Utilization of Jamaican Cherry (Muntingia calabura ) Fruits as Homemade

Natural Sweetener

______________________________

An Investigatory Project Submitted as Entry to the 2019 – 2020 Division Science Fair

Life Science- Team Category

Andrei B. Santos
Reid Christian C. Dela Rosa
Jonathan Bautista
Proponents

Bonifacio Camacho National High School

Abucay, Bataan
 ACKNOWLEDGMENT

The completion of this study would not be possible without the help and

assistance of the following:

The researchers acknowledge with gratitude the love and care given by their

beloved parents who supported them both morally and financially. A heartfelt gratitude is also

extended to their beloved research and class adviser, Mr. Crisanto M. Baluyot, who gave them

unending support to make this research project possible. Mr. Alexander Santos who allow them

to harvest enough aratilis fruits in his farm yard. Mr. Aldrian Estacio, who gave them

suggestions for the methodology of their Science Investigatory Project. Their classmates who

have constantly extended their financial assistance without hesitation. Above all, to the

almighty God who furnish them knowledge and grace to make these project a reality.

The Researchers
Utilization of Jamaican Cherry (Muntingia calabura) as Homemade Natural Sweetener

Bonifacio Camacho National High School – Calaylayan St. Abucay , Bataan

Sugar was very important source of energy that people need in their daily lives.It was component
in making many delicacies and beverages. Sugar was one of the expensive products in the world
that’s why the researchers come up with the idea of looking for research study where the
production of sugar was the focussed utilizing plant fruits as main components. The researchers
tried the versatility of aratiles fruits because of its being sweet in taste.Report revealed that
its fruit possessed many beneficial used.
In producing homemade sweetener, the researchers conducted the following steps: macerating
the plant material to make pulp and put it in a glass container. Line different glass container
with a paper filter. Put the juice with other ingredients in a pot on a stove. Stir the mixture
for several minutes. Cool the mixture and wait until it turns into solid form. Do the powderi
zation process afterwards.
The finished product, at ambient temperature and when sealed was evaluated by 10
evaluators. Parameters like appearance, odor, taste, flavour, texture, color, aftertaste and
overall acceptability of the product was rated.
Results of the evaluation revealed that the product was very acceptable to them.
It was concluded therefore that the product sweetener was very acceptable both when sealed and
exposed at ambient temperature.
 Table of Contents

Title Page i

Abstract ii

Table of Contents iii

Introduction 1

Methodology

Results and Discussion

Conclusion

Recommendations

References

Appendices
 INTRODUCTION

Sugar as the generic name for sweet tasting soluble carbohydrates, many of

which are used in food.Sugar is found in the tissue of most plants, making them ideal for

efficient commercial extraction to make them refined sugar.

Sugar is an important source of energy that people need in their daily lives. It is

a component in making many delicacies and beverages.

According to Santos (2014), sugar is one of the most expensive products in the

world. That’s why, the researchers come up with an idea of looking for a research study where

the production of sugar is the focused. The researchers looked for a fruit that served as the

main component in the production of fruit sugar. The researcher tried the versatility of aratilis

fruit or scientifically known as Muntingia calabura. Aratilis or Jamaican cherry reported its fruit

and flowers of possessing anti-inflammatory activity. The flowers have antiseptic and

antispasmodic qualities and are made into medicinal teas. Its leaves exhibited potential

antiproliferative and antioxidants activities.

In the present study published in the Journal of Nutrition and Food Sciences

the qualitative and quantitative phytochemical study about aratilis, studies revealed that the

fruit contain presence of phenolics, flavonoids, anthocyanin, ascorbic acid, and vitamin E. The

antioxidant activity of the fruits was studied in vitro with DPPH assay, superoxide radical, nitric

oxide and hydroxyl radical scavenging assays. The in vivo studies such as inflammatory, anti-

cancer activity and anti-stress were also performed. From the result of the study they found out

clearly that Muntingia calabura fruits is rich in anti-oxidants polyphenol and possess significant
anti-oxidant activity. The result of the study further exploits the potential of phytomedicine

over chemotherapy in disease prevention and control. Thus, the incorporation of fruits into

routine diet could prevent the risk of cardiovascular diseases, aging, inflammations and cancers

due to anti-oxidant compounds present in the Muntingia calabura fruits.

However in order to preserve the shelf life of the homemade sweetener, the

researchers applied the technology of canning/sealing. Canning is a method of preserving food

in which the food contents are processed and sealed in airtight container. It provides a shelf life

typically ranging from one to five years, although under specific circumstances it can be much

longer. It is a process of applying heat to food that’s sealed in a jar in order to destroy any

microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by

heating the food for a specific period of time and killing these unwanted organisms.

The information cited above, helped the student - researchers to come up with

their investigatory project of utilizing Muntingia calabura as main component in the production

of homemade sweeteners.

This study aims to utilize Muntigia calabura fruits in the production of

homemade natural sweetener that can be stored using canning process.

Specifically, this study seeks to answer the following questions:

1. How may the Jamaican cherry ( Muntingia calabura) sweetener be described in terms of

the following food test parameters:

1.1 appearance;

1.2 odor ;
 1.3 taste;

1.4 flavor;

1.5 texture;

1.6 after taste and

1.7 overall acceptability?

2. How may the product be described after it was exposed at room temperature using the

food test parameters?

HYPOTHESIS

The hypothesis is tested for further analysis of data to answer the major

problem of the investigation.

Is there no significant difference in the result of the food test parameters after

exposing the products in different treatments?

On its important of the study side, the student- researches found the following

significance of the study beneficial to the following:

Community. This study will help the community in such a way that they will have additional

source of income by producing homemade sweeteners that can be sold at a very low cost. It

can also be the source of livelihood of the community in producing nutritious food in compare

with the commercially available food source.

 Future researchers. This study may serve as a reference for a parallel study

and may serve as the foundation of continuous search for best ideas that may contribute for

the betterment of the food processing and production.

This study aims to conduct safe method of producing sweetener out of fruit.

The investigation focused on safe food preservation using canning/sealing process only, which

the researchers think it’s practical, economical, and nutritious for the consumption of the

consumer.

Parameters of this study consider only sensory evaluation. No chemical

analyses were conducted yet due to financial and time constraints.

The researchers utilized only the fruits of Muntingia calabura in this study. No

other parts of the Muntigia calabura tree were utilized except its fruit.

The researchers collected the berries at Alexander Santos Farm in Brgy. 2000,

Abucay. The study was done from the period of June 5, 2019 to September 4, 2019 at Bonifacio

Camacho National High School laboratory and adult sponsor’s residence at Laon, Abucay,

Bataan.

The food test respondents are the school canteen cook, culinary teachers, and

science teachers of the school, selected students, parents and Barangays Health Coordinators

to asses the variance of the product using the food test parameters.

Statistical treatments using mean and average weighted point are employed to

answer the statement of the problem.

 METHODOLOGY

A. Materials

To carry the experiment the following were used in the study: 1000grams of

ripe aratilis fruit, 3 clear glass containers, ( 500ml),at least 3 pieces of filter paper, blender, 80

milliliters tap water, stirring rod, burner, pot, 50 grams sugar and dextrose powder. For safety,

the following equipment were used, hairnet, gloves and apron.

B. Methods/General Procedure

There are six steps that involves in the production of homemade sweetener.

First step is to macerate the aratiles fruit to make pulp. Macerating may involve finely

mincing with a knife and processing in a blender or food processor.

Second step is to transfer the pulp into a clean glass container. Add an equal

amount of tap water to the container and stir the pulp with water using a metal stirrer.

For the third step,line a different glass containers, place the pulp and water

mixture on it with the filter. Filter the juice into the second container. Squeeze the filter

firmly afterwards.

Fourth step is to scrap the pulp from the filter and mix it with more warm

water. Filter the resulting juice in the same manner using another filter paper.

Fifth step is to put the juice together with dextrose powder in a pot on a stove.

Turn the stove burner on a low-medium heat. Heat the juice for several minutes until its

water content cooks off and a syrup develop.

 Last step is to pound the product after it turns into a solid form using mortar

and pestle. The fine particles are placed in a clear container for storage.

C. General Treatment of the Study

Test parameters in different treatments were performed by different

panellists. They were ten all in all composed of 1 canteen cook, 2 culinary teachers, 2

science teachers, 3 selected students and 2 parents. Survey questionnaire form was

given to each respondent. They were required to rate the products from various

treatments in terms of taste, odor flavor, texture aftertaste and over all acceptability.

They use a scale of 1-5 in rating the cited parameters where 5 being the highest and 1

being the lowest. The rating scale below helped the evaluator to rate and analyse the

parameters.

Scale of Means Descriptive Equivalent

4.50 – 5.00 Very Desirable

3.50 – 4.49 Moderately Desirable

2.50 – 3.49 Neither Desirable Nor Undesirable

1.50 – 2.49 Moderately Undesirable

1.00 – 1.49 Very Undesirable

Mean is also used to describe different food test parameters.

 RESULTS AND DISCUSSIONS

The results in different treatments that underwent several scientific

investigations in the production of homemade sweetener are presented, analysed and

interjected as show in the different tables

Table 1
Characteristics of the Homemade Sweetener

Food test Parameters Descriptions

Appearance Slightly brown

Odor Good or sweet smell

Taste Sweet

Texture Slightly rough

pH 5

Table 2
Results of Test Parameters Conducted on Homemade Sweetener Product

Food Test Parameters Mean Description

Appearance 4.5 Very desirable

Odor 4.8 Very desirable

Taste 4.4 Very desirable

Flavor 4.3 Moderately desirable

 Texture 4.2 Moderately desirable

Color 4.8 Very desirable

Aftertaste 3.9 Moderately desirable

Overall Acceptance 4.7 Very desirable

Composite Mean 4.45

Table 2 above shows the mean and description of the result of the 10

evaluators using the food test parameters.

It can be gleaned at the table 2 the general appearance of the product is rated

as 4.5 which is very desirable. It means that the product is appealing. It is interpreted by the

student- researchers that the appearance of the product shows to the people to be interested

and encourage buyers to buy the product.

In terms of odor of the product it gains a total mean score of 4.8, which is very

desirable. The product produces scent or odor which is not offensive to the evaluators.

Likewise, table above also presents the mean score of the product’s taste of

4.8which is very desirable. The evaluators accepted the taste of the sample product presented

to them.

The total average score in terms of flavour the product is 4.3 which is

moderately desirable. The product retains its richness flavour of little bit aratilis taste. The

evaluators still like the flavour of the finish product.

 Similarly, the average results in terms of texture of the homemade sweetener

is 4.2which is moderately desirable. The result shows that the product looks good to be

consumed and can be sold to market.

The total average score in terms of color of the product is 4.8 this shows very

acceptable responses among evaluators. Its brownish color is very appealing to the evaluators.

Also, the average result in terms of aftertaste of the product is 3.9 which is

moderately desirable. The result shows that the aftertaste of the product is good and left sweet

taste.

The total average score in terms of overall acceptability of the product is 4.7

which is very desirable. In the scale, the rate shows that it has value of marketability.

Table 3
Canned / Sealed Product
Food Test Parameters Mean Description
Appearance 4.70 Very Desirable
Odor 4.90 Very Desirable
Taste 4.80 Very Desirable
Flavor 4.70 Very Desirable
Texture 4.50 Very Desirable
Color 4.50 Very Desirable
Aftertaste 4.50 Very Desirable
Overall Acceptability 4.60 Very Desirable
Composite Mean 4.65 Very Desirable

Table 3 provides the results of the sensory evaluation when product is in canned or

sealed. Table above showed that the general appearance of product is rated 4.70 meaning very

desirable. The product has a very appealing appearance.

 In terms of odor the total mean score of the product is 4.60 which describes as very

desirable. The exposure of the product to high temperature and open environment affects the

odor of the product. Due to overexposure to environment the pleasant scent of the product was

lessen.

In the same manner, table 3 also presented the average score in terms of the flavor of the

product is 4.7 which is very desirable. The product retains its richness flavor of the muntingia. .

Likewise, the result in terms of texture of the project is also 4.50 which is very desirable.

The product looks great to be consumed. The sugar melted easily in water because of its fine

texture.

In terms of color, the product is 4.50, this show very desirable. Its color is very appealing

to the evaluators. This is due to the blended color of aratiles extract.

In terms of aftertaste of the product is 4.5 which is very desirable. The aftertaste of the

product is very good and left slightly sweet taste according to the respondents.

The total average score in terms of the overall acceptability of the product is 4.5 which is

very desirable. It shows that the marketability of the product has high value.

CONCLUSION

Based on the findings gathered in the course of the study and with the aid of

simple statistical treatments that were employed to the hypothesis, the following conclusions

were drawn:
 1. The appearance,odor,taste, color and over all acceptability as food parameters when

product is exposed at ambient temperature are very desirable. The other test

parameters are rated moderately desirable. The after taste which has an average mean

of 3.9 is the lowest among parameters but still interpreted as desirable too. All in all the

home made sweetener is very acceptable product.

2. The product was very much acceptable when it was canned/sealed. Using Food test

parameters, evaluation of respondents resulted to 4.65 composite mean.

RECOMMENDATIONS

Based from the findings and conclusion, the following recommendations are

endorsed :

1. Addition of natural preservatives is recommended to improve further the shelf- life of

the product.
 2. Submission of sample products in designated institutions is recommended for chemical

and microbial analyses.

REFERENCES

Kathirvel Preethi, Muntinguia calabura Fruits - Antioxidant and Health Benefits, 13th Euro
Obesity and Endocrinology Congress and 16th World Congress on Nutrition and Food Chemistry,
September 18 – 20, 2017/ Zurich, Switzerland.

Moraitis Jennie, How to make Fruit Sugar

retrieved from littlegirldesigns.com/howtomakefruitsugar/

Muntingia calabura ( Jamaica Cherry ) : An Overview

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http://www.laney.edu/wp/assessment/files/2010/04/Hot-Food-Tasting-ScoreSheet-

http://www.acfchefs.org/download/documents/cometitions/score-sheet-students.pdf

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