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The quality of Muntok white pepper can be improved through a good immersion process, with regard to several activities such as immersion time delaying and thresing. This research was conducted at experimental farm of Bangka Belitung University and quality testing in UPTD, Certification and Quality Control, Laboratorium, Departement of Industry and Commerce Bangka Belitung islands. This study used factorial completely randomized design with two factors. The first factor (A) was consisted of 4doi:10.31326/jbio.v1i2.349 fatcat:njn7vunprjcmppcdva75gxyawy