Design of Banana Ripeness Classification Device Based on Alcohol Level and Color Using a Hybrid Adaptive Neuro-Fuzzy Inference System Method-Reference-Cited by-同舟云学术

Design of Banana Ripeness Classification Device Based on Alcohol Level and Color Using a Hybrid Adaptive Neuro-Fuzzy Inference System Method

Published:2021 Issue: Volume: Page:107-117
ISSN:1876-1100
Container-title:Proceedings of the 1st International Conference on Electronics, Biomedical Engineering, and Health Informatics
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Author:

Ariono M. R. E.,Budiman F.,Silalahi D. K.

Publisher

Springer Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-33-6926-9_10

Reference18 articles.

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2. Prayogi S, Fitmawati, Sofiyanti N (2016) Karakteristik Morfologi dan Uji Kandungan Nutrisi Pisang Batu (Musa Balbisiana Colla) di Kabupaten Kuantan Singingi. Biologi Papua. 8(2):97–110. Author F. Contribution title. In: 9th international proceedings on proceedings, pp 1–2 (2010)

3. Tripathi K (2016) Fruit ripening of climacteric and non-climacteric fruit. J Environ Appl Biores

4. Winarno FG (1997) Kimia Pangan dan Gizi. Gramedia Pustaka Utama, Jakarta

5. Hameed K, Chai D, Rassau A (2018) A comprehensive review of fruit and vegetable classification techniques. Image Vis Comput 80. https://doi.org/10.1016/j.imavis.2018.09.016

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