Papers by Keyword: Crude Fiber

Abstract: Pectin is a water-soluble fiber that can increase the fiber content of cookies. The pectin used comes from cocoa pod husk extract which was previously only used as animal feed and became waste. This research aims to utilize the content of cocoa pod husks in the form of pectin as a food additive applied to cookies. This research uses quantitative analysis with the help of SPSS on the physical and chemical properties of cookies and their digestibility. Extraction was carried out with 5% (w/v) citric acid solvent for 5 hours at a temperature of 95°C. The extract obtained was analyzed using FTIR and the spectrum was compared with pure pectin used to IPPA (International Pectin Producer Association). Cocoa pod husk pectin extract has the same functional groups as pure pectin. The product, cookies with pectin substitution were tested for physical properties (color, texture), chemical properties (water content, crude fiber content) and digestibility. This study obtained results that the water content, color, texture, crude fiber content, and digestibility of cookies with pectin substitution were different from cookies without pectin. Pectin substitution in cookies was varied at 1, 4 and 7% (w/w) then compared with the control. The effect of pectin is known from the highest water content (6.01%), hard texture (79.57 g/mm), the highest crude fiber content (60.39%) and decreased digestibility (15.44 g/100 mg) at a variation of 7%. Pectin did not affect the color of cookies with no significant differences shown.

Abstract: Bamboo fiber is a new natural green environmental protection fiber material with good characteristics of good permeability, unique elasticity, transient absorption, antibacterial, odor resistance and stronger vertical and horizontal intensity. Bamboo pretreatment can improve the biological degumming efficiency of bamboo lignin, reduce microbial degumming time, and reduce production costs. The results show that the removal efficiency of pectin, hemicelluloses and lignin are better after the pretreatment of bamboo mercerization. Through orthogonal experiments, it can be got the optimum combination of bamboo fiber alkali cooking process is A2-B2-C2-D1, namely: concentration of NaOH is 6.0g / L, its time is 60min, temperature 100 °C, and bath ratio 1:20. In these four factors, the greatest impact on the removal of lignin is temperature, followed by is degumming time, then the concentration of alkali, and the bath ratio is the smallest. The best conditions of bamboo fiber bleaching is: hydrogen peroxide 25 ~ 35g / L, temperature 30 ~ 40 °C, treatment 45 ~ 60min. The process of the pretreatment of bamboo is: clip → Roll → high-pressure steaming → roll→ immersion separation → alkali leaching treatment→ scouring → rolling combing →washing→ drying →crude fiber → bleaching.