Efek Antibakteri Uap Minyak Atsiri Bunga Cengkeh (Syzygium aromaticum L.) terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus dengan Metode Gaseous Contact

Abstract

Clove (Syzygium aromaticum L.) is one of the most valuable spices from Indonesia that has been used as food preservative and for many medicinal purpose. Clove oil has antibacterial activity due to high level of eugenol. Clove oil is highly volatile at room temperature and has a potential to be developed as inhalation therapy. The aims of this study are to determine Minimal Inhibitory Dose (MID) of clove oil in vapour phase against Eschericia coli and Staphylococcus aureus, to compare antibacterial effect of clove oil on the growth of E. coli and S. aureus, and to determine the main compound of clove oil. The method used in this study is gaseous contact, in which the various concentration of volatile oil 25, 12,5; 6,25; 3,13, and 1,56%, dripped homogenously on filter paper is exposed to the agar medium plate inoculated with test strains, placed in airtight box. A Minimal Inhibitory Dose (MID) is introduced as a measure of the vapour activity expressed as volume per unit volume (µL/L air). Results showed that the MID of clove oil was 50 µL/L for E. coli and 25 µL/L for S. aureus. Thus, clove oil in vapour phase is more effective in inhibiting the growth of gram- positive bacteria than gram-negative bacteria. In this work, 10 components of the clove oil were identified. Eugenol was the major component (87,92%).