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Garlic (Allium sativum L.) is a plant shaped like grass. The leaves are long flat (not perforated). Black garlic is the result of processing garlic that has been at 700C with relative humidity of 70-80% at room temperature for twenty-one days and without additional treatment so that the water content decreases. The antibacterial content found in black garlic can be used as an inhibitor of bacterial growth. The aim of this study was to determine the antibacterial activity of black garlic against streptococcus mutans. The research method for black garlic is using the maceration method using 96% ethanol, filtrate in the rotary evaporator and waterbath so that thick extract is obtained. Antibacterial activity test was carried out using the well diffusuion method. The concentration ethanol extract of black garlic used 100%. Negative control used was aquadest. Black garlic extract content used is 4 drops/well. The results showed that there was antibacterial activity of balck garlic extract agains streptococcus mutans at a concentration of 100% with producing an average inhibition zone of 10,5 mm.