Group 1 RATIONALE 1

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES – MANILA
COLLEGE OF LIBERAL ARTS

Department of Hospitality Management
Ayala Blvd, Ermita, Manila, 1000 Metro Manila
MEMBERS:
Altoveros, Hans J.
Carinal, Harly P.
Mira, Anna Jesusa D.
Santos, Jon Derick T.
BSHRM-3E
Prof. Dave, Jovebless D.
1

Rationale
Topic No. 1
I. General Subject Area:
Analysis on the Effectiveness and Sustainability in Food Material Processing

Technology
II. Specific Topic:
Development of Biodegradable Juice Cup Using Latundan Banana Peel
III. Definition of the Topic
B. Importance and Significance
The Philippines is the second major exporter of bananas in the world. That alone is
enough to talk about the significant role the fruit plays in the country’s economy. By
itself, bananas are an important source of revenue for farmers; moreover, its by-
products constitute their own industry. Plus, it’s a great-tasting and nutritious fruit.
Among them, the Cavendish is the most prolific in terms of export as well as the
biggest in terms of production, comprising almost half of the total volume. Locally,
Saba, lakatan, and latundan can be found in any household’s fruit bowl. These
bananas are the common supply in the market which most Filipinos prefer Latundan
since it is cheaper among other bananas. As the consumer demand increases it also
adds to the number of food waste every day. Consciously known that bananas are
one of primary sources in making desserts in the food and beverage industry.
Musa acuminata also known as Latundan is a small, sweet banana cultivar that is
commonly grown in the Philippines and other tropical countries. It is a member of the
2

Musa genus, which includes over 1,000 different species of bananas and plantains.
Compared to Lakatan, it is round-tipped with thin yellow skin that splits once fully ripe.
Also has a paler flesh and texture is less dense peeled banana and relatively fluffier;
which also becomes more slippery. They have a slightly acidic, apple-like flavor.
Latundan bananas are popular in the Philippines and other Southeast Asian countries
due to their availability, affordability, and delicious taste. They are also a good source
of fiber, potassium, and vitamin C, making them a healthy snack choice. In addition,
the plant itself is easy to cultivate and can grow in a variety of soil types and climates.
Through this study, the researchers are able to utilize the peel of a Latundan banana
to make a biodegradable juice cup instead of using plastic cups. This development
can at least lessen the consumption of plastic material that causes high amounts of
waste disposal. A ripe Latundan banana peel, like other banana varieties, is usually
discarded as waste after eating the fruit. However, banana peels have several
potential uses and health benefits that are worth exploring such as product innovation.
The researchers were motivated to focus on this study since food waste is a timely
and relevant issue in the Philippines. This wastage can potentially add to the growing
hunger in the country. The researchers wanted to convert a Latundan banana peel
into a primary material which also can reduce the food waste by the consumers. The
utilization of banana peel as a new source in the production of an eco-friendly juice
cup. It can be characterized as an excellent potential in terms of food material
processing technology in order to produce an innovation that can help educate plastic
manufacturers to reduce the production instead converting this banana peel into a
biodegradable juice cup.
3

B. Manageability (Scope and limitations)
This research examines whether it will be possible for the peel of the Latundan banana
to become a biodegradable juice cup. And the possible analysis for the biodegradable
juice cup includes the proximate analysis. And this is the primary material in making
the Latundan banana peel biodegradable juice cup.
This study will be conducted by the 3rd-year Bachelor of Science in Hospitality

Management students at the Technological University of the Philippines—Manila
(TUP-M). This study can definitely benefit from the Latundan banana peel.
Here are the sensory evaluations or respondents: the (30) 2nd year students male
and female range from 20-25 years old under the course program of BSHRM at the
Technological University of the Philippines—Manila (TUP-M).
This study will be conducted in the first and second semester of the school year 2023
– 2024.
The researchers of this case study focus on understanding the Latundan banana peel
can be useful in making a biodegradable juice cup, and this will help people not just
throw away the banana peel. Consciously that the common juice cup is the plastic cup
which is used once it is sold in the streets, so the Latundan banana peel is helpful and
innovative in the food and beverage industry. It can also lessen the consumption of
plastic waste materials as well as to conserve the supply of bananas.
C. Availability of resources (sources of information)
Primary Data: Personal interviews, Journals, Books, Articles.
Secondary Data: Electronic sources, Website.
4

IV. Expected Output/objectives.
General Objective:
Development of Biodegradable Juice Cup Using Latundan Banana Peel
Specific Objectives:
1. To be able to determine the process behind the processing of banana peel to

be utilized as a raw material for biodegradable juice cups.
2. To analyze the biodegradable juice cup by using the water resistance test
(swelling test) to determine the durability of the said material as a juice cup.
3. To be able to introduce the product that will be beneficial for the plastic
manufacturer and consumer.
PRIOR ART RESEARCH
Prior Art No 1.
(PATENT SEARCH)
Title: Composition of a biodegradable disposable product
RU2021119226A- Composition of a biodegradable disposable product. (2023,

January 02)
Abstract:
A disposable biodegradable product containing moss, illiquid cleaned paper and

organic glue, characterized in that it has the following composition, %: hemp dry; or
dry hogweed; or nettle stalks; or coffee pomace; or dry corn stalks; or dry sunflower
stalks; or sugar cane pulp; or cake of dried fruits: apples, or peaches, or apricots, or
5

plums, or pears, or raisins; or peeling fruits: orange peel, or pineapple, or kiwi, or

lemon, or grapefruit, or bananas, or coconut, or mango, or apples; or bones: peaches,
or apples, or apricots; or peeling vegetables: potatoes, or carrots, or cabbage, or
turnips, or radishes, or cucumbers, or beets; or waste of corn cobs; or hay; or waste
from trees: bark, or branches, or croaker, or wood chips - no more than 30; moss - at
least 4; illiquid paper cleared - not less than 40; organic adhesives - no more than 10,
namely: - glues from the protein of chinese seeds, or soybean seeds, or castor seeds,
or flax seeds; - or glues from the substrate of wheatgrass roots, or dandelion roots, or
licorice roots, or comfrey roots, or lotus rhizomes, or calamus roots; - or glues from
the substrate of flowers: Marshmallow, or Dandelion, or Stock rose, or Atractylodes,
or Saussure, or Licorice, or Angelica, or Japanese Dioscorea, or Rehmannia; - or
glues from the substrate of the stems: burdock, or dandelion, or mamordic, or fern, or
okra, or saphor-like leuzea; - or protein glues obtained from skins or bones or tendons
or ligaments of animals or fish; - or glues from oatmeal starch, or dextrin, or potatoes;
citric acid - at least 2; fructose - at least 10; alkali in the form of ash - not less than 2;
titanium dioxide - no more than 2.
Prior Art No 2
(PATENT SEARCH)
Title: Eco-friendly antibacterial fiber with improved deodorizing ability and its
manufacturing method
KR102152232B1- Eco-friendly antibacterial fiber with improved deodorizing ability

and its manufacturing method. (2020, September 04)
6

Abstract:
The present invention relates to an eco-friendly antibacterial fiber which is

manufactured by including natural fibers manufactured through a method including
enzyme and microbial treatment steps and artificial fibers manufactured from
biodegradable materials, and to a manufacturing method thereof. The manufacturing
method of the eco-friendly antibacterial fiber includes: (a) a soaking step; (b) a
digestion step; (c) a cooling step; (d) a pre-treatment step; (e) a shaking culture step;
(f) an eco-friendly natural fiber manufacturing step; (g) a biodegradable antibacterial
artificial fiber manufacturing step; and (h) a blending step.
Prior Art No.3
(PATENT SEARCH)
Title: Biodegradable and/or home compostable sachet containing a solid article
US11597191B2 - Biodegradable and/or home compostable sachet containing a

solid article (2023, March 07)
Abstract:
A sachet product that includes a biodegradable and/or home compostable sachet

comprising a front film and a back film. In some examples, the front film and back film can
include a middle layer that can contain paper with greater than 85% cellulose and an inner
layer that can include different material, including but not limited to polyvinyl alcohol or
polyhydroxylalkonate. The sachet can include a compartment adapted for storing a solid
article where the solid article is an open cell foam. The open cell foam can include a
water-soluble polymer and a surfactant.
7

Topic No. 2
Analysis of Effectiveness and Sustainability in Food Consumption Practices
II. Specific Topic:
Development of Edible Chopsticks Using Purple Yam (Dioscorea Alata)
Definition of the Topic
B. Importance and Significance
Disposable chopsticks consumption is nearly over 80 million on production yearly, this

causes deforestation, biodiversity loss and pollution. This result of a huge contribution
of waste materials and resource depletion. Also, in producing disposable chopsticks
are responsible for the risk of soil erosion and mudslides due deforestation. The trees
that hold the ground together with their root systems are removed, leaving the soil
vulnerable to water and wind erosion.
The usage of chopsticks is one example of a Filipino cultural practice that has been
inspired by Chinese culture. In particular, for Chinese-inspired recipes, chopsticks
have become a necessary tool in Filipino cooking. Filipinos have adopted the use of
chopsticks not only for practical reasons but also as a cultural practice.
Excessive use of Disposable Chopsticks. According to a report by I-Price (2020),

Filipinos can save about 100 pesos every year by opting for a reusable chopstick
instead of buying disposable ones. Disposable chopsticks are not only expensive, but
also environmentally damaging. They contribute to deforestation, as more than 20
million trees are cut down annually to make them (SENCER, 2017).
8

Convenience of Disposable Chopsticks. The excessive use of disposable chopsticks

in the Philippines is caused by several factors, such as the popularity of Asian cuisine,
the convenience and hygiene of single-use utensils, and the lack of awareness of their
environmental and health impacts (ABS-CBN News, 2020). Disposable chopsticks are
cheap, lightweight, and easy to use, especially for those who did not grow up with
chopsticks at the family dinner table (SENCER, 2017). Deforestation and biodiversity
can be a huge threat to the eco- system that pollutes the environment. Oon (2020),
stated that disposable chopsticks contribute to deforestation and biodiversity loss, as
they are made from wood that is cut from mature forests. China produces nearly 80
billion pairs of disposable chopsticks each year, which requires felling roughly 3.8
million trees annually. This causes soil erosion, landslides, and habitat destruction for
many species.
Disposable Chopsticks contain harmful chemicals. Disposable chopsticks are often

treated with chemicals such as paraffin, hydrogen peroxide, and sulfur dioxide during
manufacture to make them smooth and white. Sulfur dioxide affects your respiratory
system, esophagus and stomach, and hydrogen peroxide can – in extreme cases and
over long-term use – lead to DNA damage (Mundo Exchange, n.d.). Paraffin, a known
carcinogen, is harmful to your digestive system (Snopes.com, 2007). This help to
sustain the preservation of wood and mold growth. According to Mundo Exchange
(n.d.), a non-profit organization that promotes cultural exchange and social
development, disposable chopsticks are often treated with chemicals such as paraffin,
hydrogen peroxide, and sulfur dioxide during production to make them smooth and
white. These chemicals are used to preserve the wood, bleach the color, and prevent
mold growth (Mundo Exchange, n.d.). Consumers will experience harmful effects on
respiratory and digestive system.
9

Mundo Exchange (2019), disposable chopsticks are surprisingly unhealthy for both
humans and the environment. These chemicals can leach out when eating with
disposable chopsticks, especially when dipped into hot liquids such as soup. They can
affect your respiratory system, esophagus, stomach, and even your DNA in extreme
cases and over long-term use. This help to sustain the preservation of wood and mold
growth. According to Mundo Exchange (n.d.), a non-profit organization that promotes
cultural exchange and social development, disposable chopsticks are often treated
with chemicals such as paraffin, hydrogen peroxide, and sulfur dioxide during
production to make them smooth and white. These chemicals are used to preserve
the wood, bleach the color, and prevent mold growth (Mundo Exchange, n.d.).
Consumers will experience harmful effects on respiratory and digestive system.
Mundo Exchange (2019), disposable chopsticks are surprisingly unhealthy for both
humans and the environment. These chemicals can leach out when eating with
disposable chopsticks, especially when dipped into hot liquids such as soup. They can
affect your respiratory system, esophagus, stomach, and even your DNA in extreme
cases and over long-term use.
Disposable Chopsticks generate large amount of waste. Disposable chopsticks are

usually thrown away after one use, creating a huge amount of solid waste that ends
up in landfills or incinerators. In China, only 10% of disposable chopsticks are
recycled, while the rest are discarded (Fu & Zhu, 2021). This waste not only occupies
valuable land space and consumes energy for disposal, but also releases greenhouse
gases such as methane and carbon dioxide that contribute to global warming (Fu &
Zhu, 2021). It is difficult to recycle due to low quality production. Disposable chopsticks
are difficult to recycle due to their low quality, mixed materials, and food
contamination. Most of them end up in landfills or incinerators, where they occupy
valuable land space, consume energy for disposal, and release greenhouse gases
10

such as methane and carbon dioxide that contribute to global warming (Fu & Zhu,
2021). Increase of solid waste and produces harmful toxins. The Guardian (2019)
reported that the high levels of nutrients such as phosphorus and nitrates in manure
from animals that consume disposable chopsticks can lead to the spread of pathogens
and the growth of harmful algae in water bodies. These algae can deplete oxygen, kill
fish, and produce toxins that can harm humans and animals. Therefore, using
disposable chopsticks can have negative effects on the environment and human and
animal health.
Dioscorea Alata is a tuber crop that has gained popularity in recent years due to its
nutritional benefits and unique color. Purple yam is abundant in many Asian countries,
making it a viable option as a primary material for edible chopsticks. The production
of modern chopsticks is typically made of wood material that is made out of lacquered
bamboo, plastic, bone, metal, jade, porcelain and ivory. Edible chopsticks made from
purple yam can offer a sustainable alternative to disposable chopsticks, reducing
environmental pollution and waste.
Edible chopsticks are typically made from materials that are safe for consumption and
can be eaten along with the food. Purple yam, also known as Ube, is a starchy tuber
crop that is commonly used in Filipino desserts and other dishes. It is a popular
ingredient in many Asian countries and is known for its unique color and nutritional
benefits.
The researchers in this study aim to produce purple Yam base chopsticks to enhance
the creativity of Filipino dishes and cuisine. Also, to minimize food waste and achieve
sustainable innovation to end massive deforestation by replacing disposable
chopsticks with edible chopsticks. The researchers ought to transmogrify the purple
yam as a base to the primary material in creating a purple yam chopstick. The
11

production of new material purple yam chopsticks will represent the sustainability of
materials to create new innovative dishes that will highlight the Philippine cuisine
across South East Asia.
The Research is to see if it is possible to make edible chopsticks primarily from purple
yam. The investigation will focus on the physical and chemical properties of purple
yam, whether it can be used to make chopsticks and any potential environmental
effects. The study will also investigate the cultural and financial implications of
producing edible chopsticks primarily from purple yam.
The Study will be conducted by 3rd year Bachelor of Science in Hospitality

Management students of the Technological University of the Philippines – Manila
(TUP-M). Here are our sensory evaluations or respondents: the (30) 2nd year students
male and female range from 20-25 years old under the course program of BSHRM at
the Technological University of the Philippines—Manila (TUP-M).
The Study will be conducted in the 2nd semester of the school year 2023-2024.
The researchers of the study will be focusing on how purple yam can be the primary
material in the production of edible chopsticks. Also, this can help reduce the waste in
Metro Manila.
How:
The researchers aim to study the effectiveness of purple yam as a primary material
for edible chopsticks.
12

Primary Data: Personal interviews, Journals, Books, Articles, and electronic sources.
VI. Expected Output/objectives.
General objective:
Development of Edible Chopsticks Using Purple Yam (Dioscorea Alata)
Specific objectives:
1. Evaluate the mechanical properties of purple yam as a potential material for

chopsticks, including its strength, flexibility, and durability.
2. Analyze the sensory properties of purple yam chopsticks, including their taste,
texture, and aroma, and compare them to traditional wooden or plastic
chopsticks.
3. Investigate the shelf life and storage conditions of purple yam chopsticks,
including their resistance to moisture, heat, and microbial growth.
PRIOR ART SEARCH
Prior Art No. 1
(PATENT SEARCH)
Title: Edible chopsticks
CN102293566A - Edible Chopsticks – Google Patents. (2011, December 28).
13

Abstract:
The invention relates to a pair of edible chopsticks, which comprises chopstick

substrates, and is characterized in that edible layers are arranged at the outer
surfaces of the chopstick substrates, and each edible layer comprises the following
ingredients in percentage by weight: 70 to 80 percent of starch, 0.4 to 1.5 percent of
composite vitamin powder, 1 to 2 percent of fruit and vegetable cellulose powder, 0.1
to 0.5 percent of edible mineral powder and 18.5 to 25 percent of protein powder. The
edible layers are made through baking after being attached on the outer layers of the
chopstick substrates in a spraying, brushing or dip-coating mode. Compared with the
prior art, the pair of edible chopsticks has the advantages that the outer layers of the
edible chopsticks are edible nutrient substances, paint layers arranged at the outer
layers of the traditional bamboo and wood chopsticks are replaced, environment
protection and sanitation are realized, the defects of the traditional chopsticks are
overcome, the pair of edible chopsticks is also favorable for people to obtain nutrition
and eat healthily, and a novel path is created for health care careers of people.
Simultaneously, compared with disposable chopsticks, a large number of forest
resources can be saved.
Prior Art No. 2
(PATENT SEARCH)
Title: Sectional type edible chopstick
CN204838974U - Sectional type edible chopstick. – Google Patents. (2015,

December 09).
14

Abstract:
The utility model provides a sectional type edible chopsticks relates to the tableware.
A sectional type edible chopstick, chopsticks include a chopsticks body, this body
coupling of chopsticks slider, and slider one end stretches into chopsticks, and this is
internal, but slider and chopsticks body relative slip, the one end that the chopsticks
body was kept away from to the slider is the clamping part, and the first end of
chopsticks inserts in the clamping part. These chopsticks adopt chopsticks head and
the structure that the chopsticks body separates, conveniently change the chopsticks
head, and the chopsticks head can be eaten, and the chopsticks head adopts healthy
edible material to make healthy environmental protection.
15

Topic No. 3
Analysis on the Effectiveness and Sustainability in Food Material Processing

Technology
II. Specific Topic:
Development of Mango Peel from Ripe Carabao as Gelatin/Binding Agent
III. Definition of the Topic
Importance and Significance
Mangoes are one of the most popular and delicious fruits in the world, and the
Philippines is blessed with many varieties of this tropical fruit. In this study,
researchers will discuss the development of Carabao mango peel as a binding agent
and minimize the food waste problem in the Philippines.
The Carabao mango, also known as the Philippine mango or Manila mango, is a
particularly sweet variety of mango from the Philippines. It is one of the most important
varieties of mango cultivated in the Philippines. The flesh is soft, melting, and has a
sweet rich flavor. The Carabao mango is reputed internationally due to its sweetness
and exotic taste. It was actually listed in the 1995 Guinness Book of World Records
as the sweetest in the world. Among the 14 recognized strains of Carabao mangoes
by the Department of Agriculture, the one hailed as the sweetest is called Sweet Elena
which came from Zambales. This Mango is very popular and common in the
Philippines and after consuming the soft part of the Mango, the peel became a food
waste.
16

Restaurants and Hotel Industries are one of the sectors that uses mango to create
deserts and food dishes. As they consume and take the flesh of the mango, the peel
becomes waste material which results from food waste. This result of 25% of fruit peel
disposal is generated daily contributing to pollution.
Pectin is a soluble fiber that is present on some fruits and vegetables especially on
apples and citrus fruits. Primary, Pectin is a great source of gelling ability when heated
in the presence of liquid that makes it useful on thickening jams and jellies. The
benefits of Pectin are to enhance the texture and preservation by creating a gel-like
consistency, also an alternative natural to gelatin.
The researchers are determined to focus on this study in relevance to food waste
which is a major issue in the Philippines. The researchers aim to develop the Carabao
Mango peel as a primary material to create a thickening agent to minimize the food
waste. Producing a bind agent which is useful in the food production particularly in
restaurants.
Consequently, the food consumption will be properly conserved and at the same time
able to explore other ingredients that are suitable in making jelly products. The
application of Mango peel as a production of jelly is a result of the sustainability of a
new product that will be a great innovative solution that can add value to the Philippine
mango industry.
The research is to see if it is possible to make Jelly using Mango peel by concentrating
on its physicochemical and sensory characteristics and contrasting it with commercial
additions.
17

The Study will be conducted by 3rd year Bachelor of Science in Hospitality

Management students at the Technological University of the Philippines – Manila
(TUP-M). Here are our sensory evaluations or respondents: the (30) 2nd year students
male and female range from 20-25 years old under the course program of BSHRM at
the Technological University of the Philippines - Manila (TUP-M).
The Study will be conducted in the 2nd semester of the school year 2023-2024.
Primary Data: Personal interviews, Journals, Books, Articles.
IV. Expected Output/objectives.
General Objective:
Development of Mango Peel from Ripe Carabao as Gelatin/Binding Agent
Specific Objectives:
1. To identify the ideal ratio of mango peel to other natural ingredients used in
thickening agents.
2. To evaluate the sensory appeal of Jelly made with mango peel to those of
commercial additives in terms of color, flavor, texture, and overall acceptability.
3. To look at the possible cost savings and environmental advantages of natural

carabao mango peel to the manufacture of Gelatin.
18

PRIOR ART RESEARCH
Prior Art No 1.
(PATENT SEARCH)
Title: Preparation method of mango peel residue dietary fiber and application of
obtained product
CN106722501B- Preparation method of mango peel residue dietary fiber and

application of obtained product (2021, January 05).
Abstract:
The invention relates to the technical field of fruit byproduct processing, in particular
to a preparation method of mango peel residue dietary fiber, which comprises the
following steps: adding water into the mango peel residues, pulping to obtain mango
peel residue raw pulp, performing enzymolysis on the mango peel residue raw pulp,
and fully grinding to obtain mango peel residue pulp; and (3) carrying out high-
pressure homogenization treatment on the mango peel residue slurry, and then
carrying out sample injection and spray drying to obtain the mango peel residue slurry.
The method is green and environment-friendly, no chemical agent is introduced, the
proportion of soluble dietary fiber in the obtained mango peel residue dietary fiber is
effectively improved, the proportion of the soluble dietary fiber and the insoluble
dietary fiber is more reasonable, the nutrient content in the mango peel is effectively
reserved by a relatively mild
preparation process, and the mango peel residue dietary fiber has a very wide
application prospect as an additive of rice and flour products and baked products.
19

Prior Art No 2
(PATENT SEARCH)
Title: Method for making mango raw juice from mango peel and mango flesh
CN102599587A- Method for making mango raw juice from mango peel and mango
flesh (2012, July 25)
Abstract:
The invention relates to the technical field of food processing, in particular to a method
for making mango raw juice from mango peel and mango flesh. Concretely, the mango
peel and the mango flesh are used for making the mango raw juice with mango as
raw materials for preparing mango beverages, mango wine, mango vinegar, mango
powder and the like. The mango peel used as one of raw materials in the invention
has rich resources, in addition, the nutrition value is very high, so the resources are
wasted when the mango peel is abandoned, and in addition, the environment is also
polluted. The mango peel is taken and used as the raw material, waste materials are
changed into useful materials, the nutrition of the products is upgraded, and the
method reaches the most beneficial effect that the cost of the product after the mango
peel addition is obviously reduced. Through the implementation of the method, the
current condition of rare mango deep processing product in the markets in the prior
are is changed, the problem of selling means after the production of the mango is
solved, the development of relevant industries of the mango is promoted, new
economic increase points are formed, and huge economic benefits and social benefits
are realized.
20

REFERENCE:
Composition of a biodegradable disposable product. (2023, January 02)

https://patents.google.com/patent/RU2021119226A/en?q=(Biodegradable+fruit+peel
)&oq=+Biodegradable+fruit+peel
Eco-friendly antibacterial fiber with improved deodorizing ability and its manufacturing
method. (2020, September 04)
https://patents.google.com/patent/KR102152232B1/en?q=(Biodegradable+fruit+peel
)&oq=+Biodegradable+fruit+peel&page=9
Edible Chopsticks – (2011, December 28)
https://patents.google.com/patent/CN102293566A/en?q=(Edible+chopsticks)&oq=E
dible+chopsticks
Sectional type edible chopstick. – (2015, December 09).
https://patents.google.com/patent/CN204838974U/en?q=(Edible+chopsticks)&oq=E
dible+chopsticks
Preparation method of mango peel residue dietary fiber and application of obtained
product (2021, January 05).
https://patents.google.com/patent/CN106722501B/en?q=(mango+peel)&num=25&o
q=m ango+peel
Method for making mango raw juice from mango peel and mango flesh (2012, July
25)
https://patents.google.com/patent/CN102599587A/en?q=(mango+peel)&num=25&o
q=m ango+peel
Agdeppa, E. A. (2023). Does plate waste matter?: A two-stage cluster survey to
assess the household plate waste in the Philippines. BMC Public Health.
https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-022-14894-z
Major Fruit Crops Quarterly Bulletin, October-December 2022. (2022). Philippine
Statistic Authority.
21

https://www.philstar.com/business/2022/06/07/2186512/major-fruit-crops-post-
production-declines-q1
Stefano Bartolucci, E. C. (2023). Biodegradable and/or home compostable sachet
Containing a solidarticle
https://patentscope.wipo.int/search/en/detail.jsf?docId=WO2021077133
22

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TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES – MANILA

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

Mira, Anna Jesusa D.

Santos, Jon Derick T.

Prof. Dave, Jovebless D.

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

I. General Subject Area:

Analysis on the Effectiveness and Sustainability in Food Material Processing

II. Specific Topic:

Development of Biodegradable Juice Cup Using Latundan Banana Peel

III. Definition of the Topic

B. Importance and Significance

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

B. Manageability (Scope and limitations)

This study will be conducted by the 3rd-year Bachelor of Science in Hospitality

C. Availability of resources (sources of information)

Primary Data: Personal interviews, Journals, Books, Articles.

Secondary Data: Electronic sources, Website.

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

IV. Expected Output/objectives.

Development of Biodegradable Juice Cup Using Latundan Banana Peel

1. To be able to determine the process behind the processing of banana peel to

PRIOR ART RESEARCH

Title: Composition of a biodegradable disposable product

RU2021119226A- Composition of a biodegradable disposable product. (2023,

A disposable biodegradable product containing moss, illiquid cleaned paper and

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

plums, or pears, or raisins; or peeling fruits: orange peel, or pineapple, or kiwi, or

KR102152232B1- Eco-friendly antibacterial fiber with improved deodorizing ability

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

The present invention relates to an eco-friendly antibacterial fiber which is

Prior Art No.3

Title: Biodegradable and/or home compostable sachet containing a solid article

US11597191B2 - Biodegradable and/or home compostable sachet containing a

A sachet product that includes a biodegradable and/or home compostable sachet

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

I. General Subject Area:

Analysis of Effectiveness and Sustainability in Food Consumption Practices

II. Specific Topic:

Development of Edible Chopsticks Using Purple Yam (Dioscorea Alata)

Definition of the Topic

B. Importance and Significance

Disposable chopsticks consumption is nearly over 80 million on production yearly, this

Excessive use of Disposable Chopsticks. According to a report by I-Price (2020),

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

Convenience of Disposable Chopsticks. The excessive use of disposable chopsticks

Disposable Chopsticks contain harmful chemicals. Disposable chopsticks are often

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

Disposable Chopsticks generate large amount of waste. Disposable chopsticks are

COLLEGE OF LIBERAL ARTS

Ayala Blvd, Ermita, Manila, 1000 Metro Manila