scholarly journals THE EFFECT OF THERMAL AND NON-THERMAL REPROCESSING ON MICROBIAL AND OFF-FLAVOR CONTAMINATION OF WHITE PEPPER

2020 ◽  
Vol 26 (2) ◽  
pp. 108
Author(s):  
Kendri Wahyuningsih ◽  
Christina Winarti ◽  
Sari Intan Kailaku ◽  
Hernani Hernani
Keyword(s):  
White Pepper

Isolation and Diagnosis of Fungi from Samples of Spices in the City of Nasiriya

2020 ◽  
pp. 7-9
Keyword(s):  
Chronic Diseases ◽  
Dilution Method ◽  
Local Markets ◽  
White Pepper ◽  
Black And White ◽  
Different Types ◽  
Potential Risks ◽  
The City ◽  
Isolated Species

Examination of (35) samples of spices obtained from local markets for the purposes of isolating and diagnosing fungi growing on them. Anine isolates belonging to 13 different types of fungi were diagnosed by the standard dilution method with three replications, and it has been observed that the most samples from which the fungi were isolated is ginger. It was found that the most isolated species of fungi are Penicillium, Aspergillus, and Rizupes spp. A rare colony of fungi was observed, which indicates contamination of the spices under study with the fungus. The present study aims to identify the potential risks of the presence of fungi in spices and what may result from mycotoxins that may be the cause of many chronic diseases as a result of using these spices in large quantities. The study recommends limiting the use of contaminated spices, especially ginger, in preparing food and its uses, in addition to other types such as cloves, black and white pepper, and other types of spices found in the local markets, especially the expired ones.

Manufacturing Process for Extracting Essential Oils from White Pepper (Piper nigrum L.) by Hydrodistillation Technique

2019 ◽  
Vol 298 ◽  
pp. 89-93 ◽  
Author(s):  
Thien Hien Tran ◽  
Thi To Quyen Ngo ◽  
Thi Kim Ngan Tran ◽  
Tri Duc Lam ◽  
Tan Phat Dao ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Manufacturing Process ◽  
Oil Extraction ◽  
Piper Nigrum ◽  
Optimal Conditions ◽  
Distillation Process ◽  
White Pepper ◽  
Oil Performance

Vietnam is the world's leading country in growing and producing pepper trees. In this study, we attempted the optimization of white pepper essential oil extraction. The obtained oil was then subject to determination of constituent composition via GC-MS method. The essential oil performance achieved 3.6% by hydro-distillation process with optimal conditions (25 grams of fresh pepper, size 18, 120 minutes extraction, 130°C). A total of 23 volatile constituents were identified from the white pepper essential oil, with the major components being 27.4% of Limonene, 3-Carene 22,928%, Sabinene 17,622%, β-pinene 10.068%, α-Pinene 5.426%.

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.

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

scholarly journals Presence of moulds and mycotoxins in spices

2005 ◽  
pp. 77-84 ◽  
Author(s):  
Dragica Karan ◽  
Jelena Vukojevic ◽  
Dragan Milicevic ◽  
Milica-Grbic Ljajevic ◽  
Vesna Jankovic
Keyword(s):  
Meat Products ◽  
White Pepper

In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway.

scholarly journals Digitalisasi Data Muntok White Pepper Untuk Mendukung Produktivitas Dan Pemasaran Secara Global Berbasis Internet Dan Android

2019 ◽  
Vol 4 (1) ◽  
pp. 376
Author(s):  
Ghiri Basuki Putra ◽  
Eddy Jajang Jaya Atmaja
Keyword(s):  
White Pepper

<p>Muntok White Pepper merupakan produk lada Bangka yang sudah terkenal dari sejak dulu dengan kualitas lada yang diakui paling baik diantara lada yang lainnya.  Muntok White pepper masih menjadi unggulan hasil pertanian di Bangka Belitung serta merupakan komoditi unggulan yang sudah terkenal di seluruh dunia. Dalam Penelitian ini, penekanan yang hendak diambil adalah pemanfaatan Internet dan aplikasi android sebagai sarana pengelolaan data tentang Muntok White Pepper mulai dari lahan, informasi bibit, produksi, perawatan serta harga dan ekspor Muntok White Pepper. Potensi pengelolaan secara digitalisasi data Muntok White Pepper lebih baik dengan pengelolaan terpusat serta informasi Muntok White Pepper yang lengkap untuk memudahkan mendapatkan produktivitas, luas lahan dan ekspor lada secara lengkap. Dengan menggunakan website yang dapat diakses secara daring dan Aplikasi android untuk membuat akses yang luas dan sistem pengelolaan data Muntok White Pepper  apat berbasis web secara lengkap dan update yang bias menjadi rujukan dalam mencari informasi tentang Muntok White Pepper bagi Bangka Belitung maupun orang luar.</p>

scholarly journals PENGARUH DIAMETER PIRINGAN DAN ELASTISITAS KARET PENGUPAS TERHADAP KINERJA ALAT PENGUPAS LADA TIPE PIRINGAN

2020 ◽  
Vol 7 (1) ◽  
pp. 11
Author(s):  
TATANG HIDAYAT ◽  
RISFAHERI RISFAHERI
Keyword(s):  
Optimal Condition ◽  
Traditional Method ◽  
Rubber Elasticity ◽  
National Standard ◽  
Main Experiment ◽  
Disc Diameter ◽  
White Pepper ◽  
Good Function ◽  
Medicinal Crops

To produce while pepper using traditional method, the ripe berries are soaked in a river or a pond for 10-14 days prior to decorticating. To improve the traditional method. Research Institute for Spice and Medicinal Crops has designed pepper decorticator to support the white pepper processing. This decorticator has a good function, hut its performance still need to be improved, as it still produces high percentage of white pepper damage. This experiment was aimed to at improving (he performance of the pepper decorticator. The experiment was conducted from July to Ocktobcr 1999 and divided into two steps i.e. preliminary and main experiment. The treatments applied on Ihe main experiment were (I) disc diameter (18, 20, and 22 cm) and (2) rubber elasticity (5.34, 7.74, 9.79, and 15.02 N/mm). The experiment was designed as a completely randomized, arranged factorially in three replications. The pepper variety used for the experiment was Lampung Daun Lebar. The disc distance of pepper decorticator in this experiment was set at 3.5 cm based on the preliminary experiment. Results showed that the optimal disc diameter and nibber elasticity was 20 cm and 7.74 N/mm respectively. Decorticator performance on the optimal condition were : decorticated pepper 97.25%, white pepper damage as pepper defect 2.46% and as broken pepper 1.98% respectively and the capacity of decorticator was 42.27 kg/hours. In general, the quality of while pepper produced met the National Standard of Indonesia.

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

Development and Evaluation of Coconut Flakes

2019 ◽  
Vol 56 (1) ◽  
pp. 48
Author(s):  
T. Haritha ◽  
S. Thilakavathy
Keyword(s):  
Shelf Life ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Nutrient Analysis ◽  
White Pepper ◽  
Fruit Crop ◽  
Life Study ◽  
Traditional Variety ◽  
Good For ◽  
Cocos Nucifera L

Cocos nucifera L. (Family Arecaceae) commonly known as coconut, is an important fruit crop in the tropical countries.The objective of this study was to develop coconut chips with different flavours from tall, dwarf and breed varieties of coconut and to evaluate organoleptically. Also nutrient analysis of three varieties of coconut was carried out followed by the shelf life study of coconut chips. Three varieties of coconut were selected namely tall, dwarf and breed. Plain, sweet and spicy coconut chips were prepared from these three varieties and it was compared with that of the standard namely conventional traditional variety of coconut. Traditional variety is most suitable for making plain coconut chips with white pepper flavour (PSV1) followed by dwarf, tall and breed varieties of coconut. Mean acceptability score of sweet coconut chips- osmotic dehydration method (SwSV1) revealed that traditional variety was good followed by dwarf, tall and breed varieties of coconut. Sweet coconut chips prepared without osmotic dehydration method traditional variety was good followed by tall, dwarf and breed varieties of coconut. Traditional variety of coconut chips was good for making spicy coconut chips- white pepper flavour (SpSV1) followed by breed, dwarf and tall varieties of coconut. Spicy coconut chips- chilli powder (SpMV2), traditional variety of coconut chips was good followed by dwarf, breed and tall varieties of coconut

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