Telah dilakukan penelitian pengaruh cara dan lama blansir terhadap kualitas simplisia buah cabe jawa (Piper retrofractum, Vahl,). Rancangan penelitian menggunakan RAL dengan dua faktor. Faktor yang pertama adalah cara blansir (A) yakni A1 (kukus) dan A2 (rendam) dan faktor yang kedua adalah lama blansir (M) yakni M1 (5 menit), M2 (10 menit) dan M3 (15 menit). Bahan baku yang digunakan adalah cabe jawa yang beumur 2 bulan. Parameter pengamatanmeliputi berat kering, kadar air, penyusutan, organoleptik, warna ,minyak atsiri, kada rabu total dan abu larut air. Dari penelitian yang dilakuakan cara dan lama blansir memberikan pengaruh terhadap variabel pengamatan berat kering, penyusutan, kadar air, organoleptik warna, organoleptik tekstur, warna luar L dan b serta warna dalam L..Perlakuan blansir terbaik terdapat pada metode kukus dengan rentang waktu 15 menit.

A research of the method affected and blanching duration toward simplicial quality of herbal chili (Piper retrofractum, Vahl,) has been conducted. In her study, the researcher applied RAL methodology which was divided into two factors. The first factor was the blanching technique (A) as A1 (steam) and A2 (hot water ) and the following factor was blanching duration (M) as M1 (5 minutes), M2 (10 minutes) and M3 (15 minutes). The row material of this research was 2 months old of herbal chili. The observation included dry weight, moisture content, shrinkage, organoleptic, color, volatile oil, dust total and water-soluble dust. The research provided an influence on variable observation of dry weight, shrinkage, moisture content, organoleptic color, organoleptic texture, external color L and b, and internal color L. In this research, the best blanching was discovered on steam technique with 15 minutes’ length.