Determination of Specific and Non-Specific Standardization Parameters for Simplicia of Pineapple Peels [Ananas comosus (L.) Merr.]
Farendina Suarantika, Hanifa Rahma, Bambang Tri Laksono

Faculty of Mathematics and Sciences, Universitas Islam Bandung

Abstract

Ananas comosus (L.) Merr or pineapple contains some phenolic compounds such as o-coumaric acid, gallic acid, syringic acid, vanillin, ferulic acid, sinapic acid, and gentisic acid which possess antioxidant properties. Mainly, the peel is particularly rich in fiber, vitamins, and bromelain than the pineapple flesh. Despite its nutritional benefits, pineapple peel is often overlooked. Plant-derived natural substances can originate from various parts, including the bark, roots, fruits, leaves, and seeds-meaning any part of the plant may hold active compounds. The use of plants like simplicial requires standardization to ensure the quality, efficacy, and safety of herbal materials in accordance with the Indonesian Herbal Pharmacopoeia, Materia Medika Indonesia, and the Republic of Indonesia^s Ministry of Health regulations. Standardization involves both specific and non-specific parameters. The result of organoleptic test showed that the pineapple peels simplicia had a dark brown color, a fine powder texture, a sour and bitter taste, and a distinctive aromatic odor. Total ash content 4,876%- Acid insoluble ash content 1,443%- water and ethanol soluble content 12,243 % and 17,58%. For drying losses 6,451%, and water content 4,533%. Based on the results of specific parameters and non-specific standardization of Ananas comosus (L.) Merr. simplicia met the standard requirements.

Keywords: Pineapple, Ananas comosus (L.) Merr, Simplicia, Standardization, Specific and Non-Specific

Topic: Chemistry