| dc.description.abstract | Garlic and Virgin Coconut Oil are well known as herbal with antimicroorganism effect. The allicin in garlic and medium chain fatty acid in its monoglyseride form (especially monolaurin) in VCO are responsible on their antimicrobial effect by different mechanism. The aim of this study was to investigate the antibacterial activity of non-hydrolyzed VCO (VCOT), enzymatic hydrolyzed VCO (HVCO), aqueous garlic extracts (EABP) and their combination against pathogenic bacteria causing diarrhea. The garlic used in this study was obtained from traditional market in Padang Bulan, Medan and VCO from Palem Mustika VCO, produced by Siti Nurbaya, West Sumatra. Garlic extracted with bidistilled water and VCO was hydrolyzed by LIPOZIME TL IM enzyme. Antibacterial activity test carried out on VCOT, HVCO, EABP, and their combination. Tetracycline HCl used as positive control. The test was conducted by diffusion agar method using the paper disc diameter 6 mm by observing the zone inhibition againstGram positive bacterial: Bacillus cereus (ATCC 14579), Staphylococcus aureus (ATCC 25923), and Gram negative: Escherichia coli (ATCC 8939), Salmonella thypi (ATCC 00786), Salmonella thypi (ATCC 00786), Shigella dysenteriae (ATCC 13313), and Vibrio cholera (ATCC 39315). Zone inhibition data was analyzed by ANOVA method (α ≤ 0,05), then by Tukey HSD to observe the significant difference of the mean among the variables. The result of test showed that VCOT is not effective but increase by hydrolysis (HVCO) which is more effective on Gram positive bacteria. EABP has the most effective effect than VCOT and HVCO against Gram positive and Gram negative bacteria. However, the combination of VCOT and HVCO with EABP did not give synergism effect of antibacterial | en_US |
