EFFECTIVENESS OF GARLIC JUICE (ALLIUM SATIVUMLINN.) AS ANTIFUNGAL AGAINST CANDIDA ALBICANS IN VITRO.

Abstract

Vaginal candidiasis is a fungal infection caused by Candida albicans. It isan agent of local and systemic opportunistic infections that persist in the body related to the external environment. Predisposing factors that cause is pregnancy, immunocompromised, low pH environment , lowhieginity, diabetes mellitus. Antifungus therapy available today have a high resistance and side effects of therapy. Therefore it needs more research to obtain an alternative antifungus. Garlic contains allicin, ajoene, alkaloid, tannin and saponin . This research aims to determine the garlic juice as an antifungus against Candida albicans in vitro . The design of this research using laboratory experimental tube dilution method comprising the step of determining the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC). Juice concentration used is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, while the concentration of Candida albicans was 104CFU/ ml. Minimum Inhibitory Concentration (MIC) of the research was 0.3 %. While Minimum Fungicidal Concentration (MFC) was 0.5 %. The result of One-Way ANOVAstatistic showedp = 0.000 indicated that there is a significant difference in the change of garlic juice concentration to the amount of Candidaalbicans fungus colony and there is a close relationship between the concentration of juice by the amount of colonies (R = -0.823). The correlation test showed that the higher concentration of juice, the less number of colony growth. Based on this research, it can be concluded that the juice of garlic has an antifunguseffect against Candida albicans with minimum killing percentage 0.5 % .