i

ACCEPTABILITY OF LAKATAN BANANA

PEEL GRAVY POWDER

An Undergraduate Thesis
Presented to the
Faculty of College of Teacher Education
LAGUNA STATE POLYTECHNIC UNIVERSITY
San Pablo City Campus

In Partial Fulfillment
of the Requirements for the Degree
BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION
Major in Home Economics

CONSIGNADO, ALTHEA MARIE PRIVADO

CORPUZ, AIRA MARIZH MONTEAGUDO
MONTALBAN, SHAREEN LUCIDO

June 2023
 ii

APPROVAL SHEET

The thesis entitled “ACCEPTABILITY OF LAKATAN BANANA PEEL GRAVY

POWDER” prepared and submitted by ALTHEA MARIE PRIVADO CONSIGNADO,
AIRA MARIZH MONTEAGUDO CORPUZ, and SHAREEN LUCIDO MONTALBAN,
in partial fulfillment of the requirements for the degree of BACHELOR OF
TECHNOLOGY AND LIVELIHOOD EDUCATION, MAJOR IN HOME
ECONOMICS, is hereby recommended for approval and acceptance.

ANA DOMINIC G. BELEN

Thesis Adviser
-------------------------------------------------------------
-
Approved by the Committee on Oral Examination with a grade of _____.

ERRISH M. BAUTISTA VANESSA G. BELEN

Member Member

ANNA LIZA P. DEL ROSARIO

Member

DELON A CHING, EdD

Research Coordinator

-------------------------------------------------------------
-
Accepted and approved in partial fulfillment of the requirements for the
degree BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION, Major in
HOME ECONOMICS at the Laguna State Polytechnic University, San Pablo City
Campus.

EDILBERTO Z. ANDAL, EdD

Dean, CTE

DELON A. CHING, EdD __________________________

Director, Research & Development Date Signed
RESEARCH CONTRIBUTION NO.
 iii

DEDICATION

This work is the fruit of countless and vigorous sacrifices. Through the

researchers’ efforts, this work is heartily and proudly dedicated to the people who

serve as an inspiration. From their parents and guardians, who are always there to

support them on their journey and provide unending financial assistance, to their

classmates and circle of friends, who extended their help in the midst of problems

while doing this work.

To the faculty and staff of Laguna State Polytechnic University, San Pablo

City Laguna. Above all, to our God Almighty, who showered us with his blessings in

our everyday lives, especially for the strength, courage, patience, wisdom, power of

the mind, and guidance that enabled the realization of this work.

Thank you to all of you, for loving and trusting us. Also, for giving us strength

for us to be able to continue and surpass all the challenges in our lives.

A. M. P. C.

A. M. M. C.

S. L. M.
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ACKNOWLEDGEMENT

The researchers are very grateful to GOD ALMIGHTY for without His graces

and blessings, this study would not have been possible.

Immeasurable appreciation and deepest gratitude for the help and support

are extended to the following persons who in one way or another have contributed to

making this study possible.

DR. EDILBERTO Z. ANDAL, Dean of the College of Teacher Education, for

his support and words of encouragement and also for giving a long period of time to

depend on this manuscript.

MS. ANA DOMINIC G. BELEN, Research Adviser, for her support, pieces of

advice, valuable comments, suggestions, and provisions that benefited her much in

the completion and success of this study.; who gave her love, care, and shelter in

doing this research; and lastly, by giving endless assistance to finish this manuscript.

MRS. ANNA LIZA P. DEL ROSARIO, Research Statistician, for sharing her

knowledge and helping in the analysis of data and its statistical computation.

MS. ERRISH M. BAUTISTA, Subject Specialist, for her comments, and effort

in checking and editing this study.

MR. DELON A. CHING EdD, Research Coordinator, and Technical Editor, for

his continuous guidance, support, and effort to make this study better. And to his

efforts in analyzing and revising. For checking the clarity of content, punctuation and

the grammar used by the researcher.

 v

MS. VANESSA G. BELEN, Language Editor, for her patience in proofreading

the manuscript. Her dedication to correcting the mistakes is evident in her efforts to

eliminate grammar and spelling errors that are in the manuscript.

The members of the committee for oral examination who manifested their

distinguished skills and talents in their own fields as seen in their way of correction

and ideas shared.

To their respondents and teachers, for their worthy support and cooperation,

and time in terms of providing the researchers with all the needed information.

Their family, friends and classmates, for their love, care, moral support,

encouragement, and support when it comes to financial aspect to pursue this

manuscript.

To all who are not mentioned but in one way or another helped in the

completion of this study, thank you very much.

A. M. P. C.

A. M. M. C.

S. L. M.
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ABSTRACT
The cost of items on the market, particularly starch, has increased due to the

coronavirus outbreak that start three years ago, since then the commodity prices

rose. Maintaining a balanced diet is essential in light of the epidemic. The goal of the

research is to generate a new, healthier product that can be used by both adults and

children. Researchers want to develop a study wherein waste can be turned into a

healthy version of dipping sauce. Developmental Research was used in this study,

and information was gathered to help design the right processes, methods, and

instruments. The respondents for this study were thirty-one (31) individuals from

Nagcarlan and Liliw, Laguna. The survey questionnaire was the primary research

tool that was used in this study. The following are the study’s more important

findings, there is no significant difference between the two (2) samples in the

sensory qualities as regards appearance, aroma, and taste. The researchers'

general recommendations are the following: Develop new products with Banana

Peel as a primary ingredient and use it as a starch substitute.

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TABLE OF CONTENTS

Preliminaries Page No.

Title Page …………………………………………………………………………….………

Approval Sheet ……………………………………………………………………….…..…

ii

Dedication ..……………………….…………………………………………….…………..

iii

Acknowledgement ……………….……………………………………………….………..

iv

Abstract …………………………………………………………………………….………. vi

Table of Contents ………………………………………………………………………… vii

List of Tables ……………………………………………………………………..………...

ix

List of Figures …………………………………………………………………….…………

List of Appendices ……………………………………………………………….………...

xi

Chapter 1 – Introduction

Background of the Study ………………………………………………….…….… 1

Theoretical Framework ………………………………………………….…………

2
 viii

Conceptual Framework ………………………………………………….………...

Statement of the Problem ………………………………………..........…….….... 4

Significance of the Study …………………………………………...………...…...

Scope and Limitation …………………………………………...……….…...........

Operational Definition of Terms ………………………………………......……... 7

Chapter 2 - Review of Related Literature

Bioactive compounds and health benefits in banana ……………………….….

Banana Peels: A Waste Treasure for Human Being ……………………….….

11

Characteristics of Banana Peel ……………………………………...…………. 12

Gravy Pre-Mix Powder Stability ……………………………………...…….……

13

Chapter 3 - Research Methodology

Research Design ………………………………………......……….…............... 17

Sampling Technique ………………………………………......……….…..........

18

Research Instrument ……………………...………………......……….….......... 18

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Product Development …………………...………......….…….….......................

19

Data Collection and Analysis …………………...…….…......……….…............

20

Chapter 4 – Results and Discussion

Acceptability of Lakatan Banana Peel Gravy Powder ……………………......

22

Product Description ………………………………………………………….……

23

Profile of the Respondents ...…………………………...…………………….....

24

Sensory Evaluation ……………………………………………………………….

26

Chapter 5 – Summary, Conclusions, And Recommendations

Summary of Findings .................................................................................... 31

Conclusions ..................................................................................................

32

Recommendations ........................................................................................ 32

Additional Pages

References ………………………………………………......……….….........................

33
 x

Curriculum Vitae ……………………………………………......……….…....................

43

LIST OF TABLES

Table 1: Scale …………………………………………………………………………….

18

Table 2: Product Formulation of Lakatan Banana Peel Gravy Powder …………….

19

Table 3: Supplies and Materials …………………………………………………………

20

Table 4: Descriptive Interpretation of Mean ……………………………………………

21

Table 5: Trials and Modification of the Lakatan Banana Peel Gravy Powder ………

22

Table 6: Sensory Characteristics of the Lakatan Banana Peel Gravy Powder …….

23

Table 7: Level of acceptability of the Lakatan Banana Peel Gravy Powder in terms

of sensory qualities by Appearance ……………………………………………………….

26

Table 8: Level of acceptability of the Lakatan Banana Peel Gravy Powder in terms

of sensory qualities by Aroma ………………………………………………………………

27
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Table 9: Level of acceptability of the Lakatan Banana Peel Gravy Powder in terms

of sensory qualities by Taste ……………………………………………………………….

28

Table 10: Test of Difference in the Sensory Evaluation among the Two Samples ...

29

LIST OF FIGURES

Figure 1. Research Paradigm (IPO) ……………………………………………………..

Figure 2. Age of the Respondents …………………………………………...………….

24

Figure 3. Gender of the Respondents ……………………………………………….…

25

Figure 4. Occupation of the Respondents ……………………………………………...

25

LIST OF APPENDICES

Appendix A. Sample Letters …………………………………………………………….

37

Appendix B. Cost Analysis ………………………………………………………………

39
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Appendix C. Sample Questionnaire ……………………………………………………

40

Appendix D. Photos of the respondents ……………………………………………….

42
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CHAPTER 1

INTRODUCTION

This chapter presents the problem and its setting. It includes the background

of the study, the theoretical framework, the conceptual framework, the statement of

the problem, the significance of the study, the scope and limitations, and the

operational definition of terms.

Background of the Study

Bananas are fruit crops that are important to Filipino farmers. It is usually

found on every table in a Filipino home, regardless of the occasion. In addition, it is a

part of the Filipino’s daily diet. The lakatan and latundan are some of the varieties of

Musa acuminata. For Filipino farmers, it is crucial as a source of both domestic and

foreign income. Due to the numerous distinct varieties of bananas in the Philippines

and since the peel is usually discarded, the researchers use the banana peel in this

product in order to prevent waste. There were around 3.5 million tons of banana peel

waste generated per year by the food industries of the world.

The ordinary yellow banana's outer, protective skin is known as a banana

peel. The medium-thick, distinctive yellow banana peel will become completely

brown after maturing from a deep green tint to yellow and then freckled with brown

dots. The semi-starchy, ivory-colored flesh of the banana is enclosed and shielded

by the skin. Unripe banana peels are fibrous and thicker; but, as they mature, they

become thinner and sweeter. The genus Musa, which also includes plantains and

bananas, is where bananas originate. Banana peels are generally accessible and

available all year round.

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Lakatan accession is being distributed by commercial tissue-culture

laboratories based in Davao. It is the most widely grown Lakatan accession in the

Philippines, both in small-hold and commercial farms. It bears large fruits. The pulp

is pale orange-yellow when ripe, which is associated with high Vitamin A content.

(Dela Cruz, 2008). It is sweet and aromatic and is of excellent eating quality.

Significant levels of fiber, vitamin C, vitamin B-6, potassium, and magnesium may be

found in banana peels. Additionally, banana peels are a good source of tryptophan,

which aids in the synthesis of serotonin in the body, and the antioxidant lutein, which

has been shown to preserve and improve eye health. Among other cooked and raw

applications, banana peels can be fried, baked, braised, roasted, or used for

smoothies.

The purpose of this study is to evaluate Lakatan Banana Peel Gravy

Powder's acceptability. The goal of the research is to determine whether banana

peels may be used as a useful material. This study has suggested a novel and

healthful gravy powder type. Lakatan banana peel, a favorite dessert banana in the

Philippines, is used to make the product. After food processing, Lakatan Banana

Peel has been demonstrated to be a starch. The Lakatan Banana Peel Gravy

Powder's efficacy and shelf life are other topics the researchers hope to investigate.

Theoretical Framework

There are some important occasions celebrated in the Philippines. Filipino

people love to eat foods, especially with soup or gravy. Gravy is a thick sauce paired

with dishes that are roasted and even fried. It adds flavor to different dishes. Banana
 3

peel is known as a good source of flour. Flour is one of the ingredients used to

thicken the gravy itself. In addition, it is a source of good bioactive compounds. As a

result, the banana peels (BPs) are neglected as a waste. Furthermore, numerous

studies have investigated and stated that the BP is a good source of dietary fiber.

Gravy is often overlooked as a source of nutrition. But done right, it is rich in

the CLAs and Omega 3s that make grass-fed meats so healthful. Add to that the

fat-soluble vitamins A, D, E, and K that can be floating in pan juices and

incorporated into the sauce, and you’ll suddenly see a nutritional goldmine when you

pull your late fall and winter roasts from the oven. (Hayes, 2014)

Products from natural sources are being used from thousands of years.

Banana is famous for its traditional, medicinal, and nutritional uses. It is rich in

carbohydrates (22.84 g/100 g), provides energy about 370 kJ/100 g and it is

considered to be one of the best sources of potassium (358 mg/100 g) that fulfils 8%

of the daily recommended value. Along with the unique nutritional profile, banana

possesses excellent medicinal properties. Banana is one of those fruits whose all

parts could be processed, including its flesh and peel like banana chips, banana

powder, banana biscuits, and most commonly banana juice. (Ranjha et al., 2022)

Conceptual Framework

Banana Peels make up between 18 and 33% of the entire fruit and are a

waste product. The unused banana peel weighs around 40% of the overall weight of

a fresh banana. Finding uses for these peels is thus important, if not absolutely

necessary, given that they can really cause environmental problems. The
 4

researchers created a product out of waste that was converted into a culinary

seasoning or ingredient.

In this study, the researcher used the IPO Model as the conceptual

framework. The researchers use this model to demonstrate the process of obtaining

and developing powdered gravy from an underutilized product, banana peel.

INPUT PROCESS OUTPUT

I. CHARACTERIZATIONS I. DEVELOPMENT ACCEPTABILITY OF
 Fiber  Gathering raw materials LAKATAN BANANA
 Crude Protein and preparing tools and PEEL GRAVY
 Crude Fat equipment. POWDER
 Carbohydrates  Blanch and preserve the
 Iron Lakatan Banana Peel.
 Phosphorus  Dried and ground the
 Calcium skins into a fine powder.
 Magnesium  Add the other
 Sodium ingredients and mix until
they are well combined.
II. INGREDIENTS
 Banana Peel II. SENSORY
PROPERTIES
 Salt
 Appearance
 Cornstarch
 Taste
 Pepper
 Aroma
 Garlic Powder

III. TOOLS AND

EQUIPMENT
 Food Processor
 Pot
 Sauce pan
 Mixing Bowl
 Whisk
Figure 1: Research Paradigm (IPO)

Statement of the Problem

This research focuses on banana peels, which are going to be made into

gravy powder, as well as how individuals may use them to their advantage in a
 5

healthier way. To obtain all the essential knowledge, data, and information, the

research sought to answer the following questions as follows:

1. What is the demographic profile of the respondents in terms of:

1.1. age;

1.2. sex; and

1.3. occupation?

2. What is the level of acceptability of the Banana Peel as Gravy Powder in terms of

its sensory properties as to:

2.1. appearance;

2.2. aroma; and

2.3. taste?

3. Is there a significant difference in the sensory properties of samples A and B?

Significance of the Study

The results of this study will be of great benefit to business areas, future

researchers, community, and the broader population as they try new, innovative

products that are healthier.

This study will be beneficial for the business area since the product it

provides is easy to make and, ingredients are readily available, easy to get or find

the main ingredients. The product conducted by the researchers will help people

make a simple and healthier gravy mix where the main ingredients are banana peels

that commonly go to waste. Since other brands of gravy powder are more

expensive, consumers will also find it cheaper if they try to make this newly
 6

discovered product, which will save them even more money. Nowadays, the focus is

on cheaper but healthier and more delicious products, which is why using banana

peel as an alternative ingredient in manufacturing food products can provide low-

cost production.

This study will be beneficial to the community as well, as they will be able to

maximize the use of banana peel as a small business for producing gravy powder

instead of simply leaving the waste behind, and it will greatly help the environment

by improving the improper disposal of waste products and materials consumed on

households.

Likewise, this study will be beneficial as an additional source of livelihood

because banana plants thrive in the Philippines and are available all year round for

people to utilize. Everyone can quickly produce it when making goods or other food

products that can be made from bananas that they can eat safely and healthily. Not

only the flesh of the banana but also its peel can be used to create new products

such as gravy powder and other items that will benefit them in their daily lives.

This study aims to provide adequate information to those who will conduct

similar research or advocacy in the future, as well as additional literature for their

study for future researchers. The result of the study will serve as a guide for other

researchers who would like to pursue the same study for its further development and

improvement.

Scope and Limitation

 7

This research focused on finding and developing a solution to banana waste

where the researchers have developed new knowledge to further benefit from the

banana peel. The data collection was conducted with ten experts in making gravy

and twenty-one consumers of gravy randomly selected in the marketplace

represented the population. Recent studies and some research will serve as guides

for researchers as they develop a new product made from banana waste.

This study solely looked at using banana peels to make gravy powder. Other

underutilized by-products that can be used to make or develop gravy were not

covered in this study. The survey questionnaire, which the researchers created,

served as the primary source of the data. An identical survey questionnaire was

provided to all of the aforementioned respondents.

Operational Definition of Terms

Antioxidant Lutein. It is one of the nutritive values that Banana Peel has, it is

important for maintaining eye health and reducing the risk of macular degeneration

and cataracts.

Appearance. The most important attribute of Banana Peel Gravy Powder's

appearance is its color and how it is presented or packaged.

Aroma. It is the sensation of the Banana Peel perceived when volatile

compounds are sniffed through the nose.

Banana. It is the fruit that is the main ingredient for making Lakatan Banana

Peel Gravy Powder Fruit. It is a fruit of the genus Musa, of the family Musaceae, one

of the most important fruit crops in the world. The banana is grown in tropical
 8

regions, and, though it is most widely consumed in those regions, it is valued

worldwide for its flavor, nutritional value, and availability throughout the year.

Banana Peel. It is the outer shell (cover) of the banana fruit that the

researchers used as the raw material and main ingredient in making gravy.

Blanch. It is a cooking method in which the banana peel is heated in boiling

water.

Gravy. Is a rich-tasting sauce, that is made from Lakatan Banana Peel.

Musa. a genus of perennial herbs (family Musaceae) that resemble trees, and

have huge sheathing leaves, flower clusters subtended by bright-colored bracts, and

a fleshy baccate fruit see abaca, banana, plantain.

Powder. It is the grated or processed Lakatan Banana peel.

Taste. Is the sensation that occurs in the mouth when someone eats the

Lakatan Banana Peel Gravy.

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CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter contains the concepts, the completed thesis, the generalization

or conclusion, the methodology, and others from various researchers. These are

helpful in acquainting one with knowledge that is pertinent and analogous to the

current study.

Bioactive compounds and health benefits in banana

Singh et al., (2016) stated, the banana is a very popular fruit in the world

market and is consumed as a staple food in many countries. It is grown worldwide

and constitutes the fifth most important agricultural food crop in terms of world trade.

It has been classified into the dessert or sweet bananas and the cooking bananas or

plantains. It is either eaten raw or processed, and also as a functional ingredient in

various food products. Banana contains several bioactive compounds, such as

phenolics, carotenoids, biogenic amines, and phytosterols, which are highly

desirable in the diet as they exert many positive effects on human health and well-

being. Many of these compounds have antioxidant activities and are effective in

protecting the body against various oxidative stresses. In the past, bananas were

effectively used in the treatment of various diseases, including reducing the risk of

many chronic degenerative disorders. In the present review, historical background,

 10

cultivar classification, beneficial phytochemicals, antioxidant activity and health

benefits of bananas are discussed.

Sherrif (2018) reports that phenolic chemicals were discovered in banana

peels at higher amounts than in other fruits. These substances are abundant in

antibiotic, antibacterial, and antioxidant qualities. Furthermore, phenolics have been

typically associated with a number of health advantages, including the prevention of

cancer, diabetes, obesity, and cardiovascular disorders.

Studies have shown that banana peels are rich in mineral elements such as

calcium, phosphorus, and potassium, which have a variety of health benefits, such

as supporting organ and body function regulation, acting as coenzymes in various

enzyme systems, facilitating other biochemical and physiological processes, and

preventing degenerative neurological diseases. The minerals in mature banana peel

found that calcium levels ranged from 173.33 to 178.33 mg/100 g, potassium from

75.00 to 76.67 mg/100 g, magnesium from 38.33 to 43.33 mg/100 g, and sodium

from 248.33 to 250 mg/100 g. The conversion of colors in banana peels during

ripening has a significant impact on the change in mineral content (Zou et al., 2022).

According to Vu et al. (2017), A large quantity of bananas is produced

annually and its peel, which accounts for about one-third of the fruit weight, is mostly

discarded as waste. The peel has been traditionally used for the treatment of various

ailments. This by-product is rich in phenolics with over 40 individual compounds

identified. However, the composition and levels of these compounds are influenced

by various factors, including varieties, maturity, cultivation conditions, and pre-

treatments. Phenolics within banana peels have been found to possess potent
 11

antioxidant and antimicrobial properties, and linked with various health benefits.

Therefore, it is worthwhile to recover phenolics from this by-product for further

utilization in food and pharmaceutical industries. This review comprehensively

highlights the phenolic compounds as well as major factors affecting their presence

within the banana peel, reviews the current applications of this by-product, outlines

its potential uses in food and pharmaceutical industries and finally proposes a trend

for future studies.

Banana Peels: A Waste Treasure for Human Being

Zhang et.al (2005) stated that, the large quantity of green cull bananas has

the potential of being used industrially and, thereby, to improve banana economics

and eliminate the large environmental problem presented by banana waste. This

review summarizes the present knowledge of the composition, structure,

physiochemical properties, modifications, and digestibility of banana starches and

provides suggestions for needed research to improve the utilization of green cull

bananas.

Banana peel, a fruit residue, it accounts for about 30-40% of the total fruit

weight and contains carbohydrates, proteins, and fiber in significant amounts.

Banana peels are readily available agricultural wastes that are underutilized as

potential growth medium for yeasts, despite their rich carbohydrate content and

other basic nutrients that can support yeast growth (Oberoi et al., 2011).

According to Hikal et al. (2022), In recent years, scientists’ interest in

agricultural waste has increased, and the waste has become attractive to explore
 12

and benefit from, rather than being neglected waste. Banana peels have attracted

the attention of researchers due to their bioactive chemical components, so we

focused on this review article on the antioxidant and antimicrobial activities of

banana peels that can be used as good sources of natural antioxidants and for

pharmaceutical purposes in treating various diseases. Banana is an edible fruit

belonging to the genus Musa (Musaceae), cultivated in tropical and subtropical

regions

In the places where they are grown, cattle are fed additional banana peels as

supplemental feed. By recycling agricultural waste, its huge by-products are a great

source of high-value raw materials for other sectors. Utilizing banana by-products as

sources of naturally occurring bioactive chemicals and in a variety of food and

nonfood uses is the aim. We can conclude that the food, pharmaceutical, and other

businesses can profitably employ banana peels. As a result, banana residues might

open up new directions for future study (Hikal et al., 2022).

Characteristics of Banana Peel

Bananas are green at first, then turn yellow, brown, or even black. The

chemical process known as enzymatic browning is one of the numerous potential

mechanisms influencing the browning of the banana peel, according to The Regents

of the University of California (2015). When it comes to fruits' and vegetables' shelf

life, this can actually be a big issue (Lohner, 2019). In addition to negatively affecting

their appearance, browning may also affect their nutritional content and other

sensory qualities like taste, odor, and texture. Tyrosinase, also known as polyphenol
 13

oxidase, is released when an enzyme is bound to a banana peel, causing enzymatic

browning. It was also found that the maturity of the fruit significantly affects the

phenolic content of the peel. Along with that, they also found that the banana peel is

a rich source of prebiotic that nourishes friendly bacteria in the colon. These

beneficial bacteria produce vitamins and digestive enzymes that improve the ability

of the human body to absorb nutrients (Sherrif, 2018)

Using banana peels, a banana peel coagulant and its antimicrobial modifier

were created. Scanning electron microscopy, a Fourier-transform infrared

spectrometer, and a pH meter were used to examine changes in surface

morphology, bond structure, and pH during the storage process. It was also

investigated how well coagulation performed when treating simulated humic acid

water. The findings showed that while the quantity and size of antiseptic modifiers

first increased, then decreased, and then grew again, the number and size of

bacterial plaques in banana peel coagulants rapidly increased (Fu et al., 2019).

Banana is native to Southeast Asia where the climate is warm and humid. Out

of the 57 banana cultivars, Saba, Lakatan, Latundan, Bungulan, and Cavendish are

the most common here in the Philippines. Lakatan and Latundan are the most

commonly found in the markets in Manila. Lakatan tree grows to a height of five to

nine feet while Latundan tree grows to a height of six to ten feet. Fruits of Lakatan

and Latundan are both round. Lakatan is seedless and has thick peel that is green

when unripe and yellow-orange when ripe (Boquet, 2017).

Gravy Pre-Mix Powder Stability

 14

Premix instant powders offer quick, easy alternatives for making common

food products such as gravy, muffins, and beverages. To remain viable, premix

instant powders must be free of caking while maintaining their wettability, solubility,

and dissolution properties. The main extrinsic factors that influence the stability of

powders are temperature and water activity. The critical water activity from dynamic

isotherms has been demonstrated to be an effective moisture related specification to

maintain the stability of glassy powders. Premix instant powders are often primarily

wheat flour, which has a high glass transition, so it is questionable if a critical water

activity associated with stability can be found (Carter et al., 2015)

According to the Journal of Culinary Science & Technology, cauliflower,

broccoli, and potatoes were served with gravy that had various fat concentrations,

and the sensory modifications of the vegetables were examined. The flavors of the

potato, cauliflower, and broccoli were greatly diminished by the gravy, but the flavor

of the fried meat was significantly enhanced. But there was also a rise in bitter and

acidic flavors. The gravy just requires 5% fat to reduce the flavor of the vegetables. It

has been established that the retention of the essential volatile molecules found in

cabbage, rather than just a sensory masking effect, contributes to the influence of

gravy on the flavor of cabbage (Meinert, 2011).

Premix instant powders offer quick, easy alternatives for making common

food products such as gravy, muffins, and beverages. To remain viable, premix

instant powders must be free of caking while maintaining their wettability, solubility,

and dissolution properties. The main extrinsic factors that influence the stability of

powders are temperature and water activity. The critical water activity from dynamic
 15

isotherms has been demonstrated to be an effective moisture-related specification to

maintain the stability of glassy powders. Premix instant powders are often primarily

wheat flour, which has a high glass transition, so it is questionable if a critical water

activity associated with stability can be found. The purpose of this study was to

determine if a critical water activity can be determined for premix instant powders

using dynamic isotherms and if this critical water activity is associated with product

stability. Instant oatmeal muffin powder and instant chicken gravy powder were

found to have a critical water activity at approximately 0.70 aw (Campbell et al.,

2015)

The quality of ready-to-use gravy bases stored at room temperature (15–

31°C) and under refrigeration (5–2°C) for six months was tested in an experiment

using plastic jars, flexible LDPE pouches, laminated pouches, and plastic cups. Acid

content, reducing sugars, free fatty acids, and peroxide value increased with

storage, while moisture content and pH declined. The samples were determined to

be microbiologically safe for eating by humans and remained free of yeast, mold,

and coliforms until the conclusion of the storage period (Shruti et al., 2005).

This study focuses on the banana peel, which is a component of the banana.

This banana peel will be converted into another product or used as a primary

ingredient in the creation of another product. A product made from a waste resource,

the banana peel. Banana peel will be processed into a ready-to-use gravy powder. A

banana is a well-known and popular fruit. Because it has a sweet taste, it might be

classed as a dessert. It can be eaten fresh or after it has been cooked. A banana is

well-known for its numerous health advantages. It contains several well-known

 16

bioactive chemicals. Furthermore, it was employed as medication back then, and it

acted as a treatment for a variety of disorders. It is not only the fruit but also the skin.

The banana peel has larger amounts as well. It is not found in any other fruit. The

peel contains minerals that help a person's body become healthy and function

properly.

There is a considerable amount of green cull banana used in the industry. It is

well-known for being a good source of starch, which can be used as an alternative to

flour and other starchy goods. The banana peel is a fruit waste or residue that is

estimated to be 30- 40%. It is most commonly found in agricultural areas. A scientist

grew interested in examining agricultural waste. The peel of a banana is considered

agricultural waste. Also, banana peel piqued the researchers' interest; they

discovered that banana peel had antibacterial and antioxidant properties. A banana

peel's inherent antioxidant has the ability to cure several diseases. Furthermore, the

banana peel is not merely a waste product. It could be either food or non-food. It is

utilized as livestock feed in agricultural areas. Because of its bioactive ingredient, it

can currently be employed in the food, pharmaceutical, and other industries in our

world.

Bananas are initially green, then turn yellow, and finally turn brown or black.

The fruit's ripeness and the release of Polyphenol Oxidase are what produce

enzymatic browning. The development and investigation of a banana peel coagulant

and its antibacterial modification included scanning electron microscopy, a Fourier-

transform infrared spectrometer, and a pH meter. According to the findings, bacterial

plaques in the peel coagulant increased in quantity and size quickly, while those in
 17

the antiseptic modifier initially increased, then decreased, and then increased once

again. The most popular banana cultivars in the Philippines are Lakatan and

Latundan.

Premix instant powders must keep their wettability, solubility, and dissolving

qualities while being free of caking. An efficient moisture-related specification to

preserve the stability of glassy powders is critical for water activity from dynamic

isotherms. According to a study, gravy increases the harsh and acidic flavors while

reducing the flavor of veggies.

CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the methodology of the study. Information such as

research design, selection of respondents, instruments and procedures, data

collection, and analysis are discussed.

Research Design

Developmental research was used in this study. The purpose of

developmental research is to identify the development of gravy powder from banana

peel, a waste material or an underutilized commodity. In contrast to basic

instructional development, developmental research has been defined as the

systematic study of creating, developing, and assessing instructional programs,

procedures, and products that must meet internal consistency and effectiveness
 18

requirements. Richey (2022) believes that developmental research is especially

significant in the field of instructional technology. The most typical sorts of

developmental research involve circumstances in which the product development

process is investigated and explained, as well as the end product being evaluated.

Researchers conducted a study on how to develop banana peel into a gravy

powder. The first part of this research entailed the creation of a new product. The

evaluation process began after the study's development was done. This design was

employed by the researchers to acquire information for the current study.

Sampling Technique

The respondents to this study were comprised of 10 experts in making gravy

and 21 consumers. There is a product evaluation that is prepared by the

researchers. This evaluation is about the product's taste, texture, appearance, and

aroma.

One research sampling method was employed to choose possible study

participants. The purpose of this study was to ascertain the utility and significance of

gravy powder production through random sampling. In contrast, the sampling

technique involves the random selection of a subset of participants from a population

by the researchers. This sort of sampling is known as probability sampling.

Research Instrument
 19

The researchers gathered data using a survey questionnaire. The initial goal

of the survey is to determine the efficiency of producing a new product, which is

gravy powder made with banana peels. This survey questionnaire was composed of

two parts, the first section of the questionnaire deals with the respondent’s

demographic information, such as their name, age, gender, and occupation of the

respondents. The second section assesses the sensory qualities of the two samples

in terms of appearance, aroma, and taste. A scale of 1-5 was used and

remarks/suggestions.

Table 1: Scale

Numerical Rating Interpretation

5 Highly Satisfied
4 Satisfied
3 Neither satisfied nor dissatisfied
2 Dissatisfied
1 Highly Dissatisfied
Table 2. Product Formulation

Ingredients Quantity Unit

Ripe Banana Peel 1 cup
Salt 1 tsp.
Cornstarch 2 tbsp.
Pepper 3 tsp.
Garlic Powder 2 tsp.

Table 2 shows the lists of ingredients required to make banana peel powder:

In addition, it shows the quantity needed for each ingredient.

Product Procedure

The steps for making banana peel gravy powder are listed below.
 20

1. Making the Banana Peel Flour. Blanch the banana peel. Then, preserve it.

Next, proceed to dry the banana peel. If the banana peel is already dried.

By the use of a blender ground the banana peel into fine powder.

2. Measuring of Ingredients. Measure the following dry ingredients. 1 tsp. of

salt, 2 tbsp. of cornstarch, 3 tsp. of pepper, and 2 tsp. of garlic powder.

3. Mix all the ingredients. In a bowl, put first the finely powdered banana

peel. Then, add all the dry ingredients which are the salt, cornstarch,

pepper, garlic powder, and beef bouillon granules.

4. Packaging. Using a transparent sealed pouch, transfer the powdered mix

gravy from banana peel flour.

 21

Supplies and Materials

Table 3. Supplies and Materials

Materials Quantity Unit Cost

Ripe Banana Peel 1 bunch 
Salt 1 tsp. Php. 5.00
Flour 1 cup. Php.10.00
Pepper 2 tbsp. Php. 12.00
Garlic Powder 2 tsp. Php. 5.00
Electricity  Php 20.00
Gas  Php 20.00
TOTAL: Php 72.00

Table 3 shows the list of the following supplies and materials. The prices of

the items are also given, as is the total cost.

Data Collection and Analysis

The researchers adhered to the following procedures throughout their study,

particularly during data collection. Data was gathered and completed with the help of

the ten experts in making gravy powder and twenty-one consumers, who was the

respondents to the study. The collected data was properly analyzed by the

researchers with the aid of their statisticians. The information gathered was

collected, computed, tabulated, and evaluated. The final product, which is the

banana peel used as gravy powder, were given to the respondents along with the

survey questionnaire. By doing so, the respondents accurately answered the

following question according to its appearance, aroma, taste, and texture. The data

gathered from respondents were carefully tabulated, counted, and analyzed using
 22

the number and percentage in the respondent’s profile. The descriptive interpretation

of the mean was applied to the analyzed data.

Table 4: Descriptive Interpretation of Mean

Scale – Range Verbal Interpretation

4.50 - 5.00 Highly Satisfied

3.50 - 4.49 Satisfied
2.50 - 3.49 Moderately Satisfied
1.50 - 2.49 Less Satisfied
1.00 - 1.49 Not Satisfied

CHAPTER 4
RESULTS AND DISCUSSION
This section presents the results and also the discussion of tables and graphs
based on the data gathered through the survey.
Acceptability of Lakatan Banana Peel Gravy Powder
Table 5: Trials and Modification of the Lakatan Banana Peel Gravy Powder.
Trial Modification Desired Result
1 Original recipes and The Lakatan flavor
measurements of the should be palpable and
ingredients were smell like gravy. It
used in both samples should also have the
a and b. same appearance just
like the original gravy.
2 The original The Lakatan Banana
measurements and Peel Gravy Powder
ingredients have should look like the
been modified by the original gravy powder.
researchers. The The Banana Peel
banana peel has powder should also be
been blanched before dried into fine powder.
drying. Flour was The Banana flavor
used more than the should be the taste of
banana peel powder the gravy rather than
to lessen the dark the other spices
color of the gravy. researchers used.
23
Remarks
Direct drying through
sunlight and air fryer
without blanching the
banana peel resulted
in not good and it
doesn't dry and did not
turn into fine powder.
Using the original
recipe of gravy powder
invalidates the banana
flavor and smell.
Blanching the banana
peel before drying it
helps to get it dried
perfectly to turn into
fine powder like flour.
Lessening and
removing the other
spices helps to
improve the banana
flavor in gravy powder.
 24

Researchers created two (2) samples of the Lakatan Banana Peel Gravy

Powder after conducting trials and testing. The samples were produced using the

same procedure but with altered measurements and ingredients.

Product Description

Table 6: Sensory Characteristics of the Lakatan Banana Peel Gravy Powder.

Sample A Sample B
Sensory Characteristics
(Air Dry) (Sun Dry)

Uncooked: White and

Uncooked: White and
Black color combination,
Black color combination,
looks like cookies and
looks like cookies and
Appearance cream powder. A little bit
cream powder.
darker that the sample A.
Cooked: Medium Brown
Cooked: Darkish

Uncooked: Smells like

Uncooked: There is a
the usual gravy mix
more intense and
powder, but with a little
dominating banana flavor,
banana aroma and a
but there is also a little
Aroma much more toasted smell.
toasted smell.
Cooked: Savory and
Cooked: Sweet and
more usual gravy powder
Pleasant Aroma
aroma

Uncooked: The banana

Uncooked: The banana
flavor is only slightly
still tastes good on it. Also
palatable. And it lacks
noteworthy is the balance
flavor.
of salty and sweet flavors.
Taste
Cooked: It is slightly
Cooked: It is delicious
delicious. Its slight lack of
and can be said to taste
salty flavor is something
like the existing gravy.
to consider in a gravy.
 25

According to the researchers, the uncooked gravy powder of both Samples A

and B is a black-and-white color combination just like cookies and cream, but

Sample B which is the sun-dry sample looks darker. When it comes to aroma,

Sample A has more smell of banana flavor, unlike Sample B which is more likely just

like the usual gravy powder with a little bit smell of banana. Sample A is okay just

like the existing gravy powder, Sample B is good but lacks salty flavor.

Profile of the Respondents According to Age

AGE
15 - 20 years old
29%
26 years old and above
42%

21 - 25 years old
29%

15 - 20 years old 21 - 25 years old 26 years old and above

Figure 2. Age of the Respondents

Figure 2 shows, in terms of age, that there are 29% or nine (9) respondents

from the age bracket of 15 to 20 years old, 29% or nine (9) respondents also from 21

to 25 years old and 42% or thirteen (13) respondents from 26 years old and above.
 26

Profile of the Respondents According to Sex

SEX

Male
Female 48%
52%

Male Female

Figure 3. Sex of the Respondents

Figure 3 shows that there were 52% or sixteen (16) female respondents and

48% or fifteen (15) male respondents, as shown in the graph above. Therefore, the

majority of the respondents are female.

Profile of the Respondents According to their Occupation

OCCUPATION
Not Working
16%
Cook or Food Handler
32%

Students
32%

Other Work
19%

Cook or Food Handler Other Work Students Not Working

Figure 4. Occupation of the Respondents

 27

Figure 4 shows that there are 32% or ten (10) respondents are working as

Kitchen Helpers or Handler and also Cook or Chef, 32% or ten (10) respondents

also consumers that are still a student, 20% or six (6) respondents have other work

that just like an Andoks Supervisor, Farmer, and Store Manager, and 16% or five (5)

respondents are non-working.

Sensory Evaluation

Table 7: Level of acceptability of the Lakatan Banana Peel Gravy Powder in

terms of sensory qualities by Appearance

SAMPLE A SAMPLE B
INDICATOR (Air Dry) (Sun Dry)
Lakatan Banana Peel as Gravy
Powder Mean S. D. VI Mean S. D. VI

1. Lakatan banana peel gravy powder tastes

4.81 0.48 HS 4.77 0.62 HS
like the existing gravy powder.
2. It has no bad taste, even though it is made
4.61 0.56 HS 4.68 0.48 HS
from banana peel.
3. The flavor of banana is still apparent in
4.77 0.43 HS 4.87 0.34 HS
this gravy powder.

OVERALL 4.73 0.33 HS 4.77 0.30 HS

Legend: 4.50 - 5.00 HS/ Highly Satisfied, 3.50 – 4.49, S/Satisfied, 2.50 – 3.49, MS/Moderately Satisfied, 1.50 -
2.49, LS/ Less Satisfied, 1.00 – 1.49, NS/ Not Satisfied

According to the data, which shows a mean score of 4.73 overall, the study’s

respondents are highly satisfied with sample A’s appearance. It means that sample

A appears to be appealing since the description of the Lakatan Banana Peel Gravy

Powder is highly satisfactory. Furthermore, since sample A is more likely to be like

the original gravy powder, the highest means show that it has an appetizing color. It
 28

also has a well-made packaging. It received a mean score of 4.73 in all indicators,

which means that the respondents are highly satisfied with Sample A.

In response to describing sample B as a Lakatan Banana Peel Gravy

Powder, the respondents of the study are also highly satisfied with its appearance,

having an overall mean of 4.77. In general, the Lakatan Banana Peel Gravy Powder,

as it is evaluated, is accepted by the respondents since it looks satisfactory in the

eyes of the consumers and passed the standards of the original gravy powder. In

addition, Sample B has a slightly darkish color but is also good-looking in packaging

rather than Sample A.

Table 8: Level of acceptability of the Lakatan Banana Peel Gravy Powder in

terms of sensory qualities by Aroma

SAMPLE A SAMPLE B
INDICATOR (Air Dry) (Sun Dry)
Lakatan Banana Peel as Gravy
Powder Mean S. D. VI Mean S. D. VI

1. The Lakatan Banana Peel Gravy Mix

4.29 0.78 S 4.13 0.72 S
Powder has a pleasant aroma

2. The aroma of the product is appetizing 4.26 0.77 S 4.16 0.73 S

3. It has a distinct smell of banana flavor 4.03 0.71 S 4.03 0.84 S

OVERALL 4.19 0.56 S 4.11 0.54 S

Legend: 4.50 - 5.00 HS/ Highly Satisfied, 3.50 – 4.49, S/Satisfied, 2.50 – 3.49, MS/Moderately Satisfied, 1.50 -
2.49, LS/ Less Satisfied, 1.00 – 1.49, NS/ Not Satisfied

According to the study’s findings, which are shown in the table, respondents

were satisfied with sample A’s aroma, which has an overall mean of 4.19.

Considering that sample A received a rating of satisfactory from the responders, it

 29

must have a pleasant aroma. The sample smells distinctive, which makes it enticing.

Sample A smells both savory and sweet.

The respondents provided an overall mean of 4.11 in response to the

description of sample B. Since the Lakatan Banana Peel Gravy Powder (Sun Dry)

product passed the standards of the original gravy powder and has a pleasant

aroma, respondents generally agree that it is acceptable as is. Additionally, the

highest mean shows that consumers’ ratings of the Lakatan Banana Peel Gravy Mix

Powder (sample B) are satisfactory. The lowest mean was shown by the remark that

sample B had a distinct smell, but it still passed the aroma evaluation criteria,

indicating satisfactory sensory attributes. Sample B smells both savory and sweet.

Table 9: Level of acceptability of the Lakatan Banana Peel Gravy Powder in

terms of sensory qualities by Taste

SAMPLE A SAMPLE B
INDICATOR (Air Dry) (Sun Dry)
Lakatan Banana Peel as Gravy
Powder Mean S. D. VI Mean S. D. VI

1. Lakatan banana peel gravy powder tastes

4.16 0.78 S 3.97 0.71 S
like the existing gravy powder.
2. It has no bad taste, even though it is made
4.48 0.68 S 4.13 0.81 S
from banana peel.
3. The flavor of banana is still apparent in
4.32 0.79 S 4.16 0.64 S
this gravy powder.

OVERALL 4.32 0.47 S 4.09 0.52 S

Legend: 4.50 - 5.00 HS/ Highly Satisfied, 3.50 – 4.49, S/Satisfied, 2.50 – 3.49, MS/Moderately Satisfied, 1.50 -
2.49, LS/ Less Satisfied, 1.00 – 1.49, NS/ Not Satisfied

According to the study’s findings, as represented in the table the respondents

were satisfied with sample A’s taste which has a mean score of 4.32. Sample A
 30

tastes flavorful as respondents gave it a satisfactory evaluation. The majority of

respondents agreed Air Dry process is acceptable as is because it meets the

standards for the existing gravy powder and has a distinctive flavor. Additionally, the

highest mean reveals that the Air Dry (sample A) is rated extremely well by

consumers and experts. Since sampling A go through the process of Air Dry it has a

balanced taste of salty, and sweet flavor that makes it satisfying.

In response to the sample B description as a Sun Dry, the respondents gave

an overall mean of 4.09. The lowest mean was indicated by the statement that

sample B had a distinct flavor but still met the standard for taste assessment,

showing quite satisfactory sensory qualities. Sample B has a quite salty, and sweet

taste.

Table 10: Test of Difference in the Sensory Evaluation among the Two

Samples

Mean df F Sig.
It Sample A 4.19
is
Appearance 60 .614 .542
Sample B 4.11

Sample A 4.32
Aroma 60 1.892 .063
Sample B 4.09

Sample A 4.73
Taste 60 -.537 .593
Sample B 4.77
reflected in the ANOVA table that there is no significant difference in the assessment

of the two different samples by the respondents of the study when it comes to

appearance, aroma, and taste. As shown in the computed p-values on appearance

(p=.542), aroma (p=.603), and taste (p=.593) which are all greater than 0.05 level of
 31

significance. It only shows that the null hypothesis is accepted and that there is no

significant difference among the two samples which were products formulated in the

study.

The table also shows that there is no difference in appearance, aroma, or

taste between the two samples that were created. The distinctions between the two

samples indicate that, of the two formulations, sample A is preferred by the

respondents in this research. Sample A (Air Dry) is the formulation that is most

preferable and has the top choices of the research respondents because sample A

has the most distinct aroma of banana flavor and a delicious taste like a typical

gravy powder.
 32

CHAPTER 5

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter contains the research summary, conclusions, and recommendations of

the whole study. The findings of the study without so much detailed information are written in

the summary. Generalizations and other interferences would be seen in the conclusion while

the recommendation of the researchers to the beneficiaries of this study can also be seen in

this chapter. Generally, this chapter aims to cover up the end result of the study.

Summary of Findings

This study focused on the development of the Lakatan Banana Peel as Gravy

Powder as an Alternative to Chicken and Mushroom gravy powder. The goal of this

study is to determine the acceptability of Lakatan Banana Peel as Gravy Powder as

an alternative to the usual gravy powder by using two (2) different formulations.

Sample A (Air Dry) and Sample B (Sun Dry) in developing the Lakatan Banana Peel

as Gravy Powder.

The results of this study demonstrate that there is no appreciable difference

between the two (2) samples in terms of the sensory components of appearance.

The two (2) samples of Lakatan Banana Peel as Gravy Powder differ greatly in

terms of flavor and scent. The dried Lakatan banana peel takes on a dark hue that is

similar to the color of the gravy powder at the moment. Responses to the study

came from Liliw and Nagcarlan, two (2) towns. The researchers altered the amounts

and components of the original product recipe. Out of the two (2) samples, Sample A
 33

(Air Dry) had the greatest ratings for the sensory qualities that were assessed,

according to the study.

Conclusion

The Lakatan Banana Peel Gravy Mix Powder is acceptable in terms of aroma

and taste. According to the results of the surveys, the researchers concluded that

the Lakatan Banana Peel can be substituted for the flour or powder that is used in a

typical/normal gravy powder. The researchers assumed that there was no significant

difference in appearance, aroma, and taste between the usual gravy mix powder

and Lakatan Banana Peel Gravy Mix Powder. The researchers expected that

Sample C\A would have the highest satisfaction ratings because it is made through

Air Drying. As a result, the researchers increased the measurement of banana peel

powder and decreased and removed the other spices to enhance the banana flavor.

Recommendations

In the review of the findings and conclusions, the following are recommended:

1. Using air drying is a much better method than using sunlight to dry the

banana peel. The smell and the taste of the banana is still there.

2. Develop new products with Banana Peel as a primary ingredient.

3. To further lessen any bacteria or dirt, the experts advise boiling the banana

peel in vinegar before drying it.

4. The researchers suggest that it is better to use a ripe or much better overripe

banana peel rather than an unripe one to speed up the drying of the peel.
 34

Other than that, the overripe banana peel has a much more intense aroma

and banana flavor rather than the unripe one.

5. The researchers recommend using banana peel as a powder or any flour

substitute for other recipes.

 35

REFERENCES

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Archipelago (pp. 213-258). Springer, Cham.

Campbell, G. S. Brady P. Carter, Mary T. Galloway. (2015)

Carter, B. P., Galloway, M. T., Campbell, G. S., & Carter, A. H. (2015). The critical
water activity from dynamic dewpoint isotherms as an indicator of pre-mix
powder stability. Journal of Food Measurement and Characterization, 9, 479–
486.

Dela Cruz Jr., F.S.; Gueco, L.S.; Damasco, O.P.; Huelgas, V.C.; dela Cueva, F.M.;
Dizon, T.O.; Sison, M.L.J.; Banasihan, I.G.; Sinohin, V.O.; Molina, Jr., A.B.
(2008) Farmer's handbook on introduced and local banana cultivars in the
Philippines. 67 p. ISBN: 978-971-91751-8-6

Fu, Y., Meng, X.J., Lu, N.N. et al. (2019). Characteristics changes in banana peel
coagulant during storage process. Int. J. Environ. Sci. Technol. 16, 7747–
7756.

Hayes. (2014, November 10). Gravy: Theory and Practice. Gravy: Theory and
Practice.

Hikal, W. M., H. Said-Al Ahl, H. A., Bratovcic, A., Tkachenko, K. G., Sharifi-Rad, J.,
Kačániová, M., Elhourri, M., & Atanassova, M. (2022). Banana Peels: A
Waste Treasure for Human Being. PubMed Central (PMC).

Lohner, S. B. (2019). Fruits Gone Bad? Discover Enzymatic Browning. Scientific

American.

Meinert, L., Frøst, M. B., Bejerholm, C., & Aaslyng, M. D. (2011). Enhancing the
sensory quality of vegetables by decreasing some less-desired sensory
properties with low-fat pork gravy. Journal of culinary science & technology,
9(2), 113-131.

Oberoi, H. S., Vadlani, P. V., Saida, L., Bansal, S., & Hughes, J. D. (2011). Ethanol
production from banana peels using statistically optimized simultaneous
saccharification and fermentation process. Waste management, 31(7), 1576-
1584.
 36

Ranjha, M. M. A. N., Irfan, S., Nadeem, M., & Mahmood, S. (2022). A

comprehensive review on nutritional value, medicinal uses, and processing of
banana. Food Reviews International, 38(2), 199-225.

Richey, R. C. (1994). Developmental Research: The Definition and Scope.

Sherrif, A. (2018). Throwing Away The Banana Peel? Here Is Why Science Says
You Shouldn’t! The Better India.

Shruti, Bakhshi, A. K., Poonam, & Pokhariyal, D.K. (2005). Studies on flavour and
sensory quality of ready-to-use gravy base. Indian Journal of Horticulture.

Singh, Singh, Kaur, & Singh. (2016, September 1). Bioactive compounds in banana
and their associated health benefits - A review - PubMed. PubMed.

Vu, Scarlett, & Vuong, (2017). Phenolic compounds within banana peel and their
potential uses: A review. Phenolic Compounds Within Banana Peel and Their
Potential Uses: A Review - ScienceDirect.

Zhang, P., Whistler, R. L., BeMiller, J. N., & Hamaker, B. R. (2005). Banana starch:
production, physicochemical properties, and digestibility—a review.
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Zou, F., Tan, C., Zhang, B., Wu, W., & Shang, N. (2022). The Valorization of Banana
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Development. Foods, 11(20), 3170.
 37

APPENDIX A

Republic of the Philippines

Laguna State Polytechnic University
Province of Laguna

REQUEST FOR PERMISSION TO CONDUCT RESEARCH

Dear Ma’am/Sir.
Good day. We are the students of BTLED-HE 3A majoring in Home
Economics at LSPU-SPCC. We are presently working our thesis as partial
requirements for the subject Research 2. These studies could be conducted under
the supervision of Ms. Ana Dominic Belen (Research Adviser, LSPU-SPCC). In this
regard, we humbly ask your permission to conduct a survey outside LSPU – San
Pablo City Campus. The data to be covered inside the survey could be about
“Acceptability of Lakatan Banana Peel Gravy Powder” in the community of
Nagcarlan and Liliw, Laguna. It will really help us gather the data we need for our
study.

Your approval for this study would be greatly appreciated.

Respectfully yours,

ALTHEA MARIE P. CONSIGNADO AIRA MARIZH M. CORPUZ

Researcher Researcher

SHAREEN L. MONTALBAN
Researcher

Noted by:

MS. ANA DOMINIC BELEN MR. DELON A. CHING, EdD.

Research Adviser R&D Director/ Chairperson
 38

Approved by:
MR. EDILBERTO Z. ANDAL, EdD.
Dean of CTE & GSAR

Republic of the Philippines

Laguna State Polytechnic University
Province of Laguna

LETTER FOR RESPONDENTS

Dear Respondents:

Greetings of love and peace!

We are students from the Laguna State Polytechnic University taking up a

Bachelor of Technology and Livelihood Education major in Home Economics.

At present, we are conducting a research study entitled "Acceptability of

Lakatan Banana Peel Gravy Powder". We would like to ask for your participation as
our respondent in this research study. We hope that you will be able to give your
precious time to answer the questionnaire as honestly as possible. The data
gathered will be handled confidentially and used only for research purposes.
We hope for your kind consideration and cooperation.

Sincerely yours,
Althea Marie P. Consignado
Aira Marizh M. Corpuz
Shareen L. Montalban
 39

APPENDIX B
COST ANALYSIS

1. Total Material Cost (TMC)

Materials Unit Cost

Ripe Banana Peel (in need) Php. 100.00
Salt Php. 5.00
Flour Php.10.00
Pepper Php. 12.00
Garlic Powder Php. 5.00
Silver Pouch Packaging Php. 26.00
Electricity Php 20.00
Gas Php 20.00
TOTAL: Php 198.00

Yield
No. Of servings produced = 12 pieces
Size per servings = 25 grams

2. Labor Cost (LC) = 20% of the total production

= .20 (Php 198.00)
= Php 39.60

3. Miscellaneous Cost (MC) = 5% of the total production cost

= .05 (Php 198.00)
= Php 9.90

4. Total Production Cost = TMC + LC + MC

= Php 198.00 + Php 39.60 + Php 9.90
 40

= Php 247.5

5. Cost Per Serving = 12 servings

= Php 20.63 per serving
APPENDIX C
SURVEY QUESTIONNAIRE

ACCEPTABILITY OF LAKATAN BANANA PEEL AS GRAVY POWDER

Good day! We are third-year college students for a Bachelor of Technology

and Livelihood Education Major in Home Economics at the LSPU San Pablo City
Campus. We are conducting our survey in our research entitled “ Acceptability of
Lakatan Banana Peel as Gravy Powder ”. We kindly ask you to take part in these
studies by responding to the following questions regarding the product we have. We,
the researchers, hope that you'll answer it honestly. Thank you, and God bless.

Instruction: The researcher conducting a research entitled, “ Acceptability of

Lakatan Banana Peel as Gravy Powder ”. Please answer this honestly and
correctly. Your responses/answer will be treated with utmost concern and
confidentiality.

I. PROFILE OF THE RESPONDENTS

Name (optional) :
Age : 15 – 20 years old 21 – 25 years old 26 and above
Gender : Female Male
Occupation :

II. LEVEL OF SATISFACTORY

Directions: Please use the following scale and mark the appropriate box or line with
your chosen rating.
5 – Highly Satisfied
4 – Satisfied
3 – Neither satisfied nor dissatisfied
2 – Dissatisfied
 41

1 – Highly Dissatisfied
Sensory Qualities Sample A Sample B
a) Aroma 5 4 3 2 1 5 4 3 2 1
1. It has a distinct aroma that
resembles that of a typical banana
fruit.
2. The product didn't have a bad odor.
3. It smells like the usual gravy powder.

Sensory Qualities Sample A Sample B

b) Taste 5 4 3 2 1 5 4 3 2 1
1. Lakatan banana peel gravy powder
tastes like the existing gravy
powder.
2. It has no bad taste, even though it is
made from banana peel.
3. The flavor of banana is still apparent
in this gravy powder.

Sensory Qualities Sample A Sample B

c) Appearance 5 4 3 2 1 5 4 3 2 1
1. The product is packed in sealed
packaging.
2. It has its product name attached to
the packaging.
3. The packaging is appropriate for the
product.

We value the time and effort you invested in answering our survey. The
researchers assured you that your answer would remain private. It will help us
improve the product we have. Thank you, and God bless.

Sincerely yours,
Consignado, Althea Marie Privado
Corpuz, Aira Marizh Monteagudo
Montalban, Shareen Lucido

Respondent’s Signature
 42

APPENDIX D
PHOTOS OF RESPONDENTS
 43

CURRICULUM VITAE

ALTHEA MARIE PRIVADO CONSIGNADO

238 Street 4. Barangay Taytay Nagcarlan, Laguna
altheamarieconsignado@gmail.com
09163234117

PERSONAL BACKGROUND
Birthdate: May 28, 2002
Age: 2 years old
Place of Birth: San Pablo City Hospital
Religion: Roman Catholic
Sex: Female
Nationality: Filipino
Civil Status: Single
Father’s Name: Raydo R. Consignado
Occupation: Painter
Mother’s Name: Agapita P. Consignado
Occupation: House Wife

EDUCATIONAL BACKGROUND
College Laguna State Polytechnic University
San Pablo City
2020 – present
Senior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2018 – 2022
Junior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2014 – 2018
Elementary Taytay-Malaya Elementary School
Barangay Taytay Nagcarlan, Laguna
 44

2008 – 2014

SKILLS
 Critical thinking
 Good communication
 Flexible
 Adaptability
 Perseverance
 Leadership
 Working well in a team

AIRA MARIZH MONTEAGUDO CORPUZ

Barangay San Francisco Nagcarlan, Laguna
airamarizhcorpuz@gmail.com
09482041362

PERSONAL BACKGROUND
Birthdate: November 14, 2001
Age: 21 years old
Place of Birth: Barangay San Francisco Nagcarlan, Laguna
Religion: Born Again Christian
Sex: Female
Nationality: Filipino
Civil Status: Single
Father’s Name: Marino S. Corpuz
Mother’s Name: Aida M. Corpuz

EDUCATIONAL BACKGROUND
College Laguna State Polytechnic University
San Pablo City
2020 – present
Senior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2018 – 2022
Junior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2014 – 2018
Elementary San Francisco Elementary School
Barangay San Francisco Nagcarlan, Laguna
2008 – 2014

SKILLS
 45

 Good Communication
 Flexible
 Creativity
 Openness
 Interpersonal Skill

SHAREEN LUCIDO MONTALBAN

Barangay San Francisco Nagcarlan, Laguna
shareenmontalban7@gmail.com
09518903330

PERSONAL BACKGROUND
Birthdate: July 23, 2002
Age: 20 years old
Place of Birth: San Pablo City District Hospital
Religion: Roman Catholic
Sex: Female
Nationality: Filipino
Civil Status: Single
Father’s Name: Warren C. Montalban
Mother’s Name: Rosalie L. Montalban

EDUCATIONAL BACKGROUND
College Laguna State Polytechnic University
San Pablo City
2020 – present
Senior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2018 – 2022
Junior High Plaridel Integrated National High School
Barangay Banago Nagcarlan, Laguna
2014 – 2018
Elementary San Francisco Elementary School
Barangay San Francisco Nagcarlan, Laguna
2008 – 2014

SKILLS
 Good Communication
 Flexible
 Adaptability
 Perseverance