1

Chapter 1

The Problem and Its Setting

Introduction

Banana is a fruit common to the topic and is non-seasonal. It comes in a variety

of size and color. Banana is a readily available fruits in Polomolok. The new scientific

name is “MUSA SAPIENTUM” is no longer in used. Banana is a general term

embracing a number of species or hybrid in the genus Musa of the Family Musaceae.

Banana is one of the most important food crops of the world which is consume

extensively throughout the tropics which it is grown and also valve in the temperature

zone for its flavor, nutritional value and availability throughout the year. Bananas are an

important staple starchy food of many tropical populations depending upon altivar and

ripeness. Flesh can vary in taste from starchy to sweet, and texture from firm to mushy.

Both skin and inner part can be eat raw or cooked. The fully ripe fruit is elongated and

red and yellow in color. Wine has also played an important role in medicine.

Epidemiological studies have consistently demonstrated that moderate consumption of

alcohol and wine is statistically associated with or decrease in death due to

cardiovascular events such as heart failure. Although excessive alcohol consumption

has adverse health effects study found that both red and white wines are effective

antibacterial agents against stain of streptococcus.

 2

Statement of the Problem

The researchers aimed to determine the feasibility of Musa acuminata as an alternative

commercial wine. Furthermore, the researchers sought to find the answers to the

following questions:

1. What are the characteristics of banana in terms of :

1.1 Taste

1.2 Aroma

1.3 Color

2. What is the significant difference between banana wine and alternative

commercial wine in terms of :

1.1 Taste

1.2 Aroma

1.3 Color

Significance of the Study

The results of the study could lead to the discovery of an affordable product out

of banana fruit extract. This study is given information by the following people:

Vendors. Their income will increase. Since the banana wine is cheap and

healthy.

Students. Know about creating alternative commercial wine.

Other researchers. Gain additional information about creating banana wine.

 3

Scope and Delimitation

The study focuses on the feasibility of musa acuminata as an alternative wine.

The only parts that will use in the study are the banana extract and sugar. The banana

wine would locally available materials especially the banana which is one of the main

products of the Philippines. The study will be conducted at the Best College of

Polomolok from July 2019 to August 2019.

 4

CHAPTER II

Review of Related Literature

This chapter presents the related literature and studies after the thorough and in-

depth search done by the researchers. This will also present the related studies, local

studies, hypothesis and conceptual framework to fully understand the research to be

done and lastly the definition of terms for better comprehension of the study.

Banana Wine

Banana wine might sound odd, believe me, I was unsure of how this wine recipe

would taste too but it is definitely worth trying. Bananas are full of sugars and are one of

the sweetest fruits available to most people. This sweetness is perfect for wine making

and with just a few additions to balance the acidity you will have a very memorable, full-

bodied banana wine that will make you wonder why you even questioned this in the first

place. It turns out that bananas are great for winemaking. You will often see recipes for

other fruit wine and especially floral wines that call for the addition of bananas because

the provide sweetness, body and a subtle flavour boost to wines that would otherwise

be a little insipid. The great thing about making a banana wine is that you can do it at

any time of year.

You can buy bunches of bananas from almost any supermarket across the globe at

almost any point of the year. You aren’t constrained to a seasonal harvest like you
 5

would be with other fruit. The other thing is that in many places bananas are one of the

cheapest fruits by weight so it makes this banana wine recipe very inexpensive to make.

(https://homebrewanswers.com/banana-wine-recipe/)

Banana

Bananas are a staple starch for many tropical populations. Depending upon

cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from

firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary

component of the aroma of fresh bananas is isoamyl acetate (also known as banana

oil), which, along with several other compounds such as butyl acetate and isobutyl

acetate, is a significant contributor to banana flavor. During the ripening process,

bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects

the flavor. Among other things, ethylene stimulates the formation of amylase,

an enzyme that breaks down starch into sugar, influencing the taste of bananas. The

greener, less ripe bananas contain higher levels of starch and, consequently, have a

"starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar

concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme

which breaks down the pectin between the cells of the banana, causing the banana to

soften as it ripens.

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed

in glutinous rice wrapped in a banana leaf. Bananas can be made into jam.

Banana pancakes are popular amongst backpackers and other travelers in South
 6

Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for

those places in Asia that cater to this group of travelers. Banana chips are a snack

produced from sliced dehydrated or fried banana or plantain, which have a dark brown

color and an intense banana taste. Dried bananas are also ground to make banana

flour. Extracting juice is difficult, because when a banana is compressed, it simply turns

to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional

dishes and desserts like maruya, turón, and halo-halo or saba con yelo.

Most of these dishes use the Saba or Cardaba banana cultivar. Bananas are

also commonly used in cuisine in the South-Indian state of Kerala, where they are

steamed (puzhungiyathu), made into curries, fried into chips, (upperi) or fried in batter

(pazhampori). Pisang goreng, bananas fried with batter similar to the Filipino maruya or

Kerala pazhampori, is a popular dessert in Malaysia, Singapore, and Indonesia. A

similar dish is known in the United Kingdom and United States as banana fritters.

Plantains are used in various stews and curries or cooked, baked or mashed in much

the same way as potatoes, such as the pazham pachadi dish prepared in Kerala.

(https://en.wikipedia.org/wiki/Banana)
 7

Related Studies

Banana, a wonderfully sweet fruit with firm and creamy flesh that come

prepackaged in a yellow jacket, available for harvest throughout the year consists

mainly of sugars and fibers which make it a source of immediate and slightly prolonged

energy. When consumed, reduces depression, anemia, blood pressure, stroke risk,

heartburns, ulcers, stress, constipation and diarrhea. It confers protection for eyesight,

healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves

nerve functions as well as help people trying to give up smoking. Fermentation of

banana must for 144 h was carried out using recipes A to D. Recipe A contained a

mixture of banana must with natural yeast. A was enhanced with granulated sugar to

obtain recipe B. Recipe C contained recipe A augmented with granulated sugar and

bakers’ yeast while recipe D (control) contained only granulated sugar solution and

bakers’ yeast. Wine produced had values that ranged from 31.4 ± 0.29 to 33.2 ± 0.12°C

for temperature, 3.38 ± 0.017 to 3.54 ± 0.052 for pH, 0.999 ± 0.0085 to 1.02 ± 0.0058

for specific gravity, 0.586 ± 0.018 to 0.71 ± 0.017 for optical gravity, 1.37 ± 0.075 to

1.383 ± 0.152 for percentage (%) alcohol (v/v), 0.271 versus 0.012 to 1.348 ± 0.072 for

percentage (%) titratable acidity, 8.2 ± 0.099 to 9.38 ± 0.283 for total aerobic counts and

3.5 ± 0.5 to 4.75 ± 0.1 for Rf . Malo-lactic fermentation after 48 h was evident. Taste

testing showed very little differences in wines from recipes A to C. Statistical analyses of

tested parameters at 95% confidence level showed no significant differences. The wine

from the control was similar to natural palm wine in taste and characteristics. Wine

could thus be produced from banana for immediate consumption, within 48 h, using the

recipes A to C.
 8

Local Studies

Banana wine is one of the latest processed products of banana to enter the

market. Like any new product, finding a niche market for banana wine is a challenge –

but not in Malawi, where the large Catholic community has proven to be a very lucrative

market.

"After we processed the banana wine, we were thinking who would buy it, and then we

observed that they use wine in a Catholic mass, and so we thought, why not sell it to the

church people?" Victor Mshani, a banana researcher at Malawi shared during the First

Global Banana Uses Enterprise Workshop and Technology Fair held last month in the

Philippines.

Malawi is not alone, nor is it unique. Elsewhere in Africa and in some parts of Asia and

Latin America, 30 percent of the harvested banana fruits are squeezed to produce juice

that can be taken fresh or fermented with sorghum flour to make banana beer and wine.

In Tanzania, banana beer can be further distilled into a liquor called ‘gongo’. ‘Gongo’

has a very high demand, unfortunately though, the government declared it illegal as it is

perceived to contain poiso-nous ingredients.

"The illegality of ‘gongo’ pro-duction needs to be revised. The livelihood of many small-

scale rural farmers depends on this," Mgenzi Byabachewezi addressed this concern

during his presen-tation of the status of banana processing business and their support

environment in Tanzania.

Case studies, initiated by the International Network for the Improvement of Banana and

Plantain, with funding from the Common Fund for Commodities and Rockefeller

Foundation, were conducted in nine countries – Malawi, Tanzania, Cameroon, Nigeria,

 9

Nicaragua, Costa Rica, the Philippines, Malaysia and India – with each country

presenting the strengths and challenges of the many different types of businesses

which process bananas and of the service providers which support processing

businesses.

India exhibited the widest range of products out of banana–banana paper, clothes,

slippers, bags, baby food, puree, juice, wine, chips, banana halva, bajji, figs–name it,

and the product development unit of the National Research Centre for Banana has tried

producing it.

"I was very impressed with the innovative products from India," commented one

observer at the First Banana Techno-fair held at the Cavite State University in the

Philippines. "Brazil also has brought a lot of interesting products, this is the first time I

have seen pasta made from banana flour." The techno-fair showcased the unique

products of each country and promoted information exchange among the countries.
 10

Conceptual Framework

Independent Variable Dependent Variable

Feasibility of Musa acuminata as an

alternative commercial wine

a. Taste Alternative Commercial Wine

b. Aroma

c. Color

Figure 1. Conceptual Framework

 11

Hypothesis:

The following hypothesis will be tested at the 0.05 level of significance.

Ho: There is no significant difference between the commercial wine and musa

acuminata as banana wine in terms of:

a.) Taste;

b.) Aroma;

c.) Color;

Ha: There is a significant difference between the commercial wine and musa acuminata

as banana wine in terms of:

a.) Taste;

b.) Aroma;

c.) Color;

Definition of Terms

For better understanding of the study, the researchers gave several terms that

were defined conceptually and operationally as used in the study.

Banana - A tropical fruit.

Banana Wine - Is a fruit wine made exclusively from bananas.

 12

CHAPTER III

Methodology

This chapter clearly defines the research methods used to conduct the study.

The researcher explains how the necessary data and information to address the

research objectives and questions was collected, presented and analyzed. Reasons

and justifications for the research design, research local, research instrument, data

gathering procedure and statistical treatment used are given.

Research Design

This study utilized a quasi-experiment to find out the effectiveness of banana as

an alternative commercial wine. Each test has different comparison to be followed by

the procedures of the:

INPUT PROCESS OUTPUT

Collection of materials

Musa acuminata
as banana wine Experimentation
QUASI-EXPERINMENT

Establish the
Observation and comparing feasibility of musa
treatment acuminata as an
alternative
commercial wine
Statistical Treatment
Alternative
Commercial Wine
Investigation, analysis and
data interpretation

Figure 2. Research Design

 13

Research Locale

The place we have chosen to perform the research is the B.E.S.T College of

Polomolok Incorporated, which is located at Valencia Site, municipality of Polomolok,

South Cotabato. According to the 2015 census, Polomolok has a population of 152,589

people. Polomolok is a 1st class municipality in the province of South Cotabato,

Philippines. It is located between the General Santos City and Tupi, South Cotabato.

The municipality is politically subdivided into 23 barangays. There are 4 urban

barangays and 19 rural barangays. Barangay Poblacion is also known as Polomolok

itself.

ccccccccccccccccccccccccccccccccc

ccccccccccccc
14
15
16