The effect of carrageenan and Yakasimba® jamu solution on thephysicochemical properties of gummy candy

Jamu is a traditional Indonesian herbal medicine made primarily from medicinal plants, commonly used to maintain health. Yakasimba® herbal drink contain flavonoids and curcumin. However, the drink may not be suitable for practical daily use due to certain limitations. To improve its usability and appeal across all age groups, the formulation could be adapted into a pharmaceutical dosage form such as gummy candy. This form would require a gelling agent carrageenan to maintain stabilize the final physicochemical properties of the product. This study determines the effect of varying concentrations of carrageenan and Yakasimba® Herbal solution on the physicochemical properties of gummy candy. The gummy candy formula was made using different concentrations of carrageenan (3%, 4%, 5%) and Yakasimba® Herbal solution (57%, 56%, 55%). The candy was subjected to organoleptic, weight uniformity, reduced sugar, water content, disintegration time, and sensory tests. The results showed that the higher concentration of carrageenan affects the moisture content, disintegration time, reduced sugar, weight uniformity, and organoleptic properties such as color and texture. However, the formula with a 4% concentration could meet the criteria for soft candy preparations based on SNI 3547.2-2008 and was most preferred by the panelists. Gummy candy also contains total flavonoids with a total release of 94% over 60 mins. The research results showed that Yakasimba® Gummy candy meets the requirements for development as a health supplement.