Abstract
Pseudomonas Aeruginosa is a gram-negative, motile, rod-shaped bacterium that can cause death in embryos and high mortality in chicks of poultry. To inhibit the growth of this bacterium, onion essential oil was employed. Onions are rich in compounds such as onionin and quercetin glucosides, which inhibit bacterial growth. This study would (1) assess the effective level of concentration of onion essential oil through minimum inhibition concentration (MIC) against P. aeruginosa; (2) appraise the established level of concentration of the essential oil from the MIC to the zone of inhibition (ZOI), and (3) evaluate the potency level of the standardized concentration of the essential oil. This study is a combination of quantitative and experimental designs. This research involved a total of 30 Petri dishes: 100 uL of P. aeruginosa, 500 uL of Tylosin at a higher dose, 250 uL of Tylosin at a lower dose, 500 uL of VCO, and 500 uL of distilled water. The concentrations were laid out using a complete block design and a two-factor randomized complete block design. The MIC of the oil showed inhibition at concentrations. . .
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