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Karakterisasi Metabolit Bioaktif Pare (Momordica charantia) sebagai Pengontrol Gula Darah dan Pendukung Pencernaan
Jurnal Inovasi Riset Ilmu Kesehatan
Vol 4
, No 1
(2026)
Bitter melon (Momordica charantia) is a medicinal plant traditionally used to control blood glucose levels and improve digestive health. These benefits are closely associated with its bioactive metabolite content. This article aims to characterize the bioactive metabolites of bitter melon and to review their potential bioactivity in glycemic control and digestive function. The method employed includes a literature-based characterization of metabolites, identification of major classes of active c...
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Potensi Biokimia Aloe vera (L.) Burm.f. sebagai Agen Penyembuhan Luka dan Basis Formulasi Sediaan Topikal Farmasi
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 4
(2025)
Aloe vera (L.) Burm.f. is a bioactive plant containing polysaccharides, anthraquinones, sterols, vitamins, minerals, and glycoproteins, contributing to wound healing through anti-inflammatory, antibacterial, antioxidant mechanisms, fibroblast stimulation, and accelerated re-epithelialization. This study employed a systematic literature review (SLR) of 37 peer-reviewed articles (2018–2025) to evaluate the biochemical potential of Aloe vera and its application as a basis for modern pharmaceutical...
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Evaluasi Kelayakan Air Sumur Di Kawasan Candi Muaro Jambi Berdasarkan Parameter Lingkungan Dan Kesehatan
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Vol 3
, No 5
(2025)
Well water is still one of the main sources of daily water supply for the residents of the Candi Muaro Jambi area. The dependence on well water makes it vital for consumption, cooking, and other domestic activities. However, with the increasing human activity, the development of tourist areas, and environmental changes in the surrounding area, the quality of the well water is at risk of being affected. This study aims to evaluate the feasibility of well water from an environmental and health per...
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Analisis Pertumbuhan Mikroorganisme Selama Fermentasi Tapai Singkong Menggunakan Variasi Lama Inkubasi
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Vol 3
, No 5
(2025)
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...
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Isolasi Mikroorganisme Limbah Singkong (Manihot Esculenta) Industri Tapioka Menggunakan Media PDA pada Praktikum Mikrobiologi Farmasi
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 5
(2025)
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...
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Isolasi dan Identifikasi Mikroorganisme yang Berasosiasi dengan Tanaman Kantong Semar: (Nepenthes sp.)
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 5
(2025)
The pitcher plant (Nepenthes sp.) is a type of predatory plant typically found in tropical regions and has a pitcher structure designed to attack insects. The pitcher's structure acts as a small ecosystem that supports a variety of microorganisms, both those living on the surface (epiphytes) and those within the tissue (endophytes). This study aimed to extract and identify microorganisms present on the surface and interior of the pitcher plant. Samples were taken from peat swamps and separated u...
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Isolasi dan Karakterisasi Bakteri Asam Laktat pada Tempoyak sebagai Fermentasi Tradisional Khas Jambi
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
Tempoyak is a traditional fermented product derived from the flesh of durian fruit (Durio zibethinus) that has undergone a spontaneous fermentation process. This product is very popular in various regions in Indonesia, especially in Sumatra and Kalimantan, and is usually consumed as a cooking spice or side dish. The fermentation process primarily involves the activity of lactic acid bacteria (LAB), a group of microorganisms capable of converting acidic sugars into lactate. LAB plays an important...
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Analisis Mikrobiologi terhadap Bekasam Ikan Nila: Potret Bakteri dalam Produk Fermentasi Tradisional
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 5
(2025)
Bekasam is a traditional Indonesian fermented product made from tilapia (Oreochromis niloticus) through a spontaneous fermentation process with the addition of rice and salt. This fermentation process encourages the growth of various microorganisms, especially bacteria, which play a role in the formation of flavor, aroma, and natural preservation of the product. This study aims to observe the microbiological characteristics of bekasam tilapia through colony observation on agar media and microsco...
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Identifikasi Bakteri pada Produk Keripik Kelapa Bulian (Cocos Nucifera L.) dengan Metode Kultur dan Pewarnaan Gram
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 3
(2025)
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, Batang...
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Identifikasi Jamur dari Singkong (Manihot Esculenta) Berdasarkan Pewarnaan Gram dan Morfologi Koloni
Jurnal Cakrawala Pendidikan dan Biologi
Vol 2
, No 3
(2025)
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 ca...
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