Isolation and characterization of clove oil from clove leaves (Syzygiumaromaticum) and its application as anti-bacterial

Cloves are endemic plants from Maluku. One of the derivative products with economic value is clove oil. Clove oil has natural antimicrobial properties. The purpose of this study was to isolate and characterize clove oil from Maluku as well as to test its antibacterial activity and determine its antibacterial activity. The method of clove oil distillation used a steam distillation system, and for characterization of the chemical composition of clove oil was using GCMS. Testing for antibacterial activity using the well diffusion method. Determination of the antibacterial activity of clove oil by MIC. The results showed that the distilled clove leaves produced oil with 3.54% rendamen. GCMS analysis showed that there were 6 main co-components with eugenol being the dominant component with a presentation of 36.05%. Clove oil has bacteriostatic activity against the Escherichia coli ATCC 11229 with minimum concentrations of 0.195% and 12.5%, respectively. As for the Staphylococcus ATCC 6538 bacteria with a minimum concentration of 0.098% and 25%, respectively.