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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Mandala Pharmacon Indonesia Majalah Farmasetika Jurnal Ilmiah Farmasi Farmasyifa Poltekita: Jurnal Pengabdian Masyarakat Jurnal Riset Farmasi Bandung Conference Series: Pharmacy Jurnal Info Kesehatan
Gita Cahya Eka Darma
Prodi Farmasi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Islam Bandung
Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Formulasi Ekstrak Daun Alpukat dan Rimpang Kunyit dalam Sediaan Gummy Candy Nasta Inka Aprilia Prayoga; Gita Cahya Eka Darma; Bambang Tri Laksono
Bandung Conference Series: Pharmacy Vol. 6 No. 1 (2026): Bandung Conference Series: Pharmacy
Publisher : UNISBA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/bcsp.v6i1.23485

Abstract

Abstract. Gummy candy has been widely developed due to its chewy texture, acceptable taste, and ease of consumption. The physical characteristics of gummy candy are strongly influenced by the composition of formulation components and their interactions. This study aimed to optimize the base formulation of gummy candy containing a combination of avocado leaf and turmeric rhizome extracts using a 2² factorial design, with emphasis on the interaction between texture-forming agents. Gelatin (A) and mannitol concentration (B) were selected as factors at two levels, while the evaluated responses included gumminess, chewiness, hardness, and moisture content. Texture Profile Analysis (TPA) and moisture analysis were conducted, followed by statistical evaluation of main effects and interactions. The results demonstrated that the interaction between gelatin and mannitol significantly affected all observed responses. Increasing gelatin concentration contributed to higher hardness and gumminess, whereas mannitol strengthened gel structure and reduced moisture content. The interaction of both factors produced a more balanced texture profile compared to individual effects. A formulation containing 20% gelatin and 8% mannitol was identified as the optimum formulation, providing stable texture characteristics and appropriate moisture content. These findings indicate that factorial design is an effective approach for optimizing gummy candy formulations based on natural ingredients. Abstrak. Gummy candy banyak dikembangkan karena memiliki tekstur yang kenyal, rasa yang dapat diterima, serta kemudahan konsumsi. Karakteristik utama gummy candy sangat dipengaruhi oleh komposisi bahan penyusunnya dan interaksi antar komponen formulasi. Penelitian ini bertujuan untuk mengoptimasi basis formulasi gummy candy kombinasi ekstrak daun alpukat dan rimpang kunyit menggunakan desain faktorial 2² dengan fokus pada interaksi antar bahan pembentuk tekstur. Konsentrasi gelatin (A) dan manitol (B) pada dua level sebagai faktor. Sedangkan respon yang diamati meliputi gumminess, chewiness, hardness, dan kadar air. Evaluasi dilakukan menggunakan Texture Profile Analysis (TPA) dan moisture analyzer, kemudian dianalisis secara statistik terhadap efek utama dan interaksi. Hasil analisis menunjukkan interaksi gelatin dan manitol memberikan pengaruh signifikan terhadap respon yang diamati. Peningkatan konsentrasi gelatin berkontribusi terhadap peningkatan hardness dan gumminess, sedangkan manitol berperan dalam memperkuat struktur gel dan menurunkan kadar air sediaan. Interaksi kedua faktor menghasilkan karakteristik tekstur yang lebih seimbang dibandingkan efek tunggal masing-masing faktor. Formula dengan gelatin 20% dan manitol 8% ditetapkan sebagai formula optimum karena menghasilkan profil tekstur yang stabil dan kadar air yang sesuai dengan karakteristik gummy candy yang diharapkan. Hasil penelitian ini menunjukkan bahwa desain faktorial efektif digunakan sebagai pendekatan optimasi formulasi gummy candy berbasis bahan alam.
Co-Authors Adisti Adryan Fristiohady Aisyah, Nurul Siti Anan Suparman Arini Gania Shapira Aulia Fikri Hidayat Bambang Tri Laksono Bambang Tri Laksono Budi Prabowo Soewondo Choesrina, Ratu Clarisa Ananda Putri Putri Dara Azalea Wahdah Diani Elza Fitria Siti Nurjani Dina Mulyanti Dina Mulyanti Dinda Ayu Fauziyah Eliya Febriani Erni Johan Esti Rachmawati Sadiyah Fahmi Legawa Faqih Radina Fathan Said R Fetri Lestari Fetri Lestari Fida Surtiniyati Shofia Fidela Hafiz Rudiana Fildzah Nabilla Putri Fitrianti Darusman Gery Umami Haikal Zaidani Dawamma Hanifa Rahma Hendrik Hermawan Indah Maulida Rakhmah Indra Novian Rukmana Kamilah Ratna Khalidah Kartika, Rikka Lina Jamilah Liza Dzulhijjah Mentari Luthfika Dewi Mentari Luthfika Dewi Muhammad Rifky Ramadhan Mulkiya, Kiki N. Resa Nurul Pazrian Nasta Inka Aprilia Prayoga Nathania Ramadhanty Nuzirwan Nur Hamida Nurul Afifah Aprilia Nurul Siti Aisyah Nuzulfikri, Rizki Nyayu Ista Yulita Prayitno, Robby Putri, Clarisa Ananda Radina, Faqih Raidah Amirah Balqis Rosidin Ratih Aryani Ratu Choesrina Rikka Kartika Rizki Nuzulfikri Robby Prayitno Sani Ega Priani Sellygani Budi Vaelani Shafa Savira Vaditya Siska Ayuningtyas Purnama Suwendar Syafnir, Livia Taufik Muhammad Fakih Valentinus Galih Vidia Putra Valentinus Galih Vidia Putra Wulandari Putri Saraswati Yani Krishnamurti Yasmin Ramadania Burhanudin