The Effect of Increased Level of Avocado (Persea americana Mill.) Seed Starch as Binding Agent on Physical Properties of the Liquorice Extract (Glycyrrhiza glabra Linn.) Lozenges
The utilization of avocado (Persea americana Mill.) seed has not been optimal even though it is known to
be high in starch and can be used as a binder for formulation of the lozenges. The purpose of this study was
to determine the effect of increased level of avocado (Persea americana Mill.) seed starch as a binding
agent on the hardness and friability of liquorice (Glycyrrhiza glabra Linn.) extract lozenges using wet
granulation method. The lozenges were made from four formulas based on different avocado seed starch
concentrations of 5, 10, 15, and 20%. Evaluations of the lozenges included visual test, weight uniformity,
size uniformity, hardness, friability and disintegration time. The result of hardness and friability test was
analyzed with one-way ANOVA with 95% confidence level (α = 0.05) followed by the Tukey HSD. It
showed that 15% and 20% concentration of avocado seed starch meet the hardness specification of the
lozenges with value 11,09 Kgf and 13,30 Kgf, respectively. The formula using 20% concentration of
avocado seed starch meets the requirement of lozenges friability with value 0,45%. It can be concluded that
the increased concentration of avocado starch as binder for the lozenges can increase the hardness and
reduce the friability of the lozenges.