<![CDATA[Background: Inflammation is a significant global health issue, often treated with topical therapies. The combination of green tea (Camellia sinensis) and temulawak (Curcuma xanthorrhiza) offers potential as a natural anti-inflammatory alternative due to their rich content of catechins and curcuminoids. A pH-responsive polymer gel base can enhance stability and provide controlled release of active compounds at the inflammation site. Objective: To optimize and characterize a pH-responsive polymer gel containing both extracts using a Design of Experiments (DoE) mixture approach. Methods: Ethanolic extracts (96%) of both plants were obtained by maceration. Five gel formulas (F1-F5) were formulated using a mixture design with varying ratios of sodium alginate (1-2.5%) and tragacanth gum (0.5-2%). The physical properties of the gels, including organoleptic characteristics, homogeneity, pH, viscosity, and spreadability, were evaluated. Results: Phytochemical screening confirmed the presence of alkaloids, flavonoids, and tannins in both extracts. All gel formulas had a pH of ~5, ideal for skin application. Viscosity exceeded 2500 dPas for all formulas, and DoE analysis identified gum tragacanth as the dominant factor influencing viscosity. Spreadability ranged from 6.12 to 7.88 cm. Formula F5 demonstrated the most favorable overall characteristics, with the highest viscosity and best spreadability. A key challenge was the inhomogeneity observed in all formulas. Conclusion: A pH-responsive polymer gel was successfully developed using a data-driven DoE approach. Formula F5 was the optimal candidate, demonstrating superior physical properties as a promising natural anti-inflammatory topical agent, pending further optimization for homogeneity.]]>
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