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Excessive alcohol consumption, including traditional alcoholic beverages such as Cap Tikus  (alcohol content ±45%) from North Sulawesi, can induce liver damage characterized by steatosis, inflammation, and necrosis. Leilem leaf (Clerodendrum minahassae) extract, rich in phenolic and flavonoid compounds, has potential hepatoprotective effects due to its antioxidant properties. To evaluate the effect of leilem leaf extract on the histopathological features of the liver in Wistar rats (Rattus norvegicus) induced by Cap Tikus alcoholic beverage. This experimental study used a post-test only control group design with 24 male Wistar rats divided into four groups: normal control, negative control (Cap Tikus 2.16 mL/day), treatment I (leilem extract 150 mg/kgBW + Cap Tikus), and treatment II (leilem extract 300 mg/kgBW + Cap Tikus). Treatments were administered orally for 14 days. Liver tissue was processed for histopathological examination using hematoxylin-eosin staining and observed under a light microscope. The negative control group showed significant steatosis and inflammatory cell infiltration. Treatment groups exhibited reduced steatosis and inflammation, along with increased hepatocyte regeneration. The higher dose (300 mg/kgBW) demonstrated greater hepatoprotective effects and more prominent regeneration compared to the lower dose (150 mg/kgBW). No necrosis or fibrosis was observed in any group. Leilem leaf extract exerts a hepatoprotective effect by suppressing inflammatory responses and enhancing hepatocyte regeneration in Wistar rats induced with Cap Tikus. The highest protective efficacy was observed with leilem leaf extract at 300 mg/kgBW.

Atherosclerosis, as the leading cause of cardiovascular disease, can be triggered by a high-fat diet that causes hyperlipidemia. Fern leaves (Diplazium esculentum) contain various bioactive compounds (alkaloids, phenols, flavonoids, terpenoids) with antioxidant and anti-inflammatory potential, which are suspected to inhibit the formation of atherosclerotic lesions. This study aims to determine the effect of administering fern leaf extract on the histopathological features of the aorta in Wistar rats induced by a high-fat diet. This laboratory experimental study used 25 male Wistar rats divided into five groups: (A) normal control, (B) negative control (high-fat diet), (C) positive control (high-fat diet + simvastatin), (D) treatment I (high-fat diet + fern leaf extract 600 mg/kgBW), and (E) treatment II (high-fat diet + fern leaf extract 1200 mg/kgBW). The treatment was administered for 21 days. On the 22nd day, the aorta was taken and processed into histopathological preparations using Hematoxylin-Eosin (H&E) staining. The number of foam cells was counted at 400x magnification. Data were analyzed using the One-Way ANOVA test followed by the Tukey test. There were differences in the number of foam cells between groups. The post-hoc test showed a significant difference between group B (high-fat diet) and all other groups (p<0.001). There was no significant difference between group E (extract 1200 mg/kgBW) and group C (simvastatin) (p=0.783), nor between group D (extract 600 mg/kgBW) and group C (p=0.075). Fern leaf extract (Diplazium esculentum) is able to reduce the number of foam cells in the aorta of Wistar rats induced by a high-fat diet.

Mimosine is an aromatic amino acid found in Mimosa pudica L. (sensitive plant) and is known to possess toxic properties that can damage various organs, including the kidneys. This study aimed to investigate the effect of ethanolic root extract of Mimosa pudica on renal damage in mice (Mus musculus). Twelve mice were divided into four groups: a control group and three treatment groups that received ethanolic root extract of M. pudica at doses of 10 mg/mouse/14 days, 100 mg/mouse/14 days, and 1000 mg/mouse/14 days. Following treatment, the mice were dissected to measure serum creatinine levels as an indicator of renal function, and histopathological observations of kidney tissues were performed using Hematoxylin-Eosin staining. The results revealed that administration of the ethanolic root extract of M. pudica significantly increased serum creatinine levels (P < 0.05), indicating impaired renal filtration function. Histologically, several types of tissue damage were observed, including glomerular atrophy, hydropic degeneration, and cellular necrosis, with hydropic degeneration being the most predominant and glomerular atrophy the least frequent. These findings suggest that mimosine, an active compound in M. pudica roots, exhibits a dose-dependent nephrotoxic effect, where increasing extract concentrations exacerbate renal tissue damage. Therefore, caution is advised in the medicinal use of M. pudica, as despite its pharmacological potential, high-dose or prolonged exposure may pose a serious risk of renal dysfunction.         

Cassava (Manihot esculenta) is a staple food that is widely consumed by the Indonesian population, especially in rural areas. However, during post-harvest handling and storage, cassava is highly susceptible to contamination by microorganisms, particularly fungi. These fungi can cause damage to the food, reduce its nutritional quality, and even produce mycotoxins that are harmful to human health. The increased risk of contamination has become an important concern in efforts to improve the quality and safety of cassava food products. This study aimed to identify the morphology of fungal colonies and the characteristics of fungal cell walls isolated from cassava stored in open environmental conditions for several days. The methods used in this study included isolation using Potato Dextrose Agar (PDA) media, macroscopic observation of fungal colony morphology, including color, edge, elevation, and texture, as well as Gram staining to observe the fungal cell wall properties. The results of this study revealed a diversity of fungal colony morphology, with three dominant types suspected to belong to the genera Aspergillus, Penicillium, and Rhizopus. Gram staining showed that the three isolates were characterized as Gram-negative, indicated by the absorption of safranin as the secondary stain. This study provides an initial overview of the types of fungi that may develop on cassava during storage, and it offers a foundation for further studies on the toxicity and food microbiology applications related to cassava. Morphological identification and Gram staining play an essential role in the initial screening before molecular identification is performed.

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.

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.  

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.  

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.

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.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

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.  

This study aims to observe the phases of mitosis in the meristem cells of shallot roots (Allium cepa) through microscopic observation as part of the Cell Biology learning model. Mitosis is an important part of the cell cycle that plays a role in growth, tissue repair, and asexual reproduction in organisms. A deep understanding of the mitosis process is an important foundation in various branches of biology, including genetics, biotechnology, and histology. Shallot roots were chosen because they have actively dividing meristem tissue at the root tip,as well as a large and transparent cell structure that facilitates the staining and observation process. Preparation was carried out by soaking the onion roots in a solution of acetic acid and alcohol for fixation,then staining with acetocarmine acid so that the chromosomes are clearly visible. The process of crushing the root tip and pressing it on a glass object (squash method) was used to expand the observation area. A light microscope with a magnification of 400x and 1000x was used to identify the division phases. Observation results show the presence of all phases of mitosis, namely prophase (nucleolus and nuclear membrane begin to disappear,chromosomes condense), metaphase (chromosomes line up at the equator), anaphase (chromatids separate to opposite poles), and telophase (nuclear membrane and two daughter cell nuclei re-form). Visual documentation in the form of microscopic photographs and descriptive tables clarify the identification of these phases, thus facilitating student understanding.From a pedagogical perspective, this microscopic practicum-based learning has been proven to improve students' observational skills, laboratory skills, and conceptual understanding of cell division. Students not only memorize theories, but directly experience the scientific process through exploration and discussion of observation results. Evaluation of learning outcomes is carried out through post-practicum quizzes and student worksheets, showing an increase in understanding scores of more than 30%.

Bekasam is a traditional Indonesian fermented food produced through spontaneous fermentation involving microorganisms, particularly lactic acid bacteria (LAB). LAB plays a crucial role in the fermentation process by producing lactic acid, which lowers pH, inhibits pathogenic microbial growth, and enhances flavor and food safety. This study aimed to identify and characterize LAB isolated from fermented snakehead fish (Channa striata) based on Gram staining and colony morphology. The research began with bacterial isolation using NA Nutrient Agar, followed by macroscopic observation of colony characteristics including shape, edge, elevation, color, and size. Subsequently, Gram staining was performed to determine the cell wall structure and microscopic morphology of the bacteria. The results showed that the bacterial isolates from bekasam generally had circular colonies, white to cream in color, smooth surface, and were Gram-positive rod-shaped cells. In conclusion, bekasam from snakehead fish contains dominant lactic acid bacteria with distinctive colony morphology and Gram-positive characteristics, indicating potential as a natural starter culture for food fermentation.

This study aims to identify the microscopic structure of fungi growing in Manihot esculenta (cassava) waste using Gram A (crystal violet) staining. Cassava waste is a type of organic waste that has the potential to serve as a growth medium for various microorganisms, including fungi. Microscopic observations were conducted to determine the morphology of fungal cells that grow naturally in the waste. The Gram staining method was used to facilitate visualization of the fungal cell wall structure, with an emphasis on crystal violet staining as the primary dye. Waste samples were fermented for 3–5 days to allow fungal growth, then taken and microscopic slides were made. The results showed the presence of purplish-purple fungal hyphae and spores, indicating that the fungal cells were able to retain the crystal violet stain. This structure indicates that the type of fungus growing has a thick cell wall and is likely included in the Ascomycota or Zygomycota group. This identification demonstrates the potential use of Manihot esculenta waste as a substrate for microbiological studies and the development of fungal-based biotechnology. This study also emphasizes the importance of simple staining techniques in assisting the initial identification of microorganisms in organic media.

Background: Myxoid liposarcoma is a malignant tumor composed of uniform, partially round to oval cells with lipoblast, in the myxoid stroma with branching capillaries. Very rarely presents as a primary neoplasm of the subcutis or retroperitoneum. Myxoid liposarcoma in the retroperitoneum is the most common metastases. Case description: We reported a case of  Mr M, male, 48 years old, came to the hospital. Private in the city of Medan on April 19 2021 with complaints of upper left abdominal pain, nausea (+), vomiting (-), fever. vital sign, general condition: compos mentis, temperature: 36 ℃, Pulse: 80 x/min. Breathing: 20x/min, Blood pressure: 120/80 mmHg. Previously, a gastric biopsy was performed on suspicion of gastric carcinoma and a histopathological examination was carried out with the results of a gastric adenoma. Subsequently, an exploratory laparotomy was performed with tumor debulking and the tissue was sent to the H. Adam Malik Hospital unit. On macroscopic examination, the tissue was split in a state of 16 cm x 12 cm x 7 cm, yellowish-gray in color, chewy consistency. The of cutting, a solid mass of white, yellow, and brown color appears, the consistency is chewy and brittle. With a tissue-weight of 800 grams then labeled O/1260/21. On microscopic examination of the tumor mass, it appears that the tumor mass is mostly arranged in solid sheets, consisting of round, relatively uniform cells, arranged back to back. Round and oval nuclei with increased N/C ratio, coarse chromatin, eosinophilic cytoplasm. Among them are lipoblast cells with spider web and small signet ring lipoblast. Atypical mitoses are relatively easy to find > 19 mitoses / 10 LPB. Proliferative and congested blood vessels, necrotic masses <50% are also seen. Immunohistochemical examination was carried out with S100 positive staining results on the nuclear membrane and cytoplasm of tumor cells with a proportion of more than 70% moderate to strong intensity. Conclusion: Based on macroscopic and microscopic examination this patient was diagnosed with High grade myxoid round cell liposarcoma grade III with ICD-O 8852/3.

This study aims to identify the presence of Staphylococcus aureus in fermented pedo fish (Decapterus spp.) products using the Gram staining technique. The Gram staining technique is a simple but effective method to distinguish Gram-positive and Gram-negative bacteria based on differences in their cell wall structure. Samples were taken from traditional fermented pedo fish and analyzed in a microbiology laboratory. The results showed the presence of Gram-positive coccus-shaped bacteria that clustered like grapes, in accordance with the morphological characteristics of S. aureus. This identification can be used as an initial step in evaluating the microbiological quality of fermented products.

This study aims to evaluate the effectiveness of using Methylene Blue stain in the microscopic observation of frog skin cell structures. Cell staining is an essential technique in histological studies, as it enhances the visibility of cellular components that are otherwise difficult to observe without contrast. Methylene Blue is known to have a high affinity for acidic components within the cell nucleus, thus providing a clearer depiction of nuclear and cell membrane structures. This research employed a descriptive experimental method by preparing frog skin tissue samples stained with Methylene Blue and observing them under a light microscope. The results indicated that Methylene Blue staining produced high contrast, allowing for the identification of hexagonal-shaped cells and dark, centralized nuclei. The obtained microscopic images revealed a uniform distribution of cells with clearly observable morphological structures. Therefore, Methylene Blue is proven to be effective in enhancing the microscopic visualization of epithelial tissue in frog skin and is recommended for use in both educational and basic biological research contexts.

This study aims to evaluate the effectiveness of using Methylene Blue stain in the microscopic observation of frog skin cell structures. Cell staining is an essential technique in histological studies, as it enhances the visibility of cellular components that are otherwise difficult to observe without contrast. Methylene Blue is known to have a high affinity for acidic components within the cell nucleus, thus providing a clearer depiction of nuclear and cell membrane structures. This research employed a descriptive experimental method by preparing frog skin tissue samples stained with Methylene Blue and observing them under a light microscope. The results indicated that Methylene Blue staining produced high contrast, allowing for the identification of hexagonal-shaped cells and dark, centralized nuclei. The obtained microscopic images revealed a uniform distribution of cells with clearly observable morphological structures. Therefore, Methylene Blue is proven to be effective in enhancing the microscopic visualization of epithelial tissue in frog skin and is recommended for use in both educational and basic biological research contexts.