Pineapple Peelings to Vinegar

CHAPTER I INTRODUCTION A. Background of the study The Pineapple (Ananas comosus), named for its resemblance to the pine cone, is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapple does not ripen significantly post-harvest. Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving). Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein. A pineapple is a fruit wherein you have to peel off the peelings to eat it, like any other fruits. The researchers chose this as their project to prove that pineapple peelings have other uses. The researchers also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away, many families can earn something from it by using our experiment. They can produce a product and maybe start a business or they can produce it for their own use. The researchers wanted to prove that nothing in this world is useless and peelings count as useful materials too, and can somehow help people to use their creative minds to make things possible out of such wastes.

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B. Objectives of the study 1. General Objective To prove whether the pineapple peelings can be substitute to vinegar. 2. Specific Objectives a. To teach the vendors how to make vinegar out of peelings so that they can earn extra income. b. To collect most of the peelings from pineapple vendors and turn it into vinegar that can be used in cooking or can be the start of a business. C. Hypothesis Ha: The pineapple peelings can be a good substitute to vinegar. Ho: The pineapple peelings cannot be a good substitute to vinegar. D. Significance of the study The researchers find this study significant in a way that it can be a key to help families earn extra income if the process is performed well. With this study, people will be able to make their own vinegar and save enough money from buying vinegar every now and then. It could also be beneficial to vendors of fruits especially the vendors of pineapple who are taking the peelings as a waste. Before disposing it, they could turn it into vinegar that can be useful to them. Not only they had disposed the peelings properly they also gained from it.

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E. Scope and Limitation This study was limited to the preparation and implementation in a way that we only used specific fruit peelings. Namely the pineapple peelings, we do not have any back up peelings for our study purposes. This study was also limited to evaluation because it was confined to the responses of the student and the teachers. This study covers the use of pineapple peelings that can be useful in both livelihood and environment-friendly aspects.

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CHAPTER II REVIEW OF RELATED LITERATURE A. Pineapple and Pineapple Peelings The Pineapple (Ananas comosus), named for its resemblance to the pine cone, is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapple does not ripen significantly post-harvest. Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving). Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein. The researchers chose this as their project to prove that pineapple peelings have other uses. B. Yeast Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described (estimated to be 1% of all fungal species). Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeast can reach over 40 µm. Most yeasts reproduce asexually bymitosis, and many do so by an asymmetric division process called budding.

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CHAPTER III METHODOLOGY A. Preparation of Materials The collected pineapple peelings were washed and their unwanted dirt was removed. Materials like strainer, knife, casserole and bottles were prepared. Ingredients like 1 cup of sugar, ¼ teaspoon of yeast and 4 cups of water were also prepared. B. Cutting and Boiling The washed pineapple peelings were cut into cubes and transferred into a casserole with enough water to cover. After cutting, it was then boiled with 30℃ for 15 minutes. C. Fermenting After it boils, it was strained cooled until lukewarm. For every four cups of juice, the researchers add 1 cup of sugar and ¼ teaspoon yeast. It was fermented for 1 week and vinegar starter was added. Another week was allotted for fermentation. After 3 weeks, the product is available.

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CHAPTER IV RESULTS AND DISCUSSION A. Findings After many trials and errors, our product became vinegar. The scent of pineapple was still present and the taste was very similar to the vinegar that can be sold from the market. The researchers used two models to represent the study. The first one contains pineapple peelings and the other one does not have. The duration of the fermentation process was exactly the same. In both models, the researchers added vinegar starter to make it more appealing to the smell and at the same time convincing. At the first week, the yeast started to settle at the bottom. The researchers did not mind it because it is part of the experimentation. B. Analysis of Data The researchers observed that pineapple peelings can be made into vinegar. The researchers' objectives were pointed out and were implemented. The vinegar that is made from the extract of pineapple peeling can now is used as a substitute for the commercialized vinegar we often use.

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CHAPTER V SUMMARY, CONCLUSION AND RECOMMENDATION A. Summary The researchers chose this as their project to prove that pineapple peelings have other uses. The researchers also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away, many families can earn something from it by using our experiment. They can produce a product and maybe start a business or they can produce it for their own use. The researchers wanted to prove that nothing in this world is useless and peelings count as useful materials too, and can somehow help people to use their creative minds to make things possible out of such wastes. B. Conclusion We therefore conclude that the study of the possibility of pineapple peelings as compared to commercially-produced vinegar is successful. After weeks of fermenting the solution, the pineapple peelings solution was tasted and as a result, the solution tasted as vinegar. C. Recommendation The researchers recommend to those who will do further study of this experiment to improve the odor of the product. It is because the odor of the recent product is not that presentable and needs further studies.

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BIBLIOGRAPHY 

http://www.teaandfood.com/2008/08/mexican-pineapple-vinegar.html(2009

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http://nagacpascal08.blogspot.com/ (Jasmine.2008)

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http://en.wikipedia.org/wiki/Yeast

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http://en.wikipedia.org/wiki/Pineapple

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APPENDIX A FLOWCHART OF METHODOLOGY

Preparation of

Cutting and Boiling

Fermenting

Pineapple Peelings

Pineapple Juice

Materials

Pineapple peelings, sugar, strainer, water, bottles, yeast, knife and vinegar starter

3 weeks

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