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All Journal Jurnal Kesehatan Tambusai Integrated Science Education Journal Innovative: Journal Of Social Science Research Detector: Jurnal Inovasi Riset Ilmu Kesehatan PPSDP International Journal of Education Mutiara: Jurnal Penelitian dan Karya Ilmiah Nian Tana Sikka: Jurnal Ilmiah Mahasiswa Jurnal Ventilator: Jurnal Riset Ilmu Kesehatan dan Keperawatan 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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Identifikasi Bakteri pada Produk Keripik Kelapa Bulian (Cocos Nucifera L.) dengan Metode Kultur dan Pewarnaan Gram Lulu Wafiq Wafizo; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika 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/pentagon.v3i3.735

Abstract

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, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.
Isolasi dan Karakterisasi Bakteri Asam Laktat pada Tempoyak sebagai Fermentasi Tradisional Khas Jambi Tata Anggraini; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika 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/pentagon.v3i3.736

Abstract

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 role in forming the distinctive taste of tempoyak, lowering pH, inhibiting the growth of pathogenic microbes, and potentially providing health benefits for consumers. This study aims to isolate and characterize LAB from tempoyak using a microbiological approach. Tempoyak samples were taken from traditional markets, then isolated using MRS agar measurement media. Characterization was carried out through observation of colony morphology, Gram staining, and biochemical tests such as catalase and fermentation of various types of sugars (glucose, sucrose, and maltose). The isolation results showed that all isolates had the typical LAB characteristics, namely Gram-positive, catalase-negative, and rod- and coccus-shaped. The different sugar fermentation abilities indicate species diversity, with the suspected dominant genera being Lactobacillus, Streptococcus, Enterococcus, and Lactococcus. Furthermore, several isolates demonstrated antibacterial activity against Escherichia coli, indicating the potential use of LAB from tempoyak as a probiotic or natural preservative in the food industry. The decrease in pH from 6.2 to 3.6 during the fermentation process also confirmed the metabolic activity of LAB in acid-producing lactate. These findings open up opportunities for utilizing local LAB from tempoyak as functional agents in the development of safe, healthy, and economically valuable fermented food products. Thus, tempoyak not only has cultural value but also has significant scientific and commercial potential.
Pengaruh Metode Isolasi Terhadap Identifikasi Keragaman Mikroba pada Minyak Kelapa Murni (virgin coconut oil) Dea Miranda Saputri; Ardi Mustakim
Menulis: Jurnal Penelitian Nusantara Vol. 1 No. 8 (2025): Menulis - Agustus
Publisher : PT. Padang Tekno Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/menulis.v1i8.609

Abstract

Penelitian ini dilakukan untuk mencari tahu apakah perbedaan cara memisahkan mikroba dapat mempengaruhi hasil dalam menemukan berbagai jenis mikroba yang ada di minyak kelapa murni (Virgin Coconut Oil). Kami menggunakan beberapa cara yang berbeda untuk memisahkan mikroba dari sampel minyak kelapa murni. Hasilnya menunjukkan bahwa setiap cara pemisahan memberikan hasil yang berbeda dalam menemukan jenis-jenis mikroba yang ada. Beberapa jenis bakteri dan jamur berhasil kami temukan, tetapi jumlah dan jenisnya berbeda-beda tergantung pada cara pemisahan yang kami gunakan. Oleh karena itu, penting sekali untuk memilih cara pemisahan yang tepat saat kita meneliti mikroba di minyak kelapa murni. Dengan begitu, kita bisa mendapatkan gambaran yang lebih lengkap tentang jenis mikroba apa saja yang ada di dalamnya. Selanjutnya, kita perlu meneliti lebih lanjut bagaimana mikroba ini berperan dalam menentukan kualitas dan ketahanan minyak kelapa murni, serta apakah mereka berbahaya atau malah bermanfaat bagi kesehatan kita.
Isolasi Dan Indentifikasi Bakteri Asam Laktat Dari Tempoyak Sebagai Produk Fermentasi Tradisional Luciana Bunga Sari; Ardi Mustakim
Menulis: Jurnal Penelitian Nusantara Vol. 1 No. 8 (2025): Menulis - Agustus
Publisher : PT. Padang Tekno Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/menulis.v1i8.617

Abstract

Tempoyak merupakan produk fermentasi tradisional berbahan dasar daging buah durian (Durio zibethinus Murr.) yang banyak dikonsumsi di Indonesia dan Malaysia. Proses pembuatannya dilakukan secara spontan tanpa penambahan kultur starter murni, sehingga fermentasi mengandalkan mikroorganisme alami yang terdapat pada bahan baku dan lingkungan. Mikroorganisme dominan yang terlibat adalah bakteri asam laktat (BAL), yang berperan dalam mengubah gula sederhana menjadi asam laktat, menurunkan pH, serta memberikan rasa asam khas sekaligus meningkatkan keamanan produk. Keberagaman jenis BAL pada tempoyak, seperti Lactobacillus, Leuconostoc, Weissella, dan Pediococcus, telah dilaporkan memiliki potensi probiotik, antara lain kemampuan bertahan pada kondisi saluran pencernaan dan aktivitas antimikroba terhadap patogen. Potensi ini menjadikan BAL dari tempoyak sebagai kandidat kultur starter untuk standarisasi produksi dan pengembangan pangan fungsional. Namun, mutu tempoyak tradisional sangat bervariasi akibat perbedaan teknik fermentasi, konsentrasi garam, lama fermentasi, serta kondisi penyimpanan dan pengemasan. Fermentasi yang tidak terkontrol dapat menimbulkan perubahan cita rasa, aroma, dan warna, sedangkan penyimpanan yang kurang higienis berisiko memicu kontaminasi. Kajian ini bertujuan untuk mengulas hasil-hasil penelitian terkait isolasi dan identifikasi BAL dari tempoyak, termasuk karakter morfologi, fisiologi, serta potensinya sebagai probiotik. Dengan memahami karakter BAL dan faktor-faktor yang memengaruhi proses fermentasi, diharapkan dapat dikembangkan inovasi teknologi yang menjaga kualitas, keamanan, dan nilai ekonomi tempoyak, sekaligus melestarikan warisan kuliner tradisional.
Isolasi dan Identifikasi Aktivitas Bakteri pada Air Batang Bungo Indri Artanti; 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.v3i5.724

Abstract

Batang Bungo River faces severe pollution from domestic waste and illegal gold mining, which has led to an increase in skin diseases and diarrhea among residents of Tanjung Gedang, exacerbated by poor physical-chemical water quality, including low pH and high levels of Total Suspended Solids (TSS) and Chemical Oxygen Demand (COD), all of which foster the growth of pathogenic microorganisme. This study aimed to identify bacteria and fungi present in Batang Bungo River water, characterizing their colony morphology and microscopic structures to understand the impact of pollution on microbial communities. The methodology involved serial dilution of water samples, followed by inoculation onto Nutrient Agar (NA) media using the pour plate technique, and incubation at 37°C for 24-48 hours. Macroscopic observations of colonies (color, shape, texture) were performed, and representative colonies were stained with crystal violet for microscopic observation at 1000x magnification to identify cellular and hyphal structures. The results indicated the presence of various microorganisms, including Gram-positive bacteria, filamentous fungi, and possibly protozoa, with colonies exhibiting characteristics such as off-white color, rough surfaces, and irregular edges. Microscopic examination after crystal violet staining revealed rod-shaped (bacilli), spherical (cocci) structures, and branched filamentous structures resembling hyphae, consistent with a mixture of bacteria and filamentous fungi. The identification of pathogens like Clostridium, Dermatophilus, and Escherichia coli in previous studies, coupled with the poor water quality, confirms significant microbiological and chemical contamination. Crystal violet proved effective as a stain for microscopic identification of microorganism structures. In conclusion, the water quality of Batang Bungo River is highly concerning and requires serious attention for monitoring and management to safeguard public health and the river ecosystem.
Identifikasi dan Karakterisasi Mikroba pada Tape Singkong (Manihot esculenta) Setelah Pengisolasian melalui Teknik Pengecatan Annisa Tuzzahra; 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.v3i5.725

Abstract

Cassava tape is a traditional fermented product widely consumed in Indonesia, especially in rural areas. It is produced from cassava (Manihot esculenta) through the activity of microorganisms during the fermentation process. The presence of microbes in this process plays a crucial role in the flavor, aroma, texture, and final quality of the product. The microorganisms involved, including bacteria, molds, and yeasts, work synergistically to break down the carbohydrate components of cassava into simpler products, resulting in the sweet taste and distinctive aroma of tape. This study aimed to identify and characterize the microbes present in cassava tape through isolation and microscopic staining using safranin. The isolation process involved several stages: sequential sample dilution, inoculation onto Nutrient Agar (NA) media using the pour method, and incubation at 37°C for 24 hours. The growing microbial colonies were observed macroscopically, then collected and subjected to simple safranin staining to determine the shape and distribution pattern of the microbial cells microscopically. Observations revealed colonies with diverse morphologies, including rod-shaped (bacilli) and spherical (cocci), evenly distributed across the observation area. This indicates that cassava tape contains microorganisms of various morphologies that play a role in the fermentation process. Simple safranin staining has been shown to provide an initial overview of the presence and form of microbes, although further identification to the genus or species level requires further tests such as Gram staining, biochemical tests, and molecular analysis. These findings open up opportunities for further in-depth research into consumption safety, the functional role of microbes in tape fermentation, and its potential use as a source of natural probiotics in traditional fermented foods.  
Evaluasi Kelayakan Air Sumur Di Kawasan Candi Muaro Jambi Berdasarkan Parameter Lingkungan Dan Kesehatan Anggun Sarttika Erinza; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.750

Abstract

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 perspective based on physical, chemical, and biological parameters, referring to the clean water quality standards set by the Ministry of Health of the Republic of Indonesia. The research employs a descriptive quantitative method, with well water samples taken from several points around the residential areas in the Candi Muaro Jambi region. The analyzed parameters include temperature, color, odor, turbidity, pH, nitrate content, metal content (Fe and Mn), and the presence of coliform bacteria. Laboratory test results show that most of the well water samples still meet the established physical and chemical standards, but some wells were found to have coliform levels exceeding the recommended threshold. This condition indicates contamination, most likely from domestic waste, particularly from household sanitation systems that are not ideally located relative to the wells. While the well water in the study area is generally still suitable for daily use, it is recommended that the community performs simple water treatment, such as boiling or filtration, before direct consumption. These measures are crucial to reduce contamination risks and ensure the water's quality for safe consumption and health.
Analisis Pertumbuhan Mikroorganisme Selama Fermentasi Tapai Singkong Menggunakan Variasi Lama Inkubasi Felisha Putri Maida; Ardi Mustakim
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : 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.v3i5.751

Abstract

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 analyze microbial growth and changes in the chemical properties of cassava tapai with varying fermentation times. The study was conducted using an experimental design with fermentation times of 24, 48, and 72 hours at room temperature. The main parameters observed included the number of microbial colonies (cfu/g), pH changes, and alcohol content produced during the fermentation process. The results showed that microbial growth increased significantly, peaking at 48 hours, with the highest colony count compared to other treatments. After 72 hours, the number of colonies decreased, likely due to ethanol accumulation and decreased substrate availability, which reduced microbial activity. The pH value tended to decrease with increasing fermentation time, reflecting the formation of organic acids during the process. Meanwhile, the alcohol content showed an increasing trend from the beginning to the end of fermentation, although the growth rate was relatively slower at 72 hours. These findings confirm that varying incubation length significantly influences microbial dynamics and chemical changes in cassava tapai. The optimal fermentation time is around 48 hours, as this is the phase where the balance between microbial growth, alcohol formation, and sensory characteristics is maintained. The results of this study can serve as a basis for developing standards for cassava tapai production at both household and industrial scales, while also strengthening efforts to preserve traditional foods with a modern scientific approach.
Peran Rhizopus Spp. dalam Tempe sebagai Agen Antimikroba Alami: Studi Praktikum Farmasi Berbasis Eksperimen Latifatus Zahroh; Ardi Mustakim
Jurnal Ilmu Psikologi dan Kesehatan | E-ISSN : 3063-1467 Vol. 2 No. 2 (2025): Juli - September
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tempe is a traditional Indonesian fermented product that is rich in nutrients, easily digestible, and functions as a functional food. Fermentation by Rhizopus spp., particularly R. oligosporus, produces bioactive compounds with potential antimicrobial activity. This study aimed to demonstrate the antimicrobial activity of tempe extract against Staphylococcus aureus, Escherichia coli, and Candida albicans using the disc diffusion and broth dilution methods. Tempe extract fermented for 48–72 hours showed inhibition zones of 24–26 mm, 17–19 mm, and 20–23 mm, respectively. Microscopic analysis confirmed the characteristic features of Rhizopus spp., while TLC and HPLC assays identified phenolic compounds and isoflavones as active components. These findings highlight that Rhizopus spp. not only plays a role in fermentation but also produces secondary metabolites with antibacterial and antifungal activity, suggesting that tempe has potential to be developed as a natural source of bioactive compounds in pharmacy and alternative medicine.
Analisis Mikrobiologi Saccharomyces Cerevisiae dan Perannya dalam Fermentasi Tape Singkong Manihot Utilissima Dea Lestari; Ardi Mustakim
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 2 (2025): Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i2.5285

Abstract

Indonesia is a country inhabited by the largest Muslim population in the world. The need for halal products is also very important for the running of a Muslim's life. Saccharomyces cerevisiae plays a major role in biotechnology, both traditional and modern such as in genetic engineering techniques. The purpose of this practicum is to find out how to make sticky rice tape and to determine the effect of yeast concentration on the level of sweetness of the sticky rice tape produced. These microbes have long been used in making long-lasting food. Examples of halal products include bread, tape and bioethanol. Meanwhile, haram products include intoxicating drinks such as sake. Modern biotechnology supports environmentally friendly bioethanol production.
Co-Authors Afifatur Rizqiah Afreni Hamidah Agistha Dwi Lestari Airin Nurfaiza Aisha Noviadianty Anattri, Lega Andini Anggun Sarttika Erinza Annisa Tuzzahra Arfina, Nabila Arifa, Rifka Fadhlina 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 Nasanda, Shafitri, 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 Putri, Dina Oktalia 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 Yulianingtyas, Mutia Queenara Zaskia Rahmawati Zinda Rizkia Aprilia