FORMULASI PASTA SERBUK KOPI DENGAN VARIASI KONSENTRASI SEBAGAI DAYA HAMBAT TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS
Abstrak: Formulation have been
conducted Pasta coffee powder with variation concentration Southwestern As
inhibitory against Staphylococcus aureuss, this study to determine whether the
coffee powder can be formulated into a paste and to determine which are most effective
concentration to inhibit the growth of Staphylococcus aureus. Pasta coffee
powder made by vary the concentration of coffee powder that is Formula I, II,
III, and IV with coffee beans concentration 0%, 30%, 35%, and 40% were tested
on inhibition against Staphylococcus aureus using the diffusion method with
filter paper. From the results of this study indicate that coffee powder can be
formulated into dosage pasta and able to inhibit the growth of Staphylococcus
aureus, the results of the statistical Ansira test result that of formula I,
formula II, formula III and formula IV there are significant differences. The
results were further using HSD test showed that the concentration of 30% most
effectively inhibit the growth of Staphylococcus aureus.
KATA KUNCI: coffee powder.,
inhibition., bacteria., Staphylococcus aureus
Penulis: Viani Anggi
Kode Jurnal: jpfarmasidd160691
