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Technical evaluation and standardization of coconut wine production / by Shienna Mae A Nazareno and Adrian R. Vicedo

By:

Nazareno, Shienna Mae A [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2018.Description: xvi, 126 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.61 N23 2018

Online resources:

Click here to view the abstract and table of contents

Production credits:

College of Engineering, and Information Technology (CEIT)

Abstract: 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. 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).

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.61 N23 2018 (Browse shelf(Opens below))		Link to resource	Room use only	T-7431		00011823

Thesis (Bachelor of Science in Industrial Engineering) Cavite State University

Includes bibliographical references.

College of Engineering, and Information Technology (CEIT)

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.
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).

Submitted to the University Library 2020 T-7431