PERBANDINGAN UJI DAYA HAMBAT EKSTRAK BIJI KOPI ROBUSTA (Coffea canephora) DAN EKSTRAK BUAH LADA HITAM (Piper nigrum) TERHADAP JAMUR Malassezia furfur in vitro

Background: Malassezia furfur is a fungus causing skin diseases such as pityriasis versicolor that requires natural treatment alternatives due to side effects and resistance from repeated use of antifungal drugs. Robusta coffee beans and black pepper fruit are known to contain secondary metabolite compounds potentially serving as antifungals. This study aimed to determine the comparison of the inhibitory activity of Robusta coffee bean (Coffea canephora) ethanol extract and black pepper fruit extract (Piper nigrum) against the growth of Malassezia furfur. Methods: This was a laboratory experimental study with a Post-test only control group design conducted at the University of Lampung Laboratory. The research samples used 96% ethanol extracts of Robusta coffee beans and black pepper fruit with a concentration series of 100%, 50%, 25%, 12.5%, and 6.25% using the well diffusion method on Sabouraud Dextrose Agar (SDA) media. Variable measurement was performed by measuring the formed inhibition zone diameter, and data analysis utilized the Shapiro-Wilk test and Levene test, followed by the T-test. Results: Robusta coffee bean extract at concentrations of 100%, 50%, 25%, 12.5%, and 6.25% produced average inhibition zones of 13.39 mm, 11.25 mm, 5.72 mm, 1.99 mm, and 0 mm, respectively. Meanwhile, black pepper extract at the same concentrations produced inhibition zones of 7.75 mm, 6.94 mm, 1.60 mm, 0 mm, and 0 mm. Conclusions: Robusta coffee bean extract (Coffea canephora) is more effective than black pepper fruit extract (Piper nigrum) in inhibiting the growth of Malassezia furfur. There was a significant difference (p