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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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Isolasi dan Analisis Filogenetik Mikroba Dominan dalam Proses Fermentasi Tape Ketan Arum Dwi Arimbi; Ardi Mustakim
Menulis: Jurnal Penelitian Nusantara Vol. 1 No. 7 (2025): Menulis - Juli
Publisher : PT. Padang Tekno Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/menulis.v1i7.540

Abstract

Tape ketan merupakan produk fermentasi tradisional yang digemari masyarakat Indonesia, namun hingga kini proses fermentasinya masih bersifat tradisional dan belum terstandarisasi secara mikrobiologis. Ketidakpastian komposisi mikroba dominan dalam ragi tape ketan menyebabkan inkonsistensi mutu produk serta minimnya eksplorasi terhadap potensi fungsional mikroba tersebut. Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis mikroba dominan yang berperan dalam fermentasi tape ketan serta menganalisis hubungan kekerabatannya secara filogenetik. Studi dilakukan dengan pendekatan studi literatur yang disimulasikan melalui tahapan isolasi kultur, karakterisasi morfologi, dan analisis sekuens gen 16S rRNA dan ITS. Hasil sintesis menunjukkan bahwa mikroba dominan meliputi Lactococcus lactis ssp. lactis (35%), Candida famata (20%), Pichia angusta (15%), Mucor sp. (18%), dan Aspergillus sp. (12%). Pohon filogenetik menunjukkan keterkaitan antar mikroba berdasarkan kedekatan taksonomi dan peran fermentatifnya. Temuan ini memberikan dasar ilmiah untuk pengembangan starter kultur terstandar dan probiotik lokal berbasis tape ketan yang aman dan bernilai fungsional tinggi. Penelitian ini diharapkan dapat berkontribusi pada pengembangan pangan fermentasi lokal yang berorientasi farmasi dan kesehatan masyarakat.
Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi Mayla Fasha Azla; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi Vol. 2 No. 3 (2025): September: Jurnal Cakrawala Pendidikan dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jucapenbi.v2i3.579

Abstract

Pekasam fermentation is still carried out traditionally using spontaneous fermentation. Traditional fermentation products have weaknesses such as inconsistent product quality, excessive microbial growth that is difficult to control, and a low initial LAB population that causes spoilage bacteria to grow rapidly before LAB growth. These weaknesses need to be addressed to produce pekasam with good and uniform quality. One way to do this is by making pekasam on a laboratory scale by adding a starter culture of lactic acid bacteria to the fermentation process (Caterina et.al, 2025). Pekasam is made through a spontaneous fermentation process or with the help of starter cultures, namely microorganisms such as lactic acid bacteria (LAB). In traditional production, fermentation occurs naturally due to microorganisms already present in the raw materials. However, spontaneous fermentation often results in less uniform quality due to uncontrolled microbial growth and a low initial LAB population, allowing spoilage microbes to grow first.
Identifikasi dan Karakterisasi Bakteri Asam Laktat dari Bekasam Ikan Gabus (Channa striata) Berdasarkan Pewarnaan Gram dan Morfologi Koloni Salsabila Rahman; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi Vol. 2 No. 3 (2025): September: Jurnal Cakrawala Pendidikan dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jucapenbi.v2i3.580

Abstract

Bekasam is a traditional Indonesian fermented food produced through spontaneous fermentation involving microorganisms, particularly lactic acid bacteria (LAB). LAB plays a crucial role in the fermentation process by producing lactic acid, which lowers pH, inhibits pathogenic microbial growth, and enhances flavor and food safety. This study aimed to identify and characterize LAB isolated from fermented snakehead fish (Channa striata) based on Gram staining and colony morphology. The research began with bacterial isolation using NA Nutrient Agar, followed by macroscopic observation of colony characteristics including shape, edge, elevation, color, and size. Subsequently, Gram staining was performed to determine the cell wall structure and microscopic morphology of the bacteria. The results showed that the bacterial isolates from bekasam generally had circular colonies, white to cream in color, smooth surface, and were Gram-positive rod-shaped cells. In conclusion, bekasam from snakehead fish contains dominant lactic acid bacteria with distinctive colony morphology and Gram-positive characteristics, indicating potential as a natural starter culture for food fermentation.
Identifikasi Efektivitas Daun Pedada (Sonneratia Caseolaris) Sebagai Antimikroba dan Potensinya dalam Pengobatan Tradisional Nayla Fazilla Nadin; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi Vol. 2 No. 3 (2025): September: Jurnal Cakrawala Pendidikan dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jucapenbi.v2i3.614

Abstract

Pedada leaves (Sonneratia caseolaris), a type of mangrove plant that grows in tropical and subtropical coastal areas, have high ecological and pharmacological value. In addition to functioning as coastal protection from abrasion and seawater intrusion, this plant is also known to contain various secondary metabolite compounds such as flavonoids, tannins, saponins, and alkaloids. These compounds have been widely reported to have important biological activities, one of which is as an antimicrobial agent. This study aims to identify the effectiveness of pedada leaf ethanol extract in inhibiting the growth of pathogenic microorganisms, especially bacteria that cause infections. The extraction process was carried out using 96% ethanol solvent through the maceration method, namely soaking the material in the solvent for a certain time to optimally obtain active compounds. The obtained extract was then tested for its antimicrobial activity using the disc diffusion method against test bacteria, both Gram-positive and Gram-negative. The inhibition zone formed around the disc was measured as an indicator of the antibacterial effectiveness of the extract. The results showed that pedada leaf extract was able to produce inhibition zones with varying diameters depending on the concentration used. The higher the extract concentration, the larger the diameter of the inhibition zone formed. This indicates a positive relationship between extract concentration and its antibacterial strength. This activity is believed to originate from the ability of compounds such as flavonoids and tannins to damage bacterial cell walls or disrupt microbial metabolic processes. This study provides initial evidence that pedada leaves have potential as an environmentally friendly and sustainable source of natural antibacterials. This potential is highly relevant in efforts to develop alternative antibacterial materials based on local plants, especially amidst increasing bacterial resistance to synthetic antibiotics.
Identifikasi Mikroorganisme dari Tempe Khas Bayung Lencir dengan Media PDA Teuku Daffa Hasian; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi Vol. 2 No. 3 (2025): September: Jurnal Cakrawala Pendidikan dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jucapenbi.v2i3.619

Abstract

Tempeh, as one of Indonesia's traditional fermented foods, plays a vital role in providing affordable vegetable protein and contains various essential nutrients such as vitamin B12, folic acid, and fiber. Tempeh's uniqueness lies in the fermentation process involving local microorganisms that thrive in soybeans. Tempeh from Bayung Lencir, South Sumatra, is known for its traditional production process, which uses no starter culture. This results in a unique microbiota that has not been widely studied during fermentation. Therefore, this study focused on identifying the microorganisms involved in the tempeh fermentation process. The results showed that Rhizopus oligosporus is the primary microorganism responsible for the formation of tempeh's texture and increasing its nutritional value through the production of proteolytic and lipolytic enzymes that aid in the digestion of protein and fat. Furthermore, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus spp. play a crucial role in creating a more acidic environment, thereby reducing the risk of pathogenic microorganism growth and maintaining product safety. However, an uncontrolled fermentation process can also result in contamination by harmful microorganisms, such as Aspergillus niger and Penicillium spp., which can affect the quality of tempeh and potentially produce mycotoxins that are harmful to health. The use of PDA media has proven effective in isolating and observing the morphological characteristics of fungi, such as colony color, texture, and growth rate. This medium provides adequate results in identifying microorganisms involved in the tempeh fermentation process. This research is important for maintaining the quality and safety of Bayung Lencir's signature tempeh and opens up opportunities for the development of local starter cultures that can improve quality control during the fermentation process. Molecular-based research is needed to further explore the identity of microbes and to improve the safety and competitiveness of tempeh in the global market.
Pengamatan Pertumbuhan Jamur Rhizopus oligosporus dari Tempe pada Media PDA Menggunakan Metode Pengenceran Lisa Fitriana; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 4 (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.v3i4.687

Abstract

Tempe is a fermented soybean product widely known in Indonesia and various countries, with Rhizopus oligosporus fungus as the main microorganism involved in the fermentation process. This study aims to observe the growth of Rhizopus oligosporus fungus isolated from tempeh using the dilution method and grown on Potato Dextrose Agar (PDA) media. The research process began with taking tempeh samples which were then subjected to serial dilutions. Next, the diluted samples were inoculated into PDA media and incubated at 37°C to facilitate fungal growth. Observations were made periodically to monitor the development of fungal colonies and the morphology formed. In the observation, it was found that Rhizopus oligosporus fungal colonies growing on PDA media were grayish-white with a distinctive filamentous hyphal structure. This indicates that PDA media strongly supports the growth of the fungus. In addition, the dilution method used in this study proved effective in separating fungal colonies, thus facilitating the morphological identification of each colony. The serial dilution method is very important in isolating microorganisms present in tempeh samples. By separating the fungal colonies from each other, researchers can observe the development of each colony more clearly and accurately. The results of this study indicate that PDA media is very suitable for supporting the growth of Rhizopus oligosporus and that the serial dilution method is an effective way to isolate this fungus from tempeh. In conclusion, this study proves that serial dilution followed by inoculation on PDA media is an effective method in observing and isolating Rhizopus oligosporus from tempeh. PDA media is able to support optimal fungal growth and allows for clear observation of the colonies and their morphology.
Metode Penelitian Ilmiah Isolasi dan Identifikasi Bakteri Asam Laktat dari Tempoyak Tradisional Asal Jambi Intan Hapsari; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 4 (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.v3i4.688

Abstract

Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.
Identifikasi dan Karakterisasi Strain Lactobacillus dan Khamir Asal Ragi Tape Singkong ( Manihot Utilissima) sebagai Agen Probiotik Baru Nayla Azzahrah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2708

Abstract

Cassava tape is a traditional fermented food that is popular in Indonesia and is known to contain potential microorganisms such as Lactobacillus spp. and yeast. These microorganisms play a significant role in the fermentation process of cassava tape, which in turn contributes to the product's taste and texture. Moreover, these microbes have the potential to act as probiotics, supporting gut health. This study aims to identify and characterize Lactobacillus strains and yeast isolated from cassava tape yeast, as well as evaluate their probiotic potential. Isolation was carried out using selective media specifically formulated for isolating Lactobacillus and yeast. After isolation, identification was performed through morphological, biochemical, and molecular approaches. Molecular identification was carried out using the 16S rRNA gene for Lactobacillus, while the Internal Transcribed Spacer (ITS) gene was used for yeast. After identification, probiotic characterization was carried out through several tests, including resistance to low pH, bile salts, antimicrobial activity against pathogens, and microbial adhesion to intestinal surfaces. The results of the study showed that several isolates of Lactobacillus plantarum and yeast such as Saccharomyces cerevisiae exhibited good resistance to simulated gastrointestinal conditions, including resistance to low pH and bile salts. Furthermore, these microbes showed antagonistic activity against the pathogens Escherichia coli and Staphylococcus aureus, indicating their ability to inhibit the growth of pathogenic bacteria in the digestive tract. These findings suggest that microbial strains isolated from cassava tape yeast have the potential to be developed as new local probiotic candidates. Therefore, cassava tape not only serves as a delicious traditional fermented food but also can be utilized to support gut health, providing a safe and beneficial probiotic alternative for the community.
Identifikasi Mikroorganisme yang Terlibat dalam Proses Fermentasi Tape Singkong (Manihot Utilissima) secara Mikroskopis dan Analisis Ni’matullathifah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2710

Abstract

Cassava (Manihot utilissima) fermentation is a traditional process that has long been used to produce tape singkong, a distinctive Indonesian fermented food product. This fermentation process relies on natural or inoculated microorganisms, such as yeast, mold, and lactic acid bacteria, which play a crucial role in converting starch in cassava into simpler sugars. This process results in the unique taste of tape, characterized by a balance of sweet and sour flavors and a soft texture that distinguishes tape singkong. This study aims to identify the microorganisms involved in the fermentation process of tape singkong through microscopic observation. Tape samples were collected at various stages of fermentation to obtain a comprehensive picture of the microbial changes occurring during the fermentation process. Gram staining was used to differentiate microbes based on their cell wall characteristics, while the morphology of molds and yeasts was examined to identify the types of microorganisms involved in the fermentation. The study's findings revealed that the microorganisms involved in cassava fermentation included a variety of species, including Saccharomyces cerevisiae (yeast), Lactobacillus spp. (lactic acid bacteria), and filamentous molds such as Rhizopus spp. These microorganisms play vital roles in the fermentation process by breaking down starch into simpler sugars, which contribute to the characteristic sweet and sour taste and soft texture of tape. This microscopic identification underscores the significant role of microbial activity in the success of the cassava fermentation process and provides insights into the microbiological profile of traditional fermented foods. These findings also open up opportunities for further development in biotechnology and the food industry, exploring the potential of local microorganisms to produce higher-quality and more diverse fermented food products.
Identifikasi Mikroskopis Jamur dari Limbah Manihot Esculenta dengan Teknik Pewarnaan Gram A (Kristal Violet) Keila Ramadhani; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 4 (2025): Juli : Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/polygon.v3i4.674

Abstract

This study aims to identify the microscopic structure of fungi growing in Manihot esculenta (cassava) waste using Gram A (crystal violet) staining. Cassava waste is a type of organic waste that has the potential to serve as a growth medium for various microorganisms, including fungi. Microscopic observations were conducted to determine the morphology of fungal cells that grow naturally in the waste. The Gram staining method was used to facilitate visualization of the fungal cell wall structure, with an emphasis on crystal violet staining as the primary dye. Waste samples were fermented for 3–5 days to allow fungal growth, then taken and microscopic slides were made. The results showed the presence of purplish-purple fungal hyphae and spores, indicating that the fungal cells were able to retain the crystal violet stain. This structure indicates that the type of fungus growing has a thick cell wall and is likely included in the Ascomycota or Zygomycota group. This identification demonstrates the potential use of Manihot esculenta waste as a substrate for microbiological studies and the development of fungal-based biotechnology. This study also emphasizes the importance of simple staining techniques in assisting the initial identification of microorganisms in organic media.
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