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January 25, 2016
Published
June 1, 2015
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Abstract
ABSTRACT
Holy basil leaves (Ocimum sanctum L.) traditionally used by the people as a stomatitis
aphtosa medication. Bacteria could cause stomatitis aphtosa. Flavonoids in holy basil leaves had
antibacterial activity. The usage of holy basil leaves traditionally were not practice so formulated
more acceptable such lozenges. Acceptability is influenced by a taste. This study aims was to
determine sweeteners variations which is mannitol and lactose from  the lozenges formulation of
holy basil leaves extract on the physical properties and the level of consumer acceptance taste.
Holy basil leaves extract made by maceration method using 70% ethanol. Lozenges made
within 5 based on the variation concentration of mannitol and lactose are FI (100%:0%), FII
(75%:25%), FIII (50%:50%), FIV (25%:75%), dan FV (0%:100%) and manufactured by wet
granulation method. The granules obtained were tested for physical properties include flowability,
angle of repose, and compressibility. The tablets obtained were tested for physical properties
including weight uniformity, hardness, friability, dissolve time, responsive taste test, and the
active substance with TLC methods. The data obtained were analyzed statistically using one way
ANOVA and Kruskal Wallis, except acceptability taste analyzed descriptionally. Â
The results showed that all formulas provide lozenges which conform the quality
specification. Lozenges most accepted by the respondents was formula I.
Keywords: holy basil leaves, lozenges, mannitol, lactose
Holy basil leaves (Ocimum sanctum L.) traditionally used by the people as a stomatitis
aphtosa medication. Bacteria could cause stomatitis aphtosa. Flavonoids in holy basil leaves had
antibacterial activity. The usage of holy basil leaves traditionally were not practice so formulated
more acceptable such lozenges. Acceptability is influenced by a taste. This study aims was to
determine sweeteners variations which is mannitol and lactose from  the lozenges formulation of
holy basil leaves extract on the physical properties and the level of consumer acceptance taste.
Holy basil leaves extract made by maceration method using 70% ethanol. Lozenges made
within 5 based on the variation concentration of mannitol and lactose are FI (100%:0%), FII
(75%:25%), FIII (50%:50%), FIV (25%:75%), dan FV (0%:100%) and manufactured by wet
granulation method. The granules obtained were tested for physical properties include flowability,
angle of repose, and compressibility. The tablets obtained were tested for physical properties
including weight uniformity, hardness, friability, dissolve time, responsive taste test, and the
active substance with TLC methods. The data obtained were analyzed statistically using one way
ANOVA and Kruskal Wallis, except acceptability taste analyzed descriptionally. Â
The results showed that all formulas provide lozenges which conform the quality
specification. Lozenges most accepted by the respondents was formula I.
Keywords: holy basil leaves, lozenges, mannitol, lactose