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    Chapter 3

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    Reziel Carcueva Pua
    This chapter outlines the materials and methods used in the study. It describes the research design as a complete randomized design using 4 sugar treatments replicated 4 times. It then details the standardized procedure for preparing calamansi juice and concentrate using the different sugars. This included washing, slicing, squeezing the fruit, filtering, heating, and adding syrup made from the sugars. The prepared concentrates and juices were then sensory evaluated by 20 judges and total soluble solids were measured with a refractometer. The data was analyzed using weighted means and ANOVA to determine differences between treatments.

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    Chapter 3

    Uploaded by

    Reziel Carcueva Pua
    102 views3 pages
    This chapter outlines the materials and methods used in the study. It describes the research design as a complete randomized design using 4 sugar treatments replicated 4 times. It then details the standardized procedure for preparing calamansi juice and concentrate using the different sugars. This included washing, slicing, squeezing the fruit, filtering, heating, and adding syrup made from the sugars. The prepared concentrates and juices were then sensory evaluated by 20 judges and total soluble solids were measured with a refractometer. The data was analyzed using weighted means and ANOVA to determine differences between treatments.

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    CHAPTER 3

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    This chapter outlines the materials and methods used in the study. It describes the research design as a complete randomized design using 4 sugar treatments replicated 4 times. It then details the standardized procedure for preparing calamansi juice and concentrate using the different sugars. This included washing, slicing, squeezing the fruit, filtering, heating, and adding syrup made from the sugars. The prepared concentrates and juices were then sensory evaluated by 20 judges and total soluble solids were measured with a refractometer. The data was analyzed using weighted means and ANOVA to determine differences between treatments.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    102 views3 pages

    Chapter 3

    Uploaded by

    Reziel Carcueva Pua
    This chapter outlines the materials and methods used in the study. It describes the research design as a complete randomized design using 4 sugar treatments replicated 4 times. It then details the standardized procedure for preparing calamansi juice and concentrate using the different sugars. This included washing, slicing, squeezing the fruit, filtering, heating, and adding syrup made from the sugars. The prepared concentrates and juices were then sensory evaluated by 20 judges and total soluble solids were measured with a refractometer. The data was analyzed using weighted means and ANOVA to determine differences between treatments.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    CHAPTER 3

    MATERIALS AND METHODS



    This chapter includes the research design, procedures in the preparation of the
    concentrate and juice and the sensory evaluation, and the data analysis used in this study.

    Research Design
    This study used the Complete Randomized Design (CRD) using refined white sugar,
    brown sugar, muscovado sugar and coco sugar as treatments. The treatments were
    replicated four times.

    Preparation of Calamansi Juice
    The preparation of the calamansi juice with (1) refined white sugar, (2) brown sugar,
    (3) muscovado and (4) coco sugar adopted a standardized procedure in making calamansi
    concentrate based on that described by EntrePinoys Atbp. (2011). All ingredients will be
    the same and varied only in terms of the sweetening agents used and its level.
    The production of the concentrate and packaged calamansi juice is done at the
    Campus Farm Meat and Crop Processing Laboratory, College of Agriculture, Southern
    Christian College, Philippines.
    Calamansi fruits used in this study will be freshly picked from Campus Farm. Other
    materials like refined white sugar, brown sugar, muscovado, coco sugar and cheesecloth
    will be bought at the local market.
    All materials that will be used in this study will be washed with liquid soap and will
    be subjected to boiling water for sterilization to ensure product safety.
    13

    The fruits will be washed with water and will be slice at its topmost part to avoid
    injury in the seeds and prevent bitter taste of the product. The fruit is squeeze and the
    resulting juice is filtered using cheesecloth. The juice is measured using measuring cups.
    Moreover, this is subjected to heating for 1 minute at 70-80C and is set aside.
    Syrup is prepared in a ratio of 1:0.5, 1 part sugar in part water, and 1:0.75, 1 part
    sugar in part water based on the weight of the juice. The syrup is boiled at 108C and
    will be strain. Syrup is allowed to cool down until 80C and the calamansi juice is added
    and mixed, resulting to the so- called concentrate.
    The concentrates from the four treatments and two ratios will be poured in sterilized
    bottles and will be sealed thoroughly. The bottled concentrates will be processed in
    boiling water for five minutes at 70-80C and allowed to cool down to room temperature
    and will be stored in a refrigerator.
    A day before the conduct of the sensory evaluation, the calamansi juice will be
    prepared with the ratio of 1:6, 1 part calamansi concentrate to 6 part water. The calamansi
    juice will be packaged in a 350 mL bottles and refrigerated.
    Sensory Evaluation of the Product
    Sensory evaluation will be done on September 10, 2014 at the Educational Media
    Resources Center (EMRC) of the main library of Southern Christian College, Midsayap,
    Cotabato. Samples will be taken and placed in separate disposable cups and labeled with
    3-digit codes which will be served randomly to the panelists.
    The panel will composed of 20 judges who were faculty and students of Southern
    Christian College fond of drinking fruit juices. The product will be evaluated together
    14

    with a score sheet, pencil and a glass of water. The master sheet containing the sample
    codes of the products evaluated will be prepared.
    Total Soluble Solids (TSS)
    The measurement of the total soluble solids of the juice will be done at College Hill
    Farm of Southern Christian College. A sample of the juice from the four treatments and
    three replications which is neither hot nor cold will be placed directly in the refractometer
    and degree Brix (Bx) will be measured immediately.
    According to Huang, etal. (2009), the percentage sugar which indicates the
    sweetness of the fruit is measured through total soluble solids (TSS) in terms of Bx.

    Data Analysis
    To describe the quality of the products, weighted means will be used. To
    determine if there is a significant difference between the treatments, Analysis of Variance
    (ANOVA) will be used to analyze the data.
    The return of investment will be computed using this formula:
    Return of Investment= Net Profit/ Cost of Production x 100

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