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Kencur (Kaempferia galanga)

Dlium Kencur (Kaempferia galanga)

Kencur (Kaempferia galanga) is a plant species in Zingiberaceae, annual terna, low basal stem, approximately 20 cm, growing in clumps in the lowlands or mountains that do not require much water and are widely cultivated for tubers as spices and stimulants. K. galanga has leaves attached to the ground surface. The leaves are arranged as a root rozet or alternately on the stem, wake lancet and pinnate or parallel bone. The leaf stalks turn into split midribs which sometimes have tongue and pseudo stem which are immersed in the ground, 1.5-3.5 cm long and white.





The number of leaves is no more than 2-3 strands, green with brownish red and wavy edges. Oval-shaped leaves wide to round, 7-15 cm long, 2-8 cm wide, pointed tip, curved base, smooth edge and smooth haired lower surface. A large pulse makes a ditch in the middle.

Single flower, 2.5-5 cm long, half seated and asymmetrical. Stamens have a length of 4 mm and are yellow. Pistil white or purplish white. The crown has a dominant white color. Haous pistil stems in a groove of stamens. Fruit will sink, has 3 chambers or 1 basal or parietal placenta that supports many ovaries.

Yellow fiber roots, short brown rhizomes, finger-shaped and blunt, the outside is shiny and has a specific aroma, the inside is white with soft flesh and not fibrous. The swollen Rizoma is like a tuber with thick roots and often has spaces filled with oil.

This herb grows optimally in climate types A, B and C (Schmidt & Ferguson), elevation 50-600 meters, annual average temperature 25-30C, 5-9 wet months per year and 5-6 dry months per year, rainfall 2500-4000 mm/year, 100% sunlight or 25-30% shaded and good drainage. Clay soil to sandy clay loam, latosol soil, regosol, association between latosol-andosol, regosol-latosol and regosol-litosol, pH 5.5-6.5.

This species has the main ingredients including ethyl-p-methoxycinnamate (31.77%), methylcinnamate (23.23%), carvone (11.13%), eucalyptol (9.59%) and pentadecane (6.41%). The composition of the rhizomes is starch (4.14%), minerals (13.73%), essential oils (0.02%), in the form of cineol, methyl kanyl acid and pentadean, cinnamic acid, ethyl ester, ethyl alcohol, borneol , kamphene, paraeumarin, anisic acid, alkaloids. gum, tannins, saponins, calcium oxalate, kamfen.

This species is used as a cooking spice. This plant also has medicinal properties that are considered safer, more effective and has fewer side effects. Plant extracts are reported to have anti-inflammatory, analgesic, antibacterial, sedative, cytotoxic, insecticidal, antihelmint and antioxidant effects.

Often used for cough medicine, diarrhea, tetanus, headaches, migraines, flatulence, nausea, colds, aches, compresses swelling and inflammation, increasing appetite, increasing energy and overcoming fatigue, hypertension, rheumatism, asthma and anticancer. reduce abdominal pain. The rhizome is used to relieve toothache, stomach pain, swelling of the muscles, rheumatism, hypertension, asthma, indigestion, fever, headache and reduce abdominal pain.

TAXON

Kingdom: Plantae
Phylum: Tracheophyta
Subphylum: Angiospermae
Class: Liliopsida
Order: Zingiberales
Family: Zingiberaceae
Subfamily: Zingiberoideae
Tribe: Zingibereae
Genus: Kaempferia L. in Sp. Pl.: 2 (1753)
Subgenus: Kaempferia
Species: Kaempferia galanga L. in Sp. Pl.: 3 (1753)
Varieties: Kaempferia galanga var. galanga, Kaempferia galanga var. latifolia

HETEROTYPIC SYNONYMS

Alpinia sessilis J.Koenig in A.J.Retzius, Observ. Bot. 3: 64 (1783)
Kaempferia galanga var. latifolia (Donn ex Hornem.) Donn in Hortus Cantabrig., ed. 6: 3 (1841)
Kaempferia humilis Salisb. in Prodr. Stirp. Chap. Allerton: 6 (1796)
Kaempferia kelenga Rheede ex Reider in Geheimnisse Blumisterei 3: 449 (1830)
Kaempferia latifolia Donn ex Hornem. in Hort. Bot. Hafn. 1: 6 (1813)
Kaempferia marginata Carey ex Roscoe in Monandr. Pl. Scitam.: t. 93 (1824)
Kaempferia plantaginifolia Salisb. in Trans. Hort. Soc. London 1: 286 (1812)
Kaempferia procumbens Noronha in Verh. Batav. Genootsch. Kunsten 5(4): 19 (1790)
Kaempferia rotunda Blanco in Fl. Filip.: 5 (1837)
Kaempferia soncorus Rumph. ex Reider in Geheimnisse Blumisterei 3: 450 (1830)
Kaempferia wanhom Reider (1830)

PUBLICATIONS

Ahmed, Z.U. (ed.) (2008). Encyclopedia of Flora and Fauna of Bangladesh 12: 1-505. Asiatic Society of Bangladesh.

Girmansyah, D. & al. (eds.) (2013). Flora of Bali an annotated checklist: 1-158. Herbarium Bogorensis, Indonesia.

Govaerts, R. (2004). World Checklist of Monocotyledons Database in ACCESS: 1-54382. The Board of Trustees of the Royal Botanic Gardens, Kew.

Nguyen, Q.B. (2017). Thực Vật Chí Việt Nam. Flora of Vietnam 21: 1-489. Nhà xuất bản khoa học và kỹ thuật, Hà Nội.

Setiawan AI, Wahidah BF, Khoiri N. 2018. Kajian struktur morfologi tanaman obat suku Zingiberacaea di Desa Sumbersari Kelurahan Wonolopo Kecamatan Mijen Kota Semarang. Prosiding Seminar Nasional Biologi.

Techaprasan, J., Klinbunga, S., Ngamriabsakul, C. & Jenjittikul, T. (2010). Genetic variation of Kaempferia (Zingiberaceae) in Thailand based on chloroplast DNA (psbA-trnH and petA-psbJ) sequences. Genetics and Molecular Research 9: 1957-1973.

VERNACULAR NAME

Aceh: Ceuko, Tekur
Assamese: Chandramula
Batak: Kawicer
Bali: Cekuh
Bengali: ভুই চম্পা - একাঙ্গি Bhui champa, Ekangi
Burmese: ကန်ကာ
Dutch: Kentjoer
English: Kencur, Aromatic ginger, Sand ginger, Cutcherry
Hindi: चंद्रमूला - चंद्रमूल - सिधौल Chandramula, Chandmool, Sidhoul
Indonesia: Kencur
Java: Kencur
Kannada: Kachchura, Kachhoora, Chandmoola
Karo: Kaciwer
Khmer: ខេនឃួរ
Lao: ເຄນຄູຣ
Madura: Kencor
Malayalam: Kachhuram, Katjulam, Kacholam, Kachoori, Kachoram
Maluku: Asauli, Sauleh, Soul, Umpa
Manado: Kencur, Sukung
Marathi: Kachri, Kapur kachri, Chanda-mula
Nepali: चन्द्रमुला Candramulā
Sanskrit: Chandramoolika, Corakah, Karcurah, Kaarchurah, Sathi, Sati, Saathi, Sugandhamula
Sasak: Sekuh, Sekur
Sinhala: කචෝලම් Kacōlam
Sumba: Cekir
Sunda: Cikur
Tamil: கச்சோலும் - புலங்கிலங்கு Kacholum, Pulankilanku
Thai: เคนเคอร์
Vietnam: Gừng thơm

Aryo Bandoro
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