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Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Published by International Forum of Researchers and Lecturers
ISSN : 29875315     EISSN : 29875374     DOI : https://doi.org/10.59581/konstanta.v3i3
Core Subject : Science, Education,
Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Immunology & microbiology Mathematics
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam; e-ISSN : 2987-5374, p-ISSN : 2987-5315 adalah jurnal yang ditujukan untuk publikasi artikel ilmiah yang diterbitkan oleh International Forum of Researchers and Lecturers. Jurnal ini adalah Jurnal Matematika dan Ilmu Pengetahuan Alam yang bersifat peer-review dan terbuka. Bidang kajian dalam jurnal ini termasuk sub rumpun Ilmu IPA, Ilmu Matematika, Ilmu Kebumian dan Angkasa. Jurnal Konstanta menerima artikel dalam bahasa Inggris dan bahasa Indonesia dan Jurnal ini terbit 1 tahun 4 kali (Maret, Juni September dan Desember). Berikut adalah ruang lingkup Jurnal Matematika dan Ilmu Pengetahuan Alam Yaitu: 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 Sub Rumpun Ilmu KEBUMIAN DAN ANGKASA: 1. Astronomi 2. Geografi 3. Geologi 4. Geofisika 5. Meteorologi 6. Bidang Geofisika Lain yang Belum Tercantum
Arjuna Subject : Matematika - Matematika (Lain-Lain)
Articles 225 Documents
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Perencanaan dan Pengembangan Perangkat Ajar Matematika dalam Implementasi Kurikulum Merdeka di SMA Negeri 12 Padang Lailatul Rahmi; Nita Putri Utami
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i2.5264

Abstract

This study aims to describe the process of planning Mathematics learning at SMA Negeri 12 Padang in implementing the Independent Curriculum. A descriptive qualitative approach was used with interview techniques and observations of Mathematics teachers. The results of the study showed that teaching tools, such as teaching modules, assessments, remedial programs, enrichment, olympiads, textbooks, teaching materials, and LKPD, were arranged systematically and adaptively according to student needs. Based on the results of observations, the teaching tools achieved a success percentage of 98.54% in grades X and XI. The teaching tools support meaningful, contextual learning, and improve student competence. Evaluation and development of teaching tools are carried out continuously to be relevant to curriculum developments.
Evaluasi Pelaksanaan Pembelajaran SMA Negeri 12 Padang Siti Jamila; Nita Putri Utami
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i2.5265

Abstract

This study aims to describe the form and implementation of mathematics learning evaluation applied by teachers at SMA Negeri 12 Padang which is used in grades X and XI (Independent Curriculum). The method used is a descriptive qualitative approach. Data collection techniques include observation, interviews, and documentation, compiled collaboratively through the KKG forum and have been adjusted to the academic calendar of the Ministry of Religion. The results of the study indicate that mathematics teachers in grades X and XI consistently apply diagnostic assessments (especially cognitive), formative assessments, summative assessments, affective evaluations, and cognitive. Based on the results of observations, the teaching tools achieved a success percentage of 96.67% in grades X and XI. This evaluation is adjusted to the characteristics of students at each level and is carried out through various strategies, ranging from providing trigger questions to participant observation and conceptual understanding. Follow-up such as remedial and enrichment are also provided according to student needs. The evaluation carried out has reflected the principle of holistic assessment by considering cognitive, affective aspects, and the achievement of learning objectives.
Analisis Mikrobiologi Saccharomyces Cerevisiae dan Perannya dalam Fermentasi Tape Singkong Manihot Utilissima Dea Lestari; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i2.5285

Abstract

Indonesia is a country inhabited by the largest Muslim population in the world. The need for halal products is also very important for the running of a Muslim's life. Saccharomyces cerevisiae plays a major role in biotechnology, both traditional and modern such as in genetic engineering techniques. The purpose of this practicum is to find out how to make sticky rice tape and to determine the effect of yeast concentration on the level of sweetness of the sticky rice tape produced. These microbes have long been used in making long-lasting food. Examples of halal products include bread, tape and bioethanol. Meanwhile, haram products include intoxicating drinks such as sake. Modern biotechnology supports environmentally friendly bioethanol production.
Uji Aktivitas Antibakteri Ekstrak Petis Udang terhadap Escherichia Coli dan Staphylococcus Aureus Menggunakan Metode Paper Disk Aisha Noviadianty; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5297

Abstract

This study aims to evaluate the antibacterial activity of shrimp paste extract against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive) using the paper disk method. The shrimp paste was extracted using ethanol as a solvent and tested for its inhibitory effect on bacterial growth through paper disks infused with various concentrations of the extract. The results showed that the shrimp paste extract exhibited antibacterial activity against both bacterial species, with varying inhibition zone diameters depending on the concentration used. Higher antibacterial activity was observed against Staphylococcus aureus compared to Escherichia coli, indicating that shrimp paste has potential as a natural antibacterial agent, particularly against Gram-positive bacteria. These findings support the utilization of fishery by-products such as shrimp paste as an eco-friendly alternative source of natural antibacterial agents.
Pengaplikasian Konsep Peubah Acak dalam Mengukur Kemampuan Representasi Matematis Mahasiswa Nayla Desviona; Ermaini Ermaini; Muhammad Ikhsan; Nazaruddin Nazaruddin; Sabrina Sabrina; Zul Fanji
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 1 No. 1 (2023): Maret : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v2i1.5315

Abstract

The distribution of probability, also known as the distribution of random variables, is a part of the Statistics course material. This study aims to describe the mathematical representation skills of students on the topic of probability distribution, based on the fact that many students struggle to understand this material. This study uses a descriptive method. The subjects of this research are 12 students from Muhammadiyah University of Jambi. Data in this study were collected through written tests. The data were analyzed quantitatively and descriptively. The results of the study indicate that students' abilities to work on probability distribution material are still considered low. Therefore, there is a need for teaching methods that can help students understand better and achieve better results.
Identifikasi Mikroorganisme Bakteri Laktobasilus sp dari Hasil Permentasi Ikan Channa Striata (Ikan Gabus) Bathin VIII Sarolangun Jambi Muthiya Amalia; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5362

Abstract

This study aims to identify Lactobacillus sp. bacteria obtained from the fermentation of Channa striata fish (snakehead fish) originating from Bathin VIII, Sarolangun, Jambi. Snakehead fish is known to have high protein content and bioactive compounds that support the growth of probiotic microorganisms, especially lactic acid bacteria (LAB). Fermentation was carried out naturally for several days under controlled conditions, then isolation and characterization of bacteria were carried out through culture techniques on de Man Rogosa Sharpe Agar (MRSA) media. Initial identification was carried out using colony morphology tests, Gram staining, and basic biochemical tests. The isolation results showed the presence of round, convex, and milky white colonies, and showed Gram-positive and rod-shaped properties, which are typical characteristics of Lactobacillus sp. This study indicates that fermented snakehead fish can be a natural source of Lactobacillus sp. isolates that have the potential to be developed as probiotics in functional foods or local fermented products. These findings are expected to contribute to the development of local microorganism-based food technology and increase the economic value of snakehead fish in the Jambi region. Further research is needed to test the functional potential and safety of the isolated strains.
Analisis Bakteri dalam Air Sungai Batanghari : Evaluasi Potensi Pencemaran Mikrobiologis dan Dampaknya terhadap Kesehatan Masyarakat di Jambi Tamimil Hasanah; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5390

Abstract

The Batanghari River is a vital water source in Jambi Province, used by the community for various purposes, including domestic, agricultural, and fisheries needs. However, with increasing human activities, such as the discharge of household waste, industrial waste, and agricultural waste, the river's water quality is at risk of microbiological contamination that can endanger public health and the environment. This study aims to identify the presence of bacteria in the Batanghari River water, in order to assess the potential for biological contamination that can negatively impact public health and the surrounding ecosystem. The method used in this study included taking water samples from several locations along the river. After sampling, bacterial isolation and identification were carried out using Nutrient Agar (NA) media using the pour method. The results of the isolation process showed the growth of bacterial colonies that varied in shape, size, and color, indicating microbiological contamination, especially by heterotrophic bacteria. These findings indicate that the Batanghari River water contains microorganisms that reflect the potential for microbiological contamination. Therefore, this study emphasizes the importance of regular water quality monitoring and the need for sustainable management measures to maintain the health of the ecosystem and surrounding community. With routine monitoring, it is hoped that potential contamination that could be harmful to health can be detected early. Furthermore, the results of this study are expected to form the basis for better policy-making in water resource management and increase public awareness of the importance of maintaining water quality for sustainable life and environmental health. This study provides a preliminary overview of the microbiological condition of the Batanghari River water and emphasizes the need for greater attention in water resource management to prevent negative impacts on health and the environment.
Studi Mikrobiologis terhadap Jenis Bakteri yang Terlibat dalam Proses Fermentasi Tempoyak Buah Durian Nazwa Nayla Putri; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5391

Abstract

Tempoyak is a traditional Indonesian fermented food made from the flesh of durian (Durio zibethinus Murr.), which undergoes spontaneous fermentation driven by indigenous microorganisms. The fermentation process generally occurs under anaerobic conditions and is primarily dominated by lactic acid bacteria (LAB), including species such as Lactobacillus, Leuconostoc, and Pediococcus. These bacteria play a crucial role in modifying the physicochemical properties of the product, including a significant reduction in pH, an increase in the concentration of organic acids, and the formation of volatile compounds responsible for tempoyak’s distinctive aroma and overall flavor complexity. In addition to enhancing its unique sensory profile, the fermentation process also extends the shelf life and introduces probiotic potential to the final product. This study aims to observe and analyze the microbiological and chemical aspects of tempoyak fermentation and to evaluate its potential as a local functional food with health-promoting properties. Laboratory tests and microbial analyses confirmed that the fermentation process not only retains essential nutrients but also promotes the growth of beneficial bacteria, provided the production conditions are hygienically maintained at all stages. The study emphasizes the importance of controlled fermentation techniques to ensure product safety and consistent quality. Furthermore, the findings reveal that tempoyak could serve as a promising probiotic-rich food that supports digestive health, contributing to the diversification of traditional Indonesian fermented foods. With its appealing flavor, cultural value, growing consumer interest, and potential health benefits, tempoyak holds significant promise for future development and commercialization, particularly in the field of functional food innovation rooted in indigenous culinary practices.
Isolasi dan Identifikasi Bakteri Asam dari Rebung Fermentasi Tradisional dari Desa Panti Nyimas Fatiyah Aini; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5409

Abstract

Traditional bamboo shoot fermentation is a hereditary practice still preserved by the people of Panti Village, Pasaman Regency. This process not only serves as a natural preservation method but also makes an important contribution to the formation of distinctive flavors and increases the nutritional value of bamboo shoots. One key aspect of this fermentation process is the activity of microorganisms, particularly lactic acid bacteria, which play a role in the production of metabolites such as lactic acid, which functions as a natural preservative, inhibits the growth of pathogenic microbes, and contributes to the distinctive flavor and aroma of fermentation. The main objective of this study was to isolate and identify the types of lactic acid bacteria found in traditionally fermented bamboo shoots. Fermented bamboo shoot samples were taken from several local production houses in Panti Village. The microbial isolation process was carried out using selective media MRS (de Man, Rogosa, and Sharpe) agar, which is commonly used for the growth of lactic acid bacteria. The obtained isolates were then analyzed through colony morphology observation, Gram staining, and microscopic tests to determine initial characteristics. Further identification was carried out through a series of biochemical tests to determine the genus and species of the bacteria. The results of the study showed the presence of several Gram-positive, rod-shaped bacterial isolates that are strongly suspected to belong to the lactic acid bacteria group, such as Lactobacillus plantarum. This bacterium is known to have probiotic potential and functional benefits in fermented food products. These findings indicate that traditional fermented bamboo shoots can be a potential source of functional bacterial isolates that are beneficial for the food industry, particularly in the development of probiotic products, natural preservatives, and food additives based on local fermentation. This study emphasizes the importance of preserving local wisdom in food fermentation practices as a foundation for sustainable, culturally aware food technology innovation and supporting food security based on local resources.
Fermentasi Tradisional, Khasiat Modern: Tapai Ketan Hitam sebagai Solusi Nutraceutical Penurun Kolesterol Fathiya Rizki Aninda; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i3.5410

Abstract

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

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