Utilization of tangal (Ceriops tagal) and malatanga (Ceriops decandra) powdered bark in delaying the fermentation of sugar palm (Arenga pinnata) sap /
Eraña, Lexarth G.
Utilization of tangal (Ceriops tagal) and malatanga (Ceriops decandra) powdered bark in delaying the fermentation of sugar palm (Arenga pinnata) sap / by Lexarth G. Eraña and Jordan H. Tigcal. - Indang, Cavite : Cavite State University- Main Campus, 2015. - xv, 55 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ERANA, LEXARTH GATDULA, TIGCAL, JAN JORDAN HERRERA, VERGABERA, MARX LENNIN VICEDO. “Utilization of Tangal (Ceriops tagal) And Malatangal (Ceriops decandra) Powdered Bark in Delaying the Fermentaion of Sugar Palm (Arenga pinnata) Sap” Research Study. Science High School, College of Education, Cavite State University, April 2015 Adviser: Dr. Hosea dL. Matel
The study was conducted at the Research Center, Cavite State University, Bancod, Indang, Cavite from February 2015 to April 2015. Specifically, this study aimed to (a) determine the possibility of delaying the fermentation of sugar palm sap using tangal and malatangal powdered bark; (b) determine which of the two anti-fermenting agent is better in delaying the fermentation of sugar palm sap and the concentration it is best suited; and (c) determine the effects of tangal and malatangal powdered bark in the characteristics of the palm sugar produced in terms of color, aroma, texture, taste and general acceptability.
The study considered two factors. Factor 1 is the kind of anti-fermenting agent, (T;) tangal and (T2) malatangal, and Factor 2 is the amount of anti-fermenting agent applied, (Bo) Control, (B;) 0.1 g, (Bz) 0.5 g, (B3) 1.0 g, (Bs) 2.0 g, and (Bs) 4.0 g. The treatments were laid out in a Randomized Complete Block Design (RCBD) with three replications per treatment.
Results showed that tangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 after 18 hours while malatangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 barely after six hours. Statistical results showed that there are no significant differences between the Brix of all the treatments. Statistical results also showed that there are no significant differences between the taste, aroma and general acceptability of the treated palm sugar. However, the control treatment gave the highest desirable mean on color while sample TB; showed the highest desirable mean on texture.
Sugar palm
633.68 / Er1 2015
Utilization of tangal (Ceriops tagal) and malatanga (Ceriops decandra) powdered bark in delaying the fermentation of sugar palm (Arenga pinnata) sap / by Lexarth G. Eraña and Jordan H. Tigcal. - Indang, Cavite : Cavite State University- Main Campus, 2015. - xv, 55 pages : illustrations ; 28 cm.
Research Study (Science High School) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ERANA, LEXARTH GATDULA, TIGCAL, JAN JORDAN HERRERA, VERGABERA, MARX LENNIN VICEDO. “Utilization of Tangal (Ceriops tagal) And Malatangal (Ceriops decandra) Powdered Bark in Delaying the Fermentaion of Sugar Palm (Arenga pinnata) Sap” Research Study. Science High School, College of Education, Cavite State University, April 2015 Adviser: Dr. Hosea dL. Matel
The study was conducted at the Research Center, Cavite State University, Bancod, Indang, Cavite from February 2015 to April 2015. Specifically, this study aimed to (a) determine the possibility of delaying the fermentation of sugar palm sap using tangal and malatangal powdered bark; (b) determine which of the two anti-fermenting agent is better in delaying the fermentation of sugar palm sap and the concentration it is best suited; and (c) determine the effects of tangal and malatangal powdered bark in the characteristics of the palm sugar produced in terms of color, aroma, texture, taste and general acceptability.
The study considered two factors. Factor 1 is the kind of anti-fermenting agent, (T;) tangal and (T2) malatangal, and Factor 2 is the amount of anti-fermenting agent applied, (Bo) Control, (B;) 0.1 g, (Bz) 0.5 g, (B3) 1.0 g, (Bs) 2.0 g, and (Bs) 4.0 g. The treatments were laid out in a Randomized Complete Block Design (RCBD) with three replications per treatment.
Results showed that tangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 after 18 hours while malatangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 barely after six hours. Statistical results showed that there are no significant differences between the Brix of all the treatments. Statistical results also showed that there are no significant differences between the taste, aroma and general acceptability of the treated palm sugar. However, the control treatment gave the highest desirable mean on color while sample TB; showed the highest desirable mean on texture.
Sugar palm
633.68 / Er1 2015