Vinegar made from ripe and firm jackfruit

 ABSTRACT

            KADZMIL A. DAMSIK, ALJIN S. ALAMARA and MARY-ANN Y. ORTIZ. Grade 12 – Hydra, Science, Technology, Engineering and Mathematics Strand. Senior High School Students, S.Y. 2020-2021. Tawi-Tawi School of Arts and Trades, Brgy. Pag-Asa, Bongao, Tawi-Tawi. Vinegar made from ripe and firm jackfruit

Adviser: FERMIN J. HAMJA

 

 

           This study explored the uses of Jackfruit and it aims to know the satisfactory of the jackfruit as main ingredient in making vinegar.  Specially, it aims to answer the following questions: What is the level of satisfactory of vinegar made from ripe and firm Jackfruit in terms of strength, scent and color of different treatment?: Is there a significant difference on the satisfactory of vinegar made from ripe and firm jackfruit in terms of strength, scent and color?

 

Furthermore, the researchers hypothesized that jackfruit is having the possibility to become a source of vinegar, vinegar out of jackfruit is better than the common one and there is significant difference on the satisfactory of vinegar made out from jackfruit in terms of strength, scent and color.

Moreover, this research applied the quantitative experimental research design to delineate the obtained data from the respondents. It simply used three-group design for the satisfactory of the product.

Nevertheless, to produce the product that the researchers prepared the raw materials and equipment needed such as: one (1) jackfruit, one (1) kilogram of sugar, one (1) gallon of water, kitchen knife, four (4)small basins, four(4) big sterilized jars, six (6) cellophane gloves, breathable cloth, twelve(12) small rubber bands, strainer, spoon, and eight (8) three-hundred forty (340) millilter glass bottles for the product.

In collecting data, the researchers are going to provide an evaluation sheet for the respondents to rate the product. It will be tested and rated by the respondents according to their satisfactory on the strength, scent, and color of the product. So, the parameters of the product are strength, scent, and color. This will be rated from 1-5. Five (5) means the strength is very highly satisfactory, four (4) means the strength is highly satisfactory, three (3) means the strength is satisfactory, two (2) means the strength is least satisfactory, and one (1) means the strength is not satisfactory. Therefore, the same parameters will be used in rating the scent and the color of the product.

             Base from the results, the treatment-II obtained the highest overall mean of 3.93 interpreted as “highly satisfactory”. While, treatment-I obtained the least weighted mean of 3.81 which means “highly satisfactory”. The Analysis of Variance (ANOVA) confirmed that there is no significant difference on the on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of strength since the probability value obtained is 0.648, means not significant. Therefore, the hypothesis which stated that “there is no significant difference on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of strength” was accepted. 

        Further, the ANOVA also confirmed that there is no significant difference on the on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of scent since the probability value obtained is 0.285, means not significant. Therefore, the hypothesis which stated that “there is no significant difference on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of scent” was accepted. It was also confirmed by the ANOVA that there is no significant difference on the on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of scent since the probability value obtained is 0.278, means not significant. Therefore, the hypothesis which stated that “there is no significant difference on the level of satisfactory of vinegar made from ripe and firm jackfruit in terms of color” was accepted.

         Hence, the research showed that the level of satisfactory of vinegar made from ripe and firm jackfruit among three products (treatments) do not differ in terms of strength, scent.