Sintesis Basa Schiff Pati Dialdehid dari Buah Sukun (Artocarpus Altilis) Menggunakan Metode Mikrowave Serta Potensinya sebagai Antibakteri

Abstract

Schiff's base was synthesized through a condensation reaction between dialdehyde breadfruit starch (PD) and ethylenediamine, where PD was obtained from starch oxidation using sodium periodate oxidizer. The formation of dialdehyde starch qualitatively using iodine solution reagent gives a blue color solution. Functional group analysis showed that there was a vibrational peak at wave number 1625.1 cm-1 which indicated the C=O aldehyde group. The resulting dialdehyde starch has an oxidation degree of 39.9% with a carbonyl content of 13.5%. Schiff base was synthesized through a PD condensation reaction with ethylenediamine. The formation of Schiff base was supported by the results of FT-IR analysis giving a spectrum with a vibrational peak at wave number 1615.5 cm-1 indicating the formation of an amine bond (-C=N-) and at wave number 3427.1 cm-1 indicates NH2 absorption. Schiff base compound can act as an antibacterial, where this Schiff base compound shows good antibacterial activity against S.aureus and E.coli bacteria. Where for S.aureus and E.coli bacteria produced inhibition zones of 16 and 10.87 mm respectively. Based on the level of strength, the antibacterial activity of the synthesized Schiff base compound was moderate.