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Cassava (Manihot esculenta) is a staple food rich in carbohydrates and widely consumed by people in various regions, especially in tropical regions such as Indonesia. Besides being easy to cultivate, cassava also has a high economic value. However, cassava has a major weakness, namely its perishability after harvest. This damage is often caused by contamination by microorganisms, especially fungi, which can grow rapidly in unhygienic and humid storage conditions. Fungal contamination not only causes odor and reduces sound quality but also has the potential to produce mycotoxins that are harmful to human health. Therefore, identifying the type of fungus growing on cassava is very important. The purpose of this study was to determine the presence and type of fungus growing on cassava through a colony morphology approach and Gram staining using crystal violet. The research method began with dilution of cassava samples, then inoculated into Nutrient Agar (NA) media, incubated for 48 hours at room temperature, and continued with microscopic examination. Staining with crystal violet aims to clarify the morphological structure of the fungus such as hyphae and spores. Observations revealed the growth of characteristic fungal colonies, as well as hyphal and spore structures that readily absorbed crystal violet. This demonstrates that this simple morphological and staining method is quite effective in providing initial insights into fungal identification. This information is expected to form the basis for developing safer and more durable cassava storage methods. Further research is recommended on specific identification using molecular testing. This step will broaden our understanding of the toxicological potential and post-harvest handling of cassava.

Worm infestation due to Soil-Transmitted Helminths (STH) infection remains a public health problem, especially among elementary school children who frequently interact with contaminated soil. This condition is a major concern because it can cause long-term health problems, particularly in terms of physical growth and development of children. This study aims to identify the presence of STH worm eggs and larvae in soil and fecal samples of children in Bekoso Village, Pasir Belengkong District, Paser Regency, East Kalimantan. This study used a descriptive approach with a cross-sectional design. The samples used consisted of 23 soil points taken from oil palm plantations with sandy and loose soil criteria, as well as 16 fecal samples from elementary school children. Fecal examination was carried out using the Kato-Katz method to detect worm eggs, while the soil was examined using the Baermann technique to detect worm larvae. The results showed that 25% of children's fecal samples were infected with worm eggs, with 12.5% containing hookworm eggs, 12.5% Taenia sp. eggs, and 6.25% Ascaris lumbricoides eggs. In soil samples, 60.87% tested positive for Strongyloides stercoralis larvae and 26.09% tested positive for Ascaris lumbricoides eggs. These findings indicate a high risk of STH infection in children in the area. Environmental factors such as soil moisture, soil texture suitable for worm breeding, and poor personal hygiene practices are suspected to be the main causes of the spread of infection. This study emphasizes the importance of education on clean and healthy living behaviors (PHBS) and improving environmental sanitation to reduce cases of worm infection, especially in endemic areas such as Bekoso Village. More comprehensive prevention efforts are urgently needed to address this problem and improve public health, especially among elementary school children.

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.

Batang Bungo River faces severe pollution from domestic waste and illegal gold mining, which has led to an increase in skin diseases and diarrhea among residents of Tanjung Gedang, exacerbated by poor physical-chemical water quality, including low pH and high levels of Total Suspended Solids (TSS) and Chemical Oxygen Demand (COD), all of which foster the growth of pathogenic microorganisme. This study aimed to identify bacteria and fungi present in Batang Bungo River water, characterizing their colony morphology and microscopic structures to understand the impact of pollution on microbial communities. The methodology involved serial dilution of water samples, followed by inoculation onto Nutrient Agar (NA) media using the pour plate technique, and incubation at 37°C for 24-48 hours. Macroscopic observations of colonies (color, shape, texture) were performed, and representative colonies were stained with crystal violet for microscopic observation at 1000x magnification to identify cellular and hyphal structures. The results indicated the presence of various microorganisms, including Gram-positive bacteria, filamentous fungi, and possibly protozoa, with colonies exhibiting characteristics such as off-white color, rough surfaces, and irregular edges. Microscopic examination after crystal violet staining revealed rod-shaped (bacilli), spherical (cocci) structures, and branched filamentous structures resembling hyphae, consistent with a mixture of bacteria and filamentous fungi. The identification of pathogens like Clostridium, Dermatophilus, and Escherichia coli in previous studies, coupled with the poor water quality, confirms significant microbiological and chemical contamination. Crystal violet proved effective as a stain for microscopic identification of microorganism structures. In conclusion, the water quality of Batang Bungo River is highly concerning and requires serious attention for monitoring and management to safeguard public health and the river ecosystem.  

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 is a traditional fermented food made from snakehead fish (Channa striata) through spontaneous fermentation with the addition of salt and rice over several days. This fermentation process promotes the growth of indigenous microorganisms, particularly lactic acid bacteria (LAB), which play a crucial role in developing distinctive flavors and potentially providing health benefits. LAB are well-known for their probiotic effects, such as maintaining gut microbiota balance and enhancing immune system function. This study aimed to identify the presence of LAB in bekasam using the Gram staining method. Samples were taken from bekasam that had been fermented for three days. Bacterial isolation was conducted by culturing the samples on appropriate media, followed by Gram staining to observe bacterial morphology and cell wall characteristics under a microscope. Observations revealed a predominance of Gram-positive, rod-shaped (bacillus) bacteria, which are the primary morphological characteristics of LAB. This morphology is consistent with bacterial groups such as Lactobacillus spp., which are commonly found in traditional fermented products. These findings strengthen the assumption that snakehead fish–based bekasam is not only a traditional food source with rich flavors but also has potential as a natural probiotic source. This potential opens opportunities for bekasam to be developed as a functional food that supports digestive health and immune function. Further research is recommended to perform molecular identification to accurately determine bacterial species and to evaluate their probiotic activity in vivo. Thus, bekasam holds not only cultural and culinary value but also added value in the field of health and the functional food industry.

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.

Fermentation of ikan bekasam is a traditional process that involves the activity of microorganisms to produce a product with distinct taste, aroma, and texture. This process includes various microorganisms, such as bacteria, fungi, and yeasts, that play a crucial role in the transformation of fish properties during fermentation. This study aims to isolate, identify, and characterize the microorganisms involved in the fermentation of ikan bekasam using Gram staining and specific staining techniques. The isolation process was carried out using selective media to grow microorganisms from the bekasam samples, including both the fish and the fermentation liquid. Microorganism identification was performed by observing colony morphology, microscopic characteristics, and biochemical reactions. Gram staining was used to differentiate between Gram-positive and Gram-negative bacteria, while specific staining techniques were employed to detect certain cellular structures that aid in the identification of microorganisms. The characterization of microorganisms included an analysis of their physiological and biochemical properties, such as their ability to produce enzymes or secondary metabolites that play a role in fermentation and the development of the characteristic bekasam flavor. The results of the study showed that ikan bekasam contains a variety of microorganisms, including lactic acid bacteria such as Lactobacillus spp. and Pediococcus spp., which play a primary role in fermentation by providing the characteristic sourness. In addition, yeasts such as Saccharomyces cerevisiae were found in the bekasam samples, contributing to the fermentation process. Fungi, such as Aspergillus spp., were also isolated, although their role in the fermentation of ikan bekasam is more limited. This study provides insights into the diversity of microorganisms involved in the fermentation of ikan bekasam and their potential applications in the food industry. These findings open up opportunities to optimize the fermentation process by utilizing these microorganisms to produce more consistent and high-quality bekasam. Future research could further explore the optimal conditions for improving the quality of this fermented product.

Andaliman fruit (Zanthoxylum acanthopodium) is a typical spice from North Sumatra with a unique, spicy flavor and is widely used in traditional Batak cuisine. Although this fruit is known for its natural antimicrobial compounds, which have the potential to prevent the growth of pathogenic microorganisms, andaliman fruit is still at risk of contamination by various microorganisms during post-harvest handling and unhygienic storage. This study aims to assess the potential presence of microbes in andaliman fruit, as well as review methods for isolating and identifying existing microorganisms. Based on a literature review, several microorganisms frequently found in fruits include bacteria from the genera Bacillus, Pseudomonas, and Escherichia, as well as molds from the genera Aspergillus and Penicillium. In the process of microbial isolation, multilevel dilution techniques and cultivation on spectrum media are common methods used. Meanwhile, microbial identification can be carried out through morphological techniques by observing the shape and color of colonies, biochemical tests to examine the characteristics of microbial metabolism, and molecular techniques such as PCR to detect specific microbial DNA. A microbiological understanding of andaliman fruit is crucial to ensure food safety, especially in traditional culinary processing that uses this fruit as a spice. Therefore, efforts are needed to raise awareness of the importance of proper post-harvest handling and storage to minimize the potential for microbial contamination and ensure the quality and safety of andaliman fruit used in cooking. Furthermore, it is crucial to develop effective processing methods to reduce the risk of microbial contamination in andaliman fruit, such as washing or heating before use in cooking. The use of modern processing technologies, such as natural preservatives or processing techniques that can maintain its quality and safety, is also crucial.

Tempeh, as one of Indonesia's traditional fermented foods, plays a vital role in providing affordable vegetable protein and contains various essential nutrients such as vitamin B12, folic acid, and fiber. Tempeh's uniqueness lies in the fermentation process involving local microorganisms that thrive in soybeans. Tempeh from Bayung Lencir, South Sumatra, is known for its traditional production process, which uses no starter culture. This results in a unique microbiota that has not been widely studied during fermentation. Therefore, this study focused on identifying the microorganisms involved in the tempeh fermentation process. The results showed that Rhizopus oligosporus is the primary microorganism responsible for the formation of tempeh's texture and increasing its nutritional value through the production of proteolytic and lipolytic enzymes that aid in the digestion of protein and fat. Furthermore, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus spp. play a crucial role in creating a more acidic environment, thereby reducing the risk of pathogenic microorganism growth and maintaining product safety. However, an uncontrolled fermentation process can also result in contamination by harmful microorganisms, such as Aspergillus niger and Penicillium spp., which can affect the quality of tempeh and potentially produce mycotoxins that are harmful to health. The use of PDA media has proven effective in isolating and observing the morphological characteristics of fungi, such as colony color, texture, and growth rate. This medium provides adequate results in identifying microorganisms involved in the tempeh fermentation process. This research is important for maintaining the quality and safety of Bayung Lencir's signature tempeh and opens up opportunities for the development of local starter cultures that can improve quality control during the fermentation process. Molecular-based research is needed to further explore the identity of microbes and to improve the safety and competitiveness of tempeh in the global market.

The Cargo oil pump is one of the auxiliary units on board a ship, used to transfer cargo from one location to another during loading and unloading operations. On the MT Pangrango vessel, an issue occurred with the cargo oil pump: its performance declined, resulting in slow suction during the unloading process. This problem hindered efficient cargo operations, as the pump was not functioning properly.This study aims to identify the contributing factors, impacts, and countermeasures for the decreased performance of the cargo oil pump. The research methodology applied in this thesis involved a descriptive approach combined with Miles and Huberman’s analytical method, with data validity tested via triangulation. Data collection techniques used to identify the problem included observation, interviews, documentation, and literature review.The results revealed that the pump’s shaft was worn due to excessive friction, and the ball bearing s exhibited wear and disintegration caused by lack of lubrication (grease). The recommended corrective actions were to add material to the shaft , perform realignment to correct any shaft misalignment, and implement routine maintenance—specifically, monthly grease lubrication. These measures, when properly applied, can significantly reduce the risk of Cargo oil pump damage.

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.

Pertumbuhan ekonomi kreatif di tingkat kota menuntut tersedianya ruang yang mendukung aktivitas produksi, kolaborasi, dan pengembangan komunitas kreatif. Penelitian ini bertujuan untuk mengidentifikasi kebutuhan ruang berdasarkan subsektor ekonomi kreatif dominan di Kota Bogor, dengan fokus pada Bogor Creative Center (BCC) sebagai fasilitas utama. Metode yang digunakan adalah deskriptif kualitatif melalui observasi lapangan, wawancara semi-terstruktur dengan pengelola, serta studi literatur. Hasil penelitian menunjukkan bahwa subsektor kuliner, musik, dan kriya merupakan sektor dengan komunitas terbanyak dan aktivitas yang paling aktif. Namun, fasilitas ruang yang tersedia belum sepenuhnya mendukung kebutuhan spesifik masing-masing subsektor. Seperti pada ruang workshop kuliner belum tersedia, studio musik belum memenuhi standar akustik dan peredaman suara, dan ruang kriya belum dilengkapi zona kerja yang memadai. Berdasarkan temuan tersebut, penelitian ini merekomendasikan desain ruang yang lebih adaptif dan partisipatif, termasuk penyediaan dapur terbuka, studio terinsulasi, serta ruang kriya semi terbuka yang mendukung kegiatan produksi dan edukasi. Penyesuaian desain ruang yang berbasis kebutuhan subsektor diharapkan dapat meningkatkan efektivitas Bogor Creative Center sebagai pusat pengembangan ekonomi kreatif yang inklusif dan berkelanjutan.

Era baru dan alih fungsi bangunan membawa dampak perubahan pada fasad bangunan dari langgam arsitektur aslinya, hal tersebut juga terjadi di Jalan Malioboro yang merupakan kawasan Cagar Budaya dan tujuan wisata. Kajian Langgan Arsitektur Fasad Bangunan Sisi barat Jalan Malioboro adalah bagian dari upaya pemerintah untuk mempertankan nilai historis kawasan dan mengembalikan visual arsitektur yang berada di poros imajiner Sumbu Filosofis. Penelitian ini berdasar pada sebuah kajian yang bertujuan untuk mengidentifikasi dan menganalisis langgam Arsitektur fasad bangunan komersial khususnya di sisi Barat Jalan Malioboro. Dari penelitian ini diharapkan bisa memberikan kontribusi dalam menghasilkan suatu dokumen perencanaan teknis fasad sumbu filosofi yang sesuai dengan langgam arsitektur aslinya. Metode penelitian menggunakan metode deskriptif analitik, yaitu sebuah metode yang memberikan gambaran atau mendeskripsikan detail dari objek penelitian, dimana dalam prosesnya dimulai dengan mengumpulkan data-data melalui observasi lapangan, dokumentasi visual, dan studi literatur. Sedangkan analisis, dilakukan terhadap elemen-elemen fasad bangunan yang meliputi elemen bentuk, ornamen, komposisi simetri, irama, geometri, unsur warna, pintu, jendela dan bentuk atap bangunan.

This study aims to identify the process of making and cultivating media using tempoyak samples as a source of fermentation microorganisms. Tempoyak is a traditional fermented product made from durian (Durio zibethinus) that has long been consumed in various regions in Indonesia. This product is rich in microorganisms such as Lactobacillus spp., Leuconostoc spp., and Saccharomyces spp., which play an important role in the fermentation process, forming a distinctive flavor, and have the potential as probiotic agents. The research stages include the preparation of growth media in the form of Nutrient Agar (NA) for general microorganisms and de Man Rogosa Sharpe Agar (MRSA) for lactic acid bacteria. Tempoyak samples were inoculated aseptically into the media to avoid cross-contamination. Next, the media were incubated at a temperature of 30–37°C with an acidic pH, which is the optimum condition for the growth of lactic acid bacteria. Observations were made to assess the growth of microbial colonies on each media. The identification results showed the dominance of lactic acid microorganisms that were able to grow and develop well under the natural fermentation conditions of tempoyak. The resulting colonies were then cultured to increase the number of microorganisms, thus enabling them to be used as potential isolates in functional food fermentation. These findings confirm that tempoyak has value beyond traditional food, namely as a source of microbial biodiversity applicable to bioprocess technology and the development of probiotic food products. Utilizing local microorganisms from tempoyak can reduce dependence on imported cultures, encourage biotechnology innovation based on local biological resources, and support environmental sustainability. Integrating local wisdom with scientific research like this contributes to the preservation of culinary heritage while opening up economic opportunities through the development of value-added food products.

Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.

Pedada leaves (Sonneratia caseolaris), a type of mangrove plant that grows in tropical and subtropical coastal areas, have high ecological and pharmacological value. In addition to functioning as coastal protection from abrasion and seawater intrusion, this plant is also known to contain various secondary metabolite compounds such as flavonoids, tannins, saponins, and alkaloids. These compounds have been widely reported to have important biological activities, one of which is as an antimicrobial agent. This study aims to identify the effectiveness of pedada leaf ethanol extract in inhibiting the growth of pathogenic microorganisms, especially bacteria that cause infections. The extraction process was carried out using 96% ethanol solvent through the maceration method, namely soaking the material in the solvent for a certain time to optimally obtain active compounds. The obtained extract was then tested for its antimicrobial activity using the disc diffusion method against test bacteria, both Gram-positive and Gram-negative. The inhibition zone formed around the disc was measured as an indicator of the antibacterial effectiveness of the extract. The results showed that pedada leaf extract was able to produce inhibition zones with varying diameters depending on the concentration used. The higher the extract concentration, the larger the diameter of the inhibition zone formed. This indicates a positive relationship between extract concentration and its antibacterial strength. This activity is believed to originate from the ability of compounds such as flavonoids and tannins to damage bacterial cell walls or disrupt microbial metabolic processes. This study provides initial evidence that pedada leaves have potential as an environmentally friendly and sustainable source of natural antibacterials. This potential is highly relevant in efforts to develop alternative antibacterial materials based on local plants, especially amidst increasing bacterial resistance to synthetic antibiotics.

This study aimed to isolate and culture bacteria from well water samples as a first step in identifying microorganisms found in domestic water environments. Well water was chosen because it is one of the main water sources for communities, especially in rural areas, but is highly susceptible to contamination due to human activities such as household waste, agricultural waste, and poor sanitation systems. The isolation process was carried out using the pour plate and scratch plate methods using Nutrient Agar (NA) and MacConkey Agar (MAC) media, which function to detect various types of bacteria, both pathogenic and non-pathogenic, including gram-positive and gram-negative bacteria. Samples were incubated at 37°C for 24–48 hours to allow colony growth. After the incubation period, the growing colonies were observed morphologically based on the color, shape, and edge of the colonies. Next, the colonies were cultured to obtain pure cultures for further analysis. Preliminary results showed a diversity of colony shapes indicating the presence of several bacterial species, such as Escherichia coli, Pseudomonas sp., and possibly Enterobacter sp., which are indicators of air quality and the level of fecal contamination. This study provides a preliminary overview of the microbiological status of well water and the importance of regular testing of domestic water sources. Early identification through isolation and culture is crucial for mitigating public health risks and providing a basis for any necessary air treatment or sanitation interventions. Therefore, the results of this study are expected to serve as a reference for the community and government in sustainably maintaining the quality and safety of well water. The recommended next step is to conduct antibiotic resistance testing to determine the potential hazards of the identified pathogenic bacteria.

This study aims to extract and purify secondary metabolite compounds from Coffea arabica leaves using various separation techniques, such as maceration, column chromatography, thin layer chromatography (KLT), and preparatory KLT, and followed by flavonoid content analysis using UV-Vis spectrophotometry. The process begins with drying the arabica coffee leaves, then extraction is carried out using 96% ethanol for three days. After that, the solvent is evaporated with a rotary evaporator at 60°C to obtain a viscous extract. The extracts were further separated using column chromatography with a mixed solvent of n-hexane: ethyl acetate (3:1), resulting in 12 fractions that showed color differences, which was an indication of the diversity of the compounds in the extract. Advanced identification was carried out with KLT using methanol solvents: chloroform (9:1) at UV wavelengths of 254 nm and 366 nm, indicating the presence of compounds with medium to high polarity. Furthermore, the isolated compounds were further separated using the preparative KLT (KLTP) method. To determine the flavonoid content, UV-Vis spectrophotometry was performed at a wavelength of 431 nm, using quercetin as standard. The results of the analysis showed that Arabica coffee leaf extract had a yield of 7.35% and a total flavonoid content of 19.0605 mgQE/g. These findings show that arabica coffee leaves are a source of flavonoid compounds that have the potential for the development of herbal or phytopharmaceutical products. The flavonoid content found may provide health benefits, particularly in increasing antioxidant activity, which can be used in the treatment of oxidative stress-related diseases. The results of this study also open up opportunities for the development of plant-based products, especially Arabica coffee, in the pharmaceutical and cosmetic industries as an efficacious natural active ingredient.

Bekasam is a traditional fermented fish-based food popular in various regions in Indonesia, including Batanghari, Jambi. This product is produced through a spontaneous fermentation process that utilizes the activity of microorganisms, particularly lactic acid bacteria (LAB), which play an important role in the formation of distinctive flavors, food safety, and potential health benefits. One type of fish used is lambak fish (Labiobarbus ocellatus), which is commonly found in local waters. Given the high prevalence of cardiovascular disease associated with cholesterol levels, exploring the probiotic potential of local fermented foods presents a strategic opportunity to support public health. This study aims to isolate and identify LAB from bekasam lambak fish from Mersam, Batanghari, and evaluate its initial potential as a candidate for cholesterol-lowering probiotics. The research method was carried out in the laboratory through a series of dilutions (10⁻¹–10⁻⁶) of bekasam samples, followed by cultivation on Nutrient Agar (NA) media using the pour and streak method. Incubation was carried out at 37°C for 24–48 hours. The growing colonies were then observed morphologically and tested using Gram staining. Observations revealed spherical, milky-white colonies with Gram-positive rod-shaped characteristics, indicating they likely belonged to the Lactobacillus genus. This genus is known to lower cholesterol through bile acid binding and free cholesterol assimilation mechanisms in the digestive tract. These findings reinforce the notion that bekasam lambak fish contains local LAB isolates that have the potential to be developed as a natural probiotic raw material. This potential can be utilized in the development of functional fermented food products or nutraceuticals that not only maintain the traditional value of bekasam but also provide preventative health benefits, particularly in controlling cholesterol levels.