Preparation and evaluation of gelatin and pectin-based Moringa oleifera chewable-gummy tablets
Karina Citra Rani, Nikmatul Ikhrom Eka Jayani, F Feneke, S Melanda
Abstract
Abstract Chewable gummy tablets consist of sugar and a gelling agent. Adding Moringa oleifera leaf powder to this dosage form provides health benefits since it contains high antioxidants and nutrients. This study developed chewable gummy tablets containing moringa leaf powder using two types of gelling agents, each prepared with three different concentrations. Gelatin was made in 5.0%, 7.5%, and 10.0% concentrations, while pectin was 1.0%, 1.5%, and 2.0%. This study aimed to analyze the effect of the type of gelling agent and concentration on the physical characteristics of the chewable gummy tablets produced, including visual appearances, weight variation, tablet dimension, swelling ratio, dispersion time, syneresis, and texture profile (hardness, chewiness, and gumminess). The chewable gummy tablets were prepared by heating and congealing, and then their physical characteristics were analyzed using a completely randomized design (α=0.05). The results showed that the type and concentration of the gelling agent and the interaction between the two factors significantly affected the dispersion time, syneresis, hardness, gumminess, and chewiness (p<0.05). Among the prepared formulations, chewable gummy tablets developed using 10% gelatin and 1.5% pectin are considered optimal because these fulfill all the physical characteristics requirement, show no syneresis, and provide the best texture.