Alteration of The Content of Piperine and Essential Oil from Black Pepper and White Pepper After a Year Storage

Abstract Pepper is a type of spice plant in Indonesia that used for cooking spices. One the advantages this it has spicy taste and distinctive scent caused by piperine essential oils contained pepper seeds. This research was carried out from June 2018 to October 2019, using main raw material Natar 1 variety pepper. The seed processed into black white pepper, yield calculated. Then observed levels prior year after storage. data obtained were qualitative descriptive manner. results showed 12 months storage, there decrease content 9.91% oil 21.77%; while decreased 19.45% 56.91%. Based on study, good storage technology needed support sustainability availability particular, as well farming general.