Disain Perlakuan Pasca Panen terhadap Kesegaran Bunca Potong Lili (Lilium sp) dengan Pendekatan Sistem Pakar Fuzzy

Abstract

This paper describes application of Fuzzy Expert System for design post harvest treatment of lili's cut flower freshness. The freshness of flower factor during display time as input in the system are affected by organoleptic facwrs such as color, aroma, pet$ormance and fondness of flower; physical factors are physic color and percent of wilted of flower; and chemical biochenrical factor : absorption of holding solution. Whereas, the design of post harvest treatments are focused on two mayor treatment, that are pre-cooling time and temperdare of storage during two days. Each of the freshness factors giws a degree of contribution in determining and evaluating for freshness of flower level. Knowledge base management system is constructed using rule based production type, whereas inference nrechanism is developed using Mantdarti inference system. The implementation system is used Matlab's Fuzy Toolbox Vs 6.1. The verification offkuy expert system wvls done by evaluation of compatibility between input and output factor. that was based on research result by post harvest lili's cut flow*er expert. The result of verification system are pre-cooling time 30 - 60 minutes and temperature of storage during two days at range of 0 - IS°C: