Open AccessAnalisis GC-MS ekstrak tanaman terfermentasi (ETT) dari kulit buah jengkol (Pithecellobium jiringa Prain)
Author(s) -
Refilda Suhaili,
Lucy Prima Ardi,
Emil Salim,
Mai Efdi
Publication year - 2020
Publication title -
chempublish journal
Language(s) - English
Resource type - Journals
ISSN - 2503-4588
DOI - 10.22437/chp.v5i1.7957
Subject(s) - chemistry , fermentation , food science , gas chromatography–mass spectrometry , succinic acid , proline , chromatography , mass spectrometry , organic chemistry , amino acid , biochemistry
Analysis of active compounds in fermented plant extract (FPE) from the ngapi nut peel using Effective Microorganism-4 (EM-4) has been done by Gas Chromatography-Mass Spectroscopy (GC-MS). There were 88 compounds found in fermented plant extract, the major content with the area above 1% were 7 compounds such as succinic acid; ethyl hydrogen succinate; 1,2,3-benzetriol; 3,3-dimethylhexanal; L-proline, 1-methyl-5-oxo-methyl ester; 3-methoxycinnamic acid and hexadecanoic acid. Based GC-MS analysis, fermented plant extract indicated that several compounds that have potential as biopesticides.