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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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Aplikasi Pemesanan Jasa Undangan Pernikahan Berbasis AR (Augmented Reality) Menggunakan Metode Design Thinking Muhammad Iqbal Wicaksono; Eva Yumami; Niky Hardinata
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.v3i4.698

Abstract

A wedding is an important event in a person's life that requires various careful preparations, one of which is sending invitations to guests. This research aims to create an Android-based wedding invitation booking application that utilizes Augmented Reality (AR) technology with a Design Thinking approach. This approach includes five main stages, namely empathize, define, ideate, prototype, and testing, to ensure that the developed application is truly in accordance with the needs and expectations of users. With AR technology, users can view and interact directly with virtual invitations through digital devices such as smartphones, which provides a more engaging, interactive, and modern visual experience than conventional physical invitations. The app's key features include invitation design selection, content customization (name, location, date, and couple's photo), as well as simulated invitation display with three-dimensional effects via AR. The app also allows users to store, share, and place orders directly through an integrated system. The results of the evaluation conducted using the System Usability Scale (SUS) method showed a score of 75.3. This score indicates that the app has a good usability level and is positively received by the majority of respondents. In addition, this application is considered to be able to increase efficiency in the invitation ordering process and provide a more modern and personal impression to users and invited guests. The conclusion of this study is that AR-based wedding invitation booking apps not only serve as a practical tool, but also become digital innovations that enrich the user experience in modern weddings. This research is expected to make a real contribution to the development of creative information technology and inspire other developers to create similar solutions that are innovative, efficient, and relevant to the needs of the times.
Artificial Intelligence Applications in Piano Education : An Informatics-Based Literature Analysis Aditya Dimas Dewanto; Ari Sugiharto
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.v3i4.700

Abstract

This study examines the role of Artificial Intelligence (AI) in piano education through a qualitative review of six recent academic sources. AI technology has brought about significant transformations in music learning methods, particularly for the piano instrument. Various AI applications such as automated performance feedback systems, musical accompaniment generators, technical error detection devices, and adaptive learning platforms have enabled new approaches to teaching and learning. AI provides instant feedback, tailored exercises to individual abilities, and creates more interactive and flexible learning environments. These innovations are considered to support the development of students' technical skills more effectively, while increasing learning motivation through personalization and ease of access. Furthermore, this study examines the information systems that support these AI applications, including human-computer interaction, audio signal processing, and the use of machine learning models to recognize playing patterns and technical errors. While AI offers significant benefits, concerns arise regarding its limitations in understanding and responding to the emotional aspects of music. AI is not yet capable of fully supporting the development of subjective and complex musical expression. Over-reliance on this technology is also feared to undermine students' critical thinking, artistic sensitivity, and creativity. Therefore, this study emphasizes the importance of a balanced integration between AI technology and human pedagogical roles, with the teacher remaining the primary facilitator in fostering expression, interpretation, and artistic values in piano learning. The study recommends further research on emotionally responsive AI, blended learning models, and long-term evaluation of AI's impact on students' artistic and musical development.  
Sistem Pengambilan Keputusan Berbasis SAW untuk Evaluasi dan Pemilihan Penerima Bantuan Biaya Pendidikan Mahasiswa Mayasari, Dian; Wulan Dari
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.v3i4.699

Abstract

The selection of recipients of the Single Tuition Fee (UKT) assistance at universities must be carried out with the principles of fairness, openness, and efficiency to ensure that the assistance is distributed appropriately. However, the manual selection process is often subjective and prone to error. Therefore, this study developed a decision support system based on the Simple Additive Weighting (SAW) method to assist the selection process of students eligible for UKT assistance more systematically and accurately. The SAW method was chosen because of its ability to process data involving various criteria to produce objective decisions. In this study, the criteria used for the selection of UKT assistance recipients include several aspects, such as the Cumulative Grade Point Average (GPA), parental income, number of dependents, non-academic achievements, distance of the student's residence from campus, active student status, and involvement in student organizations. Data from each criterion is then processed through a normalization stage to ensure uniformity of values and weighting based on their level of importance. After the normalization and weighting process, the next step is to calculate the preference value for each student. The results of the implementation of this system show that the SAW method can accurately rank student priorities, with a student named Selly receiving the highest preference score, 0.673. This indicates that the student in question meets the selection criteria with the best score. This developed system can support the UKT assistance selection process to be fairer and more efficient. By using the SAW method, subjective and manual errors in decision-making can be reduced, resulting in more objective and accurate decisions. In addition, this system also allows universities to evaluate UKT assistance recipients more transparently and precisely, which ultimately can increase public trust in the management of educational assistance at universities.
Analisis Mikrobiologi Bekasam Ikan: Pengamatan dan Identifikasi Bakteri Menggunakan Teknik Pewarnaan Violet Safranin dan Iodine Khusnul Khotimah Rijie; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.729

Abstract

Fish bekasam is one of Indonesia's traditional fermented products that involves the activity of microorganisms, especially lactic acid bacteria (LAB), to produce unique organoleptic, chemical, and microbiological characteristics. The fermentation process of bekasam plays a significant role not only in extending the shelf life of fish but also in creating a distinctive sour taste and texture that differs from other fish products. This study aims to analyze the microbiological community involved in the fish bekasam fermentation process through observation and identification of bacteria using Safranin Violet and Iodine staining techniques. This study employs a literature review approach, examining various references related to the fermentation process, the dominant bacteria species, and the environmental factors that affect the quality of bekasam. The analysis revealed that lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, and Pediococcus spp. play an important role in the fermentation of bekasam fish. These bacteria produce lactic acid, which contributes to the sour taste and plays a role in forming the product's texture. The Safranin Violet and Iodine staining techniques were effective for identifying bacteria based on their cell wall characteristics, with Gram-positive bacteria dominating the fermentation process. Environmental factors such as the fermentation time, salt concentration, and the addition of ingredients like carbohydrates or turmeric extract influence the dynamics of bacterial populations in the fermentation of bekasam. This study also emphasizes the importance of controlling pathogenic bacterial contamination, such as Salmonella spp. and Escherichia coli, to ensure food safety in bekasam products. The findings provide a deeper understanding of the microbiological dynamics in fish bekasam fermentation and the relevance of staining techniques in microbiological analysis, which can be used to improve the quality and safety of traditional fermented products. This study also opens opportunities for developing safer and higher-quality bekasam products.
Analisis Cemaran Mikroba pada Kue Loyang Dogan yang Dijual di Pasaran dan Dampaknya terhadap Keamanan Pangan Nanik Apriyanti; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.730

Abstract

Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food hygiene. The focus of this research is to identify bacterial colony growth in Loyang Dogan cakes through microbiological culture tests. The method used in this study involves inoculation, starting with the dilution of the sample using sterile solutions, followed by inoculation onto a Nutrient Agar (NA) medium that has been solidified. The samples are then incubated at 37°C for 24 to 48 hours. After the incubation period, the growing colonies are observed and the number and morphological characteristics are recorded. The results show bacterial colony growth in all tested samples, with differences in the number and shape of the colonies depending on the sample source. The bacterial colonies generally appear white, cream, or yellowish, round, smooth, and vary in size. These findings indicate that Loyang Dogan cakes have the potential to be contaminated with microbes during the production and sale process, posing risks to the quality and safety of consumption. Based on the results, it is concluded that improvements in sanitation and food handling practices for traditional products like Loyang Dogan are necessary to ensure their safety for public consumption. Therefore, educating producers and consumers about food hygiene is crucial to raising awareness of the importance of maintaining food quality and safety.
Sistem Pendukung Keputusan Pemilihan Tempat Kost Mahasiswa Menggunakan Metode Saw (Simple Additive Weighting) Muhammad Daffa Sumarto; Winny Purbaratri; Dwi Atmodjo Wismono Prapto; M. Isnin Faried
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 1 No. 6 (2023): November : 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.v1i6.741

Abstract

Boarding homes are very crucial for students who live far from home, especially for those who go to Perbanas Institute. Choosing a boarding home has frequently been done without a defined procedure, which has made it hard for students to identify alternatives that fit their needs and budget. This study creates a web-based decision support system (DSS) for choosing boarding homes based on the Simple Additive Weighting (SAW) technique. This technique gives each criterion price, distance to campus, facilities, security, and room size weights. These weights are then used to find the best option from the 10 available by normalizing and ranking them. Surveys, observations, and reading books were used to gather research data. The weights were then set depending on what the students wanted. The results of the calculations reveal that "Kost Evi" got the highest score, hence it is the best pick. The system that was created can make decisions faster and easier, and it does it in a way that is clear and accurate. This technique may also be used in a number of different multi-criteria decision-making situations, making it a useful and adaptable option for more organized decision-making needs...
Identifikasi Senyawa Metabolit Sekunder Sebagai Senyawa Kompleks pada Tanaman Tradisional Safitri Rahmat; Nadila Nadila; Deswita Deswita; Sasmita Putri Hairani; Yeyen Yeyen; Ensu Ensu
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.747

Abstract

Various recent studies have shown that natural active compounds contained in traditional and fermented plants play a crucial role in supporting human health. These compounds include flavonoids, polyphenols, tannins, saponins, alkaloids, organic acids, probiotics, and other phenolic compounds. Detection of these compounds is usually carried out through specific chemical reactions that allow researchers to more precisely identify the bioactive components. Their biological activities are diverse, including antioxidant, antibacterial, anti-inflammatory, and antimicrobial properties, which work to protect the body from cell damage and infection. Natural compounds are considered promising agents for disease prevention and health promotion due to their broad biological activities. The fermentation process has been shown to increase the content of bioactive compounds while lowering the pH of the medium, creating conditions unfavorable for the growth of pathogenic bacteria. Furthermore, probiotics that develop during fermentation play a role in maintaining the balance of the gut microbiota, strengthening the immune system, and improving digestive health. Fermented products are widely recognized as functional foods because they contain beneficial probiotics and enhanced bioactive compounds. These naturally derived products, rich in secondary metabolites, have also been shown to have significant physiological effects, such as lowering cholesterol levels, controlling blood sugar, and maintaining stable blood pressure. This makes natural ingredients and fermented products not only sources of nutrition but also have great potential for development as functional foods and traditional herbal medicines. This highlights the importance of integrating traditional knowledge with modern scientific approaches in developing functional foods and herbal medicines. Therefore, research on natural bioactive compounds and the role of fermentation in enhancing their effectiveness is highly relevant to supporting sustainable public health.  
Evaluasi Kelayakan Air Sumur Di Kawasan Candi Muaro Jambi Berdasarkan Parameter Lingkungan Dan Kesehatan Anggun Sarttika Erinza; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.750

Abstract

Well water is still one of the main sources of daily water supply for the residents of the Candi Muaro Jambi area. The dependence on well water makes it vital for consumption, cooking, and other domestic activities. However, with the increasing human activity, the development of tourist areas, and environmental changes in the surrounding area, the quality of the well water is at risk of being affected. This study aims to evaluate the feasibility of well water from an environmental and health perspective based on physical, chemical, and biological parameters, referring to the clean water quality standards set by the Ministry of Health of the Republic of Indonesia. The research employs a descriptive quantitative method, with well water samples taken from several points around the residential areas in the Candi Muaro Jambi region. The analyzed parameters include temperature, color, odor, turbidity, pH, nitrate content, metal content (Fe and Mn), and the presence of coliform bacteria. Laboratory test results show that most of the well water samples still meet the established physical and chemical standards, but some wells were found to have coliform levels exceeding the recommended threshold. This condition indicates contamination, most likely from domestic waste, particularly from household sanitation systems that are not ideally located relative to the wells. While the well water in the study area is generally still suitable for daily use, it is recommended that the community performs simple water treatment, such as boiling or filtration, before direct consumption. These measures are crucial to reduce contamination risks and ensure the water's quality for safe consumption and health.
Analisis Pertumbuhan Mikroorganisme Selama Fermentasi Tapai Singkong Menggunakan Variasi Lama Inkubasi Felisha Putri Maida; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.751

Abstract

Cassava tapai is a traditional Indonesian food product produced through the fermentation of cassava (Manihot esculenta) with the help of microorganisms, particularly the yeast Saccharomyces cerevisiae. This product not only has cultural and economic value but also contains bioactive compounds with health benefits, such as probiotics and fermentation metabolites. However, the quality of cassava tapai is significantly influenced by process factors, particularly incubation time. This study aimed to analyze microbial growth and changes in the chemical properties of cassava tapai with varying fermentation times. The study was conducted using an experimental design with fermentation times of 24, 48, and 72 hours at room temperature. The main parameters observed included the number of microbial colonies (cfu/g), pH changes, and alcohol content produced during the fermentation process. The results showed that microbial growth increased significantly, peaking at 48 hours, with the highest colony count compared to other treatments. After 72 hours, the number of colonies decreased, likely due to ethanol accumulation and decreased substrate availability, which reduced microbial activity. The pH value tended to decrease with increasing fermentation time, reflecting the formation of organic acids during the process. Meanwhile, the alcohol content showed an increasing trend from the beginning to the end of fermentation, although the growth rate was relatively slower at 72 hours. These findings confirm that varying incubation length significantly influences microbial dynamics and chemical changes in cassava tapai. The optimal fermentation time is around 48 hours, as this is the phase where the balance between microbial growth, alcohol formation, and sensory characteristics is maintained. The results of this study can serve as a basis for developing standards for cassava tapai production at both household and industrial scales, while also strengthening efforts to preserve traditional foods with a modern scientific approach.
Aplikasi Bimbingan Belajar Siswa Sekolah Menengah Pertama Negeri 1 Tana Righu dengan Metode Object-Oriented Technology Sartini Poety; Gergorius Kopong Pati; Lidia Lali Momo
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.771

Abstract

The rapid development of information technology has created significant opportunities for secondary schools to improve the quality of learning through the use of digital-based applications. This study aims to design and develop a web-based tutoring application for students of Junior High School (SMP) Negeri 1 Tana Righu by applying Object Oriented Technology (OOT) as the software development approach. OOT was chosen for its ability to simplify the system design process through structured modeling using the concepts of classes, objects, attributes, and relationships between objects. The developed application provides various features, including the presentation of learning materials, interactive practice questions, learning outcome evaluations, and student progress reports accessible in real time by both teachers and students. The research method consisted of needs analysis, system design using UML diagrams, implementation, and application testing. The testing results indicate that the tutoring application is effective in improving the learning process, assisting teachers in monitoring and evaluating student progress, and providing students with a more engaging and interactive learning experience. Therefore, this application is expected to serve as an innovative solution to support tutoring activities in secondary schools and contribute positively to enhancing the quality of education in the digital era.

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