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All Journal Jurnal Sains dan Kesehatan
Helma Novitasari
Program Studi S1 Farmasi, Fakultasi Farmasi, Universitas Muhammadiyah Banjarmasin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology

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Identifikasi Daun Sangkareho (Callicarpa longifolia Lam) secara Makroskopis dan Mikroskopis : Macroscopic and Microscopic Identification of Sangkareho (Callicarpa longifolia Lam.) Leaves Helma Novitasari; Siti Nashihah; Irfan Zamzani
Jurnal Sains dan Kesehatan Vol. 3 No. 5 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.966 KB) | DOI: 10.25026/jsk.v3i5.570

Abstract

The utilization and development of traditional plants is a big investment for the sustainability of Indonesia society. Traditional medicine has its own requirements in order to guarantee the authenticity or correctness of the raw materials used. Sangkareho (Callicarpa longifolia Lam.) Is a family of Lamiaceae and a species of the genus Callicarpa. This study aims to provide scientific information data about the macroscopic and microscopic leaves of Sangkareho. The examination was carried out by observing the fresh leaves and the simplicia powder on the leaves of Sangkareho. The organoleptic results of the fresh Sangkareho leaves are hijua color, the distinctive smell of Sangkareho leaves is weak, and the taste is bitter, while the simplicia powder is slightly brownish in color, the distinctive smell of Sangkareho leaves is strong, and the taste is bitter. Macroscopic obtained by Sangkareho leaves are dark green on the upper surface and light green on the underside of the leaves, bitter taste, distinctive smell of Sangkareho leaves, oval elongated leaf shape, slightly hairy leaf surface, 11-17 cm long, 3 5-6 cm, the leaves are rather thin, the edges of the leaves are serrated, and the tips of the leaves are tapered, while for the simplicia powder it has a dense, smooth, non-stringy and dry texture, slightly brownish green, bitter taste, and has a distinctive smell of sangkareho leaves.
Co-Authors Siti Nashihah Zamzani, Irfan