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All Journal Inovasi Kesehatan Global Pentagon: Jurnal Matematika dan Ilmu Pengetahuan Alam
Tassa Tassa
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Mathematics Medicine & Pharmacology Nursing Public Health

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Analisis Mikrobiologi Bekasam Ikan Gabus (Channa striata) Identifikasi Bakteri Asam Laktat dan Potensinya sebagai Probiotik Tassa Tassa; 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.v3i3.716

Abstract

Bekasam is a traditional fermented food made from snakehead fish (Channa striata) through spontaneous fermentation with the addition of salt and rice over several days. This fermentation process promotes the growth of indigenous microorganisms, particularly lactic acid bacteria (LAB), which play a crucial role in developing distinctive flavors and potentially providing health benefits. LAB are well-known for their probiotic effects, such as maintaining gut microbiota balance and enhancing immune system function. This study aimed to identify the presence of LAB in bekasam using the Gram staining method. Samples were taken from bekasam that had been fermented for three days. Bacterial isolation was conducted by culturing the samples on appropriate media, followed by Gram staining to observe bacterial morphology and cell wall characteristics under a microscope. Observations revealed a predominance of Gram-positive, rod-shaped (bacillus) bacteria, which are the primary morphological characteristics of LAB. This morphology is consistent with bacterial groups such as Lactobacillus spp., which are commonly found in traditional fermented products. These findings strengthen the assumption that snakehead fish–based bekasam is not only a traditional food source with rich flavors but also has potential as a natural probiotic source. This potential opens opportunities for bekasam to be developed as a functional food that supports digestive health and immune function. Further research is recommended to perform molecular identification to accurately determine bacterial species and to evaluate their probiotic activity in vivo. Thus, bekasam holds not only cultural and culinary value but also added value in the field of health and the functional food industry.
Profil Fitokimia dan Aktivitas Bioaktif Temulawak (Curcuma xanthorrhiza Roxb.) Berdasarkan Kajian Literatur Tassa Tassa; Ardi Mustakim
Inovasi Kesehatan Global Vol. 3 No. 1 (2026): Februari : Inovasi Kesehatan Global
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/ikg.v3i1.2813

Abstract

Temulawak (Curcuma xanthorrhiza Roxb.) is an indigenous medicinal plant of Indonesia that has been widely used in traditional medicine and shows considerable potential in the health and pharmaceutical fields. This potential is related to its diverse secondary metabolites with bioactive properties. This review article aims to examine the phytochemical profile of temulawak, the analytical methods used to identify bioactive compounds, and their reported biological activities based on literature studies. The method applied was a literature review of scientific articles discussing the chemical composition and biological activities of temulawak. The results indicate that temulawak contains major compounds such as curcuminoids, xanthorrhizol, flavonoids, phenolic compounds, and essential oils, which are commonly identified using chromatographic and spectroscopic techniques. Several studies report that temulawak exhibits antioxidant, anti-inflammatory, antibacterial, hepatoprotective, and potential anticancer activities. These findings indicate that temulawak has significant potential as a source of natural bioactive compounds. In conclusion, temulawak possesses a rich phytochemical profile and promising biological activities, supporting its potential application in the development of natural-based health and pharmaceutical products.
Co-Authors Ardi Mustakim