The Antibacterial Effect of Ethanol Extract of Garlic (Allium sativum L.) on Methicillin Resistant Staphylococcus aureus (MRSA) In Vitro
Keywords:Allium sativum, Methicillin Resistant Staphylococcus aureus, antibacterial activity.
Objective: To determine the antibacterial activity of ethanol extract of garlic against Methicillin-Resistant
Staphylococcus aureus. Method: Dilution test was performed on 9 different concentration of ethanol extract
of garlic (1024, 512, 256, 128, 64, 32, 16, 8, 4 mg/mL) dissolved in DMSO 10% and MRSA suspension
on Mueller Hinton broth medium to determine the Minimum Inhibitory Concentration. The Minimum
Bactericidal Concentration was determined by the result of streaking of MRSA inoculation on the nutrient
agar plate. Results: The observation through Mueller Hinton broth medium has shown turbidity both before
and after incubation because of garlic ethanol extract color which is blackish-brown and thick, while in the
nutrient agar medium, MRSA bacteria grew on the media with concentrations 4, 8, 16, 32, 64, & 128 mg/
mL and unable to grow at concentrations of 256, 512, and 1024 mg/mL. Conclusion: The MIC of ethanol
extract of garlic on MRSA could not be determined, and the MBC in this study was 256 mg/mL.
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