MARC details
| 000 -LEADER |
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| fixed length control field |
03743nam 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 |
20240426150849.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120206s19uu 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 |
633.68 |
| Item number |
C19 2011 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Caringal, Francine Nathalie M. |
| Relator term |
author |
| 9 (RLIN) |
15564 |
| 245 10 - TITLE STATEMENT |
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| Title |
Process standardization of brown sugar production from sugar palm sap / |
| Statement of responsibility, etc. |
by Francine Nathalie M. Caringal, Kim Ashley M. Creus and Kim Chi A. Crizaldo. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2011. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 38 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 |
Research Study (Science High School) 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 |
Science High School, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
CARINGAL, FRANCINE NATHALIE M., CREUS, KIM ASHLEY M., and CRIZALDO, KIM CHI A. Process Standardization of Brown Sugar Production from Sugar Palm Sap. A Research Study. (General Science Curriculum). Science High School, College of Education, Cavite State University. Indang, Cavite. April 2011. Adviser: Dr. Analita dM. Magsino.<br/><br/>This study entitled “Process Standardization of Brown Sugar Production from Sugar Palm Sap” was conducted at Kaong Conservation Project-Cavite State University, Indang, Cavite from October 2010 to January 2011.<br/><br/>The study aimed to produce sugar from sugar palm sap. Specifically, it aimed to determine: the standard process involved in the production of brown sugar from sugar palm sap; the sensory properties of brown sugar from sugar palm sap; and the consumer’s acceptability of brown sugar from sugar palm sap as bukayo sweetener.<br/><br/>Different heating methods were applied for the production of sugar from sugar palm sap. Three liters of sugar palm sap were utilized per treatment. The treatments in the study were T1 (high temperature all throughout), T2 (High initial temperature then Medium temperature), T3 (Medium temperature all throughout), T4 (Medium initial temperature then low temperature) and T5 (Low temperature all throughout). Ten panelists were randomly chosen for the evaluation of the sensory properties of the produced brown sugar. The sensory properties were color, odor, texture, off-flavor, taste and general acceptability.<br/><br/>Friedman test was used to determine the best treatment. Results showed that T4 (Medium initial temperature then low temperature) was the best treatment. One hundred respondents were chosen randomly to evaluate the consumer’s acceptability of brown sugar when used as bukayo sweetener. Out of 100 respondents, seven percent of them evaluated the product as “moderately acceptable”, forty percent evaluated it as “acceptable” and fifty three percent of them evaluated it as “highly acceptable”. Among all the respondents, no one rated the produced sugar from sugar palm sap when used as bukayo sweetener as “slightly acceptable” or “not acceptable” at all.<br/><br/>The consumer’s acceptability of kaong brown sugar is high, and can therefore be used as substitute for other kinds of commercial sugar.<br/><br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/09/2011 |
| Accession number |
RS-620 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Sugarcane |
| 9 (RLIN) |
14749 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Creuz, Kim Ashley M. |
| 9 (RLIN) |
15565 |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Crizaldo, Kim Chi A. |
| 9 (RLIN) |
15566 |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Magsino, Analita dM. |
| Relator term |
adviser |
| 9 (RLIN) |
1496 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view thesis abstract and table of contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=404007a71c42d8b346c18ece200fd740">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=404007a71c42d8b346c18ece200fd740</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
