Open AccessUji Aktivitas Antibakteri Dari Air Perasan Bawang Putih Terhadap Bakteri Salmonella Typhi
Author(s) -
Olivia Yolanda Pasaribu,
Ade Pryta Romanauli Simaremare,
Joseph Partogi Sibarani
Publication year - 2020
Publication title -
njm (nommensen journal of medicine)/nommensen journal of medicine
Language(s) - English
Resource type - Journals
eISSN - 2686-2565
pISSN - 2460-1616
DOI - 10.36655/njm.v6i1.233
Subject(s) - allicin , salmonella typhi , salmonella , antibacterial activity , agar diffusion test , minimum inhibitory concentration , chemistry , food science , amoxicillin , salmonella enteritidis , microbiology and biotechnology , antibiotics , bacteria , biology , escherichia coli , biochemistry , genetics , gene
Background : Garlic is a plant which is used to treat various types of diseases, especially the ones caused by bacterial infection. Allicin in garlic is one of the active compounds which has an antibacterial effect. Some studies found that garlic has an inhibitory effect on Salmonella typhi.
Objective : This study aimed to determine the antibacterial effect of garlic juice against Salmonella typhi.
Methods : This study was an experimental-laboratory research using disc diffusion method on MHA media. This study used five concentrations, namely 12.5%, 25%, 50%, 75%, and 100%. Amoxicillin and aquadest were used as positive and negative controls. The inhibition zone was determined by observing the clear zone around the disc then the results of the study were compared with positive control with CLSI 2017 guidance table where Salmonella typhi was susceptible when the amoxicillin inhibitory diameter zone was ≥ 17 mm, intermediate was 14-16 mm, and resistant was ≤ 13 mm.
Results : The results showed that garlic juice has an antibacterial effect on various consentration. The minimum concentration of garlic juice to inhibit the growth of Salmonella typhi is on 50% with 19.25 mm diameters.
Conclusion : There was an antibacterial effect of garlic juice on Salmonella typhi.