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All Journal Biogenesis: Jurnal Ilmiah Biologi Techno: Jurnal Penelitian Jurnal Bioedukasi AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini JPM (Jurnal Pemberdayaan Masyarakat) Bio-Inoved : Jurnal Biologi-Inovasi Pendidikan Jurnal Abdidas ABSYARA: Jurnal Pengabdian Pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Nurhasanah, Nurhasanah
Biologi, Universitas Khairun Ternate, Maluku Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Public Health Social Sciences Other

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Journal : Jurnal Bioedukasi

 1 
JUMLAH DAN DISTRIBUSI STOMATA PADA TANAMAN PENGHIJAUAN DI KOTA TERNATE Nurmaya Papuangan; Nurhasanah .; Mudmainah Djurumudi
JURNAL BIOEDUKASI Vol 2, No 1 (2014): Jurnal Bioedukasi Edisi Oktober
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.455 KB) | DOI: 10.33387/bioedu.v2i1.62

Abstract

Plant can absorb  pollutan.  Part of  plant  which  absorb  the  pollutan  were leaf. Plant can use as  pollotan  indicator  such  plant  which  growth  aside  street.The  purpose  of  this  study  were  to determine the number and distribution of stomatal of plants which grouth aside street at Ternate City. This research was a descriptive study. The data were collecting by couting the number of stomatal and its distribution by using replica and whole mount method. Such plants were used in this study were Ficus benjamina L,  Callophylum  inophyllum  L.,  Acacia crassicarpa, Samanea saman and Arecaceae. The result of this study showed a varies of stomatal number and  its distribution within five species plants Stomatal number on A. crassicarpa categorited into uncoonting both of  upper  adaxial and lower abaxial,    F. benjamina L. had  stomatal number very high at abaxial side than adaxial side, C. inophyllum L. had stomatal number on adaxial side higher than adaxial side in S. Saman, its stomatal number on adaxial side categorized uncoonting whereas adaxial side were low. The stomata number of Arecaceae were categorized moderate on abaxial side where as adaxial side were low. Stomatal distribution on F. benjamina L., C. inophyllum L., A. crassicarpa, S. saman were random wereas Arecaceae were aline. 
ANTIMICROBIAL ACTIVITY OF NUTMEG (Myristica fragrans Houtt) FRUIT METHANOL EXTRACT AGAINST GROWTH Staphylococus aureus AND Escherichia coli Nurhasanah Nurhasanah
JURNAL BIOEDUKASI Vol 2, No 1 (2014): Jurnal Bioedukasi Edisi Oktober
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.475 KB) | DOI: 10.33387/bioedu.v2i1.61

Abstract

Nutmeg (Mirystica fragrans Houtt) were one of famous spices comes from North of Mollucas. Nutmeg have many important part of itself for economic value especially it mace and seed but it fruit mostly unusefull. Chemical compounds whithin nutmeg fruit such atsiri oil have a promising component as an antimicrobial compound. The aim of this research were to determine antimicrobial activity and minimum inhibition concentration of nutmeg fruit againts growth of Staphylococus aureus and Escherichia coli by using metanol as a solvent. The study were conducted at PMIPA FKIP laboratory of Khairun Univercity. This was an experimental research by using completed randomized design which consist of fifteen concentration with three replication. Statistical analizing showed that Fhit Ftab (61,91) for S.aureus whereas 3, 81 for E.coli after  applying  methanol  extract  of nutmeg  fruit  for those  bacterial  growth,  respectively. Neither for minimum inhibition concetration, S.aureus have a low MIC value (8%) than E.coli (10%), respectively). In conclusion extract of nutmeg fruit by using methanol had ability to inhibit the growth of S.aureus dan E.coli with MIC of S.aureus lower than MIC of E.coli.
Diversity and Enumeration of Lactic Acid Bacteria in Traditional Fermented Fish Product Bakasang from Bacan and Sanana, North Maluku Nurmaya Papuangan; Srimaya Maswara; Hasna Ahmad; Nurhasanah Nurhasanah
JURNAL BIOEDUKASI Vol 8, No 1: Jurnal Bioedukasi Edisi April 2025
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/bioedu.v8i1.9759

Abstract

Bakasang is a fermented fish product traditionally made using the viscera (internal organs) of tuna (Thunnus spp.) and skipjack tuna (Katsuwonus pelamis), with the addition of a high concentration of salt, typically around 20% or more. The fermentation process occurs naturally and spontaneously through the activity of indigenous microorganisms, particularly those belonging to the lactic acid bacteria (LAB) group. LAB are Gram-positive, catalase-negative bacteria capable of producing lactic acid, which plays a crucial role in preservation and flavor development, and also possesses potential probiotic functionality. This study aims to evaluate the diversity and population of LAB in locally produced bakasang from the Bacan and Sanana regions, as a basis for the development of functional foods utilizing local microbial resources. Enumeration and isolation of LAB were conducted using the pour plate method on de Man, Rogosa, and Sharpe (MRS) agar, followed by morphological colony characterization, Gram staining, and physiological profiling. The results showed that LAB populations in bakasang samples from both regions ranged from 10⁵ to 10⁸ CFU/g. The LAB count in bakasang from Bacan (2.4 × 10⁸ CFU/g) was higher compared to that from Sanana (4.6 × 10⁵ CFU/g). Macroscopic, microscopic, and physiological characterization of the isolates indicated similarities to the genera Lactobacillus and Lactococcus. The diversity of LAB observed in this study reflects local microbiota with promising potential to be developed as fermentation agents and probiotics for the functional food industry.
Co-Authors Abdu Mas'ud Abu Mas'ud Ahmad, Hasna angela wulansari Angela Wulansari Arilaha, Muhammad Asril Bahtiar Bahtiar Farida Samad FATMONA, SARIFFUDIN Hamidin Rasulu Husen Alting Ica Husen Ida Hidayanti Johan Fahri Johan Fahri Johan Fahri Masud, Abdu Mudmainah Djurumudi Nahu Daud Nahu Daud Numaya Papuangan Nurmaya Papuangan, Nurmaya Rima Melati RR. Ella Evrita Hestiandari Said Hasan Sri DAS Srimaya Maswara Sundari Sundari Suparman Suparman Suryati Tjokrodiningrat Suwito Suwito Taher, Dharmawaty M. Wondal, Rosita Yusmar Yusuf Yusri Sapsuha