<![CDATA[This study aims to produce natural bioactive compounds from red seaweed (Eucheuma cottonii) through the maceration method, applied as an additive in mouthwash formulations. The experimental variations included seaweed weight (40 g, 45 g, 50 g, 55 g, and 60 g) and ethanol concentration (70%, 75%, 80%, 85%, and 90%) as the solvent. The observed parameters consisted of total antioxidant content, pH, specific gravity, and organoleptic tests covering color, aroma, and taste. Determination of total antioxidant content was carried out using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, with results expressed in mg VCE/g (milligrams of vitamin C equivalent per gram of extract). The best results were obtained with the combination of 40 g of seaweed and 70% ethanol, yielding an antioxidant content of 2.16 mg VCE/g, stable pH and specific gravity values, as well as the highest organoleptic scores. These findings indicate that Eucheuma cottonii has potential as a source of natural bioactive compounds for formulation in safe and effective mouthwash products. Keywords: Eucheuma cottonii, Antioxidant, Maceration, Ethanol, Mouthwash. ]]>
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