Production requirements and yield of Kaong brown sugar using traditional and semi-mechanized process / by Gicell G. Pitong,.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xv, 58 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 633.61 P68 2015
- College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 633.61 P68 2015 (Browse shelf(Opens below)) | Link to resource | Room use only | T-8003 | 00077328 |
Thesis (Bachelor of Science in Food Technology) Cavite State University.
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology
PITONG, GICELL G. Production Requirements and Yield of Kaong brown sugar using Traditional and Semi-mechanized process. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Fe N. Dimero.
The study was conducted from February to March 2015 at Cavite State University, Indang, Cavite. Generally, it aimed to determine the production requirements and yield of kaong brown sugar using traditional and semi-mechanized process. Specifically, the study aimed to compare the operational requirements in terms of raw materials, facilities, labor, cost, and time of traditional and semi-mechanized processing of kaong brown sugar; compare the production yield of kaong brown sugar using the traditional and semi-mechanized method; compare product qualities of kaong brown sugar produced by traditional and semi-mechanized process; and compare cost and return in the production of brown sugar using traditional and semi-mechanized process. The actual experimentation of the study was conducted in one week. The kaong brown sugar was produced manually involving the following processes: purchasing the sap; TSS and pH evaluation; filtration; cooking; cooling; grinding; weighing; packaging and labeling. Ten batches of kaong sugar were produced. The output of each batch was subjected to different physico-chemical analysis such as, color; moisture and water activity determination. The results were collated and statistically treated using mean. The results of the semi-mechanized process of producing sugar was gathered and compared with the result of the study using t-test. The traditional method of producing kaong brown sugar appeared to be more efficient than the semi-mechanized method according to the hourly production rate of these two methods, 263.06 g/hr and 185.34 g/hr, respectively. The volume of the sap used in the traditional method appeared to be more than in the automated method. Semi-mechanized method requires a large space on a processing area and needed long period of time to produce brown sugar. The traditional method had higher labor requirement than the semi-mechanized method. Results of t-test analysis are just the same based on percent yield of traditional and semi-mechanized method having mean scores of 10.73 and 10.79, respectively. Kaong brown sugar produced by the traditional method gave significantly lower moisture content, 1.68 compared to sugar produced by the semi-mechanized method which has 2.52. The sugar produced in the two methods appeared to be caramel brown before grinding and light brown after grinding. The sugars produced in the two methods have low water activity but the semi-mechanized method produced sugar with higher percent moisture than with the traditional one. Traditional method of kaong brown sugar production appeared to be more profitable than the semi-mechanized method.
Submitted to the University Library September 26, 2018 T-8003