UV-Vis and Infrared Spectroscopy Characterization of Ethanol Extract of Buni Fruits (Antidesma bunius L.) in Moncongloe Maros

  • M. Yasser Department of Chemical Engineering of Politeknik Negeri Ujung Pandang
  • Mohamad Rafi Department of Chemistry of Institut Pertanian Bogor
  • Setyo Erna Widiyanti Department of Chemical Engineering of Politeknik Negeri Ujung Pandang
  • Andi Muhamad Iqbal Akbar Asfar Department of Chemical Engineering of Politeknik Negeri Ujung Pandang
  • Wulan Tri Wahyuni Department of Chemistry of Institut Pertanian Bogor
  • Sukarti Sukarti Department of Chemistry of Universitas Cokroaminoto Palopo
  • Arini Rajab Department of Enviromental Management of Politeknik Pertanian Negeri Samarinda
DOI: https://doi.org/10.30605/iconss.36
Keywords: Extraction, Buni Fruits (Antidesma bunius L), UV-Vis Spectroscopy, Infrared Spectroscopy, Flavonoid

Abstract

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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Published
2019-10-18
How to Cite
Yasser, M., Rafi, M., Widiyanti, S. E., Asfar, A. M. I. A., Wahyuni, W. T., Sukarti, S., & Rajab, A. (2019). UV-Vis and Infrared Spectroscopy Characterization of Ethanol Extract of Buni Fruits (Antidesma bunius L.) in Moncongloe Maros. International Conference on Natural and Social Sciences (ICONSS) Proceeding Series, 1(1), 21-26. https://doi.org/10.30605/iconss.36
Issue
Science, Technology, Engineering, and Mathematics
Section
Food & Agriculture

Copyright (c) 2019 M. Yasser, Mohamad Rafi, Setyo Erna Widiyanti, Andi Muhamad Iqbal Akbar Asfar, Wulan Tri Wahyuni, Sukarti Sukarti, Arini Rajab

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