Formulasi Ekstrak Daun Alpukat dan Rimpang Kunyit dalam Sediaan Gummy Candy
DOI:
https://doi.org/10.29313/bcsp.v6i1.23485Keywords:
gummy candy, factorial design, gelatinAbstract
Abstract. Gummy candy has been widely developed due to its chewy texture, acceptable taste, and ease of consumption. The physical characteristics of gummy candy are strongly influenced by the composition of formulation components and their interactions. This study aimed to optimize the base formulation of gummy candy containing a combination of avocado leaf and turmeric rhizome extracts using a 2² factorial design, with emphasis on the interaction between texture-forming agents. Gelatin (A) and mannitol concentration (B) were selected as factors at two levels, while the evaluated responses included gumminess, chewiness, hardness, and moisture content. Texture Profile Analysis (TPA) and moisture analysis were conducted, followed by statistical evaluation of main effects and interactions. The results demonstrated that the interaction between gelatin and mannitol significantly affected all observed responses. Increasing gelatin concentration contributed to higher hardness and gumminess, whereas mannitol strengthened gel structure and reduced moisture content. The interaction of both factors produced a more balanced texture profile compared to individual effects. A formulation containing 20% gelatin and 8% mannitol was identified as the optimum formulation, providing stable texture characteristics and appropriate moisture content. These findings indicate that factorial design is an effective approach for optimizing gummy candy formulations based on natural ingredients.
Abstrak. Gummy candy banyak dikembangkan karena memiliki tekstur yang kenyal, rasa yang dapat diterima, serta kemudahan konsumsi. Karakteristik utama gummy candy sangat dipengaruhi oleh komposisi bahan penyusunnya dan interaksi antar komponen formulasi. Penelitian ini bertujuan untuk mengoptimasi basis formulasi gummy candy kombinasi ekstrak daun alpukat dan rimpang kunyit menggunakan desain faktorial 2² dengan fokus pada interaksi antar bahan pembentuk tekstur. Konsentrasi gelatin (A) dan manitol (B) pada dua level sebagai faktor. Sedangkan respon yang diamati meliputi gumminess, chewiness, hardness, dan kadar air. Evaluasi dilakukan menggunakan Texture Profile Analysis (TPA) dan moisture analyzer, kemudian dianalisis secara statistik terhadap efek utama dan interaksi. Hasil analisis menunjukkan interaksi gelatin dan manitol memberikan pengaruh signifikan terhadap respon yang diamati. Peningkatan konsentrasi gelatin berkontribusi terhadap peningkatan hardness dan gumminess, sedangkan manitol berperan dalam memperkuat struktur gel dan menurunkan kadar air sediaan. Interaksi kedua faktor menghasilkan karakteristik tekstur yang lebih seimbang dibandingkan efek tunggal masing-masing faktor. Formula dengan gelatin 20% dan manitol 8% ditetapkan sebagai formula optimum karena menghasilkan profil tekstur yang stabil dan kadar air yang sesuai dengan karakteristik gummy candy yang diharapkan. Hasil penelitian ini menunjukkan bahwa desain faktorial efektif digunakan sebagai pendekatan optimasi formulasi gummy candy berbasis bahan alam.
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