Navegando por Autor "Lestari, Pujiana Endah"

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    Inhibition of Candida albicans growth by steeping freeze-dried robusta ground coffee
    (Editora UFLA, 2020) Purwanto, Purwanto; Sagita, Yoan Ayung; Lestari, Pujiana Endah; Praharani, Depi; Jani, Yahya; Yaro, Abubakar
    Coffee contains active compounds that alleged to have antifungal activity. This study aimed to analyze inhibitory effect of steeping freeze–dried Robusta ground coffee (SFDRGC) to the growth of oral microorganism Candida albicans (the main causative agent of oro-pharyngeal opportunistic infection). This is an in vitro experimental study using the post–test only control group design. Serial dilutions of SFDRGC were studied. An antifungal drug Nystatin was used as a positive control, and sterile distilled water as a negative control. The inhibitory effect was study by means of Agar well diffusion method. Result showed that SFDRGC demonstrated antifungal activity. The higher concentration of SFDRGC showed the higher antifungal activities significantly (P < 0.05). Concentration of 100% SFDRGC showed anti-candida activity as potent as Nystatin. In conclusion, 100% SFDRGC demonstrated a potent antifungal agent against C. albicans. This study suggested that coffee beverage might be used as anti-candida mouthwash to prevent the risk of oral opportunistic infection. Further studies, however are needed to confirm this notion, such as epidemiological, and phytochemical studies of antifungal bioactive components in coffee that are processed using various methods.
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    The effect of steeping robusta coffee beans on monocytes:expression of IL-1β and TNF-α against streptococcus mutans
    (Editora UFLA, 2019-10) Dewanti, I Dewa Ayu Ratna; Lestari, Pujiana Endah; Budirahardjo, Roedy; Setyorini, Dyah; Yani, RistyaWidi Endah; Wibisono, Sunlip; Mel, Maizirwan
    Adhesion, IL–1β, TNF–α are components that affect in inflammation. So, the effect of steeping green and black Robusta coffee beans to adhesion of Streptococcus mutans on this components. This study used monocytes isolated from healthy human peripheral blood using Ficoll-Hypaque centrifugation method. Monocytes were divided into eight groups, i. e. (i) Control group (untreated monocytes), (ii) S. mutans group (monocytes + S. mutans), (iii) Black Coffee 2.5 % group (monocytes + black coffee beans 2.5 % + S. mutans), (iv) Black Coffee 5 % group (monocytes + black coffee beans 5 % + S. mutans), (v) black Coffee 10 % group (monocytes + black coffee beans 10 % + S. mutans), (vi) Green Coffee 2.5 % group (monocytes + green coffee beans 2.5 % + S. mutans), (vii) Green Coffee 5 % group (monocytes + green coffee beans 5 % + S. mutans), (viii) Green coffee 10 % group (monocytes + green coffee beans 10 % + S. mutans). S. mutans adhesion on monocytes was analyzed using histochemistry method, while immunocytochemical staining was used for analyzing IL–1β and TNF–α. Cells counting was done per 100 monocytes under a light microscope with 400 x magnification. Data were analyzed using ANOVA followed by LSD test. Results showed that steeping green and black Robusta coffee beans increased the adhesion of S. mutans on monocytes, but it decreased of IL–1β, TNF–α expression (P <0.05). In conclusion, steeping of Robusta coffee beans increased adhesion and decreased IL-1β, TNF-α against S. mutans.