| dc.description.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%). | en_US |
