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Process standardization of brown sugar production from sugar palm sap / by Francine Nathalie M. Caringal, Kim Ashley M. Creus and Kim Chi A. Crizaldo.

By:

Caringal, Francine Nathalie M [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xi, 38 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.68 C19 2011

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CARINGAL, FRANCINE NATHALIE M., CREUS, KIM ASHLEY M., and CRIZALDO, KIM CHI A. Process Standardization of Brown Sugar Production from Sugar Palm Sap. A Research Study. (General Science Curriculum). Science High School, College of Education, Cavite State University. Indang, Cavite. April 2011. Adviser: Dr. Analita dM. Magsino. This study entitled “Process Standardization of Brown Sugar Production from Sugar Palm Sap” was conducted at Kaong Conservation Project-Cavite State University, Indang, Cavite from October 2010 to January 2011. The study aimed to produce sugar from sugar palm sap. Specifically, it aimed to determine: the standard process involved in the production of brown sugar from sugar palm sap; the sensory properties of brown sugar from sugar palm sap; and the consumer’s acceptability of brown sugar from sugar palm sap as bukayo sweetener. Different heating methods were applied for the production of sugar from sugar palm sap. Three liters of sugar palm sap were utilized per treatment. The treatments in the study were T1 (high temperature all throughout), T2 (High initial temperature then Medium temperature), T3 (Medium temperature all throughout), T4 (Medium initial temperature then low temperature) and T5 (Low temperature all throughout). Ten panelists were randomly chosen for the evaluation of the sensory properties of the produced brown sugar. The sensory properties were color, odor, texture, off-flavor, taste and general acceptability. Friedman test was used to determine the best treatment. Results showed that T4 (Medium initial temperature then low temperature) was the best treatment. One hundred respondents were chosen randomly to evaluate the consumer’s acceptability of brown sugar when used as bukayo sweetener. Out of 100 respondents, seven percent of them evaluated the product as “moderately acceptable”, forty percent evaluated it as “acceptable” and fifty three percent of them evaluated it as “highly acceptable”. Among all the respondents, no one rated the produced sugar from sugar palm sap when used as bukayo sweetener as “slightly acceptable” or “not acceptable” at all. The consumer’s acceptability of kaong brown sugar is high, and can therefore be used as substitute for other kinds of 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	633.68 C19 2011 (Browse shelf(Opens below))		Link to resource	Room use only	RS-620		00007989

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

CARINGAL, FRANCINE NATHALIE M., CREUS, KIM ASHLEY M., and CRIZALDO, KIM CHI A. Process Standardization of Brown Sugar Production from Sugar Palm Sap. A Research Study. (General Science Curriculum). Science High School, College of Education, Cavite State University. Indang, Cavite. April 2011. Adviser: Dr. Analita dM. Magsino.

This study entitled “Process Standardization of Brown Sugar Production from Sugar Palm Sap” was conducted at Kaong Conservation Project-Cavite State University, Indang, Cavite from October 2010 to January 2011.

The study aimed to produce sugar from sugar palm sap. Specifically, it aimed to determine: the standard process involved in the production of brown sugar from sugar palm sap; the sensory properties of brown sugar from sugar palm sap; and the consumer’s acceptability of brown sugar from sugar palm sap as bukayo sweetener.

Different heating methods were applied for the production of sugar from sugar palm sap. Three liters of sugar palm sap were utilized per treatment. The treatments in the study were T1 (high temperature all throughout), T2 (High initial temperature then Medium temperature), T3 (Medium temperature all throughout), T4 (Medium initial temperature then low temperature) and T5 (Low temperature all throughout). Ten panelists were randomly chosen for the evaluation of the sensory properties of the produced brown sugar. The sensory properties were color, odor, texture, off-flavor, taste and general acceptability.

Friedman test was used to determine the best treatment. Results showed that T4 (Medium initial temperature then low temperature) was the best treatment. One hundred respondents were chosen randomly to evaluate the consumer’s acceptability of brown sugar when used as bukayo sweetener. Out of 100 respondents, seven percent of them evaluated the product as “moderately acceptable”, forty percent evaluated it as “acceptable” and fifty three percent of them evaluated it as “highly acceptable”. Among all the respondents, no one rated the produced sugar from sugar palm sap when used as bukayo sweetener as “slightly acceptable” or “not acceptable” at all.

The consumer’s acceptability of kaong brown sugar is high, and can therefore be used as substitute for other kinds of commercial sugar.

Submitted to the University Library 05/09/2011 RS-620