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"The Feasibility of Mansanitas (Zizyphus jujuba Linn.) fruit Extract as an Alternative source of Sugar"
ABSTRACT
Today, we observe that some products have increased their price especially sugar which is one of the basic needs. The researcher made this project for everyone to know that mansanitas is effective as alternative for sugar. Mansanitas as alternative source for sugar is safe, affordable and environmental friendly.
The researcher gathers 400 pieces of mansanitas fruit (to produce an estimated amount of 250 mL extract) sieve, container, pan and lather, and stove. The researcher washed the fruit. Then the fruit’s sap was extracted by squeezing using your hands. The extract was filtered using a sieve to remove the bonny and irregularly furrowed stone inside the fruit. The extract was poured in the heated pan and then stirred thoroughly until it became caramelized.
Therefore this study is effective as an alternative source for sugar. The researcher recommended to the future investigators to conduct further experimentation about mansanitas.

CHAPTER 1: INTRODUCTION

A. Background of the Study

We all know that the Philippines is now suffering from crisis and many of as Filipinos are in poor situations. This is because of some high priced products like sugar. Sugar is used as an additives by many Filipinos especially bakers in making breads and cakes, coffee and juices and an additives for food. And because of this, many stores are increasing there prices of food and some are just closing their stores because of the lack of funds. So, I choose this study the feasibility of Mansanitas (Zizyphus jujuba Linn.) fruit extract as an alternative source for sugar in order to help not only the bakers but also some housewives who are using sugar as there additives in there homes to save money and can produce home-made sugar.

Mansanitas nowadays is widely scattered in the Philippines and it is really abundant to our surroundings. Some Filipinos do like the taste of Mansanitas and sometimes they make it as wine. But we admit it that many of us Filipinos doesn't really like the taste of Mansanitas, so the fruit is not really used, the fruit are just scattered in the ground. In order to have it more useful, I choose to make Mansanitas as an alternative for sugar. In this case, Mansanitas is greatful source in making a home-made sugar. Mansanitas contains mucilage and sugar in addition to fruit acids. It doesn't contain any harmful chemicals that can harm the body and is a good source to produce an alternative sugar.

B.Statement of the Problem

The researcher would like to know if Mansanitas fruit extract can really produce sugar and can be asan alternative for the commercial one.

Specifically it will try to answer the following questions:

1) Can Mansanitas fruit extract produce sugar?

2)What are the contents of Mansanitas fruit that can produce sugar?

3)Is tere any advantage or disadvantage in making Mansanitas as sugar?

4) Will it be comparable to the commercial ones in terms of odor,texture,color and composition?

C.Hypothesis

Yes,Mansanitas fruit extract is capable of producing sugar.It is comparable to the commercial ones in terms of odor,texture,color and composition?

D.Significance of the Study

Mansanitas fruit extract as an alternative source for sugar helps us to save money.Since the main component of this alternative sugar is out of pure Mansanitas fruit extract and for it may not harm the body.It is gurantied environment friendly cause it does not contain any harmful chemical that can destroy the surroundings.

E.Scope and Limitation

This study is only limited to the extract of the fruit of Mansanitas plant as an alternative source for sugar and it is in the fruit where we can get a good quality that can produced an alternative sugar.

F. Definition of Terms

*glucose- a sugar found especially in blood, plant sap and fruits.

*mansanitas- a semi-cultivated tree and is widely scattered in the Philippines.

*mucilage- gummy adhesive substance.

*sucrose- is made from sugar beets or sugar cane.
*sugar- a sweet substance used in flavoring foods.
*Zizyphus jujuba Linn. - Scientific name for mansanitas.

CHAPTER 2: REVIEW OF RELATED LITERATURE
Mansanitas is widely scattered in the Philippines as a cultivated tree. It is scarcely to be considered naturalized. It was introduced from tropical Asia. This is a small tree 5 to 10 meters high. The fruit is fleshy and mealy smooth orange or red, ovoid or somewhat rounded, and 1.5 to 2 centimeters in diameter, with a bony and irregularly furrowed Stone within. The fruit contains mucilage and sugar n addition to fruit acids. The fruit is said to be nourishing, mucilaginous, pectoral and styptic, and is said to purify the blood and assist in digestion. In Abyssinia, the fruit is used to stupefy fish. The fruit is considered cooling, anodyne and tonic. The fruit of the wild variety is very acid and astringent; the cultivated fruit is less acid. The dried and ripe fruit a mild laxative and expectorant. The fruit in China is employed to relieve coughs.
Sugar is a class of edible crystalline substances including sucrose, lactose and fructose. Common table sugar (sucrose) is made from sugar beets or sugar cane. Sugar as a basic food carbohydrate primarily comes from sugar cane ad from sugar beets, but also appears in fruit, honey, sorghum, sugar maple, and in many other sources. Sugar refers to any monosaccharide or disaccharide. Monosaccharide, such as glucose, which means a sugar found especially in blood, plant sap and fruits, store chemical energy which biological cells convert to other types of energy.

CHAPTER 3: METHODOLOGY
Materials:
*400 pcs. Mansanitas fruit (to produce an estimated amount of 250 Ml extract)
*sieve
*container
*pan and ladle
*stove
Procedure:
The researcher first gathered all the materials. The Mansanitas fruit will be washed. The fruit's sap will be then extracted by squeezing using your hands. The extract will be filtered using a sieve to collect the bony and irregularly furrowed stone inside the fruit so that only extract will remain. Pour the extract on the heated pan and stir it thoroughly until it becomes sticky. After it will become sticky, stir it again thoroughly until it becomes powdery like commercial sugar. The finished product will be tested as an alternative for sugar in flavoring juices, pastries, beverages. TARGET: Housewives.

CHAPTER IV
RESULTS AND DISCUSSION
In this chapter it will try to show the results of the experiments through tabular form and discuss it afterwards.
Table 1: Table of the taster’s perception towards the mansanitas as sugar

According to the taster’s reaction gathered by the researcher, the taste of the mansanitas as sugar is 8 out of 10 said that it was very good and 2 out of 10 said that it was good. In the odor of the mansanitas sugar, I think I should improve more the odor of the product and also the texture because it is sticky unlike commercial sugar that is powderized.

CHAPTER V: CONCLUSION AND RECOMMENDATION
CONCLUSION
Therefore this study, the Feasibility of Mansanitas fruit extract as an alternative source of sugar is effective as an alternative for sugar in the sense that they have the same taste and odor but they only differ in texture.
RECOMMENDATION
The researcher would like to recommend to the future investigators who would like to conduct this study to make further experimentation about this mansanitas product.

ACKNOWLEDGEMENT
The researcher would like to thank those people who help in achieving this research proposal, especially to our Almighty God that gives enough knowledge and wisdom to this project. The researcher would also like to thank to her parents who are very supportive and help her to prepare the project. She also likes to thank to her dearest teacher Ms. Balve Granido for teaching how to do this project proposal and correcting the write-ups. And last but not the least are her friends and classmates.

APPENDIX A: PROCESS IN MAKING COMMERCIAL SUGAR
Sugar cane must be crushed to extract the juice. The crushing process must break up the hard nodes of the cane and flatten the stems. The juice is collected, filtered and sometimes treated and then boiled to drive off the excess water. The dried cane residue (bagasse) is often used as fuel for this process. The remaining liquid is allowed to set into a solid mass known as joggery, gur, chancaca or panela. (Gur is used in the rest of this document).
The yield of gur from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. The table below gives some extreme values.

HIGH QUALITY CANE POOR QUALITY CANE
Juice per 100 kg 50 kg 40 kg
% sugar in juice 22 17
Gur per 100 kg of cane 100 kg 7 kg

High quality cane has a good juice content with high sugar levels (20 % +). Poor quality cane has been harvested early may have similar juice content but the sugar level will be reduced. Yields are improved by carefully control of the boiling process. Boiling should be completed as rapidly as possible and the conditions kept as clean as possible.

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