Pengaruh Ekstrak Kopi Robusta (Coffea robusta) sebagai Penghambat Pertumbuhan Staphylococcus aureus
Abstract: Chlorogenic and
caffeine acid, which is a non-volatile organic acids in coffee, which can
prevent the growth of some gram-positive and gram-negative bacteria
including Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Pseudomonas fluorescens,
Staphylococcus aureus, Bacillus
cereus, Lactobacillus bulgaricus, Streptococcus lactis and
Streptococcus faecalis.Subject
used in this study was
Staphylococcus aureus were divided
into 5 groups, where each group consisting of 8 repetitions. The first group
(R100) Robusta coffee extract at a dose of 100%, the group R50 Robusta coffee
extract at a dose of 50%, the group R25 Robusta coffee extract at a dose of 25%
and group R12,5 Robusta coffee extract at a dose of 12.5% and the control group without Robusta. Data analysis
technique using Kolmogorov-Smirnov normality test, homogeneity test
using Levene Test, to determine whether there is a difference using Kruskal
Wallis test, and to determine significant differences using
Mann Whitney. The
results showed that
the higher the
extract robusta coffee
(Coffee Robusta), the greater the inhibition of the growth of
Staphylococcus aureus, the R100 groups is equal to 7.95 mm. Then successive
groups of 5.68 mm R50, R25 group of 4.14 mm, 3.69 mm for R12,5 group, and group
C (control) had an average value that is the smallest diameter of inhibition
zone measuring 5 mm in diameter paper disc.
Penulis: Muhammad Ainul Yaqin,
Mumun Nurmilawati
Kode Jurnal: jpbiologidd150329
