Bawang putih (Allium sativum Linn)

Bawang putih (Allium sativum Linn) merupakan salah satu tanaman obat yang sudah dikenal sejak lama oleh masyarakat. Berasal dari benua Asia lebih dari 6000 tahun yang lalu (Butt, dkk, 2009). Bawang putih juga dimanfaatkan untuk pengobatan terhadap infeksi bakteri. Bawang putih mengandung senyawa antimikroba yang memiliki kandungan kimia seperti karbohidrat, protein, sterol, saponin, alkaloid, flavonoid, dan triterpenoid (Safithri, 2004). Selain itu, bawang putih juga mengandung zat aktif yaitu alisin yang efektif dapat membunuh mikroba, seperti kuman-kuman penyebab infkesi (flu, gastroenteritis, dan demam) (Iyam Siti, dkk., 2003). Alisin merupakan produk dari aktivitas enzim alisinase (sistein sulfoksida liase setelah penggerusan bawang putih (Borhan-Mojabi K, dkk., 2012).

Hasil (Inggris) 1:

Garlic (Allium sativum Linn) is a medicinal plant that has been known since a long time by the community. Derived from the Asian continent over 6000 years ago (Butt, et al, 2009). Garlic is also utilized for the treatment against bacterial infections. Garlic contains antimicrobial compounds that contain chemicals such as carbohydrates, proteins, sterols, saponins, alkaloids, flavonoids, and triterpenoid (Safithri, 2004). In addition, garlic also contains active substances i.e. alisin that can effectively kill microbes, such as germs cause infkesi (flu, gastroenteritis, and fever) (Iyam J, et al., 2003). Alisin is a product of the activity of the enzyme cysteine sulfoksida lyases (alisinase after penggerusan garlic (Borhan Mojabi-K, et al., 2012).

Hasil (Inggris) 2:

Garlic (Allium sativum Linn) is a medicinal plant that has been known since a long time by the public. Coming from Asia over 6,000 years ago (Butt et al, 2009). Garlic is also used for the treatment of bacterial infections. Garlic contains antimicrobial compounds have chemical ingredients such as carbohydrates, proteins, sterols, saponins, alkaloids, flavonoids and triterpenoids (Safithri, 2004). Additionally, garlic also contains active substances that alisin that can effectively kill microbes, such as germs that cause infkesi (flu, gastroenteritis and fever) (Iyam Siti, et al., 2003). Alisin is a product of the enzyme activity alisinase (cysteine ​​sulfoxide lyase after crushing garlic (Borhan-Mojabi K, et al., 2012).