THE EFFECT OF ADMINISTRATION OF ROBUSTA COFFEE BEAN EXTRACT GEL (Coffea robusta) ON ALVEOLAR BONE RESORPTION IN PERIODONTITIS RAT INDUCED BY PORPHYROMONAS GINGIVALIS

Abstract Periodontitis is an inflammatory disease of the supporting tissues of the teeth caused by a specific group of microorganisms that results in progressive damage to the periodontal ligaments and alveolar bones with the formation of pockets, recessions, or both. The main etiological factor of periodontal disease is microorganisms. One of the microorganisms that can induce periodontitis is Porphyromonas gingivalis. P. gingivalis is a Gram-negative anaerobic bacteria. This bacteria in the form of a coccobacilli with a length of 0.5–2 μm. P. gingivalis can damage host cells by releasing virulence factors and extracellular proteases which will result in damage to periodontal tissue resulting in changes in innate immunity and an inflammatory response. This study uses a natural ingredient, namely robusta coffee extract gel as a therapy for tissue damage caused by the bacteria. Coffee contains many active substances such as polyphenols and alkaloids. The polyphenol contents found in coffee are, chlorogenic acid, ferulic acid, and caffeine. The content of these active ingredients has antibacterial, anti-inflammatory, and antioxidant properties that make bacteria unable to survive and suppress tissue damage, so that healing can occur faster. This study aims to analyze the effect of giving robusta coffee bean extract gel on alveolar bone resorption in male wistar rats induced by Porphyromonas gingivalis bacteria on the histological picture. Research conducted is a laboratory experiment with a design post test only control group design which was carried out in the Biomedical Laboratory of FKG UNEJ. This study used 12 wistar mice which were divided into 3 groups, namely group I (control), group II (placebo gel), and group III (coffee gel). All groups were given a 0.05 ml injection treatment P.gingivalis with a concentration of 1.5x108 CFU/ml for 28 days to get a chronic periodontitis state. In group I, no further treatment was given for 14 days and decapation was carried out on the 43rd day. Group II was given a placebo gel treatment for 14 days and was decapitated on the 43rd day. Group III was given a coffee extract gel treatment for 14 days and was decapitated on the 43rd day. After being decapitated, tissue fixation with a 10% formalin solution is then carried out processing tissue with coloring hemactosilin-eosin, then observation of alveolar bone resorption using the image raster. The data were carried out by the Shapiro-wilk normality test with normal distribution results (p>0.05), the levene homogeneity test with homogeneous results (p>0.05), and the ANOVA one-way parametric test with insignificant results (p>0.05). The results of the group given coffee extract gel produced the least bone resorption compared to the control and placebo groups. This shows the existence of anti-inflammatory, antioxidant, and antibacterial effects that cause faster tissue healing in group II The conclusion of this study is that the administration of robusta coffee extract gel is not significant (p>0.05) inhibits the resorption of alveolar bone caused by bacterial induction Porphyromonas gingivalis. Keywords: Robusta coffee, Porphyromonas gingivalis, Periodontitis