VARIASI KADAR GELATIN SEBAGAI BAHAN PENGIKAT PADA FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH BELIMBING MANIS (AVVERHOA CARAMBOLA L)
ABSTRACT: The use of sweet
star fruit juice (Averrhoa carambola L.) as a nutraceutical product that
contains vitamins A and C are still relatively rare. This research aims to
produce dosage gummy candies that can be consumed by the public in a practical
and healthy. Gummy candies preparation was made in 5 formulations based on
variations in the levels of gelatin as a binder with a ratio of 10%, 12.5%,
15%, 17.5%, 20%. Manufacture
of sweet star
fruit juice using
freeze drying method
is performed on the
resulting fruit juice.
After the sweet
star fruit juice
formed organoleptic test.
Testing the physical properties of gummy candies include
organoleptic test, test and test weight uniformity preference level (hedonic test)
by the respondent
and then the
results were compared
with the requirements
in the literature. Sweet star fruit
juice may be formulated into a good nutraceutical product in dosage form gummy
candies. Preparations gummy candies sweet star fruit juice produced has met the
requirements of a good tablet physical properties, obtained by the coefficient
of variation in test weight uniformity to
formula 1, 2,
3, 4 and
5, ie 6.40%,
6.37%, 3.65%, 8.93%
and 3.77%. Based
on the results
of organoleptic test, it
can be concluded
that the formula
3 has the
best texture. The
test results based preference level
(hedonic test), it is known
that the formula
3 and 4
preferred/received by the respondents.
Penulis: Feris Firdaus, Selvy
Febrina Putri, Fajriyanto
Kode Jurnal: jptindustridd150362
