Introduction

One of the most unlikely habits of teens in the community is drinking alcoholic

beverages which leads to stroke, high blood pressure and weakening of the immune

system at an early age. Due to this undying problem in the community right now, the

researchers were inspired to conduct a study that aims to provide a healthy alcoholic

drinking beverage for the youth, using ampalaya.

Ampalaya, also known as bitter gourd is widely used in different households. As

stated by Tremblay S. (2015), it has numerous health benefits which include vitamins and

minerals such as vitamins A, B (B-6 & B-12) and C. It is also rich in iron, folic acid,

phosphorus, calcium and magnesium. Because of this, a study was conducted which

aimed to use Ampalaya as main ingredient in the production of a homemade wine which

is commonly present in simple occasions and festivities. In addition, the researchers want

to use vegetable instead of fruits that are usually its main ingredient.

Because of this, the students have decided to use ampalaya as the main ingredient

of the wine, to help people in the community to have healthier bodies and at the same

time enjoy the sensation of drinking delicious wine.

Materials and Equipments

3 pieces ampalaya, 500 grams Spoon

kg brown sugar Measuring cups and spoons

2 tablespoons honey Bowls

5 grams of bakers yeast Cheesecloth

300 ml filtered water Tupperware

Blender Knife and chopping board

Procedure

Three hundred milliliter (300 ml) of filtered water was boiled and set aside until lukewarm,

one-fourth kilograms ( kg) of brown sugar was dissolved in the water. Ampalaya was

washed and sliced into smaller pieces by the use of a sharp knife. Then, it was put into a

blender. The mashed fruits extract was then filtered by the use of damp cloth. The

lukewarm water with dissolved sugar and ampalaya extract were combined in a regular-

sized mixing bowl. Two tablespoons of honey was added and it was stirred well. The

mixture was placed on a sterilized Tupperware. For twenty- four (24) hours, it was set

aside. After, five (5) g of yeast was added to the mixture. The wine bottle was sealed

tightly for fermentation and it was kept for 1 month. After fermentation, pasteurization of

wine took place by filling a medium sized casserole of at least three-fourth () portion of

tap water and it was left for fifteen to twenty (15-20) minutes for boiling. And then, it was

again left in the casserole for five (5) minutes and was removed and put in a tray. For one
(1) hour, it was cooled under normal room temperature. Lastly, it was refrigerated before

serving.

500 grams PROCESS

Ampalaya Sterilization
2 tbsp honey Chopping the material Ampalaya Wine
5 grams yeast Blending
1/4 kg brown sugar Extracting juice
Mixing with dissolved sugar
Adding yeast
INPUT Pasteurizing OUTPUT

Fig 1.1. Paradigm/Schematic diagram

REFERENCES

Ding, S. (2012, June 25). Lower Blood Sugar Levels, Boost Your Energy, and 10
Other Benefits of Bitter Gourd - Juicing For Health. Retrieved August 31, 2015,
from http://juicing-for-health.com/health-benefits-of-bitter-gourd.html
Altnterim, B. (2014, November 14). Bitter Melon ( Momordicacharantia) and the
Effects of Diabetes Disease. Retrieved August 31, 2015,
fromhttp://www.researchgate.net/publication/268515508_Bitter_Melon_(Momordi
ca_charantia)_and_the_Effects_of_Diabetes_Disease