The improvement of white pepper quality using ozone application

Abstract

The processing of white pepper is still done in the traditional way so that it has low quality. To improve the quality of white pepper has been tried using the ozone application. This research aimed to study characteristics of white pepper using ozone application. The experiment designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was water soaking duration (4 and 6 days). The second factor was an ozone application for 0, 20, 40 and 60 minutes using an ozone generator. The analysis performed on physical, chemical, microbiological and flavor parameters. The results showed that the best treatment was soaked for 6 days and combined with soaking in 0.25 ppm ozonated water for 20 minutes. This condition produced white pepper according to the SNI standards with characteristics: yield of 28.55 ± 0.6%, bulk density of 622.77±17.8 g/l, moisture of 11.45 ± 0.5%, dark pepper berries of 0.94 ± 0.2%, foreign matter of 1.03 ± 0.20%, piperine content of 4.89 ± 0.12%, essential oil of 2.60 ± 0.02%, lightness of 35.10 ± 4.21, TPC of 1.25 x 102 CFU/g, and butanoic acid as an off-flavor were not detected.