Perbandingan Aktivitas Antibakteri Ekstrak Etanol Biji Hijau dan Sangrai Kopi Robusta (Coffea canephora L.) Serta Kombinasinya Terhadap Bakteri Staphylococcus aureus

Nabila Rubinadzari, Lely Sulfiani Saula, Marsah Rahmawati Utami

Abstract


ABSTRAK

Staphylococcus aureus merupakan bakteri dengan prevalensi tertinggi pada luka ulkus diabetikum yang dapat memperlambat proses penyembuhan luka. Hal ini kemudian diperparah dengan adanya resistensi terhadap berbagai antibiotik. Kopi dapat menjadi alternatif lain mengatasi resistensi antibiotik karena memiliki senyawa antibakteri, namun pemanggangan pada biji kopi akan menurunkan senyawa yang bertanggung jawab terhadap aktivitas antibakteri. Penelitian ini bertujuan untuk mengidentifikasi perbedaan aktivitas antibakteri ekstrak biji hijau dan sangrai kopi robusta (Coffea canephora L.) terhadap Staphylococcus aureus. Penelitian ini menggunakan desain post-test only control group dengan metode agar difusi cakram (Kirby-bauer). Sampel dibagi menjadi 13 kelompok, yaitu kontrol positif clindamycin, kontrol negatif aquades steril, kelompok perlakuan ekstrak biji hijau dan sangrai kopi robusta (25%, 50%, dan 100%), serta kelompok perlakuan kombinasi ekstrak biji hijau dan sangrai kopi robusta (50%:50%, 75%:25%, 25%:75%, 60%:40%, dan 40%:60%). Hasil analisis One Way Anova terhadap kelompok kontrol dan perlakuan didapatkan p=0,000. Hasil analisis Post Hoc Tukey HSD terhadap seluruh kelompok perlakuan dibandingkan dengan kelompok kontrol negatif didapatkan p=0,000. Zona hambat terbesar ditemukan pada kelompok kombinasi ekstrak 50%:50% dengan diameter sebesar 15,12 mm dan memiliki efek antibakteri yang sebanding dengan clindamycin dalam menghambat Staphylococcus aureus (p=0,121).

 

Kata kunci : Aktivitas antibakteri; Biji hijau; Biji sangrai; Kopi Robusta (Coffea canephora L.); Staphylococcus aureus


ABSTRACT

Staphylococcus aureus is the bacteria with the highest prevalence in diabetic ulcers which can be delayed the wound healing process. This is then exacerbated by the existence of resistance to various antibiotics. Coffee can be another alternative to overcome antibiotic resistance because it has antibacterial compounds, but roasting coffee beans will reduce the compounds responsible for antibacterial activity. The aim of this study is to identify antibacterial activity differences between green and roasted bean robusta coffee (Coffea canephora L.) extract and its combination against Staphylococcus aureus. This research used a post-test only control group design with an agar disc diffusion method (Kirby-bauer). Samples were divided into 13 groups, positive control clindamycin, negative control water sterile, green and roasted bean robusta coffee extract treatments group (25%, 50%, and 100%), and its combination (50%:50%, 75%:25%, 25%:75%, 60%:40%, and 40%:60%). One Way Anova test results on the control and treatment groups obtained p=0.000. Post Hoc Tukey HSD test results of all treatments compared to the negative control group obtained p=0.000. The largest inhibition zone was found in a 50%:50% extract combination with 15.12 mm in diameter , and its antibacterial effect was equal to clindamycin in inhibiting Staphylococcus aureus (p=0.121).

 

Keywords : Antibacterial activity; Green bean; Roasted bean; Robusta Coffee (Coffea canephora L.); Staphylococcus aureus


Keywords


Antibacterial activity; Green bean; Roasted bean; Robusta Coffee (Coffea canephora L.); Staphylococcus aureus

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DOI: https://doi.org/10.31764/lf.v3i2.9393

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