PENENTUAN SENYAWA KAFEIN DAN TOTAL FENOL PADA EKSTRAK AMPAS KOPI ROBUSTA (Coffea Canaphora) DENGAN METODE EKSTRAKSI MICROWAVE ASSISTED, SOKLETASI, DAN MASERASI SERTA UJI AKTIVITAS ANTIBAKTERI Staphylococcus aureus

Abstract

Coffee grounds residue (CGR) are the primary waste obtained from brewed coffee and often simply discharged into the the environment. Furthermore, some reports showed that CGR still contains of bioactive compounds like caffeine and total phenolic compounds that can be used as an antibacterial. The aim of this study was to qualitative and quantitative determination of caffeine and total phenol content on robusta’s CGR by Microwave Assisted Extraction (MAE), soxhlet extraction, and maceration methods and to test the antibacterial activity against Staphylococcus aureus bacteria. The results showed that the extraction by soxhlet had the highest caffeine and total phenol content, caffeine content (128.4 mg / g extract) and total phenolic (23.5 mg GAE / g extract). MAE extraction has a caffeine content (72.6 mg/g extract) and total phenolic (12 mg GAE / g extract), and maceration extrcation has a caffeine content (76,8 mg/g extract) and total phenolic (10 mg GAE/g extract). The results antibacterial activity test showed the extraction by soxhlet could inhibit the growth of Staphylococcus aureus with an average diameter of inhibition zone of 10,2 mm.