Ajeran - Medicinal Plants
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Ajeran

Written By Admin on Minggu, 02 Mei 2010 | 20.34


These plants, including wild plants and can be easily found by the roadside. Sometimes planted in the yard, as an ornamental plant. This plant is classified as sodium, can reach 150 cm high. Stems quadrangular, green color. Leaf threes, each an oval, serrated edge. Long-stemmed flowers, white petals with yellow pistils. All parts used parts of plants which are located on the ground (herbaceous).


 
Local Name:
AREA NAME: ajeran, hareuga (Sunda), network, dull (Java). FOREIGN NAMES: Black jack (En). Sornet (Fr). Malaysia: buttons, pau-pau sand, keroten. Papua New Guinea: IVU na mag (Gunantuna, New Britain), rakot (Kurtatchi, Bougainville). Philippines: dadayem (Ibanag), burburtak (Ilocano), knives (Bisaya). Thailand: puen noksai, Kee nok sai, yaa koncham khaao. Vietnam: d [ow] n bu [oos] t, t [uwr] t [oo] tds, q [ur] y tr [aa] m th [ar] o. NAME crude drug Herba Bidentitis pilosae; Herba Ajeran.

Disease Can Be Treated:

Refrigerate the unique character, taste bitter, and blood circulation. USSAGE antiinflammatory, antipyretic, and antiseptic.

Utilization:

1. Fever.

2. Digestion is not good.

3. Rheumatism (joint pain).

4. Rheum.

5.Usus clogged.

6.Wasir.


Potion and dosing

Cold and Fever

Remedy:

Herba Ajeran (3 grams)

Babakan Pule (200 mg)

Sembung leaves (3 grams)

Poko leaves (2 grams)

Water (130 ml)


How to manufacture:

Created by infusion or poured boiling water.


How to use:

Drunk two times a day, morning and afternoon, every drink 100 ml.

Duration of treatment:

Repeated until healed.

Appendix

Appendix diseases must be addressed by the physician. If for any reason, your doctor can not be found, this herb can be used.

Remedy:

Herba Ajeran (5 grams)

Water (120 ml)

How to manufacture:

Made by infusion, or pill.

How to use:

Drunk two times a day, morning and afternoon, every drink 100 ml, or three times a day 9 pill.

Duration of treatment:

Repeated for 20 days.

Composition:

Poliina alkaloids, saponins, bitter substances, essential oils, and leather substance.


Tumbuhan ini termasuk tumbuhan liar dan banyak ditemui di pinggir jalan. Kadang-kadang ditanam di halaman, sebagai tanaman hias. Tumbuhan ini tergolong terna, tinggi dapat mencapai 150 cm. Batang berbentuk segi empat, warna hijau. Daun bertiga-tiga, masing-masing berbentuk bulat telur, pinggir bergerigi. Bunga bertangkai panjang, mahkota bunga berwarna putih dengan putik berwarna kuning. Bagian yang digunakan Seluruh bagian tumbuhan yang berada di atas tanah (herba).

Nama Lokal :
NAMA DAERAH: ajeran, hareuga (Sunda), jaringan, ketul (Jawa). NAMA ASING: Black jack (En). Sornet (Fr). Malaysia: kancing baju, pau-pau pasir, keroten. Papua New Guinea: ivu na mag (Gunantuna, New Britain), rakot (Kurtatchi, Bougainville). Philippines: dadayem (Ibanag), burburtak (Ilocano), pisau-pisau (Bisaya). Thailand: puen noksai, kee nok sai, yaa koncham khaao. Vietnam: d[ow]n bu [oos] t, t [uwr] t [oo] hoang, q [ur]y tr [aa] m th [ar] o. NAMA SIMPLISIA Bidentitis pilosae Herba; Herba Ajeran.


Penyakit Yang Dapat Diobati :
SIFAT KHAS Mendinginkan, rasa pahit, dan melancarkan peredaran darah. KHASIAT Antiinflamasi, antipiretik, dan antiseptik.

Pemanfaatan :
1. Demam.
2. Pencernaan tidak baik.
3. Rematik (nyeri persendian).
4. Selesma.
5.Usus buntu.
6.Wasir.

RAMUAN DAN TAKARAN

Selesma dan Demam
Ramuan:
Herba Ajeran (3 gram)
Babakan Pule (200 mg)
Daun Sembung (3 gram)
Daun Poko (2 gram)
Air (130 ml)

Cara pembuatan:
Dibuat infus atau diseduh.

Cara pemakaian:
Diminum 2 kali sehari, pagi dan sore, tiap kali minum 100 ml.

Lama pengobatan:
Diulang sampai sembuh.

Usus Buntu
Penyakit usus buntu harus segera ditangani oleh dokter. Bila karena sesuatu hal, dokter belum dapat ditemui, ramuan ini dapat digunakan.

Ramuan:
Herba Ajeran (5 gram)
Air (120 ml)

Cara pembuatan:
Dibuat infus atau pil.

Cara pemakaian:
Diminum 2 kali sehari, pagi dan sore, tiap kali minum 100 ml, atau 3 kali sehari 9 pil.

Lama pengobatan:
Diulang selama 20 hari.

Komposisi :
Alkaloid poliina, saponin, zat pahit, minyak atsiri, dan zat samak.

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