Perbandingan Aktivitas Antibakteri Ekstrak Etanol Biji Hijau dan Sangrai Kopi Robusta (Coffea canephora L.) Serta Kombinasinya Terhadap Bakteri Staphylococcus aureus
DOI:
https://doi.org/10.31764/lf.v3i2.9393Keywords:
Antibacterial activity, Green bean, Roasted bean, Robusta Coffee (Coffea canephora L.), Staphylococcus aureusAbstract
ABSTRAK
Staphylococcus aureus merupakan bakteri dengan prevalensi tertinggi pada luka ulkus diabetikum yang dapat memperlambat proses penyembuhan luka. Hal ini kemudian diperparah dengan adanya resistensi terhadap berbagai antibiotik. Kopi dapat menjadi alternatif lain mengatasi resistensi antibiotik karena memiliki senyawa antibakteri, namun pemanggangan pada biji kopi akan menurunkan senyawa yang bertanggung jawab terhadap aktivitas antibakteri. Penelitian ini bertujuan untuk mengidentifikasi perbedaan aktivitas antibakteri ekstrak biji hijau dan sangrai kopi robusta (Coffea canephora L.) terhadap Staphylococcus aureus. Penelitian ini menggunakan desain post-test only control group dengan metode agar difusi cakram (Kirby-bauer). Sampel dibagi menjadi 13 kelompok, yaitu kontrol positif clindamycin, kontrol negatif aquades steril, kelompok perlakuan ekstrak biji hijau dan sangrai kopi robusta (25%, 50%, dan 100%), serta kelompok perlakuan kombinasi ekstrak biji hijau dan sangrai kopi robusta (50%:50%, 75%:25%, 25%:75%, 60%:40%, dan 40%:60%). Hasil analisis One Way Anova terhadap kelompok kontrol dan perlakuan didapatkan p=0,000. Hasil analisis Post Hoc Tukey HSD terhadap seluruh kelompok perlakuan dibandingkan dengan kelompok kontrol negatif didapatkan p=0,000. Zona hambat terbesar ditemukan pada kelompok kombinasi ekstrak 50%:50% dengan diameter sebesar 15,12 mm dan memiliki efek antibakteri yang sebanding dengan clindamycin dalam menghambat Staphylococcus aureus (p=0,121).
Â
Kata kunci : Aktivitas antibakteri; Biji hijau; Biji sangrai; Kopi Robusta (Coffea canephora L.); Staphylococcus aureus
ABSTRACT
Staphylococcus aureus is the bacteria with the highest prevalence in diabetic ulcers which can be delayed the wound healing process. This is then exacerbated by the existence of resistance to various antibiotics. Coffee can be another alternative to overcome antibiotic resistance because it has antibacterial compounds, but roasting coffee beans will reduce the compounds responsible for antibacterial activity. The aim of this study is to identify antibacterial activity differences between green and roasted bean robusta coffee (Coffea canephora L.) extract and its combination against Staphylococcus aureus. This research used a post-test only control group design with an agar disc diffusion method (Kirby-bauer). Samples were divided into 13 groups, positive control clindamycin, negative control water sterile, green and roasted bean robusta coffee extract treatments group (25%, 50%, and 100%), and its combination (50%:50%, 75%:25%, 25%:75%, 60%:40%, and 40%:60%). One Way Anova test results on the control and treatment groups obtained p=0.000. Post Hoc Tukey HSD test results of all treatments compared to the negative control group obtained p=0.000. The largest inhibition zone was found in a 50%:50% extract combination with 15.12 mm in diameter , and its antibacterial effect was equal to clindamycin in inhibiting Staphylococcus aureus (p=0.121).
Â
Keywords : Antibacterial activity; Green bean; Roasted bean; Robusta Coffee (Coffea canephora L.); Staphylococcus aureus
References
Afriani, N., Idiawati, N., & Alimuddin, A. H. (2016). Skrining Fitokimia dan Uji Toksisitas Ekstrak Akar Mentawa (Artocarpus anisophyllus) terhadap Larva Artemia salina. Jurnal Kimia Khatulistiwa, 5(1), 58–64.
Andrade, M., et al., (2015). Fine-tuning of the hydrophobicity of caffeic acid: studies on the antimicrobial activity against Staphylococcus aureus and Escherichia coli. RSC Advances, 5(66),53915–53925. https://doi.org/10.1039/c5ra05840f
Antonio, A. G., et al., (2011). Inhibitory properties of Coffea canephora extract against oral bacteria and its effect on demineralisation of deciduous teeth. Archives of Oral Biology, 56(6), 556–564. https://doi.org/10.1016/j.archoralbio.2010.12.001
Badaring, D. R., et al., (2020). Uji Ekstrak Daun Maja (Aegle marmelos L.) terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus. Indonesian Journal of Fundamental Sciences, 6(1), 16. https://doi.org/10.26858/ijfs.v6i1.13941
Bakkir, L. K. (2017). The antibacterial activity of green coffee and Arabica coffee extracts on cariogenic Streptococcus mutans isolated from dental caries: An in vitro study. University of Thi-Qar Journal of Science, 6(2), 70–74. https://doi.org/10.32792/utq/utjsci/vol6/2/16
Brighina, S., Restuccia, C., Arena, E., Palmeri, R., & Fallico, B. (2020). Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system. Food Chemistry, 311(November), 125905. https://doi.org/10.1016/j.foodchem.2019.125905
Daglia, M., et al., (2007). Isolation, identification, and quantification of roasted coffee antibacterial compounds. Journal of Agricultural and Food Chemistry, 55(25), 10208–10213. https://doi.org/10.1021/jf0722607
Davis, W. W., & Stout, T. R. (1971). Disc plate method of microbiological antibiotic assay. II. Novel procedure offering improved accuracy. Applied Microbiology, 22(4), 666–670. https://doi.org/10.1128/aem.22.4.666-670.1971
Deyno, S., Fekadu, S., & Astatkie, A. (2017). Resistance of Staphylococcus aureus to antimicrobial agents in Ethiopia: A meta-analysis. Antimicrobial Resistance and Infection Control, 6(1), 1–15. https://doi.org/10.1186/s13756-017-0243-7
Djajal, R., et al., (2018). Antibacterial Activity of Green Coffee Bean Extract Against Staphylococcus aureus and Salmonella enteriditis. Biotika, 1(20), 37–43.
Ergina, Nuryanti, S., & Purtisari, I. D. (2014). Uji Kualitatif Senyawa Metabolit Sekunder Pada Daun Palado (Agave angustifolia) Yang Diekstraksi Dengan Pelarut Air Dan Etanol Qualitative Test of Secondary Metabolites Compounds in Palado Leaves (Agave). J. Akad. Kim, 3(3), 165–172.
Fardiyah, Q., et al., (2020). Preliminary Phytochemical Screening and Fluorescence Characterization of Several Medicinal Plants Extract from East Java Indonesia. IOP Conference Series: Materials Science and Engineering, 833(1). https://doi.org/10.1088/1757-899X/833/1/012008
Goldemberg, D. C., Antonio, A. G., Farah, A., & Maia, L. C. (2014). Coffea canephora: A Promising Natural Anticariogenic Product. Elsevier Inc. https://doi.org/10.1016/B978-0-12-409517-5.00069-3
Hajimohammadi, K., et al., (2019). NPWT: A gate of hope for patients with diabetic foot ulcers. British Journal of Nursing, 28(12), S6–S9. https://doi.org/10.12968/bjon.2019.28.12.S6
Jiménez-Zamora, A., Pastoriza, S., & Rufián-Henares, J. A. (2015). Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. LWT - Food Science and Technology, 61(1), 12–18. https://doi.org/10.1016/j.lwt.2014.11.031
Khan, F., Bamunuarachchi, N. I., Tabassum, N., & Kim, Y. M. (2021). Caffeic Acid and Its Derivatives: Antimicrobial Drugs toward Microbial Pathogens. Journal of Agricultural and Food Chemistry, 69, 2979–3004. https://doi.org/10.1021/acs.jafc.0c07579
Kukuminato, S., Koyama, K., & Koseki, S. (2021). Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiology Spectrum, 9(3), 1–10. https://doi.org/10.1128/spectrum.01142-21
Langner, E., & Rzeski, W. (2014). Biological properties of melanoidins: A review. International Journal of Food Properties, 17(2), 344–353. https://doi.org/10.1080/10942912.2011.631253
Lou, Z., et al., (2011). Antibacterial activity and mechanism of action of chlorogenic acid. Journal of Food Science, 76(6). https://doi.org/10.1111/j.1750-3841.2011.02213.x
Mahajan, R., & Kapoor, N. (2018). Phytochemical analysis and antimicrobial activity of Roasted beans of Coffea robusta. International Journal of Pharmacy and Biological Science, 8(1), 89–95.
Maheswari, R. A., Krismariono, A., & Bargowo, L. (2015). Pertumbuhan bakteri plak ( Inhibition activity of Robusta coffee bean extract ( Coffea canephora) on bacterial plaque growth. Periondotic Journal, 7(2), 16–20.
Maletta, A. B., & Were, L. M. (2012). Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts. Journal of Food Science, 77(2), 135–141. https://doi.org/10.1111/j.1750-3841.2011.02554.x
Marissa, N., & Ramadhan, N. (2017). Kejadian ulkus berulang pada pasien diabetes mellitus. Sel Jurnal Penelitian Kesehatan, 4(2), 91–99. https://doi.org/10.22435/sel.v4i2.1471
Mubarak, F., Sartini, S., & Purnawanti, D. (2018). Effect of Ethanol Concentration on Antibacterial Activity of Bligo Fruit Extract (Benincasa hispida Thunb) to Salmonella typhi. Indonesian Journal of Pharmaceutical Science and Technology, 5(3), 76. https://doi.org/10.24198/ijpst.v5i3.16444
Naeem, F., et al., (2019). Isolation and antibiotic sensitivity pattern of drug resistant bacteria in ulcerative foot of type 2 diabetic patients. Pakistan Journal of Pharmaceutical Sciences, 32(4),1843–1848. https://pubmed.ncbi.nlm.nih.gov/31680081
Nayeem, N., Denny, G., & Mehta, S. K. (2011). Comparative phytochemical analysis, antimicrobial and anti oxidant activity of the methanolic extracts of the leaves of coffea arabica and coffea robusta. Der Pharmacia Lettre, 3(1), 292–297.
Nonthakaew, A., Matan, N., Aewsiri, T., & Matan, N. (2015). Caffeine in foods and its antimicrobial
activity. International Food Research Journal, 22(1), 9–14.
Pangestu, A. R. (2020). Perbandingan Kecepatan Proses Penyembuhan Luka Swiss Webster dengan Kopi Robusta dan Arabika. Jurnal Ilmiah Kesehatan Sandi Husada, 12(2), 812–816. https://doi.org/10.35816/jiskh.v12i2.414
Pant, D. R., et al., (2017). Phytochemical screening and study of antioxidant, antimicrobial, antidiabetic, anti-inflammatory and analgesic activities of extracts from stem wood of pterocarpus marsupium roxburgh. Journal of Intercultural Ethnopharmacology, 6(2), 170–176.https://doi.org/10.5455/jice.20170403094055
Patay, É. B., Bencsik, T., & Papp, N. (2016). Phytochemical overview and medicinal importance of Coffea species from the past until now. Asian Pacific Journal of Tropical Medicine, 9(12), 1127–1135. https://doi.org/10.1016/j.apjtm.2016.11.008
Perkeni. (2019). Pedoman Pengelolaan dan Pencegahaan DM Tipe 2 Dewasa Indonesia. In Perkumpulan Endokrinologi Indonesia.
Putri, R. M., Diana, V. E., & Fitri, K. (2019). Perbandingan Uji Aktivitas Antibakteri dari Ekstrak Etanol Bunga, Daun dan Akar Tumbuhan Rosella (Hibiscus sabdariffa L.) Terhadap Bakteri Staphylococcus aureus. Jurnal Dunia Farmasi, 3(3), 131–143. https://doi.org/10.33085/jdf.v3i3.4487
Rufián-Henares, J. A., & Pastoriza, S. (2015). Melanoidins in Coffee. In Coffee in Health and Disease Prevention. Elsevier Inc. https://doi.org/10.1016/B978-0-12-409517-5.00020-6
Sudarmi, K., Darmayasa, I. B. G., & Muksin, I. K. (2017). Uji Fitokimia dan Daya Hambat Ekstrak Daun Juwet (Syzygium cumini) Terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus ATCC. Simbiosis Journal of Biological Sciences, 5(2), https://doi.org/10.24843/jsimbiosis.2017.v05.i02.p03
Suhayat, C. K., Bahar, M., & Thadeus, M. S. (2015). Perbandingan Hasil Uji Sensitivitas Antibakteri Ekstrak Etanol Biji Kopi Robusta (Coffea canephora) Sebelum dan Sesudah Dipanggang Terhadap Isolat Bakteri Plak Gigi Di Poliklinik STAN Tangerang Selatan. Bina Widya, 26(3), 135–144.
Tahir, M., Muflihunna, A., & Syafrianti, S. (2017). Penetuan Kadar Fenolik Total Ekstrak Etanol Daun Nilam (Pogostemon cablin Benth.) dengan Metode Spektrofotometri UV-Vis. Jurnal Fitofarmaka Indonesia, 4(1), 215–218. https://doi.org/10.33096/jffi.v4i1.231
Tanauma, H. A., Citraningtyas, G., & Lolo, W. A. (2016). Aktivitas Antibakteri Ekstrak Biji Kopi Robusta (Coffea Canephora) Terhadap Bakteri Escherichia coli. Pharmacon, 5(4), 243–251. https://doi.org/10.35799/pha.5.2016.14008
Tasew, T., et al., (2020). In vitro antibacterial and antioxidant activities of roasted and green coffee beans originating from different regions of Ethiopia. International Journal of Food Science, 2020. https://doi.org/10.1155/2020/8490492
Utami, N. F., Nhestricia, N., & Maryanti, S. (2018). Uji Aktivitas Antioksidan dari Biji Kopi Robusta (Coffea canephora L.) Berdasarkan Perbedaan Ekologi Dataran Tinggi di Pulau Jawa. Fitofarmaka Jurnal Ilmiah Farmasi, 8(1), 67–72. https://doi.org/https://doi.org/10.33751/jf.v8i1.1173
Utami, Y. P., Umar, A. H., Syahruni, R., & Kadullah, I. (2017). Standardisasi Simplisia dan Ekstrak Etanol Daun Leilem ( Clerodendrum). Journal of Pharmaceutical and Medicinal Sciences, 2(1), 32–39.
Wigawati, E. I., et al., (2018). Uji Karakteristik Fitokimia dan Aktivitas Antioksidan Biji Kopi Robusta (Coffea canephora Pierre) dari Bogor, Bandung, dan Garut dengan Metode DPPH (1,1-diphenyl-2-picrylhydrazyl). Fitofarmaka Jurnal Ilmiah Farmasi, 8(1), 59–66. https://doi.org/10.33751/jf.v8i1.1172
Wilapangga, A., & Syaputra, S. (2018). Analisis Antibakteri metode Agar Cakram dan Uji Toksisitas menggunakan BSLT (Brine Shrimp Lethality Test) dari Ekstrak Metanol Daun Salam (Eugenia polyantha). Indonesian Journal of Biotechnology and Biodiversity, 2(2), 50–56.https://doi.org/https://doi.org/10.47007/ijobb.v2i2.20
Yaqin, M. A., & Nurmilawati, M. (2015). Pengaruh Ekstrak Kopi Robusta (Coffea robusta ) sebagai Penghambat Pertumbuhan Staphylococcus aureus The Effect of Robusta Coffe Extract ( Coffea robusta) as Inhibitors of Growth Staphylococcus aureus. Journal Simki-Techsain, 867–872.
Yulianti, Y., Ibrahim, K., & Kurniawan, T. (2018). Effect of Wound Care Using Robusta Coffee Powders on Diabetic Ulcer Healing in Sekarwangi Hospital Sukabumi. Padjadjaran Nursing Journal, 6(1), 68–76. https://doi.org/10.24198/jkp
Yuwono, H. S. (2014). The New Paradigm of Wound Management Using Coffee Powder. Global Journal of Surgery, 2(2), 25–29. https://doi.org/10.12691/js-2-2-2
Zhou, J., Chan, L., & Zhou, S. (2012). Trigonelline: A Plant Alkaloid with Therapeutic Potential for Diabetes and Central Nervous System Disease. Current Medicinal Chemistry, 19, 3523–3531. https://doi.org/10.2174/092986712801323
