<![CDATA[ABSTRAKKomponen kafein, asam organik volatil, non volatil, fenol, dan senyawa aromatik dalam ekstrak biji kopi telah diketahui memiliki efek antimikroba terhadap bakteri Gram positif dan negatif. Bakteri yang sering menyebabkan infeksi diantaranya Staphylococcus epidermidis dan Salmonella typhi. Penelitian ini bertujuan mengetahui aktivitas antibakteri ekstrak etanol 70% biji kopi robusta (Coffea canephora) terhadap Staphylococcus epidermidis dan Salmonella typhi. Penelitian ini merupakan eksperimental laboratorium dengan metode post test only controlled group design. Metode yang digunakan adalah metode difusi agar (disc diffusion Kirby and Bauer). Sampel dibagi menjadi 6 kelompok, yaitu kontrol (+) tetrasiklin/kloramfenikol, kontrol (-) aquades, kelompok perlakuan ekstrak biji kopi robusta berbagai konsentrasi P1=3,125%, P2=6,25%, P3=12,5% dan P4=25% dengan 4 pengulangan sesuai rumus Federer. Analisis data menggunakan uji Kruskal Wallis dan uji Mann-Whitney. Hasil penelitian untuk uji Kruskal Wallis terhadap kedua bakteri didapatkan p=0,001. Hasil uji Mann-Whitney terhadap kedua bakteri didapatkan p kelompok kontrol (-) dibandingkan semua kelompok perlakuan p0,05 yang berarti ekstrak biji kopi robusta memiliki aktivitas menghambat pertumbuhan bakteri. Sehingga dapat disimpulkan bahwa ekstrak biji kopi robusta memiliki aktivitas antibakteri terhadap Staphylococcus epidermidis dan Salmonella typhi pada konsentrasi 3,125%, 6,25%, 12,5%, dan 25%. Kata Kunci: Kopi Robusta, Antibakteri, Staphylococcus epidermidis, Salmonella typhi ABSTRACTCaffeine, organic volatile acids, non volatile, phenol, aromatic compounds in coffee bean extract has been known to have antismicrobial effects on Gram positive and negative bacteria. Bacteria that often cause infections are Staphylococcus epidermidis and Salmonella typhi. This study aimed to determine the antibacterial activity of 70% ethanol extract of robusta (Coffea canephora) coffee beans against Staphylococcus epidermidis and Salmonella typhi. This research is an experimental laboratory with a post test only controlled group design method. Samples were divided into 6 groups, (+) control tetracycline/chloramphenicol, (-) control aquades, robusta coffee bean extract treatment groups with various concentrations of P1=3.125%, P2=6.25%, P3=12.5% and P4=25% with 4 repetitions according to the Federer formula. Data analysis used the Kruskal Wallis test and the Mann-Whitney test. The results of the study for the Kruskal Wallis test on both bacteria obtained p=0.001. Mann-Whitney test results on the two bacteria obtained p control group (-) compared to all treatment groups p0.05, which means robusta coffee bean extract has an activity that inhibits bacterial growth. This study concluded robusta coffee bean extract has antibacterial activity against Staphylococcus epidermidis and Salmonella typhi at 3,125%, 6,25%, 12,5%, dan 25% concentrations. Keywords: Robusta Coffee, Antibacterial, Staphylococcus epidermidis, Salmonella typhi]]>
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