@article{ZAMHARIRA MUSLIM_YONANIKO DEPHINTO_2019, title={ANTIBACTERIAL ACTIVITY OF ROBUSTA COFFEE (COFFEA CANEPHORA L.) LEAVES TO STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI}, volume={12}, url={https://journals.innovareacademics.in/index.php/ajpcr/article/view/35589}, DOI={10.22159/ajpcr.2019.v12i12.35589}, abstractNote={<p><strong>Objective: </strong>This research aims to analyze the ability of robusta coffee leaves fraction extract to inhibit the growth of <em>Staphylococcus aureus </em>and <em>Escherichia coli </em>and also determine the minimum inhibitory concentration (MIC).</p> <p><strong>Methods: </strong>Antibacterial activity evaluated by the disc diffusion method observed in four types of 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 antimicrobial activity <em>in vitro </em>by the disk diffusion method.</p> <p><strong>Results: </strong>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 <em>E. coli </em>and 18.58 mm in <em>S. aureus</em>. The MIC of coffee leaves extract fraction water, ethyl acetate, and n-hexane on <em>E. coli </em>and <em>S. aureus </em>is 5%, while the fraction ethanol MIC is 10%.</p> <p><strong>Conclusion: </strong>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.</p>}, number={12}, journal={Asian Journal of Pharmaceutical and Clinical Research}, author={ZAMHARIRA MUSLIM and YONANIKO DEPHINTO}, year={2019}, month={Dec.}, pages={113–115} }