Penanganan Panen dan Pascapanen dengan Perendaman Menggunakan Mokroorganisme Lokal (MOL) Lada Untuk Kualitas Lada Putih

Ocvi Cahyani  Sulistia; Silfia; Fedri  Ibnusina

doi:10.35724/ag.v16i3.7739

Ocvi Cahyani Sulistia Politeknik Pertanian Negeri Payakumbuh, Kab. Lima Puluh Kota, Sumatera Barat
Silfia Politeknik Pertanian Negeri Payakumbuh, Kab. Lima Puluh Kota, Sumatera Barat
Fedri Ibnusina Politeknik Pertanian Negeri Payakumbuh, Kab. Lima Puluh Kota, Sumatera Barat

DOI: https://doi.org/10.35724/ag.v16i3.7739

Abstract

Pepper (Pipper nigrum L.) is a spice crop with high economic value and serves as an export commodity that generates foreign exchange. This study aims to examine the effect of pepper MOL as a fermentation solution ingredient in soaking white pepper (Piperis albi fructus). The study was conducted from September to November 2025 in Namang Village, Central Bangka, Bangka Belitung Islands, where the white pepper harvest and post-harvest processes are carried out. Subsequent research was conducted from December 2025 to May 2026 at the Payakumbuh State Agricultural Polytechnic to analyze observational parameters through laboratory testing to obtain research data. This study used a Completely Randomized Design (CRD) experimental method with one treatment factor. The treatment was the administration of Local Microorganisms (Local Microorganisms) of pepper. The treatment consists of 4 levels of treatment, namely: P0 = 2% citric acid control treatment, P1 = Local Microorganisms (MOL) pepper 50ml/7L water, P2 = Local Microorganisms (MOL) pepper 60ml/7L water, P3 = Local Microorganisms (MOL) pepper 70ml/7L water. Quantitative data from this study were analyzed using the f test (ANOVA), the real effect of the ANOVA test results will be continued with a further test of Significant Difference (DMRT) at the 5% level. The best fermentation solution on the quality of white pepper produced was at the level of 70 ml MOL pepper + 7L water by obtaining the lowest results in the parameters of foreign matter content, light seed content and water content.

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