Comparison of Antibacterial Power of Garlic (Allium sativum) and Red Onion (Allium ascalonicum L) Against Staphylococcus aureus ATCC 6538 Yulia Kamilawati, Assyifa Junitasari, Tina Dewi Rosahdi
Chemisrty Departement, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung, Jl. A.H. Nasution No. 105, Cipadung, Bandung 40614, Indonesia
Abstract
Infectious diseases caused by various infectious agents are one of the growing problems in the health sector. This infectious disease can be sourced from viruses, bacteria, fungi, or other microorganisms that can cause disease. One of the infectious diseases is caused by the pathogenic bacteria Staphylococcus aureus which often contaminates food which will cause digestive tract infections, skin infections, sore throat, and so on. Efforts to treat infectious diseases using antibiotics can pose a risk with the occurrence of bacterial resistance and side effects on the body. Garlic and shallots which have antibacterial compounds are one of the alternatives analyzed to be used as medicines for infectious diseases from natural ingredients. In this study, phytochemical tests were carried out to identify secondary metabolites in shallot and garlic as well as a comparative analysis of the antibacterial effectiveness of shallots and garlic with various concentrations of 25, 50, 100% against Staphylococcus aureus ATCC 6538 using the disc diffusion method with positive control of amoxicillin. and aqua dest negative control. Phytochemical test results showed that shallots and garlic positively contain alkaloids, tannins, saponins, terpenoids, and flavonoids and antibacterial test results showed that garlic was more effective in inhibiting bacterial growth with the diameter of the inhibition area at concentrations of 25, 50, 100%, respectively. of 14.63, 15.60, 15.73 mm. Meanwhile, shallots inhibit the growth of bacteria with a diameter of 100, 50, 25% inhibition area of concentration of 0.25, 0.88, 1.65 mm, respectively. This shows that the category of inhibition of garlic as an antibacterial is classified as strong and the category of inhibition of onion as an antibacterial is classified as weak.
