Micro-scale production on herb-flavored sugar palm vinegar / by Jusyl D. Polinar.Material type: TextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xvi, 67 pages : 28 cm. illustrations ; Content type:
- 584.5 P75 2016
- College of Agriculture, Food, Environment and Natural Resources (CAFENR)
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|Theses / Manuscripts||Ladislao N. Diwa Memorial Library Theses Section||Non-fiction||584.5 P75 2016 (Browse shelf(Opens below))||Link to resource||Room use only||T-6745||00011000|
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Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR)
POLINAR, JUSYL D. Micro-Scale Production of Herb-flavoured Sugar Palm Vinegar. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Dr. Analita dM. Magsino. The study was conducted at the Polinar’s Residence, Paliparan 1, Dasmarinas
City, Cavite frem November 2015 to March 2016. Specifically, it aimed to identify the materials and capital requirements in herb-flavoured Sugar palm vinegar processing; describe the production flow and process technology of herb- flavored sugar palm vinegar processing; develop suitable labelling style of bottled herb-flavored sugar palm vinegar, describe effective marketing strategies for herb- flavoured Sugar palm vinegar; determine consumer acceptability of the different herb-flavoured sugar palm vinegar; and analyze the cost and return of herb-flavoured sugar palm vinegar production.
Herbs supplier at Gourmet Farm’s at Silang, Cavite provided 1.2 kg of rosemary, tarragon, and chives. Bay leaf supplier from the Department of Crop and Science provided 1.2 kg for three batches of production.
The processing methods involved washing and trimming of herbs, drying of herbs on paper towels, combining vinegar into plastic jars for steeping, steeping of herbs in the vinegar for 1 week, straining (removing of leaves), filling of Herb- flavoured sugar palm vinegar into bottles, and pasteurization. The vinegar samples were packed and labelled accordingly. The acceptability of each product was evaluated as dip for fish crackers.
Glass bottle was used as packaging material. In each bottle, a label containing the product name, volume per bottle, name and address of the manufacturer and manufacturing date was attached. The 150 mi bottles of Lian’s herb-flavoured sugar palm vinegar were sold in different places.
A starting capital of PhP 5,618.85-5,812.62 per batch was needed to produce 50 bottles of ‘herb-flavoured sugar palm vinegar. The production of four herb-flavoured
vinegars can give an income of Php 3,615.18 for four different vinegars in three production batches. Return of investment of 14.79%, 19.66%, and 17.60% were obtained from the three batches of rosemary, tarragon, chives and bay leaf flavoured sugar palm vinegar, respectively.
The four kinds of herb-flavoured sugar palm vinegar were moderately acceptable to 10 panellists as to their general acceptability. However, chives flavoured sugar pal vinegar is the most acceptable to the majority of consumers. The marketability potentials of herb-flavoured sugar palm vinegar seem great especially chives-flavoured sugar palm vinegar.
Submitted copy to the University Library. 02-14-2017 T-6745