Publication:
Development of NATA DE NIPA (Nypa fruticans wurmb.) fruit

dc.contributor.authorOrdoño, Glaiza C.
dc.contributor.authorAbuan, Jomelyn M.
dc.contributor.authorMunar, Jhazel C.
dc.date.accessioned2025-09-04T01:06:00Z
dc.date.available2025-09-04T01:06:00Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThis 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.
dc.identifier.citationOrdoño, 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 [Unpublished Undergraduate Thesis].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 Respository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/308
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 2
dc.subjectFORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product science::Food science
dc.titleDevelopment of NATA DE NIPA (Nypa fruticans wurmb.) fruit
dc.typeThesis
dspace.entity.typePublication
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