Sunscreen is a compound that physically or chemically can be used to
absorb sunlight effectively, especially areas of UV emission; so that it can prevent
skin irritation due to direct UV rays. One of the natural ingredients that can be
used as a sunscreen product is jamblang fruit (Syzygium cumini L.). This study
aims to determine the sunscreen activity of gel preparations from jamblang fruit
extract which can be seen from the SP F value in vitro. The gel formulation was
made using 2 gram carbopol base with various concentrations of jamblang fruit
extract, namely 0. 05%; 0.1 0%; and 0.15% and the formula without extract as a
control. The evaluation of the preparation includes organoleptic testing (odor,
shape, and color), homogeneity, pH, viscosity, dispersibility, adhesion, and
measurement of the SPF value. Data analysis used one-way Anova test, Paired
Sample T-Test and Wilcoxon Signed Rank Test. The results showed that the
sunscreen gel of jamblang fruit extract met the organoleptic requirements and
homogeneity, good gel dispersion (5-7 em), good gel pH (4.5-8), and good
viscosity (2000-50,000 cps.). However, the gel did not meet the requirements for
good gel adhesion (<4 seconds). Jamblang fruit extract gel with a concentration
of 0.15% had the highest SP F value compared to other concentrations with the
minimal protection.