Antimikroba Ekstrak Bawang Putih
Main Article Content
Abstract
Article Details
catatan copyright agar disepakati oleh penulis.
Penulis sepakat dengan ketentuan-ketentuan dalam etika publikasi
Penulis menyatakan bahwa karya tulis yang diserahkan untuk diterbitkan adalah asli, belum pernah dipublikasikan di manapun dalam bahasa apapun, dan tidak sedang dalam proses pengajuan ke penerbit lain
References
Amagase, H. 2006. Clarifying the real bioactive constituents of garlic. Journal of Nutrition. 136:716S-725S.
Ankri, S dan D. Mirelman. 1999. Antimicrobial properties of allicin from garlic. Microbes and Infection. 2:125-129.
Becker, CA dan R.C. Bakhuizen van den Brink. 1963. Flora of Java. Volume: 1. Netherlands: N.V.P. Nordhoff.
Benkeblia, N. 2004. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensm-Wiss. u.-Technol. 37:263-268. doi:10.1016/j.lwt.2003.09.001
Borlinghaus, J., F. Albrecht, M.C.H. Gruhlke, I.D. Nwachukwu, A.J. Slusarenko. 2014. Allicin: chemistry and biological properties. Molecules. 19:12591–12618. doi:10.3390/molecules190812591
Challem, J. 1994. The Wonder of Garlic. http://www.drpasswater.com/nutrition_library/wonders_garlic.html [diakses 28 Sep 2017]
Charu, K., S. Yogita, S. Sonali. 2014. Neutraceutical potential of organosulfur compounds in fresh garlic and garlic preparations. Int. J. Pharm. Bio. Sci. 5(1): (B)112-126.
Davidson, M dan L.L. Branen. 1993. Antimicrobial in Food. 2nd ed. New York: Marcell Dekker Inc.
El-Mahmood, M. 2009. Efficacy of crude extract of garlic (Allium sativum Linn.) against nosocomial Eschericia coli, Staphylococcus aureus, Streptococcus pneumoniea, Pseudomonas aeruginosa. J Med Plants Res. 4: (179- 185).
Everhart, E. C. Haynes, R. Jauron. 2003. Garlic. https://store.extension.iastate.edu/Product/Garlic. [diakses 3 Okt 2017].
Gupta, N. dan T.D. Porter. 2001. Garlic and garlic-derived compounds inhibit human squalene monooxygenase. Journal of Nutrition. 131: 1662–1667.
Hernawan, U.E. dan A.D. Setyawan. 2003. Review senyawa organosulfur bawang putih (Allium sativum L.) dan aktivitas biologinya. Biofarmasi. Vol 1 (2): 65-76.
Kim, M.Y., S.W. Choi, dan S. K. Chung. 2002. Antioxidative flavonoids from the garlic (Allium sativum L.) shoot. Food Science and Biotechnology. 9 (4): 199-203.
Pajan, S.A., O. Waworuntu, M.A. Leman. 2016. Potensi antibakteri air perasan bawang putih (Allium sativum L.) terhadap pertumbuhan Staphylococcus aureus. Pharmacon J. Ilmiah Farmasi. 5(4):2302-2493.
Pandey UB. 2001. Garlic. Handbook of Herbs and Spices. In: Peter, KV. (ed). New York: CRC Press.
Pelczar, M.J., dan E.C.S. Chan. 1988. Dasar-dasar Mikrobiologi. Hadioetomo RS et al.. Penerjemah. Jakarta: UI Pr. Terjemahan dari: Elements of Microbiology.
Prihandani, S.S., M. Poeloengan, S. M. Noor, Andriani. 2015. Uji daya antibakteri bawang putih (Allium sativum L.) terhadap bakteri Staphylococcus aureus, Eschericia coli, Salmonella typhimurium dan Pseudomonas aeruginosa dalam meningkatkan keamanan pangan. Informatika Pertanian. Vol. 24(1):53-58.
Ramirez, D.A., D.A. Locatelli, R.E. Gonzalez, P.F. Cavagnaro. 2017. Analytical methods for bioactive sulfur compounds in Allium: An integrated review and future directions. Journal of Food Composition and Analysus. Vol. 61: 4-19. doi: 10.1016/j.jfca.2016.09.012.
Ryu, K., N. Ide, H. Matsuura, dan Y. Itakura. 2001. Nα-(1-deoxy-D-fructose-1-yl)-L-arginine, an anti-oxidant compound identified in aged garlic extract. Journal of Nutrition 131: 972S–976S.
Salima, J. 2015. Antibacterial activity of garlic (Allium sativum L.). J. Majority. Vol. 4(2):30-39.
Santoso, H.B. 2000. Bawang Putih. Edisi ke-12. Yogyakarta: Kanisius.
Saravanan, P., V. Ranya, H. Sridhar, V. Balamurugan, S. Umantaheswari. 2010. Antibacterial activity of Allium sativum L. on pathogenic bacterial strain. Global Veterinaria. 4(5) : 519-522.
Silhavy, T.J., D. Kahne, S. Walker. 2010. The bacterial cell envelope. Cold Spring Haarb Perspect Biol. 2:1-6. doi: 10.1101/cshperspect.a000414.
Song, K. and J. A. Milner. 2001. The influence of heating on the anticancer properties of garlic. Journal of Nutrition. 131: 1054S–1057S
[USDA] United States Departement of Agriculture. 2016. National Nutrient Database for Standard Reference of raw garlic. United States: Departement of Agriculture. https://ndb.nal.usda.gov/ndb/foods/show/2968 [diakses 14 Agus 2017].
Wibowo, S. 2007. Budidaya Bawang: Bawang Putih, Bawang Merah, Bawang Bombay. Jakarta: Penebar Swadaya.
Yunaha, M., I. Normalina, Sukenda. 2008. Pemanfaatan ekstrak bawang putih Allium sativum untuk pencegahan dan pengobatan pada ikan patin Pangasionodon hypophthalamus yang diinfeksi Aeromonas hydrophila. J. Akuakultur Indonesia. 7(1): 95-107.
Zhang, X. 1999. WHO Monographs on Selected Medicinal Plants: Bulbus Allii Sativii. Geneva: World Health Organization.