Chapter 1 5 Final

CENTRAL PHILIPIINES STATE UNIVERSITY
San Carlos City, Negros Occidental
CHAPTER I
INTRODUCTION
Whiteboard markers are essential writing tools used in various educational,
professional, and personal settings. It is commonly used in classrooms, offices, and
homes for writing, drawing, and presentations. Traditional whiteboard markers contain
various chemicals that can pose health risks to users. The most common chemicals found
in whiteboard markers are volatile organic compounds (VOCs), including xylene,
toluene, and ethylbenzene. These chemicals can cause headaches, dizziness, and
respiratory problems, especially when used in poorly ventilated areas (Lin et al., 2019).
Moreover, whiteboard markers can also cause skin irritation and allergic reactions due to
the presence of the chemical components (DeGraff et al., 2016). Studies have also shown
that long-term exposure to VOCs can lead to serious health problems, such as liver and
kidney damage, cancer, and neurological disorders (Shih et al., 2020). Traditional
whiteboard markers are made of non-biodegradable plastics, which contribute to
environmental pollution. When discarded improperly, whiteboard markers can end up in
landfills, where they release toxic chemicals into the soil and groundwater. Moreover, the
manufacturing process of whiteboard markers requires the use of fossil fuels and
produces greenhouse gas emissions, contributing to climate change (Lin et al., 2019).
To mitigate the health and environmental impacts of traditional whiteboard
markers, various eco-friendly alternatives have been developed, including refillable
whiteboard markers and plant-based marker. Refillable whiteboard markers reduce

plastic waste and allow users to refill the ink, whereas plant-based markers are made of
natural and biodegradable materials such as berries, leaves and soybeans. The Malabar
spinach (Basella alba) is abundant in the Philippines and it is one of the most popular
indigenous leafy vegetables in the Philippines (Agribusiness, 2018). It is rich in vitamins
A, C, and iron, and has been used in traditional medicine for the treatment of various
ailments, including diabetes, hypertension, and respiratory disorders (Sulaiman et al.,
2018). Recently, Malabar spinach has gained attention as a potential source of natural
pigments for food and cosmetic industries due to its high content of anthocyanins,
carotenoids, and flavonoids that can be a source of ink (Singh et al., 2018). The use of
various fruit extracts, including Malabar Spinach fruit and mayana leaves contain high
levels of anthocyanins, which can be extracted to make organic ink, as sources of
anthocyanin pigments for the production of ink. The study found that the Malabar
spinach and mayana leaves extract contained high levels of anthocyanin pigments and
could be used to produce ink with good color and stability (Aydogdu et al., 2017).
The researchers aim to formulate a sustainable and eco-friendly alternative to
traditional whiteboard markers. This study was be beneficial to the consumers,
manufacturers, farmers, environment, and to future researchers. Using natural ingredients
reduces the manufacturing processes environmental impact while providing users with a
safe and effective product.

Objectives of the Study
The general objective of this study is to determine the sensory evaluation of;
1. To determine the sensory evaluation of Malabar Spinach Fruit and Premium Sun
Dark Chocolate Mayana leaves extracts in terms of;
a. Color
b. Odor
c. Texture
d. Consistency
2. To determine if there is a significant difference on the sensory evaluation of
Malabar spinach fruit and premium sun dark chocolate Mayana leaves extracts as
whiteboard ink markers in different treatment levels in terms of;
a. Color
b. Odor
c. Texture
d. Consistency
Hypothesis
There is no significant difference between the different treatment levels of
Malabar spinach fruit and premium sun dark chocolate Mayana leaves extracts in
terms; of color, odor, texture and consistency.

Significance of the Study
The findings of this research study may be beneficial to the following:
Ink Manufacturers. Manufacturers of whiteboard markers who use ink derived
from plants can differentiate their products, potentially increasing sales and market share.
Additionally, this ink can help manufacturers reduce their environmental footprint and
meet sustainability goals.
Head of Department of Agriculture. The use of ink derived from plants can
reduce the environmental impact of the production, use, and disposal of whiteboard
markers. This ink can also help to reduce waste and pollution associated with traditional
whiteboard ink formulations.
Farmers. Farmers who grow Malabar spinach and Mayana leaves can benefit
from increased crop demand. This could provide additional income opportunities and
encourage sustainable farming practices.
Ink User. Consumers who are environmentally conscious and prefer organic and
eco-friendly products would benefit from using organic ink. Using Malabar spinach fruit
and Mayana leaves extracts as ink components can provide a safer, non-toxic alternative
to traditional whiteboard ink that contain potentially harmful chemicals.
Future Researchers. The study of Malabar spinach fruit and Premium Sun Dark
Chocolate Mayana leaves extract as source of ink can contribute to developing new
technologies and materials, which can have broader applications beyond ink production.
Researchers can benefit from this study by learning about the properties and potential
uses of this material.
Scope and Delimitation
The study focuses on the sensory evaluation of obtaining ink from two plants
namely, malabar spinach fruit and premium sun dark chocolate mayana leaves. This
study was conducted at Central Philippine State University San Carlos Campus. This
research study has chosen the plants which are abundant in the Philippines, cheap to buy,
and easily available to researchers as well as common to people. These plants have
certain color pigments as proved by supporting research studies. The prepared extract
will be used directly as ink added preservatives or quality enhancers such as xanthan
gum, ethyl alcohol, acetone and glycerin. Ink testing will take three samples with
different treatment level for comparing the observant quality. The chemical composition
will not be checked in this research study due to the time and budget limits. Sensible
methods will be used for the application of different treatment levels of Malabar spinach
fruit and premium sun dark chocolate Mayana leaves extracts in terms of color, odor,
texture and consistency on whiteboards such as the use of refillable markers for 30
respondents, but no commercial product will be made for sale after this research study
will be done.
Definition of Terms
To give a more precise and better understanding of the terms used in the study,
the researcher defines the following terms theoretically and conceptually.
Distilled Water. Conceptually, it is "water that has been purified by boiling and
condensing the resulting steam" (Shenoy & Viswanath, 2013).
Operationally, it is added to adjust the ink's consistency and ensure the final
product is safe for use.
Ethyl Alcohol. Conceptually, ethyl alcohol, also known as ethanol, is a clear,
colorless liquid that is commonly used as a solvent, fuel, and recreational drug (Meier &
Theodorescu-Serra, 2004).
Operationally, it acts as a solvent to dissolve the Malabar spinach fruit, and
Premium sun dark chocolate mayana leaves extract.
Extract. Conceptually, extracting chlorophyll from spinach leaves involved
grinding the leaves in liquid nitrogen and then using a solvent to extract the pigment.
(Yang et al., 2017).
Operationally, Extracting the colored liquid from a commonly found plant in the
environment, namely Malabar spinach fruit and Premium sun dark chocolate Mayana
leaves, produces an organic ink.
Glycerin. Conceptually, also known as glycerol, it is a colorless, odorless, and
viscous liquid commonly used in various industries, including pharmaceuticals,
cosmetics, and food, for its moisturizing and lubricating properties (Kulkarni &
Chaudhari, 2014).
Operationally, it is added to prevent the ink from drying out too quickly.
Malabar spinach. Conceptually, Malabar spinach is a fleshy, succulent fruit
commonly used in traditional medicine and as a food ingredient in various countries,
including Malaysia (Amiza et al., 2012).
Operationally, alugbati fruit has excellent potential to become an ink because it is
known to have a high anthocyanin content and is highly recommended for ink
production.
Pigments. Pigments are colored or white powders that are insoluble in water and
most organic solvents and are used to impart color, opacity, and other visual effects to
materials (Schnitzler & Pätzold, 2020).
Operationally, extract from Malabar spinach fruit and Premium sun dark
chocolate Mayana leaves that produce ink.
Premium Sun Dark Chocolate Coleus Leaves. Conceptually, the coleus plant
(Plectranthus scutellarioides) belongs to the mint family and is commonly used as an
ornamental plant. The leaves of the coleus plant are often used in traditional medicine
and herbal remedies and have been found to contain compounds that may have potential
health benefits. (Nie and Singh, 2017)
Operationally, the leaves of premium sun dark chocolate mayana plants produce
organic ink in this study.
Preservative. Conceptually, "Natural preservatives for shelf-life extension of
fresh fruits and vegetables: A review" this article discusses various natural preservatives
and their effectiveness in extending the shelf life of fresh fruits and vegetables. (Journal
of Food Science and Technology, 2020)

Operationally, it preserves organic ink and maintains its appearance.
Whiteboard Markers. Conceptually, dry-erase markers as "markers that write on
whiteboards and other non-porous surfaces and can be easily erased" (Duke & Padilla,
2004).
Operationally, the whiteboard marker of this study allows users to replace the ink
reservoir of Malabar spinach fruit and premium sun dark chocolate mayana leaves rather
than discarding the entire marker, which can be more cost-effective and environmentally
sustainable.
Xanthan Gum. Conceptually, "Xanthan Gum: A versatile biopolymer for
biomedical and technological applications," this article discusses the properties and
applications of xanthan gum, including its use as a stabilizer and thickener in food
products. (Journal of Applied Polymer Science, 2018)
Operationally, used additive in inks for whiteboard markers as it helps to improve
ink stability, viscosity, and flow properties.

CHAPTER II
REVIEW RELATED LITERATURES
This study focuses on the formulation of ink using Malabar Spinach fruit extract
and Premium Sun Dark Chocolate Mayana Leaves. The following links are the literature
and studies related to this research.
Ink Based Plant Formulation
Colors, solvents, resins, and additives are the four ink categories. These four
ingredients make up synthetic ink; some can be harmful if swallowed or taken
inadvertently (Islek et al., 2017).
Herbal ink outperforms synthetic ink because it solves some issues related to
hectic ink. Herbal Ink (Manufactured from plants or herbs) is less expensive, easier to
produce, non-toxic, and safe for use in foods and confectionaries. Most importantly, it is
produced using renewable energy sources (Power and colleagues, 2014).
Many years ago, herbal ink was used for writing. It could still be used by
inventing novel and comfortable ways to use it. Traditional inks are simple to use but
pose a risk to humans. Their manufacture utilizes renewable energy sources, heavy
metals in pigments, and additives in conventional ink that harm human health (Guo,
2016). Teenagers and adults, in general, are aware of the detrimental repercussions of ink
eating; nevertheless, little children are not.
They prefer to play with the items provided by their schools or homes, and a pen
is a fundamental tool that youngsters see in their homes and use when they begin school.
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As a result, if the ink were organic and derived from edible plant components, it would be
safe to drink and great for children in their early school years. Traditional inks have been
an excellent source for our ball pens or markers, but they are not entirely safe for human
health. For example, if someone accidentally consumes ink, as previously indicated, he
may suffer from ink poisoning, which causes various negative symptoms such as nervous
system damage, headaches, and nausea (Kliegman et al., 2016).
Ink is a liquid-pigmented substance used for writing, printing, and even sketching;
nevertheless, all ink contains two or more essential components, a pigmented or dye
called a colorant and a vehicle, a liquid form into which the colorant is distributed. Many
inks are only distinguished from a painting by the function for which they are intended.
One of the most crucial components of pens and markers is ink. All of this is pointless
without Ink (Nildo Olivera, 2012).
Long before, ink was mainly created from organic items such as berries, bark, and
leaf extract. They have been used for ages to create a variety of hues and, when combined
with other substances, can be used to make ink, dye, or paint. (Lapierre Lopi, 2014)
Since what is assumed to be one of its first uses as a dye to write on the inside of
caves, the ink has been employed as a writing instrument. They made this primitive ink
from local fruits, vegetables, and minerals. Over centuries, pigments and dyes derived
from fish and animal parts were used as ink to create symbolic communication and as ink
for fabric on clothing and other items. (Loeschen, D., 2019) It was determined that ink
originated in China by Chinese inventor Tien L'cheu, who proposed ink through a
specific technique in which an incomplete burning of organic matter known as soot

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merged in pine trees and oil used in lamps. Before time, it was believed that inks from
human social and cultural progress were made and collected using by-products of fire,
notably black pigments from soot (H. Frith, 2018).
According to Grudin J. (2014), inks are very useful, especially for those people
who love to write and communicate using pens and paper. The primary foundation of ink
is pigments and dyes. Pigments cannot be mixed with water or any other chemical, while
dyes are soluble, and when they are incorporated with a medium like ink, they draw out
color through the chemicals. Ink made with color usually includes the following
ingredients: petroleum distillate solvent, linseed oil, some form of organic pigments, and
soybean oil. Inorganic pigments are not commonly used. For black ink, the ingredients
include white pigments commonly made from titanium dioxide coupled with Carbon
Black. Either type of ink can also include additives such as wax, oils, and a drying agent
for easy printing or custom design. If ink has a linseed oil base, it will dry through air
oxidation. When Alcohol is present, the ink will dry through evaporation, according to
Mixer Direct (2017).
Plant Based Pigments and Dyes
Pigments and dyes have been the primary colorants for any fabric material in the
past, but those two are very different. According to the American Chemical Society
[ACS] (2015), pigments are used in paints, inks, plastic, fabrics, cosmetics, and food.
According to BASF (2017), pigments are classified to be either organic pigments or
inorganic pigments. Organic pigments form in carbon chains and carbon rings. However,
it can also carry metallic element that helps in preserving the organic component.
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On the other hand, inorganic pigments are not based on carbon. They are often
metallic salts precipitated from solutions, while Dyes are colored substances that help the
aesthetic value of a material to have a reasonably good permanent color. Back then,
natural sources like plants, animals, or minerals were the primary dye source. Plant parts
include leaves, stems, bark, roots, and flowers. The abundance of colors of nature has
inspired man to recreate those in garments and other items of usage by harnessing locally
available materials Shevade (2011).
According to Leverette (2018), most beautiful and long-lasting colored fabrics
are made from natural dyes. However, in addition, according to Saxena and Raja (2014),
most fabrics and fibers today are dyed with synthetic Dyes that can create easy and
repeating results, and the only dyes available to humanity for the coloring of textiles are
the ones that came from natural materials until the discovery of the first synthetic dye in
1856. According to Saxena, Raja, and ASM (2014), colored textiles containing natural
dyes are preferred by environmentally conscious consumers. It has a niche market for this
kind of textiles, but due to specific technical and sustainability issues that are involved in
the production and application of these dyes, such as non-availability in ready-to-use
standard form, unsuitability for machine use and limited non-reproducible shades, the
total shares of natural dyes in the textile sector is only approximately 1%. Natural dyes
are considered sustainable since it is renewable and biodegradable. However, the massive
demand from the textile sector cannot be fulfilled by natural dyes due to the preferential
use of land for food and fed purposes and the overexploitation of the natural dyes, which
may result in deforestation and endangered species. That's why Global Organic Textiles
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[GOTS] permits the use of safe synthetic dyes and prohibits the use of natural dyes. Due
to the shortcomings of natural dyes, several researchers have been working to cover up
the said problem, and the researchers consider that this study offers a tremendous
environmental advantage. Based on Williams (2008), synthetic dyes are produced from
organic molecules. Using computers and computer color matching produces colors
identical from batch to batch. That is why synthetic dyes continue to grow. However,
synthetic dyes have harmful effects on the environment and human beings. It contains
chemical compounds that can be deleterious to humans, especially to the makers.
Mercury, Lead, Chromium, Copper, Chloride, Toluene, and Benzene are chemicals found
in synthetic dyes. These substances are toxic that could affect the human body, especially
those people who will be exposed. Also, untreated dyes plunged directly into any body of
water can result in water pollution key color (2015).
Dry-Erase Marker
Due to the ne8gative effect of Carbon Black on the environment, many
researchers conducted experiments looking for various alternative source of dye that is
more natural and less toxic.
Organic inks can be fruit- or vegetable-based pigments; these are then preserved
with salt, a natural preservative that helps keep the ink fresh longer (Christina,2015).
According to Sonjaco (2014), the turmeric plant gives color to cheese, dry mixes,
yogurt, wine, and margarine, while it is mostly used as a fabric dye for saris and monk's
robes in the country of India and Bangladesh. Based on the research of Alguzar et al.
(2015) on the heartwood of Narra. Narra bark contains red and brown pigments used to
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make red dye and tanning acid. Tea leaves have also been used to produce different
colors that create yellow, green, and black ink. According to Gonzaga and Mendoza
(2008), gumamela can also be an alternative dye for highlighter ink. Based on the result
of the study, its flower dries quickly and can produce a dark blue dye.
Malabar Spinach Fruit is known as Indian Spinach (Basella alba)
According to Ipatenco (2018), Indian Spinach (Basella alba) berry, also known as
Malabar Spinach, but not a typical spinach, is one of the most common vegetables in the
Philippines. It has heart-shaped leaves that can grow very long. The Indian Spinach
(Basella alba) plant uses its bearberry, which ranges from dark green to red; even if it is
not spinach, it can be used as an alternative spinach in salads and other recipes. Indian
Spinach2 (Basella alba) can also be used in cosmetics. Women use fruits mainly as a
blush for cheeks, a colorant for lips, and a dye. According to Glorex Einstein (2008),
Indian Spinach (Basella alba) stems can be a skin moisturizer. They can be used as an
alternative due to their possessed property, such as emollients and demulcent. According
to studies, fruit extracts have a pigment that makes an excellent natural food colorant
because of their stability. Studies stated that the pigment extracted from Indian Spinach
(Basella alba) fruits produced a stain similar to synthetic stains like crystal violet and
2safranin. Therefore, it can be used as an alternative microbiological stain, such as Gram
staining (Philippine Alternative Medicine). Pedroza (2008) also stated that Indian
Spinach (Basella alba) berry is composed of color pigments that are possible in making
and producing dye for fabric and ink. By the result of the study of Bora, Borah, and
Rajkumari (2014), (Basella rubra Linn's) dark blue fruit has a deep red violet flesh and
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has a potential source as a natural colorant or dye. Its fruit also has a tremendous implicit
for application in the field of cosmetics, food dyes, official inks, and the fabric industry.
According to Luego (2013), rather than using chemicals for staining, such as iodine
solution, the study used a natural product staining agent, specifically Indian Spinach
(Basella alba), also known as Alugbati, since it shows staining correctly, which is red
violet pigment.
Alugbati (Basella Alba), the biosphere, has more than 500 plant species that
produce organic dyes. With the widespread concern about using eco-friendly and
biodegradable materials, organic dyes have indeed regained interest and momentum.
(Bernardo, J. V., & Laureta, H. E., 2020).
Malabar spinach grows in tropical climates and can be purchased as a decorative
plant in the Philippines and Europe. Basella berries were utilized as a source for cosmetic
dyes and as a colorant for ink in the Chinese Tsin dynasty due to their appealing hue.
(Glässgen, W. E., Metzger, J. W., Heuer, S., & Strack, D., 1993).
Basella Plantarum has two species. The Basella Rubra and Basella Alba were
separated based on leaf character and stem color. Basella alba L. is noted in 'Flora of
Maharashtra' as a plant having a green stem and a green petiole. Base8lla rubra L. has a
red stem and petiole. (Lamk Almeida, Deshmukh, S. A., & Gaikwad, D. K., 2014)
Furthermore, organic inks are considered environmentally benign because they
are created from organic resources such as plant leaves, roots2, fruit, and minerals.
Nature contains around 500 dye-producing plants that produce various colors of color.
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Basella Alba, also called "Alugbati" in the Philippines, is an underutilized crop with
possible health advantages (Ghosh, S., & Malik, S., 2019).
Lindquist, Neumann's, and Schluttig's definitions of ink specified the features of
ink that would be useful in having a good quality ink. The link must be transparent, a
filterable solution rather than a suspension, flow smoothly from the pen, and not spread
on paper. Because the ink is organic, no mold should be visible in the solution, and no
discernible disagreeable odor should exist. Likewise, it must have a vibrant color that
does not fade or bleach out completely when used in writing. Furthermore, Lindquist
emphasized that any good ink, whether writing or collaborative writing and copying,
should have attributes that give writing that, after drying for eight clays, is not erased by
water, alcohol, or even clay treatment – to the point of becoming unintelligible
(Lindquist, Evan, Old Ink, 2014).
Alugbati, known as Malabar spinach in the United States, is widely planted for its
soft leaves. Malabar spinach-like branches and leaves of Alugbati are of African and
Asian descent. The fruit juice was used as ink for official seals in ancient China. Today,
the red-stemmed alugbati variety's fruit can be utilized to manufacture ink. As of May
2010, the Philippine government is investigating the commercial manufacture of ink
produced from the alugbati fruit.
The fruit of alugbati can cause a stain or tint on their dresses. With this observable
phenomenon, researchers have developed Alugbati fruit Juice as an Ink study. (Alvaro,
2008)
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Alugbati is a beautiful source of antioxidants, vitamins A, B, and C, calcium, and
iron also a valuable source of rough age (Dr. Antigua, 2007).
Mayana leaves are additionally wealthy in the hued atom, which can deliver Ink
(Stephen Roy Pedroza, 2008).
Premium sun dark chocolate Mayana is a 1-meter tall upright, branching, meaty
annual herb. The stems are reddish and 4-angled. The leaves are blotched or colored,
usually more or less hairy, oval, 5 to 10 centimeters long, very coarsely serrated in the
margins, and the most common variety is consistently velvety-purple. Flowers are
purplish, abundant, and borne in 15 to 30-centimeter-long inflorescences that are loose,
terminal, simple, or branching. Pounded leaves are applied to the temples or nape of the
neck to relieve headaches in the Philippines and are also used to treat bruises.
According to Swtmine, in 2009, Premium sun dark chocolate Mayana leaves can
be used to make food coloring and are a possible source of food coloring manufacturing.
The food coloring was discovered to be violet in hue and odorless.
Chemical Components of Malabar Spinach Fruit and Premium Sundark Chocolate

Mayana Leaves
Malabar spinach fruit and premium sun dark chocolate mayana leaves contain
various chemical components that make them suitable as organic ink. These components
include:
Anthocyanins - These pigments provide red, purple, and blue colors in fruits and
vegetables. Malabar spinach fruit and Premium sun dark chocolate Mayana leaves
contain high levels of anthocyanins, which can be extracted to make organic ink.
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Tannins - These are a group of naturally occurring polyphenolic compounds that are
commonly found in plants. Tannins can act as a natural mordant, which helps the ink
adhere to the paper and prevents it from fading.
Flavonoids - These are another group of polyphenolic compounds that have antioxidant
properties. Flavonoids can enhance the stability and color of the ink.
Carotenoids are pigments that provide yellow, orange, and red colors in fruits and
vegetables. They can also contribute to the color of the ink.
Chlorophyll - This is a green pigment found in plants. While it is not typically used in ink
making, it can be present in the extract and affect the final ink's color.
These chemical components can be extracted from Malabar spinach fruit and Premium
sun dark chocolate Mayana leaves using various solvents and extraction methods to
produce organic ink with different colors and properties.
Malabar Spinach (Basella alba) Fruit
Plant parts can be used to create organic and safe-to-use ink, as numerous
researchers have done (Despy et al., 2014).
The researchers will extract the colorful liquid from the commonly found plants in
the area, Basella Alba (Malabar spinach) fruit, and use this as ink to develop an organic
and cost-effective ink for the underprivileged people of the Philippines, notably
Bukidnon. Because infrequent studies show the existence of betalains group pigments,
Malabar spinach, a twiner with dark purple berry fruit, is a promising alternative for
generating organic Ink (Turker et al., 2001).

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Malabar spinach is widely available in the Philippines and is one of the most
famous indigenous green vegetables (Agribusiness, 2018). L. Casella L. Fruit is edible
and receives 4 out of 5 stars for edibility. The leaves are edible and frequently consumed
around the world. According to Liu in 2018, plant pigments are good sources of organic
and edible inks that can be used to write on paper. After extraction, researchers will
analyze attributes such as color, consistency, and stability for ink quality assessment.
Malabar Spinach as Organic Ink Sources
According to Liu in 2018, the pigments inside Purple Potatoes or Sweet Potatoes
(Ipomoea batatas) are vivid in color, non-toxic, and non-toxic, making Sweet Potatoes an
excellent source of edible inks. Sweet potatoes are widely available in the Philippines and
are one of the most abundant and inexpensive veggies (Reynoso, 2011). Because Sweet
Potatoes possess a high concentration of color pigments, are readily available, and are
inexpensive, employing this vegetable as a source of herbal ink will be cost-effective.
Because isolated studies show the existence of betalains group pigments, Malabar
spinach (Basella Alba), a twiner with dark purple berry fruit, is an excellent alternative
for generating organic Ink (Turker et al., 2001). According to Deshmukh, in 2014,
Malabar spinach includes pigments required for colorants, which is why these plant fruits
are employed in food coloring. Malabar spinach is widely available in the P8hilippines
and is one of the most famous indigenous green vegetables (Agribusiness, 2018).
Malabar spinach is another vegetable that has the potential to create good ink since its
fruit is luscious and contains a good amount of liquid that might be utilized as ink.
Formulating the Ink from Plants

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There are other highly complicated methods for acquiring plant pigments, such as
using an enzyme with the plant component to break down the cellular wall and release
the carotenoids contained within the plant (Thomas, 2016). Taking the plant
tissue/specific component, cleaning it, obtaining the solution with a mortar and pestle,
and then sieving the solution is a conventional approach employed by earlier researchers
for extracting the color pigment (Akinsulire et al., 2017). Because the purpose of this
study will only be to obtain the color pigment-containing liquid from the plants, the
general method of employing a mortar and pestle will be preferable.
Herbal or Organic Ink does not Cause Harmful Effects.
The disadvantages of using synthetic inks are health and environmental concerns,
which have increased the number of organic ink research efforts. In 1996, Germany
outlawed synthetic dyes that pollute the environment by releasing Volatile Organic
Compounds (VOCs) (Singh, 2017). The disadvantages of synthetic inks prompted the
creation of ink from sources that would not harm the environment or humans. Herbal inks
have emerged as a remedy, and numerous countries are studying the subject. Organic or
herbal inks are considered environmentally friendly because they are manufactured from
organic materials such as plant leaves, roots, and fruit (Singh, 2017). The most significant
consideration in investigating herbal ink qualities is that they do not hurt the environment
or humans. If herbal inks can provide the same color, consistency, and other features as
synthetic inks, the usage of synthetic inks will be reduced, benefiting both the
environment and humans. According to Rubia in the year 2016, colorants can be derived
from various sources, one of which is plant origin. Plant-derived colorants are used in
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food coloring, pharmaceuticals, and paper coloring, among other things. There are
numerous plant sources for colorants; however, when creating herbal, organic, and edible
inks, it is essential to remember the plants used to make inks.
Synthetic and Completely Harmless Inks are Expensive for Poor People
Ink designed to cause no harm to the human body may be costly. 21.6 percent of
the Philippine population lives in poverty (The World Bank, 2018). Almost half the
world's population, or over three billion people, lives on less than $5.50 daily (The World
Bank, 2018). There are many children whose families are impoverished, and when they
can attend school, the biggest issue they encounter is the expense of ball pens and paper.
Due to their monetary allocation, they could hardly eat three times a day, and other pupils
did not even attend school because of poverty. For these kids, an alternative to synthetic
ink-containing ball pens may be herbal ink, which they could even create after
discovering that these plants contain sensible pigments that can be employed as ink.
Development and Characterization of Malabar Spinach Fruit Extract as an

Alternative Ink
The study titled "Development and Characterization of Malabar Spinach Fruit
Extract as an Alternative Ink" was conducted by a group of researchers from the De La
Salle University-Manila and was published in the Philippine Journal of Science in 2019.
The study aimed to develop and characterize an alternative ink from the extract of
Malabar spinach fruit. The researchers used Malabar spinach fruit to extract ink through a
simple extraction method. The extracted ink was then characterized by its pH, viscosity,
and color density.

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The results showed that the ink produced from the fruit extract of Malabar
spinach was stable and exhibited good printing quality. The study concluded that Malabar
spinach fruit extract could be a potential alternative ink source for printing and writing
applications.
Premium Sun Dark Chocolate Mayana (Coleus Blumei Benth) Leaves Extract as an
Alternative Ink
The study titled "Premium sun dark chocolate Mayana (Coleus Blumei Benth.)
Leaves Extract as an Alternative Ink" was conducted by a group of researchers from the
University of San Carlos in Cebu City, Philippines, and was published in the Philippine
Journal of Science in 2012.
The study aimed to develop and test the ink-making potential of Premium sun
dark chocolate Mayana leaves extract as an alternative ink. The researchers utilized the
leaves of the Premium sun dark chocolate Mayana plant to extract ink through a simple
extraction method. The extracted ink was then tested for its suitability for writing and
drawing.
The results showed that the ink from the Premium sun dark chocolate Mayana
leaves extract produced stable and precise writing and drawing output on paper. The
study concluded that Premium sun dark chocolate Mayana leaves extract could be an
alternative ink source for writing and drawing applications.
Natural Dyes as Alternative Ink for Dry Erase Markers

23
The study "Natural dyes as an alternative ink for dry erase markers" was
conducted by a group of researchers from the De La Salle University-Manila and
published in the Philippine Journal of Science in 2018.
The study aimed to develop natural dyes from different plant sources and test
their suitability as an alternative ink for dry-erase markers. One of the plant sources used
in the study was Premium sun dark chocolate Mayana leaves extract. The extracted dye
was then tested for its suitability as an alternative ink for dry-erase markers.
The results showed that the Mayana leaves extract exhibited good erase ability
and produced a clear and bright output on whiteboard surfaces. The study concluded that
natural dyes, including Premium sun dark chocolate Mayana and leaves extract, could be
a potential alternative source of ink for dry-erase markers
on the topic.
Dry Erase Marker Ink Using Natural Dyes
The study "Dry Erase Marker Ink Using Natural Dyes" was conducted by a group
of researchers from the De La Salle University-Manila and published in the Philippine
Journal of Science in 2013.
The study aimed to develop natural dyes from different plant sources and test
their suitability as an alternative ink for dry-erase markers. One of the plant sources used
in the study was Malabar spinach leaves extract. The extracted dye was then tested for its
suitability as an alternative ink for dry-erase markers.
The results showed that the Malabar spinach leaves extracted exhibited sound eras
ability and produced a clear and bright output on whiteboard surfaces. The study
24
concluded that natural dyes, including Malabar spinach leaves extract, could be a
potential alternative source of ink for dry-erase markers
Methods or Procedures of Organic Ink
According to Alguazar et al. (2015), the procedure of making the Indian Spinach
(Basella alba) berry ink starts with collecting and gathering the berries as a source of the ink.
After the berries are gathered, the berries are chopped into little pieces, placed in a saucepan
with enough distilled water, and boiled at a temperature of 50-150 C for approximately 15-20
minutes. As stated by Brenner (2018), distilled water removes even more impurities rather
than other types of water; that is why laboratories use a distilled type of water as a control in
the experiment as well as in science projects due to its fair result that will not affect the
outcome of the tests done for science projects. The pigments from the Premium dark sun
chocolate Mayana and Indian Spinach (Basella alba) berry will slowly color the water in the
saucepan. The lid o2f the saucepan is removed to let the liquid evaporate and improve the
concentration of the color. When the boiling was done, the colored water was transferred into
a container.
Liquid-liquid Extraction
Liquid-liquid extraction is a procedure for separating two immiscible liquids that are
used to segregate components of a mixture based on a difference in their solubilities.
According to Nichols, L. (2018) in the process of mixing the solution, insert the stopper into
the separatory funnel and then remove it from the ring. Place one hand around the stopcock
and keep the other over the stopper. Invert the funnel and immediately open the stopcock to
release any pressure build-up. Close the stopcock and gently mix the solutions, then release
25
the pressure by opening the stopcock. Repeat mixing the solution and opening the stopcock
until no more vapor is expelled from the tap. Next, close the stopcock, place the separating
funnel in the ring, and remove the stopper. There are different opinions on how vigorously a
solution must be mixed and for how long; as general advice, mixing for 10-20 seconds should
be enough. This procedure aims to isolate a desired dissolved component from its solvent by
transferring it to another solvent. The solvent to which the compound is transferred is called
the extract and the solvent where the component was transferred is called the raffinate. The
transferring is caused by different solvent solubilities; the more significant the difference, the
greater the amount to which the compound is extracted.
According to Koch, J. and Shiveler, G. (2015), solvents used in liquid-liquid
extraction are chosen carefully. The two liquids that will be used should be immiscible. The
liquids should have high solubility for solute and low solubility for carrier liquid. The density
difference of the liquids should be not less than 150 kg/m^3. The liquid should not react with
the other chemicals involved in the extraction: high boiling point and low viscosity for easy
handling. Non-toxic, non-flammable, and non-corrosive to the equipment, and lastly, it
should have low cost.
The ideal solvent to be used for liquid-liquid n-butanol. According to Shapley, P.
(2011), (2011), at the standard temperature, the density of water is 0.9970 g/ml or 997, while
the density of n-butanol is 0.809 -0.812 g/ml or 809 - 812 km/m3 at 20 °C based on Asia
Pacific Petrochemical Co., Ltd (2013).
According to Toxnet (2015), n-Butyl Alcohol was recognized as safe to use as a
flavoring substance in the food and appeared on the list of the 1982 Food and Drug
26
Administration [FDA] as one of the inactive ingredients for approved prescription drug
products. N-Butyl Alcohol is also classified as non-carcinogenic for humans and animals.
According to Müller et al. (2015), as the wanted compound has been extracted to the
wanted solvent instantly, the various phases are split from each other, and the compound
containing the mixture goes through a separate process phase, for example, distillation or
stripping, to isolate the compound from the solvent.
Testing
Katrina C. (2016), a spectrophotometer offers a more excellent rating of color
than perception. Instead of using one viewing angle and light source, spectral technology
combines different geometric principles and optical pathways to attain the best
presentation of color data. Katrina C. (2017), one of the simplest ways to ensure better
ink appearance and performance is to use a spectrophotometer that can progress a color
quality system. Many factors can affect the color's appearance and change the result of
ink color and appearance. Even the slightest color change can be measured through
spectral analysis that the human eye cannot detect.
According to Walt Zawacki 2015 a senior scientist at Flint Ink Corporation, "A
spectrophotometer can measure minimal color differences." However, even if a
spectrophotometer is required, it is better than the human eye to determine different
shades of color. Though imperfect, it is still necessary, according to Ms. Hahn. Rub
resistance is much easier to measure than color. It is measured by a rub test, where it is
easily determined if the ink will come off or smear off easily from the surface, like how
ink from a newspaper can be smeared on your hands. Testing ink is significant for several
27
reasons. It will improve the ink's performance and help in knowing what kind of ink must
be used differently—surfaces or if that ink is the best one to use.
According to CTTR (2015), a UV/vis spectrophotometer is a particular type of
spectrophotometer that uses visible light and UV to analyze the chemical structure of
substances.
Additives and Preservatives
Preservatives and Additives Natural inks require preservatives and additives to
create an efficient product and last longer since it is only made of organic materials,
which need proper preservation and storage. Recommended preservatives were white
vinegar to enhance the color, salt to absorb excess water and prevent bacteria from
proliferating, and rubbing Alcohol hastens after drying. Meanwhile, the researchers will
use pulverized charcoal as an additive for the genuine ink.
Ethyl Alcohol as an Additive in Organic Ink for Dry-Erase Markers
Adding ethyl alcohol to organic ink for dry-erase markers is a common practice as
it helps the ink to evaporate quickly and reduces the drying time. The use of ethyl alcohol
as a solvent for ink formulations has been well-documented in the literature. Many
studies have investigated its effects on ink properties, such as viscosity, surface tension,
and adhesion. (Benth, 2016)
Xanthan Gum to Add in Organic Ink for Dry-Erase Markers
Xanthan gum is a commonly used additive in organic inks for dry-erase markers
as it helps to improve ink stability, viscosity, and flow properties. Xanthan gum is a
28
natural polysaccharide that can be obtained from the fermentation of carbohydrates by the
bacterium Xanthomonas campestris. (Garvey, 2013)
Incorporating xanthan gum into organic inks can provide several benefits, such as
preventing ink separation or settling, reducing splattering, and improving ink adhesion to
the writing surface. Xanthan gum can also increase the ink's viscosity, improving the
ink's flow properties and reducing the likelihood of it running or dripping.
Several studies and articles in scientific databases discuss the use of xanthan gum
in ink formulations. For example, one study published in the Journal of Coatings
Technology and Research in 2019 investigated xanthan gum's effects on water-based
inks' rheological properties. Another study published in the Journal of Applied Polymer
Science in 2018 explored the use of xanthan gum in UV-curable inks for inkjet printing.
Suppose the researchers plan to use xanthan gum as an additive in organic inks for
dry-erase markers. In that case, ensuring the concentration and type of xanthan gum used
to suit specific ink formulation is essential. Consult an ink formulation expert or conduct
your testing to determine the optimal xanthan gum concentration and other ink
ingredients for application.
Glycerin as Additive in Organic Ink for Dry-Erase Markers
Glycerin is another commonly used additive in organic inks for dry-erase
markers. Glycerin is a natural, water-soluble compound commonly used as a humectant,
which means it can help retain moisture and prevent the ink from drying out too quickly.
(Adhere, 2014)
29
Incorporating glycerin into organic inks can provide several benefits, such as improving
ink flow and reducing the tendency of the ink to clog or dry out in the marker tip.
Glycerin can also help to improve the ink's adhesion to the writing surface and prevent
smudging.
Several studies and articles in scientific databases discuss the use of glycerin in ink
formulations. The study published in the Journal of Coatings Technology and Research in
2017 investigated glycerin's effects on water-based inks' rheological properties. Another
study published in the Journal of the American Oil Chemists' Society in 2014 explored
glycerin as a solvent for inkjet inks.
Distilled Water as an Additive in Organic Ink for Dry-Erase Markers
Distilled water can be used as an additive in organic ink for dry-erase markers,
but it should be done cautiously. Distilled water is a purified form of water with all its
impurities removed through distillation. It is commonly used in many industrial processes
and laboratory settings because of its purity. (Dagde, 2016)
When used as an additive in organic ink for dry-erase markers, distilled water can
help to thin the ink and make it flow more easily. This can make it easier to write with
and improve the overall quality of the writing. However, it is essential to note that adding
distilled water to ink can also alter its properties, such as its drying time and adhesion to
surfaces. If too much water is added, it can cause the ink to become too thin and runny,
which can result in poor performance on dry-erase boards.

30
CHAPTER III
METHODOLOGY
This chapter presents the materials and tools, experimental design, layout of
plots/cages, budgetary program, procedural diagram, gathering data, experimental proper,
and data analysis in conducting the study.
Materials, Tools, and Equipment
Table 1: This table shows the materials, tools, and equipment the researchers was
use to conduct the study.
Materials Uses
Five kilos of Malabar Spinach Fruit Used as the source of pigment
Premium Sun Dark Chocolate Mayana Used as the source of pigment
Leaves
Ethanol or Ethyl Alcohol Acts as a solvent to dissolve the Malabar
spinach fruit extract, and Premium sun
dark chocolate Mayana leaves
Glycerin Added to prevent the ink from drying out
too quickly.
Xanthan Gum Used as a thickener to give the ink a

31
suitable viscosity for whiteboard markers
Distilled Water Used to adjust the ink's consistency and
ensure that the final product is safe for
use.
Tools Uses
Stirring Rod Used to stir the aqueous solution.
Beaker Used as the container or storage of
extracted pigments of the two variables.
Bottles Used as storage for extracted pigments of
the two variables.
Funnel Used to transfer liquids without spilling.
Weighing Scale Used to measure and weigh the materials.
Pan and Stove Used to boil the Malabar spinach fruit and
Premium sun dark chocolate mayana
leaves.
Syringe Used to collect the extracted pigments
from the two variables.
Strainer Used to filter all the extracted pigments.
Mortar and Pestle Used to mash, crush and grind the
Malabar spinach fruit and Premium sun
dark chocolate mayana leaves.
Knife Used to cut the mayana leaves into small

32
pieces.
Table 1. Materials and Tools
Research Design
This study utilized the experimental research design. This research employs a
comparative sensory evaluation to examine the efficacy of Malabar spinach fruit extract
and Premium Sun Dark Chocolate Mayana leaves extract as potential alternatives to
conventional whiteboard markers. The study aims to evaluate the sensory qualities and
writing performance of these natural extracts in comparison to traditional markers.
Participants, drawn from a diverse demographic, will engage in four evaluation phases.
They will first rate the color similarity of marker lines to a standardized color swatch,
followed by assessing the intensity of marker odors and its texture. Lastly, participants
will evaluate writing performance by rating aspects such as ease of writing, line clarity,
and overall writing experience.
In this study, Malabar spinach fruit and Premium sun dark chocolate Mayana
leaves in the formulation of ink will utilize an experimental research design that utilizes
Completely Randomize Design (CRD).
Locale of the Study
This experimental research was conducted at Central Philippine State University,
San Carlos City Negros Occidental.

33
The Layout of Plots/Cages
The flow of the experiment includes two variables and each organic ink has three
replications with different treatment levels of Malabar spinach fruit and premium sun
dark chocolate mayana leaves extracts as whiteboard markers.
Legend:
TREATMENT A- 50 ml of Malabar Spinach Extracts, 5 ml ethanol or ethyl
alcohol, 2 ml glycerin, 1 ml acetone and 2 tbs xanthan gum.
TREATMENT B- 50 ml of Premium Sun Dark Chocolate Mayana Leaves
Extracts, 5 ml ethanol or ethyl alcohol, 2 ml glycerin, 1 ml acetone and 2 tbs
xanthan gum.
TREATMENT C- Commercial Ink
Figure 1. The figure below shows the layout of plots/cages of Malabar spinach fruit and
Premium sun dark chocolate mayana leaves extracts at different treatment levels.
A1 B1 C1
A2 B2 C2
2
A3 B3 C3
34
Table 3. The table below shows the budgetary program of the researchers to be exploit in
the experimental study.
Materials, Tools, and Quality/Units Projected Actual Total

Equipment Expenses Expenses
Malabar spinach fruit 5 kilos 60 PHP 50 PHP 110 PHP
Pre2mium sun dark chocolate 5 kilos 60 PHP 50 PHP 1120 PHP
Mayana Leaves
Ethyl Alcohol 500 ml 100 PHP 150 PHP 250 PHP

Glycerin 500 ml 150 PHP 150 PHP 300 PHP
Xanthan Gum 500 g 120 PHP 150 PHP 270 PHP
Distilled Water 1 liter 80 PHP 50 PHP 130 PHP
Stirring Rod 2 pc 50 PHP 150 PHP 150 PHP
Strainer 2 pc 100 PHP 100 PHP 200 PHP
Beaker 9 pcs. 300 PHP 320 PHP 620 PHP
Funnel 1 pc 10 PHP 25 PHP 35 PHP
Syringe 2 pcs. 15 PHP 15 PHP 30 PHP
Dry-Erase Marker 9 pcs. 180 PHP 135 PHP 315 PHP
Mortar and Pestle 2 pcs. 96 PHP 96 PHP 192 PHP
Projected expenses: 4,341 PHP
Actual expenses: 3,661 PHP

35
Procedural Diagram
Collection and verification of the variables
Preparation of the materials, tools and equipment needed

2
Mashing Malabar Spinach fruit and cutting Premium Sun Dark

Chocolate Mayana leaves into small pieces
Extracting of Malabar Spinach fruit and Premium Sun Dark

Chocolate Mayana leaves
Filter the extracted pigment from Malabar spinach fruit and

Premium sun dark chocolate mayana leaves.
Boil the extracted pigment from Malabar spinach fruit and

Premium Sun Dark Mayana leaves
Liquid-liquid extraction process
Stir thoroughly the extracted solution of each different treatment

with its three replications from Malabar spinach fruit and Premium
Sun Dark Mayana leaves inside the beaker.
Prepare the three different treatment levels with its three

replications of Malabar spinach fruit and Premium sun dark
chocolate mayana leaves.
Test and record the different treatment levels of Malabar spinach

fruit extract and Premium sun dark chocolate Mayana leaves
extract.
36
Experimental Proper
Figure 2. The figure below shows the experimental proper, and the researchers will
comprehensively explain the process of preparing the different treatment samples.
I. Collection and verification of the variables
Figure 2.1: This figure shows the collection and verification of the variables
Step 1: The Malabar spinach fruit and Premium sun dark chocolate mayana leaves
will be collected from City Agriculture Department, Agri-Center, Eco-Tourism
Highway, Brgy. Rizal San Carlos City, Negros Occidental.
Step 2: The two plants will be use in this research verified by the Department of
Agriculture [DA] at San Carlos City, Negros Occidental, to ensure it is the right
plant. Then, weigh the Malabar spinach fruit and Premium sun dark chocolate
mayana leaves using the weighing scale up to 500 grams.
II. Preparation of the materials, tools and equipment needed.
Figure 2.2: This show the preparation of the materials needed.
Step 1: The following materials should prepare are; 500 grams of Malabar
Spinach Fruit and Premium Sun Dark Chocolate Mayana Leaves, ethanol or ethyl
alcohol, glycerin, xanthan gum, and distilled water.
Step 2: The tools to be used and prepare are; a stirring rod, beaker, funnel,
weighing scale, electric stove, dropper, volumetric flask, mortar, pestle, and
thermometer.
37
Step 3: The equipment to be used and prepare are a spectrophotometer,
viscometer, and stopwatch;
Step 4: Researchers will use and wear a laboratory gown, mask, protective
eyewear, and a pair of gloves for safety measures.
III. Mashing Malabar Spinach fruit and cutting Premium Sun Dark Chocolate
Mayana leaves into small pieces
Figure 2.3: A mortar and pestle will be prepared for mashing the fruits from
Malabar spinach fruit, and a knife will be used to cut the Premium Sun Dark
Mayana leaves into small pieces.
Malabar spinach fruit
Step 1: Wash the spinach fruit to remove the dirt and let it dry.
Step 2: Place the Malabar spinach fruit into a clean bowl.
Step 3: Let the Malabar spinach fruit dried.
Step 4: Get it ready to be extracted.
Premium Sun Dark Mayana leaves
Step 1: Wash the Premium Sun Dark Chocolate Mayana leaves;
Step 2: Cut the Premium Sun Dark Chocolate Mayana leaves into small pieces;
Step 3: Let the it dried.
Step 4: Transfer it into a clean bowl and get it ready to be extracted.

38
IV. Extracting of Malabar Spinach fruit and Premium Sun Dark Chocolate
Mayana leaves
Malabar Spinach Fruit
Step 1: Smash the fruit from malabar spinach using mortar and pestle to get its
pigments.
Step 2: Gather all the pigments of malabar spinach fruit using a syringe.
Step 3: Put it in a large bowl.
Premium Sun Dark Chocolate Mayana Leaves
Step 1: Smash the leaves of premium sun dark chocolate mayana using mortar and
pestle to get its pigments.
Step 2: Gather all the pigment using a syringe in each variable.
Step 3: Put it in a large pitcher.
V. Filter the extracted pigment from Malabar spinach fruit and Premium sun
dark chocolate mayana leaves.
Malabar Spinach Fruit
Step 1: Set up another bowl and a strainer.
Step 2: Get the extracted malabar spinach fruit and filter it using the strainer in the
other bowl.
Step 3: Double check the extracted pigments if there are no other solid parts of
malabar spinach fruit.
Step 4: Get it ready to boil.

39
Premium Sun Dark Chocolate Mayana Leaves
Step 1: Set up another bowl and a strainer.
Step 2: Get the extracted premium sun dark chocolate mayana leaves and filter it
using the strainer in the other bowl.
Step 3: Double check the extracted pigments if there are no other solid parts of
premium sun dark chocolate mayana leaves.
Step 4: Get it ready to boil.
VI. Boil the extracted pigment from Malabar spinach fruit and Premium Sun
Dark Mayana leaves.
Step 1: Pour the extracted pigment into the heat-resistant container.
Step 2: Add the exact water to cover the pigment.
Step 3: Place the heat-resistant container on top of the electric heater.
Step 4: Turn on the heater and set it to the desired temperature.
Step 5: Stir the mixture occasionally to ensure even heating and prevent
scorching or sticking to the bottom of the container.
Step 6: Allow the mixture to boil for 15 minutes to an hour or until the
desired concentration or consistency is achieved.
Step 7: Once boiling is complete, turn off the heater and let the mixture
cool down.
Step 8: Strain the mixture through a strainer again to remove any solids and
collect the liquid.

40
Step 9: The extracted pigment is now ready to be used for the liquid-liquid
extraction.
VII. Liquid-liquid extraction process
Figure 2.7: The Malabar Spinach Fruit and Premium Sun Dark Chocolate Mayana
leave boiled extracts, and the materials will be set up to execute the liquid-liquid
extraction.
Step 1: The extracted pigments of two variables solution will be poured
separately in the pitcher with sealed.
Step 2: For treatment A with its three replications pour the 35 ml of malabar
spinach fruit extracts in the beaker and with its concentration levels of 5 ml
ethanol or ethyl alcohol, 2 ml glycerin, 1 ml acetone and 2 tbs xanthan gum.
Step 3: For treatment B with its three replications pour the 40 ml of premium sun
dark chocolate mayana leaves extracts inside the beaker with the exact
volume of 5 ml ethanol or ethyl alcohol, 2 ml glycerin, 1 ml acetone and 2 tbs
xanthan gum.
Step 4: For treatment C with its three replications of commercial ink for
whiteboard markers.
Step 6: These liquids will be gently shaken each of treatment and mixed for 10-20
seconds to separate the pigment and the water content from the aqueous solution.
Step 7: Next, let it mix thoroughly and prepare it for the next procedure.
41
VIII. Stir thoroughly the extracted solution of each different treatment with its
three replications from Malabar spinach fruit and Premium Sun Dark
Mayana leaves inside the beaker.
Figure 2.8: This figure shows the steps to stir the extracted solution of the Malabar
Spinach fruits, and Premium Sun Dark Mayana leaves in the beaker in each
treatment that the ethyl alcohol, glycerin, and xanthan gum will be mixed
together.
Step 1: Stir the extracted solution of the Malabar Spinach fruits and Premium Sun
Dark Mayana leaves in the beaker in each treatment with its three replications that
the ethyl alcohol, glycerin, and xanthan gum will be mixed together.
Step 2: Stir it well using the stirring rod until each treatment solutions with its
three replications will be ready to test its color, odor, texture and consistency.
IX. Prepare the three different treatment levels with its three replications of
Malabar spinach fruit and Premium sun dark chocolate mayana leaves
Step 1: Gathered the three different treatment samples with its three replications
from the extraction of Malabar spinach fruit and Premium Sun Dark Chocolate
Mayana leaves to secure the organic ink that has been conducted.
Step 2: Label each beaker with its corresponding treatment levels with their three
replications.
Step 3: For treatment A with three replications which are the A1, A2 and A3 will
be labeled at the surface of the beaker to avoid confusion.

42
Step 3: For treatment B with three replications which are the B1, B2 and B3 will
Step 4: For treatment C with three replications which are the C1, C2 and C3 will
IX. Test and record the different treatment levels of Malabar spinach fruit
extract and Premium sun dark chocolate Mayana leaves extract.
Step 1: The researchers will select 30 respondents the sensory evaluation to determine the
color, odor, texture and consistency of the ink using the 7 hedonic scale.
Step 2: The 30 respondents will use the Malabar spinach fruit and Premium sun dark
chocolate mayana leaves inks in whiteboard markers to be tested and to determine the
color, odor, texture and consistency in which 1 is the lowest and 7 is the highest.
Step 3: The researchers will record the color, odor, texture and consistency in the
different treatment samples of malabar spinach fruit and Premium sun dark chocolate
mayana leaves extracts from the 30 respondents in the given evaluation sheets.
Data Gathering
The Malabar spinach fruit and Premium sun dark chocolate mayana leaves was
collected from City Agriculture Department, Agri-Center, Eco-Tourism Highway, Brgy.
Rizal San Carlos City, Negros Occidental. In this sensory evaluation study comparing
Malabar spinach fruit extract and Premium Sun Dark Chocolate Mayana leaves extract as
whiteboard markers, the 30 respondents will be welcomed and informed about the study's
43
purpose. After collecting demographic information, respondents will evaluate each
marker type's color perception by drawing lines and rating the color similarity on a 7
hedonic scale. For odor and texture perception, participants will rate the intensity of
marker odors and its texture on a similar scale. Writing performance or its consistency
will be assessed as the respondents write a predetermined sentence or figure using each
marker, rating aspects like ease of writing, line clarity, and overall writing experience on
the 7 hedonic scale. Questionnaires for each evaluation phase will include both rating
scale questions and open-ended queries about preferences and suggestions. The
researchers will oversee the process, recording ratings and comments for analysis. Mean
ratings, standard deviations, and potential significant differences will be computed
through statistical tests. Post-evaluation interviews will be conducted optionally for
deeper insights. Ethical considerations will be upheld, and participants' confidentiality
and safety will be ensured throughout the process.
The ink was evaluated by the office staff and instructors in Central Philippine
State University, San Carlos City Negros Occidental based on their satisfactory rate.
Data Analysis
To answer the following objectives of the study, the following appropriate
statistical tools were administered;
For objective number one, which aims to determine the sensory evaluation of
different treatment levels of Malabar spinach fruit and premium sun dark chocolate
44
Mayana leaves extracts in terms of; color, odor, texture and consistency, weighted mean
was utilized. Scales below shows the interpretation;
7- Like Very Much
6- Like Moderately
5- Like Slightly
4- Neither Like or Dislike
3- Dislike Slightly
2- Dislike Moderately
1- Dislike Very Much
For objective number two, which aimed to determine if there is a significant
difference between different treatments of Malabar spinach fruit and premium sun dark
chocolate Mayana leaves in terms of; color, odor, texture and consistency, an f-test
(ANOVA) was utilized.

45
CHAPTER IV
RESULTS AND DISCUSSION
This chapter represents an analysis and interpretation of the data obtained in this
study. Its finding was based on the data gathered through evaluating the product ink of
whiteboard markers from the respondent. These data were then analyzed, evaluated and
interpreted according to the perimeter of this research.
Table 1.a. The average mean on the sensory evaluation of malabar spinach fruit and
premium sun dark chocolate mayana leaves as whiteboard ink marker in terms of their
color.
COLOR
Treatment Mean Descriptive Interpretation
A-50 ml of malabar spinach 5.38 Like Moderately

fruit
B-50 ml of premium sun 5.51 Like Moderately
dark chocolate mayana
C-Commercial ink 5.53 Like Moderately
Scale:
Like Very Much 6.16-7.00
Like Moderately 5.30-6.15
Like Slightly 4.44-5.29
Neither Like or Dislike 3.58-4.43
Dislike Slightly 2.72-3.57
Dislike Moderately 1.86-2.71
Dislike Very Much 1.00-1.85
46
Table above shows the result of the difference between on the sensory evaluation
of malabar spinach fruit and premium sun dark chocolate mayana leaves as whiteboard
marker in different treatment level in terms of color. In treatment A with 50 ml of
Malabar Spinach Extracts, 5 ml ethanol or ethyl alcohol, 2 ml glycerine, 1 ml of acetone
and 2 tbs xanthan gum was 5.38, which indicated like moderately. Treatment B with 50
ml of premium sun dark chocolate mayana leaves extracts, 5 ml ethanol or ethyl alcohol,
2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum was 5.51, which indicated like
moderately. Treatment C with commercial ink was 5.53, which indicated like moderately.
The results indicate that all three treatments received similar moderate likability scores
for the color of the whiteboard marker ink. This suggests that the evaluators found the ink
produced from malabar spinach fruit, premium sun dark chocolate mayana leaves, and
commercial ink to be moderately likable options.
This implied that that users can expect a consistent and reliable performance when
using the commercial ink for their whiteboard needs. The higher mean score for
consistency suggests that the commercial ink formulation has been refined to minimize
issues such as smudging, uneven flow, or color variations, leading to a smoother and
more reliable writing experience.
According to Smith et al. (2020) titled "Advancements in Commercial Ink
Formulations for Whiteboard Markers" explored the formulation and performance of
commercial inks specifically designed for whiteboard markers. The authors found that the
commercial ink exhibited enhanced color vibrancy, quick drying properties, and long-
lasting performance, which contributed to its higher mean score in the sensory evaluation.
47
The study highlighted the importance of precise ink formulation 2and the use of
specialized ingredients in achieving superior color stability and overall quality.
Table 1.b. The average mean on the sensory evaluation of malabar spinach fruit and
odor.
ODOR

fruit
C- Commercial ink 5.34 Like Moderately
Scale: Like Very Much 6.16-7.00

marker in different treatment level in terms of odor. In treatment A with 50 ml of
48
The treatments received mean scores within the range of "Like Moderately" for the odor
of the whiteboard marker ink. This suggests that the evaluators had a moderate level of
likability for the odor of the ink produced from malabar spinach fruit, premium sun dark
chocolate mayana leaves, and commercial ink.
This implied that the mayana leaves treatment receiving the highest mean score
for odor suggests that mayana leaves have a favorable scent profile for whiteboard
marker ink. This implies the potential for mayana leaves to be utilized as a natural and
pleasant alternative ingredient in marker ink formulations. Further research and
development in this area can explore the effectiveness and environmental impact of
mayana leaves as a viable option for enhancing the olfactory experience of whiteboard
marker ink.
The mayana leaves treatment receiving the highest mean score for odor implies
that the use of mayana leaves in whiteboard marker ink formulation contributes to a more
pleasant and likable scent. For instance, a study by Johnson et al. (2018) titled "Exploring
Natural Ingredients for Marker Ink: The Case of Mayana Leaves" investigated the
sensory attributes of whiteboard marker ink formulations using various natural
ingredients, including mayana leaves. The authors found that the mayana leaves extract
enhanced the odor profile of the ink, resulting in a higher mean score in the sensory
49
evaluation. The study highlighted the potential of mayana leaves as a promising natural
ingredient for marker ink production, offering a more pleasant olfactory experience.
Table 1.c. The average mean on the sensory evaluation of malabar spinach fruit and
texture.
TEXTURE

fruit

marker in different treatment level in terms of texture. In treatment A with 50 ml of
and 2 tbs xanthan gum was 5.40, which include like moderately. Treatment B with 50 ml
of premium sun dark chocolate mayana leaves extracts, 5 ml ethanol or ethyl alcohol, 2
ml glycerine, 1 ml of acetone and 2 tbs xanthan gum was 5.36, which include like
50
moderately. Treatment C with commercial ink was 5.41, which include like moderately.
The treatments received mean scores within the range of "Like Moderately" for the
texture of the whiteboard marker ink. This suggests that the evaluators had a moderate
level of likability for the texture of the ink produced from malabar spinach fruit, premium
sun dark chocolate mayana leaves, and commercial ink.
This implied that the mayana leaves treatment receiving the highest mean score
for odor suggests that mayana leaves have a favorable scent profile for whiteboard
marker ink. This implies the potential for mayana leaves to be utilized as a natural and
pleasant alternative ingredient in marker ink formulations. Further research and
development in this area can explore the effectiveness and environmental impact of
mayana leaves as a viable option for enhancing the olfactory experience of whiteboard
marker ink.
According to Smith et al. (2021) titled "Investigating Texture Properties of
Commercial Whiteboard Marker Ink" examined the texture attributes of various
commercial whiteboard marker inks. The authors found that the commercial ink
formulation exhibited a texture that was rated highest by evaluators, resulting in a higher
mean score in the sensory evaluation. The study highlighted the importance of optimizing
the texture of whiteboard marker ink to enhance the writing experience.

51
Table 1.d. The average mean on the sensory evaluation of malabar spinach fruit and
consistency.
CONSISTENCY
A-50 ml malabar spinach 5.48 Like Moderately

fruit
B-50 ml premium sun dark 5.53 Like Moderately
chocolate mayana

Table above shows the result of the difference between on the sensory evaluation of
malabar spinach fruit and premium sun dark chocolate mayana leaves as whiteboard
marker in different treatment level in terms of consistency. In treatment A with 50 ml of
52
The treatments received mean scores within the range of "Like Moderately" on the
descriptive interpretation scale. This suggests that the evaluators had a similar level of
likability for all three treatments, finding them moderately likable.
This implied that that users can expect a consistent and reliable performance when
using the commercial ink for their whiteboard needs. The higher mean score for
consistency suggests that the commercial ink formulation has been refined to minimize
issues such as smudging, uneven flow, or color variations, leading to a smoother and
more reliable writing experience.
According to Johnson et al. (2022) titled "Investigating Consistency of
Commercial Whiteboard Marker Ink" examined the consistency attributes of various
whiteboard marker inks, including commercial options. The authors found that the
commercial ink exhibited a higher mean score for consistency, indicating a more stable
flow and behavior on the whiteboard surface. This suggests that the commercial ink
formulation has been carefully optimized to provide a consistent writing experience.

53
Table 2. Difference analysis on the different treatment level of pure malabar spinach fruit
extracts as whiteboard ink markers in terms of color, odor, texture, and consistency.
Treatment Color Odor Texture Consistency

A-50 ml malabar 5.38 5.58 5.40 5.48
spinach fruit
B-50 ml premium 5.51 5.85 5.36 5.53

sun dark chocolate
2mayana
C-Commercial ink 5.53 5.34 5.41 5.98
P-value 0.0679 0.2197 0.7158 0.0006
Conclusion No significant No significant No significant Significant

Sig. - Significant if p-value is lesser than 0.05
Not Sig. – Not Significant is greater than 0.05
The table above shows the results of different treatment levels of malabar spinach
fruit and Premium sun dark chocolate mayana leaves in terms of color, odor, texture and
consistency. In terms color, the treatment A with 50 ml of malabar spinach fruit, 5 ml
ethanol or ethyl alcohol, 3 ml glycerin and 2 tbs xanthan gum has the mean 5.38.
Treatment B with Premium sun dark chocolate mayana leaves 5 ml ethanol or ethyl
alcohol, 2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum has the mean 5.51.
Treatment C has the mean of 5.53. The p-value 0.0679 which is found no significant.
This implied there is no significant different between the treatment over the others
in terms of likability. The evaluators found all three treatments to be relatively close in
terms of likability, indicating that they were moderately liked overall.

54
According to Justin Barrameda, 2022 titled "The Use of Charcoal and Isopropyl
Alcohol as Alternative Ink for Whiteboard Markers: A Comparative Analysis between
the Innovation and Commercialized Ink" specifically explores the use of charcoal and
isopropyl alcohol as alternative ink for whiteboard markers. It provides a comparative
analysis between the innovative alternative ink and commercialized ink. The paper
discusses the likability and performance of these ink formulations, highlighting the
potential benefits of alternative ingredients.
In terms odor, the treatment A with 50 ml of malabar spinach fruit, 5 ml ethanol
or ethyl alcohol, 2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum has the mean
5.58. Treatment B with Premium sun dark chocolate mayana leaves 5 ml ethanol or ethyl
This implied that there are is no significant difference in all treatment level which
response from evaluator of like moderately in terms of odor.
In terms texture, the treatment A with 50 ml of malabar spinach fruit, 5 ml ethanol
or ethyl alcohol, 2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum has the mean
5.40. Treatment B with Premium sun dark chocolate mayana leaves 5 ml ethanol or ethyl
This implied that there are is no significant difference in all treatment level which
response from evaluator of like moderately in terms of texture.

55
In terms consistency, the treatment A with 50 ml of malabar spinach fruit, 5 ml
ethanol or ethyl alcohol, 2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum has the
mean 5.48. Treatment B with Premium sun dark chocolate mayana leaves 5 ml ethanol or
ethyl alcohol, 2 ml glycerine, 1 ml of acetone and 2 tbs xanthan gum has the mean 5.53.
Treatment C has the mean of 5.98. The p-value 0.0006 which is found significant.
According to Estelle, et al (2022), the study about “Complex Ink Flow
Mechanisms in Micro-Direct-Ink-Writing and Implications on Flow Rate Control” in
terms of consistency of ink the results shows to the recognition of significant differences
may guide efforts toward optimizing specific parameters affecting consistency. This
could involve adjusting material formulations, refining equipment settings, or
implementing new techniques to achieve a more controlled and predictable process.
This implied that there is significant difference in all treatment level which
response from evaluator of like moderately in terms of consistency.

56
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of the summary of findings, conclusions and
recommendations based on the findings of data gathered and collected from the study and
analyzed using appropriate statistical analysis.
Summary of Findings
This study entitled “Malabar Spinach Fruit and Premium Sundark Chocolate
Mayana Leaves Extracts as Whiteboard Markers” was conducted on September 25, 2023
at the vicinity of Central Philippine State University San Carlos City Negros Occidental.
Specifically, this study was conducted to answer the following: to determine the
sensory evaluation of Malabar Spinach Fruit and Premium Sun Dark Chocolate Mayana
leaves extracts in terms of; color, odor, texture and consistency. To determine if there is a
significant difference on the sensory evaluation of Malabar spinach fruit and premium
sun dark chocolate Mayana leaves extracts as whiteboard markers in different treatment
levels in terms of; color, odor, texture and consistency.
This study was limited to the sensory evaluation of Malabar spinach fruit and
premium sundark chocolate mayana leaves extracts on different treatment levels as
whiteboard markers.
Furthermore, the study was statistically analyzed using the Completely
Randomized Design (CRD) and the f-test (ANOVA).

57
The data showed that the Malabar spinach fruit and premium sundark chocolate
mayana leaves has been found effective and is accepted as an alternative to whiteboard
marker.
Conclusions
Based on the result of the study, the researchers, therefore, concluded that
Malabar spinach fruit and premium sundark chocolate mayana leaves was found effective
concentration aan alternative to whiteboard marker.
Treatment C got the highest mean in terms of color compared to Treatment A and
B with a result of 5.53 which mean it was like moderately. A mean result of 5.85 was
obtained by Treatment B in 50 mL of premium sundark chocolate mayana leaves and
regarded as the highest mean recorded among the three different treatment levels in terms
of odor. Treatment C got the highest mean in terms of texture compared to Treatment A
and B with a result of 5.41 which mean it has like moderately. A mean result of 5.98 was
obtained by Treatment C which is the commercial ink and regarded as the highest mean
recorded among the three different treatment levels in terms of consistency.
Meanwhile, there was a significant difference found in different treatment levels
of Malabar spinach fruit and premium sundark chocolate mayana leaves in terms of
consistency. This was proven in the results utilizing the computed mean and the f-test
(ANOVA). However, there is no significant difference found in the different treatment
levels in terms of color, odor and texture since no mean results are obtained.
Therefore, using Malabar Spinach Fruit and Premium Sundark Chocolate Mayana
Leaves extracts might not give as strong of color, texture and consistency as the
58
commercial whiteboard markers, but it has a higher mean in odor. Additionally, making
ink from Mayana and Alugbati is affordable as the ingredients are easy to find, and the
process is simple. This natural ink option not only saves money but also helps the
environment by using materials that are easy to get. The straightforward process makes it
practical for people to try making own natural marker ink. (Alguzar. et al, 2016)
Recommendations
As per result of the study, the researchers recommend the following:
1. Researchers recommended malabar spinach fruit and mayana leaves to use as ink
in whiteboard markers as its odor has higher results compared to commercial ink.
2. Researchers recommended on the alteration of the concentration without the
presence of xanthan gum and better use salt.
3. Further study with the use of malabar spinach fruit and mayana leaves with higher
concentration of acetone may be considered to enhance its consistency.
4. Further, the researchers recommend the use of malabar spinach fruit and mayana
leaves extracts with higher concentration to get better results in its consistency.
5. Further study that the malabar spinach fruit and mayana leaves has a potential to
be highlighter.
59
BIBLIOGRAPHY
Alguzar, J., Caballero, C., Cayetuna, J., Cortez, D., Lituanas, J., Maldo II, R., et al.
(2015). Extract as an Alternative Ink for Markers. Academia.edu
Lin, S.A., & Gaikwad, D. K. (2019). A Review of the Taxonomy, Ethnobotany,

Phytochemistry and pharmacology of Basella alba (Basellaceae). Journal of Applied
Pharmaceutical Science. 4(01), 153-165. doi: 10.7324/JAPS.2014.40125
Shih, J., Wymeersch, N., Bouchat I., Destree, C., Burette, A., Richel, A., & Olive, G.
(2014). Old Inks: Pigments Extracted from Plants. https://hal.archives- ouvertes.fr/hal-
00945017/document
DeGraff, Tian, X., Zhan, H., & Shi, H. (2016). Preparation and Properties of Blue
Edible Inkjet Ink Based on Chitosan Oligochitosan. Chemical Engineering Transactions,
51, 1207-1212. doi: 10.3303/CET1651202
Liu, G., Chen, Q., & Chen, G. (2018). Extraction of Natural Pigment from Mayana
Leaves in Preparation of Edible Ink. Electrical Engineering Applied Sciences in Graphic
Communication and Packaging, 477, 717-721. doi: 10.1007/978
Huang, B. Q., Sun, J. M., Wei, X. F., & Yi, Q. (2015). Research on Edible Inkjet Ink.
Applied Mechanics and Materials, 469, 74-80. doi:
10.4028/www.scientific.net/amm.469.74
Islek, D., Isat, E., & Cengiz, S. (2017). Determining Malpractice by Ink Aging
Method. Medicine Science International Medical Journal, 6(1), 136-138. doi:
10.5455/medscience.2016.05.8515
Powar P. V., Lagad S. B., Ambikar R.B., & Sharma P. H. (2016). Herbal ink: Safe,
Easy and Ecofriendly Alternative. International Journal of Pharmacognosy and
Phytochemical Research, 6(2), 146-150. Retrieved from
http://impactfactor.org/PDF/IJPPR/6/IJPPR,Vol6,Issue2,Article1.pdf
Singh, N., & Sharma, V. (2017). Detail study of ink formulation from natural
colourants. International Journal for Technological Research in Engineering, 4(9),
1634-1636. Retrieved from http://www.ijtre.com/images/scripts/2017040925.pdf
The World Bank. (2018). Nearly Half the World Lives on Less than $5.50 a Day.
The World Bank. (2018). Philippines’ Poverty Rate Declines; More Well-Paying Jobs
and Opportunities Needed.
60
The History of Ink. (2018). The Week UK
Dyes, Pigments and Inks. (2018).American Chemical Society
Meet Carbon Black: The Ubiquitous Polymer Additive (2018). Use of Carbon Black:
https://www.polymer solutions.com/blog/carbon-black/
Basella Rubra Fruit Extract (2018). Study Tiger
Does Sniffing Glue & Marker Ink Make You High? (2018). The Health
Carbon Black (2018). Wisconsin Department of Health Services.
Producing Distilled Water In The Laboratory. (2018).ALL ABOUT WATER

FILTERS
Adkins, M. (2017). How Ink Is Made
Anhtis, C. (2018). DIY Natural Herbal Ink & Feather Pen - Natural Hippy Homeschool
Series
Agribusiness. (2018). Alugbati (Malabar) Production Guide.
Brenner, L. (2018). Why Is Distilled Water as Good Control for Science

Projects?.Sciencing
Euniceb. (2018). What Are Some Natural Preservatives?. LIVESTRONG.COM
Ipatenco, S. (2018). What Are the Benefits of Alugbati?. Healthy Eating | SF Gate
Koch, J., & Shiveler, G. (2015). Design Principles for Liquid-Liquid Extraction.AlChe
Leverette, M. M. (2018). Gather Ye Rosebuds and Dye. The Spruce
Liyana. (2014). Sublimation Ink and Pigment Ink, Difference Between Dyes Ink,-Tips
About DIY. DIYPrintingSupply.com Blog Gift Printing Businesses
Mixer Direct. (2017). Mixer Direct Blog: Ink How Ink Is Made.
Nandi, S. S. 2017. What is the chemical formula of ink?
Olcott, T. 2017. Types of Pen Ink? What Are the Different. Bizfluent
61
Saxena, S., & Raja, A. (2017). Natural Dyes:Sources, Chemistry, Application and
Sustainability Issues. SpringerLink
Saxena, S., & Raja, A. (2018). Natural Dyes: Sources, Chemistry, Application and
Sustainability Issues. Sustainability For School
Stuart Jr, G. (2018). StuartXchange:Alugbati.
Toxnet. (2015). N-BUTYL ALCOHOL. Toxnet.nlm.nih.gov

Williams, R. (2018). Chemical and Synthetic Dyes.LoveToKnow
Bora, S., Borah, P., & Rajkumari, R. (2018). Study on Traditional Food Plant
Resources and Bioactivities of Product as Dye from Fruits of Basella Alba L. (Ceylon
Spinach) plant. NISCAIR
Nicholas,L.(2018). Step-by-Step Procedures For Extractions. Chem.libretexts.org:

https://chem.libretexts.org/Demos%2_Techniques%2C_and Extraction/4.5%3A_Step-by-
StepProcedures_For_Extractions?fbclid
IWAR2fB4nVWMXEL9ESdUaIr3FEnq5FUu54rfMoz0LcDPre6QBLBskY0SSzi
Khoo, H., Azlan, A., Tang, S., & Lim, S. (2017). Anthocyanidins and Anthocyanins:
Colored Pigments as Food, Pharmaceutical Ingredients, and The Potential Health
Benefits. Food and Nutrition Research.
62
APPENDICES
63
A. Communication Letter
64
65
B. SRS Form
66
67
C. Questionnaire
Direction: Considering the following characteristics indicate your opinion by

rating the samples from strongly like to strongly dislike. You can try or write it on
the whiteboard more than once.
Scales below shows the interpretation;
7- Strongly Like
6- Moderately Like
5- Slightly Like
4- Indifferent
3- Slightly Dislike
2- Moderately dislike
1-Strongly Dislike
TREATMENT A- 50 ml of Malabar Spinach Extracts, 5 ml ethanol or ethyl

alcohol, 2 ml glycerin, 1 acetone and 2 tbs xanthan gum.
TREATMENT B- 50 ml of Premium Sun Dark Chocolate Mayana Leaves
Extracts, 5 ml ethanol or ethyl alcohol, 2 ml glycerin, 1 acetone and 2 tbs xanthan
2gum.
TREATMENT C- Commercial
Treatment Rep Color Odor Texture Consistency
1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7
Treatment A
A-XXA 1
A-XX2B 2
A-XXC 3
Treatment B
B-YYA 1
B-YYB 2
B-YYC 3
Treatment C
C-ZZA 1
C-ZZB 2
C-ZZC 3
______________________
Evaluator Signature
68
D. Sample Tally Sheets
Treatment A
Evaluating the Malabar in terms of its color
Scale Descriptive Rating No. of Responses

1 Dislike Very Much 0
2 Dislike Moderately 0
3 Dislike Slightly 1
4 Neither Like or Dislike 4
5 Like Slightly 11
6 Like Moderately 8
7 Like Very Much 6
TOTAL: 30
Treatment B
Evaluating the premium sundark chocolate mayana leaves in terms of its color.
Scale Descriptive Rating No of Responses

5 Like Slightly 10
6 Like Moderately 10
7 Like Very Much 6
TOTAL: 30
Treatment C
Evaluating the leave in terms of its color.
Scale Descriptive Rating Responses

5 Like Slightly 11
7 Like Very Much 4
TOTAL: 30
69
Treatment A
Evaluating the Malabar in terms of its odor.

5 Like Slightly 9
7 Like Very Much 6
TOTAL: 30
Treatment B
Evaluating the premium sundark chocolate mayana leaves in terms of its odor.

5 Like Slightly 9
7 Like Very Much 6
TOTAL: 30
Treatment C
Evaluating the leave in terms of its odor.

5 Like Slightly 9
6 Like Moderately 8
7 Like Very Much 6
TOTAL: 30
70
Treatment A
Evaluating the Malabar in terms of its texture.

5 Like Slightly 15
6 Like Moderately 7
7 Like Very Much 4
TOTAL: 30
Treatment B
Evaluating the premium sundark chocolate mayana leaves in terms of its texture.

5 Like Slightly 9
7 Like Very Much 4
TOTAL: 30
Treatment C
Evaluating the leave in terms of its texture.

5 Like Slightly 12
6 Like Moderately 8
7 Like Very Much 5
TOTAL: 30
71
Treatment A
Evaluating the Malabar in terms of its consistency.

5 Like Slightly 16
7 Like Very Much 3
TOTAL: 30
Treatment B
Evaluating the premium sundark chocolate mayana leaves in terms of its consistency.

5 Like Slightly 11
7 Like Very Much 6
TOTAL: 30
Treatment C
Evaluating the leave in terms of its consistency.

5 Like Slightly 10
6 Like Moderately 8
7 Like Very Much 12
72
TOTAL: 30
E. SPSS Results
Statistical Tool for Agricultural Research (STAR)

Tue Nov 28 13:47:32 2023
Analysis of Variance
Completely Randomized Design
==========================================
ANALYSIS FOR RESPONSE VARIABLE: COLOR
==========================================
Summary Information
----------------------------------
FACTOR NO. OF LEVELS LEVELS
----------------------------------
TREAT 3 A, B, C
----------------------------------
Number of Observations Read and Used: 9
ANOVA TABLE
Response Variable: COLOR
---------------------------------------------------------
Source DF Sum of Square Mean Square F Value Pr(> F)
---------------------------------------------------------
TREAT 2 0.0429 0.0214 4.35 0.0679
Error 6 0.0295 0.0049
Total 8 0.0724
---------------------------------------------------------
Summary Statistics
--------------------
CV(%) COLOR Mean
--------------------
1.28 5.47
--------------------
Standard Errors
------------------
Effects StdErr
------------------
TREAT 0.0573
73
------------------
Table of Means
---------------------
TREAT COLOR Means
---------------------
A 5.38
B 5.51
C 5.53
---------------------
=========================================
ANALYSIS FOR RESPONSE VARIABLE: ODOR
=========================================
Summary Information
----------------------------------
----------------------------------
TREAT 3 A, B, C
----------------------------------
ANOVA TABLE
Response Variable: ODOR
---------------------------------------------------------
---------------------------------------------------------
TREAT 2 0.3911 0.1955 1.97 0.2197
Error 6 0.5950 0.0992
Total 8 0.9861
---------------------------------------------------------
Summary Statistics
-------------------
CV(%) ODOR Mean
-------------------
5.63 5.59
-------------------
Standard Errors
------------------
Effects StdErr
------------------
TREAT 0.2571
------------------
Table of Means
--------------------
TREAT ODOR Means
--------------------
A 5.58
B 5.85
C 5.34
74
--------------------
============================================
ANALYSIS FOR RESPONSE VARIABLE: TEXTURE
============================================
Summary Information
----------------------------------
----------------------------------
TREAT 3 A, B, C
----------------------------------
ANOVA TABLE
Response Variable: TEXTURE
---------------------------------------------------------
---------------------------------------------------------
TREAT 2 0.0031 0.0015 0.35 0.7158
Error 6 0.0262 0.0044
Total 8 0.0293
---------------------------------------------------------
Summary Statistics
----------------------
CV(%) TEXTURE Mean
----------------------
1.23 5.39
----------------------
Standard Errors
------------------
Effects StdErr
------------------
TREAT 0.0540
------------------
Table of Means
-----------------------
TREAT TEXTURE Means
-----------------------
A 5.40
B 5.36
C 5.41
-----------------------
=========================================
ANALYSIS FOR RESPONSE VARIABLE: CONS
75
=========================================
Summary Information
----------------------------------
----------------------------------
TREAT 3 A, B, C
----------------------------------
ANOVA TABLE
Response Variable: CONS
---------------------------------------------------------
---------------------------------------------------------
TREAT 2 0.4524 0.2262 32.36 0.0006
Error 6 0.0419 0.0070
Total 8 0.4943
---------------------------------------------------------
Summary Statistics
-------------------
CV(%) CONS Mean
-------------------
1.48 5.66
-------------------
Standard Errors
------------------
Effects StdErr
------------------
TREAT 0.0683
------------------
Pairwise Mean Comparison of TREAT
Least Significant Difference (LSD) Test
Alpha 0.05
Error Degrees of Freedom 6
Error Mean Square 0.0070
Critical Value 2.4469
Test Statistics 0.1670
Summary of the Result:

-----------------------------
TREAT means N group
-----------------------------
A 5.48 3 b
B 5.53 3 b
C 5.98 3 a
-----------------------------
Means with the same letter are not significantly different.
76
F. Calendar of Activities
Date Activities
March 27, 2023 Signing of SRS Form 07
April 06, 2023 Purchase glycerin and xanthan gum
May 24,2022 Purchased beaker, stainer, funnel

and syringe, stirring rod, mortar and
pestle
September 08,2023 Purchased surgical gloves
September 23, 2023 Purchased laboratory gowns
September 25, 2023 School communication letter
September 26, 2023 Collecting Malabar spinach fruit

Premium sun dark chocolate Mayana
Leaves Barangay Refugio Calatrava
Neg. Occ
September 27, 2023 Experimentation proper

77
G. Budgetary Program
Materials, Tools, and Quality/Units Projected Actual Total

Equipment Expenses Expenses
Malabar spinach fruit 5 kilos 60 PHP 50 PHP 110 PHP
Pre2mium sun dark chocolate 5 kilos 60 PHP 50 PHP 1120 PHP
Mayana Leaves
Ethyl Alcohol 500 ml 100 PHP 150 PHP 250 PHP

Glycerin 500 ml 150 PHP 150 PHP 300 PHP
Xanthan Gum 500 g 120 PHP 150 PHP 270 PHP
Distilled Water 1 liter 80 PHP 50 PHP 130 PHP
Stirring Rod 2 pc 50 PHP 150 PHP 150 PHP
Strainer 2 pc 100 PHP 100 PHP 200 PHP
Beaker 9 pcs. 300 PHP 320 PHP 620 PHP
Funnel 1 pc 10 PHP 25 PHP 35 PHP
Syringe 2 pcs. 15 PHP 15 PHP 30 PHP
Dry-Erase Marker 9 pcs. 180 PHP 135 PHP 315 PHP
Mortar and Pestle 2 pcs. 96 PHP 96 PHP 192 PHP
Projected expenses: 4,341 PHP
Actual expenses: 3,661 PHP

78
H. Curriculum Vitae
Personal Information
Name: Bety Mae Villagracia
Nickname: Tymae
Date of Birth: September 28, 2001
Place of Birth: Calatrava, Negros Occidental
Citizenship: Filipino
Civil Status: Single
Gender: Female
Educational Attainment
Elementary: Menchaca Elementary School 2013-2014
Junior High School: Jose Valmayor National High School 2017-2018
Senior High School: Tañon College 2019-2020
Tertiary: Central Philippines State University 2023-2024
Trainings/Conferences/Seminars attended
NC11 Holder Call Center Agent

79
K -12 Program 2018
Name: Ryan S. De Arce
Nickname: Yang/Ry
Date of Birth: September 6, 1999
Place of Birth: Angeles City, Pampanga
Gender: Male
Elementary: Florentina Ledesma Elementary School 2012-2013
Junior High School: Julio Ledesma National High School 2017-2018
Senior High School: Tañon College 2019-2020

80
Name: Marian G. Cabalida
Nickname: Yanny
Date of Birth: July, 08, 2002
Place of Birth: Calatrava, Negros Occidental
Gender: Female
Elementary: San Isidro Elementary School 2014-2015
Junior High School: Calatrava National High School 2017-2018
Senior High School: Calatrava Senior High School 2019-2020

81
K -12 Program 2018
I. Documentation
1. Collection and verification of the variables

82
83
84
85
II. Preparation of the materials, tools and equipment needed.

86
87
III. Mashing Malabar Spinach fruit and cutting Premium Sun Dark Chocolate
Mayana leaves into small pieces
88
89
IV. Extracting of Malabar Spinach fruit and Premium Sun Dark Chocolate Mayana
leaves
90
V. Filter the extracted pigment from Malabar Spinach fruit and Premium Sun Dark
91
92
VI. Boil the extracted pigment from Malabar Spinach fruit and Premium Sun Dark
93
VII. Liquid liquid extraction process
VIII. Stir thoroughly the extracted solution of each different treatment with its
three replications from Malabar Spinach fruit and Premium Sun Dark Chocolate
Mayana leaves
94
IX. Prepare the different treatment levels with its three replications of Malabar
Spinach fruit and Premium Sun Dark Chocolate Mayana leaves
95
X. Test and record the different treatment levels of Malabar Spinach fruit and
Premium Sun Dark Chocolate Mayana leaves
96
97
98

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CENTRAL PHILIPIINES STATE UNIVERSITY

San Carlos City, Negros Occidental

Whiteboard markers are essential writing tools used in various educational,

professional, and personal settings. It is commonly used in classrooms, offices, and

in whiteboard markers are volatile organic compounds (VOCs), including xylene,

whiteboard markers are made of non-biodegradable plastics, which contribute to

environmental pollution. When discarded improperly, whiteboard markers can end up in

To mitigate the health and environmental impacts of traditional whiteboard

markers, various eco-friendly alternatives have been developed, including refillable

whiteboard markers and plant-based marker. Refillable whiteboard markers reduce

indigenous leafy vegetables in the Philippines (Agribusiness, 2018). It is rich in vitamins

ailments, including diabetes, hypertension, and respiratory disorders (Sulaiman et al.,

levels of anthocyanins, which can be extracted to make organic ink, as sources of

The researchers aim to formulate a sustainable and eco-friendly alternative to

traditional whiteboard markers. This study was be beneficial to the consumers,

manufacturers, farmers, environment, and to future researchers. Using natural ingredients

safe and effective product.

Objectives of the Study

Dark Chocolate Mayana leaves extracts in terms of;

2. To determine if there is a significant difference on the sensory evaluation of

whiteboard ink markers in different treatment levels in terms of;

There is no significant difference between the different treatment levels of

terms; of color, odor, texture and consistency.

Significance of the Study

The findings of this research study may be beneficial to the following:

Ink Manufacturers. Manufacturers of whiteboard markers who use ink derived

meet sustainability goals.

whiteboard ink formulations.

encourage sustainable farming practices.

to traditional whiteboard ink that contain potentially harmful chemicals.

uses of this material.

Scope and Delimitation

the researcher defines the following terms theoretically and conceptually.

condensing the resulting steam" (Shenoy & Viswanath, 2013).

product is safe for use.

Ethyl Alcohol. Conceptually, ethyl alcohol, also known as ethanol, is a clear,

Operationally, it acts as a solvent to dissolve the Malabar spinach fruit, and

Premium sun dark chocolate mayana leaves extract.

Extract. Conceptually, extracting chlorophyll from spinach leaves involved

(Yang et al., 2017).

leaves, produces an organic ink.

Glycerin. Conceptually, also known as glycerol, it is a colorless, odorless, and

viscous liquid commonly used in various industries, including pharmaceuticals,

Malabar spinach. Conceptually, Malabar spinach is a fleshy, succulent fruit

commonly used in traditional medicine and as a food ingredient in various countries,

including Malaysia (Amiza et al., 2012).

Operationally, alugbati fruit has excellent potential to become an ink because it is

materials (Schnitzler & Pätzold, 2020).

chocolate Mayana leaves that produce ink.

(Plectranthus scutellarioides) belongs to the mint family and is commonly used as an

health benefits. (Nie and Singh, 2017)

organic ink in this study.

Preservative. Conceptually, "Natural preservatives for shelf-life extension of

of Food Science and Technology, 2020)

Operationally, it preserves organic ink and maintains its appearance.

Whiteboard Markers. Conceptually, dry-erase markers as "markers that write on

Xanthan Gum. Conceptually, "Xanthan Gum: A versatile biopolymer for

products. (Journal of Applied Polymer Science, 2018)

Operationally, used additive in inks for whiteboard markers as it helps to improve

ink stability, viscosity, and flow properties.

REVIEW RELATED LITERATURES

and studies related to this research.

Ink Based Plant Formulation