White Pepper Research Articles

Advanced Dual-Input Artificial Optical Synapse for Recognition and Generative Neural Network

Perovskite materials have emerged as leading candidates for optical synaptic devices due to their superior photosensitivity and tunable optoelectronic properties. However, the practical application of perovskite-based optoelectronic synaptic transistors has been hindered by issues of poor stability and high toxicity. This study developed an artificial synaptic thin film transistor (TFT) based on a Cs2AgBiBr6/InOx bilayer. The device demonstrated synaptic behavior under optoelectronic hybrid stimulation (largest wavelength ~520nm), such as excitatory postsynaptic current (EPSC), inhibitory postsynaptic current (IPSC), paired-pulse facilitation (PPF), spike-timing-dependent plasticity (STDP), short-term memory (STM) and long-term memory (LTM). Notably, the “light writing and voltage erasing” characteristics of these devices could be utilized to construct a convolutional neural network (CNN) classifier for the CIFAR-10 dataset, demonstrating noise tolerance close to the human eye. The loss in recognition accuracy was within 1% when Gaussian white noise and salt pepper noise were added. Furthermore, these devices exhibited great potential in Generative Adversarial Networks (CycleGAN), with the generated image quality achieving levels of 0.637 and 0.715 in Improved Perceptual Image Processing System (IPIPS) and Structural Similarity Index (SSIM) evaluation metrics for the zebra dataset, indicating good image quality. This study indicates that our Cs2AgBiBr6-based artificial optical synaptic thin-film transistors (TFTs) are promising for sensing and in-memory computing applications.

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

Physicochemical Characterisation of White Pepper: A Comparative Study Between Traditional Sun Drying and Convective Rotary Drum Drying Methods

Drying is a crucial process in preserving the physicochemical qualities of white pepper. This study investigates the impact of two drying processes, namely traditional sun drying (TSD) and rotary drum drying (RDD), on the quality of white pepper. TSD requires three consecutive sunny days for drying, whereas RDD achieves the target moisture content of 12% within a rapid drying time of 120 min. The research employs thermo-gravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy analysis, and scanning electron microscopy (SEM) to analyse the dimensions, thermo-physical profiles, chemical constituents, and microstructure of the pepper samples. RDD, with a drying temperature of 55°C and centrifugation force of 129.7 × g, ensures fast and uniform drying while preserving the physicochemical qualities of white pepper. In terms of physical characteristics, RDD results in larger dried pepper dimensions, measuring 4.56 mm on average, compared to TSD, which measures 4.35 mm. SEM observations reveal varying pore sizes and cracks in both drying methods. Additionally, quality validation conducted by the Malaysian Pepper Board demonstrates that RDD exhibits superior quality compared to TSD. The RDD samples show moisture content, piperine, volatile, and ash percentages of 11.83, 8.18, 2.53, and 0.82, respectively, while the TSD samples show 10.37, 7.16, 2.43, and 0.74. All samples complied with Standard Malaysian White Pepper No. 1 and International Pepper Community Grade 1. Future studies should focus on enhancing different drying methods to achieve efficient white pepper drying while preserving its quality.

Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage

SummaryPepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS‐SPME‐GC–MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with α‐copaene, α‐terpineol, and δ‐amorphene being predominant to the volatile distinctions, while α‐copaene, α‐terpineol, and γ‐terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d.

Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.).

Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and β-caryophyllene, δ-elemene, and α-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, β-caryophyllene, and α-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.

Analisis Pemasaran dan Transmisi Harga Lada Putih di Kabupaten Sambas

Marketing channels, marketing margins, efficiency and elasticity of marketing price transmission for white pepper in Sambas Regency will be the objectives of this research. Quantitative descriptive methods were used in this research. Non-probability sampling is a technique used with the purposive sampling method. Primary and secondary sources are the data used. Marketing margin analysis, marketing channel efficiency, and price transmission elasticity are some of the methods used. The results of this research show that there are two different marketing channels for white pepper in Sambas Regency: channel I directly from farmers to wholesalers then to final consumers, and channel II from farmers to collectors then to wholesalers then to final consumers. Channel I marketing efficiency is 0.46% and farmer's share is 97.56%, resulting in a marketing margin of IDR 2,000/kg. At the same time, marketing channel II achieved a marketing margin of Rp. 5,000/Kg, with a farmer's share of 93.90% and a marketing efficiency level of 0.83%. Marketing channel I is more efficient than marketing channel II. The elasticity value of price transmission in channel II is 0.663, which means that every 1% change in consumer prices will cause a change of less than 1% or 0.663% change in producer prices so it is inelastic. On the other hand, the collector level and producer level have an elasticity value of 0.632, meaning that a 1% change at the collector level results in a price change of 0.632% or less than 1% at the producer level (Inelastic). Thus, the influence of consumer prices is greater than collector prices.

Sensory Evaluation of Vacuum-Packed Rice Eel (Monopterus albus) Fillet Marinade

This study focused on the formulation of a good marinate substitute for vacuum-packed fillets. Treatment marinates are vinegar (T1), lemon juice (T2), calamansi juice (T3), and sweet orange juice (T4), with the same amount of salt, garlic powder, white pepper, and chili powder. Acceptability was determined by its sensory attributes such as taste, odor, color, texture, and Acceptability Composite Index. Results revealed that T 2 (rice eel fillet marinated with 75 ml lemon juice is the most acceptable treatment among the four treatments. In the sensory acceptability, there are no significant differences in the product's hedonic odor, taste, and texture among the four treatments. However, there is a significant difference in the hedonic color of the product among the 4 treatments. Different marinades can be developed for rice eel to improve its taste and acceptability in terms of color, aroma, and texture.

Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya

The study aimed to screen fungal diversity and ochratoxin A levels on culinary spice and herb samples sold in open-air markets and supermarkets in Nairobi County, Kenya. All herbs were grown in Kenya, while locally-produced and imported spices were purchased from both types of retail outlet. The results showed a high frequency of Aspergillus and Penicillium species contaminating the samples. The isolated species included Aspergillus ochraceous, Aspergillus nomiae, Aspergillus niger, Aspergillus flavus, Aspergillus ustus, Aspergillus terrus, Aspergillus nidulans, Aspergillus clavutus, Penicillium crustosum, Penicillium expansum, Penicillium brevicompactum, Penicillium glabrum, Penicillium thomii, Penicillium citrinum, Penicillium polonicum, and Cladosporium cladosporioides. Total fungal count on spice and herb samples collected from various sources varied between 6 and 7 CFU/mL. Of imported spices, garlic had the highest fungal diversity, while cardamom had the least. For spices from both open market and supermarket outlets, cloves had the highest fungal diversity, while white pepper had the least. For the herbs sampled from the open markets, basil was the most contaminated, while sage was the least. In supermarket samples, parsley, sage, and mint had the highest fungal diversity, and bay had the least. The results indicate the contamination of spices and herbs with OTA at high concentrations. The calibration curve was saturated at 40 µg/kg; with samples of garlic, cinnamon, red chili, basil, thyme, mint, sage, and parsley having levels above this. Of the spices, imported ginger had the highest OTA levels (28.7 µg/kg), while turmeric from the open market had the least, 2.14 µg/kg. For herb samples, parsley from the open market had the highest OTA levels at 29.4 µg/kg, while marjoram from the open market had the lowest at 6.35 µg/kg. The results demonstrate the presence of mycotoxigenic fungi and OTA contamination of marketed culinary herbs and spices beyond acceptable limits. Hence, there is a need for informed and sustainable mitigation strategies aimed at reducing human exposure in Kenya to OTA mycotoxicosis through dietary intake of spices and herbs.

Development of Functional Dairy Spread

Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between June 2023 and April 2024. Methodology: Ingredients for the functional dairy spread were optimized through sensory analysis by a panel using a 9-point hedonic scale. The optimized spread was then analysed for its techno-functional attributes and microbiological quality. Results: The optimized dairy spread contained skim milk powder (14%), whey protein concentrate (4%), and salt (1%), with cream, flaxseed oil, sunflower oil, carboxymethyl cellulose, and glycerol monostearate as constant ingredients. The spice blend of ginger, garlic, coriander, and white pepper powder was optimized at 2%. The optimized functional dairy spread had 30.20% fat, 7.46% protein, and 53.2% moisture, with total solids at 47.6% and ash at 2.57%. Acidity was 0.42% LA, viscosity was 123 cP, and the hardness index was 0.47 mm. Water activity was 0.932, spreadability was 1.6 cm/hr, and colour measured at L* 87.32, a* -1.65, b* 16.05. Coliforms, yeast and molds, staphylococci, and lipolytic counts were all nil. Conclusion: The developed product exhibited excellent spreadability at refrigeration temperature and had a low fat content while being functional spread.

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting.

White pepper, used both as a seasoning in people's daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.

The role of Hymenoptera parasitoids as mortality factors of Silba adipata McAlpine on cayenne pepper plants: parasitism and distribution patterns

Silba adipata (Diptera: Loncaeidae) is a new species that attacks white cayenne pepper in Bali. The research aimed to explore the role of these three types of parasitoids. New variables that have never been used before include spatial and altitudinal distribution patterns, the relationship between the level of parasitism and the level of population density of A. adipata according to plant phenology, and the level of parasitization of parasitoids on hosts at various altitudes in Bali, Indonesia. This research was carried out from April to July 2021 using a survey method in which samples were taken purposively from sample plants. The three parasitoids were distributed in all districts, except F. arisanus and A. japonica which were not found in Denpasar and Jembrana. Three parasitoid species play a role in controlling S. adipata in Bali Indonesia, namely A. japonica, F. arisanus, and D. longicaudata. Among the three parasitoids, A. japonica was most dominant at altitudes >750-1000 MASL, while F. arisanus at altitudes >500 - >1000 MASL and D. longicaudata at altitudes >250-500 MASL. The population densities of the three parasitoids were densely associated with S. adipata populations. The parasitoid that most effectively controls S. adipata in the field is F. arisanus.

Current report of Silba adipata (Diptera: Lonchaeidae) attacking local fig (Ficus variegata) fruits in Bali: Molecular identification, invasion, and preference

Silba adipata is a new pest attacking white cayenne pepper (Capsicum frutescens L.) whose attack symptoms are similar to those of Bactrocera dorsalis. The S. adipata was also reported to attack local fig (Ficus variegata). This study aimed to ascertain the type of black fruit fly on F. variegata, the invasion time of S. adipata attack on F. variegata fruit, and the potential of F. variegata fruit extract as an attractant for the black fruit fly. The methods used for objectives (1), (2), and (3) were CO1 analysis, a survey method, and a preference test, respectively. The results showed that the species of black fruit fly that attacked local figs (F. variegata) in Bali was S. adipata. S. adipata invades fruit at the age of 10 weeks after the formation (WAF) of the ovary; the highest attack occurs on fruit 13 days after the formation of the ovary. Local fig fruit extract effectively attracts black fruit flies. Local fig extract was effective in attracting S. adipata to chili plants. Concentrations of 20%-100% were significantly effective in attracting adult S. adipata compared to the control. The extract concentration of 60% was highly effective in attracting S. adipata adults.

Pemasaran Lada Putih (Piper nigrum) Di Desa Majel Kecamatan Bonti Kabupaten Sanggau

This research is to determine the marketing channels and margins for White Pepper in Majel Village, Bonti District, Sanggau Regency. The number of farmers who were respondents in this research was 33 farmers, 2 collecting traders and 1 retailer. The variables observed in this research consist of prices at the farmer level, prices at the trader level, prices at the retailer level, marketing costs at the collector and retailer levels, marketing profits at the collector and retailer levels and marketing margins. The results of the research show that in Majel Village there are several marketing institutions that form 1 marketing channel, namely from pepper farmers selling to collecting traders, then collecting traders selling to retailers, then retail traders selling to consumers. The largest margin in this marketing channel is at retailers, namely IDR 6,000/Kg, Farmer's share in the white pepper marketing channel in Majel Village is 91.18%

Assessment of heavy metals and fungi contamination of spices available in Saudi Arabian food cuisines

The study investigates the elemental composition and fungal contamination of commonly utilized spices and herbs, namely Turmeric, Cloves, Black pepper, Latency/cumin, Ring/legume, Cinnamon, Coriander, Ginger, Indian saffron, Fenugreek, Fennel flower, Aniseed, and Cayenne pepper. The presence of minerals and poisons elements, including zinc (Zn), iron (Fe), chromium (Cr), manganese (Mn), copper (Cu), nickel (Ni), cadmium (Cd), and lead (Pb), was examined. The concentration of the poisonous elements ranged from 44.1 ± 1.3 to 231±41 µgg−1 for Fe, 3.8 ± 5.9 to 17.3 ± 3.1 µgg−1 for Zn, 1.3 ± 0.2 to 9.3 ± 0.4 µgg−1 for Cu, 10.4 ± 1.1 µgg−1 for Mn, and 219±2.1 µgg−1 for Pb; Cd was below the level of detection. The study also assessed fungal contamination, revealing black pepper as the most contaminated sample (87.6 %), followed by saffron (76.2 %), Cayenne pepper (72.1 %), Coriander (65.0 %), and cumin (64.4 %). Conversely, fenugreek (52.5 %) and cinnamon (51.6 %) exhibited lower contamination rates. Aspergillus flavus was predominant in white pepper (70.0 %) and black pepper (34.0 %), while ginger showed a diverse range of fungal species, including A. niger, A. flavus, and Rhizopus stolonifera (50 %). Notably, cinnamon was found highly contaminated with Aspergillus flavus (40 %), Aspergillus niger (40 %), and Rhizopus stolonifera (40 %), while legumes were contaminated with Aspergillus niger (40 %), Penicillium arenicola (40 %), and Penicillium oxalicum (40 %). This study highlights potential health risks associated with spice consumption, particularly in large quantities, due to mycotoxin contamination. The findings emphasize the importance of monitoring and implementing stringent quality control measures in the spice industry to ensure food safety and mitigate health hazards associated with elemental and fungal contamination. By combining scientific rigor with a focus on local context, this research strives to make a meaningful impact on public health, culinary traditions, and the broader global conversation on food safety.

Optimization of Piperine Extraction Process from Vietnamese White Pepper

The primary theme of this research was to consider and examine the piperine extraction process conditions from white pepper Piper nigrum L. The extraction method was carried out using a solvent cyclic extraction system with the same operating principle as the industrial apparatus and widely used in actual production. First, the one-factor-at-a-time method was used to determine the effects of the parameters on each process. The extraction conditions such as the ethanol concentration (90% v/v), solvent/solid ratio (3:1 mL/g), 3 times extraction per batch, each time at 70 °C for 60 minutes were found. The expected value of piperine yield from white pepper was 38.7 mg piperine/g of dry material and piperine content in oleoresin was 519.2 mg piperine/g of oleoresin. However, this method did not include the interaction effects between the research variables, which has not fully described the impact of the parameter for the response. Therefore, the study has successfully built a process for extracting oleoresin by Response Surface Methodolody (RSM) based on optimal conditions for 3 factors: ethanol concentration (85% v/v); solvent/solid ratio (3.4:1 mL/g), and extraction time (78 minutes). The results showed that the piperine extraction efficiency had a significant improvement (51.99%) compared with the variable-by-variable method (38.7%). This study proved the potential application of white pepper for the purpose of extracting active ingredients and economic. In other words, the entire skull of this pepper, which contained an abundant amount of piperine, was utilized to the maximum without wasting any leftover material after the extraction process.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРТУЛАКА ОГОРОДНОГО (PORTULACA OLERACEA L.) ДЛЯ ОБОГАЩЕНИЯ МЯСНЫХ РУБЛЕНЫХ ИЗДЕЛИЙ

The purpose of the study is to identify the possibility of using the aerial part of purslane in cutlet recipes. Objectives: to determine the dosage of purslane in ground turkey meat, ensuring the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a schematic diagram for the production of semi-finished meat and vegetable products. The components for the production of chopped semi-finished meat products complied with the regulatory documentation: turkey meat – in accordance with GOST R 55365-2012 “Mince meat. Technical conditions" and GOST 32951-2014 "Semi-finished meat and meat-containing products. General technical conditions"; chicken eggs – according to GOST 31654-2012 “Chicken eggs for food. Technical conditions"; onions – according to GOST 34306-2017 “Fresh onions. Technical conditions"; black pepper – according to GOST 29050-91 “Spices. Black and white pepper. Technical conditions"; table salt – according to GOST R 51574-2018; vegetable oil – according to GOST 1129-2013; breadcrumbs – according to GOST 28402-89. Organoleptic and tasting assessment of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. A recipe was developed for turkey meat cutlets with the addition of a plant component – purslane. Purslane was collected in the vicinity of Krasnoyarsk and was added crushed to minced meat in dosages from 3 to 9 % in increments of 3 instead of raw meat. The study of the organoleptic characteristics of the finished minced meat product showed that the rational dosage introduced into the meat cutlet mass of the vegetable ingredient is 6 % of the mass of the minced meat. The test sample with the introduction of 6 % plant component received the highest rating from tasters. Stages for the production of cutlets have been developed with the addition of chopped aerial parts of purslane to the recipe. The use of purslane in the recipe for chopped semi-finished meat products will help expand the range of this type of product, improve the consumer properties of meat products, increase the content of essential components in the composition, and reduce costs.

Analisis SWOT Potensi Desa dan BUMDes Kedarpan

SWOT analysis (Strengths, Weaknesses, Opportunities, and Threats) is a critical strategic planning tool for evaluating the potential of villages and Village-Owned Enterprises (BUMDes) in Indonesia. BUMDes is a government initiative in empowering the economy of village communities, utilizing local resources to encourage rural entrepreneurship. This article highlights the results of a SWOT analysis of BUMDes in Kedarpan Village, showing that development prospects have not been optimal in various time periods. SWOT is used to formulate BUMDes management strategies, accelerate development, and improve performance during the COVID-19 pandemic. Kedarpan Village has agricultural and MSME potential which includes superior products such as white pepper and snacks made from cassava. BUMDes, such as Village Internet and chicken farms, play an important role in managing natural resources and empowering communities. This article concludes the need for BUMDes management training and further activities from the village government in building communication networks with external parties. Recommendations involve developing human resource competencies, marketing management, and collaboration with other parties to support sustainable management of Kedarpan Village and BUMDes.

Classification of Pepper Seeds by Machine Learning Using Color Filter Array Images.

The purpose of this work is to classify pepper seeds using color filter array (CFA) images. This study focused specifically on Penja pepper, which is found in the Litoral region of Cameroon and is a type of Piper nigrum. India and Brazil are the largest producers of this variety of pepper, although the production of Penja pepper is not as significant in terms of quantity compared to other major producers. However, it is still highly sought after and one of the most expensive types of pepper on the market. It can be difficult for humans to distinguish between different types of peppers based solely on the appearance of their seeds. To address this challenge, we collected 5618 samples of white and black Penja pepper and other varieties for classification using image processing and a supervised machine learning method. We extracted 18 attributes from the images and trained them in four different models. The most successful model was the support vector machine (SVM), which achieved an accuracy of 0.87, a precision of 0.874, a recall of 0.873, and an F1-score of 0.874.

Fabrication of the mini multi-function pepper machine

Pepper is one of the most significant agricultural products in Sarawak, Malaysia currently in the fifth largest pepper producer in the world after Vietnam, India, Brazil and Indonesia. Black pepper and white pepper both come from the same plant, but they are prepared differently. Black pepper is made by cooking dried unripe fruit, meanwhile white pepper is made by cooking and drying the ripe seeds. The production contributes to the aspects of economy and plantation rate of the state. However, the process of pepper through manual work is time consuming and a tough process which requires commitment and hard labor from the farmers. Therefore, the objective of this research is to fabricate the Mini Multi-Function Pepper Machine for small or medium enterprise by reducing the time of drying process. This fabrication machine consists of all the procedures involved in the production of white pepper, which are soaking, heating, drying and grinding process. Through the operation observed, this machine was able to undergo production in 208 to 300 minutes for 300g of white pepper, in comparison to the traditional way that needs approximately 1 to 4 weeks to undergo one production batch of white pepper.

Effect of incorporating white pepper (Piper nigrum L.) oleoresin on starch/alginate films.

The development of films based on natural components has demonstrated their potential for food preservation. In this research, the effect of the inclusion of white pepper oleoresin (WPO) in a film made from cassava starch and sodium alginate (FWPO) on the antimicrobial, physicochemical, mechanical, optical, and structural properties was evaluated. The films were formulated with different concentrations of WPO (0.0, 0.5, 1.0 and 1.5%). The results obtained indicated that the incorporation of WPO in the film increased the antioxidant activity against the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria was also observed. Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility, and luminosity (L*) decreased significantly (p < 0.05) with the addition of WPO. On the other hand, the tensile strength (TS), the value of b* (tendency toward yellow) and the opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance, and continuous dispersion between cassava starch, alginate and WPO. FTIR spectra showed the interactions between the film components. X-ray diffraction (XRD) patterns showed that the addition of WPO did not affect the structural stability of the films. The results obtained indicate the possible use of WPO in the packaging of food products, contributing to the improvement of food quality and safety.