Formulasi dan Evaluasi Nutrasetikal Gummy Candy dari Perasan Daun Kelakai (Stenochlaena Palustris (Burm.F.) Bedd): Formulation and Evaluation Nutraceutical Gummy Candy from Kelakai Leaf Juice (Stenochlaena Palustris (Burm.F.) Bedd)

Winiaksa Tri Asdini (Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia)
Hanggara Arifian (Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia)
Nur Mita (Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia)
Rolan Rusli (Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia)

Proceeding of Mulawarman Pharmaceuticals Conferences
Vol. 14 (2021): Proceeding of Mulawarman Pharmaceuticals Conferences

Kelakai leaf (Stenochlaena palustris (Burm.F.) Bedd) is a typical plant of East Kalimantan with high iron content which can overcome anemia. The juice of anchovies was formulated into a nutraceutical gummy candy preparation using the Simplex Lattice Design (SLD) method. The results showed that the juice of anise leaves could be used as a gummy candy preparation with an evaluation results that meet the standard with a juice concentration of 9%, pH 5.4, chewy texture, elastic, strawberry essence aroma, sour taste, and brownish yellow color, 11.52% water content, and 2.30% ash content.