To determine the antimicrobial effect of zam zam water against Salmonella typhi in vitro. The antimicrobial effect was measured from the minimum inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of zamzam water against Salmonella typhi.


This experimental study used post-test only control group design with four time repetition. Step one was cultivating bacteria in liquid medium with various concentration of extract, that was 1 %, 1.25 %, 1.5 %, 1.75 %, 2 % with two control, extract control and bacterial control.


The MIC (Minimal Inhibition Concentration) is 1.5 % concentration of extract. Step two was plating in NAP (Nutrient Agar Plate) medium. The MBC (Minimal Bactericidal Concentration) is 1.75 % concentration of zamzam water. The result of experiment was knew there are different average of Salmonella typhi colony from every group. The result experiment was analyzed by One Way Anova Test. The hypothesis test of MBC show significant differentiation, and then was continued with regression test. The conclusion of this study was zamzam water have antimicrobial activity against Salmonella typhii in vitro.

  • This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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