The essential oil of clove has acted as an anti-inflammatory. This study aims to detect the influence of the various component of oleic acid and propylene glycol as an enhancer to the anti-inflammatory activity of essential oil of clove in emulgel. The composition of oleic acid -(AO) and propylene glycol -(PG) in emulgel was based on Simplex Lattice Design method are FI (100% 0% AO-PG), FII (50% AO-50% PG), FIII (0% AO- 100% PG). Emulgel was evaluated for anti-inflammatory activity by using male mice strain BALb/C which was induced inflammatory with croton oil. The results of the study showed the increasing concentration of propylene glycol caused the decreasing of the value of COX-2 (p>0.05) and the thickness of epidermis (p <0.05). On the other hand, the increasing concentration of propylene glycol caused an increase in the number of inflammatory cells (P>0.05). The optimum composition of enhancer in emulgel of essential oil of clove was 100% of propylene glycol.