TABLE OF CONTENTS

Chapter

1 THE PROBLEM

Introduction 1
Objectives of the study 2
Significance of the study 3
Scope and limitation 4
Definition of terms 5

2 REVIEW OF RELATED LITERATURE

Taste

Aroma

Color 7

Yeast 7

Vinegar 7

3 MATERIALS AND METHODS

Time and place of the study 8
Materials 8
Methods 8
Preparing experimental of Coco water vinegar 8
Processing of coco water vinegar 9
Determination of weight of each mixture per replication 9 Preparation
before sensory evaluation 10
Sensory evaluation 10
Hedonic Scale 11
4 THE RESEARCH METHODOLOGY
Experimental Design 12
Treatment and replication 12
Experimental treatments 12
Experimental lay-out 12
Processing Practices and Management 13
Data gathered 14
Statistical analyze 14
5. RESULT AND DISCUSSION 15
6. SUMARRY, CONCLUSION AND RECOMMENDATION 21
7. LITERATURED CITED 22
8. APPENDICES 23