“Perbandingan Efektivitas Antibakteri Minyak Atsiri Bawang Putih (Allium sativum) dan Black garlic terhadap Bakteri Staphylococcus aureus dan Escherichia coli dengan Metode Kirby- Bauer”.

Infectious disease is a disease that still to be health problem for the world community. Generally, this disease can treated with antibiotics but in the modern day, traditional medicine is also can used to treatment of infections, for example garlic. Garlic substance (Allium sativum) to treatment of infections is essential oil. But nowadays garlic undergoes heating process into Black garlic so it is need to do a research on the amount of essential oils from garlic (Allium sativum) and Black garlic. Whether it is able to inhibit Staphylococcus aureus and Escherichia coli bacteria. The purpose of this research is to know the inhibitory power of essential oil on garlic (Allium sativum) and Black garlic against Staphylococcus aureus and Escherichia coli bacteria with Kirby-Bauer method. This research is an experimental research with sampling technique is purposive sampling. The data were analyzed by paired T 2 test. The result of this research is level of essential oil from garlic (Allium sativum) as much as 0,26%, whereas in Black garlic is 0,15% from distillation process. Inhibition power to Staphylococcus aureus bacteria from garlic (Allium sativum) is 15.5 mm, whereas from black garlic is 13.5 mm and inhibition power to Escherichia coli bacteria from garlic (Allium sativum) is 29,33 mm, while from Black garlic is 13,16 mm. The results of this study indicated that the inhibitory power of garlic essential oil (Allium sativum) and Black garlic essential oil in Staphylococcus aureus bacteria is no significant difference whereas in Escherichia coli bacteria there is a meaningful difference. Key words: Garlic (Allium sativum), Black garlic, Distillation, Essential oil, Kirby-Bauer