Kaffir Lime Leaf Research Articles

Biochemical and sensory characteristics of the fermented golden apple snail extract with the addition of kaffir lime (Citrus hystrix) leaves at several ratios

Abstract Golden Apple Snail (GAS) (Pomacea canaliculate L.) is a source of macro nutrient which have the potential to be the main raw material for biostimulants for plant growth. Biostimulants are made through a fermentation process and produce an unpleasant aroma. The addition of organic ingredients which have strong aromatic compounds such as Kaffir Lime peel leaves is expected to cover up the unpleasant aroma of the GAS extract produced. Apart from that, users of this biostimulant will not be disturbed by the aroma of GAS extract when applied in the field. Therefore, the purpose of this research is to determine the characteristics of the fermentation results of GAS extract with the addition of Kaffir Lime leaves in four GAS extract formulations: lime leaves, including a ratio (ml:gr) of 100:0 (GAS extract without lime leaves); ratio 100:1; 100:5; 100:10. Kaffir Lime leaf slices measuring 1-2 cm2 are mixed in the fermentation process which is carried out for 21 days. Anova analysis and Duncan’s advanced test showed that there were significant differences in aroma parameters, but there were no differences in C-Organic, N-Total, P2O5, K2O, and C/N Ratio, color and consistency. The aroma produced from fermentation in the 100:10 ratio formulation is the aroma of Kaffir Lime leaves with a strong quality and can cover the fishy aroma of GAS. Therefore, the addition of Kaffir Lime leaves can have the potential to improve the aroma quality of the GAS Biostimulant product, but does not reduce the nutrient content in it.

OPTIMIZING ANTIOXIDANT POTENTIAL THROUGH MICROENCAPSULATION OF KAFFIR LIME LEAVES EXTRACT (CITRUS HYSTRIX DC) WITH MALTODEXTRIN AND GELATIN

Kaffir lime leaves (Citrus hystrix DC) are a natural antioxidant compound that can ward off free radicals due to the presence of flavonoid compounds. The flavonoids in this plant were extracted by extraction using a maceration method using 70% ethanol solvent with a soaking time of 24 hours. The ratio used between samples and solvent is 1:10. The microencapsulation process uses a drying method using an oven with maltodextrin coating combined with gelatin in the ratio (coating: kaffir lime leaf extract = 1: 2, 2: 2 and 4: 2) and dried using an oven at temperatures of 40℃, 45℃ and 50℃. Encapsulants with a variant ratio (coating: extract = 4:2) with a gelatin weight of 3 grams at a drying temperature of 50℃ showed the best results, namely 69.079%. Based on GC-MS testing, microencapsulated kaffir lime leaf extract contains compounds terpenoid, phenolic and fatty acid compounds. Antioxidant activity was tested using DPPH analysis and obtained an IC50 result of 48.5694 µg/ml. The morphological characteristics of the microencapsulation were tested using Scanning Electron Microscopy (SEM) analysis. The microencapsulation dissolution test showed that all samples disintegrated within 12 minutes. Overall, it can be concluded that microencapsulation made from maltodextrin and gelatin can encapsulate antioxidants in kaffir lime leaf extract well and dissolve easily at room temperature.

Physical Quality of Chicken Egg Coating with Herbal Materials During Storage

Chicken eggs will experience a decrease in quality during storage. Egg preservation methods are needed to maintain egg quality and extend shelf life. This research evaluated the effect of coating egg shells using herbal solutions during storage on egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth. The research method used a completely randomised design with 2 treatment factors and 4 replications. The first treatment factor was eggshell coating consisting of 4 levels, namely control, lemongrass solution, kaffir lime leaf solution and pandan leaf solution. The second treatment factor is storage time, which consists of 5 levels, namely 0, 5, 10, 15, and 20 days. Data were analysed using ANOVA with Tukey's advanced test at a significance level 0.05. The research showed that the eggshell coating method using herbal ingredients and cold storage maintained the physical quality of purebred chicken eggs during 20 days of storage compared to the control treatment at room temperature. Coating herbal ingredients using lemongrass solution is the best herbal ingredient with the lowest egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth.

Yield and Physicochemical Characteristics of Kaffir Lime Leaf Essential Oils Subjected to Different Post-Harvest Treatment

Yield and Physicochemical Characteristics of Kaffir Lime Leaf Essential Oils Subjected to Different Post-Harvest Treatment

Efektivitas Beberapa Jenis Insektisida Nabati Terhadap Hama Kutu Beras (Sitophilus oryzae L.) pada Beras Siam

This research was conducted to determine the effectiveness of using several type of botanical insecticides and types of botanical insecticides that are more effective against rice weevil pests (Sitophilus oryzae L.) on siam rice. The method used in this research was the Completely Randomized Design (CRD) method which consisted of 6 treatments, each of which was repeated 4 times so that there were 24 experimental units. The treatment is a type of botanical insecticide consisting of P0 = Control (no botanical insecticide), P1 = 7.5 g of breadfruit leaf flour, P2 = 7.5 g of guava leaf flour, P3 = 7.5 g of noni leaf flour, 5 g, P4 = 7.5 g kaffir lime leaf flour and P5 = 7.5 g papaya leaf flour. The results of the research showed that several types of botanical insecticides used, namely breadfruit leaves, guava, noni and papaya, were not effective in controlling rice weevil pests (≤50%) but had the ability to reduce mortality, efficacy and speed of death of rice weevil pests (Sitophilus oryzae L.) and loss of rice weight. The most effective type of botanical insecticide in controlling the rice weevil pest (Sitophilus oryzae L.) is kaffir lime leaves with efficacy and mortality values ​​of 68.75%, pest death rate of 0.69% and rice weight loss percentage 0%.

Growth Inhibition of Botrytis cinerea Fungus on Strawberry (Fragaria sp.) Using Kaffir Lime (Citrus hystrix) Leaf Essential Oil Emulsion

Post-harvest damage is caused by biological factors such as the attack of Botrytis cinerea pathogenic fungi. causes gray mold rot disease to be a source of problems in strawberry production. This study aims to determine the potential of kaffir lime leaf essential oil emulsion as an antifungal against Botrytis cinerea. The fungus was isolated from strawberry fruit samples that showed symptoms of gray mold disease. Fungal isolation was carried out through the direct planting method and antifungal inhibitory ability test by food poisoned method with potato extract agar media. This experiment used a completely randomized design consisting of 6 treatments with 5 repetitions. The results showed that kaffir lime leaf essential oil emulsion contains secondary metabolites that can inhibit 100% of the growth of Botrytis cinerea pathogenic fungal colonies. Essential oil concentrations of 0.10%, 0.15%, and 0.20% had a significant effect on the growth of Botrytis cinerea pathogenic fungi.

Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix)

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.

Chemical composition and antibacterial activity of essential oil kaffir lime (Citrus hystrix DC) leaves from East Borneo

Kaffir lime (Citrus hystrix DC) leaves are a versatile plant with high commercialization potential. In the pharmaceutical industry, kaffir lime leaf essential oil is used to stimulate appetite, as a cosmetic ingredient, and as an antibacterial agent. Although most studies have concentrated on the essential oil of kaffir lime leaves, its components and biological activities need to be considered based on the growing location. The chemical components and biological activity of kaffir lime leaf essential oil are affected by differences in growth location. This research was conducted to determine the chemical composition and antibacterial activity of the essential oil of kaffir lime leaf essential oil from East Borneo. Fresh and dried kaffir lime leaves were extracted by steam distillation method and chemical compound analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and the antibacterial activity of essential oils was analyzed by disc diffusion method. There are twenty-five compounds in the essential oil of fresh and dried kaffir lime leaves. The main components of fresh kaffir lime leave essential oil were citronellal (77.29%), linalool (4.88%), sabinene (4.83%), citronellol (3.41%), β-myrcene (1.23%), and citronellal (74.09%), sabinene (5.54%), linalool (3.59%), citronellol (3.56%), caryophyllene (2.26%) were the main components of the essential oil of dried kaffir lime leaves. The antibacterial activity of essential oils against Staphylococcus aureus ATCC 25925 and Escherichia coli ATCC 8733, with zones of inhibition of 21.75 and 19.17 mm, respectively. The minimum inhibitory concentration on all antibacterial activities was 6.25 μL/mL. The presence of strong antibacterial activity in dried and fresh kaffir lime leaf plant extracts was associated with the presence of citronellal compounds found in essential oil kaffir lime leaves

Formulation Antiseptics Artisan Soap From Extract Secang Wood (Caesalpinia sappan L.) And Kaffir Lime Leaves (Citrus hystrix DC.)

Solid soap as a body skin cleanser can be used as a souvenir. Kaffir lime leaves and sappanwood are natural ingredients and contains good anti-bacterial compound. This paper aims to explain how to make solid soap with shape of watermelon using thick extracts of kaffir lime leaves and sappanwood with a concentration of 1%. Kaffir lime leaf and sappanwood extracts were each made by soaking 300 g of powder in 500 mL pro analysis ethanol solvent for 48 hours and thickening using a rotary evaporator at a temperature of approximately 50 °C. The soap is made using the cold method (cold process). The research results showed that the soap had a fresh smell, solid shape, soft texture and color resembling the shape of a watermelon. Has a pH of 9.8 ± 0.4 and free fatty acids of 1.39 ± 0.2, according SNI Soap. Artisan soap is also antiseptic and able to inhibit Escherichia coli and Staphylococcus aureus bacteria.

Pengaruh Subtitusi Tepung Jagung Dalam Pembuatan Sosis Ikan Bandeng Dengan Penambahan Bubuk Daun Jeruk Purut

Sausages made from fish are a processed seafood product created from fish paste (surimi), mixed with various seasonings, and then packaged using goat intestines or a similar material known as casing. Essentially, any type of fish, whether from freshwater or seawater, can be processed into sausage form. However, typically, the fish used as raw material for sausage processing consists of non-economic bycatch varieties. This research is designed using a Completely Randomized Design with one factor, which is the concentration of Kaffir lime leaf powder. The study includes one control and three treatments, with parameters such as Total Plate Count and Antioxidant testing. Based on the results, the Total Plate Count for the 9% concentration is 1700 x 102 CFU/g, and the highest antioxidant content in milkfish sausages with the addition of Kaffir lime leaf powder at 9% is 44.91 ppm

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage.

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF's significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0-3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products.

The Increase in Kaffir Lime Leaf Production Due to Gibberellin Is Diminished by Pruning

Gibberellin regulates the flowering and fruiting response of fruit-oriented citrus, but there are a lack of studies on the methods for boosting the production of leaf-oriented citrus. This study aimed to analyze the effects of exogenous gibberellins and pruning on the leaf production of kaffir lime. Kaffir lime seedlings, grafted into rangpur lime, were arranged in a split-plot design under an open field condition. Four gibberellin concentrations (control, 0.005%, 0.01%, and 0.02%) and two pruning levels (no pruning and pruning at 30 cm main stem) were subjected to selected seedlings. The result showed a contrasting effect between gibberellin and pruning on the plant height and shoot number. Pruning significantly reduced the flush number, flush length, leaf length, leaf area, and leaf weight by 38%, 44%, 17%, 26%, and 28%, respectively. Without pruning, applying 0.02% gibberellin could produce the longest flush, with an increase in the number and weight of leaves by about 77% and 64%, compared with the control, respectively. Multivariate analysis also confirmed the positive effect of gibberellin on leaf production. However, these positive results are diminished by pruning due to limited source capacity, as indicated by the fewer leaves. Future research is required to analyze whether increasing gibberellin concentrations can speed up the recovery of post-pruned kaffir lime.

UJI EFEKTIVITAS BEBERAPA TANAMAN OBAT TERHADAP REPELENSI SERANGGA HAMA PERUSAK BERAS PADI VARIETAS CILIWUNG DI GUDANG BERAS


 The purpose of this study was to determine the effectiveness of some plant material as insect repellence agents for rice pests Ciliwung variety. The methods used are field experiments and specimen collection. The research was carried out in one of the rice warehouses in Kuripan District and the Plant Protection Laboratory, Faculty of Agriculture, University of Mataram. The experiment was designed with a Group Randomized Design (GRD) consisting of six treatments. These treatments are; P0 (control), P1 (betel leaf; Piper crocatum), P2 (fragrant pandan leaves; Pandanus amarylifolius), P3 (bay leaf; Syzigium polyanthum), P4 (kaffir lime leaves; Citrus hystrix), and P5 (garlic bulbs; Alium Sativum). The results showed that betel leaf, fragrant pandan leaf, bay leaf, and kaffir lime leaf were effective against the rejection of three insect pests found. Three families of rice-destroying pests were found in Ciliwung varieties, namely; Family Tenebrionidae, Family Curculionidae, and Family Pyralidae. The plant materials used (betel leaf, fragrant pandan leaf, bay leaf, kaffir lime leaf, and garlic bulb) have no real effect on the diversity, dominance, and richness of Ciliwung variety rice pest species

Effect of Storage Time for Broiler Chicken Meat at a Temperature of 40 c with the Provision of Kaffir Lime Leaf Oil (Citrus Hystrix Dc)

The storage process is an important factor in maintaining the shelf life of raw boiler chicken meat. The aim of the research was to determine the use of kaffir lime leaf essential oil on the shelf life of raw boiler chicken meat wrapped in overwrapping at a cold temperature of 4oC. 2.5 mL of kaffir lime leaf essential oil with a concentration of 1.5% was sprayed onto Whatman No.1 filter paper. Samples were taken on days 0, 1, 3, 5, and 7 at a storage temperature of 4oC. The total value of salmonella sp. and the overall total viable count (TVC) was calculated, and sensory type analysis was performed to determine the panelist's level of preference. The results show that the shelf life of raw boiler chicken meat is approximately 5 days. Kaffir lime leaf essential oil can extend the shelf life of boiler chicken meat for about 2 days.

Antimicrobic On KAFFIR LIME (Citrus hystrix) leaves against Bacillus cereus : KILL TEST METHOD

Kaffir lime (Citrus hystrix) is a horticultural plant that is widely used as a natural flavor in various food and beverage products. The content in lime leaves is useful for health, including flavonoids, minerals, vitamin C, limonoids, and carotenoids. Bacillus cereus causes a diarrheal disease that attacks the intestines. This study aims to determine the kaffir lime leaf extract in inhibiting the growth of Bacillus cereus bacteria using the Time-Kill Test method. This study used the Minimum Inhibitory Concentration (MIC) and Time-Kill Test methods. The MIC results in kaffir lime leaf extract that can inhibit bacteria at 2 mg/mL, while the Time-Kill Test shows a death phase at 24 hours. Kaffir lime leaf extract has a bacteriostatic effect at 0, 4, 8, and 24 hours, while amoxicillin and the combination of amoxicillin and extract have a bacteriostatic effect at 4, 8, and 24 hours. Based on the results of the One Way ANOVA test with a 95% confidence level (p <0,05) showed a significant effect of kaffir lime leaf extract on the growth of Bacillus cereus.

Agro-Physiological Traits of Kaffir Lime in Response to Pruning and Nitrogen Fertilizer under Mild Shading.

Mild shading has been reported to increase leaf production in kaffir lime (Citrus hystrix) through the improvement of agro-physiological variables, such as growth, photosynthesis, and water-use efficiency; however, there is still a knowledge gap concerning its growth and yield after experiencing severe pruning in harvest season. Additionally, a specific nitrogen (N) recommendation for leaf-oriented kaffir lime is still unavailable due to its lesser popularity compared to fruit-oriented citrus. The present study determined the best pruning level and N dose based on agronomy and the physiology of kaffir lime under mild shading. Nine-month-old kaffir lime seedlings grafted to rangpur lime (C. limonia) were arranged in a split-plot design, i.e., N dose as a main plot and pruning as a subplot. Comparative analysis resulted in 20% higher growth and a 22% higher yield in the high-pruned plants by leaving 30 cm of main stem above the ground rather than short ones with a 10 cm main stem. Both correlation and regression analysis strongly highlighted the importance of N for leaf numbers. Plants treated with 0 and 10 g N plant-1 experienced severe leaf chlorosis due to N deficiency, while those treated with 20 and 40 g N plant-1 showed N sufficiency; thus, the efficient recommendation for kaffir lime leaf production is 20 g N plant-1.

Anti-proliferative and immunomodulatory properties of kaffir lime leaves and bioactive compounds on macrophages co-cultured with squamous cell carcinoma.

Head and neck squamous cell carcinoma (HNSCC) is the seventh most common cancer worldwide. Late-stage patients have a significant chance of local recurrence and distant metastasis, as well as poor prognosis. Therapeutic goals for patients must be improved and personalized to reduce adverse effects. This study explored the anti-proliferative activity and immunomodulation potential of the constituents of crude kaffir lime leaf extract (lupeol, citronellal and citronellol) under co-culture. Results showed high cytotoxicity to human SCC15 cell line but not to human monocyte-derived macrophages. Treatment with crude extract and the contained compounds also suppressed cell migration and colony formation of SCC15 compared to the untreated control group, while high levels of intracellular ROS production were detected in the treatment group of SCC15. The MuseTM cell analyzer revealed cell cycle arrest at G2/M phase and apoptosis induction. Inhibition of Bcl-2 and activation of Bax, leading to induction of the downstream caspase-dependent death pathway were confirmed by Western blot analysis. Co-culture with activated macrophages, kaffir lime extract and its constituents enhanced the development of pro-inflammatory (M1) macrophages and boosted TNF-α production, resulting in SCC15 apoptosis. Findings revealed novel potential activities of kaffir lime leaf extracts and their constituents in inducing M1 polarization against SCC15, as well as direct anti-proliferative activity.

Effect of kaffir lime (Cytrus hystrix) leaf extract on xanthine oxidase inhibition

The xanthine oxidase enzyme is an enzyme that catalyzes purine metabolic reactions, the oxidation of hypoxanthine to uric acid through xanthine compounds. High uric acid causes hyperuricemia. One treatment is to inhibit the xanthine oxidase enzyme. It can be conducted with a natural remedy, for example kaffir lime leaf extract. Research showed that kaffir lime leaves contain flavonoids that can inhibit the activity of the xanthine oxidase. This research aimed to examine kaffir lime leaf extract as an inhibitor of xanthine oxidase enzyme activity. Isolation of kaffir lime leaves was conducted by various maceration times of 24, 48, and 72 hours. The method of determining the inhibition value (IC50) of kaffir lime leaf extract to the xanthine oxidase enzyme was UV-Vis spectrophotometer at λ 291,5 nm. Maceration results of kaffir lime leaf extract with phytochemical tests for 48 hours showed that there were phenolic, flavonoids, steroids, alkaloids, tannins, and triterpenoids compounds. FT-IR test showed that there were C=O, C=C aromatic, O-H, and CH-aliphatic groups, which indicated the structure of the flavonoids. Maceration of kaffir lime leaf extract for 48 hours was a weak inhibitor with an IC50 value of 285,82 ppm.

WORKSHOP FORMULATION OF LIQUID SOAP PREPARATIONS OF CITRUS LEAF EXTRACT PURUT (CITRUS HYSTRIX) AS AN ANTISEPTIC AGAINST STAPHYLOCOCCUS AUREUS BACTERIA

Kaffir lime leaves contain compounds such as flavonoids, saponins, and tannins. Staphylococcus aureus is a pathogenic bacterium associated with virulence. Pharmaceutical preparations used to maintain healthy skin are soaps. The purpose of this study was to determine the inhibitory power of the Liquid Soap Preparation Formulation of Kaffir lime Leaf Extract as an Antiseptic Against Staphylococcus aureus Bacteria. The study was carried out by making ethanol extract of purut orange leaves formulated with liquid soap preparations, then an inhibitory test was carried out on Staphylococcus aureus bacteria that had been bred 3 times with concentrations of 20%, 40%, and 60% and positive and negative controls were carried out. The results of the analysis showed that the formulation of liquid soap preparations of ethanol extract of purut orange leaves with a concentration of 60% has the strongest power against the growth of Staphylococcus aureus bacteria. In conclusion, the concentration of the formulation of liquid soap preparations of ethanol extract of purut orange leaves is directly proportional to the magnitude of the diameter of the inhibitory zone.

Pengaruh Variasi Minyak Daun Jeruk Purut Terhadap Sediaan Lotion Mengandung Gelatin Tulang Ayam dan Uji Aktivitas Antibakteri Staphylococcus aureus

Indonesia has a tropical climate, and it causes skin diseases such as acne. One of the bacteria causes acne is Staphylococcus aureus. Acne is caused by clogged skin pores so that oil secretion becomes clogged and then enlarges and dries. Antibacterial agents can be applied to the skin with the help of topical preparations, one of which is lotion. Lotion with kaffir lime leaf oil as the main ingredient contains high flavonoid compounds that have an antibacterial activity that can prevent acne, and chicken leg bone gelatin, contains collagen which can moisturize the skin. This research is experimental laboratory research. Lotion is made with different concentrations of kaffir lime leaf oil 0.5%, 1%, and 1.5% w/v. The lotion was tested for physical (organoleptic, homogeneity, spreadability, adhesion, viscosity) and chemical (pH) properties. Antibacterial activity test was carried out by well diffusion method. The research data were processed using SPSS 21 with the Kruskal Wallis Test. The test results showed that the lotion preparation with the strongest antibacterial activity was the preparation with 1.5% kaffir lime leaf oil, with a yield of 11.26 mm. The more composition of kaffir lime leaf oil, the stronger the antibacterial inhibition. The more composition of kaffir lime leaf oil causes the viscosity to decrease, the pH to increase, the adhesive power to decrease, the dispersion power to increase, and the bacterial inhibitory power to increase.