CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Background of the Study

Sugar is required for the healthy functioning of

our body. It serves as the primary source of energy for

cells in our body, especially for the brain. The brain

requires enough glucose to function for cognition,

memory, and understanding. Glucose is made by our body

through breaking down the food molecules such as

carbohydrates, proteins, and fats. Moreover, sugar

occurs naturally in all foods containing carbohydrates

including fruits, vegetables, grains, and dairy

products.

On the other hand, sucrose is a disaccharide

composed of the monosaccharide’s glucose and fructose.

It is frequently referred to as "table sugar”. Depending

on its origin, sucrose can be a natural or added sugar.

When derived directly from whole plant sources, it is

termed a natural sugar. When consumed in packaged foods

and beverages to which sucrose has been added during

production, sucrose is considered added sugar.

Commercial sugars or table sugar commonly come from

sugarcane. Sugarcanes were extracted and processed to

1
produce granules or crystalized sugar which are then

used to sweeten foods, drinks, and even fruit. Aside

from the sweetness being the primary reason for using

sugar, it has numerous applications too. It can be used

for preserving, fermenting, texture modifier,

flavoring, and etc. This kind of sugar is produced from

fruits commonly from sugarcane, sugar beets, sugar

palms, and sorghum. These fruits contain sucrose and

also the Muntingia calabura.

The common foods we eat everyday such as fruits,

vegetables, whole grains, and mill naturally has sugar.

Health related problems regarding to sugar only exist

when we consume excess or added sugars. Sugarcane and

beet sugar are the common sources for table

(conventional) sugar or the refined sugar. On the other

hand, there are natural alternatives to fined sugar.

These are sugar alcohols: erythritol and xylitol that

are derived from plants; stevia, a plant leaf extract

that is hundred times sweetener than conventional sugar;

agave, a plant nectar that has high fructose content;

coconut sap sugar; date sugar; monk fruit; fruit puree;

honey; maple syrup; brown rice syrup; and blackstrap

molasses. All in all, natural sweeteners or the

2
alternatives are considered heathier than conventional

sugar because they include more vitamins, minerals,

antioxidants, and other bioactive compounds that may be

beneficial. However, just because they contain more

nutrients than regular sugar does not indicate that they

should be consumed on a regular basis. Because most of

these sweeteners contain other components, it's vital

to use caution (Traxler, 2023).

Furthermore, in the Philippines, there are various

sweet fruits and we can obtain alternative sugar from

these resources. There were more than 300 edible fruit

bearing species in the country. Fruit trees of high

value can now be grown profitably in Luzon and

elsewhere. Rambutan, durian, lanzones, mangosteen,

longan, lychee, pitaya, and atemoya orchard growers are

running thriving businesses. According to the

proceedings of the Philippine Fruit Association's 16th

Annual National Fruit Symposium, these fruit trees were

once plentiful in Mindanao and Vizayas, but have

recently gained popularity, adaptation, and

productivity in Northern Luzon, Philippines (Miranda et

al., 2018).

3
 As mentioned, there are abundant amount of fruit

bearing trees in the Philippines and Muntingia calabura

or commonly known as Aratiles in the country is one of

those. Aratiles is a fruit native to Central America,

in tropical nations such as Brazil, China, India,

Malaysia, and the Philippines, owing to its excellent

soil and climate adaptation (Mahmood, et al., 2014).

Aratiles has variety of sources in different parts

of the world, including Southeast Asia. In India,

Aratiles tree is commonly grown in urban gardens and

parking lots. In Mexico, Aratiles fruits are sold in

the markets. In Brazil, Aratiles is planted in

riverbanks to lure fishes for the fishermen to catch.

On the other hand, because of the quantity of the

fruits, especially during the fruiting season, Aratiles

is not sold in markets in Indonesia, where the fruits

are usually consumed raw as well as here in the

Philippines.

According to Philippine Medicinal Plants, Aratiles

is a fast-growing tree with spreading branches that

grows 5 to 10 meters tall. Hairy, sticky, alternate,

distichous, oblong-ovate to broadly oblong-lanceolate,

8 to 13 centimeters long, with toothed margins, pointed

4
apex, and inequilateral base, one side rounded, the

other acute. Flowers are white, extra-axillary,

solitary or in pairs, and about 2 centimeters in

diameter. The sepals are 5 in number, green, reflexed,

lanceolate, and about 1 centimeter long. Petals are

white, obovate, and 1 centimeter long. They are

deciduous and spread. The fruit is a berry that is

rounded, about 1.5 centimeters in diameter, red when

ripe, smooth, fleshy, sweet, and has many seeds. The

ripe fruit is a favorite of Filipino children. Fruits

are processed into jam, and leaves are used to make tea.

Folkloric uses include - flower decoction for abdominal

cramps. As an emollient, the decoction is used. Flowers

have been used as an antiseptic and to treat spasms.

The leaves are used as an antiseptic or antipruritic,

as well as to treat abdominal cramps. It is also used

to treat colds and headaches.

The antioxidant activity of calabura fruit, as well

as its soluble carbohydrates, volatile and phenolic

compounds, was investigated. The calabura berry is

classified as low-FODMAP due to its low amount of

fermentable oligo-, di-, and monosaccharides and

polyols (FODMAPs) and similar amount of glucose and

5
fructose. The major volatile components were the

terpenes -Farnesene and dendrolasin identified by SPME-

GC-MS. Gallic acid (5325 g/g dw) and cyanidin-3-O-

glucoside (171 g/g dw) were found to be the most

abundant phenolic compounds, followed by gentisic acid,

gallocatechin, caffeic acid, and protocatechuic acid.

Gallic acid was also found primarily in esterified (2883

g/g dw) and insoluble-bound (2272 g/g dw) forms. The

presence of flavonoids (0.28-27 g/g dw) in these

fractions, such as catechin, gallocatechin,

epigallocatechin, naringenin, and quercetin, resulted

in the highest antioxidant activity in free and

glycosylated forms. These findings clearly indicate

that calabura is a low-energy berry with an appealing

color and flavor that may contribute to the intake of

several bioactive compounds with antioxidant activity.

This berry also has a lot of potential for use in the

food industry and as a functional food (Gustavo,

Henrique, Damila, Marcos, & Glaucia, 2018).

6
Taxonomical Classification

Kingdom Plantae – Plants

Class – Magnoliopsida

Superorder – Rosanae

Order – Malvales

Family – Muntingiaceae

Genus – Muntingia L.

This study aimed to develop alternative sweetener

from Aratiles fruit that is acceptable at two different

treatments. Specifically, it aimed to determine the

level of evaluation of Aratiles sugar compared to

commercial sugar in terms of appearance and preference

to use; to determine the level of evaluation of the

developed sugar based on sensory evaluation regarding

its taste, aroma, and texture; and to test the shelf

stability of Aratiles sugar.

Statement of the Problem

1. What are the sensory evaluation qualities given to

Aratiles sugar – ripe and combination of ripe and

unripe as alternative sweetener in terms of:

a. Taste

b. Aroma

c. Texture

7
 2. What are the sensory evaluation qualities given to

Aratiles sugar (ripe and combination of ripe and

unripe) and commercial brown sugar in terms of:

a. Appearance

b. Preference

3. Is there a difference between the population mean

of evaluation score in terms of taste, aroma, and

texture of sweetener made from Aratiles fruit

extract (pure ripe, and combination of ripe and

unripe) to the proposed value of population mean

which is 1.0?

4. How are the Aratiles sugar – pure ripe Aratiles

sugar and combination of ripe and unripe Aratiles

sugar in terms of shelf stability?

Significance of the Study

The results of the study will be a great benefit

to the following group of people.

Consumer. The study benefits individuals who desire to

consume sweetener but a means to the less additives in

terms of its content.

Product Developers. This study will provide an overview

about the Aratiles as an alternative sugar to the

8
potential product developers to enhance and to discover

improvements.

Food Technology Students. This study would help food

tech. students as a source of guide for their future

experimental research. It can be a guide to develop new

recipe in simple way.

Future Researchers. The researchers will have a chance

to develop further ideas and will serve as their

references to their related studies.

Hypothesis

Ho

There is no significant difference between

Aratiles alternative sweetener and commercial sugar in

terms of appearance and preference.

Scope and Limitation of the Study

The general intent of this study is to determine

if Aratiles can be a potential source to produce sugar

cubes.

This study is limited on the production of sugar

from Aratiles fruit extract only. It mainly identified

and assessed if there are significant differences

9
between sugar from Aratiles and commercial sugar in

terms of appearance and preference.

In this study, parents and faculty of School of

Our Lady of Atocha Inc., are covered as part of the

respondents. Questionnaires with quantifiable choices

are distributed and the data were analyzed.

Definition of Terms

The following terms were defined conceptually.

1. Acceptability – The satisfactory by virtue of

conforming to approved standards.

2. Appearance – It is the way something looks.

3. Aratiles – A fast-growing tree of disturbed lowland

neotropical forests that has been introduced as an

ornamental and fruit tree in many Old World

countries.

4. Aroma – It is a distinctive, typically pleasant

smell.

In this study, it is how the respondents describe

(thorough scale) the smell of the Aratiles sugar.

5. Commercial Sugar – Sweet crystalline substance

obtained from various plants, especially sugar

10
 cane and sugar beet, consisting essentially of

sucrose, and used as a sweetener in food and drink.

6. Preference – It is a greater liking for one

alternative over another or others.

7. Shelf stability - It is the ability of the food to

be stored at room temperature for an extended

period of time before going bad.

8. Sugar cubes – It is a small cube of compacted sugar

used for sweetening hot drinks usually.

9. Taste – It is the sensation of flavor perceived by

the mouth

10. Texture – In food, those are properties of

food that are sensed by touch in the mouth or with

the hands.

Theoretical Framework

Theories Related to Acceptability of a Food Product

Consumers seek food with specific sensory

characteristics, so sensory quality should be

considered a key factor in food acceptance. The

acceptance of the food will be determined by how well

it responds to consumer needs and the level of

11
satisfaction it can provide. Acceptance of a food is

essentially the result of an interaction between food

and man at a certain moment, food characteristics

(chemical and nutritional composition, physical

structure and properties) the influence of consumers

decision to accept or reject a food (Shepherd & Sparks,

1994).

Disconfirmation Theory

According to this theory, "Among the most popular

Satisfaction Theories" is the disconfirmation theory,

which argues that satisfaction is related to the size

and direction of the disconfirmation experience that

occurs as a result of comparing service performance to

satisfaction. In an elastic sense, satisfaction is the

result of direct experiences start with products or

services, and it occurs when perception is compared to

a standard (Mattle & Veill, 2003).

Theory of Planned Behavior (TPB)

The TPB is a theory that explains the psychological

components of decision-making and posits that people

make rational decisions to engage in specific acts. The

12
TPB believes that behavioral intention, which

represents the motivations and cognitive planning for

engaging in such behavior, predicts consumer behavior.

Attitude, subjective norm, and perceived behavioral

control, in turn, all influence intention. Attitude is

related to assessing the positive and bad results of

behavior. A subjective norm is a perception of societal

expectations for behavior. Finally, perceived

behavioral control is related to a person's perception

of his or her ability to engage in the behavior (Ajzen,

1991).

Previous research on food choice found that

attitude and perceived behavioral control are important

predictors of people's intentions, but the predictive

power of subjective norm is less consistent (Kumar &

Smith, 2018; Qi & Ploeger, 2019;Wang et al., 2016). On

the one hand, subjective norm is one of the weakest

antecedents of intention, according to several meta-

analyses (Armitage & Conner, 2001). Many empirical

investigations, on the other hand, have proved its

importance in understanding intention (Rezai et a.,

2017).

13
Value-Belief-Norms Theory (VBN)

According to VBN theory, moral norms are engaged

when an individual is aware of the results of her

activities and is willing to accept responsibility for

these outcomes. This theory is operationalized by

measuring behavioral intention as indicated by the

personal norm, which is the awareness of an obligation

to conduct in accordance with our moral convictions.

Personal norm, in turn, is explained by ascription of

responsibility, which is an individual's sense of

obligation to the environment. Furthermore,

accountability is defined by understanding of the

consequences of human activities, which is derived from

basic pro-environmental ideas (Stern, 2008). The VBN

factors have already been proven in the literature on

the antecedents of food choice to explain sustainable

food choices.

The Additional Role of Trust

According to (Carfora et al., 2021), the trust of

consumers is particularly relevant to the current study

because consumers have limited knowledge about natural

14
foods and are rarely exposed to the production or

preparation of this category of food (Hartmann et al.,

2015). Recent studies have confirmed that trust in the

food supply chain is a significant predictor of

consumers' intent to purchase food products within the

TPB application (Menozzi et al., 2017).

The above-mentioned theories would be used in this

study to assess one's behavior in terms of how they will

accept the experiment product in terms of taste, aroma,

texture, appearance, and preference. Direct experience

is thought to influence one's behavior and perception.

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 Research Paradigm

INPUT PROCESS OUTPUT

• Ripe Aratiles • Harvesting • Acceptability
fruit • Washing of Aratiles
• Combination • Extracting sugar as
of Ripe an • Boiling alternative
Unripe sweetener
• Molding
Aratiles
fruit • Freezing
• Evaluation
• Baking powder

FEEDBACK

Figure 1. Research Paradigm

The paradigm above explains the input, process,

output and outcome of the study.

The input consists of the ingredients and materials

that will be used in the experiment. The process is

about the experimentation in making sugar out of

Aratiles. The process includes harvesting, washing,

extracting, boiling, molding, freezing, and sensory

evaluation. Data gathering is through questionnaires

and the gathered information will be analyzed and

16
interpreted. The output of the study will be the

acceptability of Aratiles as alternative sweetener in

the form of sugar cubes.

17
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presented the summary of all the

reviews from various foreign and local studies and

literature that tackle the different ideas, concepts,

generalizations and conclusions related to our present

study. This served as a guide to the researchers in

developing the study. This chapter also helped the

researchers to familiarize the information that are

relevant and similar to the present study.

Related Foreign Literature

Our bodies need one type of sugar to survive,

called glucose (NIH News in Health, 2014). Sugar alone

is not bad in our bodies; it only causes negative

impacts because of too much consumption. It is added in

our food and beverages to make better tastes. However,

these added sugars can be high in calories unlike the

fruits, which are naturally sweet foods. There are

artificial sweeteners that are low-calorie but it can

cause sweet tooth that leads to overeating (NIH News in

Health, 2014).

18
 Sugar can be derived from a variety of sources,

including sugar palms, sugar beets, and fruits, but the

white granulated product we are acquainted with today,

which represents the pinnacle of technological

achievement in sugar processing, is made from sugar cane

and sugar beet (Mintz, 2013). It was cane sugar that

introduced the Europeans to the commodity we now call

sugar. Although we know sugar cane was farmed in South

Asia as early as the fourth century B.C., definitive

evidence of processing—boiling, clarifying, and

crystallization—does not exist until nearly a

millennium later. It is concluded that studies of the

everyday in modern life, of the changing character of

such mundane matters as food, viewed through the

perspective of production and consumption, use and

function, and concerned with the emergence and variation

of meaning, could be one approach to reviving a

discipline that is dangerously close to losing its

purpose.

There are ten types of sugar with their best uses.

These are white sugar, brown sugar, caster sugar,

confectioners’ sugar, cane sugar, muscovado sugar,

demerara sugar, coconut sugar, turbinado sugar, and

19
liquid sugar (Finedining Lovers, 2023). One of the types

of white sugar is the sugar cubes. It is sugar pressed

into cube shape and usually used for hot drinks.

However, in the current study, sugar cubes from Aratiles

fruit were not pressed sugar. Instead, it is molded into

cubes through square-shaped molder that has 1ml in each

cube, and placed into the freezer to form cubes.

The negative effects of additional sugar are

becoming more apparent and people are turning to natural

alternatives as a result (Gunnars, 2018). The author of

this literature aims to separate reality from fiction

in order to ascertain whether coconut sugar is actually

a healthy sugar substitute. He used a comparative

analysis as a method of comparing regular sugar to

coconut sugar in terms of its mineral content and their

glycemic index. It is concluded that coconut sugar has

small amounts of minerals, antioxidants, and fiber. It's

fairly similar to conventional table sugar, but it's

less refined and includes less nutrients. It is

suggested that if you're going to use coconut sugar, go

easy on it. This literature adds up to our study by

giving an idea that a fruit (coconut) can be a potential

healthy sugar substitute.

20
 The findings of this article suggests that cabalura

fruit with low energy value can contribute to the intake

of several bioactive (Pereira et al., 2018). This study

shows the components of Aratiles and it could have the

possibilities for food applications. Therefore, as the

compounds being assessed by the author of this study,

it will provide information about the compounds that

Aratiles have which helps into proving the it could be

a source of alternative sweetener.

Synthesis

The above collection of foreign literature is

related to the development of alternative sweetener out

of Aratiles. It discusses what is sugar, its different

sources and ways of producing, and the various types of

sugar. Sugar substitute were also stated and coconut

sugar is an example. It serves as basis of the

researchers that a fruit, the Aratiles fruit to be

specific, has potential as source of alternative

sweetener.

21
Related Local Literature

The term 'Intense sweeteners' (IS) refers to

various substances of plant origin or obtained by

chemical synthesis, used in the food industry for their

high sweetening power and their low caloric value

(Bruyere, Ahmed, Atlan, Belagaud, Bortolotti, Lavier,

Charriere, Girardet, Houdart, Kalonji, Nadaud, Rajas,

Slama, Margaritis, 2015). The purpose of this research

is to examine the advantages of alternative sweeteners

The study's goal was to find both published and

unpublished studies. In terms of nutritional benefits,

the available studies, while numerous, do not provide

evidence that the use of artificial sweeteners as sugar

substitutes benefits weight management, blood glucose

regulation in diabetic subjects, or the incidence of

type 2 diabetes.

Filipino cuisine, from appetizer to dessert,

displays the country's typical fondness for sweets.

While practically every ingredient, including sugar, is

readily available on shop shelves nowadays, nothing

beats natural or unprocessed foods (Medenilla, 2022).

This literature discusses some of the traditional

sweeteners in the Philippines conducted by John Sherwin

22
S. Felix. First is the balikucha made from pure sugar

cane syrup. It is an alternative to refined sugar and

is a palmier-shaped confection known in the Ilocos

region. Second is the muscovado sugar, a pure and

unrefined sugarcane. “It is raw sugar obtained from the

juice of the sugarcane by evaporation and draining off

molasses”, defined by Merriam-Webster. Third

traditional sugar is the pakaskas made from the sap of

the Buri palm tree. Fourth is the panutsa de bao , a

sugar cane chunk with a shape of coconut shell or “bao”.

Therefore, this literature states that as more customers

trend toward adopting healthier food options, it is

hoped that the manufacturing and consumption of these

traditional sweets or sweeteners will continue.

Consumers are particularly focused on picking

goods with clean labelling, natural components,

preferably with extra functional features, without the

loss of taste (Saraiva et al., 2020). Their study

provides details about perceptions and attitudes of

consumers to natural foods and it is focused on natural

sweeteners. People often choose the ‘healthier’ options

or the foods that are made naturally, like in

sweeteners. Their supports the current study with the

23
information regarding the consumers’ preferences.

However, it should be noted that a long tradition of

use in some restricted societies and areas around the

world, while providing some reassurance, does not

eliminate the need for detailed scientific studies to

prove the safety of natural compounds to be used as food

additives and, sweeteners (Saraiva et al., 2020).

Synthesis

The collection of local literatures that was just

discussed offers details about the Aratiles fruit,

including its constituents and the positive effects it

has on one's health. The collection above also includes

discussions on sweeteners with a high intensity level,

sweeteners with low calories, traditional sweeteners

from the Philippines, and the consumers; perceptions an

attitude toward natural product- sweeteners.

Related Foreign Studies

The fruit of the common shade tree Muntingia

calabura, known as Kersen or Cherry, is not yet

advertised as a consumable fruit or a nutritious herbal

beverage (Niwele et al., 2020). Researchers examined

into whether the fruit juice and extracts from the fruit

pulp of M. calabura could decrease the activity of

24
certain metabolic disease-related enzymes, including a-

glucosidase, a-amylase, xanthine oxidase, lipase, and

protease as well as the juice's and the extract's

antioxidant capacity. The study is done through

preparation of fruit juice and crude extract of fruit

pulp and was evaluated for inhibitory activities against

α-glucosidase, α-amylase, xanthine oxidase, lipase, and

protease. The researchers suggested that the fruit of

M. calabura is a potential source of antidiabetic and

anti-hyperuricemia agents and can be further explored

for nutraceutical applications. Therefore, this study

helps the researchers of the present study to determine

the properties of M. calabura or Aratiles fruit extract

to conclude if it is safe to produce sugar cubes from

it.

Traditional brown sugar making includes the

concept of heat transfer in the process (Sholihah et

al., 2021). The researchers of this study made

qualitative research to explore and identify the ideas

and wisdom about making brown sugar that the locals in

the area of study have. The data in this study were

gathered through interviews, documentation, and direct

observation. Field observations were done where the

25
traditional brown sugar production was directly

observed. Therefore, it was concluded that there is a

concept of physics (heat transfer) in the process of

making traditional brown sugar or Ndewan processes which

is the conduction, convection, and radiation. In

conduction, the process occurs in the heated pan where

the sap in cooked using an aluminum skillet. This

process happened because of the molecular collisions

that occur when objects are heated (Douglas, 2014). In

convection, the locals use srumbung to limit the

movement of heat transfer. In this process, convection

occurs because of the heat that flows through the mass

movement of molecules from one place to another. In

radiation, the process occurs in the study through the

transfer of heat from the flame to their body. It is

the heat transfer that happens without things touching

each other because it emits energy in the form of

photons. This recent study provides insight into how a

fruit extract (coconut sap) can be processed

traditionally to produce a brown sugar through heat

transfer.

Because of their nutraceutical characteristics,

alternatives such as unprocessed sugars have generated

26
a lot of attention as a healthy substitute (Arshad et

al., 2022). This research study aims to discuss the

health benefits of sugar generated from natural sources

and to highlight health issues that may be induced by

refined processed sugar. Although refined sugar is

commonly used in a variety of products such as processed

foods, soft drinks, and ice creams, it is considered

unhealthy due to its high salt and sugar content, as

well as added fats and artificial coloring. Natural

sugars are recommended because they have a high

nutritional value as well as a high concentration of

beneficial chemicals that counteract the negative

effects of refined sugar. As a result, eliminating or

limiting refined sugar consumption should be advocated

as a better option in food choices. Thus, this study

helps us to have a basis on producing alternative

sweeteners from a natural source (Aratiles fruit).

This study identified critical characteristics of

protein beverages and investigated the effects of

priming on protein beverage enjoyment. Label claim,

protein type, protein amount, carbohydrates,

sweeteners, and metabolic benefits were all considered.

Level utility scores and attribute importance ratings

27
were calculated. Whey protein beverages with naturally

sweetened, reduced sugar, and 15 g protein per serving

were the most popular. Three consumer clusters were

found based on their protein kind, sweetener, and

protein amount preferences. Priming remarks influenced

concept liking positively (P 0.05), but had no effect

on total like (P > 0.05). Consumers preferred beverages

with 10 g protein over beverages with 20 g protein (6.8

vs. 5.7, P 0.05), which was consistent with trained

panel profiles of enhanced cardboard flavor with higher

protein content. All in all, in this study, protein

beverages must have palatable flavors in order to appeal

to a wide range of consumers (Oltman et al., 2015).

Chocolate milk enhances children's milk

consumption, but its high sugar content raises health

concerns. Sugar reduction interest and parents' desire

for natural sweeteners need additional research on

natural nonnutritive sweeteners. However, it is

critical to maintain consumer acceptance, particularly

among children, while reducing sugar in chocolate milk.

In this study, young adults found chocolate milks

sweetened purely with nonnutritive sweeteners to be less

appealing than SUC controls. Young adults and children

28
approved of Monk fruit/MK25 and Stevia leaf/STV25. The

display of information on chocolate milk labels had

varying effects on parental acceptance. Skim chocolate

milk/SCM sweetened with sucrose was chosen by

traditional parents, while SCM sweetened with natural

nonnutritive sweeteners was preferred by label-

conscious parents (Li etal., 2015).

The given research supports the idea that Mouth

Behavior influences food texture choice and

preferences. When offered a wide range of food options

to choose from during qualitative research, there were

evident tactile disparities between Mouth Behavior

groups in food items identified as ''love" or ''Not

worth buying." The textures picked as ''liked" were

those whose texture most closely suited their Mouth

Behavior (could be easily consumed with their desired

Mouth Behavior); whereas items rejected had textures

that made them difficult to consume with their primary

Mouth Behavior. Individuals attempted to modify the

product into a palatable texture. As a result, the

texture of a given dish was interpreted differently by

each group. This texture, according to study, is not

static and fluctuates during the eating process the

29
manner in which the texture changes is crucial in

influencing food product acceptance (Jeltema et al.,

2016).

While the majority of customers believe they are

not readily duped, their sense of taste is frequently

tricked by their sense of sight. This is because

everyone has their own ideas about how certain things

should look. When the color of food differs from what

the consumer expects, the consumer expects the meal to

taste differently. Consumers utilize visual signals to

determine the quality of food they intend to eat

(Endrizzi et al., 2015)

The process through which an individual accepts or

rejects food is thought to be multidimensional. Food

acceptance is determined by three essential aspects.

They consist of customer attributes, sensory qualities,

and food enjoyment. Food sensory features such as

flavor, texture, aroma, and appearance all have distinct

and powerful influence on food acceptability. As a

result, a sensory property of food is regarded as the

critical area in which food manufacturers can

successfully differentiate their products. Knowledge,

innovativeness, attitude, belief, and perception of

30
specific food products are all consumer attributes that

influence food acceptability. Finally, the 'feel good'

element is an important determinant of food

acceptability (Maina, 2018).

Synthesis

The above collection of foreign studies explains

how raw materials, specifically sugarcane, are

manufactured and the traditional method of producing

sugar. It will provide researchers with information on

how to process Aratiles to make sugar. Furthermore, the

mentioned studies discuss Aratiles fruit extract as a

potential source of anti-diabetic and antioxidants.

Related Local Studies

Recent nutritional research has focused on the

antioxidant capacity of foods, but current dietary

recommendations aim to increase intake of antioxidant

foods rather than supplementing with specific

nutrients. Many substitutes for refined sugar are

available and include raw sugar, vegetable

juices/syrups (such as maple syrup and agave syrup),

molasses, honey and fructose (such as date sugar).

Similar to whole grains versus refined grains, it has

31
been hypothesized that unrefined sweeteners contain

higher levels of antioxidants (Phillips, 2013). To

compare the total antioxidant content of natural

sweeteners as alternatives to refined sugar.

Substantial differences in total antioxidant content of

different sweeteners were found.

Coconut sugar is traditionally produced by

evaporating sap until reaching its saturated liquid and

forms a crystalline structure (Sugandi, 2018). This

study investigated the comparison of coconut sugar made

by traditional method (crystalline structure) and dried

coconut sugar (predominantly amorphous structure) to

its characteristics. Coconut sap is a nutritious

material due to its composition and easily fermented

and deteriorated during collection. Traditionally, the

farmers usually add preservatives (natural or chemical

preservatives) and lime (Ca(OH)2) to maintain the

stability of coconut sap during further processing.

Traditional coconut sugar powder has a dominant

crystalline structure while dried ones have amorphous

structure. This study will help us to better understand

the properties of crystalline and amorphous coconut

sugar produced by different processes. Such information

32
can be used as an alternative method to produce coconut

sugar powder with desirable properties.

Coconut sugar industry needs a marketing plan that

will attract more consumers to the market (Mendoza and

Cruz, 2019). A study conducted by the researchers at

the Philippines aims to determine the long term demand

for coco sugar, as well as identity factors influencing

its supply chain. The author proposes a new model of

production and management that would accommodate all

current and potential demand for this product. Survey

interviews with key supply chain players were conducted

to establish a foundation for demand modeling and

forecasting methods. However, this survey interview

identifies that coconut sugar can be a great substitute

for regular refined and /or muscovado sugar due to the

promising market on diabetic prevalence . Coconut sugar

is a sustainable product because of its high market

potential and growth because of the health benefits it

provides. It has been determined that coconut sugar

should be used as a low-risk alternative for diabetics.

This related local study serves as a guide for the

researchers, assures that the Aratiles will be a good

alternative sweetener.

33
 To determine the stability of the raw sugar and

the effects of prolonged storage in different

warehousing conditions or location (Sumagaysay, 2019).

To determine the stability of the raw sugar, samples

were drawn initially and quarterly thereafter and

analyzed for Polarization, Moisture, Color, Ash and

Reducing Sugar. Statistical evaluation of the results

of the analysis using Two Way Analysis of Variance and

Linear Correlation showed the relationship between the

analytical variables and the independent variables such

as mill/location and time/quarter. From the statistical

analysis, time was shown to be significant factor as to

change in all analytical parameters analyzed.

Polarization, moisture, color, ash was significantly

different among mills while among mills differences in

values on reducing sugar are not significant. As seen

from the results, raw sugar quality parameters after

prolonged storage of two years differ significantly and

have means that are not the same.

34
Synthesis

The above collection of local studies provides

information on the techniques used to produce high-

quality sugar. It also discusses the possibility of

using coconut sap to produce traditional sugar. Thus,

these studies will supplement the current research by

providing information about sugar production.

35
 CHAPTER III

METHODOLOGY

This chapter presented the research methodology

used by this study which includes the research design,

research procedure, participants, research instrument,

scoring and interpretation, data gathering procedure,

and the statistical treatment of data.

Research Design

This study used experimental design. Ripe and

combination of ripe and unripe Aratiles fruits are the

factors of this study. Using statistics, true

experimental research design tests the researchers'

hypothesis that sweetener made from Aratiles fruit

extract (pure ripe, and combination of ripe and unripe)

has no significant difference to commercial sugar.

The design is best for this research because

researchers experimented on specific variables to draw

conclusions. Surveys with scalable answers are used in

this research.

36
Research Procedure

I. In making sugar from Aratiles, this method is

followed:

PROCEDURE

Harvesting Washing Extracting

Freezing Molding Boiling

Evaluation

1. Preparation is done through harvesting Aratiles

fruits. There are group of harvested fruit only

consist of ripe Aratiles and the other group is

combination of ripe and unripe.

2. The Aratiles were washed through rinsing with water

to remove dirt from the surface.

3. Rinsed fruits were extracted through smashing it

manually and separating the peel and pulp from the

juice through straining.

4. The strained juice of Aratiles was boiled over

medium heat using pan. This step was done to remove

any impurities from the juice.

37
 5. Next step was the pouring of boiled juice in the

molder for cubes that has 1 ml each.

6. After step number 5, the poured juice in the molder

was placed in the freezer.

II. The Aratiles sugar treatments were tested for

sensory evaluation in terms of appearance end preference

compared to commercial brown sugar.

The testing procedure for sensory evaluation.

1. Appearance and preference were evaluated for each

of the treatments (ripe Aratiles sugar,

combination of ripe and unripe Aratiles sugar)

against commercial brown sugar.

2. The researchers gathered data through

questionnaire with five-point scale, from

respondents.

3. The results were recorded and evaluated.

III. The Aratiles sugar are tested for sensory

evaluation in terms of taste, aroma, and texture.

The testing procedure for sensory evaluation

38
 1. Taste, aroma, texture was evaluated for each of

the treatments (ripe Aratiles sugar, combination

of ripe and unripe Aratiles sugar).

2. The researchers gathered data through

questionnaire with five-point scale, from

respondents.

3. The results were recorded and evaluated.

IV. The Aratiles sugar treatments are tested for shelf

stability.

1. Appearance was tested daily through

observation.

2. The results were recorded and evaluated.

Participants

The participants of the study were composed of 37

respondents from SOLA faculty and staffs and parents,

randomly evaluated. The 37 respondents were derived from

random sampling. The population size is 75, confidence

level is 90%, and margin of error is 10%, thus the

sample size is 37.

39
Research Instrument

For this research, a questionnaire was used as main

instrument to gather the needed data. In validity the

questionnaire was responded using five-point hedonic

scale. Hedonic Scale is a scale that indicates the

extent to which respondents like or dislike something,

such as a product they tasted or a concept they observed

(Esomar, 2016).

Scoring and Interpretation

To determine the acceptability of the product based

on taste, aroma, texture, appearance, and preference,

the researchers used five-point hedonic scale. The score

ranges from 1 to 5 and summed up and computed to find

weighted mean and identify its rating form.

Scale Ranges of Description

Scores

1 1.00 – 1.49 Dislike

2 1.50 – 2.49 Neither

Like/Dislike

3 2.50 – 3.49 Like Slightly

4 3.50 – 4.49 Like Moderately

5 4. 50 – 5.00 Like Very Much

40
Data Gathering Procedure

There are two (2) treatments: Ripe Aratiles Sugar

and Combination of Ripe and Unripe Aratiles Sugar. T1,

T2, and commercial sugar in terms of appearance and

preference, were evaluated. The disposable spoons were

color coded according to what treatment the respondent

is evaluating. The same gathering procedure is also done

with the evaluation of taste, aroma, texture with T1

and T2.

The data gathered for the evaluations were

retrieved and subjected to data analysis.

Statistical Treatment of Data

Weighted Mean

The means for Sugar A, Sugar B, in terms of taste,

aroma, and texture and Sugar A, Sugar B, Sugar C, in

terms of appearance and preference, is calculated using

the following formula.

𝑭
Formula: 𝑷 = 𝑯 × 𝟏𝟎𝟎

Where:

P – percentage

F – frequency

41
N – number of cases

100 – constant

The data gathered from evaluation is analyzed using two-

tailed One-sample T-test.

where

where

μ0 = The test value - the proposed constant for the

population mean

x¯ = Sample mean

n = Sample size (i.e., number of observations)

s = Sample standard deviation

sx¯ = Estimated standard error of the mean (s/sqrt(n))

The calculated t value is then compared to the

critical t value from the t distribution table with

degrees of freedom df = n - 1 and chosen confidence

level. If the calculated t value > critical t value,

then we reject the null hypothesis.

42
 CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presented the data gathered, the

results of the statistical analysis done and

interpretation of findings. These were presented in

tables following the sequence of the specific research

problem regarding the Muntingia calabura (Aratiles) as

an Alternative Sweetener.

43
TABLE 1.1: The Measurements of Treatment 1 – Ripe

Aratiles sugar

Treatment 1 Ripe Aratiles Trial 1 Trial 2 Trial 3

Sugar

Mass of Aratiles (g) 250g 87.5g 750g

Temperature (°C) 100°C 100°C 70°C

(oven) (oven) (stove)

Temperature (°C) (Boiling N/A N/A 100°C

point)

Time (s) 40s 90s 600s

Volume (L) 0.25L 0.0875L 0.235L

Number of cubes N/A N/A 160 cubes

Amount of Baking Powder N/A N/A 5.69g

Storage Temperature (°C) N/A N/A 2.4°C

Temperature (°C) N/A N/A 6.7°C

The table shows the measurements of trial 1, trial

2, and trial 3 of treatment 1 (ripe Aratiles). In trial

1, before the juice extraction of ripe Aratiles fruit,

44
it weighs 250g. Then, the extracted juice was 0.25L and

spread into the baking paper and baked for 40 seconds

under 100°C. The result of trial 1 fails to achieve the

goal of making sugar cubes because it became sticky and

jelly like form. In trial 2, before the juice extraction

of ripe Aratiles fruit, it weighs 87.5g. Then, the

extracted juice was 0.0875L and spread into the baking

paper and baked for 90 seconds under 100°C. The result

of trial 2 fails to achieve the goal of making sugar

cubes because the sweetener got burned. In trial 3, the

researchers decided to put it in a molder and freeze

it. Before the juice extraction of ripe Aratiles fruit,

it weighs 750g. Then, the extracted juice was 0.235L,

it was boiled under 70C for 600 seconds, added 5.69g of

baking powder, and the juice reached 100C. The boiled

extract was cooled down at room temperature before

putting in the molder. Trial 3 formed 160 cubes (1ml

each) and stored under freezer with a temperature of

2.4°C. After 12 hours, the sugar cubes have temperature

of 6.7°C. Thus, trial 3 was successful for achieving

the goal of making sugar cubes under cool temperature.

45
 TABLE 1.2: The Measurements of Treatment 2 – Ripe and

Unripe Aratiles Sugar

Treatment 1 Ripe Aratiles Trial 1 Trial 2 Trial 3

Sugar

Mass of Aratiles (g) 250g 87.5g 750g

Temperature (°C) 100°C 100°C 70°C

(oven) (oven) (stove)

Temperature (C) (Boiling N/A N/A 100°C

point)

Time (s) 190s 60s 600s

Volume (L) 0.25L 0.0875L 0.235L

Number of cubes N/A N/A 160 cubes

Amount of Baking Powder N/A N/A 5.69g

Storage Temperature (C) N/A N/A 2.4°C

Temperature (C) N/A N/A 6.7°C

The table shows the measurements of trial 1, trial

2, and trial 3 of treatment 1 (Combination of ripe and

unripe Aratiles). In trial 1, before the juice

46
extraction of Aratiles fruit, it weighs 250g. Then, the

extracted juice was 0.25L and spread into the baking

paper and baked for 190 seconds under 100°C. The result

of trial 1 fails to achieve the goal of making sugar

cubes because it burned. In trial 2, before the juice

extraction of Aratiles fruit, it weighs 87.5g. Then,

the extracted juice was 0.0875L and spread into the

baking paper and baked for 60 seconds under 100°C. The

result of trial 2 fails to achieve the goal of making

sugar cubes because the sweetener got burned too. In

trial 3, the researchers decided to put it in a molder

and freeze it. Before the juice extraction of ripe

Aratiles fruit, it weighs 750g. Then, the extracted

juice was 0.235L, it was boiled under 70°C for 600

seconds, added 5.69g of baking powder, and the juice

reached 100°C. The boiled extract was cooled down at

room temperature before putting in the molder. Trial 3

formed 160 cubes (1ml each) and stored under freezer

with a temperature of 2.4°C. After 12 hours, the sugar

cubes have temperature of 6.7°C. Thus, trial 3 was

successful for achieving the goal of making sugar cubes

under cool temperature.

47
TABLE 2.1 Level of evaluation of T1-ripe Aratiles sugar

and T2- combination of ripe and unripe Aratiles Sugar

in terms of taste.

Treatment Mean Verbal Rank

Interpretation

T1 – Ripe Aratiles Sugar 3.60 Like Slightly 1

T2 – Combination of Ripe and 3.59 Like Slightly 2

Unripe Aratiles Sugar

General Weighted Mean (GWM) 3.60 Like Slightly

Taste of Ripe and Combination Ripe and Unripe Aratiles

Sugar

As shown in Table 2.1, the ripe Aratiles sugar

obtained the highest rank and gained weighted mean of

3.60. It has sweet taste that was like slightly by the

respondents. On the other hand, the ripe and unripe

Aratiles sugar gained a weighted mean of 3.59 which

indicates liked slightly by the respondents. Therefore,

we conclude that Aratiles sweetener is liked slightly

by the respondents. With that, according to the studies,

consumers have interest in natural sweeteners, however,

many of them disagree on taste because the food

48
sweetened must have desirable flavor ( Cernivec, 2014;

Li et al., 2014; Oltman et al., 2015).

TABLE 2.2 Level of evaluation of T1-ripe Aratiles sugar

and T2-ripe and unripe Aratiles Sugar in terms of aroma.

Treatment Mean Verbal Rank

Interpretation

T1 – Ripe Aratiles Sugar 4.22 Like 1

Moderately

T2 – Combination of Ripe and 4.05 Like 2

Unripe Aratiles Sugar Moderately

General Weighted Mean (GWM) 4.14 Like Moderately

Aroma of Ripe and Combination of Ripe and Unripe

Aratiles Sugar

As seen on Table 2.2, the evaluation of the

alternative sweetener in terms of its aroma, the

treatment 1 which is the ripe Aratiles got the highest

mean of 4.22 that indicates like moderately. It was

followed by treatment 2 which is the combination of ripe

and unripe Aratiles got a 4.05 mean indicates the like

moderately. These indicate that they prefer the aroma

of treatment 1, which is the pure ripe Aratiles over

49
the aroma of treatment 2. In relation to that, aroma

compounds will most likely shift in some way. The color

and look are the first properties that are perceived

and credited to attract customers to a product, but the

aroma has the greatest impact on the desire to consume

and accept a specific product. (Barrett, et al., 2010)

TABLE 2.3 Level of evaluation of T1-ripe Aratiles sugar

and T2-ripe and unripe Aratiles Sugar in terms of

texture.

Treatment Mean Verbal Rank

Interpretation

T1 – Ripe Aratiles Sugar 3.46 Like Slightly 2

T2 – Combination of Ripe and 3.57 Like 1

Unripe Aratiles Sugar Moderately

General Weighted Mean (GWM) 3.52 Like Moderately

Texture of Ripe and Combination of Ripe and Unripe

Aratiles Sugar

Table 2.3 shows the evaluation of the alternative

sweetener in terms of its texture. Treatment 2 which

is a combination of ripe and unripe Aratiles got the

highest mean of 3.57 indicates like moderately. On the

50
other hand, treatment 1 which is the ripe Aratiles got

a mean 3.46 indicates like slightly. These mean that

the respondents prefer the texture of treatment 2 than

treatment 1. In relation to that, Jeltema et al., (2016)

found that consumers may be classified based on how they

manipulate food in their mouths (Mouth Behavior (MB))

and that these types of people had different food

texture preferences. Moreover, Jeltema and Beckley

proposed the existence of Mouth Behavior groups through

qualitative observational research in which they saw

that individuals differed in how they preferred to

utilize things in their mouths.

51
TABLE 3.1. Level of evaluation of T1-ripe Aratiles

sugar, T2-ripe and unripe Aratiles Sugar, and commercial

sugar in terms of appearance.

Treatment Mean Verbal Rank

Interpretation

T1 – Ripe Aratiles Sugar 3.59 Like 3

Moderately

T2 – Combination of Ripe and 3.81 Like 2

Unripe Aratiles Sugar Moderately

Commercial Sugar 4.35 Like 1

Moderately

Appearance of Ripe Aratiles Sugar, Combination of Ripe

and Unripe Aratiles Sugar, and Commercial Sugar.

Table 3.1 shows the evaluation of the alternative

sweetener in terms of its appearance and the commercial

sugar got the highest mean of 4.35 indicates like

moderately. It was followed by treatment 2 which is a

combination of ripe and unripe Aratiles got a mean of

3.81 which indicates like moderately and the treatment

1 which is the pure ripe Aratiles got a mean of

3.59 which indicates like moderately. Therefore, we

conclude that respondents still prefer the commercial

52
sugar's appearance over the alternative sweetener. With

regard to that, Endrizzi et al., (2015) said consumers

use visual cues to judge the quality of food they are

meant to eat. Additionally, colors are associated with

consumers with particular food categories since birth

and associate these hues, textures, and tastes

throughout their lives. The sight of food also creates

expectations and beliefs about the satiating

capabilities of the item, which increases its

acceptance.

TABLE 3.2. Level of evaluation of T1-ripe Aratiles

sugar, T2-ripe and unripe Aratiles Sugar, and commercial

sugar in terms of preference.

Treatment Mean Verbal Rank

Interpretation

T1 – Ripe Aratiles Sugar 3.89 Like 2

Moderately

T2 – Combination of Ripe and 3.86 Like 3

Unripe Aratiles Sugar Moderately

Commercial Sugar 4.32 Like 1

Moderately

53
Preference level of Respondents of Ripe Aratiles Sugar,

Combination of Ripe and Unripe Aratiles Sugar, and

Commercial Sugar.

As shown in Table 3.2, commercial sugar got the

highest mean of 4.32 which indicates like moderately.

It was followed by treatment 1 which is the pure ripe

Aratiles got a mean of 3.89 which indicates like

moderately and the treatment 2 which is a combination

of ripe and unripe Aratiles got a mean of 3.86 which

indicates like moderately too. Therefore, it means that

they still prefer commercial sugar over the Aratiles

sugar. In relation to that, food sensory characteristics

are regarded as the most important area in which food

manufacturers can successfully differentiate their

products in order to increase their acceptability. This

study comprehensively discusses the impact of aroma,

appearance, taste, and texture on food acceptability.

Knowledge, innovativeness, attitude, belief, and

perception of specific food products are all consumer

attributes that influence food acceptability. Finally,

the 'feel good' element is an important determinant of

food acceptability. (J.W. Maina, 2018).

54
 TABLE 4. The Shelf Stability of Aratiles Sugar

DAY Treatment 1 (ripe) Treatment 2 (combination

of ripe and unripe)

1 The sugar cubes The sugar cubes

immediately melted after 2 immediately melted after 2

hours of removing from the hours of removing from the

freezer. freezer.

2 The sugar cubes completely The sugar cubes completely

melted and has ‘sweat- melted and has ‘sweat-

look’. look’.

3 The sugar cubes developed The sugar cubes developed

molds. molds.

4 The sugar cubes are The sugar cubes are

completely covered with completely covered with

molds. molds.

As shown in table 4, it is the daily observation

of the researchers to test the shelf stability of

Aratiles sweetener both treatment 1 and treatment 2.

The frozen sugar cubes were covered with glutinous

powder to avoid them from sticking to one another. It

is stored in an airtight container and placed at room

temperature for about (30C). On day 1, after 2 hours of

55
being out of the freezer, both t1 and t2 sugar cubes

melted. On the second day, the appearance of the sugar

has sweat-look for both treatments. On day 3, there were

molds appeared to the sugar cubes. On day 4, the sugar

cubes of both treatments are completely covered with

molds. Thus, we conclude that the Aratiles sweetener

failed to pass the shelf stability test.

To determine the stability of the raw sugar and

the effects of prolonged storage in different

warehousing conditions or location. To determine it,

samples were drawn initially and quarterly thereafter

and analyzed for Polarization, Moisture, Color, Ash and

Reducing Sugar. As seen from the results, raw sugar

quality parameters after prolonged storage of two years

differ significantly and have means that are not the

same (Sumagaysay, 2019).

56
TABLE 5. The Acceptability of Aratiles Sugar

One-Sample Test

t df Sig. Mean 95% Confidence

(2- Differen Interval of

tail ce the Difference

ed) Lower Upper

Taste 119.00 1 .005 .59500 .5315 .6585

Aroma 13.353 1 .048 1.13500 .0550 2.2150

Texture 9.364 1 .068 .51500 - 1.2138

.1838

The table shows the One-Sample Test for the

Acceptability of Aratiles alternative sweetener (ripe

and combination of ripe and unripe). The Taste has a P-

value of 0.005 which means that there is significant

difference at p<0.05; Aroma has P-value of 0.048 which

means that there is significant difference at p<0.05;

and Texture has a P-value of 0.068 which means there is

no significant difference at p<0.05. The data above

means that Aratiles alternative sweetener is acceptable

57
in terms of taste and aroma. However, it did not pass

the acceptability test on texture.

TABLE 6. Aratiles Alternative Sweetener Compared to

Commercial Sugar.

One-Sample Test

t d Sig. Mean 95% Confidence

f (2- Differe Interval of

tail nce the Difference

ed) Lower Upper

Appearance 12.385 1 .051 4.02500 - 8.1545

.1045

Preference 18.636 1 .034 4.10000 1.304 6.8954

The table shows the One-Sample Test for the

Aratiles alternative sweetener (ripe and combination

of ripe and unripe) compared to commercial sugar. The

appearance has p-value of 0.051 and it is greater than

0.05 which means it fails to reject the null hypothesis.

On the preference, it has p-value of 0.034 and it is

less than 0.05 which means the researchers reject the

58
null hypothesis. Thus, there is no significant

difference between the appearance of Aratiles

alternative sweetener compared to commercial sugar.

However, in terms of preference, there is a significant

difference between the two which means they still prefer

the commercial sugar than Aratiles alternative

sweetener .

59
 CHAPTER V

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter includes the summary of the findings

that the researchers have analyzed, conclusions, and

the recommendations for future research.

Summary of Findings

Fruits are common source of alternative

sweeteners. The main objective of this study is to

determine the acceptability of alternative sweetener

from Aratiles fruit through the five research questions

listed:

RQ1: What are the sensory evaluation qualities

given to Aratiles sugar – ripe and combination of

ripe and unripe as alternative sweetener in terms

of:

a. Taste

b. Aroma

c. Texture

RQ2: What are the sensory evaluation qualities

given to Aratiles sugar (ripe and combination of

ripe and unripe) and commercial brown sugar in

terms of:

60
 d. Appearance

e. Preference

RQ3: Is there a difference between the population

mean of evaluation score in terms of taste, aroma,

and texture of sweetener made from Aratiles fruit

extract (pure ripe, and combination of ripe and

unripe) to the proposed value of population mean

which is 1.0?

RQ4: How are the Aratiles sugar – pure ripe

Aratiles sugar and combination of ripe and unripe

Aratiles sugar in terms of shelf stability?

The researchers found out that the sensory

evaluation in terms of taste under ripe Aratiles sugar

is rated as ‘Like Slightly’ and for combination of ripe

and unripe Aratiles sugar is also rated ‘Like Slightly’.

Therefore, the p-value proved that Aratiles is

acceptable in terms of taste.

In terms of aroma, under ripe Aratiles sugar is

rated as ‘Like Moderately’ and for combination of ripe

and unripe, it is rated ‘Like Slightly’. Therefore, the

p-value proved that it is acceptable in terms of aroma.

In terms of texture, under ripe Aratiles sugar is

rated as ‘Like Slightly’, for combination of ripe and

61
unripe is ‘Like Moderately’. Therefore, the p-value

proved that Aratiles sweetener is not acceptable in

terms of texture.

Furthermore, in terms of appearance, the ripe

Aratiles sweetener got the lowest rating, for

combination of ripe and unripe was rank 2, and the

commercial sugar got the highest mean. Thus, the p-value

proved that there is no significant difference between

the Aratiles sweetener and commercial sugar in terms of

appearance.

On the other hand, in terms of preference, the

Aratiles sugar – combination of ripe and unripe was the

lowest rate, for ripe Aratiles was rank 2 and the

commercial sugar got the highest rate. Thus, there is

significant difference between Aratiles sweetener and

commercial sugar which means they still prefer to use

the commercial sugar than the Aratiles alternative

sweetener.

The researchers also found out that there is no

significant difference between the mean of Aratiles

sweetener and the proposed value mean 1.0 in terms of

taste and aroma. However, there is a significant

difference in terms of texture.

62
 Furthermore, based on the observation of the shelf

stability of Aratiles sugar both T1 and T2, the result

turned out that Aratiles sugar cannot last more than 2

hours out of the freezer and placed on a container at

room temperature. The Aratiles developed moist and mold

after 3-4 days in the container. This means that the

alternative sweetener has very short shelf life unlike

the conventional sugars we used.

Conclusion

The developed sugar from Aratiles has given the

sensory evaluation rating of like slightly to like

moderately in terms of taste, aroma, and texture which

means that they like it as alternative sweetener.

Moreover, since the developed sugar from Aratiles at

two treatments was found to have significant difference

on 1.0 (dislike) in terms of taste and aroma, it proves

that it is acceptable as sweetener. However, it did not

pass the acceptability test on texture.

Furthermore, the Aratiles sweetener is compared to

commercial sugar in terms of appearance and preference.

It is found out that they have no significant difference

in terms of appearance. However, in terms of preference

63
to use, there is a significant difference. Therefore,

we conclude that they still prefer to use the commercial

sugar.

In terms of the shelf stability of developed

Aaratiles sweetener, it cannot retain its cube form

longer than 2 hours and cannot have a shelf life longer

than 4 days. The observation revealed that Aratiles

sweetener has short shelf life under normal room

temperature.

Recommendations

On the basis of the aforementioned findings and

conclusions the researchers recommend:

1. As the study limited only on the sensory

evaluation and shelf stability observations and

these are considered as the weaknesses of the study

and with that, it is highly recommended to

1.1 Continuously conduct study on the sugar

profile of Aratiles

1.2 To determine the physiochemical

components of sugar such as nutritional

value, glycemic index, and glycemic load it

must be tested on Bureau of Food and Drugs

Administration (BFAD)

64
2. To determine if there is a significant

difference on taste, aroma, texture, appearance,

and preference it is recommended to conduct a

similar study with a larger sample and with

categories such as age bracket and sex.

3. It is recommended to use more advanced equipment

to produce different kinds of sugar such as the

granulated sugars.

4. It is recommended to add a method such as mixing

the developed sugar into food or drinks to

determine its efficacy.

5. It is recommended to perform more trials to

achieve a characteristic of a sweetener that could

prolong its shelf life.

65
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E.J., Ribeiro, P.R. (2016) Physicochemical

characterization and antioxidant activity of

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APPENDICES

74
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

May 11, 2023

MARIESU M. ANTONIO, Ph.D.

Principal
School of Our Lady of Atocha, Inc.
Alicia, Isabela

Dear Ma’am,

Warmest greetings!
In partial fulfillment of the requirements in our Inquiries, Investigation, and Immersion,
we, STEM 12- St. Michael students of School of Our Lady of Atocha, Inc. would like to
conduct a research study entitled, “Muntingia calabura (Aratiles): as an Alternative
Sweetener”.
We are writing this request letter to seek for your permission to conduct a survey to the
Faculty and Staffs of your institution as well as the parents and guardians who go to school
regularly. By doing so, we believe that this will help us obtain the information needed for
our study.
We are hoping and will always be grateful for your positive response.

Respectfully yours,
Althea Faith J. Co
James Arvy B. Dupale
Sharmaine Anne A. Gaspar
Dj Robin O. Mendoza
Karlo Q. Suguitan
Karylle P. Suguitan

Noted: Approved:

MRS. ANAMARIE GARCIA-CASI MARIESU M. ANTONIO, Ph.D.

Research Adviser Principal

75
76
DOCUMENTATION

77
 TRIAL EXPERIMENT 1

(T1 &T2)

Harvesting Extracting

Baking Result

78
 TRIAL EXPERIMENT 2

(T1 &T2)

Harvesting Extracting

Baking Result

79
 TRIAL EXPERIMENT 3

(T1 &T2)

Harvesting Extracting

Boiling Adding baking powder

se

Molding and Freezing Result

80
 SHELF STABILITY

(T1 &T2)

T1

T2

81
 DATA GATHERING

Survey-Questionnaire Evaluation

Preparation of tools for evaluation.

Evaluation on respondents: faculty, staffs, and

parents.

82
CURRICULUM VITAE

83
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

ALTHEA FAITH J. CO
Loria, Angadanan, Isabela
altheajco01@gmail.com
0955-639-8907

PERSONAL PROFILE
Date of Birth : January 27, 2005
Place of Birth : Loria, Angadanan, Isabela
Citizenship : Filipino
Sex : Female
Age : 18
Civil Status : Single
Religion : Catholic
Father’s Name : Carlos C. Co
Mother’s Name : Josie J. Co
EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2021-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: Angadanan East Central School
Loria, Angadanan, Isabela
2011-2017

84
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

JAMES ARVY B. DUPALE

Sto. Tomas, Alicia, Isabela
jamesarvyd@gmail.com
0995-181-2959

PERSONAL PROFILE
Date of Birth : October 16, 2004
Place of Birth : Paguila Hospital, Alicia, Isabela
Citizenship : Filipino
Sex : Male
Age : 18
Civil Status : Single
Religion : Catholic
Father’s Name : Benjamin F. Dupale
Mother’s Name : Annabelle Barrientos
EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2021-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: Alicia South Central School
Magsaysay, Alicia, Isabela
2011-2017

85
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

SHARMAINE ANN A. GASPAR

Aniog, Angadanan, Isabela
gasparsharmaineann@gmail.com
0966-908-8750

PERSONAL PROFILE
Date of Birth : September 23, 2005
Place of Birth : Vigan City, Ilocos Sur
Citizenship : Filipino
Sex : Female
Age : 17
Civil Status : Single
Religion : Catholic
Father’s Name : Ronald G. Gaspar
Mother’s Name : Annie A. Gaspar
EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2021-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2016-2017

86
Angadanan East Central School
Loria, Angadanan, Isabela
2015-2016
Aniog Primary School
Aniog, Angadanan, Isabela
2011-2015

87
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

DJ ROBIN O. MENDOZA
Linglingay, Alicia, Isabela
djrobinmendoza@gmail.com
0977-255-6120

PERSONAL PROFILE
Date of Birth : March 09, 2005
Place of Birth : Linglingay, Alicia, Isabela
Citizenship : Filipino
Sex : Male
Age : 18
Civil Status : Single
Religion : Iglesia ni Cristo
Father’s Name : Hospicio M. Mendoza
Mother’s Name : Mercedita O. Mendoza
EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2021-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2011-2017

88
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

KARLO Q. SUGUITAN
Linglingay, Alicia, Isabela
milosuguitan00@gmail.com
0965-128-6991

PERSONAL PROFILE
Date of Birth : May 23, 2005
Place of Birth : Cauayan Hospital
Citizenship : Filipino
Sex : Male
Age : 17
Civil Status : Single
Religion : Born Again/ Christian
Father’s Name : Joel D. Suguitan
Mother’s Name : Adelyn Q. Suguitan
EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2022-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: Alicia South Central School
2011-2014
Alicia East Central School
2014-2017

89
 Republic of the Philippines
School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela

KARYLLE P. SUGUITAN
Calaocan, Alicia, Isabela
karyllesuguitan258@gmail.com
0936-403-3722
PERSONAL PROFILE
Date of Birth : April 21, 2005
Place of Birth : Munsayac, Alicia, Isabela
Citizenship : Filipino
Sex : Female
Age : 18
Civil Status : Single
Religion : Born Again/ Christian
Father’s Name : Arnold D. Suguitan
Mother’s Name : Rowena P. Suguitan

EDUCATIONAL ATTAINMENT
Senior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2021-2023
Junior High School: School of Our Lady of Atocha, Inc.
Magsaysay, Alicia, Isabela
2017-2021
Elementary: Alicia South Central School
Magsaysay, Alicia, Isabela
2011-2017

90