MARC details
| 000 -LEADER |
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| fixed length control field |
04050nam a2200337 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 |
20221230094910.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191217s19uu 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 |
634.61 |
| Item number |
N23 2018 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Nazareno, Shienna Mae A. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Technical evaluation and standardization of coconut wine production / |
| Statement of responsibility, etc. |
by Shienna Mae A Nazareno and Adrian R. Vicedo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite: |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvi, 126 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 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 (Bachelor of Science in Industrial Engineering) 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 Engineering, and Information Technology (CEIT) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
NAZARENO, SHIENNA MAE A. and VICEDO, ADRIAN R., Technical Evaluation and Standardization of Coconut Wine Production. Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. June 2018. Adviser: Ms. Mary Joyce Alcazar. <br/>Coconut wine is an alcoholic beverage known for its potency (80 or 90 proof variations) that rises up out of the sap of the unopened "flower" of the coconut.The coconut wine industry has been present for a long time, but technical evaluation and standardization has not been incorporated in their processes. Therefore, the study aimed to conduct a technical evaluation on coconut wine production and recommend proposals for standardization. The study utilized the experimental method of research. Define-Measure-Analyze-Improve-Control (DMAIC) methodology was used to explain the step by step procedures performed to propose a standard process for coconut wine production. The study covered five coconut wine distilleries in Liliw, Laguna. Most of these distilleries are in the business for about four decades. Based on the distillery owner's years of experience and on the technical evaluation made during the coconut wine production processing, the fermentation days of coconut sap usually ranges from 3 to 5 days, the hours of cooking at from 7 to 9 hours, and the cooking temperature from 200-300°C to 400-500°C. Fermentation days of coconut sap, cooking hours, and cooking temperature served to be the experimental factors of the study. The design was laid in a 3 x 3 x 3 factorial experiment using a complete randomized design with the aid of the Design of Experiment (DoE). The computer software generated the random sequence of 27 experimental run, performed with 3 replicates per factor combination. Each experimental runs was tested in terms of the quality parameters pH level, Total Soluble Solids (TSS), and Treatable Acidity (TA) as it can be used as basic quality specifications related to coconut wine. The researchers used two-way ANOVA to determine whether each main effect and the interaction are statistically significant to the given parameters. Test of between-subject and effects table shows that the three experimental factors significantly affect (p-value < 0.000) the pH level, TSS, and TA of the coconut wine. The recommended value of each factors were identified using model graph of significant effects. The results show that 3 days of fermentation of coconut sap, eight hours of cooking, with a temperature of 300-400°C, are the recommended values for each experimental factor that produces a good quality of coconut wine (80-90 proof). |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
2020 |
| Accession number |
T-7431 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Coconut products |
| 9 (RLIN) |
8814 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Coconut wine |
| 9 (RLIN) |
8815 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1858 |
| Course or Program |
Bachelor of Science in Industrial Engineering |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Vicedo, Adrian R. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Alcazar, Mary Joyce P. |
| Relator term |
adviser |
| 9 (RLIN) |
2291 |
| 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=b9cec4596b36def1f6363c4a89472afb">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=b9cec4596b36def1f6363c4a89472afb</a> |
| Link text |
Click here to view the 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 |
