Kegiatan pengeringan yang tepat sangat penting dalam pascapanen tanaman obat cabe jamu (Piper retrofractum Vahl.). Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan dengan udara panas terhadap kualitas simplisia cabe jamu. Penelitian dilaksanakan di Desa Telang, Kecamatan Kamal, Bangkalan, pada bulan Juni - Juli 2019. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 3 kali ulangan. Faktor pertama adalah lama pengeringan 60 menit (T1), 90 menit (T2), 120 menit (T3) dan faktor kedua adalah asal buah cabe jamu yang diperoleh dari pohon rambatan yang berbeda yaitu pohon Lamtoro (Leucaena leucocephala) (P1) dan pohon Jaranan (Lannea grandis)(P2). Data diolah menggunakan ANSIRA taraf 5% dan diuji lanjut menggunakan BJND taraf 5%. Hasil penelitian menunjukkan bahwa interaksi antara lama pengeringan dan asal cabe jamu dari pohon rambatan yang berbeda tidak berpengaruh nyata terhadap kualitas simplisia. Kadar air dan kandungan piperin cabe jamu pada perlakuan lama pengeringan 60 menit (T1) berbeda nyata dengan perlakuan lama pengeringan 90 menit (T2) dan 120 menit (T3). Perlakuan lama pengeringan 120 menit (T3) menghasilkan kadar air 9 % dan kandungan piperin 0,45%.

Drying is an important aspect in postharvest of medicinal plants as it can reduce water content in the material so that the quality of herbal material will not easily reduce during storage. This study aimed to determine the quality of herbal simplicia due to drying periode using hot air. The study was conducted in Telang Village, Kamal, Bangkalan District, and piperine testing was conducted at the Balai Penelitian dan Konsultasi Industri (BPKI) Surabaya from June 2019 to July 2019. This study was factorial experiment, arranged on a Randomized Block Design (RBD) consisting of two factors. The first factor was drying periode consisting of three levels, namely drying for 60 minutes (T1), 90 moniutes (T2), and 120 minutes (T3). The second factor was types of staking threes from where the chili herb was harvested, compromising of two levels, Leucaena leucocephala (P1) and Lannea grandis (P2). The combinatian of each factor resulted in six treatment combination; and each treatment was replicated for three times to end up in 18 experimental units. Data were analysed by ANOVA (p<0.05) and the difference among means was analysed by DMRT (p<0.05). The results showed that periode of drying significantly influenced water and piperine content of the herb. Drying for 120 minutes (T3) gave best result (9% water content, such water content was similar to the standard quality of the herb material (10% water content).

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