<![CDATA[Background: The rising prejuvenation trend has fueled demand for anti-aging functional foods. While sucrose is essential for gummy texture, excessive sugar content can inhibit collagen activity. Research on balancing these components to preserve bioactivity remains limited. This study addresses this gap by optimizing a formula that balances sucrose and collagen tripeptide levels, ensuring ideal physical properties without compromising the collagen’s antiaging efficacy.Objective: This study aims to obtain the optimum formula for collagen tripeptide gummy candy and to determine the effect of sucrose and collagen tripeptide compositions on pH, organoleptic, moisture content, syneresis, texture, and sensory attributes.Method: The gummy candy formula was optimized using the Simplex Lattice Design (SLD) method in Design Expert ver. 13. Verification of the optimal formula was conducted using a one-sample t-test and the Wilcoxon signed-rank test to compare predicted and actual values.Results: The results showed that the composition of sucrose and collagen tripeptide significantly affected the physicochemical properties and sensory acceptance of gummy candy. The optimum formula was obtained at a combination of 2.152% collagen tripeptide and 33.848% sucrose. Conclusion: The amount of collagen tripeptide in the formulation affects the physicochemical properties of the gummy, and thus more research needs to be conducted to increase the amount of collagen tripeptide that can be released.]]>
