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All Journal Hasanuddin Journal of Animal Science (HAJAS) Atom Indonesia
Nur, A.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Energy Immunology & microbiology Physics

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Brain Tumor Segmentation in MR Images Using Swin Transformer Nur, A.; Nurhanafi, K.; Putri, E. R.
Atom Indonesia Vol 51, No 2 (2025): AUGUST 2025
Publisher : National Research and Innovation Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/aij.2025.1580

Abstract

Brain tumors are abnormal tissue growths in the brain. These brain tumors can have a negative impact on human health, one of which can interfere with brain functions such as vision, balance, and so on. Therefore, early detection needs to be done, one of which is by using medical imaging modalities, i.e., MRI. However, analyzing MRI scans requires careful observation and a high level of proficiency. Thus, medical image segmentation is required. Segmentation is important in medical image analysis as it allows medical experts to distinguish between abnormal and normal tissues. This study aims to determine the ability of the swin transformer architecture in segmenting brain tumor MR images. The image data used was BraTS 2021 data with a total of 1,250 images. The data were divided into three, i.e., training set, validation set, and testing set with a ratio of 70:15:15. Swin Transformer provided two main concepts, i.e., hierarchical feature maps and attention window shifts. The Swin Transformer initially was divided the image into small patches, which were then converted into vector form. After that, it was passed through W-MSA for local area and SW-MSA for cross window area. Next, multiple patches were merged into one, so that the image resolution gradually decreased, and then restored back to the original resolution. Based on this, the segmentation results were evaluated using a confusion matrix using DSC, IoU, and sensitivity metrics. The results of brain tumors MR image segmentation with Swin Transformer obtained evaluation values, i.e., 0.97313 for DSC, 0.94767 for IoU, and 0.96450 for sensitivity. It can be concluded that the Swin Tranformer can effectively segment brain tumor MR images.
Colour’s Profile of Longissimus Dorsi Beef at Different Kluwek Addition Levels and Marinating Times Wicaksono, A. D.; Nur, A.; Irwan, I.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.43303

Abstract

Beef is a common food in everyday life. The longissimus dorsi muscle, known as rib eye, is one of the primary cuts of beef due to its tenderness and marbling, making it highly valued for culinary purposes. Meanwhile, kluwek (Pangium edule), a plant widely found in Southeast Asia and known locally as kepayang, is traditionally used as an antioxidant, preservative, and natural colouring agent in food preparation.  This study aims to analyze the colour profile of Longissimus dorsi beef by evaluating the effects of different levels of kluwek addition and marination times. The experiment was designed using a 5x4 factorial pattern with three replications. The first factor was the kluwek level (L1 = 0%, L2 = 2%, L3 = 4%, L4 = 6%), and the second factor was the marination time (W0 = 0 minutes, W1 = 30 minutes, W2 = 60 minutes, W3 = 90 minutes, W4 = 120 minutes).  Results indicated that the lightness (L*) of the beef was significantly affected (P<0.05) by the addition of 6% kluwek, with an interaction observed between kluwek levels and marination times. Redness (a*) was not significantly influenced (P>0.05) by any of the treatments, while yellowness (b*) was significantly reduced (P<0.05) with the addition of 6% kluwek.  In conclusion, adding 6% kluwek effectively alters the lightness (L*) and yellowness (b*) of the beef, while redness (a*) remains stable. This study highlights the potential of kluwek, a local ingredient, to enhance the visual properties of beef during marination. Keywords: Kluwek, Longissimus dorsi, Marinating time
Co-Authors Irwan, I. Nurhanafi, K. Putri, E. R. Wicaksono, A. D.