Open AccessOptimization of gaseous ozone for decontamination process of black pepper (Piper nigrum L.)
Author(s) -
H. Waldyani,
Zaida,
Robi Andoyo,
Hoyan Mifta Nugraha
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012064
Subject(s) - piperine , pepper , microorganism , human decontamination , piper , response surface methodology , ozone , chemistry , pulp and paper industry , environmental science , food science , waste management , botany , biology , chromatography , engineering , bacteria , organic chemistry , genetics
Indonesia is one of the largest pepper producers in the world with high export value. Processing of pepper in Indonesia oftenly does not meet the hygiene and quality standards that desired by importers, one of the standard quality required is total plate count (TPC) which shown total microorganism. In this study, whole black pepper exposed with gaseous ozone to reduce total microorganism. The purpose of this study was to determine the optimum flow rate and exposure time of ozonation as a treatment for decontamination of black pepper to reduce maximum reduction of total microorganism with minimum changes in piperine content. The optimization is done by using Response Surface Method (RSM) with Central Composite Design (CCD) with flow rate of gaseous ozone (1–4 L/min) and exposure time of ozonation (10–40 minute). The responses of the ozonation process were total microorganism and piperine content. This research shown that ozonation process of black pepper reduced the total microorganism of 3–4 log CFU/g. The optimum condition of flow rate and exposure time provided by Design Expert were flow rate of 1 L/min and exposure time of 10 minutes that resulted a model validity value on the response of piperine levels with high to perfect accuracy.