Sip Sugar 2
Sip Sugar 2
Sip Sugar 2
Natural Sweetener
______________________________
An Investigatory Project Submitted as Entry to the 2019 – 2020 Division Science Fair
Andrei B. Santos
Reid Christian C. Dela Rosa
Jonathan Bautista
Proponents
Abucay, Bataan
ACKNOWLEDGMENT
The completion of this study would not be possible without the help and
The researchers acknowledge with gratitude the love and care given by their
beloved parents who supported them both morally and financially. A heartfelt gratitude is also
extended to their beloved research and class adviser, Mr. Crisanto M. Baluyot, who gave them
unending support to make this research project possible. Mr. Alexander Santos who allow them
to harvest enough aratilis fruits in his farm yard. Mr. Aldrian Estacio, who gave them
suggestions for the methodology of their Science Investigatory Project. Their classmates who
have constantly extended their financial assistance without hesitation. Above all, to the
almighty God who furnish them knowledge and grace to make these project a reality.
The Researchers
Utilization of Jamaican Cherry (Muntingia calabura) as Homemade Natural Sweetener
Sugar was very important source of energy that people need in their daily lives.It was component
in making many delicacies and beverages. Sugar was one of the expensive products in the world
that’s why the researchers come up with the idea of looking for research study where the
production of sugar was the focussed utilizing plant fruits as main components. The researchers
tried the versatility of aratiles fruits because of its being sweet in taste.Report revealed that
its fruit possessed many beneficial used.
In producing homemade sweetener, the researchers conducted the following steps: macerating
the plant material to make pulp and put it in a glass container. Line different glass container
with a paper filter. Put the juice with other ingredients in a pot on a stove. Stir the mixture
for several minutes. Cool the mixture and wait until it turns into solid form. Do the powderi
zation process afterwards.
The finished product, at ambient temperature and when sealed was evaluated by 10
evaluators. Parameters like appearance, odor, taste, flavour, texture, color, aftertaste and
overall acceptability of the product was rated.
Results of the evaluation revealed that the product was very acceptable to them.
It was concluded therefore that the product sweetener was very acceptable both when sealed and
exposed at ambient temperature.
Table of Contents
Title Page i
Abstract ii
Introduction 1
Methodology
Conclusion
Recommendations
References
Appendices
INTRODUCTION
Sugar as the generic name for sweet tasting soluble carbohydrates, many of
which are used in food.Sugar is found in the tissue of most plants, making them ideal for
Sugar is an important source of energy that people need in their daily lives. It is
According to Santos (2014), sugar is one of the most expensive products in the
world. That’s why, the researchers come up with an idea of looking for a research study where
the production of sugar is the focused. The researchers looked for a fruit that served as the
main component in the production of fruit sugar. The researcher tried the versatility of aratilis
fruit or scientifically known as Muntingia calabura. Aratilis or Jamaican cherry reported its fruit
and flowers of possessing anti-inflammatory activity. The flowers have antiseptic and
antispasmodic qualities and are made into medicinal teas. Its leaves exhibited potential
In the present study published in the Journal of Nutrition and Food Sciences
the qualitative and quantitative phytochemical study about aratilis, studies revealed that the
fruit contain presence of phenolics, flavonoids, anthocyanin, ascorbic acid, and vitamin E. The
antioxidant activity of the fruits was studied in vitro with DPPH assay, superoxide radical, nitric
oxide and hydroxyl radical scavenging assays. The in vivo studies such as inflammatory, anti-
cancer activity and anti-stress were also performed. From the result of the study they found out
clearly that Muntingia calabura fruits is rich in anti-oxidants polyphenol and possess significant
anti-oxidant activity. The result of the study further exploits the potential of phytomedicine
over chemotherapy in disease prevention and control. Thus, the incorporation of fruits into
routine diet could prevent the risk of cardiovascular diseases, aging, inflammations and cancers
However in order to preserve the shelf life of the homemade sweetener, the
in which the food contents are processed and sealed in airtight container. It provides a shelf life
typically ranging from one to five years, although under specific circumstances it can be much
longer. It is a process of applying heat to food that’s sealed in a jar in order to destroy any
microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by
heating the food for a specific period of time and killing these unwanted organisms.
The information cited above, helped the student - researchers to come up with
their investigatory project of utilizing Muntingia calabura as main component in the production
of homemade sweeteners.
1. How may the Jamaican cherry ( Muntingia calabura) sweetener be described in terms of
1.1 appearance;
1.2 odor ;
1.3 taste;
1.4 flavor;
1.5 texture;
2. How may the product be described after it was exposed at room temperature using the
HYPOTHESIS
The hypothesis is tested for further analysis of data to answer the major
Is there no significant difference in the result of the food test parameters after
On its important of the study side, the student- researches found the following
Community. This study will help the community in such a way that they will have additional
source of income by producing homemade sweeteners that can be sold at a very low cost. It
can also be the source of livelihood of the community in producing nutritious food in compare
and may serve as the foundation of continuous search for best ideas that may contribute for
This study aims to conduct safe method of producing sweetener out of fruit.
The investigation focused on safe food preservation using canning/sealing process only, which
the researchers think it’s practical, economical, and nutritious for the consumption of the
consumer.
The researchers utilized only the fruits of Muntingia calabura in this study. No
other parts of the Muntigia calabura tree were utilized except its fruit.
The researchers collected the berries at Alexander Santos Farm in Brgy. 2000,
Abucay. The study was done from the period of June 5, 2019 to September 4, 2019 at Bonifacio
Camacho National High School laboratory and adult sponsor’s residence at Laon, Abucay,
Bataan.
The food test respondents are the school canteen cook, culinary teachers, and
science teachers of the school, selected students, parents and Barangays Health Coordinators
to asses the variance of the product using the food test parameters.
Statistical treatments using mean and average weighted point are employed to
A. Materials
To carry the experiment the following were used in the study: 1000grams of
ripe aratilis fruit, 3 clear glass containers, ( 500ml),at least 3 pieces of filter paper, blender, 80
milliliters tap water, stirring rod, burner, pot, 50 grams sugar and dextrose powder. For safety,
B. Methods/General Procedure
There are six steps that involves in the production of homemade sweetener.
First step is to macerate the aratiles fruit to make pulp. Macerating may involve finely
Second step is to transfer the pulp into a clean glass container. Add an equal
amount of tap water to the container and stir the pulp with water using a metal stirrer.
For the third step,line a different glass containers, place the pulp and water
mixture on it with the filter. Filter the juice into the second container. Squeeze the filter
firmly afterwards.
Fourth step is to scrap the pulp from the filter and mix it with more warm
water. Filter the resulting juice in the same manner using another filter paper.
Fifth step is to put the juice together with dextrose powder in a pot on a stove.
Turn the stove burner on a low-medium heat. Heat the juice for several minutes until its
and pestle. The fine particles are placed in a clear container for storage.
panellists. They were ten all in all composed of 1 canteen cook, 2 culinary teachers, 2
science teachers, 3 selected students and 2 parents. Survey questionnaire form was
given to each respondent. They were required to rate the products from various
treatments in terms of taste, odor flavor, texture aftertaste and over all acceptability.
They use a scale of 1-5 in rating the cited parameters where 5 being the highest and 1
being the lowest. The rating scale below helped the evaluator to rate and analyse the
parameters.
Table 1
Characteristics of the Homemade Sweetener
Taste Sweet
pH 5
Table 2
Results of Test Parameters Conducted on Homemade Sweetener Product
Table 2 above shows the mean and description of the result of the 10
It can be gleaned at the table 2 the general appearance of the product is rated
as 4.5 which is very desirable. It means that the product is appealing. It is interpreted by the
student- researchers that the appearance of the product shows to the people to be interested
In terms of odor of the product it gains a total mean score of 4.8, which is very
desirable. The product produces scent or odor which is not offensive to the evaluators.
Likewise, table above also presents the mean score of the product’s taste of
4.8which is very desirable. The evaluators accepted the taste of the sample product presented
to them.
The total average score in terms of flavour the product is 4.3 which is
moderately desirable. The product retains its richness flavour of little bit aratilis taste. The
is 4.2which is moderately desirable. The result shows that the product looks good to be
The total average score in terms of color of the product is 4.8 this shows very
acceptable responses among evaluators. Its brownish color is very appealing to the evaluators.
Also, the average result in terms of aftertaste of the product is 3.9 which is
moderately desirable. The result shows that the aftertaste of the product is good and left sweet
taste.
The total average score in terms of overall acceptability of the product is 4.7
which is very desirable. In the scale, the rate shows that it has value of marketability.
Table 3
Canned / Sealed Product
Food Test Parameters Mean Description
Appearance 4.70 Very Desirable
Odor 4.90 Very Desirable
Taste 4.80 Very Desirable
Flavor 4.70 Very Desirable
Texture 4.50 Very Desirable
Color 4.50 Very Desirable
Aftertaste 4.50 Very Desirable
Overall Acceptability 4.60 Very Desirable
Composite Mean 4.65 Very Desirable
Table 3 provides the results of the sensory evaluation when product is in canned or
sealed. Table above showed that the general appearance of product is rated 4.70 meaning very
desirable. The exposure of the product to high temperature and open environment affects the
odor of the product. Due to overexposure to environment the pleasant scent of the product was
lessen.
In the same manner, table 3 also presented the average score in terms of the flavor of the
product is 4.7 which is very desirable. The product retains its richness flavor of the muntingia. .
Likewise, the result in terms of texture of the project is also 4.50 which is very desirable.
The product looks great to be consumed. The sugar melted easily in water because of its fine
texture.
In terms of color, the product is 4.50, this show very desirable. Its color is very appealing
In terms of aftertaste of the product is 4.5 which is very desirable. The aftertaste of the
product is very good and left slightly sweet taste according to the respondents.
The total average score in terms of the overall acceptability of the product is 4.5 which is
very desirable. It shows that the marketability of the product has high value.
CONCLUSION
Based on the findings gathered in the course of the study and with the aid of
simple statistical treatments that were employed to the hypothesis, the following conclusions
were drawn:
1. The appearance,odor,taste, color and over all acceptability as food parameters when
product is exposed at ambient temperature are very desirable. The other test
parameters are rated moderately desirable. The after taste which has an average mean
of 3.9 is the lowest among parameters but still interpreted as desirable too. All in all the
2. The product was very much acceptable when it was canned/sealed. Using Food test
RECOMMENDATIONS
Based from the findings and conclusion, the following recommendations are
endorsed :
the product.
2. Submission of sample products in designated institutions is recommended for chemical
REFERENCES
Kathirvel Preethi, Muntinguia calabura Fruits - Antioxidant and Health Benefits, 13th Euro
Obesity and Endocrinology Congress and 16th World Congress on Nutrition and Food Chemistry,
September 18 – 20, 2017/ Zurich, Switzerland.
http://www.laney.edu/wp/assessment/files/2010/04/Hot-Food-Tasting-ScoreSheet-
http://www.acfchefs.org/download/documents/cometitions/score-sheet-students.pdf
http://www.deja-brew.com/judge-score-sheet.docs