CIDER VINEGAR PRODUCTION FROM (Solanum lycopersicum)

TOMATO

_________________________

A Research Proposal Presented to the Faculty of the College of Teacher

Education and Human Sciences
Urdaneta City University

________________________

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Secondary Education

________________________

by
Bergantiños, Beverly L.
Reclamado, Claribel B.
Haduca, Charmaine S.
Gabatino, Cristy N.
Agsalud, Adrian J.
Ramirez, Jenny F.

August 2020
ii
 ACKNOWLEDGMENT

Attaining achievement and success is the happiest moment in one’s life. It

is because the researchers are now harvesting the fruit of the sacrifices and hard

work. This success is contemptible, without sharing it to others and without

looking back to important persons whom the researchers were indebted to.

Therefore, the researchers would like to take this opportunity to extend

their profound gratitude and express their sincerest appreciation to the persons

who had helped and had given their support morally and intellectually.

Dr. Prescila I. Marcelo, Dean, College of Teacher Education and Human

Sciences, for her unending encouragement to pursue and finish this endeavor;

Dr. Ester A. Fronda, Panel chairman, for her immense knowledge and

guided wisdom in making this output a better one;

Dr. Princess Sarah M. Quintana, adviser, for her patience, motivation,

and assistance rendered throughout this study;

Mrs. Maricris A. Serquillos, critic reader, for her ideas and unselfish

efforts in the realization of this piece of work;

Mrs. Jasmin Jane R. Ramos, panel member, for her constant guidance

and brilliant ideas and suggestions to further improve this research;

Mrs. Winnie T. Arquines, panel member, for imparting her knowledge

and expertise;

Mr. Rolando D. De Guzman, statistician, for his guidance and patience

to do the statistical treatment;

iii
 Mr. Wilfred H. Barroga, CAS Science Laboratory Custodian, for his

support and effort to assist the researchers’ laboratory needs;

Department of Science and Technology (DOST) Region 1, for their

generosity and consideration extended to the researchers during the pandemic

period just to do the Total Tritrable acidity required in this study;

The researchers’ classmates and friends, for extending their support,

pieces of advice and encouragement to the researchers to accomplish their

study;

Loving and supportive parents, for their untiring and financial support,

understanding, love, and concern during difficult times in finishing this research;

Above all, to the Sovereign Lord for giving the researchers the

strength, knowledge, and wisdom to finish this research.

And, to others whose names may not have been included, nor mentioned

here, but are also worth mentioning for the assistance extended in one way or

the other to the researchers.

Beverly
Charmaine
Claribel
Adrian
Cristy
Jenny

iv
 DEDICATION

The researchers humbly dedicate this piece of work, first,

To the Almighty God who gave them strength and allowed

them to finish this research. To their parents who keep

on Supporting and believing in their abilities and

capabilities to finish this work. To their friends

who gave them their moral Support.

And to their instructors for sharing

their expertise, inspired them

to endure the process of

finishing this research

and helped them

to do so.

Beverly
Charmaine
Claribel
Adrian
Cristy
Jenny

v
 TABLE OF CONTENTS

Page

TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
DEDICATION v
TABLE OF CONTENTS vi
LIST OF FIGURES ix
LIST OF TABLES x
ABSTRACT xi

Chapter
1 INTRODUCTION
1
Background of the Study
6
Theoretical Framework
8
Conceptual Framework
11
Statement of the Problem
11
Scope and Delimitation of the Study
11
Significance of the Study
11
Definition of Terms
13
2 METHODOLOGY

Research Design
15
Research Subject
15
Research Procedure

15

vi
 Ethical Consideration
19
3 RESULTS AND DISCUSSIONS

Amount of extracts from 1000 g tomatoes for each sample 20

Total Titrable Acidity of the Tomato Cider Extracts 21

Standard Total Titrable Acidity of Vinegars
25
4 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

Conclusions 28

Recommendations 30

30
REFERENCES
31
APPENDICES

A. LETTER TO THE ADVISER

35
B. LETTER TO THE CRITIC READER
36
C. GANNT CHART

D. REQUEST FOR DOST-1 RSTL SERVICES 37

E. MEDICAL CERTIFICATES 39

F. TRAVEL AUTHORITY 40

G. EXPENSES 41

H. PANEL FEE 42

I. ENDORSEMENT FORM 43

J. PANEL RATING 44

45

vii
 K. GRAMMAR AND PLAGIARISM CHECK
46
L. DOCUMENTARY PICTURES
47
CURRICULUM VITAE

viii
 LIST OF FIGURES

Figure Page

1 The paradigm of the study showing the

input-process-output 10

2 Flowchart of the research procedure 18

3 Total Titrable Acidity and Ranking of

Tomato Cider Vinegar Samples 25

ix
 LIST OF TABLES

Table Page

1 Amount of extracts produced from

1000g tomatoes used for each sample 21

2 Total Titrable Acidity of the Tomato

cider extracts 22

x
 ABSTRACT

Name of the Researchers: Bergantiños, Beverly L.

Reclamado, Claribel B.
Haduca, Charmane S.
Gabatino, Cristy N.
Agsalud, Adrian J.
Ramirez, Jenny F.

Institution: Urdaneta City University

Course: Bachelor in Secondary Education-

General Science

Semester and School Year: Second semester 2019- 2020

Adviser: Princess Sarah M. Quintana, EdD

Title of the Thesis: Cider Vinegar Production from

(Solanum lycopersicum) Tomato

Key Terms: cider, fermentation, acetic acid

This study was primarily conducted to determine the feasibility of

tomatoes in producing cider vinegar. Specifically, it aimed to answer the

following problems: Problem no. 1 dealt with the preparation, which of the

samples produces the highest amount of extracts. Problem no. 2 focused on

which of the tomato extracts yielded the highest total titrable acidity nearest to

the standard acidity set by the Department of Science and Technology (DOST-1).

The study utilized an experimental method of research using Solanum

lycopersicum (tomato) as the subject for the production of viable cider vinegar.

xi
 Based on the result among the six samples submitted for testing,

Diamante (A) 2 (50g sugar with 4g yeast) yielded the highest total titrable acidity

of 2.78%, followed by Diamante (A) 1 (25g sugar, 5g yeast) with total titrable

acidity of 2.02% and Diamante (A) 3 (75g sugar, 3g yeast) with the lowest total

titrable acidity of 1.19%. While, among the Native Heirloom variety, (B) 2 (50g

sugar, 4g yeast) yielded the highest total titrable acidity of 2.26% followed by

Native Heirloom (B) 1 (25g sugar, 5g yeast) with total titrable acidity of 1.97%

and lastly Native Heirloom (B) 3 (75g sugar, 3g yeast) with the lowest total

titrable acidity of 1.59%.

According to the ranking of the result of the total titrable acidity of the

tomato cider sample, the nearest to the standard acidity of vinegar set by the

DOST at 4 percent: Diamante (A) 2 with 2.78 % acidity concentration is the

nearest value. Next is Native Heirloom (B) 2 with an acid concentration of

2.26%, followed by Diamante (A) 1 with 2.02% acidity concentration next Native

Heirloom (B) 1 1.97%, then Native Heirloom (B) 3 with 1.59%, and lastly is

Diamante (A) 3 with 1.19% acidity concentration.

Based on the findings and conclusions raised in the study, the following

are the recommendations. Future studies should be conducted considering varied

ratios of fruit extract, yeast, and sugar to improve the titrable acidity content of

the cider vinegar. Infusing other fruits extracts or the addition of herbs and other

ingredients is also recommended to determine the possible improvement of

quality in the variety of cider vinegar products. And lastly, the Taste Testing and

xii
Sensory Evaluation test for vinegar are also recommended to compare

commercial cider vinegar and tomato cider.

xiii
 Chapter 1
INTRODUCTION

Background of the Study

Tomato (Solanum lycopersicum) is one of the much-loved fruit almost all

over the world. It belongs to the Solanaceae family. Tomatoes are hairy annual

tropical herb, can be grown upright or creeping. It is generally cultivated most in

vegetable gardens, as a field crop, in greenhouses, or it can also grow wild in

some places. The plant bears small yellow flowers, so often in clusters, then

afterward produce a berry which turns from green to red when ripe. According to

Kurian (2010), tomato is an edible berry that is very useful in almost every

home; finds its place in many supermarkets, and department stores after its pulp

is being preserved as ketchup in bottles or jars.

Consequently, tomato contains many essential nutrients that the human

body needs. Besides, Guico, Julianne et al. (2010) claimed that a ripe tomato

fruit is made up mostly with water and other nutrients like vitamin A, a

considerable amount of vitamin C, calcium, iron and other minerals, fiber,

protein, and a small amount of fat and no cholesterol. Such contains

phytochemicals like phytoene, beta-carotene, flavonoids, carotenoids, lycopene,

quercetin, polyphenols, and kaempferol.

Meanwhile, tomatoes are being proven to boost heart health, usually

those with bright red and with four chambers. Such is best for the eyes, prevents

night- blindness, muscular degeneration, protects against cholesterol oxidation,

helps lessen fats that are being carried around the blood, fights cancer-causing

free radicals, and protects the skin against damage from UV rays. Tomatoes are

classified as berries, meaning formed from a single ovary. There were about

7,500 varieties of tomatoes around the world. It is an excellent source of Vitamin

C and Vitamin A. It is great in promoting bone health, building muscles, blood

sugar regulation, and many more, stated by Villaflor- Almocera (2017). Also,

Lycopene is a red pigment with high antioxidant activity found in many fruits and

is very abundant in tomato (mostly in cooked tomatoes and tomato products)

stressed Cataldo et al. (2008).

Several studies were conducted to test the extent of tomatoes in the

practical life of Filipinos. To note the study of Sy et al. (2012) showed that

tomato (Solanum lycopersicum) is common in the Philippines and is used and

consumed by many Filipino people in diverse ways, including eating it raw, as an

ingredient in many dishes, sauces, in drinks and preserved in many ways. The

study also found out that preserved tomato helps the consumers to complete

their diet even in the off-season without sacrificing their health.

Further, published testimonies on tomato production have been revealed

in several experiments. Some of these attest that tomatoes can stay fresh and

edible only for a short period. To prolong the shelf life of such food, preservation

needs to be done. It further caters to human consumption as well as to retain its

value and quality at the same time.

2
 Likewise, organic acids are abundant, especially in fruits. Tomato

(Solanum lycopersicum) contains citric acid, which has a sour-tasting nature. The

Philippines has a wide variety of tomatoes, and it can be grown at any time of

the year. Vinegar, as a form of acetic acid, is commonly used to enhance the

taste of many foods. It is used as a condiment in cooking, preserving food, pickle

making process, vegetable salad dressing, and many more. In the study of

Alagao et al. (2015), several medical studies have shown many health benefits of

vinegar in terms of healthy digestion, food metabolism, and energy production

due to its essential nutrient contents. It is also commonly used during ancient

times as a flavoring agent and as a preservative. It has probably been in use as

long as wine because when a wine is stored exposed to air and the actions of

microorganisms over some time it becomes sour or vinegar. Vinegar usually

contains 4 percent of acidity from acetic acid or titrable acidity of 4 % (4 grams

of acetic acid/ 100 mL vinegar) Source: Philippine Food and Drug Administration;

FPDD Guide No. 8- Series of 2015.

In the Philippines, all vinegar shall have an acid content of not less than

4% by weight of absolute acidic acid, the standard acidity set by the FDA, and

the Department of Science and Technology. Total titrable acidity (TTA) is defined

as the measure of the amount of acid (single or mixture of acids) present in a

substance.

Although the acid is the same in vinegar from different sources, they still

vary in terms of the flavor, odor, and color depending on which it was made.

3
Europeans are into white vinegar, but in the United States, they seem to prefer

cider vinegar more, said Wail and Phillips et al. (2015), while Gunnars (2012)

stated that Apple Cider Vinegar is the most popular in the natural health

community as it claims to all sorts of health benefits and some of which are even

supported by scientific studies.

According to Schlotter and Spielmanns- Rome (2015), over the centuries,

different types of vinegar were developed by many Chinese but with all the same

base, an alcoholic or sugary liquid, which oxidizes and ferments according to the

method of production. Austrians have a drink called ―zythos‖, which refers to as

sidra (means fermented or leavened, said Alcock 2006), which was made from

fermented apple juice. Only certain varieties of apple are suitable in sidra

production. Crab apples, which are small and sour give the cider its freshness

while those sweet and bitter-tasting ones produce slight variations in terms of

taste. Ciders were obtained in farmer’s press by first washing the apples then

chopped, next the fruit are then softened in water the finally it is pressed. The

apple extracts are then fermented in barrels until its alcohol content is about five

percent (Trutter,2015).

There were two types of sidra made for the distinction stated by Trutter

(2015). First, the Sidra natural, which is a cider produced by small scale

operations fermented using the natural process without the use of any additives.

This type of cider has a pleasantly tart, sharpish flavor and is naturally cloudy

with a bouquet. Next is the ―sidra gasificada‖ is also known as ―dulce or

4
champanada‖ this other type of cider was industrially manufactured; it has

carbonic acid and varying amounts of sugar added and then being stabilized in

high- grade steel tanks. This type of cider is usually sweeter and has fewer

subtle variations of flavor.

Also, Apple Cider Vinegar or ACV is one of the most popular among the

fruit vinegar in the market today. As stated by Bragg (2008), ―An apple a day

keeps the doctor away‖ is a familiar saying to millions of people around the

world. Besides, apple fruits are rich sources of potassium and calcium, good for

the soft and hard tissues of the body and the bones as well. ACV was being

produced through apple fermentation. The process starts as sugar in apples was

being fermented by yeast and bacteria, which then turns into alcohol then, after

a couple of weeks turns into vinegar. Like any other vinegar types, the key

component in Apple Cider Vinegar or ACV is the acetic acid. It also contains other

substances like lactic acid, malic acid, citric acid, and good bacteria (Wong,

2019).

There are local studies about the feasibility of producing vinegar from a

variety of fruits. Ramos et al. (2018) make use of Kamoteng Kahoy (Cassava) as

their focus of study in making vinegar. It was indicated in their analyses that the

percentage of the second sampling used using titrable acidity, which has been

statistically treated, resulted in 4.271% and interpreted as excellent in hedonic

scaling. On the other hand, Linsangan et al. (2012) make use of local fruits such

as camias, mango, and tamarind, which aim to produce organic acids that could

5
be marketed commercially. Results revealed that the three are feasible in

fermenting, resulting in titrable acidity values of 1.05, 2.6, and 1.73, respectively,

leading mango has the highest titrable acidity.

In the market, fruit vinegar is very rare. Apple Cider Vinegar or ACV is one

of the popular vinegar, but talking about how much this cost cannot be afforded

by the majority. The benefits of apple and tomato are interdependent with each

other. As stated by The George Mateljan Foundation (2001), when it comes to

acidity, fresh tomatoes fall into the range of 4.3 up to 4.9 acidity level. As for

apples, its pH acidity level ranges from 3.30–4.00 (Clemson University, 2019). It

was for this reason that this study on the production of alternative cider vinegar

from half- ripe tomato was conducted and looking into the possibility of coming

out with a product which is far too cheaper yet healthy and nutritious without

sacrificing its quality and could be marketed commercially. Hence, this

experimental study was realized.

Theoretical Framework

There are some essential theories to delineate how tomato may be

feasible for cider vinegar production and how does it occur in the market and

experiments.

The following theories presented play a significant role in the concepts

presented in this study: The Fermentation theory by Louis Pasteur as the

6
proponent; and The Bronsted- Lowry Acids and Bases Theory pioneered by

Danish chemist Johannes Bronsted and English chemist Thomas Lowry.

Fermentation Theory

The French chemist and the father of zymology, Louis Pasteur, connected

yeast to fermentation in 1856. While studying the process of fermentation of

sugar into alcohol using yeast, he concluded that there are ―ferments‖ within the

yeast that served as catalysts in the fermentation and thought to function within

living organisms only.

Bronsted- Lowry Acid and Bases Theory

Chemists explained this theory focused on substances that behaved like

vinegar has been classified as acids. Acid originated from ―acidus,‖ a Latin word

meaning "sour.‖ Acetic acid causes the sour taste of vinegar. Modern chemists

often refer to a model developed independently by Danish chemist Johannes

Bronsted and English chemist Thomas Lowry in 1923 (Addison- Wesley, 2003)

whenever they encounter the word ―acid‖ or ―base.‖ At the same time, this

theory defines an acid as a hydrogen-ion donor. And since the most evident

statement and explanation of this theory were contained in the writings of

Johannes Bronsted, it is most popularly known as the "Bronsted acid-base"

theory.

7
Conceptual Framework

After a thorough review of the related literature, the researchers came up

with the conceptual framework shown in Figure 1 on the next page. The

paradigm shows the relationship between data input, process, and output of the

study.

Fresh Diamante and Native Heirloom Tomato (Solanum lycopersicum)

were the varieties used in this study. These plant materials underwent the

preparation and fermentation process conducted at Urdaneta City University,

Chemistry Laboratory, then afterward submitted to the Department of Science

and Technology (DOST-1) in San Fernando, La Union to confirm the total triable

acidity (TTA). The test conducted was patterned to the study of Ramos et al.

(2018) on ―Development and Acceptability of Kamoteng Kahoy as Vinegar" and

Linsangan et al. (2012) on ―Organic Acid Production using Local Fruits‖ wherein

total titrable acidity test was conducted on both studies to determine the acetic

acid present with the samples to find out its acceptability as vinegar.

The input includes fresh Diamante and Native Heirloom tomato varieties.

The collection of the varieties of tomatoes used in the study was done by

acquiring them from Urdaneta City Public Market. The researchers prepared one

thousand (1000) grams of tomatoes for each sample. Tomatoes were washed,

chopped, and deseeded. Each of the one thousand (1000) grams of tomatoes

were blended to produce tomato extracts. Varying amount of yeast and sugar

were added in each of the six samples, and placed in uniform one-liter glass jars.

8
The fruit extracts were stored in a cool dry place to undergo the process of

fermentation within 5-8 weeks. Laboratory testing was conducted by the

Department of Science and Technology (DOST-1) in San Fernando, La Union, to

determine the total titrable acidity of the tomato extracts for acceptability

evaluation.

Finally, the output of this study is the Cider Vinegar from tomatoes.

Figure 1 on the next page shows the step by step input-process-output of

the study on the production of cider vinegar.

9
 Input Process Output

 Collection of
varieties of
tomatoes
Fresh Tomatoes

(Solanum lycopersicum)

 Preparation of
the tomato
extracts

Tomato Cider
 Storage
Vinegar

 Diamante
 Fermentation

 Native Heirloom

 Laboratory
testing for Total
Titrable Acidity
Test

Figure 1. The paradigm of the study showing the input-process-output

10
Statement of the Problem

This research study sought to determine the feasibility of tomatoes in

producing cider vinegar. Specifically, it sought answers to the following

questions:

1. Which of the samples produced the highest amount of extract?

2. Which of the preparations yield the highest total titrable acidity and

nearest to the accepted acidity standard?

Scope and Delimitation of the Study

The main objective of this research study was to determine how feasible

tomato extract is in the production of cider vinegar. The researchers were

delimited only by the use of two varieties of tomatoes namely, Diamante and

Native Heirloom. The fermented tomato extracts were then tested for the total

titrable acidity (TTA) through laboratory testing conducted by the Department of

Science and Technology (DOST-1) San Fernando, La Union, on July 6, 2020. The

study of Ramos et al. (2018) on "Development and Acceptability of Kamoteng

Kahoy as Vinegar" and Linsangan et al. (2012) on ―Organic Acid Production using

Local Fruits‖ served as the springboard of the present study.

Significance of the Study

The results of this study on the production of cider vinegar using tomato

are important because it will serve several purposes to the following:

11
 Producers. This study will provide the ideas to create a new variety of

cider vinegar using local fruit like a tomato. This study will give them

opportunities to bring about a product that will come up with the demands of

different kinds of consumers since the taste of society is changing continuously.

Consumers. The results of this study can motivate consumers to find

another alternative product that can satisfy their taste. Also, this study will

provide them information about the benefits of tomato cider vinegar not only to

their daily cuisine but to their health as well. In some instances, producing cider

vinegar can be a source of income for them.

UCU College of Teacher Education and Human Sciences. The result

of this study will provide research-based information as the basis for a

comprehensive action plan geared towards experimental researchers. Lastly, this

research work could be used during livelihood seminars.

General Science Department. The findings of this study will provide

information to further improve the science curriculum, particularly on the conduct

of experimental researches, thus making science education relevant and

responsive to the changing needs of the society.

Future Researchers. This research will provide background information

to other researchers, in the conduct of the same study.

12
Definition of Terms

For a clearer understanding of this research, the following terms were

defined by how they were used or mentioned throughout the study.

Cider. Juice pressed from the fruit and used as a beverage, vinegar, or

flavoring. In this study, it refers to the desired finish product of fermentation

using tomato.

Production. The conduct of making or fabricating from components or

raw materials or the process of being so manufactured. In this study, it refers to

the production of cider vinegar from tomato.

Citric Acid. A sharp-tasting, weak organic acid present in the juice of

citrus and other sour fruits. In this study, it refers to the sour-tasting acid found

in tomato.

Phytochemical. Any of the various biologically active compounds found

in plants. In this study, it refers to nutrients typically found in tomatoes.

Fermentation process. It is defined as a process involving yeasts or

other microorganisms breaking down a substance. In this study, it is the process

conducted by the researchers using yeast and sugar to produce cider vinegar

from tomato.

Filtration. In this study, it is the process of using a strainer to separate

extracts from solid residue.

13
 Yeast. It is defined as a type of fungus that is utilized in manufacturing

alcoholic drinks such as beer and wine, and for rising bread in baking. In this

study, it was used as a catalyst in the fermentation process.

Total Titrable Acidity (TTA). It pertains to the measurement of the

amount of acid present in a solution. In this study, it refers to the laboratory

procedure conducted by the DOST- Region 1 to find out the amount of acid

content on each of the six set-ups.

14
 Chapter 2

METHODOLOGY

This chapter presents the research methods that are used to answer the

problems presented in the previous chapter. It also includes the research design

and procedure to analyze and interpret the results of this study.

Research Design

In this study, an experimental method was used. It is defined as a

systematic and scientific approach to research in which the researchers

manipulate and control one or more variables, and measures any change in

other variables. The researchers opted to use the experimental design as such is

considered a process to come up with the production of cider vinegar with the

use of tomato. Scientific research relies heavily on experimentation, and this is

the most efficient research method in identifying casual relationships, Guevara

and Lambinicio (2011).

Research Subject

This study was realized to determine the feasibility of cider vinegar

production from tomato (Solanum lycopersicum). The research subject includes

two different varieties of tomatoes, namely Diamante and Native Heirloom.

Research Procedure

The following are the step by step procedures used by the researchers in

producing cider vinegar made from tomato extracts.

15
 The succeeding parts of this research present and discuss the material

and methods utilized in the conduct of the study.

A. Collection of varieties of tomatoes

Tomato was the main component in cider vinegar production. One

thousand (1000) grams of each variety, Diamante and Native Heirloom,

were utilized in each of the preparations in the study. Tomatoes were

bought from Urdaneta City Public Market.

B. Preparation of Tomato Extracts

The extraction of the tomatoes was conducted at the Urdaneta City

University Chemistry Laboratory on March 12, 2020. Each of the tomatoes

was weighed in terms of grams using a weighing scale.

Tomatoes were washed, chopped, and seeds were removed. Blend

the tomatoes to produce extract as the media that was used in the

production of cider vinegar. Then filtrate the blended tomatoes to remove

left solid residues. Each of the tomato extracts obtained was stored in a

one-liter sterilized jar.

Yeast and sugar acted as a catalyst in the fermentation process. A

varied amount of yeast and sugar were added to the tomato extracts, and

they were as follows: Diamante (A) 1 and Native Heirloom (B) 1 with

5grams yeast and 25 grams of sugar, Diamante (A) 2 and Native Heirloom

16
 (B) 2 with 4grams yeast and 50 grams of sugar, and Diamante (A) 3 and

Native Heirloom (B) 3 with 3grams yeast and 75 grams of sugar.

C. Fermentation Process

Each of the sample mixtures of tomato extract was put in one-liter

sterilized glass jars. The samples are covered with filter paper secured

with a rubber band, stored in a dark, dry area to allow the process of

fermentation to take place for 5-8 weeks.

D. Total Titrable Acidity Test

The fermented tomatoes were subjected to a total titrable acidity

test (TTA) conducted by the Department of Science and Technology

(DOST-1) at San Fernando, La Union.

Moreover, the steps used by the researchers in the study in conducting

the experimentation as the aforementioned exposition were shown in Figure 2 on

the next page.

17
 Collection of varieties of tomatoes
 Tomatoes are acquired by buying in
Urdaneta City Public Market
 Diamante and Native Heirloom variety
both half-ripe

Preparation of Tomato Extracts

 Washed the tomatoes thoroughly
 1000 grams of tomatoes were used for each
of the six preparations
 Tomatoes are chopped, and seeds are removed
 Tomatoes are blended to obtain extracts
 Filtration is done to remove solid residues
 A varied amount of sugar and yeast
are added on each of the six samples

Fermentation Process
 Obtained extracts were out in separate glass jars
stored in a cool dry place and underwent the process
of fermentation for 5-8 weeks

Total Titrable Acidity Test

 The six preparations are submitted to DOST- 1
in San Fernando La Union for laboratory testing

Tomato Cider Vinegar

Figure 2. Flowchart of the research procedure

18
 Ethical Consideration

Ethical issues were taken into consideration to ensure the security and

safety of the researchers during the conduct of research procedures and

experiments. Further, no plants, animals, and even human beings are harmed

during the conduct of the experimental method and process.

To ensure the safety of the researchers during the conduct of the

experimental procedures, laboratory safety, and health protocols were strictly

followed, and the researchers are assisted by the laboratory custodian, research

adviser, and other experts.

19
 Chapter 3

RESULTS AND DISCUSSION

This chapter presents the results and interpretation of the data gathered

throughout the study. Data are carefully analyzed to come up with an accurate

presentation, analysis, and interpretation. Data are presented using tables and

graphs to facilitate an easier understanding of the discussion on the given

problems.

The presentation of tables was aligned and answered with the sequence

of the specific problems stated, namely: 1) dealt with the preparation, which of

the samples produce the highest amount of extracts, and 2) focused on which of

the tomato extracts yielded the highest total titrable acidity and the nearest to

the set standard acidity accepted by the Department of Science and Technology

(DOST-1).

Amount of extracts produced from 1000g tomatoes for each sample

The first problem of this study dealt with the sample that produced the

highest amount of extract using 1000 grams of tomatoes.

Table 1 on the next page presents the amount of cider extracts produced

for the different samples.

20
 Table 1

Amount of extracts produced from 1000g tomatoes used for each

sample

Tomato Variety Sample Amount of Cider Extracts produced

(mL)
Diamante (A) 1 800
2 900
3 900
Native Heirloom (B) 1 900
2 900
3 800
Legend:
Diamante (A) Native Heirloom (B)
1 (25grams sugar with 5 grams yeast) 1 (25grams sugar with 5 grams yeast)
2 (50grams sugar with 4 grams yeast) 2 (50grams sugar with 4 grams yeast)
3 (75grams sugar with 3 grams yeast) 3 (75grams sugar with 3 grams yeast)

As shown in Table 1, both samples of Diamante (A) 2 (50grams sugar

with 4grams yeast) and Diamante (A) 3 (75grams sugar with 3grams yeast),

yielded 900 mL of cider extracts. This is also observed for samples of Native

Heirloom (B) 1 (25grams sugar with 5grams yeast) and Native Heirloom (B) 2

(50grams sugar with 4grams yeast) which yielded 900 mL of cider extracts. On

the other hand, both samples of Diamante (A) 1 (25grams sugar with 5grams

yeast) and Native Heirloom (B) 3 (75grams sugar with 3grams yeast) yielded 800

mL of cider extracts.

Total Titrable Acidity of the Tomato Cider Extracts

The second problem of this study dealt with the preparation that yielded

the highest total titrable cider vinegar. The total titrable acidity of each 500 ml

21
fermented tomato extract was determined using the titrimetry test. The TTA was

determined by the concentration of major and minor acids present in the tomato.

Table 2 below shows the titrability of the fermented tomato extracts from

the results of the laboratory testing conducted by the Department of Science and

Technology (DOST- 1).

Table 2

Total Titrable Acidity of the Tomato Cider extracts

Tomato Variety Sample Total Titrable Acidity

Diamante (A) 1 2.02
2 2.78
3 1.19
Native Heirloom (B) 1 1.97
2 2.26
3 1.59
Source: Department of Science and Technology Region 1
Legend:
Diamante (A) Native Heirloom (B)
1 (25grams sugar with 5 grams yeast) 1 (25grams sugar with 5 grams yeast)
2 (50grams sugar with 4 grams yeast) 2 (50grams sugar with 4 grams yeast)
3 (75grams sugar with 3 grams yeast) 3 (75grams sugar with 3 grams yeast)

It could be gleaned from the table above that among the six samples

submitted for testing, the Diamante (A) 2 (50g sugar, 4g yeast) yielded the

highest total titrable acidity of 2.78%, followed by Diamante (A) 1 (25g sugar, 5g

yeast) with total titrable acidity of 2.02% and Diamante (A) 3 (75g sugar, 3g

yeast) with the lowest total titrable acidity of 1.19%. While, among the Native

Heirloom (B) variety, 2 (50g sugar, 4g yeast) yielded the highest total titrable

acidity of 2.26%, followed by Native Heirloom (B) 1 (25g sugar, 5g yeast) with

22
total titrable acidity of 1.97% and Native Heirloom (B) 3 (75g sugar, 3g yeast)

with the lowest acid concentration of 1.59%. Thus, Diamante (A) 2 and Native

Heirloom (B) 2 introduces its potential in producing cider vinegar and embodies

features of feasibility.

In this regard, there are local studies about the feasibility of producing

vinegar from a variety of fruits. To note, Ramos et al. (2018) made use of

Kamoteng Kahoy (Cassava) as their focus in making vinegar, and it indicated

proximate analyses where the percentage of the vinegar in the fourth sampling

was composed of 17.871% that makes the good taste. In the second sampling

used using titrability acidity, it has statistically treated composed of 4.271 and

interpreted as excellent in hedonic scaling.

Likewise, Linsangan et al. (2012) in their study made use of local fruits

such as camias, mango, and tamarind, which aimed to produce organic acids

that could be commercially marketed. It is revealed that the three are feasible in

fermenting, resulting in titrable acidity values of 1.05, 2.6, and 1.73, respectively,

leading mango has the highest titrable acidity.

Moreover, based on the results presented in Table 2, Diamante (A) 2 and

Native Heirloom (B) 2 are the possible extracts for producing tomato cider

vinegar as indicated by the total titrable acidity with the values of 2.78 and 2.26,

respectively. Also, it could be deduced that Diamante (A) 2 yielded the highest

titrability, which could be implied then that such tomato diamante, which has the

nearest value to the acceptable acidity towards producing cider vinegar, holds
23
the most feasible to making one, like red vinegar for household consumptions.

Indeed, an improvement in the variables used could be done so it could be

marketed and could be used commercially. This statement was supported by the

study of Smith (2017), which revealed that white and red vinegar ranging from

acidity of 2.6 to 2.8 could help other vinegar more chemically complex. Also,

Whelan (2019) claimed that vinegar is acidic at around 2.5 acidities which could

be considered distilled vinegar and best suited for household cleaning.

Also, the results of the titrable acidity of diamante tomato are close to the

findings of the study of Ramos et al. (2018), which showed that there is an

alternative source of acidity content of vinegar found in Cassava or Kamoteng

Kahoy having 4% content of natural acidity. Thus, tomato diamante Sample A-2

extract can be an alternative cider vinegar with a median acidity content.

Further, Figure 3 on the next page presents a clearer picture of the above

explanation and description as per the graph of the Department of Science and

Technology (DOST-1).

24
4.50%
4%
4.00%
3.50%
3.00% 2.78%

2.50% 2.26%
2.02% 1.97%
2.00% 1.59%
1.50% 1.19%
1.00%
0.50%
0.00%
Sample A-1 Sample A-2 Sample A-3 Sample B-1 Sample B-2 Sample B-3 Standard
(3rd) (1st) (6th) (4th) (2nd) (5th)

Legend: Diamante Native Heirloom Standard

Figure 3. Total Titrable Acidity and Ranking of Tomato Cider Vinegar Samples
Source: Department of Science and Technology Region 1

The results are likewise apparent to the outcome of the Standard total

titrable acidity of vinegar wherein the highest total titrable acidity value of the

tomato cider sample was gained by the Diamante (A) 2 with 2.78%, Diamante

(A) 3 got the lowest with 1.19%.

Standard Total Titrable Acidity of Vinegar

The second problem of this study also focused on the total titrable acidity

value of the tomato cider samples is nearest to the accepted acidity standard.

Figure 3 above shows the standard total titrable acidity set by the

Department of Science and Technology (DOST-1), together with the total titrable

acidity percentage of each variety of tomato cider samples. The standard acidity

of fruit vinegar which is acceptable by the Department of Science and

25
Technology, particularly for vinegar production, is 4 percent for every 500 mL of

samples.

The data on the previous page reveals the ranking of tomato cider vinegar

about the standard acidity, which is 4%. It could be gained that Diamante (A) 2

with 2.78% acid concentration is the nearest to the standard acidity among all of

the samples, followed by Native Heirloom (B) 2 with 2.26% acid concentration.

Third on the ranking is Diamante (A) 1 with an acid concentration of 2.02%,

Native Heirloom (B) 1 rank fourth with 1.97% acid concentration. Fifth on the

ranking is Native Heirloom (B) 3 with 1.59%, and lastly, Diamante (A) 3 with

1.19% of acid concentration.

The results of ranking and comparison show that about the standard

acidity, Diamante (A) 2 has the nearest total titrable acidity (TTA) value to the

acid concentration set by the Department of Science and Technology which is

4%. This data denotes that Diamante (A) 2 exhibits an array and level of quality

on the total titrable acidity towards producing commercial cider vinegar, which

only needs a standard amount of catalyst during fermentation. Thus, the natural

acid of tomato, which is citric acid, contributes to the quality of cider vinegar

being produced.

Also, the results implied that in terms of nearest total titrable acidity to

the standard acidity value set by the Department of Science and Technology,

tomato cider samples showcased higher potential compared to the results of the

26
study of Linsangan et al. (2012) on ―Organic Acid Production Using Local Fruits‖

that yielded the highest TTA of 2.6%.

27
 Chapter 4

SUMMARY, RECOMMENDATIONS, AND CONCLUSION

This chapter presents a summary, findings, conclusions as well as the

recommendation offered based on the analyzation undertaken by the

researchers.

Summary

The researchers aimed at determining the sample that produced the

highest amount of tomato extract, the preparation which yielded the highest

total titrable cider vinegar, and nearest to the accepted acidity standard set by

the Department of Science and Technology (DOST-1).

Different materials and instruments were utilized during the conduct of

the study. Various laboratory apparatus and measuring materials, sterilized glass

jars, and ingredients were used. In answering problems numbers one and two,

500mL of each tomato extracts samples were brought to the Department of

Science and Technology (DOST-1) in La Union and submitted for laboratory

testing on July 6, 2020, after almost eight weeks of the fermentation process.

Generally, as per observation and rigorous study on the results of the

study, and titrable test, hereunder were the summary of salient findings:

1. Diamante (A) 2, Diamante (A) 3, Native Heirloom (B) 1, Native Heirloom

(B) 2 produced the highest amount of extracts using 1000g of tomato,

which yielded 900ml for each of the samples. In comparison, Diamante

28
 (A) 1 and Native Heirloom (B) 3 produced 800ml amount of extracts out

of 1000g of tomato.

2. From the laboratory test results given by the Department of Science and

Technology, the total titrable acidity of the tomato cider vinegar sample

for Diamante and Native Heirloom varieties are Diamante (A) 1 with

2.02%, Diamante (A) 2 with 2.78 and Diamante (A) 3 with 1.19%. On the

other hand, for the Native Heirloom (B) 1 with 1.97%, Native Heirloom (B)

2 with 2.26%, and lastly, Native Heirloom (B) 3 with 1.59%. With the

results, Diamante (A) 2 yielded the highest total titrable acidity.

Based on the ranking and comparison on the results of which

among the total titrable acidity of the tomato cider samples is the nearest

to the standard acid content for vinegar set by the Department of Science

and Technology, which is 4% are as follow: Diamante (A) 2 with 2.78 %

acidity concentration is the nearest value. Next is the Native Heirloom (B)

2 with an acid concentration of 2.26% followed by Diamante (A) 1 with

2.02% acidity concentration next Native Heirloom (B) 1 1.97%, then

Native Heirloom (B) 3 with 1.59%, and lastly is the Diamante (A) 3 with

1.19% acidity concentration. Indeed, Diamante Sample A-2 gained the

highest value nearest to the accepted acidity standard set by DOST.

29
 CONCLUSIONS

Based on the summary of the findings, the researchers have arrived at the

following conclusions:

1. A comparable amount of extracts was produced from the different

varieties of tomato using different ratios of sugar and yeast.

2. Diamante and Native Heirloom varieties of tomatoes are both potential

fruits to produce cider vinegar with an appropriate ratio of sugar and

yeast added. Diamante (A) 2 (50grams sugar with 4grams yeast) yielded

the most potential cider vinegar quality

RECOMMENDATIONS

As a result of the findings and conclusions made, the following

recommendations of the researchers were offered:

1. Future studies should be performed considering varied ratios of fruit

extract, yeast, and sugar to improve the titrable acidity content of the cider

vinegar.

2. Infusing other fruits extracts or the addition of herbs and other

ingredients are recommended to determine the possible improvement of quality

in the variety of cider vinegar products.

3. Taste Testing and Sensory Evaluation test for vinegar should also be

conducted to compare commercial cider vinegar and tomato cider.

30
 REFERENCES

Africa E.A, Julaton, M.L, Torio, A., Canosa, M., Alimorong, M., Estubo, R.A,
(2012). Organic Wine Production

Alagao, R. M, Quero, A.G. O, Melgar Jr. T. E, Tarlit, J. M, Chua, R. F, (2015).

M&P Vinegar Manufacturing: A Feasibility Study

Bragg Patricia, Bragg Paul (2008) Apple Cider Vinegar: Miracle Health System
Retrieved from https://tinyurl.com/y5jg9hpl

Bronsted Acids and Bases (n.d) Retrieved February 25, 2020 from
https://tinyurl.com/y5urkrw3

Cataldo, C.B., DeBruyne L.K., Whitney E. N., (2008). Nutrition and Diet Therapy:
Principles and Practice Sixth Edition

Clemson Universtiy Medically reviewed by Katherine Marengo LDN, RD —Written

by Zohra Ashpari and Erica Cirino — (Updated on March 7, 2019). Tips for
Limiting Acidic Foods. Retrieved August 8, 2020 from
https://tinyurl.com/veqfm73

Department of Health, AO 134- Regulation (Standard of Identity and quality of

vinegar). pdf. (n.d) Retrieve July 21, 2020 from https://tinyurl.com/y278y3sv

Diehl, H., Ludington A., Varona, B. M., (2012). Healthy Choices: Understanding
Food

Doronio, L. A, Martinez, M. D, Pascual, M.C, Natoc, J. M, Dua, A. T, (2014).

Banana Vinegar Manufacturing: A Feasibility Study

Fermentation in food processing, page last edited 2020, Retrieved March 9, 2020
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Guevara, N.L., & Lambinicio J. S. (2011). Research Writing Made Easy. Urdaneta
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Gunnars, Kris (2012). 6 Health Benefits of Apple Cider Vinegar, backed by

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Kurian, J C, PH.D., D.SC. (2010). Amazing Healing Plants Volume 1

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Linsangan, D. O, Canonizado R. R, Mendoza B. H, Manganaan K. C, Sarmiento J.
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Philippine Food and Drug Administration; FPDD Guide No.8- Series of 2015

Phillips, Judith (2015). Culinaria Italy: A Celebration of Food and Tradition

Phytochemicals (2011) Retrieve February 6, 2020 from

https://tinyurl.com/y2mso9fc

Ramos, J. et. al. (2018). Development and Acceptability of Kamoteng Kahoy as

Vinegar [Online Thesis]. Retrieved July 28, 2020 from
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Roth, Ruth A., MS, RD., Towsend, Carolynn E., BA. (2005). Nutrition & Diet
Therapy: 8th Edition

Schlotter, K., Spielmanns- Rome, E. (2015). Culinaria China: A Celebration of

Food and Tradition

Smith, R. (2017). pH and acidity: Their differences and importance in vinegar

[Online Discourse]. Retrieved July 28, 2020 from https://tinyurl.com/v8szknm

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Towwa’s Tomato Jam: A Feasibility Study

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Trutter, Marion (2015). Culinaria Spain: A Celebration of Food and Tradition

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https://tinyurl.com/y2hrhfld

Villaflor- Almocera, E. (2017). Healthy Foods Healthy Lives

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33
APPENDICES

34
 APPENDIX A
LETTER TO THE ADVISER

URDANETA CITY UNIVERSITY

San Vicente West, Urdaneta City
 (+6375) 5687612  urdanetacityuniversity@yahoo.com

College of Teacher Education and Human Sciences

February 28, 2020
DR. PRINCESS SARAH M. QUINTANA, EdD
Professor, Research in Science
Urdaneta City University

Madam:

We, the 3rd year Bachelor in Secondary Education General Science Majors, are
conducting a research study entitled, ―Cider Vinegar Production from (Solanum
lycopersicum) Tomato‖, in partial fulfilment of the requirements for the degree
Bachelor in Secondary Education.

In line with this, we would like to request your advisership since we know that
you are the most competent person who can help us upon this study.

We hope for your positive response in this matter. Thank you in anticipation.

Very truly yours,

BEVERLY L. BERGANTIÑOS ADRIAN J. AGSALUD

(Researcher) (Researcher)

CHARMAINE S. HADUCA CRISTY N. GABATINO

(Researcher) (Researcher)

JENNY F. RAMIREZ CLARIBEL B. RECLAMADO

(Researcher) (Researcher)

Noted:

DR. PRINCESS SARAH M. QUINTANA, EdD

Professor, Research in Science

35
 APPENDIX B
LETTER TO THE CRITIC READER

URDANETA CITY UNIVERSITY

San Vicente West, Urdaneta City
 (+6375) 5687612  urdanetacityuniversity@yahoo.com

College of Teacher Education and Human Sciences

February 28, 2020
MARICRIS SERQUILLOS
Professor
Urdaneta City University

Madam:

We, the 3rd year Bachelor in Secondary Education General Science Majors, are
conducting a research study entitled, ―Cider Vinegar Production from (Solanum
lycopersicum) Tomato‖, in partial fulfilment of the requirements for the degree Bachelor
in Secondary Education.

In consonance with this, we would like to request for your professional assistance to be
our critic reader of our study.

We hope for your positive response in this matter. Thank you in anticipation.

Very truly yours,

BEVERLY L. BERGANTIÑOS ADRIAN J. AGSALUD

(Researcher) (Researcher)

CHARMAINE S. HADUCA CRISTY N. GABATINO

(Researcher) (Researcher)

JENNY F. RAMIREZ CLARIBEL B. RECLAMADO

(Researcher) (Researcher)

Noted:

(Sgd.) DR. PRINCESS SARAH M. QUINTANA, EdD

Adviser, Research in Science

Approved:
(Sgd.) MARICRIS SERQUILLOS

36
37
38
 APPENDIX D
REQUEST FOR DOST-1 RSTL SERVICES

39
 APPENDIX E
MEDICAL CERTIFICATES OF RESEARCHERS

40
 APPENDIX F
TRAVEL AUTHORITY

41
APPENDIX G
EXPENSES

42
APPENDIX H
PANEL FEE

43
 APPENDIX I
ENDORESEMENT FORM

44
 APPENDIX J
PANEL RATING

45
 APPENDIX K
GRAMMAR AND PLAGIARISM CHECK

46
 APPENDIX L
DOCUMENTARY PICTURES
TITLE DEFENSE

The Title Defense of the BSE-III General Science Majors held last February
12, 2020
47
VIRGEN MILAGROSA UNIVERSITY FOUNDATION-LIBRARY

The researchers went to VMUF- San Carlos City, Pangasinan and gathered
related literature for their study.

48
URDANETA CITY MUNICIPAL LIBRARY

The researchers went to Urdaneta City Muncipal Library and gathered related
literature for their study.

49
PROPOSAL DEFENSE

The Proposal Defense of the researchers held at the Holding Area Building on
March 2, 2020

50
PROCUREMENT OF TOMATOES

TO

The researchers went to Urdaneta City Public Market to acquire Diamante and
Native Heirloom (varieties) tomatoes.

51
PREPARATION OF THE TOMATO EXTRACTS

One thousand grams of tomato was used in the preparation of each samples.

52
BLENDING AND ADDING OF SUGAR AND YEAST

Blending was done to produce tomato extracts and adding of sugar and yeast.

53
STORAGE TO ALLOW FERMENTATION PROCESS

54
FILTRATION

55
EXTRACTS FOR TOTAL TITRABLE ACIDITY TESTING

Tomato Cider Vinegar outputs submitted to the Department of Science and

Technology for laboratory testing.

56
TOTAL TITRABLE ACIDITY- DOST-1, SAN FERNANDO, LA UNION

The researchers went to Department of Science and Technology (DOST-1)

San Fernando, La Union for Total Titrable Acidity Testing of the samples.

57
RESULTS OF LABORATORY TESTING FROM DOST-1

58
59
60
61
62
63
FINAL ORAL DEFENSE

The Final Oral presentation of the researchers held via Zoom Meeting on
August 7, 2020.

64