<![CDATA[Abstract Skin infections caused by Staphylococcus aureus continue to pose a significant public health concern. Therefore, the development of natural topical antibacterial formulations that are effective, safe, and associated with minimal side effects is highly needed. Robusta coffee leaves (Coffea canephora) and betel leaves (Piper betle L.) are known to contain active compounds such as flavonoids, alkaloids, tannins, and saponins with potential antibacterial activity. This study aimed to formulate a gel preparation combining both extracts and to evaluate its antibacterial activity against Staphylococcus aureus.nThe extraction method used was maceration with 70% ethanol as the solvent. The gel formulations were prepared in four variations of robusta coffee leaf and betel leaf extract concentrations, namely F0 (0%:0%), F1 (10%:14%), F2 (14%:10%), and F3 (12%:12%). Evaluation parameters included organoleptic properties, homogeneity, pH, spreadability, adhesiveness, viscosity, and stability using a cycling test. Antibacterial activity was tested using the disk diffusion method by measuring the inhibition zone. The results showed that F1 produced an inhibition zone of 18.65 mm, F2 of 17.36 mm, and F3 of 19.70 mm, all categorized as strong, while F0 showed no inhibition. The positive control exhibited an inhibition zone of 17.88 mm. The best formulation was F3 (12%:12%), which demonstrated the largest inhibition zone (19.70 mm), higher than the positive control within the same category. Physical evaluation indicated that the gel met the criteria of a good and stable preparation. In conclusion, the combination of both extracts containing flavonoids, alkaloids, tannins, and saponins can be formulated into a stable gel. Keywords: Antibacterial, Betel leaves, Gel, Robusta coffee leaves,Staphylococcus aureus ]]>
