Abstract
Vibriosis is the primary bacterial illness shrimp farmers face due to mass death in young shrimp, called Early Mortality Syndrome (EMS). The etiology of this disease is Vibrio parahaemolyticus bacterium. Garlic (Allium sativum L.) is one of the natural compounds that can suppress the growth of Vibrio parahaemolyticus bacteria. This study aims to assess the effect of garlic extract on the growth of Vibrio parahemolyticus bacteria in 96 percent ethanol solvent at garlic extract concentrations of 20%, 40%, 60%, and 80%. The Kirby-Bauer disc diffusion method is utilized, which estimates the diameter of the inhibitory zone surrounding the disc. Making garlic extract by maceration using 96% ethanol solvent and evaporated with a rotary vacuum evaporator. The results showed that a ethanol 96% extract of garlic with concentrations of 20%, 40%, 60%, and 80% had antibacterial activity on V. parahaemolyticus bacteria with an average inhibition zone diameter of 4.9 mm, 8.4 mm, 9.4 mm, 11.9 mm, respectively. This study concluded that garlic extracts have antibacterial activity against Vibrio parahaemolyticus.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
