PRACTICUM REPORT

KNOWLEDGE OF AGRICULTURAL MATERIALS

OPTICAL CHARACTERISTICS : COLOR MEASUREMENT USING
DIGITAL IMAGE TOOLS

By :

Name : Riska Fadilah Rangkuti

NIM : 119310035
Day, Practicum Date : Tuesday, November 24 2020
Time : 15:00 – 16:40 WIB
Assistant : Anca Oktaria (118310019)
Rendika Sapta Gumelar (118310010)

BIOSYSTEM TECHNIQUES
DEPARTMENT OF PROCESS AND BIOLOGICAL ENGINEERING
SUMATERA INSTITUTE OF TECHNOLOGY
2020
 CHAPTER I

INTRODUCTION

1.1 Background

Technology plays an important and necessary role, especially for agricultural

post-harvest activities. Currently, the post-harvest technology for agricultural
products is getting more and more advanced and various post-harvest handles are
getting better in improving product quality. Product is anything that can be
offered by producers to be noticed, requested, sought, purchased, rented, used or
consumed by the market (both final consumers and industrialists) as the fulfillment of
the needs or desires of the relevant market (Tjiptono, 2002).

The physical properties of agricultural products are a very important factor in dealing
with problems related to the design of a special device for an agricultural product or the
analysis of product behavior and how to handle it. Agricultural physical characteristics
include shape, size, area, surface, color, appearance, weight, porosity, density, and
moisture content. Shape and size are very important in energy calculations for cooling
and drying, size reduction design, material distribution and storage problems (Suharto,
1991).

Various tests are carried out to improve and determine the quality of a product so
that the product is accepted in the market. Product quality is a condition of an item based
on an assessment of its suitability established measurement standards. The more
according to the standards set, the more quality the product will be judged (Handoyo,
2010). Product quality is a determinant of consumer satisfaction after purchasing and
using a product. With good product quality, the desires and needs of consumers for a
product will be fulfilled (Adi, 2012).

One of the tests that is often carried out in harvesting, sorting, grading activities.
Usually the brighter, shinier, and cleaner the color of an agricultural product, the
gradeits getting higher. In general, the color of agricultural agricultural products is
influenced by the maturity of the material, usually the more ripe the fruit color will be
brighter. In the process of determining the color, it can be applied by several methods,
namely by Hue or determining the color according to the actual color such as: red,
orange, green, blue, and others. Hue is a fundamental color characteristic of light
reflected by objects in color seen from its size following the level of 0° to 359°. For
example, the level at level 0° is red, 60° is yellow, for green at level 120°, blue is level
240° and 300° is Magenta color (DeMann, 1989). Other models are Chrome that is, it
indicates purity or how much white it has. One of the tools used in color measurement
is to use digital image capture. Practitioners are expected to be able to understand
material related to character the optics by determining the color measurement of a fruit
or foodstuff and taking digital from several types/samples of fruit juice that has been
prepared by the practical assistant.

1.2 Practicum Objectives

The purpose of doing the practicum this time is that students can determine
optical characteristics of agricultural products.
 BAB II

LITERATURE REVIEW

2.1 Optical Properties of Agricultural Materials

Assessment of product sensory quality can be done by looking at shape, size, clarity,
turbidity, color, and surface properties such as rough-smooth, dull-shiny, and
homogeneous-heterogeneous. Many of the properties or qualities of a commodity can
be derived from its color. For example, a banana if it is still green and the corners of the
fruit are still visible indicates that the fruit is not yet ripe. Sensory attributes that can be
tested using the sense of sight arehue (color),defth of color (differentiate the level of
color depth from dark to light),brightness (referring to the intensity and purity of the
color),clarity (test by looking at the light that can pass through the product),shine
(amount of light reflected from the surface of the product),evenness
(uniformity/evenness), shape and size and texture (Setyaningrumet al2010).

Figure 1 (teen.co.id)
One of the important characteristics of horticultural products is their color, both external
and internal, which in many cases can clearly determine the level of ripeness and
quality. Clarification of fruits and vegetables.

Color is a physical sensation if the energy distribution of light reflected or

transmitted through food. The function of the color viz determine the physical quality
of the food. There are three color elements for states the size of the color, namely hue
(chromatic color),value orlightness (color achromatic or brightness), and chroma
(chromatic color intensity). Therefore pthere is a practicumdonetesting of surface area
and colorfor know how to measure the color and surface area of food ingredients (Ali
Ahmadet al, 2018).

Based on the current color has developed widely. Besides color, other optical
properties such as light absorption, transmittance and reflectance properties are also
important for the quantitative evaluation of various material properties. With a change
in color, the transmittance and reflectivity of the product also changes (Purwantana,
2005). Light is energy in the form of electromagnetic waves with a wavelength range
of about 400-800 nm. According to this definition, color (smell, taste and texture)
cannot be studied without the human sensory system. The color received when the eye
looks at an illuminated object is related to three factors, namely the light source, the
chemical and physical characteristics of the object, and other properties. To assess the
nature of the object, tips must standardize the other two factors (Bertha, 2010).

2.2 Image
Understanding the image in general is an image, photo, or various two-dimensional
displays that use an object visualization. Image can be realized in printed or digital
form. A digital image is a two-dimensional array of numbers. Digital images are
stored in an array (array) of digital numbers which are the quantitative results of each
brightness level.

each pixel that composes the image. As is known, color variation is a form of
variation in the wavelength of electromagnetic radiation. A material will absorb or
reflect light of various wavelengths differently depending on its color. Color is a
certain spectrum contained in a perfect light (white). The identity of a specified color
wavelength of the light. The color wavelengths that can still be captured by the human
eye range from 380-780 nm. Electromagnetic waves are widely used in agriculture,
including:
1. SpectrumVisible (400-700 nm)
Used to determine the physical quality characteristics (color, surface, defects) of
materials, harvest indicators, freshness, and sorting and grading processes.

2. Spectrum NIR (700-2500nm)

Used to determine the quality characteristics of material composition (chemical content
of materials) such as water content, protein, fat and others. Besides that, it can be used
for sorting and grading processes.

3. Spectrum Infrared (2500-10000nm)

Used for drying and heating.
As is well known, color variation is a form of variation in the wavelength of
electromagnetic radiation. A material will absorb or reflect light of various wavelengths
differently depending on its color. Color is a certain spectrum contained in a perfect
light (white). The identity of a specified color wavelength of the light. The color
wavelengths that can still be captured by the human eye range from 380-780
nanometers.

Color is a physical sensation when the energy distribution of light is reflected or

transmitted through food. The function of color is to determine physical quality from
foodstuffs. There are three elements of color to express the size of the color, namely
hue (chromatic color),value orlightness (achromatic color or brightness), and chroma
(chromatic color intensity). Therefore pthere is a practicum timedonetesting of surface
area and colorto find out how measurement of color and surface area in food ingredients
(Ali Akhmadet al, 2018) based on the current color has developed widely. Besides
color, other optical properties such as light absorption, transmittance and reflectance
properties are also important for the quantitative evaluation of various material
properties. With a change in color, the transmittance and reflectivity of the product also
changes (Purwantana, 2005). Light is energy in the form of electromagnetic waves with
a wavelength range of about 400-800 nm. According to this definition, color (smell,
taste and texture) cannot be studied without the human sensory system. The color
received when the eye looks at an illuminated object is related to three factors, namely
the light source, the chemical and physical characteristics of the object, and other
properties. To assess the nature of the object, tips must standardize the other two factors
(Bertha, 2010). The image contains color information and is independent of time. In
general, the image is formed from regular rectangular boxes so that the horizontal and
vertical distances between pixels are the same in all parts of the image. The color of the
image is obtained by adding up the valuesRed, Green, Blue (RGB).
 Figure 2 (futurummechanicis.blogspot.com

According to Arymurthy and Setiawan (1992), the image as the output of a data
recording system can be optical in the form of photographs, analog in the form of video
signals such as images on a television monitor, or digital in nature which can be directly
stored on a magnetic tape.

2.3 Color Measurement Method

There are two color measurement methods that are widely used, namely the objective
and subjective color measurement methods. Color is a property of food products that
can be viewed as a physical characteristic (objective) and an organoleptic characteristic
(subjective). Color can be analyzed objectively with physical instruments and
organoleptically or subjectively with the human senses. Objective measurements can be
made with a Spectrophotometer,ColorimeterorChromameter, and a CCD camera.
While subjective measurements can be done using a color chartChromaticityCIE 1931,
Munsell, and Hunter.

2.4 Colorimeter/Chromameter
The principle of this tool is to measure the XYZ color parameter or tristimulus using
three filters X (red), Y (green), and Z (blue). In addition to the three filters, the
chromameter has several important components including a light source, sensor,
amplifier, data processor and display.
Chromameter is a tool used to measure the color of the surface of an object. The basic
principle of this tool is the interaction between diffuse light energy and the atoms or
molecules of the object being analyzed. This tool consists of measurement room and
data processor. The measurement space serves as a place to measure the color of objects
with a certain diameter. Each chromameter with a different type has a measuring
chamber with a different diameter. The light source used is a xenon lamp. This light
will shoot the surface of the sample which is then reflected towards the spectral sensor.
In addition, six high-sensitivity silicon photocells with a dual-beam system will measure
the light reflected by the sample (Anonymous 2011).

2.5 RGB Color Models

RGB is a color model consisting of 3 colors: red (red), green (green), and blue
(blue), which is added in various ways to produce a wide range of colors. The RGB
color model is a color model based on the concept of increasing the strength of the
primary light, namelyred, green andblue. In a room where there is absolutely no light,
the room is total darkness. There is no light wave signal that is absorbed by our eyes or
RGB (0, 0, 0). If we add red light to the room, the room will change color to red, for
example RGB (255, 0, 0), all objects in the room can only be seen as red. Likewise if
we replace the light with green or blue.

As it is known to know that RGB orRed, Green, Blue is a coloring system

fordigital appearance and widely used for computer monitors, videos, cell phone
screens etc. The RGB color system consists of 100% Red, 100% Green and 100%Blue
which produces 100% white. There is no black in RGB. If we continue the experiment
giving 2 types of primary light in the room such as (red and green), or (red and blue) or
(green and blue), then the room will change color to yellow, or magenta or cyan
respectively. The colors formed by the combination of the two types of light are called
secondary colors.
 CHAPTER III

METHODOLOGY

3.1 Tools and Materials

The tools and materials for this practicum are:3.1.1 Tools

- Android cellphone: serves to measure the RGB on the sample Ie the color of the juice.
- Measuring cup: to measure the amount of juice water. - Sample
container: functions to place samples, namely juice water.

3.1.2 Materials

- 3 kinds of fruit juice: namely yellow juice. Red, and green.

- tissue : to clean up the spilled juice water.

3.1 Work Procedures

Optical Characteristics: Color Measurement With Digital Image Capturing Equipment.

Android

Prepare HP and software

colorimeter.

Keep HP close to juice

Sample 40 ml
(juice)+glass measuring

Place on a cup

Measure the characteristics of RGB +

repeat 3 times
Calculate (H) the degrees of the hue
each sample

Experiment result
 RESULTS AND DISCUSSION
4.1 Data and Results
4.1.1 Raw data
sample Test R G B H (°) Color

Yellow 1 154 131 17 51.68 Yellow

juice to green
(A)
2 156 133 19 53.84 Yellow
to green

3 152 136 25 53.84 Yellow

to green

Rate-rate 154 133.3 20.3 53.12 Yellow

to green

Red juice 1 105 36 83 317.74 Red

(B) purplish

2 95 10 51 330.46 Red
purplish

3 87 7 44 331.65 Red
purplish

Rate-rate 95.6 17.6 59.3 326.616 Red

purplish

Green juice 1 108 139 59 83.10 Green

(C) yellowish

2 119 139 76 78.46 Green

yellowish

3 141 148 55 70.99 Green

yellowish

Rate-rate 122.6 142 63.3 77.516 Green

yellowish

50% you 1 124 65 111 310.07 Purple to

red(A) blush
+ 50%
green 2 109 38 78 325.09 Purple to
(B) blush

3 101 46 86 315.24 Purple to

blush

Rate-rate 111.3 49.6 91.6 316.8 Purple to

blush
50% You 1 115 132 36 70.12 Yellow
of your to green
day (A)
+ 50% 2 131 144 65 68.89 Yellow
green to green

( C) 3 134 148 63 68.89 Yellow

to green

Rate-rate 126.6 141.3 54.6 69.3 Yellow

to green

50% you 1 139 49 75 341.81 Purple to

red (B) blush
+
50%yell 2 103 14 44 336.93 Purple to
ow (c ) blush

3 102 14 39 343.74 Purple to

blush

Rate-rate 114.6 25.6 52.6 340.826 Purple to

blush

4.1.3 Comparison chart of R

4.1.4 Comparison chart of G

4.1.5 Comparison chart of B

 4.1.5 Comparison chart of Hue

4.2 Discution
The practicum for knowledge of agricultural materials this time is a practicum on
optical characteristics: measuring color with a digital image retrieval tool. Optical
properties are generally used to determine the quality of vegetable and fruit agricultural
products. The samples used were yellow, red, green, red-green, yellow-green, and red-
yellow colored juices. Observations were made using colorimeter softwareandroid
phone. Colorimeter is a tool used to measure the color of the surface of an object. The
process of measuring color using a colorimeter is by bringing the cellphone that has been
prepared to the sample color that has been prepared as well, then recording the RGB value
printed on the cellphone screen.

Color is one of the parameters for the quality of agricultural products, both fresh and
after processing, so it is very important to learn how to measure color. Color is used to
determine changes that occur physically and chemically in an agricultural product (de
Man, 1999). The results of the data obtained can be seen as shown in the table, the table
shows the values of RGB and H from several samples, namely yellow, red, green, red-
green, yellow-green, and red-yellow juice by retrying 3 time. These data show that the
largest R value is 156 in the yellow sample in the third experiment, while the smallest is
87 in the red sample in the third experiment. The highest G value was obtained 148 in the
green sample in the third experiment and in the yellow-green sample in the third
experiment, the smallest value was 7 in the red sample in the third experiment. The
highest B value was 111 in the red-green sample in the first experiment, while the smallest
value was 17 in the yellow sample in the first experiment. As for the value of H. Based
on the results of the measurements that have been carried out, it was found that the largest
h was 343.76° with the red-yellow color sample in the third experiment,
 The average results of R, G and B in the yellow sample were 154, 133.3 and 20.3
respectively. While the red samples obtained 95.6, 17.6, and 59.3, the green samples
were 122.6, 142, and 63.3, the yellow-green samples were 126.6, 141.3, and 54.6, the
yellow-red samples -green obtained 111.3, 49.6 and 91.6, and finally the red-yellow
sample obtained 114.6, 25.6 and 52.6. While the average value of the hue (H) value of
each experiment 1.2 and 3 for each sample was obtained in the yellow sample with a
value of 53.12 (greenish yellow), in the red sample 326.616 (purple red), in the green
sample 77.516 (yellowish green), 316.8 (reddish purple), 69.3 (greenish yellow),
340.826 (reddish purple). The results of the comparison of the R values in each
repetition, the largest that can be seen from the diagram is the yellow sample, the
smallest is red juice, the largest G ratio is green while the smallest is red, the largest B
ratio is red green and the smallest is yellow, and the last is the H comparison value. in
each sample and experiment the largest value is red-yellow while the smallest is yellow.
 CONCLUSION

∙ In the practicum, the tool used is an Android cellphone camera with colorimeter

software.

∙ Colorimeter is a tool used to measure the color of the surface of an object.

∙ It was carried out using 6 samples, namely yellow, red, green, red-green, yellow-

green, and red-yellow juice.

∙ The highest average value of H was obtained by the red-yellow sample of 340.826,

while the smallest for the yellow sample was 53.12.

∙ The largest average value of R is yellow at 154 while the smallest is red at 95.6.

∙ The largest G average value is green at 142 while the smallest is red at 17.6.

∙ The largest average value of B is 91.6 while the smallest is yellow, which is 20.3.
 BIBLIOGRAPHY

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Firdaus, S. (January-June 2008).Several Applications and Digital Image Processing.
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TELKOMNIKA journal, volume 6 No.1.
Preudocode. (September, 2018). Color Based Detection Using Color Object Tracking.
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APPENDIX