Optimization of Tablet Formulations Containing Green Robusta Coffee Beans (Coffea canephora) Extract with Various Concentrations of Sodium Starch Glycolate As a Disintegrant


Chlorogenic acid, found in robusta green coffee beans, is an antidiabetic agent. It is made into robusta green coffee bean extract tablets which are varied with 3 concentrations of sodium starch glycolate (SSG) as a disintegrant. This paper aimed to determine the effect of variations in the concentration of sodium starch glycolate (4%, 6%, 8%) on the physical characteristics of the granules (particle size distribution, flow properties, angle of repose and compressibility) and tablet dosage characteristics, which include, hardness, friability, and disintegration time of robusta green coffee extract tablets. Robusta green coffee bean extract tablets were made with varying concentrations of sodium starch glycolate (4%, 6%, 8%) using the dry granulation method. The granule test parameters: flow properties test, compressibility test and particle size distribution test, were carried along with the tablet test parameters: hardness test, friability test and disintegration time test. Data were analyzed using the one Way-Anova. From the results of the study, it was found that the concentration of SSG did affect granule properties and tablet hardness. There was a significant difference in the friability test and disintegration time test.

Keywords: sodium starch glycolate, disintegrant, robusta green coffee bean extract, tablet

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