<![CDATA[Bruising or contusion can cause pain, discomfort, and aesthetic concerns that may affect physical function and overall quality of life. Therefore, topical anticoagulants are needed as a targeted therapy to improve local circulation and accelerate tissue repair and recovery. However, limitations of conventional anticoagulants highlight the need for safer alternatives, with black garlic emerging as a promising natural source of anticoagulant bioactive compounds. This study aimed to evaluate the in vitro anticoagulant activity of black garlic and determine the influence of different extract concentrations on the physical characteristics of gel formulations. The experimental design utilized the Lee-White method to observe blood clotting time. Gel preparations containing black garlic at concentrations of 2.5%, 5.0%, and 20.0% were formulated and evaluated for organoleptic properties, homogeneity, pH, adhesion, spreadability, viscosity, and irritation. The anticoagulant activity assay revealed a concentrationdependent increase in anticoagulant activity, with the 20% formulation showing the most pronounced effect. The results showed that all three concentrations exhibited anticoagulant effects. Statistical analysis using the Kruskal–Wallis revealed significant differences (p < 0.05), indicating varying anticoagulant activity among formulations. Physical evaluation showed that increasing extract concentration significantly affected pH, organoleptic properties, and viscosity, with pH ranging from 5.50–6.19, spreadability 5.75–6.36 cm, and adhesion 5.06– 5.32 s, while all formulations remained homogeneous, non-irritating, and exhibited decreased viscosity at higher concentrations (F3 was below standard). Overall, black garlic extract demonstrated potential as an anticoagulant agent in topical formulations.]]>
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