Antibacterial Activity of Apple Vinegar Against the Growth of Streptococcus pyogenes

Abstract

Apple cider vinegar is a liquid containing acid from the alcoholic fermentation process and acetate fermentation which contains flavonoids and tannins. This study aims to determine the antibacterial activity of apple cider vinegar in inhibiting gram-positive bacteria Streptococcus pyogenes. The method used is a quantitative method using disc paper, this stage starts from sample preparation, and sterilization of media manufacture, bacterial experiments, rejuvenation and manufacture of bacterial suspensions, preparation of sample concentrations, and antibacterial tests. Apple cider vinegar used were brands X, Y, and Z with concentrations of 10%, 20%, 40%, 80% respectively, positive control using 25 g Amoxicillin and negative control using sterile distilled water. The results of this study are the zones of inhibition caused by each brand are; X 6.53 mm, 7.5 mm, 12.01 mm, 16, 66 mm, Y brand 7.41 mm, 8.62 mm, 11.69 mm, 16.82 mm, Z brand 6.35 mm, 11.86mm, 14.25mm, 20.17mm. Data analysis using Two Way Anova, from the results of data analysis it can be said that bacteria have antibacterial activity against Streptococcus pyogenes with the best zone of inhibition in brand Z apple cider vinegar with a concentration of 80%.