¹Undergraduate Program, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia, 55281
²Undergraduate Program, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia, 55281
³Research Center for Technology and Processing, National Research Institute and Innovation, Yogyakarta, Indonesia, 55861
⁴Department of Pharmaceutics, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia,55281
⁵Halal Center, Gadjah Mada University, Yogyakarta, Indonesia, 55281 DOI : 10.29228/jrp.787 Repetitive free radical exposure triggers the development of neurodegenerative disease. Currently, there is an increasing trend where neurodegeneration symptoms occur among younger individuals. This leads to the exploration of brain supplements that is suitable for all generation. Gotu kola (Centella asiatica (L.) Urban) extract has been used as a food supplement to neutralize free radicals and improve blood microcirculation in the brain. This supplement has been sold in the form of dried or liquid extract which is less practical. This study aimed to develop a gotu kola supplement in the form of gummy candy and evaluate its physical characteristics and antioxidant activity. Centella asiatica herb extract was prepared by maceration method using 70% ethanol. The extract was evaluated for its quercetin content using reverse-phase ultra-performance liquid chromatography (RP-UPLC). The antioxidant activity was examined using the DPPH reduction method. The gelling properties of beef gelatin and pectin were optimized in the studies. The physicochemical characteristics of the gummy candy were evaluated. Responses for each evaluation were analyzed and optimized using the simplex lattice design (SLD) method using software Design Expert version 13. The studies using RPUPLC confirmed the presence of quercetin in the extract. The optimum formula was obtained with the proportion of bovine gelatin and pectin is 9.09 g (12.1%) and 0.91 g (1.22%), respectively. The physicochemical parameter of the optimum formula showed no significant difference between the predicted value and the experimental results for all parameters. After being formulated into gummy candy, the antioxidant activity (IC50) of gotu kola is reduced from 129.63±1.9 µg/mL in the extract to 166.50±1.5 µg/mL in the gummy. These studies suggested that the optimum formula of gummy candy has been identified while in the same time efforts to prevent the reduction of gotu kola antioxidant activity need to be explored. Keywords : Centella asiatica, quercetin, gummy candy, antioxidant, gelling agent