Physicochemical Properties of Macaranga (Gamu) used in Kalinga Basi (Bayas) Production

Abstract

This study focused on assessing the physisco-chemical properties of Gamu used in Kalinga basi/ bayas production. Specifically, this study covers the ethnobotanical profile of the binuwa tree. The fruit of the binuwa tree is the gamu used as yeast to ferment in the production of bayas. Some of the chemical components of this fruit are also analyzed in this study. The physical and chemical characteristic of the bayas was also studied. This study's ultimate goal was to assess the physicochemical properties of gamu fruit used in basi/bayas production. Phytochemical analysis was used to get data on the chemical properties of the gamu and bayas. Survey methods and photo-documentation were applied to gather data on the physical characteristics of the local wines. The study found out that the binuwa tree is naturally grown in thick forests in the province and that its dried fruit, which is the gamu, is used as a starter to ferment basi/bayas. This fruit contains flavonoids and tannins responsible for antimicrobial activity and astringency of the wine, respectively. The basi/bayas have an alcohol content of 9.79%v/v, Reducing Sugars 4.7%w/w, pH of 3 – 4, and a total acid of 0.64g/100g of bayas. With these findings, it is recommended that interventions be done to assess the proper propagation of gamu to increase its supply.