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CABIAO SENIOR HIGH SCHOOL
CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
1
Since ancient times, bread has been an important food. It provides a
large amount of the nutrients essential for growth, health maintenance, and well-
being. It is high in protein, vitamins, minerals, fiber, and carbohydrates. However,
it is prone to fungal contamination, which leads to a decline in quality and safety.
Fungal spoilage of bread results in large economic losses for both the bakery
industry and the consumer. It remains an unsolved issue in bread making.
2
According to Liu, et al. (2022), to prolong the shelf life of bakery goods,
chemical preservatives are frequently utilized, but long-term consumption of
these preservatives may increase the risk of chronic diseases. Hence, the
demand to develop a safer and readily available agent against bread mold is
3
increasing. A possible remedy for it might be Euphorbia hirta, often known as
“Tawa-tawa.”
Euphorbia hirta is a plant species commonly found in all tropical
countries worldwide, including the Philippines. It is a member of family
Euphorbiaceae that can be found mostly along roadsides and in waste areas.
4
Euphorbia hirta has received widespread recognition for the treatment of kidney
stones, worm infestations, bronchial infections, coryza, hay fever, bronchial
infections, intestinal problems, and cough. Euphorbia hirta has received
widespread recognition for the treatment of kidney stones, worm infestations,
bronchial infections, coryza, hay fever, bronchial infections, intestinal problems,
and cough.
5
Based on research that has been done, the Ethanolic extract of Tawa-
tawa leaves has activity in inhibiting the growth of several fungi such as:
Aspergillus niger, Aspergillus fumigatus, Aspergillus Flavus, Rhizopus oryzae,
Colletotrichum capsici, Fusarium pallidoroseum, and Botryodiplodia
Theobromae. However, no research can support whether tawa-tawa (Euphorbia
6
hirta) is effective against a certain type of mold specifically Rhizopus stolonifer.
(Simanjuntak & Rahmiati, 2017)
The researchers aim to assess the effectiveness of Tawa-tawa
(Euphorbia hirta) against bread molds (Rhizopus stolonifer), as well as to
7
determine whether this can be an organic agent in prolonging the shelf life of loaf
bread.
8
9
Conceptual Framework
Figure 1. Research Paradigm
The researchers studied thoroughly how to prolong the bread's shelf life
while still maintaining its freshness. The researchers used various materials,
10
such as distilled water and the tawa-tawa plant (Euphorbia hirta) to make a
mixture. After making the concentrated solution through methods of boiling and
evaporation, it will be applied to the loaf bread. The bread along with the solution
with it is left at room temperature for days up to weeks until the presence of mold
(Rhizopus stolonifer). To test the effectiveness of the product, the researchers
will evaluate, interpret, and present the information they gathered.
11
Statement of the Problem
12
This study aims assess the effectiveness of the antifungal properties of
Tawa-tawa (Euphorbia hirta) against bread molds, as well as to create a potential
agent to prolong the loaf bread’s shelf life.
Specifically, this study sought to answer the following questions:
13
1. Will the anti-fungal properties of Tawa-tawa, which have been proven to
be effective against other types of molds such as soil molds, also be
effective against loaf bread molds?
2. Is there any significant difference between loaf bread that is coated with
concentrated Tawa-tawa extract and one that is not in terms of:
14
2.1. Shelf-life;
2.2. Smell; and
2.3. Appearance?
Hypothesis
15
1. The anti-fungal properties of Tawa-tawa, which have been proven to be
effective against other types of molds such as soil molds, will also be
effective against loaf bread molds.
2. There is significant difference between loaf bread that is coated with
concentrated Tawa-tawa leaves extract and one that is not in terms of:
2.1 Shelf-life;
16
2.2 Smell; and
2.3 Appearance.
Significance of the Study
17
The purpose of the study Is to use Tawa-tawa (Euphorbia hirta) to prevent
a loaf of bread from developing molds (Rhizopus stolonifer). The following will
gain from the study’s findings:
18
To the bread consumers, this study will be very helpful to bread consumers
since tawa-tawa can prevent bread from growing mold, allowing them to stock it
without fearing that it would decay right away.
To the bakery owners, this study will enable their business to employ tawa-tawa
in prolonging breads from having molds.
19
To the future researcher, this study will serve as a little piece of background
knowledge for anyone conducting comparable research in the future. The study’s
findings will serve as a roadmap for additional researchers who wish to develop
and enhance the same study.
20
Scope and Delimitation of the Study
The main concern of this study is to test the effectiveness of the antifungal
properties of Tawa-tawa against bread molds. The study was focused on
evaluating if there were significant differences between the loaf bread that is
coated with concentrated tawa tawa extract and the one that is not in terms of
21
shelf life, smell, and appearance. The tawa tawa extract can be applied to
various types of bread, but this study was only focused on loaf bread and did not
involve other types of bread in the testing of the experimental product.
22
Definition of Terms
Concentrated – As used in the study, it is a solution that has a large amount of
solute in a given solvent.
23
Euphorbiaceae – A plant family which has around 300 genera and is big and
diversified, is well-known for being a significant source of medicines and drugs.
(Ramalho, S. et al., 2018)
Euphorbia hirta – In accordance with the current study, it is used as an agent in
extending the shelf life of loaf bread.
24
Rhizopus Stolonifer is the most destructive and common species in bread is
Rhizopus stolonifer, generally known as “black bread mold”. (Muhammad, A., et
al., 2014)
25
26
References
Liu, A. et al. (2022). Antifungal Mechanisms and Application of Lactic Acid
Bacteria in Bakery Products: A Review. Frontiers in
27
Microbiology,13,924398.https://doi.org/10.3389/fmicb.2022.
924398
Muhammad, A., et al. (2014). Inhibitory Effect of Ginger and Turmeric on
Rhizopus stolonifer Growth on Bread. Department of
Food Science and Technology, The University of
Agriculture,Peshawar-Pakistan.
28
Retrieved:https://www.google.com/url?sa=t&source=web&r
ct=j&url=https://www.walshmedicalmedia.com/open-
access/inhibitory-effect-of-ginger-and-turmeric-on-rhizopus-
stolonifer-growth-on-bread-2157-
7110.1000325.pdf&ved=2ahUKEwiF-
29
tbgpZv7AhUz7TgGHaZDCXoQFnoECA0QBg&usg=AOvVa
w0BQTMwImoHolvZJav5jwkS
Mwine, T.& Dammee, V. (2011). Why do Euphorbiaceae tick as medicinal
plants? A review of Euphorbiaceae family and its medicinal
features. Academic Journals. Retrieved:
https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&
30
q=Euphorbiaceae&btnG=#d=gs_qabs&t=1667799200488&
u=%23p%3DmTfrxcIfmIQJ
Simanjuntak, H., & Rahmiati, R. (2017, January 1). [PDF] Antibacterial and
Antifungal Activities of Patikan Kebo (Euphorbia Hirta L.)
Herb Ethanol Extract | Semantic Scholar. Retrieved
November 7, 2022, from
31
https://www.semanticscholar.org/paper/Antibacterial-and-
Antifungal-Activities-of-Patikan-Simanjuntak-
Rahmiati/4edc995658bc2aa7cd87e2f337f55bbc80860658
32

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CABIAO SENIOR HIGH SCHOOL

THE PROBLEM AND ITS BACKGROUND

Since ancient times, bread has been an important food. It provides a

being. It is high in protein, vitamins, minerals, fiber, and carbohydrates. However,

it is prone to fungal contamination, which leads to a decline in quality and safety.

industry and the consumer. It remains an unsolved issue in bread making.

chemical preservatives are frequently utilized, but long-term consumption of

increasing. A possible remedy for it might be Euphorbia hirta, often known as

Euphorbia hirta is a plant species commonly found in all tropical

countries worldwide, including the Philippines. It is a member of family

stones, worm infestations, bronchial infections, coryza, hay fever, bronchial

infections, intestinal problems, and cough. Euphorbia hirta has received

widespread recognition for the treatment of kidney stones, worm infestations,

bronchial infections, coryza, hay fever, bronchial infections, intestinal problems,

Aspergillus niger, Aspergillus fumigatus, Aspergillus Flavus, Rhizopus oryzae,

Colletotrichum capsici, Fusarium pallidoroseum, and Botryodiplodia

Theobromae. However, no research can support whether tawa-tawa (Euphorbia

hirta) is effective against a certain type of mold specifically Rhizopus stolonifer.

(Simanjuntak & Rahmiati, 2017)

The researchers aim to assess the effectiveness of Tawa-tawa

(Euphorbia hirta) against bread molds (Rhizopus stolonifer), as well as to

Figure 1. Research Paradigm

(Rhizopus stolonifer). To test the effectiveness of the product, the researchers

will evaluate, interpret, and present the information they gathered.

Statement of the Problem

This study aims assess the effectiveness of the antifungal properties of

Tawa-tawa (Euphorbia hirta) against bread molds, as well as to create a potential

agent to prolong the loaf bread’s shelf life.

Specifically, this study sought to answer the following questions:

1. Will the anti-fungal properties of Tawa-tawa, which have been proven to

be effective against other types of molds such as soil molds, also be

effective against loaf bread molds?

concentrated Tawa-tawa extract and one that is not in terms of:

2.2. Smell; and

1. The anti-fungal properties of Tawa-tawa, which have been proven to be

effective against loaf bread molds.

2. There is significant difference between loaf bread that is coated with

2.2 Smell; and

Significance of the Study

The purpose of the study Is to use Tawa-tawa (Euphorbia hirta) to prevent

gain from the study’s findings:

without fearing that it would decay right away.

in prolonging breads from having molds.

and enhance the same study.

Scope and Delimitation of the Study

properties of Tawa-tawa against bread molds. The study was focused on

involve other types of bread in the testing of the experimental product.

Concentrated – As used in the study, it is a solution that has a large amount of

solute in a given solvent.

diversified, is well-known for being a significant source of medicines and drugs.

(Ramalho, S. et al., 2018)

Euphorbia hirta – In accordance with the current study, it is used as an agent in

extending the shelf life of loaf bread.

Rhizopus Stolonifer is the most destructive and common species in bread is

Rhizopus stolonifer, generally known as “black bread mold”. (Muhammad, A., et

Liu, A. et al. (2022). Antifungal Mechanisms and Application of Lactic Acid

Bacteria in Bakery Products: A Review. Frontiers in

Muhammad, A., et al. (2014). Inhibitory Effect of Ginger and Turmeric on

Rhizopus stolonifer Growth on Bread. Department of

Food Science and Technology, The University of

Mwine, T.& Dammee, V. (2011). Why do Euphorbiaceae tick as medicinal

plants? A review of Euphorbiaceae family and its medicinal