PAMANTASAN NG LUNGSOD NG MAYNILA

University of the City of Manila

College of Engineering and Technology
Department of Chemical Engineering

CHE 512: BIOCHEMICAL ENGINEERING

Production of Coconut (Cocos

Nucifera) Beer via Alcoholic
Fermentation of Ground Coconut
Meat with Coconut Sugar

SUBMITTED BY:
De La Cruz, Roel Ian M.
Dionisio, Charles Amiel P.
Sim, Tristan James G.

SUBMITTED TO:
Dr. Denvert C. Pangayao

OCTOBER 18, 2017

 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

TABLE OF CONTENTS

CHAPTER I 2
BACKGROUND OF THE STUDY 3
STATEMENT OF THE PROBLEM Error! Bookmark not defined.
OBJECTIVES 4
SIGNIFICANCE OF THE STUDY Error! Bookmark not defined.
SCOPE AND LIMITATIONS 5
CHAPTER II Error! Bookmark not defined.
REVIEW OF RELATED LITERATURE Error! Bookmark not defined.
REVIEW OF RELATED STUDIES Error! Bookmark not defined.
CHAPTER III 6
EXPERIMENTAL STUDY 7
OBJECTIVES OF THE EXPERIMENTAL STUDY 8
EXPERIMENTAL PROCEDURE 10
DATA AND ANALYSIS 21
ANALYSIS AND TESTING Error! Bookmark not defined.
CHAPTER IV 26
CONCLUSION 27
RECOMMENDATION 27
REFERENCES 28

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 1
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

CHAPTER I

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 2
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

BACKGROUND OF THE STUDY

Beer is the oldest and most widely consumed alcoholic drink in the world. It is considered
as the third most popular drink overall after water and tea. Beer is the product of fermenting
starch sugars obtained from cereal grains (usually malted barley) into ethanol. Modern beers are
processed with hops, which add bitterness and other flavors and also act as a natural
preservative and stabilizing agent.
In the Philippines, there is no/little barley available and thus needs to import from other
countries to suffice the production of beer industrially.
Coconut is one of the most abundant fruits in the country. They are known for their
versatility, as evidenced by many traditional uses. They form a regular part of the diets of many
people in the tropics and sub tropics. The sap from an unopened coconut flower is distilled
into a potent drink called lambanog. Coconut doesnt react with iodine therefore, we can safely
assume that coconut doesnt have starch. However, coconut still contains a little amount of
fermentable sugar that can be used by yeast to produce ethanol and thus, sugar such as
coconut sugar can be added to increase the amount of fermentable sugar.
The researchers proposed the study entitled Production of Coconut (Cocos Nucifera)
Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 3
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

OBJECTIVES
General Objective
The main objective of the study is to produce Coconut (Cocos Nucifera) Beer
through alcoholic fermentation of ground coconut meat with coconut sugar

Specific Objectives

The study aims to achieve the following specific objectives:

To use ground coconut meat in producing beer that will conform to the properties of the
standard and existing product shown in Table 1.

Table 1. Standard and Exiting Properties

Properties Standard2 Existing1,3
Specific Gravity 0.962 0.990 0.985
pH 3.20 4.80 4.20
%ABV 46 5
Sources: 1Rhosconics Analysis Instruments for Materials and Liquids
2CGSNetwork
3Budweiser

To observe and analyze the result of the testing conducted on the produced Coconut
Beer

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 4
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

SCOPE AND LIMITATIONS

This study entitled Production of Coconut (Cocos Nucifera) Beer via Alcoholic
Fermentation of Ground Coconut Meat with Coconut Sugar is focused only on the
laboratory scale experiment for the production of coconut beer fermented from ground
coconut meat and coconut sugar. The experimental procedure involves the pre-treatment of
the coconut meat which includes dewatering, cutting, drying, and grinding; the preparation
of the wort; fermentation of the wort; and carbonization of the produced beer.

The study is limited in the production of coconut beer using only the ground coconut
meat and coconut sugar as the main raw materials. The experimental scale production
involves experimentation to determine the optimum set of operating parameters for every
process. Furthermore, the selection of range used in determining the optimum parameters
for every processe are mainly based from related literature and studies.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 5
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

CHAPTER II

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 6
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

EXPERIMENTAL STUDY
INTRODUCTION

The experimental method is the systematical and scientific approach of research that
determines whether or not it is plausible to produce fatty acid methyl esters or biodiesel
from waste frying oil. Laboratory set-up for the experimentations was done and operating
conditions from other researchers were used as the basis to determine the optimal
conditions and parameters in producing fatty acid methyl esters.

The main raw material, waste frying oil, was obtained from Paco Evergood in Paco
Manila. The waste frying oil was pretreated by settling and filtration. Settling and filtration
were done to minimize contaminant that may otherwise hinder the transesterification
reaction. The waste oil was first allowed to settle by gravity and then filtered over a filter
paper.

The reactant, methanol, was prepared into a variety of ratio with respect to the molar
amount of oil, which is primarily palmitic acid. Afterwards, the catalyst was prepared. The
amount of catalyst is known as catalyst loading. The catalyst loading is dependent on the
combined mass of oil and methanol. The catalyst loading was varied.

For the reaction proper, the potassium hydroxide catalyst was first dissolved into the
methanol with vigorous stirring. The methanol and potassium hydroxide mixture was then
added to the oil, in an Erlenmeyer flask. The reacting mixture was brought to the trial
temperature. The temperature was held for an amount of time.

Finally, after the reaction is done, the mixture is allowed to cool and settle.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 7
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

OBJECTIVES OF THE EXPERIMENTAL STUDY

A. General Objectives

The main objective of the experimental study to produce coconut beer from ground
coconut meat and coconut sugar

B. Specific Objectives

To identify the optimum operating conditions for the production of coconut beer
To analyze the testing results performed on the coconut beer product

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 8
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

EXPERIMENTAL STUDY
The experimental method of the study focused on performing the process in a laboratory
scale set-up. The experiment consisted the following:

I. Pretreatment of Raw Material

1. Dewatering
2. Cutting
3. Drying
4. Grinding

II. Preparation of Wort

III. Fermentation of Wort

IV. Carbonization of Beer

V. Testing Procedures

1. Specific Gravity
2. Alcohol content by Volume

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 9
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

RAW MATERIAL, REAGENTS, AND APPARATUS

Materials and Apparatus

Raw Materials

Coconut Meat
Coconut Sugar
Yeast

Apparatus

Carbonation Vessel
Oven
Blender
Fermentation Vessel with Airlock
Improvised Hydrometer
Mineral Water

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 10
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

EXPERIMENTAL PROCEDURE

1. Pretreatment of Coconut Meat

a. Dewatering

The coconut is bought with the husk removed and the meat intact. The
coconut has an inherent coconut water content inside its cavity. In order to
properly weigh and get the initial amount of coconut meat, it is first
dewatered.

Coconut Meat

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 11
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Dewatering the Coconut

b. Cutting
Cutting the coconut meat into smaller pieces increases its surface area. The
increase in surface area also increases the mass transfer flux of water upon
subjecting the coconut meat to drying. This implies that less time of drying can
be achieved. Thus, after dewatering the coconut, it is cut up into small pieces
to prepare it for the next process.

Cutting the Coconut Meat

Cut up Coconut Meat

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 12
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

c. Drying
Drying subjects a material to an elevated temperature so as to provide heat,
which is the driving force for evaporation. Thus, after reducing the size of the
coconut meat by cutting, it is placed in an oven to dry. The drying process
proceeds until constant weight of the dried coconut is obtained. Drying is
done to prepare the coconut meat for the next process, which is grinding.

Drying of Cut up Coconut Meat

Dried Coconut Meat

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 13
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

d. Grinding
Grinding greatly increases the surface area of the dried coconut meat. For
the same reason as drying, the surface area is increased so as to hasten
the transfer of flavor compounds from the dried coconut meat to the wort,
which is the base of the beer. Thus, the dried coconut meat is ground for it
to steep better in the process of making the wort.

Grinding the Dried Coconut Meat

2. Preparation of the Wort
The wort is the liquid extracted from the mashing or steeping process during
the brewing of beer or whisky. The wort contains the sugars and flavors that
will be fermented by the brewing yeast to produce alcohol.

In a study conducted by Zhuang, 300 grams of grains are added to 9L of

water. Thus, 150 grams of ground coconut meat will be added to 4.5L of
water.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 14
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Preparation of Wort

According to Zhuang, barley, which is the prominent raw material for beer-
making, contains 50g of starch per 100 grams of grains. This implies that, for
4.5L of water, 150g of viable and fermentable sugars should be present in the
wort. However, since the raw material used in the experiment is not barley,
the researchers trialed the amount of sugar. (shown in Data and Results)

The wort is then boiled for 90 minutes in a stainless-steel vessel. The water is
topped up to 4.5L to compensate for the evaporation loss (Panda, 2015). The
wort is cooled to ambient temperature afterwards.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 15
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Coconut sugar
3. Fermentation of Wort to Beer
The prepared wort, now cooled to ambient temperature is to be fermented by
adding yeast. In a study conducted by Zhuang, for a quantity of 0.7L wort,
0.5g of yeast was added. This implies that yeast is added at around 0.071%
w/v (g/100mL). Although the yeast used in the cited study and the one that
the researchers will be using is of the same species, Saccharomyces
cerevisiae, there are other factors and differences still. So as to compensate,
the amount of yeast is trialed to obtain the best amount for fermentation.

The fermentation is carried out in glass bottles, each with an airlock. The
airlock lets the researchers see the bubbling activity of the batch. Once the
bubbling from the airlock stops, it indicates that the yeast is no longer
producing carbon dioxide, and ultimately, that the fermentation is complete.

The 4.5L of wort is divided equally to nine glass containers, each having a
volume of 0.5L. a varied amount if yeast is added to each container.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 16
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

3 of the 9 batches of fermenting beer

4. Carbonization of Beer
Before carbonization, the best trial is selected for conducting a final run of the
experiment. In the final run, another batch conforming to the best trial is
prepared. This batch has a wort volume of 1.0L. After the airlock stops
bubbling in this batch, the fermented beer is allowed to stand overnight so as
to settle the dead yeast cells and to clarify the beer. The clarified beer is
decanted to another pressure safe glass container for carbonization. This
time, to carbonize the beer, 7.23 grams of coconut sugar is added to each
batch for carbonization. The airlock is replaced with a screw-cap to contain
the carbon dioxide that is produced. The carbonization is done when the
batch clears up. This means that the yeast have died and have settled to the
bottom of the glass container.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 17
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Active bubbling of carbon dioxide in the glass container

FINAL RUN
The final run of the experiment conforms to the best trial in the
experimentation. All the raw material amounts are scaled by a factor of 2 to obtain a
final beer volume of 1.0L .

The wort is prepared by weighing 33.3g of ground coconut and measuring

1.0L of mineral water. The water is boiled and the ground coconut is steeped in the
water for 90mins. 30g of coconut sugar is dissolved into the hot wort. The wort is
cooled down to ambient temperature. 1.2g of yeast is added to the cooled wort and
the fermentation vessel is fitted with an airlock.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 18
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Fermentation set-up for Final Run

After the bubbling in the airlock stops, the fermented beer is allowed to stand
to settle sediments and some of the dead yeast cells. The beer is decanted to a
pressure-safe glass soda bottle for carbonization. According to the Northern Brewer
Companys Priming Sugar Calculator, for a beer volume of 1.0L, the desired amount
of priming sugar for carbonization is 7.23g. Sucrose is selected because coconut
sugar is primarily sucrose.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 19
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Northern Brewer Companys Priming Sugar Calculator

The suggested amount of sugar is added to the beer and the bottle is capped
tight so as to contain all the carbonation produced by the yeast. Carbonation is
observed to halt at around 24h as the bubbling stops and the beer starts to clear up.
The carbonated beer is transferred to another pressure safe container to leave out
the yeast sediments.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 20
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

DATA AND ANALYSIS

I. Pretreatment of Coconut Meat

The amount of dewatered coconut meat is initially at 389.8g. In the drying
process, the coconut meat is taken out of the oven, weighed, and is placed
back every 10 mins until the mass reading becomes constant. The mass
reading stabilized at 154.4g. After drying, the dried coconut is ground with a
final mass of 153.8g.

II. Preparation of Wort

The wort is prepared by steeping 150g of ground coconut meat into 4.5L of
water (Zhuang, 2016). It is then boiled for 90 minutes and cooled to ambient
temperature. (Panda, 2015)

III. Fermentation of Wort to Beer

The amount of sugar and yeast is varied and triplicated in the
experimentation. The resulting 9 batches of beer is allowed to ferment. The
initial and final readings of specific gravity it taken so as to determine the final
alcohol content of the beer.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 21
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Trial 1 Trial 2 Trial 3

Trial 4 Trial 5 Trial 6

Trial 7 Trial 8 Trial 9

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 22
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Volume of Amount of Amount of Final alcohol

Trial Initial SG Final SG
Batch (mL) sugar (g) yeast (g) content (%ABV)

1 500 15 0.2 1.005 0.970 4.65

2 500 15 0.4 1.005 0.960 5.98
3 500 15 0.6 1.005 0.965 5.32
4 500 20 0.2 1.010 0.955 7.31
5 500 20 0.4 1.010 0.950 7.97
6 500 20 0.6 1.010 0.940 9.30
7 500 25 0.2 1.020 0.960 7.97
8 500 25 0.4 1.020 0.950 9.30
9 500 25 0.6 1.020 0.930 11.96

Table 1. Specific Alcohol Content of the 9 Trials of Beer

The % alcohol content is calculated as follows,

% = ( ) 132.91

For trial 3,

% = (1.005 0.965) 132.91

% = 5.3164%

% = . %

The pale lagers, or the modern beer, that most consumers are familiar with
fall in the range of 46%, with a typical abv of 5%. (Bend Brew Fest). From the
data table, trials 1, 2, and 3 all conform to the range of alcohol content.
However, trial 1 falls short of the typical 5% or higher alcohol content and trial
3 is on the extreme end of the range. With this, trial 3 is selected and the
most preferable trial in brewing coconut beer.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 23
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

FINAL RUN
To better illustrate the fermentation activity of the final batch, specific gravity
readings are taken every 8 hours. The specific gravity of the unfermented wort is taken as
the initial specific gravity reading. The readings are taken until the alcohol level stabilizes.

Hours Initial SG SG reading %ABV

0 1.005 1.005 0.00

8 1.005 1.005 0.00
16 1.005 1.000 0.66
24 1.005 0.995 1.33
32 1.005 0.990 1.99
40 1.005 0.980 3.32
48 1.005 0.970 4.65
56 1.005 0.965 5.32
64 1.005 0.965 5.32
72 1.005 0.965 5.32
80 1.005 0.965 5.32

3
%ABV

0
0 10 20 30 40 50 60 70 80 90
-1
TIME (H)

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 24
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

In the graph, it can be seen that there is no ethanol production in the first 8 hours, it
can be presumed that yeast, at this stage, is still adapting and multiplying. From hours 8 to
48, a steady increase in the alcohol levels are seen. This can be translated to the steady
phase of the yeast where death and multiplication is at equilibrium and the production of
metabolites is steady. Finally, form hours 48 onwards, no significant increase in ethanol
levels are seen. It can be concluded that the yeast, at those times, are at their death phase.

pH DETERMINATION

After all selected parameters have been studied, a final run of the production of
coconut beer has been performed. Using a tester, the final pH of the coconut beer was
determined. The pH value of 4.3 indicates that fermentation has already stopped. Most
beers finish at 4.2 4.6 (Colby, The Principles of pH, 2007), while sour beers may have
values around 3.0.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 25
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

CHAPTER IV

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 26
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

CONCLUSION
The table below shows the resulting properties of the produced coconut beer. All
values are within the range of the standard properties.

Properties Standard2 Existing1,3 Proposed

Specific Gravity 0.962 0.990 0.985 0.965
pH 3.20 4.80 4.20 4.30
%ABV 46 5 5.32

The table below shows the experimental parameters varied and their corresponding
optimum values

Parameter Optimum Value

Amount of Sugar 15 g
Amount of Yeast 0.6 g
Fermentation Time 80 hrs

RECOMMENDATION
The following are hereby recommended for further investigation of the present study:

1. Compare the fermentation behaviour with a more sour wort

2. Analyze the pH levels as the fermentation proceeds
3. Analyze carbon dioxide levels as the fermentation proceeds

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 27
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

REFERENCES
Adeyemi, N.A., Mohiuddin, A.K.M., and Jameel, A.T. (2011) Biodiesel Production: A Mini
Review. International Energy Journal 12:15-28
Arazo, R.O., et al. (2016). Production of High Quality Biodiesel from Waste Chicken Fats.
Journal of Higher Education Research Disciplines 1 (2):58-70
Ariza-Montobbio P, Lele S. (2010) Jatropha plantations for biodiesel in Tamil Nadu, India:
Viability, livelihood trade-offs, and latent conflict. Ecol Econ 70: 189-195.
Chhetri, A.B., Watts, K.C., and Islam, M.R. (2008). Waste Cooking Oil as an Alternate
Feedstock for Biodiesel Production. Energies 3(18): 3-18.
Ghaly, A.E.; Dave, D.; Brooks, M.S.; and Budge, S. (2010) Production of Biodiesel by
Enzymatic Transesterification: Review. American Journal of Biochemistry and
Biotechnology 6 (2): 54-76.
ElSolh, N.E.M. (2011). The manufacture of biodiesel from the used vegetable oil. Masters
Thesis.

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 28
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Felizardo, P., Correia, M. J. N., Raposo, I., Mendes, J. F., Berkemeier, R., and Bordado, J. M.
(2005). Production of biodiesel from waste frying oils. Waste Management. 26: 487
494
Fenangad, D.B. et al. (2015). Production of Biodiesel from Waste Cooking Oil Using the
Cruzesterification Process for Rice Farming Operations. OIDA International Journal of
Sustainable Development 08(12): 25-32.
Junio, L. (2017). DOH warns against hazards of reusing cooking oil. Philippine News Agency.
Accessed at <http://northboundasia.com/2017/04/18/doh-warns-hazards-reusing-
cooking-oil/>
Martinez-Herrera J, Siddharaju P, Francis G, Davila-Ortiz G, Becker K. (2006) Chemical
composition, toxic/antimetabolic constituents and effects of different treatments on
their levels in four provenances of Jatropha curcas L. from Mexico. Food Chem 96:
80-89.
Mittelbach, M. and Trathnigg, B. (1990) Kinetics of alkaline catalysed methanolysis of
sunflower oil. Fat Science and Technology 92: 1458.
Montefrio, M.J.F., Obbard, J.P. (2010). The Economics of Biodiesel Derived From Waste
Cooking Oil in the Philippines. Energy Sources 5:337-347
Namoco, C.S., Comaling, V.C., and Buna, C.C. (2017). Utilization of Used Cooking Oil as an
Alternative Cooking Fuel Resource. ARPN Journal of Engineering and Applied
Sciences 12(2): 435-442.
OECD-FAO (2016). Table A.12.1 Vegetable oil projections: Production and trade. OECD-
FAO Agricultural Outlook 2016-2025.
Owalabi, R.U. et al. (2011). Biodiesel from Household/Restaurant Waste Cooking Oil (WCO).
Chemical Engineering & Process Technology 2(4): 1-4.
Panadare, D.C., and Rathod, V.K. (2015). Applications of Waste Cooking Oil Other Than
Biodiesel: A Review. Iranian Journal of Chemical Engineering 12(3): 55-76
Riemenschneider, W. and Bolt, H.M. (2005) Esters, Organic. In Ullmann's Encyclopedia of
Industrial Chemistry. Wiley-VCH Verlag GmbH & Co. KGaA. DOI:
10.1002/14356007.a09_565.pub2

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 29
 PAMANTASAN NG LUNGSOD NG MAYNILA
University of the City of Manila
College of Engineering and Technology
Department of Chemical Engineering

Samuel, O.D. and Dairo, O.U. (2012) A Critical Review of In situ Transesterification Process
for Biodiesel Production. Pacific Journal of Science and Technology. 13 (2): 72-79.
Shahid, E.M. and Jamal, Y. (2011) Production of biodiesel: A technical review. Renewable
and Sustainable Energy Reviews 15: 4732-4745
Utomo, A.N. (2013) Alternative transesterification methods for biodiesel production A
review. CISAK 2013 C2/P/18.
Uzun, B. B., Kilic, M., Ozbal, N., Putun A. E. and Putun, E. (2012). Biodiesel production from
waste frying oils: Optimization of reaction parameters and determination of fuel
properties. Energy. 44: 347-351

Production of Coconut (Cocos Nucifera) Beer via Alcoholic Fermentation of Ground Coconut Meat with Coconut Sugar
De La Cruz, R.I.M. | Dionisio, C.A. | Sim, T.J. 30