UJI ANTIBAKTERI PERASAN BAWANG PUTIH (Allium sativum L. ) TERHADAP PERTUMBUHAN Pseudomonas sp MUHAMMAD RAJA MAGARA (NIM. 0502101010029) ABSTRAK Penelitian ini bertujuan mengetahui efektivitas perasan bawang putih (Allium sativum L.) terhadap pertumbuhan bakteri Pseudomonas sp. Penelitian ini dilakukan dengan 4 perlakuan dan 3 kali ulangan. Uji antibakteri perasan bawang putih menggunakan metode Kirby Bauer, jumlah bakteri sesuai dengan standar kekeruhan Mc Farlan 3 (± 9x108 / ml). Kertas cakram yang sudah direndam dalam perasan bawang putih pada konsentrasi 25 %, 50 %, 100 % dan akuades steril sebagai kontrol negatif diletakkan pada Mueller Hinton Agar. Zona hambat yang terbentuk diukur dengan menggunakan jangka sorong (caliver). Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa perasan bawang putih (Allium sativum L.) dapat menghambat pertumbuhan Pseudomonas sp. Rata-rata zona hambat perasan bawang putih pada konsentrasi 25 %, 50 %,75 %, dan 100 % masing-masing adalah 12,6mm, 15,6mm, 19,3mm, dan 20,6mm dan kontrol negatif 0 mm. Semakin tinggi konsentrasi perasan bawang putih yang diberikan semakin luas zona hambat yang terbentuk. Antibacterial Test of Garlic juice (Allium sativum L. ) On Growth of Pseudomonas sp ABSTRACT The research was done to evaluate garlic juice efectivity on growth of bacteria pseudomonas sp. Research was carried out in four treatments with three replications. Each garlic juice antibacterial test using Kirby Bauer methods, number of bacteria was counted in accordance with Mc Farland 3 turbidity standards (± 9x108 / ml). Paper discs that have been marinated in garlic juice at a concentration of 25%, 50%, 100%, and sterile distilled water as negative control were placed on Mueller Hinton Agar. Inhibitory zone formed was measured using a sliding-term (caliver). Data obtained was analyzed descriptively. Result showed that garlic juice (Allium sativum L.) can inhibit the growth of Pseudomonas sp. Average zone of inhibition of garlic juice at a concentration of 25%, 50%, 75%, 100% were 12,6mm, 15,6mm, 19,3mm, dan 20,6mm, respectively and negative control was 0 mm. The higher the concentration of garlic juice was given was the higher broad inhibitory zones formed broad inhibitory zones formed.