Production of floor wax from macapuno (Cocos nucifers) / by Jamille B. Panganiban, Reizel Joyce B. Pejana, and Sarah Gen M. Perey

Research Study (Science High School) Cavite State University.

Includes bibliographical references.

Science High School

PANGANIBAN, JAMILE B., PEJANA, REIZEL JOYCE B., PEREY, SARAH GEN M., Production of Floorwax from Makapuno (Cocos nucifera). Research Study, Science High School, College of Education, Cavite State University, Indang, Cavite. April 2013. Adviser: Prof Agnes Alimboyoguen
The study entitled "Production of Floorwax from Makapuno (Cocos nucifera)" was conducted in Calumpang Lejos, Indang, Cavite from November 2012 to Januaruy 2013.
The study was conducted in order to produce floorwax using makapuno. Specifically, the study aimed to: (1) evaluate the properties of makapuno floorwax in terms of stability and sensory characterization; (2) determine the acceptability of floorwax from makapuno to general consumers; and (3) identify the best formulation in producing floorwax from makapuno. In preparation of the makapuno floorwax, the makapuno was cut into halves and its meat was scraped out from the nut. The scraped out makapuno meat was placed on a non-stick pan until it produces oil. The makapuno meat and oil was then made into a floorwax. For floorwax formulation, Treatment 1 composing of 42% of makapuno oil and 21% of makapuno meat, Treatment 2 composing of 63% of makapuno oil and 0% makapuno meat and Treatment 3 composing of 63% of makapuno meat and 0% of makapuno oil were each added with 16% of paraffin wax and 21% of kerosene gas. The stability testing was conducted from the second week of December 2012 up to the second week of January 2013 that lasted for 30 days. The products were put in two different temperatures, in room temperature and freeze thaw. Each product was checked and tested on a weekly interval. The changes of the product in terms of color, fragrance, appearance, and texture were obtained. The stability of the produced floorwax was tested for four consecutive weeks. Treatment 1 and Treatment 2 passed the stability test, whilst Treatment 3 failed to pass the test. Analysis of Variance (ANOVA) was used to compare the three samples of the produced floorwax out of the different amounts of makapuno oil and makapuno meat and a controlled product which is a commercially available floorwax. In terms of fragrance, Treatment 2 has the best quality while in terms of texture, Treatment 2 was the smoothest In terms of appearance, Treatment 2 was the shiniest in look while in terms of effectiveness, Treatment 2 became the most effective in terms of its shininess and slipperiness with a highest mean score of 3.50. In terms of general acceptability, Treatment 2 was judged the most acceptable with a mean score of 3.33. Therefore, the best treatment was Treatment 2 and it has the best formulation in producing the best quality floorwax from makapuno. In general, the study revealed that makapuno can serve as an alternative in producing floorwax.

Submitted to the University Library 07/31/2013 RS-682