ANTIBACTERIAL ACTIVITY OF ROBUSTA COFFEE (COFFEA CANEPHORA) LEAVES TO STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI
During this time the most used part of the coffee plant is the seeds made into drinks. The leaves of coffee plants can also used as a drinks. Analyzing the ability of robusta coffee leaves fraction extract to inhibit the growth of Staphylococcus Aureus and Escherichia coli. Also, determine the minimum inhibitory concentration (MIC). Antibacterial activity evaluated by the disc diffusion method observed in 4 types 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 in vitro anti-microbial activity with the Disk Diffusion Method, which allows determining the MIC. 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 Escherichia coli and 18.58 mm in Staphylococcus aureus. The MIC of coffee leaves extracts fraction water, ethyl acetate and n-hexane on Escherichia coli and Staphylococcus aureusis5%, while the fraction ethanol MIC is 10%. 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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