Length of fermentation and acceptability of santol vinegar / by Kevin Damer L. Ferrera and Mark Louis P. Vidallon.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2010.Description: xiv, 34 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.133  F41 2010
Online resources: Production credits:
  • Science High School
Abstract: FERRERA, KEVIN DARNER L. and VIDALLON, MARK LOUIS P. Length of Fermentation and Acceptability of Santol Vinegar. Research Study. (General Science Curriculum). Scince High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Dr. Liza C. Costa The study was conducted at the Cavite State University Food Technology Building from September 2009 up to December 2009. This study aimed to produce santol vinegar fermented under different lengths of fermentation. Specifically, it aimed to (1) determine the effects of the length of fermentation to the acceptability of the taste, color, odor, consistency and general acceptability of the santol vinegar; (2) identify the best treatment of the vinegar using santol fermented under different lengths of fermentation; and (3) determine the extent of the acceptability of the vinegar with the best treatment to the consumers. Four treatments were used: TO (Kaong vinegar), Ti (santol vinegar fermented for 2 weeks), T2 (santol vinegar fermented for 3 weeks) and T3 (santol vinegar fermented for 4 weeks) and the experiment was arranged using Randomized Complete Block Design (RCBD). One hundred vinegar consumers evaluated the santol vinegar in terms of color, acceptability of odor, acceptability of consistency, acceptability of taste and general acceptability. The Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) showed that there were significant difference in terms of color and acceptability of the taste. Somehow, it proved that there were no significant differences in terms of acceptability of odor, acceptability of consistency and general acceptability. The best treatment according to general acceptability was Treatment 3 (santol vinegar fermented for 4 weeks) followed by Treatment 1 santol vinegar fermented for 2 weeks). The least acceptable was Treatment 2 (santol vinegar fermented for 3 weeks).
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.133 F41 2010 (Browse shelf(Opens below)) Link to resource Room use only RS-596 00007895

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School

FERRERA, KEVIN DARNER L. and VIDALLON, MARK LOUIS P. Length of Fermentation and Acceptability of Santol Vinegar. Research Study. (General Science Curriculum). Scince High School, College of Education, Cavite State University, Indang, Cavite, March 2010. Adviser: Dr. Liza C. Costa

The study was conducted at the Cavite State University Food Technology Building from September 2009 up to December 2009. This study aimed to produce santol vinegar fermented under different lengths of fermentation. Specifically, it aimed to (1) determine the effects of the length of fermentation to the acceptability of the taste, color, odor, consistency and general acceptability of the santol vinegar; (2) identify the best treatment of the vinegar using santol fermented under different lengths of fermentation; and (3) determine the extent of the acceptability of the vinegar with the best treatment to the consumers.

Four treatments were used: TO (Kaong vinegar), Ti (santol vinegar fermented for 2 weeks), T2 (santol vinegar fermented for 3 weeks) and T3 (santol vinegar fermented for 4 weeks) and the experiment was arranged using Randomized Complete Block Design (RCBD). One hundred vinegar consumers evaluated the santol vinegar in terms of color, acceptability of odor, acceptability of consistency, acceptability of taste and general acceptability. The Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) showed that there were significant difference in terms of color and acceptability of the taste.

Somehow, it proved that there were no significant differences in terms of acceptability of odor, acceptability of consistency and general acceptability. The best treatment according to general acceptability was Treatment 3 (santol vinegar fermented for 4 weeks) followed by Treatment 1 santol vinegar fermented for 2 weeks). The least acceptable was Treatment 2 (santol vinegar fermented for 3 weeks).

Submitted to the University Library 05/04/2010 RS-596

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