PRODUCTION AND EVALUATION OF JACKFRUIT

(ARTOCARPUS HETEROPHYLLUS) AND CHICO

FRUIT (MANILKARA ZAPOTA)
(JACO) VINEGAR

PSYCHOLOGY AND EDUCATION: A MULTIDISCIPLINARY JOURNAL

2023
Volume: 13
Pages: 420-428
Document ID: 2023PEMJ1173
DOI: 10.5281/zenodo.8340950
Manuscript Accepted: 2023-11-9
Psych Educ, 2023, 13: 420-428, Document ID:2023 PEMJ1173, doi:10.5281/zenodo.8340950, ISSN 2822-4353
Research Article

Production and Evaluation of Jackfruit (Artocarpus Heterophyllus) and Chico Fruit

(Manilkara Zapota) (Jaco) Vinegar
Jimmel I. Alano*
For affiliations and correspondence, see the last page.
Abstract
This study aimed to produce and evaluate Jackfruit (Artocarpus Heterophyllus) and Chico Fruit
(Manilkara Zapota) (JACO) vinegar to the three groups of respondents in Marikina Polytechnic
College during the first semester, school year 2022-2023. The descriptive and experimental methods
of research were used in this study which involves 90 respondents that were grouped into three which
are as follows: restaurant cooks, housewives, and FSM instructor respondents who were selected
through purposive sampling. The JACO Vinegar was evaluated with the survey questionnaire as the
main data gathering instrument. The findings showed that the restaurant cooks, housewives, and
FSM instructors evaluated the produced JACO Vinegar on its level of acceptability with respect to
appearance, aroma, taste, and texture with a grand weighted means of 8.04, 8.24, and 8.27
respectively all interpreted as Very Acceptable. Moreover, the respondents evaluated the produced
JACO Vinegar on its level of marketability in terms of supply availability, consumer demand,
sustainability, and profitability with grand weighted means of 4.53, 4.68 and 4.65 respectively, all
interpreted as Strongly Agree. Furthermore, the produced JACO Vinegar contained 2.9 g of
carbohydrates which was interpreted as high, contained 0.062 g of protein also interpreted as high. It
has a 3.22 pH level interpreted as within normal level and has a long shelf-life. Comments and
suggestions were provided by the respondents to further improve the product.

Keywords: jackfruit, chico fruit, vinegar, evaluation

Introduction preservative. Moreover, vinegar is employed to

Nowadays, vinegar is in demand because of the
tropical fruits that we have in the Philippines. From the
different fruits available, there are lots of researchers
trying to make vinegar out of the fruit extract, and in
other studies, vinegar has many benefits.Vinegar is an
acidic liquid that is created when ethanol is fermented
by acetic acid bacteria. It is utilized in cooking for
both its chemical and flavor-enhancing capabilities. It
can be created from a variety of base ingredients, each
of which brings its own distinct qualities to the vinegar
and enhances the flavor and vibrancy of the dishes it is
served with.
Vinegar has little calories and few nutrients. One
tablespoon of vinegar can have between 2 and 15
calories, depending on the type. The ones with the
fewest calories, like distilled vinegar, have minimal
nutritional value. Most vinegars are sodium- and
sugar-free, making them the perfect flavoring for foods
for people on special diets. Not all, though, are calorie-
free. In order to know exactly what you are getting. It
is vital to check the nutrition information label and
ingredients list on some vinegars because they
sometimes contain additional sugar and a blend of
grape juice and wine vinegar.
In most pickling brines, vinegar is a necessary
ingredient since acetic acid also serves as a natural
promote the chemical processes that happen during
baking and cooking. For instance, when baking soda
and an acid combine, gas is produced and trapped
within the dough or batter, giving the finished product
a light, fluffy feel. Since the acid in vinegar breaks
down the fiber in the meat, it is widely used in
marinades to help make the meat more tender. White
distilled vinegar has traditionally been used around the
household as a disinfectant, particularly in the kitchen
and bathroom.
Vinegar is truly one of the most versatile items in the
kitchen from cooking to cleaning and to personal care.
The following are the uses of vinegar in households.
Vinegars may use as all-purpose cleaning spray, soap
scum remover, carpet stain remover, shower head
cleaner, shoe cleaner, candle wax remover, and
clarifying hair treatment. In this study, the researcher
used jackfruit and chico to produce vinegar. It aimed
to produce a healthier version of vinegar for the
market.Sapodillas, also known as Chico and Manilkara
zapota, are long-lived, evergreen trees that are
indigenous to southern Mexico, Central America, and
the Caribbean. Chico is a powerhouse of antioxidants
in addition to being high in potassium, phosphorus,
calcium, magnesium, iron, and copper. Studies claim
that the tropical fruit is dense with vitamin A and C
and has some micronutrients of the B vitamin
complex. In addition, eating the fruit can give you a
fiber fill as well.

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Research Article
In addition, frequent consumption of chico fruit pieces
can help rejuvenate skin that has lost its suppleness
and youthful appearance for any cause. Chico and
other vitamin C-rich foods, such as guava and mango,
boost collagen, which makes skin appear
younger.Meanwhile, jackfruit is an ancient fruit
cultivated on trees in tropical areas. It is native to
south and southeast Asia such as Bangladesh,
Thailand, and India where it is served regularly.
Jackfruit has been utilized as food and medicine for
hundreds of years, despite being relatively new to
North America. In addition to being high in
antioxidants, it is thought to possess antibacterial and
antifungal qualities.Vitamin and fiber content is high
in jackfruit. Jackfruit has 95 calories, 2 grams of
protein, and 3 grams of fiber per 100 grams. The
Cleveland Clinic claims that the jackfruit's potassium,
fiber, and antioxidant content help improve heart
health and reduce inflammation in the body.With the
above-cited food nutrient found in both jackfruit and
chico, the researcher attempted to use them in the
production of vinegar named as JACO Vinegar, thus,
this study.
Research Questions
This study aimed to produce and evaluate Jackfruit
(Artocarpus Heterophyllus) and Chico Fruit
(Manilkara Zapota) (JACO) vinegar to the three
groups of respondents in Marikina Polytechnic College
during the first semester, school year 2022-2023.More
specifically, this sought answers to the following
questions:
1. How can vinegar with jackfruit and chico fruit as
the main ingredients be produced?
2. How do the restaurant cooks, housewives, and FSM
Instructors evaluate the level of acceptability of the
produced jackfruit and chico fruit (JACO) vinegar in
terms of the following criteria?
2.1 Appearance;
2.2 Aroma;
2.3 Taste; and
2.4 Texture?
3. Are there significant differences among the
evaluation of the three groups of respondents on the
level of acceptability of the produced jackfruit and
chico vinegar in terms of the abovementioned criteria?
4. How do the restaurant cooks, housewives, and FSM
instructors evaluate the level of marketability of
jackfruit and chico vinegar in terms of the following
criteria?
4.1 Supply Availability;
4.2 Consumer Demand;
4.3 Sustainability; and
4.4 Profitability?
Jimmel I. Alano
5. Are there significant differences in the evaluation of
the three groups of respondents on the level of
marketability of the jackfruit and chico vinegar?
6. What are the physicochemical analyses of the
produced jackfruit and chico vinegar in terms of the
following characteristics?
6.1 Carbohydrates;
6.2 Protein;
6.3 Potential for Hydrogen (pH); and
6.4 Shelf life?
7. What are the comments and suggestions offered by
the respondents to enhance the product?
Literature Review
In the article entitled Chico Amazing Benefits by Jay
Nelz, (2018) published by philnews.ph, Sapodilla's
pulpy, velvety, and gritty texture makes it a favorite
food across the world. Due to its sweet and exquisite
taste, it can be put in milkshakes, ice creams, and other
desserts but it is typically eaten raw. In addition to
being a delicious fruit, it also provides a wealth of
nutrients, vitamins, and minerals that are healthy for
the body. Ancient people also long utilized it to treat
and prevent a variety of illnesses. It includes dietary
fiber, folate, riboflavin, pantothenic acid, vitamins A,
B, C, and E, as well as thiamin, pyridoxine, niacin, and
riboflavin. It includes nutrients like iron, calcium, zinc,
magnesium, potassium, manganese, copper, and
phosphorus as well as minerals like these.
Relatively, an article entitled “Hair and Skin Benefits
of Chico (Sapodilla)” by Dr. Farrah Agustin-Bunch
(2020) published in her website www. drfarrahmd.com
states that the fruit’s buttery flesh is packed with
several nutrients including antioxidants, iron, copper,
calcium, magnesium, potassium, and phosphorus as
well as various vitamins which are all responsible for
its wide range of health benefits and beauty uses.
Sapota has a large quantity of dietary fiber, which
makes it a good bulk laxative, as stated in the article
“Five Reasons to Integrate Chikoo in Your Diet” by
Joyeeta Chakravorty, (2019) published by
timesofindia.indiatimes.com. Fiber-rich foods aid in
proper bowel movement and aid in digestion.
Constipation is relieved by the high fiber content,
which also strengthens the colon's membrane and
increases its resistance to infections.
Samad's (2016) evaluation of vinegar's therapeutic
properties likewise mentioned that the same undergoes
the fermentation process. Foods high in carbohydrates
are great sources of the substrate needed to make
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Research Article
vinegar. Due to its flavor and scent, vinegar is mostly
utilized as a food ingredient. It is one of the most well-
known traditional treatments for infections.
Meanwhile, according to the article from webmd.com
written by Stephanie Booth, (2021) Jackfruit, also
known as jak, stinks like rotten onions, but the pulp
within smells and tastes far better. 157 calories, 2
grams of fat, 38 grams of carbohydrates, 3 grams of
protein, and 40 milligrams of calcium are included in
one cup of sliced jackfruit.
Moreso, In Smriti Agarwal's (2018) article entitled "6
Amazing Benefits of Jackfruit Seeds," states that, first,
utilizing the ground-up jackfruit seed will help avoid
wrinkles on one’s skin. It is excellent for the moisture
and texture of the skin. The second one is that it is rich
in micronutrients and proteins. They support the
management of numerous skin conditions and degrees
of mental stress. Third, Anemia, a shortage in the
quantity or quality of red blood cells in the body, is
prevented by jackfruit. Iron, which is a key ingredient
in hemoglobin, is abundant in it. A high-iron diet
completely prevents the possibility of anemia and
other blood diseases. The fourth advantage of jackfruit
seeds is that they contain vitamin A, which helps to
preserve healthy vision. A diet high in this vitamin,
one of the most crucial nutrients for eye health, helps
ward off night blindness. The fifth benefit of jackfruit
is that it helps to avoid indigestion. Sun-dried and
ground jackfruit seeds provide immediate
gastrointestinal relief. Last, but not the least, it
contributes high-quality proteins that assist in building
muscles.
On the other hand, it is stated in the study of Fiscal, et.
al (2020) that Chico sugars were used in the
production of coffee and compared to commercial
sugar. The results showed that the overripe aroma and
taste ratings for the chico sugar were significantly
higher than those for the ripe sugar. The analysis came
to the conclusion that the two Chico sugars had
noticeably different flavors and aromas. When used in
coffee, the flavor and scent of Chico and commercial
sugars were both important. As a substitute sweetener,
Chico developed sugar, particularly from overripe
fruit, can be utilized.
According to Quintana et. al (2021) study, entitled
“Biotechnological Processes in Fruit Vinegar
Production” The food industry frequently uses the
creation of fruit vinegars as a method of utilizing fruit
by-products because surplus or inferior fruit can be
used without lowering the quality of the finished
product. Almost any fruit can be used to make vinegar
Jimmel I. Alano
due to its acetic nature and its subsequent impact on
the organoleptic features of the finished product.
Numerous scientific studies are being conducted on
this matrix, and they are showing how crucial it is to
manage the processes involved in making vinegar.
The study of Remya PR et. al (2019) entitled
“Standardization and Quality Evaluation of Jackfruit
based Low Fat Yogurt” It states that jackfruit has its
health benefits and greater potential for value addition.
It can be better utilized if the consumer acceptable
products are prepared from its fruit. The growing
demand for healthy food is stimulating the innovation
and development of new products nationally and
internationally. Yogurt, a milk-based product, is a
healthy food which offers high nutritional value with
concentrated amounts of protein, carbohydrates, and
fat. The added value of yogurt over milk lies in the
presence of beneficial bacteria as well as certain
bioactive components.
Methodology
Experimental Research According to Harland (2020),
closely follows a scientific strategy. It consists of a
hypothesis, a controllable variable, and variables that
can be measured, calculated, and compared. Most
crucially, controlled environments are used to conduct
experimental research. The facts that the researcher
gathers will either confirm or disprove the theory.
Sirisilla (2023), on the other hand, mentioned about
the Descriptive Research design, which she says is a
powerful tool used by the scientists and researchers in
gathering information about a particular group or
phenomenon. This type of research provides a detailed
and accurate picture of the characteristics and
behaviors of a particular population or subject. By
observing and collecting data on a given topic,
descriptive research helps researchers gain a deeper
understanding of a specific issue and provides valuable
insights that can inform future studies.
The present study utilized descriptive and
experimental methods of research, Descriptive method
was used to determine its main objectives which are to
determine the level of acceptability in terms of
appearance, aroma, taste, and texture as well as the
marketability in terms of supply availability, consumer
demand, sustainability, and promotability of the
produced JACO Vinegar. The experimental method
was used in producing and utilizing jackfruit and chico
fruit vinegar.
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Research Article
Participants of the Study
The data gathered in this study were from the three
groups of respondents which are thirty (30) cooks,
thirty (30) housewives, and thirty (30) FSM
Instructors. The respondents were chosen based on
their field of specialization, experience and they are
the beneficiaries of the study.
The Department of Science and Technology – Food
and Nutrition Research Institute (DOST-FNRI)
examined the sample product before the evaluation of
the three groups of respondents. This was done to
measure the nutritive content which are present in the
vinegar. Also, to ensure the safety of the evaluators as
they evaluate the JACO Vinegar.
Instruments of the Study
The researcher used survey questionnaires in gathering
his data. The three groups of respondents consist of the
cooks, housewives, and FSM Instructors. These
respondents evaluated the level of acceptability of the
JACO Vinegar using the nine (9) point Hedonic Scale
in terms of the following criteria: a. appearance, b.
aroma, c. taste, and d. texture. Respondents also
evaluated the level of marketability of JACO Vinegar
based on the five (5) point Likert Scale in terms of the
following criteria: a. supply availability, b. consumer
demand, c. sustainability, and d. profitability.
The prepared survey questionnaire consists of the
respondent’s profile, the evaluation on the level of
acceptability and marketability of JACO Vinegar, and
comments and suggestions of the respondents. The
same was validated by the Food Experts, Grammarian,
and TESDA Assessors.
Procedures
There were two phases in the conduct of this study,
and these are production of JACO Vinegar and the
evaluation of the produced JACO Vinegar.
A. Production of JACO Vinegar
The flesh of jackfruit and chico were mixed with
muscovado sugar and potable water and was set to boil
for thirty (30) minutes over medium heat. After the
boiling process, it was cooled down to room
temperature. The boiled jackfruit and chico were
pressed using a cheesecloth to get the juice. Later, the
juice was mixed with yeast and put in a large glass
container. Thereafter, it was placed in a dark place and
left for one month to be fermented.
Jimmel I. Alano
B. Evaluation of JACO Vinegar
The researcher started the data gathering procedure by
having his survey questionnaire validated by experts
from their own fields (particularly those who are
masters in food) He also sought help from the TESDA
Assessors and Grammarian. Then, he collated and
organized the validated survey questionnaires and was
approved by the adviser. While the validation of the
survey questionnaire is being done, the JACO Vinegar
sample was being tested for physicochemical analysis
in DOST-FNRI. Thereafter, the administration for
evaluation of the produced JACO Vinegar was
accomplished and later retrieved from the three groups
of respondents. After gathering the evaluation, the data
were tallied, tabulated, and statistically treated for the
analysis and interpretation.
Ethical Considerations
Ethical considerations are necessary for research
projects because all those involved have moral and
legal rights. The researcher ensured that respondents'
privacy was not violated without appropriate
authorization and consent. The researcher did not
cause any physical or emotional harm to those who
took part in the study, and all information received
from the reviewers was acknowledged and presented
accurately.
Results and Discussion
Evaluation of Cooks, Housewives, and FSM
Instructo r Respo ndents on the Level of
Acceptability of the Produced JACO Vinegar
Table 1. Respondents’ Evaluations on the
Acceptability Level of the Produced JACO Vinegar
with Regards to Appearance
It can be gleaned in the table that the cooks,
housewives, and FSM instructors rated the appearance
with an overall weighted mean of 7.77, 8.34, and 8.32
respectively, and were all verbally interpreted as Very
Acceptable.
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Research Article
This finding implies that overall JACO Vinegar was
very acceptable to housewives, cooks and FSM
Instructors in terms of appearance. However, the
housewives believe that the produced JACO Vinegar
are extremely acceptable. It also implies that the
researcher must further improve the vinegar to make it
look better for the consumers.
Table 2. Respondents’ Evaluations on the
Acceptability Level of the Produced JACO Vinegar
with regards to Aroma
It can be observed in the table that cooks, housewives,
and FSM instructors rated the JACO Vinegar with
overall weighted mean of 7.92, 8.02, and 8.26
respectively and were verbally interpreted as Very
Acceptable.
The result implies that the produced JACO Vinegar
has an inviting and distinct smell of vinegar. Further,
that the three groups of respondents may have similar
beliefs that if the respondents use the JACO Vinegar in
different dishes it will have an inviting, well-blended
aroma and distinct smell of a vinegar.
Table 3. Respondents’ Evaluations on the
Acceptability Level of the Produced JACO Vinegar
with regards to Taste
As presented in the table, the cooks, housewives, and
FSM instructors rated the produced JACO Vinegar in
terms of taste with the overall weighted mean ratings
as follows: 8.27, 8.19, and 8.34 respectively with a
verbal interpretation as Very Acceptable (VA).
Jimmel I. Alano
However, the cooks and FSM instructors rated the
taste indicator number 3 “It has no aftertaste” as
Extremely Acceptable (EA), while the housewives
rated it as Very Acceptable (VA). These findings
imply that the two groups of respondents quite differ
in their evaluation as compared with the housewives.
Additionally, the cooks and FSM instructors may
always use JACO Vinegar in their dishes that they are
going to prepare in the future since they both
extremely accepted that the JACO Vinegar was taste
delectable and has no aftertaste.
Table 4. Respondents’ Evaluations on the
Acceptability Level of the Produced JACO Vinegar
with regards to Texture
The table presented the evaluation of the cooks,
housewives, and FSM instructor respondents on the
produced JACO Vinegar in terms of texture. It was
rated with an overall weighted means of 8.20, 8.39 and
8.17 verbally interpreted as Very Acceptable (VA).
This means that the JACO Vinegar was evaluated
similarly by the three groups of respondents as to
texture. It implies that the three groups of respondents
may utilize the JACO vinegar in preparing their dishes
as to their vegetable salads by using JACO Vinegar
without compromising the texture of the vegetable
salad since the they all agreed and rated the JACO
Vinegar as very acceptable that it has a fine and
smooth feel in the mouth.
Test of Significant Differences Among the
Evaluations of the Three Groups of Respondents on
the Acceptability Level of the Produced JACO
Vinegar
Table 5. Analysis of Variance of Respondents’
Evaluations on the Acceptability Level of JACO
Vinegar in terms of Appearance
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Research Article

of JACO Vinegar pertaining to taste. This shows that

the three group of respondents have similar perception
Since the computed F value is above the critical F
as to the taste of the produced JACO vinegar and may
value, the statistical decision is to reject the null
have similar taste as the commercial ones.
hypothesis. Therefore, there are significant differences
among the evaluations of the three groups of Table 8. Analysis of Variance of Respondents’
respondents on the acceptability level of JACO
Evaluations on the Acceptability Level of JACO
Vinegar pertaining to appearance.
Vinegar in terms of Texture
This finding suggests that the three groups of
respondents have varied beliefs as to the appearance of
the produced JACO Vinegar. To test or to find out
which of the three group of respondents have
significant differences in their evaluation, Tukey
Pairwise Comparison was used.

Table 6. Analysis of Variance of Respondents’
Evaluations on the Acceptability Level of JACO
Vinegar in terms of Aroma
Therefore, there are no significant differences among
the evaluations of the three groups of respondents on
the acceptability level of JACO Vinegar pertaining to
texture. This means that the three groups of
respondents are unanimous in their beliefs that the
produced JACO Vinegar has a smooth, soothing, and
fine texture.

Evaluation of the Three Groups of Respondents on

the Level of Marketability of the Produced JACO
It is evident in the table that the computed F value of Vinegar
1.28 is lower than the critical F value of 3.10. At 5%
level of significance, this leads that the null hypothesis Table 9. Respondents’ Evaluations on the
cannot be rejected. Thus, there are no significant Marketability Level of JACO Vinegar with respect to
differences among the evaluations of the three groups Supply Availability
of respondents on the acceptability level of JACO
Vinegar pertaining to aroma. This means that all the
three groups of respondents agree and believe that the
JACO Vinegar has good aroma.

Table 7. Analysis of Variance of Respondents’

Evaluations on the Acceptability Level of JACO
Vinegar in terms of Taste

The table presents that the three group of respondents

The table exhibited that the computed F value of 0.30
is less than the critical F value of 3.10. Hence, the
statistical decision is not to reject the null hypothesis at
a 5% level of significance. This means that there are
no significant differences among the evaluations of the
three groups of respondents on the acceptability level
evaluated the JACO Vinegar in terms of its supply
availability as Strongly Agree (SA) with an overall
weighted means of 4.58, 4.54, and 4.55 respectively.
This implies that supply availability of the jackfruit
and chico which were used in JACO Vinegar may be
available all year round. The entrepreneurs may
produce JACO Vinegar in bulk production to fully
utilize the ingredients and supply available in the
market.

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Table 10. Respondents’ Evaluations on the
Marketability Level of JACO Vinegar with respect to
Consumer Demand
It can be observed in the table that the three groups of
respondents evaluated the JACO Vinegar with respect
to consumer demand as Strongly Agree (SA) with an
overall weighted mean rating of 4.52, 4.64, and 4.69
respectively.
This implies that JACO Vinegar can meet the demand
of the consumers and can be beneficial to the
consumers’ health. The business owners may produce
JACO Vinegar in bulk production to be able sell the
JACO Vinegar at lower price compared to the
commercial ones. This will also meet the demand of
the consumers in the market.
Table 11. Respondents’ Evaluations on the
Marketability Level of JACO Vinegar with respect to
Sustainability
It can be gleaned in the table 18 that the cooks,
housewives, and FSM instructor respondents evaluated
all the indicators with respect to sustainability of the
JACO Vinegar as Strongly Agree (SA) with an overall
weighted mean rating of 4.54, 4.72, and 4.67
respectively.
With the data gathered, it implies that the JACO
Vinegar can be produced during peak season and can
contribute to the growth of vinegar making industries
as well as can cater to the needs of consumers and can
be stored for months without being spoiled.
Jimmel I. Alano
The next table presents the evaluation of the three
groups of respondents with respect to the profitability
of the produced JACO Vinegar. The results of the
overall weighted mean are as follows: 4.48 verbally
interpreted as Agree (A) for cooks, 4.80 verbally
interpreted as Strongly Agree (SA) for housewives,
and 4.70 verbally interpreted as Strongly Agree (SA)
for the FSM instructors.
Table 12. Respondents’ Evaluations on the
Marketability Level of JACO Vinegar with respect to
Profitability
This implies that the JACO Vinegar could be a good
material for business or added income. The business
owners may produce and market JACO Vinegar for
their extra income that may benefit as regard to
profitability.
Test of Significant Differences Among the
Evaluations of the Three Groups of Respondents on
the Level of Marketability of the Produced JACO
Vinegar
Table 13. Analysis of Variance of Respondents’
Evaluations on the Marketability Level of JACO
Vinegar as to Supply Availability
It can be noticed in the table that the computed F value
of 0.04 is smaller than the critical F value of 3.10.
Thus, at 5% level of significance the statistical
decision is not to reject the null hypothesis. This
suggests that there are no significant differences
among the evaluations of the three groups of
respondents on the marketability level of the produced
JACO vinegar in terms of supply availability.
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Research Article
This means that the ingredients of the produced JACO
vinegar are available anytime or any season of the
year, hence production or preparation of it is feasible
anytime.
Table 14. Analysis of Variance of Respondents’
Evaluations on the Marketability Level of JACO
Vinegar as to Consumer Demand
The table exposed that the computed F value of 1.60 is
below the critical F value of 3.10. Hence, this means
that the null hypothesis cannot be rejected at 5%
significance level. As a result, there are no significant
differences among the evaluations of the three groups
of respondents on the marketability level of JACO
Vinegar in terms of consumer demand. This means
that the three groups of respondents all agree that the
produced JACO Vinegar can address consumer
demands.
Table 15. Analysis of Variance of Respondents’
Evaluations on the Marketability Level of JACO
Vinegar as to Sustainability
As described in the table, the computed F value of 1.76
is less than the critical F value of 3.10. Therefore, the
statistical decision is to fail to reject the null
hypothesis. At 5% level of significance, this supports
that there are no significant differences among the
evaluations of the three groups of respondents on the
marketability level of JACO Vinegar in terms of
sustainability. This means that the three groups of
respondents are in unison pin their belief as to the
sustainability of the produced JACO Vinegar that the
product can be prepared anytime or season of the year
which can contribute to vinegar business.
The table 16 shows that the computed F value of 0.44
is lower than the critical F value of 3.10. Hence, at 5%
significance level, the statistical decision is to reject
the null hypothesis.
Jimmel I. Alano
Table 16. Analysis of Variance of Respondents’
Evaluations on the Marketability Level of JACO
Vinegar as to Profitability
This indicates that there are significant differences
among the evaluations of the three groups of
respondents on the marketability level of Jaco vinegar
in terms of profitability. This means that the three
groups of respondents vary in their evaluations as to
profitability of the produced JACO Vinegar.
The Physicochemical Analyses of the Produced
Jackfruit and Chico Fruit Vinegar with the Given
Parameters
Table 17. Summary of the Physicochemical Analysis of
the Produced JACO Vinegar
As seen in the table, the produced JACO Vinegar has
high carbohydrates and protein content, has a normal
Hydrogen (pH) level and has a long shelf-life, the high
protein content may produce amino acids. Since the
pH level of the vinegar is within the range, it is
considered to be acidic and does not lose its potency
even for a long time.
This means that the JACO Vinegar possess good
qualities and nutrients which can be used in cooking
food where it is needed.
Comments and Suggestions Offered by the
Respondents to further enhance the JACO Vinegar
The comments that were offered by the three group of
respondents to further improve the quality aspects of
the produced JACO Vinegar included: a) The product
tastes good with distinct sweetness from the jackfruit;
b) The product has a vinegary taste; c) The product has
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Research Article

a natural fruit flavor; d) The product has its own References

unique taste; e) The product has a vinegar smell and it
invites the people to have a taste of the JACO Vinegar;
f) The product tastes great; g) The product was not
well fermented.
Agarwal, S. (2018). 6 Remarkable Benefits of Jackfruit Seeds.
NDTV Food Eng. R e t rie v e d July 30, 2021,
from https://food.ndtv.com/health/6-remarkable-benefits-of-jackfruit
-seeds-1667345.

Meanwhile, the suggestions were: a) Add more
fermentation time for the vinegar; b) Please enhance
the color and reduce the decant of the vinegar; c) Add
spices to the vinegar; d) Hopefully it can improve the
taste. Particularly the sourness so that it can meet the
demand of the people who are vinegar lovers; and e)
Conduct a further study on sustainability of the
Booth, S. (2021). Health Benefits of Jackfruit. Retrieved, March 30,
2023, from
https://www.webmd.com/food-recipes/health-benefits-jackfruit.
Chakravorty, J. (2019). Five reason to include chikoo in your diet.
R e t r i e v e d . M a r c h 3 0 , 2 0 2 3 , f r o m
https://timesofindia.indiatimes.com/life-style/spotlight/five-reasons-t
o-include-chikoo-in-your-diet/articleshow/67335311.cms.

product and investments. Fiscal, R. (2020). Research Gate. Development and Evaluation of
Sugar from Chico Fruit. Retrieved July 30, 2021, from (PDF)
Deve lopmen t and Evalua tion of Sugar from Chico
Conclusion (Manilkarazapota) Fruit (researchgate.net).

Harland (2020). Experimental Research. Retrieved March 30,2023

from https://static.nsta.org/pdfs/samples/PB297Xweb.pdf.
Based on the findings of the study, the following
conclusion were drawn: (1) The three groups of Nelz, J. (2018). Numerous Health Benefits of Eating Chico
respondents’ rating as regards the appearance, aroma, ( Sa p o d i l l a ). Phi ln e ws . Re tri e v ed July 30, 2021,
fromhttps://philnews.ph/2017/03/25/numerous-health-benefits-eatin
taste, and texture of the produced JACO Vinegar is
g-chico-sapodilla/.
very acceptable. (2) The three groups of respondents
strongly agreed that the JACO Vinegar is a good Quintana et al. (2021). Biotechnological Processes in Fruit Vinegar
product which should be introduced to the market. (3) Production. Retrieved July 30, 2022,
from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145929/.
In terms of physicochemical analysis, the produced
JACO Vinegar is safe to consume. It contains an Samad, A. (2016). Therapeutic Effects of Vinegar: A review.
ample amount of nutrients needed by the people. Science Direct. Retrieved July 30, 2021,
from https://www.sciencedirect.com/science/article/abs/pii/S221479
9316300479.
Based on the findings and conclusions of the study, the
following recommendations are offered: (1) The Sirisilla, S. (2023). Bridging the Gap: Overcome these 7 flaws in
produced JACO Vinegar may be promoted as one of descriptive research design. Retrieved, March 31, 2023, from
the nutritious vinegars in the market because of the https://www.enago.com/academy/descriptive-research-design/.
health benefits it can provide to the consumers. (2)
Affiliations and Corresponding Information
Future researchers may undertake parallel studies
relative to the JACO Vinegar to further enhance the Jimmel I. Alano
quality of the product. (3) The taste of the JACO • Marikina Polytechnic College – Philippines
Vinegar may be improved in terms of its sourness. (4) • Food and Service Management Department – Philippines
Potential consumers and entrepreneurs may be
encouraged to produce JACO Vinegar and make it as a
source of income. (5) Further experiment may be done
to increase the fermentation process.

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