Kemampuan bawang putih sebagai anti

Kemampuan bawang putih sebagai antibakteri juga didukung oleh penelitian Yamada dan Azama (1977) yang menyatakan bahwa selain bersifat antibakteri, bawang putih juga bersifat antijamur. Kemampuan bawang putih ini berasal dari zat kimia yang terkandung di dalam umbi. Komponen kimia tersebut adalah Allicin. Allicin berfungsi sebagai penghambat atau penghancur berbagai pertumbuhan jamur dan bakteri (Anonymous, 2004)

Hasil (Inggris) 1:

The ability of garlic as antibacterial research is also supported by Yamada and Azama (1977) which States that in addition are antibacterial, antifungal in nature also garlic. The ability of garlic comes from the chemical substances contained in the tuber. The chemical components is Allicin. Allicin serves as a barrier or destroyer of various fungi and bacteria growth (Anonymous, 2004)

Hasil (Inggris) 2:

Garlic as antibacterial capabilities are also supported by research and Azama Yamada (1977) which states that in addition to antibacterial, antifungal garlic nature. The ability of garlic is derived from the chemicals contained in the tubers. The chemical component is Allicin. Allicin serves as a barrier or a destroyer of various fungal and bacterial growth (Anonymous, 2004)