| dc.description.abstract | Cassava (Manihot esculenta Crantz) is one of the plants that has been widely cultivated in Indonesia. Cassava consists of
leaves, stems, roots, bark, and flowers. Cassava leaves which are greenish in color and compound leaf bones fingered with
elliptical-shaped leaves with pointed tips, have antibacterial content. Antibacterial compounds are the result of secondary
metabolites of cassava. Antibacterial compounds in cassava leaves work together by disrupting the permeability of cell
membranes, cell proteins, and the balance of water and ions in bacterial cells. The method used in this review uses literature
studies using Google Scholar in the form of national and international journals for the last 7 years. Based on the results of the
literature obtained there are six types of antibacterial compounds contained in Cassava Leaves, namely cyanogenic glycoside
compounds, Alkaloids, Flavonoids, Saponins, Tannins, Terpenoids, and Phenols. The type of bacteria will greatly affect the
antibacterial effectiveness of Cassava Leaves. | en_US |
