FORMULATION AND STABILITY TEST OF GUMMY CANDIES FRUIT DRAGON (Hylocereus polyrhizus) WITH VARIATION OF GELATIN AND CARRAGENANT CONCENTRATION AS GELLING AGENTS

  • dewi - Rashati Akademi Farmasi Jember
  • Mikhania Christiningtyas Eryani

Abstract

Gummy candies is semi wet chewing candies that made from gelatin and carageenan. The aim of this study was to formulated  Hylocereus polyrhizus to gummy candies form. Variaton concetration of gelatin and carageenan in this study were 750 mg : 250 mg  (F1), 500 mg : 500 mg (F2) dan 250 mg : 500 mg (F3). The method used was molding method. Gummy candies were evaluated organoleptic, weight variaton, pH and stability at cool, cold and warm temperature. The results showed that all formulas sweet, clear brown, and had tutty fruty smell. The elasticity of F1 was little chewyy, chewy and very chewy. All formulas meet the requirement of weight variation. All formualas had 4 of pH. Based on stability study, F3 at cold temperature was the most stable formula.

References

Damanik, A. 2005. Gelatin Halal Gelatin Haram, Jurnal Halal LP POM MUI. No. 36 Maret 2001, Jakarta.

Farikha, I. N., C. Anam, dan E. Widowati. 2013. Pengaruh Jenis dan Konsentrasi Bahan Penstabil Alami Terhadap Karakteristik Fisikokimia Sari Buah Naga Merah (Hylocereus polyrhizus) Selama Penyimpanan. Jurnal Teknosains Pangan.

Firdaus, F., Kresnanto, V., Fajriyanto. 2013. Formulasi Nutraseutikal Sediaan Gummy Candies Sari Buah Markisa Kuning (Passiflora edulis var. Flavicarpa) dengan variasi kadar Sukrosa Sebagai Bahan Pemanis. Ejournal.umm.ac.id. vol 8 (2) : 31 – 45.

Gohel, M.C., Parikh, R.K., Nagori, S.A., Shah, S.N., dan Dabhi, M.R. 2009. Preparation and Evaluation of soft Gellen Gum Gel Containing Para-cetamol, India J Pharm Sci., 71(2):pp. 120-124.

Koswara, S. 2009. Teknologi Pengolahan Telur (Teori dan Praktek). eBookPangan.com. diakses pada tanggal 10 Maret 2018.

Pechillo, D dan Izzo, M. 1996. The use of Carageenan and Cellulose Gel in Gummi Candy. Presented at the National American of Candy Technologies Technical Session.

Rowe, Raymond S., Paul J. Sheskey, Sian C. Owen (2009) : Handbook of Pharmaceutical Excipients 6th Edition, London, Pharmaceutical Press.
Published
2020-02-07
How to Cite
RASHATI, dewi -; ERYANI, Mikhania Christiningtyas. FORMULATION AND STABILITY TEST OF GUMMY CANDIES FRUIT DRAGON (Hylocereus polyrhizus) WITH VARIATION OF GELATIN AND CARRAGENANT CONCENTRATION AS GELLING AGENTS. Jurnal Informasi Kesehatan Indonesia (JIKI), [S.l.], v. 5, n. 2, p. 58-64, feb. 2020. ISSN 2615-5516. Available at: <http://ojs.poltekkes-malang.ac.id/index.php/JIKI/article/view/1434>. Date accessed: 28 feb. 2020. doi: https://doi.org/10.31290/jiki.v5i2.1434.