Compares the effectiveness of the bagging method in classifying spices using the histogram of oriented gradient feature extraction technique

Abstract

Spice classification is a crucial task in the food industry to ensure food safety and quality. This study focuses on the classification of spices using the Histogram of Oriented Gradient (HoG) feature extraction method and bagging method. The objective of this research is to compare the performance of three different models of bagging method, including Bootstrap Aggregating (Bagging), Random Forests, and Extra Tree Classifier, in classifying spices. The evaluation metrics used in this research are Precision, Recall, F1-Score, F2-Score, Jaccard Score, and Accuracy. The results show that the Random Forest model achieved the best performance, with precision, recall, F1-score, F2-Score, Jaccard, and Accuracy values of 0.861, 0.8633, 0.8587, 0.8607, 0.7694, and 0.8733 respectively. On the other hand, the Extra Tree Classifier had the lowest performance with precision, recall, F1-score, F2-Score, Jaccard, and Accuracy values of 0.7034, 0.7958, 0.7037, 0.7047, 0.5635, and 0.72 respectively. Overall, the results indicate a fairly good success rate in classifying spices using the HoG feature extraction method and bagging method. However, further evaluation is needed to improve the accuracy of the classification results, such as increasing the number of training data or considering the use of other feature extraction methods. The findings of this research may have significant implications for the food industry in ensuring the quality and safety of food products.