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Fermented Santol (Sandoricum koetjape) As a Vinegar
Introduction
Background of the Study
Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid, which gives it an acidic taste. While there may be additions of other kinds of acid like tartaric acid and citric acid, the typical pH of vinegar ranges anywhere from 2 to 3.5, although the store-bought kind usually measures 2.4. In food preparation procedures, it is a multi-purpose product as an ingredient and condiment. In this study, the proponents want to explore if fermented santol can be a source of vinegar.
Statement of the Problem
Main Problem:
This study aims to determine the potential of the fermented santol as a source of vinegar.
Sub-problem:
1. To determine if fermented santol can be efficient and effective vinegar.
2. To find out the most appropriate concentration of the fermented santol that can be an effective source of vinegar.
Statement of the Hypothesis
The Fermented Santol can be more efficient and more affordable than other vinegar.
Sub-hypotheses
1. Fernented Santol is an efficient and effective vinegar.
2. The extract from 2 kg of santol is the most appropriate concentration.
Significance of the Study
This study can help our community and our country to save more money especially today that we are experiencing financial crisis.
Scope and Limitations
This study enables us to make vinegar out of fermented santol and limited only during the season of santol at the start of the rainy season. We will conduct our study from July 2012 to March 2013.
Review of Related Literature and Related Studies Local Literature
Filipino children consider santol as their favorite fruit. In rural areas, wherever you go, you can find santol and mostly it’s your for taking. Inside the fruit there is a white juicy pulp with around three to five seeds. The seeds are up to, two centimeters long. And because the flesh is strongly attached
Introduction
Background of the Study
Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid, which gives it an acidic taste. While there may be additions of other kinds of acid like tartaric acid and citric acid, the typical pH of vinegar ranges anywhere from 2 to 3.5, although the store-bought kind usually measures 2.4. In food preparation procedures, it is a multi-purpose product as an ingredient and condiment. In this study, the proponents want to explore if fermented santol can be a source of vinegar.
Statement of the Problem
Main Problem:
This study aims to determine the potential of the fermented santol as a source of vinegar.
Sub-problem:
1. To determine if fermented santol can be efficient and effective vinegar.
2. To find out the most appropriate concentration of the fermented santol that can be an effective source of vinegar.
Statement of the Hypothesis
The Fermented Santol can be more efficient and more affordable than other vinegar.
Sub-hypotheses
1. Fernented Santol is an efficient and effective vinegar.
2. The extract from 2 kg of santol is the most appropriate concentration.
Significance of the Study
This study can help our community and our country to save more money especially today that we are experiencing financial crisis.
Scope and Limitations
This study enables us to make vinegar out of fermented santol and limited only during the season of santol at the start of the rainy season. We will conduct our study from July 2012 to March 2013.
Review of Related Literature and Related Studies Local Literature
Filipino children consider santol as their favorite fruit. In rural areas, wherever you go, you can find santol and mostly it’s your for taking. Inside the fruit there is a white juicy pulp with around three to five seeds. The seeds are up to, two centimeters long. And because the flesh is strongly attached