UJI DAYA HAMBAT PERASAN BAWANG PUTIH (Allium Sativum) TERHADAP PERTUMBUHAN Aspergillus Flavus MENGGUNAKAN METODE DIFUSI CAKRAM

Abstract

Aspergillus flavus is an opportunistic pathogenic fungus that can contaminate food and the environment and produce aflatoxins that may pose health risks. Fungal control commonly relies on synthetic antifungal agents; however, the need for natural alternatives has encouraged the exploration of plant-based antifungal sources. Garlic (Allium sativum) contains various bioactive compounds, including allicin, flavonoids, and saponins, which have potential antifungal activity. This study aimed to analyze the inhibitory activity of garlic juice at concentrations of 30%, 50%, and 70% against the growth of A. flavus. A laboratory experimental study was conducted from October 2025 to June 2026 at the Parasitology Laboratory, Department of Medical Laboratory Technology, Poltekkes Kemenkes Surabaya, using the disc diffusion method with five replicates for each group. The results showed mean inhibition-zone diameters of 10.4 mm at 30%, 14.4 mm at 50%, and 17.8 mm at 70% garlic juice concentrations. Descriptively, the 30% concentration produced a moderate inhibitory response, whereas the 50% and 70% concentrations produced strong inhibitory responses. The 70% concentration produced the largest inhibition-zone diameter among the garlic juice treatment groups. Thus, garlic juice demonstrated inhibitory activity against A. flavus growth under the tested conditions, with a tendency for the inhibition-zone diameter to increase as the concentration increased. Further studies are recommended to determine the Minimum Inhibitory Concentration (MIC), conduct inferential statistical analysis, and characterize the active compounds to clarify the response of A. flavus to garlic juice.

ABSTRAK

Aspergillus flavus merupakan jamur patogen oportunistik yang dapat mengontaminasi pangan dan lingkungan serta menghasilkan aflatoksin yang berpotensi membahayakan kesehatan. Pengendalian jamur umumnya menggunakan antijamur sintetik, tetapi kebutuhan terhadap bahan alami mendorong eksplorasi sumber antijamur alternatif. Bawang putih (Allium sativum) mengandung berbagai senyawa bioaktif, termasuk allicin, flavonoid, dan saponin, yang berpotensi memberikan aktivitas antifungi. Penelitian ini bertujuan menganalisis daya hambat perasan bawang putih pada konsentrasi 30%, 50%, dan 70% terhadap pertumbuhan A. flavus. Penelitian eksperimental laboratorium dilaksanakan pada Oktober 2025–Juni 2026 di Laboratorium Parasitologi, Jurusan Teknologi Laboratorium Medis, Poltekkes Kemenkes Surabaya, menggunakan metode difusi cakram dengan lima kali replikasi pada setiap kelompok. Hasil penelitian menunjukkan rata-rata diameter zona hambat sebesar 10,4 mm pada konsentrasi 30%, 14,4 mm pada konsentrasi 50%, dan 17,8 mm pada konsentrasi 70%. Secara deskriptif, konsentrasi 30% termasuk kategori hambatan sedang, sedangkan konsentrasi 50% dan 70% termasuk kategori kuat. Konsentrasi 70% menghasilkan diameter zona hambat terbesar di antara kelompok perasan bawang putih yang diuji. Dengan demikian, perasan bawang putih menunjukkan aktivitas penghambatan terhadap pertumbuhan A. flavus pada kondisi pengujian, dengan kecenderungan peningkatan diameter zona hambat seiring peningkatan konsentrasi. Penelitian selanjutnya disarankan melakukan uji Konsentrasi Hambat Minimum (KHM), analisis statistik inferensial, dan karakterisasi senyawa aktif untuk memperjelas respons A. flavus terhadap perasan bawang putih.