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Utilization of tangal (Ceriops tagal) and malatanga (Ceriops decandra) powdered bark in delaying the fermentation of sugar palm (Arenga pinnata) sap / by Lexarth G. Eraña and Jordan H. Tigcal.

By:

Eraña, Lexarth G [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xv, 55 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 Er1 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: ERANA, LEXARTH GATDULA, TIGCAL, JAN JORDAN HERRERA, VERGABERA, MARX LENNIN VICEDO. “Utilization of Tangal (Ceriops tagal) And Malatangal (Ceriops decandra) Powdered Bark in Delaying the Fermentaion of Sugar Palm (Arenga pinnata) Sap” Research Study. Science High School, College of Education, Cavite State University, April 2015 Adviser: Dr. Hosea dL. Matel The study was conducted at the Research Center, Cavite State University, Bancod, Indang, Cavite from February 2015 to April 2015. Specifically, this study aimed to (a) determine the possibility of delaying the fermentation of sugar palm sap using tangal and malatangal powdered bark; (b) determine which of the two anti-fermenting agent is better in delaying the fermentation of sugar palm sap and the concentration it is best suited; and (c) determine the effects of tangal and malatangal powdered bark in the characteristics of the palm sugar produced in terms of color, aroma, texture, taste and general acceptability. The study considered two factors. Factor 1 is the kind of anti-fermenting agent, (T;) tangal and (T2) malatangal, and Factor 2 is the amount of anti-fermenting agent applied, (Bo) Control, (B;) 0.1 g, (Bz) 0.5 g, (B3) 1.0 g, (Bs) 2.0 g, and (Bs) 4.0 g. The treatments were laid out in a Randomized Complete Block Design (RCBD) with three replications per treatment. Results showed that tangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 after 18 hours while malatangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 barely after six hours. Statistical results showed that there are no significant differences between the Brix of all the treatments. Statistical results also showed that there are no significant differences between the taste, aroma and general acceptability of the treated palm sugar. However, the control treatment gave the highest desirable mean on color while sample TB; showed the highest desirable mean on texture.

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	633.68 Er1 2015 (Browse shelf(Opens below))		Link to resource	Room use only	RS-732		00009324

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

ERANA, LEXARTH GATDULA, TIGCAL, JAN JORDAN HERRERA, VERGABERA, MARX LENNIN VICEDO. “Utilization of Tangal (Ceriops tagal) And Malatangal (Ceriops decandra) Powdered Bark in Delaying the Fermentaion of Sugar Palm (Arenga pinnata) Sap” Research Study. Science High School, College of Education, Cavite State University, April 2015 Adviser: Dr. Hosea dL. Matel

The study was conducted at the Research Center, Cavite State University, Bancod, Indang, Cavite from February 2015 to April 2015. Specifically, this study aimed to (a) determine the possibility of delaying the fermentation of sugar palm sap using tangal and malatangal powdered bark; (b) determine which of the two anti-fermenting agent is better in delaying the fermentation of sugar palm sap and the concentration it is best suited; and (c) determine the effects of tangal and malatangal powdered bark in the characteristics of the palm sugar produced in terms of color, aroma, texture, taste and general acceptability.

The study considered two factors. Factor 1 is the kind of anti-fermenting agent, (T;) tangal and (T2) malatangal, and Factor 2 is the amount of anti-fermenting agent applied, (Bo) Control, (B;) 0.1 g, (Bz) 0.5 g, (B3) 1.0 g, (Bs) 2.0 g, and (Bs) 4.0 g. The treatments were laid out in a Randomized Complete Block Design (RCBD) with three replications per treatment.

Results showed that tangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 after 18 hours while malatangal, in terms of pH, had all of its treatments’ pH values lower than pH 5.0 barely after six hours. Statistical results showed that there are no significant differences between the Brix of all the treatments. Statistical results also showed that there are no significant differences between the taste, aroma and general acceptability of the treated palm sugar. However, the control treatment gave the highest desirable mean on color while sample TB; showed the highest desirable mean on texture.

Submitted copy to the University Library. 08/18/2015 RS-732