avocado leaf extract of ethanol extract is a liquid extract from the recruitment of secondary metabolite compounds contained in avocado leaves in which avocado leaves are known to contain flavonoid and tannin compounds that have a role inhibiting bacterial growth. This study aims to determine the antibacterial activity of the ethanol fraction of ethanolic extract of avocado leaves on the growth of Shigella dysenteria bacteria In Vitro. Fractination alone is done to separate the tannin and flavonoid compounds from other compounds and impurities contained in the extract. The extraction process used was maceration for 3 days and remaseration for 2 days followed by fractination using ethanol solvent. The TLC test was performed to identify the compounds contained in the polar fraction of ethanol. The ethanol fraction was then made into four concentrations (12.5%, 25%, 50% and 100%) which served as samples for antibacterial activity assays using Kirby-Bauer or Disk Diffusion methods. TLC test results showed the presence of alkaloid compounds in the ethanol fraction with Rf values of 0.342 and 0.571 with brownish-brown spots, showed the presence of tannin compounds with Rf values of 0.387 and 0.5 with blackish purple spots, and showed the content of flavonoid compounds with value Rf 0.6 and 0.687 with reddish yellow spots. The results of this study showed that the polar ethanol fraction of ethanolic extract of avocado leaves (Persea americana Mill.) Was able to inhibit the growth of Shigella dysenteriae bacteria at the lowest level of 12.5% to the highest level of 100% with the lowest average DZI value of 6.67 mm and highest of 12.33 mm.