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CENTRAL PHILIPPINES STATE UNIVERSITY

COLLEGE OF TEACHER EDUCATION
Cauayan Campus, Cauayan, Negros Occidental
Chapter I
INTRODUCTION
Vinegar is a natural product derived from a process of fermentation. Carbohydrates-rich
foods are excellent sources of substrate to produce vinegar. Vinegar is mainly used as an
ingredient in food presentation due to its taste and aroma (Azrina Azlan, Amin Ismail, and Anuar
Samad 2016).
Glacial acetic acid is a concentrated form of the organic acid used in synthetic vinegar,
which gives vinegar its sour taste and pungent smell, and it is also an important reagent during
the production of organic compounds. However, its use can result in a number of serious
complications there is high possibility of a poor prognosis, which includes inflammation,
hypertrophic scar formation and pigmentation associated with its misuse (Lee et al., 2011).
Vinegar is the product obtained exclusively through biotechnological processes such as
double fermentation, alcoholic and acetic fermentation of liquids or other substances of
agricultural origin. There are various types of vinegars obtained from various sources such as
wine fruit and berry, ciders, alcohol, grain, malt, beer and honey. Vinegar acts as effective
preservative against food spoilage (Sunil, 2015).
Nipa palm is used for multipurpose such as roof thatching, partitioning foods, medicinal
purposes and as a source of fuel wood. The sugary sap from the inflorescence stalk is used as
source of treacle (Molasses), amorphous sugar, vinegar, and alcohol (Hossain et al, 2015).
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Consumers are now beginning to appreciate the health benefits of drinking vinegar.
Therefore, in addition to the traditional use of vinegar products such as rice vinegar, wine
vinegar, and cider vinegar as a food flavouring, there is a growing demand for fruit vinegar
products that are sold as a health food (Chang, 2019).
Vinegar may have significant health benefits due to its acetic acid content, including
blood sugar control, weight management, reduced cholesterol and antimicrobial properties.
However, little work has been done to support the vinegar production in Nipa palm tree.
The researchers want to produce a natural vinegar from Nipa palm as its source for sap
production. The researchers aim to aid the catastrophe brought by typhoons to the vinegar
industry which the vinegar makers from the local community had lost hundreds of coconut trees
as one of their source for vinegar production. The objective of this study is to test pH level and
sensory evaluation of Nipa vinegar fermented in four different containers.
Objective of the Study
This study aims to test the pH level of Nipa vinegar fermented in four different
containers. It also aims to investigate the sensory evaluation of Nipa vinegar using the 9-points
hedonic scale.
Specifically, this study aims to answer the following questions:
1. To identify the pH level of Nipa vinegar when fermented into four different containers?
2. To determine the container used in fermentation process that has the lowest and highest acidity
level?
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3. To identify the significant difference on pH levels of Nipa vinegar fermented in four different
containers with the same duration process?
4. To identify the significant difference on the sour taste of Nipa vinegar fermented in four
different containers?
Scope and Limitations
This study focuses on the pH level of Nipa vinegar fermented in four different containers
such as clay jar, plastic bottle, glass bottle, and bamboo pipe which were pasteurized for 10
minutes. The Nipa sap will be collected, and this study will be conducted only at Barangay
Bocana, Ilog, Negros Occidental on April to June 2022.
It also focuses on the sensory evaluation of Nipa vinegar fermented in four different
containers such as clay jar, plastic bottle, glass bottle, and bamboo pipe. The researchers will
randomly select 30 panelists that include the customers, store owners, vendors, students, teachers
and the chefs. Nipa sap from 5-7 years old Nipa palm will be used as vinegar source fermented
in four different containers and will replicate 5 times.
Significance of the Study
This study may be helpful and beneficial to the following persons:
Farmers. The findings may give them the opportunity to have an extra income by means
of making vinegar out of Nipa palm they had planted.
Vendors. They may able to provide another choice of vinegar for their customers.
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Society. Through this study, many people in the society may be able to know and use the
natural vinegar coming from Nipa palm with good nutrient value and health benefits.
Health Experts. They may able to introduce to their clients the benefits that could get in
consuming natural processed vinegar than using artificial and synthetic one.
Researchers. The result of this study may help the researchers to answer their following
objectives.
Government. The success of this study may be able to provide benefits in local
government which can help to promote other local products.
Teachers. They may be able to have the knowledge about the benefits of consuming
natural process vinegar and could share it to their students.
Future Researchers. The findings of the study may be useful on the part of the future
researchers that they could use this study as their reference in relation to their study.
Definition of Terms
For clarity and better understanding of this study, some important terms are defined
conceptually and operationally:
Acetic Acid Fermentation. The acetic acid fermentation is an extremely exothermic process
enhancing the temperature to over 50C (Palaez et al., 2016).
In this study, the researchers will do the acetic fermentation in dark room fitted with
orange and red glass pans.

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Alcoholic Fermentation. Alcoholic fermentation is a biotechnological process accomplished by
yeast, some kinds of bacteria, or a few other microorganisms to convert sugars into ethyl alcohol
and carbon dioxide. In this fermentation process, yeast is mostly used as a bio-culture and
aqueous solution of monosaccharide (raw materials) as the culture media for the production of
beverages, (Molecular Wine Microbiology, 2011).
In this study, the researchers will add yeast in Nipa sap for alcoholic fermentation.
Fermentation. Fermentation is a metabolic process in which an organism converts a
carbohydrate, such as starch or a sugar, into alcohol or an acid (Helmenstine, 2020).
In study, the researchers will undergo this process to convert Nipa sap into a vinegar.
Mother Vinegar. The mother of vinegar is a product of living organism-the acetic acid bacteria
that convert alcohol into the acetic acid that is the primary ingredient of vinegar, (Reginald
Smith,2016).
In this study, the researchers will use the mother vinegar as starter in making the Nipa
vinegar.
Nipa. Nipa or Nypa fruticans have characteristics similar to coconut tree leaves especially the
palms but grows on low-level inland mangroves. It could grow up to 40-45 cm in diameter of its
stem depending on the nutrient source of its environment (Berto, 2020).
In this study, the researchers will use the sap of this plant to be fermented in four
different containers.
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pH. pH is a measure of hydrogen ion concentration, a measure of the acidity or alkalinity of a
solution (Helmenstine, 2019).
In this study, it refers to the degree of acidity of fermented Nipa vinegar.
pH meter. A pH meter is a device that measures the changes in the activity of hydrogen ions in a
solution, (Surat, 2021).
In this study, the researches will use this tool for measuring the acidity of fermented
Nipa vinegar.
Vinegar. Vinegar is the product obtained exclusively through biotechnological processes such as
double fermentation, alcoholic and acetic fermentation of liquids or other substances of
agricultural origin, (Sunil, 2015).
In this study, vinegar is the result of the fermentation process using Nipa sap.
Sensory evaluation. Sensory evaluation is the process of determining how a consumer reacts to
a product or retail setting using the five basic senses, (Kramer, 2019).
In this study, the researchers will select different persons that will stand as evaluators.
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Chapter II
REVIEW OF RELATED LITERATURE
This chapter contains citations taken from the various literatures which the researchers
used as reference for this study.
Sources of vinegar
According to Lim et al., (2019), Vinegar is a liquid fermentation product that
consists of 4% or more acetic acid, which is commonly used and consumed globally, either
directly or as an ingredient in food. Vinegar is produced by two-stage fermentation systems,
i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous
fermentation (oxidation) of the ethanol into acetic acid. The commonly used raw materials
or substrates of the fermentation for vinegar production are fruit, such as apples and grapes,
and other plant sources, such as rice, malt, sugarcane, and other carbohydrate containing
materials.
Vinegar is prepared by different methods and from various raw materials. Wine (white,
red, and fortified wine), cider, fruit musts, barley, or pure alcohol is used as substrates. Vinegar
production ranges from ancient strategies using wood casks and surface culture to submerged
fermentation in acetators. Vinegar historically has been used as a food preservative. Whether
naturally produced during fermentation or intentionally added, vinegar retards microbial growth
and contributes sensory properties to a number of foods (Sankpal, 2019).

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According to Augustyn et al., (2021), vinegar can be made from any liquid that is capable
of being converted into alcohol in a two-step process. The fruit juice or other liquid contains
sugar, which is converted into alcohol and carbon dioxide gas by the actions of yeast enzymes.
The alcohol thus formed combines with atmospheric oxygen by the action
of Acetobacter bacteria, forming acetic acid and water. Organic acids and esters derived from the
fruit or other source material are also present and are responsible for the flavor and aroma
variations of vinegar.
In 1864 the French chemist and bacteriologist Louis Pasteur showed that it
is Acetobacter bacteria that cause the conversion of alcohol to acetic acid. These bacteria work
together symbiotically, producing enough acetic acid to prevent invasion by other organisms.
Vinegar and Its Benefits
A variety of natural vinegar products are found in civilizations around the world. A
review of research on these fermented products indicates numerous reports of health benefits
derived by consumption of vinegar components. Therapeutic effects of vinegar arising from
consuming the inherent bioactive components including acetic acid, gallic acid, catechin,
epicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative,
antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering
responses (Budak et al, 2014).
Vinegar is a natural product derived from a process of fermentation. Carbohydrates-rich
foods are excellent sources of substrate to produce vinegar. Vinegar is mainly used as an
ingredient in food preparation due to its taste and aroma. It is one of the most famous folk
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medicines used to fight infections. Several studies have showed vinegar has a potential to
ameliorate obesity, diabetes, cardiovascular disorders, cancer and microbial infections. Daily
intake of a drink containing 15 mL vinegar (750 mg of acetic acid) was reported to improve
lifestyle-related diseases, such as hypertension, hyperlipidemia, and obesity. The presence of
acetic acid and other components in vinegar could be responsible for its therapeutic effect (Anuar
et. al,2016).
Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures and
have been reported to provide beneficial health effects when consumed regularly. Such benefits
are due to various types of polyphenols, micronutrients and other bioactive compounds found in
vinegars that contribute to their pharmacological effects, among them, antimicrobial,
antidiabetic, antioxidative, antiobesity and antihypertensive effects (Ho et. al, 2017).
The use of vinegar to fight against infections and other crucial conditions dates back to
Hippocrates, recent research has found that vinegar consumption has a positive effect on
biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar have been used in
the world during different time periods. Vinegar is produced by a fermentation process. Foods
with a high content of carbohydrates are a good source of vinegar. Review of the results of
different studies performed on vinegar components reveals that the daily use of these
components has a healthy impact on the physiological and chemical structure of the human body.
During the era of Hippocrates, people used vinegar as a medicine to treat wounds, which means
that vinegar is one of the ancient foods used as folk medicine (Ali et al, 2018).
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Harmful effects of Synthetic Vinegar
Artificial vinegar is just a solution of acetic acid, produced chemically without the use of
fermentation as with normal vinegars. Distilled vinegar is how ever can be produced with any
type of vinegar through distillation. In short, artificial vinegar= made artificially using chemicals,
distilled vinegar= made from natural vinegar (Cheftalk, 2010).
Glacial acetic acid is a concentrated form of the organic acid used in synthetic vinegar,
which gives vinegar its sour taste and pungent smell, and it is also an important reagent during
the production of organic compounds. However, its use can result in a number of serious
complications there is high possibility of a poor prognosis, which includes inflammation,
hypertrophic scar formation and pigmentation associated with its misuse (Lee et al., 2011).
In case of acetic acid produced synthetically, there two harmful substances mentioned
must be made of: formaldehyde and methyl alcohol. Both are poisonous substances nerve and
cell poisons therefore their permitted limit in synthetically produced vinegar products is strictly
regulated by legal instruments in the field of health and quality. The responsibility of producers
and distributors in adhering to such health and quality regulations is immense. It is mostly
realized in form of educating distributors and consumers about the higher nutritional value and
biological safety and foodstuffs or natural origin-thus, more specially, about biological vinegar
products (Pandi, 2013).
Vinegar Fermentation
The fermentation of vinegar is carried out in two successive stages alcoholic fermentation
at 30°C for 4-5 days and acetic fermentation at 30°C for 10 days i.e., fermentation of vinegar is
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carried out in 15 days. The organism concerned with vinegar production usually grows at the top
of the substrate to form jelly like mass. This is known as “Mother Vinegar”. The mother is
composed of both Acetobacter and yeast together (Patil, 2013).
According to Barry Tonkinson (2020), Vinegar is made from a two-step fermentation
process. First, alcohol is formed from yeast consuming sugars within fruits and grains. The yeast
consumes the natural sugars in the produce and excretes alcohol. This is what we refer to as
alcoholic fermentation. To transform alcohol into vinegar, oxygen and a bacteria of the genus
Acetobacter must be present for the second step to take place, acetic fermentation. These bacteria
are found in all organic produce that contains sugar, such as fruits and plant roots. A combination
of these bacteria and an aerobic environment causes acetification and thus, vinegar.
Alcoholic Fermentation
Yeast fermentation of different plant carbohydrate sources is one of the oldest human
technologies, and its origins date back to the Neolithic period. Even nowadays, yeasts are
essential for many biotechnological processes, such as beer, wine, and biofuel fermentations
(Dashko et al., 2014).
Mother Vinegar
After aerobic fermentation for (3 - 4) weeks, acetic acid film (called “mother“) is formed
which becomes heavy and falls. The vinegar is then siphoned off or strained leaving the turbid
liquid (mother vinegar) to use as starter for a new batch of vinegar (Diggs, 2011).
Sterilization of Containers
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Sterilization is defined as a process of complete elimination or destruction of all forms of
microbial life (i.e., both vegetative and spore forms), which is carried out by various physical
and chemical methods (Mohapatra, 2017).
Fermentation in Different Containers
Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable
product. During the spontaneous fermentation, various compounds are produced, degraded, and
converted, influencing the quality of the fermented pickle. To ascertain the effect of different
containers on the fermentation process of the pickles, this study investigated the bacterial
diversity and the chemical composition characteristics of the pickle (radish) fermented in
commonly used containers including glass jars (GL), porcelain jars (PO), and plastic jars (PL).
The correlation between chemical compounds and microbial community was further analyzed.
The changes in pH values suggested that PL may facilitate the quickest fermentation of the
pickles, while the process in PO progressed at the lowest rate. The PL brine samples contained
higher levels of lactic acid and threonine, while more abundant volatile chemical compounds
were evident in PO (Liu et al., 2020)
The container type affects the development of chemical properties of vinegar, including
its sour and sweet taste, color and, aroma of vinegar produced, its rate of fermentation and the
product yield. The best type of containers recommended for use in vinegar production is those
which are made up of materials with good barrier properties against light and gases (Milan,
2016)
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Reason for Pasteurization
Vinegar is used as one of the best seasoning and preservatives in foodstuffs worldwide;
however, it might be contaminated with mycotoxins like ochratoxin A (OTA). The fate of OTA
during unit operations utilized for vinegar production, including washing, juicing, alcoholic
fermentation, acetic fermentation, and pasteurization. Results showed that all unit operations
used in vinegar production led to OTA reduction. The highest (40.43%) and lowest (9.63%)
reduction values of OTA were obtained during alcoholic fermentation and washing stages,
respectively. Juicing, acetic fermentation, and pasteurization stages reduced 18.86%, 35.97%,
and 11.28% of OTA content, respectively (Ali et al., 2021).
According to Bonnie Jahangiri (2017), Pasteurization exposes a food product to an
elevated temperature, destroying certain microorganisms that can cause disease, undesirable
fermentation or spoiling.
Nipa Vinegar
Tamunaidu et. al. (2006), showed that nipa sap was rich in chemical components
including sucrose, glucose, fructose and organic compounds with high concentrations of
minerals, vitamins and antioxidant activities which could be used for various purposes.
Therefore, Nipa sap includes interesting physical and chemical properties and is an
appropriate source of raw materials for vinegar production. The traditional nipa vinegar was
produced and used as a food preservative agent, food ingredient or beverage. The traditional
method involved spontaneous microorganisms using two steps of alcoholic and acetous
fermentations in earthen jars or bamboo tubes.

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Nypa fruticans Wurmb vinegar locally known as nipa palm vinegar (NPV) is one of the
traditional vinegar produced by fermentation of ‘nira’, a nipa palm (Nypa fruticans Wurmb.) sap.
It is predominantly consumed by people throughout the East Asian region (Yusuff et al.,2015).
Nypa fruticans Wurmb vinegar, commonly known as nipa palm vinegar (NPV) has been
used as a folklore medicine among the Malay community to treat diabetes. Early work has shown
that aqueous extract (AE) of NPV exerts a potent antihyperglycemic effect (Ahmad et. Al.,2015).
Reason for Kicking
Kicking the Nipa tree results in a different composition of Nipa sap. When utilized for
sap production, very dense natural nipa palm stands should be thinned and cleared of old leaf
debris. These operations increase the amount of light, improve the flowering frequency, and
extend the flowering period as well. Wider spacings apparently improve production. In palms
tapped for sap, the cutting of leaves for thatch will reduce yield. Preferably, old leaves should be
cut out before they fall off, because they might injure the peduncles of other palms in their fall
( Matthews, 2011).
pH Test
The measurement of pH is the most widely employed test for (bio-)chemical lab. Since
the first use of glass electrode to detect pH, new techniques and methods have broaden the scope
of pH detection (Yuqing, 2015).
Food acidity is important parameters in foods. Besides affecting flavour, food acidity
affects the ability of microorganisms to grow in a food. Aqueous solutions (water-based liquids)
have both hydrogen ions (H+) and hydroxyl ions (OH-). The ratio of these ions is measured to
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arrive at pH. Acids solutions have an excess of (H+) and basic solutions have an excess of
(OH-). The pH scale ranges from 0-14 (Nummer,2018).
Sensory Evaluation
Sensory testing will always involve human participants. They come with varying degrees
of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course
different preferences (Lawless, 2011).
Sensory evaluation testing establishes the consumer acceptability of a product. It can help
identify issues before general production has begun and potentially bring to light issues that
hadn't previously been considered a factor in the success of the project (Bleibaum, 2012).
The proper sensory testing process, application, measurement, and interpretation of
results is imperative for the product developer as well as the product marketer as with the three
previous editions of Sensory Evaluation Practices (Thomas, 2012).
Chapter III
METHODOLOGY
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This chapter presents all the procedures to be done during the experiment period. It also
includes the materials, tools, and equipment which will be used in this study.
Process flow diagram
Harvesting of Nipa Sterilization of Fermentation

containers
Acetic acid Decantation and Alcoholic

Fermentation/ Filtration Fermentation
vinegar
Fermentation
Pasteurization pH Level Data Gathering

Procedure Procedure
Methods for Acidity Level of

Sensory Evaluation Fermented Nipa
Locale of the Study

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This study will be conducted only at Barangay Bocana, Ilog, Negros Occidental on April
to June for the year 2022. The pH level of Nipa vinegar fermented in four different containers
will be measured in Central Philippines State University-Jerry M. Tabujara Campus.
Materials, Tools and Equipment
The Materials, tools and equipment will be prepared by the researchers before the
conduct of this study. The following materials are as follows;
Materials Tools Equipment
Nipa sap Casserole Calibrated pH meter
Sugar Measuring cups Thermometer
Mother Vinegar Ladle Funnel
Yeast Clay Jar (sterilized) Beaker
Plastics bottle (specifically 1 Stirring rod
L, sterilized)
Glass bottle (specifically 1
liter, sterilized)
Bamboo pipe (sterilized)
Clean cloth (white)
Treatment Combinations
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W (Clay Jar X (Plastic bottle Y (Glass bottle Z(Bamboo pipe
fermentation) fermentation) fermentation) fermentation)
A (Vinegar) AW AX AY AZ
Legend
 AW- Clay Jar Fermentation
 AX- Plastic bottle fermentation
 AY- Bottle fermentation
 AZ- Bamboo pipe fermentation
Replication – 5
Experimental Design
The experimental design will be laid out using Completely Randomized Design (CRD).
A Completely Randomized Design (CRD) is the simplest design for comparative experiments, as
it uses only two basic principles of experimental designs: randomization and replication.
Nipa sap will be used and it will be focusing of the four different type of containers
fermentation such as clay jar, plastic bottle, soft drinks glass bottle, and bamboo pipe. It will be
replicated 5 times with the total of 20 experimentations.
The researchers used these type of containers as these are the common containers used by
Nipa vinegar makers.

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Table 4. Experimental Layout
AY2 AZ4 AW5 AX4 AX1
AW3 AZ3 AY4 AZ1 AX3
AX5 AY3 AW1 AW4 AX2
AY3 AY5 AY1 AZ5 AW2
Procedures
The following are the data procedures to be done in this study.
A. Harvesting of Nipa
The researchers will go to the Nipa palm plantation at the Brgy. Bocana, Ilog, Negros
Occidental and will choose and identify the perfect nipa to be harvested and will be used for
fermentation with the help of Agapito Balinas. The person being asked is a long-time Nipa
vinegar maker, he will tap and clean the stalk. The base of the tree will be pull down, the stalk is
bent, and it will be chopped off to stimulate sap production. Then a container must be tied to the
stalk to collect every drops of sap. Every morning the researchers will collect the Nipa sap and
will pour it in a clean container and will be deliver at Central Philippines State University
Cauayan Campus, Poblacion, Cauayan for the fermentation process.
B. Sterilization of Clay Jar, Plastic Bottle, Soft drinks Glass Bottle, and Bamboo pipe
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Sterilization is defined as a process of complete elimination or destruction of all forms of
microbial life (i.e., both vegetative and spore forms), which is carried out by various physical
and chemical methods (Mohapatra, 2017).
The researchers will sterilize the clay jar, plastic bottle, soft drinks glass bottle and
bamboo pipe with boiling water. The researchers will place the clay jar, soft drinks glass bottle,
plastic bottle, and bamboo pipe in a large plastic container and fill with boiling water, enough to
submerge the clay jar plastic bottle, soft drinks glass bottle with at least 1 inch of water.
Fermentation
In fermentation process, the researchers will use clay jar, plastic bottle, soft drinks glass
bottle, and bamboo pipe for each experiment test. The container type affects the development of
chemical properties of vinegar, including its sour and sweet taste, color and, aroma of vinegar
produced, its rate of fermentation and the product yield (Milan, 2016).
Alcohol Fermentation
1. Put the Nipa sap in the casserole.
2. Add ¾ cup sugar to every 4 cups.
3. Pasteurize (60 to 65 – degree) for 10 – 15 minutes, do not boil.
4. Cool and transfer into sterilized clay jar, plastic bottle, glass bottle, and bamboo pipe with the
measurement of 300 mL.
5. Add ¼ teaspoon of yeast in every container.

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6. Cover with clean cloth (used to be sealed).
7. Ferment for 5 days.
Decantation and Filtration
After fermentation, the researchers will remove the seal and the fermented alcohol of nipa
sap will be allowed to stand for 5 minutes so that the yeast must settle inside different containers.
It will be decanted to a beaker with the aid of stirring rod and with the use of clean cloth the
remaining liquid at the bottom was filtered. This will be done to separate the residue of the yeast.
The fermented Nipa sap will be measured before pouring to its respective storage.
Acetic Acid Fermentation/Vinegar Fermentation
The mother vinegar will be added to the solution with the ratio of 1:3 which the mother
vinegar’s job is to produce acetic acid bacteria that will convert ethanol into acetic acid. The
researchers will buy a ready to use fermented vinegar in local store and will be used as source of
mother vinegar. For every 300 mL of fermented Nipa sap, 100 mL of mother vinegar will be
added. After the process, the fermented Nipa sap will be separated into four different containers
such as clay jar, plastic bottle, glass bottle, and bamboo pipe. Then, it will be covered with clean
cloth and fastened with rubber band and arranged based on the given layout. It will be left to
ferment at room temperature or the target of four different containers used for fermentation
process within of 10 days.

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Pasteurization
After the fermentation process, the researchers will pasteurize the Nipa sap vinegar to kill
the bacteria and prevent any additional fermentation. To do this, the researchers will heat the
vinegar for up to 60 degrees Celsius for 30 minutes then pour it into four different sterilized
bottles. Then, the researchers will let the bottles cool and store it in room temperature without
direct sunlight.
pH Level Measurement
After the process of pasteurization, the researchers will let the fermented vinegar with
four different bottles to cool down for up to 5 – 10 minutes and collect from storage. The
researchers will get 100 mL samples for the measurement of the pH level by the use of calibrated
pH meter. The samples will be stored in the bottle in which heat cannot escape nor enter.
Data Gathering Procedure
The data will be gathered based on the parameters of four different containers used in
fermentation process as a target and for the sensory evaluation. The researchers will undergo
measuring of pH of vinegar fermented in different containers such as clay jar, plastic bottle, soft
drinks glass bottle, and bamboo pipe and will compute the average pH value in every containers.
The data will be collected using a recording sheet for the progress of the experiment.
Acidity Level of Fermented Nipa
The researchers will read and record the acidity level of fermented Nipa using pH meter.
The reading of pH will be done after the fermentation of Nipa vinegar in four different containers
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such as clay jar, plastic bottle, glass bottle, and bamboo pipe for storage that will represent the
different containers and will replicated five times. The pH test will be done at the Laboratory
Room of Central Philippines State University Main Campus.
Methods for Sensory Evaluation
The researchers will randomly select 30 panelists that include the customers, store
owners, vendors, students, teachers and the chefs. The researchers will guide the panelists on
how to interpret the given hedonic scale and record scores for each variable tasted. Then the
researchers will instruct the panelists to gargle their mouth with water before tasting the next
variable to avoid crossover effects. At last, the researchers will assist the panelists to ensure that
the evaluation form will be completed.
Criteria as Panelist
In sensory testing, selection of panelists to participate in sensory evaluation in
distinguishing the sourness of Nipa vinegar are carefully diagnosed by the researchers.
Consumers are employed to function as instruments to measure product differences,
characteristics or preference levels. The identified criteria for selection of panelist include:
willingness, availability, capability, sensitivity, and reliability.
Tool to Be Used in Data Gathering and Evaluating
The most common Hedonic scale is the 9-point hedonic scale ranging from 1= Dislike
extremely and 9= Like extremely. The hedonic scale assumes that participants’ preferences exist
on a continuum and that their responses can be categorized into like and dislike (Lawless &
Heymann, 2013).
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Nine-point Hedonic scaling of David R. Peryam, Ph. D. (considered as the father of
sensory science) was used in gathering and evaluating vinegar.
Table 5. The 9-point Hedonic scaling.
Scaling Numerical Data Taste
8.12-9 9 Extremely sour
7.23-8.11 8 Very much sour
6.34-7.22 7 Moderately sour
5.45-633 6 Slightly sour
4.65-5.44 5 Neither sour
3.67-4.55 4 Slightly unsour
2.78-3.66 3 Moderately unsour
1.89-2.77 2 Very much unsour
1.00-1.88 1 Extremely unsour

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Cost Analysis
Category Item Quantity Price Total

Vinegar source Nipa sap 6 Liters ₱0.00 ₱0.00
Mother Vinegar 2 Liters ₱5.00 ₱10.00
Fermentation Sugar 500g ₱20.00 ₱20.00
ingredients Yeast .25kg ₱15.00 ₱15.00
Total amount ₱45.00
Statistical Analysis
In comparison, processing, and analyzing of data, the researchers will use the following
statistical tools:
In identifying the pH level of Nipa vinegar that fermented in four different containers, the
researchers will use the mean.
In identifying which container that used in fermentation process has the lowest and
highest acidity level, the researcher will use the mean.
In differentiating the pH levels of Nipa vinegar fermented in four different containers, the
researchers will use the Analysis of Variance (ANOVA).
In differentiating the sour taste of Nipa vinegar fermented in four different containers, the
researchers will use the 9-point Hedonic scaling.

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Chapter IV
RESULTS AND DISCUSSION
This chapter presents the data, interpretation and analysis based on statistical results,
discussion, observation and findings to provide accuracy to the study entitled “pH Test and
Sensory Evaluation of Nipa Vinegar Fermented in four different containers”. This includes how
different containers affect the pH level and sensory evaluation of fermented Nipa sap.
Table 6: pH level of Nipa vinegar grouped according to different container used in
fermentation process.
Containers used
in Fermentation I II III IV V
Clay Jar 1.9 1.89 1.92 1.8 1.9
Plastic Bottle 3.8 3.6 3.2 3.2 3.8
Glass Bottle 3.7 3.53 3.3 3.1 3.7
Bamboo Pipe 3.8 3.7 3.8 3.4 3.6
Note: the lower the pH value, the higher the acidity.
Table 6 shows the result of the pH level of Nipa vinegar fermented in four different
containers, replicated 5 times. The researchers got 100 mL samples for the measurement of each
pH level of Nipa vinegar and measured by the use of calibrated pH meter.
It can be noted that there are no containers used in fermentation process that has acquired
the same pH value. This supports to the study of Milan (2016), wherein the container type affects
27
the development of chemical properties of vinegar, including its sour and sweet taste, color and,
aroma of vinegar produced, its rate of fermentation and the product yield.
Hence, container type affects the increase and decrease of pH value for the process of
fermentation.
Table 7: The lowest and highest acidity level of Nipa vinegar fermented in four different
containers.
Containers used in Fermentation Mean

Clay Jar 1.88**
Plastic Bottle 3.52
Glass Bottle 3.47
Bamboo Pipe 3.66*
Average 3.133
Vinegar with lowest acidity level – (*)
Vinegar with higher acidity level (**)
To begin with, based on the data gathered the arrangement from the lowest to highest
mean score of pH level of Nipa sap fermented in four different containers are, the vinegar A with
fermentation W (Clay Jar Fermentation) that has the total mean of 1.88pH, followed by the
vinegar A with fermentation Y (Glass bottle fermentation) that has the total mean of 3.47pH,
followed by vinegar A with fermentation X (Plastic Bottle Fermentation) has the total mean of
3.52pH, and followed by vinegar A with fermentation Z (Bamboo pipe Fermentation) has the
total mean of 3.66pH..
In addition, the researchers came up with the result that fermenting Nipa sap using
bamboo pipe container would result to lower acidity level of Nipa vinegar produced. As it can be
noted that the lower the pH value the higher the acidity level considering that according to
Saithong et al. (2010), the traditional method involved spontaneous microorganisms using two
28
steps of alcoholic and acetous fermentations in bamboo tubes. However, vinegar produced by
traditional methods includes substandard quality and inappropriate for industrial production with
low acetic acids and high residual alcohol concentrations.
Furthermore, it can be noted that Vinegar A with fermentation W (Clay Jar Fermentation)
has a lower pH value and can be categorized as the highest acidity level among other containers.
This implies that using clay jar as a container for vinegar’s fermentation process will have the
result of lower pH value.
The significant difference among the pH levels of Nipa vinegar when categorized according
to different containers used in fermentation process.
Table 8: Summary table of all acidity mean of Nipa vinegar fermented in three different
time durations.
Container Type Means N group
Clay Jar 1.88 5b
Plastic Bottle 3.52 5a
Drinks Glass Bottle 3.47 5a
Bamboo Pipe 3.66 5a
Means with the same letter are not significantly different.
The table 8 shows significantly different of mean acidity in different containers used in
fermentation process. Based on the result, clay jar containers used in fermentation process are
significantly affected the acidity of vinegar produced.
Clay Jar got the highest acidity level with the mean of 1.88 among the different
containers used in fermentation process considering that according to the study of Milan (2016),
the container type affects the development of chemical properties of vinegar, including its sour
and sweet taste, color and, aroma of vinegar produced, its rate of fermentation and the product
29
yield. Hence, the result shows that among the four different containers used in fermentation
process with five times replication only the clay jar fermentation shows the significant result.
This implies that fermenting Nipa sap using clay jar would have the best result of lower
pH level and can be categorized as good vinegar owing to Liu et al, (2018) consumers are now
beginning to appreciate the health benefits of drinking vinegar. Therefore, in addition to the
traditional use of vinegar products such as rice vinegar, wine vinegar and cider vinegar as a food
flavoring, there is a growing demand for fruit vinegar products that are sold as a health food. The
emergence of these new products has resulted in name changes from wine or cider vinegar to
grape or apple vinegar, with these being categorized as fruit vinegars. Thus, there are two types
of fruit vinegar products on the market: one with a high content of acetic acid which is either
used as a seasoning or is diluted with 4-8 times as much water as a health drink, and another that
is ready to drink as a beverage.
The significant difference among the sour taste of Nipa vinegar when categorize according
Table 9: Summary of ANOVA table of all sour score mean among different containers used in
Containers used
in Fermentation N Minimum Maximum Mean Std.
Deviation
Clay Jar 30 7.00 9.00 8.1167a .59209
Plastic Bottle 30 7.00 9.00 7.900a .60743
Glass Bottle 30 7.00 9.00 7.9333a .63968
Bamboo Pipe 30 6.00 9.00 7.5000b .73108
Number of panelists-(N)
30
To begin with, Analysis of Variance (ANOVA) was used as a statistical tool to evaluate
the significant difference among the sour taste of Nipa vinegar when categorize according to
different containers used in fermentation process.
Based on the result, the data shows that there is a significant difference among the sour
taste of Nipa vinegar fermented in four different types of containers. It can be noted that the
sensory evaluation of panelists in bamboo pipe container has the lowest total mean score of
7.5000 and can be categorize as significantly different among other containers.
In addition, it can also be noted that the sensory evaluation of the 30 panelists in clay jar
fermentation got the highest result with the total mean score of 8.1167. Hence, the result implies
that the preference of how the panelists tasted and gave their score of vinegar in different
containers using 9-hedonic scale are also influenced on each pH level. Considering that
according to Hoshi et. al. (2014), one of the most important themes in the development of foods
and drinks is the accurate evaluation of taste properties. In general, a sensory evaluation system
is frequently used or evaluating food and drink. This method, which is dependent on human
senses, is highly sensitive but influenced by the eating experience and food palatability of
individuals, leading to subjective results.

31
CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study on pH test and sensory evaluation of Nipa vinegar fermented into four different
containers was conducted at Bocana, Ilog, Negros Occidental from April to June 2022 with the
following objectives: to identify the pH level of Nipa vinegar when grouped according to
different containers used in fermentation process, to determine which container used in
fermentation process that has the lowest and highest acidity level of Nipa vinegar, to identify
significant difference on pH levels of Nipa vinegar fermented in four different containers with
same duration process, and to identify significant difference on the sour taste of Nipa vinegar
fermented in four different containers.
A Completely Randomized Design (CRD) was used in the study, Nipa sap was used and
it focuses on the fermentation using different types of containers such as clay jar, plastic bottle,
glass bottle, and bamboo pipe. It was replicated 5 times for a total of 20 experimental
fermentations.
The gathering of data was done after the acetic fermentation was finish. Based on the
result, fermenting Nipa sap using clay jar as the container would result to higher acidity level,
and fermenting Nipa sap using bamboo as the container would result to lower acidity level.
The tool that used in data gathering for the sensory evaluation of the 30 panelist was the
nine-point Hedonic scaling of David R. Peryam, Ph. D. The hedonic scale assumes that
participants’ preferences exist on a continuum and that their responses can be categorized into
extremely sour and extremely unsour.

32
The result of ANOVA showed that there was a significant difference between the pH
levels of Nipa vinegar when fermented using four different types of containers, and also the
result of sensory evaluation of the panelists showed that there was a significant difference among
the sour taste of Nipa vinegar when fermented into four different types of containers.
Conclusion
Based on the result of the study, the researcher concluded that fermenting Nipa sap using
clay jar as the container would result to lower pH value than other containers.
Also it was found out that the other containers such as plastic bottle, glass bottle, and
bamboo pipe can give significant result in terms of pH level of Nipa vinegar and in the sour taste
based on the sensory evaluation of panelist.
In sensory evaluation, the researcher concluded that fermenting Nipa sap using clay jar as
the container used in fermentation process will result to higher acidity and can be categorized as
good vinegar.
Furthermore, the researcher confirms that Nipa sap can be used as another source of
vinegar and can be used as an alternative for cooking.
Recommendation
After analyzing the result of the study, the researchers recommend the following:
1. Fermenting Nipa sap using clay jar as the container would result to higher acidity level.
2. Future researchers can ferment Nipa sap using different containers with different time
duration.
3. The future studies can ferment Nipa sap using different variety of Nipa palm.
4. pH test of Nipa vinegar using different variety of Nipa palm with same duration process.
33
sREFERENCES
Therapeutic effects of vinegar: a review

A Samad, A Azlan, A Ismail - Current Opinion in Food Science, 2016
A case report of a chemical burn due to the misuse of glacial acetic acid
Author links open overlay panelJun-HoYooaSi-GyunRohaNae-HoLeeaKyung-MooYangaJi-
HyunMoonb,2011
Research and Studies on Vinegar Production-A Review Sunil Jayant Kulkarni © 2015 IJSRST |
Volume 1 | Issue 5 | Print ISSN: 2395-6011 | Online ISSN: 2395-602X Themed Section:
Engineering and Technology
Utilization of mangrove forest plant: Nipa palm (Nypa fruticans Wurmb.)
MF Hossain, MA Islam - American Journal of Agriculture and …, 2015 –
Taiwan Fruit Vinegar Andi Shau-mei Ou & Rei-Chu Chang,2019

Matsushita K, Toyama H, Tonouchi N, Okamoto-Kainuma A. Acetic Acid Bacteria Ecology and
Physiology. Springer Japan. 2016: 1-350 doi: 10.1007/978-4-431-55933-7
Molecular wine microbiology AV Carrascosa, R Muñoz, R González – 2011
Fermented Foods for Health: Processes and Prospects
S Some, AK Mandal - … Fermentation and Enzyme Technology, 2020
FROM ALEGAR TO SARSON'S: A HISTORY OF MALT VINEGAR

R Smith - Engineering Fracture Mechanics, 2016
Hamilton LS, Murphy DH. Use and management of nipa palm (Nypa fruticans, Arecaceae): A
review. Econ Bot. 1988; 42: 206-213. doi: 10.1007/BF02858921 6. Tamunaidu P, Saka S.
Chemical characterization of various parts of nipa palm (Nypa fruticans). Ind Crop Prod. 2011;
34;
Nipa Palm in the Philippines August 21, 2020 by Berto
pH Definition and Equation in Chemistry pH levels below 7 are acidic, while levels above 7 are
alkaline By Anne Marie Helmenstine, Ph.D. Updated on May 06, 2019
Matsushita K, Toyama H, Tonouchi N, Okamoto-Kainuma A. Acetic Acid Bacteria Ecology and
Physiology. Springer Japan. 2016: 1-350 doi: 10.1007/978-4-431-55933-7
Research and Studies on Vinegar Production - A Review Sunil jayant Kulkarni Published 18
December 2015.Biology International Journal of Scientific Research in Science and Technology
34
What Is Sensory Evaluation? by Lindsay Kramer Published on 20 Sep 2019

History and Current Issues of Vinegar BySeng Joe Lim, Chin Wai Ho, Azwan Mat Lazim,
Shazrul Fazry Book Advances in Vinegar Production Edition1st Edition First Published2019
ImprintCRC Press Pages17 eBook ISBN9781351208475
An overview on types, medicinal uses and production of vinegar Avinash A Sankpal Department
of Pharmaceutics, Satara College of Pharmacy, Satara. Maharashtra, India © 2019 TPI
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related CompoundsM
Tufariello, M Fragasso, J Pico, A Panighel… - Molecules, 2021
Journal of Food ScienceVolume 79, Issue 5 p. R757-R764 R: Concise Reviews in Food Science
Functional Properties of Vinegar Nilgün H. Budak,Elif Aykin,Atif C. Seydim,Annel K.
Greene,Zeynep B. Guzel-Seydim First published: 08 May 2014
Therapeutic effects of vinegar: a review Author links open overlay
panelAnuarSamadAzrinaAzlanAminIsmail Department of Nutrition and Dietetics, Faculty of
Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,
Malaysia Available online 11 March 2016, Version of Record 31 March 2016
Varieties, production, composition and health benefits of vinegars: A review Author links open
overlay panelChin WaiHoaAzwan MatLazimaShazrulFazrybUmi Kalsum Hj HussainZakicSeng
JoeLima Received 7 June 2016, Revised 17 September 2016, Accepted 28 October 2016,
Available online 31 October 2016, Version of Record 12 December 2016.
Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms Zeshan Ali1 , Zhenbin
Wang1 , Rai Muhammad Amir2 , Shoaib Younas1 , Asif Wali1 , Nana Adowa1 , and Ishmael
Ayim1 1 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China 2
Department of Food Technology, Arid Agriculture University, Pakistan © 2017 Hogrefe Int. J.
Vitam. Nutr. Res. (2017), 1–12 R
Molecular Mechanisms in Yeast Carbon Metabolism pp 1–19Cite as Introduction to Carbon
Metabolism in Yeast Concetta Compagno, Sofia Dashko & Jure Piškur Chapter First Online: 07
May 2014
Chapter 59 - Sterilization and Disinfection Author links open overlay panelS.Mohapatra AIIMS,
New Delhi, India Available online 31 March 2017, Version of Record 31 March 2017.
Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process
in Different ContainersbLei Liu1, Xiao She1, Xing Chen1, Yang Qian1,2, Yufei Tao1, Yalin
Li1, Shuyu Guo1, Wenliang Xiang1, Guorong Liu3* and Yu Rao1* Front. Microbiol., 03 April
2020
EFFECTS OF THE DIFFERENT TYPES OF CONTAINER ON THE CHARACTERISTICS
OF SUGARCANE VINEGAR Author : DR. LEA BELTRAN-MILAN Vol. 4 No. 1 January
2016
35
The fate of ochratoxin A during grape vinegar production Ali Heshmati,Freshteh Mehri,Amir
Nili-AhmadabadiORCID Icon &Amin Mousavi KhaneghahORCID Icon Received 10 May 2021,
Accepted 17 Jun 2021, Published online: 28 Jun 2021
Aqueous Extract of Nypa fruticans Wurmb. Vinegar Alleviates Postprandial Hyperglycemia in
Normoglycemic Rats by Nor Adlin Yusoff 1,2,*,Mariam Ahmad 1ORCID,Bassel Al Hindi
1ORCID,Tri Widyawati 1,3,Mun Fei Yam 1,Roziahanim Mahmud 1,Khairul Niza Abdul Razak
1 andMohd Zaini Asmawi 1ORCID Published: 20 August 2015
Sensory Evaluation of Food Principles and Practices Authors: (view affiliations) Harry T.
Lawless, Hildegarde Heymann
36
APPENDICES
37
Table 1: pH level of Nipa vinegar grouped according to different container used in fermentation
process.
Containers
used in I II III IV V Mean
Fermentatio
n
Clay Jar 3 3.1 3 3.1 3.1 3.06
Plastic Bottle 3.2 3.2 3.2 3.2 3.3 3.22
Soft Drinks 3.3 3.1 3.1 3.1 3.1 3.14
Glass Bottle
Bamboo Pipe 3.2 3.3 3.3 3.3 3.3 3.28
Note: the lower the pH value, the higher the acidity.
Table 2: The lowest and highest acidity level of Nipa vinegar fermented in four different
containers.
Containers used in Fermentation Mean

Clay Jar 3.06**
Plastic Bottle 3.22
Glass Bottle 3.14
Bamboo Pipe 3.28*
Average 3.175
Vinegar with lowest acidity level – (*) Vinegar with higher acidity level (**)
The significant difference among the pH levels of Nipa vinegar when categorize according
Table 3: Summary table of all acidity mean of Nipa vinegar fermented in three different time
durations.
Container Type Means N group
Clay Jar 3.06 5a
Plastic Bottle 3.22 5b
Glass Bottle 3.14 5c
Bamboo Pipe 3.28 5d
38
Table 4: Summary of ANOVA table of all sour score mean among different containers used in
Containers used
in Fermentation N Minimum Maximum Mean Std.
Deviation
Clay Jar 30 7.00 9.00 8.1167 .59209
Plastic Bottle 30 7.00 9.00 7.900 .60743
Glass Bottle 30 7.00 9.00 7.9333 .63968
Bamboo Pipe 30 6.00 9.00 7.5000 .73108
Number of panelists-(N)
SENSORY
Descriptive Statistics
N Minimum Maximum Mean Std. Deviation
Clay Jar Fermentation 30 7.00 9.00 8.1667 .59209

Plastic Bottle Fermentation 30 7.00 9.00 7.9000 .60743
Glass Bottle Fermentation 30 7.00 9.00 7.9333 .63968
Bamboo pipe Fermentation 30 6.00 9.00 7.5000 .73108
Valid N (listwise) 30
ANOVA
Sensory
Sum of Squares Df Mean Square F Sig.
Between Groups 6.892 3 2.297 5.525 .001

Within Groups 48.233 116 .416
Total 55.125 119
39
Sensory
Duncan
Container N Subset for alpha = 0.05
1 2
4.00 30 7.5000
2.00 30 7.9000
3.00 30 7.9333
1.00 30 8.1667
Sig. 1.000 .133
Means for groups in homogeneous subsets are

displayed.
a. Uses Harmonic Mean Sample Size = 30.000.
pH level
Statistical Tool for Agricultural Research (STAR)

Fri Jul 29 18:20:43 2022
Analysis of Variance
Completely Randomized Design
=======================================
ANALYSIS FOR RESPONSE VARIABLE: pH
=======================================
Summary Information
----------------------------------------
FACTOR NO. OF LEVELS LEVELS
----------------------------------------
Container 4 1, 2, 3, 4
----------------------------------------
Number of Observations Read and Used: 20
Test for Homogeneity of Variances

-------------------------------------------
Method DF Chisq Value Pr(>Chisq)
-------------------------------------------
Bartlett 3 9.35 0.0250
-------------------------------------------
40
ANOVA TABLE
Response Variable: pH
------------------------------------------------------------
Source DF Sum of Square Mean Square F Value Pr(> F)
------------------------------------------------------------
Container 3 10.5169 3.5056 73.42 0.0000
Error 16 0.7640 0.0478
Total 19 11.2809
------------------------------------------------------------
Summary Statistics
-----------------
CV(%) Ph Mean
-----------------
6.98 3.13
-----------------
Standard Errors
--------------------
Effects StdErr
--------------------
Container 0.1382
--------------------
Pairwise Mean Comparison of Container
Least Significant Difference (LSD) Test
Alpha 0.05
Error Degrees of Freedom 16
Error Mean Square 0.0478
Critical Value 2.1199
Test Statistics 0.2930
Summary of the Result:

---------------------------------
Container means N group
---------------------------------
1 1.88 5 b
2 3.52 5 a
3 3.47 5 a
4 3.66 5 a
---------------------------------
41
CALENDAR OF ACTIVITIES
Date Activities
April 19, 2022 Looking for the right Nipa palm and
start kicking
of its stalk
May 5, 2022 Marketing for the tools, materials

and other needs
May 16, 2022 Cleaning and cutting of Nipa stalk

and gathering sap
May 17-22, 2022 Harvest of Nipa sap
May 18, 2022 Sterilization of containers
May 18, 2022 Alcoholic fermentation
May 23, 2022 Decantation and Acetic Acid
Fermentation
May 30, 2022 Calibration of pH meter
June 2, 2022 Pasteurization
June 2, 2022 Testing of pH level
June 7-8, 2022 Panelist tasting for sensory evaluation

42
CURRICULUM VITAE
Name: Cristian Valles Balinas
Address: Bocana, Ilog, Negros Occidental
Residence Phone:
Mobile Phone: 09351829304
Email: cristianbalinas0502@gmail.com
Career Objectives: To become a licensed professional teacher.
Name: Cristian Valles Balinas
Address: Bocana, Ilog, Negros Occidental
N-name: “Tantan”
Date of Birth: May 02, 2000
Age: 22
Place of Birth: Bocana, Ilog, Negros Occidental
Civil Status: Single
Religion: Roman Catholic
Sex: Male
Sisters: Mara Jane V. Balinas
Brothers: Marjun V. Balinas
Parents: Sierra V. Balinas

43
Mario Vic L. Balinas
CURRICULUM VITAE
Name: Avon Clear M. Jusayan
Address: Dancalan, Ilog, Negros Occidental
Residence Phone:
Mobile Phone: 09504557936
Email: ajusayan.121@gmail.com
Career Objectives: To become a licensed professional teacher.
Name: Avon Clear M. Jusayan
Address: Dancalan, Ilog, Negros Occidental
N-name: “Pashya”
Date of Birth: November 30, 2000
Age: 21
Place of Birth: Dancalan, Ilog, Negros Occidental
Civil Status: Single
Religion: Baptist
Sex: Female
Sisters: N/A
Brothers: Romulo M. Jusayan, Kenneth M. Jusayan, Rvin M. Jusayan
Parents: Monaliza M. Jusayan

44
Rodrego T. Jusayan

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1

CENTRAL PHILIPPINES STATE UNIVERSITY

Vinegar is a natural product derived from a process of fermentation. Carbohydrates-rich

complications there is high possibility of a poor prognosis, which includes inflammation,

Vinegar is the product obtained exclusively through biotechnological processes such as

double fermentation, alcoholic and acetic fermentation of liquids or other substances of

preservative against food spoilage (Sunil, 2015).

products that are sold as a health food (Chang, 2019).

sensory evaluation of Nipa vinegar fermented in four different containers.

Objective of the Study

Specifically, this study aims to answer the following questions:

containers with the same duration process?

Scope and Limitations

Bocana, Ilog, Negros Occidental on April to June 2022.

in four different containers and will replicate 5 times.

Significance of the Study

This study may be helpful and beneficial to the following persons:

of making vinegar out of Nipa palm they had planted.

government which can help to promote other local products.

natural process vinegar and could share it to their students.

conceptually and operationally:

enhancing the temperature to over 50C (Palaez et al., 2016).

orange and red glass pans.

Alcoholic Fermentation. Alcoholic fermentation is a biotechnological process accomplished by

beverages, (Molecular Wine Microbiology, 2011).

Fermentation. Fermentation is a metabolic process in which an organism converts a

carbohydrate, such as starch or a sugar, into alcohol or an acid (Helmenstine, 2020).

stem depending on the nutrient source of its environment (Berto, 2020).

pH. pH is a measure of hydrogen ion concentration, a measure of the acidity or alkalinity of a

solution (Helmenstine, 2019).

In this study, it refers to the degree of acidity of fermented Nipa vinegar.

solution, (Surat, 2021).

double fermentation, alcoholic and acetic fermentation of liquids or other substances of

agricultural origin, (Sunil, 2015).

REVIEW OF RELATED LITERATURE

used as reference for this study.

According to Lim et al., (2019), Vinegar is a liquid fermentation product that

directly or as an ingredient in food. Vinegar is produced by two-stage fermentation systems,

and contributes sensory properties to a number of foods (Sankpal, 2019).

In 1864 the French chemist and bacteriologist Louis Pasteur showed that it

Vinegar and Its Benefits

derived by consumption of vinegar components. Therapeutic effects of vinegar arising from

antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering

responses (Budak et al, 2014).

Vinegar is a natural product derived from a process of fermentation. Carbohydrates-rich

lifestyle-related diseases, such as hypertension, hyperlipidemia, and obesity. The presence of

vinegars that contribute to their pharmacological effects, among them, antimicrobial,

antidiabetic, antioxidative, antiobesity and antihypertensive effects (Ho et. al, 2017).

Harmful effects of Synthetic Vinegar

distilled vinegar= made from natural vinegar (Cheftalk, 2010).

complications there is high possibility of a poor prognosis, which includes inflammation,

products (Pandi, 2013).

composed of both Acetobacter and yeast together (Patil, 2013).

According to Barry Tonkinson (2020), Vinegar is made from a two-step fermentation

(Dashko et al., 2014).

Sterilization is defined as a process of complete elimination or destruction of all forms of

and chemical methods (Mohapatra, 2017).

Fermentation in Different Containers

Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable

were evident in PO (Liu et al., 2020)

Reason for Pasteurization

and 11.28% of OTA content, respectively (Ali et al., 2021).

According to Bonnie Jahangiri (2017), Pasteurization exposes a food product to an