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Fajriyanto Fajriyanto
Program Studi Farmasi Fakultas MIPA Universitas Islam Indonesia
Decision Sciences, Operations Research & Management Education Engineering

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Formulasi Nutraseutikal Sediaan Gummy Candies Sari Buah Markisa Kuning (Passiflora edulis var. flavicarpa) dengan Variasi Kadar Sukrosa sebagai Bahan Pemanis Firdaus, Feris; Kresnanto, Vicky Agung; Fajriyanto, Fajriyanto
Jurnal Penelitian Sains Teknologi Volume 13, No. 1, April 2012
Publisher : Muhammadiyah University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Markisa (Passiflora edulis) adalah salah satu jenis tanaman buah yang sudahlazim ditanam oleh masyarakat kita. Di dalam buah markisa kuning(Passiflora edulis var. flavicarpa) terkandung vitamin C dan vitamin A yangsangat tinggi. Penggunaan sari buah markisa sebagai produk nutraseutikalyang kaya akan vitamin C dan A masih relatif jarang. Tuntutan masyarakatyang ingin mendapatkan suatu jenis sediaan yang menarik dan mudahpenggunaannya mendorong dilakukannya penelitian ini yang betujuan untukmenghasilkan sediaan Gummy candies. Sediaan Gummy candies dibuatmenggunakan basis Corn syrup, manitol dengan variasi kadar pemanis yaitusukrosa sebesar 4,49%, 8,98%, 13,47%, 17,96% dan 22,45%. Pembuatan saribuah markisa kuning menggunakan metode freeze drying yang dilakukanpada jus buah yang dihasilkan. Setelah sari buah markisa kuning terbentukdilakukan uji organoleptis. Pengujian sifat fisik pada sediaan gummy candiesyang telah jadi meliputi uji organoleptis, uji keseragaman bobot dan ujitingkat kesukaan (hedonict test) oleh responden terhadap warna, rasa,aroma/bau dan bentuk, kemudian hasilnya dibandingkan denganpersyaratan dalam literatur dan hasil analisis statistik menggunakan oneway anova. Formula 3 yang mengandung sukrosa 13,47% adalah formulayang paling baik dibandingkan dengan formula yang lain, dengan nilaikoefisien variasi untuk uji keseragaman bobot adalah 2,91%. Sedangkanuntuk uji organoleptis dan uji tingkat kesukaan terhadap warna, rasa,aroma/bau dan bentuk oleh responden menunjukkan bahwa formula 4dengan kadar sukrosa 17,96% memiliki tampilan dan rasa yang paling baiksehingga menjadi formula yang paling disukai oleh responden.
VARIASI KADAR GELATIN SEBAGAI BAHAN PENGIKAT PADA FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH BELIMBING MANIS (AVVERHOA CARAMBOLA L) Feris Firdaus; Selvy Febrina Putri; Fajriyanto Fajriyanto
Teknoin Vol. 21 No. 2 (2015)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v22i2.3699

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.
FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH BELIMBING MANIS (AVERRHOA CARAMBOLA. L) DENGAN VARIASI KADAR MANITOL DAN CORN SYRUP SEBAGAI BASIS Feris Firdaus; Wina Islamaya; Fajriyanto Fajriyanto
Teknoin Vol. 20 No. 1 (2014)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v20i1.6691

Abstract

Sweet star fruit (Carambola averrhoa L.) is one type of fruit plants that is widespread in Indonesia. Sweet star fruit contained high concentration of vitamin A and vitamin C. Utilization of sweet star fruit as nutraceuticals products that are rich in vitamin A and C are still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Preparations of gummy candies was made in 5 formulations based on a combination of gummy base (mannitol and corn syrup) with a ratio of 50%: 50%, 40%: 60%, 25%: 75%, 60%: 40%, 75%: 25%. Making sweet star fruit juice using freeze drying method then organoleptic test was conducted on the sweet star fruit juice. Testing physical properties of gummy candies include organoleptic test, weight uniformity test, and preference level (hedonict test) by the respondent and then the test results were compared with the requirements in the literature. Formula 3 with gummy base containing ratio of mannitol:corn syrup (25%: 75%) is the best formula that is compared with other formula, with a coefficient of variation for weight uniformity test was 2.09%.
VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa) Feris Firdaus; Vicky Agung Kresnanto; Fajriyanto Fajriyanto
Teknoin Vol. 20 No. 4 (2014)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/.v20i4.7447

Abstract

Passion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.
VARIATIONS OF MANITOL LEVEL AND CORN SYRUP AS A BASE IN NUTRASEUTICAL FORMULATION OF GUMMY CANDIES SUGAR CANE SARI MARKISA YELLOW (Passiflora edulis var. Flavicanpa) Feris Firdaus; Fajriyanto Fajriyanto
Jurnal Penelitian Saintek Vol 18, No 1: April 2013
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9406.259 KB) | DOI: 10.21831/jps.v18i1.1833

Abstract

The yellow passion fruit (Passiflora edulis var. Jlavicarpa) is formulated into a nutraceutical product in the form of a gummy candies preparation. Furthermore, various tests of gummy candies produced were organoleptic test, weight uniformity test, and favorite level test. Based on the results of the research, yellow passion fruit (Passiflora edulis var.jlavicarpa) can be formulated into good nutraceutical products in the form of gummy candies preparations. The result of organoleptic test showed that the preparation of gummy candies formula 3 with the base of mannitol and corn syrup (25%: 75%) had the best form, color, taste, odor and texture compared to other formula. Based on the results of uniformity test weight is known that the variation in the ratio of mannitol and corn syrup as the basis of gummy candies does not affect the uniformity of weight but affects the form of gummy candies preparations. Based on the results of hedonic test of respondents for the parameters of shape, color, taste, odor, and texture of gummy candies of passion fruit essence, formula 3 is the most preferred formula by the respondents.
Co-Authors Feris Firdaus Selvy Febrina Putri Vicky Agung Kresnanto Wina Islamaya