Publication Search

Vibrio sp. is one of the main pathogenic bacteria causing various diseases in whiteleg shrimp (Litopenaeus vannamei) cultivation, such as vibriosis, which can reduce the survival rate and productivity of ponds. Environmentally friendly Vibrio control efforts can be achieved through the use of probiotics. One widely used probiotic is Lactobacillus sp., which is known to suppress the growth of pathogenic bacteria through competition for space and nutrients, production of antimicrobial compounds (bacteriocins and organic acids), and increased shrimp non-specific immunity. This study aimed to determine the effectiveness of administering different doses of Lactobacillus sp. in suppressing Vibrio sp. populations in whiteleg shrimp cultivation media. The method used was a Completely Randomized Design (CRD) with four treatments and five replications: control (A), 6 ppm lactobacillus sp (B), 12 ppm (C), and 18 ppm (D). The parameter observed was the Total Vibrio Count (TVC) in the culture water after 24 hours of lactobacillus administration.

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.

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor, texture, and safety. This study aimed to isolate, identify, and characterize LAB from bekasam made using tilapia (Oreochromis niloticus). Isolation of bacterial strains was performed using the pour plate method on Nutrient Agar (NA) medium at various serial dilutions to obtain discrete colonies. The colonies were observed macroscopically to assess their morphological characteristics, including shape, size, color, surface texture, and edge profile. Further identification involved Gram staining to determine cell wall type and microscopic morphology. The results revealed that the bacterial colonies were generally small, round, white to cream in color, with smooth surfaces and flat edges. Gram staining demonstrated that the dominant isolates were Gram-positive bacteria, exhibiting rod-shaped or oval morphology. These characteristics are consistent with members of the genus Lactobacillus sp., a common LAB group in fermented fish products. Additional phenotypic traits observed included catalase-negative reactions, absence of spore formation, and the ability to produce lactic acid as the main metabolic end product. The combination of morphological, staining, and basic biochemical characteristics supports the initial identification of the isolates as LAB. The presence of Lactobacillus sp. in bekasam suggests their significant contribution to the fermentation process, influencing the product’s sourness, safety, and preservation. The findings of this study provide a basis for further molecular characterization and potential selection of LAB strains as starter cultures to improve the quality, consistency, and safety of bekasam in traditional and industrial production.

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.

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.

The betel nut (Areca catechu) is a tropical plant that thrives in Southeast Asia, including Indonesia. This plant has long been known in traditional medicine and local culture for its content of various beneficial active compounds. One form of its utilization that has rarely been scientifically studied is fresh betel nut juice. Therefore, this study aims to conduct a preliminary assessment of the characteristics of fresh betel nut juice, particularly from a physical, chemical, and microbiological perspective. The juice production process is carried out simply by squeezing fresh betel nuts without the addition of chemicals or heating. Based on initial observations, the betel nut juice exhibits a distinctive reddish-brown color and a sharp, pungent aroma. This color and aroma likely originate from the phenolic and alkaloid compounds naturally present in the betel nut. pH measurements indicate that the juice has a fairly high acidity level, which can affect the stability of microorganisms within it. Qualitative tests of the chemical composition of the betel nut juice indicate the presence of bioactive compounds, particularly tannins and alkaloids. Tannins are known to have antimicrobial activity, while alkaloids act as physiologically active compounds that can affect the nervous system. However, the presence of these compounds does not completely inhibit the growth of microorganisms. Through simple isolation of microorganisms from the fresh juice, bacteria from the genus Lactobacillus spp., which are typically associated with natural fermentation processes, were found. The presence of these bacteria indicates that fresh areca nut juice can be a potential growth medium for certain microorganisms, particularly lactic acid bacteria. This finding opens up opportunities for further research into the use of areca nut juice as a natural fermentation agent that may have functional and probiotic value.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

CBT Room 2 at the Faculty of Medicine, Universitas Muhammadiyah Purwokerto, is used for computer-based lectures and practicums, which may lead to exposure to pathogenic microorganisms from device surfaces, such as computer mice. This study aims to identify pathogenic bacteria and fungi present on mouse surfaces and to evaluate the influence of room temperature and humidity on microbial growth. A total of 60 mouse samples were tested using Nutrient Agar (NA) for bacteria and Sabouraud Dextrose Agar (SDA) for fungi. The recorded room temperature was 25.6°C with a humidity level of 74%. The identification results revealed the presence of Bacillus sp., Escherichia coli, Staphylococcus sp., and Streptococcus sp. on NA media, with Gram-positive bacteria dominating (78.33%). Meanwhile, Aspergillus sp. (40.00%) and Penicillium sp. (38.33%) were found on SDA media. These findings indicate that, although the room's temperature and humidity are not at optimal levels, they still support the growth of mesophilic microbes. The implications suggest the need for routine sterilization efforts to prevent cross-infection risks in the learning environment.  

Pollution of hydrocarbons in marine waters was recorded up to 2003 around 6.44 million tons and dominant due to the results of fishery port activities to cause the balance of coastal ecosystems disrupted. The drained state funds for its handling can reach 1000 USD per ton up to 33,000 USD in each region. Various efforts have been made is still not effective enough. The purpose of this program is to get the appropriate technology design in overcoming the problem of hydrocarbon pollution in the fishing port. The method used by literature and field study and a series of testing tools. The solution is called MABOA (Magic Briquette Oil Absorbent) is a technology that is applied aplikatif appropriate to overcome the problem of oil pollution in the port area. This tool is a net with the main components of magic briquettes, auto-spray containing bacteria degradation and microcontroller which as a whole has the ability to absorb and degrade hydrocarbon compounds. The circular MABOA net will prevent the expansion of the oil spill zone by the absorption process by magic briquettes. Pseudomonas puttidae and Bacillus sp. In auto-spray will be automatically sprayed over the surface of the spill zone to perform the decomposition of hydrocarbon compounds. Bacteria will grow and utilize hydrocarbons that have been absorbed and accumulated in the body of magic briquettes so that the cleaning process becomes more effective and faster. Results from a series of trials showed that MABOA with 3meter diameter dimension able to absorb hydrocarbon compound as much as 35.000mL with 3-5min time absorption rate and with density of colonies of bacteria 3,5x109 able to degrade 32% of existing hydrocarbon compound with efficiency time 3-7 days. The data is an accumulation of those component test result data.

Vannamei shrimp is one of the shrimp species with economic value and is one of the national leading commodities. On the other hand, one of the problems in vannamei shrimp cultivation is its slow growth, slow growth is caused by the less optimal absorption of nutrients in the feed. In dealing with these problems, one of the things that is done is the administration of probiotics. The addition of probiotics such as Biolacto containing Lactobacillus sp bacteria to the feed can increase the appetite of shrimp. This study aims to determine the effect of biolacto probiotics on feed on the growth of the absolute weight of vannamei shrimp. This study used a Complete Random Design (RAL) with four treatments: A (feed without a mixture of probiotics), B (probiotics 2 gr/100 gr feed), C (probiotics 4 gr/100 gr feed), and D (probiotics 6 gr/100 gr feed). Treatment B with a concentration of probiotics 2gr/100g feed gave the highest absolute weight growth of 9.2 gr. Water quality data during the study were obtained with water temperature ranging from 28.5 – 29.2°Celsius, salinity ranging from 36 – 37 ppt, pH ranging from 7.5 – 8.0, and dissolved oxygen ranging from 4.0 to 4.63 mg/l. The results of the ANOVA analysis of the four water quality parameters showed no difference between treatments and were in the optimal range of life of vannamei shrimp (Litopenaeus vannamei).

The addition of probiotics such as Lactobacillus sp to fermented feed is expected to improve nutrient digestibility, suppress the growth of pathogenic microorganisms, and improve feed conversion efficiency, thereby promoting optimal shrimp growth. This study used an experimental method on vannamei shrimp doc 80 using a complete randomized design (RAL) with four treatments: P0 (feed without fermentation as a control), P1 (feed fermentation for 0 hours 10ml/100g with Lactobacillus sp), P2 (feed fermentation for 24 hours with 10ml/100g Lactobacillus sp), P3 (feed fermentation for 48 hours 10ml/100g Lactobacillus sp), P3 (feed fermentation for 72 hours 10ml/100g Lactobacillus sp) by doing 6 repetitions which were carried out for 1 month/30 days in the maintenance tub. The results showed that Treatment A without fermentation gave absolute growth with an average of 1 gr, Treatment B with no fermentation gave absolute growth with an average of 1.89 grams, Treatment C with a fermentation time of 48 hours gave absolute weight growth with an average of 2.15 grams, Treatment D with no fermentation gave absolute growth with an average of 0.74 grams. Meanwhile, the water quality parameters during the study were obtained with water temperature ranging from 28.3-29.6o C, pH ranging from 7.8-8.0, and dissolved oxygen ranging from 4.03-4.66 mg/l. With the anova test, the absolute weight growth showed that with different fermentation time differences, there was a real effect on the growth of vannamei shrimp in C treatment, which was 2.15 gr. And in the results of the anova test, the four water quality parameters were not different between the treatments and were in the optimal range in the life of vannamei shrimp. Based on this study, it can be suggested that the optimal fermented feed is in the time range of 48 hours and there is further research for doc 80 and above.

The use of fertilizer in plant cultivation is basically carried out to meet the availability of nutrients for plants in order to obtain optimal results. However, excessive use of fertilizer can actually have a negative impact on the ecosystem, such as environmental pollution and decreasing soil quality. The use of biofertilizer as a substitute for biological fertilizer is an alternative that can be used to reduce dependence on chemical fertilizers. Biofertilizer is a biological fertilizer containing various live microorganisms which is used to increase plant productivity by improving the quality of soil fertility. One of the microbes that acts as a biofertilizer is the Bacillus sp. The purpose of this article is to find out how Bacillus sp. functions as a biological fertilizer that can increase soil fertility and increase crop productivity. Bacillus is a genus of bacteria that can be used as a biofertilizer because of its more varied antagonistic mechanisms and ability to produce endospores. The method used in this article is a meta-analysis or literature review method in several journals published online which are integrated with Google Scholar.

This bacterial morphology observation training was conducted for grade X students at SMA Negeri 1 Parigi Tengah. The main problem faced was the lack of knowledge and skills of students in the field of microbiology, especially in identifying bacterial morphology. The purpose of this activity was to improve students' understanding of basic biological concepts and practical skills in bacterial observation. The methods used included delivering material on the principles and techniques of bacterial morphological characterization, as well as direct practice using microscopes and Gram staining techniques. The results showed that students successfully identified Staphylococcus aureus bacteria in the form of cocci with Gram positive and Bacillus sp. in the form of bacilli with Gram negative. This activity has proven effective in improving students' understanding and skills in microbiology, as well as encouraging their interest in studying biology further

Ngadilegi Utara Hamlet is one of the hamlets in Plinlahan Village, Pandaan District, Pasuruan Regency which has large potential land for cultivating plants. Farmers in Ngadilegi Hamlet grow many crop commodities, one of which is melons. Melon (Cucumis melo L) is an annual fruit plant originating from the Persian Hot Valley or the Mediterranean region which is the border between West Asia, Europe and Africa. Melon plants are a type of pumpkin plant which is in the same family as watermelon, cantaloupe and cucumber. One effort to increase melon production in North Ngadilegi Hamlet can be done by good development and correct cultivation technology and supported by the use of new technology, namely the use of bacteria contained in PGPR. Soaking seeds with PGPR aims to ensure that the bacteria contained in PGPR are able to colonize the seeds as early as possible. Proper long soaking treatment of seeds can increase plant yields because bacteria will bind to the seed coat and imbibition into the seeds.

Daging merupakan salah satu produk makanan yang bernilai gizi tinggi. Umumnya daging segar juga mudah rusak seiring dengan berjalannya waktu berjualan para perdagang. Tujuannya untuk mengetahui jenis mikroorganisme yang tumbuh pada daging dan juga laju dari pertumbuhan mikroorganisme tersebut pada daging. Metoda Analisa yang digunakan adalah jenis Identifikasi Mikroorganisme dan juga laju pertumbuhan mikrobia pathogen. Serta Analisa statistika menggunakan geometric mean. Berdasarkan hasil uji identifikasi mikrobia pathogen maka di dapatkan 2 jenis bakteri yaitu Bacillus. Sp dan Staphylococcus sp. Dimana morfologi bacillus dalam media selektif. Hal ini terlihat dari bentuk koloni yang besar-besar, koloninya menyebar atau dalam bentuk rantai, serta terbentuknya hemolisis pada beberapa spesies bacillus dalam media Blood Agar Plate. Sedangkan Staphylococcus sp di tandai dengan terbentuknya warna reddish-purple pada media tersebut yang menunjukkan karakteristik dari warna staphylococcus. Jadi dapat disimpulkan bahwa Bacillus sp dan Staphylococcus sp umumnya hidup pada daging segar yang berada di suhu ruang. Sebaiknya daging segar disimpan pada suhu freezer agar tidak mudah rusak oleh bakteri patogen.