Identification of Chemical Compound in Melinjo Peel Beverage using Gas Chromatography-Mass Spectroscopy

Abstract

Beverages that have positive benefits for human health are called functional beverages. The processing of melinjo peel as a drink is to optimize the utilization of waste from local Indonesian plants that have the potential to contain bioactive compounds. The aim of this study was to identify the chemical compounds in melinjo peel beverage using the GC-MS (Gas Chromatography-Mass Spectroscopy) method with column oven temperature of 65oC, injection temperature of 260oC, and pressure of 38.9 kPa with a total flow of 42.8 mL/minute and linear speed of 32.2 cm/sec. Purge flow 3.0 mL/min with a split ratio of 50.0. Identification of chemical compounds showed that the melinjo fruit peel beverage was dominated by oleic acid, myristic acid, methyl 6-hydroxystearate, and methyl tricosanoate.