000			01979nam a22002773a 4500
001			UPMIN-00004573293
003			UPMIN
005			20240228143348.0
008			240228b |||||||| |||| 00| 0 eng d
040			_aDLC _cUPMin _dupmin
041			_aeng
090		0	_aLG993.5 2010 _bF62 G6
100			_aGo, Samuel P. _eauthor _925292
245			_aEstablishment of a standard wet coffee processing for Makilala, North Cotabato microclimate conditions and assessing the coffee drink thereof / _cSamuel P. Go
260			_c2010
300			_a45 leaves.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520	3		_aThis study was counducted to establish a standardized wet coffee processing for Makilala, North Cotabato based on a usual wet process done by a Makilala farmer and under the microcalimate conditions of the area. The coffee obtained from the standardized wet process was assessed of its sensory qualities snd tested for the degree of difference from the control using Difference from the Control Sensory Evaluation. Three fermentation times were tested -24, 48 and 72 hours using Coffee arabica var. catimor. The 48-hour sample showed the highest amount of lactic acid bacteria present. Difference from the control test was used to determine if the three samples varied from the control in the overall sensory attributes. By subjecting the results to analysis of variance, significant difference was observed in the overall sensory attributes of all samples. Pairwise comparison of means showed that the 72-hour sample was the most varied of all. Wet processing the coffee beans for 48 hours is the best choice to obtain a high quality roasted coffee drink.
650	1	7	_aWet coffee processing _925293
650	1	7	_aCatimor, coffee, Makilala, North Cotabato, wet fermentation _925294
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aThesis.
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c2381 _d2381