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Antimicrobial activity of patchouli (Pogostemon cablin
Benth), citronella (Cymbopogon nardus), and nutmeg

(Myristica fragrans) essential oil and their mixtures against

pathogenic and food spoilage microbes

Y Aisyah , D Yunita and A Amanda
1,2
1
1
1 Agricultural Product Technology Department, Agriculture Faculty,
Universitas Syiah Kuala Banda Aceh, Indonesia 23111
2 ARC PUI-PT Nilam Aceh, Universitas Syiah Kuala, Banda Aceh, Indonesia, 23111

E-mail: yuliani.aisyah@unsyiah.ac.id

Abstract. New natural compounds that are effective against pathogenic and food spoilage
microbes are needed, especially those that are resistant to conventional antimicrobial
compounds. Essential oils are known to have antimicrobial activity. This study aimed to
determine the composition and antimicrobial activity of patchouli, citronella, nutmeg essential
oil and their mixtures against pathogenic and food spoilage microbes that is Staphylococcus
aureus, Shigella sp, Candida albicans, and Aspergillus niger. The chemical composition of each
essential oil was analyzed using Gas Chromatography-Mass Spectra (GC-MS). The
antimicrobial activity test was carried out by using the disc diffusion method to determine the
zone of inhibition. The major components of patchouli essential oil consist of Patchouli alcohol,
Delta-guaiene, Alpa-guaiene, Seychellene, and Alpha-patchoulene; While the major
components of citronella essential oil consist of Citronellal, Nerol, beta-Citronellol,
Cyclehexene, 1-methyl-4- (1-methyl ethylene), and Elemol. The major components of nutmeg
essential oil consist of Sabinene, alpha-Pinene, beta-Pinene, Myristicin, and Limonene.
Citronella oil has higher antimicrobial activity in inhibiting the growth of Aspergillus niger,
Staphylococcus aureus, and Candida albicans, namely 38.28 mm, 26.22 mm and 16.21 mm,
respectively. Meanwhile, for Shigella sp, patchouli oil is better able to inhibit the growth of
Shigella sp with an inhibition area diameter of 6.80 mm. The combination of the mixture of
citronella oil with patchouli oil and citronella oil with nutmeg oil can increase the inhibitory
ability of patchouli oil and nutmeg oil respectively against the growth of Candida albicans,
Aspergillus niger and Staphylococcus aureus. The sensitivity of pathogenic and food spoilage
microbes tested against these three essential oils shows the potential for patchouli, citronella,
and nutmeg essential oils to be used as natural preservatives in the food industry.

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