<![CDATA[Dry skin is a common dermatological problem caused by decreased water content in the stratum corneum. Natural ingredients rich in water and secondary metabolites are being explored as alternatives to synthetic moisturizers. This study aimed to formulate a moisturizer gel containing pear fruit juice (Pyrus communis L.) at 5%, 10%, and 15% concentrations and to evaluate its physical characteristics and moisturizing effectiveness. The study was designed as a laboratory experiment. Pear juice was extracted from fresh fruit, screened for secondary metabolites, and formulated into four gels (F0 blank; F1–F3 containing 5%, 10%, and 15% pear juice) using carbopol as the gelling agent. Physical evaluation included organoleptic, homogeneity, pH, adhesion, spreadability, and irritation tests on six volunteers. Skin moisture was measured on six volunteers per formula over four weeks using a skin analyzer. Phytochemical screening detected alkaloids, flavonoids, tannins, glycosides, saponins, and steroids/triterpenoids. All formulas were homogeneous, non-irritant, had pH between 5.8 and 6.2, adhesion above 4 seconds, and spreadability between 6.2 and 6.7 cm. Mean moisture increase in week four was 37.84% (blank), 49.73% (5%), 56.10% (10%), and 72.11% (15%). The findings indicate that pear juice can be formulated as a moisturizer gel and shows a trend of increasing skin moisture with higher concentrations.]]>
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