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Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Published by Asosiasi Riset Ilmu Matematika dan Sains Indonesia
ISSN : 30326249     EISSN : 30465419     DOI : 10.62383
Core Subject : Science,
Computer Science & IT
Jurnal ini adalah jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam yang bersifat peer-review dan terbuka. Bidang kajian dalam jurnal ini termasuk sub rumpun Ilmu Komputer, dan Ilmu Pengertahuan Alam.
Arjuna Subject : Ilmu Komputer (semua kategori) - Ilmu Komputer (Lain-Lain)
Articles 101 Documents
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Model Pembelajaran Problem-Based Learning : Implementasi pada Pembelajaran Biologi Materi Sistem Gerak Melisa Paulina Moonik; Anatje Lihiang; Christny F.E. Rompas
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): Mei: Polygon : Jurnal Ilmu Komputer 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/polygon.v3i3.484

Abstract

This research aims to improve student learning outcomes in motion system materials by applying the Problem-Based Learning (PBL) learning model at Tumou Tou Girian Christian High School, Bitung. This research was carried out in two cycles, each consisting of planning, implementation, observation, and reflection stages. The first cycle showed that only 36% of students completed learning, while the other 64% did not. In the second cycle, student learning completeness increased to 84% after improvements and the implementation of more effective strategies. Applying PBL allows students to actively engage in learning, develop problem-solving skills, and think critically. The results of this study show that PBL can increase students' motivation in learning and encourage better interaction between students. Additionally, the PBL model is effective in helping students construct their knowledge, relate the subject matter to real life, and improve their overall learning outcomes. This research contributes to developing innovative learning methods that can be applied to improve the quality of education, especially in biology learning. These findings imply the importance of using problem-based learning models in improving education quality and students' high-level thinking skills. For further research, exploring the application of PBL in other subjects and its impact on students' social skills is recommended.
Implementasi Project-Based Learning pada Mater Sel: Studi Eksperimen di SMP Negeri 1 Bolaang Fauzan Sugeha; Meity N. Tanor; Caroline Manuahe
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): Mei: Polygon : Jurnal Ilmu Komputer 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/polygon.v3i3.485

Abstract

This study aims to determine the influence of the Project-Based Learning learning model on student learning outcomes in Animal and Plant Cell material. The background of this research is based on the low achievement of student learning outcomes at SMP Negeri 1 Bolaang, which is caused by conventional learning methods that are still dominant and the lack of active involvement of students in the learning process. This study uses a quasi-experimental approach with a nonequivalent control group design. Two VIII classes were selected as samples, namely the experimental class treated with project-based learning and the control class taught conventionally. The instruments used were pretest and posttest essay tests. The analysis results showed a significant increase in the average learning outcomes in the experimental group (81.72) compared to the control group (76.72). The Mann-Whitney statistical test showed a significance value of 0.043, meaning that the two groups had a significant difference in learning outcomes. These findings show that Project-Based Learning encourages students' active engagement, creativity, and deep understanding of biological concepts. This research strengthens the evidence that project-based learning is an effective strategy for improving student learning outcomes and is relevant to the middle level science curriculum. Implicitly, teachers are encouraged to integrate this model in contextual and collaborative science learning.
Analisis Kebergunaan Aplikasi Sistem Informasi Manajemen Bank Sampah (SIMBA) pada Dinas Lingkungan Hidup Menggunakan Metode Webqual 4.0 Lisa Ria Fitriani; Saikin Saikin
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.565

Abstract

The development of information technology has encouraged government agencies to adopt digital systems to improve the quality of public services. One of these innovations is the Waste Bank Management Information System application (SIMBA), which is used by the Lombok Tengah Environment Agency. This research aims to analyze the usability of the SIMBA application based on three main dimensions of the Webqual 4.0 method, namely usability, information quality, and service interaction quality. The method used is a quantitative approach through the distribution of questionnaires to 51 respondents who are users of the application. Each dimension is measured using a five-point Likert scale to obtain users' perceptions of the quality of the application. The results of the study show that the score for the usability dimension is 188, information quality is 192, and service interaction is 188, with a total Webqual score of 189. This score falls into the 'good' category, indicating that the SIMBA application has met user needs in terms of usability, information quality, and service interaction quality. This research is expected to serve as an evaluation material for the development of environmental service information systems in the future.
Isolasi dan Identifikasi Bakteri serta Jamur pada Bekasam Ikan Mujair dengan Perlakuan Ekstrak Kunyit sebagai Agen Antimikroba Dini Anjani; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.640

Abstract

This study aims to isolate and identify microorganisms in the form of bacteria and fungi in tilapia fish waste and to demonstrate the effectiveness of turmeric extract (Curcuma longa Linn.) as an antimicrobial agent. Tilapia fish waste samples were fermented for seven days and then microorganisms were isolated using Nutrient Agar (NA) media for bacteria and Potato Dextrose Agar (PDA) for fungi. Turmeric extract treatment was carried out using the disc diffusion method. The results showed the presence of several species of Gram-positive and Gram-negative bacteria, as well as fungal colonies with dominant characteristics of Aspergillus sp. and Fusarium sp. Turmeric extract with a concentration of 20% showed a significant inhibition zone against the growth of pathogenic bacteria and fungi. The content of secondary metabolites such as alkaloids, tannins, and phenolics in turmeric extract is thought to be the main factor in antimicrobial activity.
Uji Aktivitas Antibakteri Ekstrak Jahe (Zingiber officinale) terhadap Mikroorganisme pada Tape Ketan Putih Shafitri Shafitri; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.641

Abstract

White glutinous rice fermentation (tape ketan putih) is a traditional food product containing various microorganisms, including Gram-positive bacteria that may act as contaminants and reduce product quality. Ginger (Zingiber officinale) contains active compounds such as gingerol and shogaol, known for their antibacterial properties. This study aimed to evaluate the antibacterial activity of ginger extract against microorganisms isolated from white fermented glutinous rice. Methods: Ginger extract was obtained by maceration using ethanol as a solvent and tested by disk diffusion method on Nutrient Agar against isolated microorganisms. Results: An inhibition zone was observed around the ginger extract disk, indicating moderate antibacterial activity against Gram-positive bacteria. Conclusion: Ginger (Zingiber officinale) extract shows potential as a natural antibacterial agent against Gram-positive bacteria in tape ketan putih and may be developed as a natural preservative for fermented products.
Efektivitas Penggunaan Lembar Evaluasi Berbasis Cerita Bergambar Terhadap Hasil Belajar IPA Kelas VII SMP Hang Tuah 1 Jakarta Sulis Supartini
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.647

Abstract

This study aims to determine the effectiveness of the use of evaluation sheets based on picture stories on the assessment of student learning outcomes in Natural Sciences (IPA) subjects for grade VII at SMP Hang Tuah 1 Jakarta. This study uses a quantitative descriptive approach involving 154 students from four classes (7A–7D). The evaluation instrument in the form of a short narrative accompanied by visual illustrations and contextual questions was designed based on the basic competencies of grade VII science. The results of the analysis showed that students gave a positive response to the form of evaluation used. Statistically, the average value of student learning outcomes reached 81.52, median 81.79, mode 84, and standard deviation 5.60. A total of 132 students (85.7%) achieved learning outcomes with values ​​above or equal to the Minimum Completion Criteria (KKM), which is 75. This shows that the evaluation sheet based on picture stories is not only effective in measuring learning outcomes, but also helps students understand the material more contextually and enjoyably. Student reflections strengthen these findings, where most stated that evaluation in the form of illustrated stories made them more interested, less tense when working on problems, and easier to understand concepts. Therefore, this approach can be an innovative alternative assessment in science learning.
Identifikasi Mikroskopis Jamur dari Limbah Manihot Esculenta dengan Teknik Pewarnaan Gram A (Kristal Violet) Keila Ramadhani; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.674

Abstract

This study aims to identify the microscopic structure of fungi growing in Manihot esculenta (cassava) waste using Gram A (crystal violet) staining. Cassava waste is a type of organic waste that has the potential to serve as a growth medium for various microorganisms, including fungi. Microscopic observations were conducted to determine the morphology of fungal cells that grow naturally in the waste. The Gram staining method was used to facilitate visualization of the fungal cell wall structure, with an emphasis on crystal violet staining as the primary dye. Waste samples were fermented for 3–5 days to allow fungal growth, then taken and microscopic slides were made. The results showed the presence of purplish-purple fungal hyphae and spores, indicating that the fungal cells were able to retain the crystal violet stain. This structure indicates that the type of fungus growing has a thick cell wall and is likely included in the Ascomycota or Zygomycota group. This identification demonstrates the potential use of Manihot esculenta waste as a substrate for microbiological studies and the development of fungal-based biotechnology. This study also emphasizes the importance of simple staining techniques in assisting the initial identification of microorganisms in organic media.
Teknik Isolasi dan Identifikasi Bakteri Pekasam Ikan Gabus (Chana Striata) Khalim Purnomo; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.675

Abstract

Pekasam is a traditional fermented fish product that involves microbial activity, particularly lactic acid bacteria, during its fermentation process. This study aims to isolate and identify bacterial species involved in the fermentation of gabus fish (Channa striata). Samples were collected at different stages of fermentation and analyzed microbiologically. The isolation procedure utilized selective media such as MRS agar and Nutrient Agar (NA). The resulting colonies were observed based on morphology and further identified through biochemical tests, Gram staining, and oxidase tests. The results indicated the dominance of several bacterial isolates, primarily from the Lactobacillus genus. Identification confirmed that lactic acid bacteria played a crucial role in the fermentation process and contributed to the characteristic flavor of the pekasam. This research contributes to the scientific understanding of traditional fish fermentation and offers potential for utilizing local probiotic strains in traditional food products.
Metode Penelitian Ilmiah Uji Keamanan Mikrobiologis Pisang Sale Khas Muaro Bungo sebagai Produk Pangan Siap Konsumsi Ratu Zara; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.689

Abstract

Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).
Analisis Mikrobiologi Kue Buayo Berendam: Studi Eksperimen pada Makanan Tradisional Jambi Saffana Aura Balqis; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer 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/polygon.v3i4.690

Abstract

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

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