Comparative study of different collection and storage conditions of freshly harvested nipa (Nypa fruticans Wurmb) sap.

Date

4-2013

Degree

Bachelor of Science in Agricultural Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Elepano, Arnold R.

Committee Member

Casas, Edgardo V.

Abstract

Fresh Nipa saps are now among the common choices as a raw material for sugar and sweet syrup production. The present condition of the production of either sweet syrup or sugar, considering fresh palm sap as a raw material, encounters a major problem involving rancidity of the raw material. This paper attempted to provide a way of preserving the acceptable quality of the nipa sap intended for sweet syrup or sugar production. The process starts from collecting the fresh sap in the afternoon using plastic bottle instead of the traditional way of using tukil or bamboo vessel. Night sap that dripped from the peduncle when placed in glass and stored in low temperature environment (6ºC) for 77 hours (3 days and 5 hrs.) was able to maintain an average pH level of 5.8 and 16.4% sucrose content for the four set-ups. This process does not involve the use of lime but instead, applied proper sanitation from the collection up to storage and the concept of low temperature storage. Furthermore, the study recommends the use of plastic bottle as a collecting vessel during the harvest of the fresh nipa sap, and glass bottle container placed in low temperature storage to prolong freshness of the sap.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology

Call Number

LG 993.5 2013 A2 G33

Document Type

Thesis

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