Optimized of Anti-Escherichia coli and Staphylococcus aureus Potency Combination of Allium cepa and Allium sativum Ethyl Acetate Extracts
DOI:
https://doi.org/10.52622/jisk.v4i1.01Keywords:
Antibacterial, Allium cepa L., Allium sativum, Staphylococcus aureus, Escherichia coliAbstract
Background: Natural antibiotics are often used as an alternative therapy. Microbial infections are the main cause of mortality and morbidity in developing countries, including Indonesia. Staphylococcus aureus and Escherichia coli are two microbes that are often used for testing natural antibiotics. Objective: This study aims to optimize the combination of shallot and white onion extracts to potentially inhibit bacterial growth and development. Method: This study used a randomised design method of a combination of onion and garlic extracts tested based on the inhibitory area response. Results: The combination of shallot and white onion ethyl acetate extracts showed activity as an inhibitor of bacterial growth and development. The combination of EBM and EBP provides an inhibitory response against Escherichia coli (X2) and Staphylococcus aureus (X3). Conclusion: Combining EBM and EBP can inhibit the growth and development of Escherichia coli and Staphylococcus aureus. The best combination as an inhibitor of growth and development was Escherichia coli (X2; 14.53 mm) and Staphylococcus aures (X3: 15.7 mm), respectively
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