The Effects of Piper nigrum Soaking Temperature, Density, and Sacking on its Stiffness Measured Using our Tailor Made Pepper Stiffness Instrument

This study aims to measure the effects of Piper nigrum soaking temperature, density, and sacking on its stiffness using our tailor-made Piper nigrum stiffness instrument. The soaking water temperature is classified as low (room water temperature), moderate (60 °C), and high temperature (90 °C). The Piper nigrum density is grouped into low (90 gr/2 l), moderate (90 gr/1.5 l), and high density (90 gr/1 l). The Piper nigrum is divided into sacking and non-sacking. The experiment is conducted in three batches. Hence, the total samples are 54 (3 x 3 x 2 x 3). The first batch (18 samples) is divided into three temperature groups, three density groups, and two sacking groups. The second and third samples of temperature groups are treated further with moderate or high temperatures, respectively, for five minutes. The first batch is lifted from the soaking tubs for natural drying. These processes are repeated for the second and third batches. The stiffness measurements, from 11352.56 N/m to 20356.32 N/m, were obtained. The results tested using three-way Anova with a 5 % (0.05) significance level (95 % confidence level) showed that there were significant interactions among Piper nigrum soaking temperature, density, and sacking on its stiffness.