Garlic (Allium sativum) fermentation or black garlic can improve the body's immune system, reduce high blood pressure, reduce cholesterol levels, and have the potential as an anti-cancer. In researching black garlic it will be made in tablet preparations with lactose and mannitol fillers. This study aims to compare the effects of fillers between lactose and mannitol on the physical quality of tablets, so that the optimal formula can be determined. Black Garlic tablets made by wet granulation method. The study was conducted by using Simplex Lattice Design with two components: lactose (A) and mannitol (B), in order to obtain 5 draft formula to the parameters of physical properties of the tablet are organoleptic, weight uniformity, tablet hardness, friability of tablets and tablet disintegration time test. Of the five formulas, the results were flow velocity the equation are Y = 17,02 (A) + 14,34 (B), stationary angle the equation are Y = 28,48 (A) + 31,73 (B), weight uniformity the equation are Y = 1,89 (A) + 2,32 (B), hardness test the equation are Y = 8,50 (A) + 6,93 (B), fragility test the equation are Y = 0,6363 (A) + 0,1978 (B), and disintegration time the equation are Y = 13,13 (A) + 11,27 (B). From the analysis it was found that the formula of lactose and mannitol respectively are 460,61 and 137,75 and p-value was 2,22 > 0,05.