Universal Journal of Agricultural Research 10(4): 397-404, 2022 http://www.hrpub.org DOI: 10.13189/ujar.2022.100409 Characterization and Classification of Citrus reticulata var. Keprok Batu 55 Using Image Processing and Artificial Intelligence Aimmatuz Zakiyyah 1 , Zainuri Hanif 3 , Dina Wahyu Indriani 1,2 , Zaqlul Iqbal 2 , Retno Damayanti 2 , Dimas Firmanda Al Riza 1,2,* 1 Bioprocess Engineering Study Program, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia 2 Agricultural Engineering Department, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia 3 Research Center for Behavioral and Circular Economics, National Research and Innovation Agency, Jalan Jend, Gatot Subroto, No.10 South Jakarta 12710, Indonesia Received April 16, 2022; Revised July 7, 2022; Accepted July 20, 2022 Cite This Paper in the Following Citation Styles (a): [1] Aimmatuz Zakiyyah, Zainuri Hanif, Dina Wahyu Indriani, Zaqlul Iqbal, Retno Damayanti, Dimas Firmanda Al Riza , "Characterization and Classification of Citrus reticulata var. Keprok Batu 55 Using Image Processing and Artificial Intelligence," Universal Journal of Agricultural Research, Vol. 10, No. 4, pp. 397 - 404, 2022. DOI: 10.13189/ujar.2022.100409. (b): Aimmatuz Zakiyyah, Zainuri Hanif, Dina Wahyu Indriani, Zaqlul Iqbal, Retno Damayanti, Dimas Firmanda Al Riza (2022). Characterization and Classification of Citrus reticulata var. Keprok Batu 55 Using Image Processing and Artificial Intelligence. Universal Journal of Agricultural Research, 10(4), 397 - 404. DOI: 10.13189/ujar.2022.100409. Copyright©2022 by authors, all rights reserved. Authors agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Abstract Citrus reticulata var. Keprok Batu 55 is one of the superior varieties of citrus originating from Batu City, East Java, which has a slightly sour-sweet taste with a sweetness level of 10-12 o brix. Prediction of citrus maturity as a monitoring activity for pre- and post-harvest quality management is still done manually, whereas human judgment of the maturity level is subjective. One alternative to increase the monitoring productivity is the development of a portable system with image processing and destructive measurements of physico-chemical properties such as hardness, brix, and pH. This study aims to develop an image-based classification model and characterize the quality parameters of citrus. Measurement of maturity on Citrus reticulata var. Keprok Batu 55 has been carried out for image analysis with color index (RGB, L*a*b. and HSV). The image of citrus will be taken with the camera, which will later be taken partially (cropping) on the skin, which will then extract the color characteristics and calculate the level of color content from RGB and then converted it to HSV. A sufficient number of images with various conditions are needed to train the artificial intelligent model so that it can perform segmentation, calculation, and grade classification. A prediction model then was developed using color features and several machine learning modeling approaches. Keywords Brix, Classification, Hardness, Machine Learning, Maturity, pH 1. Introduction Citrus are sub-tropical fruits which are widely cultivated in many countries even in tropical countries such as Indonesia. Citrus can be grown in the lowlands to the highlands depending on the varieties. There are more than 250 citrus varieties cultivated in Indonesia. One of the Indonesia’s superior qualities of citruses is the Citrus reticulata var. Keprok Batu 55. This citrus is popular due to its juiciness, high vitamin-C content (32.27 mg/100 g) and sweet taste with a sweetness level of 10-12 o brix [1]. In citrus cultivation, monitoring of plant conditions and fruit growth is needed for various things, such as prediction of peak harvest, yield prediction, implementation of precision agriculture in the fertigation process, and so on. The level of maturity is one of the factors that affect consumer preference. Maturity can be determined by