scholarly journals Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

2021 ◽  
Vol 18 (2) ◽  
pp. 69
Author(s):  
Rr. Nektara Titan Dianastri ◽  
Pudji Astuti ◽  
Rendra Chriestedy Prasetya
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Negative Control ◽  
Growth Media ◽  
Coffee Bean ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

scholarly journals FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)

2021 ◽  
Vol 3 (2) ◽  
pp. 53-56
Author(s):  
Erda Wati ◽  
Uci Dwi Cahya ◽  
Yosi Darmirani
Keyword(s):  
Free Radicals ◽  
Coffea Canephora ◽  
Homogeneity Test ◽  
Coffee Bean ◽  
Oxidation Reactions ◽  
Polyphenol Compounds ◽  
Skin Cells ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Irritation Test

Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.

scholarly journals Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones

2012 ◽  
Vol 28 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Novie Pranata Erdiansyah ◽  
Yusianto Yusianto
Keyword(s):  
Light Intensity ◽  
Coffea Canephora ◽  
Melia Azedarach ◽  
Coffee Bean ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Medium Level ◽  
Coffee Farm ◽  
Sunlight Intensity

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine. 

Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

2014 ◽  
Vol 61 ◽  
pp. 202-213 ◽  
Author(s):  
Grażyna Budryn ◽  
Ewa Nebesny ◽  
Bartłomiej Pałecz ◽  
Danuta Rachwał-Rosiak ◽  
Paweł Hodurek ◽  
...  
Keyword(s):  
Inclusion Complexes ◽  
Coffea Canephora ◽  
Aqueous Extracts ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

scholarly journals Sunscreen Cream Formulation from Corn Cob Extract (Zea maysM/em> L.) and Robusta Coffee Bean Extract (Coffea canephora Pierre ex A. Froehner)

2020 ◽  
Vol 8 (6) ◽  
Author(s):  
Yetri Elisya ◽  
Harpolia Cartika ◽  
Adin Hakim
Keyword(s):  
Zea Mays L ◽  
Total Phenolics ◽  
Coffea Canephora ◽  
Total Phenol ◽  
Coffee Bean ◽  
Corn Cob ◽  
Robusta Coffee ◽  
Ic50 Value

The results of previous studies on each concentration of 4000 ppm SPF value of sunscreen cream corncob extract (Zea mays L.) of 5.40. and SPF value of coffee bean extract cream (Coffea canephora Pierre ex A. Froehner) of 8.54. Both of these plant research results have SPF values that are still below 8 -15, so that further research is carried out using a mixture of the two extracts on a sun cream basis based on M / A basis. Methods: Making extracts of corncob mixture and Robusta coffee using a dose of  10%, and 15% and using a type A/M cream base. Cream testing includes physical and stability tests. Determination of the effectiveness of sunscreen cream preparations is done by testing the SPF value, antioxidant content and total phenolics in vitro using a UV / Vis spectrophotometer. Results: Cream stability test meets cream requirements. Formula 1 has an IC50 value of 198.61 ppm, a total phenol of 46 mGAE / g, at an SPF value of 35. Formula 2 has an IC50 value of 101.57 ppm, a total phenol of 59.9 mGAE / g, an SPF value of 38. Formula 3 has an IC50 value of 150.26 ppm, a total phenol of 51.45 mGAE / g and SPF 37. Conclusion: Sunscreen cream corn cobs extract and Robusta coffee has good stability, strong antioxidants, the highest phenol in formula 2, and are categorized as ultra sunblock  

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

scholarly journals Utilization of Coffee Silverskin as Natural Antimicrobial in Staphylococcus aureus Bacteria

2021 ◽  
Author(s):  
Devy Cendekia ◽  
Analianasari Analianasari ◽  
Widia Hartini
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Research Method ◽  
Inhibition Zone ◽  
Coffee Bean ◽  
Natural Antimicrobial ◽  
Inhibition Zone Diameter ◽  
Robusta Coffee ◽  
Coffee Silverskin ◽  
Coffee Beans

The research aims (1) to analyze the antimicrobial inhibition of waste ofcoffee beans (coffee silverskin) from Staphylococcus aureus; (2) Studying thecharacteristics of antimicrobial activity of coffee bean epidermis in Staphylococcusaureus bacteria and (3) Determining the exact concentration of antimicrobial waste ofcoffee beans from coffee beans (coffee silverskin ) on Staphylococcus aureus bacteria.The research method used was an experimental method, which is to conductantimicrobial experiments on coffee silverskin. The design used is CompletelyRandomized Design (CRD) 1 factor, which as a treatment is silverskin coffee extractconsisting of 4 levels of treatment namely 25%, 50%, 75%, and 100%. The parametersobserved in this study were antimicrobial inhibition, antimicrobial characteristics ofcoffee silverskin, and the best antimicrobial concentration of coffee silverskin. Basedon research results that Robusta coffee bean extract can inhibit Staphylococcus aureusbacteria. The antibacterial activity of Robusta coffee bean extract with a concentrationof 75% resulted in an inhibition zone diameter greater than other concentrations of1.22 mm.

scholarly journals Necrosis Description of Mice Liver Induced with Monosodium Glutamate and Methanol Robusta Coffee Bean Extract (Coffea canephora)

2021 ◽  
Vol 4 (2) ◽  
pp. 213
Author(s):  
Tisya Yumn Al-Zuhroh ◽  
Kuncoro Puguh Santoso ◽  
Maya Nurwartanti Yunita ◽  
Nove Hidajati ◽  
Ratih Novita Praja
Keyword(s):  
Monosodium Glutamate ◽  
Coffea Canephora ◽  
Negative Control ◽  
Control Treatment ◽  
Coffee Bean ◽  
Male Mice ◽  
Treatment Groups ◽  
Robusta Coffee ◽  
Mice Liver ◽  
Control Treatment Group

This study aimed to analyze the effect of methanol robusta coffee bean extract (Coffea canephora) on liver histopathological description in mice induced with monosodium glutamate (MSG). This study was used 20 male mice for 5 treatment groups: K + (MSG 0.12 mg and Vitamin C 6 mg), K- (MSG 0.12 mg and CMC Na 0.1 ml), P1 (MSG 0.12 mg and RCE 0.1 mg), P2 (MSG 0.12 mg and RCE 0.2 mg), and P3 (MSG 0.12 mg and RCE 0.4 mg) per orally for 42 days. Liver histological scores were analyzed using Kruskal Wallis test. The results of Kruskal Wallis test scored p=0,391 which indicates that the data is not significant (p>0.05). In the control and treatment groups there were no significant. In conclusion, the giving methanol robusta coffee bean extract did not show a decrease in hepatosite damage that was different from the negative control treatment group.

scholarly journals AKTIVITAS ANTIBAKTERI DAN ANALISIS KLT-BIOAUTOGRAFI DARI FRAKSI BIJI KOPI ROBUSTA (Coffea canephora Pierre ex A. Froehner)

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 516
Author(s):  
Wazhifa Andarini Paputungan ◽  
Widya Astuty Lolo ◽  
Jainer Pasca Siampa
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Methanol Fraction ◽  
Robusta Coffee ◽  
Tlc Bioautography ◽  
Coffee Beans

Coffee is a plant that contains compounds such as flavonoids, which have antibacterial activity. The purpose of this study was to determine the fraction of the ethanol extract of robusta coffee beans whether it has an antibacterial effect and know the class of compounds identified after TLC-Bioautography. The extraction method used was maceration with 96% ethanol and fractionation using liquid-liquid method with methanol, n-hexane, and ethyl acetate. Antibacterial testing using the agar diffudion method with concentration of 10%, 20%, 30% respectively. The results of study of 30% methanol fraction for Staphylococcus aureus bacteria have a 12,58 mm inhibition zone and Escherichia coli bacteria 11,60 in the strong category. The largest fraction of the inhibition zone is the 30% methanol fraction of robusta coffee beans was carried out by TLC-Bioautography test using the mobile phase of chloroform : n-hexane (1:2). Tests for antibacterial activity with contact bioautography methods resulted in spotting on the chromatogram, which produces a inhibitory zone. The characteristics of the spots were carried out with the appearance of AlCl3 and dragendorf patches which were suspected to be flavonoids and alkaloids. Keywords : Fraction, Antibacterial, Coffea canephora Pierre ex  A. Froehner, TLC Bioautography.  ABSTRAK Kopi adalah tanaman yang mengandung senyawa antara lain flavonoid yang mempunyai aktivitas antibakteri. Tujuan dari penelitian ini adalah untuk mengetahui fraksi dari ekstrak etanol biji kopi robusta apakah memiliki efek antibakteri dan mengetahui golongan senyawa yang teridentifikasi memiliki aktivitas antibakteri setelah dilakukan pengujian KLT-Bioautografi. Metode ekstraksi yang digunakan adalah maserasi  dengan pelarut etanol 96% dan dilakukan fraksinasi dengan metode cair-cair dengan pelarut metanol, n-heksan, dan etil asetat. Pada pengujian antibakteri menggunakan metode difusi agar dengan konsentrasi 10%, 20%, 30%. Hasil penelitian fraksi metanol konsentrasi 30% untuk bakteri Staphylococcus aureus memiliki zona hambat 12,58 mm dan bakteri Escherichia coli 11,60 mm dengan kategori kuat. Fraksi yang paling besar zona hambatnya yaitu fraksi metanol konsentrasi 30% dilakukan pengujian KLT-Bioautografi menggunakan Bioautografi kontak. Aktivitas antibakteri terhadap fraksi metanol biji kopi robusta dilakukan dengan uji KLT-Bioautografi menggunakan fase gerak kloroform : n-heksan (1:2). Pengujian aktivitas antibakteri dengan metode bioautografi kontak hasil yang diperoleh terdapat bercak pada kromatogram yang menghasilkan zona hambat. Karakteristik bercak dilakukan dengan penampak bercak AlCl3 dan dragendorf  diduga bercak tersebut adalah flavonoid dan alkaloid. Kata kunci : Fraksi, Antibakteri, Coffea canephora Pierre ex A. Froehner, KLT-Bioautografi.

scholarly journals Antibacterial ability of arabica (Coffea arabica) and robusta (Coffea canephora) coffee extract on Lactobacillus acidophilus

2017 ◽  
Vol 49 (2) ◽  
pp. 99 ◽  
Author(s):  
Willy Wijaya ◽  
Rini Devijanti Ridwan ◽  
Hendrik Setia Budi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Dental Health ◽  
Petri Dish ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Coffee Bean ◽  
Inhibitory Effects ◽  
Arabica Coffee ◽  
Robusta Coffee

Background: Dental caries is the most commonly dental health problem found in Indonesia. Lactobacillus acidophilus (L. acidophilus) is bacteria playing a role in the development and continuation of caries. Some researches in Dentistry Faculty show that many plants are efficacious for oral health. One of them is coffee bean. Coffee bean containing caffeine, phenolic, trigonelline, and chlorogenic acid is reported to have antimicrobial activity. Purpose: This research aimed to determine the differences in the inhibition of Arabica and Robusta coffee extract to L. acidophilus. Method: This research was an laboratory experimental research. The method used was well diffusion method using seven samples for each treatment group. BHI-A and inoculated L.acidophilus bacteria was poured into each petri dish, and then 8 pitted holes were made with a diameter of 5mm and a depth of 3mm using a ring. Next, Arabica or Robusta coffee extracts at a concentration of 100%, 75%, 50%, 12.5%, 6.25%, and 3.125% were put into each of the pitted hole until it was full, and a negative control was also prepared. They then were put in an incubator at a temperature of 37 °C for 24 hours. Afterwards, measurements and observations were conducted on inhibition zone area. Result: Robusta coffee extract at the concentrations of 100% and 75% had greater inhibitory than Arabica coffee extract (p<0.05). Meanwhile, Arabica and Robusta coffee extracts at the concentrations of 50% and 25% had no significant inhibitory difference (p>0.05). Conclusion: In conclusion, Robusta and Arabica coffee extracts have inhibitory effects on L.acidophilus. Robusta coffee bean extract, nevertheless, has better inhibitory effects than Arabica coffee bean extract.

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