Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi) as an

Alternative Ingredients in Vinegar Making

Rhio Sandy D. Canada

Ritchel Miriz F. Ciar

Ace Ford Mendoza

Submitted in fulfillment of the requirements in Research II

Col. Lauro D. Dizon Memorial Imtegrated High School

San Pablo City, Laguna

July 2021

Mr. Paul Boncayo

Research Adviser
 CHAPTER 1

INTRODUCTION

Background of the Study

Nowadays, vinegar is one of the needed seasonings to make our food more

delicious. To make vinegar, we need Carbon(C), Hydrogen(H), and Oxygen(O). The

absence of those elements will result in confusion in making vinegar. There are lots of

ways to make vinegar, it can be organic or made by chemicals. Our goal is to make

vinegar that is more healthy, delicious, and cheaper. Vinegar helps us in many ways but

it can risk human health if the right process is failed to follow in either organic or

chemical.

Although a small amount is usually good and healthy, eating too much vinegar

and the wrong preparation process can be harmful or even dangerous. Delayed gastric

emptying, digestive side effects, potassium levels and bone loss, enamel corrosion,

throat burns, skin burns, and drug interactions are among the results.

Apple Cider vinegar is one example of organic vinegar. It may help reduce

appetite, but it may also cause feelings of nausea, particularly when consumed as part

of a drink with a bad flavor. Apple cider vinegar has been shown to delay the rate at

which food leaves the stomach. This may worsen symptoms of Gastroparesis and make

blood sugar management more difficult for people with type 1. There are no controlled

studies on apple cider vinegar’s effects on blood potassium levels and bone health at

this time. However, there is one case report of low blood potassium and bone loss that

was attributed to large doses of apple cider vinegar taken over a long time.
 A 28-year-old woman consumed 8 ounces (250 mL) of apple cider vinegar

diluted in water on a daily basis for 6 years. She was admitted to the hospital with low

potassium levels and other abnormalities in blood chemistry (15). What’s more, the

woman was diagnosed with osteoporosis, a condition of brittle bones that is rarely seen

in young people. Doctors who treated the woman believe the large daily doses of apple

cider vinegar led to minerals being leached from her bones to buffer the acidity of her

blood. They also noted that high acid levels can reduce the formation of new bone. Of

course, the amount of apple cider vinegar, in this case, was much more than most

people would consume in a single day — plus, she did this every day for many years.

https://www.healthline.com

To solve this problem, we look forward to pineapple (Ananas Comosus) and

Kamias (Averrhoa Bilimbi) as substitutes for vinegar to produce a healthier, safer and

more economical vinegar. In addition to versatility, Kamias (Averrhoa Bilimbi) also

provides nutrition. Although the nutrient content is lower than that of other tropical fruits,

its nutrient content is more extensive. This fruit contains many vitamins B and C,

calcium, phosphorus, iron, and fiber. Due to its powerful antioxidant, anti-inflammatory

and antibacterial properties, Bilimbi has antidiabetic, antihypertensive, antithrombotic,

hypolipidemic, liver protection, anticancer and healing effects.

https://panlasangpinoy.com

Pineapple (Ananas Comosus) is rich in vitamin C, which can help your immune

system protect your body from bacteria, and maintain your health. It also contains

vitamins A, B6, E, K and calcium. Pineapple has chest pain, bronchitis, sinus infection,

arthritis, thrombosis, diarrhea, muscle pain, and floaters. https://www.webmd.com

disease fighting antioxidants, its enzymes can ease digestion, it may help reduce the

risk of cancer, may boost immunity and suppress inflammation, may ease symptoms of

arthritis, and may speed recovery after surgery or strenuous exercise.

https://www.healthline.com

We chose Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi)

as alternative ingredients in vinegar making because we found a potential that it can

solve the problem through the benefits that it contains and the same elements that are

needed to make vinegar.

The purpose of this study was to determine the acceptability of Pineapple and

Kamias extracts in the production of vinegar.

Specifically, it pursued to answer the following questions:

1. Did the pineapple and Kamias obtain the taste, texture, and smell of vinegar?

2. Does the alternative ingredients have enough nutrients to improve vinegar

and make it healthier?

3. Is pineapple have enough acetic acid to produce a vinegar?

4. Can it be used as seasoning for a particular dish?

5. Is it effective to be a condiment?

Hypothesis

1. Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi) as alternative

ingredients in vinegar making are not acceptable.

2. Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi) as alternative

ingredients in vinegar making are harmful to human health.

3. The use of Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi) as

alternative ingredients in vinegar making can make the dishes nasty.

The result of this study will be greatly beneficial in our community, specifically for

those who are in the land of cooking and whose business is preservations because

there would be a new vinegar product that can make the foods more delicious and you

can also start a business with it and sold it in the market.

A vinegar from Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa

Bilimbi) is one of the organic vinegar that can be homemade. It can improve the taste of

the food and it is safer for our health.

Organic vinegar can cost cheaper than chemical ones. As compared to the

chemical, organic vinegar contains a lot of nutrients that can boost our immune system

to avoid us from getting sick.

This study will also help those vendors and farmers for they can use the

Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa Bilimbi) as alternative

ingredients in vinegar making and can put it as another business.

This aim is also to reduce the use of chemicals that are extremely harmful to our

health.
Scope and Limitation

This study used Pineapple (Ananas Comosus) and Kamias Extract (Averrhoa

Bilimbi) as alternative ingredients in vinegar. The study focused on the effect of the

organic and the taste that it will improve.

Pineapples will be collected and buy in Sabayan Village, pineapple form in Brgy.

Del Remedio while Kamias will be provided by each member from the tree near the

house. The experiment will be done in 3506 Sabayan Village Brgy. Del Remedio San

Pablo City Laguna. The limitation of the study is that the alternative vinegar should be

made out of inexpensive materials and some can be found at home such as Kamias to

avoid the large cost.

Three pieces of Pineapple and thirty pieces of Kamias will be put in a jar for 2-3

weeks until it is already well fermented. It will be placed in a dark place from June 14

2021 to June 28 and will be checked after if it is qualified as an organic vinegar.