LAKATAN BANANA (Musa acuminata x musa sapientum linn)

AS AN ADDITIONAL FLAVOR FOR PASTILLAS

A Quantitative Research Presented to the Faculty of

King Thomas Learning Academy, Inc.

Malubago, Sipocot, Camarines Sur

In Partial Fulfillment of the Requirements for

Practical Research 2

Submitted by:

AGAWA, JOHNPAUL A.

ALMASCO, ANTONI M.

BARRIOS, KRISTEL P.

BOMBITA, LOVELY JOY A.

DELA PEÑA, NESREEN MAE V.

LLAGUNO, DIANE CHRISTINE M.

POCONG, REDEN L.

2023
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the review of literature and studies related to the present

study. This will provide researchers with additional information and background on the

topic of the study. Synthesis, conceptual and theoretical framework, definition of terms,

assumptions, and hypotheses were also presented in this chapter.

Related Literature

According to Debabandya Mohapatra (2014), Banana serves as an ideal and low-

cost food source for developing countries where most of the population rely mostly on

bananas for food. Banana plant parts are useful as insecticide, antioxidant, color absorber,

in preparation of various functional foods, such as wine, alcohol, biogas, cattle feed, etc.

The varied uses and cost-effective nature of banana plant parts make them an ideal food

source for developing nations while also presenting opportunities for utilization in

various industries. For instance, the present study which is making bananas into pastillas.

According to Yadav et al. (2016), Banana plantains are best known as a food

crop, and almost every part of the plant can be used in one way or another. It is both

cheap and full of nutrients, rich in nutrition, fiber, vitamins, and minerals. Some of the

other by-products made from bananas include value-added products from banana fruits

like banana puree, banana powder, banana catsup, banana flour, banana chips, dried

banana fritter, banana vinegar, banana wine, banana jam, and banana jelly sweet coat.

This is connected to this current study, in which the versatility of bananas and plantains
as a food crop is not only due to their affordability and nutritional content but also the

various ways in which different parts of the plant can be utilized in the production of

value-added products.

According to Sidhu, et al. (2018) The banana is a flowering plant that belongs to

the Musaceae family and genus Musa. It is also edible fruit. As a cooked vegetable,

bananas are also consumed (and then called plantains). The two primary species of edible

banana fruits are Musa acuminata Colla and Musa balbisiana Colla, and all of them are

seedless (parthenocarpic). The cross between Musa x paradisiaca L. and these two

species. is already accessible as well. Papua New Guinea was the first country to

domesticate the banana, despite the fruit's native origins in Indonesia and Australia.

Bananas are now found in about 135 nations worldwide. The primary export from the

banana-exporting country is the Cavendish group banana.

According to Padam, et al. (2014) This review discusses extensively the

breakthrough in the utilization of banana by-products such as peels, leaves, pseudo stem,

stalk, and inflorescence in various food and non-food applications serving as thickening

agent, coloring and flavoring, alternative source for macro and micronutrients,

nutraceuticals, livestock feed, natural fibers, and source of natural bioactive compounds

and bio-fertilizers. As a result, this fruit is really beneficial to the population, making it

ideal to include as an additional flavor in one of the most well-liked and popular

delicacies in our nation, which is pastillas. The storability and functional properties of

this product can be altered by the application of various innovative food processes.
 According to Singh, et al. (2016), Banana is a very popular fruit in the world

market and is consumed as staple food in many countries. It has been classified into the

dessert or sweet bananas and the cooking bananas or plantains. It is either eaten raw or

processed, and also as a functional ingredient in various food products. Which are highly

desirable in the diet as they exert many positive effects on human health and well-being.

In the present review, historical background, cultivar classification, beneficial

phytochemicals, antioxidant activity and health benefits of bananas are discussed.

Related Studies

According to Alvi Yani (2013), Banana is a tropical fruit that easily rot. The fruit

color has changed rapidly by physical influences such as sunlight and cuts, and the

influence of biological (fungus). Therefore, post-harvest handling of banana cultivation is

essential to prolong the shelf, so it can be a value-added product. Bananas can be

processed and preserved into various forms of processed products such as banana flour,

banana sale, banana juice, banana wine, dodol banana, banana chips, banana sauce and

banana jam and other processed foods. The banana is a tropical fruit that is known for its

delicious taste and high nutritional value. The production and consumption of processed

banana products can contribute to the food industry. By adding value to bananas through

processing, the market demand for these products can be increased, leading to better

market uptake and utilization of the abundant banana production

Acceptability of Musa acuminata x musa balbisiana Peel Yema and its Market

Potential by Bongat, et al. (2022), People dispose the peel of saba banana after they ate,

but some of them does't know the importance of banan peel. This study aims to know if
the people will accept the musa acuminata x musa balbisiana peel as a yema and to know

it's market potential. There are variety of nutrients may find in banana peel but most of

the people did not know what of those. Banana peel can be one of the main ingredients to

the product that can emphasize the nutrients of banana peel it have and may give

contribution to economy in terms of food industry. You can produce a much healthier,

new, creative and at the same time can reduce the waste of banana peel.

The study of Isabel F. Salvador’s Consumer Acceptability of Banana Blossom

Sisig (2018), Musa, a plant genus of extraordinary significance to human societies,

produces the fourth most important food in the world today after rice, wheat, and maize.

Musa species attained a position of central importance within Pacific societies: the plant

is a source of food, beverages, ferment-able sugars, medicines, flavorings, cooked foods,

silage, fragrance, rope, corsage, garlands, shelter, clothing, smoking material, and

numerous ceremonial and religious uses. It is consumed as a curry as well as a boiled or

deep-fried salad with rice and wheat bread. Banana blossom is generally valued as a

fiber-rich source. Dietary fiber has demonstrated its benefits in health and disease

prevention in medical nutrition therapy. This study is connected in the sense that the

banana blossoms were used to make another product which is the sisig, while our study

used banana as an additional flavor to the pastillas.

The study of Rameshkumar Durai’s Recent Research Issues in Banana Production

and Marketing Aspects (2020), bananas serve as an ultimate and low-price food source

for developing countries where most of the people rely mostly on bananas for food. Is it

one of the world’s most important fruit crops that are widely cultivated in tropical

countries for its valuable applications in the food industry? Banana plant parts are useful
as a color absorber, antioxidant, and insecticide. Preparation of different functional foods,

wine, alcohol, biogas, cattle feed, etc., banana fruits, peel, leaves, pseudostem, sheath,

pith and male bud, and prospects of using these materials in the industry. Bananas play a

multifaceted role in developing countries by providing affordable food, valuable by-

products, and eco-friendly alternatives in various industries. Their usage extends beyond

just a food source, contributing to sustainability and environmental preservation in these

regions.

The book of Penna, et al. entitled Genetic Diversity in Horticultural Plants (2019),

Banana and plantains are one of the important fruit crops grown extensively in the

tropical and subtropical regions of the world. The banana cultivars are derived from two

diploid wild species, Musa acuminata (AA genome) and Musa balbisiana (BB genome).

The majority of the edible banana cultivars are propagated vegetatively, and hence, the

improvement of banana through conventional breeding methods is difficult. Attempts

have been made to improve banana by inducing genetic variability by using both physical

and chemical mutagens and exploiting the somaclonal variation; a few varieties have

been released for cultivation goals. This has a connection to the present study since

banana was used for the production. Both of the studies convey the improvement of

bananas as a flavor for customer satisfaction.

Synthesis

The various literature and studies presented above were reviewed and analyzed

for the usefulness and relevance to the present study. After distinction has been made, the

significance of related literature and studies were noted.

 The literature according to Debabandya Mohapatra (2014), Yadav et al. (2016),

Sidhu et al. (2018), Singh et al. (2016) under Related Literature, and some of the studies

that can be found in Related Study such as Study of Alvi Yani (2014) and Acceptability

of Musa acuminata x musa balbisiana Peel Yema and its Market Potential by Bongat, et

al. (2022) found similar to the present study since it focuses on the nutritious and health

benefits provided by banana. In terms of acceptability and potential, these literature and

studies discussed that bananas can be added as flavoring to any processed products. It

also claims that banana is one of the most commonly used flavors for some of the

delicacies we can find worldwide.

Furthermore, Padam, et al. (2014), Isabel F. Salvador’s Consumer Acceptability

of Banana Blossom Sisig (2018), The book entitled Genetic Diversity in Horticultural

Plant (2019), and the study of Rameshkumar Durai’s Recent Research Issues in Banana

Production and Marketing Aspects (2020) found different in the present study since it

focuses on how bananas' various byproducts, such as their flowers, can be utilized to

make other products like sisig. It also discusses how bananas can help to reduce

environmental issues. Some of the study stated that the banana is one of the important

sources of the farmers and agricultural resources. These thereby make a difference in the

current study, which focuses on the acceptance of banana as an additional flavor for

pastillas in terms of texture, color, and taste as well as if it is marketable.

The uniqueness of this research study from the previous literature and studies is

that the researchers will ascertain the Lakatan Banana (Musa acuminata x musa

sapientum linn) as an Additional Flavor for Pastillas. This study is conducted to make a

new flavor and test, knowing that it is one of the famous delicacies in the country, which
is pastillas. This is a distinctive feature that can be offered details that others may find

interesting. The researchers come across some notions that could be relevant to our

research and could thus support it. The study's findings and information about it are both

accessible to the public. Overall, the present study is unique in terms of its scope.

Theoretical Framework

This section presents some theories that will be used to support the present study.

The study is based on Theory of Food (Allen, 2012), Marketing Strategy Theory (Kotler,

2011), Customer Satisfaction Theory (Kotler, 2018), and Innovation Theory

(Schumpeter, 1921).

Theory of Food (Allen, 2012) is derived from implicitly acquired knowledge and

habits associated with food and eating. As explained by John Allen, “Normative diets are

analogous to first languages in that they are acquired without over teaching; they are also

difficult to change or modify once a critical period in development is passed.” Given the

critical importance of food to both basic survival and cultural interaction, a theory of food

may represent another complex network essential for normal cognition. It proposed that

the theory of food evolved as an internal, cognitive representation of our diets in our

minds. Food is as important to human survival as reproduction and social behavior. Like

other complex cognitive abilities, it relies on complex and overlapping dedicated neutral

networks that develop in childhood under familial and cultural influences. Theory of food

suggests that cognitive activities related to food may be cognitive enhancers, which could

have implications for maintaining healthy brain function in aging.

 Market Strategy Theory (Kotler, 2011) uses economic theory to derive concepts

of market strategy involving the exploitation of the differences in potential consumers

and in products. That is, a firm can create a market strategy for a new product that takes

into account the fact that different customers will be willing to pay different prices based

on their expertise and perception of the product's value. In addition, this strategy

considers that consumers will also want different models of the product. Theory of

market strategy focuses on target customers. The company chooses a market, divides it

into segments, selects the most viable ones and consolidates its forces in the service

segment.

Customer Satisfaction Theory (Kotler, 2018) as a perception of a customer as a

result of consciously or unconsciously comparing their experiences with their

expectations. The proponent expands on this by saying that “customers are satisfied with

a good or service by the degree to which someone is happy or disappointed with the

observed performance of a product in relation to their expectations.” When performance

falls short of expectations, dissatisfied customers begin to emerge. On the contrary, if

performance meets expectations, then more satisfied customers exist. There are a number

of key factors that influence customer satisfaction. This includes word of mouth, personal

requirements, previous experiences and marketing efforts as important aspects that guide

customer satisfaction. These factors compare experiences and expectations for customers

to determine overall level of satisfaction. As a result, it is critical for this research as it

gives us the ability to determine how satisfied customers are and where improvements

could be implemented.
 The Innovation Theory was formulated by Joseph Schumpeter, who is an

Austrian economist and political scientist. In this theory, Joseph Schumpeter considered

innovation as the main factor that affects development. This theory states that the primary

role is to introduce a new product, new production method, new market, new supplier and

a new industry structure. Innovation is the practical implementation of ideas that result in

the introduction of new goods or services or improvement in offering goods or services.

The most important thing in business is to thrive in the market despite of tough

competition and other factors. The main character in the theory are innovators, early

adopters, early adopters and early majority. Innovation in business is crucial to the

continuing success of every business.

Similar to the present study that pastillas flavored by lakatan banana, can create an

impact to the customer or consumer, because they are amazed of new taste of it due to its

flavor. New taste means innovation, the banana helps pastillas to have unique and new

taste that make the pastillas different from other competitors.

 Market Strategy
Theory of Food
Theory (Kotler,
(Allen, 2012)
2011)

Lakatan Banana (Musa

Acuminata x Musa

Sapientum Linn) as an

Additional Flavor for

Pastillas

Customer Innovation

Satisfaction Theory

Theory (Kotler, (Schumpeter,

2018) 1921)
 Figure 1. Theoretical Paradigm

Conceptual Framework

The researchers followed the conceptual model to conduct this study. It follows

three aspects of the system consisting of input, output, and process. The flow of activities

that the researcher did to realize the objective of the study. Conceptual Framework was

shown in Figure 1.

Input. The input includes the level of acceptability in terms of taste, color and

texture and its market potential in terms of packaging, labeling, and pricing.

Process. The process to be done in this study involves a research phase that uses

experimental methods; development phase such as the collection of bananas, preparing

materials and tools, and chopping bananas to be made into a pastillas; and evaluation

phase includes the analysis, questions, and data.

Output. Banana has the potential to become an additional flavor of pastillas.

 LAKATAN BANANA (Musa acuminata x musa sapientum linn)

AS AN ADDITIONAL FLAVOR FOR PASTILLAS

INPUT PROCESS OUTPUT

I. The level of acceptability of I. Research Phase

Musa acuminata x Musa
Experimental method
sapientum linn Pastillas
II. Development Phase
a. Taste
b. Color Collecting Banana
c. Texture
Preparation and
II. Market potential of Musa
Procedure Banana has the potential to
Acuminata x Musa Sapientum
Linn Pastillas III. Evaluation phase become an additional flavor of
a. Packaging
Evaluating Analysis pastillas.
b. Labeling
Survey Questions
c. Pricing
III. Significant difference Data Gathering
between the level of acceptability
of Musa acuminata x Musa
sapientum linn
a. Taste
b. Color
c. Texture
 Feedback

Figure 2. Conceptual Paradigm

Definition of Terms

In order to attain clarity, the following terms used in this study were defined

conceptually and operationally:

Musa acuminata (Lakatan)

It is a species of banana native to Southern Asia, its range comprising the Indian

Subcontinent and Southeast Asia. Many of the modern edible dessert bananas are from

this species, although some are hybrids with Musa balbisiana.

This is highly connected in this study as it was the main topic where all variables

of the study revolve. Also, this is the main ingredient that is used in making the target

product.

Musa sapientum linn

Musa Sapientum Linn commonly known as “banana” is mainly used in Indian

folk medicine for the treatment of diabetes mellitus. It is a herbaceous plant growing in

many tropical countries that has great medicinal value and nutritious health benefits.

It was utilized in the present study since it is a classification of Musa Acuminata

and cannot be distinguished from because it appears in the title.

 Recreation

Recreation is an act of recreating or making something new.

This word is connected in this study as it shows using some raw material and

recreating it into a new product that everyone would've loved.

Utilization

The action of making practical and effective ways. It is also an act or instance of

making practical or profitable use of something

Utilization was used in this study because as an effective way and a practical way,

banana is one of the effective ways to add an additional flavor. Because of the high

nutrition of bananas, we have the advantage that the product will be popular to the

people.

Commodity

A raw material or primary agricultural product that can be bought and sold.

Commodity is also a basic good used in commerce that is interchangeable with other

goods of the same type.

This word was used in this study because bananas can be exchanged for the same

product that can generate good results for the product and it can be the new way to sell

the products.

Production
 The action of making or manufacturing from components or raw materials, or the

process of being so manufactured.

The production is connected to the present study in which it is the process of

transforming raw bananas into processed products by utilizing various manufacturing

techniques, allowing for increased shelf life, enhanced flavor profiles, and expanded

market opportunities.

Industry

It is an economic activity concerned with the processing of raw materials and

manufacture of goods in factories.

The word industry is connected to present study because the banana pastillas

industry is an interconnected system of production, distribution, and consumption.

Export Market

It is the practice by which a company sells products or services to a foreign

country. Products are produced or distributed from the company's home country to buyers

in international locations. In this study, Export Market was used because processed

banana products can be sold in other countries, also it can help the business grow and be

more known, not just in the Philippines but also overseas.

Diversification

The act or practice of manufacturing a variety of products; investing in a variety

of securities, selling a variety of merchandise.

 Diversification is connected in present study in which the banana was made into a

processed product which is the pastillas and selling it to the people to find out if it is

marketable.

Marketing Strategy

A marketing strategy refers to a business's overall game plan for reaching

consumer and turning them into customers of their products or services.

In this study, market strategy is vital and useful since the researchers wanted to

create a new flavor of a delicacy that people would like and enjoy.

Hypothesis

The following are the hypothesis of the study:

1. There is no significance difference between the level of acceptability of Musa

acuminata x musa sapientum linn pastillas in terms of taste, color and texture.

2. There is significance difference between the market potential of Musa acuminata x

musa sapientum linn pastillas in terms of packaging, labeling and pricing.

Assumptions

The following are the assumptions of the study:

1. Adding banana flavor to pastillas provides a unique and innovative twist to the

traditional recipe, assuming that it will attract those who enjoy the taste of bananas.
2. Bananas can be used as an additional flavor of pastillas.