Gummy candy is a type of soft candy with a chewy texture, usually derived from various types of gelatine, known for its delicious taste and popularity among both children and adults. However, for Muslim consumers, gelatine poses a concern as it is often sourced from pork bones. To address this issue, Eucheuma cottonii carrageenan, a halal alternative, is used as a gelling agent. The active ingredient used is pegagan (Centella asiatica), which contains triterpenoid compounds that serve as cognitive function stimulants in the brain. This study aims to formulate and evaluate the quality of gummy candy containing pegagan extract with variations in Eucheuma cottonii carrageenan concentrations. The research is experimental, involving the preparation of three gummy candy formulations with a fixed pegagan leaf extract concentration of 1% and varying carrageenan concentrations: 4% (F1), 5% (F2), and 6% (F3). The evaluations conducted include organoleptic testing, chewiness testing, moisture content analysis, weight uniformity testing, pH measurement, and stability testing. The data were analysed using One-Way ANOVA, chewiness was assessed using the Kruskal-Wallis test, and stability was analysed using the Paired T-Test. The statistical program used was SPSS 26.00 with a 95% significance level. The results showed that the gummy candy had a greenish-white color, a distinctive pegagan aroma, a slightly bitter-sweet taste, and a chewy texture. The chewiness values ranged from 1.67 to 1.97, moisture content from 12.46% to 13.82%, and pH values from 5.58 to 5.8. Weight uniformity was within the acceptable range of column A (5%) and column B (10%). The moisture content and pH of all gummy candy formulations were stable (p>0.05), except for the pH of F1 (p<0.05). The variation in Eucheuma cottonii carrageenan concentrations did not have a significant effect on the chewiness of the gummy candy (p>0.05).