<![CDATA[Mulberry fruit (Morus nigra L.) is known to contain phenolic compounds, particularly flavonoids and tannins, which possess pharmacological effects such as antioxidant, antibacterial and antidiabetic properties. This study aims to formulate effervescent granules from mulberry fruit extract and evaluate the tannin content. This is a quantitative study using an experimental method. Tannin content was determined using the Folin-Ciocalteu method via the formation of a coloured complex, which was analysed by UV-Vis spectrophotometry. Mulberry fruit extraction was carried out using the maceration method with 96% ethanol as the solvent at a ratio of 1:10, yielding a yield of 16.2%. The effervescent granules were formulated in three extract concentration variations: F1 (5%), F2 (10%) and F3 (15%). Evaluation of the preparations included organoleptic testing, homogeneity, flow time (<10 seconds), angle of repose (25°–40°), compressibility (<20%), solution pH (5–7), dissolution time (<5 minutes) and moisture content (<5%). The results of the study showed that the tannin content in the extract was 67.68 mg GAE/g and in the effervescent granules it ranged from 8.50 to 14.96 mg GAE/g. These results indicate that the mulberry fruit extract was successfully formulated into effervescent granules that meet quality requirements and exhibit an increasing tannin content as the extract concentration rises. ABSTRAK Buah murbei (Morus nigra L.) diketahui mengandung senyawa fenolik terutama flavonoid dan tanin yang memiliki efek farmakologis seperti antioksidan, antibakteri dan antidiabetes. Penelitian ini bertujuan untuk memformulasikan granul effervescent ekstrak buah murbei dan mengevaluasi kadar tanin. Jenis penelitian ini adalah penelitian kuantitatif menggunakan metode eksperimental. Penetapan kadar tanin dilakukan menggunakan metode Folin-Ciocalteu melalui pembentukan kompleks berwarna yang dianalisis dengan spektrofotometri UV-Vis. Ekstraksi buah murbei dilakukan dengan metode maserasi menggunakan pelarut etanol 96% dengan perbandingan 1:10 dan menghasilkan rendemen sebesar 16,2. Granul effervescent diformulasikan dalam tiga variasi konsentrasi ekstrak yaitu F1 (5%), F2 (10%) dan F3 (15%). Evaluasi sediaan meliputi uji organoleptik, homogenitas, waktu alir (<10 detik), sudut diam (25o-40o), kompresibilitas (< 20%), pH larutan (5-7), waktu larut (< 5 menit) dan kadar air (< 5%). Hasil penelitian menunjukkan bahwa kadar tanin pada ekstrak adalah 67,68 mg GAE/g dan granul effervescent dalam rentang 8,50 sampai 14,96 mg GAE/g. Hasil penelitian ini menunjukkan bahwa ekstrak buah murbei berhasil diformulasikan menjadi granul effervescent yang memenuhi persyaratan mutu dan memiliki kadar tanin yang meningkat seiring peningkatan konsentrasi ekstrak.]]>
