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An educational activity on the use of agricultural waste as animal feed through fermentation technology was held in Kapedi Village, Bluto Subdistrict, Sumenep Regency. The aim of this activity was to improve farmers' understanding and skills in processing agricultural waste, such as rice straw and corn cobs, into alternative feed that is highly nutritious and environmentally friendly. The methods used included interactive extension, practical fermentation feed production, discussion, and evaluation. The results showed high enthusiasm among participants, increased knowledge about fermentation technology, and successful production of fermented feed that was liked by livestock and had the potential to increase productivity. The main obstacles, namely limited initial knowledge and the length of fermentation time, could be overcome with technical assistance. This extension not only provides an economical and high-quality livestock feed solution but also supports sustainable agricultural waste management. It is recommended that fermentation materials be facilitated, advanced training be provided, and socialisation be carried out in other villages so that the benefits of this technology can be expanded.

This community service article presents the implementation of the GELORA outreach and training program conducted in Sebanen Village, Jember, Indonesia, focusing on the promotion of low-cost and eco-friendly fermented feeds formulated from locally available agricultural residues such as papaya leaves, rice bran, molasses, and EM4. The program aimed to strengthen the capacity of smallholder catfish farmers and the village enterprise (BUMDes) through a series of integrated activities including a rapid needs assessment, hands-on training sessions, technical mentoring, and knowledge dissemination. As a result, participants demonstrated improved technical skills in household-scale feed formulation and fermentation, a stronger understanding of sustainable and circular economy principles, and an increased willingness to adopt environmentally friendly aquaculture practices. Moreover, follow-up mentoring groups were established to ensure program continuity and local innovation. This participatory model effectively combines community engagement with scientific evidence in aquaculture nutrition and is suitable for replication in other rural aquaculture development contexts.

The primary goal of this Community Service Program (PKM) is to assist local farmers in utilizing rabbit urine waste—previously discarded into a value-added product in the form of liquid organic fertilizer (LOF). This innovation aims not only to enhance technical production skills but also to stimulate local economic growth through entrepreneurship based on local resources. The program involves several strategic steps: designing a simple fermentation device using a 20-liter bucket equipped with an airlock and digital thermometer; providing technical training in the LOF-making process, quality control, and hygiene standards; offering entrepreneurial mentoring in production management, financial recording, branding, and marketing; and developing local distribution networks through farmer groups and agricultural shops. The results show that partners can independently produce consistent-quality LOF, packaged in 600 ml bottles with simple labeling for commercial appeal. The program improves technical and entrepreneurial skills, increases farmers’ income, fosters cooperation, and supports sustainable agriculture through environmentally friendly waste utilization.

Boyolali is known as a milk-producing city, which makes animal husbandry one of the biggest options for economic activity. Limited forage resources are one of the problems faced by breeders. This activity aims to provide fermentation training using dry leaves as an alternative animal feed. The method used is to collect dry leaves from local resources in Sumbung Village, followed by training on the fermentation process using probiotic bacteria, which has been proven to be effective in increasing the nutritional value of feed. Fermented dry leaves have an aroma and taste that livestock like, thereby increasing feed consumption. Utilizing fermented dried leaves as animal feed can be a sustainable solution for overcoming limited food sources in Sumbung Village. Apart from providing a higher-quality alternative feed, this research can also support efforts to manage dry leaf waste and encourage environmental sustainability.  

The RUFSA Program (Rusa untuk Fertilizer Sustainable Agriculture) is an innovative initiative that transforms Timor deer (Rusa timorensis) manure waste from a conservation breeding site in Cakura Village, South Sulawesi, into organic biofertilizer. The program, implemented by PT Pertamina Patra Niaga Integrated Terminal Makassar in collaboration with the local community, aims to reduce manure waste, support wildlife conservation, and provide environmentally friendly fertilizer for sustainable agriculture. The method involves collecting deer manure directly inside the enclosure, mixing it with water and EM4 activator, and regularly stirring to ensure sufficient oxygen supply during a 7–14 day aerobic fermentation process. This approach not only reduces organic waste and minimizes unpleasant odor but also decreases the risk of disease transmission. The resulting biofertilizer is applied to cultivate odot grass (Pennisetum purpureum cv. Mott), small trees, and ornamental plants such as bougainvillea (Bougainvillea sp.), demonstrating practical benefits for local agriculture. Economically, the program contributes to an annual saving of IDR 3,240,000 by reducing the dependency on chemical fertilizers. Beyond its economic outcomes, RUFSA also strengthens community participation in environmental management and raises awareness of the importance of sustainable practices. Furthermore, the program aligns with the Sustainable Development Goals (SDGs), particularly those related to food security, economic growth, responsible consumption and production, and terrestrial ecosystem conservation. Overall, the RUFSA Program exemplifies an integrative approach that combines conservation, waste management, and community empowerment to promote environmentally responsible and sustainable agricultural development.

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.

Tempoyak is a traditional fermented paste made from durian in Indonesia, favored by the Malay ethnic group. While tempoyak holds a unique and significant place in Indonesia's rich culinary diversity, there is a notable gap in research about it compared to other fermented foods such as kimchi. More investigation is essential to grasp the microbial composition, interactions, and possible health advantages of tempoyak, which may offer benefits like boosting the immune system, reducing cholesterol levels, exhibiting probiotic qualities, preservation, and possessing antibacterial effects. Researchers could also discover vital insights regarding the history, cultural significance, production methods, microbiological issues, nutritional aspects, and future prospects of local foods like tempoyak. This research intends to examine and study tempoyak as a traditional fermented food through comprehensive literature review and data from earlier investigations. Tempoyak has a strong connection to Malay cultural identity, regardless of its production location. As a key element of the daily practices of the Malay people in Indonesia, tempoyak is typically featured at cultural events, weddings, or large gatherings. This cultural importance sets Indonesian tempoyak apart from its Malaysian counterpart. The process of making tempoyak involves mashing the durian flesh, mixing in salt, and letting the combined mixture ferment in a sealed container at room temperature for 4 to 7 days. The microbial population in tempoyak can differ but mainly includes Lactobacillus species, particularly Lactobacillus plantarum. Proximate analysis is an effective approach to evaluate the nutritional makeup of tempoyak. Differences in nutrient levels may arise from the various types of durian, salt elements, sterilization periods, temperatures, and length of fermentation. Potential research opportunities could explore tempoyak’s role in fostering sustainable food practices, additional health benefits from its consumption, and the development of innovative products based on tempoyak. The aim of this study will enhance the field and aid in safeguarding and promoting the culinary heritage of the Malay community.

The growing demand for organic fertilizers as an alternative to chemical fertilizers is in line with increasing public awareness of environmentally friendly agriculture. Meanwhile, livestock waste, particularly rabbit urine, remains underutilized and is often discarded, despite its high nitrogen, phosphorus, and potassium content and potential as a raw material for liquid organic fertilizer (LOF). This study aims to design and develop a simple technological innovation for processing rabbit urine into economically valuable LOF, offering new business opportunities for local communities. Another objective is to advance bioactivator-based processing technology to produce an effective, marketable, and eco-friendly organic fertilizer that enhances plant growth. The research employed an applied research method with an experimental approach, including collection and processing of rabbit urine, simple production of LOF, effectiveness testing on horticultural crops with local farmers, and analysis of business feasibility and local marketing strategies. The study resulted in a simple bioactivator-based technology for converting rabbit urine into LOF through a fermentation process of more than 14 days, producing fertilizer rich in nitrogen, phosphorus, and potassium. The LOF improved horticultural crop growth by 25–30% compared to control plants. The group business model provides livestock farmers with new business opportunities, achieving profit margins between 40% and 50%. This research produced a replicable technology guide and usable LOF product, contributing to waste reduction and supporting sustainable agriculture through community-based entrepreneurship.

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.

Fermentation of seluang fish (Rasbora spp.) pekasam is a traditional method for extending shelf life and enhancing flavor, typically produced through spontaneous fermentation dominated by lactic acid bacteria (LAB). However, uncontrolled production processes lead to significant variability in product quality. This research aims to optimize the fermentation process of seluang fish pekasam through a series of controlled microbiology-based experimental practicums. The experiments were designed to investigate the impact of two main parameters: (1) the use of a LAB starter culture isolated from high-quality pekasam, and (2) the control of incubation temperature (e.g., at 25°C and 30°C). During the fermentation period, samples were periodically analyzed to measure changes in physicochemical parameters, including pH, moisture content, and salt concentration. Microbiological analysis was performed to count the populations of LAB and other spoilage microbes. The results showed that the use of a LAB starter culture significantly accelerated the pH drop within the first 24 hours, reaching a critical pH below 4.5, which effectively inhibited the growth of pathogenic microbes. Furthermore, the optimal raw material ratio and controlled incubation temperature resulted in pekasam with a firmer texture and a more balanced sour-savory taste, differing significantly from spontaneously fermented products. Organoleptic tests confirmed panelists' preference for the product made with the optimal treatment. The conclusion of this study is that optimization through microbiology-based experimental practicums is key to the standardization and improvement of the quality and food safety of pekasam products.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

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.

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.  

Tempoyak is a traditional fermented product derived from the flesh of durian fruit (Durio zibethinus) that has undergone a spontaneous fermentation process. This product is very popular in various regions in Indonesia, especially in Sumatra and Kalimantan, and is usually consumed as a cooking spice or side dish. The fermentation process primarily involves the activity of lactic acid bacteria (LAB), a group of microorganisms capable of converting acidic sugars into lactate. LAB plays an important role in forming the distinctive taste of tempoyak, lowering pH, inhibiting the growth of pathogenic microbes, and potentially providing health benefits for consumers. This study aims to isolate and characterize LAB from tempoyak using a microbiological approach. Tempoyak samples were taken from traditional markets, then isolated using MRS agar measurement media. Characterization was carried out through observation of colony morphology, Gram staining, and biochemical tests such as catalase and fermentation of various types of sugars (glucose, sucrose, and maltose). The isolation results showed that all isolates had the typical LAB characteristics, namely Gram-positive, catalase-negative, and rod- and coccus-shaped. The different sugar fermentation abilities indicate species diversity, with the suspected dominant genera being Lactobacillus, Streptococcus, Enterococcus, and Lactococcus. Furthermore, several isolates demonstrated antibacterial activity against Escherichia coli, indicating the potential use of LAB from tempoyak as a probiotic or natural preservative in the food industry. The decrease in pH from 6.2 to 3.6 during the fermentation process also confirmed the metabolic activity of LAB in acid-producing lactate. These findings open up opportunities for utilizing local LAB from tempoyak as functional agents in the development of safe, healthy, and economically valuable fermented food products. Thus, tempoyak not only has cultural value but also has significant scientific and commercial potential.

Bekasam is a traditional Indonesian fermented product made from tilapia (Oreochromis niloticus) through a spontaneous fermentation process with the addition of rice and salt. This fermentation process encourages the growth of various microorganisms, especially bacteria, which play a role in the formation of flavor, aroma, and natural preservation of the product. This study aims to observe the microbiological characteristics of bekasam tilapia through colony observation on agar media and microscopic staining using crystal violet and safranin. Macroscopic observations showed the presence of microbial colonies that were round, cloudy white, with a smooth surface and even edges. These colony characteristics indicate good microbial growth on agar media. Microscopically, the bacteria observed in bekasam samples had an irregular distribution, forming aggregates that absorbed intense purple and pink colors. Crystal violet staining gave a purple color to gram-positive bacteria, while safranin gave a pink color to gram-negative bacteria. These findings indicate that bekasam contains an active microbial community that plays a role in the fermentation process. This microbial community can be observed visually through simple staining that provides an overview of the types of bacteria involved in the fermentation process. Microbiological analysis such as this is crucial for understanding the fermentation dynamics of traditional food products like bekasam. Thus, this study provides deeper insight into the microorganisms involved in bekasam production, as well as the importance of monitoring microbiological quality in the manufacturing process of traditional fermented products. Furthermore, the diversity of microbes involved in bekasam fermentation can affect product quality and consistency. Therefore, monitoring the dominant bacterial species during the fermentation process is crucial for maintaining bekasam quality, including its taste, texture, and safety for consumers.

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.

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.

The problem of household organic waste management, especially kitchen waste, is still an environmental challenge that has not been handled optimally. In fact, this waste has great potential to be used as environmentally friendly products. One solution that can be applied is the manufacture of eco-enzymes, which are fermented liquids from organic waste that function as a substitute for synthetic chemicals in various household and agricultural purposes. This community service activity aims to increase the awareness and skills of residents in managing organic waste through the creation of eco-enzymes as a tangible form of applying the 3R (Reduce, Reuse, Recycle) principle. The activity was carried out in Kedu Village by involving PKK women, PSRT members, the Farmer Women Group (KWT), and housewives. The methods used include counseling on the impact of household waste and the benefits of eco-enzymes, as well as direct practice of making eco-enzymes accompanied by Mrs. Faila and students of the Real Work Lecture (KKN) of Tidar University. The implementation process includes sorting kitchen waste, mixing fermentation ingredients, and monitoring yields during the incubation period. The results of the activity show that the community is able to understand the concept and techniques of making eco-enzymes well. The active participation of residents in hands-on practice reflects increased knowledge and skills in independent organic waste management. In addition, this activity encourages the formation of new sustainable habits in utilizing household waste, while reducing dependence on synthetic chemicals. Thus, this service makes a positive contribution to environmental conservation efforts and local community empowerment through educational and applicative approaches.

Cassava tape is a traditional fermented product widely consumed in Indonesia, especially in rural areas. It is produced from cassava (Manihot esculenta) through the activity of microorganisms during the fermentation process. The presence of microbes in this process plays a crucial role in the flavor, aroma, texture, and final quality of the product. The microorganisms involved, including bacteria, molds, and yeasts, work synergistically to break down the carbohydrate components of cassava into simpler products, resulting in the sweet taste and distinctive aroma of tape. This study aimed to identify and characterize the microbes present in cassava tape through isolation and microscopic staining using safranin. The isolation process involved several stages: sequential sample dilution, inoculation onto Nutrient Agar (NA) media using the pour method, and incubation at 37°C for 24 hours. The growing microbial colonies were observed macroscopically, then collected and subjected to simple safranin staining to determine the shape and distribution pattern of the microbial cells microscopically. Observations revealed colonies with diverse morphologies, including rod-shaped (bacilli) and spherical (cocci), evenly distributed across the observation area. This indicates that cassava tape contains microorganisms of various morphologies that play a role in the fermentation process. Simple safranin staining has been shown to provide an initial overview of the presence and form of microbes, although further identification to the genus or species level requires further tests such as Gram staining, biochemical tests, and molecular analysis. These findings open up opportunities for further in-depth research into consumption safety, the functional role of microbes in tape fermentation, and its potential use as a source of natural probiotics in traditional fermented foods.  

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.