Design of a Siam Orange Ripeness Detection Application using the HSI (Hue, Saturation, Intensity) Method

Ade Rofanggi Sembiring; Jackri  Hendrik; Octara Pribadi

doi:10.59934/jaiea.v5i1.1653

Authors

Ade Rofanggi Sembiring STMIK TIME
Jackri Hendrik STMIK Time
Octara Pribadi STMIK Time

DOI:

https://doi.org/10.59934/jaiea.v5i1.1653

Keywords:

Siam Orange, Fruit Ripeness, HSI, Image Processing, Application Design

Abstract

Siam orange (Citrus tangerina), commonly known in English as tangerine, is an orange-colored citrus fruit that is very closely related to, or possibly a type of, mandarin orange (Citrus reticulata). The name was originally used for fruits from Tangier, Morocco, which were described as a variety of mandarin. Under the Tanaka classification system, Citrus tangerina is considered a separate species. In contrast, under the Swingle system, Siam orange is regarded as a group within the mandarin (C. reticulata) varieties

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