CHAPTER 1

Background of the Study

A lot of countries in the world suffers from poverty which leads to hunger and insufficient
capacity to provide nutritious foods to every citizen of the country like Philippines, it is
considered as one of the known countries with rich in sources of water, farming and its
agriculture, where a lot of varieties of food source, crops, plants and livestock can be found and
grown within, but still Philippines projects a high poverty rate with more than 16% of the
population who are living below the poverty line. The lower sector of the economy merely
suffers malnutrition and continue to go hungry.

In solutions to such hunger, empty stomach and with nutritional deficiency from the low-
income earner’s family, the researcher discovered that banana is one of the most consumed
and cheapest fruits with necessary amount of a nutrients needed in the body. It is not only
good in digestion but also, it could satiate hunger and when eaten in an empty stomach, it can
imbalance magnesium and potassium levels in our blood. Other than being rich in vitamin
B6/B1, bananas are a good source of vitamin C, dietary fibre and manganese. Bananas are also
fat-free, cholesterol-free and virtually sodium-free.

In addition to the nutritional benefits of eating banana, the researchers conduct an

experimental study to assess on recycling and avoid wastage of its banana peelings. However,
to convert it instead into something useful and simply preserve them rather than thrown away.
That is why this study seeks the possibility of banana peelings as an alternative dish. The
researchers found an interesting way of using banana peel for consumption by pickling.

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Hypothesis

Banana peeling cannot be used as an alternative ingredient or dish for common food serving.

Statement of the Problem

Local consumers consume hundreds of bananas every day and banana peelings are being
disposed with no use. That is why this study seeks the possibility of banana peelings as an
alternative dish to avoid disposing of food scraps with the flip of a switch.

Objective of the study

This study aims to determine the acceptability of the Banana Peel Pickles.

Specific Objectives:
1. To determine the sensory characteristics of Pickles using different type of Fruit substitute like
banana (lakatan) peel
2. To determine the sensory evaluation of banana peel pickle in terms of texture, taste, aroma,
color and palatability.
3. To attain an acceptable dish for human consumption, with pleasure and assures that it will
not cause harm to consumers when eaten.

Significance of the Study

The finding of the study will benefit the following statement.
* Hotel and restaurant Management students, they are the primary beneficiaries of the study.
This study would encourage them to be more creative in producing Banana peel pickles.
*Future Researcher
*Entrepreneurs

Significance of the study

The findings of this study would be beneficial to the following:

Local Government Unit (LGU) - this study would leave a big impact to the Local Government
Unit in terms of increasing the banana and coconut plantation that will respond and sustain the
supply and demand of the community that can afford them also to supply the market. This
would also help the municipality to improve the livelihood of its residents. Moreover, this study
will motivate them strengthens their relation with the masses.

Local Entrepreneurs – this study would help the local entrepreneurs by giving ideas in creating
and discovering a product that is nutritious and can be sell in the market through using value-

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added products turning into another product. They can use this as their tool to start a business
that would help them to sustain their daily needs

Students – this study would help the HRM Students as a source of guide for their further
experimental research in the future. This can also stand as their pilot in terms of giving
knowledge in creating a new recipe in a resourceful and innovative way.

Local Farmers – this study will help the local farmers to earn extra and sustain their daily needs
by selling new food innovation which is the patty infused with banana peeling and banana
blossoms with or without coconut sap. This study also helps them motivate to increase the
banana and coconut plantation thinking they must cover the demand growth of the
community. Moreover, the farmers would offer advantages to local markets.

Future Researchers – This study will serve as a reference for future researchers whose aim to
conduct an experimental study related to the acceptability of banana peel pickle.

Scope and Limitations of the Study

This study was limited to the acceptability of Banana Peel Pickles in terms of taste, color,
texture, appearance, odor, and overall liking. The researcher chose this study for further
investigation if the banana peel can be an effective source for a healthy snack or dish.

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Definition of Terms
To understand and clarify the terms being used in the study, the following are hereby
defined:

Acceptability. Conceptually, is the satisfactory by virtue of conforming to approved standards

[CITATION Pri \l 13321 ] Operationally, it is how the respondents will accept the appearance,
aroma, texture, taste and color of the product.

Appearance. Conceptually, as a way of how someone or something looks.[CITATION Oxf \l 13321

] Operationally, refers to the respondents as to how they accept the appearance of the product.

Aroma. Conceptually, it the word for a fragrant and scent, one that pleases the nose in a way
that makes you lick your lips [ CITATION voc \l 13321 ] In this study, it is how the refers as to how
the respondents feels the product in its tongue.

Taste. respondents will respond to the aroma of the product.

Texture. Conceptually, is the physical feel of something – smooth, tough, fuzzy, slimy and lots
of texture something in between.[ CITATION voc \l 13321 ]

Banana peel. Conceptually, is the outer layer of the banana fruit.[ CITATION EDU \l 13321 ] In this
study, it is used as a value-added product to make another product.

Pickles. Preserve (food or other perishable items) in vinegar, brine, or a similar solution .

SABA (Banana). This square-shaped and stubby banana is mainly used for cooking. Also, it’s
responsible for your favorite noontime snacks such as turon, banana cue, and maruya or
banana fritters. Similarly, Saba can also be used to create banana ketchup or even nilagang
baboy.

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LAKATAN (Banana). Lakatan is arguably the most common one there is. This type of banana is
sweet, aromatic, and -perhaps the most expensive bunch. You know it’s a lakatan when it turns
into a light-orange color when ripe. This is best eaten raw but it can also use in desserts and
baked goods such as cakes and bread.

LATUNDAN (Banana). Latundan' is a popular dessert banana in the Philippines. The cultivar is
named after Claude Letondal, a French clergyman who introduced it from India

SENORITA (Banana). A cute bunch is recognized to be one of the shortest in size but don’t
underestimate them. Despite being rarely used in cooking, the señiorita banana is incredibly
sweet and best enjoyed fresh. Its fragile nature makes it difficult for them to be transported
over long distances, which is why you hardly see them in grocery stores. (Tip: You can grab
yourself a bunch when you’re around the Tagaytay area.

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 CHAPTER II

Review of Related Literature

The fastest-growing industry in the world is in hospitality field that focuses on customer
satisfaction. Part of this is the food service industry that is improving its existence for the past
years. The hospitality industry is a dynamic ever-changing idea. The concepts change every day,
the trends come and go but at the industries core, it is about giving the consumers a unique
experience, taste and pleasure. Specifically, in how an experience is delivered to the
consumers.

In the age of growing commercialization, fruits and vegetables are grown and processed by
adding several additives to meet the supply demands as well as introducing unique dish to
meet individual’s taste. The researchers studied proposing a Banana Peel Pickles as an
alternative dish and snacks rather than disposing it with no use, it has a nutritional value that
not everyone knows. But before you plan to eat them, soak them in one litre water to which 2
tbsp baking soda, 2 tbsp vinegar and 1 tsp each-salt and turmeric has been added. Soak for 15
minutes and then wash with running water thoroughly rubbing the fruits and veggies. Air dry
and store in a hygienic place. Here are some benefits associated with peels that makes them a
powerhouse of nutrition.

A banana’s peel contains way more fiber than its flesh and is likewise richer in potassium. The
peel also contains lutein, a powerful antioxidant that plays a role in maintaining healthy eye
function. An amino acid called tryptophan is more highly concentrated in the peel than the
insides. Among other things, tryptophan is believed to ease depression by increasing the body’s
levels of serotonin, a neurotransmitter in the brain that affects mood. Although, the peel has a
bitter taste and tough, ropey consistency most people aren’t used to, an overripe banana
(brown or black) becomes thinner, sweeter and easier to chew. You can also put the peel (ripe
or overripe) through a juicer with the rest of the banana or you can boil the peel for several
minutes to make it softer or throw it in the frying pan.

The health benefits of peels include its ability to provide fast and instant energy, regulate and
improve bowel movements, stabilize blood sugar levels and slow down the aging process, while
also providing essential source of Vitamin B1/B6 to the human body. Other benefits include its
ability to boost skin health, increase the metabolism, aid in digestion, reduce high blood
pressure, help weight loss effort, improve the immune system and provides protection against
dysentery, cancer and heart disease.

The researchers finds that Banana Peels are considered nutrient dense and contain many of the
nutrients attributed to Bananas. However, if the peel on a Banana is green, it should not be
eaten. In general, peels on most fruits are safe to eat because they are soft and edible.

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Fruits and vegetables peels are commonly generated from both households and food
processing industries. The fruits and vegetable peels waste often cause serious problems in
municipal landfills due to their high biodegradability. In addition, using these wastes in various
other potential applications will eliminate them from the environment and reduce solid-waste
handling which will add value to this waste.

Banana peels could also be use as floor wax. Floor wax is a liquid mixture containing water,
polymer emulsions, film former, preservatives and modifiers. These are all synthetic materials
which is expensive and not good for the health and environment. Also, all are made of artificial
ingredients. This study suggests making use of natural waste as an alternative for synthetic and
artificial materials present in common synthetic floor wax. It aims to aid the household users of
floor wax into using a much safer, natural, organic and especially cheaper way of shining their
floors. It is not only cheap and natural but very efficient, it uses materials available at home,
and household users may make their own.

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CHAPTER III

METHODOLOGY

Research Design

Survey and experimental method specifically the two-group method will be used to
meet and test the objectives of this study. This study will measure, describe and test the
variables and determine the relationship of the independent and dependent variables.

A survey method is employed to measure the existing phenomenon without engaging

into why it exists. It does not take into account the relationship between the variables.
[ CITATION Sev92 \l 13321 ] Experimental research is any research conducted with a scientific
approach, where a set of variables are kept constant while the other set of variables are being
measured as the subject of experiment.

Table 1. MATERIALS

Banana Pickles

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 Banana Peel-1/4 kilo(Julienne cut)

Coconut Vinegar-2 cups

Sugar-1 1/2 cups

Red and Green Chili-5 pieces,

Red and Green bell pepper-2 pieces (julienne cut)

Salt-2tsp

Garlic and Onion-1 head

Black Pepper ½ tablespoon.

Table 2. Equipment and Utensils

EQUIPMENT AND UTENSILS UNITS

Pan 1
Measuring Cup 2
Measuring Spoon 3
Mixing Bowl 1
Food Tong 2
Knife 2
Stove 1

METHODS

Experimental Treatments. The experimental treatments were: Treatment A –Lakatan,

Treatment B-Saba, Treatment C-Senorita, Treatment D-Latundan.

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Preparation of ingredients

The ingredients used in preparing Banana Peel Pickles using different kinds of bananas were us
follows:

Table 3. Standard Recipe of Banana Peel Pickles

INGREDIENTS TREATMENT TREATMENT TREATMENT TREATMENT

CONTROL B C D

Banana Peel 1/4 kilo 1/4 kilo 1/4 kilo 1/4 kilo

Coconut Vinegar 2 cups 2 cups 2 cups 2 cups

Sugar 1 1/2 cups 1 1/2 cups 1 1/2 cups 1 1/2 cups

5 pieces 5 pieces 5 pieces 5 pieces

Red and Green
Chili

Red and Green 2 pieces 2 pieces 2 pieces 2 pieces

bell pepper

Salt 2tsp 2tsp 2tsp 2tsp

Garlic and Onion 1 head 1 head 1 head 1 head

Black Pepper 1/2 tbsp 1/2 tbsp 1/2 tbsp 1/2 tbsp

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Procedure in Cooking Banana Peel Pickles.

1. First cut the banana peel in julienne slice then cut garlic, onion, red and green bell
pepper and chilis.
2. After cutting the all ingredient free hit the pan in the stove.
3. Then boil coconut vinegar then put sugar after melting sugar put all vegetables boil it for
3 minutes.
4. After 3 minutes boiling vegetables put banana peel then mix it well until the banana will
cooked. Then put black pepper

SENSORY EVALUATION

The 20 selected respondents were invited to evaluate the Banana Peel Pickles using different
kinds of coconut, Using the researcher made score sheets, the panel evaluated the
characteristics of the product in terms of appearance, texture odor, taste, color and over all
liking.

Scoring and Interpretation

To determine the acceptability of the product based on the appearance, aroma, texture,
taste and general acceptability, the researchers uses the hedonic scale. The score ranges from 1
to 9. The score from hedonic scale will be summed up and will be computed their weighted
mean to identify its rating form.

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NUMERICAL RANGE DESCRIPTIVE RATING

8.51-9.00 Like Extremely

7.51-8.50 Like Very Much

6.51-7.50 Like Moderately

5.51-6.50 Like Slightly

4.51-5.50 Neither like Nor Dislike

3.51-4.50 Dislike Slightly

2.51-3.50 Dislike Moderately

1.51-2.50 Dislike Very Much

1.00-1.50 Dislike Extremely

Data Collected

The following data were collected during the duration of the study based on the evaluation given by the
2o tasting panel using the nine-point hedonic scale.

Appearance. Depends on the Composition of the outside surface of the product.

Color. Depends on the nature of materials perceivable with the sense of sight.

Texture. Attributed to both appearance and touch factor.

Taste. The substance or extract that provides particular taste.

Odor. The property of the substance that activate the sense of smell.

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Overall liking. Has been recognized as an important attribute of Banana Peel Pickles that greatly
influenced consumer acceptability.

STATISTICAL TOOLS AND ANALYSIS

This study utilized descriptive statistics in solving the sensory characteristics of the four treatments of
banana peel in banana Peel Pickle. Analysis of variance was to determine significant differences among
the control means.

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