Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant

Alya Fajrina Soraya; Andi Tenri Kawareng; Risna Agustina

doi:10.33084/bjop.v7i3.4640

Original Research Article

Alya Fajrina Soraya ⁽¹⁾ , Andi Tenri Kawareng ⁽²⁾ , Risna Agustina ⁽³⁾

(1) Mulawarman University , Indonesia

(2) Mulawarman University , Indonesia

(3) Mulawarman University , Indonesia

https://doi.org/10.33084/bjop.v7i3.4640

Issue
Vol. 7 No. 3 (2024): Borneo Journal of Pharmacy

Submitted
19 January 2023

Published
22 August 2024

Keywords:

Jelly candy, Antioxidant, Pumpkin Yellow, Sweet Starfruit

No galleys available

Abstract

Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form. This study investigated the antioxidant activity of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies. Design-Expert software V.13 was used to optimize the jelly candy base formula. The combined C. moschata puree and A. carambola juice exhibited strong antioxidant activity (IC₅₀ = 29.580 ppm) at variation V1. The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan. The formulated jelly candy possessed very strong antioxidant activity (IC₅₀ = 44.771 ppm). These findings suggest the potential of C. moschata puree and A. carambola juice as ingredients in functional jelly candies.

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Authors

Alya Fajrina Soraya

Mulawarman University

Andi Tenri Kawareng

Mulawarman University

https://orcid.org/0000-0003-0535-6383

Risna Agustina

Mulawarman University

https://orcid.org/0000-0003-2513-9319

risna@farmasi.unmul.ac.id (Primary Contact)

1.

Soraya AF, Kawareng AT, Agustina R. Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant. Borneo J Pharm [Internet]. 2024Aug.22 [cited 2024Aug.26];7(3). Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/4640

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