Abstract
Garlic and chitosan are well-known have an antimicrobial activity to terminate or inhibit the growth of bacteria. This study aims to synthesize, characterize chitosan-garlic film using FTIR, SEM, UV-VIS Spectrophotometry, and swelling analysis; and obtain antimicrobial activity during period time. The variation processes were a type of garlic extract, type of bacteria, and the concentration of garlic extract 1%, 2%, 3%, 10%, and 20%. Chitosan-garlic composite film as a product has an elastic and greasy texture. FTIR analysis shows that chitosan-garlic composite film has ionic interaction between chitosan and garlic extract. The water absorption ability of chitosan-garlic composite film cannot be well determined as not using a crosslinking agent that links garlic extract to composite film. SEM analysis shows the heterogeneous morphology surface of the chitosan-garlic film. Chitosan-garlic powder composite film at 20% concentration (b/v) tested against S. aureus has the highest antimicrobial activity with OD600 0,001342. Chitosan-garlic oil composite film at 20% concentration (v/v) tested against S. aureus has the highest antimicrobial activity with OD600 0,0013. Spectrophotometry UV-VIS method confirmed that the antimicrobial activity of chitosan-garlic composite film increased compared to the concentration of garlic extract and decreased compared to storage time. The elasticity of chitosan-garlic composite film decreased compared to the concentration of garlic extract.
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