ABSTRACT

Background: Garlic has a chemical compound that acts as an antibacterial allisin by inhibiting cell wall and bacterial protein synthesis. But its function is not much known to the public, so that started a lot of research on the effectiveness of antibacterial garlic against many types of bacteria, one of which is Salmonella thypi bacteria which is a bacteria that cause typhoid fever.

Method: True experimental post-control design only, with a total sample of 36 consisting of six treatment groups namely garlic extract concentration of 100%, 50%, 30%, 10%, dick positive and negative controls, which are replicated 6 times , Positive controls using chloramphenicol and negative controls using distilled water. Measurement of inhibitory zone diameters using the ruler with a measuring scale mm horizontally, vertically, and diagonally.

Results: The mean diameters of inhibition zone formed at 100% concentration was 20.11 mm, 50% is 18.30 mm, 30% is 14.46 mm, 10% is 10.68 mm. Positive control was 37.36 mm while negative control inhibition zone formed of 0.00.

Conclusion: The extract of garlic has antibacterial effects against bacteria Salmonella thypi. Minimal Inhibitory levels (MIC) is the concentration of 10%.


Keywords: Allisin, Antibacterials, Garlic Extract, Salmonella thypi. 

ABSTRAK
Latar belakang: Bawang putih mempunyai salah satu senyawa kimia yaitu allisin berfungsi sebagai antibakteri dengan cara menghambat dinding sel dan sintesis protein bakteri. Namun fungsinya ini belum banyak diketahui masyarakat, sehingga mulai banyak dilakukan penelitian mengenai efektivitas antibakteri bawang putih terhadap berbagai jenis bakteri, salah satunya bakteri Salmonella thypi yang merupakan bakteri yang menimbulkan demam tifoid.
Metode: Jenis penelitian true experimental post control design only, dengan sampel berjumlah 36 yang terdiri dari 6 kelompok perlakuan yaitu ekstrak bawang putih konsentrasi 100%, 50%, 30%, 10%, kontol positif, dan kontrol negatif, yang direplikasi sebanyak 6 kali. Kontrol positif menggunakan chloramphenicol dan Kontrol negatif menggunakan aquades. Pengukuran diameter zona hambat menggunakan mistar berskala mm dengan mengukur secara horizontal, vertikal, dan diagonal.
Hasil: Rata-rata diameter zona hambat yang terbentuk pada konsentrasi 100% adalah 20,11 mm, 50% adalah 18,30 mm, 30% adalah 14,46 mm, dan 10% adalah 10,68 mm. Kontrol positif adalah 37,36 mm sedangkan kontrol negatif terbentuk zona hambat sebesar 0,00.
Kesimpulan: Ekstrak bawang putih memiliki efek antibakteri terhadap bakteri Salmonella thypi. Kadar Hambat Minimal (KHM) adalah konsentrasi 10%.
Kata kunci: Allisin, Antibakteri, Ekstrak Bawang Putih, Salmonella thypi