GC-MS Analysis and Antibacterial Activity of Essential Oils of Five Syzygium Species Leaves

<p class="Abstract">The essential oil can inhibit pathogenic bacterial activities, which be developed to a natural preservative for food. This research aimed evaluate the antibacterial activity of oils from five species Syzygium on <em>Bacillus cereus</em>, <em>Escherichia coli</em>, <em>Listeria monocytogenes</em>,<em> Staphylococcus aureus,</em> and <em>Salmonella enterica sv Typhimurium</em>. The results show that <em>Syzygium sp.</em> Essential have moderate properties with minimum inhibitory concentration (MIC) value 250 ‒ 500 μg/mL<em>. S. polyanthum</em> highest than rest <em>B. cereus</em> at μg/mL. Meanwhile, <em>S. polycephalum</em> also showed MIC μg/mL against <em>L. monocytogenes</em>. chemical component analysis using GC-MS shows main constituents farnesol, nerolidol, n-decanal, presenting effect.</p>