Perbandingan Efektivitas Antimikroba Ekstrak Daun Kopi Robusta (Coffea Canephora) Dengan Variasi Pengeringan Terhadap Escherichia coli
This study aimed to know the type of variation of drying is good in showing the activity of antimicrobial extract of robusta coffee leaf compound (Coffea canephora) and the best concentration showing the effectiveness of antibacterial extract of coffee leaf compound robusta. Coffee leaf simplicia is dried by dry process wind and fumigation. Coffee leaves were extracted by maceration method using 70% alcohol solvent. The thick extract of coffee leaves was then tested on Escherichia coli ATCC 25922 by disc diffusion method and observed inhibition zone diameter of bacterial growth. The result show The type of drying variation of coffee leaves for the best extract to be tested on Escherichia coli ATCC 25922 is by dry process wind. The concentration showing the best inhibition zone diameter against Escherichia coli ATCC 25922 was 1000 ppm with antibacterial effectiveness of 0.549% compared with Tetracycline as its positive control.
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