The escalated incidence of foodborne diseases, particularly those caused by Salmonella typi and Staphylococcus aureus, necessitated fervent exportation of alternative treatment options, this investigation delved into the antibacterial potential of aqueous extracts derived from the peels of Musa acuminata x balbasiana (Saba) and Musa acuminata (cavendish), alongside their combined effect against these pathogens. Employing rigorous true experimental design, the study utilized maceration for extract preparation, followed by comprehensive phytochemical screening and dics diffusion susceptibility testing at concentrations of 37.5 %, 62.5%, and 100%. Ampicillin served as the positive control, while distilled water was the negative control. Phytochemical analysis revealed tannins and flavonoids in both extracts. Simple mean Test statistic results indicated that concentrations extract at 100% and 87.5 % concentrations exhibited inhibitory effects against both bacterial species, having a p-value of 0.000 in Salmonella typi at Staphylococcus aureus. All extract inhibited the growth of Salmonella typi and 0.056 in higher concertation, though with significantly lower potency compared to ampicillin. Meanwhile, Staphylococcus aureus was inhibited in all concentrations at a potency comparable to that of ampicillin. Notably, the saba peel extract demonstrated the most potent antibacterial activity, albeit weaker than ampicillin. This study underscored the promising potential of banana peel extracts, particularly saba, as natural antibacterial agents. The findings suggested further research into their application and recommended exploring the utilization of other banana parts.

College of Health Sciences Bachelor of Science in Medical Technology