Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 5 (9), pp. 001-006, September, 2017. © International Scholars Journals

Full Length Research Paper

Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.)

*Krisdayanti Gutawa, Ayn T. Willy and Gita R. Nikita

Department of Food Science and Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia.

Accepted 25 April, 2017

Abstract

Cacao pod husk (Theobroma cacao L.) is a by product of the cacao industry, rich in cellulose. The methodology to synthesize and uniqueness of the sodium carboxymethylcellulose (Na-CMC) is suggested by cellulose extraction from pod husk of cacao. Na-CMC was synthesized by using 20 ml NaOH at five various concentrations (11.59, 15, 20, 25, and 28.41% w/v) at 25°C for 1 h; followed with 5 sodium monochloracetate (NMCA) samples 3.18, 4, 5, 6 and 6.68 g, respectively with 5 g of cellulose was added to slurry at various temperature (46.59, 50, 55, 60 and 63.41°C) for 3 h. The response surface methodology used to determine the optimum condition for synthesis of NaCMC. The data showed that the optimum condition is 15% NaOH with 4 g NMCA, at 55.93°C for 3 h. Extracted Na-CMC has 0.75° of substitution (DS), 3.73 g/g water holding capacity (WHC), 2.12 g/g oil holding capacity (OHC), 56.61 lightness, 206.10 cps viscosity, and 141.60% yield.

Key words: Cellulose, carboxymethylcellulose, cacao pod husk.