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

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

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
Andi Tenri Kawareng
Risna Agustina
risna@farmasi.unmul.ac.id (Primary Contact)
Author Biographies

Alya Fajrina Soraya, Mulawarman University

Department of Pharmacy, Universitas Mulawarman, Samarinda, East Kalimantan, Indonesia

Andi Tenri Kawareng, Mulawarman University

Department of Pharmacy, Universitas Mulawarman, Samarinda, East Kalimantan, Indonesia

Risna Agustina, Mulawarman University

Department of Pharmacy, Universitas Mulawarman, Samarinda, East Kalimantan, Indonesia

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.30 [cited 2024Dec.10];7(3):297-305. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/4640

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