ABSTRACT
Background: Spanish shallot which is part of traditional medicinal plants. Since ancient times, Spanish onionisthe ingredients that have been often used by people in everyday life. Almost every housewife utilizes shallot as food flavorings. However, not many people are familiar with the content of effective substances in the shallot that can cure the disease. Some types of staphylococcus Aureus is a normal flora of the skin and mucous membranes, other types can cause suppuration, abscess formation, a variety of pyogenic infections, and even dangerous chemical safety.
Objective: This sudy aims todetermine the inhibitory effect of extracts of shallot (Allium Ascalonicum) on the growth of staphylococcus Aureus.
Methods : The research used the experimental laboratory method. Only posttest design with control group to test the antibacterial activity using agar diffusion method to measure the inhibition zone is formed. Shallot extract concentration in the test was 100%, 50%, 25%, and 12.5% with ciprofloxacin as a positive control and distilled water as a negative control. Each treatment was replicated six times.
Results: The result reveals the extract of shallot (Allium Ascalonicum) can inhibit the growth of staphylococcus Aureusat all concentrations tested. The result reveals from the value of the minimum inhibitory concentration (MIC) was 12.5%. Result of statistical test by using one-way ANOVA obtained significance value of p