Electronic Theses and Dissertation

Tanaman herbal serba guna yang masih mudah untuk didapatkan di Indonesia salah satunya adalah bawang putih (Allium sativum). Selain digunakan sebagai bumbu masakan, bawang putih juga digunakan dalam pengobatan tradisional yaitu sebagai antibakteri, antivirus, antijamur, dan antiprotozoa. Penelitian ini bertujuan melihat perbedaan aktivitas antibakteri ekstrak bawang putih (Allium sativum) yang di ekstrak dengan menggunakan pelarut n-heksana, etil asetat, dan etanol terhadap pertumbuhan bakteri Eschericia coli. Konsentrasi ekstrak n-heksana, etil asetat, dan etanol bawang putih yang digunakan adalah 10%, 20%, 40%, dan 60%. Untuk kontrol negatif digunakan larutan CMC 1%, sedangkan untuk kontrol positif digunakan cakram disk yang berisi kloramfenikol. Uji aktivitas antibakteri dilakukan dengan menggunakan metode Kirby-Bauer. Zona hambat didapatkan dengan mengukur zona bening yang terbentuk disekitar cakram disk. Data hasil penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan ekstrak n-heksana bawang putih tidak dapat menghambat pertumbuhan Escherichia coli (E. coli) secara in vitro dengan rerata zona hambat pada semua konsentrasi adalah 0 mm. Ekstrak etil asetat bawang putih dapat menghambat pertumbuhan E. coli secara in vitro dengan rerata zona hambat pada konsentrasi 10% = 9,88 ± 0,71 mm, 20% = 10,38 ± 0,64 mm, 40% = 11,80 ± 1,38 mm, dan 60% = 10,72 ± 0,97 mm. Esktrak etanol bawang putih dapat menghambat pertumbuhan E. coli secara in vitro dengan rerata zona hambat pada konsentrasi 10% = 8,03 ± 0,34 mm, 20% = 8,00 ± 0,69 mm, 40% = 9,29 ± 1,21 mm, dan 60% = 8,88 ± 0,49 mm. Berdasarkan dari hasil penelitian ini maka dapat disimpulkan bahwa ekstrak etil asetat dan etanol bawang putih (Allium sativum) berpotensi dalam menghambat pertumbuhan Escericia coli secara in vitro. Bawang putih yang paling efektif dalam menghambat pertumbuhan E. coli yang diekstrak dengan menggunakan pelarut etil asetat.

Kata Kunci: Escherichia coli, n-heksana, etil asetat, etanol, bawang putih

One of the most versatile herbal plants in Indonesia is garlic (Allium sativum). Garlic has been known to have antibacterial, antiviral, antifungal, and antiprotozoal activity. This study aims to determine the difference of antibacterial activity of garlic extract (Allium sativum) which was extracted using n-hexane, ethyl acetate, and ethanol as solvents against the growth of Eschericia coli bacteria. The concentrations of n-hexane, ethyl acetate, and ethanol extracts of garlic used were 10%, 20%, 40%, and 60%, respectivity, CMC 1% solution as negatif control was used while, discs containing chloramphenicol was used as a positive control. Antibacterial activity test was carried out using the Kirby-Bauer method. The inhibition zone was obtained by measuring the clear zone formed around the discs. The data were analyzed descriptively. N-hexane extract of garlic could not inhibit the growth of Escherichia coli (E. coli) in vitro with the average inhibition zone at all concentrations used was 0 mm. Ethyl acetate extract can inhibit the growth of E. coli in vitro with inhibition zone at concentrations of 10%, 20%, 40%, and 60% were 9.88 ± 0.71 mm, 10.38 ± 0.64 mm, 11.80 ± 1.38 mm, and 10.72 ± 0.97 mm, respectively. Ethanol extract can inhibit the growth of E. coli in vitro with inhibition zone at concentrations of 10%, 20%, 40%, and 60% were 8.03 ± 0.34 mm, 8.00 ± 0.69 mm, 9.29 ± 1.21 mm, 8.88 ± 0.49 mm, respectively. Based on the results of this study, it can be concluded that the ethyl acetate and ethanol extract of garlic (Allium sativum) has the potency to inhibit the growth of Escericia coli in vitro. The most effective garlic extract in inhibiting the growth of E. coli is extracted using ethyl acetate solvent. Keywords: Escherichia coli, n-hexane, ethyl acetate, ethanol, garlic