ANTIBACTERIAL ACTIVITY OF ROBUSTA COFFEE (COFFEA CANEPHORA L.) LEAVES TO STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI

ZAMHARIRA MUSLIM; YONANIKO DEPHINTO

doi:10.22159/ajpcr.2019.v12i12.35589

Authors

ZAMHARIRA MUSLIM Department of Pharmacy, Poltekkes Kemenkes Bengkulu, Bengkulu, Indonesia.
YONANIKO DEPHINTO Department of Nursing Science Program, STIKes Ranah Minang, Padang, Indonesia.

DOI:

https://doi.org/10.22159/ajpcr.2019.v12i12.35589

Keywords:

Antibacterial, Coffee leaves, Staphylococcus aureus, Escherichia coli

Abstract

Objective: This research aims to analyze the ability of robusta coffee leaves fraction extract to inhibit the growth of Staphylococcus aureus and Escherichia coli and also determine the minimum inhibitory concentration (MIC).

Methods: Antibacterial activity evaluated by the disc diffusion method observed in four types of fraction of extract robusta coffee leaves (n-hexane, ethyl acetate, ethanol, and water). Each extract divided into three various concentrations, 5%, 10%, and 15%. Determination of antimicrobial activity in vitro by the disk diffusion method.

Results: Ethyl acetate fraction of coffee leaves extract produced the largest diameter zone of inhibition of bacterial growth compared to other extraction fractions of 17.28 mm in E. coli and 18.58 mm in S. aureus. The MIC of coffee leaves extract fraction water, ethyl acetate, and n-hexane on E. coli and S. aureus is 5%, while the fraction ethanol MIC is 10%.

Conclusion: The antibacterial effect of ethyl acetate fraction of coffee leaves extract showed an antibacterial effect that was better than the fraction of n-hexane, ethanol, and water.

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