Skripsi
UJI DAYA HAMBAT EKSTRAK KULIT BAWANG PUTIH (ALLIUM SATIVUM L.) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS
Staphylococcus is a normal flora of the oral cavity that can turn into a pathogen and cause various diseases in the oral cavity. The use of herbal ingredients that have antibacterial properties can be an alternative treatment as a substitute for chlorhexidine gluconate. Garlic skin as an antibacterial has not been widely studied and is still considered as waste. Objective: To determine the antibacterial inhibition of garlic skin extract (Allium sativum L.) against the growth of S. aureus bacteria. Methods: This study is an in vitro laboratory experimental study with simple random sampling method. The test group used 20%, 25%, and 30% concentrations of garlic skin extract obtained through maceration method using distilled water solvent. Chlorhexidine gluconate 0.2% was used as positive control and distilled water as negative control. Testing the inhibition of garlic skin extract against S. aureus growth was carried out by disc diffusion method to determine the diameter of the inhibition zone. The results of the inhibition zone values were statistically analyzed using the Independent T-test. Results: No inhibition zone was formed in the garlic skin extract test group and the zone of inhibition was only formed in the positive control of chlorhexidine gluconate 0.2% with an average diameter of 9.836 mm. Conclusion: Garlic peel extract (Allium sativum L.) concentrations of 20%, 25%, and 30% has no inhibition against the growth of Staphylococcus aureus bacteria.
| Inventory Code | Barcode | Call Number | Location | Status |
|---|---|---|---|---|
| 2507005578 | T183716 | T1837162025 | Central Library (Reference) | Available but not for loan - Not for Loan |