Sari, Ajeng Ambar, - (2021) Efek Perbedaan Lama Fermentasi Bawang Putih Lumbu Hijau (Allium sativum Linn) Oleh Bacillus tequilensis InaCC B873 Terhadap Aktivitas Trombolitik Pada Clot lysis Secara In-Vitro. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Background: Thrombolytic agents are agents used to dissolve blood clots (thrombosis) that form in blood vessels so that they can smooth the course of blood vessels (arteries or veins) such as CVDs. Thrombolytic agents can be obtained from microorganisms such as Bacillus tequilensis InaCC B873 and plants such as Allium sativum L, so the sources of these thrombolytic agents are combined through a fermentation process. The fermentation process between the two has the advantage of increasing the therapeutic effect, reducing side effects so that it can produce a safer product. Objectives: This study aims to determine whether the long fermentation time of Allium sativum L by Bacillus tequilensis InaCC B873 resulted in a significant difference. Methods: Fermentation was carried out at 24 hours, 48 hours, and 72 hours at a temperature of 30°±1°C. Determining thrombolytic activity using the clot lysis method. Results: The results showed differences in the length of fermentation Allium sativum L by Bacillus tequilensis InaCC B873 on thrombolytic activity in the 72 hours fermentation group with the resulting thrombolytic index value of 75.78%. Conclusion: There was a significant difference in the fermentation time of garlic lumbu hijau Allium sativum L by Bacillus tequilensis InaCC B873 on thrombolytic activity.

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