PENGARUH KUANTITAS BAWANG PUTIH TUNGGAL (Allium sativum, L.) PADA FERMENTASI MADU TERHADAP DAYA HAMBAT BAKTERI

<em><span lang="EN-US">Bacteria are one of the pathogenic microorganisms that cause infection. Honey has been used in ancient times as a topical antibacterial for treatment surface infections, especially open wounds. Allicin is active substance garlic and properties. The purpose this study was to determine whether fermented pure honey single had an inhibitory effect on Esherichia coli bacteria, addition knowing variations use onions length fermentation time affected activity bacteria. inhibition test carried out using paper disc diffusion method. sample with ratio 1:2, 1:1 2:1 at 2nd, 3rd 4th weeks. Positive control amoxicillin injection concentration 0.01%, negative sterile distilled water comparison. results showed strong category weeks 2, 3 4. Fermented against bacteria there comparison bacteria.</span></em>