<![CDATA[Biji kopi robusta (Coffea canephora) green bean adalah salah satu tanaman tradisional yang dapat dimanfaatkan sebagai obat. Kopi robusta green bean (Hijau) mengandung senyawa bioaktif yaitu Asam klorogenat (CGA) sebagai antioksidan, antimikroba dan antiinflamasi. Kafein, saponin dan tanin sebagai stimulan dan antibakteri, asam fenolat dan flavonoid sebagai antimikroba dan penangkal radikal bebas. Tujuan penelitian adalah untuk mengetahui aktivitas antibakteri ekstrak biji kopi robusta (Coffea canephora) jenis green bean terhadap bakteri Escherichia coli. Metode penelitian adalah Post Eksperimental dengan Teknik difusi. Ekstraksi menggunakan proses maserasi. Kosentrasi sampel dibedakan atas empat konsentrasi yaitu 10%, 25%, 50% , 75%, kontrol (+). Ciprofloxacin dan kontrol (-) aqua pro. Hasil penelitian diperoleh ekstrak etanol biji kopi robusta (coffecanephora) green bean positif untuk alkaloid, flavonoid, tanin, saponin dan terpenoid. Nilai Minimum Bactericidal Concentration (MBC) ekstrak ethanol biji Kopi Robusta (Coffea canephora) green bean diperoleh pada konsentrasi 50%, pada kosentrasi ini sudah tidak ditemukan pertumbuhan koloni bakteri Escherichia coli. Kata kunci : Kopi Robusta, Green bean, Escherichia coli, Nilai Minimum Bactericidal Concentration (MBC) ABSTRACT Robusta coffee beans (Coffea canephora) green bean are one of the traditional plants that can be utilized as medicine. Green coffee beans contain bioactive compounds, including chlorogenic acid (CGA) as an antioxidant, antimicrobial, and anti-inflammatory agent; caffeine, saponins, and tannins as antibacterial compounds; and flavonoids as antimicrobial agents and free radical scavengers. This study aimed to determine the antibacterial activity of robusta coffee bean (Coffea canephora) green bean extract against Escherichia coli. This study employed a post-experimental design using a disc diffusion technique. The extract was prepared through ethanol extraction and tested at concentrations of 10%, 25%, 50%, and 75%, with a positive control (+) of ciprofloxacin and a negative control (−) of distilled water (aqua pro injection). The results demonstrated that robusta coffee bean (Coffea canephora) green bean extract contained alkaloids, flavonoids, tannins, saponins, and terpenoids. The Minimum Bactericidal Concentration (MBC) of the robusta coffee bean (Coffea canephora) green bean ethanol extract was identified at a concentration of 50%, at which no bacterial colony growth of Escherichia coli was observed. Keywords: Robusta Coffee, Green Bean, Escherichia coli, Minimum Bactericidal Concentration]]>
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