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Dwi Mulyana Salsabila Baladraf
Universitas Bina Mandiri Gorontalo
Health Professions Medicine & Pharmacology Nursing Public Health

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MANUFACTURING OF THINGS AND CHARACTERISTICS OF CHILLI, ORANGE SKIN, AND CINNAMON EXTRACT USING MACERATION METHOD Dwi Mulyana Salsabila Baladraf; Yustika Yusuf; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 3 No. 2 (2022): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.948 KB) | DOI: 10.47918/jhts.v2i4.250

Abstract

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.
Co-Authors Agusrianto Yusuf Yustika Yusuf