Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi
| Main Authors: | Vinenthy, Luh Putu Intan Visva, Habibah, Nur, Dhyanaputri, I Gusti Ayu Sri |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Poltekkes Kemenkes Tanjungkarang
, 2019
|
| Subjects: | |
| Online Access: |
http://repository.poltekkes-denpasar.ac.id/4263/1/Jurnal%20Kesehatan-NUR%20HABIBAH.pdf http://repository.poltekkes-denpasar.ac.id/4263/ http://ejurnal.poltekkes-tjk.ac.id/index.php/JK http://dx.doi.org/10.26630/jk.v10i3.1547 |
| ctrlnum |
4263 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.poltekkes-denpasar.ac.id/4263/</relation><title>Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi</title><creator>Vinenthy, Luh Putu Intan Visva</creator><creator>Habibah, Nur</creator><creator>Dhyanaputri, I Gusti Ayu Sri</creator><subject>QR Microbiology</subject><description>Garlic is one of the herbs that widely used by people to cure the disease, which caused by a 
bacterial infection. Garlic contains Allicin which has an antibacterial effect on Salmonella typhi. 
Several studies have been proved that garlic has antibacterial activity against the growth of 
microbes. This research was conducted to study the potential effect of the garlic juice inhibitory on 
the growth of Salmonella typhi bacteria. This research was used experimental post-test only 
control design and disc diffusion method with MHA media. This study was carried out by using 
four different concentration there were 20, 40, 60 and 80%. The negative and positive control was 
used sterile aqua dest and chloramphenicol. The inhibition zone was determined by observing the 
clear zone around the disk. The result of the data analysis using the Least Significant Difference 
(LSD) showed that there was a significant difference between each concentration of the garlic 
juice. The obtained results proved that garlic juice affects the inhibition zone of Salmonella 
typhi growth. The largest inhibitory zone was found at the concentration of 80% with the diameter 
inhibition zone was 23mm. This diameter inhibitory zone was classified as a very strong inhibitory 
effect category. These results concluded that there was a linear correlation between inhibitory 
potential with the concentration of garlic juice.</description><publisher>Poltekkes Kemenkes Tanjungkarang</publisher><date>2019-11-02</date><type>Journal:Article</type><type>PeerReview:PeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.poltekkes-denpasar.ac.id/4263/1/Jurnal%20Kesehatan-NUR%20HABIBAH.pdf</identifier><identifier> Vinenthy, Luh Putu Intan Visva and Habibah, Nur and Dhyanaputri, I Gusti Ayu Sri (2019) Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi. Jurnal Kesehatan, 10 (3). pp. 354-359. ISSN 2086-7751 </identifier><relation>http://ejurnal.poltekkes-tjk.ac.id/index.php/JK</relation><relation>http://dx.doi.org/10.26630/jk.v10i3.1547</relation><recordID>4263</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal PeerReview:PeerReviewed PeerReview Book:Book Book |
| author |
Vinenthy, Luh Putu Intan Visva Habibah, Nur Dhyanaputri, I Gusti Ayu Sri |
| title |
Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi |
| publisher |
Poltekkes Kemenkes Tanjungkarang |
| publishDate |
2019 |
| topic |
QR Microbiology |
| url |
http://repository.poltekkes-denpasar.ac.id/4263/1/Jurnal%20Kesehatan-NUR%20HABIBAH.pdf http://repository.poltekkes-denpasar.ac.id/4263/ http://ejurnal.poltekkes-tjk.ac.id/index.php/JK http://dx.doi.org/10.26630/jk.v10i3.1547 |
| contents |
Garlic is one of the herbs that widely used by people to cure the disease, which caused by a
bacterial infection. Garlic contains Allicin which has an antibacterial effect on Salmonella typhi.
Several studies have been proved that garlic has antibacterial activity against the growth of
microbes. This research was conducted to study the potential effect of the garlic juice inhibitory on
the growth of Salmonella typhi bacteria. This research was used experimental post-test only
control design and disc diffusion method with MHA media. This study was carried out by using
four different concentration there were 20, 40, 60 and 80%. The negative and positive control was
used sterile aqua dest and chloramphenicol. The inhibition zone was determined by observing the
clear zone around the disk. The result of the data analysis using the Least Significant Difference
(LSD) showed that there was a significant difference between each concentration of the garlic
juice. The obtained results proved that garlic juice affects the inhibition zone of Salmonella
typhi growth. The largest inhibitory zone was found at the concentration of 80% with the diameter
inhibition zone was 23mm. This diameter inhibitory zone was classified as a very strong inhibitory
effect category. These results concluded that there was a linear correlation between inhibitory
potential with the concentration of garlic juice. |
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