Tomato is a natural source of antioxidants and it has a high antioxidant effect. Lycopene is a bright red carotenoid pigment, found in tomatoes and other fruits that are red. Lycopene is a carotenoid that is needed by body and it is a very powerful antioxidant. In this study, extract of tomato (Solanum lycopersicum L.) is formulated in the form of cream. This study aims to determine the physical stability and the value of microbial contamination in tomato extract cream (Solanum lycopersicum L.) and to find the value of HLB (Hidrophilic-lipophilic balance) that affects the stability of the cream preparation of tomatoes extract (Solanum lycopersicum L.). The research methods are physical stability test and microbial contamination test. Analysis of the results seen from the results of stability tests including organoleptic test, pH test, homogeneity test, adhesion test, separation trial, centrifugation test, viscosity test, zeta potential test and microbial contamination test in the cream preparation by determining the number of microbes. The result shows that the differences of HLB (Hidrophilic-lipophilic balance) number can affect the stability of the cream preparation, tomato extract cream stability with HLB value of 12 is more stable compared with HLB  value of 10 and 11. Thus, the values of microbial contamination in the tomato extract cream do not meet the health requirements that set by BPOM (HK.03.1.23.07.11.6662 in 2011). 
Keywords: tomato extract, Solanum lycopersicum L., lycopene, antioxidants, cream stability, HLB, microbial contamination.