Cocoa Pod (Teobroma cacao L.) Utilization as Material for CMC

Abstract

: Cacao pod contain 31.25% cellulose. It can be used for CMC (carboxymethyl cellulose) with four phases involving alkalization, carboxymethylation, neutralization and drainage were used to making of CMC. The first proses using NaOH. Media such as methanol, propanol, sodium monochloroacetate, and water. The neutralization process, acetic acid was added. And for the last step it was heating in the oven. The result showed that contents of CMC of NaCl 87-91%, viscosity 5.5 cP, pH 8, and DS value is 0.872. On the other hand, acetic acid did not give significant effect for colors of CMC.