ABSTRAK Bawang putih (Allium sativum) diketahui mengandung senyawa organosulfur yang berpotensi sebagai antimikroba. Tujuan dari penelitian ini adalah untuk menentukan aktivitas sediaan krim minyak bawang putih terhadap pertumbuhan isolat klinis bakteri Staphylococcus aureus serta evaluasi sediaan krim dengan mengamati perubahan organoleptis, homogenitas, pH, daya sebar, daya lekat, dan viskositas setelah cycling test. Penelitian ini menguji minyak bawang putih campuran olive oil (MBPCO) dan minyak bawang putih komersial (MBPK) terhadap pertumbuhan isolat klinis bakteri S. aureus dengan konsentrasi 1, 5, 10, 25, dan 50 mg/mL. Hasil uji aktivitas kedua minyak bawang putih menunjukkan MBPCO mampu menghambat pertumbuhan isolat klinis bakteri S. aureus pada konsentrasi 25 dan 50 mg/mL, sedangkan MBPK tidak dapat menghambat pertumbuhan isolat klinis bakteri S. aureus pada semua konsentrasi uji. Hasil uji formulasi sediaan krim MBPCO konsentrasi 25 mg/mL tidak memiliki aktivitas dalam menghambat pertumbuhan isolat klinis bakteri S. aureus. Hasil evaluasi krim MBPCO 25 mg/mL dan vanishing cream sebagai kontrol negatif memiliki organoleptis dan homogenitas yang tidak berubah setelah cycling test. Nilai pH krim MBPCO kurang lebih sama dengan vanishing cream yaitu ±8,05. Hasil pengujian daya sebar dan daya lekat menunjukkan krim MBPCO tersebut memiliki daya sebar dan daya lekat yang memenuhi standar sediaan krim yaitu 5-7 cm untuk daya sebar dan >4 detik untuk daya lekat. Nilai viskositas krim MBPCO mengalami penurunan setelah cycling test. Hasil evaluasi menunjukkan krim MBPCO stabil setelah cycling test. Kata kunci: Minyak bawang putih campuran olive oil (MBPCO), minyak bawang putih komersial (MBPK), sediaan krim MBPCO, Staphylococcus aureus ABSTRACT Garlic (Allium sativum) is known to contain organosulfur compounds which have a potential as antimicrobial. The purpose of this study was to determine the activity of garlic oil cream on the growth of Staphylococcus aureus bacteria and evaluation of cream by observing the changes in organoleptic, homogenity, pH, spreadability, stickiness, and viscosity after cycling test. In the study, garlic oil mixed olive oil (GMO) and commercial garlic oil (CGO) were tested on the growth of S. aureus bacteria with concentrations of 1, 5, 10, 25, and 50 mg/mL. The result of both of garlic oil tests showed that GMO was able to inhibit the growth of S. aureus bacteria at concentrations of 25 and 50 mg/mL, while CGO could not inhibit the growth of S. aureus bacteria at all of the concentrations tested. The result of GMO cream formulation at 25 mg/mL concentration had no activity in inhibiting the growth of S. aureus bacteria. The results of GMO cream 25 mg/mL and vanishing cream as negative control evaluation had organoleptic and homogeneity which unchanged after the cycling test. The pH value of GMO cream was approximately equal to vanishing cream which was ±8,05. The results of spreadability and stickiness tests indicated that GMO cream had the spreading and sticking strength which met the standard i.e 5-7 cm for spreading strength and >4 seconds for sticking strength. The viscosity value of GMO cream were decreased after the cycling test. The results showed that GMO cream was stable after the cycling test. Keywords: Garlic oil mixed olive oil (GMO), commercial garlic oil (GO), GMO cream, Staphylococcus aureus