Efek Ekstrak Bawang Putih (Allium sativum L.) dalam Menekan Pertumbuhan Bakteri Salmonella typhi secara In vitro

Wa Ode Sri Apriani Taufan (Fakultas Kedokteran Universitas Muslim Indonesia)
Hasta Handayani Idrus
Nesyana Nurmadilla (Fakultas Kedokteran Universitas Muslim Indonesia)
Yani Sodiqah (Fakultas Kedokteran Universitas Muslim Indonesia)
Amrizal Muchtar (Fakultas Kedokteran Universitas Muslim Indonesia)

Wal'afiat Hospital Journal
Vol 5 No 1 (2024): Wal'afiat Hospital Journal

Salmonella typhi is a Gram-negative bacterium that has no spores, moves with peritrichic flagellum, is facultative intracellular and facultative anaerobic. Garlic (Allium sativum) has been known for a long time to be used as a seasoning and medicine. The antibacterial activity of garlic can control pathogenic bacteria, both gram-negative and positive. To determine the effectiveness of Salmonella typhi bacteria growth given garlic extract (Allium sativum). This research is a true experiment post test using disc diffusion method. The higher the concentration of garlic extract (Allium sativum), the greater the inhibition zone obtained. The highest concentration of 100% garlic extract against Salmonella typhi bacteria has an inhibition zone of 14.4 mm with sensitive interpretation. Garlic extract (Allium sativum) has antibacterial effectiveness against the growth of Salmonella typhi bacteria