Cocoa pulp: an agro-industrial waste that become a jam product / Muhammad Salahuddeen Khan Salim Khan, Muhammad Asyraaf Azemi and Abdul Haziq Abd Farouk

• Main Authors: Salim Khan, Muhammad Salahuddeen Khan, Azemi, Muhammad Asyraaf, Abd Farouk, Abdul Haziq
• Format: Book Section
• Language: English
• Published: Faculty of Plantation and Agrotechnology 2023
• Subjects: Cacao. Cocoa
• Online Access: https://ir.uitm.edu.my/id/eprint/80853/1/80853.pdf; https://ir.uitm.edu.my/id/eprint/80853/

Cocoa pulp is a by-product of cocoa bean production and is the raw material for chocolate. Cocoa pulp can be used as a raw material to make cocoa pulp jam, and cocoa mucilage can also be used in other food and beverage products. It is rich in antioxidants and other nutrients and can help reduce cocoa waste. To determine the pectin content, pectin was dried to a consistent weight. Fresh pulp has a 2.9% pectin content. Based on the research done by the researcher, Studies have shown that many acceptable products can be made from cocoa pulp, which is cocoa mucilage. Jam that produces benefits such as antioxidants that help remove a lot of acid radicals in the body Therefore, waste can be avoided, and cocoa mucilage can be processed and made into jam that can help the body store fewer free radicals in addition to having a delicious taste.