The Effect of Adding Pectin Derived from Cocoa Pod Husk Extract (<i>Theobroma cacao L.</i>) on Physical Properties, Chemical Properties and Digestibility of Cookies

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.