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The purpose of the study is to investigate production of natural food coloring from alugbati seed.It also deals with the investigation of the quality of the food coloring produced and compares it to commercial food coloring.
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The food coloring was produced by follo9wing the method of heating,extracting and filtration.The finished product was then tested for its quality through survey method include odor and color.
As based on the results the alugbati seed can be made into a food voloring and can be a potential source of food coloring production.The food coloring produced from alugbati seed following an easy steps,the food coloring was observed to be violet in color and pure in odor.According to the result of the survey,the product was food coloring-like in odor.It is a environment-friendly because the material used was natural.Compare to the commercial one,this produced product from alugbati seed has a great advantage to the consumer like us because it gives vitamin A,B,C,calcium and iron.The product has a potential to be commercialized.
CHAPTER I-INTRODUCTION
BACKGROUND OF THE STUDY
In modern days today,many such food coloring that had been discovered and approved.Many people are using it but we're not sure how and what will be it's side effects in using such products.
In this research poposal,I make it sure to be a good source which can also give more vitamins and bring the users in good health and free from diseases.
I have this study,for the reason that alugbati is a vigorous cl8mbing vine in warm climates.This vegetables grow in number in sub-tropical and tropical areas.Furthermore,it's just easily grow amd multiply in numbers in just a month but depending on the weaher that can distruct the growth of alugbati.This is mostly grow abundantly in our country for we know that our country-Philippines is located nearly in the equater but it has a fair weather-sunny and rainy.
STATEMENT OF THE PROBLEM
This study is entitled"THE FEASIBILITY OF ALUGBATI(Basilia rubra linn)as FOOD COLORING
This study specifically,tries to answer the following questiuons:
*Is the extract produced from alugbati seed has the same effect with the commercual food coloring?
HYPOTHESIS:
*There is significant difference between the experimented food coloring from alugbati seed and to the commercial one in terms of the nutritional contents and property.
SIGNIFICANCE OF THE STUDY
In the study,the produced extract from the alugbati seed will be used as food coloring.This would promote also the health concern in every human.
This study will aware the individual of knowing what does the commercial one will bring in every individual in their daily lives.Then,this would also help to save life due to the nutrients and other contents to have safe and free from diseases.
SCOPE AND LIMITATIONS
This study focuses on testring the plausibility of alugbati seed extract as food coloring.Alugbati is easily be found and blooms all year.Thus,very hot temperature will affect it's production or growth of the vine plant.
This study is limited only to the seed of alugbati and the produced extract from it as food coloring which contain vitamin A,B and C,CALCIUM and iRON-clear our eyes,strong our bones,sharpen our mind and can make totally our physical and internal more persuasive.
DEFINITION OF TERMS
*ALUGBATI-A succulent,branched,smooth,twinning,herbaceous vine,several meters in lenght.Stems are purplish or green.Leaves are fleshy,ovate or heart-shaped,5-12cm long,stalked tapering to a pointed tip with a cordate base.Spikes are axiliary,solitary,5-29cm long and purple when mature.
Chapter ll:REVIEW OF THE RELATED LITERATURE
Alugbati is a vigorous climbing vine in a warm climates.This vegetable is very popular in tropical and subtropical areas.Alugbati is an excellent source of antioxidants;g0od source of vitamn A,B,andC,CALCIUM and IRON;also good source of ROUGHAGE.Alugbati grows in arge niumber.Augbati is an edible plant,they are usually put in sa;ads and vegetable vian.The seed of the alugbati is violet in color.It's extarct can stained that will last long.Seeds are sown in spring and early summer.The plant is almost insect-free and is very easy to grow.Harvest by cutting branches for subsequent or sicceding new branches to grow.
*(http://agriculture.ph/alugbati.html)
*(http://evergreenseeds.com/ma;labarspinach.htm)
Vegetables dye were also developed by the Egyptians,who found a way of fixing the dye into a transparent white powder to prouce a pigment.This process is called LAKE MAKING and is still used ny winsor newton to produce rose madder genuine.
*(http://www.winsornewton.com/main.aspx?pageID=3070).
CHAPTER III :METHODOLOGY
Materials needed:
*strainer
*cloth
*basin(small)
*1/4-1/2 kl.of alugbati seed
*boiler
PREPARATION/MAKING OF PRODUCT
CHAPTER IV-RESULTS AND DISCUSSION
TESTING OF PRODUCT:
In testing of product/samples,there will be evaluators that will be requested to evaluate the finish product.This will test the feasibility and effectiveness of alugbati seed extract as food coloring.There will be process to be use in evaluating the product.There will be ratings for the chosen respondents:
RATINGS: 5-Excellent
4-Satisfactory
3-Good
2-Fair
1-Poor
SUMMARY AND CONCLUSIONS
This section presents the summary of findings,discusses relevant conclusions and cites implications that might suggest ways of improving the food coloring.
The purpose of the study is to investigate the production of food coloring made from alugbati seed.
The food coloring was produced by following the method of heating,extracting and filtration.The finished product was then tested for its quality through survey method includes odor and color.
summary of findings:
1.The food coloring produced from alugbati following easy to follow,the plastic was observed its color and odor.
2.According to the result of the survey,the product was foosd coloring-like in odor.
3.It is an environment-friendly because the material used was natural.
4.Compare to the commercial one,this produced product has a great advantage to us consumers because this is not just environment-friendly but it also gives vitamin A,B,C ,calcium and iron.
5.It has a potential to be commercialized.
CONCLUSIUON:
1.Food coloring produced from alugbati seed can be an alternative source for food coloring production.
2.The food coloring produced is environment-friendly product.
RECOMMENDATIONS
On the basis of the results of this study,the following recommendations were formulated:
1.The community will be informed and trained on how to make food coloring from alugbati and will served as inncome-based livelihood.
2.Using such type of food coloring which is not hazardous to the environment helps the children encourage to eat food which gives vitaminA,B,C,calcium and iron.
LITERATURE CITED
*URL(http://en.wikipedia.org/wiki/food_coloring)
*URL(http://www.slate.com/id/2173911/)
*URL(http://blog.agriculture.ph/alugbati:html)
*URL(http://www.winsornewton.com/main.aspx?pageID=307)
*URL(http://evergreenseeds.com/malabarspinach.html)
