliation unknown1
Sukmawati AbdullahAffiliation unknown1
Desty RismayantiAffiliation unknown1
La Ode Muhammad ArifAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JMIP/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Identification of Ripe Levels in Plantain Fruits Using Hue Saturation Intensity (HSI) Color Space Transformation Method</dc:title>
	<dc:creator>Hayat, Ade Sidratul</dc:creator>
	<dc:creator>Syukri, Muhammad</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:subject xml:lang="en-US">Plantain; ripeness detection; RGB image; HSI color transformation.</dc:subject>
	<dc:description xml:lang="en-US">The study aimed to determine the maturity level of plantain fruit using the Hue Saturation Intensity (HSI) color space transformation method. This study uses the Hue Saturation Intensity (HSI) color space transformation method to classify the level of ripeness of plantain fruit. The results showed that the Hue Saturation Intensity (HSI) color space transformation method was quite good at identifying the ripeness level of bananas based on the high accuracy of the test. Of the 20 fruit samples where ten unripe and ten ripe plantains were calculated, the maximum and minimum average values of H and S obtained conformity accuracy of 85%.</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-09-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/JMIP/article/view/17291</dc:identifier>
	<dc:identifier>10.33772/tekper.v2i1.17291</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 2, No 1 (2021): April  - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; 54 - 62</dc:source>
	<dc:source>2721-5709</dc:source>
	<dc:source>10.33772/tekper.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JMIP/article/view/17291/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
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