Kemampuan antibakteri ekstrak kulit buah kopi robusta dan arabika terhadap pertumbuhan Lactobacillus acidophilus: studi eksperimental

Abstract

ABSTRAK

Pendahuluan: Kulit buah kopi, baik robusta maupun arabika, merupakan hasil sampingan proses pengolahan kopi metode kering yang dianggap sebagai limbah. Limbah tersebut mengandung metabolit sekunder golongan alkaloid, senyawa fenol, saponin, dan terpenoid yang berpotensi sebagai agen antibakteri terapi penyakit di rongga mulut. Penelitian ini bertujuan untuk menganalisis kemampuan antibakteri ekstrak kulit buah kopi (EKBK) robusta (R) dan arabika (A) terhadap pertumbuhan Lactobacillus acidophilus (L. acidophilus) . Metode: Jenis penelitian ini adalah eksperimental laboratoris in vitro dengan rancangan the posttest only control group design. Kulit buah hasil pengolahan cara kering di ekstraksi dan maserasi dengan etanol 96% (1:5) selama 3 hari. Uji antibakteri menggunakan metode agar-well diffusion dengan inokulasi pour plate method pada dua kelompok penelitian, yaitu EKBKR dan EKBKA dengan enam sub kelompok masing-masing konsentrasi ekstrak 250, 500, 750, dan 1000 mg/ml, akuades steril (kontrol negatif), dan chlorhexidine glucontae 0,1% (kontrol positif). Parameter penelitian berupa diameter zona hambat (bakterisidal dan bakteriostatik) (mm) yang dihitung dengan jangka sorong digital. Data dianalisis dengan uji Saphiro-Wilk, Levene-Test, Kruskal-Wallis diikuti Mann-Whitney menggunakan SPSS 26.0. Hasil: EKBKR memiliki kemampuan bakterisidal dan bakteriostatik terhadap L. acidophilus pada [250 mg/ml], [500 mg/ml], [750 mg/ml], dan [1000 mg/ml]. EKBKA memiliki kemampuan antibakteri yang secara signifikan lebih lemah (p<0,05) daripada EKBR. EKBKA hanya memiliki aktivitas bakterisidal pada [1000 mg/ml] dan bakteriostatik pada [750 mg/ml]. Simpulan: EKBKR dan EKBKA memiliki kemampuan antibakteri terhadap pertumbuhan L. acidophilus dengan daya hambat EKBKR lebih kuat dibandingkan EKBKA.

KATA KUNCI: Agar-well diffusion, chlorhexidine gluconate, ekstrak etanol 96%, pour-plate inoculation.

Antibacterial activity of robusta and arabica coffee husks extracts against Lactobacillus acidophilus: Experimental study

ABSTRACT

Introduction: Coffee husks (CHs), both Robusta and Arabica, are major dry coffee processing by-products and were considered waste. This waste contains secondary metabolites, such as alkaloids, phenolic compounds, saponins, and terpenoids, and hence has potential as an antibacterial agent for treating oral disease. This research aims to analyze the antibacterial activity of robusta and arabica coffee husk extracts (CHE) against Lactobacillus acidophilus. Methods: This research used in-vitro laboratory experimental research with a post-test only control group design. CHs were extracted using a maceration process with 95% ethanol (1:5) for three days. The antibacterial test was conducted using agar-well diffusion thorugh a pour plate inoculation method in two groups of the research: RCHE and ACHE, with six sub-groupgroup of each extract concentration of 250, 500, 750, 1000 mg/ml, negative control (sterile distilled water), and positive control (chlorhexidine gluconate 0,1%). The diameter of the inhibition zone (bactericidal and bacteriostatic zone) (mm) was the parameter of the antibacterial test, which was calculated with a digital caliper. Data were analyzed by the Saphiro-Wilk, Levene-Test, Kruskal-Wallis, and followed by Mann-Whitney using SPSS 26.0. Results: RCHE had bactericidal and bacteriostatic activity on L. acidophilus at [250 mg/ml], [500 mg/ml], [750 mg/ml], and [1000 mg/ml] doses. Conversely, ACHE had significantly weaker antibacterial activity (p<0.05) in comparison with RCHE. ACHE only showed bactericidal activity at the [1000 mg/ml] dose and bacteriostatic activity at the [750 mg/ml] dose. Conclusions: RCHE and ACHE have antibacterial activity against L. acidophilus; additionally, RCHE has a more potent inhibition capacity than ACHE.

KEY WORDS: Agar-well diffusion, chlorhexidine gluconate, ethanol extracts, pour-plate inoculation.