Qualitative analysis research of salak leaf extract has been carried out. where the salak leaf extract Padangsidimpuan has characteristic with a larger size and does leaf has a meat which has a distinctive sour taste. because of its acid content. it is processed in the form of salak leaf (Salacca sumatrana) which aims to analyze the levels of secondary metabolites in salak leaf which ... https://www.hindigyanvishv.com/