Skripsi
UJI DAYA HAMBAT EKSTRAK ETANOL KULIT BAWANG PUTIH (Allium sativum) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus (Metode Difusi Cakram)
Background: Staphylococcus aureus is a normal flora of the oral cavity that can turn into a pathogen and cause various diseases such as abscesses, gingivitis, angular cheilitis, and denture stomatitis. This can be overcome with chlorhexidine, but long-term use can cause side effects. Using herbal ingredients with 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 a waste. Objective: To determine the antibacterial inhibitory power of ethanol extract of garlic skin (Allium sativum) against the growth of S. aureus bacteria. Methods: This study used an in vitro experimental laboratory study. The test group used ethanol extract of garlic skin with concentrations of 5%, 10%, and 15% using the maceration method. Chlorhexidine gluconate 0.2% was a positive control and aquadest was a negative control. Inhibitory power testing was carried out using the disc diffusion method to determine the diameter of the inhibition zone. The results were analyzed statistically using the Independent T-test. Results: Ethanol extract of garlic skin has antibacterial inhibitory power against S. aureus. The average value of inhibition zone diameter at 5% concentration (1.308 mm), 10% concentration (1.272 mm), and 15% concentration (1.074 mm) with weak category inhibition and lower than chlorhexidine gluconate 0.2%. Conclusion: Ethanol extract of garlic skin (Allium sativum) has antibacterial inhibitory power against Staphylococcus aureus. Keywords: Garlic skin, Allium sativum, antibacterial, Staphylococcus aureus
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