Juwet fruit (Syzygium cumini L) is a plant with bioactive compounds such as flavonoids, tannins, alkaloids, and saponins that have the potential to be antioxidants, antibacterials, and skin moisturizers. This study aims to make a formulation of face cream preparations with active substances of juwet fruit extract and evaluate its physical quality. This study used an experimental method with variations in the concentration of juwet fruit extract of 2%, 3%, and 4%. Juwet fruit extract is obtained through the maceration method using 70% ethanol solvent. Evaluation of the physical quality of the cream includes organoleptic tests, pH, homogeneity, viscosity, adhesion, and spreadability. The test results showed that all formulas had a brown color, a soft texture, and a distinctive aroma of juwet fruit extract. The pH value is in the range of 7.03–8.77, the result of the value of viscosity is 2227.6 cps-4019.4 cps. The adhesion ranges from 2-4 seconds, with a dispersion value of 5-7 cm based on this study is that face cream with juwet fruit extract has met the standards of physical quality preparations. This research is expected to be a reference in the development of natural cosmetics with antioxidant and moisturizing potential. The results of statistical analysis using SPSS ver 16.0 showed that the pH, adhesion, adhesion and viscosity test showed a result (P>0.05) which indicated that the results were not significant or there was no significant difference between the formulas. And in the pH test, the data analysis test was carried out, namely the normality test, which produced a value (p <0.05). This shows that the results obtained are significant, which means that the data in the pH test is not evenly distributed, so the test is continued with the ANOVA oneway test. Keywords: Extract, juwet, cream, viscosity