Fermented Carabao Mango (Mangifera indica L.

)
Extract as an Alternative Drinking Alcohol

Marco, John Carlo O.

Dacillo, Francis Bien C.
Clarete, Erich Faith C.
Cueto, Jan Jave Luis
(Researcher)

Ronalene M. Monreal
(Research Adviser)
 CHAPTER III. RESEARCH METHODOLOGY

Research Design

This study make use of true experimental research design that aimed to

assess the difference between mango as an alternative alcoholic drink and

commercial alcohol drink. According to Shuttleworth (nd), True experimental

design is regarded as the most accurate form of experimental research, in that

it tries to prove or disprove a hypothesis mathematically, with statistical

analysis.

Materials And Equipment

- Ripened Mangoes: Source of raw material. Provides the sugars-fructose

and glucose-which the yeast convert into alcohol during fermentation process.

Also contributes their respective flavor and aroma profile to the final wine.

– Sugar: This is added to increase the sugar content in the mango pulp to

provide enough fermentable sugars to give a higher alcohol content in the

wine. It can also help balance the acidity of the mangoes.

- Water: Water is added to adjust the consistency of the mango pulp to work

with it and create the desired sugar concentration for fermentation.

- Knife: Slicings and cutting mango to the ideal size, a piece of mango which

has easier processing.

- Chopping Board: A clean as well as stable cutting table where the mango is

cut up ready. - Wine Bottle: Storage for the wine post-fermentation as well as

after clarification.

- Yeast: Absent ingredient in fermentation and often requires a specific yeast

type for fruit wines; this is because sugar should be broken into alcohol plus

some particular flavor profile might need to occur.

Methods And Process

Gathering all matenals and equipment needed, such as;

-ripe mango

-sugar

- water -knife

-chopping board

-wine bottle

Preparing the mango ripe the mango -cut the mongo into cube size -put

the mango in to the wine bottle and add ½ cup of water and 3 tablespoon sugar

Wait until 2 week to ferment the whe. After 2 weeks, the fermented mango is

ready to drink.

Testing Procedure

The variables that were collected and measured in the the experimental

group that used mango as an alternative alcoholic drink are the alchohol
content, taste, aroma, clarity, and the measure of pH level. This was measured

using a pen and notebook after being fermented for seven days. The same was

measured in control group that makes use of commercial alchoholic drink. The

variables that were constant is the number of respondents.

Risk And Safety

The research on carabao mango extract as an alternative drinking

alcohol raises important considerations regarding risk and safety, particularly

in the context of fermentation and consumption. One primary concern is the

potential for contamination during the fermentation process. If not conducted

under sterile conditions, the presence of harmful microorganisms can lead to

the production of undesirable by-products, including toxic compounds that

may pose health risks to consumers. It is crucial to implement strict hygiene

protocols and quality control measures to ensure that the fermentation process

yields safe and consumable alcohol. Another significant risk involves

the alcohol content of the final product. The fermentation of carabao mango

extracts can produce varying levels of ethanol, which may exceed legal limits

for alcoholic beverages if not properly monitored. Therefore, accurate

measurement and regulation of alcohol concentration are essential to prevent

overconsumption and associated health issues such as intoxication or alcohol

poisoning. This necessitates thorough testing of the final product to ensure

compliance with safety standards. Additionally, the bioactive compounds

present in carabao mango, while beneficial in moderation, could have adverse

effects if consumed in excessive amounts. The research indicates that these

compounds may exhibit antioxidant properties, but their interaction with

alcohol could alter their effects on human health. Thus, understanding the

pharmacokinetics of these compounds when ingested alongside ethanol is vital

to assess any potential risks.

Data Analysis

1. Variables and Measurements

• Independent variable:

Fermentation time; Dependent variable: Alcohol content.

2. Data Collection Methods

• Alcohol content measured with a hydrometer, pH with a pH meter, microbial

safety with cultures.

3. Statistical Methods

• Descriptive statistics will be used to summarize sensory scores, and

t-tests will compare alcohol content across trials.

4. Data Interpretation

• Alcohol content must reach at least 5% ABV for the product to be viable.

5. Reporting and Documentation

Data will be recorded in structured tables, and findings will be presented in

graphical form.
Data Collection Procedure

During fermentation, a measured amount of Saccharomyces cerevisiae

yeast will be added to the juice, along with water and sugar to achieve an

optimal sugar concentration, which will be monitored using a refractometer.

The pH of the mixture will be adjusted to a suitable level (between 4.5 and

5.5) using citric acid or sodium bicarbonate, and the mixture will be

transferred into fermentation vessels sealed with airlocks. Throughout the

fermentation period of 7-14 days, specific gravity will be measured daily using

a hydrometer to track the fermentation progress and ethanol production, while

pH levels will also be recorded at regular intervals.

After fermentation is complete, the final volume of liquid produced

will be measured, and distillation methods will be employed to separate and

quantify the ethanol yield. Chemical analyses of samples taken at various

stages of fermentation will be conducted using spectrophotometry and

chromatography techniques to assess the presence of bioactive compounds and

any potentially harmful by-products. All data collected, including

measurements of sugar concentration, specific gravity, pH levels, ethanol

yield, and chemical composition, will be meticulously documented in a

laboratory notebook for further analysis and reporting. This structured

approach ensures that the data collected is comprehensive and facilitates a

thorough evaluation of carabao mango extract as an alternative drinking

alcohol.