ABSTRACT

TANDUYAN ALJER O. Davao Del Sure State College June 2020.

“EXTRACTION AND EVALUATION OF FERMENTED JUICE FROM
GMELINA ARBOREA SP. LEAVES HOT PRESS METHOD AND COLD
PRESS METHOD.

Adviser: ENGR. MARK JUDE F. TRONDILLO Ph.D

This study was conducted to compare the two method which is cold press
and hot press method by extracting of fermented juicel from Gmelina
Arborea sp. The study aimed to evaluate the essential oils physical
characteristics in terms of color, odor, Ph level, density and its quantity
(ml of oil/kg of leaves used).

There are two kinds of Gmelina Arborea leaves oil extracted in the study,
first the cold press method was normal water, while the second is the hot
press method which is there heat was added and each treatment replicate
five times.

The highest leaves were extracted is the hot press method. While, the
cold press method is lowest. In terms of color odor pH value and was not
conducted because of distillation process in laboratory is not available.

The data in the study revealed that hot press method is higher in terms of
ml/g of fermented juice was extracted.

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EXTRACTION AND EVALUATION OF FERMENTED JUICE FROM
GMELINA (ARBOREA) LEAVES USING HOT PRESS METHOD
AND COLD PRESS METHOD

ALJER O. TANDUYAN

THESIS OUTLINE SUBMITTED TO THE FACULTY OF THE

INSTITUTE OF COMPUTING, ENGINEERING AND
TECHNOLOGY, DAVAO DEL SUR STATE
COLLEGE, MATTI, DIGOS CITY IN
PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR
THE DEGREE OF

BACHELOR OF SCIENCE IN AGRICULTURAL ENGINEERING

JUNE 2020

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 APPROVAL SHEET

This thesis outline entitled “EXTRACTION AND EVALUATION OF

FERMENTED JUICE FROM GMELINA (ARBOREA sp.) LEAVES USING
HOT PRESS METHOD AND COLD PRESS METHOD”, prepared and
submitted by ALJER O. TANDUYAN in fulfillment of the requirements for
the degree of Bachelor of Science in Agricultural Engineering, is hereby
accepted.

TERESA S. LUMANSOC, MSAE ERIC Z. DEL ROSARIO, MSAE

Member Member

__________________ __________________
Date Signed Date Signed

MARK JUDE F. TRONDILLO, Ph. D. RAZEL ALLAN R. VALLESER, MOP

Adviser Chairman

____________________ __________________
Date Signed Date Signed

Accepted and approved in partial fulfillment of the requirements for

the degree of Bachelor of Science in Agricultural Engineering.

MARK JUDE F. TRONDILLO, Ph. D.

Dean

Institute of Computing Engineering and Technology

Davao Del Sur State College
_____________________

Date Signed

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 ACKNOWLEDGMENT

The author wishes to extend his deepest thanks and gratitude and to other
person who provided their full support and encouragement for the success
of this study.

First praise and Glory to the God who provided his strength wisdom and
guidance throughout this study.

To his parents, Alberto C. Tanduyan and Josephine O. Tanduyan for giving

him see beauty of the world and also for giving him opportunity to face the
challenge of life, which to achieved what he had right now

To his sisters and brother, Stefany, Janeybert for being on the side through
the happiness and sadness and helping all the for giving him inspiration and
motivation in every challenge

To Engr. Mark Jude F. Trondillo Ph,D adviser of the advisory committee, for
her patience, great advice, challenge and support throughout the duration
of the study. To Engr. Razel Allan R. Valleser, MOP, Engr. Teresa S. Lumansoc,
MSAE, Engr. Eric Z. Del Rosario, MSAE members of Defense Panel, for imparting
expressing their ideas in assisting the researcher towards the completion of this
study.

To all PERSUADERS and GROSELEX family and also to his classmates, boardmate,
friends, for all kindness and encouragement shared the difficulties and happiness.

To her friend Chito Ladios for helping throughout his college life at DSSC.

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To her special someone Cristhel and her babies Summer and Snow for giving her
strength in every single day.

For every person who had contributed to the accomplishment if this study, he
dedicated it to them

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 TABLE OF CONTENTS

PRELIMINARY PAGES PAGE

Abstract i

Title Page ii

Approval Sheet iii

Acknowledgement iv

Table of Contents vi

List of Figures ix

List of Appendices x

List of Plates xii

xiii
List of Equation

I THE PROBLEM AND ITS BACKGROUND

Introduction 1

Objectives of the Study 3

Scope and Limitation of the Study 5

Definition of Terms 6

II REVIEW OF RELATED LITERATURE

vi
Identification of key odor volatile compounds in 9
the essential oil of nine peach accessions

Chemical composition of essential oil from the

10
Density of oil
10
Gmelina arborea Leaves
11
Sorption of Lead (II) and Copper (II) ions from
bbAqueous Solution by acid modified and
unmodified Gmelina arborea (Verbenaceae)
leaves

Properties and Utilization of Young-age

11
Yemane (Gmelina arborea) for Lumber
Production

Lovibond Color Scale

Compounds Found in Gmelina arborea leaves 12

The Effect of Ethanol Leaf-Extract of Gmelina 13

arborea on Liver Enzymes
14
Leaf extracts in experimental

A review on gambhari (Gmelina arborea)

14
PH Value for Essential Oil
15
Uses of Essential Oil
15
The Cold-Press Processing Extraction Method
16
The Hot-Press Processing Extraction Method
16
Hydrodistillation

vii
 The role of pre-distillation fermentation 17
increasing patchouli oil productivity
18
Sensorial
19
Conceptual Framework
19
Hypothesis

19

21

21

III METHODOLOGY

Research Locale 22

Research Statistical Design 22

Schematic Diagram of the Study 24

Experimental Set-Up 25

Data Gathering Procedures 25

Cold Press Method 26

Hot Press Method 27

Characteristic Sensory Evaluation in Terms of 28

Quality

Number of Respondents
28
Selection of Respondents
28

viii
 Color Quality Rating 29

Weighted mean for Color and Odor 29

Odor Quality Rating 30

pH Value 30

Density 30

FFFFFFFStatistical Tool 31

32

IV RESULT AND DISCUSSION

Color Quality 45
Odor Quality
pH Value 46
Density
47
SUMMARY, CONCLUSION AND
48
RECOMMENDATIONS

Summary
V Conculusion
recommendation

LITERATURE CITED 50

APPENDICES 50

ix
 51

Appendix Table 52

Gantt Chart
54
Budgetary Requirements

57
PLATES

CURRICULUM VITAE

65

66

67

70

x
 LIST OF FIGURES

FIGURE PAGE

1 Conceptual Framework 20

2 Schematic Diagram of the Study 24

3 Experimental Set-Up 25

4 Color Scale 29

5 Odor Quality Rating 30

6 Likert-Scale 30

7 Color Quality of Extracted Juice of Gmelina Arborea

Leaves 45

8 Odor Quality of Extracted Juice of Gmelina Arborea

Leaves 46

9 pH Value of Extracted Juice of Gmelina Arborea

Leaves

10 Density of Extracted Juice of Gmelina Arborea

Leaves 48

xi
 LIST OF APPENDICES

TABLE PAGE

1 Frequency Distribution Table For Color Quality of

Gmelina Arborea extracted juice From 10 Respondents

(Hot Press) 57

2 Frequency Distribution Table For Color Quality of

Gmelina Arborea extracted juice From 10 Respondents

(Cold Press) 59

3 Frequency Distribution Table For Color Quality of

Gmelina Arborea extracted juice From 10 Respondents

(Cold Press) 61

4 Frequency Distribution Table For Odor Quality of

Essential Oil From 10 Respondents (Cold Press) 62

5 Evaluation of Gmelina Arborea leaves Extract in terms

of pH Value 62

6 Two-Sample T-test for T1 vs T2 (pH value) 63

7 Weight of extracted juice from Gmelina

Arborea leaves Quantity of Extracted Juice (g) 63

8 Volume of extracted juice from Gmelina

Arborea leaves 63

9 Density of extracted juice from Gmelina Arborea leaves 64

xii
10 Two-Sample T-test for T1 vs T2 (Density) 64

11 Two-Sample Of Performing Cost Analysis Extracted Juice) 64

xiii
 LIST OF PLATES

PLATES PAGE

1 collecting Gmelina leaves 67

2 Picking, separating and cutting into small pieces 67

3 After one week of fermentation 68

4 Squeezing the fermented leaves 68

5 Measuring the bottle with juice 69

6 Measuring the extracted Gmelina juice 69

7 Final juice extracted from Gmelina leaves 70

8 Measuring the pH value 70

xiv
 LIST OF EQUATION

EQUATION PAGE

𝑁
1 Sloven Formula 𝑛 = 28
1+𝑁𝑒 2

2ϖ = weighted mean for color per sample 29

3 ρoil = the density of the essential oil (kg/m3) 29

xv