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Ripai Siregar
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Fakultas Farmasi Institut Kesehatan DELI HUSADA Deli Tua Jalan Besar Deli Tua No. 77, Kabupaten Deli Serdang, Sumatera- Utara
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INDONESIA
Jurnal Penelitian Farmasi dan Herbal
Published by INSTITUT KESEHATAN DELI HUSADA DELI TUA
ISSN : -     EISSN : 26547619     DOI : 10.36656/jpfh
Core Subject : Health,
Medicine & Pharmacology
Aims and Scope The Pharmaceutical & Herb Research Journal is a scientific journal published by Institut Kesehatan Deli Husada which publishes research journals in the field of pharmacy. Indonesia has a lot of natural resources that have the potential to have pharmacological effects. This journal is a place for researchers in the field of pharmacy to be able to publish their researches in 2 main areas, namely Pharmacy and Herbs In the Pharmacy area, accepted research articles include: • Pharmaceutical Biology • Pharmaceutical Chemistry • Pharmacology • Pharmaceutical Technology While the Herb area includes • Herb medicinal formulations from natural ingredients The Pharmaceutical & Herb Research Journal can also be a forum for informations and sources of knowledge related to the field of pharmaceutical science and herb medicine in Indonesia.
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Ilmu Farmasi
Articles 231 Documents
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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.

Page 24 of 24 | Total Record : 231

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