Bay leaves are one of the traditional plants that can be used as medicine. Bay leaves have chemical contents, including essential oils, flavonoids, saponins, and tannins. These flavonoid compounds can reduce uric acid levels in the blood. This study aims to formulate the ethanol extract of bay leaves in syrup preparation and to determine whether the syrup meets the evaluation test. This type of research is an experimental study by evaluating the syrup preparations in formulas 1, 2 and 3 that have been made. The tests carried out included: organoleptic test, pH test, homogeneity test, specific gravity test, viscosity test, and volume removed test. The results can be analyzed statistically using the One Way Anova SPSS 22.0 test for windows. The organoleptic results of the syrup formulation of the ethanol extract of bay leaves are liquid, brownish green in color, smell of orange essence, sweet taste, have a pH 7 and homogenity. The specific gravity of formulas 1, 2, and 3, respectively, is 1.2011 g / ml; 1.2056 g / ml; 1.2064 g / ml. The viscosities of formulas 1, 2, and 3 are 1.86494 cps, respectively; 1.87008 cps; 1,87063 cps. ANOVA test shows a significance value (<0.001) <(0.05) so that there are differences in specific gravity and viscosity between formulas. The ethanol extract of bay leaves can be formulated into syrup preparations and based on the results of evaluation tests including organoleptic, pH, homogeneity, specific gravity, viscosity, and volume removed from the three formulations meet the requirements for the evaluation test for syrup preparations.