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

JURNAL SAINS NATURAL Pub Date : 2018-08-31 DOI:10.31938/jsn.v8i2.158

Rtm Sutamihardja, Nia Yuliani, Oktavio Rosani

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引用次数: 2

Abstract

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

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优化干温，采用黑胡椒和白胡椒的质量

黑胡椒(Piper Nigrum L)是印尼一种广泛用于进出口活动的香料植物。辣椒采后加工对其品质影响较大，尤其是干燥过程。辣椒素是次生代谢产物之一。辣椒素是一种生物碱类活性物质，使辣椒具有独特的辛辣风味。用烘箱烘干可以提高辣椒的品质。结果表明，白椒的最佳发酵温度为85℃，发酵20 min，水分含量为10.65%，霉菌/酵母总数为1 × 104菌落/g，辣椒素含量为4.58%。黑胡椒的最佳发酵温度为105℃，发酵20 min，发酵温度为7.84%，霉菌/酵母总数为1.3 × 104菌落/g，辣椒素含量为5.01%。关键词:白胡椒，黑胡椒，胡椒素含量摘要/ abstract摘要:拉达(Piper Nigrum L)， adalah tanaman rempah，印度尼西亚，杨杨，digunakan, untuk, ekspan，进口。翻译为:pasca panen lada yang tidak maksimal menyebabkan kualitas menurun。在白藜芦醇的作用下，白藜芦醇是一种代谢物。辣椒碱是一种生物碱，它的主要成分是辣椒碱。Pengeringan dengan menggunakan烤炉mampu meningkatkan mutu lada。Hasil penelitian menunjukan suhu最佳untuk pengovenan lada putih与adalah 85°C selama 20 menmenan kadar air sebesar 10, 65%， AKK 1 × 104 koloni/ g, dan kadar pepperin 4, 58%。Lada hitam efektif pada suhu最佳105°C selama 20 menmendengan kadar air sebesar 7, 84%， AKK 1,3 × 104 koloni / g, dankadar perperin 5, 01%。Kata kunci: Lada Putih, Lada Hitam, Kadar Piperin

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JURNAL SAINS NATURAL

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