MARC details
| 000 -LEADER |
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| fixed length control field |
03120nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230906093606.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170815s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
584.5 |
| Item number |
L96 2016 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Luneta, Janiko Marco R. |
| Relator term |
author |
| 9 (RLIN) |
2506 |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of added starter culture from fermented fruits in acetic fermentation of sugar palm (Arenga pinnata) sap / |
| Statement of responsibility, etc. |
by Janiko Marco R. Luneta. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2016. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 45 pages : |
| Dimensions |
28 cm. |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (BS Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
LUNETA, JANIKO MARCO R. Effects of Added Starter Culture from Fermented Fruits in Acetic Acid Fermentation of Sugar Palm (Arenga pinnata) Sap. Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Eufemio Barcelon.<br/><br/>A study was conducted to describe the effects of adding starter culture from fermented fruits in the production of sugar palm vinegar. Specifically, the study aimed to produce and characterize the produced vinegar in terms of physico-chemical properties and sensory properties.<br/><br/>Titratable acidity, pH, total soluble solids and alcohol content were monitored every 3" day of nine-day fermentation period. Sugar palm vinegar samples were produced in four treatments: Treatment 0 as the natural fermentation of sugar palm sap, Treatment 1 (fermentation of sugar palm sap added with starter culture from fermented kaong fruit), Treatment 2 (fermentation of sugar palm sap added with starter culture from fermented mixed fruit) and Treatment 3 (fermentation of sugar palm sap added with starter culture from mother culture). Two percent of the starter culture was added to the sugar palm sap.<br/><br/>After the fermentation period, all treatments were observed to have the same pattern of increasing titratable acidity and decreasing pH, alcohol content and total soluble solids. Vinegar samples with added starter culture from fermented fruits (Tl and T2) had the highest value in terms of titratable acidity. Also, these treatments were evaluated to have higher sensory scores and were described to have more desirable aroma.<br/><br/>Results of the study indicates that, addition of starter culture from fermented fruits can facilitate improvement in the production of sugar palm sap to vinegar.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted copy to the University Library. |
| Date of acquisition |
02-14-2017 |
| Accession number |
T-6747 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Sugar palm |
| 9 (RLIN) |
2808 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Barcelon, Eufemio G. |
| 9 (RLIN) |
4815 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f3f29c87e3f5d663393da60260992cd1">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f3f29c87e3f5d663393da60260992cd1</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
