African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 974

Full Length Research Paper

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

Gatot S. Hutomo1*, Djagal W. Marseno2, Sri Anggrahini2 and Supriyanto2
1Department of Food Science, Faculty of Agricultural, Tadulako University, Jl. Sukarno Hatta km 8, No. 32 Palu, Central Sulawesi 94118, Indonesia. 2Department of Food Science and Technology, Faculty of Agricultural Technology,University of Gadjah Mada, Bulaksumur, Yogyakarta –Indonesia.    
Email: [email protected]

  •  Accepted: 07 March 2012
  •  Published: 31 March 2012


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.