POTENSI EKSTRAK BAWANG HITAM SEBAGAI ANTITUBERKULAR MYCOBACTERIUM TUBERCULOSIS
Keywords:
Antioksidan, antituberkular, bawang hitam, Mycobacterium tuberculosis, tuberkulosisAbstract
Penyakit tuberkulosis (TBC) disebabkan oleh adanya bakteri Mycobacterium tuberculosis (M.tuberculosis). Indonesia termasuk delapan negara dengan kasus TBC tertinggi di dunia (8% kasus). Banyaknya obat TBC dan durasi konsumsi obat yang lama seringkali menjadi alasan tidak tuntasnya obat TBC yang dikonsumsi sehingga terjadi kasus Multidrug Resistant (MDR) strain M. tuberculosis terhadap obat TBC. Saat ini, sekitar 45% kasus TBC sudah mengalami MDR. Bawang hitam merupakan fermentasi bawang putih selama 21 hari pada kelembaban 90% dan suhu 70OC sehingga warna, bau, dan rasa pada bawang menajadi manis keasaman. Studi bertujuan untuk mengetahui potensi ekstrak bawang hitam sebagai antitubercular M.tuberculosis. Studi merupakan studi tinjauan pustaka dengan mencari artikel terkait menggunakan kata kunci dalam 10 tahun terakhir pada browser Google Scholar, Pubmed, NCBI, Garuda. Bawang hitam memiliki antioksidan dan senyawa sulfur lebih tinggi dibandingkan bawang putih serta bersifat hepatoprotektor. Bawang hitam memiliki sifat antituberkular karena mengandung antioksidan dan sulfur yang dapat mengganggu proses metabolisme bakteri, menghambat proses transkripsi protein bakteri, mengaktifkan makrofag yang akan memfagositosis bakteri sehingga menghambat pertumbuhan serta menimbulkan kematian bakteri M.tuberculosis. Perlu studi lebih lanjut terkait dosis ekstrak yang diperlukan serta uji toksisitas.Downloads
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