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October 11, 2025BIO Web of ConferencesOpen Access

Physicochemical and Sensory Characteristics of Globe Amaranth (Gomphrena globosa L.) Gummy Candy with Addition of Betel Leaf Extract (Piper betle L.)

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Authors

VAVania Salsabila AnjaniRSReggie Surya

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Overview

This analysis reveals how adding betel leaf extract impacts antioxidant levels and sensory attributes in gummy candy, suggesting improvements in nutritional value.

Key Points

  • The addition of betel leaf extract improved antioxidant activity in gummy candy, reaching up to 93.30%.
  • Incorporating betel leaf extract influenced the overall sensory characteristics, with acceptability rated between 5.70 and 5.86.
  • Higher concentrations of betel leaf extract positively affected the total phenolic compounds and flavonoids in the candy.
  • The formulation with 10% betel leaf extract achieved the best antioxidant results while maintaining acceptable texture and color.

Cite This Study

Anjani et al. (2025) studied this question.

synapsesocial.com/papers/68e9b1c9ba7d64b6fc13258chttps://doi.org/10.1051/bioconf/202518902008
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Also Consider

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  1. 1Physicochemical and Sensory Characteristics of Globe Amaranth (2025
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