| dc.description.abstract | Introduction. Nowadays, one of the most detrimental health problems is infectious diseases caused by bacteriaStaphyloccocus aureus. So the solution needed is to use natural antimicrobials as inhibitors of bacterial growth, namely garlic (Allium sativum L) and cinnamon (Cinnamomum burmanii). Objective. The aim of this research is to determine the inhibitory power of cinnamon and garlic extracts with concentrations of 75%, 80%, 85%, 80%, 90%, 95% and 100% on bacterial growth.Staphyloccocus aureus ATCC 25923 as well as a comparison of their effectiveness. Method. The type of research used is laboratory analytical experimental research using the diffusion method (Kirby-Bauer) using disc paper. The research sample used was Staphyloccocus aureus bacteria who were treated with a sensitivity test to cinnamon extract and garlic extract with 5 repetitions. Data were analyzed by normality test, homogeneity test and T-Independent test. Results. The average results obtained from measuring the inhibition zone of cinnamon extract at concentrations of 75%, 80%, 90%, and 95% were 12.44 mm, 16.07 mm, 16.64 mm, 16.03 mm, respectively. . The average result obtained from measuring the inhibition zone of garlic extract at a concentration of 90% was 10.99 mm. Inhibitory zones in cinnamon extract with concentrations of 85% and 100% and cinnamon extract with concentrations of 75%, 80%, 85%, 80%, 95% and 100% were not formed. Conclusion. The results of the research that has been carried out show that the best concentration in creating an inhibitory zone is a concentration of 90% in cinnamon extract and garlic extract. The results obtained from the T-Independent test are a significance value of <0.01 so it can be concluded that there is a significant difference between the inhibition zone produced by cinnamon extract and garlic extract, where the diameter of the cinnamon extract inhibition zone is greater than the inhibition zone of the extract. garlic. | en_US |
