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dc.contributorBalai Besar Penelitian Veterineren-US
dc.creatorPrihandani, Sri Suryatmiati
dc.date2015-07-01
dc.date.accessioned2018-05-02T06:42:54Z
dc.date.available2018-05-02T06:42:54Z
dc.date.issued2015-07-01
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/IP/article/view/2505
dc.identifier10.21082/ip.v24n1.2015.p53-58
dc.identifier.urihttp://repository.pertanian.go.id/handle/123456789/1103
dc.descriptionGarlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using paper disc to determine diameter of bacterial growth inhibition zones. Screening results demonstrated that the chemical constituents of garlic powder were saponins, flavonoids and triterpenoids. Garlic powder has antibacterial activity to Gram-positive S. aureus and Gram-negative bacteria E. coli, S. typhimurium and P. aeruginosa. Garlic has antimicrobial potential and can be used as decontaminant against Escherichia coli to maintain quality of food safety such as meat.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherSekretariat Badan Penelitian dan Pengembangan Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/IP/article/view/2505/2149
dc.rightsCopyright (c) 2015 Informatika Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.source2540-9875
dc.source0852-1743
dc.sourceInformatika Pertanian; Vol 24, No 1 (2015): Juni 2015; 53-58en-US
dc.titleUJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGANen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US


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