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

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.

Growth, mineral uptake, chlorophyll content, biochemical constituents and non-enzymatic antioxidant compounds of white pepper (Piper nigrum L.) grown under saline conditions

Salinity stress is the main abiotic constraints limiting crop yield worldwide. We investigated the effect of salt stress on growth, dry weight partitioning, chlorophyll content, mineral uptake, biochemical constituents and non-enzymatic antioxidant compounds of white pepper (Piper nigrum L.). White pepper seeds were planted in polythene bags previously filled with sand and supplied with a nutrient solution in a greenhouse during six weeks as a completely randomized design. Plants were subjected to four different concentrations of NaCl (0, 50, 100 and 200 mM). Supplies of intake doses of NaCl in the culture medium significantly decreased the dry biomass, stem height, leaf area and chlorophyll contents respectively from 100 mM NaCl. Mineral elements (K, Ca and Mg) significantly (P < 0.001) decreased in plant organs. The different biochemical constituents (proline, total soluble carbohydrates, soluble proteins and total free amino acids), total phenolic and flavonoids contents significantly (P < 0.001) increased from 50 mM NaCl. The accumulation of biochemical constituents in the leaves increased the osmotic potential of white pepper and could be considered as biochemical indicators of early selection and osmotic adjustment ability for salt tolerant plants. The planting of white pepper in salt affected soils could be encouraged for better development.

Adaptation Strategy to Climate Change Among White Pepper Smallholder Farmers in Bangka-Belitung, Indonesia

This study aimed to determine the effect of the socio-economic factors on climate change adaptation strategy of white pepper farmers in Bangka-Belitung Province, Indonesia. West Bangka Regency was chosen as a research site because this area is one of the main producer areas of white pepper. Then, 70 samples of white pepper farmers were randomly selected. The cross-section primary data were collected through interviewed directly with farmers in the research location using a list of questions in the questionnaire which had been served by the researcher. The logit regression model was used to analyze factors influencing farmers' adaptation to climate change. This research suggested as follows: 1) government programmes related to accelerating the implementation of climate change adaptation should be prioritized to female farmers 2) knowledge and technical skill of extension agent at local level relate to implementing adapted strategies of climate change must be increased, as well as materials regarding the implementation of climate change adaptation should be part of the agricultural extension syllabus for white pepper farmers.

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

<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>

Analysis of white pepper essential oil components using gas chromatography-mass spectroscopy

Introduction: White pepper is an important commodity used to produce essential oils. Differences in the oil components are determined by which region the peppers used were sourced from. Objectives: The aim of this study was to analyse the components of the essential oils produced by white peppers from different regions and to examine the specificity of these peppers. Methods: This analysis was carried out using the chromatography gas – mass spectroscopy (GC-MS) method on essential oil samples made from peppers obtained from the Java, Sumatera, Kalimantan, and Sulawesi Islands. Results: The results showed that white pepper essential oil contains 22 components, and that α-pinene, ꞵ–pinene, ∆-carene, sabinene, dl-limonene, and caryophyllene were major compounds within the oils. Furthermore, it showed that α-pinene, sabinene, and caryophyllene compounds were most found in samples from the Kalimantan, Sumatra, and Sulawesi Islands respectively. Meanwhile, those from Java Island contained ꞵ – pinene, ∆-carene, and caryophyllene in similar quantities.

FACTORS THAT INFLUENCE THE APPLICATION OF WHITE PEPPER COMMUNITIES WAREHOUSE RECEIPT SYSTEM IN BANGKA BELITUNG ISLAND PROVINCE

Bangka Belitug Islands are famous for their natural products, especially plantation commodities such as white pepper. Bangka Belitung Islands Province is largest producer of white pepper in Indonesia, therefore the government created a Warehouse Receipt System program that aims to provide benefits for farmers facing problems in farming. The study aims to analyze the factors that affect age, level of education, number of family dependents, land area, level of farming experience, and participation in counseling on the implementation of the Warehouse Receipt System and identify the benefits on the white pepper warehouse receipt system. Analysis of the data used in this study is a statistical analysis with multiple linear regression models and quatitative descriptive using a Likert Scale sourced from primary and secondary data in 2019. The results showed that age, number of family dependents, farming experience, and education participation had an influence on the implementation of the Warehouse Receipt System in the Bangka Belitung Islands Province. There are as many as 69,3% that farmers in the Province of Bangka Belitung Islands say that with the Warehouse Receipt System provides enough benefits in getting better prices, quality and quantity of goods stored, getting financing, and increasing bargaining prices.

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

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.

Development of New Isolation and Quantification Method of Piperine from White Pepper Seeds (Piper Nigrum L) Using A Validated HPLC

Most of the active pharmaceutical ingredients in the pharmaceutical world are obtained from natural ingredients, one of which is white pepper. White pepper seeds (Piper nigrum L.) contain the main alkaloid compound piperine, which has a broad spectrum pharmacological effect. This research aimed to isolate the piperine compound from white pepper seeds to make piperine more economical, simple, and effective so that it can be applied to large scale production in the pharmaceutical industry. The method of extracting and purifying piperine compounds was carried out using n-hexane and cyclohexane. The results of the isolated piperine were tested for their purity with a set of melting point apparatus, bidimensional TLC, and HPLC. The structure compound was then analyzed using FTIR and NMR. Furthermore, the isolated piperine was tested for its antioxidant activities using DPPH, ABTS, and FRAP. Cyclohexane was successfully used to remove the resinous matter from the n-hexane extract of white pepper to produce isolated piperine with 97.24% of purity. The results of the melting point, FTIR, 1H-NMR, and 12C-NMR of the isolated piperine were similar to that of the piperine reference substance and the literature review. The isolated piperine has weak antioxidant activities in the ABTS and FRAP test with the results of 15.25 ± 0.004 mM and 10.53 mol TE/g of the sample, respectively.