Green grass jelly leaves (Cyclea barbata L.Miers) which its upper and lower surfaces are hairy contain flavonoids as antioxidants , have a very strong activity for free radical scavenging in the body. Green grass jelly leaves were maserated by 70% ethanol and then the crude extract were formulated into 2 gel formulas using HPC-m 5% and HPMC 4% that have been dispersed' and then added to crude extract of green grass jelly leaves. Green grass jelly leaves extract gel formed were accelerated stability testing for 3 months in room temperature 30°C ± 2°C and 40°C or 75% RH. The gels were evaluated physically and chemically, such as organoleptic test, homogenity, viscosity and rheology, spreadability, pH test, antioxidant activity test, and analysis of microbial contamination tests then were compared with gel in the market. The results showed the best formula was the first formula (FI ) with greenish yellow gel, specific odor, homogeneous, viscosity of 16000 - 60800 cps, spreadability of 1962,5 - 3576.66 mm2, pH 5.73-6.37, and analysis of microbial contamination has a colonies not more than 103 colonies/g or colonies/mL. Statistical analysis using two ways ANOVA to see time and temperature effects toward gel preparations stability. There is no effect on the viscosity, spreadability, and pH tests, on the first formula with P = 0.00 > 0.05.