Abstract
Distillation of Piper gibilimbum leaves by water distillation yielded 0.85% light yellow essential oil. Result of GC-MS analysesshowed that P. gibilimbum essential oil contained 72 chemical compounds with major components 3-carene (40.64%), β -pinene (8.47%), cineol (6.19%), α-copaene (5.47%) and α-guaiene (9.30%). Antibacterial test with disc paper method indicated that the essential oilat 50% concentration inhibited the growth of Staphylococcus aureus, Bacillus subtilis, Streptococcus mutans, Streptococus viridans, Escherisia coli and Shigella flexneri.