03385nam a22001817a 4500 OSt 20250808135520.0 211209b |||||||| |||| 00| 0 eng d MMSU ULS Vigilla, Ma. Gremiah C. Effects of different starter culture and sugar concentrations on the development of permented coconut drink / Ma. Gremiah C. Vigilla 2021 xiv,66 leaves ; 28 cm. Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City Bibliography: leaves 45-47. ABSTRACT VIGILLA, MA. GREMIAH C. 2021. Effects of Different Starter Culture and Sugar Concentrations on the Development of Fermented Coconut Drink. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte 68 pp. Adviser: Prof: Rhoda T. Garcia The study was conducted to produce a starter culture from mother starter and coconut water in the fermentation of coconut water to produce the fermented coconut drink. The independent variables were the concentrations of starter culture and sugar while the dependent variables were the characteristics and acceptability of the fermented coconut drink. Response Surface Methodology (RSM) was used to analyze the characteristics (color, taste, aroma, and aftertaste) and acceptability (color, taste, aroma, aftertaste and general) of the developed product. The data were analyzed using the two-way Analysis of Variance (ANOVA) to determine the relationship between characteristics and acceptability of the fermented drink and the concentrations of starter culture and sugar The results of the sensory quality evaluation of the product showed that as the concentration of starter culture increased the acceptability of the taste and aftertaste of the fermented coconut drink decreased significantly. The results further showed that as the sugar concentration increased the taste, aroma, aftertaste and general acceptability of the product also increased significantly. The optimum formulation of the fermented coconut drink was obtained at 8-11% of starter culture concentration and 18-25°Brix sugar concentration. The light brown color, well blended sour and sweet taste, sweet aroma, and well blended sour and sweet aftertaste were the significant characteristics of the fermented drink. The general acceptability of the product was within the liked very much level.The break-even price of fermented coconut drink was computed at Php 68.16 per 250 mL. Although the product developed was highly acceptable, specific areas may be considered to further improve the product such as: a complete chemical and microbial analyses as well as shelf-life analysis of the fermented coconut drink; a microbial profiling during the fermentation process of both the starter culture and the fermented coconut drink to elucidate on the processing of the product; and the possible use of lactobacillus or lactococcus pure starter culture to further improve the qualities of the fermented coconut drink to make it probiotic rather than a mere fermented drink. Keywords: fermented coconut drink, Response Surface Methodology, optimization, starter culture concentration, sugar concentration. ddc THEDIS 16988 16988 0 0 ddc 0 0 MMSU_MAIN MMSU_MAIN THESES 2021-12-09 5698 5698-UThesis 2021-12-09 2021-12-09 THEDIS Room Use Only