Background : Infectious disease is one significant cause of mortality and morbidity worldwide. Drug resistance by pathogenic bacteria become one of the main obstacles in treatment of infectious disease, Salmonella typhi bacteria is one of the example. Therefore, alternative treatment is needed, one of which is herbal medicines that contain antibacterial properties such as garlic. This study aims to determine the antibacterial effects of various concentrations of garlic against Salmonella typhi.
Methods : This study is an experimental in vitro of the antibacterial activity in garlic at the concentration of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% tested against Salmonella typhi using agar diffusion method.
Results : The negative control (sterile distilled water) and garlic in the concentration of 10% do not have zone of inhibition. The average zone of inhibition from the concentration 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% are 9,3 mm; 9,67 mm; 10 mm; 10,3 mm; 10,67 mm; 11 mm; 15,67 mm; 17,3 mm; dan 19,3 mm respectively moreover, the average zone of inhibition of the positive control is 39,3 mm. Statistical tests are then tested on the data where the normality test shows that the distribution of the data is not normal and the Friedman test shows that the p value is < 0, 05 (p = 0, 004) which shows that there are at least a significant differences between two grups.
Conclusion : The concentration of 20% is the minimum concentration of garlic to inhibit the growth of Salmonella typhi and the concentration of 100% is the strongest garlic concentration to inhibit the growth of Salmonella typhi. |