Formulation and Acceptability of CelGar Jelly: A Functional Jelly Candy Derived from Garlic and Celery
Keywords:
CelGar Jelly, Celery, Garlic, Hypertension, Jelly CandyAbstract
Hypertension is a leading global health concern due to its asymptomatic progression and its role in triggering severe complications such as stroke, heart failure, and kidney dysfunction. Given the limitations of pharmacological interventions and the need for accessible preventive strategies, this study aimed to develop a functional food product CelGar jelly formulated from celery (Apium graveolens L.) and garlic (Allium sativum L.), both of which are traditionally recognized for their antihypertensive properties. Three types of tests were conducted in this study. A hedonic (sensory) test involving 20 untrained panelists evaluated consumer acceptance based on color, aroma, taste, and texture using a five-point hedonic scale. Laboratory analysis determined the moisture and ash content. A functional test using a quasi-experimental one-group pretest–posttest design involved 12 respondents with hypertension to examine changes in blood pressure before and after the intervention. The jelly was found to be highly acceptable in terms of taste, texture, and overall sensory appeal, and laboratory tests confirmed that its moisture and ash content met established food safety standards. Following a period of regular consumption, participants exhibited a measurable reduction in systolic blood pressure, while diastolic pressure remained relatively stable.
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