Quality of Javanese long pepper (Piper retrofractum Vahl) simplicia harvested at different maturity stages and drying temperatures

Askur Rahman; Sumardi Hadi Sumarlan; Sukardi; dan Dodyk Pranowo

doi:10.9755/ejfa.2023.3206

Authors

Askur Rahman Doctoral student in Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
Sumardi Hadi Sumarlan Department of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University, Indonesia
Sukardi Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
dan Dodyk Pranowo Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia

DOI:

https://doi.org/10.9755/ejfa.2023.3206

Abstract

Javanese long pepper (Piper retrofractum Vahl) has become a popular commodity for spice and medicinal usage in Indonesia. Piperine is regarded as the main bioactive compound in the pepper, and the presence is affected by factors such as genetic, chemical classes, hybridization, ecological condition, planting system, post-harvest treatments, and storage. The aim of this research was to evaluate the effects of maturity degree (60, 75, and 90 days after flowering (DAF) and drying temperatures (40, 50, and 60°C) on the quality of pepper simplicia including phytochemical profile, weight loss, total ash content, acid-insoluble ash content, water-soluble extract, methanolic extract, as well as quantity of essential oil and piperine. The results exhibited that the simplicia quality complied with the standard of Indonesian herbal pharmacopeia. In addition, the highest content of essential oil was found in simplicia harvested at 60 DAF and dried at 40 °C. Considering the level of piperine, the highest quantity was obtained at treatments of 90 DAF and 40 °C.

Keywords: Drying, maturity degree, physicochemical, Piper retrofractum Vahl, piperine