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    Aratiles (Muntingia Calabura Linn) As An Alternative Source of Sugar I. Title

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    The document discusses turning aratiles berries into an alternative sugar source. It details the background of aratiles in the Philippines and the objectives of turning the wasted berries into sugar. The materials and methods section explains the process of washing, heating, and drying the berries into a powdered sugar product.

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    Aratiles (Muntingia Calabura Linn) As An Alternative Source of Sugar I. Title

    Uploaded by

    gbdbdf
    530 views3 pages
    The document discusses turning aratiles berries into an alternative sugar source. It details the background of aratiles in the Philippines and the objectives of turning the wasted berries into sugar. The materials and methods section explains the process of washing, heating, and drying the berries into a powdered sugar product.

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    MANSANITAS

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    The document discusses turning aratiles berries into an alternative sugar source. It details the background of aratiles in the Philippines and the objectives of turning the wasted berries into sugar. The materials and methods section explains the process of washing, heating, and drying the berries into a powdered sugar product.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    530 views3 pages

    Aratiles (Muntingia Calabura Linn) As An Alternative Source of Sugar I. Title

    Uploaded by

    gbdbdf
    The document discusses turning aratiles berries into an alternative sugar source. It details the background of aratiles in the Philippines and the objectives of turning the wasted berries into sugar. The materials and methods section explains the process of washing, heating, and drying the berries into a powdered sugar product.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    ARATILES (MUNTINGIA CALABURA LINN) AS AN ALTERNATIVE SOURCE OF SUGAR

    I. TITLE

    ARATILES (MUNTINGIA CALABURA LINN) AS AN ALTERNATIVE SOURCE OF SUGAR

    II. PROPONENTS
    III. PROJECT COST
    Php 430.00

    IV. BACKGROUND OF THE STUDY

    Aratiles is well-known and very abundant in the Philippines. Filipinos like the taste of the aratiles,
    source for creating an alternative sugar.

    According to

    V. Objectives

    This research Calabura Linn) as an alternative source of sugar’ achieves to:

    1. To.
    2. To turn wasted

    . Where people can s on the ground. It is guaranteed environment friendly and everyone can make it
    regardless of their status in life.

    VI. Reof Related Literature

    1. al Bases

    TO THE PUBLIC BY CREATING THE FOOD AND DRUG ADMINISTRATION WHICH SHALL ADMINISTER AND
    ENFORCE THE LAWS

    Section 1.  the "Food, Drug, and Cosmetic Act."


    Section 2. It is hereby, sale, and traffic of the same to protect the health of the people.

    Section 3. In the policy, the Government shall in accordance with the provisions of this Act:

    (a) Establish standards and drug, and cosmetic.

    (b) Adopt and.

    2. Related Literature

    As elaborated in the) it is a fast-growing tree with 5 to 10 meters high native to Philippines and
    tropical en.

    Sucrose ((C12H22O11) table sugar) is usually produced from the stalks of sugar cane and roots of sugar
    beets, it is velopment. It is produced in large and is used almost entirely on any food. Sucrose, glucose
    and fructose e in sufficient quantities for harvesting.

    3. Related Studies

    According to glycemia. Other studies also evaluated the anti-ulcerogenic properties of leaf extract of
    Muntingia calabura in Sprague-Dawley male rats with ethanol-induced gastric ulcers. Results showed
    significant protection of Where the flowers are used as decoction of flowers for abdominal cramps,
    antiseptic and treat spasms. used to relve cold and headache.

    VII. Materials and Methods

    Materials and

    The material used are; 3 kgs of aratiles berry (Muntingia Calabura), 2 liters gallon of water, a pair of
    gloves, strainer (sieve), pitcher, e amount of ml you want) it was bought from a farmer from Paitan West
    Sual Pangasinan, the 2 liters gallon of water was used to wash the berries and the gloves were worn to
    keep the cleanliness of the product (to filter the seeds, removing the unwanted particles and only
    leaving the sap of spoon may also be used), the electric stove was used for heating the pan. Lastly, the
    bottle is where the finished product is stored.

    A. Procedure

    First, all equipment was prepared, then gloves were worn before starting the procedure. The berries
    were collected my hand above the strainer, while filtering it for the first time. Later, after all of the. Stir
    it thoroughly, stir it again until it became powdery and dry. After all of the procedures are done, transfer
    the finished product on the bottle. Lastly, clean the equipment used.

    B. Experimental Design

    Since in order to know the difference of the texture, and the random 3 units would be the Observed
    Variable.

    C. Statistical Tools

    T-test was chosen as ere the two groups may be related on certain features. Which would fit the
    research well.

    VIII. Bibliography

    A. Zakaria, S. Musta | Google Scholar

    Horn L, Johnson R, Flickinger B, Vafiadis D, Yin-Piazza S. 2010. Translation and implementation of added
    sugars consumption recommendations: a conference report from the American Heart Association added
    sugars

    Sugar Production Process,AratilesSugarMakingBase. Visit at:GoogleLinkhttps.

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