Antioxidants are substances capable of inhibiting free radicals that can cause damage to unsaturated fatty acids, cell wall membranes, blood vessels, base DNA, and lipid tissues that can cause disease. Rosella Flower extract is believed to have activity as an antioxidant because it has an active compound content such as flavonoids and vitamin C. The purpose of this research is to know the potential antioxidant of Rosella's ethanol extract after Formulated to be a creamy preparation with the addition of oleic and propylene glycol acid enhancers, as well as seeing the physical stability of the cream produced. This research is done by extracting the simplisia of purple Rosella using Maceration method. Furthermore, a condensed extract is used as an active substance in the preparation of cream preparations. The cream is made in four different formulations, formula I (not containing enhancers), Formula II (Propylene glycol 100%), formula III (50% oleic acid and propylene glycol 50%), and Formula VI (olet acid 100%). Once the corresponding cream formula is obtained, then test the antioxidant activity of each formula using the DPPH method. The results showed the addition of the enhancers to the rosella extract cream, resulting in increased antioxidant activity. From testing obtained percentage inhibition of Formula I 25,06%; Formula II 39,26%; formula III 51,97%; formula VI 37,44%. Optimum results are obtained in the formula III where the formula III is the highest percentage of inhibition compared to other formulas. In addition, the four formulas qualify for the physical properties of the cream after a physical stability test, which includes a test of homogeneity, organoleptical test, pH measurement, spread power test and adhesion test.