LAMBANOG ALTERNATIVE PRODUCTION FROM CATALYZED FERMENTATION AND DISTILLATION OF SWEET POTATO (Ipomoea batatas L.) WITH COCONUT (Cocos nucifera L.) SAP
DOI:
https://doi.org/10.70954/kz5nvs63Keywords:
Wines and spirits, lambanog, stripped distillate, agricultural and industrial products, Saccharomyces cerevisiaeAbstract
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.
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