ꦏꦸꦤꦶꦂ

ꦏꦸꦤꦶꦂ
	ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ
Klasifikasi ngèlmiah
Karajan:	ꦥ꧀ꦭꦤ꧀ꦠꦲꦺ
Ordho:	ꦗ꦳ꦶꦔꦶꦧꦺꦫꦭꦺꦱ꧀
Famili:	ꦗ꦳ꦶꦔꦶꦧꦺꦫꦱꦺꦲꦲꦺ
Génus:	ꦏꦸꦂꦏꦸꦩ
Spésies:	ꦕ. ꦭꦺꦴꦔ
Jeneng binomial
	ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ; ꦭꦶꦤ꧀ꦤꦲꦺꦲꦸꦱ꧀

Aksara Latin

ꦗꦮ

Artikel iki macak aksara Jawa. Menawa pangluru sampéyan durung njurung karakter iku, sampéyan mokal ndeleng sawenèh tulisan sing nganggo aksara Jawa ing kaca iki.
Kanggo ndandani, wacana Pitulung:Aksara Jawa.

ꦏꦸꦤꦶꦂ (ꦧꦱ ꦆꦤ꧀ꦝꦺꦴꦤꦺꦱꦾ: ꦏꦸꦚꦶꦠ꧀, ꦧꦱ ꦆꦁꦒꦿꦶꦱ꧀: Turmeric ꦧꦱ ꦭꦠꦶꦤ꧀: ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ) ꦲꦶꦏꦸ ꦱꦗꦶꦤꦶꦱ꧀ ꦠꦼꦠꦸꦮꦸꦃꦲꦤ꧀ ꦲꦼꦩ꧀ꦥꦺꦴꦤ꧀-ꦲꦼꦩ꧀ꦥꦺꦴꦤ꧀ ꦠꦲꦸꦤ꧀ꦤꦤ꧀ ꦱꦏ ꦏꦸꦭꦮꦂꦒ ꦗꦲꦺ, ꦗ꦳ꦶꦔꦶꦧꦺꦫꦱꦺꦲꦲꦺ.^[2] ꦠꦸꦮꦸꦃꦲꦤ꧀ ꦲꦶꦏꦶ ꦲꦱ꧀ꦭꦶ ꦱꦏ ꦠ꧀ꦭꦠꦃ ꦄꦱꦶꦪ ꦏꦶꦢꦸꦭ꧀ ꦭꦤ꧀ ꦩ꧀ꦧꦸꦠꦸꦃꦲꦏꦺ ꦠꦺꦩ꧀ꦥꦿꦠꦸꦂ ꦲꦤ꧀ꦠꦫ 20 °C ꦭꦤ꧀ 30 °C ꦭꦤ꧀ ꦏꦸꦢꦸ ꦕꦸꦏꦸꦥ꧀ ꦕꦸꦫꦃ ꦲꦸꦢꦤ꧀ ꦠꦲꦸꦤ꧀ꦤꦤ꧀ ꦱꦸꦥꦪ ꦧꦶꦱ ꦲꦸꦫꦶꦥ꧀.^[3] ꦠꦼꦠꦸꦮꦸꦃꦲꦤ꧀ ꦲꦶꦏꦶ ꦢꦶꦥꦤꦺꦤ꧀ ꦱꦧꦼꦤ꧀ ꦠꦲꦸꦤ꧀ ꦭꦤ꧀ ꦢꦶꦗꦸꦥꦸꦏ꧀ ꦲꦸꦮꦶꦤꦺ.

ꦤꦺꦴꦩꦺꦤ꧀‌ꦏ꧀ꦭꦠꦸꦂ ꦭꦤ꧀ ꦠꦏ꧀ꦱꦺꦴꦤꦺꦴꦩꦶ[besut | besut sumber]

ꦏꦶꦁꦣꦺꦴꦩ꧀ | ꦥ꧀ꦭꦤ꧀ꦠꦲꦺ (ꦥ꧀ꦭꦺꦤ꧀), ꦥ꦳ꦶꦭꦸꦩ꧀ | ꦩꦒ꧀ꦤꦺꦴꦭꦶꦪꦺꦴꦥ꦳ꦶꦠ (ꦥ꦳꧀ꦭꦺꦴꦮꦼꦂꦫꦶꦁ ꦥ꧀ꦭꦺꦤ꧀), ꦏꦼꦭꦱ꧀ | ꦭꦶꦭꦶꦪꦺꦴꦥ꧀ꦱꦶꦣ (ꦩꦺꦴꦤꦺꦴꦏ꧀ꦠꦶꦭꦺꦢꦺꦴꦤ꧀ꦱ꧀), ꦎꦂꦣꦼꦂ | ꦗ꦳ꦶꦔꦶꦧꦺꦫꦭꦺꦱ꧀ (ꦗꦶꦚ꧀ꦗꦼꦂꦱ꧀, ꦧꦤꦤꦱ꧀, ꦧꦶꦂꦢꦱ꧀-ꦎꦥ꦳꧀-ꦥꦺꦉꦣꦪ꧀ꦱ꧀, ꦲꦺꦭꦶꦏꦺꦴꦤꦶꦭꦱ꧀, ꦕꦺꦴꦱ꧀ꦠꦸꦱ꧀, ꦕꦤ꧀ꦤꦱ꧀, ꦥꦿꦪꦺꦂ ꦥ꧀ꦭꦺꦤ꧀, ꦄꦂꦫꦮ꧀ꦫꦸꦠ꧀ꦱ꧀, etc.), ꦥ꦳ꦩꦶꦭꦶ | ꦗ꦳ꦶꦔꦶꦧꦺꦫꦱꦺꦲꦲꦺ (ꦗꦶꦚ꧀ꦗꦼꦂ ꦥ꦳ꦺꦩꦼꦭꦶ), ꦒꦺꦤꦸꦱ꧀ | ꦏꦸꦂꦏꦸꦩ (ꦏꦸꦂꦏꦸꦩ), ꦱ꧀ꦥꦺꦱꦶꦪꦺꦱ꧀ | ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ (ꦏꦩ꧀ꦩꦼꦤ꧀ ꦠꦸꦂꦩꦺꦫꦶꦏ꧀),

ꦥꦲꦺꦢꦃ[besut | besut sumber]

ꦏꦸꦭꦶꦤꦺꦂ[besut | besut sumber]

ꦒ꧀ꦭꦼꦥꦸꦁ ꦏꦸꦤꦶꦂ ꦢꦶꦒꦸꦤꦏ꧀ꦤ ꦲꦶꦁ ꦩꦱꦏꦤ꧀ ꦄꦱꦶꦪ ꦏꦶꦢꦸꦭ꧀.

ꦏꦸꦤꦶꦂ ꦠꦸꦮꦸꦃ ꦲꦭꦱ꧀ꦱꦤ꧀ ꦲꦶꦁ ꦲꦭꦱ꧀ ꦄꦱꦶꦪ ꦏꦶꦢꦸꦭ꧀ ꦮꦺꦠꦤ꧀. ꦏꦸꦤꦶꦂ ꦢꦢꦶ ꦧꦸꦩ꧀ꦧꦸ ꦩꦱꦏ꧀ꦏꦤ꧀. ꦲꦸꦠꦩꦤꦺ ꦲꦶꦁ ꦆꦤ꧀ꦝꦶꦪ, ꦥꦺꦂꦱꦶ, ꦡꦲꦶꦭꦤ꧀ ꦭꦤ꧀ ꦩꦭꦪ꧀ꦱꦾ. ꦏꦸꦤꦶꦂ ꦲꦺꦴꦫ ꦩꦸꦁ ꦢꦢꦶ ꦕꦩ꧀ꦥꦸꦂꦫꦤ꧀ ꦩꦱꦏ꧀ꦏꦤ꧀ ꦏꦫꦶ, ꦤꦔꦶꦁ ꦲꦸꦒ ꦲꦶꦁ ꦤꦱꦶ ꦊꦩꦏ꧀, ꦉꦤ꧀ꦝꦁ ꦭꦤ꧀ ꦱꦥꦤꦸꦁꦒꦭ꧀ꦭꦤ꧀ꦤꦺ.

ꦲꦶꦁ ꦆꦤ꧀ꦝꦺꦴꦤꦺꦱꦾ, ꦒꦺꦴꦣꦺꦴꦁ ꦏꦸꦤꦶꦂ ꦩꦶꦤꦁꦏ ꦩꦱꦏ꧀ꦏꦤ꧀ ꦥꦣꦁ. ꦏꦪꦠ ꦉꦤ꧀ꦝꦁ, ꦱꦠꦺ ꦥꦣꦁ ꦭꦤ꧀ ꦲꦏꦺꦃ ꦗꦶꦤꦶꦱ꧀ ꦩꦱꦏ꧀ꦏꦤ꧀ ꦭꦶꦪꦤꦺ. ꦱꦭꦶꦪꦤꦺ ꦲꦶꦏꦸ ꦏꦸꦤꦶꦂ ꦲꦸꦒ ꦩꦶꦤꦁꦏ ꦠꦸꦮꦸꦃꦲꦤ꧀ ꦲꦼꦩ꧀ꦥꦺꦴꦤ꧀-ꦲꦼꦩ꧀ꦥꦺꦴꦤ꧀ ꦱꦶꦁ ꦩꦶꦲꦸꦤꦤꦶ ꦏꦁꦒꦺꦴ ꦲꦺꦴꦧꦠ꧀ ꦲꦸꦠꦮ ꦗꦩꦸ, ꦱꦶꦁ ꦧꦶꦱ ꦔ꧀ꦭꦚ꧀ꦕꦂꦫꦏꦺ ꦲꦶꦭꦺꦤ꧀ ꦒꦼꦠꦶꦃ ꦭꦤ꧀ ꦔꦤ꧀ꦝꦸꦠ꧀ ꦢꦠ꧀ ꦄꦤ꧀ꦠꦶꦧꦶꦪꦺꦴꦠꦶꦏ꧀.

ꦫꦸꦗꦸꦏ꧀ꦏꦤ꧀[besut | besut sumber]

↑ "ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ information from NPGS/GRIN". www.ars-grin.gov. Dibukak ing 2008-03-04.
↑ Chan, E.W.C.; Lim, Y; Wong, S; Lim, K; Tan, S; Lianto, F; Yong, M; et al. (2009). "Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species". Food Chemistry. 113 (1): 166–172. doi:10.1016/j.foodchem.2008.07.090. {{cite journal}}: |access-date= requires |url= (pitulung); Check date values in: |accessdate= (pitulung); Explicit use of et al. in: |first= (pitulung)
↑ Materia Indica, 18261826, Whitelaw AinslieWhitelaw Ainslie, M.D. M.R.A.S., via Google Books

ꦥꦿꦤꦭ ꦚ꧀ꦗꦧ[besut | besut sumber]

Cithakan:Bumbon crakèn

Cithakan:Tetuwuhan-obat-stub

[1] "ꦏꦸꦂꦏꦸꦩ ꦭꦺꦴꦔ information from NPGS/GRIN". www.ars-grin.gov. Dibukak ing 2008-03-04.

[eddm-2] Chan, E.W.C.; Lim, Y; Wong, S; Lim, K; Tan, S; Lianto, F; Yong, M; et al. (2009). "Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species". Food Chemistry. 113 (1): 166–172. doi:10.1016/j.foodchem.2008.07.090. {{cite journal}}: |access-date= requires |url= (pitulung); Check date values in: |accessdate= (pitulung); Explicit use of et al. in: |first= (pitulung)

[3] Materia Indica, 18261826, Whitelaw AinslieWhitelaw Ainslie, M.D. M.R.A.S., via Google Books

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