Daya antibakteri asam palmitat bawang putih (Allium sativum) terhadap Streptococcus mutans ATCC 25175  Antibacterial activity of garlic (Allium sativum) palmitic acid towards Streptococcus mutans ATCC 25175

Nadya Oktarina Hendy; Ratna Indriyanti; Meirina Gartika

doi:10.24198/pjdrs.v4i2.27595

Daya antibakteri asam palmitat bawang putih (Allium sativum) terhadap Streptococcus mutans ATCC 25175
Antibacterial activity of garlic (Allium sativum) palmitic acid towards Streptococcus mutans ATCC 25175

Nadya Oktarina Hendy, Ratna Indriyanti, Meirina Gartika

Abstract

Pendahuluan: Bawang putih sering digunakan masyarakat untuk mengobati berbagai penyakit termasuk yang disebabkan oleh bakteri. Bawang putih (Allium sativum) mengandung asam palmitat yang diduga memiliki aktivitas antibakteri terhadap Streptococcus mutans melalui lisis membran sitoplasma bakteri dan dapat menghambat aktivitas kerja enzim bakteri. Tujuan penelitian ini untuk mengetahui daya antibakteri asam palmitat bawang putih (Allium sativum) terhadap pertumbuhan bakteri Streptococcus mutans ATCC 25175. Metode: Penelitian bersifat deskriptif. Analisis kemurnian isolat menggunakan kromatografi lapis tipis (KLT), kemudian dilakukan uji zona hambat terhadap Streptococcus mutans menggunakan metode difusi agar Kirby-Bauer pada medium agar Mueller Hinton. Kontrol penelitian adalah klorheksidin. Zona hambat yang terbentuk di sekitar paper disk diukur menggunakan jangka sorong. Hasil: Hasil KLT menunjukkan adanya senyawa asam palmitat sebagai senyawa aktif. Asam palmitat bawang putih pada konsentrasi 0,5%, 2%, 4%, 8%, dan 12% tidak memiliki zona hambat terhadap Streptococcus mutans dan memperlihatkan gumpalan putih berupa asam lemak di sekeliling paper disk. Zona hambat klorheksidin menunjukkan rata-rata 18 mm. Simpulan: Asam palmitat bawang putih (Allium sativum) tidak memiliki daya antibakteri pada konsentrasi yang 0,5%, 2%, 4%, 8%, dan 12% terhadap Streptococcus mutans ATCC 25175.

Kata kunci: Zona hambat asam palmitat bawang putih, Streptococcus mutans ATCC 25175, disc diffusion.

ABSTRACT

Introduction: Garlic is often used by people to treat various diseases, especially bacterial infection disease. Garlic (Allium sativum) contains palmitic acid, which is assumed to have the antibacterial activity against Streptococcus mutans through bacterial cytoplasmic membrane lysis and inhibits the activity of bacterial enzymes. The purpose of this study was to determine the antibacterial activity of garlic (Allium sativum) palmitic acid on the growth of Streptococcus mutans ATCC 25175. Methods: This research was descriptive. Purity analysis of the isolated compound of palmitic acid was performed using a thin layer chromatography (TLC). The inhibition zone test of Streptococcus mutans was carried out afterwards, using the Kirby-Bauer diffusion method on the Mueller Hinton agar medium. The research control was chlorhexidine. A calliper measured the inhibition zone formed around the paper disk. Results: The TLC results showed that the isolated active compound was palmitic acid. Garlic palmitic acid in the concentrations of 0.5%, 2%, 4%, 8%, and 12% did not have inhibitory zone towards Streptococcus mutans and showed white lumps of fatty acids around the paper disk. Chlorhexidine showed an inhibition zone with an average of 18 mm. Conclusion: Garlic (Allium sativum) palmitic acid has no antibacterial activity towards Streptococcus mutans ATCC 25175.

Keywords: Inhibitory zone of garlic palmitic acid, Streptococcus mutans ATCC 25175, disc diffusion.

Keywords

Zona hambat; asam palmitat; bawang putih; Streptococcus mutans ATCC 25175; disc diffusion; inhibitory zone; garlic; palmitic acid; Streptococcus mutans ATCC 25175

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DOI: https://doi.org/10.24198/pjdrs.v4i2.27595