White pepper is one of the black pepper’s value-added forms. It is highly valued due to its attractive creamy white colour and freedom from microbial contamination, making it ideal for many food preparations. Pepper is one of the world’s most popular food flavorings ingredients, and it shares a presence with salt on most dinner tables. The state of Sarawak supplies more than 95% of the total production of white pepper in Malaysia. The retting method is defined as the fibre extraction that involves decomposition by the microbiological method of the cementing material or dissolution by chemical method in which the fibre bundles are loosened from the adhering tissues and extracted by washing. This study assesses the effects of flowing water on soaking water quality during the retting process of pepper berries. Generally, organic matter and the bioactive compounds that naturally exist in pepper may have leached out into the soaking water because of the prolonged retting process. Daily samplings were carried out by triplicate water samples for seven consecutive days.
The soaking test was carried out by having 5 kg of pepper berries under the flowing water with a flow rate of 70 L/min. Six parameters were measured based on standard methods: pH, turbidity, dissolved oxygen, chemical oxygen demand, total dissolved solids, and colour. The results showed the changes of soaking water in turbidity (from 13.73 ± 0.85 NTU to 33.53 ± 0.71 NTU), pH (from 6.95 ± 0.02 to 6.23±0.02), dissolved oxygen (from 7.75 ±0.09 g/ml to 6.15 ±0.02 g/ml), chemical oxygen demand (from 24.33 ± 1.53 g/ml to 27.67 ± 1.53 g/ml), total dissolved solids (from 39.53 ± 2.36 g/ml to 58.50 ± 0.65 g/ml) and total colour change (from 0.53 ± 0.09 to 0.87 ± 0.03) during the retting process were corresponding to the soaking time.
As a result, this study reveals that the use of flow water for the retting process tends to avoid sedimentation. Also, it ensures the quality of the white pepper.
Megat Ahmad Azman, P. N., Shamsudin, R., Che Man, H., et al. Effects of Flowing Water on Soaking Water Quality During the Retting Process of Pepper Berries (Piper NigrumL.). AdvAgriFoodResJ2022; 3(1): a0000291.
Article penuh: https://doi.org/10.36877/aafrj.a0000291
Tarikh Input: 31/10/2022 | Kemaskini: 31/10/2022 | ainzubaidah
UNIVERSITI PUTRA MALAYSIA
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