<![CDATA[Daun labu siam (Sechium edule (Jacq.) Swartz) telah diidentifikasi mengandung flavonoid, tannin, dan saponin yang berpotensi sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri formula sediaan gel ekstrak etanol daun labu siam dan pengaruh variasi konsentrasi ekstrak terhadap aktivitas tersebut pada Staphylococcus aureus. Formulasi sediaan gel ekstrak etanol daun labu siam dibuat dengan variasi konsentrasi ekstrak 10% (F1), 15% (F2), dan 20% (F3) dengan kontrol positif sediaan gel Klindamisin. Pengujian aktivitas antibakteri terhadap Staphylococcus aureus menggunakan metode sumuran dan pengamatan dilakukan dengan mengukur diameter zona hambat. Hasil pengujian menunjukkan F1 memiliki rata-rata diameter zona hambat sebesar 13,2 mm, F2 memiliki diameter zona hambat 15,4 mm, dan F3 memiliki diameter zona hambat 18,6 mm. Analisis data dengan uji One Way ANOVA menunjukkan adanya peningkatan diameter zona hambat yang signifikan setiap penambahan konsentrasi ekstrak daun labu siam dalam sediaan gel (p<0.05). Kata Kunci: Labu Siam, Gel Antibakteri, Metode Sumuran, Staphylococcus aureus, Zona Hambat Siamase Pumpkin Leaves (Sechium edule (Jacq.) Swartz) have been identified as containing flavonoids, tannins, and saponin potential as antibacterial agents. This study aims to determine the antibacterial activity of the etanol extract gel formulation of siamase pumpkin leaves and the effect of varying concentrations of the extract in Staphylococcus aureus activity. The formulation of siamase pumpkin leaves ethanol extract gel prepared using various extract concentration of 10% (F1), 15% (F2), and 20% (F3) with a positive control of clindamycin gel. Antibacterial activity against Staphylococcus aureus was tested using the well method and observations by measuring the inhibition zone. The results showed that F1 had an average inhibition zone of 13,2 mm, F2 had an inhibition zone of 15,4 mm, and F3 had an inhibition zone of 18,6 mm. Data analysis using the Oneway ANOVA test showed that there was an effect of the concentration of the ethanol extract of siamase pumpkin leaves in the gel preparation on antibacterial activity (p<0,05). In addition, of the three gel formulations, F3 showed the best antibacterial activity against Staphylococcus aureus with a strong category of inhibition zone.]]>
