POTENSI ANTIBAKTERI AIR PERASAN BAWANG PUTIH (Allium sativum L) TERHADAP PERTUMBUHAN Staphylococcus aureus
DOI:
https://doi.org/10.35799/pha.5.2016.13977Abstract
POTENSI ANTIBAKTERI AIR PERASAN BAWANG PUTIH (Allium sativum L) TERHADAP PERTUMBUHAN Staphylococcus aureus
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Shinta Anatasya Pajan1), Olivia Waworuntu1), Michael A. Leman1)
1)Program Studi Pendidikan Dokter Gigi Fakultas Kedokteran UNSRAT Manado, 95115
ABSTRACT
Garlic (Allium sativum L.) is a medicinal plant that is often used in everyday life and contains Allicin which has antibacterial properties, allicin is a substance that is used by the garlic to protect themselves from bacteria. This experiment to determine how much potential antibacterial garlic juice on the growth of Staphylococcus aureus. Staphylococcus aureus is the bacteria that cause abscess. This study is an experimental research laboratory and the method used in this study is serial dilution method with turbidimetry and spectrophotometry as the test methods used garlic juice with concentration of 100%, 50%, 25%, 12.5%, 6.25%, 3.125%, 1.56%, 0.78 %, and 0.39%, then the proceed continue with recultural use Trypticase Soya Agar (TSA). To get the value of Minimal Inhibitory Concentration (MIC) is done by observes at the turbidity in the tube and Minimum Kill Concentration (MBC) was determined by observes at their colonies Staphylococcus aureus bacteria on disk. The results showed that the juice of garlic (Allium sativum L.) has the ability inhibit the growth of Staphylococcus aureus (MIC) at a concentration of 3.12%, while the ability to kill Staphylococcus aureus (MBC) at a concentration of 6.25%.
Keywords: juice of garlic, Staphylococcus aureus, Antibacterial.
ABSTRAK
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Bawang putih (Allium Sativum L.) merupakan salah satu tanaman obat yang sering digunakan sehari-hari dan mengandung Allicin yang memiliki sifat antibakteri, allicin merupakan zat yang digunakan oleh bawang putih untuk melindungi diri dari serangan bakteri. Penelitian ini bertujuan untuk mengetahui seberapa besar potensi antibakteri air perasan bawang putih terhadap pertumbuhan Staphylococcus aureus. Staphylococcus aureus merupakan bakteri penyebab terjadinya abses. Penelitian ini merupakan penelitian eksperimental laboratorium dan metode yang digunakan dalam penelitian ini yaitu metode serial dilusi dengan metode pengujian turbidimetri dan spektrofotometri megunakan air perasan bawang putih dengan konsentrasi 100%, 50%, 25%, 12,5%, 6,25%, 3,125%, 1,56%, 0,78%, dan 0,39%, kemudian dilanjutkan dengan rekulturasi mengunakan media Trypticase Soya Agar (TSA). Untuk mendapatkan nilai Konsentrasi Hambat Minimal (KHM) dilakukan dengan melihat kekeruhan pada tabung dan Konsentrasi Bunuh Minimal (KBM) ditentukan dengan cara melihat adanya koloni bakteri Staphylococcus aureus pada piring petri. Hasil penelitian menunjukan bahwa air perasan bawang putih (Allium sativum L.) memiliki kemampuan mengbambat pertumbuhan Staphylococcus aureus (KHM) pada konsentrasi 3,12%, sedangkan kemampuan untuk membunuh Staphylococcus aureus (KBM) pada konsentrasi 6,25%.
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Kata Kunci: Air perasan bawang putih, Staphylococcus aureus, antibakteri
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