Kadar Air, Piperin dan Minyak Atsiri Lada Produk UKM Samboja, UKM Bontang dan di Pasaran Samarinda

Sampepana, Eldha; Rinaldi, Adhitya; Nurwidayati, Titik; Saputro, Suroto Hadi

doi:10.26578/jrti.v14i2.6672

Cited by 5 publications

(5 citation statements)

References 17 publications

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“…Pepper in East Kalimantan is widely developed in Loa Janan, Muara Badak, Kutai Kartanegara District, Sepaku District, North Penajam Paser District, and Berau District [1]. Pepper contains 3.13% -4.46% essential oil, and 5.25% -6.63% piperine [2]. Pepper production in 2019 was 5,799 tons, and the demand for pepper increased every year [1].…”

Section: Introductionmentioning

confidence: 99%

Application of Rhizobacteria to Control Phytophthora capsici Disease Causes Stem Base Rot and Increase Growth of Pepper Seedlings In-Vivo

Mudi,

Abidin,

Manullang

et al. 2024

IJ-FANRES

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One of the obstacles to pepper production is the high intensity of plant disease attacks. One of them is stem rot disease caused by the fungus Phytophthora capsici. Therefore, appropriate technology is needed that can control disease and at the same time increase plant growth by using rhizobacteria which are environmentally friendly, and can produce growth hormones, dissolve phosphate, and fix nitrogen. This research aims to obtain rhizobacteria isolates that can control the pathogen P. capsici which causes root rot disease, while also being able to increase plant growth. This research was carried out at the Agronomy Laboratory of the Plantation Plant Cultivation Study Program, Samarinda State Agricultural Polytechnic. The research used a completely randomized design consisting of 4 treatments with 4 replications to obtain 16 experimental units. Variables observed included the latent period, disease incidence and severity, increase in plant height, number of leaves, and stem diameter. The resulting data was analyzed using analysis of variance (ANOVA). The results of the analysis showing a real effect were followed by the Least Significant Difference test (BNT)α=0.05. The results of the research showed that the application of a combination of rhizobacteria was able to overcome stem rot disease and at the same time increased the growth of pepper plant seedlings. The combination of rhizobacteria isolates P01 + TA2 treatment can reduce the latent period of disease to 12.00 days compared to 5.50 days without rhizobacteria, the disease incidence rate is 6.25% with a severity level of 2.50%, lower than without treatment (control) at 37.50 % (disease incidence) and 47.50% (disease severity). Apart from that, the combination of rhizobacteria isolates P01 + TA2 was able to increase the growth of pepper plant seeds as shown by observing the increase in plant height, number of leaves, and stem diameter

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Section: Introductionmentioning

confidence: 99%

Application of Rhizobacteria to Control Phytophthora capsici Disease Causes Stem Base Rot and Increase Growth of Pepper Seedlings In-Vivo

Mudi,

Abidin,

Manullang

et al. 2024

IJ-FANRES

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“…Indonesia is usually involved in the world of Pepper as the third biggest global producer of Pepper and one of the biggest pepper consumers. However, the quality of white Pepper produced at the farmer level tends to be low or does not even meet the quality required by the importing country [5], [6], [7]. The need for more quality is caused by traditional processing, which results in a high level of pathogenic microbial contamination, off-flavour, and a less sharp aroma as a result of soaking for too long [8].…”

Section: Introductionmentioning

confidence: 99%

The Role of Thermal and Electrical Energies to Increase the Pepper Quality: A Review

Rustandi,

Irmansyah,

Wijonarko

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesia is one of the most prominent pepper producers and consumers worldwide. Indonesian pepper quality, however, is still low. The pepper’s low-quality problem is caused by the processing that still uses the traditional (conventional) method. This study reviews many techniques that have the potential to improve pepper quality. The review result from the references shows that waiting time (delaying) in the ripening process can increase the pepperine level from 4.33 % to 6.60 %. The pepperine level is the most vital parameter to show pepper quality. However, a more comprehensive result that compares the conventional and non-conventional methods for all kinds of pepper quality parameters still could not be obtained.

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“…Black pepper contains piperine (5.3-9.2%), cavicin (1%) and methyl-pyrroline; essential oil (1.2-3.5%); fat (6.5-7.5%); starch (36-37%) and crude fiber (±14%) [10], while white pepper contains alkaloids such as piperine, cavicin, and methylpyrroline, as well as essential oils, fats and starch [11]. Piperine is in the form of yellowish white crystals and is an alkaloid from the piperidine group which is almost insoluble in water, but easily soluble in alcohol and ether [12].…”

Section: Introductionmentioning

confidence: 99%

Alteration of The Content of Piperine and Essential Oil from Black Pepper and White Pepper After a Year Storage

Arief¹,

Mustikawati²,

Asnawi³

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Pepper is a type of spice plant in Indonesia that used for cooking spices. One of the advantages of this spice is that it has a spicy taste and distinctive scent caused by piperine and essential oils contained in pepper seeds. This research was carried out from June 2018 to October 2019, using the main raw material for the Natar 1 variety of pepper. The pepper seed was processed into black pepper and white pepper, and the yield was calculated. Then observed levels of piperine and essential oils of black pepper and white pepper prior to and a year after storage. The data obtained were processed in a qualitative descriptive manner. The results showed that after 12 months of storage, there was a decrease in piperine content of 9.91% and a decrease in essential oil content of 21.77%; while white pepper decreased piperine content by 19.45% and essential oil content decreased by 56.91%. Based on the results of this study, good storage technology is needed to support the sustainability of the availability of black pepper and white pepper in particular, as well as pepper farming in general.

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Kadar Air, Piperin dan Minyak Atsiri Lada Produk UKM Samboja, UKM Bontang dan di Pasaran Samarinda

Cited by 5 publications

References 17 publications

Application of Rhizobacteria to Control Phytophthora capsici Disease Causes Stem Base Rot and Increase Growth of Pepper Seedlings In-Vivo

Application of Rhizobacteria to Control Phytophthora capsici Disease Causes Stem Base Rot and Increase Growth of Pepper Seedlings In-Vivo

The Role of Thermal and Electrical Energies to Increase the Pepper Quality: A Review

Alteration of The Content of Piperine and Essential Oil from Black Pepper and White Pepper After a Year Storage

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