Cassava (Manihot esculenta Crantz) is one of the plants that has been widely cultivated in Indonesia. Cassava consists of leaves, stems, roots, bark, and flowers. Cassava leaves which are greenish in color and compound leaf bones fingered with elliptical-shaped leaves with pointed tips, have antibacterial content. Antibacterial compounds are the result of secondary metabolites of cassava. Antibacterial compounds in cassava leaves work together by disrupting the permeability of cell membranes, cell proteins, and the balance of water and ions in bacterial cells. The method used in this review uses literature studies using Google Scholar in the form of national and international journals for the last 7 years. Based on the results of the literature obtained there are six types of antibacterial compounds contained in Cassava Leaves, namely cyanogenic glycoside compounds, Alkaloids, Flavonoids, Saponins, Tannins, Terpenoids, and Phenols. The type of bacteria will greatly affect the antibacterial effectiveness of Cassava Leaves.