UTILIZATION OF CINNAMON BARK (Cinnamomi burmannii cortex)AS A HERBAL PRODUCT
PEMANFAATAN KULIT KAYU MANIS (Cinnamomi burmannii cortex)SEBAGAI PRODUK HERBAL
DOI:
https://doi.org/10.71275/wisdom.v2i2.108Keywords:
Cinnamon Bark, Cinnamomi burmannii cortex, HerbalAbstract
Cinnamon is a species of the genus Cinnamomum, family Lauraceae, a woody plant commonly known
for its use as a spice. A natural ingredient rich in benefits, with a distinctive aroma, is widely used for
various purposes, including flavoring food and cakes. The most significant chemical components
present are cinnamic alcohol, coumarin, cinnamic acid, cinnamaldehyde, anthocyanin, and essential oil,
along with sugars, proteins, simple fats, pectin, and other compounds. The extraction results of
Cinnamomum burmanii bark contain the main antioxidant compounds in the form of polyphenols
(tannins, flavonoids) and phenolic group essential oils, which have antimicrobial, antifungal, antiviral,
antioxidant, antitumor, blood pressure-lowering, cholesterol-lowering, and low-fat properties. This
activity of making cinnamon bark herbal products in the form of rajangan, powder, and capsule
preparations can provide students with information, education, knowledge, and skills, as an alternative
medicinal preparation derived from natural ingredients.
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Copyright (c) 2025 Rina Kurniaty, Resmila Dewi , Cut Suraiya Wahyuni Utami , Erda Marniza, Widya Angreni (Author)
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