Betel Lime Research Articles

Characterization The Flavonoids Extract of Tridax Procumbens l. Leaves and Betel Lime as Materials for Open Wound Analgesic Ointment

Tridax procumbens L. has quite high flavonoid content (6.51%). Flavonoids have antimicrobial effects that can fight bacteria. Besides that, the flavonoid content of T. procumbens leaves as an analgesic inhibits has the potential to be used as an analgesic ointment material for open wounds. Betel lime (CaCO3) also helps speed up the healing of open wounds. This research aims to optimize a mixture of T. procumbens leaves and betel lime to make a material-based herbal ointment that effective in healing open wounds. This research uses quantitative and qualitative approaches. The dependent variables used are the results of FTIR characterization, SEM-EDX, and antibacterial tests. Research results show that the 1:1 ointment sample has the highest homogeneity with an average particle size distribution of 11.95 nm. The weight and total atomic weight of carbon and calcium elements fluctuated with increasing leaf extract concentration, but the 2:1 ointment sample showed a higher calcium element content than the other samples because the amount of whiting was greater than the leaf extract. Flavonoid functional groups were successfully detected, O-H, C-H, and C-O-C. In S. aureus, it was shown that the 1:1 ointment sample was able to inhibit bacterial growth with an inhibition zone diameter of 0.062 to 1.510 cm. In addition, the contents of stigmasterol, β-sitosterol, and n-hexadecanoid acid are the main components that play a role in the inhibitory activity of bacteria. Keywords: Analgesic ointment, flavonoids, open wounds

PROCESS OF MAKING BANANA PEEL CHIPS (Musa paradisiaca Var Raja) USING DIFFERENT CONCENTRATIONS OF BETEL LIME SOLUTION

Chips are crispy snacks made from processed agricultural products and can be stored for a long time. The general criteria for chips are that they contain carbohydrates, have a dry appearance, make a sound when consumed, and are easily broken. The factors that encourage the formation of crispy chips include initial treatment in the form of soaking using materials such as lime solution. The purpose of this study was to determine the effect of soaking banana peels with different concentrations of lime solution on the quality of banana peel chips. This study used the Completely Randomized Design (CRD) method with 5 treatments, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% as many as 4 replications so that 20 experimental units were obtained. The results of the study showed that the treatment of soaking in lime solution with different concentrations, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% had a significant effect on the value of water content, ash content and organoleptic color, but did not have a significant effect on the organoleptic taste, aroma and texture. The banana peel chips product with the lowest water content was found in the treatment with a concentration of 8% lime (7.59%) and the lowest ash content in the concentration of 2% lime (10.94%). The best acceptance based on consumer preferences was obtained in the treatment without soaking in the solution betel lime (0%) with color characteristics of 3.67, taste 3.72, aroma 3.80, and texture 3.77 at the level of acceptance of liking.

The Duties of Sangging in the Implementation of the Hindu Religious Ceremony of Manusa Yadnya Metatah Mass in Bali: A Study of Occupational Health Science

Occupational Health and Safety (K3) is our effort to create a healthy and safe working environment, so that it can reduce the probability of work accidents / diseases due to negligence that result in demotivation and deficiencies in work productivity. According to the Basic Health Law of the Republic of Indonesia No. 9 of 1960 Chapter I Article II, Occupational Health is a health condition that aims for workers to obtain the highest level of health, both physical, spiritual and social, with prevention and treatment efforts for diseases or health disorders caused by work and the work environment or general diseases. in all work activities in human social and religious life such as research on mass metatah ceremonies that are often carried out by Hindus in Bali, in this case the position of the sangging is the key in this metatah ceremony. Sangging is a person who is tasked with cutting teeth during the metatah ceremony. The duties of the sangging in carrying out metatah are to sharpen the two canine teeth and four incisors in the upper jaw with a file. Providing toothpaste made from turmeric, betel lime and sandalwood rubbing. Following up on the Yama Pati Tatwa palm leaf, a sangging needs to understand the structure of tooth tissue and occupational health science to maintain the sanctity of the ceremony. The metatah ceremony or 'mepandes', 'mesangih' or 'metah ceremony' (Balinese) is a Hindu religious ceremony that must be carried out by all Hindus in Bali. The metatah ceremony contains meaning for life, namely changing behavior to become a true human being who can control himself from the temptation of lust, and fulfilling the obligations of parents to children in order to find the true nature of humanity. This study aims to analyze the nature of the implementation of the mass metatah ceremony in Bali Province in the study of occupational health science. The research design uses a case study based on its type, namely an explanatory case study, which focuses on the mass metatah ceremony. Data is analyzed descriptively and carefully until complete. The results of the study indicate that: 1) occupational health knowledge for the sangging in the mass metatah ceremony has the nature to achieve the maximum goal of the yadnya metatah ceremony, namely suppressing bad thoughts, words, and behavior by controlling themselves from the temptation of lust; 2) the process of implementing the metatah ceremony carried out by a sangging is done by filing both canine teeth and four jaw incisors. However, the process is carried out carefully according to health science and the impact of mass metatah, namely social, psychological, health and economic impacts. The implications of the research results, namely the implementation of the 'manusia yadnya' metatah must be carried out carefully by paying attention to health risks when the metatah ceremony is carried out, internence and application of occupational health science need to be carried out so that religious ceremonies become pure physically and mentally according to the purpose of the metatah ceremony.

Sensory Profile of Candied Tomatodates Using the Just About Right Method

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value≥0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value˂0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).

PURIFICATION OF KROSOK SALT (CRUDE SOLAR SALT) THROUGH RECRYSTALLIZATION METHOD WITH ADDITION OF DIFFERENT CONCENTRATIONS OF SLAKED LIME (Ca(OH2))

Purifying krosok salt (crude solar salt) is an essential step in the food and pharmaceutical industry to ensure product quality. One of the methods used for the purification of krosok salt in this study was recrystallization, involving the addition of slaked lime (Ca(OH)2) at various concentrations. Recrystallization entails dissolving salt crystals in water, followed by filtration to separate impurities from the clean salt solution. This purified salt solution is then heated to produce purer salt crystals. The aim of this study was to analyze the quality content of salt in the yielded pure salt. The significance of this research lies in its contribution of new knowledge regarding simple traditional salt processing methods, which can yield higher-quality salt with significant economic value. In this process, Ca(OH)2 was added at concentrations of 0.1%, 0.08%, and 0.06% to assess its effect on krosok salt purification. The research methodology employed experimental methods. The study's results indicated that the NaCl level test yielded an average value of 96.7% with a C concentration of 0.06%. The highest avera-ge value of 97.686% for the degree of whiteness was observed at a C concentration of 0.1%. Magnesium content averaged 0.07% at a C concentration of 0.06%, while calcium content averaged 0.058% at the same concentration. Keywords: Krosok salt, recrystallization, betel lime, salt quality.

Bioactive Remineralization of Human Enamel using Piper Betle Leaf Extract and its Additives

The role of the betel leaf has been described since ancient times in various books of Ayurveda mainly due to its curative properties and been used for the treatment of various disorders and stimulated anti-oxidative, anti- mutative, and detoxifying properties. Betel quid chewers have cancerogenic potential seen in many parts of rural areas in India. This study proves that when used in correct proportions [betel leaf, areca nut and betel lime], acts as natural means for protection against caries and non -carious lesions as it re-hardness the tooth enamel naturally.

Ethnoscience Study of Betel Lime Making in Indragiri Hilir as a Natural Science Learning Resource

This study aims to analyze the local wisdom of making Lokan betel lime (Geloina erosa) in a scientific perspective. The data collection method used in-depth interviews with the Sapat people of the Banjar tribe, namely Fauziah and Ayus, the informants were selected using the snowball sampling method. Data were analyzed using Milles and Huberman's qualitative analysis method. The results showed that the Banjar people have a tradition of making betel lime from Lokan (Geloina erosa). The tradition of making Lokan betel lime (Geloina erosa) is a local wisdom of the Banjar people which is still maintained today. The process of making whiting includes the preparation of materials and tools, the process of making whiting, the results and benefits of whiting which can be used in science learning.

Effect of Pre-treatments on Shelf Life and Quality of Dried Pineapples (Ananas comosus)

This study aims to determine the effect of different pre-treatment and freezing on the quality of dehydrated pineapple using a food dehydrator with a convective drying method. The variations of pre-treatment conducted include control variation (K), immersion in sucrose solution (G), sucrose-citric acid mixture (GS), citric acid (S), thermal blanching (B), and kapur sirih or betel lime solution (KS), with and without freezing process before drying. The S variation resulted in the best shelf life of dried pineapple, lasting 106 days under room conditions using 0.75% citric acid solution. The shelf life of dried pineapple with pre-treatments K, G, GS, B, and K, respectively, were 61, 49, 33, 72, and 20 days. Drying and all types of pre-treatments resulted in a darker colour compared to fresh pineapple. Drying and all types of pre-treatments also yielded higher firmness values compared to fresh pineapple. Freezing prior to drying resulted in a darker colour for dried pineapple compared to unfrozen dried pineapple. Freezing prior to drying also yielded a softer texture compared to unfrozen dried pineapples. According to a group of 32 untrained panellists in the age group of 20-24 years old, the G variation was the most preferred variation of dried pineapple.

Decreasing Cyanide Acid Content Through Soaking in Betel Lime: Effect on Chemical Composition and Nutrient Digestibility of Cassava Peel

Decreasing Cyanide Acid Content Through Soaking in Betel Lime: Effect on Chemical Composition and Nutrient Digestibility of Cassava Peel

BOREHAN JERUK NIPIS DAN KAPUR SIRIH UNTUK MENURUNKAN LINGKAR PERUT NIFAS

Tradisi borehan jeruk nipis dan kapur sirih pada abdomen dilakukan untuk mempercepat proses penurunan lingkar perut pasca persalinan. Penelitian ini berjudul “Pengaruh Borehan Jeruk Nipis dan Kapur Sirih Terhadap Penurunan Lingkar Perut Masa Nifas”. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perawatan nifas dengan borehan jeruk nipis dan kapur sirih terhadap penurunan lingkar perut setelah melahirkan. Jenis penelitian ini adalah penelitian kuantitatif, desain penelitian yang digunakan dalam penelitian ini adalah quasi-experimental design dengan pendekatan pre-test dan post-test. Jumlah sampel adalah 16 orang sebagai kelompok kontrol dan 16 orang sebagai kelompok perlakuan sehingga jumlah sampel sebanyak 32 sampel. Hasil penelitian menunjukkan bahwa Ada pengaruh pemberian borehan jeruk nipis dan kapur sirih terhadap ukuran lingkar perut ibu nifas sesuai protokol puskesmas dengan nilai t-hitung 2,255 dan p 0,032. Lingkar perut ibu nifas lebih kecil ditemukan pada responden yang diberikan intervensi borehan jeruk nipis dibandingkan dengan lingkar perut responden yang hanya mendapatkan perawatan nifas sehari hari.

Pemanfaatan Tumbuhan Dalam Proses Pewarnaan Kain Tenun Ikat Di Desa Harona Kalla Kecamatan Laboya Barat Kabupaten Sumba Barat

This study aims to determine the types of natural dye plants, organs or plant parts used in the process of coloring woven cloth, and the processing of plants to produce colors as dyes of woven cloth, colors produced from plants dyed woven cloth dyes in Harona Kalla Village, West Laboya sub-district, West Sumba Regency. The method used is a qualitative method with semi-structural observation and interview techniques that refer to the list of questions that have been prepared. Based on the results of research in Harona Kalla Village, west Laboya sub-district, West Sumba Regency, three types of natural coloring plants were found, namely turi leaves (Sesbania grandiflora), turmeric rhizome (Curcuma domestica L), mahogany (Swietenia mahagoni L). In addition to coloring plants there are plants that are used as additives in coloring namely fence kedondong (Lannae nigritana), baiduri (Calotropis gigantea), betel lime and iron rust / vinegar. The organs in the coloring process are bark, rhizome and leaves. And the processing of plant organs is done pounding and boiling. The purpose of adding lime is to lock the color so that it does not fade easily. Based on the results of the study, the colors produced from plants in the village of Harona Kalla are turi leaves (Sesbania grandiflora) which are pounded and produce a green color. Turmeric (Curcuma domestica L) which is pounded and boiled produces yellow, mahogany bark (Swietenia mahagoni L) which is boiled produces a black color. The conclusion of this research is that it is necessary to design efforts to cultivate color-producing plants which are non-wood forest products to support the sustainable industry in Harona Kalla Village, for the cultivation of species of color-producing plants.

CHARACTERISTICS OF SWEET DRY FRUIT TALOK (Muntingia calabura) WITH BLANCHING VARIATIONS AND TIME SOAKING IN CaCL2

ABSTRACTOne type of plant that can be used as a medicinal plant is talok or kersen (Muntingia calabura). Talok fruit is round and red when ripe. Ripe fruit for jaundice, to treat gout. Talok fruit is easily damaged, so it is not durable to store. Storage in fresh form, fruit quickly decays. The nutritional content of talok (kersen) is quite large but has not been utilized properly. This study aims to determine the characteristics of dried candied talok (kersen) with a variety of blanching and soaking time in lime water, in order to obtain good quality sweets and preferred by consumers. Candied fruit is expected to be used as filler for bakery products or other food products. This research was conducted at the Laboratory of the Faculty of Agricultural Technology, State Polytechnich of Jember. This study used a complete factorial randomized complete block design, with blanching variation factors (without blanching, water blanching, and steam blanching) and soaking time in betel lime water (1, 2, 3 and 4 hours). The analysis carried out included Water Content, Ash Content, Vitamin C, Total Sugar Levels, Antioxidant Levels, and Organoleptic Tests (color, sweet taste, talak fruit taste, overall preference). The results showed that dried candied talok fruit was favored by having a water content of 10.95%, ash content of 3.53%, vitamin C levels of 40.665 mg / 100 g, and anti-oxidant levels of 84.91%. The results were obtained from the long immersion treatment in betel lime water for 4 hours and with deep blanching treatment. In this treatment the panelists as a whole liked and still met the quality standards for dried sweetsKey words: dried candied kersen, blanching, time soaking

Perbedaan Hasil Pencelupan Bahan Sutera Menggunakan Ekstrak Kulit Pisang Kepok dengan Mordan Tawas dan Kapur Sirih.

Abstract
 This research is motivated as an effort to reduce the problem of environmental pollution by re-using natural dyes. The natural dyes used are the utilization of waste which is kepok banana peel. The purpose of this study is to describe the name of the color (hue), dark light (value), and evenness of color as well as differences in mordan alum and whiting to the results of dyeing silk material using kapok banana peel extract (MusaParadisiaca L). This type of research is experimental research. Data collection techniques using a questionnaire (questionnaire) from 18 panelists. The data analysis technique was carried out using the Friedman K-related sample test technique and using the SPSS (Statistical Product and Service Solution) version 16.0 application. Dipping silk material with Kepok Banana peel extract (MusaParadisiaca L) without mordan yielding a Wheat Light Brown color with Code # F6E7B0 and value category very bright and evenness of color in the very flat category. In dyeing with mordan alum produces Light Brown color with code # E7BE75 with light category and flatness value in the flat category, while in dyeing with mordan whiting the color name is Golden Sundanese with code # D7A04F with the value of the category light enough and flat for the category flatness. Friedman K-related sample test results obtained for light dark color (value) is 0.001 <0.05, then H0 is rejected, meaning that there are significant color differences. Whereas the color density of the data obtained was 0.154> 0.05, H0 was accepted, meaning that there was no significant difference in color evenness in the dyeing of silk material using Kepok banana peel extract (MusaParadisiaca L) with mordan alum and whiting.
 Keywords: mordan alum and betel lime, kepok banana peel (Musa Paradisiaca L), silk material

Ethnoscience Study of the Application and Delivery Procession of Adat Melayu Jambi as Science Learning Resources

This research aims to reconstruct and analyze the concept of science in the application and delivery procession of Adat Melayu Jamb i . This study used a qualitative approach through ethnoscience studies, a study of knowledge systems organized from existing cultures in society. The subjects of this study ware customary leaders and science education experts. Data were collected through in-depth interviews, observations, and documentation. The data were analyzed descriptively by using Miles and Huberman analysis model. Test the validity of the data with triangulation. The procession of the application and customary delivery is part of the traditional procession of Jambi Malay wedding procession. The procession starts from the introduction ( berusik sirih berguraupinang ), applying ( tegak batuik duduk betanyo ), and custom delivery ( ulur antar serah terimo adat dan lembago ). In the procession of the application and the customary distribution, the groom usually takes a series of souvenirs ( Tepak Sirih/Kepalo Baso ) (containing betel, betel lime, gambier, areca nut, tobacco), rattan split ring, graduated clothes and giving “adat” (gold, gold scales, selarih rifles, and spears) and “lembago” (buffalo, 100 ropes coconut, “selemak semanis seasam segaram , and 100 bushels of rice). The community knowledge of the application process and customary delivery can be reconstructed into scientific knowledge related to science. Identified science concepts were quantities, units and measurements, classification of living things, elements, compounds, and mixtures.

Antibacterial Activity toward Streptococcus mutans and Antioxidant from Traditional Betel Chew Formulation of Indonesia

The objective of this research was to determine antibacterial activity toward Streptococcus mutans and antioxidant. Non-Factorial Randomized Block Design method was used in this study. The first stage used nonfactorial randomized block design which consisted of three blocks and six treatments as follows: F1 (8 g betel leaf, 2 g betel lime), F2 (8 g betel leaf, 2 g betel lime, 2 g areca nut, 1 g gambier), F3 (8 g betel leaf, 2 g betel lime, 2.5 g areca nut, 1.5 g gambier), F4 (8 g betel leaf, 2 g betel lime, 3 g areca nut, 2 g gambier), F5 (8 g betel leaf, 2 g betel lime , 3.5 g areca nut, 2.5 g gambier) and F6 (cefadroxil).The observed parameters in betel chew formulation were antibacterial activity, cellulair metabolites leakage and antioxidant. Results of chemical and microbiological analyses showed that the best treatment was found on F5 treatment (8 g betel leaf, 2 g betel lime, 3.5 g areca nut, 2.5 g gambier) antibacterial activity of 8.25 mm, with antioxidant IC50 of 2.77 mg/ml and cellulair metabolites leakage of 1.22 nm (at wave length of 260 nm) and 1.51 nm (at wave length of 280 nm), respectively.