Kemangi (Ocimum sanctum L) is one of plant used as a food ingredient. The secondary metabolite content in kemangi leaves has the potential to be used as an active ingredient in pharmaceutical preparations, one of which is effervescent tablets. The aim of this research was to obtain a kemangi extract effervescent tablet formula (Ocimum sanctum L) that fullfill the physical characteristic and stability requirements. Preparation of kemangi extract efferfescent tablets using the wet granulation method with additional ingredients include of tartaric acid, citric acid, Na Bicarbonate, PVP, aspartame and lactose. The formulation of kemangi effervescent tablet uses extracts with varying concentrations of 10%, 15% and 20%. The resulting efferfescent tablet preparation has a characteristic flat round shape, green color with a distinctive kemangi odor. Effervescent tablets have dissolution rates of 1.27, 1.19 and 1.12 minutes respectively. Tablet hardness was respectively 6.67, 6.29 and 5.10 kg. The degree of acidity (pH) was 6.02, 6.10 and 6.22, the tablet friability was respectively 0.11%, 0.44% and 0.89%. The research showed that all formulas fullfill the requirements for the physical characteristics of tablets. Formula I with 20% of kemangi extract is the most optimal formula as an effervescent tablet with the best dissolution rate.