Chili Extract Research Articles

Literature review Cabai Jawa (Piper Retrofactum Vahl) dalam Proses Penyembuhan Luka

This research aims to find out the extent of research that has been carried out and the results obtained regarding the use of Javanese chilies in the wound healing process. The method used in this research is to conduct a literature review. Literature search using Google Scholar, Science Direct and Pubmed databases from 2010 to 2023 with keywords in Indonesian: Javanese chili and wound healing process, and in English with keywords: piper retrofactum vahl, piper longum and wound healing process. Articles were selected using inclusion and exclusion criteria so that the results were 3 (three) articles in Indonesian that were in accordance with the research objectives. The conclusion of this research is that research on the influence of Javanese chilies in the wound healing process is still limited. Administration of Javanese chili extract can help in the wound healing process by increasing the number of macrophages, reducing leukocyte numbers and increasing the thickness of the epithelium in wounds. Keywords: Java chili, Wound healing, Literature Review

Alkaloid rich hydroponic chili for AgNPs synthesis against multidrug resistant Staphylococcus aureus infected burn wounds

Hydroponic plant cultivation is expected to replace soil cultivation owing to an increased plant yield and rapid turnover. A number of medicinal plants have been successfully grown in hydroponic system. Effect of hydroponic cultivation on phytochemical content of medicinal plants needs to be investigated for efficient phytomedicine production. Herein, we quantify the bioactive compounds of medicinal importance in hydroponic and soil grown chili for green silver nanoparticles (AgNP) based formulation preparation. The end product has been evaluated as an alternate treatment for skin and soft tissue infections caused by Multidrug Resistant Staphylococcus aureus (MDRSA). Comparable phytochemical profile of soil grown chili extract (CESoil) and hydroponically grown chili extract (CEHydro) for increased production of plant sourced medicinally important compounds has been studied. Stable phytosynthesized CE NPs, confirmed by UV visible spectroscopy (UV) Fourier Transform Infrared (FTIR), Dynamic Light Scattering (DLS) and Scanning Electron Microscopy (SEM) analysis, showed enhanced anti-MDRSA activity in vitro with MIC and MBC at 0.312 and 0.625 mg/ml respectively. Hydrogel based CE NPs formulation successfully eliminated burn wound MDRSA infection in vivo while also regenerating the skin. Enhanced CE NPs activity in vitro and in vivo suggests their potential use in combating AMR infections that can further be evaluated in clinical trials.

A natural sustained-intestinal release formulation of red chili pepper extracted capsaicinoids (Capsifen®) safely modulates energy balance and endurance performance: a randomized, double-blind, placebo-controlled study.

Overweight and obesity are major public health concerns, with a sharp increase in prevalence over the last few decades. The primary cause is an imbalance between calorie intake and expenditure due to a rise in calorie-rich processed food and reduced physical activity. Energy balance in humans involves complex processes including thermogenesis, a crucial factor in regulating energy expenditure. In this randomized, double-blinded, placebo-controlled three-arm three-sequence study, we investigated the efficacy of Capsifen® (CapF), a pungency-masked sustained-intestinal release formulation of red chili extract, on energy expenditure, fat oxidation, and endurance using the Quark C-PET system in healthy overweight participants, with and without exercise. In the study, 105 healthy participants were randomized to receive either placebo, CapF 100 mg/day, or CapF 200 mg/day for 28 days. CapF demonstrated a dose-dependent response to increased energy expenditure and fatty acid oxidation with a concomitant reduction in body weight. Both CapF 100 and CapF 200 also increased the time to exhaustion. These results demonstrate the plausible efficacy of CapF in energy expenditure and physical performance in otherwise healthy adults who have a high body mass index. https://ctri.nic.in/Clinicaltrials/pmaindet2.php?EncHid=MjQzNTg=&Enc=&userName=CTRI/2018/04/013157 dated 04 October 2018.

EFEKTIFITAS EKSTRAK METANOL DAUN KARI (<i>Murraya koeginii</i>) DAN CABAI JAWA (<i>Piper retrofractum</i>) TERHADAP LARVA <i>Crocidolomia pavonana zell</i>

The use of chemical pesticides at the level of vegetable farmers is indicated in excessive amounts, while this is very dangerous for both the environment and humans. Chemical pesticides can pollute the environment because they are toxic and overused. Curry leaves (Murrayakoeginii) and Javanese chili (Piper retrofractum) can kill larvae, are safe for animals, and safe for the environment. Objective: To determine the effectiveness of methanol extract of curry leaves (Murraya koeginii) and Javanese chili (Piper retrofractum) against Crocidolomia pavonana Zell larvae. Research method: using a completely randomized design (CRD) with a factorial pattern consisting of two factors, namely the extraction material factor (I) consisting of 2 levels, namely I1 = Javanese Chilli Extract, I2 = Curry Leaf Extract. Furthermore, the extract concentration factor (K) which consists of five levels. The concentration of the extract was determined based on the results of preliminary testing of the test larvae which could cause 15% and 50% mortality of the larvae. Thus, 10 treatment combinations were obtained, each treatment was repeated 3 times, so there were 30 experimental units. In each petri dish, 10 C. pavonana larvae will be introduced, so that the total number of petri dishes is 30 plates along with 300 C.pavonana imago and all of them are observed. Results: Statistical analysis found that to control C. pavonana larvae, Java chili (Piper retrofractum) extract (I1) with a concentration of 0.35% (K1) could be used.

Kandungan senyawa capsaicin dalam cabai (Capsicum Annuum L) sebagai anti hama pada sayuran: Kajian pustaka

Vegetables are one of the most widely cultivated crops because of their important role in fulfilling food nutrition. In the implementation of vegetable cultivation, there will be obstacles such as pest and disease attacks. Chili plants can be used as vegetable pesticides because they have capsaicin compounds that can have a negative effect on pests. This literature review aims to discuss capsaicin compounds as anti-pests in vegetables, namely by causing the death of vegetable pests in several studies. The method used was a literature study. The results in the four articles reviewed show that the capsaicin compound in chili peppers can be used as a vegetable pesticide because it can affect digestion, inhibit growth and nerve work in pests which ultimately causes the death of these pests. The higher the concentration of chili extract, the higher the percentage of pest mortality. This vegetable pesticide from red chili extract can be used as an alternative to chemical pesticides.

Instant Granule Formulation Combining White Sweet Potato Leaves Extract (Ipomoea batatas (L.) Lam.) and Javanese Chili (Piper retrofractum Vahl)

Dengue haemorrhagic fever is a viral infection transmitted by the Aedes aegypti mosquito, which is one of the symptoms is thrombocytopenia. The extract from white sweet potato leaves is recognized for its potential to increase the number of platelet count. This research aimed to develop a formula for an instant granule combining white sweet potato leaves extract with Javanese chili extract meeting taste preferences and societal acceptability. The preparation of the extract was performed by maseration using 70% ethanol and then concentrated with a rotary evaporator. The result was a thick extract which was then dried in an oven at 50℃. The manufacture of instant granule formulations was conducted using wet granulation method. Various formulations were obtained by differentiated concentration of Javanese chili used in the formula (FI 1%, FII 2%, and FIII 3%). The instant granule formulation was evaluated by organoleptic assay and other essential parameters for instant granule, such as moisture content, flow rate, angle of repose, and particle size distribution. The FII 2% formulation emerged as the most acceptable with an average score of 2.17. Non-parametric analysis indicated no significant difference among the three formulas, as the obtained significant value (α) was ≥ 0.05, leading to the acceptance of the null hypothesis H0.

Inhibition potential against acetylcholinesterase of commercial and extracts of capsaicin and dihydrocapsaicin by in vitro and in silico studies

The present research investigates the amount of capsaicin and dihydrocapsaicin in three parts of chili extracts (pericarp, seeds, and placenta). Moreover, inhibition potential of capsaicin and dihydrocapsaicin, and chili extracts against AChE were also investigated in vitro and in silico study. The results show that placenta extract had more capsaicin (3818.72 mg/kg DW) and dihydrocapsaicin (2788.37 mg/kg DW) than other extracts. The inhibition potential of dihydrocapsaicin against AChE was higher than that of capsaicin and chili extracts. Which corresponded to the Ki value of dihydrocapsaicin (0.85 mM) higher inhibition potential than that of capsaicin (1.20 mM). The stronger interaction of dihydrocapsaicin than capsaicin at the active site of AChE was also supported by the binding affinity value (−7.8 kcal/mol for dihydrocapsaicin and −7.3 kcal/mol for capsaicin). However, the inhibition modes of dihydrocapsaicin and capsaicin were mixed-type inhibition against AChE. Besides, dihydrocapsaicin and capsaicin were surrounded by aromatic amino acids in the active site of AChE, which caused an increase in fluorescence intensity (FI). A similar increase in FI was also observed in the chili extracts (pericarp, seeds, and placenta). Our results show that capsaicinoids (capsaicin and dihydrocapsaicin) from chili extracts are natural inhibitors of AChE and may be applied to therapeutic Alzheimer's disease.

Green Chemistry in Medical Applications: Preliminary Assessment of Kuzu Starch Films with Plant-Based Antiseptics

The current state of the natural environment requires medical products, including dressings, to be manufactured in accordance with the principles of a sustainable economy. This assumption is perfectly met by dressings made of renewable materials and additionally filled with natural antiseptics. The use of such plant compounds is consistent with the principles of green chemistry. In this work, films based on Kuzu starch with rooibos extract and chili pepper oil extract were prepared and tested. Starch foil with silver nanoparticles and foil without additives were used as a comparative material. The chemical structures (ATR-FTIR) of the materials obtained, their thermal (DSC) and mechanical properties (tensile strength, hardness), density, swelling, water vapor permeability, water solubility, and effects on bacteria such as Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 were examined. The Kuzu rooibos film had the lowest antimicrobial activity. At the same time, it was the most flexible foil and was characterized by having the best water vapor permeability and water absorption capacity. The starch film with chili extract was the weakest mechanically speaking, but it significantly inhibited the growth of Staphylococcus aureus ATCC 25923 bacteria at a level similar to that of the film with silver nanoparticles. The preliminary tests carried out on the properties of Kuzu starch films with plant extracts from rooibos tea and chili peppers indicate that they may be suitable for further research on dressing materials.

The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce

Palm kernel meal is a by-product of palm oil processing that is abundant and has not been optimally utilized. This study aimed to investigate the impact of incorporating palm oil brown sugar and red chilies in the production of palm kernel meal (PKM) sauce for improving desirable physical, chemical, and organoleptic qualities. This research began with palm kernel meal fermentation to optimize the quality of palm kernel meal. Then, koji and moromi were fermented and followed by the cooking of palm kernel meal sauce. This study employed a completely randomized factorial design, with two factors: palm oil brown sugar concentration (60%, 75%, and 95%) and red chili concentration (0%, 10%, 20%, and 30%). The results showed that the interaction between palm oil brown sugar concentrations and red chili extract concentrations had a significant different effect (P<0.01) on ºHue, a*, b*, total soluble solids (TSS), protein, vitamin C, sensory attributes (i.e., aroma, taste, viscosity). While non-significant (P>0.05) effects were found on the value of L color, pH, reducing sugars, color, and general acceptance of palm kernel meal sauce.

ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF CAPSAICIN EXTRACTED FROM CHILI SAMPLES OF NEPAL

Chilies are widely used as vegetables, spices, and external medicines throughout the world. Capsaicin, the potent alkaloid responsible for the pungent flavor of chilies, has been shown to have antioxidant and antimicrobial properties. In this study, the capsaicin content and antioxidant and antimicrobial activity of five different types of chilies were evaluated, namely Green chilies, Habanero chilies, Jalapeno chilies, Chile chilies, and Green capsicum. Fresh chilies were obtained from the market and divided into two halves. The dried chilies were prepared by sun drying the fresh chilies. Capsaicin was extracted from the samples using methanol and a Soxhlet extraction apparatus, and the presence of capsaicin was confirmed using TLC and chemical tests. The amount of capsaicin present in the samples was quantified using a UV spectrophotometer. The antioxidant activity of the capsaicin extracts was determined using the DPPH scavenging assay, and the IC50 values were calculated using Graph Pad Prism software. Capsaicin antibacterial effectiveness was tested against bacterial strains: Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 43888), Pseudomonas aeruginosa (ATCC 9027), Salmonella Typhi (ATCC 14028), and Listeria monocytogenes (ATCC 19115). The results showed that fresh chilies had lower capsaicin content than dried chilies, with the capsaicin content ranging from 94.41% to 98.03% for fresh chilies and from 99.59% to 111.12% for dried chilies. Fresh chilies also exhibited higher antioxidant activity than dried chilies, with the IC50 values ranging from 18.02 to 94.47 mg/ml for fresh chilies and from 20.86 to 121.40 mg/ml for dried chilies. Capsaicin also showed some level of inhibitory effect on bacterial strains, with the ZOI ranging from 10 to 28 mm depending on chili extracts. Compared to commercial antibiotics, capsaicin was more effective against the tested microorganisms. The rise of antibiotic resistance and the use of artificial food preservatives are both major concerns. Therefore, capsaicin is very useful in the food industry as a preservative but also in the pharmaceutical sector as a replacement for many synthetic antibiotics.

Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce

Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap. Previously, research on coconut sap soy sauce had been conducted, but the results showed that the panelists' preference for coconut sap soy sauce was still low. In this study, the addition of curly red chili with various processing methods and spices was thought to increase the panelists' preference for coconut sap soy sauce. This study aimed to examine the physicochemical and organoleptic characteristics of coconut sap soy sauce with the addition of curly red chili with four processing methods. The chili processing methods used were coarsely ground chilies, finely ground chilies, dried chili powder, and chili extracts. The research stages include the process of making coconut sap soy sauce, organoleptic tests, viscosity tests, acidity tests (pH), and sucrose tests. ANOVA (Analysis of Variance) and SPSS applications were used to analyze the test data. If significant results are obtained, the analysis is continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5%. Based on the test results, the addition of various chili processing methods significantly affected the degree of acidity (pH), viscosity, sucrose content, hedonic color, hedonic viscosity, and hedonic spiciness. However, the effect is not significant on the hedonic aroma. The coconut sap soy sauce with chili extract obtained the highest score for the ranking test assessment.

Field Application of Ethanolic and Aqueous Chili Extracts to Control Diamondback Moth (Plutella Xylostella L.) in Cabbage (Brassica Oleracea Var. Capitata L.)

The Diamondback moth, Plutella xylostella (Lepidoptera: Plutellidae) is an economic oligophagous pest that feeds on the members of the Brassicaceae family. Cabbage as one of the brassicas is mostly targeted by the larvae of P. xylostella in tropical countries including Papua New Guinea (PNG). Attempts to control this pest continue to be a challenge for farmers since it is now resistant to commonly used synthetic insecticides. Chili (Capsicum frutescens L.) in particular is an insecticidal plant that has been proven to reduce the impact of pests including P. xylostella. Previous studies have focused on the extraction of chili phytochemicals with ethanol as an extraction solvent (tincture). The current study experimentally tested the potential of hot water chili extract. Tincture chili extract was relatively more effective than hot water extract against P. xylostella. The current study further confirms that the absence of chili extracts in dry conditions enhances the recruitment of the pest, P. xylostella. Furthermore, the tincture extract was also capable of withstanding rainy days due to its adhesive phytochemicals. Keywords: Plutella xylostella, tincture, hotwater, rainfall, relative humidity

Uji Daya Hambat Ekstrak Cabai Hijau (Capsicum annum L) Terhadap Pertumbuhan Jamur Candida albicans Secara In Vitro

Fungal infection is one of the diseases that has experienced an increasing incidence in the world, especially Indonesia with its geographical condition as a country with a tropical climate with high temperature and humidity. One of the most common fungal infections is caused by the fungus Candida albicans. The incidence of antifungal resistance has become a health problem and has caused an increase in mortality. Efforts must be made to overcome this problem by utilizing secondary metabolite compounds found in green chili plants. Green chili (Capsicum annum L) contains secondary metabolites such as flavonoids, saponins, tannins, triterpenes/steroids and glycosides which act as antifungals. The purpose of this study was to test whether the extract of green chili (Capsicum annum L) could inhibit the growth of the fungus Candida albicans. The research method used is the posttest only control group design method. The effect of green chili extract was tested by diffusion method with concentrations of 2%, 4%, and 6% with a positive control of ketoconazole and a negative control of Dimethylsulfoxide (DMSO). Each treatment was carried out five times. The diameter of the inhibition zone was measured with a caliper. The results showed inhibition at all concentrations, namely 2% (7.9mm), 4% (10.6mm), 6% (11.2mm). The conclusion of this study was that the extract of green chili (Capsicum annum L) had the highest inhibitory power at a concentration of 6%.

Uji Daya Hambat Ekstrak Cabai Hijau (Capsicum annum L) Terhadap Pertumbuhan Jamur Candida albicans Secara In Vitro

Fungal infection is one of the diseases that has experienced an increasing incidence in the world, especially Indonesia with its geographical condition as a country with a tropical climate with high temperature and humidity. One of the most common fungal infections is caused by the fungus Candida albicans. The incidence of antifungal resistance has become a health problem and has caused an increase in mortality. Efforts must be made to overcome this problem by utilizing secondary metabolite compounds found in green chili plants. Green chili (Capsicum annum L) contains secondary metabolites such as flavonoids, saponins, tannins, triterpenes/steroids and glycosides which act as antifungals. The purpose of this study was to test whether the extract of green chili (Capsicum annum L) could inhibit the growth of the fungus Candida albicans. The research method used is the posttest only control group design method. The effect of green chili extract was tested by diffusion method with concentrations of 2%, 4%, and 6% with a positive control of ketoconazole and a negative control of Dimethylsulfoxide (DMSO). Each treatment was carried out five times. The diameter of the inhibition zone was measured with a caliper. The results showed inhibition at all concentrations, namely 2% (7.9mm), 4% (10.6mm), 6% (11.2mm). The conclusion of this study was that the extract of green chili (Capsicum annum L) had the highest inhibitory power at a concentration of 6%.

SEED HEALTHY TEST AND LEAKAGE RATE OF MEMBRANE USING CONDUCTIVITY TEST ON PEANUT LOCAL VARIETY “WALAKARI” EAST SUMBA

ABSTRACT
 Quality seeds are the main factor in supporting the success of production in agriculture. East Sumba has one of the local varieties of peanuts called “Walakari”. However, the problem is that there is a decrease in yield among farmers caused by the quality of the seeds used having decreased. Seeds that are stored for too long will experience seed deterioration. The aim of the study was to determine the quality of the local variety Walakari peanut as a typical bean of East Sumba through seed health and electrical conductivity tests to see the level of leakage of the seed membrane. The study used a completely randomized design with 10 treatments, 2 replications consisting of P0 (control), P1 (coconut water immersion 50ml/L aquadest), P2 (coconut water immersion 150ml/L aquadest), P3 (coconut water immersion 250ml/L aquadest) , P4 (betel leaf extract immersion 50ml/L aquadest), P5 (betel leaf extract immersion 150ml/L aquadest), P6 (betel leaf extract immersion 250ml/L aquadest), P7 (50ml/L aquadest chili extract), P8 ( 150ml/L aquadest chili extract, P9 (250ml/L aquadest chili extract). The results of the seed health test showed that the Walakari variety was included in the moderate to severe infection category. However, with the immersion treatment of local ingredients, betel leaf extract was able to suppress the spread of disease-causing microorganisms up to 96%. Meanwhile, the results of the membrane leakage test using the conductivity test showed that the average value of the electrical conductivity of Walakari variety peanut seeds in all treatments was included in the high category, except for the betel leaf extract soaking treatment. High conductivity values ​​indicate low seed vigor.

Crispy Dry Chili Extract as an Eco-Friendly Corrosion Inhibitor for Mild Steel in Chloride Solutions: Experimental and Theoretical Studies

Crispy Dry Chili Extract as an Eco-Friendly Corrosion Inhibitor for Mild Steel in Chloride Solutions: Experimental and Theoretical Studies

Efficacy of Botanical Extracts Against Rice Stem Borer <i>Scirpophaga Incertulas</i> (Walker)

Efficacy of botanical extracts was evaluated against the rice stem borer Scirpophaga incertulas (Wlk.) at PAJANCOA and RI, Karaikal during kharif 2019 and rabi 2019-2020. The results revealed that thiamethoxam 25WG @ 100 g/ ha reduced incidence to 4.99% and 4.13% (52.15 and 61.80% reduction, respectively). Among the botanicals, garlic and chilli extract 5% reduced this to 5.69% and 5.48%. The predatory coccinellids and spiders were more in untreated check and it was found at par with garlic and chilli extracts at 5%, followed by five leaf extracts @10% and bitter apple leaf extract 10%. The benefit cost ratio (BCR) was maximum with thiamethoxam 25WG @ 100 g/ ha (1: 1.67 and 1: 2.10), followed by garlic and chilli extract 5% (1: 1.59 and 1:1.91).

Potensi Antiobesitas Ekstrak Cabai Pada Tikus Putih Jantan

Obesitas merupakan epidemik global untuk penyakit tidak menular yang ditandai dengan body mass index lebih dari 30 kg/m2. Data epidemiologis menunjukkan bahwa mengonsumsi makanan yang mengandung capsaicin yang merupakan senyawa aktif utama yang terkandung pada cabai dan menyebabkan rasa pedas berkaitan dengan penurunan prevalensi obesitas. Penelitian ini bertujuan untuk mengetahui pengaruh konsumsi cabai terhadap profil lipid tikus yang diberi pakan tinggi lemak dan potensinya sebagai anti obesitas. Penelitian dilakukan pada 24 ekor tikus Sprague Dawley jantan yang dibagi menjadi 6 kelompok yaitu kelompok normal (N) yang diberi pakan standar dan kelompok yang diberi pakan tinggi lemak (PTL) yang dibagi menjadi PTL yang diberikan obat simvastatin (PTLO), ekstrak alkohol 70% cabai merah (PTLM), cabai hijau (PTLH), dan cabai rawit (PTLR) dengan dosis 0,5 g/kg BB. Setiap 14 hari perlakuan, berat badan tikus ditimbang dan diambil darahnya secara retro orbitalis untuk didapatkan serumnya. Serum diuji kadar kolesterol total, trigliserida, LDL, dan HDL menggunakan spektrofotometer klinikal. Hasil yang didapat menunjukkan terdapat penurunan berat badan, kadar LDL, peningkatan kadar HDL (p<0.05), penurunan kadar kolesterol total dan trigliserida (p>0.05). Hal ini menunjukkan ekstrak cabai memiliki potensi sebagai antiobesitas dengan parameter pengukuran profil lipid dan berat badan namun perlu penyesuai dosis dan waktu pemberian ekstrak.

Protogynous sex change in ricefield eel Monopterus albus (Zuiew, 1793) by hormonal induction using javanese chili extract (Piper retrofractum Vahl)

The ricefield eel Monopterus albus (Zuiew, 1793) is a protogynous hermaphrodite that undergoes sex change from female at the beginning of its life cycle to becoming male after going through the intersex phase. This study aims to evaluate the sex status of ricefield eels measuring 18–55 cm and the development of protogynous sex change by hormonal induction using Javanese chili extract (Piper retrofractum Vahl) through injection. One hundred and twenty eels averaged 24.86 ± 0.76 cm of length and 10.65 ± 0.83 g of weight was used in this research. A completely randomized experimental design consisted of four treatments (different doses of Javanese chili extract) and three replications were applied in this research. The dose of Javanese chili extract given was 187.5 g.kg-1 fish (P1) and 375 g.kg-1 fish (P2) compared to the control with injection using NaCl 3 mL.kg-1 fish (P0) and without injection (K). Injections through intramuscular were given 5 times with an interval of 7 days and observations of sex status were carried out every 14 days based on the development of the gonads. In the normal conditions, the sex status of ricefield eels measuring 20-33 cm in length indicates females, while intersex has a length ranging from 33–43 cm, and males with a length range of 43–55 cm. Hormone induction by injection of Javanese chili extract at a dose of ECJ 375 g.kg-1 fish produced a sex change percentage of eels with 75% male sex status and 25% intersex with an average length of 24.88 ± 0.35 cm and a weight of 10.22 ± 0.14 g.

MANUFACTURING OF THINGS AND CHARACTERISTICS OF CHILLI, ORANGE SKIN, AND CINNAMON EXTRACT USING MACERATION METHOD

This study aims to identify the chemical compounds in the extracts of cinnamon, orange and chili by maceration method.
 The maceration method is a method of extracting the juice from simplicia by immersing the simplicia in a liquid extract at a temperature usually 15-25°C. Maceration is also a preliminary process for percolation manufacturing. The method used is the experimental method.
 The results showed that in the making of the tincture in this study, including the original tincture, Original Tincture is a tincture made by maceration or percolation. Example: Macerated tincture; Opii Tinctura, Valerianae Tinctura, Capsici Tinctura, Myrrhae Tinctura, Opii Aromatica Tinctura, Polygalae Tinctura. Tinctures made by percolation, for example: Belladonae Tinctura, Cinnamomi Tinctura, Digitalis Tinctura, Lobeliae Tinctura, Strychnini Tinctura, Ipecacuanhae Tinctura, because based on the method of manufacture, namely by maceration.