Analisis GC-MS ekstrak tanaman terfermentasi (ETT) dari kulit buah jengkol (Pithecellobium jiringa Prain)

Refilda Suhaili (Jurusan Kimia FMIPA Universitas Andalas)
Lucy Prima Ardi (Universitas Andalas)
Emil Salim (Universitas Andalas)
Mai Efdi (Universitas Andalas)

CHEMPUBLISH JOURNAL
Vol. 5 No. 1 (2020): Chempublish Journal

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.