Efektivitas Kombinasi Ekstrak Bawang Putih (Allium sativum) Dan Cuka Apel Terhadap Escherichia coli Secara In Vitro

Abstract

Background: Antibiotic resistance in Escherichia coli has become a global issue that reduces the effectiveness of bacterial infection therapy. Natural ingredients such as garlic (Allium sativum) and apple cider vinegar may serve as alternative treatments. Objective: This study aims to evaluate the effectiveness of combining ethanol extracts of garlic and apple cider vinegar in inhibiting the growth of Escherichia coli. Methods: This laboratory-based experimental study used the disc diffusion (Kirby–Bauer) method. Two combination groups were tested: Group A (50% apple cider vinegar with 25%, 50%, and 75% garlic extract) and Group B (50% garlic extract with 25% and 75% apple cider vinegar). Ciprofloxacin served as the positive control, and distilled water served as the negative control. Results: The garlic extract contained alkaloids, flavonoids, triterpenoids, glycosides, and saponins, while the apple cider vinegar contained flavonoids, glycosides, and saponins. Both Group A and Group B combinations showed no antibacterial activity, as no inhibition zones were observed against E. coli growth. Conclusion: The combination of garlic extracts and apple cider vinegar did not exhibit any antibacterial effect against the growth of Escherichia coli. Further studies should test the effectiveness of this combination using other methods and with garlic concentrations above 75% and undiluted apple cider vinegar.