Open AccessFormulasi dan Evaluasi Nutrasetikal Gummy Candy dari Perasan Daun Kelakai (Stenochlaena Palustris (Burm.F.) Bedd)
Author(s) -
Winiaksa Tri Asdini,
Hanggara Arifian,
Nur Mita,
Rolan Rusli
Publication year - 2021
Publication title -
proceedings mulawarman pharmaceuticals conference
Language(s) - English
Resource type - Journals
ISSN - 2614-4778
DOI - 10.25026/mpc.v14i1.593
Subject(s) - food science , aroma , chemistry , nutraceutical , flavor , pectin , traditional medicine , medicine
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.