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Journal : JRAMathEdu (Journal of Research and Advances in Mathematics Education)

Mathematical ability of Bugis community in designing Lipa' Sabbe of Sengkang Busrah, Zulfiqar; Aras, Andi; Buhaerah, Buhaerah; Pathuddin, Hikmawati
JRAMathEdu (Journal of Research and Advances in Mathematics Education) Volume 8 Issue 1 January 2023
Publisher : Lembaga Pengembangan Publikasi Ilmiah dan Buku Ajar, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jramathedu.v8i1.2524

Abstract

This research is an ethnomathematical research that aims to explore the mathematical abilities of the Bugis people in weaving the lipa’ sabbe. This study applies a qualitative method with an ethnographic approach. The data were collected through observation, interviews, and documentation. Based on the results, it can be explained that in the process of weaving silk, the craftsmen combine the techniques of counting, designing, placing, and measuring as mathematical activity to produce various motifs. The weaver's ability to count and design motifs produces geometric planes that are transformed through a combination of reflection, translation, and dilatation. In making visualized motifs resembling curved planes such as the lagosi motif, the phinisi or the batumesang motif, they are approximated by using a collection of rectangular pixels from the arrangement of warp, weft and other motif yarns such as gold or viscose. The redesign of the silk motif uses the the number patterns identified on the arrangement of the yarns. In algebra, the lipa’ sabbe motif can be represented by a set of constant functions, parallel linear functions, or degree-n polynomial. The results of this study indicate that the mathematical concepts in lipa’ sabbe motifs are not only in the form of geometric concepts, but also include the concepts of number pattern, and algebra. Based on the manufacturing process and the resulting motifs indicate that the craftsmen have uniq mathematical abilities.
Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods Busrah, Zulfiqar; Pathuddin, Hikmawati
JRAMathEdu (Journal of Research and Advances in Mathematics Education) Volume 6 Issue 4 October 2021
Publisher : Lembaga Pengembangan Publikasi Ilmiah dan Buku Ajar, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jramathedu.v6i4.15050

Abstract

Ethnomathematics can empirically improve the cognitive abilities of students in elementary and secondary schools. However, in undergraduate study, there are still limited studies on integrating ethnomathematics in learning resources. This study aims to apply interpolation in modelling polynomial functions and integral volume on the shape of Buginese and Makassarese traditional foods. Furthermore, it can be used by students as relevant learning resources regarding interpolation and the concept of volume of solid of revolution (VOSR). This is a qualitative study using an ethnographic approach. The data were collected through observations to obtain general information, interviews with informants to find out food-making techniques, and documentation to obtain physical models of each type of food. Data Analysis Techniques consist of the domain analysis to obtain an overview of Buginese and Makassarese traditional foods and the taxonomic analysis to categorize mathematical concepts obtained from the modeling and simulation. The result of this research reveals that lammang is suitable with the slabs. It can be represented as constant functions that revolved around the x-axis or the y-axis. While paso, bolu cukke, and cantik manis as well as barongko batara, Putu, and cucuru can be outlined in linear functions rotating about the x-axis, y-axis, or others fixed-line. They meet the criteria of the disks method. However, they are described in the function of polynomials of ndegree. The use of washers can be described in the model of blundered and sarang semut with a hole in the middle caused by the intersection of two curves rotated about the x-axis or the y-axis. For shells, the model can be applied to determine the cover volume of the cover of pisang ijo flour and onde-onde. Thus, all types of traditional foods in this study can be appropriate objects for a learning resource in modelling the VOSR.