Kidapawan City National High School

Science, Technology, and Engineering Program

Roxas St., Kidapawan City

Progression of Alcoholic Content on Fermentation of Mandarin Orange juice (Citrus

reticulata)

A Research Study Presented to the Faculty and Staff of

Kidapawan City National High School
Kidapawan City

In Partial Fulfillment of the Requirements for Research III in

Science, Technology and Engineering Curriculum

By:
Christian P. Oropel
 June 2022
Kidapawan City National High School
Science, Technology and Engineering Program
Roxas St., Kidapawan City

APPROVAL SHEET

This Investigatory Project entitled, Progression of Alcoholic Content on Fermentation of

Mandarin Orange juice (Citrus reticulata) prepared and submitted by Christian P. Oropel, as a
partial fulfillment for the degree of SCIENCE, TECHNOLOGY, AND ENGINEERING PROGRAM has
been examined and has hereby recommended for approval and acceptance.

________________________ _________________________
Examining Committee Member Examining Committee Member

__________________ __________________
Date Date

Accepted as partial fulfillment of the requirements for the Science, Technology, and
Engineering.

___________________________
Coordinator, Science, Technology, and Engineering Department
_____________
Date
 ROSALINDA T. LONZAGA, Ph.D.
Principal

Table of Contents

TITLE PAGE …………………………………………………………………………………………… i

APPROVAL SHEET …………………………………………………………………………………... ii

TABLE OF CONTENTS ………………………………………………………………………………. iii

ABSTRACT …………………………………………………………………………………………….. 1

INTRODUCTION ………………………………………………………………………………………. 1

REVIEW OF RELATED LITERATURE ……………………………………………………………… 2

MATERIALS AND METHODS ………………………………………………………………………... 3

PREPARATIONS OF TREATMENTS ……………………………………………………………..… 3

PRODUCTS ANTIFUNGAL PROPERTIES ……………………………………………….. 4

DATA COLLECTION AND ANALYSIS …………………………………………………….. 4
 Kidapawan City Division

Research Article
Progression of Alcoholic Content on Fermentation of Mandarin Orange juice (Citrus
reticulata)

Christian P. Oropel

Kidapawan City National High School, Science, Technology, and Engineering Program, Kidapawan City Philippines

Abstract

Keywords: Puree, Garlic, Fungus, Antifungal, Cream

Introduction
In this study, the researcher aims to give deeper understanding to students and Researchers on
Progression of Alcoholic Content on fermented Mandarin Orange. Which is a question to
people who like fermented fruit but does not like the effects of alcohol consumption.
The researcher chose mandarin orange as the main ingredient because of beta-catorene and
beta-cryptoxanthin. Beta-cryptoxanthin and beta-catorene can be converted into Vitamin
A(retinol). Vitamin A is a nutrient good for vision and eye health for a strong immune system
and for healthy skins and means and means membranes. Beta-cryptoxanthin is important for
human health including roles in antioxidant defence and cell-to-cell communication.
Excessive alcohol drinking can lead to the development of chronic diseases and other serious
problem including: High blood pressure, heart diseases, stroke, liver diseases, and digestive
problem, Cancer of the breasts, mouth, throat, esophagus, voice box, liver color, and rectum.
With Vitamin A present in Mandarin Orange. The researcher chose to conduct this study to
examine the alcoholic content of fruit based fermentation based on time which is helpful for
people who enjoy drinking drinking alcohol because of the taste or other reasons like alcohol
intolerant and avoiding excessive alcohol symtoms

The study aims to know the progression of alcoholic content on fermentation of mandarin
oranges using accessible materials, simple methods, and through attaining significant and valid
results. The following are the objective of the study:
1.)To know if there is a significant difference in the amount of alcoholic content on the
mandarin orange juice.

The Hypothesis of this Study is:

H o : There is no significant difference in the amount of alcoholic content on the mandarin
orange juice.
H a : There is a significant difference in the amount of alcoholic content on the mandarin orange
juice.
Study Design and Study Area:
The study on the progression of alcoholic content of fermentation of mandarin orange
juice(Citrus reticulata) was laid out using an experimental design to determine the
progression of alcoholic content

The study was conducted in the Medical Laboratory of Purok 6,Balindog, Kidapawan
City, Philippines.
Materials:
Mandarin orange: 3pc
Baking yeast: 10ml
Water:150ml
Sugar:10ml

Research design and method

The study on the progression of alcoholic content on fermentation of mandarin orange (Citrus
reticulata) was laid out using an experimental research design to determine the alcoholic
content of mandarin orange alcohol, To perform the experiment you will first peel the orange
and cut them to 2 or 4 pieces depending on your preference. Next squeeze the orange to a
container with a strainer on top. Next mix the baking yeast,sugar, and water to make starter
culture. Afterwards mix the starter culture and mandarin orange juice on a container and seal
the container tightly. Finally store the container in room temperature with no direct sunlight.
Alcoholic Content Properties
Alcohol which are found on beverages is ethyl alcohol or ethanol and they are colorless. Unlike
other alcohols ethanol is the only one which is safe for consumption. While it can be used as a
fuel additive or as an industrial solvent, it is most commonly used for recreational purposes
because it’s distinct effect on mood and behavior.
Data Collection and Analysis
The desired data to be collected and interpreted in the alcoholic content of the mandarin
orange alcohol and it’s fermentation time, the date will be presented in the table below.
Results and Discussion
Table 1: The alcoholic content of each treatment on different fermentation time
Treatment T1R1 T1R2 T1R3 T2R1 T2R2 T2R3 T3R1 T3R2 T3R3
s
Alcoholic 25% 26% 26% 28% 27% 28% 30% 29% 29%
content

Table 2: . t-Test: ANOVA single factor of the Alcoholic Content of Mandarin Orange juice
ANOVA
Source of
Variation SS df MS F P-value F crit
Between 20.2222 10.1111 30.3333 0.00072 5.14325
Groups 2 2 1 3 9 3
0.33333
Within Groups 2 6 3

22.2222
Total 2 8        
Table 2 showed us the result from single factor t-test using a significance of 0.05 The mean
from each treatments replication of the extract were used. Since the t Stat, is 30.33333
falls in the rejection area in the left side and since the P(T<=t) two-tail is smaller than
the significance level, the null hypothesis is rejected and we conclude that there is
statistically a significant difference on fermentation time on mandarin orange juice.
SUMMARY, CONCLUSION, AND RECOMMENDATIONS
Summary
1)There is a significant difference between the fermentation time on its alcoholic content as
shown in the ANOVA single factor test.
Conclusion
The study was conducted to determine the progression alcoholic content of Mandarin
Orange juice(Citrus reticulata) through fermentation. Based on the results of the study the
there is a significant difference in the alcoholic content through fermentation.
Recommendations
Succeeding researchers who wish to undertake further studies concerning the
progression of alcohol content of Mandarin Orange(Citrus reticulata) are advised to take
into amount of the following given by the researchers.
 Use a lid that can be tightly sealed so the oxygen will be not present during
fermentation
 If you are planning to ferment for more then 1 day, burp the container one a day to
avoid overpressure from the container

Acknowledgement

The researchers would like to express their gratitude to Michelle P.Oropel and
Christopher C. Oropel for providing suffient materials and tools to make this research
possible

To Mrs. Ana Marie O. Cornell, Ed.D., for guiding the researchers so that they
may be aware of the rules and regulations and guide everyone.

To Mr. Vergilio A. Edulsa Jr., LPT, MA-Math for making time in teaching the
researchers about ANOVA testing.
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APPENDICES
Figure 1 The oranges freshly bought from the Gaisano mall
Figure 2 the sugar and the baking yeast
 Figure 3-5 treatment order
is left to right