PINILISA RICE WINE

Pinilisa Rice (Oriza sativa) Wine

Haide N. Marinay, Rachelle A. Monzon, Marissa G. Lampitoc
DOI: https://doi.org/10.65141/sjter.v1i1n5

ABSTRACTPinilisa Rice wine is purple-colored rice that is abundant in Jones, Isabela. With this, the study aimed to develop Pinilisa rice wine. This study was conducted at Brgy. Villa Fermin, Echague, Isabela from the period of November 15 - December 17, 2021. Three treatments were used in making Pinilisa rice wine. There were 30 respondents who were drinking wine who participated in this study for the sensory evaluation. A 9-point Hedonic Scale was used to evaluate the acceptability of the three treatments. Analysis of Variance (ANOVA) or F-Test, Randomized Complete Block Design (RCBD), mean and descriptive statistics were used to test if there was a significant difference between the treatment samples in terms of color/appearance, taste/flavor, odor/aroma, texture, and general acceptability.
The results revealed that in terms of color/appearance, taste/flavor, odor/aroma, texture, and general acceptability, Treatment 3 got the highest mean score and a final descriptive rating of “like extremely”; therefore, treatment 3 was the most acceptable in all the quality attributes. Also, treatment 3 was the most acceptable treatment, with a final descriptive rating of “like extremely.” In all the sensory evaluations conducted, Analysis of Variance showed a highly significant difference among the three treatments. Based on the Return on Investment (ROI), results showed that ROI was relatively different for each treatment. To conclude, each treatment can have a positive venture, as demonstrated by the ROI computed.

Keywords: Pinilisa Rice, acceptability, treatments, Rice wine

Cite this Paper

Marinay, H., Monzon, R., & Lampitoc, M. (2022). Pinilisa Rice (Oriza sativa) Wine. Student Journal of Technology and Educational Research, Vol. 1(Issue 1), 58–71. https://doi.org/10.65141/sjter.v1i1n5

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