@thesis{thesis,
		author={Anis  Noviana Sari},
		title ={UJI DAYA HAMBAT EKSTRAK ETANOL KULIT BAWANG PUTIH
(Allium sativum) DAN BAWANG MERAH (Allium cepa) TERHADAP
Streptococcus sanguis},
		year={2016},
		url={http://librepo.stikesnas.ac.id/108/},
		abstract={Streptococcus sanguis is a bacteria that can attack the immune system in the
mucosa of the mouth, which causes thrush. Garlic contains antibacterial
compounds alisin and red onions contain antibacterial compounds namely sulfur
and flavonoids.This study was conducted to determine the effectiveness of skin
ethanol extract of garlic and red onion skins ethanol extract of the bacterium
Streptococcus sanguis by disc diffusion method (Kirby & Bouer) and analyzed
statistically using the nonparametric Kruskal-Wallis test. The concentration of
ethanol extract were tested on each extract is 25%, 50%, 75% and 100%. Positive
and negative are 1% povidone iodine and 70% ethanol. The results showed that
concentration of 25%, 50%, 75%, and 100% ethanol extract of garlic skin, skin
ethanol extract of onion, control (+) and control (-) has diameter of inhibition zone
average by 10 , 00 mm, 10.13 mm, 13.00 mm, 12.26 mm; 17.40 mm, 20.04 mm,
21,20mm, 22.20 mm; 19.23 mm and 6.00 mm. The analysis showed that average
diameter of inhibitory zone ethanol extract of red onion skins concentration of
75% and 100% is comparable with the control (+) with sig value of 0.05 which
means there is a significant difference. The antibacterial activity of ethanol extract
of red onion skins 75% and 100% higher than the control (+).}
		}