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ACTA Pharmaceutica Sciencia
2026 , Vol 64 , Num 2
Development and optimization of a yogurt-based nutraceutical lozenge: A quality by design approach
1 University Harapan Bangsa, Faculty of Health, Universitas Harapan Bangsa, Pharmacy Study Program, Purwokerto, Indonesia2 University Harapan Bangsa, Faculty of Health Diploma in Nursing Program, Purwokerto, Indonesia
3 University Muhammadiyah Purwokerto, Faculty of Pharmacy, Purwokerto, Indonesia
4 University Jenderal Soedirman, Faculty of Health, Department of Nutrition, Purwokerto, Indonesia
DOI : 10.23893/1307-2080.APS64014 Viewed : 196 - Downloaded : 76 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. Keywords : lozenges, optimization, quality by design, simplex lattice design, yogurt