Improvement of quality and the possibility of diversification of pepper products
1986
Laksmanahardja, M.P. | Mulyono, E.
The detention of Indonesian pepper export by the Food and Drug Administration and the complaint of the Indonesian pepper importers about the diclining of essential oil content from 3 percent to 1.5 percent in the last three years have been the two related serious problems to solve. The efforts to solve those problems are to improve the pepper quality and the diversity pepper products. More attention should be paid to the sanitation of material and equipments used during the post harvest process and to the improvement of pepper drying and storing methods in order to protect pepper from micro organisms contamination. The modest pepper solar dryer was designed by the RISM and has been introduced to small holders in the efforts of improving pepper quality. The variety, maturity harvest time and storing period influence the essential oil content of black pepper. The average essential oil content of black pepper of Lampung Daun Lebar and Kerinci varieties are 2,98 percent before storage and 2.87 percent after storage. They are relatively higher than those of Jambi and Belantung varieties. The average content of essential oil of white pepper is lower than that of black pepper. Two kinds of products that have been produced and widely marketed in Indonesia are white and black peppers. In order to diversity the pepper products in Indonesia, the pepper oil distillation can be developed in small holder area, and the extraction of oleoresin from pepper can be introduced and developed among the exporters processors.
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