Keywords
Wines and spirits
lambanog
stripped distillate
agricultural and industrial products
Saccharomyces cerevisiae
lambanog
stripped distillate
agricultural and industrial products
Saccharomyces cerevisiae
How to Cite
Son, M. J., Aboy, B. A., Pastor, N. J., Quiza, C. M., & Cardoso, E. (2023). LAMBANOG ALTERNATIVE PRODUCTION FROM CATALYZED FERMENTATION AND DISTILLATION OF SWEET POTATO (Ipomoea batatas L.) WITH COCONUT (Cocos nucifera L.) SAP. Innovative Technology and Management Journal, 5(1), 81-93. Retrieved from https://journal.evsu.edu.ph/index.php/itmj/article/view/345
Abstract
Spirits are alcoholic beverages obtained from distilling fermented wines, usually made from grains, fruits, and other ingredients rich in carbohydrates. In the Philippines, obtaining these materials for local production, especially for the sought-after grape-based wines, are either difficult to grow or expensive to acquire. The country produces liquors known as lambanog and tuba, made from the sap of coconut (Cocos nucifera L.) trees. However, coconut is one of the major export products of the Philippines, and tapping the sap will prevent the tree from producing the fruits. Moreover, coconut trees provide various products; thus, lambanog production from the sap poses major competition in the agricultural sector. This study then aims to determine the suitability of sweet potato (Ipomea batatas L.) as alternative raw material for lambanog production through catalyzed fermentation and distillation. The experiment designed formulations A, B, and C using yeast (Saccharomyces cerevisiae)-coconut sap suspension ratio of 1:10 (grams, yeast: mL, coconut sap) to 350, 400, and 500 grams of sweet potato, respectively. Results showed a direct relationship between percent alcohol by volume (% ABV) and the mass of sweet potato. Formulation C (20.95%) has the highest average % ABV compared to A (19.28%) and B (20.49), but all three passed the typical minimum range (15-25% ABV) expected of the first distillation of fermented wines, making the sweet potato liquor suitable to proceed for 2nd distillation for alcohol optimization. For future commercialization, Formulation A is practical in producing a cost-effective but quality lambanog, but formulation C is the best alternative regarding % ABV.
References
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Moreno, M. L., Kuwornu, J. K. M., & Szabo, S. (2020, April 6). Overview and Constraints of the Coconut Supply Chain in the Philippines. International Journal of Fruit Science. https://doi.org/10.1080/15538362.2020.1746727
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Observatory of Economic Complexity. (2020). Hard Liquor in the Philippines. OEC. https://oec.world/en/profile/bilateral-product/hard-liquor/reporter/phl?redirect=true
Office of the Vice Chancellor for Research and Extension. (2018). UPL SP-6 Sweet Potato . OVCRE. https://ovcre.uplb.edu.ph/research/our-technologies/article/270-upl-sp-6-sweet-potato
Palmer, G. H. (2016, December). Beverages: Distilled. ResearchGate. https://www.researchgate.net/publication/312524497_Beverages_Distilled
Parapouli, M., Vasileiadis, A., Afendra, A.-S., & Hatziloukas, E. (2020, February 11). Saccharomyces cerevisiae and its Industrial Applications. AIMS microbiology. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7099199/?fbclid=IwAR3wLTPghSfa1Rn0uySdHY_MyewazVkO-HqpUk5UOeFihmBYs137C6PEsMc
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Plotkin, M. (2021). The Ethnobotany of Wine as Medicine in the Ancient Mediterranean World. Herbalgram. https://www.herbalgram.org/media/15679/hg129-feat-wine.pdf
Philippine Statistics Authority. (2020, August 28). Farm Workers Are Paid an Average Daily Wage of PhP 331.10 in 2019; CALABARZON Farm Workers are the Highest Paid, While Central Visayas Farm Workers are the Lowest Paid. Trends in Agricultural Wage Rates. https://psa.gov.ph/content/farm-workers-are-paid-average-daily-wage-php-33110-2019-calabarzon-farm-workers-are-highest
Qian, M. C., Hughes, P., & Cadwallader, K. (2019, January 1). Overview of Distilled Spirits. Illinois Experts. https://experts.illinois.edu/en/publications/overview-of-distilled-spirits
Rivard, J. (n.d.). Distilled Spirits. Visual Encyclopedia of Chemical Engineering . https://encyclopedia.che.engin.umich.edu/distilled-spirits/?fbclid=IwAR34bXv35f7mH8h9eQrO_BOi_mCi8ckbJ-a1MeUhLSwsseIVsc-2lXuuruQ
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Spaho, N. (2017, June 28). Distillation Techniques in the Fruit Spirits Production. IntechOpen. https://www.intechopen.com/chapters/54078?fbclid=IwAR1n6aF9HzAJp8OkDm3sumKbeHUhYGqpDEDjiGoopR7ESVw0G9KiUd9Al30
Yoder, C. H. (2019). Distillation. Wired Chemist. https://www.wiredchemist.com/chemistry/instructional/laboratory-tutorials/distillation
Zhang, L., Gao, Y., Deng, B., Ru, W., Tong, C., & Bao, J. (2022, June 15). Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours. Frontiers in Nutrition. https://www.frontiersin.org/articles/10.3389/fnut.2022.923257/full?fbclid=IwAR1suCrX8gXDrQ8tQNxUqYF-ly7pcKYDijjFZUNNnF7TsjqqBimfcSjNobY
The copyright holder is the Innovative Technology and Management Journal, Eastern Visayas State University, Tacloban City, Philippines.