VISION

The Bridgewater School, Inc. is committed to provide quality and

developmentally appropriate educational programs to help its students. The school

inculculates values integration and provides each student with a happy, healthy and

stimulating environment wherein the students’ cognitive, emotional, social, physical and

creative needs will be enhanced.

MISSION

In view of the above vision, we are committed to:

1. Offer ourselves, like caring parents to the students who are entrusted under our

supervision;

2. Train the students through an effective quality education developing in them

strong foundation of values;

3. Discover and enhance in the students their God-given potentials and abilities

through enjoyable learning; and.

4. Imbue among the students’ true love and worship of God.

i
 FEASIBILITY OF “HUGAS BIGAS”

AS VINEGAR

A proposal presented to the faculty of

The Bridgewater School; Inc.

Siniloan, Laguna

In partial fulfillment

of the requirements of

Research

Aeden Rose De Loreto Magnaye

Riozielle Magtibay Balverde

Christian Angelo Ramos Diño

Christian King Barranda Dorado

Jose Manuel Valerozo

Franz Albert Flores

MARCH 2019
 Republic of the Philippines
Province of Laguna
The Bridgewater School, Inc.
Q.L. Dela Rosa St., Brgy. Halayhayin, Siniloan, Laguna

Approval Sheet

This thesis entitled “FEASIBILITY OF HUGAS BIGAS AS VINEGAR” prepared and

submitted by GROUP No. 4 in partial fulfillment of the requirements for Practical

Research has been examined and hereby recommended for approval and acceptance.

JHONDEE C. LAGRAMA

Thesis Adviser

Approved and accepted by the committee on Oral Examination.

MS. HAMIMAH S. GUINUNGCO

Statistician

MA. FILIPINA P. RAMOS, Ph. D

Chairman

Accepted in partial fulfilment of the requirements for Practical Research.

__________ MR. RAM NICKSON P. RAMOS

Date Senior High School Coordinator

__________ MA. FILIPINA P. RAMOS, PH. D

Control No. Principal

 ACKNOWLEDGEMENT

The Researchers would like to extend their deepest appreciation and heartfelt

gratitude to the person whom they owe a lot for their assistance and moral support for

the realization of the study.

Mr. Nicanor L. Ramos, President of The Bridgewater School, Inc., for his

unrelenting hard work in supporting the needs of the students;

Ma. Filipina P. Ramos, PhD., Principal of The Bridgewater School, Inc., for her

guidance and giving advice in conducting their research

Mr. Jhondee C. Lagrama, thesis adviser, for rendering various suggestions and

great encouragement throughout the whole process of this research study;

Ms. Hamimah S. Guinungco, Class adviser and Statistician, for giving

continuous support, comments and suggestions which gave direct ideas about the main

concept of this study;

Ms. Jasmin Barona, English critic, for giving her guidance and suggestions in

writing this thesis;

Mr. Jonathan, a vinegar manufacturer, for his imparted knowledge with regards

in vinegar processing and fermentation;

To their classmates-, for their moral support and showing encouragement that

inspired the researchers to be more patient in doing this research study.

 To their families-, for their unconditional love and support that inspire them to

pursue their studies;

And most especially to GOD- for all the blessings that He gave, for the wisdom,

knowledge, strength and dedication that leads to the success of this study.

Thus, the researchers would like to acknowledge them because without those

people mentioned above, the realization of this study would had been impossible.
 DEDICATION

To are Family
To are Friends
And
To are Teachers
For never ending support and
Giving inspiring advise
To accomplish this study,
This humble work is a sign of our love to
you all.
 TABLE OF CONTENTS

Title

VISION and MISSION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

APPROVAL SHEET - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
ACKNOWLEDGEMENT - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
DEDICATION - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
ABSTRACT - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
TABLE OF CONTENTS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
LIST OF TABLES - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
LIST OF FIGURES - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

CHAPTER

1. THE PROBLEM AND IS BACKGROUND

Introduction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Background of the study - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Literature Review - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Theoretical Framework - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Conceptual Paradigm - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
Statement of the Problem - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Hypothesis - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Significance of the Study - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Scope and Limitation of the Study - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Definition of Terms - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2. RESEARCH METHODOLOGIES

Research Design - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Subject of the Study - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 Sampling Technique - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Data Gathering Technique - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
Data Gathering Procedure - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Statistical Tools - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
3. PRESENTATION ANALYSIS AND INTERPRETATION OF DATA

Profile of the Respondents - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

-

4. SUMMARY, CONCLUSION AND RECOMMENDATION

Summary of Findings - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Conclusion - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Recommendation - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

BIBLIOGRAPHY

APPENDICES

Appendices A. Request Letter

Appendices B. Certificate of Content Validation
Appendices C. Questionnaires
Appendices D. Computation of Return on Sales
Appendices E. Conducting Survey Pictures

CURRICULUM VITAE
 CHAPTER I

The Problem and Its Background

Introduction

Rice, scientifically known as Oryza sativa, is a food widely consumed in most of

the area in the Philippines making it one of Filipinos staple food. It is high in minerals

like iron and calcium, and a great source of carbohydrates. The most common way of

cooking it is through steaming. Before the process of cooking, it should be cleansed first

with water. However, some of its nutrients and minerals partly taken away by the wash

rice or what Filipinos called hugas bigas. Though the hugas bigas has some of the

nutrients of the rice, people often see it as a waste and just throw it away.

At the same time, vinegar is a widely used condiments that cannot be absent in

every Filipinos’ kitchen. Vinegar is a fluid item from alcoholic and acetous maturation of

appropriate nourishments. It is one of the few matured sustenance arranged and utilized

by the early man. It is gotten from two French word Vin aigre which means acid wine. It

is an acidic liquid product prepared from alcoholic fermentation by yeast followed by

bacteria of any suitable food (Food Chemistry, 2017)

 This study aims to know the feasibility of hugas bigas as vinegar and to

determine whether it is a good alternative to an already existing main ingredient of

vinegar.

Background of The Study

The vinegar is described as “a liquid for human consumption, produced from a

suitable raw material of agricultural origin, containing starch or sugars, or both starch

and sugars by the process of double fermentation, alcoholic and acetous, and contains

a specified amount of acetic acid”. Natural vinegar is a better food additive than

commercial or synthetic vinegar as it carries essential amino acids from its fruit source

and id reported to act as medicine for multiple illnesses. The acetic acid in vinegar

elicits beneficial effect by altering metabolic processes in the gastrointestinal tract and in

the liver. For the substrates, fruit juices, plant sap, fruit musts, malted barley, and wine

have been practiced. Traditionally, vinegar has been applied as a food preservative as it

inhibits the microbial growth and contributes to sensory properties to a number of foods

such as sauces, mayonnaise, etc.

However, the production of natural vinegar is unfavourable among the

manufacturers. Many of the producers refuse to produce natural vinegar due to several

reasons, such as availability of the substance and long fermentation time (6-8 weeks).

Moreover, the price of commercial vinegar is still much lower than the natural vinegar in

local market. Natural vinegar is still much lower than the natural vinegar in the local
market. Natural vinegar production has only been practised as cottage industry in some

parts of the Philippines using various types of agro-based products and by-products as

substrates such as coconut sap, tuba, and matured fruit juice.

In the Philippines, rice own large industry and has fast growing market. The

Philippines is the 9th largest rice producer in the world, accounting for about 2.8% of

global rice production. Thus, this makes the rice as one of the staple foods the Filipinos.

In this matter, rice consumption is high so as the production of wash water or hugas

bigas

that is only thrown away after its use.

Specifically, this study, feasibility of hugas bigas as vinegar, was conducted to

spread a new way to produce new and essential product from scratch and what people

see as waste like hugas bigas. It can also serve as an eye-opener to the aspiring

vinegar manufacturer about how they can level up their game in such a way that will not

cost them as big as when they will use the traditional main ingredients.

Theoretical Framework

This is based on the process of fermentation using the treatment of

microorganism and acetic acid. It is a metabolic process that consumes sugar in the

absence of oxygen. The products are organic acids., gasses, or alcohol. It occurs in
yeast and bacteria, and in oxygen starved muscle cells, as on the case of lactic acid

fermentation. It came from Latin word fervere, which means “to boil”. Fermentation is a

process used to produce the finest wine and many more basic staples, such as bread

and cheese, and pleasurable delights including beer, chocolate, coffee, and yogurt.

Fermentation is an easy process, enjoyed and done by anyone and anywhere

with the most basic tools. Using microorganism, such as bacteria and yeast, to convert

Carbohydrates to alcohol or organic acids under anaerobic conditions. There are two

types of fermentation: alcoholic and lactic acid. Alcoholic fermentation, or ethanol

fermentation, is where pyruvate (from glucose metabolism) is broken down into carbon

dioxide and ethanol bacteria and yeast.

Alcohol fermentation has been used to produce beer, bread, and wine.

Fermentation enhance the digestion of food. Your body needs an adequate digestive

enzyme to properly absorb, digest, and utilize nutrients in food. Fermented foods are

also filled with beneficial bacteria that work as reinforcement for the good bacteria in the

digestive system. It can improve digestion. It surpasses H. pylori (Helicobacter pylori

Infections), it has an anticancer, it can enhance Bioavailability of nutrients, reduces

symptoms of Lactose Intolerance, helps treat Hepatic disease, improve arthritis

symptoms, and treats inflammatory bowel disease. Fermentation of fruits is a common

practiced to maintain and improved the nutritional and sensory features of food

commodities. The availability of certain specific nutrients such as vitamins, minerals,

and acidic nature of fruits provides conductible medium for fermentation by laboratory.

Fermented fruits and carbohydrates have an important role in feeding the world

population on every continent today, the important role in preservation production of

wholesome nutritious in a wide variety of flavours, aromas, and textures which enrich

the human diet and remove anti nutritional factors to make the food safe to eat.

Fermentation of fruits and Carbohydrates can occur spontaneously by the

natural lactic bacteria surface microflora, such as lactobacillus, leuconostoc, and

pendiococcus. It is source of nutrients such as sugars,

vitamins, and minerals which initiate fermentation.

Input

1. Demographic
Conceptual Framework
profile of the

respondents in

terms of

1.1 Age;

1.2 Sex;

2. Rate of Hugas

Bigas vinegar and

natural vinegar in

terms of

2.1 Taste

2.2 Aroma

2.3 Appearance
 Process Output

 Preparation of Feasibility of Hugas

Hugas Bigas Bigas as Vinegar in

vinegar terms of:

 Planning and
1.1 Taste
survey design
1.2 Aroma
 Data Gathering 1.3 Appearance
 Survey data

analysis

Statement of the Problem

This study tries to test the feasibility of hugas bigas to be made into vinegar. This

study will be able to show the important use of hugas bigas. Specifically, this study tries

to answer the following questions:

1. What is the profile of the respondents in terms of:

 1.1 age; and

1.2. sex

2. What is the rate of the hugas bigas vinegar in terms of:

2.1. Taste;

2.2. Aroma; and

2.3. Appearance

3. Is there a significant difference among the rate of the qualities of the hugas bigas

vinegar?

4. Is there a significant difference between the qualities of hugas bigas vinegar and

natural vinegar?

Hypotheses

There are null hypotheses that the researchers will test in the study.

1. There is no significant difference among the rate of the qualities of the hugas

bigas vinegar.

2. There is no significant difference between the qualities of hugas bigas vinegar

and natural vinegar?

Significance of the Study

Since Rice is a staple food of the Filipinos, it does not cost them a lot to produce

vinegar out of hugas bigas. This ingredient is known as a waste for other people, but

through this study, the researchers find new ways to make product out of it. It is also

very convenient to find, for it is used everyday in all households.

The researchers of the present study believed that the following person

mentioned below will be able to benefit for whatever findings has been made:

Future Researchers. This research will serve as a guide for future researchers that will

conduct further study regarding cultivation of vinegar out of uncommon raw material.

Community. This study will generate more jobs in the community.

Vinegar Manufacturer. This research will serve as an instrument for the innovation of

their way of processing vinegar using new found substitute ingredients.

Cook/Chef. This will serve as an instrument in innovating dishes using this new-found

product.
Scope and Limitations

The researchers considered working on this study to test the feasibility of hugas

bigas as vinegar. Also, to prove that it is a great substitute to an already existing main

ingredient of vinegar, which is way more expensive and inconvenient to provide. This

includes the step-by-step process of hugas bigas fermentation.

The scope of this study is composed of 30 selected individuals that resides in

Siniloan, Laguna.

Definition of Terms

Feasibility. Capable of being use or dealt with successfully; suitable

Hugas Bigas. Water used to wash hulled rice and later used.

Rice. The seed of the grass species Oryza sativa or glaberrima. It is the most widely

consumed staple food for the world’s human population, especially in Asia.

Vinegar. Is an aqueous solution of acetic and trace chemicals that may include

flavorings.

Alternative. one of two or more available possibilities.

Staple Food. A food that is eaten routinely and, in such quantities, that it constitutes a

dominant portion of a standard diet for a given people; supplying a large fraction of

energy needs and generally forming a significant proportion of the of the intake of other

nutrients as well.
Filipinos. The people who are native to or identified of the Philippines.

Calcium. Calcium is a mineral that is an essential part of bones and teeth

Iron. Iron is a mineral. Most of the iron in the body is found in the hemoglobin of red

blood cells and in the myoglobin of muscle cells. Iron is needed for transporting oxygen

and carbon dioxide.

Carbohydrates. Carbohydrates is one of the main types of nutrients. They are the most

important source of energy for your body.

Tuba. Palm wine. An alcoholic beverage created from sap of various species of palm

tree such as the palmyra, date palms, and coconut palms.

Fermentation. A chemical breakdown of a substance by bacteria, yeasts, or other

microorganisms.

Chapter II

Review of Related Literature

Websites
 According to Saswati Acharya (2010), vinegar is the product of a two-stage

fermentation. In the first stage, yeast convert sugars into ethanol anaerobically, while in

the second ethanol is oxidized to acetic (ethanoic) acid aerobically by bacteria of the

genera Acetobacter and Gluconobacter.

This second process is a common mechanism of spoilage in alcoholic beverages

and the discovery of vinegar was doubtless due to the observation that this product of

spoilage could be put to some good use as a flavouring and preservative.

The name vinegar is in fact derived from the French vin aigre for ‘sour wine’ and

even today the most popular types of vinegar in a region usually reflect the local

alcoholic beverage; for example, malt vinegar in the UK, wine vinegar in France, and

rice vinegar in Japan.

In vinegar brewing, the alcoholic substrate, known as vinegar stock, is produced

using the same or very similar processes to those used in alcoholic beverage

production. Where differences occur they stem largely from the vinegar brewer’s relative

disinterest in the flavour of the intermediate and his concern to maximize conversion of

sugar into ethanol.

In the production of malt vinegar for example, hops are not used and the wort is

not boiled so the activity of starch-degrading enzymes continues into the fermentation.

Here we will concentrate on describing the second stage in the process, acetification.

Acetification, the oxidation of ethanol to acetic acid is performed by members of

the genera Acetobacter and Gluconobacter. These are Gram-negative, catalase-

positive, oxidase-negative, strictly aerobic bacteria.

 Acetobacter spp. are the better acid producers and are more common in

commercial vinegar production, but their ability to oxidize acetic acid to carbon dioxide

and water, a property which distinguishes them from Gluconobacter, can cause

problems in some circumstances when the vinegar brewer will see his key component

disappearing into the air as CO2.

Fortunately over-oxidation, as it is known, is repressed by ethanol and can be

controlled by careful monitoring to ensure that ethanol is not completely exhausted

during acetification.

Most acetifications are run on a semi-continuous basis; when acetification is

nearly complete and acetic acid levels are typically around 10-14% w/v, a proportion of

the fermenter’s contents is removed and replaced with an equal volume of fresh

alcoholic vinegar stock.

Since a substantial amount of finished vinegar is retained in the fermenter, this

conserves the culture and means that a relatively high level of acidity is maintained

throughout the fermentation, protecting against contamination.

It also protects against over-oxidation as it has been found that Acetobacter

europaeus, a species commonly found in commercial vinegar fermenters, will not over-

oxidize when the acetic acid concentration is more than 6%.

Many of the acetic acid bacteria associated with commercial acetification are

difficult to culture on conventional solidified media, although some success has been
enjoyed using a double-layer medium which provides colonies growing on the surface

with a constant supply of ethanol and moisture from a lower, semi-solid layer.

As a result, vinegar fermentations are usually initiated with seed or mother

vinegar, an undefined culture obtained from previous fermentations. Depending on the

type of acetification, the culture can be quite heterogeneous and A. europaeus, A.

hansenii, A. acidophilum, A. polyoxogenes, and A. pasteurianus have all been isolated

from high-acidity fermentations.

Oxidation of ethanol to acetic acid is the relatively simple pathway by which

acetic acid bacteria derive their energy. It occurs in two steps mediated by an alcohol

dehydrogenase and an aldehyde dehydrogenase (Figure 9.14). Both enzymes are

associated with the cytoplasmic membrane and have pyrroloquinoline quinone (PQQ)

as a coenzyme.

According to Dr. Manaan Gandhi (2018), fermented rice water is rice water that is

left to ferment. After fermenting the rice, water becomes slightly sour. The rice water is

fermented because the effects of rice water can be further enhanced if it is allowed to

ferment. It then becomes rich I minerals, vitamin B, vitamin E, antioxidants, with some
traces of pitera. Pitera is a substance produced during the fermentation process. It is

thought to be anti-aging elixir due to its ability to promote cell regeneration. It helps skin

stay young and beautiful by shrinking pores, reducing fire lines, lighting and brightening

the skin.

Regular consumption of rice water helps energize your baby instantly. Rice water

contains very high levels of carbohydrates that will hep in fulfilling your baby’s energy

requirement after a long day of play. Also, rice water can be easily digestible. Rice

water can also help bring your baby’s temperature down to normal. All you need to do is

simply feed your infant the rice water in small portions.

Rice water is an effective cure for diarrhea and other gastrointestinal troubles. A

research paper by British researchers concludes that oral ingestion of rice water could

efficiently decrease stool output frequency in babies.

Drinking rice water is also extremely beneficial for the overall health of our baby.

It contains 8 essential amino acids which form the building blocks for tissue and helps in

muscle regeneration. It has also been known that rice water also provides energy due to

the high concentration of carbohydrates.

Following are the health benefits of drinking rice water:

 Provides energy

 Successfully prevents from gastroenteritis (food poisoning) by dehydrating the

body

 Due to its richness in fiber, it can also help in reducing the risk of cancer
  Regulates body temperature

 Prevents and cures constipation

According to Nilgun H. Budak (2014), flavored vinegar has been produced and sold

as a commercial product for approximately 5000y. The Babylonians produced and sold

vinegars flavored with fruit, honey, and malt until the 6 th century. References in the old

testament and from Hippocrates indicate vinegar was used medicinally to manage

wounds.

According to Gayle A. Alleman (2006), clear or very pale yellow, rice vinegar

originated in Japan, where it is essential to sushi preparation. Rice vinegar is made from

the sugars found in rice, and the aged, filtered final product has a mild, clean, and

dedicate flavor that is an excellent complement to ginger or cloves, sometimes with he

addition of sugar.

Rice vinegar also comes in red and black varieties, which are less common in the

United States but very popular in China. Both are stronger than the clear (often called

white) or pale-yellow types.

Red rice vinegar’s flavor is a combination of sweet and tart. Black rice vinegar is

common in southern Chinese cooking and has a strong, almost smoky flavor.
 According to Parkinson, Rhonda (2012), Chinese rice vinegars are stronger than

Japanese ones, and range in colour from clear to various shades of red, brown and

black and are therefore known as rice wine vinegar. Chinese and especially Japanese

vinegars are less acidic than the distilled Western vinegars which, for that reason, are

not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegar types

are also milder and sweeter than vinegars typically used in the Western world, with

black vinegars as a notable exception. Chinese rice vinegars are made from huangjiu, a

type of rice wine.

According to Fukuyama, N (2007), Japanese rice vinegar komezu, "rice vinegar" or

simply su, "vinegar") is very mild and mellow (Western - e.g., US or UK - vinegars are

approximately 5% acetic acid) and ranges in colour from colourless to pale yellow. It is

made from either rice or sake lees. These are more specifically called yonezu and

kasuzu, respectively. These vinegars are used in making sunomono ("vinegar dishes"),

tsukemono ("pickles"), nimono ("simmered dishes"), as well as in marinades to mitigate

the stronger odours of certain fishes and meats.

Seasoned rice vinegar (awasezu) is made by adding sake, salt and sugar.

Additionally, mirin is also sometimes used (but only rarely). Although it can be made at

home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice
vinegar is added to cooked rice to be used in making sushi. It is also used in salad

dressing varieties popular in the west, such as ginger or sesame dressing.

A somewhat lighter form of black vinegar called kurozu, made from rice, is produced

in Japan. It is considered as a healthy drink; its manufacturers claim that it contains high

concentrations of amino acids. Recent scientific research on kurozu has revealed its

anti-cancer properties in vivo on rats and in vitro on human cancer cells.

According to Dr. Kim, Gyeong-hwan (2006), In Korean cuisine, ssal-sikcho ("rice

vinegar") made with either white or brown rice. Glutinous ricemay also be used. Rice is

mixed with nuruk (fermentation starter). Alternatively, rice wine leescan be used to

make rice vinegar, in which case the final product is often called makgeolli-sikcho (rice

wine vinegar). Two rice vinegar varieties, each from North Gyeongsang Province and

South Chungcheong Province, are included in the Ark of Taste catalogue of heritage

foods.

Rice vinegar and vinegar produced from other raw materials are widely used by

Asian populations (Chen & Chen, 2009; Xiao et al., 2011). In Japan, the acceptance of

the product has reached the point where shops and bars specialize in commercial

vinegar, even using refinements usually reserved for other products, such as aging in

wooden casks (Haruta et al., 2006; Nakamura et al., 2010).

As in the Japanese market, the established presence of vinegar in China has also

led to the search for alternatives to trade the product, such as the launch of beverages
with functional appeal based on rice vinegar (Chen & Chen, 2009; Chen et al., 2012;

Fan et al., 2009).

The term "submerged acetic fermentation" is analogous to the usual procedures

involved in antibiotic production and the cultivation of yeasts. In this case, bacteria

execute fermentative work on a fluid, which is the alcohol mixture. This is accomplished

without contact material, such as wood chips or coal, which are used in processes with

generators (the rapid process). Bacteria are always submerged in the liquid to ferment,

where they multiply and oxidize the alcohol mixture into vinegar (Budak et al., 2014;

Mas et al., 2014; Schlepütz et al., 2013)

According to Keith Nunes (2017), has added organic rice vinegar to its line of

products. The new addition is a blend of fermented rice grain adjusted with water. It

features a bright, amber color, according to the company.

The organic rice in the product is grown in California and milled by Mizkan at its

California plant. The product is available in 55-gallon drums and has a 6-month shelf life

at room temperature, the company said.

“The demand for natural and organic ingredients continues to grow and we’ve

expanded our organic vinegar offerings over the past year to help meet that demand,”
said Dave Sackett, executive director of sales and marketing for Mizkan America Food

Ingredient division. “Vinegars awaken the palate and are key ingredients in many

distinctive sauces, dressings, glazes, marinades and condiments.”

Other organic vinegar varieties offered by the company include apple cider

vinegar, white distilled vinegar, balsamic vinegar, red wine vinegar and white wine

vinegar.

According to Fresco, Mary Charlotte (2011), vinegar is called suka in Filipino.

Philippine vinegar is usually derived from sugar cane, coconut, or nipa. Vinegar made

from coconut sap or nectar from a coconut palm's inflorescence is called sukang tuba.

Vinegar made from nipa sap is called sukang sasa and has become closely related to

the town of Paombong, Bulacan, which claims to be the vinegar capital of the

Philippines, hence the term sukang paombong being adopted by some products.

Vinegar is a common ingredient in Filipino cuisine being a fundamental ingredient

in many basic Philippine preparations. The defining characteristic of paksiwdishes is

their use of vinegar. Adobo and kinilaw use vinegar as well. Vinegar is also a common

condiment at the Filipino dining table where it is commonly mixed with crushed garlic,

soy sauce, siling labuyo, or some combination thereof as a dipping sauce to accompany

a meal of fried fish, steamed shrimps or crabs, grilled liempo or crispy pata.

Such flavored or spiced vinegar(sinamak) is also sold pre-prepared in

supermarkets. Local brands include Datu Puti, Amihan, Silver Swan, Marca Piña,
Lorins, Supremo, Tentay, Mother's Best, and Del Monte.

According to Mary Charlotte O. Fresco (2001), vinegar has earned its niche in

any Filipino kitchen. Almost all mouth-watering dishes need a teaspoonful or two of

vinegar. It is even an ingredient for some cakes, souffles’ and native delicacies. It is not

surprising that the simple vinegar has assumed a variety of forms in seasonings,

dressings, marinades, sauces and gravies. Vinegars with suitable oils, herbs and spices

are a chef’s well-kept secret to a gourmet feast.

Moreover, vinegar can be more than an addition to any dish–it can be a source of

income—a promising business venture for any Filipino who is interested in making more

money at home.

The Sugar Regulatory Administration (SRA) has packaged a fast, easy-to-follow

and cost-effective technology on making vinegar. This technology produces naturally

fermented sugarcane vinegar from sugarcane juice in just two weeks.

Making vinegar provides an avenue for utilizing over-riped fruits, sugarcane rejects,

ethyl alcohol rejects and cane by-products such as molasses, bagasse and tops.

In the Visayas, southern Tagalog areas and Central Luzon, the most common

materials used for vinegar making are nipa palm sap, coconut palm sap, pineapple juice

and sugared coconut water. However, in sugar areas where leftover canes rejected by

mills abound, it is recommended that these materials be utilized.

Journals
 According to International Journal of Scientific Research in Science and

Technology (2015), vinegar is the product obtained exclusively through biotechnological

processes such as double fermentation, alcoholic and acetic fermentation of liquids or

other substances of agricultural origin. There are various types of vinegar obtained from

various sources such as wire fruit and berry, cider, alcohol, grain, malt, beer and honey.

Vinegar is used as a food additive and also it acts as effective preservative against food

spoilage. Various investigators have carried out investigations on vinegar production

from various raw materials such as fruits, fruit peels and many other agricultural feed

stocks. The present review summarizes research and studies carried out on vinegar

production from various raw materials.

According to International Journal for Vitamin and Nutrition Research (2018),

while the use of vinegar to fight against infections and other crucial conditions dates

back to Hippocrates, recent research has found that vinegar consumption has a positive

effect on biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar

have been used in the world during different time periods. Vinegar is produced by a

fermentation process. Foods with a high content of carbohydrates area good source of

vinegar. Review of the results of different studies performed on vinegar components

reveals that the daily use of these components has a healthy impact on the

physiological and chemical structure of the human body.

 During the era of Hippocrates, people used vinegar as a medicine to treat

wounds, which means that vinegar is one of the ancient foods used as folk medicine.

The purpose of the current review paper is to provide a detailed summary of the

outcome of previous studies emphasizing the role of vinegar in treatment of different

diseases both in acute and chronic conditions, it’s in vivo mechanism and the active role

of different bacteria.

According to Comprehensive Reviews in Food Science and Food Safety (2016),

vinegars are one of only a few acidic condiments throughout the world. Vinegars can

mainly be considered grain vinegars and fruit vinegars, according to the raw materials

used. Both grain vinegars and fruit vinegars, which are fermented by traditional

methods, possess a variety of physiological functions, such as antibacteria, anti ‐

infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss,

and anticancer activities. The antibacteria and anti‐infection abilities of vinegars are

mainly due to the presence of organic acids, polyphenols, and melanoidins. The

polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are

produced from the raw materials and fermentation processes, respectively. The blood

glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars

are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and

ligustrazine (improves blood circulation), other functional ingredients present in vinegars

provide certain health benefits as well.

 Regarding anticancer activities, several grain vinegars strongly inhibit the growth

of some cancer cells in vivo or in vitro, but related functional ingredients remain largely

unknown, except tryptophol in Japanese black soybean vinegar. Considering the

discovering of various functional ingredients and clarifying their mechanisms, some

vinegars could be functional foods or even medicines, depending on a number of proofs

that demonstrate these constituents can cure chronic diseases such as diabetes or

cardiovascular problems.

According to Giudici, P. (2016). Fermentation strategy to produce high gluconate

vinegar. Acetic Acid Bacteria, 5(1). Gluconic acid is a non-volatile acid that has many

applications in food, pharmaceutical and cleaning fields. Gluconic acid has been

detected as main oxidation product of Acetobacter and Gluconobacterstrains growing

on grape must, and it plays an important role in Traditional Balsamic Vinegar.

Commonly, high gluconate vinegars have a greater physical stability and a greater

preference by consumers because are perceived less pungent. In fact, gluconic acid

reduces the pH and increases fixed acidity of the vinegar without increasing the

sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and,

therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim

of this work is to set up a fermentation procedure that improves the quality of balsamic

vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose

in grape must-based media having a different sugars concentration.

 In particular, Saccharomycodes ludwigii UMCC 297 and

Acetobacterpasteurianus UMCC 1754 strains were chosen as selected starter cultures

for small-scale fermentation of cooked grape must, to evaluate the physical-chemical

parameters affecting gluconic acid production in the obtained vinegar. The strains used

and the control of all production process have been fundamental for obtaining the

vinegar with the desired characteristics.

According to Medscape General Medicine (2006), there are medicinal uses of

vinegar: anti-infective properties, cardiovascular effects, antitumor activity and blood

glucose control.

Anti-infective Properties

The use of vinegar to fight infections and other acute conditions dates back to

Hippocrates (460-377 BC; the father of modern medicine), who recommended a vinegar

preparation for cleaning ulcerations and for the treatment of sores. Oxymel, a popular

ancient medicine composed of honey and vinegar, was prescribed for persistent coughs

by Hippocrates and his contemporaries, and by physicians up to modern day. The

formulation of oxymel was detailed in the British Pharmacopoeia (1898) and the

German Pharmacopoeia (1872), and, according to the French Codex (1898), the

medicine was prepared by mixing virgin honey, 4 parts, with white wine vinegar, 1 part,

concentrating and clarifying with paper pulp.

 Recent scientific investigations clearly demonstrate the antimicrobial properties

of vinegar, but mainly in the context of food preparation. Experts advise against using

vinegar preparations for treating wounds. At concentrations nontoxic to fibroblasts and

keratinocytes (≤ 0.0025%), acetic acid solutions were ineffective at inhibiting the growth

of Escherichia coli, group D Enterococcus, or Bacteroides fragilis bacteria, and only

slightly effective at inhibiting the growth of Staphylococcus aureus and Pseudomonas

aeruginosa bacteria. Similarly, experts caution against using vinegar as a household

disinfectant against human pathogens because chemical disinfectants are more

effective. However, undiluted vinegar may be used effectively for cleaning dentures,

and, unlike bleach solutions, vinegar residues left on dentures were not associated with

mucosal damage.

Although investigations have demonstrated the effectiveness of diluted vinegar

(2% acetic acid solution at pH 2) for the treatment of ear infections (otitis externa, otitis

media, and granular myringitis), the low pH of these solutions may irritate inflamed skin

and damage cochlear outer hair cells. Immediate vinegar application at the site of

jellyfish stings is practiced at various coastal locations around the world because

vinegar deactivates the nematocysts. However, hot-water immersion is considered the

most efficacious initial treatment for jellyfish envenomation because the venom is

deactivated by heat.
 In the popular media, vinegar is commonly recommended for treating nail fungus,

head lice, and warts, yet scientific support for these treatment strategies is lacking.

Takano-Lee and colleagues demonstrated that, of 7 home remedies tested, vinegar was

the least effective for eliminating lice or inhibiting the hatching of eggs. Scattered reports

suggest that the successive topical application of highly concentrated acetic acid

solutions (up to 99%) alleviated warts, presumably due to the mechanical destruction of

wart tissue. One treatment protocol, however, required local anesthesia, excision, and

rapid neutralization at the site of application, thus limiting its use by the lay public.

Although not a treatment modality, vinegar washes are used by midwives in

remote, poorly resourced locations (eg, Zimbabwe and the Amazon jungle) to screen

women for the human papilloma virus infection. Contact with acetic acid causes visual

alterations of the viral lesions permitting rapid detection of infection with 77% sensitivity

and the option of immediate treatment with cryotherapy.

Cardiovascular Effects

Kondo and colleagues reported a significant reduction in systolic blood pressure

(approximately 20 mm Hg) in spontaneously hypertensive (SHR) rats fed a standard

laboratory diet mixed with either vinegar or an acetic acid solution (approximately 0.86

mmol acetic acid/day for 6 weeks) as compared with SHR rats fed the same diet mixed

with deionized water.

 These observed reductions in systolic blood pressure were associated with

reductions in both plasma renin activity and plasma aldosterone concentrations (35% to

40% and 15% to 25% reductions in renin activity and aldosterone concentrations,

respectively, in the experimental vs control SHR rats). Others have reported that

vinegar administration (approximately 0.57 mmol acetic acid, orally) inhibited the renin-

angiotensin system in nonhypertensive Sprague-Dawley rats.

Trials investigating the effects of vinegar ingestion on the renin-angiotensin

system have not been conducted in humans, and there is no scientific evidence that

vinegar ingestion alters blood pressure in humans. In their report, Kondo and

colleagues speculated that dietary acetic acid promoted calcium absorption and thereby

downregulated the renin-angiotensin system. In the rat model, acetic acid administration

enhanced calcium absorption and retention; moreover, in humans, calcium absorption

in the distal colon was enhanced by acetate. Clearly, much work is needed to establish

whether vinegar ingestion alters calcium absorption and/or blood pressure regulation in

humans.

Whether chronic vinegar ingestion affects other risk factors for cardiovascular

disease in humans is not known. Hu and colleagues reported a significantly lower risk

for fatal ischemic heart disease among participants in the Nurses' Health Study who

consumed oil-and-vinegar salad dressings frequently (5-6 times or more per week)

compared with those who rarely consumed them (multivariate RR: 0.46; CI: 0.27-0.76,

P for trend = .001).

 Frequent consumption of mayonnaise or other creamy salad dressings was not

significantly associated with risk for ischemic heart disease in this population

(multivariate RR: 0.84; CI: 0.50-1.44, P for trend = .44). The study authors contend that

because oil and vinegar dressings are a major dietary source of dietary alpha-linolenic

acid, an antiarrhythmic agent, alpha-linolenic acid may potentially be the beneficial

ingredient of this food. Yet, creamy, mayonnaise-based salad dressings are also rich in

alpha-linolenic acid and did not show the same risk benefit as the oil and vinegar

dressings.

Antitumor Activity

In vitro, sugar cane vinegar (Kibizu) induced apoptosis in human leukemia cells,

and a traditional Japanese rice vinegar (Kurosu) inhibited the proliferation of human

cancer cells in a dose-dependent manner. An ethyl acetate extract of Kurosu added to

drinking water (0.05% to 0.1% w/v) significantly inhibited the incidence (−60%) and

multiplicity (−50%) of azoxymethane-induced colon carcinogenesis in male F344 rats

when compared with the same markers in control animals.

In a separate trial, mice fed a rice-shochu vinegar-fortified feed (0.3% to 1.5%

w/w) or control diet were inoculated with sarcoma 180 (group 1) or colon 38 (group 2)

tumor cells (2 × 106 cells subcutaneously). At 40 days post-inoculation, vinegar-fed

mice in both experimental groups had significantly smaller tumor volumes when

compared with their control counterparts.

 A prolonged life span due to tumor regression was also noted in the mice

ingesting rice-shochu vinegar as compared with controls, and in vitro, the rice-shochu

vinegar stimulated natural killer cell cytotoxic activity.

The antitumor factors in vinegar have not been identified. In the human colonic

adenocarcinoma cell line Caco-2, acetate treatment, as well as treatment with the other

short-chain fatty acids (SCFA) n-butyrate and propionate, significantly prolonged cell

doubling time, promoted cell differentiation, and inhibited cell motility. Because bacterial

fermentation of dietary fiber in the colon yields the SCFA, the investigators concluded

that the antineoplastic effects of dietary fiber may relate in part to the formation of

SCFA. Others have also documented the antineoplastic effects of the SCFA in the

colon, particularly n-butyrate. Thus, because acetic acid in vinegar deprotonates in the

stomach to form acetate ions, it may possess antitumor effects.

Vinegars are also a dietary source of polyphenols, compounds synthesized by

plants to defend against oxidative stress. Ingestion of polyphenols in humans enhances

in vivo antioxidant protection and reduces cancer risk.

Kurosu vinegar is particularly rich in phenolic compounds, and the in-vitro

antioxidant activity of an ethyl acetate extract of Kurosu vinegar was similar to the

antioxidant activity of alpha-tocopherol (vitamin E) and significantly greater than the

antioxidant activities of other vinegar extracts, including wine and apple vinegars.
Kurosu vinegar extracts also suppressed lipid peroxidation in mice treated topically with

H2O2-generating chemicals.

Currently, much interest surrounds the role of dietary polyphenols, particularly

from fruits, vegetables, wine, coffee, and chocolate, in the prevention of cancers as well

as other conditions including cardiovascular disease; perhaps vinegar can be added to

this list of foods and its consumption evaluated for disease risk.

Epidemiologic data, however, is scarce and unequivocal. A case-control study

conducted in Linzhou, China, demonstrated that vinegar ingestion was associated with

a decreased risk for esophageal cancer (OR: 0.37).[45] However, vinegar ingestion was

associated with a 4.4-fold greater risk for bladder cancer in a case-control investigation

in Serbia.

Blood Glucose Control

The antiglycemic effect of vinegar was first reported by Ebihara and Nakajima in

1988. In rats, the blood glucose response to a 10% corn starch load was significantly

reduced when coadministered with a 2% acetic acid solution.

In healthy human subjects, although the glucose response curve was not

significantly altered, the area under the insulin response curve following the ingestion of

50 g sucrose was reduced 20% when coadministered with 60 mL strawberry vinegar.

Several years later, Brighenti and colleagues demonstrated in normoglycemic subjects

that 20 mL white vinegar (5% acetic acid) as a salad dressing ingredient reduced the

glycemic response to a mixed meal (lettuce salad and white bread containing 50 g

carbohydrate) by over 30% (P < .05).

Salad dressings made from neutralized vinegar, formulated by adding 1.5 g

sodium bicarbonate to 20 mL white vinegar, or a salt solution (1.5 g sodium chloride in

20 mL water) did not significantly affect the glycemic response to the mixed meal.[48]

Separate placebo-controlled trials have corroborated the meal-time, antiglycemic effects

of 20 g vinegar in healthy adults.

While compiling a glycemic index (GI) table for 32 common Japanese foods,

Sugiyama and colleagues documented that the addition of vinegar or pickled foods to

rice (e.g, sushi) decreased the GI of rice by 20% to 35%. In these trials, healthy fasted

subjects ingested the reference and test foods, each containing 50 g carbohydrate, on

random days, and the food GI was calculated using the areas under the 2-hour blood

glucose response curves. In the vinegar-containing foods, the amount of acetic acid

was estimated to be 0.3-2.3 g, an amount similar to that found in 20 g vinegar

(approximately 1 g). Ostman and colleagues reported that substitution of a pickled

cucumber (1.6 g acetic acid) for a fresh cucumber (0 g acetic acid) in a test meal

(bread, butter, and yogurt) reduced meal GI by over 30% in healthy subjects.

Recently, the antiglycemic property of vinegar was demonstrated to extend to

individuals with marked insulin resistance or type 2 diabetes. In this crossover trial,

individuals with insulin resistance (n = 11, fasting insulin concentrations greater than 20
mU/mL) or with diagnosed type 2 diabetes (n = 10) consumed a vinegar test drink (20 g

vinegar, 40 g water, 1 tsp saccharine) or placebo immediately before the consumption

of a mixed meal (87 g total carbohydrate).

In the insulin-resistant subjects, vinegar ingestion reduced postprandial glycemia

64% as compared with placebo values (P = .014) and improved postprandial insulin

sensitivity by 34% (P= .01). In individuals with type 2 diabetes, vinegar ingestion was

less effective at reducing mealtime glycemia (−17%, P = .149); however, vinegar

ingestion was associated with a slight improvement in postprandial insulin sensitivity in

these subjects (+19%, P = .07).[54] The lack of a significant effect of vinegar on

mealtime glycemia in the type 2 diabetics may be related to the use of venous blood

sampling in this trial. Greater within-subject variation in glucose concentrations are

noted for venous blood as compared with capillary blood; moreover, the concentration

of glucose in venous blood is lower than that in capillary blood. Thus, capillary blood

sampling is preferred for determining the glycemic response to food.

The marked antiglycemic effect of vinegar in insulin-resistant subjects is

noteworthy and may have important implications. Multicenter trials have demonstrated

that treatment with antiglycemic pharmaceuticals (metformin or acarbose) slowed the

progression to diabetes in high-risk individuals; moreover, because these drugs

improved insulin sensitivity, the probability that individuals with impaired glucose

tolerance would revert to a normal, glucose-tolerant state over time was increased.
 CHAPTER III

Methodology

This chapter indicates the research design of the study, materials used, research

procedure, subject of the study research instrument and statistical test. It also indicates

he sampling technique used in the study.

Research Design

The researcher chose to employ the experimental method considering the

objective of the study entitled “Feasibility of Hugas Bigas as Vinegar”.

The experimental method of research is fact finding with adequate interpretation.

As mentioned by Elsevier (2009), experimental design is a research design that

eliminates all factors that influence outcome except for the cause being studied

(independent variable). All other factors are controlled by randomization, investigator,

including the use of control groups. The product vinegar was subjected for evaluation of

its quality in terms of taste, aroma, and appearance.

Subject of the Study

 The study centered on the wash water of the rice or the hugas bigas. the

procedure required only the varying amount of hugas bigas. The hugas bigas was

mixed with yeast and sugar and was prepared for fermentation and aging.

The student researchers used the total enumeration of five (5) 16-17 years old,

seven (7) 27-36, seven (7) 37-46 years old, six (6) 47-56 years old, four (4) 57-66 years

old, and one (1) 67-76. The overall number is thirty (30) randomly selected respondents.

Sampling Technique

The student researcher used purposive sampling which means choosing the

respondents based on the pre-determined criteria set by the researcher.

The study involved thirty (30) randomly selected respondents.

Data Gathering Instrument

The questionnaire was constructed and the main instrument in this study is to

determine the feasibility of hugas bigas as vinegar and the difference between hugas

bigas vinegar and natural vinegar in terms of its qualities such as taste aroma and

appearance.

The verbal interpretation of the quality of hugas bigas vinegar in measures after

statistical averages where derived are as follows:

 1 – Very poor 3 – Good

2 – Poor 4 – Satisfactory

5 – Very satisfactory

Data Gathering Procedure

Upon determining the respondents of this research, the hugas bigas vinegar

were processed. Then sample products were presented to number of respondents

needed to take the effectiveness together with the questionnaire for the researchers to

determine the level of feasibility of hugas bigas as vinegar.

After gathering of survey information were arranged and figured dependent on

the fitting statistical treatments. Information were breaking down and interpreted based

on the given rating scale. Then the finding and recommendations were made the

analyst utilized instruments, materials, and equipment’s in the preparation of hugas

bigas vinegar to accumulate the information required in this research.

Data Processing and Statistical Analysis

All the gathered data were carefully tallied, organized and interpreted

researchers using the following statistical instruments:

Statements Statistical Tools

Demographic profile of the respondents in terms of:

 Age Frequency, Percentage,

Rank
 Gender Frequency, Percentage,
Rank
Determining the difference amongst the rate of the

qualities of the hugas bigas in terms of:

 Taste Chi-square

 Aroma Chi-square

 Appearance Chi-square

Determining the difference in using hugas bigas and

the traditional ingredients like tuba as main

ingredient of vinegar in terms of:

 Taste Chi-square

 Aroma Chi-square

 Appearance Chi-square

Procedures

Ingredients:

21 cups Hugas Bigas

2 tbsp Yeast

2 ¾ kg white sugar

1. Strain the second rice washing in a clean cloth.

2. For every cup of rice water, put ¾ cup white sugar. Stir well to dissolve the sugar.

3. Cook this in a double boiler for 20 minutes.

4. Wait for the mixture to completely cool down

5. Transfer in a gallon or jar.

6. Add ¼ teaspoon yeast for every 4 cups rice water

7. Allow to ferment in 4-7 days or until bubbles are disappear

8. Age the vinegar in a jar or demijohn. Set it aside for a month or until the desired

acidity is attained.
 9. Filter and boil in a double boiler before bottling

Chapter IV

Interpretation and Analysis of Data

Table 1.1: Profile of the respondents in terms of Age.

Profile Frequency Percentage Rank

Age

17-26 5 17% 4

27-36 7 23% 1.5

37-46 7 23% 1.5

47-56 6 20% 3

57-66 4 13% 5

67-76 1 3% 6

Total 30 100%
 Table 1.1 shows that the 17% of the population is between the age range of 17-

26 years old, 23% is 27-36 years old, another 23% is 37-46 years old, 20% is 47-56

years old, 13% is 57-66 years old, and the remaining 3% is 67-76 years old.

Table 1.2: Profile of the respondents in terms of Gender .

Profile Frequency Percentage Rank

Gender

Female 20 67% 1

Male 10 33% 2

Total 30 100%

Table 1.2 shows that most of the population 67% is female while the remaining

33% is male.

Table 2: Difference amongst the rate of the qualities of hugas bigas in terms of

taste, aroma, and appearance

Properties Weighted Mean Verbal Interpretation

Taste 3.75 Very Good

 Aroma 4.09 Very Good

Appearance 4.38 Very Good

Weighted Mean 4.07 Very Good

Table 2 shows that there is difference amongst the rate of the qualities of hugas

bigas in terms of taste, aroma, and appearance.

According to the respondents, the taste is very good in verbal interpretation with

an average mean of 3.75. Therefore, the acidity of the product and its sharp biting taste

is highly acceptable. Similar to the interpretation of the taste, aroma is also very good

according to the respondents. Its average mean is 4.09. This pertains to the product’s

quality that perceived by olfactory sense. The product has aroma that tickles to the nose

and it has that strong acidic smell. The last property is about the product’s color and

physical characteristics. In verbal interpretation, the respondents say that it is clear, has

pale color and is watery with an average mean of 4.38. The overall weighted mean is

4.07 and is very good in verbal interpretation.

Table 3: Difference amongst the rate of the qualities of natural vinegar in terms of

taste, aroma, and appearance

 Variables Mean Critical DF Chi-Square P-value Interpretation

Value Value

Taste 3.75

Aroma 4.09 15.5070 8 20.4715 0.0087 Significant

Appearance 4.38

Table 3 shows that the highest rate is on the appearance of the product with the

mean of 4.38, followed by aroma with the mean of 4.09 and taste with the mean

3.75.

Table 4: Difference between the qualities of hugas bigas and natural vinegar

Vinegar Mean Critical DF Chi-Square Interpretation

Value Value

Hugas

Bigas 4.0762 9.488 4 49.1087 Significant

Natural 3.3762
 Table 4 shows that respondents rated the hugas bigas higher than the natural

vinegar. It implies that the respondents prefer the hugas bigas vinegar than the natural

one.

CHAPTER V

Summary, findings, conclusions and recommendations

Summary

The main purpose of this study was to determine the feasibility of hugas bigas as

vinegar. This study shows that hugas bigas has potential and qualities that is needed in

preparation of making a vinegar. This chapter reports the conclusion and

recommendations that resulted from the study.

Findings
 1. 17% of total population of the respondents are ages 17 to 26 years old, 23% are

27 to 36 years old, another 23% are 37 to 46 years old, 20% are 47 to 56 years

old, 13% are 57 to 66 years old, and the remaining 3% are 67 to 76 years old.

2. Majority of the population 67% are female and the remaining 33% are male.

3. There is a significant difference between the qualities of hugas bigas vinegar.

Data shows the highest rate is on the appearance of the product with the mean

of 4.38, followed by aroma with the mean of 4.09 and taste with the mean 3.75.

4. There is significant difference between the qualities of natural vinegar. Data

shows that the respondents rated the hugas bigas vinegar higher than the natural

vinegar. It implies that the respondents prefer the hugas bigas vinegar than the

natural one.

Conclusion

We therefore conclude that using hugas bigas as the main ingredient in making

vinegar shows more advantage than using the natural one in terms of: availability, cost,

and time for preparation. Also, we come up to the idea that it is feasible to use hugas

bigas as a substitute raw material in making vinegar. The researchers 44.

Recommendation
 Based on the findings and conclusions the following are recommended:

1 We recommend to furthermore study the new ways and techniques with regards in

making vinegar.

2 We recommend consulting experts before doing the actual process.

3 We recommend to the future researchers to wish to conduct the same experiment

should a lot a longer time in fermentation and aging process of the vinegar.