“Making a Picked Papaya (Atsara) through fermentation”

Lloyd Gabriel P. Poligrates, Harold Joey E. Binghot, Rojelouh F. Niez,

Seff Matthew B. Macua, Ace Hartzel Jan S. Beradio, Kristian Jacob P. Poligrates

Toribio Minor National High School, Margosatubig District, Zamboanga del Sur Division
Zamboanga Peninsula, Mindanao, Philippines
Senior High School Department, Toribio Minor National High School, Margosatubig District,
Zamboanga del Sur Division, Department of Education, Philippines

Introduction:
Fermentation is the process by which bacteria and yeast break down carbohydrates.It has a
characteristic sour taste and is used to make foods such as yogurt, cheese, and sauerkraut. Even
before fermented alcoholic drinks were invented, people were fermenting foods that had a fairly
poor shelf life, namely dairy products. In particular, milk from camels, goats, sheep, and cows
was consumed as early as 10,000 BC. Because of the naturally occurring bacteria present in
milk, it is more likely that the fermentation occurred by chance. Thermophilic lactic acid
fermentation prefers the heat of this region, so it is thought that the subtropical environment in
which this lactic acid fermentation occurs had a major influence on Its occurrence. (Coyle, 2023)

Fermented foods are rich in probiotic bacteria. Thus, eating them adds beneficial microorganisms
and enzymes to your overall gut flora, improves your gut microbiome and digestive health, and
strengthens your immune system (Darodriguez, 2023).

Fermentation increases the availability of vitamins and minerals for absorption by our bodies.
Eating fermented foods helps us in many ways, including making meals easier to digest,
maintaining a healthy immune system, reducing sugar cravings, and producing lactic acid,
which stimulates the growth of good bacteria in the stomach. (Darodriguez, 2023).

One of the fermented food is Achara, also known as asala or achara, is a popular pickle in the
Philippines made from unripe green papaya. It was originally influenced by achar, an Indian
pickle, which then came through Malay influence to achar (another type of pickle from Malaysia,
Indonesia, and Brunei). Unlike these other types of cucumbers, achara is made primarily from
green, unripe papaya and contains a sweetened brine made from sugar. Achara is often eaten with
various Filipino dishes such as chicken inasal, lechon belly, pork skewers, and breakfast foods
such as sinangag and tocino. But in fact, it goes well with fatty and salty meats, whether deep-
fried or roasted.

The purpose of this lab report is to explain the process and results of producing atsara through
fermentation. It will help us understand how fermentation enhances the quality and safety of
atsara.

Objective: To produce an atsara (pickled papaya) using locally sourced ingredients and
following the traditional recipe.

Methods:
Ingredients:
Papaya Sugar
Tidbits Grater
Vinegar Onion
Knife

Procedures:

Figure 1. Figure 2.
Peel the skin of the papaya Take out its seeds using knife
 Figure 3. Figure 4.
Grate the inner layer of the papaya. Slice and chop the onions to be mixed
the grated papaya.

Figure 5. Figure 6.
Mix the grated papaya and sliced onions with After mix, fill it inside the final container.
Vinegar, sugar, and tibdits, inside a container.
Result:

Discussion:
The results of this experiment demonstrate the process of lactic acid fermentation in pickled
green papaya. The pickled green papaya showed a decrease in pH and an increase in lactic acid
concentration over time, indicating that the natural bacteria in the fruit were converting the
sugars into acids. This is consistent with the theory that lactic acid fermentation occurs when
pyruvic acid from glycolysis is reduced to lactic acid by NADH, which is then oxidized to
NAD+. The lactic acid produced by the fermentation acts as a natural preservative, preventing
the growth of harmful microbes that cause spoilage. It also enhances the flavor of the pickled
green papaya, giving it a sour and tangy taste.

Conclusion:
In conclusion, we aimed to produce atsara, a traditional Filipino condiment made from pickled
green papaya, carrots,and peppers. Our results showed that the atsara had a brighter color, a
crunchier texture,and a sweeter and sourer taste after the pickling process. We concluded that the
pickling process improved the quality and shelf life of the atsara, and that our atsara was similar
to the commercial ones available in the market. We also suggested some possible improvements
for our experiment, such as using different types of vinegar, sugar, and spices, and comparing the
atsara with other pickled products.
References:
1. Coyle, D. (n.d.). Healthline. https://www.healthline.com/nutrition/fermentationhttps:
2. Fermentation paper-video Rodriguez.pdf - Manila central UNIVERSITY EDSA Caloocan
city basic education department senior high school ELE 021 - General | Course hero.
(2021, December 16). Course Hero | Own the study
hour. https://www.coursehero.com/file/123133501/FERMENTATION-Paper-Video-
Rodriguezpdf/
3. Vu, H. (2022, March 16). Atchara recipe (Easy Filipino pickled papaya). Hungry
Huy. https://www.hungryhuy.com/atchara-pickled-papaya/