This document outlines the approval and acceptance of Marlene S. Arciga's thesis titled "Production and Acceptability of Homemade Beer". The thesis was submitted in partial fulfillment of the requirements for a Master of Education degree in Technology and Livelihood Education at Tarlac State University. The thesis committee approved the thesis and accepted it as partially fulfilling the requirements for the degree. The thesis aimed to produce homemade beer using tropical fruits and evaluate its sensory attributes, acceptability to consumers, and implications for technology and livelihood education.
This document outlines the approval and acceptance of Marlene S. Arciga's thesis titled "Production and Acceptability of Homemade Beer". The thesis was submitted in partial fulfillment of the requirements for a Master of Education degree in Technology and Livelihood Education at Tarlac State University. The thesis committee approved the thesis and accepted it as partially fulfilling the requirements for the degree. The thesis aimed to produce homemade beer using tropical fruits and evaluate its sensory attributes, acceptability to consumers, and implications for technology and livelihood education.
This document outlines the approval and acceptance of Marlene S. Arciga's thesis titled "Production and Acceptability of Homemade Beer". The thesis was submitted in partial fulfillment of the requirements for a Master of Education degree in Technology and Livelihood Education at Tarlac State University. The thesis committee approved the thesis and accepted it as partially fulfilling the requirements for the degree. The thesis aimed to produce homemade beer using tropical fruits and evaluate its sensory attributes, acceptability to consumers, and implications for technology and livelihood education.
Tarlac State University COLLEGE OF EDUCATION Graduate Studies Program Lucinda Campus, Tarlac City Tel. No. (045) 611-0082; Fax No. (045) 982-0110 Re-Accredited Level 3 by the Accrediting Agency of Chartered Colleges and Universities of the Philippines (AACCUP), Inc.
APPROVAL SHEET
This thesis of MARLENE S. ARCIAGA entitled PRODUCTION AND ACCEPTABILITY OF HOMEMADE BEER which is prepared and submitted in partial fulfillment of the requirements for the degree Master of Education Major in Technology and Livelihood Education, is hereby accepted.
FELICITAS A. QUILONDRINO, Ed.D. Adviser
THESIS COMMITTEE
JULIETA M. LAGASCA, Ed.D Chairman
NICANOR C. CAI MYRNA Q. MALLARI, DPA ELSIE M. CANLAS Ed. D Member Member
ANTONIO L. SANTOS Ed. D. Member
Accepted and approved in partial fulfillment of the requirements for the Degree Master of Arts in Education Major in Technology and Livelihood Education. Comprehensive Examination passed.
MARIA AGNES P. LADIA, Ed. D. Dean, College of Education Date:______________
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PRODUCTION AND ACCEPTABILITY OF HOMEMADE BEER
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A Thesis Presented to the Faculty of the Graduate Studies Program TARLAC STATE UNIVERSITY Tarlac City
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In Partial Fulfillment of the Requirements for the Degree Master of Education Major in Technology and Livelihood Education
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by
MARLENE SEMBRANO ARCIAGA April 2012
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ABSTRACT
Title: PRODUCTION AND ACCEPTABILITY OF HOMEMADE BEER
Researcher: MARLENE S. ARCIAGA
Degree: Master of Arts in Education Major: Technology and Livelihood Education
Institution: Tarlac State University
The study aimed to produce homemade beer with the use of tropical fruits as its composition using different processes like microbiological analysis, physico-chemical test and evaluation of its sensory attributes to achieve its good characteristics. It is projected that the data generated from this study will provide information for the enhancement of Technology and Livelihood Education (TLE) Curriculum especially in Food Processing, Food Research, related food subjects and Small and Medium enterprises. The characteristics of the homemade beer in terms of its sensory attributes, sensory evaluations and the consumers perception were determined using the mean scores obtained from the sensory evaluation made by 90 non-drinkers, occasional and daily drinkers. Sensory evaluation and physico-chemical test is an essential method to determine the attributes of the homemade beer. Fermentation of tropical fruits into homemade beer, as a learning area in Technology and Livelihood Education (TLE) will equip the students with the skills that will help them produce homemade beer.
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ACKNOWLEDGEMENT
The researcher gratefully acknowledges the motivation, supervision, inspiration and other forms of assistance of all those who, in one-way or another, contributed to the realization of this research work. To DR. FELICITAS A. QUILONDRINO, her adviser, who gave full support and confidence that is needed and most of all, her patience and understanding during and after the preparation of the manuscript; To DR. LOLITA V. SICAT, her statistician, for her suggestions and statistical expertise; To the chairman of the panel, DR. JULIETA M. LAGASCA, and to the other members of the panel, DR. ANTONIO SANTOS, DR. ELSIE CANLAS, and DR. MYRNA Q. MALLARI, for their comments and recommendations and for extending their expertise, which really enhanced the research work; To her energetic and supportive former principal of Corazon C. Aquino High School (formerly Tagumbao High School Annex), DALEN I. ROY and to the present principal TEOFISTA A. DANTES for her kindness; To her friends and co-teachers for their words of encouragement; To her family for their love, support and encouragement; To her beloved daughters, MICAH, and NIKKI who continuously bring joy and inspiration to my life; To her better half, MARIO V. ARCIAGA who shared his compassionate love, enduring support and understanding especially when quality family time is essentially affected at times;
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And above all to JESUS, the source of everything, who made all things possible and for providing His Grace to the researcher to have the determination, understanding and vigor towards the completion of this study. msarciaga
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Dedication
This piece of work is wholeheartedly
dedicated to
my beloved husband Mario
and to my children
Micaelah and Jan Nicole
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TABLE OF CONTENTS
Page
APPROVAL SHEET i TITLEPAGE . ii ABSTRACT .. iii ACKNOWLEDGEMENT .. iv DEDICATION . vi TABLE OF CONTENTS .. vii LIST OF TABLES x LIST OF FIGURES . xii
Chapter
1 THE PROBLEM AND ITS BACKGROUND
Introduction 1 Statement of the Problem .. 3 Significance of the Study . 4 Scope and Delimitation of the Study 5 Definition of Terms . 7
2 REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature . 11 Related Studies . 22 Foreign Studies 23 Local Studies 27 Conceptual Framework .. 33
3 METHODS OF STUDY AND SOURCES OF DATA
Research Design .. 33 Materials of the Study .. 33 Development of the Product . 34 Sampling .. 37 Identifying Characteristics of Homemade Beer . 37 Determining the Level of Acceptability of Homemade Beer . 39 Instrumentation . 40 Statistical Treatment . 40
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4 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
Development of Homemade Beer . 41 Characteristics of Homemade Bee . 47 Sensory Attributes 47 Color 48 Aroma .. 49 Flavor 50 Aftertaste .. 51 Physico-chemical . 52 Alcohol Content 52 Ph . 53 Microbiological Content 54 Molds and Yeast .. 54 Business Potential . 55 Acceptability of Homemade Beer Color .. 56 Aroma . 62 Flavor . 68 Aftertaste 74 Cost of Producing Homemade Beer . 80 Cost-Benefit of Producing Homemade Beer Evaluated . 82 The Implications of the Study to Small and Medium Scale Enterprise And Technology and Livelihood Education (TLE) Curriculum .. 84
5 SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary of Findings . 85 Implications of the study 90 Conclusions .. 91 Recommendations . 92
BIBLIOGRAPHY .. 93
APPENDICES:
A Questionnaire . 98 B Letter of Request to PhilRice . 102 C Letter of Request to DOST 103 D Test Result of Alcohol Content . 105 E Test Result on pH Level of Banana Beer . 107 F Test Result on pH Level of Papaya Beer 108 G Test Result on pH Level of Pineapple Beer . 109 H Test Result of Microbiological Content of Banana Beer . 111
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I Test Result of Microbiological Content of Papaya Beer .. 112 J Test Result of Microbiological Content of Pineapple Beer 113
PHOTOS 115
CURRICULUM VITAE 118
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LIST OF TABLES
Table 1 Mean Scores of Homemade beer as to Color Attribute . 48 Table 2 Mean Scores of Homemade beer as Aroma Attribute .. 49 Table 3 Mean Scores of Homemade beer as to Flavor Attribute .. 50 Table 4 Mean Scores of Homemade beer as to Aftertaste Attribute 51 Table 5 Alcohol Content of Homemade beer . 52 Table 6 pH Level of the Homemade beer 53 Table 7 Molds and Yeast Count of the Homemade beer . 55 Table 8 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Color by Non-drinkers .. 56 Table 9 Scheffe Test on Color Difference Tested by Non-drinkers .. 57 Table 10 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Color by Occasional drinkers 58 Table 11 Scheffe Test on Color Difference Tested by Occasional drinkers 59 Table 12 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Color by Daily drinkers 59 Table 13 Scheffe Test on Color Difference Tested by Daily drinkers .. 60 Table 14 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Color by All drinkers 61 Table 15 Scheffe Test on Color Difference Tested by All drinkers ... 61 Table 16 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aroma by Non-drinkers . 63 Table 17 Scheffe Test on Aroma Difference Tested by Non-drinkers .. 63 Table 18 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aroma by Occasional drinkers .. 64 Table 19 Scheffe Test on Aroma Difference Tested by Occasional drinkers . 65 Table 20 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aroma by Daily drinkers .. 65 Table 21 Scheffe Test on Aroma Difference Tested by Daily drinkers .. 66 Table 22 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aroma by All drinkers . 67 Table 23 Scheffe Test on Aroma Difference Tested by All drinkers . 67
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Table 24 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Flavor by Non-drinkers 69 Table 25 Scheffe Test on Flavor Difference Tested by Non-drinkers 69 Table 26 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Flavor by Occasional drinkers .. 70 Table 27 Scheffe Test on Flavor Difference Tested by Occasional drinkers .. 71 Table 28 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Flavor by Daily drinkers . 72 Table 29 Scheffe Test on Flavor Difference Tested by Daily drinkers . 72 Table 30 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Flavor by All drinkers 73 Table 31 Scheffe Test on Flavor Difference Tested by All drinkers .. 74 Table 32 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aftertaste by Non-drinkers 75 Table 33 Scheffe Test on Aftertaste Difference Tested by Non-drinkers 75 Table 34 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aftertaste by Occasional drinkers .. 76 Table 35 Scheffe Test on Aftertaste Difference Tested by Occasional drinkers 77 Table 36 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aftertaste by Daily drinkers 78 Table 37 Scheffe Test on Aftertaste Difference Tested by Daily drinkers . 78 Table 38 Anova Test of Difference of the Acceptability of Homemade beer in Terms of Aftertaste by All drinkers . 79 Table 39 Scheffe Test on Aftertaste Difference Tested by All drinkers . 80 Table 40 Cost of Producing Homemade beer . 81 Table 41 Comparison of Retail Price of Homemade beer and Commercial beer . 83
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LIST OF FIGURES
Figure 1 The Paradigm of the Study . 32 Figure 2 Process of Brewing the Homemade beer 36
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