<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">La Hamidu</style></author><author><style face="normal" font="default" size="100%">Aktsar Roskiana Ahmad</style></author><author><style face="normal" font="default" size="100%">Ahmad Najib</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Qualitative and Quantitative Test of Total Flavonoid Buni Fruit (Antidesma bunius (L.) Spreng) with UV-Vis Spectrophotometry Method</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Antidesma bunius L. Spreng</style></keyword><keyword><style  face="normal" font="default" size="100%">Flavonoid content</style></keyword><keyword><style  face="normal" font="default" size="100%">Spectrophotometry UV-VIS</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2018</style></year><pub-dates><date><style  face="normal" font="default" size="100%">December 2017</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://fulltxt.org/article/367</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">10</style></volume><pages><style face="normal" font="default" size="100%">60-63</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;The aim of this research is to determine of total flavonoid content in the Buni fruit (&lt;em&gt;Antidesma bunius &lt;/em&gt;L. Spreng) extract. The extract was produced by stratified maceration method with the different solvent, i.e &lt;em&gt;n&lt;/em&gt;-Hexane, Ethyl acetate and ethanol. The analysis of chemical compound using chemical reagent and Thin Layer Chromatography (TLC) method. The method is used to determines total flavonoid contains Buni fruit (&lt;em&gt;Antidesma bunius&lt;/em&gt; L.) extract was based on the amount of Rutin Equivalent (RE) were used. The result shows that the flavonoid content higher in the &lt;em&gt;n&lt;/em&gt;-Hexane extract is 10.72 %, then ethyl acetate extract is 7.9 % and 3.56 % ethanol extract was counted to or as a Rutin.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">60</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p&gt;&lt;strong&gt;La Hamidu&lt;sup&gt;1&lt;/sup&gt;*, Aktsar Roskiana Ahmad&lt;sup&gt;2&lt;/sup&gt;, Ahmad Najib&lt;sup&gt;3&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Pharmacognosy-Phytochemistry Laboratory, Faculty of Pharmacy, Universities Muslim Indonesia, Makassar, INDONESIA.&lt;/p&gt;</style></auth-address></record></records></xml>