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All Journal Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) LEGITIMASI: Jurnal Hukum Pidana dan Politik Hukum Telaah Ilmu Budaya: Jurnal Bahasa, Sastra, Seni, dan Budaya JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmu Kedokteran dan Kesehatan Minhaj: Jurnal Ilmu Syariah Jurnal Kesehatan Tambusai Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Masyarakat Indonesia Journal of Educational Sciences ADILLA: Jurnal Ilmiah Ekonomi Syari'ah El-Hadhanah: Indonesian Journal Of Family Law And Islamic Law AJER : Advanced Journal of Education and Religion
Syuhada Syuhada
Research Center for Physics, Indonesian Institute of Sciences, Kawasan PUSPIPTEK Serpong, Tangerang 15310
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Bioscientist : Jurnal Ilmiah Biologi

 1 
Evaluasi Aktivitas Antibakteri Minyak Jintan Hitam Terhadap Bakteri Gram-Positif dan Gram-Negatif: Studi pada Staphylococcus aureus dan Pseudomunas aeruginosa Salsabila, Maisan Khoiri; Rukaya, Benazir Evita; Syuhada, Syuhada
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.14950

Abstract

This study aims to evaluate the antibacterial activity of black cumin oil (Nigella sativa) against Gram-positive (Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa) bacteria. Methods: The antibacterial activity was tested using the well diffusion method with varying concentrations of black cumin oil (0.1%, 0.5%, 1%, and 2%), along with a negative control using ethyl acetate as the solvent. Additionally, a simple phytochemical screening was conducted using a test tube reaction method to detect the presence of active compounds such as alkaloids, flavonoids, tannins, and saponins. The results showed that (1) black cumin oil at a concentration of 2% produced the largest inhibition zones, measuring 15.33 ± 3.21 mm for Staphylococcus aureus and 9.37 ± 1.98 mm for Pseudomonas aeruginosa; (2) Statistical analysis confirmed significant differences in several treatments, with a p-value < 0.05. The antibacterial effect of black cumin oil was stronger against Gram-positive bacteria than Gram-negative bacteria, likely due to differences in bacterial cell wall structures; (3) Furthermore, black cumin oil tested positive for alkaloids and saponins, which are known as potential antimicrobial compounds. Overall, this study indicates that black cumin oil has the potential to serve as an effective natural antibacterial agent, particularly against Gram-positive Staphylococcus aureus.
Efektivitas Salep Minyak Jintan Hitam (Nigella sativa) sebagai Antibakteri terhadap Staphylococcus aureus dan Pseudomonas aeruginosa Arifullah, Muhamad Aqsal; Rukaya, Benazir Evita; Syuhada, Syuhada
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.15005

Abstract

This study aimed to evaluate the effectiveness of black cumin oil ointment as an antibacterial agent against Staphylococcus aureus and Pseudomonas aeruginosa. The ointment was formulated with three variations of black cumin oil concentrations (0.1%, 1%, and 10%) using a lipophilic base. The physical stability test was conducted by evaluating organoleptic properties, homogeneity, pH, spreadability, and adhesion. The antibacterial activity was tested using the well-diffusion method against Staphylococcus aureus and Pseudomonas aeruginosa and analyzed using the One Way ANOVA method followed by a post hoc Tukey test. The results of this study indicate that (1) The black cumin oil ointment demonstrated good physical stability, particularly in terms of homogeneity and pH; (2) The antibacterial activity test showed that the ointment with a 10% black cumin oil concentration (F3) effectively inhibited the growth of Staphylococcus aureus with an efficacy not significantly different from gentamicin ointment (p = 0.477), but significantly different from the negative control (p = 0.027). However, no antibacterial activity was observed against Pseudomonas aeruginosa.Conclusion: The 10% black cumin oil ointment formulation has the potential as a natural antibacterial agent against Staphylococcus aureus. These findings suggest that black cumin oil can be further developed as a natural-based topical therapy alternative for treating skin infections caused by Gram-positive bacteria.
Uji Cemaran Mikroba pada Jajanan Pedagang Kaki Lima Sekolah Dasar di Kecamatan Tarakan Tengah Menggunakan Metode Angka Lempeng Total Nurfadilah, Nurfadilah; Rukaya, Benazir Evita; Syuhada, Syuhada
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.15026

Abstract

This study aims to evaluate the level of microbial contamination in street food sold and to conduct direct observations on environmental sanitation and hygiene practices carried out by street vendors in elementary school environments in Kecamatan Tarakan Tengah. The microbial contamination levels in 15 research samples, consisting of 9 types of food and 6 types of beverages, were randomly obtained from five different sub-districts and measured using the Total Plate Count (TPC) method. During the sampling process, observations and documentation of activities and conditions around the sales locations were conducted. The results of this study indicate that (1) all samples had TPC values far exceeding the limits set by BPOM, with the highest contamination found in pentol ayam goreng (8.69 × 10¹⁰ CFU/g) and es nutrijel stroberi (4.79 × 10¹⁰ CFU/ml); (2) The main factors contributing to the high microbial contamination, based on direct observations during sampling, include poor sanitation practices, exposure to an open environment, and the use of unhygienic equipment. Therefore, it can be concluded that street food sold in the vicinity of elementary schools in Kecamatan Tarakan Tengah presents a significant health risk to students due to the high level of microbial contamination.
Studi Mikrobiologi pada Jajanan Kaki Lima di Sekolah Dasar Kecamatan Tarakan Barat: Implikasi bagi Keamanan Pangan Sholehah, Nur Ulya Aufa; Rukaya, Benazir Evita; Syuhada, Syuhada
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.15038

Abstract

This study aims to evaluate the microbiological safety of street food sold by vendors in Tarakan Barat District. The evaluation was conducted on 12 food samples, consisting of 8 types of food and 4 types of beverages, randomly collected from vendors in four sub-districts: Karang Anyar, Karang Balik, Karang Rejo, and Karang Anyar Pantai. Samples were tested using the Total Plate Count (ALT) method to determine the bacterial colony count in the tested food and beverages. The results showed that (1) the sample with the highest contamination level among food items was Pentol Rebus/Kukus (3,19 × 10¹⁰CFU/g), while the beverage with the highest ALT was Es Teh Sisri (I) (2,59 × 10¹⁰ CFU/ml) obtained from SDN 003 Tarakan, whereas Es Teh Sisri (D) from SDN 1 Utama Tarakan showed a TFTC (Too Few to Count) result; (2) The high microbial contamination levels in these street foods are suspected to be caused by several factors, including poor environmental sanitation, lack of vendor hygiene, and exposure to dust and pollution from the selling locations. Most of the tested samples had ALT levels far exceeding the limits set by BPOM, confirming that street food poses a risk of causing various diseases such as gastrointestinal infections, diarrhea, food poisoning, and typhoid fever, which may negatively impact the health of elementary school students in Tarakan Barat District.
Optimasi Sterilisasi Minuman Jamu Kunyit-Asam Kemasan dengan Metode Pasteurisasi Putri, Meilani; Syuhada, Syuhada; Rukaya, Benazir Evita
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.15042

Abstract

This study aims to evaluate the effect of pasteurization at 65°C and 85°C on pH stability, organoleptic characteristics, and microbiological contamination of turmeric and tamarind herbal medicine during 15 days of storage. This research is an experimental study in the laboratory. The research methods include pasteurization at the two temperatures, pH testing, organoleptic tests (including colour, aroma, and taste), and total plate count (TPC) analysis to assess microbial contamination. The results of the study showed several main findings (1) pasteurization was effective in maintaining the stability of pH, colour, and aroma of turmeric and tamarind herbal medicine during 15 days of storage; (2) there was an increase in flavour intensity on the 15th day in the pasteurized group; (3) pasteurization at 85°C reduced the lowest microbial contamination rate (1.85 × 10¹⁰ CFU/mL) compared to the group without pasteurization (3.33 × 10¹⁰ CFU/mL). Thus, pasteurization in this study increased microbiological safety and affected the sensory characteristics of turmeric and tamarind herbal medicine, especially in taste intensity.
Co-Authors Ade saputra Afif, Moch Makhruj Afriza, Afriza Alfian Rokhmansyah Anggraini, Nikensuci Ayuputri Arifullah, Muhamad Aqsal Asnita, Julia Ayu, Lis Awang Sega Badjiser, Dinda Nazla Budi Setiawan Damhuri, Fajriani Elfrida Ratnawati Fitriani, Dita Fitriyani, Dita Gimin Gimin Hartono Hartono Hasbie, Neno Fitriyani Hutasuhut, Arti Febriyani Izzati, Rahmil Jhonet, Aswan Junaidi , Mahbub Kamajaya, Akbar Kami Khasanah, Vinna Nur Laksmidara, Mira Mahdum Marlina, Dwi Marsanda, Widi Mawar Mawar, Mawar Mudasir Mudasir Muhammad Hatta Muhammad Nur Muhammad Syaifuddin Mukdin, Khairani Murtadlo, Akhmad Natasabila, Natasabila Nurfadilah Nurfadilah Prasetia, Toni Purwaningrum, Ratna Putri, Meilani Rohmaningtyas, Nurwinsyah Rukaya, Benazir Evita Salsabila, Maisan Khoiri Sani, Nopi Saputra, Ramli Septiani, Nabila Diandra Sholehah, Nur Ulya Aufa Zuanda, Sary