Introduction: Purwoceng (Pimpinella pruatjan Molk) is claimed for its aphrodisiac abilities as of need an approach to improve its delivery to the body. As one option is to prepare it into effervescent granules related to its characteristics include making a refreshing taste, providing a comfortable sensation, ease for use, and can prepare accurate doses in real time. The aims of this study were to determine the effect of citric acid, tartaric acid, and their interaction in physical properties of the effervescent granules, as well as obtaining an optimal tartaric acid and citric acid content in purwoceng extract effervescent granule formulation.

Method: The research used an experimental method using a factorial design with 2 factors and 2 levels. Extract of purwoceng was collected by maceration method using 90% ethanol then tested for moisture content, ash content, acid insoluble ash content, and identification of classes of active substances. Effervescent granules were formulated by the wet granulation method and tested for moisture content, flow properties, dissolved time, and a pH test.

Results: The results showed that citric acid affects moisture content, flow rate, angle of repose, dissolve time, and pH decline. Meanwhile, tartaric acid affects increased moisture content, flow rate, and angle of repose as well as dissolve time and pH decline. Citric acid and tartaric acid interaction affect moisture content, flow rate, angle of repose, and pH decline as well as increased dissolve time.

Conclusions: The optimum content of citric acid at effervescent granules from purwoceng ethanolic extract is 2.09 to 2.2 g at 2.5 g tartaric acid.