Analysis of Mature and Physiological Aspects of Soaking Method Physical and Chemical White Pepper (Muntok White Pepper)

AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian

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Title Analysis of Mature and Physiological Aspects of Soaking Method Physical and Chemical White Pepper (Muntok White Pepper)
Uji Analisis Tingkat Kematangan dan Metode Perendaman terhadap Aspek Fisik dan Kimia Lada Putih (Muntok White Pepper)
 
Creator Kusmiadi, Riwan
Aini, Sitti Nurul
Nurkholis, Nurkholis
 
Description One of the problems an industrial pepper in Indonesia is the lower quality of production by the farmers. To overcome these problems we must have to do research to get a good technique in pepper processing and the good quality of pepper in accordance Indonesian National Standard. This research using a factorial randomized block design with three replications of two treatment factors. The first factor is physiologic mature (M) and the second factor is the soaking method (P). The research phase includes the preparation of tools and materials. Soaking pepper, cleaning the skin and stems, drying and analysis of pepper quality test. Changes observed in this research is the content of water, the level of colored pepper, and the levels of mold contamination. The result of this research shown the mature physiologically significant effect on the levels of pepper blackish in color and content of seeds lightly. Pepper levels blackish color shown on the highest passing phase that is optimum ripe 0.12% and the lower passing phase optimum ripe is 0.01%. The highest levels of seed lightly on shown at the mature phase towards optimum ripe 1.66% and the lower it show through the mature phase that is 0.71%. White pepper research results both in treatment and in the treatment of physiologically mature immersion method meet the Indonesian National Standard.
Salah satu masalah perindustrian lada di Indonesia adalah rendahnya kualitas yang diproduksi oleh petani. Untuk mengatasi masalah ini perlu dilakukan penelitian untuk mendapatkan teknik yang baik dalam memproses lada dan menghasilkan kualitas lada sesuai Standar Nasional Indonesia. Penelitian ini menggunakan rancangan acak faktorial dengan tiga kali ulangan. Faktor pertama adalah matang fisiologis (M) dan faktor kedua adalah metode perendaman (P). Tahap penelitian meliputi persiapan alat dan bahan, Perendaman lada, membersihkan kulit dan batang, pengeringan dan analisis uji mutu lada. Peubaha yang diamati dalam penelitian ini adalah kadar air, kadar warna lada, dan tingkat kontaminasi jamur. Hasil penelitian ini menunjukkan efek matang fisiologis memberikan pengaruh yang nyata pada kadar lada kehitam-hitaman dan biji enteng. Kadar lada kehitam-hitaman menunjukan tertinggi pada fase lewat matang optimum 0,12% dan terendah saat menjelang matang optimum 0,01%. Kadar biji enteng menunjukan tertinggi pada saat menjelang matang optimum 1,66% dan terendah pada saat lewat matang optimum 0.79%. Hasil penelitian lada putih baik dalam perlakuan metode perendaman dan perlakuan matang fisiologis untuk memenuhi Standar Nasional Indonesia.
 
Publisher Universitas Bangka Belitung
 
Date 2017-06-20
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/6
10.33019/agrosainstek.v1i1.6
 
Source AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 1 No 1 (2017): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 39-48
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 1 No 1 (2017): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 39-48
2579-843X
2615-2207
10.33019/agrosainstek.v1i1
 
Language eng
 
Relation https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/6/6
 
Rights Copyright (c) 2017 Riwan Kusmiadi, Sitti Nurul Aini, Nurkholis Nurkholis
http://creativecommons.org/licenses/by/4.0
 

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