Background : Currently, there are many antibacterial soap products circulating in the community. To inhibit or kill bacteria, some soaps add an active substance that acts as an antimicrobial. However, repeated use of synthetic soap can cause skin irritation, dry skin, rashes and bacterial resistance. Some soap products add herbal ingredients to reduce side effects, including soap made from green betel, lime and aloe vera.Objective : This study was conducted with the aim of knowing the differences in antibacterial inhibitory ability of hand soap products made from green betel, lime and aloe vera on the market against the growth of staphylococcus aureus bacteria. Methods : The type of research used is a Quasi Eksperimental disc diffusion method with a research design of the Posttest – only Nonequivalent control group design. The treatment group in this study consisted of a positive control (triclosan), a negative control (Sterile distilled water) and commercial handwashing soap made from green betel, lime and aloe vera with 5 repetitions for each group against the staphylococcus aureus bacteria. Data analysis used One Way Anova statistical test with 95% confidence level.Result : Based on the measurement result, the largest inhibition zones were soap made from lime which was 26.4 mm, aloe vera 22.0 mm and green betel 18.8 mm which indicated that each experimental preparation had antibacterial potential and soap made from lime had a more effective inhibitory power in inhibiting the growth of staphylococcus aureus. Analysis of One Way Anova and Dunnet T3 tests obtained p result smaller than a = 0.05, whuch means that there is a significant difference in the mean diameter of the inhibition zone between the treatment groups. Conclusion : There is a significant difference in the antibacterial effectiveness of hand washing soap made from green betel, lime and aloe vera against staphylococcus aureus bacteria.Keywords : Hand soap, Antibacterial, Inhibition, Staphylococcus aureus, Latar Belakang :Saat ini berbagai produk sabunantibakteri sangat banyak beredar di masyarakat.Untuk menghambat atau membunuhbakteri,beberapa sabun menambahkan zat aktif yang berfungsi sebagai antimikroba.Tetapi denganpenggunaan sabun sintesis secara berulang – ulangdapat menyebabkan iritasi kulit,kulitkering,ruam,dan resistensi bakteri.Beberapa produksabun menambahkan kandungan herbal untukmengurangi efek samping diantaranya sabun berbahansirih hijau,jeruk nipis dan lidah buaya. Tujuan : Penelitian ini dilakukan dengan maksuduntuk mengetahui perbedaan kemampuan dayahambat antibakteri dari produk sabun cuci tanganberbahan sirih hijau, jeruk nipis dan lidah buaya yang beredar di pasaran terhadap pertumbuhan bakteristaphylococcus aureus. Metode : Jenis penelitian yang digunakan adalahQuasi eksperimental metode disc diffusion denganrancangan penelitian The Posttest – Only Nonequivalent control Group Design. Kelompokperlakuan pada penelitian ini terdiri atas kontrolpositif triclosan, kontrol negatif aquadest steril, dan kelompok sabun cuci tangan komersial berbahan sirihhijau, jeruk nipis dan aloe vera dengan pengulangan 5 kali untuk setiap kelompok terhadap bakteri uji Staphylococcus aureus. Analisis data menggunakanuji statistik One Way Anova dengan derajatkepercayaan 95%. Hasil : Berdasarkan hasil pengukuran menunjukkanzona hambat terbesar adalah sabun berbahan jeruknipis yaitu 26.4 mm, lidah buaya 22.0 mm dan sirihhijau 18.8 mm yang menunjukkan setiap sediaan cobamemiliki potensi antibakteri dan sabun berbahan jeruknipis memiliki daya hambat yang lebih efektif dalammenghambat pertumbuhan staphylococcus aureus. Analisis uji One Way Anova dan Dunnet T3 diperolehhasil p lebih kecil dari α = 0,05 yang artinya terdapatperbedaan rerata diameter zona hambat yang signifikan antara kelompok perlakuan. AKesimpulan : Adanya perbedaan secara signifikandari efektifitas antibakteri sabun cuci tangan berbahanSirih Hijau, Jeruk Nipis dan Lidah Buaya terhadapbakteri Staphylococus aureus Kata Kunci : Sabun cuci tangan, Antibakteri, Dayahambat, Staphylococcus aureus