Formulation of Mahkota Dewa Leaf (Phalria macrocarpa) Extract Jelly Candy with Variation of Gelatin Concentration as Immunomodulator

Abstract

Jelly candy is one type of functional food that has great potential as a medium for delivering active herbal ingredients. Crownota dewa (Phaleria macrocarpa) leaf extract is known to contain bioactive compounds such as flavonoids and polyphenols that have immunomodulatory activity. For this reason, it needs to be formulated in an attractive dosage form such as jelly candy. Optimal formulation is required to maintain the stability and efficacy of active compounds during the production process. This study aims to develop a jelly candy formulation based on mahkota dewa leaf extract with variations in gelatin concentration as an immunomodulatory candidate. Variations in gelatin concentration (15%, 20%, 25%) were applied to evaluate its effect on the physical, chemical, and microbiological properties of the product. The results showed that the formula with 25% gelatin concentration (F3) had the best evaluation results, with gel strength reaching 1785 grams, 7% moisture content that meets SNI standards, and an acidic pH value (4.5-4.6) that supports product stability. Ash content in all formulas ranged from 0.43% to 0.45%, reflecting stable mineral content, while the number of mold colonies met the microbiological standards according to SNI. In addition, this product succeeded in maintaining the bioactive content of mahkota dewa extract, which has the potential to provide immunomodulatory benefits. This study concluded that formula F3 is an excellent candidate for further development as an herbal-based functional food.