University of Cagayan Valley School of Liberal Arts and Teacher Education

UNIVERSITY OF CAGAYAN VALLEY
School of Liberal Arts and Teacher Education
ACKNOWLEDGEMENT
‘’ Patience is bitter, but its fruit is sweet”
-Aristotle
The researchers offer their utmost appreciation to the
following individuals who had helped them a lot in the
realization of this ample work:
To their mentor in Research in Teaching Science 2, Dr.
Pura Andeng,for her positivity, excitement, guidance and
encouragement for this study. This study would be impossible
to accomplish without her expertise as well.
To their brilliant and helpful panelists for the
substantial corrections that made this study a successful
one.
To their classmates who motivated and helped them
finish this research, because of them, this was accomplished
on time.
To their parents for their endless understanding
whenever they skip family dinner just for them to accomplish
this work.
Finally, their big thanks to God, who had provided all
their needs, and also for bestowing them the blessings and
strength that they needed throughout their arduous journey.

2
DEDICATION
The researchers wholeheartedly dedicate this success to God
Almighty, their creator, strong pillar and source of
strength, enlightenment, wisdom, and intelligence.
Their humble efforts are also dedicated to their wonderful
and loving parents, as well as their supportive classmates,
who inspired them with their love, affection, encouragement,
and prayers throughout the day and night.
The Researchers
3
CHAPTER 1
Problem and its background
Introduction
Banana (Musa) is one of the most recognized and highly
produced fruits in the Philippines, and it is one of the
most abundant agricultural plants. It has become one of the
state's greatest currency earners, and bananas have
consistently ranked third in terms of value earning, behind
coconut oil and prawns, over the last five years.
Moreover, bananas can be used in a variety of ways. The
smooth, an easy to digest cuisine or dessert that contains
sugars like fructose, sucrose, and glucose, as well as
fiber. A banana provides an immediate, long-lasting, and
significant adrenaline rush. When it is not consumed fresh,
the ripe fruit is pure, candy, and can be preserved in
different ways. It is used in the production of catsup,
vinegar, and wine. In 2005, the Philippines produced more
than 6 million metric tons of bananas per year (BSA, 2007),
placing it in the top five banana-producing countries
worldwide. Saba, Lacatan, and Latundan are the most common
banana (musa) varieties in the Philippines.
Furthermore, banana vinegar is a product that is high
in dietary fiber and vitamins that makes it a healthy

4
ingredient. It is high in potassium, which helps to reduce
tension. In addition, vinegar is now one of the most used
ingredients in the food industry, with global production of
1 million L per year (Hutkins,2006), and it has performed a
wide range of functions per capita. However, it is now
primarily used for food flavoring, processing, and
preservation (Adams, 1980).
In the Philippines, the Department of Health, under the
Office of the Secretary, established some significant
vinegar standards in Administrative Order No. 1345 of
1970.It must have an acidity of at least 4% (w/v) and
several other characteristics.
However, in the wake of the controversy caused by the
Philippine Nuclear Research Institute's (PNRI) disclosure
that most commercial vinegar brands use synthetic acetic
acid, which is harmful to the body. The Food and Drug
Administration (FDA) will amend the country's vinegar
guidelines which have been in place for nearly 50 years.
The food and Drug Administration (FDA) will update the
country’s vinegar standards, in place for nearly 50 years,
in the wake of the controversy sparked by the Philippine
Nuclear Research Institute’s (PNRI) revelation that most

5
commercial vinegar brands use synthetic acetic acid, which
is harmful to the body.
In this regard, the researchers conducted this study in
order to produce organic vinegar using the most common
banana (musa) varieties, namely the saba, lacatan, and
latundan banana fruits. This research was based on Bartolome
V. Casuga Jr.'s research on physicochemical properties and
acetic acid content of banana vinegar using the Cavendish
banana variety.
Background of the study
Musaceae musa, or banana plant, is also recognized as
being one of the highlighted products to the people due to
its versatility that includes a lot of advantages and uses.
Bananas grow from sterile rhizomes and are extremely and
quickly herbaceous perennials. The banana's nutritional
benefits include Vitamin C8 mg and a high protein content
that includes three essential amino acids. Ripe bananas are
good for balancing acidity. Tea consumption can help to
relieve heartburn (eat two bananas before tea). It contains
a total of 10,738 mg of vitamin C (ascorbic acid).
Bananas are abundant in the Philippines, known as
Asia's biggest banana producer. Nevertheless, because the
banana plant contains a large amount of acid, the banana

6
fruit may be able to use as an alternative vinegar source.
As a result, scientists set out to figure out how to turn
ripe bananas into vinegar.
Statement of the Problem
This study aimed to determine the acidity level of the
three varieties of banana (lacatan, Latundan and Saba).
Specifically, it sought to answer the following
questions:
1. What are the properties of the three varieties of
banana in terms of flavor and clarity (Turbid and
lucidity)?
2. What is the level of acidity of the three different
varieties banana vinegar?
3. Which among the three varieties of banana in terms of
acidity level comparable to synthetic vinegar?
Hypotheses
This study was guided by the following hypotheses,
that:
1. there is no significant difference in the properties
along flavor, acidity level and turbidity of 3
varieties of banana.
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2. there is no significant difference between the acidity
level of banana extract and the synthetic vinegar
3. there is no significant difference between the three
varieties of banana fruits in terms of acidity level
when compared to synthetic vinegar.
Significance of the study
Banana Planters. The Banana Planters would be motivated
by showing to them how important their work is in planting
and providing banana fruit for economic and human food
consumption.
Banana fruit Vendors. Banana fruit Vendors would never
waste the fruits that are not sold, specifically the
overripe banana fruit, instead they should make banana
vinegar as another product to sell that serves as another
income.
Household consumers. Household consumers would be able
to know that a banana fruit is not just only for dessert
food but can also be a product that is essential in their
parts of consumption, such as vinegar. Another benefit for
the household consume in making their own vinegar is that,
it is healthier since it is more organic rather than adding
chemicals.
8
Future Researchers. This study would serve as basis to
a further study about organic vinegar that may help many
consumers.
Conceptual framework
In this section, this shows the paradigm to present the
figure of the study.
Input Process Output
Varieties of  Extraction
Banana Pasteurize
 Lacatan  Fermentation
 Latundan
 Saba  Pasteurizati
on
Feedback
Figure 1: The Paradigm of the study

9
Scope and Delimitation
This research focused on the acidity level (pH) and
physical properties, which are the flavor and clarity
(turbidity and lucidity) of three varieties of banana fruit
vinegar to be fermented and conducted in Cumao, Gattaran,
Cagayan, and analyzed in Department of Science and
Technology (DOST) Region II, Tuguegarao City. The samples
were tested for the acidity and sent to the Department of
Science and Technology (DOST), Region II, Tuguegarao City,
where the results were waited.
Definition of terms
The following terms used in the study were defined
operationally for a better and a clearer comprehension:
Cumulative. This refers to the more data is collected
and more discoveries are made, science builds toward a more
complete and accurate understanding of the physical
universe-Flanagan referred to when he wrote.
Feasibility. It is the state or degree of being easily
or conveniently done.
Fermentation. It is the process of converting
carbohydrates to alcohol or organic acids using
microorganisms-yeasts or bacteria under anaerobic
conditions.
10
Herbaceous. It is relating to herbs.
Lacatan. It is a variety of banana that grows to a
height of five to nine feet; the fruit is rounding,
seedless, and has a thick peel that is green when unripe,
yellow-orange when ripe; the gestation period is 14-15
months.
Latundan. It is a variety of banana that grows from six
to ten feet tall; the fruit is round; it has a thin peel
that is green when unripe, yellow when ripe; the flesh is
white when ripe; the gestation period is 12 months.
Lucidity. It is bright or luminous.
Musaceae. It refers to trees like tropical like
tropical Asian herbs, banana family, monocot family-family
of flowering plants having a single cotyledon (embryonic
leaf) in the seed.Musales, order musales - tropical plants.
Genus Musa
Musa. It is a type genus of the Musaceae banana
Neutralized. It is something ineffective or harmless by
applying an opposite force or effect.
Pasteurization. It is a process in which packaged and
non-packaged foods (such as milk and fruit juice) are

11
treated with mild heat, usually to less than 100 0C (212
0F), to eliminate pathogens and extend shelf life.
Perennial. It is the lasting or existing for long or
apparently infinite time; enduring or continually recurring.
Saba. It is a variety of banana that grows to as tall
as 20 feet; the fruit is angular; it has a thick peel that
is green when unripe, yellow when ripe; the flesh is white
when ripe; The gestation period is 15-16 months.
Sterilization. It is any process that removes, kills,
or deactivates all forms of life and other biological agents
like prions present in a specific surface, object or fluid,
for example food or biological culture media.
Turbidity. It is the measure of the degree to which the
water loses its transparency due to the presence of
suspended particulates.
CHAPTER 2
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Review Related Literature and Studies
Different authors made different related literature and
studies. In this chapter are the following related
literature and studies collections.
Review related readings
Banana is a common name for a fruit and the herbaceous
plants of the genus Musa, which produce the commonly eaten
fruit. The beneficial effect of vinegar might be due to
bioactive substances such as amino acids, organic acids,
orphenolic compounds derived from its raw material (Budak et
al., 2014; Ghosh et al., 2016).
Recently, the demand for fruit vinegar has increased
due to their reputation as health food products, which help
to promote different kinds of beneficial effects to
customers, such as having anti-diabetic effects and lowering
cholesterol levels in blood by inhibiting the oxidation of
low-density lipoproteins (LDLs), among other benefits (Chen
et al, 2017).
Bananas and plantains were among the world's leading
fruit crops as a source of energy in the diets of people
living in humid tropical regions (Sudhayaratana et al.,
2016).
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In 135 countries and territories across the tropics and
subtropics, bananas are being produced. The majority of
producers are farmers who grow the crop for either home
consumption or for local markets (Bergh, Picq, & Vézina, et
al, 2013).
After citrus, the banana is the second most produced
fruit. It has a 16% contribution to the world’s total fruit
production. It also been stated that India is the world's
largest producer of bananas, accounting for up to 27% of
global banana production. According to them, the banana is
useful in all areas, including food, feed, pharmaceuticals,
packaging, and a variety of other industrial applications
(Debabandya Mohapatra, 2010).
According to Pooja Saha and Sourmitra Banerjee et al,
(2013) cited that the fermentation of vinegar must have been
literally a two-step process that requires anaerobic
synthesis of sugars into ethanol (C2H50H) and aerobic
oxidation of ethanol into acetic acid (CH3CO2H). That one
was discovered, and it could be experimentally validated
using yeast and acetobacter from banana juice. The banana
fruit pulp was a suitable raw material to produce ethanol
through fermentation and to produce vinegar through ethanol.

14
In addition to that, Kulkarni (2015) cited also that
vinegar is a commodity direct measurement by
biotechnological methods, including the double fermentation
of liquids or other substances of agricultural origin,
through alcohol and acetic fermentation. Different kinds of
vinegar are derived from different sources, such as wine and
berry fruit, cider, alcohol, grain, barley, beer, and honey.
As a food additive, vinegar is used, and it serves as an
important preservative against food spoilage. Different
inspectors also conducted inquiries into the development of
vinegar from different raw materials, such as fruit, fruit
peels and many other stocks of agricultural feed. The
present analysis summarizes research and studies performed
on the manufacture of vinegar from different raw materials.
Eduardo Coelho, Zlatina Genisheva, José Maria Oliveira,
José António Teixeira & Lucília Domingues et al.(2017) cited
that due to many material characteristics and various
applications, vinegar stands as a highly regarded fermented
food commodity. This work focuses on the production of
vinegar from fruit wines extracted from fruit concentrate,
to achieve a nutritionally value-added food product. Four
fruit vinegars have been produced and characterized (orange,
mango, cherry, and banana), with a total acidity of 5.3 ±
0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry
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and 5.4 ± 0.4% for banana. Acetification showed an impact on
aroma volatiles, mainly related to oxidative reactions.
Minor volatiles associated with varietal aroma were
identified; monoterpenic alcohols in orange vinegar, esters
in banana vinegar, C13-norisoprenoids in cherry vinegar and
lactones in mango vinegar, indicating fruit vinegar
differentiated sensory quality. Total antioxidant activity
analysis by FRAP, revealed fruit. Vinegar is potential to
preserve and deliver fruit functional properties.
Antioxidant activity of fruit vinegar, expressed as
equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L−1 for
orange, 4.8 ± 0.5 mmol L−1 for mango, 18.6 ± 2.33 mmol L−1
for cherry and 3.7 ± 0.3 mmol L−1 for banana. Therefore,
fruit vinegar presented antioxidant activity close to the
reported for the corresponding fruit, and between 8 and 40
folds higher than the one found in commercial cider vinegar,
demonstrating the high functional potential of these novel
vinegar products.
Banana (Musa acuminate) is a popular fruit worldwide
due to its flavor, texture, nutritional value, and
convenience of being easy to peel and eat. It contains a lot
of nutrients and minerals that are beneficial to health. Its
vitamin C content, which is regarded as a familiar
antioxidant, is 15%. Bananas are usually harvested before

16
being fully mature for domestic consumption. Usually they
are stored at room temperature. However, banana is
susceptible to several diseases resulting in massive and
extensive postharvest losses during transportation and
storage. Anthracnose is a latent infection where fungal
spores infect immature banana in the field but symptoms do
not appear until the peel blemishes, as black or brown
sunken spots of various sizes on fruit that may bear masses
of salmon-colored acervuli with their associated conidia on
the fruit peel after ripening [22,23]. Other fungal
diseases, including crown rot caused by a fungal complex,
Colletotrichum musae, Fusarium spp., and Lasiodiplodia
theobromae, are also a major cause of postharvest diseases.
Infection was higher when combinations of virulent pathogens
attacked the fruit. Postharvest storage conditions may
accelerate the development of the disease. Wattanakorn
showed that chitosan (1%) coating of banana fruit prolonged
storage life for up to 27 days at 13°C with 90–95% RH.
Win et al. [25] studied cinnamon extracts (CE) and
chitosan. Their hypothesis was that application of two or
more substances combined could enhance the fungitoxic
potential. CE alone showed fungistatic and fungicidal
activity against anthracnose and crown rot pathogens when
spraying them on banana cv. Embul prior to storage while

17
chitosan coating (1%) delayed disease development and
ripening. In this study, the combination of treatments was
not effective for controlling crown rot and prolonging fruit
quality. CE and chitosan were not compatible and the
combination reduced the effectiveness of chitosan for
delaying ripening. In another study,
Maqbool et al. [26] studied a composite coating for
controlling postharvest anthracnose in banana. The composite
coating was produced with two polysaccharides, Arabic gum
(AG) and chitosan (CH). AG has received the highest
toxicology safety status conferred by the Joint FAO/WHO
Expert Committee on Food Additives. However, its use as an
antifungal agent has not been reported yet. In this study,
results showed that chitosan alone had the greatest effects
against C. musae in in vitro experiments; however, less
effectiveness was observed when applied on banana. In vitro
as well as in vivo results of antifungal effect of AG used
alone confirmed that AG had no fungicidal effects against C.
musae, but AG showed better results than chitosan coatings
in terms of preserving bananas. The edible composite
coatings of 10% AG incorporated with 1% chitosan was found
to be the best in controlling the incidence of anthracnose
both in vitro and in vivo; the composite showed synergistic

18
effects and the greatest potential to control anthracnose in
bananas and maintained quality for up to 33 days.
Suseno et al. also worked with chitosan edible
emulsion coating in order to improve shelf life in Cavendish
bananas. The effect of different degrees of deacetylation
(DD) of chitosan (70, 80%) at various chitosan
concentrations (1, 1.5, 2% w/w) on weight and vitamin C loss
were investigated. In this study, the effect of the presence
of the emulsifier triethanolamine (TEA) was also examined.
Weight loss and vitamin C decreased with increasing chitosan
concentration and degree of deacetylation. Addition of the
emulsifier did not significantly influence these two
parameters. In summary, 2% (w/w) chitosan with DD of 80% was
proved to be the most suitable coating.
The dwarf banana (Musa acuminata) found in East Asia
has been shown in vitro to have antibacterial activity
against drug-resistant variants of Mycobacterium
tuberculosis. Isothiocyanates from a relative of the banana,
the plantain (M. paradisiaca), have also been shown to
possess antibacterial activity, having cidal effects on
strains of E. coli when tested in vitro. However, one study
found that the unripe pulp of plantain may have antagonistic
antimicrobial effects against E. coli when given in
combination with the antibiotic ciprofloxacin. Species of

19
the banana may therefore have some use as agents for
treating TB and the bacteria that cause food poisoning (E.
coli)
Research studies on bananas (Musa sapientum, Musa
cavendishii, and Musa nana) have demonstrated that changes
in temperature, water supply, wind, and soil nutrients can
both positively and negatively affect banana yields (Bugaud
et al., 2009; Ndabamenye et al., 2012; Ramlal et al, 2014;
Taulya et al 2013
The increase in micronutrients with a decrease in
yields is suggestive of a dilution effect: with a smaller
yield and approximately the same amount of total nutrients,
the concentration of nutrients in bananas increases. While
an increase in micronutrients may indicate a positive effect
on human nutrition as global temperature increases, the
decrease in carbohydrate concentration could have negative
effects in regions where bananas are a staple carbohydrate.
Many tropical and subtropical populations rely heavily on
bananas for nutrition. For example, in rural areas of
Uganda, Rwanda, and Cameroon, bananas often provide up to
25% of the daily caloric intake (FAO, 2017). For this
reason, climate impacts on carbohydrates, sugars, and
overall yields of bananas could have negative effects on
human nutrition.
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Vinegar is a liquid processed from the fermentation of
ethanol in a process that yields its key ingredient, acetic
acid, which may also come in diluted form. Natural vinegar
also contains small amounts of tartaric acid, citric acid
and other acids. Vinegar has a density of approximately 0.96
g per ml. The Density level depends on the acidity of the
vinegar. Vinegar eels (Turbatrix aceti), a form of nematode,
may occur in some forms of vinegar. These feed on the
microbial culture that used to create vinegar, (called
mother of vinegar) and can occur in naturally fermenting
vinegar. Most manufacturers filter and pasteurize their
product before bottling to eliminate any potential
adulteration.
Synthesis
There are numerous studies, publications, and
associated literatures on the development of fruit vinegar
that can be best alternative in a short amount of time even

21
if mass production is undertaken. Many researches have been
carried out in order to find a real solution to the problem
of developing natural vinegar out of fruits and to assist
people who have suffered as a result of synthetic vinegars.
The research, publications, and studies presented in
this chapter aided proponents to a better understanding on
the manufacture, development, methods, implementation, and
effectiveness of fruit vinegar. It also gave the proponents
insights on how their proposal would meet the research gaps
mentioned above.
Developing a fruit vinegar that contains low amount of
acid that could naturally harm the human body is critical in
the twenty-first century, since we are already seeing the
negative consequences of synthetic vinegar on the human
body.
Truly, not every manual method has a flaw, but as
technology advances and increasingly plays a larger role and
has a greater impact on society, issues are going to occur
in some form or another, sooner or later. As a result,
developing a naturally made vinegar from fruit through
fermentation is beneficial to both the environment and
individuals.
22
The researchers wish to assist and contribute to their
own homes and institution in a simple way, such as by
producing a naturally made fruit vinegar that can lessen its
negative impact to human health. The proponents argue that
the synthetic vinegars harm the human body and these are
contributors to health diseases such as acid reflux and
other gastrointestinal problems.
CHAPTER III
Research Design and Methodology

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This chapter presents the Research Design, Materials
Used, Methods/Procedures, Research Environment, Data
Gathering Instruments, Data Gathering Procedure, Data
Analysis Procedure, Experimental Set-ups and Experimental
Design Table.
Research Design
The researchers use the Pure-Experimental Research
Study design which aims to investigate and describe the
feasibility of three (3) different varieties of banana
fruits made into vinegar. The purpose of the study is to
manipulate the Independent Variable, which is the time with
minimal manipulation in the type of banana fruit and
temperature at which the banana fruit is subjected to
measurable outcomes. Since all the conditions can be
controlled as the experiment is subject to normal
conditions, the design is a pure-experimental study.
Materials
Gather the following order to generate the banana fruit
vinegar.
a. Raw Materials
6 kilo Ripe Banana (Saba, Lacatan, Latundan)

24
12 liters of water
600 cc Mother vinegar
1 1/2 kilo white sugar
6 tsp. Of yeast
b. Equipment
3 Glass Jars with tight lid
3 Empty Gallons of Mineral
6 pieces Rubber band
3 pieces of a Clean cloth
c. Experimental Treatments
Acidity level and physical properties which is the flavor
and clarity (turbidity and lucidity) of 3 different
varieties of ripe banana fruits (Lacatan, Latundan and Saba)
vinegar.
Methods
A. Fermenting the Banana

25
Peel the ripe banana
Measure the weight of the banana sample
Cut the field of the banana pieces
Cool in three minutes
Boiled within 5
minutes
Allow the solution to cool in room temperature
strain
Add 250 grams of refined sugar in every 1kl of

banana solutions. Cool within for 5 minutes
Allow the solution to cool at room

temperature
Pour the solution into a sterilized

container
Add 1tsp of yeast, allow the solution to

ferment for 2 weeks
Draw the clear solution to pass through to

the siphon tube
Transfer the solution in a steriled

container
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ferment for one month, pasteurized by allowing

the vinegar in the boiling water.
Pour the clean water in the casserole

and place the 3 varieties of vinegar
approximately for 30 minutes
Figure 1. Schematic Diagram
B. Testing the Product
The Acidity level
Physical Properties
Flavor
Clarity (Turbidity and Lucidity)
Data Gathering Instruments
The data was obtained by testing the acidity of four
vinegar samples, three of which are from different varieties
of ripe banana fruit to be fermented and one synthetic
vinegar.
Data Gathering Procedure
The three (3) different varieties of ripe banana fruit
(Lacatan, Latundan and Saba) that were used in the study

27
were randomly chosen from the locally and commonly available
banana fruit in the market of Nabaccayan, Gattaran. The
other vinegar was from synthetic vinegar.
Data Analysis Procedure
The study used the Inferential-Descriptive Statistics.
The data were gathered and analyzed to answer the formulated
questions.
The One-Way Analysis of Variance or ANOVA test was used
in this study to test the hypothesis on the Experimental
Design 1, which is to compare the acidity level of the three
samples and compare them to synthetic vinegar. This method
determines whether two or more populations are statistically
different from each other. Thus, it looks at the difference
in means and spread of the distribution across groups.
Experimental Design Table
Experimental Design
Title: Evaluation of three samples in terms of their acid
level
Hypotheses: The samples of vinegar that are put into the
acidity test would not show mean difference in the acid
level they contain.
IV: Types of Vinegar DV: Acid level

28
Vinegar Number Acidity Physical Properties
of level Flavor Clarity
trials Lucidity Turbidity
A. Saba 1st
Vinegar trial
2nd
trial
3rd
trial
B. Lacatan 1st
Vinegar trial
2nd
trial
3rd
trial
C. Latundan 1st
Vinegar trial
2nd
trial
3rd
trial
D.Synthetic 1st
Vinegar trial
29
2nd
trial
3rd
trial
Number of Repeated Trials: 3
Chapter IV
RESULTS AND DISCUSSION

30
This chapter presents the gathered data and the
interpretations of the results given in line with the
objectives of the study, namely: to determine the properties
of the three varieties of banana in terms of flavor; to
differentiate the level of acidity of the three different
varieties banana vinegar; and, to determine which among the
three varieties of banana in terms of acidity level is
comparable to synthetic vinegar.
Properties of the three varieties of banana in terms of
flavor
Table 1 shows the responses of the fifteen samples who
tasted the vinegar in terms of the properties of the three
varieties of banana.
Table 1
As to the properties of the three varieties of banana in
terms of flavor, respondents checked what they tasted and it
was found out that Latundan got the highest mean of 2 in
which they tasted the combination of sweet and bitter and
Saba got the lowest mean of 1 which they tasted it bitter
only.
Vinegar Flavor Mean

31
Sweet Sour Bitter Salty
Saba 15 1
Vinegar
Lacatan 15 15 1.33
Vinegar
Latundan 15 15 2
Vinegar
Level of acidity of the three different varieties banana
vinegar
Table 2 shows the level of acidity of the three different
varieties banana vinegar which was tested at the Department
of Science and Technology, Carig, Tuguegarao City (DOST).
Table 2
As presented above in terms of the level of acidity the
three different varieties of banana vinegar with that of the
synthetic vinegar, still synthetic vinegar got the highest
acidity level with 4.5 followed by Lacatan with 1.25 meaning
among the three varieties Lacatan got the highest acidity
level and the lowest was Saba with 0.89 acidity level.
VINEGAR Number of Trials Acidity Level
Saba Vinegar 1 0.89

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Lacatan Vinegar 1 1.25
Latundan Vinegar 1 0.96
Synthetic Vinegar 1 4.5
Summary of the three varieties of banana vinegar in terms of
the properties.
Table 3 Summary of the three varieties of banana vinegar in
terms of the properties
VINEGAR ACIDITY Flavor Turbidi Sample TOTAL MEAN
ty
SABA 0.89 1.0 9.0 16 10.89 0.68
VINEGAR
LACATAN 1.25 1.33 200 22 202.50 9.21
VINEGAR
LATUNDAN 0.96 2.0 200 32 202.96 6.34
VINEGAR
Total 70 416.43 16.23
Summary of the Analysis of Variance on the Acidity Level
Fermented Banana Fruit Extract and its properties
Table 4 Summary of the Analysis of Variance on the acidity
level Fermented Banana Fruit Extract and its properties

33
SOURCE OF DF SS MS
VARIATION
BETWEEN 2 682.74 341.37 0.297 4.98
(TREATMENT
WITHIN 67 76930.97 1148.22
(ERROR)
TOTAL 69 77613.71
The computed f-ratio of 0.297 is lower that the
significant value of 4.98 as shown on the table above. The
result indicated that the null hypothesis is accepted as to
the acidity level and its properties. The accepted null
hypothesis implies that there is no significant difference
on the three varieties of banana fruits in terms of the
acidity level and its properties.
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter contains the summary of findings,
conclusions and recommendations drawn from the results of

34
the gathered data that sought to answer the following
objectives: 1. To determine the properties of the three
varieties of banana in terms of flavor, 2. To differentiate
the level of acidity of the three different varieties banana
vinegar, and 3. To determine which among the three varieties
of banana in terms of acidity level is comparable to
synthetic vinegar.
Findings
With regards to the different properties of the three
varieties of banana in terms of flavor and clarity, Latundan
vinegar got the highest mean of 2 in which they tasted the
combination of sweet and bitter and Saba vinegar got the
lowest mean of 1 which they tasted it bitter only.
With regards to the acidity level, still synthetic
vinegar got the highest acidity level with 4.5 followed by
Lacatan vinegar with 1.25 meaning among the three varieties
Lacatan vinegar got the highest acidity level and the lowest
was Saba vinegar with 0.89 acidity level.
From the result given, it was found out that the f-
ratio of 0.297 is lower that the significant value of 4.98.
The result indicated that the null hypothesis is accepted as
to the acidity level and its properties
Conclusions
35
Based on the findings, the following conclusions were
drawn:
 As to the properties Latundan variety has the good
taste with the combination of sweet and bitter.
 As to the acidity level, still Latundan variety is more
acidic than the two other variety.
 There is no significant difference on the three
varieties of banana fruits in terms of the acidity
level and its properties.
Recommendations
Based on the results, the researchers humbly recommend
the following:
1. The banana vinegar makers / producers are encouraged to
create more valuable organic banana vinegar through
added the days/months of the fermentation days to
ferment well
2. The planters are encouraged to make their own banana
vinegar as an organic vinegar for their daily
consumption.
3. The banana fruit vendors should not waste the banana
ripe or overripe fruit but rather transform it into
another income. So they should be creative and smart

36
enough to create an organic product of banana fruit
vinegar as their another income.
4. The household consumers should know how to make banana
fruit vinegar not only just consuming the fruit as
dessert food. Making a good product of vinegars takes
time to process the fermentation. In short, the
household consumers are encouraged to make their banana
vinegar for it is healthier than the synthetic vinegar
and is made in trust of the house.
5. The future researcher are encouraged for a further
development of this study by food additives and spices
and by application of new principles discovered, aside
from the time extension and the method used.
Literature cited:
Journal of Food Science and Technology volume 54, pages4112–
4122(2017)
International Journal of Scientific Research in Science and
Technology International
37
journal of research in engineering and technology 2 (9),
501-514, 2013 Journal food health and bio environment
science
http://en.wikipedia.org/wiki/vinegar )(
http://bicol.da.gov.ph/Opportunities/banana%20profile/topic1
.html ]
) Journal of Food Science and Technology volume 54,
pages4112–4122(2017)
International Journal of Scientific Research in Science and
Technology International journal of research in engineering
and technology 2 (9), 501-514, 2013
Journal food health and bio environment science Journal
Pharmacognosy and Phytochemistry, 1:51-63.
Retrieved
fromhttp://www.phytojournal.com/vol1Issue3/Issue_sept_2012/9
.1.pdfBristol, M. (2008).
Jamestown Distributors Retrieved from Jamestown
Distributors:www.jamestowndistributors.com/userportal/
show_product.do?pid=173Bruzelius, L. (1998, April 19).
Blacking Rigging. International Journal of Marine
Engineering ,180.Collins, W. (1979). Dictionary.com .

38
Retrieved from
Dictionary.com/Theasaurus:http://dictionary.reference.com/br
owse/oakumFanquiero, R., Mukhopadhyay, S., Senturk, U., &
Yusuf, A. (2008).
Banana Fibers-Variability and Fracture Behaviour. Journal
Engineered Fibers and Fabrics, 3(2):39- 45. Fronzaglia, B.
(2006). The Classic Yacht Symposium 2006. The History of
Rope, 1-7.Grog, L.(2007).
Rope Properties Retrieved from Animated
Knots:http://www.animatedknots.com/rope.php?
PageOption=2&LogoImage=L. Headquarters, Department of the
Army.(1995).
Rigging Techniques, Procedures and Applications. Rope, 1-
21.Hill, C(2013. DIY Network Retrieved from DIY Network
skills: http://www.diynetwork.com/how-to/skills-and-know-
how/painting/whats-the-difference-between-polyurethane-
varnish-shellac-and-lacquer
Alyssa l. stewart, selena ahmed et al, in fruit crops, 2020
effects of climate change on banana quality
Sankha Karmakar, Sirshendu De,et al,
in Separation of Functional Molecules in Food by Membrane
Technology, 2019 pectin removal and clarification of juices

39
Rachel O'Mahony et al, in Bioactive Foods in Promoting
Health, 2010
Appendix A
Documentation
40
 Collection of raw materials and wash the banana fruit
 1 kilogram in every sample
• Peel and cut into pieces.

41
• Add water and boil for five minutes.

42
• Cool in three minutes and Strained it.

43
• Add 1/4 sugar in every 1 kilo of fruit used and heat again (heat in three-five minutes)
• Cool again (until the liquid has no more heat molecules)

44
• Pour into suitable containers
• Add one tsp yeast for every kilo of fruit use.

45
• Plug mouth of container with a piece of clean clothes to protect it from dust.
• Ferment for two weeks
• Siphon out clear, Transfer the liquid into a sterilize container

46
• Add 100 cc of mother liquor to every kilo of fruit use.
• Plug mouth of container with a clean clothes to cover it.

47
• Ferment for one month.
• Pasteurize
48
 Getting the results of our product

49
Appendix B.
Request Letter
Republic of the Philippines
Balzain Highway, Tuguegarao, City, Cagayan
ENGR. SANCHO MABBORANG
Regional Director
Department of Science and Technology
Regional Office 02
Carig Sur, Tuguegarao City, Cagayan (3500)
Director Mabborang:
Ecological Greetings!
We, students of University of Cagayan Valley are presently taking up degree on Bachelor of
Secondary Education major in General Science from the program School of Liberal Arts and
Teacher Education. We are currently conducting a research study entitled “ Acidity Level of
Fermented Banana Fruit Extract”.
The study aims to determine the acidity level of the different variety of banana fruit extracts for its
possibility as a substitute to the commercially available vinegar in the locally. Also, it aims to
determine the lucidity and transparency of the produced vinegar from different varieties of
50
banana. The result of the study will serve as guide for decision making for the many
health benefits of producing vinegar.
In line with this, we would want to have our samples examined for acidity and other
characteristics that your office deems beneficial in the performance of this study. Also, may we
request a student discount on the fees for the aforementioned analysis.
Thank you and we look forward to your utmost support in this undertaking.
Very respectfully yours,
Sheena Fernando Victor Ereal Edison Damaso
Researcher Researcher Researcher
Noted by:
PURA B. ANDENG, Ph.D.
Thesis Writing Adviser

51
Curriculum
FERNANDO, SHEENA VENTURA Vitae
INAMMAY STO. NINO CAGAYAN
09269223211
sheena.fernando.educ@gmail.com
PERSONAL INFORMATION
NICKNAME: SHANANG
BIRTHDAY: APRIL 14, 2000
BIRTHPLACE: INAMMAY STO.NINO CAGAYAN
AGE: 21
NATIONALITY: Filipino
RELIGION: Roman Catholic
CIVIL STATUS: Single
FATHER’S NAME: Hasinto Fernando
MOTHER’S NAME: Rosenelia Fernando

52
EDUCATIONAL BACKGROUND
ELEMENTARY: Tabang Elementary School
JUNIOR HIGH SCHOOL: Sto. Nino National High School
SENIOR HIGH SCHOOL: Sto. Nino National High School
TERTIARY: University of Cagayan Valley
Curriculu
m Vitae
EREAL, VICTOR JR DALUMAY
DILAM CALAYAN Cagayan
09478802734
erealvictor1@gmail.com
NICKNAME: Thor
BIRTHDAY: August 22, 1999
BIRTHPLACE: Calayan Cagayan
AGE: 21

53
FATHER’S NAME: Victor Ereal SR.
MOTHER’S NAME: Clarita Ereal
ELEMENTARY: Dilam Elementary School
JUNIOR HIGH SCHOOL: Calayan Highschool Dilam Extension
SENIOR HIGH SCHOOL: Calayan National Highschool (main
campus)
Curriculu
m Vitae
CAMAT, ROLYNE CATE CUARESMA
MACUTAY, RIZAL KALINGA
09758346740
Cuaresmacate5@gmail.com
54
NICKNAME: Lyne
BIRTHDAY: September 14, 2000
BIRTHPLACE: Macutay, Rizal Kalinga
AGE: 20
FATHER’S NAME: Romeo Camat
MOTHER’S NAME: Marlyn Camat
ELEMENTARY: Macutay Elementary School
JUNIOR HIGH SCHOOL: Macutay Palao National Highschool
SENIOR HIGH SCHOOL: Macutay Palao National Highschool
Curriculu
m Vitae
DAMASO, EDISON CABUILDO
CUMAO, GATTARAN CAGAYAN

55
09268107928
Edisondamaso18@gmail.com
NICKNAME: Eds
BIRTHDAY: September 16, 1999
BIRTHPLACE: Camalaniugan, Cagayan
AGE: 21
FATHER’S NAME: Eduardo Damaso
MOTHER’S NAME: Mely Damaso
ELEMENTARY: Cumao Elementary School
JUNIOR HIGH SCHOOL: Calaoagan Dakel National Highschool
SENIOR HIGH SCHOOL: Calaoagan Dakel National Highschool

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UNIVERSITY OF CAGAYAN VALLEY

School of Liberal Arts and Teacher Education

‘’ Patience is bitter, but its fruit is sweet”

The researchers offer their utmost appreciation to the

following individuals who had helped them a lot in the

realization of this ample work:

To their mentor in Research in Teaching Science 2, Dr.

Pura Andeng,for her positivity, excitement, guidance and

encouragement for this study. This study would be impossible

to accomplish without her expertise as well.

To their brilliant and helpful panelists for the

substantial corrections that made this study a successful

To their classmates who motivated and helped them

finish this research, because of them, this was accomplished

To their parents for their endless understanding

whenever they skip family dinner just for them to accomplish

Finally, their big thanks to God, who had provided all

strength that they needed throughout their arduous journey.

The researchers wholeheartedly dedicate this success to God

Almighty, their creator, strong pillar and source of

strength, enlightenment, wisdom, and intelligence.

Their humble efforts are also dedicated to their wonderful

and loving parents, as well as their supportive classmates,

who inspired them with their love, affection, encouragement,

and prayers throughout the day and night.

Problem and its background

Banana (Musa) is one of the most recognized and highly

produced fruits in the Philippines, and it is one of the

most abundant agricultural plants. It has become one of the

state's greatest currency earners, and bananas have

consistently ranked third in terms of value earning, behind

coconut oil and prawns, over the last five years.

Moreover, bananas can be used in a variety of ways. The

smooth, an easy to digest cuisine or dessert that contains

sugars like fructose, sucrose, and glucose, as well as

fiber. A banana provides an immediate, long-lasting, and

significant adrenaline rush. When it is not consumed fresh,

the ripe fruit is pure, candy, and can be preserved in

different ways. It is used in the production of catsup,

vinegar, and wine. In 2005, the Philippines produced more

than 6 million metric tons of bananas per year (BSA, 2007),

placing it in the top five banana-producing countries

worldwide. Saba, Lacatan, and Latundan are the most common

banana (musa) varieties in the Philippines.

Furthermore, banana vinegar is a product that is high

in dietary fiber and vitamins that makes it a healthy

ingredient. It is high in potassium, which helps to reduce

tension. In addition, vinegar is now one of the most used

ingredients in the food industry, with global production of

1 million L per year (Hutkins,2006), and it has performed a

wide range of functions per capita. However, it is now

primarily used for food flavoring, processing, and

preservation (Adams, 1980).

In the Philippines, the Department of Health, under the

Office of the Secretary, established some significant

vinegar standards in Administrative Order No. 1345 of

1970.It must have an acidity of at least 4% (w/v) and

several other characteristics.

However, in the wake of the controversy caused by the

Philippine Nuclear Research Institute's (PNRI) disclosure

that most commercial vinegar brands use synthetic acetic

acid, which is harmful to the body. The Food and Drug