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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.

Vaname shrimp (Litopenaeus vannamei) has a fast growth rate, good tolerance to a wide range of salinity and temperature, and resistance to several common shrimp diseases. Vaname shrimp has an efficient feed conversion making it more economical to cultivate, and its international market demand is high. The research method used four treatments of fermented soybean meal doses, namely 0% (control), 15%, 25%, and 35%, each with 3 replications. The feed was formulated using Pearson’s Square method targeting 35% protein, and the soybean meal was fermented using tempe yeast method. The observed parameters included daily growth rate (%), absolute weight gain (grams), survival rate (%), feed utilization efficiency (FUE), and feed conversion ratio (FCR). The results showed that the treatment with 25% fermented soybean meal dose gave the best results with a daily growth rate of 6.42%, absolute weight gain of 0.22 grams, survival rate of 90.66%, and the highest feed utilization efficiency of 0.66.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

Leaves of Etlingera walang (Blume) RMSm have been empirically used in traditional medicine to relieve stomach disorders and are known to contain secondary metabolites with potential antimicrobial properties. Salmonella typhi infection can cause typhoid fever with symptoms such as diarrhea and abdominal pain, while Candida tropicalis is a fungus that can infect the gastrointestinal tract and lead to digestive disturbances. This study aimed to evaluate the antibacterial and antifungal activities of the ethanolic extract of E. walang leaves against S. typhi and C. tropicalis. The antimicrobial assay was carried out using the disk diffusion method at extract concentrations of 25%, 50%, and 100%, with chloramphenicol and ketoconazole as positive controls, and DMSO as the negative control. Phytochemical screening revealed the presence of alkaloids, flavonoids, saponins, and tannins. However, the results showed that the extract did not produce inhibition zones against either test microorganism. Extract evaluation indicated a moisture content of 12.23%, total ash 13.39% (above the standard), acid-insoluble ash 1.25%, total plate count 1.8 × 10 ⁴ , and mold and yeast count 1.0 × 10 ³. The findings suggest that although the ethanolic extract of E. walang leaves contains secondary metabolites and is traditionally used for stomach ailments, it does not exhibit antimicrobial activity against S. typhi or C. tropicalis.

Cassava tapai is a traditional Indonesian food product produced through the fermentation of cassava (Manihot esculenta) with the help of microorganisms, particularly the yeast Saccharomyces cerevisiae. This product not only has cultural and economic value but also contains bioactive compounds with health benefits, such as probiotics and fermentation metabolites. However, the quality of cassava tapai is significantly influenced by process factors, particularly incubation time. This study aimed to analyze microbial growth and changes in the chemical properties of cassava tapai with varying fermentation times. The study was conducted using an experimental design with fermentation times of 24, 48, and 72 hours at room temperature. The main parameters observed included the number of microbial colonies (cfu/g), pH changes, and alcohol content produced during the fermentation process. The results showed that microbial growth increased significantly, peaking at 48 hours, with the highest colony count compared to other treatments. After 72 hours, the number of colonies decreased, likely due to ethanol accumulation and decreased substrate availability, which reduced microbial activity. The pH value tended to decrease with increasing fermentation time, reflecting the formation of organic acids during the process. Meanwhile, the alcohol content showed an increasing trend from the beginning to the end of fermentation, although the growth rate was relatively slower at 72 hours. These findings confirm that varying incubation length significantly influences microbial dynamics and chemical changes in cassava tapai. The optimal fermentation time is around 48 hours, as this is the phase where the balance between microbial growth, alcohol formation, and sensory characteristics is maintained. The results of this study can serve as a basis for developing standards for cassava tapai production at both household and industrial scales, while also strengthening efforts to preserve traditional foods with a modern scientific approach.

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.  

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.

Cassava (Manihot utilissima) fermentation is a traditional process that has long been used to produce tape singkong, a distinctive Indonesian fermented food product. This fermentation process relies on natural or inoculated microorganisms, such as yeast, mold, and lactic acid bacteria, which play a crucial role in converting starch in cassava into simpler sugars. This process results in the unique taste of tape, characterized by a balance of sweet and sour flavors and a soft texture that distinguishes tape singkong. This study aims to identify the microorganisms involved in the fermentation process of tape singkong through microscopic observation. Tape samples were collected at various stages of fermentation to obtain a comprehensive picture of the microbial changes occurring during the fermentation process. Gram staining was used to differentiate microbes based on their cell wall characteristics, while the morphology of molds and yeasts was examined to identify the types of microorganisms involved in the fermentation. The study's findings revealed that the microorganisms involved in cassava fermentation included a variety of species, including Saccharomyces cerevisiae (yeast), Lactobacillus spp. (lactic acid bacteria), and filamentous molds such as Rhizopus spp. These microorganisms play vital roles in the fermentation process by breaking down starch into simpler sugars, which contribute to the characteristic sweet and sour taste and soft texture of tape. This microscopic identification underscores the significant role of microbial activity in the success of the cassava fermentation process and provides insights into the microbiological profile of traditional fermented foods. These findings also open up opportunities for further development in biotechnology and the food industry, exploring the potential of local microorganisms to produce higher-quality and more diverse fermented food products.

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.

Cassava tape is a traditional fermented food that is popular in Indonesia and is known to contain potential microorganisms such as Lactobacillus spp. and yeast. These microorganisms play a significant role in the fermentation process of cassava tape, which in turn contributes to the product's taste and texture. Moreover, these microbes have the potential to act as probiotics, supporting gut health. This study aims to identify and characterize Lactobacillus strains and yeast isolated from cassava tape yeast, as well as evaluate their probiotic potential. Isolation was carried out using selective media specifically formulated for isolating Lactobacillus and yeast. After isolation, identification was performed through morphological, biochemical, and molecular approaches. Molecular identification was carried out using the 16S rRNA gene for Lactobacillus, while the Internal Transcribed Spacer (ITS) gene was used for yeast. After identification, probiotic characterization was carried out through several tests, including resistance to low pH, bile salts, antimicrobial activity against pathogens, and microbial adhesion to intestinal surfaces. The results of the study showed that several isolates of Lactobacillus plantarum and yeast such as Saccharomyces cerevisiae exhibited good resistance to simulated gastrointestinal conditions, including resistance to low pH and bile salts. Furthermore, these microbes showed antagonistic activity against the pathogens Escherichia coli and Staphylococcus aureus, indicating their ability to inhibit the growth of pathogenic bacteria in the digestive tract. These findings suggest that microbial strains isolated from cassava tape yeast have the potential to be developed as new local probiotic candidates. Therefore, cassava tape not only serves as a delicious traditional fermented food but also can be utilized to support gut health, providing a safe and beneficial probiotic alternative for the community.

Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

Indonesia is a country inhabited by the largest Muslim population in the world. The need for halal products is also very important for the running of a Muslim's life. Saccharomyces cerevisiae plays a major role in biotechnology, both traditional and modern such as in genetic engineering techniques. The purpose of this practicum is to find out how to make sticky rice tape and to determine the effect of yeast concentration on the level of sweetness of the sticky rice tape produced. These microbes have long been used in making long-lasting food. Examples of halal products include bread, tape and bioethanol. Meanwhile, haram products include intoxicating drinks such as sake. Modern biotechnology supports environmentally friendly bioethanol production.

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha. 

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.

The aim of this study is to show the yield, quality, and the fatty acids composition of VCO produced from coconut growing in several location having different altitudes in West Timor. In addition, it also determined the correlation between the yield, quality, and the composition at one side and the altitude at other side.   The coconut samples were taken from six locations at different altitudes. Virgin coconut oil is fermented using baker's yeast (Saccharomyces cerevisiae). The oil yield was calculated based on the oil volume ratio to the coconut cream volume, and the composition of fatty acid was then determined by a gas chromatography-mass spectrophotometer (GC-MS). The results showed that the quality of VCO obtained in this study is very good based on Indonesian National Standard (SNI) No. 7381:2008. The higher the growing location of coconut, the oil yield decreases slightly, the peroxide number increases slightly, the water content and free fatty acids are decrease. The correlation between the altitude of the coconut growing location and the fatty acid composition: lauric acid (strong and positive); palmitic and oleic acids (strong and negative); linoleic acid (very strong and negative); capric, myristic, and stearic acids (very weak and negative).

Bedda Lotong is a traditional scrub from the Bugis tribe of South Sulawesi, Indonesia. The name ‘Bedda Lotong’ literally means ‘black powder’ in Bugis language, referring to the distinctive black colour of this scrub which comes from its main ingredient, white glutinous rice that is roasted until burnt. The purpose of this study was to determine the number of colonies of moulds (thread moulds) and yeasts (one-celled fungi) in Bedda Lotong with the addition of Eucheuma cottoni seaweed. In addition, this study also aimed to determine the level of panellists' liking through organoleptic tests. The research design used was a factorial Completely Randomised Design (CRD) with 3 levels of treatment with 3 replications. The treatment of adding Eucheuma cottoni seaweed as a microbial growth inhibitor. Data processing was done with analysis of variance (ANOVA) test and continued with Duncan test using SPSS V.23 software. Based on the results of the study, it was obtained that the effect of the addition of Eucheuma cottoni seaweed did not significantly affect the ALT/TPC test (>0.05) (0.087) and had a significant effect (<0.05) (0.003) on the Bedda Lotong pH test and in the treatment of A1 (5%) and B1 (10%) seaweed concentrations gave organoleptic test scores from panellists, namely a score of 4 (like).

Fever is a condition characterized by an increase in body temperature as a response to infection or inflammation, and it is one of the most common clinical symptoms in various diseases. The excessive use of synthetic antipyretics such as paracetamol can lead to side effects; therefore, safer and natural-based alternatives are needed. This study aims to determine the antipyretic activity of betel leaf and to compare its effectiveness with that of paracetamol.This research was conducted using an experimental laboratory method with a completely randomized design. The test subjects were male white rats (Rattus norvegicus) of the Wistar strain, induced with fever using a 20% yeast suspension. The rats were divided into five groups: negative control, positive control (paracetamol), and three treatment groups with low, medium, and high doses of the extract. Body temperature was measured every 30 minutes for 180 minutes after treatment. The data were statistically analyzed using one-way ANOVA followed by Tukey's post hoc test.The results showed that the [plant extract] exhibited significant antipyretic activity (p < 0.05) compared to the negative control, especially at medium and high doses. The effectiveness of the highest dose was comparable to that of paracetamol. This antipyretic effect is presumed to be associated with the presence of flavonoids and tannins that may inhibit the synthesis of prostaglandin E2 (PGE2), a key mediator in the fever response.In conclusion,betel leaf has potential as an effective natural antipyretic agent and may be developed as a safer herbal-based alternative for fever treatment.

Turmeric and tamarind herbal medicineis a medicinal herb in liquid form that is made from turmeric (Curcuma domestica Val.), and tamarind fruit (Tamarindus indica L.) produced by the home industry. Jamu Gendong does not require a license to distribute, but the quality of herbal medicine must be so that it is safe for consumption. The purpose of this study was to determine the presence or absence of microbial contamination in the form of bacteria and molds/hamirs in the preparation of Jamu Gendong Kunyit Asam circulated in Harjosari I Village, Medan Amplas Subdistrict. The samples were taken from four locations: Jalan Garu II, Garu III, Garu IV, and Garu VI. The total plate count (PCA) test was carried out by dilution of stratified samples using Lactose Broth (LB) media, for bacterial tests 10 -1 to 10-5 dilutions, and for fungal tests 10-1 to 10-3 dilutions. The diluted samples were placed in medium and incubated at 45o±1o in an incubator. The bacterial total plate count was performed using Plate Count Agar (PCA) as the medium. It was incubated at 35-37oC for 24 h, and the mold/fungal test used Potato Dekstro Agar (PDA) as media and incubated at 20-25oC for 48 h. For comparison, we used packaging for herbal medicines purchased from supermarkets. Furthermore, the number of bacteria and fungi in the colon was observed and counted. The results showed fungal contamination in the home industry at Jamu Kunyit Asam. It was a sample collected from Garu II, a sample of 86×103. The samples had many colonists that exceeded the regularity set up in BPOM RI No. 32 of 2019 and SNI 19-2879-1992.

The oil and gas sector, particularly the upstream segment involving exploration and production, plays a crucial role in contributing to Indonesia's economy. Indramayu Province, being one of the country’s oil and gas-producing areas, also experiences both direct and indirect effects from upstream oil and gas operations. This study aims to assess the influence of upstream oil and gas activities on the local economy in Indramayu Province. The research employs both qualitative and quantitative methods, incorporating secondary data analysis and interviews with relevant stakeholders. Findings indicate that upstream oil and gas operations have a substantial impact on the regional economy, notably through job creation, improved income levels, and effects on other economic sectors. However, challenges remain regarding the sustainability of natural resources and the need to better optimize the benefits for local communities. Keywords: Upstream Oil and Gas Operations, Local Economy, Indramayu Province, Economic Impact, Resource Sustainability, High-quality Oil

The oil and gas sector, particularly the upstream segment involving exploration and production, plays a crucial role in contributing to Indonesia's economy. Indramayu Province, being one of the country’s oil and gas-producing areas, also experiences both direct and indirect effects from upstream oil and gas operations. This study aims to assess the influence of upstream oil and gas activities on the local economy in Indramayu Province. The research employs both qualitative and quantitative methods, incorporating secondary data analysis and interviews with relevant stakeholders. Findings indicate that upstream oil and gas operations have a substantial impact on the regional economy, notably through job creation, improved income levels, and effects on other economic sectors. However, challenges remain regarding the sustainability of natural resources and the need to better optimize the benefits for local communities. Keywords: Upstream Oil and Gas Operations, Local Economy, Indramayu Province, Economic Impact, Resource Sustainability, High-quality Oil