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Laboratory scale production of sugar from sugar palm syrup / by Beatrice Marion M. Bascugin, Jamaeca D. Cruz and Ma. Ivy Ann J. dela Cruz.

By:

Bascugin, Beatrice Marion M [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xii, 39 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.6 B29 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BASCUGUIN, BEATRICE MARION M., CRUZ, JAMAECA D., and DE LA CRUZ, MARIA IVY ANN J., LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP. Research Study. Applied Research III, Cavite State University, College of Education, Science High School, Indang, Cavite. April 2009. Adviser, Dr. Ma. Agnes P. Nuestro The study entitled LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP was conducted at Banaba Cerca, Indang, Cavite to determine the possibility of producing sugar from sugar palm sap, to determine the sensory properties of sugar from sugar palm sap, and to determine the consumer's acceptability of the produced sugar. Direct and indirect boiling were used for the production of sugar from sugar palm sap. One gallon of sugar palm sap was utilized per trial. The direct treatment of the study produced 505 grams of sugar for the first trial and 480 grams of sugar for the second trial. These findings show that the percentage yield for the first and second trial were 8.40% and 7.98%, respectively. While on the indirect treatment, there was no sugar produced. One hundred (100) respondents were chosen purposively and by chance for the sensory and the general acceptability evaluation of the produced sugar. The researchers used descriptive analysis such as frequency counts, mean and percentage to determine the sensory properties and general acceptability of the produced sugar. Findings showed that the sugar produced from sugar palm sap was generally described as “brown” in color by the respondents. In terms of texture, the sugar produced was described as “neither fine nor coarse” by the respondents. On the other hand, the taste of sugar produced was “moderately sweet” for respondents. As regards to acceptability of sensory properties, respondents rated the produced sugar as “acceptable” in color, texture and taste. Thus, the researchers concluded that the sugar produced from sugar palm sap was acceptable and could be a substitute for other commercial sugar.

List(s) this item appears in: Sugar Palm

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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	633.6 B29 2009 (Browse shelf(Opens below))		Link to resource	Room use only	RS - 559		00007646

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

BASCUGUIN, BEATRICE MARION M., CRUZ, JAMAECA D., and DE LA CRUZ, MARIA IVY ANN J., LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP. Research Study. Applied Research III, Cavite State University, College of Education, Science High School, Indang, Cavite. April 2009. Adviser, Dr. Ma. Agnes P. Nuestro

The study entitled LABORATORY SCALE PRODUCTION OF SUGAR FROM SUGAR PALM SAP was conducted at Banaba Cerca, Indang, Cavite to determine the possibility of producing sugar from sugar palm sap, to determine the sensory properties of sugar from sugar palm sap, and to determine the consumer's acceptability of the produced sugar.

Direct and indirect boiling were used for the production of sugar from sugar palm sap. One gallon of sugar palm sap was utilized per trial.

The direct treatment of the study produced 505 grams of sugar for the first trial and 480 grams of sugar for the second trial. These findings show that the percentage yield for the first and second trial were 8.40% and 7.98%, respectively. While on the indirect treatment, there was no sugar produced.

One hundred (100) respondents were chosen purposively and by chance for the sensory and the general acceptability evaluation of the produced sugar.

The researchers used descriptive analysis such as frequency counts, mean and percentage to determine the sensory properties and general acceptability of the produced sugar.

Findings showed that the sugar produced from sugar palm sap was generally described as “brown” in color by the respondents. In terms of texture, the sugar produced was described as “neither fine nor coarse” by the respondents. On the other hand, the taste of sugar produced was “moderately sweet” for respondents.

As regards to acceptability of sensory properties, respondents rated the produced sugar as “acceptable” in color, texture and taste.

Thus, the researchers concluded that the sugar produced from sugar palm sap was acceptable and could be a substitute for other commercial sugar.

Submitted to the University Library 04/16/2009 RS-559