The Effectiveness Comparison of Single Bulb Garlic Extract for Antibacterial Agent P. aeruginosa

Abstract

Abstract Organosulfur compounds (Allicin, Ajoene) in single bulb garlic are responsible for antibacterial agents. Antibacterial activity by lipopolysaccharide (LPS) inhibiting the formation of the bacterial cell membrane. P. aeruginosa is one of the bacteria that has LPS and belongs to the group Gram-negative bacteria. The purpose of this study was to determine the effectiveness ratio of gel preparation and not gel extract of single bulb garlic juice (SBGJ) as an antibacterial agent for P. aeruginosa. The method used began by making gel and not gel preparations, stability test of gel preparation, bacterial preparation and culture, antibacterial test, and identification of bacterial morphological damage. The results showed that the gel preparation with SBGJ 100% has the most appropriate characteristics for a good gel preparation. The bacteria were positively identified P. aeruginosa bacteria and characterized by stem-shaped bacteria and red in Gram staining. The gel preparation and not gel have an antibacterial power of P. aeruginosa based on the statistical analysis performed. Gel preparations with 100% concentrations have significantly different antibacterial power levels compared with other preparations, even with control treatment using Ceftazidime. Damage of P. aeruginosa bacteria with 100% gel treatment showed that all bacteria had shrunk so that bacteria as if rounded, known through observation using Scanning Electron Microscope (SEM).