Activity of Garlic (Allium Sativum L.) Extract Against Vibrio Parahaemolyticus Bacteria

Vibriosis is the primary bacterial illness shrimp farmers face due to mass death in young shrimp, called Early Mortality Syndrome (EMS). The etiology of this disease is Vibrio parahaemolyticus bacterium. Garlic ( Allium sativum L.) is one of the natural compounds that can suppress the growth of Vibr...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2023-05, Vol.1174 (1), p.12004
Main Authors: Ramadhaniah, V, Indrawati, A, Prasetyo, B F
Format: Article
Language:English
Subjects:
antibacterial
Antibacterial activity
Aquaculture
Bacteria
Ethanol
Evaporators
Garlic
Shellfish farming
Shrimps
Solvents
Vibrio
Vibrio parahaemolyticus
Vibriosis
white shrimp
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Summary:Vibriosis is the primary bacterial illness shrimp farmers face due to mass death in young shrimp, called Early Mortality Syndrome (EMS). The etiology of this disease is Vibrio parahaemolyticus bacterium. Garlic ( Allium sativum L.) is one of the natural compounds that can suppress the growth of Vibrio parahaemolyticus bacteria. This study aims to assess the effect of garlic extract on the growth of Vibrio parahemolyticus bacteria in 96 percent ethanol solvent at garlic extract concentrations of 20%, 40%, 60%, and 80%. The Kirby-Bauer disc diffusion method is utilized, which estimates the diameter of the inhibitory zone surrounding the disc. Making garlic extract by maceration using 96% ethanol solvent and evaporated with a rotary vacuum evaporator. The results showed that a ethanol 96% extract of garlic with concentrations of 20%, 40%, 60%, and 80% had antibacterial activity on V. parahaemolyticus bacteria with an average inhibition zone diameter of 4.9 mm, 8.4 mm, 9.4 mm, 11.9 mm, respectively. This study concluded that garlic extracts have antibacterial activity against Vibrio parahaemolyticus .
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1174/1/012004