Daya hambat ekstrak biji kopi robusta (Coffea Canephora) terhadap pertumbuhan bakteri plak

• Main Authors: Ratih Ayu Maheswari, -, Agung Krismariono, -, Lambang Bargowo, -
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian; Indonesian
• Published: FKG Universitas Airlangga 2015
• Subjects: R Medicine; RK Dentistry
• Online Access: http://repository.unair.ac.id/107234/1/18.Daya%20hambat%20ekstrak%20biji%20kopi%20robusta%20%28Coffea%20Canephora%29....pdf; http://repository.unair.ac.id/107234/2/18.Daya%20hambat%20ekstrak%20biji%20kopi%20robusta%20%28Coffea%20canephora%29terhadap%20pertumbuhan%20bakteri%20plak.pdf; http://repository.unair.ac.id/107234/3/18_Daya%20hambat%20ekstrak%20biji%20kopi%20robusta....pdf; http://repository.unair.ac.id/107234/
• Institution: Universitas Airlangga

Background. Plaque is the major causative factor for periodontal disease, such as gingivitis and eriodontitis. Local antibacterial substancescan reduce plaque accumulation. Many herbs has antibacterial properties. One of them is Robusta coffee. Robusta coffee contains caffeine, polyphenols, and trigonelline, which has ability to lead to bacteria cell death. Purpose. The aim of this study was to determine the inhibition of Robusta coffee bean extracton bacterial plaque growth. Method. This study was using Soxhlet technique to prepared Robusta coffee extract. Dilution techniques was used to form 8 concentration, 100%, 50%, 25%, 12,5%, 6,25%, 3,125%, 1,56%, and 0,78%. Antibacterial effect of extract was studied by counting the number of growth colonies which growth on Mueller-Hinton Agar(MHA) medium.Results. Inhibition activity of Robusta coffee bean extract start from concentration 1,56%. Conclusion.Robusta coffee bean extract was effective to inhibit the growth of plaque bacteria colony from concentration 1,56%.