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Pengujian Mikroba pada Belut Kering (Kepanjang) Berdasarkan Pengaruh Lama Penyimpanan dan Suhu Lingkungan terhadap Kontaminasi Mikroba
Okti Sonya Rahmadani
; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temper...
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Mengungkap Peran Penting Bakteri Asam Laktat dalam Fermentasi Mandai (Artocarpus integer) : Studi Isolasi dan Karakterisasi
Nailla Indayani Sumardi
; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this stu...
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Analisis Mikrobiologi Bekasam Ikan: Pengamatan dan Identifikasi Bakteri Menggunakan Teknik Pewarnaan Violet Safranin dan Iodine
Khusnul Khotimah Rijie
; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Vol 3
, No 5
(2025)
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 i...
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Analisis Cemaran Mikroba pada Kue Loyang Dogan yang Dijual di Pasaran dan Dampaknya terhadap Keamanan Pangan
Nanik Apriyanti
; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Vol 3
, No 5
(2025)
Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food...
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Identifikasi dan Karakterisasi Mikroba pada Tape Singkong (Manihot esculenta) Setelah Pengisolasian melalui Teknik Pengecatan
Annisa Tuzzahra
; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Vol 3
, No 5
(2025)
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 s...
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Isolasi dan Identifikasi Aktivitas Bakteri pada Air Batang Bungo
Indri Artanti
; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Vol 3
, No 5
(2025)
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...
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Identifikasi Morfologi Bakteri Fermentatif pada Bekasam Ikan Nila melalui Pengamatan Mikroskopis Langsung
Rifky Rifaldo Munthe
; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
Bekasam, a traditional Indonesian fermented fish product, is produced through a natural fermentation process involving complex microbial communities, particularly fermentative bacteria. These microorganisms play a vital role in developing the product’s characteristic flavor, aroma, and texture. This study aimed to identify the morphological characteristics of fermentative bacteria present in bekasam made from Nile tilapia (Oreochromis niloticus) using direct microscopic observation without stain...
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Analisis Mikrobiologis Tentang Analisis Mikrobiologis dan Karaketristik Bakteri Asam Laktat Fermentatif Pada Ikan Bekasam Tradisional Melalui Pewarnaan Gram dan Uji Mikroskopis
Zaskia Rahmawati
; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
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...
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Analisis Mikrobiologi Bekasam Ikan Gabus (Channa striata) Identifikasi Bakteri Asam Laktat dan Potensinya sebagai Probiotik
Tassa Tassa
; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
Bekasam is a traditional fermented food made from snakehead fish (Channa striata) through spontaneous fermentation with the addition of salt and rice over several days. This fermentation process promotes the growth of indigenous microorganisms, particularly lactic acid bacteria (LAB), which play a crucial role in developing distinctive flavors and potentially providing health benefits. LAB are well-known for their probiotic effects, such as maintaining gut microbiota balance and enhancing immune...
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Uji Efektivitas Soda Pinus Sebagai Agen Antimikroba Alami Menggunakan Metode Difusi Cakram
Agistha Dwi Lestari
; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi
Vol 2
, No 3
(2025)
Pine soda is a natural fermented liquid from pine needles (Pinus merkusii) which has a distinctive aroma and contains bioactive compounds with potential as antimicrobial agents. This study aims to determine the antibacterial activity of pine soda against Staphylococcus aureus using the disc diffusion method and to compare its effectiveness with the antibiotic ampicillin as a positive control. The process of making pine soda is carried out through simple fermentation of Pinus merkusii pine needle...
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