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040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a634.61
_bN23 2018
100 1 _aNazareno, Shienna Mae A.
_eauthor
245 1 0 _aTechnical evaluation and standardization of coconut wine production /
_cby Shienna Mae A Nazareno and Adrian R. Vicedo
260 _aIndang, Cavite:
_bCavite State University- Main Campus,
_c2018.
300 _axvi, 126 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (Bachelor of Science in Industrial Engineering) Cavite State University
504 _aIncludes bibliographical references.
508 _aCollege of Engineering, and Information Technology (CEIT)
520 3 _aNAZARENO, SHIENNA MAE A. and VICEDO, ADRIAN R., Technical Evaluation and Standardization of Coconut Wine Production. Undergraduate Thesis. Bachelor of Science in Industrial Engineering. Cavite State University, Indang, Cavite. June 2018. Adviser: Ms. Mary Joyce Alcazar. Coconut wine is an alcoholic beverage known for its potency (80 or 90 proof variations) that rises up out of the sap of the unopened "flower" of the coconut.The coconut wine industry has been present for a long time, but technical evaluation and standardization has not been incorporated in their processes. Therefore, the study aimed to conduct a technical evaluation on coconut wine production and recommend proposals for standardization. The study utilized the experimental method of research. Define-Measure-Analyze-Improve-Control (DMAIC) methodology was used to explain the step by step procedures performed to propose a standard process for coconut wine production. The study covered five coconut wine distilleries in Liliw, Laguna. Most of these distilleries are in the business for about four decades. Based on the distillery owner's years of experience and on the technical evaluation made during the coconut wine production processing, the fermentation days of coconut sap usually ranges from 3 to 5 days, the hours of cooking at from 7 to 9 hours, and the cooking temperature from 200-300°C to 400-500°C. Fermentation days of coconut sap, cooking hours, and cooking temperature served to be the experimental factors of the study. The design was laid in a 3 x 3 x 3 factorial experiment using a complete randomized design with the aid of the Design of Experiment (DoE). The computer software generated the random sequence of 27 experimental run, performed with 3 replicates per factor combination. Each experimental runs was tested in terms of the quality parameters pH level, Total Soluble Solids (TSS), and Treatable Acidity (TA) as it can be used as basic quality specifications related to coconut wine. The researchers used two-way ANOVA to determine whether each main effect and the interaction are statistically significant to the given parameters. Test of between-subject and effects table shows that the three experimental factors significantly affect (p-value < 0.000) the pH level, TSS, and TA of the coconut wine. The recommended value of each factors were identified using model graph of significant effects. The results show that 3 days of fermentation of coconut sap, eight hours of cooking, with a temperature of 300-400°C, are the recommended values for each experimental factor that produces a good quality of coconut wine (80-90 proof).
541 _cSubmitted to the University Library
_d2020
_eT-7431
650 0 _aCoconut products
_98814
650 0 _aCoconut wine
_98815
690 _91858
_aBachelor of Science in Industrial Engineering
700 1 _aVicedo, Adrian R.
_eauthor
700 _aAlcazar, Mary Joyce P.
_eadviser
_92291
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=b9cec4596b36def1f6363c4a89472afb
_yClick here to view the abstract and table of contents
942 _2ddc
_cMAN
999 _c11840
_d11840