CHAPTER 1:

INTRODUCTION
D.E.M. TEMPLADO
RACHAEL CATHERINE P. AGUELO
Instructor
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

CHAPTER 1:
INTRODUCTION BACKGROUND OF
THE STUDY
SOP &
HYPOTHESIS

SIGNIFICANCE DEF’N OF
OF THE STUDY TERMS
SCOPE &
DELIMITATION

D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

BACKGROUND OF THE STUDY

▪ Provides an overview/ summary of what the
entire research paper is all about.
▪ PARTS:
✓ Background information about the topic.
✓ Current research on the subject (RRL
Overview).
✓ Significance of the study (overview).
D.E.M. TEMPLADO
R. C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

INTRODUCTION: • Background/ origin

Background Information of the topic
About The Topic • Definition of the topic
(citation included)
BODY: Overview • Overview of the
of the RRL current research on
CONCLUSION: the subject.
Significance • Practical benefits
of the • Practical
study contributions
D.E.M. TEMPLADO
R.C. AGUELO
 INTRODUCTION: Background RSCH2120- PRACTICAL RESEARCH 2
Information About The Topic
The Philippines is one of the countries that is
bountiful of natural resources such as banana, copra,
abaca, and rice. (Clarke et. al, 2008). Banana is one
of the most widely cultivated crops in the world, and
the Philippines is one of the top producers of
bananas globally. However, the banana industry
generates a significant amount of waste, particularly
the peel, which is often discarded as waste and can
contribute to environmental problems.
D.E.M. TEMPLADO
•
•
Background/ origin of the topic
Definition of the topic (citation
R.C. AGUELO included)
 BODY: Overview RSCH2120- PRACTICAL RESEARCH 2

of the RRL
Previous studies have explored the potential
uses of banana peel in the Philippines, such as its use
as a source of dietary fibers and pectins, a potential
absorbent for removing toxic compounds, and a
source of valuable compounds for industrial
purposes (Acabal, Barliso & Pandez, 2016). Banana is
a widely cultivated fruit with various nutritional and
therapeutic properties. • Overview of the current
research on the subject.
D.E.M. TEMPLADO
R.C. AGUELO
 BODY: Overview of RSCH2120- PRACTICAL RESEARCH 2

the RRL
Its peel, which accounts for 18-33% of the
whole fruit, is often discarded as a waste product.
However, recent studies have shown that banana
peels are a potential source of bioactive
compounds, such as polyphenols and carotenoids,
which have multiple biological effects and
therapeutic properties (Dãaz, et. al, 2017).
• Overview of the current
D.E.M. TEMPLADO
R.C. AGUELO research on the subject.
 BODY: Overview of RSCH2120- PRACTICAL RESEARCH 2

the RRL
In the context of wine production, a study has
been conducted to evaluate the effects of adding
banana (Musa acuminata var. Cavendish) peel to
banana wine, focusing on its physio-chemical,
microbiological, and sensory qualities (JFST, 2003).
The study found that the addition of fruit peel (0, 5,
10, and 15%) had significant effects on the wine's
characteristics. • Overview of the current
D.E.M. TEMPLADO
research on the subject.
R.C. AGUELO
 CONCLUSION: Significance RSCH2120- PRACTICAL RESEARCH 2

of the study
The researchers aim to provide a natural wine
made from banana peelings, which are often
discarded after eating the fruit. To assess the
acceptability of banana peel wine, the researchers
plan to conduct an experimental study that will
evaluate the appearance color, taste, aroma,and
overall acceptability of the product.
D.E.M. TEMPLADO
R.C. AGUELO
 CONCLUSION: Significance of RSCH2120- PRACTICAL RESEARCH 2
the study

The researchers' goal is to provide a sustainable

alternative to reduce food waste and promote the
natural products of the municipality. The potential
applications of banana peels depend on their chemical
composition, and they can be used for industrial
processes, such as the production of chips, dried pulps,
jams, wine, beer, and sauce. The researchers' study will
contribute to a circular economy by recovering banana
waste-loss from production and processing.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

SOP RESEARCH QUESTIONS

▪ To frame the study as ▪ To address an issue or
a practical problem a problem; which,
and thereby, develop through analysis and
its significance. interpretation of
data, is answered in
▪ To pose initial the study’s
research questions. conclusion.
D.E.M. TEMPLADO
R. C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

This study aims to conduct an experiment

to test the effectiveness of cardaba banana peel
to be a potential source of natural wine.
Specifically, the researchers aim to
investigate the following questions:
1) Does the cardaba banana peel wine pass
the standard of a natural wine in terms of:
i. Color
ii. Taste
iii. Aroma
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

\
2) What is the optimum formulation of
cardaba banana peel wine?

iii. TO- Coconut Wine (Commercial Wine)

iv. TI- 300 grams of Banana Peel, 1/3
tablespoon of Sugar, 10 grams of Yeast
v. T2- 300 grams of Banana Peel, 2/ 3
tablespoon of Sugar, 20 grams of yeast.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

T3- 300 grams of Banana Peel, 1

tablespoon of Sugar, 30 grams of
Yeast
3) Is there a significant difference
in various treatments of
cardaba banana peel wine?
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

The study aims to provide a sustainable

alternative to reduce food waste and promote the
natural products of the municipality. Entrepreneurs
can leverage this opportunity to create a profitable
and socially responsible business model. The potential
markets for cardaba banana peel wine include eco-
conscious consumers, health enthusiasts, and wine
enthusiasts who are looking for unique and
sustainable products.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

HYPOTHESIS
𝐻𝑜 : There is no significant difference among the

formulation in terms of color, taste and aroma.

𝐻𝑎 : There is a significant difference among the

formulation in terms of color, taste, and aroma.

D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

PROCESS
1. Gather enough
banana peels.
2. Thoroughly clean OUTPUT
INPUT the banana peels.
Cardaba
Cardaba 3. Bring those
banana peel banana peels into a banana peel-
boil, for a wine
maximum of 45
minutes in a 120
degree Celsius
D.E.M. TEMPLADO
heat…
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

SIGNIFICANCE OF THE STUDY

Provides the PURPOSE of why the study is
worthwhile and beneficial.
States the specific contribution of the study to
the following:
1. Entrepreneurs/small businesses
2. Farmers
3. Wine consumers
D.E.M. TEMPLADO
R. C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

The study on the efficacy of cardaba banana peel

as a potential source of natural wine can have
significant implications for entrepreneurs and small
business owners. Here are some of the potential
benefits:
Provides a new source of revenue: The
study can provide entrepreneurs with a new
source of revenue by exploring the potential of
cardaba banana peel as a source of natural wine.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

Encourages innovation and creativity:

The study encourages innovation and
creativity in the food and beverage industry
by exploring new sources of natural wine.
Promotes sustainable practices: The
utilization of banana by-products can
contribute to sustainable agriculture by
reducing waste and increasing the value of
banana crops.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

The study on the efficacy of cardaba banana peel

as a potential source of natural wine can have
significant implications for farmers. Here are some of
the potential benefits:
Promotes sustainable agriculture: The
utilization of banana by-products can contribute
to sustainable agriculture by reducing waste and
increasing the value of banana crops.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

Offers opportunities for entrepreneurship:

The utilization of cardaba banana peel as a
potential source of natural wine can provide
opportunities for entrepreneurship, particularly
for small-scale farmers and local communities.
Provides knowledge about banana by-
products: The study can provide farmers with
more knowledge about the potential uses of
banana by-products, specifically the peel, which
is often discarded as waste.
D.E.M. TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

SCOPE DELIMITATION
▪ Range / Parameters ▪ Boundaries: What to
INCLUDE, what NOT to
▪ What the study covers, include.
and what it is FOCUSING ✓ Wine- banana x Wine-
grapes, etc.
ON. ✓ Optimum formulation-
✓ HM students- respondents taste, color, aroma x
alcohol/chemical
✓ Experimentation of substance
optimum formula. ✓ Efficacy x feasibility
D.E.M. TEMPLADO
R. C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

The Grade 12 STEM Neon researchers from ACLC

College of Ormoc will conduct a research from
December 2022 to April 2023 to determine the
efficacy of using cardaba banana as a potential
source in wine-making. The research will be
conducted to the Hospitality Management (HM)
students of ACLC College of Ormoc, and will not
include other students who did not take the HM
course.
D.E.M TEMPLADO
R.C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

The study will only use cardaba banana peel

to produce wine, and other types of banana peel
will not be utilized. The study will only test the
color, taste, and aroma of the wine produced
from cardaba banana peel, and will not cover
other methods or techniques of wine-making, or
study the chemical composition of the banana
peel.
D.E.M. TEMPLADO
R. C. AGUELO
 RSCH2120- PRACTICAL RESEARCH 2

DEFINITION OF TERMS
• Efficacy: The ability of something to produce
a desired or intended result.
• Cardaba Banana: A type of banana that is
commonly grown in the Philippines and other
Southeast Asian countries. It is also known as
Saba banana and is often used in cooking and
baking.
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 RSCH2120- PRACTICAL RESEARCH 2

• Peel: The outer skin of a fruit or

vegetable
• Natural wine: Wine made without
the use of chemicals or additives,
using only naturally occurring yeasts
and minimal intervention in the
winemaking process.
D.E.M. TEMPLADO
R. C. AGUELO