Open AccessEffect of Arabica Coffee Bean Extract (Coffea arabica) as a Growth Inhibitor of Enterococcus faecalis ATCC 29212
Author(s) -
Trimurti Parnomo
Publication year - 2021
Publication title -
journal of drug delivery and therapeutics
Language(s) - English
Resource type - Journals
ISSN - 2250-1177
DOI - 10.22270/jddt.v11i3.4820
Subject(s) - coffea arabica , enterococcus faecalis , maceration (sewage) , caffeine , chlorogenic acid , agar diffusion test , chemistry , traditional medicine , food science , horticulture , antibacterial activity , bacteria , biology , medicine , biochemistry , materials science , escherichia coli , genetics , composite material , gene , endocrinology
Arabica coffee seeds contain a composition of Caffeine, Chlorogenic acid, Flavonoids, and Trigonelline. The purpose of this study is to test the antibacterial of Arabica coffee seed extract against bacterium Enterococcus faecalis at concentrations of 1,5625%, 3,125%, 6,25%, 12,5%, 25%, 50% and 100%. The extraction method using maceration with solvent 96%. Antibacterial activity test was done by using the Kirby and Bauer diffusion test method. The results showed that Arabica coffee seed extract could provide inhibition starting from 3,125% with an average diameter of inhibition zone of 1,16 mm to the largest concentration of 100% with an average zone diameter of inhibition of 14,6 mm. At the same time, the average diameter of the inhibitory zone of antibiotic ampicillin at a concentration of 1% as a control (+) is 24,6 mm. The results showed that the greater concentration, the greater the inhibitory zones are formed.
Keywords: Coffea arabica, Enterococcus faecalis, antibacterial, inhibition zone