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Republic of the Philippines


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



_______________





A Thesis
Presented to the
Faculty of the Graduate Studies Program
TARLAC STATE UNIVERSITY
Tarlac City




_______________





In Partial Fulfillment
of the Requirements for the Degree
Master of Education
Major in Technology and Livelihood Education




________________


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