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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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Journal : Jurnal Penelitian Saintek

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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