The Antibacterial Activities of Shallot (Allium Cepa) and Garlic (Allium Sativum) Skin Extracts

Abstract

Shallots (Allium cepa) and garlic (Allium sativum) are kind of the plants that are widely planted and distributed in Indonesia. The tropical climate and fertile soil in Indonesia make shallots and garlic easy to grow only by cultivating the seeds or bulbs. Shallots and garlic are type of vegetable forming a small bulb-like shape which can be used to flavor food (spices or seasoning); lower cholesterol; overcome acnes, inflammation; and acting as antioxidants, antimicrobials. Moreover, they can be used to help the growth of the roots plants. This research compared the extraction methods, maceration and soxhletation, for the extraction of secondary metabolites in shallot and garlic skins. the results showed that the extraction yield of shallot skin extract by maceration and soxhletation were 0.96% and 0.70%, respectively. While the extract of garlic skin obtained from maceration and soxhletation method were 0.71% and 0.47%, respectively. Both of the extracts were identified for its secondary metabolite components qualitatively using phytochemical tests. The results claimed that the extracts to contained flavonoids, alkaloids, saponins and tannins. Based on agar diffusion method on disc papers, the antibacterial activity assays of shallot and garlic skin extracts showed that shallot and garlic skin extracts from maceration and soxhletation extraction methods were able to inhibit the growth of Escherichia coli, Staphylococcus aureus, and Propionibacterium acnes bacteria.