Potential of Pacing Extract Packaged in Gummy Form as
an Alternative to Prevent High Cholesterol
in The Human Blood
1) Aisyah Faiha Scirea, SMP Islam Al-Azhar BSD, South Tangerang,
Indonesia (aisyahfaihascirea@smp.alazhar-bsd.sch.id)
2) Fidelia Aisyah Setiawan, SMP Islam Al-Azhar BSD, South Tangerang,
Indonesia (fidelia.stwn@gmail.com)
Abstract :
A research aims to known the effectiveness of Pacing extract I
lowering the cholesterol level and to make the gummy product that created
by Pacing extract and tested by using the organoleptic test. This research
was conducted from June 14, 2024 - September 2, 2024 at the Pharmacy
Laboratory of the Faculty of Health Sciences, UIN Syarif Hidayatullah and
at Al-Azhar Islamic Junior High School, Bumi Serpong Damai. The research
has the procedure of simplisia preparation, Pacing plant extraction until it
turns into a paste, phytochemical screening including tests of saponin,
tannin, triterpenoid & steroid, flavonoid, alkaloid, and essential oil (atsiri oil),
testing stage with a fresh meat & spectrophotometric test, gummy candy
making steps, and lastly ethical & organoleptic test to some 27-51 years old
educators in Al-Azhar Islamic Junior High School, Bumi Serpong Damai. In
this research, we use the primary data and secondary data including on the
phytochemical test result which contain qualitative data about the result of
phytochemical test of Pacing extract, and the result of spectrohotometric
test that consider on the table result of spectrophotometric test that explain
the compassion on absorbance value before and after test and the result of
ANOVA test 2 way to proof the hypothesis and the result of organoleptic
test that will be processed in data descriptive to get the acceptable the
respondences to the gummy. The result of this research from the
phytochemical screening test has the results of most of the tests (including
saponin, tannin, flavonoid, and alkaloid) with changes that proves the
Pacing extract having these compounds in it. From the spectrophotometric
test that we did with a comparison of absorbance values using Pacing
extracts that have been made with various concentration levels. It is known
that the positive control + 150 PPM ng extract experienced the highest
decrease compared to others, while the lowest treatment results were found
in the positive control + 50 PPM Pacing extract. It can be seen that the
higher the concentration of Pacing extract given, the greater the cholesterol
reduction rare obtained. And from the organoleptic test we known that from
the result it is known that 98.33% is the percentage of color assessment
with a synthetic pink color, 81.66% is the percentage of taste assessment
(with a strawberey synthesis extract and a slight bitter flavor) also the
percentage of texture assessment (suitable for consumption), and 80% is
the percentage of arona assessment with a less striking-strawberry aroma.
Keywords : Pacing, Gummy, High Cholesterol, Alternative
