ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT (ALLIUM SATIVUM) USING FERMENTATION AND NON FERMENTATION TOWARDS PROPIONIBACTERIUM ACNE

ANNISA FAJRYANA (2021) ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT (ALLIUM SATIVUM) USING FERMENTATION AND NON FERMENTATION TOWARDS PROPIONIBACTERIUM ACNE , TESIS, UNIVERSITAS PRIMA INDONESIA

ABSTRAK

Abstract—This study aims to reveal the relationship between responses, where the taken response is the inflammatory response, especially on acne (Acne vulgaris). Simply, acne can also promotes the presence of Propionibacterium acne colonies. Therefore, inhibitor test is needed to reduce the number of Propionibacterium acne, hence in the end it has effect to help reliving the inflammation. These efforts encourage a utilization on the potential of natural materials to be able to suppress the growth rate of bacteria. This research is an experiment with an analytical laboratory quantitative approach by using a static group comparison experimental research design. This study conduct the experiments on potential natural ingredients from several concentrations of extracting garlic (Allium sativum) toward the bacteria Propionibacterium acnes. This test was carried out by observing the results research on antibacterial activity inside garlic (Allium sativum) using fermentation of tempe mushrooms and non-fermented garlic towards Propionibacterium acnes bacteria. The results indicated that there was an effect related to the average diameter of the formed inhibited zone.

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