Background: The allicin compound is produced after the intact allium sativum tissue is destroyed or extracted. Antibacterial activity of allicin against Streptococcus mutans, Streptococcus sanguis, Streptococcus salivarius, Pseudomonas aeruginosa and Lactobacillus spp. at concentrations of 5%, 10%, 20%, and 100%. Purpose: the researchers are interested in conducting research on the inhibition of allicin in toothpaste on Lactobacillus Acidophilus. Methods: The research conducted was an experimental laboratory study with a post-test only control group design. In this study, allicin added to toothpaste was divided into 4 groups. The data was analyzed using Anova Test and HSD. Results. The results of the Tukey HSD test data show a significant difference if the probability value is equal to 0.05 (p <0.05). Conclusion. Lactobacillus Acidophilus is better inhibited by allicin in toothpaste with a higher concentration.
- Allium Sativum
- Lactobacillus Acidophilus