<![CDATA[Cassava leaves (Manihot utilissima Pohl.) contain flavonoid compounds, saponins, and tannins which have antibacterial properties. To facilitate its use, it is made in the form of a cream dosage form. This study aims to determine the formulation, physical evaluation, and the effect of variations in concentrations of stearic acid and triethanolamine on the physical properties of cassava leaf extract cream (Manihot utilissima Pohl.). This study uses an experimental method. Extracts were made using the maceration method with 70% ethanol. The cream was made in three formulas with different concentrations of stearic acid and triethanolamine, namely F1=2.5%:2%, F2=5%:3%, and F3=7.5%:4%. The results of the organoleptic test showed that the cream preparation was blackish green. The homogeneity test showed that the preparation was homogeneous, the pH test of the cream preparation was F1=6,20±0,15, F2=6.64±0.60, and F3=6.87±0.03, F2 and F3 did not meet the skin pH requirements. ie 4.5-6.5. The adhesion test F1=1.39±0.33, F2=2.03±0.42, and F3=2.51±0.38 did not match the parameters. The dispersion test was F1=6 cm±0.28, F2=5.16 cm±0.57, and F3= 3.66 cm±0.14. F1 and F2 meet the requirements of the adhesion test. In the protective power test, it was concluded that the cream could not provide good protection. The cream type test showed that the cream was of the M/A type. The results of the hedonic test that were most favored by panelists were formula 3. The data obtained were processed using SPSS with One Way ANOVA and Kruskal-Wallis methods. Based on the results of the analysis it can be concluded that variations in stearic acid and triethanolamine have a significant influence on the results of the evaluation of pH adhesion and dispersibility]]>
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