<![CDATA[ABSTRAK Jahe Merah (Zingiber officinale Roxb) merupakan salah satu tanaman obat yang berkhasiat sebagai obat batuk berdahak. Salah satu usaha untuk mengembangkan obat tradisional yaitu dengan dibuat tablet kunyah. Penelitian ini bertujuan untuk membandingkan pengaruh bahan pengisi sorbitol dan laktosa terhadap mutu fisik tablet dan tanggapan rasa tablet kunyah ekstrak jahe merah serta menentukan formula yang optimum. Tablet kunyah ekstrak jahe merah dibuat dengan metode granulasi basah. Penelitian dilakukan dengan menggunakan metode SLD (simplex lattice design) dengan 2 komponen yaitu sobitol (A) dan laktosa (B), sehingga diperoleh 3 rancangan formula yaitu FI ( 100% A), F II (100 %), FIII (50% A dan 50% B), sebagai parameter sifat fisik tablet kunyah yaitu kerapuhan, dan kekerasan tablet(kg), sedangkan untuk parameter rasa yaitu uji tanggapan rasa (rentan nilai 5-9). Berdasarkan metode Simplex Lattice Design (SLD) maka diperoleh persamaan dan superimposed contour plot, sehingga akan diperoleh rancangan formula optimum. Hasil uji sifat fisik tablet menunjukkan bahwa semua area kombinasi sorbitol dan laktosa mempengaruhi formulasi tablet kunyah yaitu sorbitol dapat meningkatkan kekerasan tablet kunyah dan laktosa menurunkan kerapuhan, sorbitol 100% dan laktosa 100% menurunkan uji tanggapan rasa. Semua area kombinasi sorbitol laktosa dari komposisi 100%-0% sorbitol dan 0%-100% laktosa pada formula tablet kunyah formula I, II, III memenuhi semua persyaratan mutu fisik tablet kunyah (kekerasan,kerapuhan serta uji tanggapan rasa). Kata kunci : rimpang jahe merah, tablet kunyah, sorbitol, laktosa, SLD (simplex lattice design) ABSTRACT Red Ginger (Zingiber officionale Roxb) is one of medicinal plants which benefits as the medicine of phlegm cough. One of the efforts in developing traditional medicine is by making it into chewable tablets. The purpose of this research is to compare the influence of the fillers of Sorbitol and Lactose to the physical quality of the tablets, to know reactions the flavor of red ginger extracted chewable tablets and to determine the optimum formula. The red ginger extracted chewable tablet is made through wet granulation method. This research is done by using SLD method (Simple Lattice Design) with 2 components which are Sorbitol (A) and Lactose (B), thus it will be obtained 3 formula design, they are F I (100% A), F II (100% B), F III (50% A and 50% B). The parameters of physical properties of chewable tablets are fragility and hardness of the tablets (kg) meanwhile the parameter of flavors is flavor reaction (marking from 5-9). Based on the method of Simplex Lattice Design (SLD), it is obtained the comparison and superimposed contour plot, and thus the optimum formula design will be obtained. The result of the test of physical properties of chewable tablets shows that whole area of the sorbitol combination and lactose influence the formulation of chewable tablets. Sorbitol can increase the hardness of the chewable tablets and lactose can decrease the fragility. 100% Sorbitol and 100% Lactose decrease flavor reaction test. Whole area of the sorbitol combination and lactose from the composition of 100% - 0% sorbitol and 0% - 100% lactose in formulation F I, F II and F III fulfill all requirements of chewable tablets physical quality (hardness, fragility and flavor reaction test). Key words: rhizome of red ginger, chewable tablets, sorbitol, lactose, SLD(simplex lattice design)]]>
