EKSTRAKSI CIRI BERBASIS WAVELET UNTUK PENGHITUNGAN KUANTITAS BAKTERI LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILUS PADA YOGURT (S2 TE) FT UGM

• Main Authors: , Andi Sri Irtawaty, , Prof. Adhi Susanto, M.Sc, Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/127852/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68158
• Institution: Universitas Gadjah Mada

The rapid developments in the technology industry, in particular relating to the manufacture of yogurt has challenged an innovative engineering and creative media are required. Yogurt is a dairy acid derived from the fermentation process carried out by Lactobacillus bulgaricus and Streptococcus thermophilus bacterias. Which will be carried out in this research is to extract features and compute the quantity of Lactobacillus bulgaricus and Streptococcus thermophilus bacterias to be tested on a sample of yogurt for 2 temperature conditions, refrigerator temperature (<40C) and room temperature (>40C). Image processing begins from the acquisition of image data / image of processing and testing. In this study, the image was acquired by using a lens Optilab where exposed to the ocular lens of the microscope optics. The image captured by optilab + in microscope connected to a laptop in data-capture and processed with the aid of software Matlab 7.1. Image capture is that outcomes will be further processed by the image processing. The simulation system was tested several times as much image data sampling of bacteria in yogurt, then the counting processing of quantity of yogurt bacteria for two temperatures condition. They are refrigerator temperature (<40C) and room temperature (>40C). The results of analysis carried out by the image processing will be compared with manual calculation processing.