Antibacterial activity of green coffee bean extract against Staphylococcus aureus and Salmonella enteritidis

• Main Authors: Rosyidi D., Radiati L.E., Amri I.A., Prasetyo D., Qosimah D., Murwani S.
• Format: Article
• Language: English
• Published: Biotika 2018-02-01
• Series: Biotika
• Subjects: Sterculia; woton; genetic; amino acids; bioinformatics
• Online Access: https://journal-biotika.com/current-issues/2018-01/article_02.pdf

Green coffee has a high content of chlorogenic acid. Chlorogenic acid has been known to be useful for lowering blood sugar levels and has been widely used to lose weight. But the benefit of green coffee as an antibacterial has not been widely studied. The purpose of this study was to determine the antibacterial effect of green coffee on gram-positive bacteria (Staphylococcus aureus) and gram-negative (Salmonella enteritidis). The method used to test antibacterial activity of green coffee beans extract against bacteria S.aureus and S.enteritidis by disc diffusion method. Green coffee beans extract was divided into 4 concentration of 20%, 15%, 10%, 5%, negative control DMSO and positive control is gentamicin disk 10µg/disk and Identification of active ingredients found in green coffee beans extract using Liquid Chromatography-Mass Spectrometry (LC-MS) method. The data obtained were analyzed using Two Way ANOVA test with confidence level p <0,05. Based on the data obtained and the results obtained the highest inhibitory zone in the treatment concentration of 20% is 26.20 mm, and the average of the lowest inhibition zone in the DMSO treatment of 6.00 mm. The average inhibition zone of green coffee extract activity against Staphylococcus aureus was 22.73 mm much higher than the activity of green coffee extract to Salmonella enteritidis of 16.67 mm.