Pepper (Piper nigrum Linn) Classification
- Kingdom: Plantae
- Division: Spermatophyta
- Subdivisions: Angiosperms
- Class: Monocotyledoneae
- Order: Piperales
- Family: Piperaceae
- Genus: Piper
- Species: Piper nigrum Linn
Piper nigrum Linn in other areas:
'Lada' (Aceh, Batak, Lampung, Buru and Nias), ngguru (Flores), malita lo dawa (Gorontalo), mboko saah (Ende), saga (Bima), raro (Mentawai), as well as in the Sundanese area it is called pepper and spicy (Suwarto and Octavianty, 2010). According to Jaramillo and Manos (2001) Piper is a large genus that includes more than 1,000 species. To date, 700 Piper spp. in Central and South America and 300 Piper spp. believed to exist in South Asia.
Description of Piper nigrum Linn
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The parts of the pepper plant consist of roots, stems and branches of leaves and flowers and fruit. The root system of the pepper plant is a taproot, however taproot is rarely found in pepper because the pepper plant is cultivated by cuttings, so there are only lateral roots. Pepper roots will form on the knuckles of the main stem and branches. Based on its function, pepper roots are divided into two, namely roots that grow from books in the soil which function as nutrient absorbers, and roots that grow from books on the ground which function as attachments to climbing poles. The pepper plant has one main stem with two kinds of branches, namely orthotropic (vertical) and plagiotropic (horizontal) branches. Orthtropical branches grow and form the basic framework of a pepper tree, woody and segmented with an average length of 5-12 cm. |
Plagiotropic branches with sticky roots are formed on the inter-nodes of which the growth is slightly swollen. From the book, grows a leaf and flower which in turn grows as a branch.
In contrast to orthotropis, plagiotropic branches can flower and bear fruit. The lateral plagiotropic knuckles are not rooted so propagation uses orthotropic branches for climbing pepper and uses fruit branches for shrub pepper.
Pepper leaves are oval in shape with a tapered tip, single and 2-5 cm stemmed, and form a groove at the top. The leaves are dark green, the tops of the leaves are shiny, while the undersides of the leaves are pale with glandular dots. The flower of the pepper plant is panicle-shaped, slightly hanging, 5-25 cm long, unbranched, single pivot, and there are about 150 small flowers.
Growth facing plagiotropic branches or twigs. Pepper flowers are monoecious and dioecous. Pepper flowers grow in the armpits, fleshy petals, no crown, 2-4 stamens, measuring 1 mm long and located on the left and right of the ovary.
Fruit will be round, single-celled, and lay single eggs. The stigma is able to receive pollen for 10 days when the receptive period begins to appear. Flowers begin to open from the bottom panicle to the top.
The flower opening will be completed after 7-8 days. The fruit of the pepper is not stemmed, has a single seed, is round and fleshy. Fruit diameter is about 4-6 mm, pepper rind is green when it is young and red when it is ripe.
The panicles can be up to 15 cm long and at least 5 cm long. Pepper fruit consists of seeds and skin. Pepper seeds have an average diameter of 3-4 mm, the embryo is very small.
Pepper seeds are covered with a layer of slimy pulp. The pulp has a sweet taste. Pepper seeds are not commonly used as planting material because they take a long time to bear fruit, on average after 7 years of planting, they will only bear fruit, so propagation is generally by cuttings (Suwarto and Octavianty, 2010).
The Origin of Pepper
The center of origin of the pepper is Central America and South America. This is indicated by the many types of wild pepper in the region. The pepper crop then spread to the West Ghat (India) which occurred millions of years ago (Ravindran et al. 2000).
Pepper plants that are currently cultivated in Indonesia are also predicted to come from India because in the year 10 - 600 BC many Hindu colonies came to Java with pepper seeds. In the early to the 16th century the pepper trade was controlled by the Portuguese, after they managed to sail to Indonesia to get the spices, especially pepper directly.
This success resulted in Lisbon (Portugal) becoming a trading center for pepper and other agricultural products originating from Asia. At that time, the Dutch bought pepper from Lisbon, but then Dutch traders found their way to Indonesia and established a VOC trading monopoly.
Pepper is one of the oldest and most important traded spice products in the world. Theophratus (372-287 BC) states that there are two types of pepper that were used by the Egyptians, Greeks and Romans at that time, namely black pepper (black pepper) and long pepper (Pepper longum).
In medieval times, pepper was the king of trade and the spice was most important and very valuable. For the kingdoms of Genua and Venice, pepper was a source of wealth like oil for Indonesia. In the 14th and 15th centuries, pepper in Germany was used as an exchange rate such as paying employee wages / salaries, taxes and others.
The pepper producing areas in Indonesia are Lampung and Bangka, where Lampung is the producer of black pepper, while Bangka is the producer of white pepper. Pepper production in these two regions reaches 90% of all Indonesian pepper production.
Terms of growth Pepper (Piper nigrum Linn)
Pepper can grow at an altitude of 0- 1,450 m above sea level. Areas suitable for planting pepper are tropical areas between 20 °LU - 20 °LS. Based on multi-location research, pepper can grow at 0 - 1,000 m above sea level (asl), but ideally from 0 - 600 m asl.
Air humidity 50 - 100% and optimal relative humidity between 80 - 90%, optimal annual rainfall between 2,000 - 3,000 mm / year, with an average of 2,300 mm / year, solar radiation 10 hours / day, air temperature 20 - 34 °C, the best temperature range for pepper growth is 21-27 °C, a suitable temperature for pepper cultivation is 26-32 °C in the daytime while 24-30°C in the afternoon, and is protected from too strong winds.
Pepper plants grow well in podsolic, andosol, latosol, and granosol soil types with good fertility and drainage levels. The planting medium for pepper cultivation must have a loose, fertile soil structure, rich in organic matter, soil texture: loose loam, sandy loam, dusty clay clay with a thickness of solum reaching a depth of 50 cm, high soil fertility (fertile) such as volcanic lands and alluvial, soil pH range 5.5 - 7, as well as drainage and soil moisture must be maintained properly.
Cultivation Pepper
Pepper plant is known as a plant that can warm the body and can be used as a cooking spice. Pepper plant is an annual plant, with the shape of a climbing shrub, but now there are shrub peppers that can grow without climbing poles.
Based on the cultivation technique known as climbing pole pepper (stands) and shrub pepper. Climbing pole pepper cultivation (stands) requires a stand to place the pepper vines. Stands in pepper cultivation can be in the form of live or dead stands. Each type of stand has different characteristics.
a. Pepper Cultivation Techniques with Living Upright
Generally carried out in extensive and semi-intensive pepper cultivation. According to Syakir (2001) the use of live stands in intensive pepper cultivation has not yet been carried out and still requires further research.
The function of live stands in pepper cultivation is for climbing poles, regulating humidity and environmental sustainability as well as the sustainability of pepper plant life throughout its life cycle (Irawati et al, 2001).
Pepper climbing poles are also useful for reducing stress that causes plants to become weak, especially in the dry season, because pepper only requires 50-75% sunlight intensity (Manohara et al., 2005), a place where adventitious roots attach in climbing which allow tendrils to grow upright. . If the tendrils are released from climbing, growth will be disrupted and the leaves will shrink (Dhalimi and Syakir, 2008).
Wahid and Yufdi (1989) state that the characteristic requirements of live stands used in pepper cultivation are long-lived, allowing pepper roots to adhere well, the negative effects on pepper plants are not so great, such as competition for nutrients, water and CO2 and allelopathic effects. easy and fast to grow, resistant to pruning and cheap and easy to obtain.
Furthermore, Zaubin (1992) added that the circumference of the stem should not be too large, relatively resistant to pests and diseases, not to host pests and diseases of pepper, from the leguminoseae family and to have deep roots.
Cultivation of pepper with live stands is very complex and needs careful consideration because live stands provide shade so that it affects the microclimate conditions and the agronomic aspects of the plants under it. Therefore, understanding the properties, characteristics and needs of pepper is very important as a reference in manipulating live stands.
However, live stands have the advantage because by using live stands the production age can reach 15-20 years whereas with dead stands the production age is only 10 years (Sitanggang, 2008). In general, live stands used are gliricidia / gamal (Gliricidia maculata) and cangkring (Erythrina fusca).
Both types of plants belong to the legume family that are tolerant of pests and diseases that attack pepper plants. The disadvantage is that the two live stands have shallow roots because they are propagated by cuttings, causing competition for nutrients and water with pepper plants.
The advantage of live stands in cangkring is that they are favored by beneficial soil microorganisms, such as rhizobium, mycorrhizae (Almeida, et al., 1984; Hasanah et al., 1990) and rooting can release compounds that have a nematicic effect (Koshy et al. , 1977).
b. Cultivation of Pepper with Dead Stands
Cultivation of pepper with dead stands allows for the absence of competition for nutrients, water and CO2, and pepper plants receive high sunlight intensity so that the rate of photosynthesis is accelerated. Therefore, there are many people who think that cultivation of pepper with dead stands is better than living stands.
The requirements for a dead stand in climbing pepper cultivation are long lasting, the surface is rather rough, the diameter of the stands is not too large, it is relatively resistant to pests and diseases, does not absorb too much sun heat and is relatively cheap and easy to obtain.
However, the use of dead stands has a number of problems including the price of dead stands such as ironwood, mendaru and melangir which are expensive but can last up to 15 years and are sufficiently resistant to pests (termites and moths).
Relatively cheap stands, such as pelawan, gelam, funnels, last only 2-4 years. In addition, the prohibition on cutting down trees in the forest to maintain environmental sustainability further limits the availability of wood for dead stands.
Limitations of dead stands are overcome by using preservatives in relatively cheap wood, paralon pipes or concrete. The use of preservatives must pay attention to their effect on the durability of wood and their negative effects on pepper plants, while paralon and concrete pipes must pay attention to surface roughness and their absorption capacity against temperature which can make it difficult for pepper plant tendrils to climb (Syakir, 2001).
The results showed that dead stands were as good as living stands. Zaubin et al (1990) stated that timber stands were not significantly different from dadap tree stands, kapok tree stands and concrete stands.
According to Wahid and Yufdi (1989) the use of wood stands can be done by a combination of 58% wood stands (mendaru) with 42% live stands (gliricidia). The use of PVC pipe as a pepper plant has been tried in PTP XXIII, but because of its smooth surface the roots cannot adhere well (Wahid and Yufdi, 1989).
The use of concrete stands in the pepper plantations managed by Missie-Bangka has been started since 1949, but the development is not good because it requires a relatively large amount of time and effort. In South Lampung, the use of concrete stands showed fairly good results if around the stands were planted with plants that could provide shade for the concrete stands.
With a mixed cropping pattern of pepper with papaya (Carica papaya), banana (Musa. Sp) and other horticultural crops, concrete stands seem to give good hope (Syakir, 2001).
Shrub Pepper Cultivation
Cultivation of shrub pepper is able to reduce production costs, thereby increasing the efficiency of pepper farming. Some of the comparative advantages of pepper cultivation with climbing poles include more efficient use of plant material for propagation, no need for climbing poles, more plant population per unit area (4,000 - 4,500 plants / ha), so that land use is more efficient, maintenance and harvest is easier, productivity per hectare is not much different from regular pepper, can produce earlier (2 years old), and can be planted with mixed cropping patterns or intercropping with other annual crops (Syakir and Zaubin, 1994; Dhalimi et al. ., 1998).
The profit rate of farming with shrub pepper in Bangka Regency is higher than that of dead climbing pole pepper (Rosmeilisa et al., 1999). Shrub pepper production costs are cheaper than pepper with dead climbing poles.
Technically the difference between shrub pepper cultivation and climbing pole pepper lies in the agronomic aspect which includes: preparation and propagation of plant material, nursery and nursery, maintenance, and harvesting. As for the control and disease aspects as well as post-harvest shrub pepper, it is basically the same as that applied to climbing pole pepper (Syakir, 2001).
The development of shrub pepper under perennial stands can also reduce the mortality rate of plants due to environmental stress. The results of research by Wahid et al. (1995) showed that due to water stress, the mortality rate for pepper shrubs planted under coconut stands reached 28.9%, while in monoculture 34.1%.
Coconut plant is one of the plants that has the potential to be developed on the pepper plant. The structure of the coconut canopy and canopy allows it to still be able to pass solar radiation energy to the ground (Syakir, 2001)
Land preparation
Land preparation is the initial stage before planting. If the land to be planted is ex-Imperata, it is necessary to clean it manually and chemically using a systemic herbicide.
Tillage is carried out twice a month. Ex-secondary forest land needs to be stumped, chopped and stacked between the prospective rows of plants.
Processing of former secondary forest land is carried out three times a month, laid (left) for two weeks and then harrowed. After the soil is processed, a plot is made to facilitate crop management and save production costs (Suwarto and Octavianty, 2010).
Provision of seeds
Pepper seedlings can be done vegetatively or generatively. However, vegetative nurseries are preferred because they are efficient, practical and the seeds that are produced are the same as the parent.
The requirements for a good pepper seed are guaranteed species purity, obtained from a healthy parent tree, the optimum size. Seedlings are taken from trees that are 2 years old and have undergone the first pruning at the age of 8-10 months and the second pruning at the age of 18-20 months (Suwarto and Octavianty, 2010).
To spur growth and reduce the mortality rate of pepper cuttings in the nursery, it is necessary to do a pre-treatment. The basal part of the cuttings (± 5 cm) is given 3-4 circular cuts and the base of the cuttings is cut just above the book or the intercalary section.
Next, the cuttings were dipped in 2% H2SO4 solution for 30-60 seconds, then immersed the cuttings in 2% IBA-2% sucrose solution for 4 hours (Zaubin et al., 1992). Preliminary treatment can also be done by immersing the cuttings in a solution of 25% coconut water for 12 hours (Syakir et al., 1993).
a. Climbing pepper nursery
Pepper seedlings have two sizes of cuttings, namely cuttings with a size of seven segments and one segment (one-leaf cuttings). Seven segment cuttings are taken from the mother tree as many as 7 segments and must be taken before planting time.
The method of taking it is that a strong orthotropic branch is selected, 2 years old, has been trimmed first and has a minimum internode of 7 segments. Plant branches cut to form cuttings, after 7-10 days cuttings are cut from the first internode.
After cutting, the cuttings are removed from the climbing post. One segment of pepper cuttings is also called leaf cuttings. The method of taking cuttings of internodes is taking cuttings, immersing them in the Rootone F hormone, seeding the cutting materials, providing shade, planting them slightly on a 1 m wide bed, transferring the cuttings to polybags. The planting medium that is generally used is a mixture of soil and manure with a ratio of 7: 3 (Suwarto and Octavianty, 2010).
b. Pepper shrubs nursery
Shrub pepper is obtained from vegetative propagation (cuttings) of the fruit branches of the pepper plant. Taking cuttings in conditions suitable for the accumulation of photosynthate will produce cuttings with good roots. The results of research by Syakir et al. (1994) showed that taking cuttings between 11.00 - 12.00 was the best time for root growth and shoots of shrub pepper cuttings considering that the plant carbohydrate content was the highest.
Pepper seed cuttings need to be made in two ways, namely tread branch cuttings and fruit branch cuttings. Treaded branch cuttings are 3-4 leaf cuttings accompanied by a climbing vine book and made from primary branches with 3-4 leaves by attaching one climbing vine book. Thirsty is removed so as not to re-form the climbing vine.
Meanwhile, fruit branch cuttings came from primary, secondary and tertiary fruit branches. However, fruit branch cuttings should come from secondary fruit branches 2-3 books with 2 - 4 years because they produce a better percentage of growth (Suparman and Sopandi, 1988; Syakir, 2001).
According to Mansur (2008), the length of time to cover the seeds of tread shrub pepper affects the development of plant growth in the lid, the number of shoots, the length of the shoots, the number of leaves, the number of secondary roots and the length of the roots. The cover period of 7 weeks was better than that of 5 and 6 weeks.
The development of herbaceous pepper in the form of a cropping pattern, especially under perennial stands has several advantages, including increasing land use efficiency, being able to provide significant added value, the risk of plant death due to environmental stress is relatively small compared to planting in monoculture (without shade) .
Based on the needs of the intensity of solar radiation, shrub pepper should be developed under perennial stands that can allow 50 - 75% solar radiation. Among these perennial crops, coconut is a very potential crop and is often planted with shrub pepper.
The development of shrub pepper under perennial stands can also reduce the mortality rate of plants due to environmental stress. The results of research by Wahid et al. (1995) showed that due to water stress, the mortality rate for pepper shrubs planted under coconut stands reached 28.9%, while in monoculture 34.1%.
Coconut plant is one of the plants that has the potential to be developed on the pepper plant. The structure of the coconut canopy and the canopy allows it to pass solar radiation energy to the soil surface.
Use of ground cover crops
The results showed that Arachis pentoii was the most profitable type of ground cover crop. This is because it can prevent erosion, the litter can become a growing medium for the biological agents of Trichoderma sp. which suppresses disease progression, becomes the habitat for Spathius piperis which is the natural enemy of the pepper stem borer, maintains soil moisture, suppresses weeds and becomes animal / goat feed.
Preparation of climbing poles
Live climbing poles are planted a few months before planting the pepper or at the same time as planting. Generally, live climbing plants planted before planting are carried out in July-August or before tillage. The climbing pole is placed in the middle of the bed near the planting hole (Suwarto and Octavianty, 2010).
Some of the plants used as pepper climbing poles are gamal / gliricidia, dadap cangkring, leucaena gung, kapok and kalkiria. But the most commonly used are gliricidia and dadap cangkring.
Dead climbing poles can use any type of wood, except bamboo. In addition, you can also use a climbing pole in the form of a rough concrete surface that makes it easier for adventitious roots to stick.
Planting
Pepper planting system is monoculture (spacing 2m x 2m or 2m x 3 m depending on the climbing pole used). Pepper can also be planted intercropping with other crops. The planting hole is made of pyramid with the upper size 40 cm x 35 cm, the bottom 40 cm x 15 cm and the depth of 50 cm. Leave the planting hole 10-15 days before planting the seeds. The planting time should be done in the rainy season or in transition from the dry season to the rainy season, at 6.30 am or 16.30-18.00 in the afternoon. The method of planting pepper is done by turning the part where the root is growing downwards, while the back side (which is not covered with sticky roots) is facing upwards.
Fertilization
The fertilizer used is 0.75-100 gram / plant manure. Cover the planting hole with the top of the excavated soil mixed with 20 grams of NPK / plant basic fertilizer. For less fertile soils, add 10 grams of urea, 7 grams of SP 36 and 5 grams of KCl per plant.
Stitching
This is done by replacing dead seeds, preferably using stolons that have been previously mined. Stolon seeds will quickly grow and branch quickly so that in a short time they can match the plants from existing lanak seeds.
Pests and diseases
Pests and diseases that commonly attack pepper are:
1. Foot / neck rot disease (Phytophtora palmivora)
Symptoms if the bark is cut, underneath it is brown to dark brown. The leaves are mottled brown, gray in the middle, eventually the leaves turn yellow, droop and from the tips are black. Leaf fall starts from the lower stalk and spreads upward. The infection went fast, the plants were attacked within 10 days all died. Control with fungicides, copper sulfate.
2. Stump root disease
The cause of the fungus Rosilinea bunodes. Symptoms of the leaves turn yellow and fall off, then the whole plant dries up. Control with copper sulfate and fungicides.
3.Root rot
Caused by the fungus Ganoderma lucidium. Symptoms include root rot due to fungal attack, the upper plants turn yellow and wilt.
4. Yellow disease (Yellow disease)
Caused by the Anguilulina similis nematode. Symptoms of attack: female worms damage the hair roots so that they turn black and die. The affected plants still look green, symptoms of new attacks appear after 1 year.
5. Physiological disease,
namely pepper dies early because pepper is very sensitive to maintenance. Disease attacks become evident when the leaves fall off, the branches turn yellow and die early.
6. Lophabaris piperis Marsh (small pepper beetle) pest
Preventive control is to use resistant varieties such as Lampung and Bangka. The demolition of old gardens that are no longer used are dismantled and burned, the burning of the tendrils infected by pests.
7. Lophabaris seratipes Marsh (large pepper beetle)
8. Pests of Dasynus piperis China (a country of ladybugs)
Preventive control, namely the arrangement of picking flowers and fruit in young gardens so that the fruiting season is simultaneous, avoiding planting types of pepper that flower all year round, cleaning fruit debris after harvest and using insecticides and tuba roots.
Harvest
At the age of 3 years, the pepper plant can be harvested and its growth reaches the end of the enforcing pole with a height of 3.5 cm. Then the results began to increase until the plant was 8 years old, then began to decline. If the plants are maintained properly, the plants can still produce up to 15 years or more.
From the time the flower appears until the fruit is ripe, it takes 7-9 months. The young pepper fruit is light green, then turns dark green and when it is ripe it becomes reddish yellow. At this stage of flowering and fertilization, it is necessary to observe the possibility of an attack of flower-sucking ladybugs (Diplogompus hewetii) and Dasynus piperis fruit-sucking ladybugs.
Both types of pests cause direct losses in pepper production (wrinkled fruit, fall off, etc.). Eradication of these two types of pests can be carried out by spraying insecticides that have been approved by the Pesticide Commission with a frequency of 2-5 times per year depending on the severity of the attack. Based on the objectives, there are two kinds of harvesting the pepper fruit:
Harvesting yields for black pepper
The criteria for picking old fruit are known by breaking or squeezing / squeezing the peppers, if a white liquid comes out then the peppers cannot be picked. Usually in one bunch, consisting of red (2%), yellow (23%) and green (75%) peppers.
The time of picking is in accordance with the harvest season of each area, usually around May to September. The method of picking is the tool used for harvesting or picking tall pepper trees, generally using a ladder, the pepper is picked by hand, the results are accommodated in a container or gunny sack, harvesting or picking is done 5-10 times.
Harvesting results for white pepper
The criteria for picking ripe fruit are usually in one bunch consisting of red (18%), yellow (22%) and green (60%) peppers. The timing and method of picking are the same as black pepper.
Processing of Pepper Products
1. Black Pepper
The stages of processing black pepper are as follows:
Threshing
- To speed up threshing or removing the stalks of pepper or lumps, the freshly picked peppers are piled on a floor with a pile thickness of between 30 cm to + 1 meter for 2 - 3 days. The pile is usually covered with a sack.
- After that the pepper is separated from the dompolan or handle by using a sieve made of woven bamboo and placed a little high and underneath a container or tampah as a container for pepper fruit is placed.
- The stalk or handle of the fruit left on the bamboo sieve is separated and accommodated in a special container.
Drying
- Pepper fruit that has been separated from the handle, then dried in the sun for 3-7 days depending on weather conditions.
- Drying the peppers is done using a mat, tampah or plastic. To increase drying efficiency and prevent pepper fouling, drying can be improved by using a drying floor that is raised higher than the ground.
- During the drying process, the pile of pepper is turned back and forth or thinned to the thickness of the pile of 10 cm using a wooden rake for faster and even drying.
- The final determination of the drying of the pepper can be done organoleptically, namely by feeling or massaging with the fingers where the pepper is considered dry when massaged gives a cracking and cracking sound. In addition, it can also be done with a moisture measuring device, according to the desired water content.
Cleaning and Sorting
The dry pepper is then sown with a tampah, namely to remove light ingredients and other foreign objects such as soil, sand, dry leaves, handles, fibers and also some light pepper.
Packaging and Storage
- The clean dry pepper is then put in a sack or other strong and clean storage container.
- The sack or container is then stored in a dry and not damp (± 70%) storage room, with a base of bamboo or wood as high as ± 15 cm from the floor surface so that the bottom of the sack is not in direct contact with the floor.
- For the processing of black pepper, from 100 kg of wet pepper that is still handled, wet pepper is obtained without a handle between 70 - 80 kg or an average of 80 kg and then dry black pepper will be obtained as much as 25 - 33 kg or an average of 31 kg .
2. White Pepper.
The stages of processing white pepper are as follows:
Immersion
Freshly picked ripe peppers are put in gunny sacks soaked in a tub with running water for 7 - 10 days or an average of 8 days to soften the skin of the fruit so that it is easily released from the seeds. At this stage it should be noted that the soaking water must be clean and flowing, in order to produce good pepper (pure white). The use of soaking water that is dirty and does not flow will result in poor white pepper (dirty, gray or brown in color).
Cleaning or Washing
- The soaked pepper is taken out of the sack and put in a tampah or bucket, then the skin is separated from the seeds by hand.
- Then put the pepper in a sack or basket under running water while shaking it so that the skin is washed away or wasted out.
- After the seeds are clean from the skin and fruit stalks, then drain the pepper until the water doesn't drip again.
Drying.
- Clean the peppers and then dry them in the sun for 3-7 days, until they are quite dry.
- Drying the peppers is done by using a mat or tampah / plastic or using a drying floor that is made taller to make it more effective.
- During the drying process, the pile of pepper is turned back and forth / thinned by using a wooden rake for faster and even drying. Pepper is considered dry, if it is massaged it gives a crunching and cracking sound.
Cleaning and sorting.
After the pepper is dry enough, then the pepper is sown with a dusty, namely to remove light ingredients and other foreign objects such as soil, sand, dry leaves, handles, fibers and also some light pepper.
Packaging and Storage
Pepper that has been dry and clean is put in a sack or other strong and clean storage container. The resulting packaging is then stored in a dry and non-damp storage room (Rh 70%), with a base of bamboo or wood as high as 15 cm from the floor surface so that the bottom of the sack is not in direct contact with the floor.