Abstract :
This study investigated the antioxidant and antimicrobial properties of coffee husk, cherry, raw coffee, and coffee beans roasted at different levels. Extracts were prepared using supercritical fluid extraction (SFE) and sonication. Antioxidant activity was assessed by DPPH assay, and antimicrobial activity was evaluated against Staphylococcus aureus, Escherichia coli, Enterobacter sp., and Bacillus cereus using the agar well diffusion method. Dark coffee extracted by sonication exhibited the highest antioxidant activity (IC₅₀ = 0.0549 mg/mL). Raw coffee extracted by sonication showed the strongest inhibition against S. aureus, while shell extract by sonication inhibited E. coli most effectively. Medium coffee extract by sonication demonstrated the highest activity against Enterobacter, and shell extract by SFE showed the best activity against B. cereus. These results highlight the influence of coffee type, roasting, and extraction method on bioactive properties.