Chapter 1

THE PROBLEM AND ITS BACKGROUND

This chapter deals with the introduction, background of the study,

theoretical framework, conceptual framework, objectives of the study, hypothesis,

scope and limitations, and definition of terms.

Introduction

Basella Alba is an edible fleshy, perennial, climbing creeper which is used

as a leafy vegetable. It is popularly known as Indian spinach, Malabar spinach,

Country spinach and it is identified as Upodika in Ayurveda. It is generally grown

as a pot herb in every part of India, as it is very easy to grow except in hilly

region. There are two types of Basella - red variety and green variety. In south

India, it is commonly used in mouth ulcers. Ayurveda recommends Basella in

anemia &dysentery. The plant is rich in proteins, carbohydrates, minerals like

Iron, Calcium, and Vitamin A & C. 1

According to the republic act of the Philippines Article 14 stated that:

“ Section 10. Science and technology are essential for national development and
progress. The State shall give priority to research and development, invention,
innovation, and their utilization; and to science and technology education,
training, and services. It shall support indigenous, appropriate, and self-reliant
scientific and technological capabilities, and their application to the country’s
productive systems and national life.”

1
 The leaves and stem of Basella Alba linn contain a high proportion of

mucilage and is being used as adjuvant in different pharmaceutical dosage form.

But there are no reports on isolation and characterization of mucilage from the

fruits only. Hence, the present study is concerned with the extraction, isolation

and characterization of mucilages from the fruits of Basella alba L and envisages

a comparison of the mucilage obtained from fresh fruits and dry fruits to use as a

Beer.

Alugbati (basella alba linn) is not very noticeable because of its taste, the

taste of alugbati is a bit similar to camote and when eaten raw they have a slight

crunchiness and taste of lemon and pepper. When cooked, the leaves and stems

taste more like spinach, although the texture is denser. The researchers choose

alugbati (Basella alba Linn) one of the ingredients to make beer , researchers

know that almost all young people drinking alcohol, researchers are came up an

idea what if we mix the vegetables they don’t want with the beer they want to

drink. Since alubati ay pakalat kalat lang sa paligid at hindi gaano napapansin

The researchers used alugbati (basella Alba) as the adding nutrients of

beer because researchers also know that beer contains empty calories, drinking

too much of it can make you prone to weight gain and obesity. Basella is very low

in calories and fats (100 grams of raw leaves provide just 19 calories).

Nonetheless, it holds incredibly good amounts of vitamins, minerals, and

antioxidants.

Therefore, the importance of this study is to create a new taste and add

nutrients of beer than a usual beer that is made of malted barley, hop, yeast, and

2
water where the barley malt is the main ingredient the researcher added alugbati

(Basella alba Linn)

Background of the Study

The ethnobotanical properties of Basella alba have been reviewed in this

article. Various parts of the plant are used for treatment of the diseases as well

as for different healing activities of human beings as well as animals across the

globe especially in India and China. Its use has been discovered as aperients,

rubefacient and for catarrhal infections. Some of the compounds available

especially in the plant are basellasaponins, kaempherol, betalin, etc. Several

extracts like aqueous, chloroform, ethanol and petroleum has been used for

different pharmaceutical activities.2

According to Matilda H. Dimaano (2019), literature in its various narrative

forms (eg. Novel, legend, etc.) reflects human society and culture, of which the

latter comprises a whole complex of human behavior learned by people, can and

is inherited across generations. One of these cultural traditions is the use of

medicinal plants as a cure for sicknesses which finds documentation in literary

works among early Filipinos and carries the belief up to the present time. Using

the four narratives consisting of three full-length novels and a legend as literary

sources, the study determined the types of plants traditionally used to cure

various sicknesses among Filipino communities, identified the kind of sickness

cured by the plants, and presented insights gleaned from such exposition. The

different medicinal plants mentioned in the narratives include the alugbati or

Malabar nightshade or spinach (Basella alba/Basella rubra). In the novels,

Alugbati leaves juice was mentioned as a remedy for psychosomatic symptoms

3
associated with adolescent stress from the onset of manhood. Some of the

insights gleaned from this study are the renewed appreciation and valuation of

the knowledge gained in the use of medicinal plants as a cure for various

illnesses among Filipinos in the context of conservation of cultural tradition,

biodiversity and community health care and drug development, the awakening of

the awareness and interest of the younger generation on the usefulness of

medicinal plants as cure of sickness and their subsequent motivation, and the

appreciation of respect for other peoples’ traditions, knowledge gained on various

medicinal plants and their uses which could have direct value in addressing

ailments in their own homes. 3

According to Graham Stewart (2016), characteristic flavour and aroma of

any beer is, in large part, determined by the yeast strain employed and the wort

composition. In addition, properties such as flocculation, wort fermentation ability

(including the uptake of wort sugars, amino acids, and peptides), ethanol and

osmotic pressure tolerance together with oxygen requirements have a critical

impact on fermentation performance. Yeast management between fermentations

is also a critical brewing parameter. Brewer’s yeasts are mostly part of the genus

Saccharomyces. Ale yeasts belong to the species Saccharomyces cerevisiae

and lager yeasts to the species Saccharomyces pastorianus. The latter is an

interspecies hybrid between S. cerevisiae and Saccharomyces eubayanus.

Brewer’s yeast strains are facultative anaerobes—they are able to grow in the

presence or absence of oxygen and this ability supports their property as an

important industrial microorganism.4

4
 This reviewed literature was related to the study because they discuss

covers important aspects of Saccharomyces molecular biology, physiology, and

metabolism that is involved in wort fermentation and beer production.

In the study conducted by Kimberly Anne, et, al., market for hematoxylin,

the most widely used nuclear histologic stain, is a volatile one. There have been

efforts to find more sustainable, readily available and cost-effective alternatives in

order to curb the fluctuations in hematoxylin prices. Of these alternatives - the

anthocyanins, have shown great promise as a hematoxylin substitute and are

found in many plants including Alugbati (Basella alba linn). Alugbati is a plant that

is commonly found in the Philippine setting and whose anthocyanin-rich fruits

may be extracted and used as a hematoxylin substitute. 5

The study was related to the present study because they tackles the idea

of using alugbati (Basella alba Linn) extract as the ingredients of using alcoholic

beverages.

Viorica Popescu, et, al, (2013) conducted the study of beer bitterness loss

during the various stages of the Romanian beer production process, beer is one

of the oldest known alcoholic beverages produced by yeast fermentation of a

cereal extract that was germinated in water beforehand. The bitter taste of beer

comes from the group of substances introduced during wort boiling, which are

the extracted components of hops. This study aimed to determine some

characteristics of beer (original extract, alcohol content, color, pH, total acidity,

carbon dioxide and bitterness values) during the three stages of the beer

production process in a typical Romanian brewery. Measurements were carried

5
out on 60 samples of beers, 10 measurements for each step of the process

examining wort, unfiltered fermented beer and bottled beer (final product) from

two different types of beer (light and dark). Statistical process control of the beer

was performed. Losses in the bitterness units during the production process were

between 24.7 and 41.54%, reported in terms of final product. 6

The study related was related to the present study because it shows the

same procedure as how beer fermentation is done.

Theoretical Framework

This study was anchored on the Principle of Food Ferrmentation by

Osman and Faruk (2016), fermentation is one of the most important food

processing technologies. Many fermented products are preserved with extension

of shelf life. In addition to being more shelf-stable products and removal of

antinutritional components, all fermented foods have aroma and flower

characteristics that result directly or indirectly from the fermenting

microorganisms. The most common groups of microorganisms involved in food

fermentation are bacteria, yeasts, and molds. Microbial enzymes also play an

important role in food fermentation. 

The mentioned study is related to the study since it shows the same

procedure as how beer fermentation is done and also prepares their own unique

starter cultures to carry out fermentation, and each type is a mixture of different

parts of various plant species. Like us researchers want to make a new taste of

beer, the researchers want to make a new improve kind of beer that people will

be impressed and enjoy because of the nutrients they can get from it than other

6
kind of beer. However, this study wants to disclose that Alugbati (basella alba)

can be also made into a healthy beer.

Conceptual Framework

The researchers conducted this study to prove that the alugbati (Basella

alba Linn) can made beer which can be introduced to the market. And show them

the other benefits that can take from beer made in alugbati (Basella alba Linn)

The frame 1 show collection of the information needed in making beer

using, alugbati (Basella alba Linn) tools and equipment, alugbati (Basella alba

Linn) availability of the resources, hedonic scale and score sheet.

The frame 2 show which is the procedure/processing variable which

include preparation of ingredients making beer, fermentation, testing, revising,

evaluating the product, analysis and interpretation of data.

The frame 3 show the output, which refer the results of the study in terms

of the following variables such as appearance, taste, aroma, flavor and

consistency.

Thus, Feedback represents the flow of the cycle from the input, process
8
and output which are continuous cycle.

Objective of the study

This study attempts to know if alugbati (Basella alba Linn) extract is

acceptable in making beer.

Specifically, it seeks to;

1. To prepare an alugbati (Basella alba Linn) extract.

7
 2. To perform trial and revision on the alugbati (Basella alba Linn) extract

Beer

3. To determine the acceptability of alugbati (Basella alba Linn) extract Beer

as evaluated by the respondents in terms of:

3.1 appearance;

3.2 taste;

3.3 aroma;

3.4 flavor; and

3.5 consistency

4. To determine the significant of difference the acceptability of alugbati

(basella alba linn) beer in terms of different aspect as evaluated by the

three groups of respondents

5. Determine the general acceptability of alugbati (Basella alba Linn) beer as

evaluated by the respondents.

8
 INPUT PROCESS OUTPUT

 Standardized
Recipe in Making
Beer
 Prepare the
 Tools and ingredients in
Equipment Making Beer
 Alugbati (Basella  Fermentation  Alugbati(Basell

alba Linn)  Testing a alba Linn)

 Financial  Revising Beer accepted

Resources  Evaluating
 Interpretation
 Hedonic Scale the data

 Score Sheet

FEEDBACK

Figure 1.

Conceptual Framework Showing the Acceptability of alugbati (Basella alba

Linn) Extract as a Beer

Hypothesis

9
 The study tested the null hypothesis that there is no significant difference

on the acceptability of alugbati (basella alba linn) as beer in terms of difference

aspect of appearance, taste, aroma, flavor, and consistency as evaluated by the

three groups.

Scope and limitations

This research about alugbati (Basella alba Linn) extract beer aims to

determine the level of acceptability of this product as a beer in terms of

appearance, taste, aroma, flavor and consistency.

This will be undertaken during the school year 2021-2022 at the University

of Rizal System Morong Campus. Researchers conducted this study to prove

that the alugbati (Basella alba linn) extract can be made beer which can be

introduced to the people and to show them the other benefits can take from

Alugbati veggies beer. This kind of beer produced by yeast fermentation of a

alugbati extract and malt that was germinated in water beforehand. The bitter

taste of beer comes from the group of substances introduced during wort boiling,

which are the extracted components of hops this beer has 5% of alcohol content.

The respondents of the study were composed of (10) regular drinkers, five

(5) distributors of beer, and five (5) bartender .The (20) twenty respondents was

chosen purposively according to the objective of the study.

The study was conducted because the researchers want to know what

does a vegetable beer taste like. The respondents were evaluated using of

hedonic scale and score card.

Definition of terms

10
 The following terms were defined for a better understanding of the study.

Acceptability. It refers to the acceptance of the finished product as

revealed by the respondents.

Appearance. does the beer actually look like

Aroma. It refers to the characteristic, fragrance and odor

Alugbati . It (Basella alba linn) is fleshy, ovate or heart-shaped, stalked,

tapering to a pointed tip appearance.

Bartender. Person who formulates and serves alcoholic or soft drink

beverages behind the bar, usually in a licensed establishment and one of the

respondents

Consistency It refers to the unchanging characteristic or constant identity

of a product

Flavour. It refers to the taste to determine the general acceptability of the

product.

Feel. It refers to the physical sensations in the mouth caused by food or

drink, as distinct from taste.

Procedure. An established or official way of doing something

Variables. An element's feature or factor is liable to or change.

11
 NOTES

1
Dr. Shubhashree M.N. “Less known facts about the health benefits of Basella alba “

http://ccras.nic.in/content/less-known-facts-about-health-benefits-basella-alba

2“
What is a fruit or vegetable beer “ https://justbeerapp.com/article/beer-styles-201-

what-is-a-fruit-vegetable-beer

3
Matilda, H. (2019) Filipino use of Medicinal Plants in Selected Literary Genres: A

Reflection of Tradition. Journal of english literature and Social science. Vol-4,

issue-3. “ Review on medicinal importance of basella alba “Filipino use of

“
medicinal plants in selected literary genres: a reflection of tradition

https://ijels.com/detail/filipino-use-of-medicinal-plants-in-selectedliterary-genres-

a-reflection-of-tradition/

4
Graham Stewart(2015) “Saccharomyces species in the Production of Beer”

https://www.researchgate.net/publication/311359712_Saccharomyces_species_i

n_the_Production_of_Beer

5
Kimberly Anne, et, al.,”Acid alcohol extract of ripe Alugbati (Basella rubra) fruit: a

possible alternative to hematoxylin stain”

https://www.herdin.ph/index.php/component/herdin/?view=research&cid=68554

6“
Vioriva, P. Et al. “A study of beer bitterness loss during the various stages of the
“
Romanian beer production process’’. Journal on brewing 119 (3), 111-115, 2013

https://scholar.google.com/scholar?

hl=en&as_sdt=0%2C5&q=study+of+beer&btnG=#d=gs_qabs&u=%23p

%3Dp30L_uZw-xEJ

12
7
Louis Pasteur (1876) “Theory of Yeast Fermentation “

https://www.microbialfacts.com/germ-theory-of-fermentation/

8“
Zulueta. Dawn M. et al. “Acceptability of Allium Cese L (Yellow Onion) JAM

University of Rizal System, March 2017

13
Chapter 2

RESEARCH METHODOLOGY AND SOURCES OF DATA

This chapter the research methods and source of data for this study.

Specifically, it deals with the research method, setting of the study, sources of

data, research procedure, and statistical method treatment.

Research Method

For the enhancement of the study, the researchers look at the method they

will use this study.

The researchers will use descriptive research design. According to

Calderon (1991), a descriptive research maybe defined as a purposive process

gathering, analysing, classifying and tabulating data about prevailing condition,

beliefs, process, trends and cause and effect relationship and then making

adequate and accurate interpretation about such data without the aid of statistical

method.¹

Calmorin (2007) refers that the study focuses on the present condition. The

purpose is to find new truth. The truth may have different forms such as

increased insight onto factors which are operating, the discovery of new casual

relationship, a more accurate formulation of the problem to be solved and many

others.2

Miller (2017), a developmental research methods presents an overview to

prepare students to carry out, report on, and evaluate research on human
development across the lifespan. The book explores every step in the research
process, from the initial concept to the final written product, covering conceptual

14
issues of experimental design, as well as the procedural skills necessary to
translate design into research.

Furthermore, this research design provided the researchers to conduct the

study by gathering and tabulation of data needed for the Alugbati extract beer

together the perception of respondents for this study.

Setting of the study

The study will be conducted at Antipolo City, Province of Rizal. Rizal is a

province in the Philippines situated in the CALABARZON region occupying the

central section of Luzon. Its capital is the City of Antipolo, The province has a

land area of 1,182.65 square kilometers or 456.62 square miles. Its population as

determined by the 2020 Census was 3,330,143. This represented 20.56% of the

total population of the CALABARZON region, 5,35% of the overall population of

the Luzon Island group, or 3.05% of the entire population of the Philippines

Based on these figures, the population density is computed at 2,816 inhabitants

per square kilometer or 7,293 inhabitants per square mile. 3

The City of Antipolo is located in the northern half of Rizal Province. It is

bounded on the north, by the Municipality of Rodriguez (formerly Montalban), on

the northwest, by the City of Marikina and Municipality of San Mateo, on the

southwest, by the Municipalities of Taytay and Cainta, on the southeast, by the

Municipalities of Tanay, Teresa and Baras and on the east, by Quezon Province.

The poblacion is approximately 29 kilometers from Manila. The City can

be accessed from Marikina via the Sumulong Highway, which passes through the

poblacion; from Cubao, Quezon City via the Marcos Highway, which extends

15
eastward to Quezon Province as the Marikina-Infanta road, and from

Cainta/Taytay vía Ortigas Extension.4

Municipality of Antipolo that consisting of sixteen (16) barangays. The

area where the boundaries of Barangays Dela Paz, San Isidro, San Jose and

San Roque meet is the city proper or locally referred to as bayan.

Antipolo is a 1st class component city and capital of the province of Rizal,

Morong, Manila, Philippines. According to the 2020 census, it has a population of

887,399 people. It is the most populous city in the CALABARZON region, and

the seventh most-populous city in the Philippines.

The Mission of Antipolo City is “to develop and transform the LGU into a

Responsive and Service-Oriented Government geared towards Economic

Progress and Sound Educational Development for the New Millennium”.

Moreover, Antipolo City Vision is “to be a Pilgrim City that leads and works for

Economic Sustainability, Ecologically-Balanced Environment, and Empowered

Citizens committed to Cultural Excellence and Good Governance”.

16
 Figure 2
Vicinity Map of Antipolo City
Subject of the study

The study focused on the Acceptability of Malabar spinach beer. This

show it can be main ingredients in preparing beer it can be made at home and it

can be done in other businesses that will definitely be enjoyed by drinkers

because of the nutritious taste.

The subject of this study are the ten (10) regular drinker, five (5)

distributor of beer and five (5) expert who were chosen purposively and served

as respondents.

The bartenders were chosen because they are the expert in evaluating

the proper taste of the beer, the regular drinker and the distributor of beer wo can

relate to what the researchers studied about and they also a part of this research

and finally those who want to build a new income.

The researchers used purposive sampling techniques in which samples

are chosen based on specific objectives. The researchers used this sampling

techniques because the respondents were chosen based on their knowledge

about the product.

Sources of data

The researchers used the secondary data such as books, internet, and

theses and the use of qualitative data like Score Sheet and by the use of

Hedonic Scale as the instrument used in gathering data needed used score

sheet, the score sheet that shows different types of variables such as color,

flavor, consistency/texture, aroma, and taste evaluating by the respondents.

17
Second, hedonic scale is the parameter used to determine the acceptability of

the product and Hedonic scales are well tried and tested in consumer research

for capturing liking data (Stone and Siddel, 1985). Figure 8.5 shows a typical

example of a nine-point hedonic scale, a version regularly used with consumers

in preference mapping studies to capture liking scores.

For further analysis and interpretation of the gathered data the scale and

verbal interpretation below were used;

SCALE VERBAL INTERPRETATION

5 -
4 -
3 -
2 -
1 -
Very Much Accepted
Much Accepted
Moderately Accepted
Partially Accepted
Not Accepted

SCALE VERBAL INTERPRETATION

9 -
8 -
7 -
6 -
5 -
4 -
3 -
2 -
1 -
Liked Extremely
Liked Very Much
Liked Moderately
Liked Slightly
Neither Liked or Disliked
Disliked Slightly
Disliked Moderately
Disliked Vey Much
Disliked Extremely

Procedure of the study

18
 The researchers prepared five titles and presented the titles to the

research instructor. After the titles were proposed, the research instructor has

chosen Acceptability of Alugbati Extract Beer. The researchers formed four

members in the group. After the title has been chosen, they were able to identify

the title of their study and they started to gather related literature and studies to

support background and purpose of the study. The researchers also presented

their thesis title to the members of the panel. It was followed by the

gathering/collecting of the data needed for the construction of Chapter 1 and 2.

The researchers used the Score Sheet and Hedonic Scale as their major

instrument. Next is the consultation in preparing for the first colloquium. After the

first colloquium the researchers prepared hedonic scale and score sheet for the

evaluation of the respondents on the product. Next is the collecting of data

needed by the construction of Chapters 3 and 4. After, the consultation of the

Chapters 3 and 4. The researcher in prepared for the final defense. After the final

defense, the revision and editing of manuscript followed.

Statistical treatment

To come up with the result of the study, the following statistical treatments

were used.

In preparing alugbati extract beer qualitative was used.

In performing trial and revision on alugbati extract beer, qualitative was

used.

19
 To determine the acceptability of beer made from alugbati evaluated by

the three (3) group of respondents in terms of appearance, taste, aroma, flavor

and consistency, mean was used.

In determining acceptability of beer made from alugbati evaluated by the

three (3) group of respondents in terms of appearance, taste, aroma, flavor and

consistency.

In order to determine the significant difference of the general acceptability of

beer made from alugbati as evaluated by the group of respondents, mean was

used.

20
 Notes
1 “
Descriptive Research design” http://www.scribbr.com/methodology/descriptive-

research/
2”
Descriptive Method”

http://prezi.com.com/3rdptium29u9/descriptive-method/
3”
Antipolo Province of Rizal” https://www.philatlas.com/luzon/r04a/rizal.html
4”
Antipolo property” http://rizalproperty.weebly.com/antipolo.html
5”
https://www.scribd.com/doc/144554581/Antipolo-City-Facts-Figures

Zulueta. Dawn M. et al. “Acceptability of Allium Cese L (Yellow Onion) JAM

University of Rizal System, March 2017

21
 Chapter 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the analysis and interpretation of data, ingredients

and supplies, tools and equipment and their function, procedures of the study,

production time frame and cost of production.

Utilization of Malabar Spinach Extract as a Beer

Table 1 presents the ingredients needed in conducting the study. It also

presents the quality, unit, ingredients, unit cost, total cost and yield.

Table 1

Ingredients used in Making Malabar Spinach Extract as a Beer

Quantity Unit Raw materials Unit cost Total cost

15 g. Hops 59.00 59.00

3 Tsp. Yeast 15.00 15.00

1 KILO Malt 115.11 115.11

N/A N/A Malabar Spinach 0 0

Total: 189.11

The table shows the ingredients in making Malabar Spinach Extract Beer.

It can be gleaned from table that 15 grams of hops, 3 tsp of yeast 1kilo of malt

and malabar spinach which cost one hundred eighty nine and eleven cents

pesos (189.11) can make a yield of 5 pcs of 1 liter per bottle.

Tools and Equipment

Table 2 presents the tools and equipment used and their function.

22
 Table 2

Tools, Equipment and It’s Function

Tools and Equipment Functions

Blender Used for smashing the malt

Gas stove Used for cooking all ingredients

Strainer Used to strain the malabar spinach and malt

Casserole Used for cooking

Bottle Used to ferment the beer

The table shows the different tools and equipment used in preparing

Malabar Spinach Extract Beer.

The first column present the list of tools and equipment used on the study

and on the second column is the different uses and functions. The Blender was

used for smashing the malt. The Gas stove used for cooking the ingredients,

strainer used to strain the malt and malabar spinach , the casserole used for

cooking all ingredients that make into a beer and also the bottle that used for

packaging and fermentation process .

The researchers used the standard recipe to prepare Malabar Spinach

Extract Beer.

The researchers prepared all the ingredients, tools and equipment needed

in the experiment.

Standard Ingredients of Malabar Spinach Extract Beer

Ingredients

23
  Grain (mostly malted barley but also other grains)

 Hops (grown in many different varieties)

 Yeast (responsible for fermentation; based on style-specific strains)

 Water (accounts for up to 95 percent of beer’s content)

Procedure

 Grind the malt

 Boil a water

 Malt is added to boiling water, producing a sugary liquid called wort.

 Then add hops for bitterness, the wort is boiled for about an hour, after

which more hops are added for aroma.

 After boiling, let it cool and transferred to a fermentation bottle, where the

yeast is added.

The researcher use standard recipe since they had no experience or idea

of making beer. The researchers used 15 grams of hops,3 teaspoon of yeast,

1kilo of malt and 3 bundle of malabar spinach.

Ingredients of Malabar Spinach Extract Beer

Ingredients

 Grain (mostly malted barley but also other grains)

 Hops (grown in many different varieties)

 Yeast (responsible for fermentation; based on style-specific strains)

 Water (accounts for up to 95 percent of beer’s content)

 Malabar Spinach

24
Procedure

 Grind the malt

 Boil a water

 Malt is added to boiling water, producing a sugary liquid called wort.

 Add basella alba leaves

 Then add hops for bitterness. The wort is boiled for about an hour, after

which more hops are added for aroma.

 After boiling, let it cool and transferred to a fermentation bottle, where the

yeast is added.

25
 Figure 3

Pictures showing the ingredients in Preparing the Malabar Spinach Extract Beer

Figure 4

Picture showing the boiling of water in a casserole

26
 Figure 5

Picture showing added the hops

Figure 6

Picture showing the boiling of Malabar spinach

Figure 7

27
 Picture showing filtration of malt and malabar spinach

Figure 8

Picture showing transfer of beer to fermentation bottle

Figure 9

Picture showing putting yeast and sealing the bottle

28
 Figure 10

Picture showing the packaging of Malabar spinach extract beer

Try out and Revisions Performed in the Preparation of Malabar Spinach Extract

Beer

Table 3 presents the try out and revisions performed in the preparation of

Malabar Spinach Extract Beer.

29
 Table 3

Try out and Revision in the Preparation of Alugbati Extract Beer

Trial Defect Revision Result

1st  the hops is too bitter  We use strainer The beer’s
and pulpy  the flame was flavour and
 the Malabar spinach reduced while scent were still
is crushed and cooking unsatisfactory,
texture is too thick  Bubble as was its
 yeast is not removed excessively and shelf life.
quickly
decompose
2nd  the appearance is  Add 1cup of water Although the
not yet achieved  Cooking time was flavor was not
monitored met, the shelf life
was.
3rd  Added more alugbati  Low heat while The taste and
and water alugbati is cooking smell is just like
And fermented in beer in market
the dark place

The table shows the try-out and revisions that were made during the

preparation process.

The researcher applied a high degree of heat in the first attempt, and that

is why the malabar spinach breaks down into little pieces and the yeast is still not

separated, which can lead to a rapid decomposition.

30
 The researchers have already begin monitoring the stove’s medium to low

heat, however the flavor and odors remain unacceptable.

On the last trial, the researchers already achieve the correct process of

making beer and researchers added teaspoon of priming sugar to balance the

taste and smell of beer.

Production Time Frame

Table 4 present the production time frame in conducting the experimental

procedures.

Table 4

Production Time in making Malabar Spinach Extract Beer

Activities 1:00 1:25 2:25 2:55 3:10 7D : 10M 7D : 25M

Mashing

Lautering

Boiling

Cooling

Fermentation

Filtration

The preparation of materials to 20 minutes, mashing of mouth into a

casserole to 25 minutes and the lautering process took 60 minutes. The boiling of

malabar spinach and malt to 30 minutes and the researcher added hops and

after a while the researcher set aside and cooled for 15 minutes. After that

ferment for 7 days and it took 15 minutes for the last procedure which is filtration.

31
 Table 5

Computed weighted mean on the Level of Acceptability of Malabar

Spinach as a Beer with respect to its properties

Score Sheet Bartender Regular Drinker Distributor Overall

Variables X VI X VI X VI X VI

Appearance 3.80 MA 4.90 MA 3.60 A 4.30 MA

Taste 3.80 A 4.20 MA 3.80 A 4.00 MA

Aroma 4.00 MA 4.90 MA 3.60 A 4.40 MA

Flavor 4.20 MA 4.70 MA 3.60 A 4.30 MA

Consistency 3.60 A 5.00 VMA 3.68 A 4.30 MA

Average 3.88 A 4.74 MA 3.68 A 4.26 MA

Table 5 shows the computed weighted mean on the acceptability of

Malabar Spinach as a Beer with respect to its properties. The findings reveals

that among five characteristics, appearance with an overall weighted mean of

4.30, taste with an overall weighted mean of 4.00, aroma with an overall

weighted mean of 4.40, flavor with an overall weighted mean of 4.30, and last is

consistency with an overall weighted mean of 4.30, As a whole it obtained an

average weighted mean of 4.26 which is verbally interpreted as “Much Accepted”

According to the average weighted mean revealed by the three groups of

respondents, Bartender with an average of weighted mean of 3.88, Regular

Drinker with an average of weighted mean of 4.74, and Distributor with an

average of weighted mean of 3.68.

32
 This implies that Malabar Spinach Extract as a Beer is much accepted by

the three groups of respondents in terms of Appearance, Taste, Aroma, Flavor

and Consistency.

Table 6

Compute F- value on the Acceptability of Alugbati (basella alba linn) as a

Beer in terms of Appearance, Taste, Aroma, Flavor and Consistency

Sum of Square Df Mean square F Sig. Ho VI

Appearance Between 7.300 2 3.650

groups 16.900 17 .994 3.672 .047 R S
Within 24.200 19
groups
Total

Taste Between groups .800 2 .400

Within groups 19.200 17 1.129 .354 .707 FR NS
Total 20.000 19

Aroma Between 5.100 2 2.550

groups 5.700 17 .335 7.605 .004 R S
Within groups 10.800 19
Total

Flavor Between 4.100 2 2.050

groups 22.100 17 1.300 1.577 .235 FR NS
Within groups 26.200 19
Total

Consistency Between 9.800 2 4.900

groups 16.400 17 .965 5.079 .019 R S
Within 26.200 19
groups
Total

Average Between 4.708 2 2.354 3.444 .068 FR NS

groups 11.620 17 .684
Within 16.328 19

33
groups
Total

Table 6 shows that there are no significant differences on the Acceptability

of Malabar Spinach Extract as a Beer in terms of Taste and Flavor since the

obtained probability values 0.354 and 0.235 exceeded 0.05 significant level.

On the other hand, there are significant differences on the Acceptability of

Malabar Spinach Extract as a Beer in terms of Appearance, Aroma and

Consistency since the obtained probability values 0.047 and 0.004 and 0.019 not

exceeded 0.05 significant level.

Table 8

Computed weighted mean on the Acceptability of Malabar Spinach Extract

as a Beer as perceived by the three groups of respondents

Hedonic Bartender Regular Drinker Distributor Overall

Variables X VI X VI X VI X VI

Malabar 7.40 LM 8.50 LVM 6.80 LS 7.80 LM

Spinach
Extract as a
Beer

Table 8 show the findings on the acceptability of alugbati (basella alba

linn) extract as beer as perceived by the result revealed by the respondents.

Regular Drinker ranked first with a computed weighted mean of 8.50 and verbally

interpreted as Like Very Much followed by the Bartender with a computed

34
weighted mean of 7.40 and verbally interpreted as Like Moderately and Lastly

Distributor with a computed weighted mean of 6.80 and verbally interpreted as

Like slightly. Overall, it obtained an average weighted mean of 7.80 which is

interpreted as Like Moderately

35
 Chapter 4

SUMMARY AND FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS

This chapter presents the summary of findings, conclusions and

recommendations.

Summary of Findings

Based on analysis to gathered data, the following significant findings are

hereby summarized.

1.On the level of Acceptability of Malabar Spinach Extract as a Beer with the use

of Hedonic scale as revealed by the three groups of respondents.

1.1 Bartender rated the acceptability pf malabar spinach extract as a beer

with an average weighted mean of 7.40 and verbally interpreted as Like

Moderately.

1.2 Regular Drinker rated the acceptability pf malabar spinach extract as a

beer with an average weighted mean of 8.50 and verbally interpreted as Likely

Very Much.

1.3 Distributor rated the acceptability pf malabar spinach extract as a beer

with an average weighted mean of 6.80 and verbally interpreted as Like Slightly.

2. With the use of Score Sheet the three groups of respondents rated the

acceptability of malabar spinach extract as a beer in terms of appearance, taste,

aroma, flavor, and consistency.

36
 2.1 Appearance was rated 4.30 and verbally interpreted as Much

Accepted.

2.2 Taste was rated 4.00 and verbally interpreted as Much Accepted.

2.3 Aroma was rated 4.30 and verbally interpreted as Much Accepted.

2.4 Flavor was rated 4.40 and verbally interpreted as Much Accepted.

2.5 Consistency was rated 4.30 and verbally interpreted as Much

Accepted.

3.Based on the observation done by the researchers to the product, it was best

within seven days.

4. The computed F-value of 4.437 did not exceed at the significant level of 0.05

which resulted to rejection between the three (3) groups of respondents, hence

the null hypothesis on the level of Acceptability of Malabar Spinach Extract as a

Beer as revealed by the respondents was not accepted.

4.1 On the significant difference on the Acceptability of Malabar Spinach

as a Beer in terms of appearance, taste, aroma, flavor, and consistency as

perceived by the groups of respondents. The Taste and flavor with a computed

F-value of 0.354 and 1.577 and exceed at 0.05 significant level was accepted

while the appearance ,Aroma and Consistency with a computed F-value of

3.672, 7.605 and 5.079 did not exceed at 0.05 significant level was not accepted.

It resulted to an average computed F-value of 3.444 did not exceed at 0.05

significant level, therefore the null on the acceptability of malabar spinach extract

as a beer in terms of appearance, taste, aroma, flavor, and consistency is not

accepted.

37
Conclusion

On the basis of findings, the following were conducted.

1. Malabar Spinach Extract as Beer was Likely Much by the three (3) groups

of respondents.

2. Malabar Spinach Extract as a Beer was Much Accepted in terms of

appearance, taste, aroma, flavor, and consistency.

3. On the extent of significant difference on the Acceptability of Malabar

Spinach Extract as a Beer in terms of appearance, taste, aroma, flavor,

and consistency revealed that the null hypothesis is not accepted. There

was a significant difference as perceived by the three (3) groups of

respondents.

4. On the extent of significant difference on the Acceptability of Malabar

Spinach Extract as a Beer revealed that the null hypothesis is not

accepted. There was a significant difference as perceived by the three (3)

groups of respondents.

Recommendations

Based on the findings and conclusions the following recommendation are

hereby offered.

1. Malabar spinach should not be overcooked .

2. Malt must be ground well to get the right texture and color of the beer to

be made.

3. Use fragile bottles, do not use plastic bottles to prevent damage or spoil

the beer.

38
 4. Hops must be accurately measured to get the right aroma of a beer

5. When in beer fermentation the container should not always be opened so

as not to spoil the beer.

39
 BIBLIOGRAPHY

40
 BIBLIOGRAPHY

A. Books

What is a Fruit or Vegetable Beer the Beer Community on Apr. 24, 2019

B. Journal

“A REVIEW ON MEDICINAL IMPORTANCE OF BASELLA ALBA L.”Adhikari, R., N. K.

HN, and S. SD. International Journal of Pharmaceutical Sciences and Drug

Research, Vol. 4, no. 2, Apr. 2012

Determination of Elemental Composition of Malabar spinach, Lettuce, Spinach,

Hyacinth Bean, and Cauliflower Vegetables Using Proton Induced X-Ray

Emission Technique at Savar Subdistrict in Bangladesh, Paula I. Moreira, 02 Jul

2015

Less known facts about the health benefits of Basella alba, Dr. Shubhashree

M.N.

C. Unpublished Materials
“
Zulueta. Dawn M. et al. “Acceptability of Allium Cese L (Yellow Onion) JAM

University of Rizal System, March 2017

D. Internet
“ “
According to the Department of Trade and Industry

https://www.nastasha.ca/ingredient-spotlight/2015/06/09/alugbati

“
A study of beer bitterness loss during the various stages of the Romanian beer

production process “ https://scholar.google.com/scholar?

hl=en&as_sdt=0%2C5&q=study+of+beer&btnG=#d=gs_qabs&u=%23p

%3Dp30L_uZw-xEJ

41
”
Antipolo Province of Rizal” https://www.philatlas.com/luzon/r04a/rizal.html

”
Antipolo property” http://rizalproperty.weebly.com/antipolo.html

”
https://www.scribd.com/doc/144554581/Antipolo-City-Facts-Figures

Descriptive Research design” http://www.scribbr.com/methodology/descriptive-

research/
”
Descriptive Method”

http://prezi.com.com/3rdptium29u9/descriptive-method/
“
Study on the anti-breast cancer potential of Alugbati wins MMHRDC 2nd

International Symposium “

https://www.pchrd.dost.gov.ph/index.php/events/6371-study-on-the-anti-

breast-cancer-potential-of-alugbati-wins-mmhrdc-2nd-international-

symposium

42
 APPENDICES

43
 APPENDIX A
Activities Jul Aug Sept Oct Nov Dec Jan Feb Mar Apr May Jun

Planning

Formulation of
the problem
Encoding of
Preliminaries
Gathering Data

Construction of
Chapter 1 and
2
First
Colloquium
Revision of
chapter 1 and 2
Development of
questionnaire
Validation

Distribution of
gathering
questionnaire
Analysis ,
tabulation nd
enterpretation
of data
Summary of
findings
Preparation of
final draft
Final oral
defense
Revision of final

Finalization

GANNT CHAR

44
 Curriculum vitae

45
Michelle Ann I. Albos
379 R. Bautista st. Bombongan Morong, Rizal
Contact No.09534527196
michellealbos13@gmail.com

CURRICULUM VITAE

PERSONAL DATA:

Age : 21 years old

Birthday : March 12,2001
Birthplace : Morong, Rizal
Height : 5’3
Weight : 45 kg
Religion : Roman Catholic
Father’s Name : Michael M. Albos Jr.
Mother’s name : Amy Shieli I. Albos

EDUCATIONAL BACKGROUND:

College Level : University of Rizal System

Address San Juan Morong Rizal
Academic Year 2019-2021

Senior High Morong National High School

School
Address T. Claudio, Morong, Rizal
Academic Year : 2017-2019

Junior High School : Morong National High School

Address : T. Claudio, Morong, Rizal
Academic Year : 2013-2017

Elementary : Bombongan Elementary School

Address : F.San Miguel Street, Bombongan, Morong, Rizal
Academic Year : 2001-2013

46
Angeline A. Feliciano
0881 V. Javier Street
Brgy. Lagundi, Morong, Rizal
Contact no. 09163119758
E-mail Address: angelinefeliciano016@gmail.com

CURRICULUM VITAE

PERSONAL DATA:

Age : 21 years old

Birthday : August 15, 2001
Birthplace : Morong, Rizal
Height : 5’3
Weight : 46kg
Religion : Roman Catholic
Father’s Name : Angelito A. Feliciano Sr.
Mother’s name : Marivic A. Feliciano

EDUCATIONAL BACKGROUND:

College Level : University of Rizal System

Address SanJuan, Morong Rizal
Academic Year 2019 - 2021

Senior High Morong National Senior High School

School
Address Namay Morong Rizal
Academic Year : 2017-2019

Junior High School : Laugundi CCL National High School

Address : H. Raymundo St. Brgy. Lagundi Morong Rizal
Academic Year : 2013-2017

47
Elementary : Pulong Kumanoy Elementary School
Address : Feliciano St. Brgy Lagundi Morong Rizal
Academic Year : 2007-2013

Kathleen May A. Mistiola

Andalusia St. Sitio El dorado
Brgy, San Jose, Antipolo City, Rizal
Contact no. 09157063724
E-mail address: mistiolakathleen@gmail.com

CURRICULUM VITAE

PERSONAL DATA:

Age : 22years old

Birthday : April 13, 2000
Birthplace : Marinduque
Height : 5’1
Weight : 45 kg
Religion : Roman Catholic
Father’s Name : Cernan Mistiola
Mother’s name : Rosana Atabay

EDUCATIONAL BACKGROUND:

College Level : University of Rizal System

Address San Juan Morong Rizal
Academic Year 2019-2021

Senior High Dalig National High School

School
Address Brgy. Dalig, Antipolo City Rizal
Academic Year : 2017-2019

Junior High School : Dalig National High School

Address : Brgy. Dalig, Antipolo City Rizal
Academic Year : 2013-2017

48
Elementary : Balagasan Elementary School
Address : Balagasan Boac Marinduque
Academic Year : 2006-2013

Richelle Jade T. Tabunggao

Block8 Lot10 Tanay Ville
Brgy. Tandang Kutyo, Tanay, Rizal
Contact No. 09761547109
richellejadetabunggao122027@gmail.com

CURRICULUM VITAE

PERSONAL DATA:

Age : 21years old

Birthday : July 27, 2001
Birthplace : Valenzuela City
Height : 5’4
Weight : 50 kg
Religion : Roman Catholic
Father’s Name : Raymundo T. Tabunggao
Mother’s name : Ma. Divina T. Tabunggao

EDUCATIONAL BACKGROUND:

College Level : University of Rizal System

Address San Juan Morong, Rizal
Academic Year 2019-2021

Senior High Tomas Claudio Colleges

School
Address Taghangin, Morong, Rizal
Academic Year : 2017-2019

49
Junior High School : Greenfield Montessori school
Address : Rodriguez St. Tanay, Rizal
Academic Year : 2013-2017

Elementary : Tanay Ville Elementary School

Address : Tanay Ville Tanay, Rizal
Academic Year : 2010- 2013

50
51