APPLICATION D-OPTIMAL METHOD ON THE OPTIMIZATION OF FORMULATION OF KINTAMANI ARABICA COFFEE GEL (Coffea arabica L.)

Arabica coffee (Coffea arabica L.) kintamani is a superior agricultural product from Bali. contains many compounds, one of which caffeine beneficial for health and beauty. This study aims to formulate beans into gel dosage form. The optimization formula bean was made using the D-Optimal method combination HPMC propylene glycol as observation variables spreadability, pH, viscosity preparation experimental responses. carried out Franz diffusion cell. Caffeine content in its release are determined by spectrophotometric method. results showed that amount used would increase value (+14113.92) decrease spreadability (-0.29) pH (-6.59167E-003) gel. greater will (-2484.54) (+0.30) (+0.31802) conclusion this use (6%:17%) resulted optimum with 44,070 cps, 3.6 cm, 5.32. obtained 188.47 g released 6 hours testing 4.95%.