POTENSI EKSTRAK ETANOL 70 % BAWANG HITAM (BLACK GARLIC) SEBAGAI ANTIBAKTERI TERHADAP Staphylococcus aureus dan Escherichia coli

Black garlic is a processed product of garlic (Allium sativum L.) at controlled temperature and humidity without using any additives. The purpose of this study was to determine the ability of black garlic ethanol extract to inhibit the growth of Staphylococcus aureus and Escherichia coli and to determine the differences in the inhibitory activity of Staphylococcus aureus and Escherichia coli at concentrations of 25%, 50%, 75% and 100%. This research was conducted using a true experimental method using remaceration and bacterial preparation methods. Phytochemical screening tests include tests for flavonoids, tannins and saponins. The antibacterial activity tests included the preparation of Staphylococcus aureus and Escherichia coli which included the sterilization process, the manufacture of Muller Hinton Agar (MHA) media, bacterial rejuvenation, the manufacture of bacterial suspensions and the bacterial inhibition test using the disc diffusion method on MHA media. Based on the results, the average diameter of the inhibition zone of 70% ethanol extract of black garlic against Staphylococcus aureus with a concentration of 25% is 6 mm, 50% is 9.1 mm, 75% is 10.1 mm, 100% is 22.3 mm. , the positive control is 25.3 mm, and the negative control is 0 mm. While the average diameter of the inhibition zone of 70% ethanol extract of black garlic against Escherichia coli with a concentration of 25% was 4.5 mm, 50% was 10 mm, 75% was 14.3 mm, 100% was 22.5 mm, positive control of 29.8 mm, and the negative control of 0 mm.