The objective of this study was to apply enzymes from Trichoderma hamatum in peeling black pepper skin. Method and Results: Trichoderma hamatum was inoculated in special culture medium to biosynthesizing enzymes, which were capable to soften and hydrolyze black pepper skin. These enzymes were tested including xylanase and cellulase, of which the optimal pH was 4.5. The cellulase activity was thermostable within 48 hours. The efficiency reached 97 percent when adding 15 percent enzymes to the amount of black pepper in 48 hours, at 45°C and pH 4.5. Conclusions: Trichoderma hamatum was capable of biosynthesizing enzymes that were applied in white pepper processing. The result of this study confirm the benefits of new technology compared to the traditional method, such as reducing production time, improving white pepper quality, reducing contaminating microorganism and environment pollution.