AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

RAMBUTAN SEED (Nephelium lappaceum) OPTIMIZATION AS FUNTIONAL FOOD

USED IN MAKING BUTTER FILLING

JOYCE IVY B. TALAOC

JAN GENEVE I. RUBIAS

CLARENCE TALADTAD

JIEMS CORTEL

GIGI ILLAZAR

Research Paper Presented to the Faculty of the

College of Teacher Education, Aklan State University
Makato, Aklan, Philippines

In partial Fulfillment of the Requirements for

Research 2

Bachelor of Technology and Livelihood Education

(BTLEd) major in Home Economics

2021

1|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

INTRODUCTION

CHAPTER I

Since the outbreak of corona virus, Philippines faced an

increased food scarcity, the lack of source of income due to

unemployment, employment decline and voluntary job quits caused by

this pandemic. This pandemic drastically challenges the Philippines;

we are all affected by this crisis. Many families are experiencing

poverty and have worsened.

In this time of crisis we can innovate to lessen food scarcity

and food waste, the peels or seeds of the fruits and vegetables that

we think we cannot be able to utilize because we thought they are

inedible can be made into something new. The unutilized fruit peels or

seeds have health benefits and it contain nutrients.

Background of the Study

Philippines is known as a tropical country where you can find

exotic fruits and one if it is rambutan (Nephellium lappaeceum); it is

known as the exotic fruit of southeast asia , rambutan is a sweet,

juicy and one of tasty fruits that also bring good health benefits. It

is a type of tropical tree and is commonly found in the city. This

reddish fruit needs to have its skin removed to get its pinkish and

whitish flesh. While the fruit is normally sweetish in taste, some are

sweet and sour. Rambutan has several health benefits, since it is rich
2|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

in fructose and sucrose, but has fewer calories. It is packed with

vitamin C and includes potassium, iron, beta carotene or vitamin A,

calcium, magnesium, zinc, sodium, niacin, fibre and protein. The fruit

has been used in the treatment of diabetes, hypertension, and other

ailments. Rambutan seeds are edible, but only if they are properly

prepared. Raw rambutan seeds can be toxic in large doses due to traces

of toxic chemicals such as saponins but are safe from acute toxicity

in doses up to 2,500 mg/kg dose. The symptoms of toxicity can include

your motor coordination being affected. However, this would require

more than just a couple of seeds eaten raw. Roasted rambutan seeds,

however, showed no toxicity and can be safely eaten.

Studies have found that the rambutan pulp, seeds and skin have

strong antioxidants called flavonoids, which are known to reduce

cholesterol levels apart from having anti-cancerous as well as anti-

flammatory attributes.

The researchers decided to conduct this study for the purpose of

making a new food product out of rambutan seeds and to address the

scarcity of food and money and to encourage people to be more

innovative.

3|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Objective of this Study

The general objective of this study is to determine the

acceptability of rambutan seeds as butter filling. Specifically, this

study aims to answer the following questions:

1. Determine which of rambutan butter filling is of best quality

in terms of

a. aroma

b. texture

c. consistency

d. flavor.

e. general acceptability

2. Analyze the shelf life of the rambutan seeds as butter

filling.

Theoretical Framework

4|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Conceptual Framework

Rambutan Seed Preliminary Stage Best quality

Butter Filling rambutan butter
-Preparation of filling
Rambutan Seed
 aroma
 Washing the  texture
rambutan
 consistency
fruit
 flavor
 Peeling the
rambutan  general
fruit acceptability
 shelf life
 Sun drying
the rambutan
seed
 Grinding the
rambutan seed
 Roasting the
rambutan seed

Formulation Stage

-Preparation for
butter filling

 Grinding
 Bottling

Analysis Method

 Sensory
Evaluation
 Shelf Life
Evaluation

Figure 1. The Conceptual Framework used in the Study

5|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Significance of the Study

The rambutan seeds are usually thrown away because they find no

value except of planting the seeds but it is edible when it is

properly prepared and roasted. The roasted rambutan seeds can be

made into a butter filling. Its acceptability for this can be of

great benefit to the following:

Students. The students will gain knowledge and notions about this

research; they will be open minded to conduct a research similar to

this because there are many possible and smart ways to discover and

innovate something that can be more productive.

Entrepreneur, housewives and rural folks. This research can help

them gain information and to be more innovative and produce new

products by utilizing the fruit peels, seeds and other foods that

comes to waste; it will also give them opportunity to earn because

this kind of innovation is profitable.

Teachers. This study is useful to the teachers as they can continue

teaching the students to be more open and discover more ideas and

encourage the students to be more innovative in life.

Future Researchers. This study will serve as future reference for

the future researchers as it can give them insights and notions to

explore, discover the foods that are not utilized enough that are

abundant in our locality, it can also inspire them to innovate and

6|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

produce new products which are cheap and nutritious.

Scope and limitation of the Study

The study will be limited to find out the acceptability of

roasted rambutan seeds as an alternative for butter filling.

Acceptability of roasted rambutan seeds will be limited in terms of

its aroma, texture, consistency, flavor, general acceptability and

shelf life.

Definition of Terms

7|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

CHAPTER II

REVIEW OF RELATED LITERATURE

Picture of
Rambutan Seeds

The present chapter gives the detailed account of literature

available on the present topic, in research terminology it is known as

the review of literature.

The rambutan, (Nephelium lappaceum Linn), is a fruit considered

exotic to people outside of its native range. To people of Malaysia,

Thailand, Phillippines, Vietnam, Borneo, and other countries of this

region, the rambutan is a relatively common fruit the same way as an

apple is common to many people in cooler climates (Zee, 1993; Morton,

1987). This may change for the rambutan over time as availability and

distribution. Rambutan is adapted to warm tropical climates, around 22

– 30°C, and is sensitive to temperatures below 10°C. The tree grows

well on heights up to 500 metres (1,600 ft) above sea-level and does

best in deep soil; clay loam or sandy loam rich in organic matter

Morton (1987). The aril is attached to the seed in some commercial

cultivars, but “freestone” cultivars are available and in high demand.

There is usually a single light brown seed, which is high in certain

fats and oils (primarily oleic acid and arachidic acid) valuable to

industry, and used in cooking and the manufacture of soap. A rambutan

root bark, and leaves have various uses in medicine and in the
8|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

production of dyes. In some areas rambutan trees can bear fruit twice

annually, once in late fall and early winter with a shorter season in

late spring and early summer. In other areas like Costa Rica there is

a single fruit season, with the start of the rainy season in April

stimulating flowering and the fruit is usually ripe in August and

September. In Thailand, rambutan trees were first planted in Surat

Thani in 1926 by the Chinese Malay K. Vong in Ban Na San. An annual

rambutan fair is held during August harvest time (Morton, 1987).

Harvest maturity

Rambutan is classification in non-climacteric fruit and it will

not continue to ripen once removed from the tree. Hence, this fruit

must be harvested when they have reached an optimal eating quality and

visual appearance (O’Hare, 1995). Wanichkul and Kosiyachinda (1982)

have reported that during time between 16 and 28 days after colour-

break, this fruit can acceptable appearance. Although the pulp may be

acceptable outside of this period, the fruit is often unmarketable due

to the poor colour of the skin. However, the rambutan is generally

harvested on the basis of its skin colour, flavour should also be at

an optimum (Watson et al., 1988). Red cultivars do not necessary reach

similar of total soluble solids (TSS) at the same level of colour. As

the fruit ripens on the tree as a result the TSS value will increases

but the titratable acidity (TA) value is decrease (O’Hare, 1995). On

the other hand, fruits harvested too early will have more acidic and

lack sweetness while fruits harvested too late can be tender.

9|Page
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Generally, depending on cultivar, fruit have a TSS and TA

concentration in the range of 17-21% and 0.7-5.5%, respectively, at

harvestable maturity (Kosiyachinda et al., 1987).

Nutritional analysis of rambutan seed

Antioxidant and antibacterial activities

Plants contain a large variety of substances possessing

antioxidant activity including natural antioxidant compound such as

polyphenols, carotene, tocopherol, vitamin C, vitamin E, xanthophylls

and tannins (Madhavi et al., 1996; Ramirez-Tortosa et al., 1999;

Thitilertdecha et al., 2008; Febrianto et al., 2012) and

fruit/vegetable that have specific bioactive compounds had concern

much attention due to health benefit effect (Febrianto et al., 2012).

Moreover, these compounds are able to protect the oxidative damage in

human body’s cell and tissue. The phenolics compound can be found in

all parts of the plant for sources of natural antioxidants

(Chanwitheesuk et al., 2005). According to Thitilertdecha et al.

(2008) noted that rambutan (Nephelium lappaceum Linn.) peel and seed

parts were conducted extracts to obtain the antioxidant and

antibacterial activities, and more potential activities were found in

the peel extracts more than the seed extracts by used methanol solvent
10 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

for extraction of antioxidant and antibacterial substances which the

best solvent for extract when compare with other solvents. It is as a

result to providing high extraction yields and also strong antioxidant

and antibacterial activities. The natural antioxidant in lipid-

containing product and lipidbased product such as oil, fat, margarine,

butter, etc. are considered insufficient and/or had been removed on

the purification process because it is considered as impurities which

would adversely affect in subsequent use (Febrianto et al., 2012). In

addition, study the effect of fermentation time and roasting process

in the rambutan seed fat by Febrianto et al. (2012), found that they

can improve the antioxidant activity and total phenolics compound of

rambutan seed fat. Higher antioxidant activity which is resulted from

fermentation process could be enhanced further by applying roasting

process also. However, the appropriate fermentation process should not

longer than 6 days which resulting to efficiently increase the total

phenolic compounds of rambutan seed fat.

Rambutan seed fat

Native in Southeast Asia, rambutan (Nephelium lappaceum Linn.)

belongs to the same family (Sapindaceae) as the sub-tropical fruits

lychee and longan (Marisa, 2006). Rambutan is a seasonal fruit native

of west Malaysia and Sumatra. It is cultivated widely in Southeast

Asian countries. For commercial crop in Asia, this fruit is important.

Normally this fruit is consumed fresh, canned, or processed, and

appreciated for its refreshing flavour and exotic. The rambutan fruits
11 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

are deseeded during processing and these seeds (~ 4-9 g/100 g) are a

waste by-product of the canning industry (Tindall, 1994). Some studies

had reported that rambutan seed possesses a relatively high amount of

fat with values between 14 g/100 g and 41 g/100 g. (Sirisompong et

al., 2011). And other information on the seed had showed that rambutan

possesses a relatively high amount of fat between 17% and 39% (Morton,

1987; Zee, 1993). Furthermore, due to the demand of human consumption

was increase continued for propose in industry. Therefore, the

extracted fat from rambutan seed not only could be used for

manufacturing candles, soaps, and fuels, but it also has a possible to

be a source of natural edible fat with feasible manufacturing use

(Solís-Fuentes et al., 2010).

Physical properties of rambutan seed

Fats containing highly saturated or long chain fatty acids which

commonly have a higher melting point than unsaturated or short chain

fatty acids. Unsaturated fatty acids have different isomeric forms

that have different melting points. They naturally expose in the cis-

form, but can be converted to the trans-form during partial

hydrogenation processing (Dziezak, 1989). Crystalline forms in which

fats may exist categorized as alpha, beta and beta-prime. Weiss (1983)

classified a number of fats according to their crystallizing nature

shown in Table 5. Due to have a reported that rambutan seed fat have

some physical properties such as characteristic of melting in the room

temperature like a cocoa butter, but it was found that cocoa butter
12 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

have a temperature range of melting point and crystallization occur

narrow than rambutan seed fat. Beside, cocoa butter does not contain

many triglycerides and majority composed as plamito oleosterin (Pérez-

Martinez et al., 2007). According to Ghotra et al. (2002), and

Mcclements and Decker (2007) reported that rambutam seed have

crystalline form β and β’ in the amounts of 84.70 and 15.30%,

respectively. It was shown that the rambutan seed fat had a crystal

stability. In general the crystallization of rambutan seed fat is

usually analyzed by using differential scanning calorimetry (DSC).

According to Solís-Fuentes et al. (2010) described the crystallization

curve and melting cure of rambutan seed fat. The melting point of

rambutan seed fat also observed by the last peak of heating curve (~

45o C) showed higher than the cocoa butter which normally useful in

the chocolate manufacture.

Prior Art Search for Patented product from Rambutan Seed

Synthesis

13 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Chapter III

RESEARCH METHODOLOGY

This chapter presents the specific procedures or techniques

used to identify, select, process, and analyze information about the
materials and equipment used for butter – making, treatments and
experimental design, locale of the study, panel of tasters, the
instrument used, experimental lay out, composition of panelist,
orientation of the panel of tasters, evaluation of the finished
product, consumer tasting acceptability, data collection scheme,
ethical consideration, economic analysis and locale of the study.

Materials and Equipment Used for Butter – Making

Materials used in the conduct of the study for butter making were

rambutan seed, unsalted butter, salt and sugar.

Equipment and tools used were measuring cups, spoons, mixing bowls,

grinder, spoon, utility tray, apron, pot holder, and wok.

Treatments and Experimental Design

The study used Completely Block Design (RCBD) to control

variation in an experiment and was conducted in a factorial

experiment. The products will be replicated to three treatments

and replicated three times.

14 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Preparation of the Rambutan Seed

Washing of Rambutan Fruit

Peeling of Rambutan Fruit

Washing the Rambutan Seeds

Seed

Direct – Sun Drying the Seeds

Grinding the Dried Rambutan

SeedsSeed

Roasting the Rambutan Seed

15 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

B. Preparation for Butter Filling

In a grinder, put the grinded

rambutan seed, and grind it
until the oil from the rambutan
seed comes out.

When the oil has come out, put

unsalted butter, salt and sugar
and grind it again until it is
thoroughly mixed.

Transfer and seal the mixture

into the polyethylene bottle and
its ready to be filled in the
bread.

16 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

A B C
Ingredients
Measurement Measurement Measurement
Rambutan Seed 256 g 192 g 128 g
Butter 1 T 1 T 1 T
Sugar 3 T 3 T 3 T
Salt ¼ t ¼ t ¼ t

Table 1. Treatment Combination for Butter.

The Instrument

The data gathering, and evaluation score sheet used was 9-

point Hedonic Scale. Each replication of the treatment was

evaluated with the rating scale as follows:

Scale Descriptive Rating

9 Like Extremely

8 Like Very Much

7 Like Moderately

6 Like Slightly

5 Neither Like nor Dislike

4 Dislike Slightly

3 Dislike Moderately

2 Dislike Very Much

1 Dislike Extremely

17 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Experimental Lay - out

This study is a factorial experiment arranged in Completely

Randomized design (CRD) with three replicators. Figure 1.2 shows

the experimental lay out.

Figure 1.2 Experimental Lay out

Composition of Panelist

Only twenty (30) panel of tasters will utilized in this

study.

Orientation of the Panel of Tasters

The panel of tasters will be gathered in the Albasan,

Numancia and orientation was done on the evaluation of butter

filling in terms of their aroma, texture, consistency flavor and

its shelf life.

Evaluation sheets with corresponding range of the points for

aroma, texture, consistency, flavor and its shelf life were

18 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

provided to the tasters. To ensure better judgment, a glass of

water was given to each panel member to cleanse their pallet

every after tasting.

After the final instruction was given to the panel of

tasters, the evaluation process was conducted. Thirty (30)

evaluators were divided into two (2) groups to evaluate one set

of the treatment combination at a time for rambutan seed butter

filling.

Evaluation of the Finished Product

After the evaluators tasted the butter, they were given

instructions on how to evaluate the butter filling. They were

instructed to evaluate the product using a 9-point Hedonic Scale.

They were judged according to:

Aroma: pleasant odor

Flavor: nutty, no raw smell

Texture: fine paste, smooth

Consistency: runny, flowing

General Acceptability: the overall acceptability in

terms of aroma, texture, consistency and flavor of the

finished products.

Whatever treatment combination comes out, acceptabile for the

panel of tasters will be subjected to consumer tasting.

19 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Consumer Tasting for Acceptability

The consumer tasting for the acceptability of the butter

filling will be conducted through accidental sampling. Thirty

(30) panel members composed pf food vendors, will be able to

taste the product using like and dislike choices.

Data Collection Scheme

The researchers will provide evaluation sheets to

gather the aroma, texture, consistency and flavor of the finished

products. The evaluation sheets will be collected after the

evaluators rate the butter filling. The evaluation sheet will be

presented in Appendix A.

Ethical Consideration

The evaluation sheet will be given to the participants prior

in conducting the study in order to understand their function as

a participant. Furthermore, due to the ongoing COVID – 19

pandemic, the researchers will observe health protocol standards.

Economic Analysis

The computation formula is shown below to analyze the

Return of Investment (ROI) as an economic indicator; the

computation formula is shown below

20 | P a g e
 AKLAN STATE UNIVERSITY – COLLEGE OF TEACHER EDUCATION

Locale of the Study

The study was conducted at barangay Albasan, Numancia

Tangalan Aklan, Philippines.

21 | P a g e