Banana peel extract Musa Paradisiaca contains valuable nutrients, one of those

nutrients is calcium which serves as the formation of bones and teeth structure.
This research aims to make chewable lozenges which made from good and
stabilized condensed banana peel extract. This research using maceration method
which produces condensed banana peel extract, using 96% ethanol as solvent, then
concentrated at a temperature of 60C. Chewable lozenges with various
concentration of extract 5%, 7%, 9% were made by adding the extract at a
temperature of 40C-45C into gelatin type B which has been developed in a
mixture of glycerin and water at a temperature of 90C. Chewable lozenges were
physically and chemically evaluated include organoleptic, ash content, uniformity of
weight, thickness, elasticity, pH and moisture content. The stability of Chewable
lozenges tested with storage at room temperature for 3 months. The results showed
that the condensed banana peel extract can be made in the form of chewable
lozenges with type B gelatin as a base. The most stable preparation is preparation
with condensed banana peel extract which has 5% concentration, light browned
chewable lozenges preparation, which has specific fragrance of banana, has ash
content of 0.15%; weight of 2,058; thickness of 3.44; elasticity 56.33 to 61.67; pH
4.15 to 4.41 and 26.73 to 31.32% moisture content. Chewable lozenges preparation
of condensed banana peel extract stable at room temperature storage for more
than one year.