Aktivitas Antibakteri Ekstrak Etanol Biji Kakao ( Theobroma cacao  L.) Kering terhadap Bakteri  Escherichia coli  dan  Staphylococcus aureus

Elazmanawati Lembong; Gemilang Lara Utama; Tita Rialita; Shobir Muntahal; Awaly Ilham Dewantoro

doi:10.21107/agrointek.v20i3.28849

Aktivitas Antibakteri Ekstrak Etanol Biji Kakao (Theobroma cacao L.) Kering terhadap Bakteri Escherichia coli dan Staphylococcus aureus

Elazmanawati Lembong, Gemilang Lara Utama, Tita Rialita, Shobir Muntahal, Awaly Ilham Dewantoro

Abstract

Indonesia is a country with the largest cocoa (Theobroma cacao L.) producer in the world. One of the qualities of cocoa beans is determined by the fermentation process, but the production of cocoa beans in Indonesia is mostly unfermented. Unfermented cocoa beans contain bioactive and antibacterial compounds such as alkaloids, flavonoids, phenolics, tannins, and saponins that can inhibit the growth of microorganisms. This study was aimed to determine the antibacterial activity of unfermented ethanol extract of cocoa beans with concentrations of 1 mg/mL, 5 mg/mL, 10 mg/mL, 20 mg/mL and 40 mg/mL to the Diameter of the Inhibitory Power, Minimum Inhibitory Concentration (MIC), and Minimum Killing Concentration (MBC) which were tested on Escherichia coli and Staphylococcus aureus bacteria. The research method used was experimental with a completely randomized and descriptive design. The results showed that the highest average diameter of the inhibition zone for E. coli was 6.167 mm and 4.583 mm for S. aureus with an extract concentration of 40 mg/mL. The diameter of the inhibition zone formed in the test bacteria was classified as low in the concentration variation. However, the extract with a concentration of 40 mg/mL on E. coli was moderate. The MIC value for E. coli was 1 mg/mL and for S. aureus was 0.5 mg/mL. The MBC values for E. coli and S. aureus bacteria were 20 mg/mL and 10 mg/mL.

Keywords

Antibacteria; Cocoa; Fermentation; Minimum inhibition concentration; Phytochemistry;

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