PENGARUH KUANTITAS BAWANG PUTIH TUNGGAL (Allium sativum, L.) PADA FERMENTASI MADU TERHADAP DAYA HAMBAT BAKTERI

Aan Kunaedi

Abstract


Bacteria are one of the pathogenic microorganisms that cause infection. Honey has been used in ancient times as a topical antibacterial for the treatment of surface infections, especially open wounds. Allicin is the active substance in garlic and has antibacterial properties. The purpose of this study was to determine whether the fermented pure honey and single garlic had an inhibitory effect on Esherichia coli bacteria, in addition to knowing whether variations in the use of onions and the length of fermentation time affected the inhibitory activity of Esherichia coli bacteria. The inhibition test was carried out using the paper disc diffusion method. The sample used was fermented pure honey with a single garlic ratio of 1:2, 1:1 and 2:1 at the 2nd, 3rd and 4th weeks. Positive control using amoxicillin injection concentration of 0.01%, negative control using sterile distilled water and pure honey as a comparison. The results showed that fermented honey with a ratio of 1:2, 1:1 and 2:1 had a strong category of inhibitory activity at weeks 2, 3 and 4. Fermented honey has inhibitory activity against Esherichia coli bacteria and there is an effect of comparison ratio and length of fermentation time on inhibitory activity against Esherichia coli bacteria.

Keywords


Single Garlic (Allium sativum, L.), Pure Honey, Paper Disc Diffusion, Esherichia coli.

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References


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DOI: http://dx.doi.org/10.36465/jop.v5i2.916

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