Formulasi dan Evaluasi Nutrasetikal Gummy Candy dari Perasan Daun Kelakai (Stenochlaena Palustris (Burm.F.) Bedd) | Zendy

Winiaksa Tri Asdini | Zendy; Hanggara Arifian | Zendy; Nur Mita | Zendy; Rolan Rusli | Zendy

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Formulasi 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 -

proceeding of mulawarman pharmaceuticals conferences

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.

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