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Buni Fruit Water was extracted with methanol solvent using Ultrasound technology at a temperature of 50°C for 45 minutes. Total Phenolic Content contained in the methanol extract of buni fruits water is 67 mg / g in GAE. The results of interpretation using GCMS obtained three phenolic compounds, namely 3-(Hydrazinomethyl) Phenol, 5 Allyl-2 Methoxy Phenol and 3 (3,5-di-Tertier Butyl, 4-Hydroxyphenyl) Propionic Acid. IR Spectrum analysis results obtained aromatic and OH group as a marker of the presence of phenolic compounds. These results indicate that the Buni fruit water can be developed as functional food.

Total Phenolic Content of Methanol Extract from Buni Fruits (Antidesma bunius L.) Water