Kajian Penggunaan Mikroorganisme Lokal (MOL) Lada Dan Penambahan Nutrisi Terhadap Kualitas Lada Putih (Muntok white pepper) Selama Perendaman 3 Hari

Suminarti, - and Nyayu Siti Khodijah, SP., M.Si, - and Riwan Kusmiadi, S.TP., M.Si., - (2022) Kajian Penggunaan Mikroorganisme Lokal (MOL) Lada Dan Penambahan Nutrisi Terhadap Kualitas Lada Putih (Muntok white pepper) Selama Perendaman 3 Hari. In: Prosiding Seminar Nasional Fakultas Pe rtanian Universitas Samudra Ke - V I. Universitas Samudra.

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Abstract

The postharvest process of softening pepper fruit is influenced by the soaking time with the addition of local microorganisms (MOL) pepper. The main component of the source of microorganism nutrition in the form of sugar as a support in degrading the skin of the pepper fruit with the help of bacteria during the soaking process.This study aims to determine the effect of using local microorganisms in pepper with the addition of nutrients in improving the quality of white pepper produced. This research was conducted in Balunijuk Village, Bangka Regency. Analysis of the quality test of white pepper in collaboration with the UPTD Laboratory for of the Center for Certification and Seed Quality Control, Department of Industry and Trade, Bangka Belitung Islands Province. This study used a Factorial Completely Randomized Design (FCRD) with 2 treatment factors. The first factor is the addition of sugar with two levels of treatment: 0 grams of sugar and 40 grams of sugar. The second factor is the dose of MOL pepper with 3 treatment levels 20 ml MOL, 40 ml MOL, 60 ml MOL. The results showed that the MOL of pepper was effective on the variables of essential oil content but was not effective on the variables of peeled seed content, black seed content, foreign matter content, light seed content, mold contamination content, and moisture content. The addition of sugar significantly affected the flaky seed content, foreign matter content, light seed content, and moisture content. The interaction between the use of MOL pepper and the addition of sugar nutrients has a significant effect on water content variables, the more sugar and MOL given, the higher the water content on the quality of white pepper produced.

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