Gel is a semisolid or thick preparation, which is made by mixing an extract (active substance) with a suitable base. During this time cork fish albumin consumed in the form of extract or powder. Cork fish albumin is consumed orally, many do not like it because of the pungent odor and easy stale. So that new innovations are needed to develop albumin products into albumin gels that can be applied with a rub to the skin. The gel has the advantage of not being sticky, easily applied, easy to wash and does not leave an oily coating on the skin thereby reducing the risk of further inflammation. The results of Phase 1 research showed that differences in the concentration of cork fish albumin extract affected the quality of albumin gel, namely pH, viscosity, albumin content, protein content, fat content, water content. The best albumin gel was obtained at 6% cork fish albumin extract concentration with the following results: pH 7, viscosity 3594 cP, albumin content 2.00%, protein content 3.18%, fat content 2.72%, and water content 93.31%. Amino acid profile test results obtained the highest results of L-serine 830.17 mg / kg and the lowest L-valine 155.64 mg / kg. Then proceed to Phase 2 of the study namely amino acid profile test, zinc levels and animal mice obtained observations on day 3, day 5, and day 7 showed the best 6% albumin concentration gel treatment had a wound closure process. wound character closed 80% on the 7th day.