ACCEPTABILITY OF ALUGBATI (Basella alba Linn) EXTRACT AS BEER

An

Undergraduate Thesis

Presented to

The Faculty of College of Industrial Technology

University of Rizal System

Antipolo, Annex

In Partial

Fulfillment of the Requirements for Degree

Bachelor of Science in Hospitality Management

MICHELLE ANN I. ALBOS

ANGELINE A. FELICIANO
KATHLEEN MAY A. MISTIOLA
RICHELLE JADE T. TABUNGGAO

February 2023
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iii

APPROVAL SHEET

This thesis entitled “ACCEPTABILITY OF ALUGBATI (Basella alba

Linn) EXTRACT AS BEER”, prepared and submitted in partial fulfillment of the

requirements for the degree Bachelor of Science in Hospitality Management by

Michelle Ann I. Albos, Angeline A. Feliciano, Kathleen May A. Mistiola, and

Richelle Jade T. Tabunggao, is hereby recommended for approval.

September 16, 2022 LAARNIE M. PASAMBA

Date Adviser

Approved in partial fulfillment of the requirements for the degree Bachelor

of Science in Hospitality Management by the Oral Examination Committee.

CLAUDINE D. MARTY, DBA

Chairperson

MYRA DL. DE LEON, MBA CARMELA B. JAEN, MAT

Member Member

Accepted in partial fulfillment of the requirements for the degree Bachelor

of Science in Hospitality Management.

____________ JONNAH O. BAUTISTA, MSCA

Date Dean, College of Hospitality Management
ACKNOWLEDGEMENT
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The researchers wish to extend their deepest gratitude and

appreciation to the following people who serve as great inspiration for

making this study feasible.

Prof. JONNAH M. BAUTISTA MSCA , Dean of College of Hospitality

Management , for the approval of the study;

Prof. LAARNIE M. PASAMBA, their adviser, for the knowledge

unselfishly shared and patience shown in giving suggestions;

Prof. MYRA DL. DE LEON, the Panel Chairman and Research professor,

for her assistance and immeasurable support, and her countless contribution to

conduct the experimental research a possible one, and for her concern and

support to the professional growth of students and for the approval of this study;

Prof. CHARLTON SJ. PEPAÑO, their critic for his effort to carefully read

the study and check the manuscript.

Prof. CARMELA B. JAEN, their statistician, for helping the researchers in

answering all the inquiries on statistical treatment for their study;

Dr. CLAUDINE D. MARTY, their thesis professor, for his

encouragement and support until the completion of this study;

And above all, to Almighty GOD, for His Blessing that gave them strength,

self-confidence, love, and spiritual inspirations to make this research possible.

The Researchers
 DEDICATION

This piece of work is sincerely and humbly dedicated

to our parents, brothers, sister and friends who believe in

our capacity to come up with something contributory

to the reservoir of knowledge.

TO GOD BE THE GLORY!

Michelle

Angeline

Kathleen

Richelle
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ABSTRACT

The research study aims to determine the level of acceptability of alugbati

extract as an alternative base ingredient for producing beer. After trials and

revisions, the evaluation of the acceptability of alugbati beer involved twenty (20)

respondents, with relevant data consisting of parameters in terms of appearance,

taste, flavor, aroma, and texture. The group of respondents consisted of ten (10)

regular beer drinkers, five (5) beer distributors and five (5) bartenders, selected

using purposive sampling. Based on the analysis of the gathered data, it was

hereby concluded that the general acceptability of alugbati leaves as beer as

evaluated by the three groups of respondents was found to be “Very Much

Acceptable “ in terms of all the variables (texture, taste, aroma, and appearance).

Furthermore, it was found that there is no significant difference in the evaluation

done by the respondents on acceptability of alugbati extract as beer, as the

yielded F-distribution value of 3.810 resulted to the acceptance of the null

hypothesis. Overall, the production of beer product with alugbati extract as its

base ingredient is deemed successful as perceived by the people related to

production, consumption, and distribution in the beer industry. With these

findings, it could be recommended to have more trials and revisions in the

production of alugbati beer to attain a higher rating, but overall, the Alugbati Beer

is deemed an accepted product that can be marketable.

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TABLE OF CONTENTS
Page
TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS vi

LIST OF TABLES viii

LIST OF FIGURES ix

LIST OF APPENDICES x

CHAPTER

1 THE PROBLEM AND ITS BACKGROUND

Introduction 1
Background of the Study 3
Statement of the Problem 7
Hypothesis 8
Scope and Limitations 8
Theoretical Framework 9
Conceptual Framework 11
Significance of the Study 13
Definition of Terms 14

2 RESEARCH METHODS AND PROCEDURES

Research Design 16
Setting of the Study 16
Subject of the Study 18
Procedure of the Study 18
Sources of Data 19
Statistical Treatment 20
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3 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Preparation for Production of Alugbati Beer 21

Trials and Revisions in Making Alugbati 23
Beer
The Level of Acceptability of Alugbati Beer 25
in terms of Texture
The Level of Acceptability of Alugbati Beer 26
in terms of Taste
The Level of Acceptability of Alugbati Beer 28
in terms of Aroma
The Level of Acceptability of Alugbati Beer 29
in terms of Appearance
Significant Difference on the Evaluation of 31
Respondents
General Acceptability of Alugbati Extract as 32
Beer

4 SUMMARY OF FINDINGS, CONCLUSIONS, AND d

…………..fRECOMMENDATION

Summary of Findings 33
Conclusions 35
Recommendations 35

References 37

Curriculum Vitae 48
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LIST OF TABLES

Table Page

1 Ingredients used in Making Alugbati Beer 21

2 Tools, Equipment and Its Function 22

3 Try out and Revision in the Preparation of Alugbati 23

Extract Beer
4 Production Estimated Time 24

5 Computed Weighted Mean on the Level of Acceptability 25

of Alugbati Beer in terms of Texture
6 Computed Weighted Mean on the Level of Acceptability 27
of Alugbati Beer in terms of Taste
7 Computed Weighted Mean on the Level of Acceptability 28
of Alugbati Beer in terms of Aroma
8 Computed Weighted Mean on the Level of Acceptability 29
of Alugbati Beer in terms of Appearance
9 Computed F-values on the Acceptability of Alugbati 31
Extract as Beer in terms of Texture, Taste, Aroma, and
Appearance
10 Computed Weighted Mean on the Level of Acceptability 32
of Alugbati Beer in terms of Appearance, Texture, Taste,
Aroma, and Appearance
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LIST OF FIGURES

Figure Page

1 Conceptual Model Showing the Acceptability of 12

Alugbati extract as Beer
2 Map of Municipality of Antipolo, City Province of 17
Rizal
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LIST OF APPENDICES

Appendix Page

A Gantt Chart of Activities 40

B Certification of Confirmation of Panel Members 41
C Letter for Respondents 43
D Letter of Permission to Conduct the Study 44
E Questionnaire for Respondents 45
F Certification of Statistical Analysis 47
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Chapter 1

THE PROBLEM AND ITS BACKGROUND

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

statement of the problem, hypothesis, scope and limitations, theoretical

framework, conceptual framework, and definition of terms.

Introduction

Alugbati, which has a scientific name of Basella alba Linn, is rapidly

gaining popularity worldwide. This leafy green vegetable is considered very

nutritional. Although its leaves resemble spinach and are similar in flavor, this

plant is actually a type of climbing vine. It is unique compared to other leafy

green plants as it's able to survive in both temperate and hot environments. This

allows it to be grown and commonly consumed worldwide. It is a fast-growing,

soft-stemmed vine, reaching 10 meters (33 ft) in length (Dion, 2017). Its thick,

semi-succulent, heart-shaped leaves have a mild flavor and mucilaginous

texture. It is rich in vitamins A and C, iron and calcium. It has been shown to

contain certain phenolic phytochemicals, and it has antioxidant properties.

Meanwhile, in the Philippine setting, Republic Act No. 11052 or the

Philippine Food Technology Act aims to develop an effective regulatory system

for the practice of food technology in the country. In the enactment of this act, the

importance of professional food technologists in nation-building and development

is emphasized. Hence, the research and development of food and beverages

alternatives, as well as the utilization of abundant resources in the country, is

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now a critical demand in the food industry to further improve our food security

and national nutrition issues.

Furthermore, food processing is the transformation of raw materials into

food or food into other forms of foods. Raw materials like fruits can also be

processed in various ways for future use. One of these which is not often

practiced is making beer.

The study follows the concept of consumer product quality and standards

that are primarily governed by the Consumer Act of the Philippines. This is a

general law on consumer products. In addition, the Food and Drug Administration

Act of 2009 (Republic Act No. 9711), which amends the Foods, Drugs and

Devices and Cosmetics Act (Republic Act No. 3720) (“FDA Law”), specifically

regulates “health products,” which include food and other consumer products that

may influence health.

Furthermore, Article III Section 5(f) on Food Safety Requirements under

Republic Act No. 10611 or the Food Safety Act of 2013, states that:

“Compliance of a food product with specific standards applicable to a specific

food shall not prohibit the competent authorities to take appropriate measures or
to impose restrictions on entry into the market or to require its withdrawal from
the market, where there is reason to suspect that such food product shows food
safety-related risks.”

Since beer is a type of alcoholic drink, it is justifiable that we uphold the

standards imposed by this act, as it will be the basis for the legality of the

production process that would occur in the duration of the study. One of these is

the Food and Drug Administration (“FDA”) is the regulatory authority under the

Philippine Department of Health (“DOH”) that implements the FDA Law. The FDA
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Center for Food Regulation and Research (“CFRR”) is tasked with regulating the

manufacture, importation, exportation, distribution, sale, offer for sale, transfer,

promotion, advertisement, sponsorship of and/or, where appropriate, the use and

testing of food products and food/dietary supplements. The CFRR is also

mandated to conduct research on the safety, efficacy and quality of food, and to

institute standards relating to food safety and quality. These are the bases of

pursuing to explore alternatives in goods and commodities such as beer, to

further strengthen the Philippine’s food security.

The researchers observed and agreed that alugbati (Basella alba Linn) is

rare in the Philippines, unlike other common fruits and herbs. With this rationale,

they aimed to develop a unique kind of beer that is made from alugbati. The

importance of this study revolves in the creation of a new taste and additional

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

water where the barley malt is the main ingredient. Moreover, it also intended to

determine the level of acceptability of alugbati beer in terms of texture,

appearance, aroma, and taste.

Background of the Study

The ethnobotanical properties of Basella alba have been reviewed in an

article made by Cullen (2016). Various parts of the plant are used for treatment of

the diseases, 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

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available especially in the plant are basella saponins, kaempferol, betalin, etc.

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

for different pharmaceutical activities (Tongco et al., 2015).

Study conducted by Kumar and Pandey (2018) investigated the effect of

Basella alba Linn extract on the sensory characteristics of beer. The researchers

found that the addition of the extract improved the overall acceptability of the

beer and enhanced its aroma, taste, and color. They concluded that Basella alba

Linn extract has the potential to be used as a natural ingredient in beer

production to enhance the sensory qualities of the beer.

In a local source, according to 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 illnesses which finds documentation in

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

(Picincu, 2018). 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 illnesses among Filipino communities, identified

the kind of sickness cured by the plants, and presented insights gleaned from

such exposition. Medicinal plants mentioned in the narratives include alugbati,

commonly referred to as Malabar nightshade or spinach (Basella alba/Basella

rubra). In the novels, Alugbati leaves juice was mentioned as a remedy for

psychosomatic symptoms associated with adolescent stress from the onset of

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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 (Stuart, 2017).

According to Stewart (2016), characteristic flavor 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, which makes yeast management a vital

parameter as well. 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. This reviewed literature was related to

the study because they discuss important aspects of Saccharomyces molecular

biology, physiology, and metabolism that are involved in wort fermentation and

beer production.

In the study conducted by Aznar et al. (2016), the market for hematoxylin,

the most widely used nuclear histologic stain, is a volatile one. There have been
 6

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.

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, carbon

dioxide, and bitterness values) during the three stages of the beer production

process in a typical Romanian brewery. Measurements were carried 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. The study was

related to the present study because it shows the same procedure as how beer

fermentation is done.
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On the contrary, Affleap (2013) explored the antioxidant activity of Basella

alba Linn extract and its potential use in beer preservation. The results showed

that the extract contained high levels of antioxidants, including polyphenols and

flavonoids, which can prevent oxidative damage in the body. In conjunction,

Okoye et al. (2014) also claimed that antioxidants could also contribute to the

preservation of beer quality and flavor. Both researchers concluded that Basella

alba Linn extract could be used as a natural preservative in beer production.

Statement of the Problem

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.

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; and

3.4 texture
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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) extract

beer as evaluated by the respondents.

Hypothesis

The study tested the null hypothesis where there is no significant

difference in the assessment made by the respondents on the acceptability of

alugbati extract as a beer with respect to its appearance, taste, aroma, and

texture.

Scope and Limitations of the Study

This study focused on the level of acceptability of alugbati as an

alternative base ingredient for beer. For this purpose, the researchers focused on

texture, taste, aroma, and appearance as its variables. It should also be noted

that the researchers pertain to the alugbati extract when tackling specifically the

part of the vegetable used in the making of the beer.

This study had taken place during the school year 2021-2022 at the

University of Rizal System Morong Campus. Researchers conducted this study

to familiarize the people with the factors as well as the properties of this

vegetable as feasible ingredients in beer production. Moreover, the kind of beer

produced by yeast fermentation of an alugbati extract and malt that was

 9

germinated in water beforehand. It should also be emphasized that the bitter

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

which are the extracted components of hops. Hence, the produced beer has

expected 5% alcohol content.

Additionally, the descriptive method of research is utilized in this study.

The researchers made a questionnaire parallel to the objectives that the study

seeks to meet. The respondents are limited to groups of people relevant to beer

distribution and consumption. Therefore, the evaluation of the acceptability of

alugbati extract as beer was further delimited only to ten (10) regular beer

drinkers, (5) five distributors of beer, and (5) five bartenders. Lastly, the study is

delimited to other concepts and variables not mentioned in the objectives of the

study.

Theoretical Framework

Food innovation, one concept under the Theory of Extract by Franz Ritter

von Soxhlet, is the development and commoditization of a new product that will

compromise appearance, taste, and texture, developing a new product requires a

correct sensory evaluation and a complete understanding of the consumer’s

acceptance to the new product. This theory further revealed that when a solution

is placed in a separatory funnel and shaken with an immiscible solvent, solutes

often dissolve in part into both layers. The components are said to "partition"

between the two layers, or "distribute themselves" between the two layers. The

study “Acceptability of Alugbati (Basella alba Linn) Extract as a Beer” was

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anchored on this Theory of Extract by Franz Ritter von Soxhlet. Innovation in the

food industry is a critical component in achieving competitive advantage.

Different restaurants and manufacturers use different methods for food

innovation. Consumers, however, may have uncertainties regarding food safety

(Mascarello, et al., 2015), ingredients’ source (Wang, et al., 2018), and

processing methods for innovative foods. In this study, alugbati (Basella alba

Linn) as a base ingredient was utilized as main ingredient in making beer was

regarded as a process of food innovation. Innovative foods often claim to provide

health, safety, or sustainability benefits that consumers cannot clearly verify,

which makes it difficult to monitor their effect. As a result, consumers are less

likely to continue using such products. Therefore, innovative food design should

eliminate consumer anxiety and mistrust, and ultimately gain trust by

implementing such measures as transparency in food processing and reducing

the distinction between alternative foods and traditional foods.

According to the theory of perspective of innovation perception, perceived

naturalness, and perceived familiarity (McComas, et. al., 2014,) can both trigger

consumers’ perceptions of innovation. As part of this study, alugbati is also an

excellent source of iron, calcium, Vitamin C and Vitamin A. It contains high

protein and great source of phosphorus and potassium. It has great number of

antioxidants such as lutein and beta carotene. The market demand for these

leafy vegetables has grown in the Philippines due to their general antioxidant,

low calorie, low fat, and good flavor features.

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Furthermore, culinary creativity with ingredients has the potential to

enhance consumer perception and enthusiasm. Steierand et al. (2014)

developed a system model of haute couture creativity and innovation by

establishing a premium for excellent creativity and high quality, ultimately

influencing the development of the industry. Food quality may influence

consumers’ intentions and behaviors, as it relates to the perceived quality of

foods. Some scholars consider food quality to be the most important factor

(Byker, et. al., 2016). Food’s innovative quality is interpreted by how the

consumer perceives the relative quality of the product within the innovation and is

considered a key predictor of consumer satisfaction (Yu, et. al., 2018). The

present study supported the findings of Byker, et. al. (2014) and Yu, et. al. (2018)

since it measured the level of acceptability of alugbati (Basella alba Linn) extract

as beer as evaluated by the three groups of respondents in terms of appearance,

taste, aroma, and texture. Innovations in food quality led to increased consumer

satisfaction (Wu, et. al., 2018). Some scholars, however, believe that the

negative impact of low-quality food on consumer satisfaction is greater than the

positive impact of high-quality food (Liu, et. al., 2020). According to this study,

consumers will be more satisfied if they perceive the high quality of alternative

foods. This study of perception focus on how the respondent reacts for the

researchers to reach the decision. In line with that, this theory was relevance in

the acceptability of alugbati (Basella alba Linn) as a base ingredient in making a

beer.
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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)

Frame 1 shows the collection of information needed in making beer using,

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

availability of the resources, and score sheet.

Frame 2 shows the procedure/processing variable which includes the

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

the product, analysis, and interpretation of data.

Frame 3 shows the output, which refers to the results of the study in terms

with respect to the variables: appearance, taste, aroma, and texture. Thus,

feedback represents the flow of the cycle from the input, process and output

which are continuous cycle.

INPUT                                      PROCESS                                OUTPUT

 Standardized
 Prepare the
Recipe in Making
ingredients in
Beer
Making Beer
 Tools and  Alugbati (Basella
 Fermentation
Equipment
 Testing alba Linn) Beer
 Alugbati (Basella
 Revising
alba Linn) accepted
 Evaluating
 Financial
 Interpretation the
Resources
data
 Score Sheet
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Feedback

Figure 1
Conceptual Framework Showing the Acceptability of Alugbati (Basella alba
Linn) Extract as a Beer

Significance of the Study

This research will provide new perspectives in approaching food

innovation utilizing locally available materials. Specifically, this research will

benefit the following:

Community – this study spreads awareness on food innovation that alugbati

(Basella alba Linn) extract can be utilized as a base ingredient in making beer.

Academic Institutions and Administrators – through this research, academic

institutions and administrators may promote programs and advocacies regarding

utilization of locally available materials to help students deal with their future

studies regarding food innovation or product development.

Food Science Advocates – the result of this research will provide valuable

information for the advocates to further conduct research studies on other

products that will utilize alugbati (Basella alba Linn) extract.

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Alugbati Growers – this research may convince them to consider alugbati

(Basella alba Linn) in product development and to become their source of

income.

Students – they will benefit directly from this research as its findings may

encourage them to pursue other related research work utilizing alugbati extract.

Future researchers – this study covers information involving the acceptability of

alugbati (Basella alba Linn) extract as main ingredient in making beer. Thus, the

result of this study can be used for future discussions on the other products to be

developed utilizing alugbati or in making beers in general.

Definition of Terms

The following terms were generally defined for better understanding of the

study.

Acceptability. In this study, it refers to the acceptance of alugbati extract

as an alternative base ingredient in producing beer, based on the corresponding

assessment of the respondents in terms of appearance, taste, aroma, and

texture.

Alugbati (Basella alba Linn). Leafy green vegetable that gives the beer

additional nutrients. In this study, it refers to the main ingredient that will be used

to make a beer.

Aroma. This pertains to the fragrance and odor of the produced alugbati

beer that will be evaluated by the respondents.

 15

Appearance. By definition, it pertains to how things look or appear.

Meanwhile, in this study, it refers to the physical clarity of the alugbati beer.

Beer. It is defined as a carbonated nonalcoholic or a fermented slightly

alcoholic beverage with flavoring from roots or other plant parts. In this study, it

refers to the type of product the alugbati leaves will turn into and will be

evaluated by the participants in terms of texture, flavor, aroma, and taste.

Color. This refers to the pigmentation of beer described in characteristics

such as hue and saturation. This also refers to the color perceived by the

respondents on the produced alugbati beer.

Consistency. In this study, this pertains how the produced beer feels

according to an individual’s palate, primarily based on how thick or viscous the

beverage is.

Flavor. This refers to the taste and other ingredients. In the present study,

it is one of the parameters of the produced alugbati beer that will be evaluated by

the respondents.

Fermentation. Defined as the chemical breakdown of a substance by

bacteria, yeast, or microorganism of alugbati extract to make beer.

Texture. In this study, it refers to the tactile sense of alugbati beer on

one’s mouth, tongue, and throat.

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Chapter 2

RESEARCH METHODS AND PROCEDURES

This chapter contains discussions regarding the research method and

sources of the data for this study. The following topics that fall under these

categories are stated in-depth: research design, setting of the study, sources of

data, research procedure, and statistical treatment.

Research Design

The present study used a descriptive-evaluative method of research to

develop a beer made from alugbati. This study used this method of research

through questionnaires that will be given to the respondents to know the level of

acceptability of alugbati beer in terms of aroma, taste, texture, and appearance.

According to Aquino (2013), the descriptive method is a fact finding

method with adequate interpretation. It is helpful to express the causes of the

phenomena. It involves collection of data in order to rest hypotheses or answer

questions concerning the current status of the study. Since the nature of the

study involved the gathering and interpreting of the data in the test administered

to the respondents, it is appropriate for the current study.

Setting of the Study

The study was conducted at the Municipality of Antipolo City Province of

Rizal. Antipolo City consists of sixteen (16) barangays. The areas where the

boundaries of the barangays Dela Paz, San Isidro, San Jose and San Roque
 17

meet is the proper or locally referred to as bayan. Antipolo is a component city in

the landlocked province of Rizal. It serves as the provincial capital. The city has a

land area of 306.10 square kilometers or 118.19 square miles which constitutes

25.88% of Rizal's total area. Its population as determined by the 2020 Census

was 887,399. This represented 26.65% of the total population of Rizal province,

or 5.48% of the overall population of the CALABARZON region. Based on these

figures, the population density is computed at 2,899 inhabitants per square

kilometer or 7,508 inhabitants per square mile.

Figure 2. Map of
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Subject of the Study

This study on determining the acceptability of alugbati as an alternative

ingredient in producing beer focused on respondents in line with beer production,

distribution, and consumption. Thus, subjects were then further divided into three

categories: ten (10) regular beer drinkers, five (5) beer distributors, and five (5)

bartenders. Since respondents are all related to beer intake or production,

purposive sampling was used in order to gather these participants based on their

respective roles in attaining the study’s objectives.

The researchers used purposive sampling technique on selecting the

desired number of samples that will be recruited for the sensory evaluation and

consumer product testing. According to Straker (2014), purposive sampling starts

with a purpose in mind and the sample is thus selected to include people of

interest and exclude those who do not suit the purpose. This method is popular

with newspapers and magazines which want to make a particular point. This is

also for marketing researchers who are seeking support for their product.

Procedure of the Study

The following procedures were done by the researchers in coming up with

the study. The researchers formed four members in the group. First, they

formulated their proposed title with the help of their research professor. Next is

their approval on thesis title.

 19

After the approval, the professor assigned the panel by choosing their

thesis advisers and panel members. The researchers also presented their thesis

title to the members of the panel. It was followed by the gathering of the data

needed for the needed for the development of Chapter 1 and 2. The researchers

used score sheet as their major data gather instrument. Next is the consultation

in preparing for the first colloquium. After the colloquium, the researchers

prepared score sheet which is utilized in the evaluation of the respondents on the

product.

Next is the collecting of data needed in the construction of Chapter 3 and

4, after the consultation of the previous chapters. The researchers then prepared

for their final defense. After the final defense, the revision and editing of

manuscript followed.

Sources of Data

Since the study deals with the feasibility of alugbati as an alternative

ingredient for beer, qualitative parameters were then expressed quantitatively by

means of utilizing a corresponding score sheet. The score sheet used for the

study involves a numeric range of 1 - 5, primarily used to determine the

acceptability of the product’s texture, taste, aroma, and appearance, all

evaluated by the respondents. The following ranges and verbal interpretations

were used to score the responses in each item of the questionnaire.

 20

Scale Verbal Interpretation

5 Very Much Acceptable

4 Much Acceptable

3 Moderately Acceptable

2 Partially Acceptable

1 Not Acceptable

Statistical Treatment

In order to analyze and interpret the yielded data further, the following

statistical methods were implemented:

1. To determine the preparation of alugbati (Basella alba Linn) extract as a

beer, qualitative description was used.

2. To implement the trial and revisions during the production of beer using

alugbati (Basella alba Linn), qualitative description was also used.

3. To determine the level of acceptability of alugbati extract as beer within

the three respondent groups, weighted mean was used.

4. To determine the significant difference in the responses of three

respondent groups on the acceptability of alugbati extract as beer in terms

of appearance, taste, aroma, and texture, one-way ANOVA was used.

5. To determine the general acceptability of alugbati extract as beer,

weighted mean was used.

 21

Chapter 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the findings, analysis, and interpretation of data

gathered based on the statement of the problem.

1. Preparation for Production of Alugbati Beer

The researchers prepared all the ingredients, tools and equipment needed

in the experiment. Table 1 presents the ingredients needed in conducting the

study. It also presents the quality, unit, ingredients, unit cost, total cost and yield.

Quantity Unit Raw materials Unit cost Total cost

15 g Hops 59.00 59.00

3 tsp Yeast 15.00 15.00

1 kg Malt 115.11 115.11

N/A N/A Malabar Spinach 0 0

Total: 189.11

Table 1
Ingredients used in Making Alugbati Beer

The table shows the ingredients in making alugbati extract beer. It can be

gleaned from the table that 15 grams of hops, 3 tsp of yeast, 1 kilo of malt and
 22

malabar spinach which cost 189.11 pesos, can make a yield of 5 pcs of 1 liter per

bottle. Aforementioned ingredients would undergo several processes to be

discussed in the latter parts of this section, such as lautering, boiling,

fermentation, etc.

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

Table 2
Tools, Equipment, and Its Function

Meanwhile, table 2 shows the different tools and equipment used in

preparing the alugbati beer. The first column presents the list of tools and

equipment used in 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 the bottle

that was used for packaging and fermentation process.

 23

2. Trials and Revisions in Making Alugbati Beer

Trial Defect Revision Result

● hops are too
● We use strainer
bitter and pulpy The beer’s
● the flame was
● the Malabar flavor and
reduced while
spinach is scent were
cooking
1st crushed and still
● Bubble
texture is too unsatisfactory,
excessively and
thick as was its
quickly
● yeast is not shelf life.
decompose
removed

● Add 1 cup of Although the

● the appearance
water flavor was not
2nd is not yet
● Cooking time was met, the shelf life
achieved
monitored was.

● Low heat while

● Added more alugbati is The taste and
3rd alugbati and cooking smell are just like
water And fermented in beer in market
the dark place

Table 3
Try out and Revision in the Production of Alugbati Extract Beer

Table 3 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. The

researchers have already begun monitoring the stove’s medium to low heat,

however the flavor and odors remain unacceptable.

 24

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

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

taste and smell of beer.

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

Mashing

Lautering

Boiling

Cooling

Fermentation

Filtration

Table 4
Production Estimated Time

Table 4 presents the production time frame in conducting the experimental

procedures. The preparation of materials took 20 minutes, mashing of mouth into

a casserole took 25 minutes and the lautering process took 60 minutes. The

researchers then boiled the malabar spinach and malt for 30 minutes and the

researcher added hops and after a while the researcher set aside and cooled for

15 minutes. After that, it was fermented for 7 days and it took 15 minutes for the

last procedure which is filtration.

When extracting compounds from plant leaves, a common approach is to

grind the leaves into a fine powder and mix the powder with a solvent such as

ethanol or water. The solvent will dissolve the compounds of interest, such as

pigments, flavonoids, and other phytochemicals, and form a liquid extract.

 25

The liquid extract is then subjected to filtration to remove any solid

particles or debris that may be present in the extract. The filtration process is

typically carried out using a filter paper, which is placed in a funnel or a filter

holder. After filtration, the liquid extract is collected in a container, and any

remaining solid particles are discarded. The filtered extract can then be further

processed or analyzed as needed.

3. The Level of Acceptability of Alugbati Extract as Beer

Table 5 shows the computed weighted mean on the acceptability of

alugbati extract as beer with respect to its texture. The findings reveal that beer

distributors accepted the product most, garnering a perfect group mean score of

5.00 (Very Much Acceptable), among the other respondents. Meanwhile, regular

drinkers and bartenders find it equally much acceptable with a mean score of

3.60.

3.1. The Level of Acceptability of Alugbati Beer in terms of Texture

Group of Respondents Group Mean Score Verbal Interpretation

Regular Beer Drinker 3.60 Much Acceptable

Beer Distributor 5.00 Very Much Acceptable

Bartender 3.60 Much Acceptable

Weighted Mean 4.10 Very Much Acceptable

Table 5. Computed Weighted Mean on the Level of Acceptability of Alugbati
Beer in terms of Texture
 26

To support this finding, it was stated in Sester et al., (2013) study that

according to the consumers, past experiences with a beer, mental

representations, and attitude on taste and packaging, all contributed to if they

chose to drink that beer again. Most consumers base a new beer based on their

first experience so if the flavor expectation like bitterness, texture expectation like

carbonation, and physiological expectation like thirst-quenching are not met, the

beer will be rejected. Moreover, quoting Aquilani et.al. (2015), “brand familiarity

also significantly impacts consumer attitudes and preferences.” The more familiar

the consumer is with the product; the more acceptance was derived.

It can be then inferred that texture is indeed one of the characteristics of a

novel kind of beer that the consumers look for good quality as it dictates the

whole experience that they would get in drinking the beer.

3.2. The Level of Acceptability of Alugbati Beer in terms of Taste

The table below presents the computed weighted mean of the assessment

made by the three groups of respondents on the level of acceptability of alugbati

beer in terms of its taste. With this parameter, the developed alugbati beer is

deemed very much acceptable by the beer distributors with 4.20 mean rating.

Meanwhile, the bartenders and regular beer drinkers had the lesser ratings of

3.90 and 3.80, respectively, among the respondents, still much acceptable.
 27

Group of Respondents Group Mean Score Verbal Interpretation

Regular Beer Drinker 3.80 Much Acceptable

Beer Distributor 4.20 Very Much Acceptable

Bartender 3.90 Much Acceptable

Weighted Mean 3.97 Much Acceptable

Table 6. Computed Weighted Mean on the Level of Acceptability of Alugbati
Beer in terms of Taste

This backs up the claim in Galizzi’s study (2013) where the consumers

were generally unable to spot their preferred beer in a blind taste. Interestingly,

exposure to brands also appeared to affect the way consumers described their

sensorial perceptions of intrinsic characteristics of the tasted beers. Their

experimental evidence seems to suggest that exposure to extrinsic information,

such as brands, is able to induce subjective perception of sensorial

characteristics even when these are not intrinsically conveyed by direct tasting

experience.

This in turn might attribute the findings presented in the previous table

which revealed that certain subjects might have personal preferences regarding

the taste of beer. It might be affected by their initial and previous experiences

with drinking beer, accompanied by their knowledge and exposure to the said

product. Although it was expected for them to independently assess these

variables, some of it may affect each other, as these variables are proven by

other studies to have correlation with each other.

 28

3.3. The Level of Acceptability of Alugbati Beer in terms of Aroma

Group of Respondents Group Mean Score Verbal Interpretation

Regular Beer Drinker 4.00 Very Much Acceptable

Beer Distributor 4.90 Very Much Acceptable

Bartender 4.60 Very Much Acceptable

Weighted Mean 4.40 Very Much Acceptable

Table 7. Computed Weighted Mean on the Level of Acceptability of Alugbati
Beer in terms of Aroma

Table 7 presents the assessment of the three groups of respondents on

the level of acceptability of alugbati beer in terms of its aroma. It can be observed

that the beer distributed rated the product the highest, with a mean score of 4.90

(Very Much Acceptable). Additionally, bartenders and regular beer drinkers also

perceived the alugbati beer as very much acceptable which obtained 4.60 and

4.00, respectively. It should also be pointed out that all the respondents’ group

mean scores are evaluated as very much acceptable.

Parallel to Gasinski et al. (2020) study, it was concluded that the

enrichment of the beer by hawthorn fruit mostly increased the concentration of

the volatile compounds characterized by fruity and sweet aromas. The results of

their sensory analysis indicate that addition of hawthorn fruit results in an

improvement of such characteristics as taste, aroma, clarity and overall

impression in a higher degree than hawthorn juice addition. They attributed that

the hawthorn fruit and its juice can be used as complementary raw material in the
 29

production of beer to increase its biological activity and improve its taste and

aroma. It can also contribute to greater consumer interest in the product.

With the present study, the findings in Table 7 can also be attributed to the

production of beer with alugbati as its alternative base ingredient. With all groups

of respondents, the impression of its aroma is very much acceptable, it can be

deduced that it is one of the high rated variables assessed in this study.

3.4. The Level of Acceptability of Alugbati Beer in terms of

Appearance

Group of Respondents Group Mean Score Verbal Interpretation

Regular Beer Drinker 4.90 Very Much Acceptable

Beer Distributor 3.80 Much Acceptable

Bartender 3.60 Much Acceptable

Weighted Mean 4.30 Very Much Acceptable

Table 8. Computed Weighted Mean on the Level of Acceptability of Alugbati
Beer in terms of Appearance

Table 8 illustrates the level of acceptability of alugbati beer in terms of its

appearance, as perceived by the three groups of respondents. It can be noticed

that the regular beer drinkers had the highest mean score of 4.90, which is very

much acceptable. Beer distributors had a mean score of 3.80, interpreted as

much acceptable. On the other hand, bartenders considered the product’s

appearance still as much acceptable but had the lowest rating of 3.60.
 30

In relation, the results of Schmick’s (2014) study have indicated that dry

hopping will affect the overall pH of beer, but to what effect is still unknown. More

trials are needed to determine what contact time, temperature of the beer, dry

hopping techniques, and other hop and beer attributes have in regard to the pH

increase during dry hopping. It is assumed that an increase in pH, flavor defects,

microbial stability, and physical stability may be compromised if the pH rises too

much during the dry hopping process.

In the present study, the processes employed to produce a beer with

alugbati as its alternative base ingredient may be attributed and affected the

appearance of the product. Nevertheless, with 4.30 overall acceptability in terms

of appearance, alugbati extract can still be deemed decent when applied as a

beer base alternative.

 31

4. Significant Difference on the Evaluation of Respondents

With F-distribution values of 5.079, 0.354, 7.605, and 3.672 for texture,

taste, aroma, and appearance, respectively, these parameters all went beyond a

confidence level of 0.05. This signifies that there is no significant difference

between the assessment among regular beer drinkers, beer distributors, and

bartenders as exhibited in Table 9. The preferences of the respondents suggest

that purposive sampling was successful; alugbati beer, as shown in the previous

tables, was deemed to be acceptable in terms of the relevant factors, including

its texture, taste, aroma, and appearance.

Sources of Variation Sum of Squares df Mean Square F Sig. H O VI

Between Groups 9.800 2 4.900 5.079 .119 FR NS

Texture Within Groups 16.400 17 0.965

Total 26.200 19

Between Groups 0.800 2 0.400 0.354 .707 FR NS

Taste Within Groups 19.200 17 1.129

Total 20.000 19

Between Groups 5.100 2 2.550 7.605 .104 FR NS

Aroma Within Groups 5.700 17 0.335

Total 10.800 19

Between Groups 7.300 2 3.650 3.672 .047 R S

Appearance Within Groups 16.900 17 .994

Total 26.200 19

Table 9. Computed F-values on the Acceptability of Alugbati Extract as

Beer in terms of Texture, Taste, Aroma, and Appearance
 32

5. General Acceptability of Alugbati Extract as Beer

Group of Respondents Group Mean Score Verbal Interpretation

Regular Beer Drinker 4.43 Very Much Acceptable

Beer Distributor 4.78 Very Much Acceptable

Bartender 4.67 Very Much Acceptable

Weighted Mean 4.63 Very Much Acceptable

Table 10. Computed Weighted Mean on the Level of Acceptability of
Alugbati Beer in terms of Appearance, Texture, Taste, Aroma, and
Appearance

In determining the general acceptability of alugbati extract as beer, the

group mean scores were averaged for all terms (texture, taste, aroma, and

appearance). It appears that the beer distributor very much accepted alugbati

beer the most with a rating of 4.78. Next are the bartenders with a rating of 4.67,

with Very Much Acceptable interpretation. Lastly, with 4.43 score, the regular

beer drinkers deemed it also Very Much Acceptable. All in all, with a 4.63

weighted mean, the general acceptability of the alugbati beer is interpreted as

Very Much Acceptable. This means that the produced alugbati beer has relatively

passed in terms of texture, taste, aroma, and appearance based on the different

group’s evaluation.
 33

Chapter 4

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATION

This chapter presents the summary of findings, conclusions, and

recommendations.

Summary of Findings

Based on the analysis of gathered data, the following significant findings

are hereby summarized.

1. The preparation of alugbati extract in production of beer required the

following: Standard Recipe, Ingredients needed, and Tools and

Equipment to produce the beer.

2. The trials and revision for alugbati extract beer production required

the following: Number of Trials, the Defects found, the Revision made to

correct the Defects, and the Result of the Revision

3. Acceptability of alugbati was determined through the use of a score

sheet, and the following acceptability levels were determined with

respect to relevant parameters such as texture, taste, aroma, and

appearance:

3.1. Texture corresponds to an acceptability rating of 4.30, with a verbal

interpretation of Much Accepted.

3.2. Taste corresponds to an acceptability rating of 4.00, with a verbal

interpretation of Much Accepted.

 34

3.3. Aroma corresponds to an acceptability rating of 4.30, with a verbal

interpretation of Much Accepted.

3.4. Appearance corresponds to an acceptability rating of 4.30, with a

verbal interpretation of Much Accepted.

4. Significant Difference on Level of Acceptability of Alugbati as Beer in

terms of Texture, Taste, Aroma, and Appearance as Evaluated by

Three Groups of Respondents

4.1. With the obtained F-distribution value of 4.437, the null hypothesis

in line with the acceptability of alugbati extract as the primary

ingredient for beer was accepted due to how the result went

beyond the confidence level of 0.05. This then pertains to no

existing difference between the three (3) respondent groups.

4.2. In conjunction, yielded F-values for the study’s predictor variables

(texture, taste, aroma, and appearance) all exceeded the alpha set

to 0.05, with corresponding results equal to 5.079, 0.354, 7.605,

and 3.672, respectively. This also entails the acceptance of the null

hypothesis, thus, no significant difference can be observed among

parameters.

5. General Acceptability of Alugbati as Beer in terms of Texture, Taste,

Aroma, and Appearance as Evaluated by the Respondents

With 4.63 overall weighted mean, the alugbati beer is deemed as

Very Much Acceptable, meaning it passed the standards and is liked by

regular beer drinkers, beer distributors, and bartenders.

 35

Conclusions

Based on the stated findings, the following conclusions were drawn:

1. Extract from alugbati as a component of beer can be deemed acceptable

based on acceptability ratings exceeding the confidence level of 0.05,

evident on all four existing parameters set by the researchers (i.e. texture,

taste, aroma, and appearance).

2. The results of the experiment's F-distribution analysis show that there is

only a negligible amount of variation among regular beer drinkers,

distributors, and bartenders.

3. Score sheet data show that alugbati extract is acceptable as a component

of beer, which implies that the null hypothesis is accepted. This

demonstrates that there are no appreciable differences on the perception

among the three (3) categories of respondents with regards to the

acceptability of alugbati beer.

Recommendations

Based on the summary of findings and respective conclusion, the

following recommendations are hereby offered.

1. To increase the range of acceptability, other parameters might be included

(e.g. adding variables such as viscosity, longevity in terms of consumption

window, etc.)
 36

2. It may be advantageous to increase the sample size to improve data

accuracy and eliminate bias from the results. In addition, respondents can

be divided evenly rather than having different numbers of respondents for

each stratum.

3. In relation to beer manufacturing, many trials can also be conducted due

to how using a single sample of beer mixture tends to lead to inaccuracy.

This is evident in light of the fact that external factors and human error can

significantly contribute to the product's nonconformities.

4. Procedure in beer manufacturing should be done meticulously, as minimal

deviations to the conventional approach of producing beer may lead to

drastic changes in result. Hence, the following measures can be

incorporated in further trials of beer production:

4.1. Malt must be well-grounded in order to yield the optimal texture. On

the contrary, an accurate measurement of hops can be associated

with obtaining the ideal aroma for beer

4.2. Glass bottles are ideal to use in comparison to plastic bottles, as

the latter is relatively more prone to beer spoilage. In relation to

this, the container to be used should also be kept closed at all

times.
 37

REFERENCES

A. Books

The Beer Community (2019). What is a Fruit or Vegetable Beer? Just Beer.

B. Journals

Adhikari, R., Kumar, N., Shruthi, S. (2013). A review on medicinal importance of

basella alba L. International Journal of Pharmaceutical Sciences and Drug
Research. Retrieved from https://oaji.net/articles/2014/3641401974410
Affleap. (2013).The Health and Medicinal Benefits of Alugbati. Retrieved from:
https://affleap.com/thehealth-medicinal-benefits-of-alugbati
Aznar, K., Castro, A., Empanado, E., Lacerna, T. (2016). Acid alcohol extract of
ripe Alugbati (Basella rubra) fruit: a possible alternative to hematoxylin
stain? Cebu Institute of Medicine. Retrieved from https://www.herdin.ph/
index.php?view=research&cid=68554
Fahad, S., Islam, A., Ahmed, M., Uddin, N., Alam, R., Alam, F., Khalik, F.,
Hossain, S., Hossain, L., Abedin, J. (2015). 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. Biomed Res Int. https://doi.org/10.1155/
2015/128256
Dimaano, M. (2019). Filipino use of medicinal plants in selected literary genres: A
reflection of tradition. International Journal of English Literature and Social
Sciences (IJELS). https://dx.doi.org/10.22161/ijels.4.3.52
Dion, B. (2015). Malabar spinach (Basella alba). FGCU Food Forest. Retrieved
from https://www.fgcu.edu/cas/communityimpact/foodforest/files/Malabar
Spinach-ADA.pdf
Kumar, S., Pandey, A. (2018). Sensory characteristics of beer supplemented with
Basella alba L. extract. J Food Sci Technol. https://doi.org/10.1007/s1319
7-018-3203-3
Okoye, T. C., Uzor, P.F., Onyeto, C.A. and Okereke, E.K. (2014). Safe African
Medicinal Plants for Clinical Studies. Toxicological Survey of African
Medicinal Plants. Elsevier Inc. Retrieved from: https://doi.org/10.1016
/B978-0-12-800018-2.00018-2
 38

Stuart, G. (2017). Philippine Medicinal Plants. Retrieved from: http:// www.

stuartxchange.com /Alugbati. html.
Tongco, J., Anis, A., Tamayo, J. (2015). Nutritional analysis, phytochemical
screening, and total phenolic content of Basella alba leaves from the
Philippines. International Journal of Pharmacognosy and Phytochemical
Research.Retrieved from
https://www-scopus-com.dlsu.idm.oclc.org/record/display.uri?eid=2-s2.0-
84947579795&origin=resultslist&sort=plf-
f&src=s&st1=alugbati&sid=f94b6b62dfd5c2be3e288d7e59f5b4a9&sot=b&
sdt=b&sl=23&s=TITLE-ABS-KEY%28alugbati
%29&relpos=3&citeCnt=7&searchTerm=

C. Unpublished Materials

Meneses, G., Nebres, G., Returan, M. (2017). Acceptability of Allium cepa l.

(yellow onion) jam. University of Rizal System Online Public Access
Catalog. Retrieved from: http://opac.urs.edu.ph/cgi-bin/koha/opac-
detail.pl?biblionumber=852&query_desc=su%3A%22Cooking%22

D. Internet

Alli, N. (2015). Alugbati. Natasha. Retrieved from

https://www.nastasha.ca/ingredient-spotlight/2015/06/09/alugbati
Bobková, A., Kunová, S., Bobko, M., Zeleňáková, L., Lopašovský, Ľ., &
Melounová, A. (2016). EFFECT OF ADDITION OF SACCHAROSE TO
THE SENSORY PROPERTIES OF BEER. The Journal of Microbiology,
Biotechnology and Food Sciences, 2017, 2238-2248.
Dagdag, N. (2004). Antipolo City facts & figures. Scribd. Retrieved from
https://www.scribd.com/doc/144554581/Antipolo-City-Facts-Figures#
McCombes, S. (2019). Descriptive research: Definition, types, methods &
examples. Scribbr. Retrieved from
https://www.scribbr.com/methodology/descriptive-research/
PhilAtlas (2023). Rizal Profile. PhilAtlas. Retrieved from
https://www.philatlas.com/luzon/r04a/rizal.html
Picincu, Andra. (2018). What are the Benefits of Alugbati? Retrieved from:
https://healthyeating.sfgate. com/benefits-alugbati-9863.htm
 39

Popescu, V., Soceanu, A., Dobrinas, S., Stanciu, G. (2013). A study of beer
bitterness loss during the various stages of the Romanian beer production
process. Journal of the Institute of Brewing. https://doi.org/10.1002/jib.82
Humia BV, Santos KS, Barbosa AM, Sawata M, Mendonça MDC, Padilha FF.
Beer Molecules and Its Sensory and Biological Properties: A Review.
Molecules. 2019 Apr 20;24(8):1568. doi: 10.3390/molecules24081568.
PMID: 31009997; PMCID: PMC6515478.
 40

APPENDIX A
GANTT Chart of Activities

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
 41

APPENDIX B
Certification of Confirmation of Panel Members

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
COLLEGE OF HOSPITALITY INDUSTRY
Antipolo, City

January 23, 2023

JONNAH O. BAUTISTA
Dean, College of Hospitality Industry
This University

Dear: MADAM:

In connection of your qualification in the field of research, the College Research

Committee (CRC) represented by the undersigned upon the recommendation of the
research professor has approved you’re your appointments to perform the following
function:

NAME SIGNATURE DATE

Adviser Laarnie M. Pasamba March 02, 2022

Critic Reader Charlton Pepañ o March 02, 2022

Statistician/Expert Carmela B. Jaen, MAT March 02, 2022
Panel Chairman Claudine D. Marty, Dba March 02, 2022

The students who shall be under your scrutiny and supervision include:
NAME COURSE/MAJOR
Bachelor of Science in Hospitality
Michelle Ann I. Albos
Management
Bachelor of Science in Hospitality
Angeline A. Feliciano
Management
Bachelor of Science in Hospitality
Kathleen May A. Mistiola
Management
Bachelor of Science in Hospitality
Richelle Jade T. Tabunggao
Management
They shall prepare and depend their approved thesis proposal entitled
 42

ACCEPTABILITY OF ALUGBATI (Basella Alba Linn) EXTRACT AS A BEER as part

of their requirements for the degree Bachelor of Science in Hospitality
Management.

Thank you for your usual support and cooperation to the research program of the
college.

Very truly yours,

CLAUDINE D. MARTY, DBA

Approved:
JONNAH O. BAUTISTA
Dean, College of Hospitality Industry
This University
 43

APPENDIX C
Letter for Respondents

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
COLLEGE OF HOSPITALITY INDUSTRY
Antipolo, City

Dear Respondents,

We are conducting a study entitled “Acceptability of Alugbati

(Basella Alba Linn) Extract as a Beer”.

This study aims to measure the acceptability of Alugbati Extract as ingredients

of beer.

In connection with this, we are appealing for your cooperation to fill up this
Hedonic Scale and Score Card test, assuring that all information will be treated
confidentially.

Thank you very much.

Truly yours,

Very truly yours,

MICHELLE ANN I. ALBOS

ANGELINE A. FELICIANO

KATHLEEN MAY A. MISTIOLA

RICHELLE JADE T. TABUNGGAO

The Researchers

Noted:

LAARNIE M. PASAMBA
Thesis Adviser
 44

APPENDIX D
Letter of Permission to Conduct the Study

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
COLLEGE OF HOSPITALITY INDUSTRY
Antipolo, City

January 23, 2023

JONNAH O. BAUTISTA
Dean, College of Hospitality Industry
This University

The thesis entitled “ACCEPTABILITY OF ALUGBATI (Basella Alba Linn)

EXTRACT AS A BEER” prepared and submitted by Michelle Ann I. Albos, Angeline A.
Feliciano, Kayhleen May A. Mistiola and Richelle Jade T. Tabunggao in partial fulfillment
of the degree Bachelor of Science major on Hospitality Management has been examined
and is hereby recommended for approval and acceptance.

Laarnie Pasamba
Date Adviser
Approved in the partial fulfillment of the requirements for the degree bachelor of
science major in Hospitality Management by the Oral Examination Committee.

CLAUDINE D. MARTY
Chairperson

Approved in the partial fulfillment of the requirements for the degree bachelor of
science major in Hospitality Management by the Oral Examination Committee.

MA. TERESA DJ. ALEJANDRO Ph. D

Date Chair, Research Committee this college
 45

APPENDIX E
Questionnaire for Respondents

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
COLLEGE OF HOSPITALITY INDUSTRY
Antipolo, City

SCORE SHEET
ACCEPTABILITY OF MALABAR SPINACH EXTRACT BEER

Name of respondents (Optional) : ___________________________

Age: Gender:

Expert
( ) Regular Drinker
( ) Distributor
( ) Bartender

Directions : Rate the following characteristics according ti the given scale. Check
(✓) the box below the number how much you accept the following characteristics.
Legends:
5 - Very Much Accepted
4 - Much Accepted
3 - Accepted
2 - Slightly Accepted
1 - Not accepted at all

Characteristic of 5 4 3 2 1
Malabar Spinach
Extract as Beer

Appearance
Texture
Color
Taste
Consistency
 46

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
COLLEGE OF HOSPITALITY INDUSTRY
Antipolo, City

HEDONIC SCALE
ACCEPTABILITY OF MALABAR SPINACH EXTRACT AS A BEER

Name of the respondents (Optional) :___________________________

Age: Gender:

Expert :
( ) Regular drinker
( ) Distributor
( ) Bartender

Directions : Taste the sample and put a check (✓) how much do you like or
dislike the taste of the sample, use the appropriate scale to show the degree of
acceptability of the sample.
Legend:

9 - Likely Extremely
8 - Like Very Much
7 - Like Moderately
6 - Like Slightly
5 - Neither Like or Dislike
4 - Dislike Slightly
3 - Disliked Moderately
2 - Disliked Very Much
1 - Disliked Extremely

Sample 9 8 7 6 5 4 3 2 1
Malabar
Spinach
extract
Beer
 47

APPENDIX F
Certification of Statistical Analysis

Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
www.urs.edu.ph / ursmain@gmail.com
URS Tanay- Main Campus Tel: (02) 401-4900

UNIVERSITY STATISTICAL CENTER

Room 2, PREVAT Center, URS Morong, Rizal
Email Ad: uscmorong@gmail.com statisticalcenter@univrs.edu.ph

CERTIFICATION
Undergraduate

This is to certify that the thesis entitled “ACCEPTABILITY OF MALABAR

SPINACH EXTRACT AS A BEER” has undergone correct statistical analysis with the
use of SPSS ID: 137, License/ Serial # D0EJ8LL, D0ELMLL & D0EL2LL and Version
26 from this Office.
The accuracy of the processing of data and application of appropriate
statistical tools are under the supervision of Prof. Carmela B. Jaen as Expert/
Consultant Statistician.
This certification has been issued for oral defense requirement of the
researcher/s.
Given this 5th day of May 20 22 in Morong, Rizal.

CLAUDINE D. MARTY, DBA CARMELA B. JAEN, MAT

Research Instructor Expert/ Consultant Statistician

JONNAH M. BAUTISTA, MSCA

Dean, College of Industrial Technology

MARISSA F. REGALARIO, Ph. D.

 48

Head, Statistical Center

CURRICULUM VITAE

Michelle Ann I. Albos

379 R. Bautista st. Bombongan Morong, Rizal
Contact No.09534527196
michellealbos13@gmail.com

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 : Morong National High School

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

Elementary : Bombongan Elementary School

Address : F.San Miguel Street, Bombongan, Morong, Rizal
 49

Academic Year : 2001-2013

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

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 : Laugundi CCL National High School

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

Elementary : Pulong Kumanoy Elementary School

Address : Feliciano St. Brgy Lagundi Morong Rizal
Academic Year : 2007-2013
 50

Kathleen May A. Mistiola

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

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 : Dalig National High School

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

Elementary : Balagasan Elementary School

Address : Balagasan Boac Marinduque
Academic Year : 2006-2013
 51

Richelle Jade T. Tabunggao

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

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

Junior High : Greenfield Montessori school

School
Address : Rodriguez St. Tanay, Rizal
Academic Year : 2013-2017

Elementary : Tanay Ville Elementary School

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