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.