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All Journal Jurnal Penelitian Farmasi dan Herbal
Jerry Maratis
Faculty of Physiotherapy, Universitas Esa Unggul, Jakarta, Indonesia
Medicine & Pharmacology

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Formulation and Acceptability of CelGar Jelly: A Functional Jelly Candy Derived from Garlic and Celery Jerry Maratis
Jurnal Penelitian Farmasi & Herbal Vol. 8 No. 2 (2026): Jurnal Penelitian Farmasi dan Herbal
Publisher : Fakultas Farmasi Institut Kesehatan DELI HUSADA Deli Tua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36656/jpfh.v8i2.3061

Abstract

Hypertension is a leading global health concern due to its asymptomatic progression and its role in triggering severe complications such as stroke, heart failure, and kidney dysfunction. Given the limitations of pharmacological interventions and the need for accessible preventive strategies, this study aimed to develop a functional food product CelGar jelly formulated from celery (Apium graveolens L.) and garlic (Allium sativum L.), both of which are traditionally recognized for their antihypertensive properties. Three types of tests were conducted in this study. A hedonic (sensory) test involving 20 untrained panelists evaluated consumer acceptance based on color, aroma, taste, and texture using a five-point hedonic scale. Laboratory analysis determined the moisture and ash content. A functional test using a quasi-experimental one-group pretest–posttest design involved 12 respondents with hypertension to examine changes in blood pressure before and after the intervention. The jelly was found to be highly acceptable in terms of taste, texture, and overall sensory appeal, and laboratory tests confirmed that its moisture and ash content met established food safety standards. Following a period of regular consumption, participants exhibited a measurable reduction in systolic blood pressure, while diastolic pressure remained relatively stable.
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