scholarly journals UV Treatment on Inactivation of Fungal Contamination of Sri Lankan Black Pepper (Piper nigrum) seed and powder

2021 ◽  
pp. 36-41
Author(s):  
Weerasinghe W.A.B.S. ◽  
Amunugoda P.N.R.J.
Keyword(s):  
Black Pepper ◽  
Fungal Species ◽  
Piper Nigrum ◽  
Sri Lankan ◽  
Design Modification ◽  
Powder Samples ◽  
Pepper Powder ◽  
Uv C ◽  
Pepper Seed ◽  
Canopy Type

A study was carried out to test the efficacy of UV- C treatment to decontaminate fungal species in black pepper. After preliminary tests carried out using a UV-C drum, a canopy type UV-C sterilization unit was designed and fabricated. Black pepper seed and powder samples were given 10, 15, and 20 minutes UV- C treatments. Results showed that UV-C canopy is effective on inactivation of yeast and moulds in black pepper seeds complying the international microbiological standard requirements for spices. Improvement of UV-C Design modification have been carrying out to obtain the potential inactivation level by UV-C light for black pepper powder and improve the inactivation level of bacteria in black pepper seed and powder.

scholarly journals Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT

2016 ◽  
Vol 7 (1) ◽  
pp. 149
Author(s):  
Adriana Paiva De Oliveira ◽  
Gevanil Lene Arruda ◽  
José Carlos De Oliveira ◽  
Francisca Graciele Gomes Pedro ◽  
Rosane Hahn ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Black Pepper ◽  
Fungal Species ◽  
Piper Nigrum ◽  
Point Of Sale ◽  
Sabouraud Agar ◽  
Bacteria And Fungi ◽  
Rosmarinus Officinalis L ◽  
Penicillium Spp ◽  
Mycelia Sterilia

Condiments are products of natural origin, with or without nutritional value, used in food in order to modify or enhance the flavor. However, these can be contaminated by bacteria and fungi during storage, transport or handling. The aim of this work was to research filamentous fungi in four of the most sold types of dehydrated spices at Port market, Cuiabá-MT: oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and black pepper (Piper nigrum L.). For this, 200 g of each spice were acquired and, the collection was done in three periods of time, February, July and December 2014, totaling 12 samples. Fungal species were inoculated with Sabouraud agar with chloramphenicol, with subsequent fungal count and ultrastructure of fungal genera. The basil and black pepper were the spices that had higher fungal count (> 100 CFU / g) and rosemary the lowest score (2.8 x 101 CFU / g). The following were isolated filamentous fungi: Absidia spp; Alternaria spp; Aspergillus spp; Cladosporium spp; Mycelia sterilia; Mucor spp; Paecylomyces spp and Penicillium spp, and the genera Aspergillus was the most frequent (n = 165/67%). The presence of different types of filamentous fungi suggests that the conditions of production, storage and manipulation in the analyzed point of sale are not appropriate, making the spices evaluated susceptible to microbiological contamination.

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 The competitiveness of Indonesia’s pepper export and its challenges

2021 ◽  
Vol 892 (1) ◽  
pp. 012074
Author(s):  
D H Azahari ◽  
H J Purba ◽  
Erwidodo ◽  
V Darwis ◽  
F B M Dabukke ◽  
...  
Keyword(s):  
Comparative Advantage ◽  
Market Competition ◽  
Secondary Data ◽  
International Market ◽  
Black Pepper ◽  
International Standards ◽  
Piper Nigrum ◽  
Market Competitiveness ◽  
Pepper Powder ◽  
Star Position

Abstract Indonesia is the second-largest pepper (Piper Nigrum L) producer country after Vietnam and followed by India, Brazil, and Malaysia. While Vietnam is the largest black pepper producer, Indonesia is recognized as the largest white pepper-producing country. With the increasing market competition among them in the international market, Indonesia has to increase the market competitiveness of its pepper exports against its competitors. This study aims to analyze the competitiveness of Indonesian pepper exports in the international market by using secondary data from various sources, including from the Indonesian Ministry of Agriculture and the International Pepper Community for the year 2018. It focuses on Pepper beans (HS 0900411) and Pepper Powder (HS090412) and uses two methods, namely Revealed Comparative Advantage (RCA) and Export Products Dynamic (EPD). The RCA analysis shows that Indonesia has a comparative advantage as a pepper exporter on the international market, both for pepper beans and powder. However, the results of the EPD analysis revealed that such an advantage is declining. For example, the study revealed that the export of pepper beans from Indonesia to the United Stated is in the lost opportunity position, and to Vietnam and Singapore are in the falling star position. A similar situation occurs for pepper powder where Indonesia’s export to Japan, Netherlands, and Germany are all in the falling star position. Such situations are caused by some challenges Indonesian pepper exports face, including the fulfillment of the good agriculture practices (GAP) in the upstream sector and compliance to international standards.

Antileishmanial Alkaloids from Black Pepper (Piper nigrum)

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
HRW Dharmaratne ◽  
BL Tekwani ◽  
NPD Nanayakkara
Keyword(s):  
Black Pepper ◽  
Piper Nigrum

DETERMINATION OF THE EFFICIENCY AND EFFICACY OF BIO-CHEMICAL FERTILIZER ON THE SOIL, YIELD AND GROWTH PERFORMANCE OF BLACK PEPPER (Piper nigrum L.)

2015 ◽  
Vol 4 (3) ◽  
pp. 460-468
Author(s):  
Yap Chin Ann
Keyword(s):  
Growth Performance ◽  
Nutrient Management ◽  
High Growth ◽  
Black Pepper ◽  
Chemical Fertilizer ◽  
Piper Nigrum ◽  
High Fertility ◽  
Fertility Level ◽  
Area Index ◽  
K 12

The last nutrient management review of black pepper was done in 1968. There is, therefore, a need to develop new technology to improve pepper production and transfer that technology to production site. This experiment was carried out to study the effect of newly developed biochemical fertilizer on some physiological characteristics, yield and soil fertility of pepper. The treatment consisted of T1 (BS): chemical fertilizer (N:12%, P:12%, K:17%); T2 (BK1): biochemical fertilizer F1 N:15%, P:5%, K:14) and T3 (BK2): biochemical fertilizer F2 (N:13%, P:4%, K:12). The biochemical fertilizer F1 out-yielded chemical and biochemical fertilizer F2 by 75.38% and 16.45% respectively with the higher yield being associated with various phonotypical alterations, which are reported here. Significant measureable changes were observed in physiological processes and plant characteristics, such as large leaf area index, more chlorophyll content and high photosynthesis rate coupled with lower transpiration rate in biochemical fertilizer F1(BK1) treatment compared with other treatment. The high fertility level in biochemical fertilizer F1 and biochemical fertilizer F2 (BK2) reflected the important of organic material in improving soil quality. In conclusion, the achieve high growth performance and yield in pepper, chemical fertilizer alone is insufficient whilst combination of organic and inorganic fertilizer with balance nutrient content gave a significant increase in yield and growth of pepper. 

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