Chapter I.

Introduction

Tea, next to water is the cheapest beverage humans consume. Drinking the
beverage tea has been considered a health-promoting habit since ancient times (Khan
& Mukhtar, 2004). Tea is the most popular beverage consumed by two-thirds of the
world’s population. According to the Tea Association of the USA, 87% percent of
world’s population continues to show preference to tea and will continue to consume
more of the nonalcoholic beverage market. Now with all of these people interested in
tea, the industry has been working hard to offer a variety of tea trends to their varied
group of consumers.

Avenues and strategies in experimenting and development of beverages must

be adopted to meet up the challenges in the coming years. Value addition and
diversification for a wide range of tea products need to be developed for balancing the
supply demand chain and current trend.

The researcher thinks one source of tea powder—Pineapple. Ananas comosus

or Pineapple is a tropical fruit belonging to the family of Bromeliaceae having a short
stem and slender hard leaves that grow to medium to large-sized fruit (Hikal,
Mahmoud, & Amra, 2021).

In order to help in the diversification of tea products, this research opt to

Develop an instant Tea Powder using Pineapple Waste. Pineapple wastes such as
core, peel, crown, and stem (Ramli, 2022).

This Pineapple peel and core are by-products of the fruit processing industry,
accounting for almost half of the pineapple fruit, and are often discarded as waste.
Pineapple waste has been reported to contain beneficial bioactive compounds for
human health. The sub-ingredients are green tea, lemon, ginger, and honey. The
development of pineapple peel and core products not only reduces food waste but
also meets consumer demand for novelty products. This experiment discovers the
feasibility of converting pineapple waste into a palatable tea beverage. The developed
tea beverage was freeze-dried into instant tea powder. The proximate composition,

1
physicochemical properties, antioxidant properties, microbiological properties, and
sensory quality of the tea were analyzed.

Transforming fruit waste into a functional food product, the development of

pineapple peel and core instant tea contributes to product novelty, food sustainability,
and environmental protection. The tropical fruit is incredibly delicious and healthy. It’s
packed with nutrients, antioxidants, and other helpful compounds, such as enzymes
that can protect against inflammation and disease (Wartenberg & Raman, 2022).

Besides eating fresh pineapple, it can be prepared and processed in the form
of juices and drinks. Pineapple beverages are commercially available and highly
accepted by the consumers (Faridah, 2011). Fiber beverages are still scarce in the
market. As a result, tropical fruit fiber juice drink from pineapple was developed as it
is the best alternative for a convenient, nutritious and healthy straight drink. Pineapple
fiber juice drink was prepared by mixing fruit juice with commercial fiber, sugar, citric
acid and water. The products were homogenized, pasteurized at 80°C for 5 min and
hot filled into cans or glass bottles. These products are preservative free, have a good
source of fiber, vitamin C and antioxidant activity. They are suitable for all age groups
to enjoy the taste at any time.
Eastern Samar, a province in Eastern Visayas (Region VIII) is bounded on the
east by the Pacific Ocean. It has a total land area of 461,720 hectares; roughly 237,785
hectares, or 51.5% of its total land area, are classified as agricultural land. The
province is subdivided into 22 municipalities and one city; twenty of these are located
along the coasts, while two are inland municipalities (SAAD, 2022). Maydolong is one
of the municipalities of Eastern Samar and considered to be the largest pineapple-
producing municipality in the province, both in terms of land area and actual production
(DOST, 2022).
The pineapple growers of Maydolong, Eastern Samar have been growing
pineapples organically for decades on intensely fertile soil. In 2011, the Department of
Science and Technology Eastern Samar Provincial S&T Center (DOST-Eastern
Samar), the Department of Trade and Industry (DTI) – Eastern Samar Provincial
Office, and the Department of Agrarian Reform (DAR) – Eastern Samar with the full
support of LGU-Maydolong, joined forces in conducting the pineapple processing
training in Maydolong, Eastern Samar (PSTC, 2022). The aim of the training is to
introduce different techniques in pineapple product processing.

2
Statement of the Problem

Philippines is known to be one of the largest producers and exporters of

pineapple fruit in the world. For the quarter of July– August 2019, the country produced
up to 712, 000 metric tons of pineapple. Along with the production of the fruit comes
the production of waste, be it a prior sale or after consumption. It is estimated that
rough handling of fruits alone potentially contributes up to 55% of product waste
(Nunes et al. 2009). The utilization of waste in the fruit and vegetable processing
industry is one of the most important and difficult jobs in the world. About 50% of the
fruit mass ends up being discarded during industrial processing of the pineapple,
becoming a residue. Crown, Peel, stem, and Core pineapple waste provides more
than 50% misuse of the whole natural commodity. Several studies have validated the
use of waste by various extraction, purification, and fermentation methods as novel,
low-cost, economical well as natural sources of dietary fiber, antioxidants, enzymes,
organic acids, food additives, essential oils among others (Kumar, 2021).
Processing pineapple industry produces huge amounts of waste thus
contributing to worsen the global environmental problem. Valorizing pineapple waste
through further processing until it is transformed into valuable products using
environmentally friendly techniques is both, a challenge, and an opportunity (Hikal,
2021).
Atul,2020 anticipated that the discarded fruits as well as its waste materials
could be utilized for further industrial purposes viz. fermentation, extraction of bioactive
components, extraction of functional ingredients etc. In their study, they focused on
the utilization of pineapple waste primarily for extraction of bromelain enzyme and
secondarily as low-cost raw material for the production of ethanol, phenolic anti-
oxidants, organic acids, biogas and fiber production.
According to Felipe Capones, one of the pineapple growers in Maydolong
Eastern Samar who also produces pineapple vinegars, after processing and
consumption of pineapple fruits, nearly 50% of pineapple (peel and core) is
wasted. With the aim of discovering new emerging research in food processing
techniques, the researchers will find the possibility of using pineapple peel and core in
making a new drink. The researchers will utilize fermenting, drying, roasting and
grinding of pineapple stem and core procedure. The processed and unprocessed

3
pineapple peel and core physiochemical, nutritional and sensory properties will be
tested.
Furthermore, the study will focus on the following objectives:
1. Use pineapple core and peel as main ingredient in producing instant tea
powder and drink through fermentation, drying, roasting and grinding.
2. Compare the Magnesium, Sodium, Fat contents, Sugar, and pH compounds
of the ingredient before processing to the processed samples.
3. Determine the acceptability and palatability index of the developed tea.

Significance of the Study

The result of this study will beneficial to the following:

Local Government Unit of Maydolong Eastern Samar. Result will be a way

for the municipality to be known in different places in the area of agriculture
researches. The newly discovered product may help the municipality in terms of
improving the livelihood of the community.

Eastern Samar Provincial Office. The result will bring pride to the province
since Maydolong is one of the municipalities under Eastern Samar.

Department of Science and Technology Eastern Samar Provincial S&T

Center (DOST-Eastern Samar). Since DOST is one of the agencies that aimed to
improve and discover emerging techniques, the result will also bring pride and honor
to the agency.

Department of Trade and Industry (DTI). DTI is one of the agencies

conducting trainings in different locality, the result of this study will serve as one of the
agency’s achievements.

Department of Agrarian Reform (DAR). Similar to DTI, DAR is also one of the
agencies giving efforts to locals in conducting trainings for livelihood, the result of this
study will also bring pride and honor to the agency.

Pineapple Growers. This study will help pineapple growers through making
use of the pineapple waste as another source of income. Aside from additional income,
it will also help them reduce pineapple waste materials.

4
 St. Mary’s College, Borongan City. This study will improve the school in the
development of BSHM education. This study will foster new ways of enhancing
knowledge, skills, and attitude, thus preparing globally-competitive graduates in the
future. This study will also help in the advancement of school management, research
and development.

Future Researchers. The result of this study will give additional information to
other researcher who wants to conduct further research on the related field.

Scope and Delimitation of the Study

The study will be conducted at Maydolong Eastern Samar. “Hawaiian” variety

of pineapple will be utilized in this study. Pineapple peel and core will be collected.
The collected wastes will be manually cleaned by removing debris and will be cut into
small pieces for fermentation. Fermentation of the collected core and peel will be
adapted from (Aruna, 2019) study. Solid state fermentation (SSF) of pineapple peels
(with and without ammonium sulphate) will be done with a view to increase their protein
content using Trichoderma viride ATCC 36316 for 96 hours at 30 °C. Afterward,
fermented samples will be dried under the solar dryer for 12 hours and the samples
will then be roasted and grinded through milling and served as a working sample for
the experiment. The samples will be packed in a teabag. This study is limited to
evaluation of the following compounds before and after the process.

a. Magnesium
b. Sodium
c. Fat contents
d. Sugar
e. Acidity

Definition of Terms

Pineapple Tea. The processed drink using Pineapple Wastes (core and peel).

Drying. The process of drying the pineapple peel and core after fermentation.
Drying is done through the use of the solar heat. This process will usually take 24
hours placing the samples under the sun.

5
 Fermentation. A process of chemical change in the samples because of the
action of yeast or bacteria, which may cause it to produce bubbles or heat, or turn
sugars in it.

Grinding. This is the process of cutting the samples into small pieces through
a miller after roasting.

Hawaiian. A variety of pineapple in Maydolong Eastern Samar which will be

used as the material in the processing samples.

Pineapple Core. The middle portion of the pineapple that will be collected
and processed as the sample.

Pineapple Peel. One of the pineapple wastes that will also be used and
processed as part of the samples.

Roasting. The process of cooking the samples after drying.

Samples. The processed pineapple peel and core.

6
 Chapter II.

Review of Related Literature and Studies

A review of related literatures and studies was done by the researchers though
online platforms. In the review, new techniques, new knowledge, new kills and even
new technologies were found out. This chapter presents a brief review of literature and
studies. Both foreign and local studies were discussed on this chapter.

Review of Literature

Foreign

Pineapple peel and core are by-products of the fruit processing industry,
accounting for almost half of the pineapple fruit, and are often discarded as waste.
Pineapple waste has been reported to contain beneficial bioactive compounds for
human health. The aim of this project is to develop an instant pineapple tea using
pineapple peel and core as functional ingredients. The sub-ingredients are green tea,
lemon, ginger, and honey. The development of pineapple peel and core products not
only reduces food waste but also meets consumer demand for novelty products. This
experiment discovers the feasibility of converting pineapple waste into a palatable tea
beverage. The developed tea beverage was freeze-dried into instant tea powder. The
proximate composition, physicochemical properties, antioxidant properties,
microbiological properties, and sensory quality of the tea were analyzed. The
developed tea powder contained 1.05% moisture content, 1.72% protein, 0.38% fat,
2.40% ash and 1.52% dietary fiber. The developed tea also exhibited a significantly
higher free radical scavenging activity of 75.75%, ferric reducing antioxidant power
(FRAP) of 95.67 mg FE/g, TPC content of 10.33 mg GAE/g, and TFC content of 11.48
mg QE/g when compared to the control without pineapple peel and core. The
microbiological test results are within the satisfactory range, indicating that the product
is safe to consume. A total of 30 untrained panelists evaluated the sensory attributes
of the product using a 9-point hedonic scale. The acceptability index of the developed
tea is 82.22 % (scored 7.40 out of 9). In conclusion, by transforming fruit waste into a
functional food product, the development of pineapple peel and core instant tea
contributes to product novelty, food sustainability, and environmental protection (Lim,
2022).

7
 Ebabhamiegbebho et.al 2020, conducted a study to formulate a drink Pinasoy
with different blending proportions of pineapple juice and soymilk with the aim of
suppressing the “beany” flavour associated with soymilk. The different blends were
formulated, homogenized, blended and packaged for organoleptic evaluation. The
microbial load and identification were determined using the streak plate technique of
isolation.
Kaur et. al, 2018, conducted a study to evaluate the content of bioactive
compounds and antioxidant activity of pineapple fruit peels infused green tea using
Folin-Ciocalteu method and ferric-reducing antioxidant power. The total phenolic
content was significantly higher in case of green tea infused with pineapple peels
(63.46 ± 0.05 mg TAE/g) (p≤ 0.05) as compared to green tea (62.93 ±} 0.07 mg TAE/g)
and pineapple peels (49.33 ± 0.04 mg TAE/g). The pineapple peels infused green tea
contains even higher antioxidant levels (18.93 ± 0.05 mg AAE/ g) than pineapple peels
(15.93 ± 0.04 mg AAE/ g) and green tea (16.13 ± 0.07 mg AAE/ g) as well. In this
study, peels of pineapple were collected separately from local market and dried in hot
air oven at 70 degrees for 3-5 days. The dried fruit peels were powered and stored at
room temperature.
Demir 2019, also conducted a study to evaluate the total antioxidant capacity
(TAC) in lemon, watermelon and mango-pineapple cold teas by square wave
adsorptive stripping voltammetry (SWAdSV) that is major electroanalytical methods
on a carbon paste electrode. SWAdSV proved to be a faster and easier method to
calculate TAC compared to other conventional methods. Furthermore, total
antioxidant amounts of commercially lemon, watermelon and mango-pineapple cold
teas were found in optimum condition as equivalent to a concentration of
2050±15mg/L, 705±10 mg/L and 808±14 mg/L p-coumaric acid (n=3, 95% confidence
level), respectively.
Production of bioethanol from pineapple wastes, especially the fruit peels,
became possible. Casabar et.al 2019, studied the effects of alkaline pretreatment and
microbial hydrolysis through Trichoderma harzianum of pineapple fruit peel were
evaluated. Among the four concentrations of NaOH, the 0% NaOH gave the highest
total and reducing sugar (458.44 ± 13.6 g/L and 279.67 ± 21 g/L) than 1%, 3%, and
5% concentrations of NaOH. Samples pretreated with 0% NaOH were subjected to
microbial hydrolysis which showed an increase in reducing sugar of the samples. At

8
the end of the experiment, a bioethanol yield of 5.98 ± 1.01 g/L from pineapple fruit
peel was successfully produced at 48 h of fermentation.

Review of Studies

Foreign

According to Hajar et. al. (2013), the pineapple fruit peel is initially acidic with
the pH ranging from 3.47 to 3.85, and pineapple peel was previously described to have
a lignin content of 1.5% of dry matter.
Drew (2019), mentioned on his study that the spread of tea production and
consumption from China to the rest of the world is well documented. Tea was taken to
Japan by another Buddhist priest in around the year 1200. The Dutch brought tea to
Europe in 1610, and the English developed a taste for it around 50 years later. Until
the mid-nineteenth century, China supplied the West with tea, but after decades of
tension, resulting in the Opium Wars, Britain sought to cultivate tea for itself in India.
From there, tea farming spread through the British Empire and beyond.
Ismael (2020), aimed to quantify the level of aflatoxins in commercially available
branded and non-branded black tea samples. The estimated daily intake (EDI) of
aflatoxins through branded and non-branded black tea consumption and the health
risk assessment based on margin of exposure (MOE) approach was assessed.
Furthermore, the impact of local tea making processes on the concentration of
aflatoxins in tea beverage (filtrate) was also investigated.
Sõukand et al. (2013) reviewed local plants used in water infusions as aromatic
and refreshing hot beverages (recreational tea) consumed in food-related settings in
Europe, and not for specific medicinal purposes. The reviewed 29 areas are located
across Europe, covering the post-Soviet countries, eastern and Mediterranean
Europe. Future research on the pharmacological, nutritional and chemical properties
of the plants most frequently used in the tea-making process is essential to ensure
their safety and appropriateness for daily consumption. Moreover, regional studies
dedicated to the study of local plants used for making recreational tea are important
to improve our understanding of their selection criteria, cultural importance and
perceived properties in Europe and abroad.
Kamon et.al (2012) stated that one of the increasingly popular methods for
drying is infrared radiation. Infrared radiative drying has many advantages over the

9
most common techniques called hot air convective drying. The main advantages of
this drying are the reduction in drying time, saving in energy and giving a better quality
product (Navarri et al., 1992; Ratti and Mujumdar, 1995). Since infrared radiation is
able to directly impinge, penetrate and heat the inner layer of materials without heating
surrounding air, resulting in higher rate of heat and mass transfer
Tea contains flavonoids compounds reported to have anti-oxidant properties
having many beneficial effects. It is widely accepted that phenolic compounds of
certain foods have potential health benefits. Tea is linked to beneficial effects on
human health with the polyphenols as the responsible constituents. India is one of the
largest tea-producing, exporting and consuming country. The present review focuses
on the production, composition and the beneficial effects of tea consumption on human
health Priya (2015).

Zainab et.al 2018, mentioned that there is need for sustainable utilization of
pineapple waste into a value-added product, to reduce the wastage, and also produce
a viable product, that can be commercialized as an environment-friendly alternative
for carbon source utilization this can aid in reducing pollution of the environment.
Properly managed waste will provide sustainability and a clean and readily marketable
finished product that is environmentally friendly.

Local

According to Marius (2018), Waste cannot be totally eliminated as a by-product

in cannery. 20-40 tons of waste (fruit peels, etc.) is being generated by the company,
most of which are biodegradable and further reprocessed. To decrease the impact of
accumulation of waste, the company must be able to find ways to decrease it or find
alternative ways to use it for another product. Proper waste disposal should also be
observed so that the water in the surrounding area would not be contaminated.

This study aims to (1) analyze external and internal factors related to the
marketing of Turmeric Tea products, (2) find out the Food Processing Centers position
in the market and the main strategies that can be applied by the Food Processing
Center at Tarlac Agricultural University, Philippines in marketing its products,
especially Turmeric Tea products. The technique for determining the source is non-

10
probability sampling. Key persons in this study are employees and stakeholders
related to the Turmeric Tea products. The research method used a case study. Data
sources used are primary and secondary data. Data collection techniques are using
observation, interviews, documentation, recording, and questionnaires. Data analysis
technique is using the IFE matrix and the EFE matrix. The results of the analysis of
the IFE (Internal Factor Evaluation) matrix obtained values 2,480 which showed that
the company has internal conditions below average. Analysis of the EFE (External
Factor) obtained a value of 2,575 which indicates that the company has a moderate
ability (on average) in responding to opportunities owned and overcome the threats
faced. The combination of IFE and EFE values can be seen that the company's
position is in cell V in the IE (Internal External) matrix, which is the position maintain
and maintain (hold and maintain). Strategies that can be applied by companies were
market penetration and product development.

Conceptual Framework

Independent variable Dependent variable

Processed drink Pineapple Waste
(Pineapple Tea) (Core and Peel)

Moderator variable

Magnesium
Sodium
Fat contents
Sugar
Acidity
Figure 1.0 Conceptual Framework

Figure 1.0 depicts the conceptual framework of the study. It is expected that
compounds such as magnesium, sodium, fat contents, sugar, and acidity affects the
result of the study which is the processed drink made from the pineapple waste which
are the core and the peel.

11
 Theoretical framework

Fermentation
Drying
Procedures Roasting
Processed Pineapple Grinding
drink Waste
(Pineapple (Core and
Tea) Peel)
Magnesium
Compounds Sodium
Fat contents
Sugar
Acidity

Figure 2.0 Theoretical Framework

This study will utilize, adapt and combine theories of previous similar studies. Figure
2.0 depicts the theoretical framework of the study.

Null Hypothesis

This study requires variables in evaluation of the new processed drink made
from pineapple core and peel. These ingredients have nutrient compounds that needs
to be considered after the product samples are processed. The null hypothesis
presumes and states that procedures such as fermentation, drying, roasting and
grinding has no effect in the nutrient compounds of the product’s main ingredients

12
 Chapter III.

Methodology

This chapter discusses the methods used to conduct the study. This chapter
will explain how the researcher collected, presented and analyzed the necessary data
and information to address the research objectives. This includes Research Design,
Research Locale, Respondents of the Study, Instrument of the Study, Data Gathering
Procedure and Data Analysis.

Research Design

In this study, the researcher uses experimental research with quantitative

approach. The researcher wants to determine if pineapple wastes can be used to
produce a new drink product without decreasing the nutritional compounds of
ingredients through an experimental research. The impact will be assessed by
providing a specific treatment. The result will be analyzed through evaluating the
significant differences between the raw pineapple wastes (before fermentation, drying,
roasting and grinding) and the sample result (processed pineapple waste).

Research Locale

The study will be conducted at Maydolong Eastern Samar. Maydolong, officially

the Municipality of Maydolong, is a 4th class municipality in the province of Eastern
Samar, Philippines. According to the 2020 census, it has a population of 15,314
people.

Figure 3.0 Map of Maydolong Eastern Samar.

13
Respondents of the Study

The target population of the study involves the pineapple growers of Maydolong
Eastern Samar. There is a total of 107 pineapple growers in Maydolong Eastern
Samar based on Philippine Statistics Office (PSA) Using the Slovin’s formula:

To calculate the sample size (n) given the population size (N) and a margin of
error (e). -It is computed as n = N / (1+Ne2).

84 resulted as the total sample size. It is expected that the total accomplished
questionnaire is completed.

Instrument of the Study

1. Experimental Test

The instrument used in this study was in the form of a test. The test is a tool or
procedure used to determine or measure something in the atmosphere, in the manner
and the rules that have been determined.

The tests used in this study was to test the nutrient values of the primary
ingredients which are the pineapple peel and core in the pre-processing and post
processing phases. The table below shows how the two elements will be compared in
terms of its nutrient values.

Table 1.0 Tool for comparison of two elements during testing

Element Magnesium Sodium Fat Sugar pH Acidity

Contents
Preprocessing
Post process

2. Evaluation
A researcher made questionnaire which was corrected by the researcher’s
adviser was distributed to the respondents. The research questionnaire will be used
to evaluate the product produced by the researchers.

14
Data Gathering Procedure

The researcher will use a purposive sampling in selecting the evaluators from
Maydolong Eastern. The modified questionnaires were personally distributed by the
researchers to the respondents after testing the finished product.

Data Analysis

The gathered survey result of the sample size during product evaluation will be
interpreted using mean and a 5 point Likert as method of scoring.

Mean. This is the average of the scores – the mathematical center of a

distribution. It used symmetrical, unimodal distributions of interval or ratio scores.

This formula mean is:

X͞ = Σ ᵡ Σ ᵡ = sum of all scores

ᶯ = number of scores

TABLE 2.0 METHOD OF SCORING

Acceptability
Rating Scale Qualitative Description
5 Perfectly Acceptable

4 Slightly Acceptable

3 Neutral

2 Slightly unacceptable

1 Unacceptable

Palatability
Rating Scale Qualitative Description
5 Excellent

4 Satisfactory

3 Good

2 Poor
1 Very Poor

15
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