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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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Mengungkap Peran Penting Bakteri Asam Laktat dalam Fermentasi Mandai (Artocarpus integer) : Studi Isolasi dan Karakterisasi Nailla Indayani Sumardi; 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.v3i3.5481

Abstract

Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this study include serial dilution, inoculation on Nutrient Agar (NA) media, incubation at room temperature, colony morphology observation, and Gram staining using crystal violet. The results showed the presence of round colonies with a creamy white color and smooth surfaces, which indicate the characteristics of lactic acid bacteria. Most of the isolates showed Gram-positive properties, supporting their identification as lactic acid bacteria. This research not only enriches our understanding of the microbial ecology in Mandai fermentation but also opens up opportunities for utilizing LAB as a natural preservative or functional probiotic in both traditional and modern food products. The presence of LAB in Mandai fermentation suggests the potential to enhance the quality and health benefits of this traditional food, making it a viable source of probiotics beneficial for digestive health. Additionally, the use of LAB in Mandai processing could increase the appeal of this product in broader markets, both locally and internationally. Overall, this study provides a solid foundation for further development in utilizing microbes in traditional food fermentations. Moreover, it opens opportunities to improve the quality and sustainability of Mandai products while raising awareness about the importance of fermentation in enhancing the nutritional value and health benefits of traditional food products.
Pengujian Mikroba pada Belut Kering (Kepanjang) Berdasarkan Pengaruh Lama Penyimpanan dan Suhu Lingkungan terhadap Kontaminasi Mikroba Okti Sonya Rahmadani; 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.v3i3.5482

Abstract

Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temperature on microbial growth in dried eel. The method used in this study involved direct observation of microbial colony growth through serial dilution and inoculation on Nutrient Agar (NA) media, which was then incubated at room temperature. The microbial colonies growing on the dried eel samples were observed and counted to assess the impact of storage duration and temperature on microbial contamination. The results showed that the longer the storage time and the higher the environmental temperature, the greater the number of microbial colonies that grew. This indicates that storage conditions, both in terms of duration and temperature, have a significant impact on the level of microbial contamination in dried eel. This research reveals the importance of strict monitoring of temperature and storage duration for dried eel products. The increase in microbial colonies as storage time and temperature rise indicates that the product becomes more susceptible to contamination and spoilage. Therefore, to maintain product quality and safety, proper storage systems need to be implemented, such as using additional preservatives or storing the product at low temperatures. By adopting these measures, the risk of microbial contamination can be minimized, which will extend the shelf life and maintain the quality of the dried eel product. This study provides valuable insights into the microbiological aspects of traditional food products, specifically dried eel, which can be applied to ensure their safety during storage.
Pengaruh Time Token Learning Literasi Sains terhadap Keterampilan Komunikasi dan Hasil Belajar Kognitif Peserta Didik SMPN XYZ Verlia Agustin S; Neng Sholihat; Berry Kurnia Vilmala
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.v3i3.5502

Abstract

This study aims to determine the influence of the Time Token Learning Type learning model combined with science literacy on communication skills and cognitive learning outcomes of SMPN XYZ students. The background of this research is low communication skills and student learning outcomes that are still substandard, so an innovative learning approach is needed that can improve both aspects. The research method used was quasi experimental with a Pretest-Posttest Control Group Design. The research subjects involved one experimental class given Time Token Learning type learning with science literacy content and one control class that used conventional learning. The research instrument consisted of a reasoned multiple-choice test to measure cognitive learning outcomes and an observation sheet to assess communication skills. The results of the study show that the application of the Time Token Learning model with science literacy has a significant influence on improving students' cognitive learning outcomes. The average pretest score of 40 increased to 75 in the posttest with an N-Gain value of 45.5% which was in the medium category. These findings prove that the learning model is effective in improving students' understanding of concepts and cognitive thinking skills. However, the results of the analysis of communication skills did not show a significant improvement. In addition, the correlation between communication skills and learning outcomes was also insignificant with a significance value of 0.826 > 0.05. In conclusion, the Time Token Learning model with science literacy has proven to be effective in improving students' cognitive learning outcomes, but has not been able to optimally develop communication skills. Therefore, it is necessary to develop additional strategies or a combination of other learning models so that communication skills can develop in line with improving cognitive learning outcomes.
Penerapan Model Inkuiri Terbimbing Berbasis Education for Sustainable Development untuk Meningkatkan Keterampilan Berpikir Kritis Siswa SMP Marisha Silta Fany; Neng Sholihat; Defrizal Hamka
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 2 No. 3 (2024): September : 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.v2i3.5521

Abstract

The main objective of this study was to determine the extent to which students' critical thinking skills can be improved through the implementation of a guided inquiry learning model based on Education for Sustainable Development (ESD). This study used a quasi-experimental approach with a post-test only control group design. The study population consisted of 5 classes with a total of 190 students. From this population, the researcher took a sample of 68 students through a simple random sampling technique. The sample was then divided into two groups, namely 34 students for the experimental class and 34 students for the control class. The research instrument was a critical thinking skills test consisting of 20 objective, reasoned questions. The research data were analyzed using a t-test. Based on the calculation results, the t-value was 3.792, while the t-table value at a significance level of 0.05 was 2.037. This indicates that Ha is accepted and Ho is rejected. Thus, there is a significant difference between the critical thinking skills of students who participated in learning with a guided inquiry model based on ESD compared to conventional learning. In addition, the improvement in critical thinking skills was also analyzed through the N-Gain calculation. The results showed that the experimental class achieved a 65% improvement, categorized as moderate, while the control class achieved a 59% improvement, also categorized as moderate. These findings indicate that guided inquiry learning integrated with ESD principles provides a more effective way to foster students' critical thinking skills compared to traditional methods. Therefore, ESD-based guided inquiry learning can be an alternative, innovative learning strategy to improve the quality of the learning process in secondary schools.
Isolasi dan Identifikasi Bakteri Asam Laktat dari Bekasam Ikan Nilem (Osteochilus hasselti) sebagai Produk Fermentasi Lokal Muaro Jambi Tiara Nabilah 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.v3i3.5537

Abstract

This study was conducted to isolate and identify lactic acid bacteria (LAB) present in nilem fish bekasam, a traditional fermented product from Muaro Jambi. A 1-gram sample of bekasam, which had been fermented for 7 days, was used as the test material. The sample was diluted in stages to 10⁻⁶ and then plated on Nutrient Agar medium using the pour plate method. The incubation was carried out at 37°C for 24-48 hours. Upon observation, bacterial colonies with characteristics typical of lactic acid bacteria were noted. These colonies were small in size, round in shape, white to cream in color, had smooth surfaces, and flat edges. Gram staining tests revealed that most isolates were Gram-positive bacteria with rod or oval shapes, which is consistent with the characteristics of the Lactobacillus genus. Further tests showed that these bacteria were catalase-negative, non-spore-forming, and produced lactic acid as their primary metabolic product. These findings suggest that lactic acid bacteria, particularly the Lactobacillus species, dominate the microbial population in the fermentation process of nilem fish bekasam. The study highlights the significant role of LAB, especially Lactobacillus, in the fermentation process, contributing to the unique flavors, texture, and preservation properties of this traditional fermented product. This research emphasizes the importance of LAB in traditional food fermentation processes.

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