Publication Search

The development of automation and robotics technology has driven innovation in various industrial fields, particularly in automatic sorting systems. Manual sorting processes often lead to inefficiencies and human errors, creating the need for an automatic, fast, and accurate system. This research employs a qualitative method which includes experimentation, testing, and system documentation. The system is designed as a robotic arm for sorting objects based on color, utilizing a TCS3200 color sensor and an ESP32 microcontroller. An ultrasonic sensor detects the presence of objects, while the sorting results are displayed through a real-time web monitoring system. The test results show that the prototype successfully sorts four primary colors (red, green, blue, and yellow) with a high level of accuracy. This research is expected to serve as a reference for the development of automation systems and robotics learning tools in both educational and industrial applications. In addition, this research also contributes to the development of technology that can increase efficiency and accuracy in industrial production processes and provide more environmentally friendly solutions by reducing the need for manual labor.

Salah satu jenis kuliner yang banyak digemari masyarakat adalah kue kering. Kastengel, sebagai salah satu jenis kue kering warisan Belanda. Kastengel adalah salah satu jenis kue kering yang populer di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan keju dangke terhadap hasil jadi produk kastangel ditinjau dari uji organoleptic meliputi warna, aroma, tekstur dan rasa, serta daya terima masyarakat terhadap olahan produk kastangel dengan tambahan keju dangke. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan konsentrasi keju dangke, yaitu 50%, 100%, dan 150% dari jumlah keju yang digunakan dalam resep standar.Data diperoleh melalui uji organoleptik oleh panelis terhadap lima parameter: rasa, aroma, tekstur luar,tekstur dalam dan warna. Selain itu, dilakukan uji daya terima untuk mengetahui tingkat kesukaan terhadap produk. Data dianalisis menggunakan uji One Way ANOVA untuk mengetahui pengaruh perlakuan terhadap masing-masing parameter yang diuji. Hasil penelitian menunjukkan bahwa 1). Penambahan keju dangke memberikan pengaruh yang signifikan (p < 0,05) terhadap parameter rasa dan aroma, namun tidak signifikan terhadap tekstur dan warna. 2). Perlakuan dengan penambahan keju dangke 100% merupakan yang paling disukai berdasarkan hasil uji daya terima masyarakat, dengan skor rata-rata tertinggi pada semua parameter.

Gingerbread merupakan kue kering yang terbuat dengan bahan dasar tepung terigu dengan campuran jahe dan bubuk kayu manis. Ketergantungan penggunaan tepung terigu pada pembuatan produk pangan sampai saat ini masih sangat tinggi, salah satu upaya untuk mengurangi penggunaan tepung terigu adalah dengan memanfaatkan tepung kentang sebagai pengganti tepung terigu. Jahe memiliki beragam jenis dan karakteristik yang berbeda, penggunaan jahe yang biasanya yang digunakan dalam pembuatan gingerbread yang sering dijumpai dipasaran berupa jenis jahe merah, jahe gajah dan jahe emprit. Penelitian ini bertujuan untuk mengkaji pengaruh jenis dan bentuk jahe terhadap kualitas gingerbread cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 perlakuan jenis jahe yaitu jahe gajah dan jahe merah, dan dalam bentuk bubuk dan cair. Hasil penelitian menunjukkan perlakuan jenis jahe berupa bubuk dan cair menunjukkan pengaruh signifikan terhadap parameter fisik dan organoleptik produk. Penggunaan jahe bubuk cenderung meningkatkan kekerasan, serat kasar, dan daya kembang, serta menghasilkan warna yang lebih gelap dan tekstur yang lebih padat. Sebaliknya, jahe cair menghasilkan gingerbread yang lebih lembut, berwarna lebih cerah, dan tekstur lebih rapuh. Analisis sensoris menunjukkan preferensi konsumen terhadap gingerbread dengan perlakuan jahe cair dari segi warna dan aroma lebih disukai, sementara dari aspek tekstur dan kekerasan, jahe bubuk lebih disukai.

The 2025 Pelita Warna Program is a form of participatory-based community service implemented at the Class II Children's Special Development Institution (LPKA) in Jakarta. This activity aims to design and implement relevant development programs for foster children using a contextual, psychosocial, and vocational skills approach. The main problems behind this activity include minimal access to development that suits the children's needs, limited infrastructure, and psychological challenges faced by foster children. The implementation method begins with observation, needs assessment, coordination with LPKA and partners, program development, and implementation and evaluation. The programs implemented include barbershop training, creative literacy, psychological assistance, and ready-to-work training. Evaluation is carried out formatively and summatively through qualitative and descriptive approaches, using indicators of involvement, attitude change, skill improvement, and foster children's work results. The results of the activity show a significant increase in the foster children's self-confidence, self-awareness, technical skills, and motivation to live independently. This program is considered successful in creating a safe and supportive space that encourages positive transformation among participants. In the future, this model has the potential to be replicated in other institutions as a form of humanistic and sustainable development

Manual quality assessment of Platelet Concentrate (TC) is highly subjective and inconsistent, necessitating an objective, automated classification system. This study aims to develop a computationally efficient, low-cost model for TC quality classification using Histogram Features extracted from grayscale images combined with the K-Nearest Neighbor (KNN) algorithm. The methodology employed critical preprocessing steps, including StandardScaler for normalization and SMOTE for balancing the training data, followed by optimization across K=1 to K=30. The optimal model achieved a maximum accuracy of 69.23% at K=6, with an F1-Score of 71.43%, confirming robust performance on the imbalanced testing set. The results validate the effectiveness of the Histogram-KNN approach as a consistent and reliable decision support system for rapid TC quality screening in resource-limited settings.

Penelitian ini mengkaji identitas visual merek Pia Saronde—salah satu produk kuliner khas Gorontalo—dengan menggunakan pendekatan semiotika yang berlandaskan teori Roland Barthes. Sebagai salah satu UMKM yang bergerak di sektor pangan, merek ini sangat bergantung pada peran logo untuk membentuk persepsi konsumen, memperkuat posisi merek, serta membedakannya dari produk lain dalam persaingan pasar. Penelitian ini bertujuan menelaah struktur visual yang membentuk logo, menginterpretasikan makna denotatif dan konotatif yang muncul, serta menilai sejauh mana logo tersebut mampu merepresentasikan nilai-nilai budaya lokal. Penelitian ini menggunakan metode deskriptif kualitatif dengan memadukan pengamatan visual terhadap logo dan kajian pustaka yang relevan. Hasil analisis menunjukkan bahwa kombinasi warna kuning dan coklat pada logo mampu menimbulkan kesan hangat, manis, dan menggugah selera, sedangkan bentuk tipografi yang melengkung menghadirkan citra tradisional, akrab, dan bernuansa rumahan. Selain itu, penggunaan nama “Saronde” menciptakan hubungan simbolis dengan Pulau Saronde yang terkenal, sehingga memperkuat keterikatan merek terhadap identitas daerah. Secara keseluruhan, temuan penelitian ini menunjukkan bahwa logo tersebut berhasil mengomunikasikan keterkaitan budaya dan citra kuliner yang diusung produk. Meskipun demikian, penelitian ini merekomendasikan adanya pengembangan pada beberapa elemen simbolik dan peningkatan adaptasi visual untuk kebutuhan media digital guna memperkuat daya saing merek.

This study discusses the application of the HSV color segmentation method for color-based object detection in digital images. The data used consist of digital images in JPG, PNG, or WebP format containing various colored objects, including red tomatoes, yellow bananas, green apples, orange oranges, purple akebia, brown sapodilla, and blue blueberries. The research process involves converting images from BGR to HSV, determining HSV ranges for each color, creating masks, performing segmentation, analyzing pixels, detecting contours, and visualizing results using bounding boxes. The results show that the HSV method effectively detects objects, separates them from the background, and provides quantitative information, including pixel count, area percentage, and average HSV values for each color. Red, yellow, green, orange, purple, brown, and blue colors were successfully segmented, displaying clear and accurate objects, both for single and multiple objects, under various sizes and lighting conditions. These findings confirm that the HSV method is a simple, fast, and effective approach for color-based image analysis.

The implementation of the concept of sustainable fashion is an effort carried out by fashion players to create sustainable fashion products so as to reduce the impact of fast fashion. Forms of implementing the concept of sustainable fashion include the zero waste puttern cutting technique and the use of natural dyes. Cutting techniques without leaving scraps and liquid waste produced from the textile production process. The purpose of the study was to determine the process of implementing zero waste in ready to wear with ecoprint natural dye textiles. The data collection methods used are observation, documentation and literature methods. The analysis used in this study is qualitative data analysis. The process begins with creating ecoprint motifs using steam techniques and adding cibori motifs, the process of creating designs and planning the layout of the pattern components, and planning the layout of patterns on ecoprint materials, the cutting process, installing tricot, followed by the sewing process to unite the pattern components. The initial stage in this process is sewing the top. Conclusion of the process of applying the zero waste puttern cutting technique with ecoprin natural dye textiles is one of the visionary concepts where creating clothes starts from making motifs. with ecoprin natural dye textile is one of the visionary concepts where creating clothes starts from making motifs with natural dyes and continues with efforts to minimize fabric waste by applying the zero waste concept to the cutting pattern process and continues with the sewing process until completion, so that it can be used as a solution and reference in the fashion field for making clothes sustainably. Suggestions for applying the zero waste concept to be more optimal, the design of motif designs and pattern designs should always go hand in hand so that all motifs can be used and in accordance with the design to minimize fabric waste and dye waste.

Tingginya konsumsi makanan instan di kalangan anak-anak sekolah dasar telah menjadi perhatian penting karena potensi risiko kesehatan jangka panjangnya. Penelitian ini bertujuan untuk merancang karakter buku cerita bergambar interaktif sebagai media edukasi bagi anak-anak usia 9–12 tahun untuk memahami bahaya makanan instan dan mengembangkan kebiasaan makan yang sehat. Penelitian ini menggunakan pendekatan metode campuran yang dikombinasikan dengan metodologi desain, termasuk tinjauan pustaka, wawancara dengan guru, ahli gizi, dan ilustrator, dan kuesioner yang disebarkan kepada 114 responden untuk mengidentifikasi kebutuhan pendidikan anak-anak dan preferensi visual. Proses desain melibatkan identifikasi masalah, pengembangan konsep, pembuatan prototipe, dan validasi melalui jajak pendapat audiens. Desain ini menampilkan karakter utama Lala, Lita, Ibu, dan Maskot Perut, dengan ilustrasi kartun digital berwarna cerah. Hasil validasi menunjukkan bahwa karakter dan desain visual selaras dengan minat dan kebutuhan audiens target, menjadikan media ini efektif dalam menyampaikan pesan edukasi dengan cara yang menarik sekaligus memotivasi anak-anak untuk memahami risiko makanan instan.

Penelitian ini menganalisis kekuatan pondasi tiang pancang pada proyek pembangunan Apartemen Arjuna Bima di Kabupaten Sleman. Penyidikan tanah menggunakan boring pada titik B2 menunjukkan bahwa lapisan tanah keras maksimum berada pada kedalaman 25 meter, sementara hasil bor tangan mengidentifikasi tanah berupa pasir sedang berwarna coklat keabu-abuan. Tiang pancang dipilih karena kemampuannya untuk memadatkan tanah pasir sedang selama proses pemancangan. Penelitian ini menggunakan metode kuantitatif dengan teknik pengumpulan data sekunder melalui studi literatur dan dokumentasi. Semua perhitungan dilakukan menggunakan metode Meyerhof, sedangkan analisis pembebanan struktur dilakukan dengan perangkat lunak ETABS v22. Analisis ini mencakup perhitungan kapasitas dukung aksial, kapasitas dukung lateral, dan penurunan pondasi akibat beban struktur atas. Hasil analisis menunjukkan bahwa beban aksial (P) sebesar 710,77 ton. Kapasitas dukung aksial kelompok tiang pancang (Qg) dengan diameter 80 cm, 60 cm, dan 42,9 cm pada kedalaman 20 m berturut-turut adalah 2.125,87 ton; 1.347,68 ton; dan 710,51 ton. Kapasitas dukung lateral (Hg) untuk ukuran tiang yang sama berturut-turut adalah 1.169,9 ton; 877,4 ton; dan 627,4 ton. Penurunan pondasi kelompok tiang (Sg) masing-masing adalah 2,46 cm; 2,1 cm; dan 2,03 cm. Berdasarkan hasil analisis, pondasi tiang pancang dengan diameter 80 cm dan 60 cm memenuhi syarat keamanan baik dari segi kapasitas dukung aksial maupun lateral, serta penurunan pondasi. Namun, untuk tiang pancang dengan diameter 42,9 cm, kapasitas dukung aksial tidak memenuhi syarat keamanan (Qg < P), sehingga tidak direkomendasikan untuk digunakan.

Kegiatan pengabdian kepada masyarakat berupa Pelatihan Pembuatan Kosmetik Moisturizing Lipcream sebagai Upaya Peningkatan Keterampilan dan Kewirausahaan bagi Siswa/i di SLB Huntap Palu telah dilaksanakan pada 5 Agustus 2025, dengan melibatkan guru-guru SLB Huntap Palu sebagai peserta. Program ini bertujuan untuk meningkatkan kompetensi guru agar mampu mengajarkan keterampilan pembuatan lipcream kepada siswa, sehingga mereka memperoleh bekal keterampilan praktis sekaligus peluang berwirausaha. Metode pelaksanaan meliputi koordinasi dengan mitra, penyampaian materi dan brosur, demonstrasi, praktik langsung, serta evaluasi menggunakan instrumen pretest dan posttest. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta sebesar 24,67% serta keterampilan yang baik dalam menghasilkan lipcream dengan kualitas tekstur, warna, dan kemampuan melembapkan yang optimal. Peserta juga menunjukkan antusiasme tinggi selama kegiatan berlangsung. Temuan ini menegaskan bahwa program pelatihan efektif dalam meningkatkan pengetahuan dan keterampilan guru, serta membuka peluang di masa depan bagi pengembangan keterampilan siswa berkebutuhan khusus melalui pendampingan para guru yang telah mengikuti pelatihan.

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.

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.

Digital image processing is a rapidly developing branch of computer science and has many applications in everyday life. One of the fields that most often utilizes this technique is object detection and color identification in images and videos. This study specifically aims to implement the thresholding method in the HSV (Hue, Saturation, Value) color space to detect three basic colors, namely red, green, and blue, in digital images. The research process begins with uploading images using the Google Colab platform, a cloud-based computing environment that makes it easy for users to run Python programs without requiring additional software installation. After the image is uploaded, the next step is to convert it from the RGB (Red, Green, Blue) color space to the HSV color space. This conversion is important because the HSV color space is more suitable for use in the color segmentation process. The Hue value represents the type of color, Saturation shows the level of saturation, while Value describes the level of brightness. Once the image is in the HSV color space, the next step is to determine the HSV value range for each basic color. This range is determined based on experimental results and references from related literature. Using this range, masking is performed to extract the appropriate pixels so that only the red, green, or blue portions of the image are visible, while the other colors are reduced. The results show that the thresholding method in the HSV color space is capable of detecting primary colors with a good level of visual accuracy, especially in simple images with contrasting backgrounds. The implementation of this program is relatively lightweight, easy to run directly in Google Colab, and does not require high-spec hardware. Therefore, this method is very suitable for use as basic learning material for digital image processing, both for students and novice researchers.

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

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.

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.

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.

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.