The minimum inhibitory concentration (MIC) of Maluku’s spices and Sopi (Ambonese arrack) against pathogenic bacteria as raw materials for natural disinfectants

Disinfectants are chemical liquids that prevent infections caused by viruses or bacteria. This liquid usually contains several substances, such as sodium hypochlorite, ethanol, and alcohol. This research was conducted to prove the potential of Maluku's spice plants and Sopi as raw materials for making natural disinfectants. The spices (nutmeg seeds, clove leaves, eucalyptus leaves) were extracted using the distillation method and analyzed by GC-MS. It was found that the main compounds of each oil were 1,8-cineol (24.41%), Eugenol (73.08%), Sabinene (28.13%), 4-terpineol (22.02%), and myristicin (13.95%). These compounds act as antibacterials. Antibacterial activity was evaluated using the disc diffusion method. The results showed that the essential oil contains compounds that act as antibacterial with a fairly large concentration. The minimum inhibitory concentration (MIC) of nutmeg oil, clove oil, and eucalyptus oil against Escherichia coli, Staphylococcus aureus, Salmonella typhii, and Bacillus subtilis had an inhibition zone ranging from 0.03 to 0.33 mm. Sopi effectively inhibits bacteria containing 30% ethanol. In conclusion, essential oils in spices and sopi can be used as natural disinfectants.