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Eukaryotic microorganisms, particularly fungi and protists, play a vital role in ecosystems, as well as in microbiology studies and biology education. The complex structure of eukaryotic cells, such as a true nucleus and membrane-bound organelles, enables these two groups to perform diverse physiological functions and adapt to their environments. This study aims to synthesize the literature on the structure and function of eukaryotic cells in fungi and protists and their implications for biology learning. The method used is a literature review with a descriptive qualitative approach through analysis of relevant scientific sources. The results of this study indicate that understanding the structure of eukaryotic cells in fungi and protists is not only important in the context of microbiology but also contributes to strengthening understanding of the concept of cell structure and function and making biology learning more contextual and meaningful.

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.

This study aims to explore the potential of cassava extract (Manihot esculenta)-based growth media for isolating microorganisms from soil. The use of alternative culture media is crucial, especially in regions with limited access to commercial media such as Nutrient Agar or Potato Dextrose Agar, which are relatively expensive. Cassava, a tropical tuber rich in starch and widely available in Indonesia, offers significant promise as a natural substrate for microbial growth. Microbial isolation was performed using a serial dilution method on soil samples collected from an organic garden. The media was prepared from cassava juice mixed with agar and glucose, sterilized, and poured into petri dishes. After inoculation, microbes were incubated for seven days at room temperature. Colony morphology was observed macroscopically, and Gram staining was used to identify bacterial characteristics. The results revealed that cassava extract media effectively supported the growth of diverse microbial colonies, varying in shape, color, and edge structure. Most isolates were identified as Gram-positive, with rod and coccus forms. The presence of pigmented colonies indicates the potential of certain isolates to produce bioactive compounds. In conclusion, cassava extract-based media is a viable alternative for soil microbiology studies. It is not only cost-effective but also facilitates the exploration of local microbial diversity with potential applications in biotechnology, including bioremediation and enzyme production. This approach encourages the use of indigenous resources in scientific research, promoting sustainability and accessibility in microbiological practices.

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

Solid waste from the tapioca processing industry, which is based on cassava (Manihot esculenta), is a medium rich in organic matter, particularly starch, that supports the growth of various types of microorganisms, especially fungi and bacteria. This study aims to isolate and observe the morphology of microorganisms from solid waste of cassava from the tapioca industry using Potato Dextrose Agar (PDA) medium in a series of pharmaceutical microbiology practicum. Waste samples were taken from the tapioca processing site, then underwent a serial dilution process and inoculation into PDA medium, which was incubated at 28–30°C for 5 days. The isolation results showed the growth of microorganisms with diverse colony morphologies, which are suspected to originate from the genera Aspergillus, Penicillium, and Rhizopus, based on macroscopic and microscopic characteristics. The presence of these microorganisms indicates the potential utilization of cassava waste as a source of microbial isolates for biotechnological and pharmaceutical applications, such as enzyme production and development of bioactive compounds. This practicum activity also contributes to increasing students' understanding of isolation techniques, microorganism characterization, and their role in biological-based waste management.

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.

Agar is the main medium used in microbiology laboratories to grow bacteria and fungi because of its ability to form stable gels that are not easily degraded by microorganisms. However, the availability of expensive commercial agar and dependence on imports is a challenge for small-scale laboratories. This literature study aims to review the potential of natural materials such as local seaweed (Gracilaria sp.), banana peels, cassava starch, and coconut pulp as alternative media for microorganism growth. The results of the study indicate that Gracilaria has the ability to form gels similar to commercial agar, while banana peels and cassava starch are rich in nutrients but require the addition of thickeners. The main challenge lies in the sterilization process and media consistency. The use of these materials can be a cheap and sustainable solution in the development of microbiology media based on local resources.  

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.

Crop productivity is one of the key components in supporting the sustainability of the agricultural sector and global food security. However, challenges such as soil degradation, dependence on chemical fertilizers, and climate change necessitate more innovative and environmentally friendly approaches. Soil microorganisms play a significant role in improving crop productivity through biological mechanisms such as nitrogen fixation, organic matter decomposition, mycorrhizal symbiosis, and the production of bioactive compounds that protect plants from pathogens and abiotic stress. Microbiology-based biotechnology approaches, such as the use of biofertilizers and biopesticides, offer environmentally friendly solutions to address modern agricultural problems. This research aims to review the role of microorganisms in improving crop productivity, focusing on the application of microbiology-based biotechnology. The research method used is a literature study or meta-analysis of relevant literature and research in the last 10 years. The results of the discussion show that microorganisms such as Rhizobium, Azospirillum, Trichoderma, and mycorrhiza have a major contribution in improving soil fertility, crop yields, and plant resistance to environmental stress.

Agricultural microbiology plays an important role in supporting the sustainability of the agricultural sector, contributing to global food security. Microorganisms, such as bacteria, fungi and algae, have various roles in increasing soil fertility, controlling plant pathogens and supporting biodiversity. This research aims to explore the role of microbiology in supporting environmentally friendly and sustainable agriculture. Through observations of various applications of microorganisms in agriculture, it was found that microorganisms can function as biopesticides, biofertilizers and organic waste processors. The research results show that microorganisms are able to optimize agricultural yields, improve soil health, and reduce dependence on synthetic chemicals.

Agricultural waste treatment is an organism that offers innovative solutions to reduce the negative environmental impact of waste while increasing agricultural productivity. By using microorganisms such as bacteria, fungi, and actinomycetes, wastes such as straw, manure, and coffee grounds can be effectively treated. This biological process accelerates the decomposition of organic matter into more benign substances and nutrients, such as nitrogen, phosphorus and potassium, which are essential for plant growth. In addition to improving soil fertility, the use of organic fertilizers also reduces dependence on chemical fertilizers, greenhouse gas emissions, and sustainable agriculture. The aim of this study was to investigate the role of microbiology in agricultural waste transformation by examining its mechanisms, potentials, and challenges. The results of this study show that microorganism-based technologies contribute to more environmentally friendly practices and reinforce fundamental economic principles. Processing agricultural waste into organic fertilizer is a strategic step in realizing sector sustainability.

Soil pollution is a global problem with anthropological and natural sources. Pesticides are chemical compounds used to eradicate pests. Pesticides are chemical or biological agents that can weaken, paralyze, and kill pests. According to a report by FAO (2021), global pesticide use reaches more than 4 million tons per year, with Asia accounting for nearly 50% of total consumption. In Indonesia, data from the Ministry of Agriculture (2022) shows that pesticide use increased by 15% in the last decade. Unfortunately, the intensive and uncontrolled use of pesticides has triggered the accumulation of harmful residues in the soil, creating a serious threat to soil, environmental, and human health. The purpose of this study was to determine how the utilization of microbiology in the bioremediation of agricultural soil polluted with pesticides. The method in this journal article uses a library study (library research), namely a method with data collection by understanding and studying theories from various literatures related to the research. The results show that soil bioremediation to reduce pesticides in agricultural soils can be done by utilizing specific or local microorganisms (bacteria and fungi), or enzymatic degradation. Although in laboratory scale, many findings on soil bioremediation are available in the literature, only few data on real scale activities can be found.    

The food industry not only pays attention to aspects of nutritional value and benefits, but also aspects of food safety by implementing a prevention system at the critical point of danger, namely HACCP. PT. Aerofood Indonesia is committed to meeting food needs on board aircraft and plays an active role as a provider of supporting services for Garuda Indonesia airline as the parent company and several foreign airlines. This research was conducted with a focus on the Tuna Pasta Salad menu. The food processing process from receiving raw materials to serving is analyzed according to HACCP principles, while the nutritional content of the menu is evaluated to ensure that the meal is balanced and adequate for passengers during the flight. This research is expected to provide a comprehensive picture of the importance of implementing food safety and nutritional analysis in the inflight catering industry. This research method uses a qualitative approach by conducting observations and interviews. At each stage, food safety at ACS Denpasar is carried out through the application of HACCP. From the results of microbiology laboratory tests, no pathogenic bacteria were found. The nutritional value per serving of tuna pasta salad is 113.4kcal, Fat=5,484g, KH=11,694g, Protein=4,242g. This menu is used as an appetizer which is sufficient for 17.65% of energy, of the 30% requirement for a passenger's lunch based on the nutritional adequacy of an adult, namely 2150 kcal.

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

The quality of microorganisms in the air describes the health condition of the microbiology laboratory environment and its pathogenicity can cause infections in humans, such as infections of bacteria in the microbiology laboratory. Microscopic identification by observation directly use the colony counter. Pay attention to the shape of the bacteria and count the number of bacteria that grow, after that document the results obtained in the research and analyze them using descriptive analysis. The air quality in the laboratory is a sign of whether the air in the indoor area is good or bad. There are several types of microorganisms contained in the air, there are types of microorganisms that are often found in the air, including bacteria, fungi and viruses. Factors that can influence the presence of microorganisms in the air consist of temperature, air flow, humidity, lighting and the type of microorganism itself. In this study, samples were taken at a central point in the microbiology laboratory, and the results did not show any bacterial growth, so the air quality met laboratory standards. The absence of living microbes in a laboratory area is caused by sterile conditions and the sterilization process.

Laboratory is a place to do learning, research, and observation. Practicum is one of the many types of learning methods that exist in schools. The laboratory has the meaning of a room in which practical or research activities are carried out which are equipped with various kinds of equipment such as complete laboratory equipment and infrastructure. Microbiology is one of the materials from Biology lessons, whose scope can be in the form of microbes, fungi or molds, algae, fermentation, viruses, diseases, protozoa, bacteria, microbiology to biotechnology, and the invention of microbiology laboratory techniques. This university also has an Integrated Laboratory as a learning and practice facility in which there are many laboratory rooms according to their respective departments such as biology, physics, chemistry, electrical engineering, informatics, and mathematics laboratories. Then the special tools that are always used in research are Laminar Air Flow, autoclaves, incubators, ovens, refrigerators, and colony counters to count bacterial colonies.

This research and development aims to develop a valid and effective Microbiology module based guide inquiry on research on Isolation and Identification of Endophytic Bacteria from Ciplukan. The microbiology module was developed in reference to the ADDIE research and development model. The module drafting phase includes:1) the analyzing step through interviews with lecturers and the questionnaire of needs analysis by student respondents; 2) The step of designing learning modules to improve cognitive knowledge and process skills; 3) The step of developing by using module validation; 4) The step of applying which consists of module implementation in learning; 5) The evaluation step which consists of evaluating the validity of modules, cognitive learning outcomes and student science process skills. The results of the study show that the microbiology module developed accordance with the standards of validity, feasibility and practicality.

Petis is made from fermented shrimp or fish that is added with sugar and salt, it looks like a paste and has a dark brown or black color. This study is a descriptive study that aims to determine the presence or absence of Salmonella sp in petis sold in Sumber Subdistrict, Cirebon Regency, to find out what percentage of petis is contaminated with Salmonella sp. POM No. 13 of 2019 concerning Maximum Limits of Microbial Contamination in Fish and Fishery Products Including Molluscs, Crustaceans and Fermented Echinoderms. The population in this study were petis sold in Sumber Cirebon District, traders collected 15 samples using the Accidental Sampling technique. The research method used is a descriptive survey, in the examination using the isolation method through culture media and biochemical tests. The research was carried out at the Microbiology Laboratory of AAK An Nasher Cirebon in April 2022. The results obtained 9 positive samples of Salmonella sp and 6 negative samples of Salmonella sp. Based on BPOM regulation No. 13 of 2019 concerning the Maximum Limit of Microbial Contamination in Processed Food, it must be negative for Salmonella per 25 grams. From these results it can be said that the petis containing Salmonella sp was 60% and the negative petis contained 40% Salmonella sp.