UJI EFEKTIVITAS INFUSA BAWANG HITAM (Black garlic) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus DARI ISOLAT LUKA ULKUS DIABETES MELITUS
DOI:
https://doi.org/10.51878/natural.v1i2.15479Keywords:
Antibakteri, Bawang Hitam, Infusa, KHM, Staphylococcus AureusAbstract
ABSTRACT
The prevalence of diabetic ulcers in Indonesia continues to increase and is often accompanied by Staphylococcus aureus infection, which may delay wound healing. Long-term antibiotic use poses a risk of bacterial resistance, highlighting the need for natural antibacterial alternatives. Black garlic contains active compounds, including flavonoids, tannins, saponins, phenols, and S-allyl cysteine (SAC), which have potential antibacterial activity. This study aimed to determine the antibacterial activity of black garlic infusion against S. aureus isolated from diabetic ulcer wounds and to determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The study employed a laboratory experimental design using the broth dilution method, with four replicates for each treatment. Black garlic infusion was tested at concentrations of 60%, 70%, 80%, and 90%, with the MIC determined as the lowest concentration showing no visible bacterial growth and the MBC determined by the absence of bacterial colonies after subculture. The results showed that bacterial growth was still observed at 60%, whereas the MIC was obtained at 70%. The MBC could not be determined because bacterial colonies were still observed after subculture at all tested concentrations. Therefore, black garlic infusion demonstrated antibacterial activity against S. aureus isolated from diabetic ulcer wounds but did not exhibit a bactericidal effect at the tested concentrations.
ABSTRAK
Prevalensi ulkus diabetik di Indonesia terus meningkat dan sering disertai infeksi Staphylococcus aureus yang dapat memperlambat penyembuhan luka. Penggunaan antibiotik jangka panjang berisiko memicu resistensi bakteri, sehingga diperlukan alternatif antibakteri alami. Bawang hitam (black garlic) mengandung flavonoid, tanin, saponin, fenol, dan S-allilsistein (SAC) yang berpotensi sebagai antibakteri. Penelitian ini bertujuan mengetahui aktivitas antibakteri infusa bawang hitam terhadap S. aureus isolat luka ulkus diabetik serta menentukan Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM). Penelitian menggunakan desain eksperimental laboratorik dengan metode dilusi cair dan empat kali pengulangan pada setiap perlakuan. Infusa diuji pada konsentrasi 60%, 70%, 80%, dan 90%, dengan KHM ditentukan berdasarkan konsentrasi terendah yang tidak menunjukkan pertumbuhan bakteri, sedangkan KBM berdasarkan tidak adanya pertumbuhan koloni setelah subkultur. Hasil menunjukkan pertumbuhan bakteri masih ditemukan pada konsentrasi 60%, sedangkan KHM diperoleh pada konsentrasi 70%. KBM tidak dapat ditentukan karena masih ditemukan pertumbuhan koloni setelah subkultur pada seluruh konsentrasi yang diuji. Dengan demikian, infusa bawang hitam menunjukkan aktivitas antibakteri terhadap S. aureus isolat luka ulkus diabetik, tetapi belum menunjukkan efek bakterisidal pada konsentrasi yang digunakan.
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