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Cemba (Albizia lebbeckoides [DC.] Benth leaf extract contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antibacterial agent. The study aimed to evaluate the antibacterial capability of cemba leaf extract against Staphylococcus aureus contaminating animal products frequently. A 40 g of cemba leaves were extracted with 400 mL of water (1:10) for 24 hours. One mL of each prepared concentration of CLE (100, 105, 110, 115, 120, 125, 130, 135, and 140 mg mL-1) was cultured together with 1 mL S. aureus concentration of 106 CFU mL-1 in MHB media, then incubated at 37 °C for 24 hours. Furthermore, each bacterial suspension contained in the MHB was grown on MHA media and incubated at 37 °C for 24 hours. The number of bacteria colonies growing was calculated for determining MIC and MBC. The time-kill test used CLE with a concentration of 1 MIC and 2 MIC. Besides, SEM was also observed to know the changes in the morphology of S. aureus cells after tested contact with 1 MIC CLE. The results showed that CLE was able to inhibit and kill S. aureus bacteria with MIC values of 120 mg mL-1 and MBC of 125 mg mL-1. Time-kill test results showed CLE concentrations of 120 mg mL-1 (1 MIC) and 240 mg mL-1 (2 MIC) were able to kill S. aureus bacteria with a contact length of 4─8 hours. The results of SEM observations indicated that CLE was able to kill S. aureus by damaging bacterial cell walls.