Chapter I

INTRODUCTION

Background of the Study

Aratiles fruit (Muntingia calabura) is a plant that looks like a cherry fruit which

belongs to the group of medicines called anti-inflammatory and anti-rheumatic agents,

non-steroids. Aratiles fruit (Muntingia calabura) is abundant in the Philippines, usually in

rounded shape approximately one to one point five centimetre wide, with red or yellow,

thin, smooth, tender skin and light brown, soft juicy pulp, with very sweet, musky, cherry

like flavour and filled with exceedingly tiny, yellowish seeds. This fruit can be easily

made into a jam sauce. But despite from its promising benefits and satisfying taste, it is

nearly always ignored by the people. And it is not harvested by all times that’s why it

just fell on the ground and got rotten. And also this fruit is very rich in Vitamin C,

Calcium, Phosphorus, and iron.

Aratiles fruit is excellent in exporting and used in making jam, candies, wines and

any other developments. This fruit can be made as a medicine by some problem in

health by any other people. This fruit contains nutritious approximately and has an

energy value of thirty eight kilograms to one hundred grams (Morton, 1987). Aratile

fruits are picked, washed and blended. The prepared fruit is then cooked for quite long

time, molded and cooled. With this in mind, processing this fruit into candies can help

introduce brand new local delicacy. In the University’s “Boost our Fruits: The fruit

processing establishment enterprises in Batangas”, aims to give value to our local fruits
like Indian mango, tamarind and aratiles, the researchers decide to design and develop

an aratile candy making machine to provide more efficiency and consistency to the

production of candies as well as to promote an organic lifestyle by patronizing locally

available medicinal fruits. Mechanizing the manual process will improve the quality and

production rate of these product and shorten the production time, which usually take

one to two hours.

Statement of the Problem

This study aims to develop a candy using the Aratiles fruit (Muntingia calabura)

that offers its uniqueness and affordability of the product.

Specifically, it answers the following questions.

1. What is the acceptability level of Aratiles fruit candy in terms of;

1.1 aroma,

1.2 color,

1.3 texture, and

1.4 taste?

2. What are the nutrient and health benefits of aratiles candy as a product?

3. What is the cost efficiency of the product?

RESEARCH OBJECTIVES

In this research, we aim the following research objectives as follows;

 To produce a product of Aratiles Candy

 To propose a research proposal of the new product
 Gain benefits to the new product Aratiles Candy
  Understand the concept of the research proposal
 Acquire new skills being develop by the students

RESEARCH QUESTIONS

1. What is the acceptability level of Aratiles fruit candy in terms of;

1.1 aroma,

1.2 colour,

1.3 texture, and

1.4 taste?

2. What are the nutrient and health benefits of aratiles candy as a product?

3. What is the cost efficiency of the product?

 Chapter II

REVIEW OF RELATED LITERATURE

Aratiles (Muntingia calabura)

Aratiles fruit is a minor but well-known fruit that is naturalized and widely

distributed, but is rarely grown on a commercial scale and are just sold on markets in

small amounts. It tends to be an invasive plant since birds disperse the seeds and they

germinate readily. It is available anywhere, especially here in the Philippines.

The sweet, sticky and sometimes slightly astringent berries are consumed fresh

and as preserves and jam and are very popular with Filipino children. It is rich in vitamin

c, calcium, phosphorus and iron.

According to Sani et al., (2012) states that the Aratiles (Muntingia calabura)

(Family elaeocarpaceace), the sole species in the genus Muntingia, is a flowering plant

native to southern Mexico, the Carribean, Central America, and Western south america.

The tree grows very easily and is widespread, and in Malaysia, it is popularly known as

“Kerupkup siam”. Despite less attention given to its medicinal values in Malay folklore

medicine, Aratiles has been traditionally used by the Peruvian to treat various ailments.

According to the Peruvian folklore, its leaves can either be boiled or stepped in water to

provide relief from gastric ulcer or to reduce swelling of the prostate gland, while the

strips of its bark are boiled and washed to reduce the swelling in the lower extremities.
 As a matter of fact, Aratiles (Muntingia calabura) have an antibacterial properties

that are compareable to standard antibiotics. It also has a more potent antibacterial

compound since it contains methicillin and flavavone contituents that can counter

bacteria that are resistant to most penicillin or common antibiotics.

Calabura is also climacteric fruit that can ripen fully if they are harvested at

completion of their growth period (Rahman, Solaiman, & Rahman 2010). In addition, it

contains high content of soluble phenolic compounds, mainly phenolic acids and

flavoroids (Lin et al., 2017; Rotta, Haminiuk, Maldaner, & Visentainer, 2017). Extracts

rich in phenolic compounds from calabura fruits have been found to exhibit bioactivities

such as. The calabura fruits are eaten fresh and they are mostly consumed as

homemade preparations, but these berries could have great potential for use in the food

industry and as functional food due to its physic-chemical properties and high content of

antioxidant compounds (Lin, Chen, et al., 2017; Pereira et al. 2016).

Aratiles or mansanitas (in Leyte) or Kerson fruit in English, has made the rounds

on the internet recently because of the discovered potential anti-diabetic components of

the said fruit, the said fruit is now popular because of its health benefits like it is anti-

bacterial and anti-inflammatory, relief from gout, lessens uric acid, brain function and

also it reduces the blood pressure, so by those health benefits the aratiles could give we

are encouraged to make the aratiles fruit into aratiles candy because the fruit is not just

tasty but also at the same time it gives health benefits towards our body.

THEORETICAL FRAMEWORK/CONCEPTUAL FRAMEWORK

 On figure 1, it illustrates the dependent variable which is the aratiles fruit candy

acceptability, it also shows the acceptance of the aratiles candy depends on the

perception and preferences of bap students toward aratiles fruit candy.

The result of this study will serve as an additional information for the BAP student

about the acceptability of aratiles candy.

Aratiles Fruit
(Muntingia Calabura)

Quality of the produced Aratiles

-aroma
-color
-texture and
-taste

Aratiles Candy

Figure 1. The Conceptual Framework of the Study

 Chapter III

RESEARCH METHODOLOGY

Research Design

A descriptive-evaluative research design will be utilized in this study. The

experimental part of the study will explain the development of the Aratiles fruit candy as

a product.

Sampling Technique and Respondents

In this study, the researchers utilize a purposive sampling technique in which

they will select 60 respondents from the Grade 11 Bread and Pastry Students who will

be giving the opinions and the critics regarding to the Aratiles candy product which they

will answer the questions honestly.

Research Environment and Procedure

The study will be prepared in Barangay Suba, Sogod Southern Leyte in which

the researchers create the Aratile candy. The procedure in making the Aratiles candy

are the following; 1st step is to wash the aratiles fruit thoroughly, 2 nd step is to peel the

outside skin of the fruit then scrape the inside of the fruit, then mix the other ingredients
and cook without stirring until the fruit becomes caramelized. Then soak overnight in

syrup then drain. The last step is dry under the heat of the sun. Over can be used in

drying at 70ᵒC until it become tough, then serve.

Research Instrument

The primary tool in gathering data is in a form of checklist with the guidance of

rubrics to be given by the Grade 11 Bread and Pastry students as a respondents in

which the students will be checking the quality of color, taste, texture, and aroma and

their comments and suggestions of the product.

Data Collection Procedure

The researchers will ask a permission letter to the principal, and after that the

researchers will ask a permission letter to the Bread and Pastry teachers regarding to

the study to be participated by the Grade 11 Bread and Pastry students and lastly the

researchers will ask permission letter to the students in Grade 11 Bread and Pastry who

will be the respondents with the use of checklist upon testing the output product. Data

collected will be treated and analyzed using the appropriate statistical tools.
Bibliography

Morton, J. (1987). Jamaica cheery .p.65.69. In: fruits of warm climatus. Julia F. Morton,
Miami, FL. Retrieved from ([Link]

Ibrahhim IAA, Adula MA, Addelwahab SI, et al. (2012), Leaves extract of ( Muntingia
calabura) protects against gastric ulcer induced by ethanol in sprague- dawley
rats. clin Exp phamacol. [Epubahead of print], Jazan university, Saudi Arabia

M.H. Mohd. Sani, Z.A zakaria, T. balan, L. k the, and M.Z, Salleh (2012)
Antinociceptive activity of methanol extract of (Muntingia calabura) leaves and
the mechanisms of action involved university teknologi MARA, Selangor, 42300
Puncak alam, Malaysia retrieved from ([Link]

Lin et al., 2017; Rotta, Haminiuk, Maldaner, & Visentainer, (2017)

The high content of soluble phenolic compounds, mainly phenolic acids and
flavoroids of aratiles candy.

Lin, Chen, et al., 2017; Pereira et al. (2016)

The great potential for use in the food industry and as functional food due to its
physic-chemical properties and high content of antioxidant compounds of aratiles
candy.

Rahman, Solaiman, & Rahman, (2010)

Muntingia calabura as a climacteric fruit that can ripen fully if they are harvested
at completion of their growth period.
 Republic of the Philippines
Department of Education
Region VIII (Eastern Visayas)
Division of Southern Leyte
Sogod District I
Sogod National High School
Zone 1, Sogod Southern Leyte

CONCEPT PAPER IN ACCEPTABILITY OF ARATILES FRUIT CANDY FOR

RESEARCH PROPOSAL

A Concept Paper Presented to

Ms. Reina Feb
Instructor of English for Academics and Professional Purposes
Sogod National High School
Sogod, Southern Leyte
 By
Wendell Canon, Jason Larican, Jenecil Sabandal, Mercedes Batalon, Jamaica Diola,
Lucy Omandam, Danica Lina, Mark Cielo Uypala
September 2019