The intention of the present study is to find the efficiency of the anti-bacterial effect of polyphenols of Curry leaves (Murraya koenigii) plant leaves against the pathogen staphylococcus aureus. The materials involved in this study include Murraya koenigii plant leaves, micro-organism staphylococcus aureus in the bacterial type culture collection, agar, and blood-agar plates. At 10% concentration, of Polyphenols of Murraya koenigii leaves had zero anti-bacterial activity, while between 20 to 25% concentrations revealed high activity against the bacteria. Thus, increased in the anti-bacterial activity was promising as the concentration augmented from 20 to 25%. The results acquired from this study points that polyphenol of Curry leaves (Murraya koenigii) had antibacterial property against Staphylococcus aureus when obtained at appropriate concentration.

Keywords : Curry Leaves Plant, Murraya Koenigii, Stephylococcus Aureus, Anti-Bacterial Effect, Polyphenols