00000ctm a22000004a 4500 UP-8027390931314024390 Buklod 20260218095123.0 m |o d | ta 190207s xx d r |||| u| (iLib)UPVIS-00064312265 Gift VML/mss/02/07/2019 eng LG 993.5 2016 F6 D39 Daywan, Abigail Diesca. SOTECH Production of nata from rambutan (Nephelium lappaceum) pulp. 2016. xiii, 75 leaves. Thesis - B.S. (Food Technology) - School of Technology, University of the Philippines Visayas. Rambutan is a seasonal fruit in the Philippines. Being highly perishable, a lot of the harvest goes to waste if it could not be marketed within 3-5 days. This study intended to explore the utilization of Rambutan pulp to produce a bacterial cellullose commonly called ?Nata?, thus will contribute to the reduction of Rambutan fruit waste. The Rambutan pulp was characterized in terms of Total Soluble Solids (TSS), % Titratable Acid (%TA), pH, and moisture content before processing into Nata at different periods of fermentation: designated as F8 and F12 for 8 and 12 days of fermentation respectively. The produced Nata was analyzed for TSS, %TA, pH, and moisture content and Best Nata Yield (BNY) based on weight. The sensory characteristics of the BNY was determined. Paired t-test 5% significance level, showed significant differences in the physico-chemical properties between Rambutan samples obtained from Bo. Conception, Talisay (as sample T) and from Banga, Aklan (as sample V). One-way ANOVA at 5% level, showed significant differences in the physico-chemical properties and yield of Nata among all treatments. R2 for physico-chemical properties were low. The BNY was treatment BF12. The cooked BNF was described as ?like very much? with attributes as ?moderately soft?, ?moderately smooth? and ?clear-white?. Rambutan. Nephelium lappaceum. Nata. Anglopez, Marilou J. Thesis Adviser. UPVIS UPV-CFOS LG 993.5 2016 F6 D39 Thesis