Healthy Snack Creation: Herbal Ginger Gummy Innovation as a Stunting Prevention Effort by Posyandu Cadres in Penakir Village

Aldila Nur Fajri; Ricky Wahyu Setiawan; Mukti Pangestu; Triana Nur'aini; Fadhil Julian Miftahul; Dela Widiya; Dimas Rifki Nawawi; Aida Hasna Puspita; Sabrina Kamilia Mukti; Lucky Mu'tamimah; Siti Noer Fadhillah; Muhammad Amir Biky; Wildan Aji Saputra

Healthy Snack Creation: Herbal Ginger Gummy Innovation as a Stunting Prevention Effort by Posyandu Cadres in Penakir Village

Authors

Aldila Nur Fajri Universitas Muhammadiyah Purwokerto
Ricky Wahyu Setiawan Universitas Muhammadiyah Purwokerto
Mukti Pangestu Universitas Muhammadiyah Purwokerto
Triana Nur'aini Universitas Muhammadiyah Purwokerto
Fadhil Julian Miftahul Universitas Muhammadiyah Purwokerto
Dela Widiya Universitas Muhammadiyah Purwokerto
Dimas Rifki Nawawi Universitas Muhammadiyah Purwokerto
Aida Hasna Puspita Universitas Muhammadiyah Purwokerto
Sabrina Kamilia Mukti Universitas Muhammadiyah Purwokerto
Lucky Mu'tamimah Universitas Muhammadiyah Purwokerto
Siti Noer Fadhillah Universitas Muhammadiyah Purwokerto
Muhammad Amir Biky Universitas Muhammadiyah Purwokerto
Wildan Aji Saputra Universitas Muhammadiyah Purwokerto

Keywords:

Ginger, Health, Local wisdom, Stunting

Abstract

Ginger gummy is an innovation that combines the health benefits of ginger with an attractive and easy-to-consume method. This paper aims to review the health benefits of ginger gummy, its production process, and the potential market for this product among increasingly health-conscious consumers. This study used qualitative methods and analyzed literature related to ginger and gummy products. The research findings indicate that ginger gummy not only tastes delicious but also contains bioactive compounds with health benefits, such as anti-inflammatory and antioxidant properties. This product has the potential to attract the attention of a younger generation seeking a more enjoyable supplement option. With a deeper understanding of its uses and manufacturing process, it is hoped that this product will grow in the market and have a positive impact on public health.

References

Bishayee, A., Patel, P. A., Sharma, P., Thoutireddy, S., & Das, N. (2022). Lotus (Nelumbo nucifera Gaertn.) and Its Bioactive Phytocompounds: A Tribute to Cancer Prevention and Intervention. Cancers , 14 (3), 529. https://doi.org/10.3390/cancers14030529

BPOM. (2023). BPOM No. 29 of 2023 concerning Safety and Quality Requirements for Natural Medicines. BPOM No. 29 of 2023 , 888 , 1–42.

Chan, S.Y., Miskam, M., & Ganesan, S. (2021). Analysis of Sugar Content in Selected Children'S Health Supplements in Malaysia. Malaysian Journal of Analytical Sciences , 25 (6), 998–1006.

?ižauskaite, U., Jakubaityte, G., Žitkevi?ius, V., & Kasparavi?iene, G. (2019). Natural ingredients-based gummy bear composition designed according to texture analysis and sensory evaluation in vivo. Molecules , 24 (7). https://doi.org/10.3390/molecules24071442

Handoyo, M., Hanindhita, F., Samosir, F.M., & Setyaningsih, D. (2025). Formulation development of gummy comprising ginger (Zingiber officinale), curcuma (Curcuma xanthorrhiza), and lemongrass (Cymbopogon citratus). Journal of Fundamental and Applied Pharmaceutical Science , 5 (2), 116–125. https://doi.org/10.18196/jfaps.v5i2.23051

Haryadi, RN, Yusup, AM, Destiana Utarinda, Indri Ayu Mustika, Dewi Sandra, & Dewi Utari Rokhmawati. (2021). Socialization of the Use of Website-Based E-Learning Applications During the Covid-19 Pandemic. BEMAS: Jurnal Bermasyarakat , 2 (2), 110–115. https://doi.org/10.37373/bemas.v2i2.184

Heryani, H., Nugraha, D., Lestari, L., Rahmah Kurnia, S., & Yusuf, AL (2024). Hedonic Evaluation of Red Ginger Extract Gummy Candy as an Innovative Approach to Prevent Stunting in Children Under Five. Genius Journal , 5 (2), 235–242. https://doi.org/10.56359/gj.v5i2.425

Moghaddas Kia, E., Ghaderzadeh, S., Mojaddar Langroodi, A., Ghasempour, Z., & Ehsani, A. (2020). Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent. Journal of Food Science and Technology , 57 (9), 3355–3362. https://doi.org/10.1007/s13197-020-04368-8

Rani, Dania, E., & Abdul, A. (2020). Pocket Book on the Use of Herbal Preparations and Supplements to Boost Immunity .

Rani, KC, Jayani, NIE, Feneke, F., & Melanda, S. (2021). Preparation and evaluation of gelatin and pectin-based Moringa oleifera chewable-gummy tablets. IOP Conference Series: Earth and Environmental Science , 913 (1). https://doi.org/10.1088/1755-1315/913/1/012082

Rodrigues, L., Silverio, R., Costa, AR, Antunes, C., Pomar, C., Infante, P., Conceição, C., Amado, F., & Lamy, E. (2020). Taste sensitivity and lifestyle are associated with food preferences and BMI in children. International Journal of Food Sciences and Nutrition , 71 (7), 875–883. https://doi.org/10.1080/09637486.2020.1738354

Sudarman, SW, Dewi, TA, & Zein, S. (2022). Maggot Cultivation Training as an Alternative Feed . 6 (2), 285–292.

Tamsuri, A. (2022). from articles circulating in Indonesia. Subject-based search (title) on the Google Scholar page (. Journal of Research Innovation , 2 (8).

Tarahi, M., Tahmouzi, S., Kianiani, MR, Ezzati, S., Hedayati, S., & Niakousari, M. (2024). Current Innovations in the Development of Functional Gummy Candies. Foods , 13 (1). https://doi.org/10.3390/foods13010076

Teixeira-Lemos, E., Almeida, A.R., Vouga, B., Morais, C., Correia, I., Pereira, P., & Guiné, RPF (2021). Development and characterization of healthy gummy jellies containing natural fruits. Open Agriculture , 6 (1), 466–478. https://doi.org/10.1515/opag-2021-0029

Published

2025-11-25

How to Cite

Fajri, A. N., Setiawan, R. W., Pangestu, M., Nur’aini, T., Miftahul, F. J., Widiya, D., … Saputra, W. A. (2025). Healthy Snack Creation: Herbal Ginger Gummy Innovation as a Stunting Prevention Effort by Posyandu Cadres in Penakir Village. Proceedings Series on Social Sciences & Humanities, 28. Retrieved from https://conferenceproceedings.ump.ac.id/pssh/article/view/2045