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All Journal IJCCS (Indonesian Journal of Computing and Cybernetics Systems) Bulletin of Electrical Engineering and Informatics SMATIKA Jurnal Ilmiah FIFO AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Rancang Bangun BAREKENG: Jurnal Ilmu Matematika dan Terapan Jurnal Teknoinfo ComTech: Computer, Mathematics and Engineering Applications Building of Informatics, Technology and Science TIN: TERAPAN INFORMATIKA NUSANTARA Abdi Kami : Jurnal Pengabdian Kepada Masyarakat IJPD (International Journal Of Public Devotion) Jurnal Teknologi dan Sistem Informasi Journal Social Science And Technology For Community Service Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) COMMENT: Journal of Community Empowerment Journal of Engineering and Information Technology for Community Service Jurnal Ilmiah Edutic : Pendidikan dan Informatika Journal of Computing and Informatics Research Journal of Informatics, Electrical and Electronics Engineering Bulletin of Informatics and Data Science ABDI KAMI: Jurnal Pengabdian Kepada Masyarakat Smatika Jurnal : STIKI Informatika Jurnal
Ahmad Ari Aldino
Universitas Teknokrat Indonesia
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PELATIHAN PEMBUATAN KEMASAN (PACKAGING) UNTUK MENINGKATKAN PEMASARAN PRODUK UMKM MARNING DI DESA MARGOJADI Lathifah Lathifah; Lulud Oktaviani; Suaidah Suaidah; Ahmad Ari Aldino; Nabila Arra Putri
ABDI KAMI: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2022): (Februari 2022)
Publisher : LPPM Institut Agama Islam (IAI) Ibrahimy Genteng Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/abdi_kami.v5i1.1296

Abstract

The people of Mesuji regency in Margojadi village have corn crops, during this pandemic corn sales decreased, resulting in cheap corn prices. Farmers feel a loss because the harvest model is not in accordance with the buying and selling price. With such obstacles, mothers and the surrounding community took the initiative to make snacks with processed corn called marning. The process of making marning is raw corn dissassemled from the bongkolnya, after which the corn is washed thoroughly and dried until dry. When the corn is dry, the frying process is carried out until the corn expands and is yellowish in color, remove and drain the corn that has been fried with newspaper coated to absorb oil. When the corn is cold the corn is given a salty, sweet, and spicy seasoning. Sales are only around the Mesuji area so that revenue is still mediocre. The existence of this PKM is to help MESUJI MSME efforts to make packaging more attractive, to increase the marketing of marning products in the village of Margojadi Mesuji Timur. Training to make this packaging by means of lectures, tutorials, and discussions with workers to increase marning production and increase sales results and economic sectors in Mergojadi village for the better.
Perbandingan Hasil Klasifikasi Jenis Daging Menggunakan Ekstraksi Ciri Tekstur Gray Level Co-occurrence Matrices (GLCM) Dan Local Binary Pattern (LBP) Neneng Neneng; Ajeng Savitri Puspaningrum; Ahmad Ari Aldino
SMATIKA JURNAL : STIKI Informatika Jurnal Vol 11 No 01 (2021): SMATIKA Jurnal : STIKI Informatika Jurnal
Publisher : LPPM UBHINUS MALANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32664/smatika.v11i01.572

Abstract

Meat has high nutritional value which is widely consumed by humans. The content contained in meat includes protein, vitamins, minerals, fats, and other substances that are needed by the body so that it can carry out activities every. However, unfortunately not all people can distinguish these types of meat, because the texture and color are almost similar. This is also often used by irresponsible meat sellers by mixing these types of meat or with other types of meat to get a big profit. Even though not everyone can consume certain types of meat for reasons of illness. This research was conducted to compare the GLCM and LBP methods for image classification of meat types based on texture analysis. The types of meat images that are classified are goat meat, buffalo meat, and horse meat. Image data is taken manually using a digital camera the Nikon D3200. The image was taken at a distance of 20 cm. Data testing and training was carried out using the Support Vector Machine (SVM) method. The texture characteristics used are ASM, IDM, entropy, contrast, and correlation. The results of the image classification accuracy of goat, buffalo, and horse meat using the GLCM method were 75.6%. While the results of the classification accuracy using the LBP method amounted to 85,6%. Thus, the LBP texture feature extraction method is recommended for classification of meat types using texture characteristics.
Co-Authors Abraham Julius Achmad Yudi Wahyudin Aditia Yudhistira Akmal Junaidi Andi Nurkholis Anggarini, Defia Riski Ari Sulistiyawati Arif Munandar Asmiati Asmiati Budiono, Andiswar Muhamad Deby Sintia Amelia Dedi Darwis Dhira Atika Emi Suryati Febryansyah, Rido Fera Lestari Gibtha Fitri Laxmi Heni Sulistiani Ika Septiana Ika Septiana Intan Hamzah Isnain, Auliya Rahman Larasati Ahluwalia Lathifah Lathifah Lestari, Fera Lulud Oktaviani Marchamah Ulfa, Marchamah Megawaty, Dyah Ayu Muhammad Alfathaan Nabila Arra Putri Neneng Neneng Neneng Neneng ningtyas, Kurnia rimadhanti Olvi Lorensky Yeztiani Palupiningsih, Pritasari Pasaribu, A. Ferico Octaviansyah Putra, Ade Dwi Qadhli Jafar Adrian Rido Febryansyah Riyama Ambarwati Ryan Randy Suryono Sanriomi Sintaro Saputra, Alvin Setiawansyah Setiawansyah Sitna Hajar Hadad Styawati Styawati suaidah suaidah SUAIDAH SUAIDAH, SUAIDAH Surahman, Ade Very Hendra Very Hendra Saputra Very Hendra Saputra yasin, ikbal Yuni Tri Lestari, Yuni Tri Yuri Rahmanto