UJI AKTIVITAS ANTIBAKTERI DARI EKSTRAK AIR DAN ETANOL BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI GRAM NEGATIF DAN GRAM POSITIF

Sari

The research has been conducted to experiment an activity of antibacterial assay from water and ethanol garlic (Allium sativum L.) extract to Gram negative and Gram positive Bacteria. The research used factorial pattern Randomize Block Design which consisted of two factors and two replications. An assay bacteria are Acetobacter aceti, Pseudomonas aeruginosa, and Shigella sp. (Gram negative) and Bacillus subtilis, Streptococcus sp. and Staphylococcus sp. (Gram positive) have been used. The result showed that all concentrations of ekstract  allium with water and ethanol solvent has been influence the zone of inhibition from all bacteria. The pure garlic ekstract with water solvent with concentration 75 % showed the best zona of inhibition to Streptococcus sp. (28.5 mm) and Shigella sp. (11,5 mm).