The Effect of Robusta Coffe Extract (Coffea robusta) as Inhibitors of Growth 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.

Keywords: robusta coffee, chlorogenic, caffeine acid, Staphylococcus aureus