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Iced tea is a popular beverage due to its accessibility and affordability. However, poor hygiene and sanitation practices can lead to contamination by pathogenic microorganisms such as Escherichia coli, which can potentially cause foodborne diseases. Sanitation practices, including cleanliness of vendors, equipment, and processing facilities, play a crucial role in ensuring the safety of beverages consumed by the public. The research method used was a quantitative study with an observational analytical design using a cross-sectional approach. Total sampling was used, with 21 iced tea vendors as the sample. The independent variable in this study was sanitation hygiene, while the dependent variable was Escherichia coli bacterial contamination in iced tea. The results of the study conducted on 21 respondents showed that iced tea drink sellers with qualified sanitation hygiene practices with a total of 10 respondents, 8 samples of iced tea drinks were negative for Escherichia Coli and 2 samples of iced tea drinks were positive for Escherichia Coli. While iced tea drink sellers who did not meet the requirements for sanitation hygiene practices were 11 respondents, with 11 samples of iced tea drinks positive for Escherichia Coli bacteria. After being analyzed using the IBM SPSS Statistics 24 Application, a p-value of 0.000 (<0.05) was obtained, so H1 was accepted, it was concluded that there was a relationship between sanitation hygiene and Escherichia Coli bacterial contamination of iced tea drinks. Based on the description above it can be concluded that the low sanitation hygiene practices carried out by iced tea drink sellers can increase the risk of Escherichia Coli bacteria contamination in drinks and will affect the quality and safety of drinks that will be consumed by the public.

With growing antimicrobial resistance becoming a major health concern, there is an urgent need to explore alternative treatment options. This study examined the efficacy of copper sulfate pentahydrate (CSP) against eight microorganisms commonly implicated in vaginal infections. We tested three Candida species (C. albicans, C. glabrata, and C. tropicalis) along with five bacterial species, including Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Gardnerella vaginalis, and Pseudomonas aeruginosa. The agar dilution test was performed at concentrations ranging from 0.0001M to 0.7M of CSP. We obtained an effect of CSP antimicrobial, which was concentration-dependent. Concentrations low ( ≤ 0.007M) did not influence growth significantly. We observed partial growth inhibition at medium concentrations (0.05-0.07M, equivalent to approximately 780 -1092 µg/ml) of the solution. The growth of bacteria and yeasts was fully inhibited at 0.05M and 0.07M, respectively. The dose required to kill the organisms (not merely inhibit their growth) was 0.25M (approximately 2014 µg/ml) across all microorganisms used, and we verified this by observing no growth when samples were inoculated into fresh media. These findings have indicated that CSP possesses good antimicrobial efficacy against typical vaginal pathogens at doses that may be applied in topical therapies. However, some additional research is required, especially the research that will investigate the toxicity on human cells and the production of suitable formulations to be used clinically.

The microbiological quality of clean water in Dusun Kepuhan has not met regulatory standards, posing potential health risks to the community. Laboratory examination identified Escherichia coli at 21 CFU/100 mL and total coliform bacteria at 180 CFU/100 mL, exceeding the permissible limits established by the Indonesian Ministry of Health Regulation No. 2 of 2023. This community service program was conducted to enhance residents’ knowledge and practical skills in managing clean water through the application of a chlorine diffuser as a simple and practical disinfection method. The implementation process included problem identification, coordination with the local PAMSIMAS management, educational sessions, and hands-on demonstrations of diffuser preparation and use. Program effectiveness was evaluated using pre-test and post-test assessments involving 30 participants. The findings indicated a statistically significant improvement in participants knowledge following the training. The chlorine diffuser approach was considered appropriate for the community setting due to its ease of use, affordability, and gradual chlorine release mechanism. Continuous monitoring and sustained community commitment are necessary to ensure long-term implementation of safe water disinfection practices.

The normal flora of chickens refers to the microbial communities that naturally inhabit the gastrointestinal tract and body surfaces of chickens, playing a crucial role in health, digestion, and immunity. This community consists of beneficial bacteria such as Lactobacillus, Bifidobacterium, and Bacillus, which assist in feed fermentation, vitamin synthesis, and inhibition of pathogenic growth. Additionally, the normal flora may include potential pathogenic bacteria such as Escherichia coli, Salmonella spp., and Campylobacter, which can cause diseases if microbial balance is disrupted. The diversity and balance of the microbiota are influenced by various abiotic factors, including feed quality, access to clean water, ambient temperature, humidity, and environmental hygiene. Biotic factors, such as microbial interactions, rearing systems, and contact with other animals, also play a significant role in determining microbial composition. Several studies have shown that the use of feed additives, such as probiotics and phytogenics, can enhance populations of beneficial bacteria while suppressing pathogenic bacteria. Extensive rearing systems, which provide chickens with more space and exposure to natural environments, tend to increase microbiota diversity compared to semi-intensive systems with more restricted conditions. Understanding these factors is essential for developing effective health management strategies and optimizing safe and sustainable poultry production.

Aloe vera (L.) Burm.f. is a bioactive plant containing polysaccharides, anthraquinones, sterols, vitamins, minerals, and glycoproteins, contributing to wound healing through anti-inflammatory, antibacterial, antioxidant mechanisms, fibroblast stimulation, and accelerated re-epithelialization. This study employed a systematic literature review (SLR) of 37 peer-reviewed articles (2018–2025) to evaluate the biochemical potential of Aloe vera and its application as a basis for modern pharmaceutical topical formulations. Results revealed that acemannan increased fibroblast proliferation by up to 200, modulated TGF-1, enhanced type I and III collagen deposition, and accelerated re-epithelialization. Anthraquinones such as aloin and emodin exhibited antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Nanoemulsion and nanogel formulations improved transdermal penetration up to threefold compared to conventional gels. These findings highlight Aloe vera’s potential as a wound healing agent and a basis for modern pharmaceutical topical preparations.

Bajakah tampala (Spatholobus littoralis Hassk.) is a medicinal plant that is traditionally used by the Dayak people to overcome various diseases, including indigestion such as diarrhea and dysentery. This plant is known to contain secondary metabolites, including flavonoids, tannins, saponins, alkaloids, and phenolics, which have the potential to have antibacterial activity. This study aims to evaluate the antibacterial activity of pulp extract of patchy bajakah with n-hexane solvent against Escherichia coli ATCC 25922. The extract was obtained through the maceration method and tested using the well diffusion method at concentrations of 10%, 20%, and 30%. The results showed a relatively low yield of the extract (0.10–0.14%) with a reddish-orange color. The inhibition zones formed ranged from 4.28–5.55 mm with significant differences between concentrations (p = 0.000), but the antibacterial activity was relatively low. These findings indicate that the active compounds of the patch stalk are likely to be more polar or semi-polar, so they are less optimally extracted using the nonpolar solvent n-hexane. Therefore, further research with different solvent variations, particularly those that are polar, is urgently needed to uncover the greater antibacterial potential of these plants.

Enteric bacterial infectious diseases such as Escherichia coli are still a serious health problem in many countries, mainly due to the increasing cases of antibiotic resistance that cause the effectiveness of conventional therapies to decline. This condition encourages the search for safer and more effective natural alternatives, one of which is propolis produced by the Trigona sp. bee Trigona sp. Propolis is known to contain a variety of bioactive compounds, including flavonoids and phenolic acid, which act as antimicrobials. This study aims to test the antibacterial activity of propolis extract against E. coli by the sumpray diffusion method. The results of the study showed that there was an inhibition zone that varied according to the concentration of the extract. At a concentration of 10%, an average inhibition zone of 19.85 mm (strong category), a 20% concentration of 22.35 mm (very strong), and a concentration of 30% reaches 26.62 mm (very strong). In comparison, the positive control of ciprofloxacin produced 21.25 mm of resistance, while the negative control (DMSO) showed no activity. ANOVA analysis confirmed significant differences between treatments (p < 0.05). These findings confirm that propolis extract has the potential to be developed as an effective natural antimicrobial agent.

Skin that is prone to bacterial infections requires proper care using products containing antibacterial agents. One potential alternative is kaffir lime leaves (Citrus hystrix), which are known to contain antibacterial compounds. This study aimed to evaluate the formulation of liquid soap containing kaffir lime leaf extract and to determine the optimal concentration for inhibiting bacterial growth. An experimental laboratory design was applied, and the antibacterial effectiveness was tested using the disk diffusion method against two test bacteria, namely Staphylococcus aureus and Escherichia coli. Statistical analysis was performed using One-Way ANOVA, followed by Scheffe’s post-hoc test to identify significant differences among treatment groups. The results indicated that the liquid soap containing kaffir lime leaf extract exhibited good physical quality and met standard parameters, including organoleptic evaluation, pH, viscosity, and foam height tests. Antibacterial testing showed that the highest inhibition zone against Staphylococcus aureus was observed at a 15% concentration with a zone diameter of 18.28 mm (strong category), while the highest inhibition zone against Escherichia coli was also at a 15% concentration with a diameter of 19.03 mm (strong category). The One-Way ANOVA results showed a significance value (p < 0.05), indicating a statistically significant difference among treatments for both bacterial species. These findings suggest that liquid soap formulated with kaffir lime leaf extract, particularly at a 15% concentration, has strong antibacterial activity and potential as an effective skin care product. Further studies are recommended to evaluate safety, stability, and long-term effectiveness.

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

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.

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.  

Arginine deiminase (ADI) is a promising enzyme with significant therapeutic potential, particularly for its anticancer effects through the depletion of arginine in cancer cells that are auxotrophs. In this study, we aimed to optimize the production of ADI using clinical Escherichia coli isolates and to evaluate its antioxidant activity. A total of 25 E. coli isolates were obtained from 45 hospital samples collected in Wasit Province, Iraq. Optimization of ADI production was performed by systematically testing various factors including culture media, pH, carbon and nitrogen sources, incubation temperature, and time. The antioxidant activity was assessed using the DPPH radical scavenging assay. The highest ADI production was achieved using a modified M9 medium supplemented with 1% w/v sucrose as the carbon source and 5% w/v yeast extract as the nitrogen source. The optimal enzyme activity of 1.6 U/mg protein was observed at pH 7.0, 37°C, and after 24 hours of incubation. The crude ADI extract exhibited high antioxidant activity, with 79.28 ± 1.06% DPPH scavenging at 200 µg/mL, comparable to ascorbic acid, which showed 86.11 ± 1.45% DPPH scavenging. The study successfully optimized the conditions for enhanced ADI production based on clinical E. coli isolates, demonstrating its potential as both an anticancer enzyme and an antioxidant. The dual therapeutic potential of ADI warrants further research, including clinical trials, to explore its application in cancer therapy and as an antioxidant in medical treatments, offering promising avenues for future drug development and improved therapeutic strategies, particularly for targeting cancer and oxidative stress-related diseases.

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.  

This study aims to evaluate the antibacterial activity of shrimp paste extract against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive) using the paper disk method. The shrimp paste was extracted using ethanol as a solvent and tested for its inhibitory effect on bacterial growth through paper disks infused with various concentrations of the extract. The results showed that the shrimp paste extract exhibited antibacterial activity against both bacterial species, with varying inhibition zone diameters depending on the concentration used. Higher antibacterial activity was observed against Staphylococcus aureus compared to Escherichia coli, indicating that shrimp paste has potential as a natural antibacterial agent, particularly against Gram-positive bacteria. These findings support the utilization of fishery by-products such as shrimp paste as an eco-friendly alternative source of natural antibacterial agents.

Shrimp petis is a traditional Indonesian fermented product that is susceptible to contamination by pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas spp. Preservation is generally carried out with chemical antibiotics, but their use can cause side effects and microbial resistance. This study aims to examine the effectiveness of ginger extract (Zingiber officinale) as a natural antibiotic against bacteria in shrimp petis. Ginger extract is known to contain active compounds such as gingerol and shogaol which have antibacterial activity. Through literature studies and disc diffusion method analysis, it was found that ginger extract was able to produce an inhibition zone of 12–22 mm against test bacteria. These results indicate that ginger extract is effective in inhibiting the growth of pathogenic bacteria and has the potential to be used as a natural preservative. In addition, a combination of biological, chemical, and natural preservation approaches is recommended to maintain the quality and safety of shrimp petis. The use of ginger extract is in line with the trend of healthy and environmentally friendly food.

This research investigates the modification of ceftriaxone to synthesized imine derivatives (A-C), assessing their chemical and biological efficacy. This study underscores the notable antibacterial effectiveness of synthesized derivatives against Staphylococcus aureus and Escherichia coli, exhibiting a determined dose correlation. The synthesis procedure reacts ceftriaxone with different aldehydes, such as 2-Hydroxy-4-Methoxybenzaldehyde and 4-ethoxy-2-hydroxy-benzaldehyde, and 5-Chloro-2-hydroxybenzaldehyde yielding imines analyzed by various methods, such as FT-IR and 1H-NMR. The results indicate that imines may have implications in medical therapies, especially in addressing multidrug-resistant bacteria and a human breast cancer cell line MCF-7. Imine derivative C exhibits significant antibacterial efficacy, measuring 33 mm at 0.1 ppm against Staphylococcus aureus, while 30 mm at 0.1 as anti-Escherichia coli more activity from other synthesized derivatives. The derivative C recorded a value of 29.2441 after 24 hours as an inhibition MCF-7 cell line.

This study synthesized novel sulfadiazine-imine derivatives (A1 and A2) using a microwave-assisted method by reacting sulfadiazine with orsellinaldehyde and 2-hydroxy-5-methylbenzaldehyde. The synthesis involved the nucleophilic addition of sulfadiazine to the aldehyde groups, forming imine bonds efficiently under microwave irradiation within 15 minutes. The antibacterial efficacy of the synthesized derivatives was tested against Bacillus subtilis, Streptococcus pneumoniae, and Escherichia coli using agar well diffusion methods. The derivatives A1 and A2 exhibited significantly improved antibacterial activities compared to sulfadiazine, with A1 showing the highest efficacy. Specifically, inhibition zones for Bacillus subtilis reached 26 mm (A1 at 100 mg/mL) compared to 20 mm for sulfadiazine, and similar trends were observed against E. coli and S. pneumoniae. Furthermore, the cytotoxic activity against MCF-7 breast cancer cells revealed that both derivatives demonstrated dose-dependent cytotoxicity. For derivative A1, cell viability decreased to 19% at 320 ppm with an estimated IC50 between 40 and 80 ppm. Derivative A2 showed comparable cytotoxic behavior, with cell viability dropping to 12.6% at the highest concentration tested. The enhanced antibacterial and anticancer properties are attributed to increased lipophilicity and improved cellular penetration conferred by the imine functional group. This research highlights the potential of microwave-assisted derivatization of sulfadiazine to produce compounds with promising therapeutic applications.

Halitosis, or bad breath, is a multifactorial condition that is often caused by anaerobic bacterial activity in the oral cavity, especially on the dorsum surface of the tongue. The use of natural ingredients as an alternative halitosis treatment is a concern, one of which is the nutmeg plant (Myristica fragrans), which has various active compounds such as essential oils, saponins, flavonoids, and alkaloids. This study aims to assess the potential of nutmeg plants in inhibiting the growth of bacteria that cause halitosis through a literature review of 30 national and international journals within the last five years. The results showed that nutmeg extracts, both from seeds, pulp, and leaves, have antibacterial activity against various types of halitosis-causing bacteria such as Streptococcus mutans, Staphylococcus aureus, and Escherichia coli. This activity is obtained through the mechanism of cell membrane damage and inhibition of bacterial cell wall synthesis by bioactive compounds in nutmeg plants. Therefore, nutmeg has potential as a natural antibacterial agent in the management of halitosis.  

in this study was preparation heterocyclic compounds of seven ring know Oxazepine compounds through reaction of schiff base compounds with cyclic anhydride (malic anhydride), schiff bases compounds synthesis by reaction between amins and different aldehyde compounds and the prepared compounds were identification by infrared (IR). The biological activity of the prepared compounds was studied and its effect on two bacteria (Escherichia coli)positive bacteria and (Staphylococcus aureus) negative bacteria.