Garlic As Antibacterial in Lactose Fermenter Enterobacteriaceae

This study attempts to investigate the antibacterial effectiveness of three varieties garlic (single garlic, kating and black garlic) on growth Enterobacteriaceae bacteria (Escherichia coli, Enterobacter sp, Klebsiella sp. from chicken meat samples. Treatment Kating single at concentrations 20%, 40%, 60%, 80%, 90%, 100%. observed inhibition zone Muller Hinton Agar (MHA) media that had been planted with bacterial isolates. The test uses disk diffusion method. findings revealed showed zones against Escherichia sp., bacteria. Meanwhile, did not show an E. coli bacteria, but largest followed by garlic.