Open AccessImprovement of Bangka’s white pepper quality using gamma irradiation technology: microbial contamination reduction
Author(s) -
Darmawan Darwis,
Tita Puspitasari,
Nunung Nuryanthi,
Idrus Kadir,
Wattiny,
Dewi Sekar Pangerteni,
Sri Susilawati
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1436/1/012010
Subject(s) - pepper , contamination , irradiation , food science , mold , salmonella , chemistry , moisture , food irradiation , bacteria , biology , botany , ecology , physics , genetics , organic chemistry , nuclear physics
The improvement of Bangka’s white pepper quality in term of microbial contamination and physicochemical parameters has been done using gamma irradiation. Pepper samples were irradiated using gamma rays with dose of 2 to 10 kGy, and 0 kGy as unirradiated (control). The Harwell dosimeter was used to determine the absorbed dose. To evaluate the storage effect on the Bangka’s white pepper quality, the optimum irradiation dose of 8 kGy was used and peppers were then kept at room temperature (27°C) for 3, 6, 9 and 12 months. The results showed that unirradiated sample was contaminated by bacteria and mold, both of them with concentration of 10 3 up to 10 4 , while there was no contamination of yeast, E. coli and Salmonella. The physicochemical properties such as light berries, dark-colored berries, moisture, piperine and essential oil contents were 1.7, 0.7, 11, 5.5 and 2.8 (w/w), respectively. Gamma irradiation with dose of 2, 4, 6, 8 and 10 kGy reduced the number of bacteria to 3.5x10 1 , 2.5x10 1 , less than 10, less than 10 and 1.5x10 1 cfu/g, respectively. While for mold, irradiation from 2 up to 10 kGy reduce the number of molds to become less than 10 cfu/g. From the dose evaluation, irradiation dose of 8 kGy was selected to evaluate the effect of storage time. It was found that storage time up to 12 months, unirradiated sample still showed contamination of bacteria from 10 3 up to 10 4 cfu/g, while the irradiated pepper showed the contamination less than 10 cfu/g. The effect of storage time on physicochemical properties showed that there is no significant change for both unirradiated and irradiated pepper even after kept for 12 months. Piperine and essential oil contents of unirradiated pepper were 5.45 and 2.4%, respectively. Irradiated pepper showed slightly higher piperine content compared to un-irradiated. It can be concluded that gamma irradiation with a dose of 8 kGy is effective to improve the quality of Bangka’s white pepper while maintaining its bioactive substances (piperine and essential oil) and other physicochemical properties as well.