Introduction:Chapter 1Background of the study:Toddy is one of the most popular alcoholic beverages consumed by low socio-economic strata of thesociety in Philippines. It is procured from the tender fronds of the inflorescence of coconut palms. Usuallyit is collected in the evenings and it will be distributed for consumption only in the next morning. It is asweet, oyster white and translucent fluid and traditionally believed that it has many medicinal properties.Fresh toddy is a sweet, oyster white and translucent fluid and it is considered to be as pure as a mother’smilk and a refreshing health drink. Protein content was estimated by the method of Lowry et al (1952) andsucrose was estimated by phenol –sulfuric acid method.Since is sweet and it also contains sucrose the researcher decided to convert the toddy into another formwhich is sugar.Statement of the Problem:This study tries to answer the following questions:a) Can coconut toddy produce sugar?b) Does the effect of this sugar the same with the commercial one in terms of color, taste, and quality?Hypothesis:a) Coconut toddy is capable of producing sugar.b) The effect of this sugar is the same with the commercial one in terms of color, taste, and quality.Significance of the Study:Nowadays people are suffering from economic crises which lead them to lessen their food intake. Thatmight lead them to malnutrition especially the children.The researcher decided to make a sugar out of coconut toddy. Since contains sucrose not only that toddycontains minerals such as manganese, sodium, potassium, calcium, magnesium, iron, zinc, copper,vitamin B complex and ascorbic acid.Scope and Limitations:
The study is only limited on the production of sugar derived from coconut toddy specifically, brown sugarand to compare it from other commercial products in the market in terms of their color, taste, and quality.Definition of Terms:toddy- is a sweet, oyster white and translucent fluid from coconutsucrose- a substance used for sweeteningChapter 2Review of Related Literature:The coconut tree as a “tree of life” is characteristically a food supplier as this tree provides fruitthroughout the year. The fruit is edible at any age of maturity. It provides not only solid food but also alarge volume of very safe and healthy drinking water.The fruit of coconut palm is the main source of many food products such as coconut milk/cream,desiccated coconut, coconut chips, coconut water, nata de coco, coconut oil and copra. Apart from these,the unopened inflorescence can produce coconut sap or toddy which can be used to produce/process intohigh value and nutritious food products.The methods of tapping the coconut with palm are very ancient when the palm has reached the normalbearing stage, every leaf axis produces a spadix or inflorescence. This unopened flower (spathe) isprepared by slightly brushing it with gentle taps of small mallet. To prevent it from opening, the spathe islightly bound round with fiber. When the spathe is nearly ready to toddy, which is about three weeks,about two or three inches is cut from the end. During the preparation, the spathe is gradually bent over, sothat by toddy flows, a receptacle can be placed at the end for its collection. The flow of juice increasesgradually and the pot should be changed twice daily, at the same time, shaving a thin slice from the end ofthe spathe. By the time the collection of sap is over, fermentation sets-in immediately and the sap isconverted into fresh toddy or sweet toddy.Coconut sap, the sweet exudates from the tapped unopened spathe or inflorescence of coconut, is aversatile food product because of its many uses. It could be marketed as an alcoholic drink (4-5%alcoholic) locally known as “tuba” or coconut wine; as vinegar (under further natural fermentation) or as“lambanog” or distilled wine (24-25% alcohol). The sap can also be processed to sap juice/drink, syrup orhoney.Chapter 3Methodology
Materials:Sauce panCoconut toddy/sapBowl/small jarProcedure:The researcher gathered the materials needed. After gathering, the researcher boiled the coconuttoddy/sap to evaporate the water under moderate heat with occasional stirring until it thickens. Theresearcher then removed it from the flame when it begins to become very sticky. After removing it fromthe flame, the researcher continued stirring it until it becomes granular. The researcher let the air dry thebrown sugar.>Coconut sap juiceThe researcher pasteurized the sap for 10 minutes at 65°C (to prevent natural fermentation). Theresearcher then poured it separately in the container. Then the researcher sealed tightly the container andplaced it in the cool section of the refrigerator freezer.>Coconut honey or syrupThe researcher boiled the sap until it reaches 110 °C or until it becomes sticky. Then the researcher cooledthe sticky liquid and after cooling it, the researcher poured it in the container. And finally, the researcherstored it in the refrigerator to prolong its shelf life (up to 1 year without deterioration).Results and Discussions:>First TrialTen minutes later after stirring under the moderat heat of the flame the coconut toddy, the texture of the toddy thickens. Thecolor turned into brown, the taste was sweet but quite sour and the amount of sugar produced was only one teaspoon.>Second TrialSame procedures were done. ten minutes later, the toddy thickens and the color turned into brown. the taste and the amountof sugar produced were the same with the first trial.>Third TrialSame procedures were also done. the results were just the same with the first trial and seconds trial.>Recommendation:The researcher recommends the reader of this study that the toddy should be fresh and the flame must be 115°C.
Chapter 5In conclusion, the study was a failure because the procedures done by the researcher was incorrect. The toddy used was notfresh.