Journal of Computer Networks, Architecture and High Performance Computing Volume 5, Number 1, January 2023 https://doi.org/10.47709/cnahpc.v5i1.1985 Submitted : January 6, 2023 Accepted : January 14, 2023 Published : January 15, 2023 * Corresponding author This is an Creative Commons License This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0). 10 Classification of Banana Ripeness Based on Color and Texture Characteristics Ahmad Hafidzul Kahfi 1) , Muhamad Hasan 2) , Riyan Latifahul Hasanah 3) 1)2)3) Nusa Mandiri University, Indonesia 1) ahmad.azx@nusamandiri.ac.id, 2) muhamad.mhx@nusamandiri.ac.id, 3) riyan.rlt@nusamandiri.ac.id ABSTRACT Banana is one of the most consumed fruits globally and is a rich source of vitamins, minerals and carbohydrates. With the many benefits that bananas have, many farmers cultivate this fruit. The problem that occurs when the harvest is produced on a large scale is the process of selecting bananas that are still unripe or ripe. Usually farmers carry out the selection process manually by visually identifying ripeness based on the color of the fruit skin. However, direct observation has several drawbacks such as subjectivity, takes a long time and is inaccurate. For this reason, we need a system that can help determine the maturity level of bananas automatically through a series of banana image processing processes. One way that can be used to determine the maturity level of bananas is by looking at the color and texture of the bananas. This study aims to classify the maturity level of bananas based on the color and texture characteristics of the banana image using the Gray Level Co -occurrence Matrix and K-Nearest Neighbor methods for the classification process. Based on the results of the research analysis that has been carried out, using the parameter k which has a value of 3 obtains very high accuracy. Keywords: Classification , Fruit Maturity, Gray Level Co-Occurrence Matrix, K-Means Clustering, K-Nearest Neighbor INTRODUCTION Bananas are one of the most consumed fruits globally (Mazen & Nashat, 2019) and the fourth most important food crop in the world along with rice, wheat and corn (Surya Prabha & Satheesh Kumar, 2015), in terms of gross domestic product, with world production of around 70 million tons in 2003 (UNCTAD 2003 ) (Jaiswal et al., 2014). This contributes around 16% of world fruit production according to FAO (Mazen & Nashat, 2019). Banana is also a staple commodity that is very important for many developing countries, so it has relevance for its role in food security (Jaiswal et al., 2014). Besides being healthy and delicious bananas also contain several important nutrients, and have benefits for digestion, heart health, and weight loss as well as one of the high calories of tropical fruits (Toma et al., 2018). Because of the many benefits that cause bananas are cultivated. Bananas are usually harvested in the mature green stage and they remain hard and green without significant changes in skin color, texture, or composition (depending on temperature, humidity, and age of the banana at harvest) before the onset of ripening (Dadzie and Orchard 1997) (Mendoza & Aguilera, 2006). The maturity stage when harvesting fresh bananas is an important factor affecting fruit quality during marketing (Toma et al., 2018). Fruit ripening has become an important concern and is categorized as climacteric (ripe after harvest) and non- climacteric (not ripe from trees) (Marimuthu & Mohamed Mansoor Roomi, 2017). Because bananas can be planted in many countries and produced throughout the year (Dittakan et al., 2017), bananas have become the fourth largest climacteric commodity (Marimuthu & Mohamed Mansoor Roomi, 2017) which can be used for domestic consumption and export (Dittakan et al., 2017). Bananas are usually evaluated based on their skin color (Kipli et al., 2018). Color is a very important fruit quality characteristic. This represents the level of maturity, sugar content, acidity, and taste (Wan et al., 2018). Skin color is considered as the first quality parameter evaluated by consumers (Mendoza & Aguilera, 2006) and one of the benchmarks of customers to buy bananas from the market is their skin color (Sabilla et al., 2019). According to (Saputro et al., 2018), changes in skin color can indicate the maturity of bananas, which are initially green to yellow due to the degradation process of chlorophyll pigments. Farmers usually determine the level of maturity of bananas by looking at the characteristics of bananas through direct observation. However, direct observation has a high error rate (Kaur et al., 2018), is very subjective, time-