digilib@itb.ac.id +62 812 2508 8800

Muntini, MS
PUBLIC Alice Diniarti

Tea solution brightness is one of many aspects used in the evaluation of black tea quality. So far, the quality evaluation of tea processing, including the color of the tea solution, is done by a taster. As a result this kind of color-inspection method would be fully affected by subjectivity of each individual taster, so it would be difficult to make a standard applied for the tea inspection. This paper describes a research that has been conducting to design and implement a method for color-inspection of tea solution. The method is implemented by taking still-picture of tea solution and then analyzes it to obtain its tristimulus value using digital imaging. The still-picture can consist of hundreds to million of pixels, depending on the size of the taken still-picture, and each pixel has its own tristinnihis value. So, it would be easier if the tristimulus values were presented in a histogram. By using this method, the different color of tea-solution can be distinguished quite well. Comparing the results obtained from taster, it was found that sometimes the taster evaluates the color of tea-solution inconsistently. In this research, the black tea was produced from a tea factory at Gambung Ciwidey - West Java, whereas the evaluation was performed by 3 professional tasters. Keywords . color histogram, black tea, tea quality, taster, tristimulus