Research on the combination of natural ingredients from brown seaweed and Moringa, to be used as sunscreen has been nothing. Therefore, the objective of this study was to determine the best formulation from sunscreen evaluation. In this study, the ratio of Moringa oleifera and Turbinaria conoides was 1:1 (cream L), 2:1 (cream M), 1:2 (cream N), and control (no added both of natural ingredients) (cream K). The evaluation of sunscreen cream by Sun Protection Factor (SPF) activity, viscosity, pH, homogeneity, and microbial test. SPF values in this study from cream K, L, M, and N were 0.75±2.31, 17.80±0.97, 9.48±1.41, and 15.97±2.38, respectively. Viscosity values were 22,400 cPs for cream K; 32,400 cPs for cream L; 26,000 cPs for cream M; and 32,800 cPs for cream N. The pH value of sunscreen cream in cream K, L, M, N were 7.30±0.02, 6.51±0.02, 6.38±0.04, and 6.43±0.04, respectively. In all of the treatments of sunscreen cream, microbial tests are absent and have good homogeneity. The ratio of 1:1 (cream L) between M. oleifera and T. conoides has a good synergistic effect to ward off UV B light, therefore cream L is the best sunscreen cream in this study.
