Clove oil originates from leaves, flower, and trunks of clove plant (Syzigium aromaticum) that is volatile and prone to both temperature and light. Clove oil generally uses as medicine due to properties such as analgesic, antibacterial, antioxidant, antifungal, and antivirus. This research aims to decrease the rate of clove oil evaporation by making it into a microcapsule. This research starts with the isolation of clove with a spray dryer using a casein encapsulator. Microcapsule resulted is evaluated in both physically and chemically as it is also tested for activity towards Streptococcus mutans. The result of clove oil microcapsule is in the shape of white-yellowish color crystal powder with a unique smell of clove. The particle shape is round with pores in the size of 1.16μm, encapsulation efficiency of 97.78%, loading capacity 62.24%, water content 12.59%, solubility in water 91.65%. Microcapsule activity test of clove oil shows inhibition as an antibacterial towards Streptococcus mutans of 1.663 CFU with a minimum inhibition concentration of 0.25g/mL and an inhibitory rate of 11.8±1.0 mm. Clove oil could be made into microcapsule with casein as an en which also having antibacterial activity towards Streptococcus mutans.