INTRODUCTION:

Nutraceutical, according to De Felice (1989), is a food or part of food that provides medical or health benefits, including prevention and treatment of disease¹. Another definition by Lockwood (2007) stated that nutraceutical a term used to describe a medicinal or nutritional component that includes foods, plants, or natural ingredients that may have been purified or concentrated which are given to improve health by preventing or treating disease².

Functional foods are sometimes referred to as nutritionals, both of which are considered to have nutritional and pharmaceutical functions³. According to the International Food Information Council (IFIC), functional foods are food or its components that can provide health benefits in addition to their basic nutrients. Nowadays, both nutritional and functional foods are in high demand because they are considered safe and have the potential to have nutritional and therapeutic effects such as preventing cancer, cardiovascular disease, obesity, and type 2 diabetes⁴.

Changes in the socio-economic condition of the society cause consumers to look for products that can provide health benefits in addition to their nutrition. Moringa oleifera is a plant that is widely used as a functional food. Almost all parts of the plant, which include root, bark, seed, flower, pod, oil seed, and leaf, have food, agricultural, and industrial potentials⁵. The most widely used and safe part of the plant for consumption and nutritional properties, that have been widely researched, is the leaves^6,7. Moringa leaf is rich in nutrients such as; protein, carbohydrates, fiber, beta carotene, and Vitamin C as well as minerals such as calcium, potassium, iron, and phosphorus^8,9. The high proximate content in Moringa leaf shows that it is a very good source of natural nutrition and energy for nutritional fulfillment or nutritional supplementation, combating malnutrition in infants, and supplements for pregnant and nursing mothers. The high vitamin content and polyphenol compounds make Moringa leaf rich in antioxidants and make it a natural source of antioxidants^6,10. Moringa is also reported to be able to modulate the body's immune system which can boost the immune system¹¹. This background encourages researchers to develop a functional food preparation with the active ingredient of Moringa leaf. Some functional food preparations made from Moringa leaves include: soup, moringa chocolate, biscuits, bread fortified with Moringa leaves, chin-chin (a Nigerian food), yogurt, and muffins⁸. The lozenges preparation containing M. oleifera leaf extract powder, has been reported by Panya (2016) where the results showed that all the criteria values were in an acceptable range and, microbial testing did not show the presence of microorganism contamination¹².

Nutrition Business Journal, in 2018, reported that the sale of nutraceuticals with chewable gummy tablet dosage form was around 12% of the total sale in that year. Chewable gummy tablets are believed to provide a pleasant experience, are delicious, and are easy to consume^13,14. Chewable gummy tablets have sweet characteristics (since they are generally obtained from sugar processing), chewable (gummy), and solubility in the mouth is relatively slow, with color, taste, and chewy texture¹⁵. Chewable gummy tablets can be interesting to children and adults with no swallowing disorders. Chewable gummy tablets are formulated with carriers derived from natural ingredients which are given some active ingredients. The carriers used are usually gelling agents such as pectin, gelatin, Na-alginate, and sugar. The selection of the appropriate carrier has a significant effect on the rheological properties of the product¹⁶.

Pectin is sensitive to pH, contains sugar, and is a cation. High methoxy pectin is a polysaccharide derived from orange peel and apple pomace¹⁷. Pectin gel is thermo irreversible, clear, transparent, can be dispersed in cold water, dissolved in cold or hot water, does not dissolved if the cave content is more than 25%, has pH of 2.5-4, stable temperature between 40°C -850°C, syneresis, low viscosity, and is commonly used in the range of 0.15%-6.3%¹⁸. Na-alginate is a polysaccharide extracted from brown algae, which has a thermo-reversible texture due to the presence of calcium ion¹⁹. Alginate that does not contain calcium is clear, transparent, can be dispersed in cold water, when added with acid (pH < 4), alginic acid precipitation occurs which can be prevented by the addition of sodium citrate, can be dissolved in cold or hot water, dissolving in cold water takes several hours to hydrate, has pH of 2.8-10, requires calcium to form a gel, undergoes syneresis, low viscosity and is generally used in 0.5%-1% range²⁰.

In this research, the development of Moringa leaf extract chewable gummy tablets with Na-alginate and pectin as carriers is carried out to analyze the potential of the two gelling agents as the matrix constituents of chewable gummy tablets. This research also aims to analyze the effect of the different concentrations of Na-alginate (6%, 7%, and 8%) and pectin (6%, 8%, and 10%) on the physical characteristics of the chewable gummy tablets of Moringa leaf extract. Several evaluations were carried out on Moringa leaf extract chewable gummy tablet, including evaluation of organoleptic, pH, swelling ratio, dissolving time, weight variation, tablet dimension, and texture analysis (gumminess and chewiness).

MATERIAL AND METHODS:

Materials:

Moringa leaf powder (Royal Moringa, Kelorina®), Na-alginate (Asian Bahan Farmasi Semarang), pectin (CV. Harapan Kimia Indonesia), mannitol (CV. Harapan Kimia Indonesia), sucrose, sorbitol (CV. Harapan Kimia Indonesia), tartaric acid (CV. Harapan Kimia Indonesia), sodium metabisulfite (CV. Harapan Kimia Indonesia), sodium benzoate (CV. Harapan Kimia Indonesia), essence (CV. Harapan Kimia Indonesia), corn syrup (CV. Harapan Kimia Indonesia), corn oil (CV. Harapan Kimia Indonesia), ABTS solution (Sigma Aldrich).

Instrumentation:

Analytical scale (Ohauss®), gram scale (Ohauss®), square-shaped candy mold, spatula, pan, Microplate Reader (FLUOstar® Omega), rotary evaporator (Buchi), texture analyzer (Agrosta Texturometer Version 2), micropipette (Socorex), micropipette tips (blue and yellow), dark bottles, and laboratory glassware.

Moringa Leaf Extract Preparation:

The extraction method was done by maceration using ethanol solvent 96% (3x24 hours). The liquid extract was concentrated using a rotary evaporator and then concentrated in a water bath with the temperature of 40°C²¹.

Table 1. The Formula of Moringa Chewable Gummy Tablets 1

Components of the formula	Na-alginate			Pectin
	F1 (6%)	F2 (7%)	F3 (8%)	F4 (6%)	F5 (8%)	F6 (10%)
	(%)	(%)	(%)	(%)	(%)	(%)
Moringa leaf extract	2	2	2	2	2	2
Mannitol	10	10	10	10	10	10
Sucrose	28	27	26	28	26	24
Na-alginate	6	7	8	-	-	-
Pectin	-	-	-	6	8	10
Tartaric acid	1	1	1	1	1	1
Sodium benzoate	0.5	0.5	0.5	0.5	0.5	0.5
Sorbitol	25	25	25	25	25	25
Sodium metabisulfite	0.5	0.5	0.5	0.5	0.5	0.5
Melon Essence	5	5	5	5	5	5
Corn syrup	8	8	8	8	8	8
Corn oil	5	5	5	5	5	5
Aquadest	10	10	10	10	10	10

Testing of Moringa Leaf Extract Antioxidant Activity:

The method of testing the antioxidant activity refers to Setiawan (2018) by employing ABTS method (2,2’-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt). The absorbance measurement was carried out with a Microplate Reader (FLUOstar® Omega). From the calculation result of each concentration of the test solution, the % inhibition was obtained. The concentration curve (ppm) of the % inhibition was made, then the regression equation, y = a + bx, was obtained. The IC50 (inhibitory concentration) value was calculated to determine what concentration of the sample was needed to have 50% of the inhibition ²².

The Formula of Moringa Chewable Gummy Tablet Preparation:

In this research, 2 types of carriers were used to make Moringa Chewable Gummy Tablets, namely Na-alginate and Pectin. The preparation with Na-alginate carrier was made in 3 formulas (Formula 1, 2, and 3) with a concentration of 6%, 7%, and 8% of Na-alginate, respectively. The preparation with pectin carrier was made in 3 formulas (Formula 4, 5, and 6) with a concentration of 6%, 8%, and 10% of pectin. The formula of Moringa Chewable Gummy Tablets with Na-alginate and pectin carriers can be seen in Table 1.

The Making of Moringa Chewable Gummy Tablets with Na-Alginate Carrier:

Na-alginate, Corn oil, and Corn syrup were heated and stirred until they dissolved (mixture a). Sucrose and sodium benzoate were mixed with mannitol, tartaric acid, sodium metabisulfite, essence, and moringa extract, respectively, then mixed homogeneously, heated at 60°C (mixture b). Mixture a and mixture b were homogenized while heated at 60°C. The mixture was then put into the mold and left to cool down, then the quality of the preparation was evaluated²³.

The Making of Moringa Chewable Gummy Tablets with Pectin Carrier:

The pectin was diluted with hot water first. Sorbitol, mannitol, sucrose, sodium benzoate, sodium metabisulfite, tartaric acid, and essence were heated at 60°C. After it was homogeneously dissolved, the moringa extract was added into it and heated again at 60°C for 5 minutes. The mixture was then homogenized with pectin solution. Corn oil and corn syrup were added, stirred until homogeneous by heating at 60°C. The mixture was then poured into the mold and left to cool down, then the quality of the preparation was evaluated²⁴.

Organoleptic Evaluation:

The chewable gummy tablets were observed visually regarding the taste, shape, aroma, and texture of the preparation²⁵.

pH Evaluation:

The pH evaluation is carried out on the mold mass before the molding process and on the finished product. The pH evaluation of the chewable gummy product was carried out by dispersing the preparation in 50ml of purified water then tested using a pH meter²⁶.

Swelling Ratio Evaluation:

The swelling process is the same as the osmosis process, which is the process of water entering cells quickly. The degree of swelling is related to the absorption of water by the polymer system as the water volume increases. The determination of the swelling ratio was done by weighing the initial weight of the chewable gummy tablets to obtain the dry weight. The tablets were then immersed in 100ml of purified water for 10 seconds and were weighed so that the wet weight was obtained. Wet weight (W wet) dry weight (W dry). Then, they were included into the equation to measure the swelling ratio^27,28.

Swelling ratio = (W wet – W dry)/W dry x 100%

Dissolving Time Evaluation:

The dissolving time evaluation describes the process of drug transfer from the solid phase to the surrounding medium, such as water, polymer, and tissue. This evaluation was carried out at 37°C in a beaker glass containing 100mL of water, while being stirred constantly¹⁶. The dissolving time evaluation was carried out to determine the time span the chewable gummy could be dissolved before entering digestion system. The dissolving time requirement of chewable gummy tablets based on previous research is 10-30minutes²³.

Weight Variation Evaluation:

The evaluation of weight variation was carried out on chewable gummy tablets because the preparations contained active ingredients ≥ 25mg and ≥ 25%²⁹. The evaluation of weight variation was carried out on each formula by weighing 10 chewable gummy tablets one by one. Based on the result of the weight of the tablets, then an estimate amount of active substance (Moringa leaf extract) was determined in percent. The next step was to calculate the acceptance value of the preparation using formula; │M - X│+ k.s. The result of the acceptance value calculation is declared to meet the requirements for the variation of weights if the acceptance value is less than 15%²⁹.

Tablet Dimension Evaluation:

This test aims to measure the length, width, and thickness of the chewable gummy tablets. This test was conducted to determine the uniformity of the size of the chewable gummy tablets. The dimension of the tablets was measured using a caliper and 10 tablets were needed in this test. The requirement for tablet dimension test is that the standard deviation of chewable gummy tablets is not more than 5%³⁰.

Texture analysis:

Texture analysis was performed using a texture analyzer at a room temperature (22±2°C). In the compression test, the p100 analytic probe is lowered to be in each sample of chewable gummy tablet to be tested at a predetermined rate, which was forced down to every 1 mm/s using a 5kg load accompanied by 5.0g trigger force. After the trigger force had reached 5.0g, the probe was continued by compressing the sample to 20% of its original height, held for 60 seconds, then pulled from the sample and returned to the starting position. The results would be determined in the form of a graph between force vs time or force vs distance and would show the firmness characteristics of the chewable gummy tablet¹⁶. The parametes that were analyzed included gumminess and chewiness.

RESULTS AND DISCUSSION:

Antioxidant Activity of Moringa Leaf Extract:

In this research, the determination of the Moringa leaf extract antioxidant activity was carried out using ABTS test. ABTS is a radical that has a nitrogen center with a characteristic of blue-green color, when reduced by antioxidants, ABTS changes to a non-radical form (from greenish blue to colorless). This method is very sensitive to light, therefore, the ABTS formation process requires an incubation time of about 12-16 hours in the dark. The principle of the antioxidant activity test with ABTS method is to remove or to reduce the color of the ABTS cation to measure the ability of antioxidant to directly react with ABTS cation radical. The antioxidant compound found in Moringa leaf extract neutralized the free radical (ABTS) so that the color of the ABTS solution changed from greenish blue to colorless. The color change occurred proportionally with the increase in the concentration of Moringa leaf extract, indicating an increase in antioxidant activity²². The decrease in ABTS absorbance due to color changing after the extract was added indicated the ability of Moringa leaf extract to ward off free radicals. Based on the absorbance data, the % inhibition was calculated for each concentration of Moringa leaf extract. The linear regression equation between the concentration of Moringa leaf extract (ppm) against the % inhibition can be seen in Figure 1. The regression equation obtained was y = 0.1325 x + 32.571 (R² = 0.9207). From this equation, the IC 50 value was 131.49 ppm. Based on the IC 50 value, it can be concluded that Moringa leaf extract has antioxidant activity, although it is included in the weak category^31,32.

Figure 1. Linear Regression Curve of Moringa Extract Concentration Vs % Inhibition

Organoleptic Evaluation of Chewable Gummy Tablets:

The results of the organoleptic observation of the preparation can be seen in Figure 2. The figure showed that the preparation was square, green, smelled of melon, had a sweet taste, and had a chewy texture. Based on physical observations, chewable gummy tablets with Na-alginate carrier showed a firmer and less elastic consistency compared to pectin carrier.

(1)	(2)	(3)

(4)	(5)	(6)

Figure 2. Organoleptic of Moringa Chewable Gummy Tablets Preparation, Formula 1 Na-alginat 6% (1); Formula 2 Na-alginat 7% (2); Formula 3 Na-alginat 8% (3); Formula 4 Pektin 6% (4); Formula 5 Pektin 8% (5) and Formula 6 Pektin 10% (6)

Table 2. Evaluation of Moringa Chewable Gummy Tablets Preparation

Parameters		Na-alginate			Pectin			Preparation Specifications
Parameters		F1 (6%)	F2 (7%)	F3 (8%)	F4 (6%)	F5 (8%)	F6 (10%)	Preparation Specifications
Organoleptic	Scent	Melon	Melon	Melon	Melon	Melon	Melon	Melon
	Color	Green	Green	Green	Green	Green	Green	Green
	Flavor	Sweet	Sweet	Sweet	Sweet	Sweet	Sweet	Sweet
	Shape	Square	Square	Square	Square	Square	Square	Square
pH		5.05±0.02	5.05±0.02	5.12±0.04	5.11±0.01	5.11±0.01	5.11±0.01	5.00-6.00
Swelling ratio (%)		20.00±1.00	20.67±1.15	21.67±0.58	1.96±0.19	2.08±0.33	1.88±0.24	15-25
Dissolving Time (minute)		25.08±0.02	25.04±0.04	25.01±0.01	19.11±0.07	19.54±0.08	19.63±0.11	10-30
Weight Variation (Acceptance value)		9.53±1.16	5.14±9.82	3.96±1.15	4.62±0.84	4.39±0.15	5.18±0.23	< 15.0
Tablet dimension	Length (cm)	1.49±0.03	1.49±0.04	1.49±0.04	1.50±0.00	1.50±0.00	1.50±0.00	SD < 5.0%
	Width (cm)	1.49±0.03	1.49±0.04	1.49±0.04	1.50±0.00	1.50±0.00	1.50±0.00
	Thickness (cm)	1.00±0.00	1.00±0.00	1.00±0.00	1.00±0.00	1.00±0.00	1.00±0.00
Texture Analysis	Gumminess (N x mm)	115.6	146.37	103.82	90.4	819.65	1081.27	-
Texture Analysis	Chewiness (N x mm)	46.24	146.37	57.68	36.16	2458.96	3243.82	-

Evaluation of Chewable Gummy Tablets Preparation:

The evaluation of Chewable Gummy Tablets preparation can be seen in Table 2. The evaluation includes organoleptic, pH, swelling ratio, dissolving time, weight variation, dimension, and texture of the preparation.

pH Evaluation:

The pH evaluation of Moringa leaf extract chewable gummy tablet was carried out to predict the suitability of the pH of the preparation with an acceptable pH range in the oral mucosal cavity (pH 5-9)²³. The pH of the chewable gummy tablet preparation is also an important parameter that determines the taste and stability of the gel structure³³. The result of the pH evaluation of Moringa leaf extract chewable gummy tablet with Na-alginate and pectin carriers ranged from 5.06 ± 0.02 to 5.12±0.04. pH is an important factor in the formation of gel on pectin. The lower the pH of the preparation, the firmer the pectin gel will be. However, if the pH is too low or too high, it can cause syneresis and rupture of the gel structure³⁴. The pH value also affects the gelation process and the interface tension of Na-alginate. pH also affects the release of the drug from the Na-alginate matrix. The results of previous studies showed the optimal characteristic of development, interface tension, and drug release from Na-alginate gel are at pH 4.0-7.0³⁵. The pH result of the preparations obtained in this research is in accordance with the optimum pH of Na-alginate and pectin as forming gel structure. The pH of the chewable gummy tablet preparation in this research is also in the stable pH range of the antioxidant component of Moringa leaf extract, which is in the pH range 4.0-9.0³⁶. This condition can maintain the chemical stability of the preparation.

Swelling Ratio Evaluation:

Swelling ratio evaluation was conducted to determine the swelling ability of the carriers used in each formula. The process of developing the preparation occurs due to the formation of hydrogen bonds between carrier molecules or hydrogen bonds with water molecules. The monomer that makes up each carrier due to the presence of these hydrogen bond becomes more open and bonded to water molecules²⁷. Increasing the concentration of Na-alginate in the chewable gummy tablet formulation resulted in an increase in the swelling ratio of the preparation. In general, increasing the hydrophilic component in a preparation will increase the water absorption capacity. Na-alginate is a hydrophilic polymer with a linear chain. Increasing the concentration of Na-alginate in the hydrogel structure has an impact on increasing the hydrophilicity of polymer tissue³⁷. This is in line with the phenomenon observed in formula 1 to formula 3 of chewable gummy tablets with Na-alginate as the carrier.

The increase in pectin concentration from 6% to 8% in the chewable gummy tablet formula also caused an increase in the swelling ratio of the preparation, but at a concentration of 10%, it decreased. The higher the pectin concentration causes the ability of the preparation to absorb water also increases. Water trapped in the preparation causes the pectin polymer tissue to expand, observed as the swelling ratio. The increase in pectin concentration which is getting higher does not always have a linear impact on increasing the swelling ratio as in formula 6 which uses 10% pectin. This is because the increase in gel viscosity occurs when the pectin concentration increases significantly. The increase in the viscosity of the gel made it difficult for the aqueous media to concentrate into the polymer chain tissue, the impact of the swelling ratio in formula 6 is lower than formula 5 which used 8% pectin²⁷. The evaluation results also showed that pectin as the carrier produces a lower swelling ratio of chewable gummy tablets compared to Na-alginate. This is because the polymer tissue structure formed by pectin is denser and stronger than Na-alginate, so that it is more difficult for water molecules to enter the chewable gummy tablet structure³⁸. These differences in characteristics will also have an impact on the ability of the carrier to hold water molecules during storage and the tendency to release water molecules trapped in polymer tissue (syneresis)²⁶.

Dissolving Time Evaluation:

Dissolving Time evaluation was carried out on Moringa leaf extract chewable gummy tablets to obtain an overview of the disintegration and release of active ingredients from each carrier²⁶. Dissolving time evaluation can also be used to predict the early onset of drug. The faster the chewable gummy tablet dissolves, the faster the dissolved active ingredients can be absorbed. The result showed that an increase in the concentration of carriers, both pectin and gelatin, has an impact on increasing the dissolving time of the preparation. This is because there are stronger and more cross-links between the polymers, resulting in a solid gel³⁹. The stronger the gel structure, the longer it takes for the chewable gummy tablet to dissolve. The six chewable gummy tablet formulas have a solubility time ranging from 19.11-25.8 minutes, which is in accordance with the requirements, namely 10-30 minutes. Moringa leaf extract chewable gummy tablets with pectin carrier showed a faster dissolving time than Na-alginate. Pectin is a polymer that has a high swelling rate and the gel structure that is formed can experience erosion⁴⁰. The faster dissolving time with pectin carrier is due to the fact that the tablet not only expands then slowly dissolves, but there is also an erosion mechanism on the tablet surface²⁶.

Weight Variation Evaluation:

Weight variation evaluation of the chewable gummy tablet was conducted to predict the content uniformity of Moringa oleifera leaf extract in the dosage form. The results showed that all formulas exhibited uniform weight. It can be concluded from the accepted value which lay below 15%. According to these results, sodium alginate and pectin were promising as a chewable gummy tablet carrier to produce homogeneity in the prepared formulas.

Tablet Dimension Evaluation:

The evaluation of tablet dimension was carried out to determine the uniformity of the size of the Moringa leaf extract chewable gummy tablets. The dimension of the tablets is influenced by the process of pouring the mixture into the mold. This evaluation is carried out by measuring the length, width, and thickness of the chewable gummy tablets using a caliper. The dimension of the tablets is closely related to the weight of the chewable gummy tablets, so they also have an impact on the uniformity of the active substance content in each preparation. The dimension of the chewable gummy tablets will also affect the size of the packaging. Tablet preparation is stated to have homogeneous dimension if the standard deviation of each dimensional parameter (length, width, and thickness) is not more than 5%³⁰. Based on the evaluation result, it is known that all formulas of Moringa leaf extract chewable gummy tablets in this research showed uniform dimensions.

Texture Analysis:

The texture analysis of Moringa leaf extract chewable gummy tablets was carried out using a texture analyzer. Texture has an important role in the development of chewable gummy tablets because it affects the sensory response and the ease of swallowing the preparation. The difference in texture of chewable gummy tablets is very important to be developed to meet the varied consumers' sensory expectations⁴¹. The important parameters determined in the analysis include gumminess and chewiness. Gumminess is the energy needed to crush or break down semi-solid food into a form that is ready to be swallowed, meanwhile chewiness is the rate at which an object returns to its original shape after a change in shape or deformation occurs⁴². Gumminess is also defined as a sticky nature which describes the deformation of the dosage form, whereas chewiness indicates the amount of energy required to chew a food product before being swallowed. The shape deformation is influenced by the cohesion and adhesion forces⁴³.

The results of the analysis of gumminess and chewiness parameters of moringa leaf extract chewable gummy tablets formula showed that an increase in the concentration of both Na-alginate and pectin carriers led to an increase in the value of gumminess and chewiness. The opposite condition is observed in Formula 3 with a concentration of 8% Na-alginate. This formula shows a decrease in gumminess and chewiness values compared to Formula 2 which uses 6% Na-alginate concentration. In general, increasing the concentration of hydrocolloid carriers will result in a stronger and more elastic gel system. This is because there are stronger and more cross-links between the polymers. The results of previous studies also showed a similar profile. The increase in carrier concentration caused the chewable gummy to become stickier, as observed from the increase in the gumminess value⁴³. The higher the pectin concentration in the formula, the denser the fine powder structure formed in the polymer tissue⁴⁴. This condition results in an increase in the force required to chew the preparation until it is ready to be swallowed. The increase in force was observed as an increase in chewiness value along with an increase in pectin concentration.

A slightly different phenomenon was observed in formula 3 with a concentration of 8% Na-alginate. The use of Na-alginate with a concentration of 8% caused a decrease in the value of gumminess and chewiness. This condition is related to the ability of the carrier to hold water in the gel structure which decreases at this concentration compared to the 6% concentration. The decrease in water retention ability will have an impact on the gel structure which tends to be softer and there are a lot of free water molecules⁴¹. Previous studies regarding the effect of Na-alginate concentration on gel structure also showed similar results. Increasing the concentration of Na-alginate increases the cohesiveness, but when the concentration used is too high, the gel cohesiveness decreases. This is because the alginate gel cannot show linear viscoelasticity when the concentration of use is above 5%. The use of Na-alginate with a concentration of 8%-32% caused damage to the three-dimensional cross-linking structure, resulting in a change in its characteristics from non-linear solid viscoelastic to liquid viscoelasticity⁴⁵.

CONCLUSION:

Based on the results of the research, it is known that Na-alginate and pectin are potential carriers for the development of moringa leaf extract chewable gummy tablets. Increasing the carrier concentration generally causes an increase in swelling ratio, dissolving time, gumminess, and chewiness. Na-alginate can be used as a carrier for chewable gummy tablets at a concentration of 6%-7%. Meanwhile, pectin can be used as a carrier with a concentration of 6% -10% in the development of chewable gummy tablets.

ACKNOWLEDGEMENT:

Thank you very much to KWT Sri Rejeki, Bogo Village Officials, and Bojonegoro Regency Officials for their support in the development of Moringa leaf-based products which are the superior commodity of Bojonegoro Regency.

CONFLICT OF INTEREST:

There was no conflict of interest

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Received on 09.04.2021 Modified on 10.08.2021

Research J. Pharm. and Tech. 2022; 15(6):2513-2520.

DOI: 10.52711/0974-360X.2022.00420