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Taufik, Hidayat
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Chemistry Medicine & Pharmacology Public Health

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FORMULATION OF GUMMY CANDY PREPARATIONS CONTAINING CHIA SEED OIL (Salvia hispanica L.) Taufik, Hidayat; Alna, Salsabila; Firman, Gustaman; Alika Rahma, Kalimatillah
Pharmacoscript Vol. 9 No. 1 (2026): Pharmacoscript
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/pharmacoscript.v9i1.2353

Abstract

Gummy candy is a type of soft ceonfection that utilizes gelatin as a gelling agent, resulting in a characteristic chewy texture. Chia seed oil (Salvia hispanica L.) was used as the active ingredient due to its high alpha-linolenic acid content. This study aims to determine the formula and characteristics of good gummy candy with varying concentrations of chia seed oil and gelatin and to determine the level of preference among children. The prepared gummy candies were evaluated for organoleptic properties, pH, weight uniformity, moisture content, and texture profile analysis. The results showed that all formulations produced bear-shaped gummy candies with a sweet taste and varying colors. The pH values ranged from 4.51 to 4.88, and all formulations met the weight uniformity requirements. Texture profile analysis showed that increasing gelatin concentration resulted in higher hardness and chewiness. Hedonic testing revealed no significant differences (p > 0.05) among the three formulations in terms of color, aroma, and taste, indicating that all formulations were equally acceptable to the panelists. In conclusion, chia seed oil can be successfully formulated into gummy candy preparations, and variations in gelatin concentration influence the physical texture characteristics without significantly affecting consumer preference.
FORMULASI DAN KARAKTERISASI HARD DAN GUMMY CANDY MENGGUNAKAN PEWARNA ALAMI Monascus purpureus Anna, Yuliana; Melliany Rosna, Hendari; Taufik, Hidayat; Aprilita Rina Yanti, Eff
Pharmacoscript Vol. 9 No. 1 (2026): Pharmacoscript
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/pharmacoscript.v9i1.2646

Abstract

Angkak merupakan beras yang difermentasi oleh Monascus purpureus dan diketahui menghasilkan pigmen alami berwarna kuning, jingga, dan merah yang berpotensi dimanfaatkan sebagai pewarna pangan. Penelitian ini bertujuan untuk mengevaluasi karakteristik hard candy dan gummy candy yang diformulasikan dengan ekstrak angkak sebagai pewarna alami. Hard candy dan gummy candy dibuat dengan variasi konsentrasi ekstrak angkak sebesar 1,0;1,5; dan 2,0%. Karakterisasi produk yang dilakukan meliputi uji organoleptik, keseragaman bobot, kadar air, tekstur (kekerasan dan kekenyalan), angka lempeng total (ALT), serta uji hedonik. Mengacu pada standar SNI, hasil penelitian menunjukkan bahwa seluruh formula hard candy dan gummy candy memiliki karakteristik warna, rasa, aroma, dan bentuk yang dapat diterima. Uji keseragaman bobot dan angka lempeng total memenuhi persyaratan mutu, serta kadar air berada di bawah batas maksimum. Uji kekerasan hard candy memenuhi kriteria, namun beberapa formula gummy candy belum memenuhi parameter kekenyalan. Berdasarkan uji hedonik, formula dengan konsentrasi ekstrak angkak 1,5% baik pada hard candy maupun gummy candy paling disukai panelis. Dengan demikian, ekstrak angkak berpotensi digunakan sebagai pewarna alami dalam produk permen (candy).
Co-Authors Alika Rahma, Kalimatillah Alna, Salsabila Anna, Yuliana Aprilita Rina Yanti, Eff Firman, Gustaman Melliany Rosna, Hendari