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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Food and Agricultural Product
Hanifah Ayu
universitas mataram
Agriculture, Biological Sciences & Forestry Engineering

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Non-Destructive Detection of Coffee Bean Defects using Machine Vision and the YOLOv11 Algorithm Hary Kurniawan; Ince Siti Wardatullatifah S; Hanifah Ayu; Surya Abdul Muttalib; Sukmawaty Sukmawaty; Ansar Ansar; Rahmat Sabani; Murad Murad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.1164-1179

Abstract

Advances in machine vision and deep learning offer a promising solution for automated, non-destructive quality assessment for high-quality coffee. This study evaluated the performance of five YOLOv11 variants (n, s, m, l, and x) for real-time detection of defective coffee beans and identified the most suitable model in terms of detection accuracy and computational efficiency. A conveyor-based machine vision system was developed to acquire top-view images of Robusta coffee beans under controlled illumination. A dataset of 3,500 images was prepared, comprising 3,000 annotated images for training and validation (80:20) and 500 images reserved for blind testing. All defective beans were grouped into a single defect class, and the YOLOv11 variants were evaluated using precision, recall, F1-score, mean Average Precision (mAP) at IoU thresholds of 0.5 and 0.5:0.95, and inference time. All YOLOv11 variants achieved high detection performance, with mAP@0.5 values exceeding 0.98. YOLOv11s showed the best overall balance, achieving the highest recall (0.954), mAP@0.5:0.95 (0.689), and F1-score (0.959), while maintaining low inference time and a compact model size. Larger variants, such as YOLOv11x, achieved slightly higher mAP@0.5 but required substantially greater computational resources, whereas YOLOv11n provided faster inference but lower robustness under stricter localization criteria. Blind testing revealed a performance gap relative to validation results, highlighting remaining challenges in model generalization. Overall, the results confirm the effectiveness of YOLOv11 for coffee bean defect detection and identify YOLOv11s as the most suitable variant for real-time inspection within the defined experimental scope.
Axiological Perspectives on the Development of Sustainable Natural Food Preservatives Derived from Sea Grapes (Caulerpa spp.) Moegiratul Amaro; M Sarjan; Siska Cicilia; Mutia Devi Ariyana; Ida Ayu Widhiantari; Hanifah Ayu; Sudarli; Gunawan; Amrullah; Husnul Jannah; Aida Muspi’ah
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7623

Abstract

The use of synthetic preservatives in the food industry has raised significant health and environmental concerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxic residues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural food preservative from an axiological perspective, encompassing health values, environmental ethics, and socio-economic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins, terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant and antimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation, and function effectively as preservatives in various forms such as extracts, edible films, powders, and functional food applications. From an axiological standpoint, the use of Caulerpa supports food safety, public health, environmental sustainability, and economic empowerment of coastal communities through product diversification and value-added processing of renewable marine bioresources. Despite its promising potential, challenges remain, including variability in metabolite content, the need for standardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategic candidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives
Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida Muspiah; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method was a qualitative literature review, analyzing scientific publications on the characteristics, synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Co-Authors AIDA MUSPIAH Aida Muspi’ah Amrullah Amrullah Ansar Ansar Arifuddin Sahidu Gunawan Husnul Jannah Ince Siti Wardatullatifah S Kurniawan, Hary M Sarjan moegiratul amaro Muhammad Sarjan Murad, Murad Mutia Devi Ariyana Rahmat Sabani Siska Cicilia Sudarli Sukmawaty Sukmawaty Surya Abdul Muttalib, Surya Abdul Widhiantari, Ida Ayu