Phytochemical Compound of Garlic (Allium sativum) as an Antibacterial to Staphylococcus aureus Growth

Abstract

Abstract Antibiotics use to bacterial infection control causes many side effects from mild to severe. In addition to severe side effects such as shock, antibiotics can cause resistance. Therefore we need an alternative medicine that functions as an antimicrobial derived from plants. Garlic has minimal side effects and can be consumed daily. This study aims to know the phytochemical content and antibacterial effectiveness of Garlic in inhibiting the growth of Staphylococcus aureus. This study used a pure experimental design with randomized posttest. The control group design are giving fresh garlic, garlic extract and garlic powder to bacterial culture media through the dilution method. The phytochemical content in 3 types of preparations are tested using Flavonoid, GCMS, FTIR and HPLC Tests. Data analysis uses Kruskal Wallis test while the Mann Whitney test is used to measure the concentration significance. Out of the 3 types of preparations the one that has more phytochemical compound through the GCMS test is fresh garlic (18 active ingredients) compared to garlic extracts (14 active ingredients) and garlic powders (13 active ingredients). Fresh garlic with a concentration of 50% has more antibacterial activity compared to garlic extracts and garlic powder. When compared with positive control (amoxcilin), fresh garlic has not been able to provide effective results in inhibiting Staphylococcus aureus growth. Phytochemical compound in fresh garlic are more numerous compared to the 2 other preparations and fresh garlic has not been able to provide effective results in inhibiting the Staphylococcus aureus.