Perbandingan Efektivitas Antibakteri Minyak Atsiri Bawang Putih (Allium sativum) Dan Black Garlic Terhadap Bakteri Staphylococcus Aureus Dan Escherichia coli Dengan Metode Kirby-Bauer
DOI:
https://doi.org/10.25273/pharmed.v1i2.2966Keywords:
garlic (Allium sativum), black garlic, essential oil, kirby-bauerAbstract
Tujuan dari penelitian ini adalah untuk mengetahui daya hambat minyak atsiri pada bawang putih (Allium sativum) dan Black garlic terhadap bakteri Staphylococcus aureus dan Escherichia coli dengan metode Kirby-Bauer. Penelitian ini adalah penelitian eksperimental dengan teknik pengambilan sampel secara sengaja. Hasil dari penelitian ini bahwa kadar minyak atsiri bawang putih (Allium sativum) sebanyak 0,26%, sedangkan pada Black garlic sebanyak 0,15% dari proses destilasi. Daya hambat terhadap bakteri Staphylococcus aureus dari bawang putih (Allium sativum) yaitu 15,5 mm, sedangkan dari Black garlic yaitu 13,5 mm dan daya hambat terhadap bakteri Escherichia coli dari bawang putih (Allium sativum) yaitu 29,33 mm, sedangkan dari Black garlic yaitu 13,16 mm. Hasil penelitian ini menunjukkan bahwa daya hambat minyak atsiri bawang putih (Allium sativum) dan minyak atsiri Black garlic pada bakteri Staphylococcus aureus tidak ada perbedaan yang bermakna sedangkan pada bakteri Escherichia coli ada perbedaan yang bermakna.
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