EVALUATING KEY PARAMETERS IN COCOA POD HUSK PECTIN ULTRASONIC-ASSISTED EXTRACTION VIA TWO-LEVEL FACTORIAL DESIGN
Authors: Arief Huzaimi Md Yusof * and Haslita Ibrahim
Journal Issue: Malaysian Cocoa Journal, Volume 17 2025
Keywords: Cocoa pod husk, factorial design, pectin, ultrasonic-assisted extraction
Published On: 5/11/2025
Abstract
The extraction of pectin from cocoa pod husk, a valuable by-product of cocoa production, presents an opportunity for sustainable utilization in various industries. This study evaluated the key parameters influencing pectin yield using a two-level factorial design. Temperature, extraction time, and acid concentration were selected as the main factors, and their effects on pectin yield were investigated. The extraction process employed ultrasonic-assisted extraction (UAE), which utilizes high-frequency sound waves to enhance cell wall disruption and improve mass transfer, resulting in higher pectin recovery efficiency. The factorial design allowed for the assessment of both main effects and interaction effects between these factors. Results revealed that temperature and acid concentration had the most significant impact on pectin yield, with strong interaction effects observed. The best conditions for influencing the pectin yield were high temperature, high acid concentration, and longer extraction time. This study highlights the importance of optimizing extraction parameters and demonstrates the effectiveness of factorial design in enhancing the efficiency of pectin extraction from cocoa pod husks. The findings provide valuable insights into the sustainable recovery of pectin, achieving a maximum yield of 12.5%, and adding value to a by-product of the cocoa industry.