Script For Research Defense

SCRIPT FOR RESEARCH DEFENSE
TITS: To our distinguished board of panelist, Sir Robin, Ma’am

Janette, and Ma’am Erlit, to our fellow classmates, a pleasant
morning to all of you. I am MARIA VICKY REVISA
NOLI: I am NOLIMAR CAMPOSANO
SHANG: And I am ANGEL SHANE NAVASQUEZ, and today we will

be going to discuss the research we have done regarding The
Utilization of various Commercial Rice varieties in the production of
Rice Wine.
NOLI: It is fair to wonder why we have chosen this particular topic

to deal with, and here is our answer to. Let us know more about this
research starting with the background of the study from Ms. Revisa.
TITS: Rice wine is produced through a process called fermentation.

It came from fermented glutinous rice, in which sugars are
transformed into alcohol thanks to the presence of yeast. According
to Heart Foundation, Fermentation is an anaerobic process in which
microorganisms like yeast and bacteria breaks down food
components such as glucose into other products like organic acids,
gases or alcohol.
In the Philippines, traditional or indigenous fermented foods
are part and parcel of Filipino culture since these are intimately
entwined with the life of local people.
As we all know, Farming is the most common source of living for
Filipinos. We are also aware that Ever since the Rice Tarrification
law was implemented in the Philippines, most of the farmers
struggled financially. Rice Tariffication Law is an act liberalizing the
importation, exportation and trading of rice, lifting for the purpose
of the quantitative import restriction on rice and for other purposes.
Let us hear the statement of the problem and Scope from Mr.
Camposano.
NOLI: In this study we ought to answer 3 questions; first, what are
the characteristics of the commercial rice varieties Double Diamond,
M3, Rc160 in terms of taste, physical appearance, and aroma?
Second, what are the characteristics of the rice wine produced by
the commercial varieties of rice in terms of taste, colour, smell, and
commercial availability? And lastly, which among the varieties of
rice has a best wine produced based on sensory evaluation? This
study was conducted within the Municipality of M’lang, Cotabato for
the academic year 2021-2022. There were 19 respondents who
answered the questionnaire that we gave during the survey. Let us
now proceed to the methodology, let us hear from Ms. Navasquez.
SHANG: This study is a mixed-method in nature since the research

questions we seek to answer leads to a numerical data and data
analysis. The study uses a descriptive-comparative research design,
as it aims to determine what variety of rice is best for wine
production among the three commercial varieties of rice. With a
population size of 20, the researcher will consider a sample of 19
respondents, determined using the Slovin’s formula for computing
sample sizes with a five percent margin of error. These samples
shall be randomly selected through a stratified random sampling.
This study shall make use of two research instruments; a
Questionnaire, and a Survey. A valid questionnaire will be used to
assess the respondents’ thoughts about the produced wine. The
questionnaire will consist of open and close-ended questions. The
survey will determine which among the variety of rice has the best
taste. Now, we will proceed to the results and data gathered. This
will be given to us by Ms. Revisa.
TITS: These are the data gathered from the respondents who were
either farmers, market vendors or youth in M’lang. For the
Characteristics of the Commercial Rice Varieties, The results shows
that there are no significant differences between the varieties of rice
in terms of physical appearance, while, each variety had its distinct
taste. For the Characteristics of the rice wine produced, the results
reveals that the average weighted mean is 1.9 which means that the
rice wine products in terms of colour, odour, appearance and taste
are all excellent. For the Best rice wine produced based on sensory
evaluation, the results revealed that most of the respondents prefer
the wine that is produced from the double diamond (DD) variety of
rice with the highest score of seven. And now, we will proceed to the
conclusion by Ms Navasquez.
SHANG: Results obtained from the experiment, noted that the

utilization of rice in the production of wine fits to produce wine
especially the Double Diamond variety, with the weighted mean of
one point five. Eighty-percent of the respondents agrees that these
wine products can be put at the local market. Overall, the wine
products scored one point which is the highest in the Likert scale,
which means the product is excellent in all aspect. Hence, seventy-
percent of the respondents claims that all of the commercial rice
varieties rice wine products made a strong first impression to them.
And lastly for the recommendation of our research, we will now hear
it from Mr. Camposano.
NOLI: The findings of this study utilized numerical data and data
analysis to generalize respondent’s perception for utilization of Rice
in the production of wine. Obtaining nineteen respondents from
hundreds does not represent the entire voice of the population in
the locality. The findings revealed a need for further research
regarding the improvement in the taste, aroma, appearance, and
colour of the product. A suggestion to prolong the fermentation
period of the wine is also considered. Replication of this study at
another locality would provide beneficiaries’ perception for
comparison to examine whether it is really possible to produce wine
using locally available rice or not.
SHANG: As we bring our research defense to a close, we once again

thank you for allowing us to present our study.
TITS: We hope that this discussion has given you a clearer
understanding of the problem we are addressing, “The Utilization of
various Commercial Rice varieties in the production of Rice Wine“
NOLI: We would welcome the opportunity to return with further

studies to present in the near future. Thank you for listening and
with that we rest our case.
Outro: We are now ready to answer your queries.

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SCRIPT FOR RESEARCH DEFENSE

TITS: To our distinguished board of panelist, Sir Robin, Ma’am

NOLI: I am NOLIMAR CAMPOSANO

SHANG: And I am ANGEL SHANE NAVASQUEZ, and today we will

NOLI: It is fair to wonder why we have chosen this particular topic

TITS: Rice wine is produced through a process called fermentation.

SHANG: This study is a mixed-method in nature since the research

SHANG: Results obtained from the experiment, noted that the

SHANG: As we bring our research defense to a close, we once again

NOLI: We would welcome the opportunity to return with further

Outro: We are now ready to answer your queries.

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