Utilization of Coffee Silverskin as Natural Antimicrobial in Staphylococcus aureus Bacteria


  • Devy Cendekia Industrial Chemical Engineering Departement, Politeknik Negeri Lampung, Bandar Lampung, Indonesia
  • Analianasari Analianasari Agroindustry Product Development Departement, Politeknik Negeri Lampung, Bandar Lampung, Indonesi
  • Widia Hartini Estate Crops Department, Politeknik Negeri Lampung, Bandar Lampung, Indonesia




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.


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