Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae

Main Article Content

Ariza Budi Tunjung-Sari
Enny Suswati
Diana Chusna Mufida
Alfa Rianul Setiawan Rianul Setiawan
Alvin Isnaini
Mochamad Rizal
Teguh Wahyudi
Misnawi Jati


Shigella dysenteriae is a gastrointestinal pathogen which shows resistance to antibiotics. A study has been conducted to investigate alternative antibacterial agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other antibiotic classes. In this study, antibacterial properties of cocoa ethanolic extract (CEE) and its impact on growth and morphology of S. dysenteriae were evaluated. The effect of CEE on bacterial growth was assayed by using agar-well diffusion method and by observing morphological changes of bacterial cells through the use of scanning electron microscopy (SEM). Furthermore, CEE was also applied orally to mice infected with S. dysenteriae. The intestinal fluids was cultured in selective medium to evaluate growth of S. dysenteriae colonies. This study demonstrated that CEE at concentrations of 15.6 mg/mL inhibited S. dysenteriae growth, and at concentrations of 500 mg/mL and 1,000 mg/mL exhibited equal activity to 6.5 g/mL of ciprofloxacin. SEM showed that S. dysenteriae cells had formed filaments, indicating that CEE caused cellular stress to S. dysenteriae. In in vivo assay, CEE showed suppression of S. dysenteriae colony in the mice intestine. This research suggests that CEE could potentially be used as antibacterial agent againsts S. dysenteriae.

Article Details

How to Cite
Tunjung-Sari, A., Suswati, E., Chusna Mufida, D., Rianul Setiawan, A. R. S., Isnaini, A., Rizal, M., Wahyudi, T., & Jati, M. (2016). Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 32(2), 130-137.
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).


Author Biography

Ariza Budi Tunjung-Sari, Indonesian Coffee and Cocoa Research Institute

Post Harvest Laboratory