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All Journal Integrated Science Education Journal Innovative: Journal Of Social Science Research PPSDP International Journal of Education Mutiara: Jurnal Penelitian dan Karya Ilmiah Nian Tana Sikka: Jurnal Ilmiah Mahasiswa Medic Nutricia : Jurnal Ilmu Kesehatan Intellektika: Jurnal Ilmiah Mahasiswa Mikroba: Jurnal Ilmu Tanaman, Sains dan Teknologi Pertanian Pentagon: Jurnal Matematika dan Ilmu Pengetahuan Alam Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Algoritma: Jurnal Matematika, Ilmu Pengetahuan Alam, Kebumian dan Angkasa Jurnal Ilmu Psikologi dan Kesehatan Menulis: Jurnal Penelitian Nusantara Jurnal Pendidikan Kimia, Fisika dan Biologi Jurnal Cakrawala Pendidikan dan Biologi (jucapenbi) Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Ardi Mustakim
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Isolasi dan Pertumbuhan Mikroba dari Tanah menggunakan Media Berbasis Ekstrak Singkong Dian Novita; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 5 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/algoritma.v3i5.758

Abstract

This study aims to explore the potential of cassava extract (Manihot esculenta)-based growth media for isolating microorganisms from soil. The use of alternative culture media is crucial, especially in regions with limited access to commercial media such as Nutrient Agar or Potato Dextrose Agar, which are relatively expensive. Cassava, a tropical tuber rich in starch and widely available in Indonesia, offers significant promise as a natural substrate for microbial growth. Microbial isolation was performed using a serial dilution method on soil samples collected from an organic garden. The media was prepared from cassava juice mixed with agar and glucose, sterilized, and poured into petri dishes. After inoculation, microbes were incubated for seven days at room temperature. Colony morphology was observed macroscopically, and Gram staining was used to identify bacterial characteristics. The results revealed that cassava extract media effectively supported the growth of diverse microbial colonies, varying in shape, color, and edge structure. Most isolates were identified as Gram-positive, with rod and coccus forms. The presence of pigmented colonies indicates the potential of certain isolates to produce bioactive compounds. In conclusion, cassava extract-based media is a viable alternative for soil microbiology studies. It is not only cost-effective but also facilitates the exploration of local microbial diversity with potential applications in biotechnology, including bioremediation and enzyme production. This approach encourages the use of indigenous resources in scientific research, promoting sustainability and accessibility in microbiological practices.
Analisis Morfologi Koloni dan Pewarnaan Gram Jamur Isolat Singkong (Manihot Esculenta) Novita Maharani; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 5 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/algoritma.v3i5.759

Abstract

Cassava (Manihot esculenta) is a staple food that is widely consumed by the Indonesian population, especially in rural areas. However, during post-harvest handling and storage, cassava is highly susceptible to contamination by microorganisms, particularly fungi. These fungi can cause damage to the food, reduce its nutritional quality, and even produce mycotoxins that are harmful to human health. The increased risk of contamination has become an important concern in efforts to improve the quality and safety of cassava food products. This study aimed to identify the morphology of fungal colonies and the characteristics of fungal cell walls isolated from cassava stored in open environmental conditions for several days. The methods used in this study included isolation using Potato Dextrose Agar (PDA) media, macroscopic observation of fungal colony morphology, including color, edge, elevation, and texture, as well as Gram staining to observe the fungal cell wall properties. The results of this study revealed a diversity of fungal colony morphology, with three dominant types suspected to belong to the genera Aspergillus, Penicillium, and Rhizopus. Gram staining showed that the three isolates were characterized as Gram-negative, indicated by the absorption of safranin as the secondary stain. This study provides an initial overview of the types of fungi that may develop on cassava during storage, and it offers a foundation for further studies on the toxicity and food microbiology applications related to cassava. Morphological identification and Gram staining play an essential role in the initial screening before molecular identification is performed.
Isolasi dan Identifikasi Mikroorganisme dari Tempoyak: Produk Fermentasi Tradisional dari Jambi Setiana Safitri; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 5 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/algoritma.v3i5.760

Abstract

Tempoyak is a traditional fermented paste made from durian in Indonesia, favored by the Malay ethnic group. While tempoyak holds a unique and significant place in Indonesia's rich culinary diversity, there is a notable gap in research about it compared to other fermented foods such as kimchi. More investigation is essential to grasp the microbial composition, interactions, and possible health advantages of tempoyak, which may offer benefits like boosting the immune system, reducing cholesterol levels, exhibiting probiotic qualities, preservation, and possessing antibacterial effects. Researchers could also discover vital insights regarding the history, cultural significance, production methods, microbiological issues, nutritional aspects, and future prospects of local foods like tempoyak. This research intends to examine and study tempoyak as a traditional fermented food through comprehensive literature review and data from earlier investigations. Tempoyak has a strong connection to Malay cultural identity, regardless of its production location. As a key element of the daily practices of the Malay people in Indonesia, tempoyak is typically featured at cultural events, weddings, or large gatherings. This cultural importance sets Indonesian tempoyak apart from its Malaysian counterpart. The process of making tempoyak involves mashing the durian flesh, mixing in salt, and letting the combined mixture ferment in a sealed container at room temperature for 4 to 7 days. The microbial population in tempoyak can differ but mainly includes Lactobacillus species, particularly Lactobacillus plantarum. Proximate analysis is an effective approach to evaluate the nutritional makeup of tempoyak. Differences in nutrient levels may arise from the various types of durian, salt elements, sterilization periods, temperatures, and length of fermentation. Potential research opportunities could explore tempoyak’s role in fostering sustainable food practices, additional health benefits from its consumption, and the development of innovative products based on tempoyak. The aim of this study will enhance the field and aid in safeguarding and promoting the culinary heritage of the Malay community.
Co-Authors Afifatur Rizqiah Afreni Hamidah Agistha Dwi Lestari Airin Nurfaiza Aisha Noviadianty Anattri, Lega Andini Anggun Sarttika Erinza Annisa Tuzzahra Arfina, Nabila Arum Dwi Arimbi Astari, Milla Aulia Ramadhani Azzahra, Syasya Bambang Hariyadi Citra Bunga Lestari Dea Lestari Dea Miranda Saputri Dian Novita Dina Oktalia Putri Dini Anjani Evelyn Luna Anggraini Fathiya Rizki Aninda Felisha Putri Maida Fhariza Liandri Chardy Ilham Falani Indah Maisyarah Buliani Indri Artanti Intan Hapsari Isnaini Yulia Lestari Kayla Khairatifah Zalianti Keila Ramadhani Khalim Purnomo Khusnul Khotimah Rijie Latifatus Zahroh Leviona Dhina Safira Lilik Hevinovisa Lisa Fitriana Luciana Bunga Sari Lulu Wafiq Wafizo Marsya Marsya Marvina Marvina Maura Maharani Mayla Fasha Azla Milla Astari Mulyadi, Elvaro Islami Muthiya Amalia Nailla Indayani Sumardi Nanik Apriyanti Nasanda, Fika Nawra Nurvidilla Nayla Azzahrah Nayla Fazilla Nadin Nazwa Nayla Putri Nindy Adisha Puti Hanumsari Nirmala Nirmala, Nirmala Ni’matullathifah Ni’matullathifah Ni’matullathifah Novita Maharani Nyimas Fatiyah Aini Oktalia Putri, Dina Okti Sonya Rahmadani Purnomo, Khalim Putri Rahmadani Queenara Yulianingtyas, Mutia Ratu Zara Rezky Maulidiya Rifky Rifaldo Munthe Sabnatun Nikmah Saffana Aura Balqis Salsabila Rahman Setiana Safitri Shafitri Shafitri Shafitri, Shafitri Siti Dwi Cahira Sri Nanda Suci Fabilla Suci Tri Ramadhani Tamimil Hasanah Tassa Tassa Tata Anggraini Teuku Daffa Hasian Tiara Nabila Putri Tiara Nabilah Putri Zaskia Rahmawati Zinda Rizkia Aprilia