THE QUALITY EVALUATION AND VOLUNTARY ACCEPTANCE OF

JELLY CANDY PREPARATION FROM CHINESE KETEPENG (Senna

alata L.) LEAF EXTRACT AS AN ANTHELMINTHIC
Ratna Novita Maya Sari1, Kartini2
1,2

Academy Pharmacy Putra Indonesia, Malang, Indonesia

2
tini_putri@yahoo.co.id

Abstract
Childhood is a growth period, but due to the lack of awareness of a self and environment good hygiene, they are
very susceptible to viruses, bacteria, and various external diseases which one of them is caused by a worm. Since
anthelminthic drugs on the market today are less attractive to children, it makes the children tend to be reluctant
to consume them even though the children are being infected with the worm. For that reason, the researcher
wants to make a jelly candy preparation from Chinese ketepeng leaf extract as an anthelminthic, also to
recognize the quality of the jelly candy, including its organoleptic, moisture, total plate count and voluntary
acceptance. This research was conducted at the Laboratory of Academy of Pharmacy Putra Indonesia Malang
from February to June 2013. The result shows a fairly good organoleptic. The moisture test results on the
average percentage of 11.191%. It meets the requirements of SNI.3547.2:2008. The total plate count results on
6.7 x 103. It also meets the standard. For the voluntary acceptance, it is obtained the average percentage of 78%
which is included in a "fairly good" criterion.
Keywords: anthelminthic, chinese ketepeng leaf extract, jelly candy.

Introduction
Child is a growth period, but due to the lack of
awareness of a self and environment good hygiene,
they are very susceptible various diseases which
one of them is caused by a worm. During this
period children usually tend to randomly play. After
playing, they generally forget to wash their hands
before eating, so a parasite like a worm can be
swallowed along with the food causing an intestinal
worm infection.
Intestinal worm infections are transmitted
through the ground one of them is round worms
(Ascarieslumbricoides) These worms can lead to
declining health conditions, nutrition, children's
intelligence because it causes loss of carbohydrates
and protein and blood loss, so the decline in the
quality of human resources [4]
One study says that ketepeng china (Senna
Alata L.) Roxb be effective as anthelminthic been
proven and tested inpreclinical content contained in
ketepeng china which contain tannins. Tannin is a
compound that includes in a polifenol group.
Tannin works by developing a complex reaction
with the protein on the worm body surface causing
protein precipitation so it cannot absorb the food
and disturb the extracellular digestive function [1].

Oral treatment for intestinal worms in children

who have many in the market is identical with a
bitter taste. So that preparations in the market less
attractive to children, therefore the thought of
making anew break through, which the researcher
wants to make worming preparations in the form of
jelly candies. Jelly candy is candy that have a
common characteristic, namely chewy which varies
froms light lysoftto moderately hard [2].
So it is expected by developing a jelly candy
preparation from Chinese ketepeng leaf extract can
be as a main chosen alternative as an anthelmintic
and can increase children attention so that they are
not hesitant to consume it.

Research Methodes
The design of this research, including
experimental research by making a jelly preparation
containing extracts ketepeng china based on a
standard formula that has been done the previous
observation [3]
Tools and materials
Tools used in the manufacture of jelly candy
ketepeng china leaf extract is a measuring cup,
thermometer, pans, stove, basin, and candy molds.
Where as the necessary ingredients are extracts
ketepeng china, water, citric acid, sodium

propionate, glucose syrup, gelatin, stevia, and

flavor.
Research stage
Steps being taken in this study is the first,
preparatory stage includes populations, samples,
location and time of the research, tools and
materials, and calculate the material requirements.
Second, the implementation phase consists of the
manufacture of ketepeng china leaf extract and
manufacture of jelly candies. Manufacture of
ketepeng china leaf extract using infundation at
temperatures 90 C for 15 minutes. Methods used
in the production of jelly candy are mixing,
homogenization, cooking, forming, and cooling
down. The obtained jelly candy is then evaluated in
its quality and voluntary acceptance.
Table1. Formula Candy Jelly@Candy
Materials
Formula
percentage%

Based on the table 2 it can be concluded

that the results of the determination by organoleptic
showed that the leaf extract ketepeng china jelly
candy has the shape of a semi solid, transparent
brown, not flavorful, sweet taste and soft texture
cacao.
Quality parameters
Further more, namely water content test.
Observation results can be seen in Table 3.
Table 3. ResultsAssay TestWater
Trial
I

W 0 W1

W2

48,
53,
861g 855 g
47,
52,
518g 594 g

II

Average

leaf extract
ketepeng
china

6,07 g

30,31%

Glucose Syrup

6,07 g

30,31%

Citric Acid
Sodium
Propionate
Stevia
Gelatin
Flavor
Water

0,04 g
0,06 g

0,19%
0,29%

3 g
2 g
0,02 g
2,76 ml

14,98%
9,99%
0,09%
13,78%

Research Result
Implementation of the research that was
conducted in February until June 2013,
observations of the quality of jelly sweets as
anthelminthic include organoleptis can be seen in
table 2 below.
Table2.Observations organoleptic
Organoleptis
Jelly candy
Form
Semi solid
Color
Flavorful
Flavor

Browntransparant
Notflavorful
Sweetcacao

Texture

Soft,supple

Water
conten%

53,
11,173%
297g
52,
11,209%
025g
11,191
%

Based on the calculation of the first

experimental test of the water content and the
second with an average of test results of 11.191%
moisture content can be said that the test results of
water content jelly extract ketepeng china meet the
requirements of SNI.3547.2: 2008 to a maximum of
20.0%. The observation can be seen in Table 4
below.
Table 4. Test results Microbial Contamination
Amount
Result
Colony
Dilution
I
2
101
102
103

94
79
74
Average

80
65
71

8,7 x 102
7,2 x 102
7,2 x 104
6,7 x 103

Based on the table 4. Indicates that the test

microbial contamination on candy jelly extract
ketepeng china meet the requirements that quality
requirements jelly candy in accord ance with the
SNI is 5x104.
Results voluntary admission to the 25
panelists conducted through a questionnaire giving
the percentage of each receipt is obtained overall
volunteer who can be seen in chart 1 below.

Figure 1. Volunteers acceptant presentation

The result of voluntary acceptance toward the

texture of jelly candy is almost liked by all

Volunteer accept ance percentage will be explained

in the discussion
Discussion
Jelly candy from Chinese ketepeng leaf
extract is efficacious as anthelmintic. In order to
identify whether it can be accepted or not by the
children, the quality evaluation and voluntary
acceptance is done
Jelly candy made from extracts of leaves
of ketepeng china jelly candies are efficacious as
anthelmintic. Jelly candy made in order to be
accepted or not by the children, the quality
evaluation and acceptance of volunteer preparation
jelly candies.
Results of this research data analysis.
Based on data from the questionnaire results of
voluntary acceptance, to forma jelly candy leaf
extract members ketepeng china good ratings as
much as 68%. Voluntarily assume the form of a
semi solid jelly candy this,it is appropriate from the
elasticity of jelly candy when bitten.
The result of voluntary acceptance toward the
color of jelly candy is 80% good. Since there was
no addition of dyes, the color of jelly candy is
brown. 20% of volunteer thinks that it is not really
attractive and gives a fairly good evaluation. It can
be anticipated by adding dyes, for example is
orange to combine the brown color of Chinese
ketepeng leaf extract.
The result of voluntary acceptance toward the
aroma of jelly candy is 48% good. Due to a little
addition of cacao aroma, it makes 52% of volunteer
thinks that it is in appropriate and gives a fairly
good evaluation. The formulation change should be
done by adding more concentration of cacao so that
the resulted aroma is stronger.
The result of voluntary acceptance toward the
taste of jelly candy is 60% good. Due to a bit bitter
taste after the jelly candy is entirely consumed, it
makes 52% of volunteer thinks that it is in
appropriate and gives a fairly good evaluation. In
order to anticipate the bitter taste, the increase of
stevia concentration should be done.

volunteer. It is due to its chewy and soft texture

when it is chewed. Gelatin concentration really
influences the chewy and obtainable form of jelly
candy. Therefore, with a suitable gelatin
concentration, the obtainable jelly neither too soft
nor too stiff.
The overall voluntary acceptance shows that
the jelly candy from Chinese ketepeng leaf extract
is included in a fairly good criterion with 78% of
percentage and can be accepted by the children.
However, the formulation change is needed in order
to produce the expected jelly candy.
Besides the organoleptic observation, the
moisture and microbial contamination of total plate
count tests of Chinese ketepeng leaf extract were
also done. In the moisture test the average of
11.191% was obtained. It means that Chinese
ketepeng
meets
the
requirements
of
SNI.3547.2:2008 with the maximum limit of
20.0%. The moisture in the food will determine its
freshness and durability. The high moisture causes
bacteria, molds, and yeasts to easily reproduce so
that there will be changes in the food.
The microbial contamination total plate count
of jelly candy from Chinese ketepeng leaf extract
shows the average of 6.7x103. The result is in
accordance with the requirement of SNI. So, the
bacteria contained in the jelly candy are safe when
it is consumed and tested on the volunteer.
Conclusion
The results showed the determination of
organoleptic candy jelly extract ketepeng china
shows the corresponding results. The test results of
water content and microbial contamination testing
of total plate count jelly candy leaf extract
preparation ketepeng china qualified according to
ISO. 3547.2: 2008. From the summary of the
volunteer reception obtained an average percentage
of 78%, which is included in the criteria for"good
enough".

Acknowledgement
This work was supported by Academy of
Pharmacy of Putra Indonesia Malang Indonesia.

References

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Anonymous,2011,Paralyzedfrom
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Hidayat,Nur
and
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2004.Making A Jelly Candy.Surabaya:Trubus
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Narbuko, Cholid and Abu Achmadi.2003.

Research Methodology. Jakarta: Earth
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[4]

Srisasi G., 2000, the 3rd edition of the

Medical Parasitology, Jakarta
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