Edible Candy Wrapper/edible Bioplastic

POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Pototan, Iloilo
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SCIENCE, TECHNOLOGY AND ENGINEERING
“EDIBLE CANDY WRAPPER”
An Abstract of the
Research Paper presented to the
Faculty of Special Program for Science, Technology and Engineering
In partial fulfillment
Of the requirements for the completion
in the Junior High School
April 2019
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“Edible Candy Wrapper" Unpublished Junior High School Research Paper,

Special Program for Science, Technology and Engineering Class, March 2019.
Abstract
This study aims to determine the day of decomposition and spoilage of Glycerin,
Corn Syrup and Combination of Glycerin and Corn Syrup as component for edible candy
wrappers. This will be conducted at Brgy. Batuan, Pototan, Iloilo starting June 2018 to
November 2019.
The Glycerin, Corn Syrup, and Combination of Glycerin and Corn Syrup is mixed into
gelatin mixture separately, after that place into small plates then dried with cloth and
lastly gather the data for analysis.
This study is a Parallel Group Design which uses three treatments namely; 10g
of commercially sold gelatin powder with 5 ml of Glycerin as components of treatment A,
10g of commercially sold gelatin powder with 5 ml of Corn Syrup as components of
treatment B, and 10g of commercially sold gelatin powder with 2.5 ml of Glycerin and 2.5
ml of Corn Syrup as components of treatment C. This will be tested by the
kruskal-walis test.
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TABLE OF CONTENTS
Preliminaries Page
Title Page i
Approval Sheet ii
Acknowledgement iii
Cover Page Abstract iv
Abstract v
List of Tables ix
List of Figures x
Chapter
I. INTRODUCTION AND BACKGROUND OF THE STUDY 1
Theoretical/Conceptual Framework 2
Paradigm of the Study 3
Statement of the Problem 4
Hypothesis 5
Significance of the Study 6
Definition of Terms 7
Scope and Limitations 8
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II. REVIEW OF RELATED LITERATURE 9
Corn Syrup 9
Glycerin 10
Gelatin 10
Related Studies 11
Summary and Implication 14
III. MATERIALS AND METHODS 15
Research Design 15
Materials 16
Tools 17
Data Gathering Instrument 18
Procedure 19
Data Analysis Procedure 21
IV. RESULTS AND DISCUSSIONS 22
Descriptive Data Analysis 22
Inferential Data Analysis 24
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V. SUMMARY, CONCLUSIONS AND RECOMMENDATION 25
Summary 25
Conclusion 27
Recommendation 28
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LIST OF TABLES
Table Page
3.1 Materials Used in the Study………………………..…………………………………..16
3.2 Tools Used in the Study………………………………………………….………………17
3.3 Observation Sheet……………………….………………………………………………..18
4.1Observation Sheet………………………………………………………………………….23
4.2 Mean Rank…………………………………………………………………………………..23
4.3 Kruskal-Walis Test Results…………………………………………………...24
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LIST OF FIGURES
Figure Page
1.1 Paradigm of the Study……………………….………………………………………….3
3.1 Flow Chart……………………….………………………………………………………….20
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APPENDICES
Appendix Page
A. Bibliography 30
B. Communications 32
C. Research Instrument 37
D. Statistical Computations 39
E. Structural View 41
F. Certificate of Editing 44
G. Research Local Map 46
H. Pictures 48
I. Curriculum Vitae 51
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CHAPTER 1
The Problem: Rationale and Background
This chapter presents the conceptual framework, paradigm, objectives, and
statement of the problem, hypothesis, significance, definition of terms, and the scope and
limitations of the study.
Background of the Study
Plastic Candy Wrapper is made up of mixed materials like chemicals which are
hazardous to the health of consumers, especially to the children. It can also cause
pollution that may affect and harm nature and cause natural disaster if not handled
carefully. Plastics are also non-biodegradable materials which cannot be easily reduced
and decomposed unlike biodegradable substances. It may also destroy the biodiversity of
the ecosystem and worsen global warming and climate change.
Nowadays, many trash especially wrappers were seen in the environment and the
pollution is getting worst due to the continuous use of non-biodegradable materials such
as plastic.As of 2018, each year about 380 million tonnes of plastic produced. From 1950
to 2018, estimated 6.3 billion tonnes of plastic has been produced worldwide. The
researchers decided to come up with a study entitled ‘Edible Candy Wrapper’, a solution
to the problem wherein it used different components from household items that could
help lessen the garbage and pollution in society.
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Conceptual Framework
This study is anchored on the theory bio-plastic or P.L.A. Theory by Nature Works,
a famous company that manufactures bio-plastic which states that the PLA or a
biodegradable thermoplastic save two-thirds of the energy you need to make traditional
plastics. Unlike traditional plastics and biodegradable plastics, bio-plastics generally do not
produce a net increase in carbon dioxide gas when they break down. PLA, for example,
produces almost 70 percent less greenhouse gases. Bio-plastics is compostable and
decayed into natural materials that blend harmlessly with soil in a matter of weeks. This
study is designed to lessen the plastic waste in our community.
This study anticipated to know the average days of decomposition of the edible
candy wrappers used with the main ingredient, gelatin and the following components:
a. Glycerin
b. Corn Syrup
c. Glycerin and Corn Syrup
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Paradigm of the Study
Below is the diagram of the study which shows the relationship of the variable.
The independent variables of this study are 5 ml of Glycerin, 5 ml of Corn Syrup, and 5
ml of Combination of Glycerin and Corn Syrup and the dependent variable is the average
days of the decomposition of edible candy wrappers.
Independent Variable Dependent Variable
 5 ml Glycerin  The average days of the

 5 ml Corn Syrup decomposition of edible
 5 ml Mixture of Glycerin
candy wrappers
and Corn Syrup
Figure 1.1 Paradigm of the Study,illustrates the relationship between the variables.
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Statement of the Problem
This study aimed to determine the lasting effect of Glycerin, Corn Syrup and the
mixture of Glycerin and Corn Syrup as a component in making edible candy wrapper.
Specifically, this sight to provide answers to the following question.
1. What is the average number of days of decomposition of the following edible candy
wrappers:
a. Glycerin edible candy wrapper
b. Corn Syrup edible candy wrapper
c. Glycerin and Corn Syrup edible candy wrapper
2. Is there a significant difference in the average number of days of decomposition
of the following edible candy wrappers:
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Hypothesis
In view of the previous problems, a hypothesis was formulated.
1. There is no significant difference in the average number of days of decomposition
of the following edible candy wrappers in the following applications:
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Significance of the Study
The results of this study will help the following:
Government. It will lessen the dependency of the government in the import of
foreign materials to make regular plastics.
Businessmen. Businesses relating to candies and sweets will have less expense
as edible candy wrappers require less energy to produce.
People in the community. It will help lessen the rapid filling of landfills and
improper disposal of plastic wrappers in towns. This study will also reduced the pollution
rate as well as the spreading of sickness and diseases.
Researchers. This study is important to other researchers because they can use
this as basis regarding plastic wrappers. This will also give researchers an idea on how to
create bio plastics.
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Definition of Terms
In this section, terms and words are given meaning for better understanding
and comprehension of this research study.
Edible. Suitable or safe to eat.(Merriam-Webster Dictionary)
In this study, it refers to the candy wrappers made of Glycerin, Corn Syrup and
mixture of Glycerin and Corn Syrup which could be eaten.
Glycerin. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-
toxic.(Word Web Dictionary)
In this study Glycerin, refers to 22.5 ml glycerin mixed with gelatin and water to
make edible candy wrapper.
Candy Wrapper. A thin piece of paper, plastic, etc., that covers or surrounds
something to protect it. (Merriam-Webster Dictionary)
In this study, it refers to edible candy wrapper made of gelatin with glycerin,
gelatin with corn syrup and corn syrup used as candy wrapper.
Corn Syrup. A syrup made from cornstarch, it is a mixture of dextrose, maltose,
and dextrins. (collinsdictionary)
In this study corn syrup, refers to 22.5 ml corn syrup mixed with gelatin and water
to make edible candy wrapper.
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Scope and Limitations of the Study
This study utilized glycerin, corn syrup, gelatin and water to produce edible candy
wrapper. This study is focused on the average number of days of decomposition of the
edible candy wrappers. This preparation was done at
This study is limited only to the use of common kitchen utensils during production
of the edible candy wrappers.
CHAPTER 2
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Review of Related Literature
This chapter presents the related literature, the related studies and the summary
and implications for the problem of the materials used such as Gelatin Powder as
component in making edible candy wrapper.
Related Literature
Past decades ago, pollution didn’t exist, but because of the modern technology
and the invention of plastic, the pollution became real. Bio-Plastics are important to lessen
the usage of Ordinary Plastic. It is because Ordinary Plastic takes years to decompose
and may cause pollution that will cause the mankind to perish. The only solution for it is
to make an easy and affordable Bio-Plastic by the use of Gelatin Powder and Tapioca into
Edible Candy Wrapper.
CORN SYRUP
Corn syrup is almost exactly as sweet as the granulated sugar that is often included
in recipes. It can be naturally light in color, which is often used in candy making, or darker,
which is usually used for general baking purposes. The light form may have vanilla
flavoring added, while the dark syrup has a stronger natural flavor. (www.wisegeek.com)
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GLYCERIN
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Glycerin is a clear, odorless syrupy, almost odorless liquid with a slightly sweet
taste. Its name is derived from the Greek word “glykeros” meaning sweet. Chemists refer
to it as a tri-hydric is derived from the Greek word “glykeros” meaning sweet. Chemists
refer to it as a tri-hydric alcohol. (Glycerin)
USES OF GLYCERIN
One of the outstanding uses of glycerin in modern technology is its employment as
a plasticizer for cellophane. Other uses are glycerin in photography, preparation of
vanilla extract and optical practice. (GLYCERIN Its Industrial and Commercial
Applications)
GELATIN
Gelatin is made into a dried powder that’s created from isolating and
dehydrating parts of animals, including skin, bones and tissue. This might not sound too
appetizing, but you likely won’t even know you’re eating it when you have it because it’s
virtually colorless and tasteless. (draxe.com)
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Related Studies
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The following are articles of researchers conducted in relation to the present
study.
In the study of Leong and Yazdanifard (2013), entitled ‘Edible Food Packaging as
an Eco-friendly Technology using Green Marketing Strategy’, concluded that edible food
packaging is an innovative technology in the market which will lead to a new phase in
the food packaging industry. Not only will these packaging method turn into a potential
profitable profit, but it adds values to the stakeholders and the community. This
technology undeniably lessens the amount of plastic packaging waste. It is in line with
the green marketing model which emphasizes the maximum benefits and minimum
harm to the surroundings. Firms must provide sufficient information to educate and
enlighten consumers. Furthermore, different green shades of
stakeholders are identified with segmentation. Businesses ought to target dark green
consumers who are found to be highly concern and active with environmental issues.
They are the potential customers who have higher spending power and show
enthusiasm in eco products. Besides, consumers should be able to make a distinction
between edible packaging from other types of packaging. Finally, the green product
should not only display an environmental friendly image, but also provides benefits and
convenience to stakeholders with an accurate green marketing strategy.
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Moreover, in the study of Ramos et al (2016) entitled ‘Gelatin-Based Films and
Coatings for Food Packaging Applications’ also concluded that the use of gelatin-based
edible films and coatings represents a stimulating route for creating new food packaging
materials. Due to the hygroscopic properties of gelatin, some research studies have
been conducted to evaluate the overall effect of the addition of different substances
such as cross linkers, strengthening agents, plasticizers or additives with antimicrobial or
antioxidant properties to gelatin-based products to improve the functional properties of
gelatin-based edible films and the shelf-life of food products. An increasing number of
publications have reported the development of gelatin-based films for meat applications
as coatings to reduce the color deterioration from red to brown as a consequence of
lipid oxidation. Regarding fish products, different studies have been focused on the
application of gelatin in combination with other biopolymers or active additives to
protect fresh fish against cooking processes and microbial/oxidation deterioration. In
addition to fish
and meat, some other food products such as fruits and vegetables can be coated with
gelatin-based films in order to retard degradation processes due to the transport of
gases (O2 and CO2) and water vapor. Extensive research is still needed on new
methods for gelatin-based film formation to improve the final properties and potential
applications.
In the study of Souza et al (2012), entitled ‘Cassava starch biodegradable films:
Influence of glycerol and clay nanoparticles content on tensile and barrier properties and
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glass transition temperature’, concluded that glycerol and sugars are plasticizers
compatible with starch, improving film flexibility, facilitating its handling and preventing
cracks, but it was demonstrated in this study that their presence greatly affected film
barrier properties. To overcome this problem, clay nanoparticles were used successfully,
since permeability values decreased significantly. The results establish that films based
on plasticized cassava starch reinforced with clay nanoparticles can be considered as an
interesting biodegradable alternative packaging material. Nevertheless, further research
is necessary to improve their mechanical and barrier properties since adequate tensile
strength and extensible are generally required for a packaging film to withstand external
stress and maintain its integrity as well as barrier properties during applications in food
packaging. These issues should be focused in future studies. A direction of the
investigation will be the development of complementary approaches to give further
insight into the molecular structure of biodegradable films based on cassava starch.
Moreover, the elaboration of biodegradable films by extrusion is the main point
to explore in a next future, representing an evolution of this research, since a twin screw
extruder, equipment conventionally used in flexible packaging industries, yields films
with better mechanical and barrier properties due to the complete delamination of clay
nanoparticles.
Finally, as a natural bio polymer, besides its biodegradable character, starch would be a
promising alternative for the development of new food packaging materials because of
its attractive combination of availability and price, supporting the continuity of this
study.
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Summary and Implications of the Study
The related literature in this chapter served as bases or reference of the
researchers in conducting the study. It justified the necessity and needs of the problem
and analyzes the different materials that were used in the study andare sufficient enough
to make the study successful.
In the study of Leong and Yazdanifard(2013) , Ramos et al (2016) , and Souza
et al (2012), the studies showed that edible wrappers greatly affect the environment as
well as in the marketing strategy. These studies showed that edible wrappers could lead
a new phase of business and contribute on preserving our environment due to its certain
properties that enable it to decompose and lessen the pollution and use of landfills.
These studies reveal that gelatin has antimicrobial or antioxidant properties that
improve the food packaging by making it flexible and elastic. Because of these ideas and
findings from other research studies. It motivated us to make an edible candy wrapper
out of Gelatin Powder with Corn Syrup, Glycerin and Mixture of Glycerin and Corn Syrup
to determine and test its effectiveness as an alternative edible candy wrapper in terms
of Decomposition,
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CHAPTER 3
Materials and Methods
This chapter presents the research design, the materials, apparatus, tools and
utensils in the study, the procedure, and the data gathering instruments.
This study aimed to utilize Glycerin, Corn Syrup, and Combination of Glycerin and
Corn Syrup as components for Edible Candy Wrapper.
Research Design
This study was an experimental research made up of three treatments. Parallel
group design was used in the study. There were three treatments that was replicated
three times namely: 10g of commercially sold gelatin powder with 5 ml of Glycerin as
components of treatment A, 10g of commercially sold gelatin powder with 5 ml of Corn
Syrup as components of treatment B, and 10g of commercially sold gelatin powder with
2.5 ml of Glycerin and 2.5 ml of Corn Syrup as components of treatment C.
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Materials
In conducting this study, the researcher used 22.5 ml Glycerin, 90 g Powdered
Gelatin, 22.5 ml Corn Syrup, and 2250 ml of water.
Table 3.1 Materials and Ingredients
Materials Quantity
Glycerin 22.5 ml
Powdered Gelatin 90 g
Corn Syrup 22.5 ml
Water 2250 ml
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Tools and Utensils
The tools and utensils used in conducting the study were the following: Casserole
3 units, Measuring Cup 1piece, Spoon 3 pieces, Small plates 15 pieces , Gas stove 1 unit,
LPG Tank 1 unit, Gloves 4 pairs, Water container 3 pieces, Metal Wire 2 meters and Silk
Screen 2 meters.
Table 3.2 Tools used in the study.
Tools Quantity
Casserole 3 units
Measuring Cup 1 piece
Spoon 3 pieces
Small Plates 15 pieces
Gas Stove 1 unit
LPG Tank 1 unit
Gloves 4 pairs
Water Container 3 pieces
Metal Wire 2 meters
Silk Screen 2 meters

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Data Gathering Instrument
This observation sheet gathered data for the average days of decomposition and
spoilage of edible plastic wrapper by the following treatments; 5 ml glycerin mixed with
gelatin for treatment A, 5 ml of corn syrup mixed with gelatin for treatment B, and 2.5
glycerin and 2.5 corn syrup mixed with gelatin for treatment C. The first column
indicates the three treatments A, B and C. The second column indicates the average
days of decomposition and spoilage of edible plastic wrapper; it is divided into three
which indicates the three replications represented by R1, R2, and R3 followed by the
third column that indicates the total and the mean for the last column.
Table 3.3 Observation sheet for the average days of decomposition of edible candy
wrappers.
Average
Variable Days of Decomposition TOTAL MEAN
R1 R2 R3
A. Glycerin as Edible
Candy Wrapper
B. Corn Syrup as
Edible Candy
Wrapper
C. of Corn Syrup
and Glycerin as
Edible Candy
Wrapper
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Procedure
Preparation of materials. Gather all the material, tools and utensils needed
to conduct the study.
Mix the gelatin with water. Mix the gelatin with the water and stir for 5
minutes.
Add 250ml of gelatin mixture to each of the following variable. Combine
the 250ml of gelatin to the glycerin, glycerin with corn syrup and corn syrup.
Cooking the treatment separately. Boiling the treatments A, B and C for five
minutes.
Pouring the gelatin on separate plates. Pour the cooked treatments A, B
and C on separate plates.
Drying the gelatin with silk screen. After the gelatin turns into solid, put it
in the silk screen until it dry.
Burying of the treatments. Bury the treatments in the soil and use metal
wire as the landmark.
Gathering of data. Counting the number of days of decomposition.

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Preparation of Materials
Mix gelatin with water
Add 250ml of gelatin mixture

to each of the following
Glycerin Glycerin with Corn Syrup Corn Syrup
Cook for five minutes
Pour in separated plates and let

it cool
Dry using silk screen
Bury in soil and observe

everyday for four days
Gathering of data
FIGURE 3.1 Process Flow Chart of Glycerin, Corn Syrup, and Glycerin with Corn syrup as
a component for Edible Candy Wrapper.

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Data Analysis Procedure
The results that were obtained from the different treatments was analyzed using
arithmetic mean for descriptive data.
In order to determine whether there was a significant difference among the
different treatments, the Kruskal- Wallis Test was used. The Chi- square is also a part of
the Kruskal-Wallis test which we can compute if the variables differ significantly.
This was computed at 0.05 alpha level of significance. If the rho value is less than
0.05, then there were significant difference among treatments, and the null hypothesis
was rejected. If the rho values more than 0.05, then there were no significant difference
among treatments and the null hypothesis will not be rejected.
The data was processed through the use of Statistical package for Social
Science(SPSS) software.
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CHAPTER 4
RESULTS AND DISCUSSION
This chapter presents the results and the interpretation of data obtained from
the experiment. The gathered data were analyzed using Kruskal-Wallis Test for
inferential data analysis and the mean for the descriptive data analysis.
Descriptive Data Analysis
The table 4.1 shows the observation sheet for the average days of decomposition
wherein Variable A which is Glycerin as Edible Candy Wrapper has 2, 3, 4 days of
decomposition respectively with the total of 9 days and a mean of 3 days.
Variable B, Corn Syrup as Edible Candy Wrapper has 2, 3, 2 days of decomposition
respectively with the total of 7 days and a mean of 2.33 days.
Variable C, Corn Syrup and Glycerin as Edible Candy Wrapper has 2, 3, 3 days of
decomposition respectively with the total of 8 days and mean of 2.67 days
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Table 4.1 Observation Sheet for the mean of the average days of decomposition.
Variable Average time of Decompositi

on in
TOTAL MEAN
Days
R1 R2 R3
A. Glycerin as Edible
2 3 4 9 3
Candy Wrapper
B. Corn Syrup as Edible
2 3 2 7 2.33
Candy
C. Corn Syrup and
Glycerin as Edible Candy 2 3 3 8 2.67
Wrapper
The table 4.2 shows that variable A, Glycerin as Edible Candy Wrapper has the mean
rank of 6.00. Variable B, Corn Syrup as Edible Candy Wrapper has a mean rank of 3.83.
Variable C, Corn Syrup and Glycerin as Edible Candy Wrapper has a mean rank of 5.17.
Table 4.2 Mean Rank of the number of days of decomposition of the different Edible
Candy Wrapper.
Variables N Mean Rank
Glycerin Edible Candy Wrapper 3 6.00
Corn Syrup Edible Candy Wrapper 3 3.83
Glycerin and Corn Syrup Edible Candy

3 5.17
Wrapper
Total 9
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Inferential Data Analysis
The table 4.3 shows that the computed rho(ρ)value which is 0.564 is more
than the alpha(α)level of significance which is 0.05. This indicates that the mean
of the average days of decomposition of the different edible candy wrapper such
as Glycerin, Corn Syrup, and Mixture of Corn Syrup and Glycerin as Edible Candy
Wrappers has no significant difference. Therefore, the null hypothesis which utters
that there is no significant difference in the average days of decomposition of the
different kinds of edible candy wrapper was not rejected.
Table 4.3 Kruskal-Walis Test Results

Test Statistics
Decomposition Time
Chi-Square 1.147
df 2
Asymp. Sig. .564
a. Kruskal Wallis Test
b. Grouping Variable: treatment
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CHAPTER 5
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter contains the summary, conclusions, and recommendation regarding
the edible candy wrapper from gelatin with glycerin, corn syrup, and the mixture of both
glycerin and corn syrup.
SUMMARY
This study was conducted at Villa Cecilia Brgy. Batuan, Pototan, Iloilo. The data
needed in the study were gathered through testing the decomposition of the edible
candy wrappers with different components while counting the number of days it
decomposed .
This study was determined the length of decomposition of edible candy
wrappers, in days, using gelatin with glycerin, corn syrup and the combination of
glycerin and corn syrup.
The data in this study were obtained by testing the average time of
decomposition of the three different edible candy wrappers, it was replicated three
times. The edible candy wrappers were dried for 3 days. The average time of the
decomposition of the three different edible candy wrappers was determine through
measuring the average number of days of it to decompose. The gathered data were
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placed in the data gathering instrument. Arithmetic mean and Kruskal-Wallis test were
the statistical tools used to interpret the data and the level of significance is set at 0.05.
After conducting the study, the findings were the following:
Edible Candy Wrapper A- Cooked gelatin with 5 ml of glycerin had a mean rank
of 3 for the average time of decomposition in days. Edible Candy Wrapper B- Cooked
gelatin with 5 ml of corn syrup had a mean rank of 2.33 for the average time of
decomposition in days. Edible Candy Wrapper C- Cooked gelatin with the combination of
2.5 ml glycerin and 2.5 ml corn syrup had a mean rank of 2.67 for the average time of
decomposition in days.
Moreover, the results further reveal that there was no significant difference in
the average time of decomposition between the three different edible candy wrappers.
The results were Candy Wrapper A with 5 ml of Glycerin has 2 days, 3 days and
4 days for replications 1, 2 and 3 respectively with a total of 9 and a mean of 3.
Candy Wrapper B with 5 ml of Glycerin has 2 days, 3 days and 2 days for
replications 1, 2 and 3 respectively with a total of 7 and a mean of 2.33.

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Candy Wrapper C with a mixture of 5ml glycerine and corn syrup has 2 days, 3
days and 3 days for replications 1, 2 and 3 respectively with a total of 8 and a mean of
2.67.
Conclusions
From the results that were obtained in the experiment, the following conclusions
were drawn:
1. Edible Candy Wrappers from gelatin with glycerin, gelatin with corn syrup and gelatin
with mixture of corn syrup and glycerin did not differ significantly in terms of the
average days of decomposition.
2. Edible Candy Wrappers made of gelatin with glycerin, gelatin with corn syrup and
gelatin with mixture of corn syrup and glycerin can be utilized as edible candy wrapper.
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Recommendations
Based on the findings and conclusions, the following are recommended:
1. Future researchers may use preservatives to prolong the spoilage time of the Edible
Candy Wrapper and to avoid insects from attracting it and may enhance the study by
making it as a plastic bag instead of a wrapper only.
2. Entrepreneurs and Food caterers may also use this study to make food wrappers to
wrap candy and other food products.

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APPENDICES
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APPENDIX A
BIBLIOGRAPHY
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BIBLIOGRAPHY
Chillo, S., et al (2008). Influence of glycerol and chitosan on tapioca

starch-based edible film properties. Retrived on October 29, 2018 from
https://www.sciencedirect.com/science/article/abs/pii/S0260877408000551
Mallikarjunana, P., et al (2002). Edible Coatings for Deep-fat Frying of Starchy

Products. Retrieved on October 29, 2018 from
https://www.sciencedirect.com/science/article/pii/S0023643897902632
Nathalie, G., Stephane G., and Jean-Louis C., (1993). Water and Glycerol as
Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an
Edible Wheat Gluten Film. Retrieved on October 29, 2018 from
https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1993.tb03246.x
Vanessa Dias A., et al (2006). Effect of glycerol and amylose enrichment on

cassava starch film properties. Retrieved on October 29, 2018 from
https://www.sciencedirect.com/science/article/abs/pii/S0260877405007983
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APPENDIX B
COMMUNICATIONS
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Letter to the Principal
June 20, 2018
Principal III
Dear Ma’am,
I, Justin Gales of Grade 10 Special Program for Science Technology and

Engineering, is conducting a research study entitled “Edible Candy Wrapper’’as a
requirement for completion in Junior High School.
In line with this, we would like to ask you for your approval to conduct our
research study. We are hoping for a positive response regarding this manner.
Respectfully yours,
Researcher
NOTED:
Research Adviser
Research II Teacher
Science Department
APPROVED:
Principal III
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Letter to the Research Adviser

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June 20, 2018
Teacher I
Pototan National Comprehensive High School
Pototan, Iloilo
Dear Ma’am,
We, the Group 6 of Grade 10 Special Program for Science Technology and
In line with this, we would like to ask you to be our Research Adviser in our
research study. We need your expertise and knowledge to guide us in conducting our
study.
Respectfully yours,
Research Team Leader

Group 6
NOTED:
Research II Teacher
Science Department
ACTION TAKEN:
_____________ Approved
_____________ Disapproved
Research Adviser
Pototan, Iloilo
SPECIAL PROGRAM FOR
35
Letter to the English Consultant
June 20, 2018
Teacher I
Dear Ma’am,
In line with this, we would like to ask you to be our English Consultant in our
research study. We need your expertise and knowledge to guide us in conducting our
study.
Respectfully yours,
Research Team Leader

Group 6
NOTED:
Research II Teacher
Science Department
ACTION TAKEN:
_____________ Approved
English Consultant
36
Letter to the Statistician
June 20, 2018

Pototan, Iloilo
SPECIAL PROGRAM FOR
Teacher I
Pototan National Comprehensive High School
Pototan, Iloilo
Dear Ma’am,
In line with this, we would like to ask you to be our Statistician in our research
study. We need your expertise and knowledge to guide us in conducting our study.
Respectfully yours,
Researcher
NOTED:
Science Department
ACTION TAKEN:
_____________ Approved
Statistician
37
Pototan, Iloilo
SPECIAL PROGRAM FOR
APPENDIX C
RESEARCH INSTRUMENT
Pototan, Iloilo
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38
OBSERVATION SHEET 1
Variable Average time of Decomposition

in
TOTAL MEAN
Days
R1 R2 R3
A. Glycerin as
Edible Candy
Wrapper
B. Corn Syrup
as Edible
Candy
C. Corn Syrup
and
Glycerin as
Edible Candy
Wrapper
Pototan, Iloilo
SPECIAL PROGRAM FOR
39
APPENDIX D
STATISTICAL COMPUTATIONS
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40
Descriptive Statistics
Variables N Mean Rank

Glycerin 3 6.00
Corn Syrup 3 3.83
Decomposition Time
Glycerin and Corn Syrup 3 5.17
Total 9
Test Statisticsa,b
Decomposition Days
Chi-Square 1.147
df 2
Asymp. Sig. .564
a. Kruskal Wallis Test
b. Grouping Variable: treatment
41
Pototan, Iloilo
SPECIAL PROGRAM FOR
APPENDIX E
STRUCTURAL OVERVIEW
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42
STRUCTURAL OVERVIEW
Statement of the Problem Hypothesis
There is no significant
1. What is the average days of difference in the average days of
decomposition of the following decomposition of the following
edible candy wrappers: edible candy wrappers:
a. Glycerin Edible Candy a. Glycerin edible candy
Wrapper wrapper
b. Corn Syrup Edible Candy b. Corn Syrup edible
Wrapper candy wrapper
c. Glycerin and Corn Syrup c. Glycerin and Corn
Edible Candy Wrapper Syrup edible candy
2. Is there a significant difference in wrapper
the average days of decomposition
of the following edible candy
wrappers Glycerin edible candy
wrapper:
a. Glycerin Edible Candy
Wrapper
b. Corn Syrup Edible Candy
Wrapper
Statistical Tool:
c. Glycerin and Corn Syrup
 Arithmetic Mean
Edible Candy Wrapper
 Kruskal-Wallis
Pototan, Iloilo
SPECIAL PROGRAM FOR
43
Conclusions
From the results that were obtained in the experiment, the following
conclusions were drawn:
1. Edible Candy Wrappers from gelatin with glycerin, gelatin with corn syrup and
gelatin with mixture of corn syrup and glycerin did not differ significantly in terms
of the average days of decomposition.
2. Edible Candy Wrappers made of gelatin with glycerin, gelatin with corn syrup
and gelatin with mixture of corn syrup and glycerin can be utilized as edible candy
wrapper.
Recommendations
Based on the findings and conclusions, the following are recommended:
1. Future researchers may use preservatives to prolong the spoilage time of the
Edible Candy Wrapper and to avoid insects from attracting it and may enhance
the study by making it as a plastic bag instead of a wrapper only.
2. Entrepreneurs and Food caterers may also use this study to make food
wrappers to wrap candy and other food products.

Pototan, Iloilo
SPECIAL PROGRAM FOR
44
APPENDIX F
CERTIFICATE OF EDITING
Pototan, Iloilo
SPECIAL PROGRAM FOR
45
CERTIFICATION
August 17, 2018
To Whom It May Concern
This is to certify that I have fully checked the grammar and sentence structure of
the research paper entitled ‘’ EDIBLE CANDY WRAPPER’’.
English Consultant
NOTED:
Research Adviser
46
Pototan, Iloilo
SPECIAL PROGRAM FOR
APPENDIX G
RESEARCH LOCAL MAP
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47
48
APPENDIX H
PICTURES
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49
GATHERED
MIXING
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50
COOKED
DRYING
TESTING THE DAYS OF DECOMPOSITION

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51
APPENDIX I
CURRICULUM VITAE
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2
1. Personal Information
1.1 Name: Carl James S. Ticzon
1.2 Birth date: July 9, 2002
1.3 Birth place: Iloilo Doctor’s Hospital
1.4 Parents
Name of Father: Carlos P. Ticzon
Occupation: Accountant
Name of Mother: Helna S. Ticzon
Occupation: Housewife
1.5 Siblings:
1. Hanzel Jan S. Ticzon
2. School Attended
Rizal Elementary School 2009-2015

Pototan National Comprehensive High School 2015-2019
Pototan, Iloilo
SPECIAL PROGRAM FOR

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POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL

“EDIBLE CANDY WRAPPER”

Research Paper presented to the

Faculty of Special Program for Science, Technology and Engineering

Of the requirements for the completion

in the Junior High School

“Edible Candy Wrapper" Unpublished Junior High School Research Paper,

lastly gather the data for analysis.

of commercially sold gelatin powder with 5 ml of Glycerin as components of treatment A,

10g of commercially sold gelatin powder with 5 ml of Corn Syrup as components of

ml of Corn Syrup as components of treatment C. This will be tested by the

Cover Page Abstract iv

Paradigm of the Study 3

Statement of the Problem 4

Significance of the Study 6

Scope and Limitations 8

II. REVIEW OF RELATED LITERATURE 9

Summary and Implication 14

III. MATERIALS AND METHODS 15

Data Gathering Instrument 18

Data Analysis Procedure 21

IV. RESULTS AND DISCUSSIONS 22

Descriptive Data Analysis 22

Inferential Data Analysis 24

V. SUMMARY, CONCLUSIONS AND RECOMMENDATION 25

3.1 Materials Used in the Study………………………..…………………………………..16

3.2 Tools Used in the Study………………………………………………….………………17

3.3 Observation Sheet……………………….………………………………………………..18

4.2 Mean Rank…………………………………………………………………………………..23

4.3 Kruskal-Walis Test Results…………………………………………………...24

1.1 Paradigm of the Study……………………….………………………………………….3

3.1 Flow Chart……………………….………………………………………………………….20

G. Research Local Map 46

The Problem: Rationale and Background

This chapter presents the conceptual framework, paradigm, objectives, and

limitations of the study.

Background of the Study

the ecosystem and worsen global warming and climate change.

help lessen the garbage and pollution in society.

produces almost 70 percent less greenhouse gases. Bio-plastics is compostable and

study is designed to lessen the plastic waste in our community.

c. Glycerin and Corn Syrup

Paradigm of the Study

days of the decomposition of edible candy wrappers.

Independent Variable Dependent Variable

 5 ml Glycerin  The average days of the

Statement of the Problem

Specifically, this sight to provide answers to the following question.

a. Glycerin edible candy wrapper

b. Corn Syrup edible candy wrapper

c. Glycerin and Corn Syrup edible candy wrapper

2. Is there a significant difference in the average number of days of decomposition

of the following edible candy wrappers:

a. Glycerin edible candy wrapper

b. Corn Syrup edible candy wrapper

c. Glycerin and Corn Syrup edible candy wrapper

In view of the previous problems, a hypothesis was formulated.