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Pentagon: Jurnal Matematika dan Ilmu Pengetahuan Alam
Published by Asosiasi Riset Ilmu Matematika dan Sains Indonesia
ISSN : 30481732     EISSN : 30628652     DOI : 10.62383
Core Subject : Education,
Mathematics
Sub Rumpun Ilmu IPA: 1. Fisika 2. Kimia 3. Biologi (dan Bioteknologi Umum) 4. Bidang Ipa Lain Yang Belum Tercantum Sub Rumpun Ilmu MATEMATIKA: 1. Matematika 2. Statistik 3. Ilmu Komputer 4. Bidang Matematika Lain yang Belum Tercantum
Arjuna Subject : Matematika - Matematika Komputer
Articles 101 Documents
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Pelaksanaan Pembelajaran Matematika Berbasis Kurikulum Merdeka: Studi Kasus di MAN 2 Kota Padang Izatul Hasanah; Nita Putri Utami
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): JUNI : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i2.625

Abstract

This study aims to describe the implementation of mathematics learning based on the Independent Curriculum at MAN 2 Kota Padang, focusing on teacher-student interaction and the overall effectiveness of the learning process. The observation covered three main phases: introductory, core, and closing activities. A phenomenological approach was applied using both qualitative and quantitative methods. Data were collected through direct classroom observations, interviews with mathematics teachers and students, as well as analysis of teaching documents. Instruments included Yes-No questionnaires, interview guidelines, and documentation review. The findings indicate that the learning process aligns with the principles of the Independent Curriculum, as reflected in the varied instructional strategies, active student engagement, and teacher readiness in applying learning modules. The effectiveness of learning was very high, with 95.21% in grade X and 92.99% in grade XI. Challenges included limited time and lack of participation from some students. Overall, the learning process fostered an active, meaningful environment that supports character development.
Efektivitas Pelaksanaan Pembelajaran Matematika di SMK Negeri 6 Padang Elsi Retriani; Nita Putri Utami
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): JUNI : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i2.632

Abstract

This study aims to analyze the effectiveness of mathematics learning implementation at SMK Negeri 6 Padang, reviewed from three main stages: preliminary activities, core activities, and closing activities. The method used is a combination of qualitative and quantitative approaches. Data collection techniques include participatory observation, in-depth interviews with teachers and students, as well as documentation. The research instruments consist of observation guidelines, interview guidelines, and questionnaires. The results of the study indicate that during the preliminary stage, teachers have conducted apperception but have not yet optimally implemented diagnostic assessments. The core activities are still dominated by conventional methods without the integration of contextual approaches or educational technology. The closing activities fully reflect in-depth reflection and are accompanied by adequate follow-up learning.Overall, the effectiveness of mathematics learning implementation at SMK Negeri 6 Padang is 77.77% in grade X and 77.77% in grade XI, which falls into the effective category. It is necessary to develop innovative learning strategies, utilize technology-based learning media, and enhance student engagement to make the learning process more active, meaningful, and aligned with the needs of vocational education.
Penerapan Media Pembelajaran Paludarium untuk Meningkatkan Minat Belajar Siswa pada Pembelajaran Biologi Fu’ad Hasan; Haning Hasbiyati; Imam Bukhori Muslim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.646

Abstract

The implementation of learning at Ma Ma'arif Ambulu experienced problems in the form of low student interest in learning. This incident was shown from the results of student learning in the previous semester with only 50% of students getting a KKM score of 70. The cause of the lack of delivery of learning in class was due to the lack of learning media, when delivering learning in class. This resulted in students being less interested and less active in seeking more information related to the material being studied. The study was conducted using classroom action research with a data analysis method in the form of a questionnaire to measure student interest in learning. Based on the analysis of data from cycle I, it was found that student interest in learning was in the low category of 56.75% and cycle II, it was found that student interest in learning was 83.71% which was included in the high ability category. The conclusion obtained is that learning using the Paludarium learning media can increase the interest in learning of class X IPA I MA Ma'arif Ambulu students in the 2022/2023 academic year totaling 28 students in the Ecosystem material.
Peningkatan Hasil Belajar Biologi melalui Pendekatan Kontekstual Berbantuan PowerPoint Interaktif: Studi pada Materi Sistem Pernapasan Manusia Marchelle Nhatanael Walangitan; Herry M. Sumampouw; Anita C. Tengker
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.708

Abstract

Improving the quality of biology learning in secondary schools requires pedagogical innovations that connect academic content with real-life contexts and leverage digital technology. This study aims to analyze the effect of a contextual teaching approach assisted by interactive PowerPoint on students’ learning outcomes in the human respiratory system topic. A true experimental design with a pretest–posttest control group was employed at SMA Negeri 1 Langowan, involving two eleventh-grade classes selected through simple random sampling. The experimental class received contextual instruction integrated with interactive PowerPoint, while the control class was taught using conventional methods. Data were collected through validated achievement tests and analyzed using normality and homogeneity tests, followed by independent and paired t-tests. The results indicate a significant improvement in learning outcomes for students in the experimental class compared to the control group. The experimental group’s posttest scores were substantially higher, and the difference was statistically significant. Integrating a contextual approach with interactive visualization effectively enhanced students’ understanding of abstract biology concepts, promoted active participation, and strengthened learning motivation. These findings support constructivist theory and highlight the relevance of contextual teaching in science education aligned with the Merdeka Curriculum. The study implies the importance of implementing context-based strategies combined with simple digital media to improve biology learning effectiveness. Future research may explore its impact on non-cognitive skills such as critical thinking and scientific attitudes. Furthermore, the results of this study provide opportunities for teachers to be more creative in designing teaching materials that are not only informative but also interactive and relevant to students' lives. By utilizing media such as interactive PowerPoint, teachers can present complex biological content in a more engaging and understandable way.
Isolasi, Identifikasi, dan Karakterisasi Mikroorganisme (Bakteri, Jamur, dan Yeast) dari Fermentasi Ikan Bekasam dengan Teknik Pewarnaan Gram dan Pewarnaan Spesifik Putri Rahmadani; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.711

Abstract

Fermentation of ikan bekasam is a traditional process that involves the activity of microorganisms to produce a product with distinct taste, aroma, and texture. This process includes various microorganisms, such as bacteria, fungi, and yeasts, that play a crucial role in the transformation of fish properties during fermentation. This study aims to isolate, identify, and characterize the microorganisms involved in the fermentation of ikan bekasam using Gram staining and specific staining techniques. The isolation process was carried out using selective media to grow microorganisms from the bekasam samples, including both the fish and the fermentation liquid. Microorganism identification was performed by observing colony morphology, microscopic characteristics, and biochemical reactions. Gram staining was used to differentiate between Gram-positive and Gram-negative bacteria, while specific staining techniques were employed to detect certain cellular structures that aid in the identification of microorganisms. The characterization of microorganisms included an analysis of their physiological and biochemical properties, such as their ability to produce enzymes or secondary metabolites that play a role in fermentation and the development of the characteristic bekasam flavor. The results of the study showed that ikan bekasam contains a variety of microorganisms, including lactic acid bacteria such as Lactobacillus spp. and Pediococcus spp., which play a primary role in fermentation by providing the characteristic sourness. In addition, yeasts such as Saccharomyces cerevisiae were found in the bekasam samples, contributing to the fermentation process. Fungi, such as Aspergillus spp., were also isolated, although their role in the fermentation of ikan bekasam is more limited. This study provides insights into the diversity of microorganisms involved in the fermentation of ikan bekasam and their potential applications in the food industry. These findings open up opportunities to optimize the fermentation process by utilizing these microorganisms to produce more consistent and high-quality bekasam. Future research could further explore the optimal conditions for improving the quality of this fermented product.
Identifikasi Morfologi Bakteri Fermentatif pada Bekasam Ikan Nila melalui Pengamatan Mikroskopis Langsung Rifky Rifaldo Munthe; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.715

Abstract

Bekasam, a traditional Indonesian fermented fish product, is produced through a natural fermentation process involving complex microbial communities, particularly fermentative bacteria. These microorganisms play a vital role in developing the product’s characteristic flavor, aroma, and texture. This study aimed to identify the morphological characteristics of fermentative bacteria present in bekasam made from Nile tilapia (Oreochromis niloticus) using direct microscopic observation without staining. Fresh samples of bekasam were collected and subjected to serial dilution before being cultured on nutrient agar (NA) medium. The cultures were incubated at room temperature for 24–48 hours to allow colony formation. Morphological examination was carried out by observing the colonies directly under a light microscope to assess cell shape, size, and arrangement. The results demonstrated a diversity of bacterial morphologies, with the majority consisting of rod-shaped (bacillus) and spherical (coccus) forms. Bacillus cells were often observed singly or in short chains, whereas coccus cells appeared either as single units, in pairs (diplococci), or forming short chains (streptococci). The morphological diversity observed suggests that multiple bacterial species may be involved in the fermentation process, each contributing differently to biochemical transformations such as protein degradation, lactic acid production, and flavor compound formation. Although morphological characterization alone cannot provide definitive bacterial identification, these findings serve as preliminary data for subsequent microbiological and molecular analyses. Further research using biochemical tests and molecular approaches, such as 16S rRNA gene sequencing, is recommended to confirm species identity and to explore their specific roles in fermentation. Understanding the microbial composition of bekasam can provide valuable insights for optimizing fermentation conditions, improving product consistency, and ensuring safety in traditional fish-based fermented foods.
Analisis Mikrobiologi Bekasam Ikan Gabus (Channa striata) Identifikasi Bakteri Asam Laktat dan Potensinya sebagai Probiotik Tassa Tassa; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.716

Abstract

Bekasam is a traditional fermented food made from snakehead fish (Channa striata) through spontaneous fermentation with the addition of salt and rice over several days. This fermentation process promotes the growth of indigenous microorganisms, particularly lactic acid bacteria (LAB), which play a crucial role in developing distinctive flavors and potentially providing health benefits. LAB are well-known for their probiotic effects, such as maintaining gut microbiota balance and enhancing immune system function. This study aimed to identify the presence of LAB in bekasam using the Gram staining method. Samples were taken from bekasam that had been fermented for three days. Bacterial isolation was conducted by culturing the samples on appropriate media, followed by Gram staining to observe bacterial morphology and cell wall characteristics under a microscope. Observations revealed a predominance of Gram-positive, rod-shaped (bacillus) bacteria, which are the primary morphological characteristics of LAB. This morphology is consistent with bacterial groups such as Lactobacillus spp., which are commonly found in traditional fermented products. These findings strengthen the assumption that snakehead fish–based bekasam is not only a traditional food source with rich flavors but also has potential as a natural probiotic source. This potential opens opportunities for bekasam to be developed as a functional food that supports digestive health and immune function. Further research is recommended to perform molecular identification to accurately determine bacterial species and to evaluate their probiotic activity in vivo. Thus, bekasam holds not only cultural and culinary value but also added value in the field of health and the functional food industry.
Analisis Mikrobiologis Tentang Analisis Mikrobiologis dan Karaketristik Bakteri Asam Laktat Fermentatif Pada Ikan Bekasam Tradisional Melalui Pewarnaan Gram dan Uji Mikroskopis Zaskia Rahmawati; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.717

Abstract

Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor, texture, and safety. This study aimed to isolate, identify, and characterize LAB from bekasam made using tilapia (Oreochromis niloticus). Isolation of bacterial strains was performed using the pour plate method on Nutrient Agar (NA) medium at various serial dilutions to obtain discrete colonies. The colonies were observed macroscopically to assess their morphological characteristics, including shape, size, color, surface texture, and edge profile. Further identification involved Gram staining to determine cell wall type and microscopic morphology. The results revealed that the bacterial colonies were generally small, round, white to cream in color, with smooth surfaces and flat edges. Gram staining demonstrated that the dominant isolates were Gram-positive bacteria, exhibiting rod-shaped or oval morphology. These characteristics are consistent with members of the genus Lactobacillus sp., a common LAB group in fermented fish products. Additional phenotypic traits observed included catalase-negative reactions, absence of spore formation, and the ability to produce lactic acid as the main metabolic end product. The combination of morphological, staining, and basic biochemical characteristics supports the initial identification of the isolates as LAB. The presence of Lactobacillus sp. in bekasam suggests their significant contribution to the fermentation process, influencing the product’s sourness, safety, and preservation. The findings of this study provide a basis for further molecular characterization and potential selection of LAB strains as starter cultures to improve the quality, consistency, and safety of bekasam in traditional and industrial production.
Matematika Diskrit Teori Graf Pada LRT dalam Mengatasi Kemacetan : Studi Literatur Katharina Stefania Ade Jaro; Khopipah Khopipah; Napis Napis
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.726

Abstract

Traffic congestion in Jakarta has become a serious problem, affecting various aspects of life, such as time efficiency, environmental quality, and economic productivity. As one solution to overcome this problem, the Jakarta government is developing a mass public transportation system, including the Light Rail Transit (LRT). The LRT is expected to reduce congestion by providing a more efficient and environmentally friendly transportation alternative. In the process of planning and optimizing the LRT system, discrete mathematics, particularly graph theory, plays a very important role. Graph theory is used to model the LRT station network and track, with vertices representing stations and edges representing connecting lines between stations. With this model, various analyses can be performed to optimize the LRT line, such as finding the shortest path between two stations or evaluating the connectivity between existing stations. The use of graph theory allows the identification of more efficient routes, resulting in faster travel and reduced passenger waiting times. In addition, graph theory also plays a role in optimizing the LRT route by minimizing the number of transfers between stations or avoiding passenger congestion at certain stations. With proper route and network optimization, the LRT can make a significant contribution to reducing traffic congestion in Jakarta. Furthermore, the development of an efficient public transportation system also supports improved air quality and reduces reliance on private vehicles. Overall, the application of graph theory in LRT system planning is a strategic step towards creating more efficient and sustainable transportation in large cities like Jakarta. Beyond route optimization, graph theory is also very useful in analyzing route capacity and passenger distribution along the LRT system.
Identifikasi Bakteri pada Produk Keripik Kelapa Bulian (Cocos Nucifera L.) dengan Metode Kultur dan Pewarnaan Gram Lulu Wafiq Wafizo; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.735

Abstract

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

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