Kate April G. Gallenero, Lizbelle Marian A. Gonzaga (March 2009)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
The study was conducted using an experiment design to determine and compare the percentage amount of alcohol and sugar present in the Banana wine made from four Banana varieties. the independent variable is the Banana wine produced by four banana varieties namely Lakatan, Latundan, Saba, and Cavendish after fermentation periods 10 days and 1 month. The dependent variable is the percentage amount of alcohol and sugar present in the wine after fermentation.
Results shoe that the fermentation of four banana varieties has the potential to yields alcohol and there sugar left in the wine after the desire fermentation periods.
In conclusion, the banana variety that has the highest percentage amount of alcohol produced is Latundan (4.86) with a fermentation period of 1 month, followed by Saba (4.76) and Cavendish (3.72) with a fermentation of 10 days and Lakatan (1.84) with a permentation period of 1 month.