Effect of storage period on antibacterial properties stability of bay leaf (syzygium polyanthum (wight) walp.) extract in inhibiting staphylococcus aureus

Bay leaves have been known to have antibacterial abilities because they contain many active compounds, but the effect of physical factors on the stability of bay leaf extract in inhibiting Staphylococcus aureus is still not widely known. This study aimed to analyze the stability of bay leaf extract in inhibiting Staphylococcus aureus. The data used in this study was the sensitivity data of Staphylococcus aureus to bay leaf extract. Bay leaf extract that had been stored at 0, 3,7, 14, and 30 days later was tested for its antibacterial ability to inhibit Staphylococcus aureus. The form of inhibition of the bay leaf extract against the test bacteria was indicated by the diameter of the clear zone. The results obtained were then analyzed statistically using a variant test. Bay leaf extract showed decreasing capability in bacterial inhibition along the storage period. Bay Leaf extract stored at 30 days showed a reduction in bacterial inhibition up to 40%. The results of the analysis of variance showed that there were differences in the treatment group (p value