<![CDATA[This study aims to determine the effect of varying concentrations of virgin coconut oil (VCO) and moringa leaf extract (Moringa oleifera) on the characteristics and antioxidant activity of body butter. Formulations were prepared with VCO concentrations of 4%, 6%, 8%, 10%, and 12% and moringa leaf extract concentrations of 1%, 1.5%, 2%, 2.5%, and 3%. The tests included pH, specific gravity, organoleptic properties (color, aroma, and texture), and antioxidant activity using the DPPH method. The results showed that all formulations had a pH of 5.5–5.9 and a specific gravity of 0.96–1.04 g/mL, meeting the requirements of SNI 16-3499-1996. Variations in VCO and moringa leaf extract concentrations affected the physical characteristics and panelists’ preference scores, while antioxidant activity was influenced by the moringa leaf extract content. The best formula was obtained in F15 with a 12% VCO concentration and 2% moringa leaf extract, which had a pH of 5.5, a specific gravity of 1.03 g/mL, and the highest organoleptic score of 4.45. Antioxidant activity testing yielded an IC₅₀ value of 49.74 ppm, which falls into the category of very strong antioxidants. Thus, VCO- and moringa leaf extract-based body butter has the potential to be developed as a safe and effective natural moisturizer. Keywords: body butter, Virgin Coconut Oil (VCO), moringa leaves, antioxidants, IC₅₀.]]>
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