Daya Antibakteri Ekstrak Seduhan Teh Daun Kopi Robusta (Coffea canephora) terhadap Lactobacillus acidophilus

Abstract

Introduction: Lactobacillus acidophilus is a dominant dental plaque-forming bacteria found besides Streptococcus mutans. Dental plaque is a biofilm of microorganisms that forms on the tooth surface and is surrounded by a host matrix and extracellular polymeric substances. The accumulation of pathogenic biofilms is the main cause of caries. Based on data from Pusdatin Kemenkes (2018), prevalence of dental caries in Indonesia is 88.8%. Way to control plaque accumulation can be done by using antibacterial agents. Robusta coffee leaves tea extract contains antibacterial compounds such as alkaloids, flavonoids, tannins, and saponins. Purpose: This study aims to analyze the antibacterial ability of robusta coffee (Coffea canephora) leaves tea brewing extract against L. acidophilus. Methods: Type of this research is laboratory experimental with the post test only control group design. Robusta coffee leaves tea is brewed, then evaporated until it becomes a thick extract. The extract was diluted to obtain concentrations of 0.2 gr/mL, 0.4 gr/mL, 0.6 gr/mL, and 0.8 gr/mL. Each sample was subjected to an antibacterial test using the disk diffusion method with positive control of 0.2% chlorhexidine and negative control of aquadest. The research data were statistically analyzed using SPSS with the One-Way ANOVA test and Post hoc LSD. Result: The average inhibition zone diameters at concentrations of 0.2 gr/mL, 0.4 gr/mL, 0.6 gr/mL, and 0.8 gr/mL is 7.75 mm, 8.66 mm, 9.43 mm, and 10.18 mm. One-Way ANOVA test showed a significance value of 0.000 (p < 0.05). Post hoc LSD test showed significant differences in all study groups. Conclusion: Robusta coffee (Coffea canephora) leaves tea brewing extract has antibacterial activity against L. acidophilus.