scholarly journals FARMING PRODUCTION COSTS AND RELATIVE COMPETITIVENESS OF INDONESIAN BLACK AND WHITE PEPPERS

2021 ◽  
Vol 32 (1) ◽  
pp. 10
Author(s):  
Ekwasita Rini Pribadi ◽  
Agus Wahyudi
Keyword(s):  
Survey Methods ◽  
Black Pepper ◽  
Production Costs ◽  
Primary Data ◽  
Piper Nigrum ◽  
Snowball Sampling ◽  
White Pepper ◽  
Black And White ◽  
Cultivation Practices ◽  
The Cost

<p>Indonesia is one of the major pepper (Piper nigrum L.) producer countries in the world. The main pepper products are distinguished into black and white pepper. Each region has a tradition to produce each of the products and influencing cultivation practices and cost structure. This research was aimed to analyze the cost of productions of black and white pepper and their relative competitiveness to the pepper price at the farm level with conventional and improved cultivation practices. The survey methods were used to obtain the primary data from respondents selected with the snowball sampling method. Lampung and Bangka Belitung Islands were chosen to represent the black and white peppers of smallholders, respectively. The result showed that the farms with conventional cultivation practices did not have sustainable relative competitiveness, indicating higher production costs than the lowest prices received in the long term. On the other hand, relative competitiveness was relatively better in farms that implemented improved cultivation practices. Therefore, to achieve sustainable relative competitiveness, pepper farms should apply improved cultivation practices. The relative competitiveness of white pepper was better than black pepper because the productivity of white pepper was higher even though the production cost was also a little bit higher than black pepper.</p>

scholarly journals THE EFFECTS OF MICROWAVE HEATING ON THE EXTRACTION YIELD AND ELEMENTAL COMPOSITION OF BLACK AND WHITE PEPPER (Piper nigrum) EXTRACTS

2017 ◽  
Vol 2 (1) ◽  
pp. 59-67
Author(s):  
Olusegun Abayomi Olalere ◽  
Nour Hamid Abdurahman ◽  
Rosli Mohd Yunus ◽  
Oluwaseun Ruth Alara
Keyword(s):  
Elemental Composition ◽  
Microwave Heating ◽  
Energy Absorption ◽  
Black Pepper ◽  
Extraction Yield ◽  
Piper Nigrum ◽  
Microwave Technology ◽  
White Pepper ◽  
Food Industries ◽  
Black And White

Black and white peppers are functional crops, used in food industries as spice and in traditional medicine, for the treatment of many degenerative diseases. This study investigated the influence of microwave heating on the extraction yield, energy absorption and dietary elemental composition of oleoresin extracts from black and white pepper. Under the largest donating rule, the maximum extract yield obtained was 48.22 mg/g from black pepper and 79.02 mg/g from white pepper microwave. The study therefore elucidated the energy absorption capacities in microwave heating and itsresultant effects on extraction yield. This clearly showed the potentials of microwave technology in obtaining high quality extracts with properly controlled parameters.

Liquid Chromatographic Method for Determination of Piperine in Piper nigrum (Black and White Pepper)

1988 ◽  
Vol 71 (1) ◽  
pp. 53-55 ◽  
Author(s):  
Kenneth M Weaver ◽  
Michael E Neale ◽  
Ann Laneville
Keyword(s):  
Chromatographic Method ◽  
Piper Nigrum ◽  
Chromatographic System ◽  
Reverse Phase ◽  
White Pepper ◽  
Black And White ◽  
Liquid Chromatographic Method ◽  
Phase Liquid ◽  
Liquid Chromatographic

Abstract A method was developed for the detection and quantitation of piperine in Piper nigrum. A reverse-phase liquid chromatographic system equipped with a C18 column with detection at 340 nm was used. A rapid 1 h acetone extraction followed by solvent dilution was used to avoid sample cleanup. The detection limit is 3 ng injected piperine, with 97.5-100.5% recovery of added piperine.

scholarly journals Optimized microwave reflux extraction and antioxidant activities of piperine from black and white piper nigrum

2017 ◽  
Vol 19 ◽  
pp. 139 ◽  
Author(s):  
Olalere Olusegun Abayomi ◽  
Abdurahman Hamid Nour ◽  
Alara Oluwaseun Ruth ◽  
Omar Abed Habeeb
Keyword(s):  
Particle Size ◽  
Chemical Engineering ◽  
Antioxidant Activities ◽  
Irradiation Time ◽  
Power Level ◽  
Radical Scavenging ◽  
Molar Ratio ◽  
Piper Nigrum ◽  
White Pepper ◽  
Black And White

<p>In this study, the microwave reflux technique was employed to extract piperine from black and white pepper. This is due to its ability to combine the microwave and the conventional solvent extraction together with a high degree of selectivity and quality extract. The extraction process was optimized using theL<sub>9</sub>-Taguchi experimental design. This investigated the effects of four independent factors (irradiation time (x<sub>1</sub>), microwave power level (x<sub>2</sub>), feed particle size (x<sub>3</sub>) and molar ratio (x<sub>4</sub>)) on piperine yield. Antioxidant activity of the oleoresin extracts were later evaluated using DPPH (1, 1-diphenyl-1-picrylhydrazyl) radical scavenging assay. The optimum extraction condition in black pepper refluxation was attained at 90 min irradiation time (x<sub>1</sub>), 350 W power level (x<sub>2</sub>), 0.105 mm feed particle size (x<sub>3</sub>) and 10 mL/g molar ratio (x<sub>4</sub>) with an extremum ranking in decreasing order of x3&gt; x<sub>4</sub>&gt; x<sub>2</sub>&gt; x<sub>1</sub>.However,from the white pepper refluxation an optimum condition was achieved at 120 min irradiation time (x<sub>1</sub>), 350 W power level (x<sub>2</sub>), 0.300 mm feed particle size (x<sub>3</sub>) and 6 mL/g molar ratio (x<sub>4</sub>) with a corresponding decreasing extremum order of x<sub>1</sub>&gt; x<sub>4</sub>&gt; x<sub>2</sub>&gt; x<sub>3</sub>.From the results obtained from concentration-dependent radicals scavenging activity it was concluded that white oleoresins extract were much higher in inhibitory activity than that of black oleoresin extract.</p><p>Chemical Engineering Research Bulletin 19(2017) 139-144</p>

scholarly journals Corn farming analysis in Babar Island, District of Babar Islands, Southwest Maluku Regency

2021 ◽  
Vol 883 (1) ◽  
pp. 012082
Author(s):  
S F W Thenu
Keyword(s):  
Survey Methods ◽  
Production Costs ◽  
Variable Cost ◽  
Fixed Cost ◽  
Cropping Pattern ◽  
Labor Costs ◽  
Land Rent ◽  
Cost Component ◽  
Corn Production ◽  
The Cost

Abstract Babar Island is corn production center in District of Babar Islands. Maize is the dominant food commodities and a major food source for the community. Corn is the dominant crop commodity in Barbar Island and become staple food for the community. The farming are traditional and subsystems to meet farmers household needs and the excess (if any) will be sold but in very limited quantities. However the sales purpose is not commercial but just to meet the households needs that can not be substituted by other goods and only by few farmers if necessary. The farming is carried out on slash and burn dry land by polyculture cropping pattern that is combination of annual and perrenial crops. This study aimed to examine the feasibility and profitability of corn farming in Barbar island, using survey methods with stratified random sampling technique. The results showed that the cost of corn production in Barbar Island, district of Barbar Islands, South West Maluku Regency is consisted of fixed cost and variable cost. The fixed cost components is including : equipment depreciation costs and land rent costs. The variable costs includes : inputs costs (seeds, fertilizers, chemical) and labor costs. Variable costs is the largest cost component for corn farming. Corn farming is profitable and viable, as indicated by the average income Rp.2.647.396 compared to the average cost incurred by farmers Rp.2.520.934 and BC ratio of 1.05. This means that the production costs of Rp.2.520.934 will generate benefit 1.05 times of the cost.

scholarly journals Study on improving the effectiveness of taking off the husk of black pepper (Piper nigrum L.)

2018 ◽  
Vol 1 (T5) ◽  
pp. 50-57
Author(s):  
Hung Ngoc Tran
Keyword(s):  
Water Environment ◽  
Developed Countries ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Environment Pollution ◽  
Production Time ◽  
White Pepper

White pepper is a high value product being preferred by the markets of developed countries. However, the white pepper production time is too long and the procedure needs large amount of water. Our research offered two solutions to over come these disadvantages gradually. The shelling yield of black pepper that was immersed in water with the ratio of 1:1 ( W: W) at 35 oC in 48 hours, was 92.2%. In the case that black pepper was in water with the ratio of 1:1 (W:W) and pectinase with the dose of 4 UI/ 50gr pepper, inculation at 40 oC in 4 hours and then at room temperatmein 24 hours, the effectiveness of removing the husk of the pepper reaches 93.2 % and the content of piperine in white pepper was 6.58 percents. This procedure shortens the time of immersing the pepper and reduces the amount of used water environment pollution.

scholarly journals Novel Methodology for the Isolation of Pure Piperine from Plant Source through Sonication

2017 ◽  
Vol 1 (1) ◽  
Keyword(s):  
Propionic Acid ◽  
Black Pepper ◽  
High Yield ◽  
Piper Nigrum ◽  
Insoluble Residue ◽  
Alcoholic Extract ◽  
Isolation And Purification ◽  
Black And White ◽  
Ft Ir ◽  
Novel Method

Piperine was discovered in 1819 by Hans Christian, who isolated it from the fruits of Piper nigrum, the source plant of both the black and white pepper grains [1]. Fluckiger and Hanbury found piperine in Piper longum and Piper officinarum Piperine, along with its isomer chavicine, is the alkaloid[1b] responsible for the pungency of black pepper and long pepper [2]. Piperine is extracted from black pepper using dichloromethane [3]. Aqueous hydrotropes can be used in the extraction to result in high yield and selectivity [4]. The amount of piperine varies from 1-2% in long pepper, to 5-10% in commercial white and black peppers [5]. Further, it may be prepared by treating the solvent-free residue from an alcoholic extract of black pepper, with a solution of potassium hydroxide to remove resin (said to contain chavicine, an isomer of piperine) and solution of the washed, insoluble residue in warm alcohol, from which the alkaloid crystallises on cooling [6]. It has been used in some forms of traditional medicine. Piperine, a major alkaloid in black pepper is one of the most gifted bioenhancers till date. Additional methods used for its isolation suffer disadvantages such as poor extraction efficiency, tedious and pricey isolation methodology, piperine photode gradation, etc. Hence a simple, rapid and well-organized method has been developed for the extraction of piperine from the fruits of Piper nigrum. The methods under study involve extraction of piperine with various solvents such as ethanol, propionic acid and dichloromethane. Then isolation and purification were followed by separate classical methods for respective extracts. Compared to other two methods, the novel method using propionic acid proved to be valuable in isolating piperine with higher yield and in higher purity. Hence extract derived using propionic acid was further subjected to alkali wash and passing out through small silicagel bed. Then identification of the compound was confirmed by various analytical methods TLC, melting point, UV-visible spectrophotometer, FT-IR, HPLC and compared it with authentic piperine which resulted into better pure piperine crystals as that of authentic piperine.

scholarly journals OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

2018 ◽  
Vol 8 (2) ◽  
pp. 80
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Active Substance ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Optimum Temperature ◽  
Drying Process ◽  
White Pepper ◽  
Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

scholarly journals ANALISIS PENDAPATAN USAHATANI BUAH RAMBUTAN DI DESA TALAWAAN KABUPATEN MINAHASA UTARA

2016 ◽  
Vol 12 (3) ◽  
pp. 97
Author(s):  
Wa Ode Ariany ◽  
Gene H. M. Kapantow ◽  
Caroline B. D. Pakasi
Keyword(s):  
Secondary Data ◽  
Sampling Technique ◽  
Production Costs ◽  
Primary Data ◽  
Farm Income ◽  
Farm Production ◽  
Nephelium Lappaceum ◽  
Average Production ◽  
Cost Of Production ◽  
The Cost

Rambutan (Nephelium lappaceum L) in the form of a tree with fruit that has skin hair resembles a fruit crop wooded meant in the family Sapindaceae. Talawaan village is a center of rambutan fruit producer in North Minahasa Regency. This research was conducted in January to April 2016 in the village Talawaan Talawaan District of North Minahasa regency. This study using purposive sampling technique using a sample of 15 people rambutan growers. Data collected consist of primary data and secondary data. The results showed that the respondents farmers for the production of rambutan Talawaan village average per farmer as much as 1237.73 kg while the average production per tree as much as 78.51 kg with the average price per kilogram of rambutan Rp 6,000. Rambutan farm receipts on average per farmer Rp 7.4264 million while for the average receipts per tree Rp 471 060. Farm production costs to the cost of production per farmer Rp 228.374.33 while the cost of production per tree Rp 161.56.78, so revenues are reduced by the cost of production, the rambutan farm income to average per farmer Rp 7,198,025.67 while for earnings per tree Rp 454,904.63.

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