ABTRACT :
The purpose of this study is find out if banana peelings could also be an alternative source of vinegar. This study could also identify what are the other nutrients that banana peelings have to make vinegar out of it.
In order to launch the purpose of the study, the researcher made experiments regarding on how to make vinegar out of banana peelings. The researcher gathered all the materials needed to make this experiment.
The result of this study is significant to the society because, as we could see, most of us just throw the peelings of the banana after eating. Instead of throwing it away, we could still make use of its peelings.
The hypothesis of this study is acceptable because it concerns the taste of the vinegar as the result from the experiment, also the other factors. This includes the odor that the vinegar may have.
CHAPTER I :
INTRODUCTION
BACKGROUND OF THE STUDY:
Musaceae musa or also known as the Banana plant. Bananas are fast-growing herbaceous perennials arising from underground rhozomes. The banana is of great nutritional value. It contains Vitamin C - 8mg and a high grade protein, which includes 3 of the essentials amino acids. Ripe banana is useful in acidity. Heartburns resulting from consumption of tea maybe neutralized ( eat two bananas before taking tea ). It has a total amount of 10.738 mg Vitamin C or ascorbic acid.
Banana plant or plantation is abundant in the Philippines and since we don't make use of the banana peelings. Since the banana plant contains, a big amount of acid, then we could make use of the banana peelings as an alternative source of vinegar. This is why the researcher came up to study how the banana peelings from ripe ones, can be made into vinegar.
STATEMENT OF THE PROBLEM:
This study tries to test the feasibility of the banana peelings to be made into vinegar. This study will be able to show the important use of the banana peelings.
Specifically, this study tries to answer the following questions:
1. Could the banana peelings produce vinegar?
2. Will the vinegar from the banana peelings have a pleasant odor?
HYPOTHESIS:
1. The banana peelings can produce vinegar by its extract.
2. The vinegar from the banana peelings won't have a bad odor for it will undergo many stage of pasteurizations.
SIGNIFICANCE OF THE STUDY:
Since the Philippines has an abundant plantation of banana plant, it won't cost a big amount of money. We could also make use of the banana peelings after eating, instead of throwing it away.
SCOPE AND LIMITATION:
This study was only limited on how to make vinegar out of the banana peelings.
DEFINITION OF TERMS:
banana - the edible fruit of musa, family Musaceae, a genus of plants cultivated widely in tropical and subtropical areas. A herbaceous plant bearing its fruit in compact, hanging bunches.
banana peelings - skin of the banana fruits
vinegar - a sour-tasting liquid containing acetic acid, used as a condiment and preservative.
CHAPTER II :
REVIEW OF RELATED LITERATURE
Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid, which may also come in diluted form. Natural vinegars also contain small amounts of tartaric acid, citric acid and other acids. Vinegar has a density of approximately 0.96 g per ml. Density level depends on the acidity of the vinegar. Vinegar eels ( Turbatrix aceti ), a form of nematode, may occur in some forms of vinegar. These feed on the microbial culture that is used to create vinegar, ( called mother of vinegar ) and can occur in naturally fermenting vinegar. Most manufacturers filter and pasteurize their product before bottling to eleminate any potential adulteration.
Source: ( http://en.wikipedia.org/wiki/vinegar )
Banana is a common name for a fruit and also the herbaceous plants of the genus Musa which produce the commonly eaten fruit.
Source: ( http://en.wikipedia.org/wiki/banana )
CHAPTER III :
METHODOLOGY
Ingredients and materials:
We need to have one kilogram of banana peelings. Two cups of sugar to be mixed with the liquid. Four cups of water and fourty teaspoons of baker's yeast. The last is two cups of vinegar starter.
Procedure:
First, slice a kilogram of banana peelings with a knife and a chopping board. Put it in a caserole, then add four cups of water, then boil it. Extract the juice of the banana peelings, decant and filter through clean and fine cloth. Add four cups of water, then put a half cup of sugar and pasteurize for 10-15 minutes at 60 degree celcius to 65 degree celcius. Transfer it into a sterilized container, half-filled. Let it cool, then add a half teaspoon baker's yeast for every 8 cups mixture. Then, allow to ferment for 7-8 days. Pour it into another container to separate sediments. Add 1 cup of vinegar starter for every four cups liquid. Cover it with clean cloth. Allow to ferment at a normal room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Then decant to separate the sediments.
CHAPTER IV :
RESULTS AND DISCUSSIONS
After performing the experiment base on the procedures using the materials above, after two weeks, a sour odor was attained. But it wasn't that good odor. There should be an precise amount of the ingredients to be added. The yeast could kill bad bacteria in the experiment.
CHAPTER V :
Recommendations :
The researcher lacks materials that could make her production of vinegar more presentable. The researcher should add more observations in the experiment, to see how the vinegar from the first experiment differ from the other experiments.
Conclusion :
The researcher concludes that the banana peelings could be used as an alternative source of vinegar.
Malic acid is the main acid in banana peels, with substantial quantities of oxalic acid as well (oxalic acid is why sourgrass tastes sour). Malic acid content increases substantially upon ripening, whereas the oxalic acid is metabolized (probably via the TCA cycle) and decreases. This is one reason why the bitter taste disappears during ripening; however, another may be that tannins in the fruit polymerize.
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