FORMULASI TABLET HISAP NUTRASEUTIKAL EKSTRAK BIJI PALA (Myristica fragrans Houtt.) DENGAN VARIASI STEVIA & MANITOL SEBAGAI TASTE MASKING AGENT

ABSTRAK
Latar Belakang: Ekstrak biji pala (Myristica fragrans Houtt.) diketahui memiliki aktivitas antidiabetes melalui mekanisme antioksidan dan proteksi sel β pankreas. Namun, pemanfaatannya sebagai produk nutraseutikal terkendala oleh rasa pahit dan aroma khas yang dapat menurunkan penerimaan konsumen. Tablet hisap dengan kombinasi stevia dan manitol sebagai taste masking agent diharapkan dapat meningkatkan karakteristik organoleptik ekstrak biji pala.
Metode: Penelitian ini merupakan penelitian eksperimental laboratorium yang bertujuan memformulasikan tablet hisap nutraseutikal ekstrak biji pala dengan variasi stevia dan manitol. Ekstrak diperoleh dengan metode sokletasi menggunakan etanol 96% dan dilakukan skrining fitokimia. Tablet hisap dibuat menggunakan metode granulasi basah dan dievaluasi meliputi sifat granul, sifat fisik tablet, serta uji hedonik organoleptik terhadap 30 panelis.
Hasil: Ekstrak biji pala diperoleh dengan rendemen sebesar 15,191% dan positif mengandung flavonoid, alkaloid, saponin, tanin, serta terpenoid. Seluruh formula memenuhi persyaratan evaluasi granul dan tablet meliputi kecepatan alir, sudut diam, kompresibilitas, keseragaman bobot, keseragaman ukuran, kekerasan, kerapuhan, dan waktu melarut. Hasil uji hedonik menunjukkan bahwa seluruh formula memiliki tingkat penerimaan yang baik pada parameter tekstur, namun parameter rasa dan aroma belum mencapai kategori disukai panelis. Formula III menunjukkan karakteristik fisik terbaik serta memperoleh nilai penerimaan tekstur tertinggi dibandingkan formula lainnya.
Kesimpulan: Tablet hisap nutraseutikal ekstrak biji pala dengan variasi stevia dan manitol berhasil diformulasikan dan memenuhi persyaratan mutu fisik tablet hisap. Formula III merupakan formula terbaik berdasarkan karakteristik fisik dan tingkat penerimaan organoleptik, meskipun optimasi taste masking masih diperlukan untuk meningkatkan penerimaan rasa dan aroma.
Kata Kunci: biji pala, tablet hisap, nutraseutikal, stevia, manitol.

ABSTRACT
Background: Nutmeg seed extract (Myristica fragrans Houtt.) has been reported to possess antidiabetic activity through antioxidant mechanisms and pancreatic β-cell protection. However, its utilization as a nutraceutical product is limited by its bitter taste and characteristic aroma, which may reduce consumer acceptability. Lozenges formulated with a combination of stevia and mannitol as taste-masking agents are expected to improve the organoleptic characteristics of nutmeg seed extract.
Methods: This study was an experimental laboratory study aimed at formulating nutraceutical lozenges containing nutmeg seed extract with varying concentrations of stevia and mannitol. The extract was obtained using the Soxhlet extraction method with 96% ethanol and subsequently subjected to phytochemical screening. Lozenges were prepared by the wet granulation method and evaluated for granule properties, physical characteristics of the tablets, and hedonic organoleptic acceptance involving 30 panelists.
Results: Nutmeg seed extract was obtained with a yield of 15.191% and was found to contain flavonoids, alkaloids, saponins, tannins, and terpenoids. All formulations met the requirements for granule and tablet evaluations, including flow rate, angle of repose, compressibility, weight uniformity, size uniformity, hardness, friability, and dissolution time. Hedonic test results showed that all formulations demonstrated good acceptance in terms of texture; however, taste and aroma parameters had not yet reached the preferred category among panelists. Formula III exhibited the best physical characteristics and obtained the highest texture acceptance score compared with the other formulations.
Conclusion: Nutraceutical lozenges containing nutmeg seed extract with varying concentrations of stevia and mannitol were successfully formulated and fulfilled the physical quality requirements for lozenges. Formula III was identified as the optimal formulation based on its physical characteristics and organoleptic acceptance, although further optimization of the taste-masking system is still required to improve taste and aroma acceptability.
Keywords: nutmeg seed, lozenges, nutraceutical, stevia, mannitol.