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