Oom Komala, Putri Dwi Antini, Novi Fajar Utami

Judul	:	Perbandingan Daya Hambat Dari Ekstrak Dan Hasil Fermentasi Bawang Putih (Allium sativum) Terhadap Bakteri Escherichia coli
Abstrak	:	Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to determine the inhibitory concentration of fermented garlic and fresh garlic extracts against Escherichia coli bacteria. Fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. Minimum Inhibitory Concentration Test (MIC) at concentrations of 20%, 25%, 50% and 75% with agar dilution method and Wide Inhibitory Test (WIZ) with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and fresh garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) was at a concentration of 25%, and fresh garlic extract was the most optimal extract compared to fermented onion extract with Inhibitory Width (LDH). ) the average is 7.43 mm with a medium category at a concentration of 75%.
Tahun	:	2022	Media Publikasi	:	Jurnal Nasional Blm Akreditasi
Kategori	:	Jurnal	No/Vol/Tahun	:	2 / 22 / 2022
ISSN/ISBN	:	p-ISSN: 1411-9447
PTN/S	:	Universitas Pakuan	Program Studi	:	BIOLOGI
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URL	:	https://journal.unpak.ac.id/index.php/ekologia