EXTRACTING VINEGAR

THROUGH COCONUT WATER

CHAPTER I
 Problem and It’s Background
This chapter includes the
introduction, background of the
study, statement of the problem,
objectives, assumptions,
theoretical framework, significance
of the study, scope and limitation,
and the definition of terms.
Introduction
Fermentation is a positive thing. It is
because of fermentation of sugar in fruit
drinks to ethanol. Prolonged fermentation
however with a certain types of bacteria
creates a chemical change of ethanol to
ethanoic acid which also called acetic acid.
Home vinegar is 5 % bypass acetic
acid. Dilute solution by means of vinegar
has numerous home and culinary reasons.
The acid under discussion is renowned for some
medical reasons. It's a mild anti-microbial agent.
Throughout whitened bloodstream cell counts, it's
accustomed to destroy red-colored bloodstream
cells. Additionally, it slows yeast growth. The most
popular vinegar is really a food additive and
preservative. This organic acid is among the
poorest chemicals by character. In aqueous
solutions, it only partly dissociates into acetate
and hydrogen ions. However, weak because it is,
this acid can be quite corrosive and irritating at
high levels.
The organic acid is really a hydrophilic
substance, which describes why it dissolves
readily in water. This solubility makes up
about its huge industrial use. Like every
other chemicals, inorganic or otherwise, it
responds with metals to yield hydrogen gas
and acetate salts. Acetic acid plays an
important role in life. In human physiology,
the metabolic process of glucose produces
alcohol. Further processing of alcohol
produces acetaldehyde and acetic acid.
FOOD LAW act 92 of 200
1. A person shall not manufacture for sale, offer
or expose for sale, sell or deliver, or have in
his or her possession with intent to sell or
deliver, any vinegar not in compliance with
the provisions of this chapter.
2. The word “vinegar” as used in this section is
limited to a water solution of acetic acid derived
by the alcoholic and subsequent acetous
fermentation of fruits, grain, vegetables, sugar,
or syrups and if not distilled must carry in
solution the extractive matter derived solely
from the substances indicated on the label as its
source.
3. Vinegar shall not be sold or offered for sale as
apple or cider vinegar which is not the
legitimate product of pure apple juice. The term
“cider vinegar” or “apple cider vinegar” as used
in this section means vinegar derived by the
alcoholic and subsequent acetous fermentation
of the expressed juice of apples, the acidity,
solids, and ash of which have been derived
exclusively from apples and which contains not
less than 4% of absolute acetic acid.
4. Every manufacturer or producer of cider
vinegar shall plainly label on the head of the
cask, barrel, keg, or other container of such
vinegar, his or her name, place of business, and
the words “cider vinegar” or “apple cider
vinegar”.
5. Vinegar sold or offered for sale as sugar
vinegar shall be strictly and distinctly fermented
from sucrose, molasses, refiner's syrup, or
nutritive carbohydrate sweetener.
6. Vinegar sold or offered for sale as malt
vinegar shall be strictly and distinctly fermented
from malted barley, cereals, or a concentrate of
malted barley or cereals, which has been
enzymatically converted by the malting process.
7. Vinegar shall not be sold or offered for sale in
which foreign substances, other than substances
permitted under this act, drugs, or acids have
been introduced. Vinegar shall not contain any
artificial color except as permitted under this
act. If vinegar contains any artificial substance,
except as permitted under this act, or contains
less than the required amount of acidity, it shall
be considered to be adulterated.
8. Vinegar made by fermentation and oxidation
of the juice of grapes or the acetous
fermentation of wine, without the intervention
of distillation, shall be labeled with the name of
the fruit or substance from which the vinegar
has been made.
9. Vinegar made by acetous fermentation of
dilute distilled ethyl alcohol shall be labeled
“distilled vinegar”, “white distilled vinegar”,
“distilled white vinegar”, or “white vinegar”.
Background of the study
Vinegar is a condiment made from various
sugary and starchy materials by alcoholic and
subsequent acetic fermentation. Vinegar can be
produced via different methods and from
various types of raw material. A new alternative
substrate for vinegar production namely mature
coconut water has been tested and was
compared with 2 common substrates which
were coconut sap and pineapple juice.
Coconut water fermented to alcohol within 7-10
days at a room temperature. The results show
that 10% of inoculum size was the best for acetic
acid fermentation and the back-slopping
technique has helped to reduce the process
time of coconut water vinegar production
Statement of the problem
• What is the level of acceptability of the extracted
coconut water to vinegar?

• Is there a significant difference between the

extracted coconut water vinegar and commercial
vinegar in terms of;

• 2.1 Taste
• 2.2 Appearance
• 2.3 Availability of materials
Significance of the Study
To the Canteen
Vinegar is one of the most used condiments by students when
they eat at the vicinity of the canteen. Having a new taste of vinegar
unlike the commercial one, can help them to gain a pleasing taste for the
food they serve not just for the students but for all their customers.

To the Community
With the product’s availability of materials to be used, the
community can have their own homemade condiment to use for their
dish.

To the Future Researchers

This research is a continuation of a previous one. We
hope that this research can help them improve this product
further.
Hypothesis
• There is no significant difference on
the level of acidity/taste of commercial
vinegar and the vinegar extracted
through coconut water.
Definition of terms
• Acceptability – the quality of being tolerated or allowed.
• Color – is the characteristic of human visual perception described, through
color categories, with names such as red, orange, yellow, green, blue or
purple.
• Process – a series of actions or steps taken in order to achieve a particular
end.
• Smell – the faculty or power of perceiving odors or scents by means of the
organs in the nose.
• Significant – sufficiently great or important to be worthy of attention;
noteworthy.
• Substances – a particular kind of matter with uniform properties.
• Taste – the sense that distinguishes the sweet, sour, salty, and bitter
qualities of dissolved substances in contact with the taste buds on the
tongue.
• Vinegar – is a liquid consisting of about 5-20% acetic acid (CH3COOH),
water and other trace chemicals, which may include flavorings.
CHAPTER II
Review Related Literature
Coconut is unique among other fruits because it
contains a large quantity of liquid. When it has
not yet reach full maturity they are called tender
coconut water which can be harvested for
drinking. Coconut water in its natural form is
recognized as a refreshing drink. Popularity of
this drink is increasing due to its good
nutritional value, low calorie and free from
added ingredients.
CHAPTER III
RESEARCH METHODOLOGY
The study was conducted using the experimental
method research since the main goal of the
researchers is to arrive with an end-product in the
form of extracting coconut water to produce
vinegar by fermentation. The researchers utilized
the experimental design of research since it utilized
two groups of respondents, the experimental group
and control group. It primarily shows to experiment
the extent of acceptability and provide evidence on
how the different sets of respondents perceived
fermentation.
Procedure of the Study
• To construct the experiment, the researcher
considered the availability of the materials at
their area.
• To determine the significant difference of the
coconut water vinegar and the commercial
vinegar, the researchers have chosen a set of
respondents to taste the types of vinegar.
RESPONDENTS OF THE STUDY
The respondents of the study were the selected
teachers of Saint Joseph Parish School
Baras,Rizal.
STATISTICAL TREATMENT
• To analyze the collected data, the following
statistical treatments were used in the study.
• To determine the level of acceptability of the
coconut water vinegar in the experimental and
control groups as revealed by its outcome, mean
was used.
• To determine the significant difference between
the coconut water vinegar and commercial
vinegar in the experimental and control group as
by outcome, ANOVA was used.
• To evaluate the tangible products produced by
the researchers, qualitative discussion was used.