ABSTRACT

Background : Indonesia is one of the largest laboratory in the world of medicinal plants and herbs around 80% of the world is growing in Indonesia, which has about 35 thousand species of higher plants, 3500 of which are reported as medicinal plants, cocoa beans lately often associated with functions in health . Where one of the products that can be produced from the processing of cocoa beans are polyphenols, polyphenols can be used as an antibacterial compound to kill microorganisms.
Objective : The purpose of this study was to determine the effect antibacterial of extract etanol cocoa beans (Theobroma cacao L) on the growth of the bacterium Escherichia coli.
Material & Method : Cocoa beans (Theobroma cacao L), ethanol 96%, rotary evaporator, distilled water, Nutrient Agar (NA), Escherichia coli, sterile loop, and incubators. Extracts of cocoa beans (Theobroma cacao L) made by using the method of maceration with ethanol 96%. Tests conducted by the inhibition of agar diffusion method using 4 variation of concentration of 100%, 75%, 50%, and 25%, on NA medium (Nutrient Agar) were incubated for 24 hours.
Result : The results showed that the cocoa beans (Theobroma cacao L) have inhibitory effect on the growth of Escherichia coli with various concentrations of 25%, 50%, 75%, and 100%. The statistical results of Kruskall-wallis showed that there are significant differences in changes in the concentration of extract etanol cocoa beans (Theobroma cacao L) on the growth of the bacterium Escherichia coli (p