Kajian Pustaka Potensi Antibakteri Bawang Hitam dan Bawang Putih (Allium sativum L)
Abstract
ABSTRACT: Black garlic is produced from the heating process of garlic (Allium sativum L) with high temperature and humidity parameters at some period of time thereby increasing the various content of bioactive compounds. Several studies have been conducted to see the pharmacological effects of black garlic, which one is as an antibacterial. This research was conducted by reviewing the antibacterial potential of black garlic and garlic (Allium sativum L). The literature review was carried out using the SLR (Systematic Literature Review) method to interpret findings from various journals using online databases that carry a lot of article research in national journals and international journals. The result obtained that black garlic and garlic (Allium sativum L) have antibacterial potential against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa and Escherichia coli this is presumably due to the presence of secondary metabolite compound such as polyphenols and flavonoids and their compound namely S allyl cysteine and allicin which can inhibit the growth of these bacteria.Â
Keywords: Black garlic, aged black garlic extract, antibacterial activity, bacteriostatic capacity, Allium sativum L dan biochemical compound
ABSTRAK: Bawang hitamdihasilkan dari proses pemanasan bawang putih (Allium sativum L) dengan parameter suhu serta kelembaban tinggi pada waktu tertentu, sehingga meningkatkan berbagai kandungan senyawa bioaktif. Beberapa penelitian telah dilakukan untuk melihat efek farmakologi bawang hitam, salah satunya sebagai antibakteri. Penelitian ini dilakukan dengan mengkaji potensi antibakteri dari bawang hitam dan bawang putih (Allium sativum L). Kajian pustaka dilakukan dengan metode SLR (Systematic Literature Review) untuk menginterpretasikan temuan dari berbagai jurnal penelitian yang didapat secara online menggunakan basis data yang memuat naskah penelitian berupa jurnal nasional dan internasional. Hasil penelusuran pustaka yang diperoleh menunjukkan bahwa bawang hitam dan bawang putih (Allium sativum L) memiliki potensi antibakteri terhadap Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli hal tersebut diduga karena adanya golongan senyawa metabolit sekunder seperti polifenol dan flavonoid dengan senyawa seperti S-allyl cysteine dan allicin, yang mampu menghambat pertumbuhan bakteri tersebut.
Kata Kunci: Black garlic, aged black garlic extract, antibacterial activity, bacteriostatic capacity, Allium sativum L dan biochemical compound
Keywords
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DOI: http://dx.doi.org/10.29313/.v0i0.30242
