Typhonium trilobatum (L.) Schott

Keladi puyuh (Typhonium trilobatum) is a tuberous herb up to 85 cm tall of the Araceae family, distributed from Nepal to Southeast China and Sri Lanka. In Thailand, its tuber is traditionally used as a poultice for boils, while in India and Bangladesh its leaves and tubers are cooked as vegetables. Keladi puyuh is also currently being researched for its potential as a modern antidepressant candidate.

Grows well in lowlands and shaded places. Commonly found in tropical secondary forests, thickets, grasslands, and roadsides. Grows in open places up to elevations of 1,000 m above sea level.

• Tuber cylindrical, up to 5 cm wide, white in color.
• Leaves green in color, petiole length up to 25-40 cm, leaf diameter up to 20 cm, ovate-heart-shaped (cordate), wavy, pointed tip, has 3 lobes.
• Flowers densely arranged, sepal widening resembling a tongue, glossy purple or reddish in color.
• Fruit green in color, purple-speckled when young and white when ripe, elliptical in shape.
• Seeds 1-2 in number in each fruit.

• Propagated using seed and tuber.
• In the first year of growth, the plant forms vegetative organs and in the second year produces seeds.

β-sitosterol, phenol, flavonoid, alkaloid, glycoside, phytosterols, carotene, folic acid, niacin, thiamine, sterols.

Improves pancreatic function, treats boils, burns, snake bites, colic, cough, fever, stomach and abdominal complaints, body pain, rheumatism, constipation and tumors.

• Prepare fresh keladi puyuh tuber. Wash and clean off dirt with running water.
• Slice the tuber. Dry for several days.
• Once dry, place the simplisia in a sterile, airtight container.

Tampasi.