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

By:

Panganiban, Jamille B [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2013. Cavite State University - Main CampusDescription: xv, 91 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

668.4 P19 2013

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School

Abstract: 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.

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Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	668.4 P19 2013 (Browse shelf(Opens below))		Room use only	RS-682		00008225

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Previous	668.4 C32 2019 Enhancement of low-diversity polyethylene (LDPE) plastic biodegration through fungal consortium /	668.4 Es3 2014 Bioplastic from banana (Musa paradisiaca L.) /	668.4 N88 2016 A review on plastic prohibition in relation to R. A. 9003 as implemented in the municipality of Indang, Cavite from the year 2012 to 2015 /	668.4 P19 2013 Production of floor wax from macapuno (Cocos nucifers) /	668.4 P26 2017 Design and development of microcontroller based bottle cleaner /	668.4 R66 2015 Assessment of the compliance of the cities of Tagaytay and Imus to the selective plastic ban and the use of eco bag ordinance of the province of Cavite (P.O. No. 007-2012 ) /	668.4 T43 2017 In vitro screening of low-density polyethylene biodegrading filamentous fungi isolated form soils in Indang, Cavite /	Next

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