Desy Nawangsari, Tri Sumarni, Dina Febrina, Erza Genatrika, Ayu Pujianti, Binar Asrining Dhiani, Hery Winarsi
Yogurt is a functional food rich in probiotics and bioactive compounds but limited by short shelf life and storage constraints. This study aimed to develop a yogurt-based nutraceutical lozenge incorporating peanut sprout, ginger, and lemongrass using a Quality by Design (QbD) approach. A Simplex Lattice Design was applied to optimize Avicel PH 102 and Isomalt ratios for improved friability, hardness, and dissolution. The optimized formulation showed friability <1% and hardness between 4.67–7.33 kg, meeting pharmacopeial standards. Differential Scanning Calorimetry and X-ray Diffraction confirmed an amorphous structure, enhancing dissolution. Scanning Electron Microscopy revealed porous morphology for rapid disintegration, while Energy Dispersive Spectroscopy confirmed organic composition. QbD ensured a reproducible, stable, and pharmaceutically acceptable lozenge. This approach demonstrated the feasibility of transforming yogurt into a shelf-stable solid dosage form with retained bioactivity. Future studies should address long-term stability, sensory properties, and in vivo pharmacokinetics to support commercial application. © Medipol University Press.
University Harapan Bangsa, Faculty of Health, Universitas Harapan Bangsa, Pharmacy Study Program, Purwokerto, Indonesia; University Harapan Bangsa, Faculty of Health Diploma in Nursing Program, Purwokerto, Indonesia; University Muhammadiyah Purwokerto, Faculty of Pharmacy, Purwokerto, Indonesia; University Jenderal Soedirman, Faculty of Health, Department of Nutrition, Purwokerto, Indonesia
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