KAJIAN PUSTAKA SINTESIS NANOPARTIKEL PERAK MENGGUNAKAN EKSTRAK KULIT BIJI KOPI (COFFEA ARABICA L.) DAN UJI AKTIVITASNYA SEBAGAI ANTIMIKROBA

• 主要作者: Hanna Pramadhia, Jasmine
• 格式: Final Project
• 語言: Indonesia
• 在線閱讀: https://digilib.itb.ac.id/gdl/view/61873

Coffee husks (Coffea arabica L.) which are produced into beverages in various countries produce quite a lot of waste, one of which is coffee bean husks waste. Phenolic compounds are one of the main components in coffee husks and can be used as bioreductants and capping agents in the process of synthesizing silver nanoparticles. This research was conducted to determine the green synthesis process of silver nanoparticles using coffee husks extract (Coffea arabica L.), determine the expected characteristics of silver nanoparticles after the synthesis process, and determine the expected activity of silver nanoparticles as antimicrobial. Searching the data in this literature review using the Pubmed and ScienceDirect search engines, then obtained 59 journals that fall into the inclusion and exclusion criteria. After that, the data obtained were analyzed further. In addition to reducing the use of hazardous materials for health, the synthesis of silver nanoparticles using biological systems has been shown to have more advantages in its antimicrobial activity compared to the synthesis of silver nanoparticles using synthetic chemical compounds. The first step needed is to extract the coffee husks. The extract was then mixed with silver nitrate (AgNO3). The color change to dark brown indicates that silver nanoparticles have been formed. Using microwaves and ultrasonics during the synthesis process can speed up the reaction and produce nanoparticles with a small size and even size distribution. Optimization of the synthesis of silver nanoparticles is needed to obtain silver nanoparticles with smaller characteristics, even size distribution, pure, and high stability. In addition, according to a literature review, most of the silver nanoparticles synthesized with the help of phenolic compounds have high antimicrobial activity due to their large inhibition zone, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum fungicidal concentration (MFC) values in the tested microbes.