INHIBITION OF GARLIC EXTRACT (ALLIUM SATIVUM) IN 50% CONCENTRATION TO STAPHYLOCOCCUS AUREUS BACTERIA (IN VITRO)
DOI:
https://doi.org/10.22159/ijap.2019.v11s4.35290Keywords:
Barrier power, Garlic extract, Allium sativum, Staphylococcus aureusAbstract
Objective: Periodontal abscess is an inflammatory process that occurs due to a localized bacterial infection involving deeper periodontal structures and may occur acutely or chronically. One of the bacteria that causes periodontal abscess is Staphylococcus aureus. Periodontal abscesses is generally treated using Amoxicillin, but it can appear resistant requiring an alternative by utilizing natural ingredients such as garlic (Allium sativum). Garlic has an allicin active substance that has efficacy as an antibacterial. The objective of this study was to determine the inhibition of garlic extract with a concentration of 50% against Staphylococcus aureus bacteria in vitro.
Methods: The research method is using experimental laboratory research with post-test design group in vitro where the inhibitory test was used the agar disc diffusion method (Kirby Bauer) with garlic extract (Allium sativum) with the concentration of 50%, and Amoxicillin 30 μg positive control (CT0223B). Culture media is using Mueller Hinton Agar (MHA).
Results: The results of the experiment on the inhibition of garlic extract (Allium sativum) showed that the average of the inhibitory zone after treatment in both groups was significantly different (p<0.05). There was a difference of inhibition zone between the control group (Amoxicillin 30 μg (CT0223B)) and the treatment group (garlic extract with concentration of 50%) where the average of the control group's inhibitory zone (Amoxicillin 30 μg (CT0223B)) was greater than the treatment group (garlic extract (Allium sativum) concentration of 50%).
Conclusion: There is inhibition of garlic extract (Allium sativum) with a concentration of 50% against Staphylococcus aureus bacteria in vitro.
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