<p>Centella (<em>Centella asiatica</em> L. Urban) originally is a wild plant that is being cultivated to be medicinal and cosmetics raw material. The process of centella cultivation is relatively easy and can be grown in a variety of altitudes. One obstacle in centella cultivation is weed growth. The proper handling of weeds in centella plantation requires data on the weed types and characteristics. This research aimed to determine the weed types and the amount of weed found in centella cultivation. Sampling was carried out purposively based on the presence of weeds in the cultivation area. Weed inventory was carried out using linear vegetation methods in 12 plantation beds of centella, with a size of 6 x 2 m² each. Observations were made during weeding on one cropping season. Weed inventory was carried out by recording the number of species and number of individual weed and taking documentation of weeds that were recorded for identification purposes. Research data were analyzed by using vegetation analysis. The weed vegetation analysis on centella plantations showed that there were 35 species of weeds identified from 20 plant families. <em>Cyperus rotundus</em> L. dominates the weed vegetation in centella plantations because of its high adaptability and its allelochemical exudates. To sustainably cultivate the centella, proper techniques of weed controls need to be applied by considering the nature of <em>Cyperus rotundus</em> L.</p>

No abstract

Pegagan (Centella asiatica (L) Urb) merupakan salah satu jenis tanaman obat yang semakin dikenal masyarakat. C. asiatica merupakan tanaman yang dapat hidup dari dataran rendah hingga dataran tinggi. Perbedaan ketinggian tempat tumbuh yang mempengaruhi lingkungan sekitar juga menghasilkan kandungan kimia yang berbeda pada tanaman. Bahan jamu mempunyai beberapa kriteria diantaranya susut pengeringan, organoleptik, dan kandungan kimia. Salah satu kandungan kimia yang berkasiat obat dalam tanaman C. asiatica yaitu asiatikosida. Kandungan kimia suatu bahan sangat dipengaruhi oleh proses pascapanen salah satunya adalah pengeringan. Penelitian ini bertujuan mengetahui pengaruh ketinggian tempat tumbuh dan metode pengeringan terhadap organoleptik dan kadar asiatikosida. Variasi ketinggian yang digunakan yaitu ketinggian 600 mdpl dan 900 mdpl. Metode pengeringan yang digunakan yaitu sinar matahai, kombinasi matahari dan box dryer, pengeringan box dryer, kombinasi box dryer dan oven, serta pengeringan oven. Hasil penelitian yang dilakukan menunjukkan bahwa ketinggian tempat tumbuh dan metode pengeringan berpengaruh terhadap warna dan rasa serta kadar asiatokosida, tetapi tidak berpengaruh terhadap aroma simplisia C. asiatica. Tempat tumbuh ketinggian 600 mdpl dengan metode pengeringan kombinasi box dryer dan oven memberikan nilai tertinggi kadar asiatikosida yaitu 0,94 ± 0,07 %.

<p>Sambang Colok (<em>Iresine herbstii</em>) merupakan salah satu tanaman obat yang memberikan efek diuretik, anti-inflamasi, dan antipiretik. Sambang Colok merupakan tanaman yang dapat hidup dari dataran rendah sampai dataran tinggi. Pertumbuhan dan perkembangan tanaman sangat dipengaruhi oleh lingkungan termasuk ketinggian. Proses pembuatan bahan jamu harus memenuhi beberapa kriteria parameter kualitas simplisia diantaranya flavonoid total. Kandungan kimia simplisia sangat dipengaruhi oleh proses pembuatan simplisia salah satunya adalah proses pengeringan. Penelitian ini bertujuan mengetahui pengaruh ketinggian tempat tumbuh dan cara pengeringan terhadap kandungan flavonoid tanaman Sambang Colok. Penelitian yang dilakukan menggunakan variasi ketinggian (1800 mpdl, 1200 mdpl, 600mdpl, dan 200mdpl) serta metode pengeringan (sinar matahari, oven dan kombinasi). Simplisia yang diperoleh selanjutnya dianalisis biomasa dan kadar flavonoid totalnya. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada perlakuan ketinggian dan pengeringan, dimana perlakuan terbaik adalah pada tempat tumbuh dengan ketinggian 1200 mdpl dan pengeringan dengan menggunakan kombinasi sinar matahari dan oven atau pengeringan menggunakan oven</p><p> </p><p><strong>Effect of Altitude and Drying Method on Flavonoid of Sambang Colok<em> (Iresine herbsti)</em></strong></p><p>Sambang colok (<em>Iresine herbstii</em>) is one of the medicinal plants which has diuretic, anti-inflammatory, and antipyretic properties. Sambang colok can live inlowlands and highlands. Plant growth and development is strongly influenced by the environment, including altitude. The process of making herbal medicine materials must meet the quality parameters of simplicia, i.e. total flavonoid content. Chemical content of simplicia is strongly influenced by the manufacturing process, one of which is the drying process. The aim of this research was to study the influence of altitude of planting land and drying methods on flavonoid content of sambang colok. The research was conducted using variations of altitude planting land (1800 masl, 1200 masl, 600masl, and 200masl) as well as the drying method (sun drying, oven drying and combination). Simplicia then analyzed for total biomass and flavonoid content. The result showed that altitude and drying methods gave significant effect on simplicia sambang colok, where the best result for flavonoid content obtained with altitude of 1200 masl and oven drying and combination of drying methods.</p><p><strong><em><br /></em></strong></p>

Mentha x piperita L. simplicial  may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time on organoleptic simplicia M. x piperita. The sample used was simplicia that has been stored for 0, 15, 22, 30, 32, and 44 mounth in the simplicia storage warehouse with some long storage, and then the samples were subjected for moisture content analysis and organoleptic evaluation. The results showed that the shelf life of M. x piperita simplisia determined using the method of a water content parameter approach was 27 months. After 27 months of storage, although the aroma still can be preserve, there wa a decrease in the taste  and the color of simplisia.  In addition, there was increase in water content.