Angelita C. Damar K. (10.70.0051) Crescentiana P. S. N. (10.70.0101)

Stella Gunawan (11.70.0006)

Agita M. (11.70.0061) Amadea T. G. (11.70.0064) Vivi Rinanda (11.70.0065)

Basil Ocimum basilicum L. or “daun kemangi” used extensively to add a distinctive aroma and flavour to food.

Leaves used fresh or dried as a spice

Genus : Ocimum

Family : Lamiaceae Labiatae

Main ingredient “lalapan” together with other vegetables as accompaniment to fried fish or duck.

Fortification mixed with wheat flour and MOCAF Noodle.

Essential oil of O. Basilicum as a flavouring.

Basil leaf extract flavor in making tablet candy

Basil leaf juice with beluntas leaf & turmeric leaf.

Basil seeds as addition in drinks.

Eugenol and linalool has anti-inflammatory & antibacterial properties.

Phenol and flavonoid has high activity of antifungal, anti-inflammatory, antimicrobial and antioxidant.

Major compound methyl chavicol, 1,8-cineole, geranial, neral, methyl cinnamate.

1. Analgesic Activity 2. Antiulcer Activity Consumption of 100 mg/kg

extract of basil leaves may against ethanol and induced gastric ulceration.

3. Antiasthmatic Activity : 50% aqueous ethanol extract of dried and fresh basil leaves, are powerfull enough to against histamine and acetylcholine.

4. Antibacterial Activity : Extract of basil leaves is effective against pathogenic gram positive and gram negative bacteria.

5. Anticataract Activity : About 1 g/kg of Aqueous Extract of fresh leaves of basil significantly delayed the maturation of cataract in galactosemic cataract model in rats.

6. Anticoagulant Activity(Kadian et al., 2012).