Peneliti Uji Potensiek Bawang Hitam Hambung Patogen Penyebab Jarawat

Illustration (Photo: Pixabay)

JAKARTA - Researchers from the Faculty of Medicine, Tanjungpura University, Pontianak, are testing the potential for single garlic extract to inhibit the growth of acne-causing pathogens, namely Propionibacterium anes, Staphylococcus aureus, and Staphylloccus epidermidic. Ambar Rialita's research chairman in the announcement of the winning team for the Hair and Skin Research Grant 2022 program in Jakarta said that garlic is known to contain higher active antibacterial compounds than fresh garlic. These active compounds are allicin and S-allyl cysteine (SAC) which are known to have antibacterial properties, to fight thick cell-walled bacteria (positive Gram bacteria) and bacteria with thinner cell walls (Gram negative). "Because allicin is indeed because the fermentation process will decrease. But the increase in all the ingredients in the shallots, including the SAC, so that the function of the SAC helps absorb from allicin. Automatically if there is a lot of absorption, the antibacterial effect is also more optimal," said Ambar. He said the manufacture of shallots was carried out by incubating single-singed garlic at a temperature of 70 degrees Celsius with humidity 80-90 percent for 21 days. "We in-vitro first, not humans or animals, are still laboratories. After we have fermented into onions, then we will carry out the extraction," Ambar said as quoted by Antara, Tuesday, September 20. Acne is one of the most common problems in the skin, most experienced by both women and men. Treatment to control symptoms and the severity of acne is not easy because of its resistance to antibacterials, such as antibiotics from the linkosamide group. He hopes that the use of shallots can maximize the effects of antibacterial. In addition to antibacterials, he continued, shallots may also have anti-extreme and antioxidant functions but this requires further research. "So later in the form of ointments, oles, masks, we will carry out further research," said Ambar. He added that the garlic tastes better, is softer and the taste and aroma is less pronounced than garlic. This fermentated onions can be eaten directly. "It makes sense like it's agar or if you want to get rid of it, you can also put it in food," he said. Ambar's research and the team are one of five teams that won the philanthropic program held by the Indonesian Association of dermatologists (PERDOSKI) in collaboration with the University of Indonesia and L’Or&ecute;al. PERDOSKI General Chair Dr. dr. M. Yulianto Listiawan, Sp.KK(K), FINSDV, FAADV said, received 29 research proposals in this year's program. The jury determined the winner with values and signature criteria, scientific quality, originality, and feasibility. "We hope that the final results of this program can make a real contribution to improving the quality of hair and skin care faced by people in Indonesia and the rest of the world," he said.