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Naila Ichma Urifah Pengarang Apt. Elly Purwati, S.Si., M.Farm-Klin Dosen Pembimbing 1 Apt. M. Rizky Arif, M.Farm Penguji 1 Apt. Elly Purwati, S.Si., M.Farm-Klin Penguji 2 Apt. Valiandri Puspadina, S.Farm., M.Farm Ketua Penguji

Cinnamon (Cinammomum burmani) type of spice with the highest antioxidant content compared to other spices. Cinnamon extract has a dominant content, namely essential oil, cinnamaldehyde, some polyphenols, especially proanthocyanidin and (epi) catechins. Cinnamaldehyde and proanthocyanidin have significant antibacterial effects. Thisstudy aims to make formulations and find out the formulation of cinnamon extract in concentrations of 1%, and 3% can be used as solid soap preparations that meet the physical quality test requirements which include organoleptic tests, pH tests, homogeneity tests, power tests foam for cinnamon extract soap preparations.The design of this study is experimental research. Soap formulation is done by calculating using lye calculator and making soap using the cold process method and how to make extracts using maceration method.The pH value is within SNI 06 –3532 -2016 with a pH value of 9-11. High stability foam with a height of 9cm and Homogeneity Test shows that the three formulations of cinnamon extract (Cinammomum burmani) solid soap which remain homogeneous are indicated by the absence of coarse grains or particles on the surface cinnamon extract (Cinammomum burmani) Whereas the concentrations of 1% and 3% look like homogeneous.