Comparison of Material Handling and Process Preparation Methods for Cocoa Pod Husk Powder

DOI

10.2991/978-94-6463-086-2_61How to use a DOI?

Keywords

Cocoa pod husk; Functional food; Powder

Abstract

Cocoa produces a huge by-product during its processing, such as cocoa pod husk (CPH). It requires a proper material handling method to process cocoa pod husk due to its perishability, so it can be used as a food ingredient. This research purpose is to get the best way to produce high-quality cocoa pod husk flour. The CPH raw material was obtained from a local cocoa farmer in Kalibawang, Kulonprogo. Fresh CPH was transported from the field using two treatments: an ice-cool box and a dark bag (polypropylene), afterward it was stored in the ambient room (25±2℃), showcase (5±1℃), and freezer (-5±1℃), then visually observed the appearance during the storage for its quality parameter. Subsequently, the pretreatment to produce CPH powder was boiling and steaming. CPH without pretreatment was used as a control. CPH was dried until the moisture content reached 8–10 %wb. Dried CPH was ground and sieved to obtain a CPH less than 177 µ CPH powder. The evaluation of CPH powder consists of proximate (protein, moisture, lipid, ash, and fiber), color (L, a, b), browning index, and whiteness index. Cocoa pods transported in a cold box equipped with ice gel resulted in a fresher endocarp. Meanwhile, the CPH transported in a dark bag resulted in browning in the endocarp. Moreover, CPH stored in the freezer resulted in a minimum of physical and mold deterioration. The yield of CPH powder obtained was around 7.3–9.2%. The boiling process produces the best results on CPH powder characteristics, shown by the lowest ash level highest crude fiber content, and highest lightness (L) value. However, CPH powder produced with the different treatments has no significant effect (p<0.05) on BI and WI.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Satria Bhirawa Anoraga
AU  - Cristyn Salle Bayu
AU  - Luari Giri Pramelini
AU  - Fatma Nurul Hida
AU  - Annie Mufyda Rahmatika
AU  - Anjar Ruspitasari
PY  - 2022
DA  - 2022/12/28
TI  - Comparison of Material Handling and Process Preparation Methods for Cocoa Pod Husk Powder
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 448
EP  - 452
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_61
DO  - 10.2991/978-94-6463-086-2_61
ID  - Anoraga2022
ER  -