Publication: Development of Nata Di Nipa (Nypa fruticans wurmb) fruit
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Date
2025-05
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
This study focuses on the development of nata de nipa, a gelatinous dessert made from fermented nipa fruit. The objectives include standardizing its formulation and process, determining sensory characteristics, physico-chemical properties, microbiological qualities, designing packaging, and production costs. The nata de nipa was perceived to have an opaque color and a cube shape, it was also perceived as moderate sweet in terms of odor and taste, in terms of texture, moderately chewy, moderately smooth and slightly soft. The physico-chemical properties of nata de nipa in g/100 sample, revealed its moisture content of 78.6, crude fat 0.0752, crude protein 0.0826, crude ash < 0.001, total carbohydrates 23. 2, total soluble solids 22 °Bx, and pH 4.02. Microbiological analysis <1.0 CFU*/g and <10 CFU/g aerobic plate and mold and yeast count respectively. The nata de nipa is priced at Php 83.74 per 360g bottle.
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Keywords
FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science
Citation
Ordoño, G.C., Abuan, A.M., Munar, J. C., (2025). Development of nata de nioa (Nypa fruticans wurmb.) fruit. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
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| Development of Nata Di Nipa (Nypa fruticans wurmb) fruit | 130 |
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| UT-MLUC-2025-COT-BSFT-OrdoñoGC-FT.pdf | 56 |
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| UT-MLUC-2025-COT-BSIT-OrdoñoGC-FT.pdf | 3 |