Staphylococcus aureus </span>and MRSA bacteria are bacteria that cause infections on human skin. One alternative material that can be used to overcome this problem is ozone. Ozone, a strong oxidizing agent, has the potential as an antibacterial. This research aims to make antibacterial products from olive oil that is ozonated and modified with AgNPs. Olive oil was ozonated using an ozone generator with a dielectric barrier discharge method. Ozonation time variations used were 15, 30, 45, and 60 minutes. Data optimization was carried out to obtain samples with the optimum ozone content. UV-Vis characterization showed absorption peaks of ozonated olive oil (OZO) and AgNPs. The functional groups formed were confirmed by FTIR analysis. Analysis with ¹H-NMR and ¹³C-NMR shows the changes in olive oil structure after ozonation, indicated by the formation of aldehyde functional groups at chemical shifts 9.65 ppm and 204 ppm, respectively. The antibacterial activity of OZO modified with AgNPs in cream showed measurable inhibition zones of 18.30 mm and 14.01 mm for </span>S. aureus </span>and MRSA, respectively. Meanwhile, non-modified OZO in cream did not produce a clear zone of inhibition on the same two bacteria.</span></p> Keywords: AgNPs, olive oil, ozonation, ozone, skin infection bacteria</span></span>
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