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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.

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