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Journal of Biomedical Sciences and Health
Published by Universitas Karya Husada Semarang
ISSN : 30626854     EISSN : 30477182     DOI : https://doi.org/10.34310/
Core Subject : Health, Science,
Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health
The Journal of Biomedical Sciences and Health (JBSH) accepts manuscripts in basic sciences and applied clinical research. It covers various fields of biomedical sciences, but is not limited to Medical sciences. Our journal accepts and publishes original articles and review articles that significantly contribute to the understanding of biomedical sciences and health. The Journal of Biomedical Sciences and Health is published biannually in the months of February and August. This journal is available for download to anyone, including students, researchers, and lecturers. Authors are not charged for publication in JBSH. JBSH is a journal that disseminates, discusses, and presents scientific literature to support other communities on health developments, thereby increasing the knowledge of scientists and health workers and ultimately improving the health of the global population. JBSH covers a wide range of topics, including: 1. Biomedical Sciences: Molecular biology, microbiology, anatomy, physiology, biochemistry, etc. 2. Health: Medicine, Nursing, Obstetrics, Public Health, Pharmacy, Radiology, Administration of Community Health Centers, Hospitals, and Health Services, Health analyst. Journal of Biomedical Sciences and Health (JBSH) is published by Program Studi Ilmu Biomedis Fakultas Ilmu Keperawatan dan Kesehatan Universitas Karya Husada Semarang. JBSH is expected to increase its visibility through scientific studies and research findings accessible to academic circles and researchers.
Arjuna Subject : Biokimia, Genetika dan Biologi Molekuler - Biokimia, Genetika dan Biologi Molekuler (Lain-Lain)
Articles 23 Documents
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CHARACTERIZATION OF LACTIC ACID BACTERIA FROM CHAO PANGKEP FOOD FERMENTATION PRODUCTS Iswan Ardeni; Ade Irma; Juniati binti Lukman
Journal of Biomedical Sciences and Health (JBSH) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 Agustus 2025
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/26e37b52

Abstract

Chao merupakan makanan fermentasi tradisional khas Kabupaten Pangkep, Sulawesi Selatan, yang dibuat dari campuran ikan, nasi, dan garam. Proses fermentasi pada Chao menghasilkan lingkungan yang mendukung pertumbuhan bakteri asam laktat (BAL), yaitu mikroorganisme yang berperan penting dalam pengawetan, pembentukan cita rasa, dan berpotensi sebagai probiotik. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi BAL dari Chao berdasarkan ciri morfologi, mikroskopis, serta sifat biokimia dan fisiologis. Isolasi dilakukan menggunakan media MRS agarengan ocal pengenceran bertingkat, sedangkan karakterisasi mencakup uji morfologi koloni, pewarnaan Gram, bentuk sel, uji katalase, TSIA, sitrat, indol, motilitas, dan ketahanan terhadap kondisi asam. Hasil menunjukkan terdapat 16 isolat dengan morfologi koloni seragam. Sebagian besar ocale menunjukkan karakteristik khas BAL, seperti Gram positif, berbentuk basil, dan katalase ocale. Beberapa ocale juga mampu beradaptasi pada lingkungan asam dan memfermentasi gula tertentu. Temuan ini menunjukkan bahwa Chao Pangkep merupakan sumber potensial ocale BAL ocal yang dapat dikembangkan lebih lanjut untuk aplikasi pangan fungsional maupun bioteknologi. Kata Kunci : Bakteri Asam laktat, Chao, Fermentasi Tradisional, Karakterisasi, Probiotik ABSTRACT Chao is a traditional fermented food from Pangkep Regency, South Sulawesi, made from a mixture of fish, rice and salt. The fermentation process in Chao produces a favorable environment for the growth of lactic acid bacteria (LAB), which are microorganisms that play an important role in preservation, flavor formation, and potentially as probiotics. This study aimed to isolate and characterize LAB from Chao based on morphological, microscopic, and biochemical and physiological characteristics. Isolation was done using MRS agar media with multistage dilution technique, while characterization included colony morphology test, Gram staining, cell shape, catalase test, TSIA, citrate, indole, motility, and resistance to acidic conditions. The results showed there were 16 isolates with uniform colony morphology. Most of the isolates showed typical LAB characteristics, such as Gram positive, bacillus-shaped, and catalase negative. Some isolates were also able to adapt to acidic environments and ferment certain sugars. These findings suggest that Chao Pangkep is a potential source of local LAB isolates that can be further developed for functional food and biotechnology applications Keywords: Lactic Acid Bacteria, Chao, Traditional Fermentation, Characterization, Probiotic
DETEKSI Gamma-Aminobutiryc Acid (GABA) PADA ISOLAT BAKTERI ASAM LAKTAT PRODUK FERMENTASI CHAO PANGKEP Ririn Irfayanti Zaenab; Ade Irma; miladiarsi
Journal of Biomedical Sciences and Health (JBSH) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 Agustus 2025
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/p74k4w72

Abstract

Bakteri Asam Laktat (BAL) adalah kelompok mikroorganisme General Recognized as Safe (GRAS) yang berperan penting dalam menghasilkan senyawa fungsional, termasuk Gamma-aminobutyric acid (GABA). GABA merupakan asam amino non-protein yang memiliki fungsi sebagai penghambat neurotransmitter utama dalam sistem saraf pusat juga berperan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui kemampuan BAL dari produk fermentasi Chao khas daerah Pangkep dalam menghasilkan senyawa GABA sebagai antioksidan menggunakan metode Thin Layer Chromatography (TLC). Berdasarkan penelitian yang dilakukan diperoleh nilai Retention factor (Rf) isolat BAL C2 tanpa MSG yaitu 0,82, C2 MSG 1% 0,84, C10 tanpa MSG 0,8 dan 0,64, C10 MSG 1% 0,86 dan 0,68. Dengan aktivitas antioksidan berdasarkan nilai IC50 C2 tanpa MSG 940,11 ppm, C2 MSG 1% 1124,97 ppm, C10 tanpa MSG 884,73 ppm, dan C10 MSG 1% 939,17 ppm. Nilai Rf isolat C2 dan C10 dengan penambahan MSG 1% lebih menghampiri nilai Rf larutan standar yaitu 0,88 dan aktivitas antioksidan isolat C2 dan C10 tergolong sangat lemah dikarenakan nilai IC50 nya >200 ppm. Ini dapat menjadi dasar optimalisasi produksi GABA oleh BAL dari produk fermentasi lokal seperti Chao untuk pengembangan probiotik atau suplemen fungsional yang bermanfaat untuk kesehatan. Kata kunci: Chao, Bakteri Asam Laktat, Gamma-Aminobutyric Acid, Antioksidan Lactic Acid Bacteria (LAB) are a group of microorganisms generally recognized as safe (GRAS) that play a vital role in producing functional compounds, including Gamma-aminobutyric acid (GABA). GABA is a non-protein amino acid that functions as a major inhibitory neurotransmitter in the central nervous system and also acts as an antioxidant. This study aimed to determine the ability of LAB from a local fermented product, Pangkep Chao, to produce GABA as an antioxidant using Thin Layer Chromatography (TLC). Based on the research, the retention factor (Rf) values for LAB isolates were as follows: C2 without MSG was 0.82, C2 with 1% MSG was 0.84, C10 without MSG was 0.8 and 0.64, and C10 with 1% MSG was 0.86 and 0.68. The antioxidant activity, based on the IC50 value, was 940.11 ppm for C2 without MSG, 1124.97 ppm for C2 with 1% MSG, 884.73 ppm for C10 without MSG, and 939.17 ppm for C10 with 1% MSG. The Rf values of the C2 and C10 isolates with 1% MSG were closer to the standard solution's Rf value of 0.88, but the antioxidant activity of the C2 and C10 isolates was considered very weak because their IC50 values >200 ppm. This research can serve as a basis for optimizing GABA production by LAB from local fermented products like Chao for the development of beneficial probiotics or functional supplements
UJI BIOAKTIVITAS EKSTRAK TULANG IKAN CAKALANG (KATSUWONUS PELAMIS) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS PADA LUKA BAKAR TIKUS PUTIH (RATTUS NORVEGICUS) arista arista; miladiarsi; Wahdaniar
Journal of Biomedical Sciences and Health (JBSH) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 Agustus 2025
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/wrsgr653

Abstract

Luka bakar adalah cedera yang rentan terhadap infeksi bakteri, terutama oleh Staphylococcus aureus, yang dapat memperparah kondisi dan memperlambat penyembuhan. Bakteri ini juga mampu membentuk biofilm, membuatnya lebih sulit diobati dengan antibiotik konvensional. Penelitian ini berfokus pada aktivitas antibakteri ekstrak tulang ikan cakalang terhadap Staphylococcus aureus pada luka bakar. Penelitian ini menggunakan metode eksperimental kuantitatif. Hasil pengukuran zona hambat diketahui bahwa ekstrak tulang ikan cakalang bersifat bakteriostatistik terhadap bakteri S. aureus menggunakan ekstrak tulang ikan cakalang konsentrasi 20%, 40%, 60%,80% dan kontrol positif ciprofloxacin serta kontrol negatif etanol dan aquades steril masing- masing sebanyak 3 kali replikasi yang menunjukkan kelompok perlakuan ektrak 20%, 40%, 60%, dan 80% tulang ikan cakalang berpengaruh dalam menghambat pertumbuhan Staphylococcus aureus berdasarkan zona hambat yang terbentuk sebesar 5,4 mm, pengukuran ditunjukkan bahwa ekstrak 80% menghasilakan nilai daya hambat yang kuat paling berpengaruh dalam pertumbuhan Staphylococcus aureus.Ekstrak tulang ikan cakalang (Katsuwonus pelamis) konsentrasi 20%, 40%,60%, dan 80% dapat menghambat bakteri Staphylococcus aureus. Ekstrak konsentrasi terbesar 80% di golongkan memiliki daya hambat kuat terhadap bakteri uji. Pada penelitian ini ekstrak tulang ikan cakalang efektif dalam menghambat pertumbuhan bakteri Staphylococcus aureus.

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