Jemima T. Decasa, Marierose P. Rondael, Kharen Mae H. Santia ( February 2000 )
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study aimed to produce quality vinegar from the seed coating of ripe cacao seed coatings. The dependent variables were pH, percentage acetic acid and density. The mean and standard deviation will be employed as descriptive statistical tools. The study produced a vinegar from ripe cacao seed coating and was compared to two other commercial vinegar. There was also a significant difference in the density of the product and the cane vinegar. However, there was no significant differences imply that the vinegar produced was inferior to commercial ones.