Catchup: Feasibility of Cabbage (Brassica oleracea) into Ketchup

An Experimental Research

Presented to the Faculty of

Pilar National Comprehensive High School

Pilar, Sorsogon

In Partial Fulfillment of the Requirement for the Subject

Inquiries, Investigation and Immersion

Manforte, Mark Anthony B.

Ogao, Bhon Andrei L.

2023
 CHAPTER I

INTRODUCTION AND ITS PROBLEM

Background of the Study

Ketchup, a widely known condiment and a staple for every household in which

has been far regarded as ubiquitous for its untethered characteristics. According to

Nagele (2023), ketchup is the best condiment in the world wherein they rank it as

second. Since then, ketchup has been brought to wide variety of changes from time

to time. The story of ketchup in 1892 began when the American agriculturist, James

Mease created the first known ketchup (Nerdish, n.d.). His version included brandy

but, lacked of sugar and vinegar. A popular Filipino food technologist once put its

name also when she innovated the banana as ketchup during World War II. Her

version is much sweeter than the ideal ketchup that the western people had. Soon,

many tomato-based ketchup recipes appeared in Europe and the USA. Yet, many of

them contained previous additions, like oysters or anchovies. Traditionally, ketchup is

made from tomatoes, complementing a wide variety of dishes with its sour and tangy

yet flavorful taste.

Moreover, another problem that is on edge is the growing usage of vegetable.

Due to the increasing interest of the production of vegetable, it turns into vegetable

waste where many residues were disregarded. In fact, Safdie (2023) states that over

30% of vegetable food is lost each year in which 14% of it is cabbage (Annandale et

al., 2017). While in our country, the Philippines, almost 11% had vegetable waste

and this is according to Inquirer (2023). Commonly, this vegetable waste more

particularly the cabbage came from many probable causes including the overgrowing
supply from the market, rejected quality (i.e., has defect, too small, too big, etc.),

being rotten and many more.

That’s why to address this becoming overwhelming situation, the researchers

created a simple innovation that might give bigger solution. In connection with

ketchup, the cabbage will be utilize as the promising candidate for novel ketchup

formulation and for weakening the said problem.

Statement of the Problem

The study seeks to innovate a single product into more valuable entity in

which could provide a help to the s of the users. This is to determine whether the

cabbage has a potentiality to be more than just itself. Thus, its potentiality will be

regarded in this research.

Particularly, the study sought to evaluate the following questions:

1. What is the feasibility of the cabbage as ketchup in terms of:

a) Viscosity?

b) Total Solid Content?

c) Shell Life?

2. What is the level of acceptability of the Catchup in terms of:

a) Odor?

b) Taste?

c) Texture?

3. In what US Grade Standard does the cabbage ketchup fall into?

Scope and Delimitation

This study focuses on the development and analysis of cabbage-based

ketchup, referred to as "Cachup." Evaluation parameters include viscosity, total solid

content, and the shell life of Cachup. For better assessment, the researchers include

personal perspective regarding with its sensory qualities that attributes using a Likert

scale, specifically focusing on odor, taste, and texture.

The Brassica oleracea known as the green cabbage will be use as the raw material

and will not include the other species of cabbage.

The study is limited to the analysis of Cachup and does not include

differences in preparation methods or other components. Evaluation parameters are

limited to viscosity, total solid content, shell life, odor, taste, and texture; other

quality-affecting elements may be overlooked. The Likert scale is limited to analyzing

sensory properties and excludes other qualitative features of Cachup. The US Grade

Standard classification will be investigated based on the parameters provided,

ignoring other potential ketchup grading criteria. Other criteria for the standard of

ketchup product by the US Grade Standard will be delaminated too such as

nutritional content and color for it will be synthetic color through adding type of color.

Significance of the Study

The purpose of this study is to explore the potential of cabbage as a primary

ingredient in creating a new form of ketchup, referred to as "cachup". This innovative

approach could lead to a healthier, more sustainable alternative to traditional tomato-

based ketchup.
 Specifically, the benefits of the study are the following:

Market Industry. The residue that they produce can be at least be lessen

through getting that residue and innovating it into a ketchup. Moreover, the waste will

be minimal.

Marketers. The surplus that they have can deduct to their burden as they will

be no having problem in composing specifically the cabbages.

Chefs. Cachup could provide chefs with a unique ingredient to incorporate

into their culinary creations. It could attract health-conscious diners and inspire new

recipes and dishes.

Farmers. This study will assist farmers in appreciating their hard work and

increasing demand for their work

Individuals. This study will help improve human health in an exemplar world

where their food needs are met if given value and attention.

Community. The benefit of this study is specifically for our environment and

health. Its aim is to help address the issue of spoiled and excessive cabbage.

Future Researchers. In connection of the future innovators, this research can

be their future reference and supply for conducting a study and literary works. This

may serve in fulfilling their proposal for employing a new hypothesis.

Hypothesis

H 0: Banana Ketchup sensory quality has a relation in processing its content

Notes

Annandale, J., Le Rouz, B., Van der Laan, M. & Vahrmeijer, T. (2018). Water
Footprints of Vegetable Crop Wastage along the Supply Chain in Gauteng, South
Africa.
https://www.researchgate.net/publication/324763184_Water_Footprints_of_Vegetabl
e_Crop_Wastage_along_the_Supply_Chain_in_Gauteng_South_Africa

Nagele, B. (2023). 17 Best Condiments in the World. Restaurant Clicks.

https://restaurantclicks.com/food/most-popular-condiments/

Nerdish (n.d). The history of ketchup. https://nerdish.io/topics/the-history-of-

ketchup/#:~:text=American%20horticulturist%20James%20Mease
%20created,additions%2C%20like%20oysters%20or%20anchovies.

Safdie, S. (2023). Global Food Waste. Greenly.

https://greenly.earth/en-us/blog/ecology-news/global-food-waste-in-2022
 CHAPTER II

REVIEW OF RELATED LITERATURES AND STUDIES

This chapter presents the other previous works with relevance to the study.

Every citation that is presented in this chapter was organized with in-depth analysis

by the researchers. The information which are in this chapter will help in bringing the

assertive ideas of other published works, briefly. Herein are the following: the

synthesis of the state of the art, theoretical and conceptual framework, and gap

bridged by the study.

Review of Related Literatures

Food waste is a major issue yet its name never appears to the frontline. From

our day-to-day living, we throw tons of waste begetting to a more obtuse effect. We

are always associated with waste as we are dependent with our commodities,

consumes or with products. With this, we can’t help but, to create waste.

In a recent publication to a website named Greenly, one article written by

Safdie (2023) states that over 30% of food is lost or waste each year. Considering of

this percentage, we can visualize how great its number is given on how we consume

every day. In America, roughly 40 percent of its food is being wasted of the estimated

125 to 160 billion pounds of food that goes to waste every year, much of its perfectly

edible and nutritious (Food Print, 2018). Meanwhile EPA (n.d.) claims “wasted food is

a major global environmental, social, and economic challenge”.

Obviously, many of this waste foods our created by our own actions and some

of these wastes are categorized in different variations. According to Manila Bulleting

(2023), rice, vegetables and meat are the top three most wasted food. This list is

delineated in our country alone. What else to think of for the other country.

Meanwhile, Inquirer (2023) gives statistical comments regarding with this matter in

which they disclose that 39% of Filipino families had rice waste, 11% had vegetable

waste, and 8% had meat waste. This statement is supported by the DOST – Science

and Technology Information Institute (2023) in where they postulate that households

with the highest vegetable consumption were more likely to waste vegetables

compared to those with the lowest consumption. This implies that households incur

more wastes when higher quantities are purchased, which most probably are not

consumed and ends up being thrown away due to “spoilage”.

Given what has been mentioned, households pose more value than anything

else as the home itself is the maker of although not general but, the common food

more specifically the vegetable waste. However, we cannot disagree that home is a

natural producer of waste as this is the only establishment that provides substantial

necessities for us. We can think of other establishment such of the municipal or

public market in which they were infamous for their distinctive surrounding. They

were also a top producer of waste but, an unseen one. For instance, the article

provided by the Graham (2023) through CGIAR says that – for example, Kamuning

Market has managed to divert approximately 44% of its total waste through

composting, effectively halving the demand for garbage trucks in the area. In Pasay

Public Market, while the compost bookkeeping may be more informal, city-level

waste statistics hint at the possibility of diverting 37% of the market’s

waste. Although the problem has been put into an action but, it is an argue that even

our country produces market waste given how creates a management just for it to

end.
 One of the wastes that the market produces is the vegetable waste (like what

have been stated) more specifically the cabbage waste. Even though, fish waste is

considered to be the prominent one but, the cabbage waste is the imperceptible one

that is needed to be seen. As implied by the Extension Outgamie Country (2023),

Cabbage waste is a wet product (93% moisture) with nutrient composition − similar

in energy, lower in fiber and higher in protein contents than corn silage on a dry

matter (DM) basis. Cabbage waste might best be used to replace some of the corn

silage in the ration.

Cabbage is indeed a very nutritious source of food. However, it is considered

as vegetable that’s why many don’t find it appetizing. In addition with this, this

research will address this problem alongside with its growing issue in relation with

waste. The researchers will modify this cabbage waste into a ketchup. Ketchup a

bright red in color, tangy, sweet, salty, and replete with a “meaty,” tomato-ey umami

hit as per describe by Bentley (2018) in a magazine called Smithsonian Magazine.

Fun fact, according to Wiggins (2014), in the U.S., 97 percent of households report

having a bottle at the table. With this invention, it can be said that it can be appealing

to consumers and additionally, it can be sustainable while lessening environmental

issue.

Bermudes et al. (2023) research gives more view to the ketchup in which they

created a ketchup too but, with the use of pineapple. They then sell this pineapple

ketchup and they showed that the profitability of the proposed business is not as

high as would be desired by most; personally, selling a consumable product can

create relatively larger revenue than letting the product sit on shelves
 Waste can serve so much impact with this pressing issue that shrouded us. It

sheds light more than to its gloomy appearance. Waste is not just waste. Waste is a

gold. There is a solution with waste.

Review of Related Studies

The conducted studies have various approaches on how the employ their

methodologies resulting to have a different hypothesis and conclusion. Each

research has their own manipulation of variables. Thus, it shows categorical

manifestations. However, other shows resemblance as they were able to innovate

cabbage too. Moreover, the researchers span to other variable to give more horizon

and informations to the study.

Regarding how the vegetable waste persist on the present, the study of Bok

et al. (2019) states that the global warming and associated climate changes are

imposing severe abiotic stresses that are seriously impairing crop yields and quality

in many affected areas more specifically the cabbages. While Nila (2020) also says

in its research that in recent years vegetable consumption has increased. However,

the productivity of cabbage per unit area is quite low in Bangladesh as compared to

the developed countries of the world. Due to the increase in the consumption of

cabbage, tons of waste are being produced.

Cabbage (Brassica oleracea var. capitata L.) as described by Pablo et al. is a

well-known Brassica crop belonging to the cole group, Cruciferae family. The origin

of cabbage is rather obscure as it is one of the oldest vegetables grown and dates

back to Ancient Greece. Locally known as “repolyo”, cabbages are widely grown in

the Philippines. Meanwhile Cervantes et al. (2021) would claim that cabbage is one
of the most common vegetables indigenous to the highlands of Luzon and regularly

eaten by the community as a source of minerals and vitamins.

To keep with this pressing problem, many researchers attempt to set the

cabbage or the cabbage waste into useful and beneficial way. An example of this is

the study conducted by Binag (2013) entitled “Photovoltaic Activity of Anthocyanin-

Sensitized Solar Cell; Anthocyanin extracted from Red Cabbage (Brassica oleracea)”

in which it aimed to determine the capability of anthocyanin in the red cabbage to

convert light into electricity by fabricating anthocyanin-sensitized solar cells in where

the researcher find out that high absorption band in the wavelength range of 450-

540 nm indicates the capability of anthocyanin to absorb light.

A foreign study also employed the same objective but, with the use of different

instrument – the vegetable waste. Adak et al. (2022) attempt to generate electricity

through the use of vegetable waste. They concluded that production of biohydrogen

by utilizing vegetable wastes is a clean method for converting waste to energy and

addressing the issues of sustainability, environmental emissions, and energy

security. A research by Guo et al. (2014) take the cabbage waste on the different

height by using it in application for its adsorption capacity as a biosorbent in single,

binary, ternary and quintenary sorption systems. At the end they find out there was a

linear inverse dependency between the sorption capacities and number of different

types of competitive metal ions.

Meanwhile, a research by Cheng et al. (2022) also uses cabbage waste (CW)

in where they was recycled for generating some potential high-value products by a

multi-stage treatment technology. The final result showed that the optimum
temperatures for extraction, pyrolysis, and activation were 70 °C, 520 °C and 700 °C,

respectively

Also, in a research by Piechowicz et al. (2020) characterize the chemical

composition of sauerkrauts obtained from eight varieties of cabbage. Their approach

is different to other innovations as their study does not give rebrand to cabbage. But,

their findings is still important where they give more understanding of the nature of

cabbage for better usage or application. They concluded that the amount of lactic

acid formed depended on the concentration of sugars in the cabbage and the

amount of LAB present during fermentation. Same approach was also applied by

Tarigan (2023) to its research. It investigated the Effect of a good combination of

growing media and application of N fertilizer on the growth and yield of cauliflower

(Brassica oleracea, L.) in which it concluded that mixing plant media and N fertilizer

can increase the growth and yield of cauliflower plants. M3N3 treatment (Soil + sand

+ husk charcoal with volume ratio (1:1:1) + Nitrogen fertilizer 150 kg/ha, is the best

treatment that can increase growth and yield of cauliflower on the number of roots

(7.27 fruit), fresh weight of plants (7.95 g), dry weight of plants (2.69 g), initiation of

flowering (6.00 hst), fresh weight of flowers/plant (6.98 g), flower diameter (3.09

mm).

On the other hand, a local study by Aban (2024) implied different reasons to

this growing production. The researcher maps the losses of cabbage in traditional

chains in Cebu, Philippine. The study concluded that Losses were mainly due to

insect damage and rotting at the farm level and additionally, weight loss and physical

damage at the wholesale and retail levels. Poor packaging and handling and lack of

techniques were major reasons for loss in both chains. Also, retailers in traditional

chain recognized high temperature and humid condition as leading causes of loss.
 Identical process was also implied by Rivera (2015) in which it investigated

the critical link between agricultural production and natural resource management in

the practice of diversified farming system (DFS) in Bgy. Casile, Cabuyao, Laguna. It

evaluated the stock and flow of ecological goods and services in DFS by assessing

its productivity, resilience and sustainability using data source triangulation. This

research is also fundamental in identifying the crops status of the cabbage especially

in our local community. Results showed that red cabbage possesses antioxidant

property but green cabbage has none. It is thus recommended that further studies

using different tests for antioxidant property be used to prove the presence of

compounds that could show that green cabbage can be a natural source of

antioxidants for it is a more common variety than the red cabbage.

The other researches with nearer variable to this study was few. This includes

the research employed by Delos Santos et al. (2017) where they develop an orange

ketchup through the use of potato (Ipomoea batatas Lam.). Their proximate analysis

of the ketchup showed that OSP ketchup is a poor source of protein (0.53g/100g)

and fat (none-detected). However, the ash content increased (2.1g/100g) and there

is a decrease of carbohydrate content (18.77g/100g) due to the process of boiling.

On the other hand, the moisture increased (78.6g/100g) due to addition and

absorption of more water. The presence of the dietary fiber and vitamin A (2.8g/100g

and 15.6 μgRE/100g, respectively) contributes to the nutritional composition of the

OSP ketchup. The physicochemical analysis showed that titratable acidity

particularly citric acid (0.54 %w/v) inhibits the microbial growth while water activity

content (0.936 Aw) showed that the product is susceptible to microbial growth. The

viscosity (58,980 cp) and pH (4.11 %w/v) is within the standard showing that it
possesses the qualities of ketchup. However, the total soluble solids (13.1%w/v) can

still be improved.

Another ketchup innovation was also made by Arquiza et al. (2016) but this

time with different tool, the ripe canistel fruit (Pouteria campechiana). The study

concluded that the best formulation in making Canistel ketchup contained 50 grams

of canistel that makes it highly acceptable to the consumers.

The researchers where unfortunate to cite more references with relevant to

market waste. There is only one research was cited, a research by Bashir et al.

(2029), in where they create a pathway to sustainable fuels and waste valorization

through the market waste. They concluded that Methane (CH4) was found to be the

largest fraction in the permanent gases reaching over 23%. This resulted either due

to the partial methanation of biosyngas over the catalytically active FMW biochar or

the hydrogenation of coke deposited on the biochar in the post reforming stage.

With these cited studies, we can conclude how flexible the cabbage waste,

vegetable waste or even the market waste is. There is so much opportunity beyond

to its looks. These tells us that look does not truly define the ability of a specific

object.

Synthesis of the State of the Art

All through the intensive analysis and reviews to the related works (both

foreign and local), a summation or brief discussion of them will be synthesize here.

The researchers found out that the waste from vegetable, more specifically in

cabbage and in market has flexible contributions. It gives many attributions to our

daily live. There is so much opportunity by innovating the waste. Some had applied it
into producing electricity (Binag et al., 2013; Adak et al., 2012). Thus, the cabbage

waste was able to be turn into a cost-effective production of voltages. While some

research uses the cabbage waste (CW) in creating a bio-absorbent system (Guo et

al., 2014).

When it comes to the innovation of ketchup, some researches show the

capability of turning a product into a ketchup. This has been proven and was

analyzes by the researches of Arquiza et al. (2016) and Delos Santos et al. (2017).

Meanwhile, other researches implied that the potentiality of cabbage has a broad

percentage as shown by their given statistical data (Cheng et al., 2013;

Holmamatovich et al., 2021). This is to claim that there is a feasibility in this study.

The overall researches implied that the vegetable waste, cabbage waste and

market waste can be modified into a sustainable product that might bring in

lessening the pressing issue we had in our environment.

Gap Bridged by the Study

Although there is no ideal study to be said, but direct assertion and

criticization of the gap may be important especially when it comes in organizing

research. Almost all the studies and literatures that were found had shared the same

traits generally offers connection with cabbage as a sustainable product. But none of

them had apply it for the production of ketchup. All through intensive analysis and

citation, not single research shows the application nor modification of the cabbage

into being a ketchup. The researches were centered in applying the cabbage into

other product but, not for ketchup. Although some researches were able to innovate

a ketchup but, not with the use of cabbage.

 They did not mention it to be susceptible of being modified in form or nature

and implies the capability of being easily modified to suit other conditions, needs, or

uses which for this case ─ in being a ketchup. Meanwhile, in relates to vegetable

waste status, some findings are discernible to be focused in political and economic

progress. Meaning to say that the works are published only to applaud the political

science and not for the action. This become inopportune in citing relevant works as

some are too affair with diplomacy. But overall, literatures and studies provided

comprehensive findings which is beneficial for this study.

Theoretical Framework

The theoretical framework is anchored to 3 different theories namely as

Creativity Theory by Sacramento and West (2023), Sustainable Development Theory

by Brundtland Report (1987) and Anthropology of Food Theory of Douglas et al.

(n.d.)

Creativity Theory implies an understanding of the broader role attributed to

the contest in general. Creativity can be seen as innovation, or in definition, to create

something usefull. Thus, its means that innovation can be seen as encompassing

two major stages, the development of ideas —creativity; followed by their

implementation —the introduction of new and improved producsts, services, and

ways of doings things at work.

While the Sustainable Development Theory the idea that human societies

must live and meet their needs without compromising the ability of future generations

to meet their own needs. Specifically, sustainable development is a way of

organizing society so that it can exist in the long term. This means taking into

account both the imperatives present and those of the future, such as the
preservation of the environment and natural resources or social and economic

equity.

Moreover, Anthropology of the Food Theory is a sub-discipline

of anthropology that connects an ethnographic and historical perspective with

contemporary social issues in food production and consumption systems. With this,

the researches pose a theory that is relevant to the study and to the previous

theories in which was named as “Bio-ability Theory”. This theory is the idea that one

human possesses such hand to produce, to innovate or to create a product that is

environmentally friendly.
SUSTAINABLE ANTHROPOLOGY CREATIVITY
DEVELOPMENT OF FOOD THEORY THEORY
THEORY

BIO-ABILITY
THEORY

FIGURE 1. Theoretical Paradigm

Conceptual Framework

The research paradigm is the roadmap in assisting the research all though the

end. It will serve as the outlook and the guideline in operating the study. Each

frameworks determines the dependent and independent variable of the study in

which all had a connection towards to each other.

In this study, the researchers utilize the IPO Model where the variables can be

distinctive. It is a visual representation on how the study will run and work. In the

Input, the variables that are being determined or the problem is situated. While in the

Process, the variable that is being address is listed on how it will be synthesize.

Lastly, the Output presented the hypothetical assumption but, educational produced

by the researchers.
 INPUT PROCESS OUTPUT

 Traditional
ketchup with a
Growing production of Analyzation through: unique blend
and balance of
market/cabbage  Sensory flavors and
adherence to
waste: Evaluation quality
standards
 Spoilage  Quality Control

 Reject quality  Feedback Loop  Improved

market waste
 Rotten status and
lessen cabbage
waste.

FIGURE 1.2. Conceptual Paradigm

Definition of Terms

The researchers provide this section for clearer interpretation of the unfamiliar

or unambiguous words that is uniquely far to your vocabulary.

Cabbage. Cambridge Dictionary describes cabbage as a large,

round vegetable with large green, white, or purple leaves that can

be eaten cooked or uncooked

This research define cabbage as a vegetable that is being subjected to

throwing.

Cabbage Waste. Base from Extension Outgamie County, it is a wet product

(93% moisture) with nutrient composition.

The study explicates the cabbage waste as the cabbage that is compost.

Ketchup. According to Britannica, it is a seasoned pureed condiment widely

used in the United States and Great Britain.

In this research ketchup is described as condiment with tangy and thick

viscous texture.

Market Waste. According to Law Insider, market waste is condemned,

decayed or unsound vegetables, meat, fish and fruit, and waste and offal from

markets, stores and factories.

This research uses market waste as a compost trash produce from public

market.

Vegetable Waste. Law Insider define it as putrescible solid waste resulting

from the processing of plants for food by a commercial establishment such as

canneries. This definition does not include waste products resulting from the

preparation and consumption of food in food service establishments.

The study defines vegetable waste as a food plant that is being rot and had

been in compost.
Notes

Aban, M. (2014). Supply Chain Mapping and Postharvest Losses of Cabbage

in Traditional and Modern Chains in Cebu, Philippines. Research Gate.

https://www.researchgate.net/publication/319624937_Supply_Chain_Mapping_and_

Postharvest_Losses_of_Cabbage_in_Traditional_and_Modern_Chains_in_Cebu_Ph

ilippines.

Adak, S., Banerjee, R., Bishai, M. & Singh, A., (2013). Utilization of Vegetable

Wastes for Bioenergy Generation. Springer Link.

https://www.researchgate.net/publication/257808278_Utilization_of_Vegetable_Wast

es_for_Bioenergy_Generation

Arquiza, E., Arquiza, E., Borgonia, K.D. Malinao, B.C. & Minoza, J.M. (2016).

Development of canistel into ketchup. Health Research and Development

Information Institure. https://www.herdin.ph/index.php?

view=research&cid=63324&fbclid=IwAR0UyVmhZ0E9oVC3OcDeBZCKEAmyj2_Gai

k4rXjKQWB6f9kqourIh0PxCYA

Bashir, M.A., Hornung, A., Jahangiri, H., Ouadi, M. & Speranza, L.G. (2019).

Food and Market Waste–A Pathway to Sustainable Fuels and Waste Valorization.

American Chemical Society.

https://pubs.acs.org/doi/10.1021/acs.energyfuels.9b01650
 Bentley, A. (2018). How Ketchup Revolutionized How Food Is Grown,

Processed and Regulated. Smithsonian Magazine.

https://outagamie.extension.wisc.edu/files/2010/08/Cabbage-waste-fact-sheet2.pdf

Bermudes, K.A.O., Gutierrez, F.T. Larona F.J.G. & Rareza, H.J.G. (2015).

PINEAPPLE KETCHUP. Philippine E-Journal. https://ejournals.ph/article.php?

id=11012&fbclid=IwAR3L6UItzPv_ktANS86VMkGAEDDnDPmXeQKSZSLJyqFf-

bVhnionA7Ds4hw

Binag, G.M.S. (2013). Photovoltaic Activity of Anthocyanin- Sensitized Solar

Cell; Anthocyanin extracted from Red Cabbage (Brassica oleracea). Philippine E-

Journal. https://ejournals.ph/article.php?

id=2833&fbclid=IwAR3GFeCdKfTnzyICsxHw58L_QSoLllxsBj_72BPojLX6TO32atd-

Ko0vX3Y

Bok, V.V., Brkanac, S.R., Lepeduš, H., Mlinarić, S., Novák, O., Oklestkova, J.,

Pavlović, I., Salopek-Sondi, B., Strnad, M. & Tarkowská, D. (2019).

Early Brassica Crops Responses to Salinity Stress: A Comparative Analysis Between

Chinese Cabbage, White Cabbage, and Kale. Frontiers.

https://www.frontiersin.org/articles/10.3389/fpls.2019.00450/full?

fbclid=IwAR2S7arHNM8ayaBoKA88h0vHNljLy8MaGRsCFRdC-7YD1yosMhnf-

MLJvkA
 Britannica (n.d). Ketchup. https://www.britannica.com/topic/ketchup

Cambridge Dictionary (n.d.). Cabbage.

https://dictionary.cambridge.org/us/dictionary/english/cabbage

Cervantes, J., Estolas J.S. & Masa, N. (2021). Antioxidant Properties of

Cabbage. Philippine E-Journal. https://ejournals.ph/article.php?

id=18505&fbclid=IwAR3LFQZ2l7VXm3gHnCwera_2UnEMsvQcKmDvkw_dUwfKLD-

IfzKzpm9jPX8

Cheng, X., Tahir, M.H., Wang, C., Wang, X., Wang, Z., Wang Z., & Yiteng Z.

(2022). Cabbage waste (CW) was recycled for generating some potential high-value

products by a multi-stage treatment technology. Science of Total Environement.

https://www.sciencedirect.com/science/article/abs/pii/S0048969721050269

Delos Santos, N.J.B, Maat, D.A.H. & Venture, A.I.M. (2017). DEVELOPMENT

OF ORANGE KETCHUP SWEET POTATO (Ipomoea batatas Lam.). Philippine E-

Journals. https://www.ejournals.ph/article.php?id=11731&fbclid=IwAR3kCzeo0b-

v_OWzpkZeEGdw6IcypOFPPGqAVZp2S87PROzWfPBkCOpsmHY

DOST – Science and Technology Information Institute (2023). RICE,

VEGETABLES, AND MEAT, THE TOP 3 MOST WASTED FOODS AMONG

FILIPINO HOUSEHOLDS. https://stii.dost.gov.ph/1658-rice-vegetables-and-meat-

the-top-3-most-wasted-foods-among-filipino-households.
 EPA (n.d.). Food Waste Research. https://www.epa.gov/land-research/food-

waste-research

Extension Outgamie Country (2013). Feeding Cabbage Waste.

https://outagamie.extension.wisc.edu/files/2010/08/Cabbage-waste-fact-sheet2.pdf

Food Print (2018). The Problem of Food Waste.

https://foodprint.org/issues/the-problem-of-food-waste/

Graham, H. (2023). Managing Market Waste for Use in Urban Gardening in

Metro Manila. CGIAR. https://www.cgiar.org/news-events/news/managing-market-

waste-for-use-in-urban-gardening-in-metro-manila/

Guo, W.S., Hai, F.I., Hossain, M.A., Nghiem, L.D., Ngo, H.H., Nguyen, T.V. &

Vigneswaran. S. (2014). Competitive adsorption of metals on cabbage waste from

multi-metal solutions. Science Direct.

https://www.sciencedirect.com/science/article/abs/pii/S0960852413019470?

fbclid=IwAR3YfGhkKkBz0xpONHPPrIZ3o0D9-SWj1XPbe-

smlqblLGQAd_DO9eh5udE

Holmamatovich, K.U., Oxunjo, M.T. & Shuxrat, S.S. (2021). TECHNOLOGY

OF CULTIVATION OF PEKING CABBAGE IN VARIOUS SCHEMES. World Bulletin

of Management and Law (WBML).

https://scholarexpress.net/index.php/wbml/article/view/134/151

INQUIRER (2023). DOST: Rice, veggies and meat top waste list; urges

public-private action. https://newsinfo.inquirer.net/1744485/dost-researchers-urge-

filipinos-to-address-food-waste-problem

Kaufman, J.C. (2017). Creativity Theory. Academic Press.

https://www.sciencedirect.com/science/article/pii/B9780128040515000299?via

%3Dihub

Law Insider (n.d.). Market Waste.

https://www.lawinsider.com/dictionary/market-waste#:~:text=Market%20waste%20as

%20used%20in,markets%2C%20stores%20and%20factories.%20

Law Insider (n.d.). Vegetable Waste.

https://www.lawinsider.com/dictionary/vegetable-waste

Manilla Bulletin (2023). Reducing food waste starts at home.

https://mb.com.ph/2023/3/18/reducing-food-waste-starts-at-home

Nila, D.I. (2020). GROWTH AND YIELD OF CABBAGE AS INFLUENCED BY

GA3 AND MULCHING. SauLibrary.

http://www.saulibrary.edu.bd/daatj/public/uploads/Done%2013-05420_11.pdf
 Pablo, A.D., Ugali, D.A. & Valdez, T.M. (2020). Plug transplant age influences

growth and yield of cabbage hybrids in lowland Nueva Vizcaya, Philippines.

International Journal of Agriculture, Forestry and Life Sciences.

https://dergipark.org.tr/tr/download/article-file/1392383

Piechowicz, W., Satora, P., Skotniczny, M. & Szymon Strnad (2020). Chemical

composition and sensory quality of sauerkraut produced from different cabbage

varieties. Science Direct.

https://www.sciencedirect.com/science/article/abs/pii/S0023643820313141?

fbclid=IwAR3kCzeo0b-

v_OWzpkZeEGdw6IcypOFPPGqAVZp2S87PROzWfPBkCOpsmHY

Rivera, V.E. (2015). Food security, education for rural people, food for

education programs, poverty reduction. Philippine E-Journals.

https://ejournals.ph/article.php?

id=16293&fbclid=IwAR108aSb6F6ieXPuG7izM7pcRBnMVpBJJMfl2dQ8RCrU3klfXH

NARPIpHY

Safdie, S. (2023). Global Food Waste in 2023. Greenly.

https://greenly.earth/en-us/blog/ecology-news/global-food-waste-in-2022
 Statista (n.d.). Tomato Ketchup – Philippines.

https://www.statista.com/outlook/cmo/food/sauces-spices/tomato-ketchup/philippines

Tarigan, S. (2023). The Effect of Cultiving Media and N Fertilizer Application

on the Growth and Results of Flowering Cabbage (Brassica oleracea var. botrytis L.).

Philippine E-Journal. https://ejournals.ph/article.php?

id=19336&fbclid=IwAR1Y9dgthFLaP232gVpRNQD5xZtOXXCl_v3mKd6nBucdWEL8

Ht2enr_djvM

Wiggins, J. (2014). How Was Ketchup Invented? National Geograhic.

https://www.nationalgeographic.com/culture/article/how-was-ketchup-invented

Wikipedia (n.d). Anthropology of Food.

https://en.wikipedia.org/wiki/Anthropology_of_food

YouMatter (2020). Sustainable Development – What Is It? Definition, History,

Evolution, Importance and Examples.

https://youmatter.world/en/definition/definitions-sustainable-development-

sustainability/#:~:text=Sustainable%20development%20is%20the%20idea,the

%20Brundtland%20Report%20in%201987.
 CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the procedure on how the study will be conducted. The

data gathering, analysis, tools, techniques, and sampling that the research is going

to use is situated here. This includes the procedures and the experiments and other

treatments that is involve in the research. Herein are the research design, research

instrument, materials and equipment’s, research procedure, and statistical treatment.

Research Design

The researchers used the Experimental Research Design to facilitate an

understanding of cause and effect by manipulating independent factors and seeing

their impacts on dependent variables. It provides a controlled environment in which

extraneous influences can be minimized, implying that observable changes in

Cachup's traits are most likely the product of training activities. The experimental

approach enables precise measurement of variables such as viscosity, total solid

content, and sensory judgments using Likert scales. This accurate measurement

improves the study's dependability and credibility.

Research Instrument

Because the study will provide in determining the personal likeness of the

ketchup, the researchers will employ a questionnaire containing a 3 to 5 questions

regarding with determining the sensory quality of the product such as color, odor,

taste and texture. However, the answer will be on the scale from 1-5 (1 is the lowest
and 5 is the highest) and not in a paragraph form. This is to assess the public appeal

of the product whether it is approvable or not. Thus, involvement of participants in

this research is a must. Moreover, the researchers will employ Random-Sampling

Method in selecting the participants. This will help in balancing the target quota

which is 10-20 participants. The sampling will be from inside of the school only to

have an ease in collecting the sampling materials.

Research Procedure

The procedure of the researcher will be implemented by the researchers

through experimental testing that enables researchers to see the outcome of the said

experiment. Once the data has been evaluated, the researchers can establish a

significant finding.

The boiled cabbage will be

then be mashed into puree-
The collected 2 kg of cabbage like texture to a blender along
will be left on boil for 5-20 with the spices such as ¼ kg
minutes until soften. of onion, a pinch of black
pepper, ¼ of white sugar and
¼ of garlic

The pureed cabbage will be put

on an oiled pan.
Materials and Equipment

The materials used in this study had a significant role to achieve the outcome

of the researchers' study.

Table 1.1: Materials, quantity/volume and projected cost

PROJECTED
MATERIALS QUANTITY Sources
COST
Public
Cabbage 2 kg Php 40.00 Market/Agricultural
Farm
Onion ¼ kg Php 15.00 Public Market
Garlic ¼ kg Php 10.00 Public Market
Vinegar 1 mL Php 25.00 Public Market
White Sugar ¼ kg Php 18.00 Public Market
Salt 1 tablespoon N/A Household
Black Pepper 1 teaspon N/A Household
Blender N/A N/A Household
Kettle N/A N/A Household
Total Php 108.00

Cabbage will be used as the main raw material for the research as it will the

main ingredient in producing the product. Onion and garlic will be used for additional

taste and aroma of the product. While vinegar is for longetivity and the vinegar, black

paper and white sugar will be used for taste. Moreover, the blender will be used to

puree the cabbage and the kettle is for softening the cabbage.
Statistical Treatment

The formulas and other mathematical concept are provided by this section.

This is to enable the researcher to gatherer data’s precisely and accurately with right

basis.

Viscosity Formula. This formula will be applied for determining the viscous content

of the cabbage ketchup or cachup.

u
F=μA
y

u
Where F is force, μ is viscosity of the fluid, A is the area of each plate and
y

is the rate of shear deformation.

Total Solid Content Formula. This will be used in getting the solid content that is

present to the researcher’s product.

Net weight of the dry specimen

% Solids= ×100
Net weight of the original speciment

Likert Scale. This will be used to determine the conversation of each sensory dat

given by the participant.

M 1−M 2
∑¿ R
× 100 %
i=1

Where, M 1−M 2 is the number of responses from the scale and the R is the

total respondents, and multiplied by 100% to get the percentage.

Notes

Abdul-Rahman, B., Ahmad, Z., Hammid, A.C & Hassan, N.F.N (2018). Flood

Victims Quality of Life Index 2017 (FVQoL Index'17): Scale Development and

Validation. Research Gate.

https://www.researchgate.net/publication/330838269_Flood_Victims_Quality_of_Life

_Index_2017_FVQoL_Index'17_Scale_Development_and_Validation

Adda24/7 School (2023). Viscosity Formula, Symbol, Meaning, Unit,

Dimensions. https://www.adda247.com/school/viscosity/

ShopmyExchange (n.d.). LABORATORY TEST METHOD NO. H-10: SOLID

CONTENT. https://www.aafes.com/qualityassurance/TM_H-10.htm#:~:text=

%25%20Solids%20%3D%20(Net%20weight%20of,the%20original%20specimen)

%20x%20100