ABSTRACT

Yusran, Inhibition stew of garlic (Allium sativum Linn) on the growth of bacteria
Escherichia coli and Shigella dysentriae In Vitro (Supervised by Tahir Ahmad and Sesilia R.
Pakadang). This study aims to determine the inhibitory zone stew of garlic (Allium sativum Linn)
on the growth of the bacteria Escherichia coli and Shigella dysentriae in vitro. The study design
used is an experimental laboratory that carried out in the Laboratory of Microbiology
Department of Pharmacy, Ministry of Health Polytechnic Makassar. This study used a sample
stew of garlic (Allium sativum Linn) made with different concentrations, namely concentrations
of 10%, 20% and 30%. Test bacteria used were Escherichia coli and Shigella dysentriae.
Negative control used is distilled water/aquadest while the positive control used is Tetracycline
250 mg. The results showed that stew garlic gives inhibition of each concentration, for
Escherichia coli is a concentration of 10% (12.3 mm), 20% (14.8 mm), 30% (9.4 mm) and
Shigella dysentriae is a concentration of 10% (13.2 mm), 20% (16.5 mm), and 30% (18.5 mm).
Stew of garlic may inhibit the growth of bacteria Escherichia coli and Shigella dysentriae.

Keywords: Inhibition, Stew garlic, Escherichia coli, Shigella dysentriae.