Study mass spectrometry from virgin coconut oil-'serai wangi' (Cymbopogon nardus) by fermented using Saccharomyces cereviciae

Abstract

Virgin Coconut oil (VCO) and serai wangi (Cymbopogon nardus) have been commonly used in medicines and cosmetics for health purposes as they contain important chemical compounds as well as increasing the taste of food. Chemical content can be obtained depending on the method used, one of which is the fermentation process using Saccharomyces cerevieae for amylase activity. This study aimed to measure mass spectrometry of compounds contained in virgin coconut oil and serai wangi before and after fermentation. The fermentation preparation method and the separation of compound contents were conducted using gas chromatography and ions fragments based on mass spectrometry. The results showed an increase in the amount of compound content after fermentation such as Citronella, Geraniol, and trans-Caryophyllene.