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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal FARMAKU (Farmasi Muhammadiyah Kuningan) Jurnal Kesehatan Medical Sains : Jurnal Ilmiah Kefarmasian Gemakes: Jurnal Pengabdian Kepada Masyarakat Sci-Tech Journal Consilium Sanitatis: Journal of Health Science and Policy Medimuh : Jurnal Kesehatan Muhammadiyah Medical Sains : Jurnal Ilmiah Kefarmasian
Suharyani, Ine
Sekolah Tinggi Farmasi Muhammadiyah Cirebon
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Journal : Sci-Tech Journal

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Pengaruh Waktu Fermentasi Madu dengan Bawang Putih Tunggal (Allium sativum L.) terhadap Daya Hambat Bakteri Propionibacterium acnes Elva Angela; Aan Kunaedi; Ine Suharyani; Andriana Andriana
Sci-tech Journal Vol. 1 No. 1 (2022): Sci-tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v1i1.25

Abstract

Honey is a substrate that has widely used by the people of Indonesia for treatment, one of which is used to treat acne. Honey has antimicrobial inhibitory power, antimicrobial ability is also found in other natural ingredients, one of it is Single Garlic (Allium sativum L.). Community trend towards the two natural ingredients, one of which is by combining Honey and Single Garlic (Allium sativum L.) using the method of soaking Single Garlic (Allium sativum L.) in Honey. The purpose of the study is to determine the inhibitory power of honey bacteria from soaking / fermentation against propionibacterium acnes bacteria.Testing use the disc paper diffusion method with a sample of fermented Honey and a single Garlic (Allium sativum L.) against the length of honey fermentation time, positive control (Clindamycin 300 mg), and negative control (aquadest). Sample Honey and Garlic Sample (Allium sativum L.) were fermented length time at weeks 1,2,3 and 4. The results showed that the length of time honey fermentation can increase the inhibitory power of the growth of Propionibacterium acnes bacteria by the presence of clear zones around the disc paper. The diameters of honey fermentation in weeks 1,2,3 and 4 are 0.416 mm, 0.65 mm, 0.775 mm and 1.8 mm. The conclusion that the length of fermentation time of Honey and Single Garlic (Allium sativum L.) will increase in diameter in the clear zone of its inhibitory power known in the fourth week to have a maximum inhibitory power of 1.8 mm. Keywords: Fermented honey, Single Garlic,Inhibitory power of bacteria Propionibacterium acnes
Co-Authors Aan Kunaedi Adilla Edi Arief Aida Maftuhah Andriana Andriana Andriana Ani Fatonah Atikah Atikah Atiqoh Hakim Ayu Mulyani Cep Martono Defina Fajira Dhia Salsabila Dolih Gozali Dwi Indra Purnomo Eka Nur Septya Elva Angela Encu Asep Setiadi Euis Setiawati Falya, Yuniarti Farhan Zulfa Madani Ibnu Mas'ud IIN INDAWATI Liu, Lili Diana Maisya Mauliana Insani Mulyani, Ayu Nasrul Wathoni Nisa Nurmaya Nisya Chairunisya Nur Annisa Sadira Nurcholisah Nurcholisah Opi Nurholipah Renny Amelia Rima Yulia Senja, Rima Yulia Rindiyani Sindy Putri Pratama, Sindy Putri Sri Astuti Sulistiorini Indriaty Susilo, Rinto Syafiq, Muhammad Firas TIANA MILANDA Tri Septiyati Yayan Rizikiyan Yulia Afidah Yuni Rahmasari Zamzam, Muhammad Yani