International Journal of Technology (Jul 2023)

Processing of White Pepper Through the Combination of Soaking and Boiling Time Towards the Quality

  • Hernani,
  • Tatang Hidayat,
  • Ermi Sukasih

DOI
https://doi.org/10.14716/ijtech.v14i5.4169
Journal volume & issue
Vol. 14, no. 5
pp. 1147 – 1156

Abstract

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The quality of white pepper depends on the processing process, and it can be done traditionally or semi-mechanically. The present work was to find out the characteristic and off-flavor compound of white pepper through a combination of soaking and boiling time. The research method was divided into several stages: threshing to separate berries and stalks, soaking in a container, boiling, decorticating, washing, and drying in an oven at 60°C. The experiment was designed as a Completely Randomized Design (CRD) with two factors and three replications. The first factor was the length of soaking time (A), A1 4 days, and A2 6 days. The second factor was boiling time (B), Bo: No boiling, B1: 5 minutes, B2: 10 minutes, B3: 15 minutes, and B4: 20 minutes. The results showed that the yield of white pepper from various treatments ranged from 23.82 to 32.96%. The quality of white pepper showed that 4 days of soaking time met the Indonesian Standard quality (SNI) requirement in quality 2. However, 6 days of soaking time required quality 1. Total Plate Count (TPC) levels tend to decrease slightly with the length of boiling time. The best treatment was given from 5 minutes of boiling and 6 days of soaking time. The off-flavor substances found within 4 days of soaking were propanoic, butanoic, hexanoic acids, 4-methylindole, and p-cresol (4-methylphenol). However, within 6 days of soaking, only found butanoic acid, hexanoic acid, and p-cresol.

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