Perbandingan Efektivitas Daya Antibakteri Minyak Seith dengan Minyak Bawang Putih (Allium sativum) terhadap Pertumbuhan Pseudomonas aeruginosa
DOI:
https://doi.org/10.35790/msj.v6i1.48723Abstract
Abstract: Pseudomonas aeruginosa is an opportunistic bacterium and has the ability to withstand several types of antibiotics (antibiotic resistance). Garlic oil contains active substances such as flavonoids, alkaloids, saponins, tannins, and curcumin which function as antibacterial. This study aimed to compare the antibacterial effectiveness of Seith oil with of garlic oil (Allium sativum) against P. aeruginosa bacteria. The oil concentrations were 10%, 15%, 20%, 25%, 50%, 75%, and 100%. Antibacterial activity test against P. aeruginosa bacteria was assessed using the disk diffusion method. The results showed that Seith oil could not inhibit the growth of P. aeruginosa, meanwhile garlic oil of 50%, 75%, and 100% inhibited the growth of P. aeruginosa with the mean inhibition zone diameters of 1.38 mm, 1.88 mm, and 3.13 mm, respectively. The Kruskal-Wallis test showed a p-value of <0.01 indicating significant difference in the diameters of inhibition zones between Seith oil and garlic oil (Allium sativum) against P. aeruginosa bacteria. The Mann-Whitney U test showed significant differences between garlic oil (Allium sativum) of 100% and 75% against Pseudomonas aeruginosa bacteria, and between garlic oil of 75% and 50%. In conclusion, garlic oil (Allium sativum) is more effective than Seith oil against Pseudomonas aeruginosa bacteria.
Keywords: Seith oil; garlic oil (Allium sativum); Pseudomonas aeruginosa; antibacterial effect
Abstrak: Pseudomonas aeruginosa merupakan bakteri oportunistik dengan kemampuan bertahan terhadap beberapa jenis antibiotik (resisten antibiotik). Minyak bawang putih memiliki kandungan zat aktif seperti flavonoid, alkaloid, saponin, tanin, dan kurkumin yang berfungsi sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui perbandingan efektivitas daya antibakteri antara minyak seith dengan minyak bawang putih (Allium sativum) terhadap bakteri Pseudomonas aeruginosa. Konsentrasi minyak yang digunakan ialah 10%, 15%, 20%, 25%, 50%, 75%, dan 100%. Uji aktivitas antibakteri terhadap bakteri P. aeruginosa menggunakan metode difusi cakram. Hasil penelitian memperlihatkan bahwa minyak Seith tidak dapat menghambat pertumbuhan bakteri P. aeruginosa. Minyak bawang putih menghambat pertumbuhan bakteri P. aeruginosa pada konsentrasi 50%, 75%, dan 100% dengan masing-masing rerata diameter zona hambat ialah 1,38 mm, 1,88 mm, dan 3,13 mm. Hasil uji Kruskal-Wallis menunjukkan nilai p<0,001 yang berarti terdapat perbedaan diameter zona hambat yang bermakna antara minyak Seith dan minyak bawang putih (Allium sativum). Efektivitas daya antibakteri minyak bawang putih (Allium sativum) lebih besar dibanding minyak Seith. Hasil uji Mann-Whitney U menunjukkan bahwa minyak bawang putih dengan konsentrasi 100% dan 75% memiliki perbedaan bermakna (p=0,015), serta konsentrasi 75% dan 50% (p=0,040). Simpulan penelitian ini ialah daya antibakteri minyak bawang putih (Allium sativum) lebih efektif dibandingkan daya antibakteri minyak Seith terhadap bakteri Pseudomonas aeruginosa.
Kata kunci: minyak Seith; minyak bawang putih (Allium sativum); Pseudomonas aeruginosa; efek antibakteri
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