Malacca plant (Phyllanthus emblica) is one of medicinal plant which has been known having antiinflammatory. This study aims to formulate the ethanol extract of malacca leaves into cream preparations test the physical stability of the malacca leaf ethanol extract cream preparations. The cream was made in three formulas with varying concentrations of malacca leaf ethanol extract, such as F1 (10%), F2 (15%), and F3 (20%). Evaluation of the physical stability of the cream preparation was carried out every week for three weeks at room temperature storage (±29ºC) with test parameters including organoleptic tests, pH tests, viscosity tests, spreadability tests, and adhesion tests. So, antiinflammatory cream preparations of malacca leaf ethanol extract (Phyllanthus emblica) with an extract concentration of 15% can be formulated into cream preparations that meet the physical stability requirements. From the organoleptic point of view, the cream preparation did not change until the third week. Increasing the concentration of the extract causes a decrease in the viscosity and pH of the cream, while the spreadability and adhesion of the cream increased with the increase in the concentration of the extract. So, it can be concluded that the formulation of ethanol extract of malacca leaves can be used as a cream preparation.
Keywords: Formulation, Cream, Extract 96% Ethanolic Malaca Leave, Phyllanthus emblica, Physical stability