| dc.description.abstract | The direct application of microbial enzymes has become more popular with every
passing day in food industries, notably in white pepper production. Trichoderma
species are considered as an abundant supply of enzymes; especially pectinase and
cellulase are the most common enzymes which have a broad application in skin
removal of black pepper. In this study, bioproducts named as Biocoffee-2,
Biocoffee-4, Biocoffee-6 and Biocoffee-8 originated from Trichoderma harzianum,
Trichoderma longibrachiatum, Trichoderma piluliferum and Trichoderma reesei,
respectively was used to produce skin-free peppers whose quality is high, aroma
and pungency are improved and safe in the 3-day fermentation. Standing out from
them, Biocoffee-2 and Biocoffee-6 proved to be outdone when there was only 25%
bioproduct used to ferment but gave the highest percentage in skin removal of
black peppers (up to 99% of skin was removed); notably white pepper fermented
from Biocoffee-6 gave an 25% increase in soluble solids and high piperine content
whose 5.7% in comparison with 5.3% from peppercorn without bioproduct
treatment. From that, it can be concluded that this study maybe applied well in white pepper processing industry in order to supply standard products for market at home and abroad.
Keywords: white pepper, biocoffee, fermentation, skin removal, Trichoderma spp. | en_US |
