(Propose three titles of your study)

ACCEPTABILITY LEVEL OF “Garcinia binucao” FRUIT AS AN ALTERNATIVE BASED

SEASONING MIX

A Research Proposal Presented to

The Faculty of the Senior High School

Academic Track

Don Felix Serra National High School

San Joaquin, Iloilo

Requirements for the Subject

Capstone Project

By:

Wenzel J. Abrot

Eula Marie S. Apostol

Sean Michael S. Comprendio

Jem Jorgelle S. De La Torre

Angel Bless S. Futotana

Loren Jemera

Alea Faye S. Jerez

Michael James Sardon

 Von Alfred S. Sevilla

Reuben O. Serag

April 2022

Chapter 1

INTRODUCTION

Background of the study

Garcinia binucao, locally known as batuan, is a tree species under the family Clusiaceae
that can usually be found in tropical climate countries including the Philippines. Due to its sour
taste. Filipinos considered batuan as a souring agent in local food recipes. The challenge arises
in the preservation of batuan fruit for it can easily be rotted in just few weeks. The present
study aimed at developing Garcinia binucao fruit as an alternative base seasoning mix. Garcinia
binucao fruit was boiled and seeds were removed. All fruits were blended including the extracts
and simmered on a hot plate until the excess liquid vaporized. The processed batuan was
stored on a refrigerator. The Garcinia binucao was added to pork 'sinigang' as base seasoning
mix and the product was rated from 1 to 5, 1 being the lowest, by the respondents using a
provided questionnaire. The results showed that Garcinia binucao fruit can be used as base
seasoning mix with high favorability base on aroma and taste.

Objectives of the Study

This study will be conducted to (Future tense)was conducted to determine the general
acceptability of batuan as alternative based seasoning mix.

Specifically, this study aims to:

1. What is the acceptability level of Garcinia binucao as alternative based seasoning mix
according to taste and aroma?

2. What is the perception of the respondents on the aroma of pork sinigang when processed
batuan fruit as alternative based seasoning mix were used?

3. What is the perception of the respondents on the taste of pork sinigang when processed
batuan fruit as altemative based seasoning mix were used?

2. Which treatment is acceptable in terms of taste and aroma?

 3. Is there a significant difference in the acceptability level of Garcinia binucao as alternative
based seasoning mix according to taste and aroma?

Null Hypothesis

There is no significant difference in the acceptability level of Garcinia binucao as alternative

based seasoning mix according to taste and aroma.

If Garcinia Binucao or Batuan is accepted as a alternative based seasoning mix then those
people who have lots of batuan fruit doesn't need to buy other seasoning mix anymore which
will save them some money and they can even sell the fruit if there's too many.

Theoretical Framework

According to (United State Department of Agriculture 2016) seasonings are substances

added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils,
and vinegars to name few spices and herbs can be used interchangeably, since a spice can be a
herb and vice versa. However in addition to the common seasonings there are others that may
be considered as more of flavoring. Herbs- flesh or dried spices, fresh or dried vegetable, fresh
or dried fruits- fresh or dried beverages, Juices, teas, wine, beer, milk and other sauces and
marinades are among of those. In Asian country the first word that describe foods that are
earthy, meaty, robust, pungent, or savory is "unami'. Unami also describe flavor enhanced by
naturally occurring substances in food such as glutamate on amino acids that exist within bonito
flakes cheese, fish, kelp, mushroom, red meat, soy sauce, and tomatoes. (USDA) In early
documentation suggest that hunter and gatherers accidentally wrapped the meat in leaves of
bushes, which derive a process that can enhance the taste. Over the years this kind of process
used herbs, and spices for medicinal purpose, and later to keep food fresh. In ancient
civilization they did not categorized herbs, and spices but if they know that leaves, seeds, roots
and gums had a pleasant taste and agreeable odor, it became in demand and gradually become
a norm for that culture as condiment (Nutrition fact 2016)

Spice not only used as food enhanced but a medium of exchange. For example, the bible
mentions that in 1000 BC, Queen Sheba visited King Solomon in Jerusalem and offered him 120
measures of gold many spices, and previous stones (USDA 2017). Our ancestors practice
preserving foods by drying, freezing, canning, or pickled foods to extend their shelf life. Today
preserving food used chemical preservation to delay spoilage enhance color and flavor. The
reason why we need to preserve food it’s because to preserve the natural characteristics of
foods, to preserve the appearance of food and to increase the shelf value of food for storage.
Preservation also prevent growth of microorganism by creating an environment that is hostile to
them, block that oxidation process, and especially on fruits and foods. (Mohinder Singh, PhD).
Here in western Visayas Batwan or Batuan (Garcinia Binucao) known by heart as the fruit is
almost endemic. In almost llonggo dishes their favorite souring ingredients is batwan (Garcinia
Binucao) especially KBL or kadyos, baboy, langka and the ilonggo style paksiw known as
"pinamalhan" because of its characterized by a named source compared to tamarind and
kamias. (Fruitsinfo.com.).

Here in San Joaquin batuan can be founded in different forest located in different
barangays, but because of the short shelf life of batuan they can easily rotted and the
characteristics and of its flavor were different from what it was before. So the researcher find
way to preserve the flavor and characteristics of Garcinia Binucao fruit by processing alternative
based seasoning mix.

Research Paradigm

Independent Variable Dependent Variable

Garcinia Binucao “Batuan”

As an Alternative Seasoning Mix in terms

of:

Aroma and Taste

Concentrations
Remove ABCD

Fig. 1 Schematic Diagram of Intervening Variables

Make the same thickness of your table for the research paradigm.
Significance of the study

This study will benefit the following:

Consumer

Alternative batuan cubes can benefit in many aspects. First would be their health,
because this product is purely processes naturally and the preservative that was added to this
product is only salt. Second their time, because, they don't need invest such time just to seek
batuan fruit, lastly we all know that batuan fruit can easily rots in just minimal amount of time
so in this study the researcher can help those consumer to be healthy and lessen their time.

Farmers

Farmers can benefit to this study it is because they don't have to worry if their batuan
fruit getting rotten because manufacturer will buy their product and the demand in batuan fruit
will increase.

Future researcher

The results of this study may serve as a reference for further studies and future science
investigatory projects.

Scope and Delimitations of the Study

This study was limited only in making alternative based seasoning mix using Garcinia
binucao in different concentration of alternative based Garcinia binucao seasoning mix. The
subject of this study was Garcinia binucao. The variables were the different concentration of
alternative Garcinia binucao cubes as food seasonings as independent variables. The
acceptability level of Garcinia binucao as alterative based seasoning mix was dependent on the
different treatment of Garcinia binucao. The study will be conducted on April 1 - April 8 at Don
Felix Serra National High school (Please change the projected time somewhere in April and May
only).
Definition of Terms

Batuan trees. This are native to the south eastern region of Asia and, on average they a
height of about 25 meters. Belonging to the family Clusiaceae, these trees are found copiously
in the forests that are located in low altitudes, mostly in Vietnam and the Philippines. Since the
fruit of batuan has an extremely sour taste, they are usually used in the form of a souring agent
by the natives in their food recipes.
(Indent)In this study batuan fruit were used as primary material to make an alternative food
seasonings.

You can remove this: Blender (sometimes called a liquidizer in British English) is a kitchen and
laboratory appliance used to mix, purée, or emulsify food and other substances (Mary Bellis
(2010-06-16).
In this study blender were used as blending machine to extract batuan fruit.
Broth A savory liquid made of water in which bones, meat, fish, or vegetables have been
simmered.[1] lt can be eaten alone, but is most commonly used to prepare other dishes such as
soups, gravies, and sauces, (Rombauer, Irma S.; Marion Rombauer Becker, Ethan Becker
(1997).
In this study the broth of batuan fruit were strained in order to lessen the liquid.
Spice-is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring
or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems
of plants used for flavoring or as a garnish. (Thomas, Frédéric; Daoust, Simon P.; Raymond,
Michel (2012).
In this study spice were the main objective to make alternative food seasonings.
Seasoning is what sets the chef aside from the amateur cook, and it's much more that just salt
and pepper. Seasoning can be added at the beginning to allow the flavors to develop
throughout cooking, or at the end of a recipe to subtly adjust the taste. If you are working with
meat or fish you can season directly onto the fillet before cooking. If you are cooking a sauce
you can add it at the end (Watergate Bay, Cornwall TR8 4AA).
In this study seasonings were used to enhance the flavor of pork sinigang.
Preservative A substance or a chemical that is added to products such as food, beverages,
pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to
prevent decomposition by microbial growth or by undesirable chemical changes (Erich Lück and
Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives in Ullmann's Encyclopedia of
Industrial Chemistry, 2002).
(Some definitions were off in your study focus on the definitions that revolved only in your title
and objectives). Include definitions of aroma taste, potential and some important terms used in
the study

In this study preservative were used as the main purpose to prolong the shelf life of
alternative batuan cubes. ( Is this related to the objectives?)

CHAPTER 2

Review Rated Literature and Studies

This chapter discusses the conceptual literatures, foreign studies and local studies related to the
present investigation.

Related Literature

This study investigated the knowledge and use of spices, seasonings and condiments by
food vendors in Madina. A total of fifty (50) respondents were selected using the convenience
sampling technique. A semi structured interview schedule was used to collect data for the
study.The data obtained was analyzed using the Statistical Package for Social Sciences (SPSS)
version16. Most respondents were females (94%) and the average age was 37years. The study
samplebelonged to varied Ghanaian ethnic groups with the main group being Akans thus
allowing for varied information about the issue under study to be collected. Most respondents
had basic education (52%). Analysis of results of the study showed that (84%) respondents
could define spices but all had difficulty defining seasonings and condiments. These terms were
described mainly using their sensory characteristics. Food vendors used a variety of spices,
seasonings and condiments from either plant, animal or chemical origin in the preparation of
their food. Knowledge about sources and use of spices, seasonings and condiments was derived
mainly from family members who extended the infomationby word of mouth. Most of this
information was not documented. The study sample was aware of the nutntive, sensory
qualities, health benefits as well as negative effects of using these spices, seasonings and
condiments. They lacked knowledge about the laws goveming the right quantty of splces,
seasoning and condiments to use in the preparation of food. Some food vendors also
substtuted spices and seasonings with other items, which could be injurious to health. It was
recommended there should be awareness creation and education by relevant stakeholders
about the nght quantities of spices, seasoning and condiments to use during food preparation
to prevent consumers from suffering from negative health effects. Since Ghana is a country
with diverse cultures, further research into specific local spices and seasonings used among
specific cultural groups in Ghana could be conducted to help document and preserve such rich
traditional cooking culture (Cynthia Gadegbeku, et al, Caribi.SciTech, 2014, Vol.2, 589-602).

Local Studies

The Study will determine the physicochemical properties and nutritional profile of the
diferent parts and stages of maturity of 'batuan' fruits in the Visayas State University (VSU)
were detemined using standard analytical methods to validate their use as a safe food
ingredient. Sensory evaluation on the acceptability of the dry, powdered 'batuan fruits as
souring agent in fish stew dish was also conducted. Proximate composition, physicochemical
properties and nutrient composition between parts and fruit maturity varied to some level. The
pulp which constituted the biggest part of the fruit and the immature ones contained high
moisture and acidity that decreased as the fruit matured.Ash, protein, sugar, starch, total
carbohydrates, total soluble solids, and sodium content were low in batuan' fruits. The seeds
contained high crude fat, crude protein, and tannin. 'Batuan'fruits were also found high in
vitamin G, potassium,phosphorus, calcium, magnesium, iron, and trace levels of zinc, copper
and manganese. Crude fiber and vitamin A were concentrated in the peel, pulp and ripe fruit.
Based on the 9-point Hedonic scale for sensory evaluation, the fresh and the dry., powdered
"batuan' fruits were comparable to one another in terms of color, mouth ,feel, taste and general
acceptability as souring agent for fish stew. Results showed that 'batuan'ruits have good
physicochemical properties and nutrient contents which are comparable or even higner than
some coventional fruits used as souring agents. The powdered 'batuan' fruit is a ways of
preserving food. Coffee powder and soup are dehydrated and freeze-dried for preservalon. Ih
this section the citrus food preservatives ike citrus acid and ascorbic acid work on enzymes and
disrupt their metabolism leading to the preservation. Sugar and salt are the earliest natural food
preservatives that very efficiently drops the growth of bacteria in food. To preserve meat and
fish, salt is stil used as a natural food preservative.Chemical food preservatives are also being
used for quite some time now. They seem t obe the best and the most effective for a longer
shelf lfe and are generally fool proof for the preservation purpose. Examples of chemical food
preservatives are:Benzoates (such as sodium benzoate, benzoic acid) Ntrites (6uch as sodium
nitrite)Sulphtes (such as Suphur dioxide) Sorbates (such as sodium sorbate, potassium sorbate
Antioxidants are also the chemical food preservatives that act as free radical scavengers. In this
category of preservatives in food comes the vitamin C, BHA (butylated hydroxyanisole),
bacterial growth inhibitors like sodium nitrite, sufur dioxide and benzoic acid. Then there is
ethanol that is a one of the chemical preservatives in food, wine and food stored in brandy.
Unlike natural food preservatives some of the chemical food preservatives are hamful. Sufur
dioxide and nitrites are the examples. Sulfur dioxide causes irritatton in bronchial tubes and
nitrites are carcinogenic.Artificial preservatives are the chemical sUbstances that stops of
delayed the growth of bacteria, spoilage and its discoloration. These artificial preservatives can
be added to the food orsprayed on the food
(http://www.foodadditivesworld.com/preservatives.html

Preservatives can have side effects

Bpheny can cause skin discoloration, headaches and intestnal problems. Sodum potassium
and calcium salts of benzoic acid can cause hyperactivity in chilicren, alergic reactons.Sodium
and potassium nitrates and nitrites can cause intestinal discomfort, headaches and skin
problems. They can also produce nitrosamine, a human carcinogen. Butylated
hydroxyioluene(BH) is used in food for its antioxidant properties. Although Califomia has isted
butylated hydroxyanisole (BHA) as a carcinogen, a low intake of BHA shows no significant
association with an increased risk of cancer. Sodium and potassium bromate can influence the
development of cancer. Mono sodium glutamate can cause headaches and nausea. Sodium
suifte, sutur dioxde and sodium bisulfite can cause allergic reactions. Propyl gallate, an
antioxidant, is a food addtive that has been linked to cancer in some studies. Tertiary butyl
hydroquinone (TBHQ) can cause nausea and violent mental agitation. (Mohinder Singh, PhD.)
Pemalink Anonymous Februanry 5,2010).The cost of groceries can be prcey so protectng our
purchases aganst spoilage as smart economic practice we know that foods spol when not
handled and stored properly. Not only is food expensive but taking the precautions to prolong
quality and maintain safety can be very time consuming for instance, home food presenves
often spend countiess hours canning.freezing and drying fresh meats, fruits and vegetabies so
that they will be edible throughout the year. Which know the work is necessary, but why? have
you ever wondered exactly what causes food spoilage.Enzymes: foods begin as living systems
the enzymes that npen thuts on trees and vegetables on stalks or vines continue to ripen them
after harvest. Naturally present enzymes in meats, fish and poultry continue to age them after
slaughter. Unless the activities of these enzymes are stopped by heat (blanching, canning or
cooking) or slowed by cold, sal,fermentation or another method they eventually spoil foods by
destroying texture, causing browning or other undesirable color changes, changing flavors and
decreasing nutritional value.Oxygen: Air causes undesirable changes. It causes fats to oxidize or
become acid,turns food colors brown and adversely affects nutrients including vitamins. Puting
foods packages can or jars limits air. Because air is more soluble in liquids at refrigeration and
freezing temperatures, air impemeable packaging is particulariy important for foods in cold or
freezer storage. Heating food blanching, canning or cooking drives out air. Microorganisms:
Microorganisms are so smal that they cannot be seen with the naked eye. Three types of
microorganisms bacteria, molds and yeasts most commonly spoil foods.Some microorganism's
bacteria and viruses can cause food borne ilness or death.Microorganisms are everywhere,
many including spore foming bacteria that are difficult to kill are found in spoil and on plants.
The scales, skins, feathers and hides of animals cary many microorganisms; many bactena
indluding several that cause disease (campylobacter, salmonella,certain Escherichia coli) are
found in animal intestines. Human skin, hair and intestines cary many bacteria that can
contaminate food and cause spoilage or foodbome ilness.For bacteria, molds and yeasts to
cause spollage, the conditions around them must Support growth. Bacteria, molds and yeastS
grow oy doubling one bacterium doubles to produce eight, eight doubles to produce sixleen and
so on, under optimal conditions for growth, a few bacteria can rapidly grow to become millions.
he following conditions contribute to an environment in which microorganisms thrive.

1. All microorganisms need food. 2.The acidity levels of food affect the growth of
microorganisms. Most foods are acidic, tne acidity levels (as measured by pH) are between 2
and 7. Molds and yeasts grow in foods ith a more acid pH (pH of 4.6 or less), these are called
acid foods. Spoilage and illness causing bactena grow best in foods with a more neural pH (pH
between 4.6 and 7 );there are called low acid foods. Lowering pH by fermenting foods or
adding acid to them (as in making pickles) limits the growth oT spolage and disease causing
bacteria. Botulism causing bacteria will not germinate, grow and produce the botulism toxin in
foods that have a pH at or below 4.6.

3. Bactera, molds and yeasts need appropriate temperatures to grow. Most food spoilage
types 4. grow well at temperatures between 40 and 140 and quite well at body temperature.
Colder 5. temperatures such as found in refrigeration (32 to 40) slow growth of
microorganisms; however, 6. some including the disease-causing bacterium listeria, grow slowly
at refrigerator temperatures. 7. Freezing temperatures (optimally 0 or below) half growth of
microorganisms. Heat in the form of blanching. cooking or boiling kils many microorganisms.
However, some hardly bacteria like 8. botulism causing clostridium botulinum form highly
resistant spores that survive boiling 9. temperature; destroying its spores requires super-heated
steam under pressure at temperature 10. at or above 240.

4. Microorganisms need time to grow. Some will double in as tew as 20 minutes. Some
require longer, some shorter. 5. Many spollage microorganisms including molds grow best in
oxygen. Many disease-caus Daclena grow with or without air. The organisms that causes
botulism (clo5ud tulinum) grows best in the absence of air. 6. all microorganisms require
moisture to grow. In general, molds require less moisture than yeasts require less moisture
than bacteria. Moisture occurs in foods in two forms free water that 7. is available to
microorganisms for growth and bound water that is not available to for growth. 8. Drying,
adding salt (curing) or adding sugar (jams, jellies ,preserves)are ways to make water 9.
unavailable for microorganisms to grow.

The acronym FATTOM will help you remember the factors that microorganisms need to grow
and spoil food, acidity level, temperature, time, oxygen and moisture. Understanding these
factors in addition to the role that enzymes and oxygen play in deteriorating food will help you
make good decisions when handling, storing, and preserving food for practical tips on safe food
handling, see HGIC 3490, keeping foods safe at home. (Andress, E.L and Harrison,J.A.,2006
Preserving Food" pp.5-16. In so Easy to Preserve.5th ed. Cooperative Extension. The University
of Georgia, Athens).

Batuan fruit is a round shape ranging around 4cm in diameter, a greenish in color andtun
into yellowish when it is mature (Glady December 14, 2017). Batuan fruit somehow related to
mangosteen and is belongs to family Clusiaceae. Binucao Reyes is known for its souring
characteristics and it is used as sounng agent. Garcinia binucao IS sOurce of stearic and oleic
acids that cause of souring flavor (C.Y. Ragasa and O.B. Tores 2017).

Foreign Studies

According to sources, traditionally eat the fruits of binucao is considered to be a healthy

practice. Moreover, it is difficult enough to propagate plants of this kind of seeds as the seeds
of most species of this genus are very slow in developing roots, even when grown fresh. Usually
it takes six months or perhaps even longer to germinate and take root seeds.

Although you can eat ripe fruits Batuan premium, you should keep in mind that they are
extremely acidic. As in any other variety of fruit Garcinia, for example kokum (it found in
abundance on the west coast of India) or Pedunculata cambogia, also can preserve Batuan
after cutting the fruit into thin pieces and then drying them to sunlight. In the province of
Assam in India, Bodo Batuan cook the unripe fruit as a vegetable, along with the fish. They also
prepare Batuan boiling fruit chutney. Assam people use dry Batuan slices and preserved with
black green pulses to prepare a very popular curry, but somewhat acidic.

Nuts are Batuan one effective traditional herbal remedy for dysentery. In Ayurveda, the
ancient Indian system of medicine, Batuan fruits to treat a number of conditions are employed,
including dysentery and gastritis . In addition, it is stated that Batuan has anti-inflammatory
properties. When the bark of trees cut Batuan a yellowish resin known as gamboge, which has
several uses is given. This resin is used in food, medicine and paints. Moreover, this resin can
also be used in the form of a pattern to Garcinia mangostana (mangosteen).

It is said that eating fresh fruits Batuan helps lower blood pressure and, therefore, are
useful for people with hypertension. The resin or rubber gutta Batuan exudate is applied to the
skin to heal irritated skin.
 In Ayurvedic medicine, yellow resin exuded by plant Batuan dried and marketed under
gamboge or Kokum label. When taken in doses of anything between 10 and 15 cgm cgm,
gamboge works as a laxative. However, when this latex is used at higher doses such as 30 to
50 cgm cgm, it produces profuse evacuation accompanied by fierce cramping. Moreover, when
used in extremely high doses, gamboge functions as a potent poison. Gamboge is often used in
the form of a cathartic hydragogue to drain fluids blood constituents, in the same way as in
asthma, dropsy, and cerebral and pulmonary congestion. This resin is also used as an
anthelmintic to expel various parasites and worms from the intestines. Gamboge rarely used
independently, but always managed with some other herbs, such as aloe vera , calomel,
rhubarb, jalapa and others.

In Malabar, Canara, Sri Lanka (formerly Ceylon) and Singapore, people use the following
method to extract gutta Batuan gum. At the onset of the monsoon (rainy season in the tropics
and subtropics), people make a spiral incision in the bark around the trunk about half the trees.
Then insert a piece of bamboo in the place where they want to collect the milky juice that oozes
slowly court for many months. After some time, the juice becomes viscous and then becomes
solid when exposed to air. On average, a Batuan tree produces resin which is enough to fill at
least three inter-nodal sections of bamboo -. Each measures segment of approximately 50 cm in
length and anything between 3 cm and 5 cm wide.It is worth mentioning here that Batuan was
identified as one of the 300 species of fruit trees which either have immense commercial
importance or having the potential to become economically important. According to sources,
Batuan is severely underused despite the fact that it is a valuable fruit tree that can be grown in
home gardens. As in any other fruit varieties Garcinia, can also preserve Batuan, the fruit borne
by binucao trees, cut into thin pieces and then dried in the sun. These fruits Batuan are also
useful for making jams and pickles, besides eating them raw.
 Chapter 3

Methodology

This chapter described the research design, study population and sampling procedure,
data gathering instrument, data collection and data analysis used in the study.

Research Design

This research study will focus on the Development of Garcinia binucao fruit as an
alternative based seasoning mix. The researcher used mixed method of descriptive research
and inferential research. The researchers believe that this could make the study deeper and
more accurate. Exact Information is used as a research design to see if independent
variables relating to texture of the product, color of the product, aroma and taste,
influencing the grade 12 students who are randomly selected, choosing Garcinia binucao as
their alternative based seasoning mix.

Garcinia Binucao (Batuan) fruit as an Alternative Seasoning

Direaction: Please rate the following set, 5 is the highest, and 1 is the lowest

Very poor 1

Poor 2

Good 3

Satisfactory good 4

Very Good 5
 PROCESSS ‘BATUAN” FRUIT

Texture of the Product: Is this included in

the objectives?

Color of the Product: Is this included in

the objectives?

Aroma:

Taste:

Sample instrument make and enhance this. And base as to how many concentrations you will
have. An include the positive control or the commercial one.

Category Very satisfied Satisfied Fairly satisfied Not satisfied

Aroma

Concentration A

Concentration B
Concentration C

Taste

Concentration A

Concentration B

____________

___________

Experimental type of research is conducted in this study.

(remove this)

Experimental Treament of Research Design

Garcinia binucao (Batuan) fruit as an Alternative Seasoning

Set B: Pork sinigang with Alternative Seasoning

 (Batuan)

Aroma:

Taste:

Experimental method was employed in this study for it aims to know the acceptability of
Garcinia binucao fruit as an alternative seasoning mix in terms of texture of the product,
color of the product, aroma and taste.

Data Gathering Procedure

This study is using Experimentation as their main tool to gather data. It was conducted
to know the acceptability of the alternative seasoning “ Garcinia binucao” and the amount of
water as the dependent variable, and the terms texture of the product, color of the product,
aroma and taste as the independent variable. The researchers will record and evaluate the
data to examine the long term effectiveness of this product.

On the data gathering procedure, laboratory experimentation was done. The researcher
used this data gathering procedure because the skin and body reaction can be tested and
observed to a standard setup for all the result and alternative recommendation for the
product.

In gathering data, the researcher used all the available resources and references that
could be found like books, PDF files and different websites from the internet. These sources
are important because they contain many essential information about the study.
 Materials:

The researchers use Garcinia binucao which we also call here as “batuan” that can
easily be found every forest in San Joaquin. The Weighing scale will serve as the control of
how many kilos of Garcinia binucao will be used. Timer serve as the time on how many
minutes Garcinia binucao will boil. The researcher used rice cooker to smoothen the
Garcinia binucao in order to easily get the seeds of Garcinia binucao. And, blender used as
the food processer and also to smoothen the whole Garcinia binucao.

Ingredients

1 Kilo “batuan” (Garcinia binucao)

4 table spoon of Salt

4 Cups of Water

Procedure

Pre – Experimental Stage

Prepare the weighing scale, timer, rice cooker, blender and lasty Ingredients for “Butuan”
Garcinia Binucio

During Experimental Stage

 “Batuan” was washed with water thoroughly. Place it in rice cooker, add 4 cups of water and
4 table spoon of salt for hot to medium heat and leave it for 30 minutes in order to smoothen
the ‘batuan’. After 30 minutes place the ‘batuan’ in a bowl and get the seeds of ( Garcinia
binucao) ‘batuan’ After getting the seeds of ‘batuan’ place it in the blender to blend all the
flavor of ‘batuan’ and also to smoothen the texture. After blending place it again in the rice
cooker to evaporate remaining liquid.

Post – Experimental Stage

Lastly, place it in the container and put it in the freezer. After that then serve it and try it as a
seasoning with the food you been planning to cook.

What sampling procedure are you going to use? What statistical test?

Data Analysis

This part of the study presents the ways on how to evaluate the study by using different
procedure while conducting the study and the experimentation. This study is to test the
acceptability of Garcinia Binucao as an alternative seasoning mix in terms of texture of the
product, color of the product, aroma and taste for the food like example Pork sinigang. The
current research work has revealed that the acceptability of Garcinia Binucao as an alternative
seasoning mix is relevant and is it possible to put in different foods and we gladly want share it,
to the market community.

Sample data analysis (use only the tools applicable in your study)

Data Analysis
 The analysis of data for the study were descriptive and inferential statistical tools.

The statistical tools used in the study were the frequency distribution, rank, mean,

standard deviation, Mann-Whitney U Test and Kruskal-Wallis Test.

The Frequency distribution, mean, rank and standard deviation were used

to determine the distribution of the respondents according to profile of respondents,

factors are affecting the net income of sari-sari store owners when grouped according to

age, sex, civil status, educational attainment, and number of years in sari-sari store

business and the most effective factor on the net income of store owners.

Mann-Whitney-U test and Kruskal-Wallis test were used to determine the

significant differences on factors affecting the net income of sari-sari store owners in

Tiolas, San Joaquin when the respondents are grouped according to age, sex, civil

status, educational attainment, and number of years in sari-sari store business set at

0.05 alpha level.

The statistical package for the social sciences (SPSS) computer software was

used in the analysis of the data.