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

Abstract

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.