<![CDATA[Moringa (Moringa oleifera) is a plant that contains many antioxidants such as flavonoids, tannins, and polyphenols that can be used to fight free radicals. The addition of niacinamide to moringa leaves processed into cream is expected to optimize the use of moringa leaves. The purpose of this study was to test the physical and organoleptic properties, as well as the SPF value of moringa leaf cream combined with niacinamide. In addition, it was to determine the content of bioactive compounds in moringa leaves. This study was an experimental study. Moringa leaf extract was made by maceration using 70% ethanol with a ratio of 1:6. The independent variables in this study were the concentrations of niacinamide, namely 3% (F1), 4% (F2), and 5% (F3). The dependent variables were the physical properties of the cream (pH, adhesion, spreadability, viscosity, and sun protection factor (SPF)). The SPF value was tested using a UV-Vis spectrophotometer. Next, a cycling test was conducted at temperatures of 4°C and 40°C, including organoleptic, homogeneity, pH, adhesion, and spreadability tests. Based on the physical and organoleptic it is known that the cream falls into the oil-in-water (O/W) category, with a pH range of 4.0-7.0, adhesion >4 seconds, spreadability with a range of 5-7 cm, and a viscosity value of 4,000-50,000 mPa.s. The maximum sun protection factor (SPF) value of the moringa leaf extract cream combined with niacinamide was found in F2 at a concentration of 4%, with a value of 3.178.]]>
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