LEVEL OF ACCEPTABLITY OF BANANA VINEGAR COMPARED

TO SUGARCANE VINEGAR AS AN ALTERNATIVE FOOD

CONDIMENT

A Quantitative Research

in partial fulfillment of the requirements in

INQUIRIES, INVESTIGATION, AND IMMERSION

ABSTRACT

The purpose of this study is to determine the level of acceptability of banana vinegar
compared to sugar cane vinegar which is the commercial vinegar as an alternative food
condiment. The researchers conducted an experimental study and provide some evidence
to support their study. Using the banana, the researchers created a product that can be
able to be an alternative to the common vinegar by the use of banana to transform it as
vinegar. In gathering the information, we surveyed our 20 respondents in Zone 1,
Caroyroyan, Pili, Camarines Sur that concludes whether the two vinegar has significant
differences or maybe it is similar and how these two-vinegar accepted by our respondents
in terms of taste, aroma, texture, and appearance. In the findings and conclusions after the
data gathering, the researchers conclude that there is strong evidence showing that the
data collected from the level of acceptability of banana vinegar and sugarcane vinegar is
not too far in terms of taste, aroma, texture, and appearance in its level of acceptability to
our respondents.

TABLE OF CONTENTS
TITLE PAGE ………………………………………………… i
ABSTRACT ………………………………………………… ii
TABLE OF CONTENTS ………………………………………………… iii-iv
CHAPTER
1 THE PROBLEM
Background of the Study 1-2
Statement of the Problem 2
Significance of the Study 3
Scope and Delimitation 3-4

2 REVIEW OF RELATED LITERATURE

AND STUDIES
Related Literature 4-5
Related Studies 5
Conceptual Framework 6
Definition of Terms 6-7

3 METHODOLOGY
Research Design 7
Respondents 8
Research Instruments 8
Data Collection Procedure 8-11
Treatment of Data 11-12
Ethical Consideration 12

4 RESULTS AND DISCUSSION

Notes 12
5 SUMMARY OF FINDINGS, CONCLUSIONS,
AND RECOMMENDATIONS
Conclusion
Recommendations 18
REFERENCES ……………………………………………………… 18
APPENDICES
a. Informed Consent …………………………………… 19-20
b. Questionnaire …………………………………… 20-22

v
 CHAPTER I
Background of the Study

Vinegar has been around for centuries and its many varieties contain vitamins,
minerals, and nutrients. Most often used in food, it also has medicinal and household
uses. It can be made from a variety of base ingredients that contribute their unique
characteristics to the vinegar and add extra flavor and vibrancy to foods they are used
with. One of the common vinegars is made of sugar cane. Sugarcane is a crop with a
bright future and will pave the way as a feedstock for renewable energy and bioproduct
industries in the tropics and sub-tropics. The sugar cane vinegar is a natural vinegar that
is commonly used in Filipino cooking. Known for its sweet, mild taste, it's a delicious
addition to salads, main dishes, and desserts, and can be made from fresh sugarcane
stalks or bottled cane sugar juice. Banana is an elongated usually tapering tropical fruit
with soft pulpy flesh enclosed in a soft usually yellow rind. Banana vinegar is made of
fermented banana. It is natural vinegar that has a flavor is fruity, and while it's clearly
banana, it's not too sweet or cloying. Banana is known for rich in potassium that is good
for our health. Banana plant or plantation is abundant in the Philippines. Banana is
available all year round. Banana plants thrive in tropical regions such as the Philippines
where you were able to see a lot of plantains of banana in different places like in Davao
and other places in the Philippines.

Vinegar is known to be beneficial to health it improves the digestive system

utilizes essential nutrients, regulates blood sugar as well as improves absorption.
Comparing the two vinegar in its characteristics regarding physical appearance is our
main objective. By using two different types of vinegar which is common vinegar made
of sugar cane and the vinegar that is made of banana. In our country bananas are the most
economically important fruit in the country since it is one of the locally-produced fruits
available throughout the year. Some of the people usually just throw away the banana
when it is ripe and about to rotten because they can no longer use them. Compared to
other fruits, bananas have a short shelf life and can go from green to dark brown within
days. Using banana makes vinegar that will be compared to common vinegar.
Making of vinegar that the main ingredients are made of banana to make
alternative as a food condiment. The main ingredients of this vinegar are banana. Some
of the people just throw the banana when it is about to rotten or overripe instead of
wasting it, we can provide a solution to not waste those bananas and make it useful again
by simply making it alternative vinegar. Since the banana plant contains, a big amount of
acid, and then through banana as an alternative source of vinegar. By doing this we are
going to compare it to the usual vinegar which is made of sugar cane on what will be the
comparison and contrast of the two vinegar by using food products such as Kropek for
example fish crackers that naturally use vinegar dip to be a partner. Kropek is flavored
crackers made from starch or tapioca flour, and other seasonings. This is considered as a

1
portion of street food in the Philippines. We want to know what will be the difference
between these two- vinegar regarding the taste, smell, color, and other differences in
physical appearance.
In conducting this research study there are difficulties that might be encounter. By
simply making this vinegar can cause a certain problem especially in the process of
making it whether it will be successful or not. It takes a long process so that you need
enough time to produce vinegar that came from banana. It is a step-by-step procedure to
attain your experiment you are going to wait for several days or a week, or either a month
to become your fermented banana produce acid that will be vinegar. Also, another
problem that we can encounter is in comparing our vinegar to a usual vinegar can its taste
match the food it dips in or not whether it will have a bad or pungent odor, unlike the
usual vinegar.
Since the banana is available throughout the year we don't have a problem regarding
where to get a supply of bananas but the problem is when the banana is not already ripe
we can’t make a vinegar because in the making of this it uses a ripe banana for more acid
to have a sour taste to produce. Also, the researcher can encounter a problem is in the
process of making banana vinegar there must be a clean manufacturing process because it
can affect the health of the people who taste or use it.

Statement of the Problem

This study generally aims to determine what will be the comparative analysis of
the characteristics of banana vinegar to the common vinegar which is made of sugar
cane. Specifically, this study shall seek answers to the following questions:
1. What is the demographic profile of the respondents in terms of:

a. Age
b. Gender

2. What is the level of acceptability of banana vinegar in terms of:

a. Taste
b. Aroma
c. Texture
d. Appearance
3. Is there a significant difference between banana vinegar and sugar cane
vinegar in terms of the level of acceptability in the following?
a. Taste
b. Aroma
c. Texture
d. Appearance

2
Significance of the study

Since the Philippines have an abundant plantation of the banana plant, it

won't cost a big amount of money. We could also make use of a banana to make another
variety of vinegar that we are going to compare its characteristic to common vinegar
made of sugar cane. instead of throwing it away the overripe banana, why we could think
another way to save those bananas and make it useful again. This study will benefit the
following:

1. Banana vendors. They are the people who sell bananas in the market or in other
certain places/areas. Being a vendor, it is unavoidable to encounter problems regarding
the product that you are selling. Bananas are easily rotten fruit so that other vendors
throw away the bananas that are no longer be sail because it is already overripe. But in
this study, we can provide a solution for them to make those bananas instead of throwing
it could make vinegar that will be added to their product to be sail that will gain another
income to their business.

2. People who love to eat foods that use vinegar for dipping sauce. People will be
benefited by using this new variety of vinegar as a vinegar dipping sauce to their food
example, fish crackers that will be swack if you dip it to vinegar that is made of banana to
try a new taste that will give you satisfaction. They will experience another taste, not just
the vinegar that is often used with sugar cane ingredients.

3. People in Zone 1, Caroyroyan, Pili, Camarines Sur. They are our respondents to
judge in what will be the difference and similarities if any of the vinegar we make and
then the common vinegar used which is mad of cigar cane. Also, they are the one who
knows if banana vinegar is acceptable to the taste of the people.

4. People who just ignore the easy rotten banana. Instead of throwing bananas that are
about to rotten, it can make vinegar using a banana as the main ingredient. It is also an
alternative vinegar that can be used as food condiments. It's a waste if it is just thrown
away and can no longer be used.

5. Future researchers. They can help to gather ideas that support their own study. It will
help the future and aspiring researchers make this as a basis for their study. Other
researchers gain ideas for their collecting of data which is related to this study.

Scope and Delimitation

3
This study tackles only the people living in Zone 1, Caroyroyan, Pili, Camarines Sur who
will be our target respondents aged 18-60 years old, not including the people living in
Caroyroyan who do not belong to Zone 1. Also it is limited in how to make vinegar out
of the banana and compare it to only one kind of vinegar that has ingredients of sugar
cane that is commonly used in cooking. It tackles about the comparative analysis between
only two vinegar. It is not included the other varieties or types of vinegar that are not
stated in our study only sugar cane and our experiment product which is banana vinegar.
It is also limited in ingredients because it only uses banana and no more added chemical
to be an organic outcome. By comparison and contrast, it only focuses on what will be
the characteristic in the physical appearance for example in taste, color, smell and etc.

CHAPTER II
REVIEW OF THE LITERATURE AND CONCEPTUAL FRAMEWORK

Related Literature
The researchers conducted an experimental study to assess the level of
acceptability of using a banana as the main ingredient to provide a source of vinegar
compared to sugarcane vinegar which is the common vinegar that we use. This was on
the acceptability of banana vinegar in terms of taste, color, and smell. The researchers
were looking forward to changing the consumer perception towards the banana vinegar to
be used as an alternative food condiment that can be taped as an entrepreneurial product.
Banana is the most widely or abundant and commonly grown fruit in the Philippines. It
contains acid that can extract vinegar from its skin. It is not only a dessert fruit it can also
be made into banana sauce, fried chips, wine, and especially the source vinegar. It is also
rich in potassium that can be used as a substitute for our staple food. (Estrella, 1996)
Vinegar has long been used worldwide as a basic seasoning in the preparation and
cooking of certain foods. In our Filipino cuisine vinegar is often used as a food
condiment in cooked foods. Vinegar adds flavor to vegetable and meat products. For
condiment uses, vinegar can be used to balance the aroma of food, and there's a lot of
variety of vinegar such as vinegar that is made of sugar cane which is the common
vinegar. M. Plessi, 2003 in Encyclopedia of Food Sciences and Nutrition (Second
Edition). There are already studies of banana vinegar from different varieties and some
are made from banana peel. According to Co Seteng (1983), banana peel can be used for
vinegar production, but Adams (1980) said that it can be a source of contamination of
some fungi and microorganisms even though it can add to the total fermentable sugar of
the fruit. The process is simple, the overall requirement is limited, and banana wastes can
also be used for the production (Adams, 1980.
Pederson (1967) said that vinegar can be prepared from any watery substance
that contains sugar and we came up with using banana since banana is high in sugar and
carbohydrate-containing fruit, it has a high potential for alcohol

4
production (Camarungan, 1940) and subsequently fermented into vinegar. Also
according to Adams (1980) cited banana vinegar production as a small-scale industry
especially in developing countries like the Philippines because in the Philippines we are
abundant in having banana plantations. So in this study, we want to know the comparison
of banana vinegar to sugarcane vinegar as we ask our participants what is the level of
acceptability in terms of characteristics regarding our product. Also, it seeks to determine
the difference between banana vinegar to sugarcane vinegar as an alternative food
condiment.

Related Studies
Based on the researcher by Bartolome V. Casuga Jr. College of Home Economics,
University of the Philippines, Diliman, Quezon City that this study, we want to analyze
whether the banana can produce vinegar and to determine the acetic acid content of
banana vinegar if it conforms with the set standards. Aside from that, it also involves the
utilization of wasted Cavendish for small-scale and bigger scale enterprises and future
reference and use. Ripe and easily rotted bananas will be used here as it contains more
acid which can result in the presence of vinegar from the banana itself. Avoid wasting
bananas that are just thrown away because they are rotting. With this, you can get the
vinegar from the banana that will be used to compare it with common vinegar and find
out what people's opinions are on its taste, color, and smell if it is passed as an alternative
food condiment.
Based on the researcher of Gingoog City Comprehensive National High Scworld,
Gingoog City, Philippines banana is the fourth most important and significant food crop
in the world. When the banana ripens, there is an increase in sugars as starch is converted
to soluble solid of which sucrose comprised more than 70% of the total sugars in a fully
ripe banana. (Liew and Lau, 2012). The study produces vinegar from bananas which
provides more practical feasibility due to its low cost. It also, to evaluate its acceptability
based on sensory evaluation of the target participant and panelist. It gives additional
information regarding the ways of the production of vinegar.

References

M. Plessi, 2003 in Encyclopedia of Food Sciences and Nutrition (Second Edition)

Bartolome V. Casuga Jr. College of Home Economics, University of the Philippines, Diliman,
Quezon City

Research of Gingoog City Comprehensive National High Scworld, Gingoog City, Philippines

https://www.scribd.com/doc/315465658/RRL

5
http://www.medwonders.com/medblogs/general/how-to-relish-the-banana-stem-for-good-
health-796.htm

https://www.academia.edu/21351498/Research_and_Studies_on_Vinegar_Production_A_Re
view
http://ifeepenkpadayhag.blogspot.com/2008/03/effect-of-banana-leaves-on-cooked-
rice.html?m=1

https://www.academia.edu/34040623/CHAPTER_II_REVIEW_OF_RELATED_LITERATU
RE

https://www.researchgate.net/publication/342344066_Development_of_Fermented_Banana_
Vinegar_Chemical_Characterization_and_Antioxidant_Activity

Conceptual Framework

LEVEL OF ACCEPTABILITY OF BANANA VINEGAR COMPARED TO SUGAR CANE VINEGAR AS AN ALTERNATIVE

FOOD CONDIMENT

In terms of:

TASTE
APPEARANCE

AROMA TEXTURE

Fig. 1: The Conceptual Framework of the Study

 The variable, level of acceptability of banana vinegar compared to sugar cane

vinegar as an alternative food condiment, are will be known by the researcher on how the
level of acceptability of the respondents in terms of taste, color, texture, and appearance.
This will be determined how banana vinegar will be accepted by the people.

Definition of Terms

6
Acceptability- this term will be defined as the quality of being accepted or what is the
level of acceptability of the respondents.
Banana vinegar- this term will be defined as the experimented product of the researcher
to be an alternative food condiment
Sugarcane vinegar- this term will be defined as the common vinegar that people being
used and here banana vinegar is compared
Food condiment- this term will be defined as a supplementary food such as a sauce that
is being added to certain foods to impart a specific flavor.

CHAPTER III
METHODOLOGY
The topic is given a deeper explanation in this chapter. It consists of the
methodology, research design, the sample, research instruments, data collection
procedure, treatment of data, and ethical consideration.

Research Design
This study is descriptive or surveys research since it focuses on describing the
current status of an identified variable. These research projects are designed to provide
systematic information about a phenomenon. It can use a wide variety of research
methods to investigate one or more variables. It describes the level of acceptability
underlying the sensory evaluation by the 20 respondents on banana vinegar as an
alternative food condiment in terms of the following parameters: Taste, Smell, texture,
and appearance. Other variables to be described will be the profile of the evaluators. The
acceptability of the product will be employed in this research. 

It used also an experimental design to establish the comparative analysis among a

group of variables that make up a study. By the use of bananas, we made a new variety of
vinegar to compare it to common vinegar. The outcome of our experiment will be used to
compare it to common vinegar. This study utilized the descriptive/survey method of
research. This research wants to understand what is the opinion or thoughts of the
respondent by the use of survey questions. Also, this kind of research design can be able
to determine the comparison between the two vinegars regarding the acceptability of
banana vinegar and whether it is suited to the taste of the people. The researcher does not
usually begin with a hypothesis but is likely to develop one after collecting data. Through
collecting the information analysis and synthesis of the data provide the test of the
hypothesis and determine the level of acceptability of banana vinegar.

7
The Sample

The respondents who served as the expert taste panel were 20 randomly selected
residences in Zone 1, Caroyroyan, Pili, Camarines Sur. The level of acceptability of
banana vinegar compared to sugar cane vinegar which is the common vinegar as
alternative food condiments to the general acceptability, appearance, aroma, texture, and
taste were evaluated by the respondents using the survey forms. Through the selected
respondent the researcher will gather data to support their study.

This study uses controlled quota sampling as a sampling technique that the
selection of members in this sampling technique happens based on a pre-set standard. In
this case, a sample is formed based on specific attributes in collecting data and
information. It involves the introduction of certain restrictions in order to limit the
researcher’s choice of samples. Just like in this study it is limited in the demographic
profile of respondents that the survey is only for those who are 18 years old and above to
ensure that the respondent will give clear, and precise feedback about the banana vinegar
regarding in sensory test that the researchers preferred. 

The Instruments
A research questionnaire is a tool used to collect, measure, and analyze data
related to our research interest. Our instrument or tool used to cover information
according to our research interest is to provide our questionnaire and conduct a survey in
Zone 1, Caroyroyan, Pili, Camarines Sur. The questionnaire is the commonly used
instrument for collecting research data from the participants of a specific study.
Researchers can collect the following types of data from respondents such as the
demographic information age, sex, and gender. It also, the responses of the respondent to
the researcher's questions.

Through the use of a questionnaire, the researcher seeks the data gathering from
the participants of the study that seeking for the opinions or thoughts of an individual in a
sample population. Also from the research design, we came up to use the questionnaire
instrument because our research methodology is descriptive or survey that includes
several questions to be answered by our participant. 

Data Collection Procedure

8
 The researchers of this study will be asking the following questions to the
respondents that will be answering the questionnaire:
1.) What is the demographic profile of the respondents in terms of:
a. Age
b. Gender

2.) What is the level of acceptability of banana vinegar in terms of:

a.) Taste
b.) Aroma
c.) Texture
d.) Appearance

3.) Is there a significant difference between banana vinegar and sugar cane vinegar in
terms of the level of acceptability in the following?
a.) Taste
b.) Aroma
c.) Texture
d.) Appearance

Before we conduct our survey to gather data, our questionnaire is permitted by

our teacher and it should be examined by our teacher for us to have a validation to avoid
some errors. In the research study, the researchers will be surveying the random
participants to the community of barangay Caroyroyan located in Pili, Camarines Sur to
determine the level of acceptability of our product. The researcher will use the face-to-
face of giving a survey form to the participant but we all make sure that we follow the
health protocols and our respondent is only 20 and it is a family relative to makes sure
that we are safe in conducting our data gatherings. The survey is composed of 3 questions
which will obtain the response of the respondents to the topic.
As we have done our data gathering, we surveyed the people of Zone 1,
Caroyroyan, Pili, Camarines Sur. We made Banana Vinegar and know the level of
acceptability to this product by our respondents which can be an alternative to the
original vinegar. We let people in our target location to taste our experimented product.
We gathered the data by surveys and questionnaires to know for their opinion if Banana
Vinegar is suited to their taste. In questions 2 and 3, the respondent choice in the scaling
whether the level of acceptability neither is Very Unsatisfied, Unsatisfied, and Neither
Satisfied nor unsatisfied, Satisfied, Very Satisfied.

9
Documentations

Banana Vinegar Sugarcane Vinegar

These two kinds of vinegar are the ones that will use by the researcher to support and to
be studied in their research. Banana vinegar is the experimented product that is made of
banana that can transform into acid by the process of fermentation. As you can see that in
appearance it is brown compared to commercial vinegar and its tastes sourer but it is
organic and healthier because it doesn't have any special ingredients or preservatives to
be added to the product. While the other one vinegar which is made of sugarcane that
considered our common vinegar has chemicals that are added and when it comes to
appearance it's clear or has a white color and it is not as sour as the banana vinegar.

Documentation of experimented product

10
Documentation of Data Gathering (Survey)

Statistical Tool/Treatment of Data

This section indicates how the data will be analyzed and reported. It quantitative
methods will be used in analyzing the data gathered for the research. The researchers
should describe the analysis to be done for each question following sequence in the
statement of the problem. To answer the questions presented under the statement of the
problem, we gathered the data by surveying to know the level of acceptability of each
respondent regarding our product. The researcher knows the level of acceptability of the
two vinegar by knowing how it tastes, the appearance, texture, and the smell, and the
respondent will choose in the scaling whether if it is very unsatisfied, unsatisfied, neither
satisfied nor unsatisfied, satisfied, very satisfied to conclude whether the vinegar is
acceptable to their suit or not. The data will be analyzed through the statistical tool the

11
weighted mean or weighted average table will be using the researchers to tally the
collected data from the level of acceptability of the respondents.

Ethical Consideration
This section shows the ethical consideration of the researchers as they
conduct this study. The researchers should make sure that they ensured to maintain the
careful consideration of ethical issues that may arise while conducting research and study
from the respondent and the respondent should be 18 years old above. The researcher
should have asked first the consent of the respondent and assured them that their
identities will not be revealed in public or limited only, so in this case, they can freely
state their opinions without hesitating to answer the survey question. The researchers
must also ask for the respondent's full consent if they agree that their voice will be
recorded if needed, research should give assurance to the respondent that their identities
will remain confidential. As a researcher, they need to adequate the level confidential of
the research data should be ensured.

Apart from that, the researchers have respected the respondent's decision for
declining to be surveyed; the researchers should not pursue the respective respondents
which are the residence of Zone 1, Caroyroyan, Pili, Camarines Sur. The researchers
should explain to the respondent what this research all about for them to understand and
why researchers need their opinions. The researcher can also explain that this research
will also help them and the other people and especially that respondent. It also discusses
voluntary participation, informed consent, confidentiality and anonymity, the potential
for harm, and more specific ethical issues.

CHAPTER IV
PRESENTATION AND ANALYSIS OF DATA

This chapter provides the results of the conducted survey without dragging
broader implications or purpose from them. This is the result of the questions or the
interpretation of the data that indicated in the tables the gatherings of the data.
1.) What is the demographic profile of the respondents in terms of:
(a.) Age (b.) Gender
After surveying where in the respondent were asked about their demographic
profile in terms of age and gender. The result showed there are 20 total respondents.
There are 6 males and 14 females ages 18,19,20,21,22,28,29,32,41,43,50,52,55. The
younger is 18 years old and the older is 55 years old based on the data that the
researchers gathered.

12
 GENDER AGE
Female 18(4), 21(1), 22(2), 29(1), 32(1), 41(1),
43(1), 50(1), 52(1), 55(1) = 14 females
Male 18(1), 19(1), 20(1), 28(1), 29(1), 41(1) =
6 males
Total respondent: 20

2.) What is the level of acceptability of banana vinegar in terms of:

(a.) Taste (b.)Aroma (c.) texture (d.) appearance

Very Unsatisfied Neither Satisfied Very Weighted Interpretation

Unsatisfied Satisfied Satisfied Average
nor
unsatisfie
(1) (2) d (4) (5)
(3)
Taste 0 1 0 12 7 4.25 Very satisfied

Aroma 0 0 5 10 5 4 Satisfied

Texture 0 1 0 9 10 4.4 Very satisfied

Appearanc 0 0 5 7 8 4.15 Satisfied

e
Legend: 1.0 – 1.7 = Very unsatisfied
1.8 – 2.5 = Unsatisfied
2.6 – 3.1 = Neither satisfied nor unsatisfied
3.4 – 4.1 = Satisfied
4.2 – 5.0 = Very Satisfied
Table 1: interpretation for question number 2

Table 1: shows the results of average individual criteria as per observations and
the thoughts and judgments of our respondents. Using the weighted average tool, based
on the level of acceptability of banana vinegar in terms of (a.) Taste is very satisfied with
a weighted average of 4.25 (b.)Aroma is satisfied with a weighted average of 4 (c.)
texture is very satisfied a weighted average of 4.4 (d.) appearances is satisfied with a
weighted average of 4.15. The results from the table showed that the level of
acceptability of banana vinegar to our respondents was between very satisfied and
satisfied satisfaction.

13
 3.) Is there a significant difference between banana vinegar and sugar cane
vinegar in terms of the level of acceptability in the following?
(a.) Taste (b.)Aroma (c.) texture (d.) appearance

Very Unsatisfied Neither Satisfied Very Weighted Interpretation

Unsatisfied Satisfied Satisfied Average
nor
unsatisfied
(1) (2) (3) (4) (5)
Taste 0 1 0 9 10 4.4 Very satisfied

Aroma 0 1 2 13 4 4 Satisfied

Texture 0 1 1 12 6 4.15 Satisfied

Appearanc 0 0 0 15 5 4.25 Very Satisfied

e
Legend: 1.0 – 1.7 = Very unsatisfied
1.8 – 2.5 = Unsatisfied
2.6 – 3.1 = Neither satisfied nor unsatisfied
3.4 – 4.1 = Satisfied
4.2 – 5.0 = Very Satisfied
Table 2: interpretation for question number 3

Table 2: shows the results of average individual criteria as per observations and
the thoughts and judgments of our respondents. Using the weighted average tool, based
on the question from our statement of the problem that is there is a significant difference
between banana vinegar and sugar cane vinegar in terms of the level of acceptability in
the following. (a.) Taste is very satisfied with a weighted average of 4.4 (b.)Aroma is
satisfied with a weighted average of 4 (c.) texture is satisfied a weighted average of 4.15
(d.) appearances is very satisfied with a weighted average of 4.25. The results from the
table showed that interpret the question Is there a significant difference between banana
vinegar and sugar cane vinegar in terms of taste, aroma, texture, and appearance of the to
our respondents was between also very satisfied and satisfied satisfaction.

CHAPTER V
CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the collected data that undergone the survey to gathered data
and information and used weighted average statistical treatment. Findings, conclusions,

14
and recommendations stated by the researchers were based on the methodology executed
and the study’s procedure. These helped the researchers arrive at the objective and verify
the hypothesis.

1.) What is the demographic profile of the respondents in terms of:

a. Age
b. Gender

FINDINGS
 The demographic profiles of respondents in terms of age are ages between 18- 55
years old.
 The demographic profile of respondents in terms of gender is female and male.
CONCLUSION
 Based on the result of the findings the respondent should be 18 years old and
above and can provide his/her insights properly.
 Based on the result of the findings the respondent should apply to both females
and males and those only residents of Zone 1, Caroyroyan, Pili, Camarines Sur.

2.) What is the level of acceptability of banana vinegar in terms of:

a.) Taste
b.) Aroma
c.) texture
d.) appearance

FINDINGS
 The level of acceptability of banana vinegar in terms of taste is very satisfactory
based on the survey with a weighted average of 4.25.

 The level of acceptability of banana vinegar in terms of aroma is satisfied with a

weighted average of 4.

 The level of acceptability of banana vinegar in terms of texture is very satisfied

with a weighted average of 4.4.

 The level of acceptability of banana vinegar in terms of appearances is satisfied

with a weighted average of 4.15.

CONCLUSION
 Taste and texture has a level of acceptability of very satisfied so we can say that it
is like by our respondent

15
  Aroma and appearance have a level of acceptability of satisfied satisfaction only
so we can say that some of our respondents have a curiosity or have not yet tasted
this kind of vinegar.

 Banana vinegar is very satisfied when it comes to its taste so that it is approved or
like by most of our respondents.

 Banana vinegar is satisfied when it comes to its aroma or

What it smells like and whether it passes the sense of smell of our respondents.

 Banana vinegar is also very satisfied when it comes to its texture that is being like
also by most of our respondents.

 Banana vinegar is satisfied in terms of appearance so it’s also approved by our

respondent

3.) Is there a significant difference between banana vinegar and sugar cane vinegar
in terms of the level of acceptability in the following?
a.) Taste
b.) Aroma
c.) Texture
d.) Appearance

FINDINGS
 Using the weighted average tool we calculate how was the level of acceptability
of two vinegar and knows if it is a significant difference between the two that we
are going to compare.
 The level of acceptability of sugar cane vinegar which is the common vinegar in
terms of taste is very satisfactory based on the survey with a weighted average of
4.4.

 The level of acceptability of sugar cane vinegar which is the common vinegar in
terms of aroma is satisfied with a weighted average of 4.

 The level of acceptability of sugar cane vinegar which is the common vinegar in
terms of texture is satisfied a weighted average of 4.15.

16
 The level of acceptability of sugar cane vinegar which is the common vinegar in
terms of appearances is very satisfied with a weighted average of 4.25.
CONCLUSIONS
 There is strong evidence showing that the data collected from the level of
acceptability of banana vinegar and sugarcane vinegar is not too far in terms of
taste, aroma, texture, and appearance in its level of acceptability to our
respondents.

 Therefore, both, vinegar is accepted by our respondents and has a high level of
acceptability.

 In terms of taste, there is no significant differences or it’s not too far from each
other because both kinds of vinegar have a level of acceptability of very satisfied

 In terms of aroma, there is no significant differences or it’s not too far from each
other because both kinds of vinegar have a level of acceptability of satisfied

 In terms of texture, we conclude that there are differences based on the result of
findings because when it comes to banana vinegar the level of acceptability is
very satisfied while sugarcane vinegar has only satisfied acceptability based on
our data gatherings.

 In terms of appearance, we conclude that there are differences based on the result
of the findings because when it comes to banana vinegar the level of acceptability
is only

Satisfied while sugarcane vinegar has very satisfied acceptability based on our
data gatherings.

RECOMMENDATIONS

This research study focuses on the level of acceptability of banana vinegar

compared to sugarcane vinegar as an alternative food condiment. Through the findings
and conclusions, the researchers came up with some recommendations.

1. To future researchers, they can use the weighted average to interpret your data
gatherings especially knowing the level of acceptability of something that you want to
know or what your research needs to seek.

17
2. In making a product make sure that it is safe, clean, and presentable when it comes to
your respondent

3. For those who ignore some bananas that are close to rotting and being discarded just
try to make them useful again by simply making them vinegar

4. Further, test or observe if there are also differences between banana vinegar and
common vinegar which is not just at the level of acceptability in terms of taste, aroma,
texture, and appearance.

5. Try using banana vinegar as an alternative food condiment to give a new unique flavor.

6. Try to survey or ask more people to prove more the level of acceptability of banana
vinegar compared to common vinegar.

REFERENCES

M. Plessi, 2003 in Encyclopedia of Food Sciences and Nutrition (Second Edition)

Bartolome V. Casuga Jr. College of Home Economics, University of the Philippines, Diliman,
Quezon City

Research of Gingoog City Comprehensive National High Scworld, Gingoog City, Philippines

https://www.scribd.com/doc/315465658/RRL

http://www.medwonders.com/medblogs/general/how-to-relish-the-banana-stem-for-good-
health-796.htm

https://www.academia.edu/21351498/Research_and_Studies_on_Vinegar_Production_A_Re
view
http://ifeepenkpadayhag.blogspot.com/2008/03/effect-of-banana-leaves-on-cooked-
rice.html?m=1

https://www.academia.edu/34040623/CHAPTER_II_REVIEW_OF_RELATED_LITERATU
RE

https://www.researchgate.net/publication/342344066_Development_of_Fermented_Banana_
Vinegar_Chemical_Characterization_and_Antioxidant_Activity
APPENDICES
Appendix A: Informed Consent Form

Universidad de Sta. Isabel 

18
Elias Angeles St., Naga City 

March 3, 2021 
_______________________ 
_______________________ 
_______________________ 

Ma’am/Sir: 
GREETINGS OF PEACE! 

Our name is Keith Angelyn Bondad, Jolina May Mondia, Zhadrach Martinez,
Luisito Villadares, Nicole Mariano, Legine Bastasa, Kim Rommel Cabaltera, and we are
grade 12 undergraduate students, at Universidad de Sta. Isabel Naga City from the strand
of Technical Vocational and Livelihood with specialization of Food and Beverages
Services. Under the class of Ms. Rosalinda Obias, our inquiries, investigation and
immersion teacher. We are inviting you to participate in a research study. Involvement in
the study is voluntary, so you may choose to participate or not. We now are going to
explain the study to you. Please feel free to ask any questions that you may have about
the research; we will be happy to explain anything in greater detail.

We are interested in learning more about the level of acceptability of banana

vinegar compared to sugar cane vinegar as an alternative food condiment. You will be
asked to share or say what will be your views and opinions about the level of
acceptability of banana vinegar in terms of taste, color, smell, texture, and what is your
demographic profile in terms of age and gender. This will take approximately 30 minutes
of your time. All information will be kept confidential. If confidential, we will assign a
number to your responses, and only we will have the key to indicate which number
belongs to which participant.  In any articles we write or any presentations that we make,
we will use a made-up name for you, and we will not reveal details or we will change
details about where you work, where you live, any personal information about you, and
so forth.

The benefit of this research is that you will be helping us to understand what will
be the level of acceptability of banana vinegar as an alternative food condiment. This
information should help us to get the benefit to the research and build a better
understanding.  The risks to you for participating in this study are there is a possibility
that it will not be liked because of the new taste. These risks will be minimized by tasting
it first on what will be the taste and their thoughts about the vinegar. If you do not wish to
continue, you have the right to withdraw from the study, without penalty, at any time.

19
Participant - “All of my questions and concerns about this study have been addressed. I
choose, voluntarily, to participate in this research project. I certify that I am at least 18
years of age.

print name of participant

signature of participant date:

Keith Angelyn Bondad Jolina May Mondia

Investigator Investigator

Zhadrach Martinez Legine Bastasa

Investigator Investigator

Nicole Mariano Luisito Villadares

Investigator Investigator

Kim Cabaltera
Investigator

Appendix B: Questionnaire
 What is the level of acceptability of vinegar in terms of:

I. Taste:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

II. Aroma:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

20
III. Texture:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

IV. Appearance:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

 Do you think banana vinegar can be an alternative food condiment?

I. Taste:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

II. Aroma:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

III. Texture:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

IV. Appearance:

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 a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

 Is there a significance difference between banana Vinegar and Sugar Cane

Vinegar in terms of level of acceptability in the following:

I. Taste:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied
II. Aroma:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied
III. Texture:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied
IV. Appearance:
a. Very unsatisfied
b. Unsatisfied
c. Neither satisfied nor unsatisfied
d. Satisfied
e. Very Satisfied

22