The Feasibility of Santol (Sandoricum koetjape) as a source of Vinegar

Acknowledgement

First of all the researcher would like to thank the Lord God for the knowledge and wisdom.The researcher would like to thank also my parents for the support they gave in my researcher. To our ever supportive teacher Ms. Balve Granido for the support and guidance she gave to our research.

Abstract

Today in our present time, we experience garbage pollution in our country. The researcher found out that the santol fruit has a good quality of a substitute of a vinegar. The purpose of the researcher why he conduct this study is to reduce garbage pollution in our country. The researcher found out that it can be made as a good substitute to the commercial vinegar. The reseacher conclude that this product is a good substitute to the commercial vinegar sold in the market.

Table of contents

Chapter 1

Introduction

a) Back ground of the study

b)Statement of the problem and objectives

c)Hypothesis

d)Significance of the study

e) Scope and limitation

f) Definition

Chapter 2

a) Reviewof related literature

Chapter 3

a)Methodology

Chapter 4

a) Results and discussion

Chapter 5

Summary

Conclusion

Recommendation

Bibliography

Chapter 1

Introduction:

A. Background of the study

The santol tree is a fruit bearing tree. It is known because it grows everywhere in a tropical place.It grows by pollination and by seeds. Its fruit is delicious and nutritious. And it can be a source of income of many Filipino and also in our place.
The researcher want to explore recycling of the fruit because this fruit has the potential to be a vinegar. The researcher also observe many bundles of flesh.The researcher wanted to recycle the flesh and get its extract to produce another brand of vinegar in the future.

B. Statement of the problem and objectives:

Can santol flesh extract produce vinegar?

General objectives
To find out if santol flesh extract can be utilized and can be as a source of vinegar.

C. Hypothesis:

Santol flesh extract can be utilized and produced as a source of vinegar. Santol can be used as a product of any source of vinegar used.

D. Significance of the study:

This study is significant especially today. This ca help lessen our garbage.This can help our community and our country to save money especially today that we are experincing a fiscal crises

E. Scope and limitation:

This study is limited only on the uitilization of santol as vinegar. The physiochemical analysis of the extract is not included due to financial contraints. This was conducted from July until the deadline submition.

F. Definition:

Fermentation - an aerobic breakdown of carbon into alcohol and lactic acid.

Acidification - a process by which a substance is turned into acid.

Yeast - a fungus that allows fermentation.

Ph meter - a device used to accurately measure the alkalinity of a substance.


Chapter II

Review of Related Literature

SANTOL

The santol (Sandoricum koetjape, syn. S. indicum and S. nervosum) is a tropical fruit believed native to former Indochina and Peninsular Malaysia, and to have been introduced intoIndia Borneo, Indonesia, the Moluccas, Mauritius, and the Philippines where it has become naturalized. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local markets. There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. Both types have a skin that may be a thin peel to a thicker rind. It is edible and contains a milky juice. The pulp may be sweet or sour and contains inedible brown seeds.
The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. It is eaten raw and plain or with spices added. It is also cooked and candied or made into marmalade.
The fruit grows on a fast-growing tree that may reach 150 feet in height. It bears ribbed leaves and pink or yellow-green flowers about 1 centimeter long. The wood of the tree is useful for construction, being plentiful and usually easy to work and polish. It makes a good shade tree. The leaves and bark have been used medicinally as a poultice. Several parts of the plant may have anti-inflammatory effects.The tree and its fruit has several common names in many languages, including gratawn (กระท้อน) in Thai, kompem reach in Khmer, tong in Lao, donka in Sinhalese, and wild mangosteen in English and faux mangoustanier in French.
www.wikipedia.org/wiki/santol


VINEGAR

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar[1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.
pH Value
The pH of vinegar is typically in the range of 2 to 3.5, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4.

Density
Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar.

History
Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC.[4]In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Nazirites, on the other hand, were not allowed to drink either wine vinegar or malt vinegar. Jesus was offered vinegar while on the cross according to the King James version of the Bible, yet actually it was sour wine or wine that was turning which was given out by women of charity to comfort people dying on the cross as this was a common daily occurrence as a Roman punishment of the time.
http://www.wikipedia.org/wiki/vinegar

Production
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.
Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar.[2] Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration.
www.wikipedia.org/wiki/vinegar

Varieties

There generally two types of santol: the yellow( formely known as S. indicum or S. nervosum); and the red (formely S. koetjape). The leaflets of the , to 6 in 15 cm long yellow when old; the flowers are pinkish-yellow in panicles to 6 in 15 cm long; th fruit has a thin rind and the pulp is 1/4 to 1/2 in (0.5 to 1.25) thick around the seeds and typically sweet.The fruit may not fan when ripe. Only the yellow is now found wild in Malayan forests.

http://www.google.com/

Chapter III

Methodology

• materials were gathered
• santol fruits were peeled
• the flesh were separated from the fruit
• the flesh were sliced into small bits
• the small bits pieces of flesh were pounded
• the extract were got
• the extract were stored into 3-4 weeks
• the extract were pasteurized for 25-30 minutes
• the extract after pasteurizing
  
• the yeast in the extract were put
• the extract were pasteurized again for in 3-4 weeks
• the extract get
• the extract were pasteurized about 20-30 minutes to kill the yeast
• the extract were waited until it cools
• the vinegar starter were put in the extract
• the extract were observe until the extract shows qualities of the commercial vinegar

Chapter IV
Results and Discussion

Date started: Dec. 17 2007

Date finished: Jan. 29 2008

Place of experimentation: In our home

Replicates

No. of trials	A	B	C
TRIAL 1	4.07 L	4.13 L	4.39L
TRIAL 2	4.22 L	4.29L	4.39L
TRIAL 3	4.26 L	4.31L	0L

The amount of product perform in the experiment.


During the experiment, I prepare and set the materials and steps needed to perform the experiment properly. I get santol fruit and slice it into small bits. After getting the bits, I get the extract. I store the extract for 5 days or a week. After a week I pasteurize and wait it until it cool. And I put the yeast and store it for a week. After 1 week, I pasteurize it and wait the extract until it cool and I put the vinegar starter. And I store it for 1 - 2 weeks to be observe and find some quality to be determined if it has a good quality like the commercial vinegar. In set A I use sweet santol that are small. In set B I use medium santol but sour. In set C I use big santol. So the result is different in the amount of extract and taste.

Chapter V

Summary:

The researcher think of a product that can reduce garbage pollution. The researcher found out that santol fruit is a good substitute vinegar to the commercial vinegar. The researcher use the peelings of the vinegar and get the extract of the vinegar and stored it for a few weeks. The researcher used vinegar starter and a yeast to made a perfect vinegar substitute.


Conclusion:
I therefore conclude that this product is a good substitute vinegar for the commercial vinegar. This product have a good quality of odor, taste and color.

Recommendation:
The researcher recommend this product as a good substitute of a commercial vinegar.


Bibliography:

http://www.google.com/


www.wikipedia.org/wiki/vinegar


www.wikipedia.org/wiki/santol



http://www.wikipedia.org/wiki/vinegar