UJI EFEKTIVITAS EKSTRAK DAGING BAWANG PUTIH (ALLIUM SATIVUM) DALAM MENGHAMBAT PERTUMBUHAN BAKTERI STAPHYLOCOCCUS AUREUS DAN SALMONELLA SP.
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Abstract
Background: Allium sativum is a plant used as medicine for an antibacterial agent. Antimicrobial compounds suspects as antibacterial namely allisin. Outcome: To determine the inhibition of garlic (Allium sativum) on the growth of Staphylococcus aureus and Salmonella sp. with a concentration of 100%, 75%, 50% and 25%. Methods:Is an experimental laboratorium uses a sensitivity test with disc diffusion method. Results:The result shows that the average inhibition zone formed on Staphylococcus aureus with garlic extract at concentrations 100% (26,33mm), 75% (24,67mm), 50% (22.67 mm), and 25% (12.5 mm). and using 100% concentration garlic juice of (20.33 mm), 75% (15.67 mm), 50% (12.33 mm), 25% (9.67 mm), and the positive control (40.83 mm). The test results of bacteria Salmonella sp. using 100%garlic extract (22.33 mm), 75% (19.67 mm), 50% (14.67 mm), and 25% (12.33 mm). Inhibition zone with a concentration of 100% (20 mm), 75% (15.5 mm), 50% (12.33 mm), 25% (7.33 mm), and positive control (35 mm), negative control using sterile distilled water did not produce inhibition zone on Staphylococcus aureus neither Salmonella sp. Statistical analysis used is one way Annova test, which obtained a significance of 0.000 (p <0.05).
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References
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