Comparison of Antibacterial Effectiveness of Arabica Coffee Bean Extract (Coffea arabica L.) Roasted and Non-Roasted Against Bacteria Enterococcus faecalis

Abstract

Background: Dental caries that are not handled properly cause cavities and open the dental pulp so that it becomes a pathway for microorganisms to enter the root canals. The most common microorganisms found in root canal infections are Enterococcus faecalis. Arabica coffee beans have bioactive compounds such as alkaloids, saponins, and tannins, which inhibit the growth of bacteria. This study aimed to compare the antibacterial effectiveness of roasted and non-roasted Arabica coffee bean extracts against bacteria Enterococcus faecalis.
 Methods: This study was an in vitro experimental study. This research uses culture Enterococcus faecalis, which were divided into 10 groups (2 control groups, 4 treatment groups of roasted coffee beans, and 4 groups of non-roasted coffee beans). Inhibition zone diameter analysis was carried out with the help of SPSS using univariate and bivariate.
 Results: Non-roasted Arabica coffee bean extract showed better effectiveness in inhibiting bacterial growth Enterococcus faecalis, along with increasing the concentration of the extract.
 Conclusion: Non-roasted Arabica coffee bean extract is more effective as an antibacterial against the bacteria Enterococcus faecalis compared to roasted Arabica coffee bean extract.

Uji Daya Hambat Ekstrak Air Biji Kopi Arabika pada Kultur Bakteri MRSA

“…Salah satu komponen kimiawi yang terdegradasi pada proses pemanggangan adalah asam klorogenat (CGA) yang memiliki sifat antibakteri terhadap bakteri MRSA (25). Penelitian oleh Garcia dkk juga menunjukkan komponen tertinggi pada ekstrak air kopi yaitu flavanone, dyhydroflavonol, dan karbohidrat, sedangkan komponen tertinggi pada ekstrak ethanol ampas kopi yaitu flavonoid dan caffeoylquinic acid (26). Terbukti ekstrak ethanol memiliki aktivitas antibakteri lebih besar dibandingkan ekstrak air.…”

“…Terbukti ekstrak ethanol memiliki aktivitas antibakteri lebih besar dibandingkan ekstrak air. Hal ini menunjukkan bahwa ekstrak biji kopi Arabika dalam bentuk ekstrak air memilki komponen kimia flavonoid yang rendah dan aktivitas antibakteri yang lebih rendah (26). Faktor-faktor tersebut menyebabkan ekstrak air biji kopi Arabika pada konsentrasi 50% tidak sensitif terhadap bakteri MRSA menurut standar CLSI Vankomisin yaitu karena proses pemanggangan biji kopi dan bentuk ekstrak yang berupa ekstrak air.…”