{"id":21197,"date":"2026-07-23T14:23:14","date_gmt":"2026-07-23T07:23:14","guid":{"rendered":"https:\/\/fkg.ugm.ac.id\/?p=21197"},"modified":"2026-07-23T14:23:16","modified_gmt":"2026-07-23T07:23:16","slug":"kopi-robusta-hijau-untuk-gusi-yang-terluka-menjanjikan-tapi-belum-cukup","status":"publish","type":"post","link":"https:\/\/fkg.ugm.ac.id\/en\/kopi-robusta-hijau-untuk-gusi-yang-terluka-menjanjikan-tapi-belum-cukup\/","title":{"rendered":"Green Robusta Coffee for Injured Gums: Promising, but Not Enough Yet"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Imagine a cup of robusta coffee\u2014still green, not yet roasted\u2014transformed into a gel and applied to injured gum tissue in rats. This is not merely a kitchen experiment; it emerged from a serious scientific hypothesis regarding the potential of active coffee compounds as natural healing agents.\nThe results? More complicated than expected.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">A study published in the April 2023 edition of the Journal of Dentomaxillofacial Science examined the effect of green robusta coffee (Coffea canephora) gel on collagen density during the healing process of gingival wounds.\nThe research was a collaboration involving the Department of Pediatric Dentistry, Faculty of Dentistry, Universitas Gadjah Mada, with researchers Ni-Putu I. Suryadewi, Rinaldi B. Utomo, and Dr. drg. Indra Bramanti, M.Sc., Sp.KGA(K).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>When Gum Wounds Need More Than Conventional Antiseptics<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Wounds in the oral cavity are common. Trauma, tooth extraction, and periodontal surgery all leave tissues that must recover through three consecutive phases: inflammation, proliferation, and remodelling.\nDuring the proliferation phase, collagen becomes a key player. This protein is not merely a biological \u201cglue\u201d; it forms the structural framework of connective tissue, promotes the growth of new cells, and ensures that wounds close properly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For years, 10% povidone-iodine has been widely used as an antiseptic agent in dental clinics. However, this agent is not without limitations. Some patients experience iodine sensitivity, and its unpleasant taste is frequently reported as a drawback.\nTherefore, researchers began exploring natural alternatives, including green robusta coffee, which is rich in chlorogenic acid, flavonoids, caffeine, saponins, and tocopherols.\nThese compounds are known to have antioxidant activity that theoretically may stimulate collagen formation by increasing the production of TIMP-1, an enzyme inhibitor that prevents premature collagen degradation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Forty-Five Rats and Five Treatment Groups<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">To test this hypothesis, the research team used 45 Wistar rats aged between two and three months.\nEach rat received a standardized wound created using a 3 mm diameter punch biopsy on the labial gingiva of the mandibular incisors. This precise and standardized wound model was essential to ensure fair comparisons between groups.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The rats were then divided into five groups: Three treatment groups receiving green robusta coffee gel at concentrations of 10%, 20%, and 40%; One positive control group treated with 10% povidone-iodine; One negative control group treated with CMC-Na gel base without active ingredients. \nThe interventions were administered twice daily for 10 days.\nOn days 5 and 10, three rats from each group were sacrificed for histological preparation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Collagen density was evaluated using Mallory Trichrome staining under a light microscope at 400\u00d7 magnification across five microscopic fields.\nScores were assigned from 0 (no collagen formation) to 3 (high collagen density).\nThe data were analysed using the Kruskal-Wallis test and Mann-Whitney U test.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A Surprising Finding: No Significant Difference<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Overall, collagen density increased across all groups between day 5 and day 10.\nThis finding was consistent with the theory that collagen synthesis begins approximately three days after injury and continues actively for two to four weeks.\nThe 20% green robusta coffee gel group recorded the highest median collagen density on day 10, with a score of 3.0\u2014equivalent to the negative control group.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, statistical analysis revealed no significant differences between the groups (p &gt; 0.05).\nThis means that green robusta coffee gel at concentrations of 10%, 20%, or 40% was not proven to be superior to either the positive or negative control groups in increasing gingival collagen density.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u201cAnother possibility is that the concentration of active compounds needs to be higher to achieve the desired collagen density.\u201d<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The only statistically significant difference occurred in the povidone-iodine group, which demonstrated a significant increase in collagen density between day 5 and day 10 (p = 0.046).\nThis suggests that povidone-iodine, despite its limitations, continued to function consistently as an antimicrobial agent by reducing contamination and creating optimal conditions for collagen formation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why Green Coffee Cannot Yet Become the Answer<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The research team identified several factors that may explain these non-significant findings. First, the gel used in the study was not a pure extract but rather a mixture of coffee powder and gel base. This meant that various additional compounds may have interfered with the activity of the intended bioactive components.Second, robusta coffee contains sesquiterpene lactones (SLs), a group of terpenoid compounds that may ironically inhibit collagen formation and exhibit cytotoxic effects toward healthy tissues.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Third, technical factors may have influenced the results. The gel\u2019s thicker texture due to coffee powder content could have slowed absorption, while maintaining identical wound depth among all rats was technically challenging.\nFurthermore, manual assessment of collagen density by human observers may have introduced potential fatigue-related bias.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This study does not close the door on green robusta coffee as a therapeutic agent.\nInstead, it provides a clearer roadmap: purified extracts with higher concentrations, free from inhibitory compounds, should be tested to determine whether coffee\u2019s theoretical potential can truly translate into clinical benefits.In science, the distance between hope and evidence is always filled by the next question.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">DOI Source: 10.15562\/jdmfs.v8i1.1284<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Authors: Nanda Ayu, drg. Achmad Zam Zam Aghasy, M.Kes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Photo: Pexels<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Bayangkan secangkir kopi robusta, belum disangrai, masih hijau, diubah menjadi gel dan dioleskan pada luka gusi tikus. Ide ini bukan sekadar eksperimen dapur; ia lahir dari hipotesis ilmiah yang serius tentang potensi senyawa aktif kopi sebagai agen penyembuhan alami. Hasilnya? Lebih rumit dari yang diharapkan. Sebuah penelitian yang diterbitkan dalam Journal of Dentomaxillofacial Science edisi [&hellip;]<\/p>\n","protected":false},"author":615,"featured_media":21218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[359,136,322,329,318,316,321],"tags":[302,305,307,289,297],"class_list":["post-21197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel","category-berita-terbaru","category-sdg-12","category-sdg-15","category-sdg-17","category-sdg-3","category-sdg-9","tag-sdg-12-konsumsi-dan-produksi-yang-bertanggung-jawab","tag-sdg-15-kehidupan-di-darat","tag-sdg-17-kemitraan-untuk-mencapai-tujuan","tag-sdg-3-kesehatan-dan-kesejahteraan-yang-baik","tag-sdg-9-industri-inovasi-dan-infrastruktur"],"gutentor_comment":0,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kopi Robusta Hijau untuk Gusi yang Terluka: Menjanjikan, tapi Belum Cukup - Fakultas Kedokteran Gigi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fkg.ugm.ac.id\/en\/kopi-robusta-hijau-untuk-gusi-yang-terluka-menjanjikan-tapi-belum-cukup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kopi Robusta Hijau untuk Gusi yang Terluka: Menjanjikan, tapi Belum Cukup - Fakultas Kedokteran Gigi\" \/>\n<meta property=\"og:description\" content=\"Bayangkan secangkir kopi robusta, belum disangrai, masih hijau, diubah menjadi gel dan dioleskan pada luka gusi tikus. 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Ide ini bukan sekadar eksperimen dapur; ia lahir dari hipotesis ilmiah yang serius tentang potensi senyawa aktif kopi sebagai agen penyembuhan alami. Hasilnya? Lebih rumit dari yang diharapkan. 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