Children's health is important to support individual activities that are vulnerable to infections from unsanitary snacks. Harmful bacterial microorganisms can cause throat infections in children. The development of antibacterial chewy candy as an alternative treatment is an appealing option for children. The aim of this research is to determine the inhibitory effect of chewy candy with suji leaf extract on the growth of Staphylococcus aureus bacteria. The research method used is a laboratory experimental research. The gelatin concentrations used are F1 (12.5%), F2 (14%), F3 (12%), F4 (13.5%), and F5 (13%), with different extract concentrations: F1 and F2 (20%), F3 and F4 (10%), and F5 (4%). The data includes organoleptic tests, weight uniformity tests, and pH tests. Data analysis was performed using well diffusion assay. The results showed that K+, F0, F1, F2, F3, F4, and F5 had inhibition zones of 12.85 mm, 16.11 mm, 15.00 mm, 13.93 mm, 16.96 mm, 12.45 mm, and 16.43 mm, respectively. The best formulation based on the evaluation tests was Formulation 2 with 14% gelatin, which had a chewy texture meeting the quality standards of chewy candy, with an average pH value of 4.6, which falls within the normal pH range for chewy candy, and weight uniformity within acceptable limits. The One-Way ANOVA statistical test showed a significance value of 0.003 (p < 0.05). The conclusion of this research is that the chewy candy with 10% suji leaf extract (16.96 mm) and 4% suji leaf extract (16.43 mm) effectively inhibits Staphylococcus aureus bacteria, demonstrating its antibacterial properties.