Anti-Microbial Activities of Shallots (Allium cepa L.) Extract and Garlic (Allium sativum L.) Extract on the Growth of Peat Soil Bacteria

Chaidir Adam

doi:10.24036/0202151110068-0-00

Abstract

This study aims to examine the antimicrobial activity of red onion ( Allium cepa L.) and garlic ( Allium sativum L.) extracts on the growth of peat soil bacteria. This type of research is an experimental study using a Completely Randomized Design with four levels of treatment. Test for bacterial activity using the agar diffusion method with the paper disc technique. Data were analyzed statistically using One Way Anova and the Games-Howell post-hoc test at the 5% significance level. The results showed that red onion ( Allium cepa L.) and garlic ( Allium sativum L.) extracts had antimicrobial activity against the growth of tested bacteria as indicated by the presence of a clear zone as an indicator of inhibition of bacterial growth. Garlic has better antimicrobial activity seen from the diameter of the clear zone that appears in the garlic extract treatment ranging from 8-13 mm, whereas in the treatment of onions it ranges from 3–5 mm.

Highlights

Prevention or treatment of diseases caused by pathogenic bacteria usually uses compounds that have antimicrobial activity
Pathogenic bacteria are found in the peat soils, such as Bacillus anthracis that is known as a pathogen that infects humans, wildlife, and livestock (Irenge & Gala, 2012; Wall et al, 2015)
This study aims to examine the antimicrobial activity of shallot extract (Allium cepa L.) and garlic extract (Allium sativum L.) on the growth of peat soil bacteria

Summary

Introduction

Prevention or treatment of diseases caused by pathogenic bacteria usually uses compounds that have antimicrobial activity. Antimicrobial compounds are compounds that can inhibit or interfere with microbial growth and metabolism (Cowan, 1999); (Sartelli et al, 2016); (Asif, 2017). Shallot extract (Allium cepa L.) has anti-bacterial activity against Escherichia coli, Salmonella typhi, and Bacillus subtilis which infect the gastrointestinal tract (Azu & Onyeagba, 2006). The use of garlic as an antimicrobial (especially anti-bacterial) has long been used to fight bacterial infections, including inhibiting Aerobacter, Aeromonas, Bacillus, Citrella, Citrobacter, Clostridium, Enterobacter, Escherichia, Klebsiella, Lactobacillus, Leuconostoc, Micrococcus, Mycobacterium, Proteus, Providencia, Pseudomonas, Salmonella, Serratia, Shigella, Staphylococcus, Streptococcus and Vibrio (Bhandari, 2012). This study aims to examine the antimicrobial activity of shallot extract (Allium cepa L.) and garlic extract (Allium sativum L.) on the growth of peat soil bacteria

Objectives

Methods

Conclusion