Development Of Flavored Beer Using Gumihan Fruit (Artocarpus Sericicarpus)/ Alyssa Marie C. Boydon, Angel Ann M. Camposano, Paul Iahhel S. Lara, John Russel N. Reyes and Deanne Ysovelle H. Zaragoza.--

Bachelor's thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

The study, Development of Flavored Beer Using Gumihan (Artocarpus Sericicarpus)
aims to create an imperial pale ale beverage using the native fruit of gumihan from
Bicol. Gumihan, a rare fruit in the Philippines resembling a larger rambutan and
consumed like atis, is underutilized despite its aromatic and sweet qualities ideal for
flavor enhancement. This tree thrives in Bicol. The Objective is to craft a beer that
has the right balance of bitterness from hops, water, and yeast to create a fruitier and
sweeter aroma beer. To provide safety upon consumption, the Gumihan Imperial Pale
Ale underwent various tests like microbial analysis including a standard plate count
of 100 CFU/g, a yeast and mold of 20 CFU/g, and less than 1.1 MPN/100 ml in E.
coli that concludes in safety for consumption. On the other hand, it has an ABV of
16.25% which falls into the category of triple imperial pale ale beer and has a color
of pale ale and Ph value of 4.61. Additionally, the evaluation involved 30 respondents
including 10 random adults, and 20 bar staff and owners resulting in 7.23 (Like
moderately) in general acceptability signifying acceptable and positive feedback
which shows safety, acceptability, and market potential of the Gumihan Imperial Pale
Ale.