Electronic Theses and Dissertation

Peningkatan kondisi inflamasi jerawat akibat infeksi bakteri mendorong pencarian alternatif bahan alami yang efektif dan aman. Penelitian ini bertujuan mengkaji aktivitas antibakteri ekstrak biji kakao (Theobroma cacao L.) terhadap bakteri Propionibacterium acnes dan Staphylococcus aureus serta merancang formulasi sediaan moisturizer gel. Sampel yang digunakan pada penelitian ini adalah biji kakao dan bubuk kakao kemasan. Prosedur ekstraksi dilakukan dengan metode maserasi menggunakan etanol 96%, kemudian uji aktivitas antibakteri dari ekstrak etanol biji kakao dilakukan dengan metode difusi cakram. Selanjutnya identifikasi senyawa kimia dari ekstrak etanol biji kakao dilakukan dengan metode GC-MS. Hasil menunjukkan rendemen ekstrak biji kakao sebanyak 12,16% dan ekstrak kakao kemasan 12,64%. Aktivitas antibakteri dari ekstrak biji kakao dan kakao kemasan menunjukkan zona hambat terhadap Propionibacterium acnes sebesar 12,28 mm dan 7,17 mm. Selanjutnya terhadap Staphylococcus aureus menunjukkan zona hambat masing-masing sebesar 13,13 mm dan 5,65 mm. Ekstrak tersebut berpotensi dikembangkan sebagai bahan aktif dalam formula sediaan moisturizer gel yang menunjukkan karakteristik fisik yang stabil, pH sesuai dengan kulit, serta tidak menimbulkan iritasi. Analisis GC-MS menunjukkan bahwa ekstrak biji kakao memiliki senyawa turunan polifenol ekstrak kakao seperti kafein, theobromine dan -tocopherol, serta fitosterol dan asam palmitat yang memiliki aktivitas antibakteri dan anti-inflamasi. Temuan penelitian ini mengungkapkan potensi biji kakao sebagai alternatif antibakteri alami dalam pengobatan jerawat melalui aplikasi sediaan topikal.

Kata kunci: Antibakteri, Difusi cakram, Analisis GC-MS, Moisturizer gel, Propionibacterium acnes, Staphylococcus aureus, Biji Kakao (Theobroma cacao L.)

The increasing incidence of inflammatory acne due to bacterial infection has driven the search for effective and safe natural alternatives. This study aims to examine the antibacterial activity of cocoa bean extract (Theobroma cacao L.) against Propionibacterium acnes and Staphylococcus aureus, as well as to design a moisturizer gel formulation. The samples used in this study were cocoa beans and packaged cocoa powder. The extraction procedure was carried out using the maceration method with 96% ethanol, followed by antibacterial activity testing of the cocoa bean ethanol extract using the disc diffusion method. Furthermore, the identification of chemical compounds in the cocoa bean ethanol extract was conducted using the GC-MS method. The results showed that the yield of cocoa bean extract was 12.16%, and the yield of packaged cocoa extract was 12.64%. The antibacterial activity of both extracts showed inhibition zones against P. acnes of 12.28 mm and 7.17 mm, respectively. Against S. aureus, the inhibition zones were 13.13 mm and 5.65 mm, respectively. The extract has the potential to be developed as an active ingredient in a moisturizer gel formulation, demonstrating stable physical characteristics, skin-friendly pH, and no irritation. GC-MS analysis revealed that cocoa bean extract contains polyphenol-derived compounds such as caffeine, theobromine, and α-tocopherol, as well as phytosterols and palmitic acid, which possess antibacterial and anti-inflammatory properties. These findings highlight the potential of cocoa beans as a natural antibacterial agent for acne treatment through topical application. Keywords: Antibacterial, Disc diffusion, GC-MS Analysis, Moisturizer gel, Propionibacterium acnes, Staphylococcus aureus, Cocoa Beans (Theobroma cacao L.).