UV-Vis and Infrared Spectroscopy Characterization of Ethanol Extract of Buni Fruits (Antidesma bunius L.) in Moncongloe Maros
The aim of this study is to extract buni fruit using ethanol solvents. The ethanol extract was characterized by using UV-Vis and Infraredspectroscopy. The extraction is done by maceration method, which is by soaking buni fruit for 24 hours using ethanol solvent. The measurements using UV-Vis spectroscopy were carried out in wavelength between 200 nm -700 nm. The UV-Vis characterization of the ethanol extract showed two band at the maximum wavelength 279 nm and 548 nm. Infrared Spectroscopy characterization showed a C-H bondas aromatic functional group at 1058,96 cm-1, C-O bond at 1230,63 cm-1, C=O bond at 1732,13 cm-1, OH functional group at 1425,44 and 3419,90 cm-1. Based on the result of UV-Vis and Infrared spectroscopy characterization can be concluded that the ethanol extract of buni fruit containing flavonoid compounds.
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