Formulasi Krim yang Mengandung Ekstrak Biji Kopi Robusta (Coffea canephora L.) dan Tantangannya dalam Menghambat Staphylococcus aureus: Studi Potensi Terapi Luka pada Penderita Diabetes
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Diabetes mellitus merupakan gangguan metabolik kronis yang dapat menyebabkan luka sulit sembuh dan rentan terinfeksi bakteri, terutama Staphylococcus aureus. Penelitian ini bertujuan memformulasikan sediaan krim antibakteri berbahan ekstrak biji kopi robusta (Coffea canephora L.) serta mengevaluasi aktivitasnya terhadap Staphylococcus aureus. Ekstrak diperoleh melalui maserasi etanol 96% dengan rendemen simplisia 30% dan rendemen ekstrak 14,05%. Skrining fitokimia menunjukkan adanya senyawa alkaloid, flavonoid, tanin, fenol, saponin dan terpenoid. Pengujian antibakteri ekstrak menunjukkan adanya aktivitas penghambatan terhadap Staphylococcus aureus pada konsentrasi 30% (7,73–8,44 mm) dan 50% (8,52–13,16 mm). Selanjutnya, ekstrak tersebut diformulasikan ke dalam krim dengan variasi konsentrasi 0%, 30%, dan 50%. Semua formulasi memenuhi parameter fisik, kecuali krim yang tidak mengandung ekstrak, yang menunjukkan pH lebih tinggi dari rentang ideal untuk aplikasi topikal dan pada uji daya sebar menunjukkan penurunan dengan meningkatnya konsentrasi ekstrak. Meskipun demikian, pengujian aktivitas antibakteri sediaan krim menggunakan metode difusi cakram tidak menghasilkan zona hambat pada semua formulasi yang diuji. Hasil penelitian ini menunjukkan bahwa walaupun ekstrak biji kopi robusta menunjukkan aktivitas dalam kondisi in vitro, hal itu belum berhasil diterapkan dalam formulasi krim dengan basis dan metode pengujian yang ada. Temuan ini menyoroti tantangan besar dalam pengembangan sediaan topikal berbahan alami, terutama terkait dengan pemilihan basis formulasi dan metode evaluasi yang tepat untuk sediaan semisolid.
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