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All Journal Zero : Jurnal Sains, Matematika, dan Terapan MIND (Multimedia Artificial Intelligent Networking Database) Journal
Agus M Soleh
IPB University
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Mathematics Physics

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Klasifikasi Halaman SEO Berbasis Machine Learning Melalui Mutual Information dan Random Forest Feature Importance SITI NURADILLA; KUSMAN SADIK; CICI SUHAENI; AGUS M SOLEH
MIND (Multimedia Artificial Intelligent Networking Database) Journal Vol 10, No 1 (2025): MIND Journal
Publisher : Institut Teknologi Nasional Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26760/mindjournal.v10i1.114-129

Abstract

AbstrakProses optimasi SEO melibatkan banyak faktor yang saling terkait, sehingga sulit bagi tim SEO dalam menentukan halaman mana yang memerlukan perbaikan lebih lanjut. Penelitian ini bertujuan untuk mengembangkan model berbasis machine learning yang tidak hanya akurat dalam mengklasifikasikan halaman, tetapi juga efisien dalam memilih fitur yang paling informatif. Metode yang digunakan dalam penelitian ini melibatkan seleksi fitur menggunakan Mutual Information (MI) dan Random Forest Feature Importance (RFFI) untuk mengidentifikasi faktor-faktor yang paling penting untuk optimasi SEO, yang dimodelkan menggunakan Random Forest dan Weighted Voting Ensemble (WVE). Model dievaluasi berdasarkan Accuracy, Precision, Recall, dan ROC AUC. Hasil penelitian menunjukkan bahwa model Random Forest dengan 20 fitur berdasarkan RFFI, memberikan performa terbaik dengan ROC AUC sebesar 75.87%, Accuracy 77,74%, Precision 60,51%, dan Recall 71.29%. Model mampu membedakan secara efektif halaman yang membutuhkan optimasi SEO atau tidak.Kata kunci: Feature Importance, Random Forest, SEO, Seleksi Variabel, WVEAbstractThe SEO optimization process involves many interrelated factors, making it challenging to identify which pages need further improvement. This study proposes a machine learning-based model that is accurate in classifying web pages and efficient in selecting the most relevant features. Feature selection is performed using Mutual Information (MI) and Random Forest Feature Importance (RFFI) to identify key factors for SEO optimization, followed by modeling with Random Forest and Weighted Voting Ensemble (WVE). The model is evaluated using Accuracy, Precision, Recall, and ROC AUC. Results indicate that the Random Forest model with 20 features selected via RFFI delivers the best performance, achieving a ROC AUC of 75.87%, Accuracy of 77.74%, Precision of 60.51%, and Recall of 71.29%. The model effectively distinguishes between pages that require SEO optimization and those that do not.Keywords: Feature Importance, Random Forest, SEO, Variable Selection, WVE
The Impact of Using A Linear Model for the Ordinal Response of Mixture Experiments Utami Dyah Syafitri; Erfiani Erfiani; Agus M Soleh; Aji Hamim Wigena
ZERO: Jurnal Sains, Matematika dan Terapan Vol 9, No 2 (2025): Zero: Jurnal Sains Matematika dan Terapan
Publisher : UIN Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/zero.v9i2.25760

Abstract

In a sensory test, the response is a Likert scale, which belongs to the ordinal scale. The ordinal response can be analyzed using a linear model approach; however, this approach can be misleading. This research aims to compare three different methods for ordinal response: the average score, the second-order Scheffe model, and the ordinal logistic model. The case study focused on the response to the taste of cookies resulting from the mixture experiment. The mixture experiment is one type of experimental design which is commonly used for product formulation. The research involved three ingredients with different lower bonds. The D-optimal design which also the {3,2} simplex-lattice design was chosen for the experiment. The three methods were conducted, and they all yielded the same results for the optimum composition; however, the ordinal model provided more information about the data's characteristics. The optimal formulation of each ingredient was 10%, 20%, 70%.
Co-Authors Aji Hamim Wigena Cici Suhaeni Erfiani Erfiani Kusman Sadik SITI NURADILLA Utami Dyah Syafitri