ABSTRAK Ekstrak etanol daun jambu biji (Psidium guajava Linn) berpotensi dalam proses mempercepat penyembuhan luka. Penelitian ini bertujuan menentukan pengaruh konsentrasi humektan terhadap stabilitas gel ekstrak etanol daun jambu biji. Ekstrak etanol daun jambu biji 5% diformulasikan dalam bentuk gel dengan perbandingan konsentrasi humektan (gliserin dan propilenglikol) 10%:5% (FI), 12%:6% (FII), 14%:7% (FIII) dan 16%:8% (FIV). Stabilitas sifat fisik gel diuji selama 4 minggu pada suhu kamar. Hasil penelitian menunjukkan bahwa FI dan FIV lebih stabil dibandingkan dengan FII dan III ditinjau dari organoleptik dan homogenitas. Peningkatan konsentrasi humektan FI, FII, dan FIII menurunkan viskositas kecuali pada FIV yang mengalami peningkatan viskositas. Nilai pH keempat formula berada pada rentang pH 6-7. Nilai rata-rata uji daya sebar keempat formula berada pada nilai ≤ 5 cm. Hasil analisa dengan ANOVA dan uji LSD menunjukkan bahwa perbedaan konsentrasi humektan memiliki pengaruh secara signifikan terhadap daya sebar pada FI dengan FII, FI dengan FIII serta FII dengan FIV berbeda signifikan dengan nilai signifikan yaitu 0,007; 0,045 dan 0,044. Kata kunci: gel, humektan, stabilitas sifat fisik, viskositas, daya sebar ABSTRACT The ethanol extract of guava leaves (Psidium guajava Linn) has the potential to accelerate the wound healing process. This study aims to determine the effect of humectant concentration of the ethanol extract gel stability of guava leaves. The ethanol extract of guava leaves 5% formulated in the form of a gel with concentrations of glycerin humectant and propilenglikol with a ratio 10%:5% (FI), 12%:6% (FII), 14%:7% (FIII) and 16%:8% (FIV). The stability of the physical properties of the gel was tested for 4 weeks at room temperature. The results obtained showed that the FI and FIV were more stable than the FII and III in terms of organoleptic and homogeneity. Increasing the humectant concentration of FI, FII, and FIII reducing their viscosity except on FIV increasing viscosity. PH values of the of formulas were the range of pH 6-7. The average value of the spreadability of tested formulas was values ≤ 5 cm. Results analyzed by ANOVA and LSD test showed that the differences of the humectant concentration is highly significant influence on the average of the spreadability to FI with FII, FI with FIII and FII with FIV were different significantly at 0.07; 0.045; and 0.044. Keywords: gel, humectants, stability of the physical properties, viscosity, spreadability