Institut Teknologi Bandung
Purpose The shell of cocoa beans is one of the cocoa industry byproducts that currently still become waste. Through this research, utilization of cocoa bean shell for producing alkalized fber powder was observed. The aim of the study is producing fber powder from the shell of cocoa beans. Methods The shell of cocoa beans was obtained from the chocolate industry and directly used without any pretreatment. The shell of cocoa beans was alkalized to adjust the pH and remove the possible heavy metal. At the end of the alkalization process, the solid material was measured by atomic absorption spectroscopy (AAS). Later, the solid material was crushed into 30–200 mesh. The possibility for this powder to substitute other fber powders (oat and whole wheat) was tested by texture profle analysis (TPA) and panelists test for cookies produced of those powders. Results The experiment shows that an increase in temperature will cause the product’s color to be more red and yellow, lowering the powder yield, and also increase the coarse fber content of the alkalized-product. Conclusions Powder size analysis, TPA, and acceptance test show that the produced cocoa powder can be utilized for a substitution or mixing four as there is no signifcant diference observed among them. It contains rich fber that is important for dietary food.