Chewrasa herba: a soothing lozenge with white roselle and ginger

Herbal gummy lozenges are gaining attention as functional confectionery products due to their potential health benefits and improved consumer acceptability. However, conventional lozenges are often hard, difficult to swallow, and commonly contain synthetic ingredients that may not be suitable for sensitive users. In addition, although Red Roselle has been widely studied, White Roselle remains underexplored despite its antioxidant and anti-inflammatory potential. This study aligns with Sustainable Development Goals (SDG) 3 (Good Health and Well-being), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production) by promoting healthier, innovative, and natural product development. Therefore, this study aims to prepare lozenges containing White Roselle and ginger extract, and to evaluate their texture properties, including texture, aroma, appearance, and elasticity. The gummy lozenges were prepared using a standardized formulation process involving weighing, mixing, heating, and molding to obtain a uniform product. Sensory evaluation was conducted with 35 participants using structured questionnaires to assess consumer perception and preference. The findings indicated that Red Roselle with ginger was the most balanced formulation (57.14%) and the most preferred (51.43%), followed by White Roselle with ginger and Chrysanthemum with ginger. In conclusion, although White Roselle lozenges were successfully developed and evaluated, Red Roselle demonstrated higher consumer acceptance. This study highlights the potential of herbal gummy lozenges as a natural alternative to conventional products. The formulation developed shows promising commercial potential as a functional, consumer-friendly lozenge while supporting sustainable and responsible product innovation.