EFFECTIVENESS OF BITTER MELON (MOMORDICA CHARANTIA) AND

CALAMONDIN (CITROFORTUNELLA MICROCARPA) AS

AN ORGANIC SEASONING FOR

CHICKEN TOCINO

A Research Study Presented to the

Faculty of the Senior High School
Don Ynocencio A. Del Rosario National High School
Dayao, Roxas City

In Partial Fulfillment of the Requirements

For Practical Research II
(General Academic Strand)

Jason Badillo
Rex Otilla
Felicita Tabuloc
Jamaica Revira
Emmanuel Arinque
Renato Mendrano
Joshua Bacalangco
 EFFECTIVENESS OF BITTER MELON (MOMORDICA CHARANTIA) AND

CALAMONDIN (CITROFORTUNELLA MICROCARPA)

AS AN ORGANIC SEASONING FOR

CHICKEN TOCINO

CHAPTER I

BACKGROUD OF THE STUDY

Imagine eating food without any flavor. Or, imagine that you ate several foods that all had

the same flavor. This does not sound very appetizing, does it? Customers expect flavorful dishes

when they visit a restaurant. Fortunately, foods have their own natural flavoring. Sometimes,

however, these flavors need to be strengthened. Foodservice professionals use seasonings,

flavorings, and flavor enhancers to help. Enhancing the natural flavor of foods is part of the art

of cooking. You need to understand how the flavor of food can be enhanced to work successfully

in food production. Using seasonings correctly is a skill that develops over time. Tasting

throughout the cooking process will help you develop this skill. Both seasonings and flavorings

improve or strengthen the natural flavor of foods. A seasoning is an ingredient that intensifies or

improves food without changing the foods natural flavor. Furthermore Seasoning is the art of

adding flavour to your dish while it cooks, simmers, boils or is being plated. The most common

form of seasoning is adding a crack of pepper and a sprinkle of salt, but this is just the surface of

an ocean of tasty ways you can season dishes. If a seasoning is used correctly, the individual

flavor of a seasoning cannot be tasted in the food product itself. Some seasonings are called

flavor enhancers. A flavor enhancer increases the way you perceive the food flavor without
changing the actual flavor of the prepared dish. A wide variety of ingredients can be used as

seasonings, flavorings, and flavor enhancers. Salt and pepper are two of the most common

seasonings that are used. From time to time flavoring or seasonings had improve or level up on

what people use to make the food more flavorful and tasted good thus making an seasoning can

help everyone of us, even at home cooking with added flavoring can give satisfying feeling to

our love ones while eating delicious dishes made with added seasonings. That why the

researcher develop on idea in making seasoning with the use of organic compound such as bitter

melon and calamondin. Bitter melon (also known as Momordica charantia, bitter gourd, wild

cucumber, and more) is a plant that gets its name from its taste. It becomes more and more bitter

as it ripens. It grows in a number of areas (including Asia, South America, the Caribbean, and

East Africa) where people have used bitter melon for a variety of medical conditions over time.

Bitter melon contains many nutrients that can be beneficial to your health. Its linked to lowering

blood sugar, which some studies suggest means it can aid in diabetes treatment

(https://www.healthline.com/health/diabetes/bitter-melon-and-diabetes#forms-and-doses) and

Calamondin Citrus madurensis is an acid fruit that is most commonly grown in the Philippine

Islands although it is probably of Chinese origin.  It is believed to be a natural hybrid, with

kumquat in the parentage. In the Philippines it is sometimes called calamondin or calamansi. The

tree form is upright and columnar, and the leaves are small and dense giving the tree a fine

textural appearance.  The fruits are very small, round, and orange at full maturity.  The orange

flesh is acidic, juicy, and contains a few seeds (https://citrusvariety.ucr./citrus/calamondin.html).

According to britanica Organic food, fresh or processed food produced by organic farming

methods. Organic food is grown without the use of synthetic chemicals, such as human-made

pesticides and fertilizers, and does not contain genetically modified organisms (GMOs). Organic
foods include fresh produce, meats, and dairy products as well as processed foods such as

crackers, drinks, and frozen meals. The market for organic food has grown significantly since the

late 20th century, becoming a multibillion dollar industry with distinct production, processing,

distribution, and retail systems. Organic seasonings is taken from nature and plated without

putting any chemical substance, which means that it is 100 percent natural. This mean that it is

much healthier than daily product we use to add in our dishes. Organic seasoning can improve

that flavour of different food and can longer it shelf life were food could last for longer time

without putting in refrigerator , organic seasoning have dual purpose in one innovative product.

Organic seasoning derived from plants are more effective than artificial preservatives because it

does not require any further processing to make food flavorful. This may open a new doors in

food preservation technology, which more sustainable food system that can produce more

healthier food that stay fresh for longer time, can make food tasted good and in low cost product

from nature.
 STATEMENT OF THE PROBLEM

The primary purpose of this study is to examine the effectiveness of Bitter melon

(Momordica Charantia) and Calamondin (Citrofortunella Microcarpa) as an organic seasoning

for chicken tocino.

Specifically, it sought to find answers to the following questions:

1. What is the difference between the mean value of treatment 1, 2 and 3 in terms of

appearance?

2. What Is the difference between the mean value of treatment 1, 2 and 3 in terms of aroma?

3. What is the difference between the mean value of treatment 1, 2 and 3 in terms of taste?

4. What is the difference between the mean value of treatment 1, 2 and 3 in terms of

texture?

5. What is the difference between the mean value of treatment 1, 2 and 3 in terms of

tenderness?

6. Is there a significant difference between the mean value of treatment 1,2 and 3 in terms of

appearance, aroma, taste, texture and tenderness.

7. Is there relationship between the appearance, aroma, taste, tenderness and texture of

treatment 1, 2 and 3?

In view of the aforementioned stated problems, the following hypotheses were

forwarded:

1. There is no significant difference between the mean value of treatment 1,2 and 3 in terms

of appearance, aroma, taste, texture and tenderness.

 2. There is no significant relationship between the appearance, aroma, taste, tenderness and

texture of treatment 1, 2 and 3?

SIGNIFICANCE OF THE STUDY

The results of this study may be useful to the students, Science teachers, school administrators,

parents, and future researchers.

Students

The findings of this study will make students to understand the effectiveness of organic

seasoning in chicken tocino using Bitter melon and Calamondin and how can this organic

innovation is much effective than chemical alternatives that we always use. Moreover students

would able to discover another use of Calamondin and bitter melon. Further from that students

would also broadly understand the true essence of researching, this research study would give

student knowledge and ideas in terms of technique and style in working for research papers, this

is a sort of practice for student for incoming college.

Science Teacher

The findings of this study will give ideas toward science teacher on what is the

effectiveness of bitter melon and Calamondin as an organic seasoning for chicken tocino. If the

researcher is done in making organic seasoning in chicken tocino science teacher would able to

know which organic seasonings between bitter melon and Calamondin by curation of its value

prevails the most effective or tasted good.

Parents

The finding of This study will be beneficial to parents because as their children is the

researcher, students would able to share their knowledge about how to give additional flavour

and preserving natural characteristics of food using organic seasonings. Furthermore organic

seasonings is a practical way of adding flavour to food because it can be an alternative to what

chemical additives we always use at least parent would not to waste many in buying products. As

they use organic compound that is more affordable and healthier that can add flavour and

preserve the shelf liner of food.

School administrator

The findings of this study will serve as the basis for school, students innovation as newly

develop products were can help every single people in adding flavour and prevent the shelf life

of food.

Further researcher

The result of This study will help other researchers who are conducting similar studies

on the effectiveness of organic seasonings for chicken tocino by providing a reliable data and

results. Moreover, this study may serve as a guide, sort of reference and basis for development

of other similar studies in making organic seasoning in chicken tocino. Future researcher would

understand the effectiveness of two organic compounds as seasonings in chicken tocino.

Entrepreneur

The findings of this study will greatly beneficial for someone who is aspiring to be

interior g business or may be an entrepreneur this study helps to give extra flavour and prevent
the shelf life of food specifically chicken tocino. Moreover this innovation may see as

opportunity in starting business for a lot of people. This organic seasoning is affordable to sell in

market because researcher uses organic products which can be harvested on our own backyards

this means that if entrepreneurs would sell organic seasonings in low cost there are a lot of

costumers will buy for it. Further test and examination must be done to assure that organic

seasoning is guarantee safe to sell in market.

DEFINITION OF TERMS

The following terms are defined both experimentally and conceptually to facilitate the readers

understanding of the study:

SEASONING Is the process of adding salts, herbs, or spices to food to enhance the flavour.

Moreover it is an ingredient (such as a condiment, spice, or herb) added to food primarily for the

savor that it imparts (Merriam Webster).

EFFECTIVENESS Is the capability of producing a desired result or the ability to produce

desired output. When something is deemed effective, it means it has an intended or expected

outcome, or produces a deep, vivid impression (Merriam Webster).

ORGANIC Produce and other ingredients are grown without the use of pesticides, synthetic

fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that

produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones

(Organic.org)

CHICKEN Is a domestic bird used for meat and laying eggs, the meat that comes from such a

bird, or is a slang term for someone who is fearful or cowardly (Youdictionary.com)

TOCINO Is a sweetened meat based on chicken or pork, it is originally marinated and cured for

several days before boiling or pan-frying. Its name is derived from the Spanish word tocino (tow-

see-no), which is used to describe bacon or cured meat (carolaucourant.com)

MICROORGANISM A  microorganism or microbe is an organism that is so small that it is

microscopic (invisible to the naked eye). Microorganisms are often illustrated using single-

celled, or unicellular organisms; however, some unicellular protists are visible to the naked eye,

and some multicellular species are microscopic (sciencedaily.com)

SHELF LIFE Is the period of time during which a material may be stored and remain suitable

for use (Merriam Dictionary).

POWDER A powder is a dry, bulk solid composed of many very fine particles that may flow

freely when shaken or tilted. Powders are a special sub-class of granular materials, although the

terms powder and granular are sometimes used to distinguish separate classes of material

(Dictionary.com)
DEHYDRATOR Is a device that removes moisture from food to aid in its preservation. Food

drying is a method of preserving fruit, vegetables, and animal proteins that has been practiced

since antiquity (Dictionary.com).

FOOD PROCESSOR Is a kitchen appliance with interchangeable blades; used for shredding or

blending or chopping or slicing food (Merriam Dictionary).

AROMA It is the quality of something that perceived by the sense of smell (Urban Dictionary).

TASTE the sensation produced when a substance in the mouth reacts chemically with the taste

receptor cell located on the taste buds in the oral cavity (Stone sand Sidel).

TEXTURE The feeling appearance or consistency of surface or substance (Stone and Sidel).

APPEARANCE Term used in the evaluation of wine describing clarity, not color. The

appearance can be described as crystal clear, brilliant, cloudy, or contains sediment

(Recipe's.com).

TENDERNESS is a quality of meat gauging how easily it is chewed or cut. Tenderness is a

desirable quality, as tender meat is softer, easier to chew, and generally more palatable than

harder meat. Consequently, tender cuts of meat typically command higher prices (Dictionary

.com).

LIFE SPAN is average length of life of a kind of organism or of a material object especially in a

particular environment or under specified circumstances (Merriam Webster).

WEIGHING SCALE - is used to measure raw materials in grams.

KNIFE -used to cut the bitter melon, Calamondin and chicken..

WASH BATTLES- Use in washing the materials and equipment that already use.
BASIN use as a container while drying Calamondin and bitter melon in the sun light.

CITROFORTUNELLA MICROCARPA - is a small, round citrus fruit and the raw material

when researcher get it's solution.

MOMORDICA CHARANTIA - is called as bitter gourd it bitter lemon that is long, slender

vine, with long staked leaves and very bitter fruit , part of family cucurbitaceae and the raw

material of the research.

SALT - are White grains, crystals translucent, cubic in shape and the raw material of research.

CHOPPING BOARD - Equipment which bitter melon, calamondin and chicken place for

cutting.

DELIMITATION OF THE STUDY

The primary purpose of this study is to investigate the effectiveness of bitter melon

(Momordica Charantia) and calamondin (Citrofortunella Microcarpa) as an organic seasoning for

chicken tocino. The researcher tends to classify the effectiveness of organic compound as

seasonings in chicken tocino. It further validated thought the sensory quality organic seasoning

for chicken tocino in terms taste, apperance, texture, aroma, life span and tenderness.

Furthermore researchers will determine which organic seasoning that use to season in chicken

tocino is taste, appearance , texture, aroma, smell, life span and it tenderness prevails the most

effective.
 It focused and limited only in the powdered seasoning of bitter melon (Momordica

Charantia) and calamondin (Citrofortunella Microcarpa) in chicken tocino. The respondents of

this study have a total of 40. They are compose of 20 student, 20 house hold parents. The

researchers selected the respondents of the study through the random sampling technique.. The

survey questionnaire provided to the respondent contains five main parts such as what is the

taste, appearance, texture, aroma, smell and tenderness of the chicken tocino with the use of

organic seasonings.
 CHAPTER II

REVIEW OF RELATED LITERATURE

Good additives are organic substances that are intentionally added to food in small

quantities during production or processing to improve the organoleptic quality (colour, flavour,

appearance, taste and texture) of the food. Food preservative is a class of food additive that help

to prevent food spoilage by preventing the growth and proliferation of pathogenic

microorganisms like Clostridium spp , Bacillus cereus and Staphylococcus aureus. This can be

achieved by bringing down the pH of the food so as to make the environment unfavourable for

these microbes. This report aims to review the available literature on the various effects of food

additives and preservatives on man as a result of the indiscriminate uses by food producers and

food consumers. Many effects like food allergies, food intolerance, cancer, multiple sclerosis

(MS), attention deficit hyperactivity disorder (ADHD), brain damage, nausea, cardiac disease

among others have been reported. ( https://www.researchgate.net/publication)

Although different authorities have different ways to define food additives, but to give

a working definition, “food additives are substances added to food to preserve flavor and/or

enhance taste and/or appearance”.1,2 On a more scientific note, borrowing the definition from

the European Commission on food safety regulation, food additives are defined as any
substances ‘not normally consumed as food itself’ which are added to food to perform a specific

technological purpose e.g. preservation.3In this document overall twenty-six categories of food

additives have been outlined, which are roughly subdivided into the following topics: (i)

regarding the safety as well as prevention of food degradation issues brought about by either

bacterial infection, or chemical reactions, or oxidations, and (ii) regarding taste improvement,

appearance, or mouth-feel of the final finished product.4 The US FDA5 lists the following items

as food ingredients that may be legally added to food: anti-caking agents, color additives, dough

strengtheners including conditioners, emulsifiers, enzymatic preparations, fat replacers, agents

for firming, flavor enhancing agents, flavors and spices, humectants (moisture preservers),

leavening agents, nutrients, pH control agents (including buffering agents), acidulants,

preservatives, stabilizers along with thickeners, sweeteners, yeast nutrients, and gases.6Food

additives become part of the finished food product either directly or indirectly and sometimes

intentionally and unintentionally, during some stage of processing, storage, or packaging. Direct

food additives are commonly those that have been deliberately added for some special function

by the food processor (usually the company), while indirect additives are usually those that may

have drifted into food products in minute quantities due to e.g. growing, processing, or

packaging phase during the food production process. Interestingly, there is a difference between

an ingredient and an additive which though self-explanatory is not immediately obvious. For

example, salt is an ingredient and so is vinegar but the acid in vinegar namely, acetic acid, if

used alone, must be classified as an additive.7 Direct food additives have an important role to

play in our foods e.g., to provide nutrition, often to maintain quality and freshness of the finished

product, sometimes to help the practical handling, processing and preparation of foods, to make
foods appealing, and so on.8 (https://medcraveonline.com/MOJBOC/nbspfood-additives-from-

an-organic-chemistry-perspective.html)

The organic preservative comprises a naturally-occurring substance known as

'flavonoids', a diverse group of phytonutrients found in almost all fruits and vegetables. The

flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties; two

key traits of preservatives that inhibit bacterial growth and keep food fresher for longer. In tests

carried out on meat and fruit juice samples, the organic preservative kept its samples fresh for

two days without refrigeration, compared to commercial-grade artificial food preservatives. The

experiment was conducted at room temperature (about 23 degrees Celsius) where the other food

samples with artificial preservatives succumbed to bacteria contamination within six hours. The

NTU research team was led by Professor William Chen, Director of NTU's Food Science &

Technology program. The team is already in talks with multinational companies to further

develop the new food preservative. The team's findings were published last month in the

scientific journal Food Chemistry - one of the top three research-based food science publications.

Prof Chen said, "This organic food preservative is derived from plants and produced from food

grade microbes, which means that it is 100 per cent natural. It is also more effective than

artificial preservatives and does not require any further processing to keep food fresh. "This may

open new doors in food preservation technologies, providing a low-cost solution for industries,

which will in turn encourage a sustainable food production system that can produce healthier

food that stay fresh longer"(http://www.sciencedaily.com).

 The purpose of this study is to find factors which induce a purchase experience of

natural seasonings. The findings and implications of the research can be summarized as follows.

First, there is a significant difference in purchase experience of natural seasonings based on

gender, a academic background, dining out frequency, and amount of food consumption. Second,

knowledge of safety regulations on MSG has a negative effect on purchase experience of natural

seasonings. Third, the results shows a positive effect of attitude to food safety on purchase

experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-

related lifestyle has positive effects on purchase experience of natural seasonings. These results

will contribute by helping the food and restaurant industry develop efficient marketing strategies.

(http://www.koreascience.or.kr/ article)

A consumer study was conducted to determine the most popular beef seasonings used

in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods

and seasonings in these countries were established, descriptive analysis was used to determine

the differences in the main flavor attributes, particularly the impact on beef characteristics, of the

samples. Large variations were found in the consumer practices in the studied countries, and the

preferred seasonings from each country were identified. This study showed that on average US

consumers would prefer beef products with more initial flavor impact, brown/roasted and salty

characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some

of the main beef attributes, but the changes were dependent on the cooking method. Beef identity

(Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding

different seasonings. (https://www.sciencedirect.com/science

/article/abs/ pii/S0309174012002665)
 Exposure to a variety of flavors may promote food enjoyment, but few studies have

examined the relationship between food seasoning and food intake. We hypothesized that using a

higher variety (number) of eleven seasonings to prepare two staple foods (beans, white rice)

would be associated with intake of those foods in a population-based case-control study of Costa

Rican adults in urban vs. rural areas (n=1,025), where cooking and dietary practices differ.

Participants were surveyed about the variety of seasoning ingredients added when preparing

beans or rice. Ingredients were also categorized by their dietary quality (healthfulness), and

scores for seasoning variety and quality were created. Multivariable linear regression was used to

determine the association between variety and quality scores (continuously and in tertiles (T))

and intake of each staple food. Seasoning variety was positively associated with daily servings of

beans (β=0.02, p=0.01; 1.31 and 1.23 servings/day in T2 and T3 versus 1.02 servings/day in T1,

p<0.05) and rice (β=0.04, p=0.005) in the urban areas only. No differences in ingredient quality

across increasing intakes of beans or rice were noted, and the joint associations between variety

and quality were not significant. In conclusion, a greater variety, but not quality, of seasoning

ingredients was positively associated with intakes of beans and rice in urban Costa Rican adults.

Our results suggest that increasing the variety of seasonings added to beans may be a culturally-

appropriate strategy to improve intake of this healthy staple food among urban Costa Rican

adults. (https://www.tandfonline.com/doi/full/10.1080/10408690490911846)

The production of organic food is, in many ways, fundamentally different from the

production of conventional food. With its principles, the organic movement is trying to satisfy all

aspects of sustainability (see Principles of IFOAM, International Federation of Organic

Agriculture Movements). This suggests that we should look for a sustainable diet based on
regional, seasonal, eco-friendly and socially-sound food (in terms of production, processing and

trading); our wellbeing is affected not only by our eating habits, but also by the way our food is

produced. In nutrition and health research, the evaluation of food is often based on the content

levels of selected, positively rated substances. Is organic food distinguished by higher levels of

these substances? At least for some of these positively rated substances, organic food seems to

show higher levels than conventional food. Large-scale studies in France and Germany show that

consumers of sustainable organic food are healthier. Does this make organic food generally

healthier than conventional food, or do organic consumers simply live a healthier lifestyle?

Presumably, organic food contributes to a healthy lifestyle, which respects society and nature.

(https://www.fibl.org/en/themes/foodquality/foodquality-background.html).

Consumer concern over the quality and safety of conventional food has intensified in

recent years, and primarily drives the increasing demand for organically grown food, which is

perceived as healthier and safer. Relevant scientific evidence, however, is scarce, while

anecdotal reports abound. Although there is an urgent need for information related to health

benefits and/or hazards of food products of both origins, generalized conclusions remain

tentative in the absence of adequate comparative data. Organic fruits and vegetables can be

expected to contain fewer agrochemical residues than conventionally grown alternatives; yet, the

significance of this difference is questionable, inasmuch as actual levels of contamination in both

types of food are generally well below acceptable limits. Also, some leafy, root, and tuber

organic vegetables appear to have lower nitrate content compared with conventional ones, but

whether or not dietary nitrate indeed constitutes a threat to human health is a matter of debate.

On the other hand, no differences can be identified for environmental contaminants (e.g.

cadmium and other heavy metals), which are likely to be present in food from both origins. With
respect to other food hazards, such as endogenous plant toxins, biological pesticides and

pathogenic microorganisms, available evidence is extremely limited preventing generalized

statements. Also, results for mycotoxin contamination in cereal crops are variable and

inconclusive; hence, no clear picture emerges. It is difficult, therefore, to weigh the risks, but

what should be made clear is that ‘organic’ does not automatically equal ‘safe.’ Additional

studies in this area of research are warranted. At our present state of knowledge, other factors

rather than safety aspects seem to speak in favor of organic food. (https://www.tandfonlin

.com/doi/full/10.1080/10408690490911846)

American are increasingly seeking “clean” foods that are free from artificial colors,

flavors and preservatives. But although consumers who want to avoid toxic pesticides and

antibiotics know to look for foods that are certified organic, many don’t know that federal rules

also dramatically limit the use of synthetic substances in packaged organic foods like cereals,

snacks and dressings.No artificial preservatives, colors or flavors are ever allowed in organic

food. Fewer than 40 synthetic substances can be used in organic packaged foods, and only after

they have been reviewed by independent and government experts. By contrast, thousands1 of

chemicals2 can be added to conventional packaged foods, including preservatives, flavors and

colors linked to health problems. (https://www.ewg.org /research/packagedorganic/)

Momordica charantia (colloquially: bitter melon; bitter apple; bitter gourd; bitter

squash; balsam-pear; with many more names listed below)[1] is a tropical and subtropical vine of

the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its

many varieties differ substantially in the shape and bitterness of the fruit. Bitter melon (also

known as Momordica charantia, bitter gourd, wild cucumber, and more) is a plant that gets its
name from its taste. It becomes more and more bitter as it ripens.It grows in a number of areas

(including Asia, South America, the Caribbean, and East Africa) where people have used bitter

melon for a variety of medical conditions over time. Bitter melon contains many nutrients that

can be beneficial to your health. It’s linked to lowering blood sugar, which some studies suggest

means it can aid in diabetes treatment (https://www.healthline. /health

/diabetes/bitter-melon-and-diabetes).

Citrus madurensis is an acid fruit that is most commonly grown in the Philippine Islands

although it is probably of Chinese origin.  It is believed to be a natural hybrid, with kumquat in

the parentage. In the Philippines it is sometimes called calamonding or calamansi.  Here in the

United States it is primarily planted as an ornamental, either growing in the ground or in a

container. Calamondin is cold-resistant. The tree form is upright and columnar, and the leaves

are small and dense giving the tree a fine textural appearance.  The fruits are very small, round,

and orange at full maturity.  The orange flesh is acidic, juicy, and contains a few seeds.

Calamondin trees flower and set fruit intermittently throughout the year, adding to the decorative

appeal of these trees.  A variegated form, with marbled leaves and faintly-striped fruit is

sometimes marketed under the name Peters.It is called calamansi or calamondin.  Among the

Bisaya-speaking Filipinos, it is lemonsito.  In other parts of the world, it is known as Philippine

lime (scientific name: Citrofortunella microcarpa). The Department of Agriculture (DA) has

identified calamansi as “one of the most important fruit crops grown in the Philippines.”  In

terms of area and production, it ranks fourth to banana, mango and pineapple.
 Gathering of Materials

Preparation
Conceptual framework

1 and 1/2 kilo of bitter melon

1 kilo of calamondin

1 kilo of chicken meat

Experimentation

Treatment 1 Treatment 2 Treatment 3

100 g of bitter melon 150 g of bitter melon
50 g of bitter melon
50 g of Calamondin
25 g of calamomdin 100 g of calamondin
1 table spoon salt
1 table spoon of salt
1 table spoon of salt 2 and 1/2 table spoon of
sugar 3 table spoon of sugar
2 table spoon of sugar
Pinch of pepper Pinch of pepper
Pinch of pepper
203 g of chicken meat
203 g of chicken meat
203 g of chicken meat

Gathering of Data
 SYNTHESIS

Food additives are substances added to food to preserve flavor and/or enhance taste

and/or appearance. Food additives are defined as any substances ‘not normally consumed as

food itself’ which are added to food to perform a specific technological purpose. Some of food

additive food that may all of us use to add additional taste to food such as colour additives,

flavori enhancing agents, flavors, spices, preservatives, seasonings and etc. Good additives are

organic substance that are intentionally added to food in small quantities during production or

processing to improve the organoleptic quality (colour, flavour, appearance, taste and texture) of

the food. Food seasoning is a class of food additives that can help to enhance the flavors of food

the way it helps to make the dishes more delicious and tasted good.

Consumer concern over the quality and safety of conventional food has intensified in

recent years, and primarily drives the increasing demand for organically grown food, which is

perceived as healthier and safer. The production of organic food is, in many ways, fundamentally

different from the production of conventional food. With its principles, the organic movement is

trying to satisfy all aspects of sustainability (see Principles of IFOAM, International Federation

of Organic Agriculture Movements). This suggests that we should look for a sustainable diet

based on regional, seasonal, eco-friendly and socially-sound food (in terms of production,

processing and trading); our wellbeing is affected not only by our eating habits, but also by the
Result
way our food is produced. In nutrition and health research, the evaluation of food is often based
on the content levels of selected, positively rated substances. Organic food is derived from

plants and produced from food grade microbes, which means that it is 100 per cent natural. It is

also more effective than artificial additives and does not require any further processing "This

may open new doors in food preservation technologies, providing a low-cost solution for

industries, which will in turn encourage a sustainable food production system that can produce

healthier food. Organic food contributes to a healthy lifestyle, which respects society and nature.

American are increasingly seeking “clean” foods that are free from artificial colors,

flavors and preservatives. But although consumers who want to avoid toxic pesticides and

antibiotics know to look for foods that are certified organic, many dont know that federal rules

also dramatically limit the use of synthetic substances in packaged organic foods like cereals,

snacks and dressings. No artificial preservatives, colors or flavors are ever allowed in organic

food. Fewer than 40 synthetic substances can be used in organic packaged foods, and only after

they have been reviewed by independent and government experts. By contrast, thousands1 of

chemicals2 can be added to conventional packaged foods, including preservatives, flavors and

colors linked to health problems.

 CHAPTER III

METHODOLOGY

This chapter includes the presentation of methods used tools and materials data

collection, data gathering, experimental design, treatments and statistical analysis in the study to

determine the effectiveness of Bitter Melon (Momordica Charantia) and Calamondin

(Citrofortunella Microcarpa) as an organic seasoning for chicken tocino.

RESEARCH DESIGN

This study used correlational experimental design- developmental research experiemntal

was used to utilize the organic seasoning using bitter melon and calamondin. As it' is also a

correlational type of research it aims to determine the nature of relationship between

effectiveness of bitter melon (Momordica Charantia) and Calamondin (Citrofortunella

Microcarpa) as an organic seasoning in chicken tocino. As this research study seek to compare

the two or more variables that are present on this study , in determining how one variable is

much effective than the other one.

 The experimental used in the study was Completely Randomized Design (CRD) test on

making organic seasoning using bitter melon and Calamondin was studied only once, were

conducted to determine the effectiveness of the treatments in terms of taste, appearance texture,

aroma, smell life span and tenderness.

INTRUMENTS

In this research about effectiveness of bitter melon (Momordica Charantia) and

calamondin (Citrofortunella Microcarpa) as an organic seasoning in chicken tocino. The

researcher's instrument used in this study in collecting data is through the the use of

experimentation and survey questionnaires. Through experimentation of substance in which of

organic seasoning using bitter melon and Calamondin season on the chicken tocino is much

effective and survey questionnaires in determining the sensory quality of organic seasoning for

chicken tocino in terms of its taste, appearance, texture, aroma, smell, tenderness and life span.

Also in this research the data gathered can be numerically measured using statistical tools,

resulting in the sharp unambiguous findings. The beauty of the quantitative research is that at the

end of test you will have data that is numerical. These findings can analyzed statistically and

presented using charts, graphs, advanced model such as cluster analysis and analysis of variance.

The analysis can help to find a relationship between different parts of the data, even if you don't

have prior hypothesis.

DATA GATHERING PROCEDURES

 In this quantitative research the data will be gathered through the experimentation of

substance or the main raw materials of this study. All materials are needed to be gathered as the

researcher starts the experimentation and all the needed ingredients such as bitter melon,

calamondin, salt and chicken. Wash all the equipment, materials and the ingredeints, then

prepare it for the begginging procedure, cut the bitter melon into half remove the white or the

seeds part of it and chop the bitter melon into tiny pieces, Cut the Calamondin into half set it

aside, after chopping/cutting all the ingredients put bitter melon and calamondin in a basin or

tray and expose it on the direct sunlight let it dry for about 1 -2 days. If the bitter melon and

calamondin dried totally using the food processor to Powderized the two compounds. After that

prepare the raw materials for the treatments, treatment 1 mix 50g of powdered bitter melon , 25

of powdered Calamondin, 1 table spoon salt, 2 table spoon sugar and add some pepper in the

container. Treatment 2 mix 100g of powdered bitter melon, 50g of powdered calamandin, 1 table

spoon salt, 2 and half table spoon of sugar, 1 table spoon salt, add some pepper. Treatment 3

mix 150g of powdered bitter melon, 100g of powdered calamomdin, 1 table spoon salt , 3 table

spoon sugar and add same pepper. lastly prepare the treatment for experimentation (to season the

chicken tocino with the organic seasonings).

DATA ANALYSIS

The statistical tools to be used are the Mean and ANOVA. Mean refers to the average

used to derived the central tendency of the data in question. This determined by adding all the

data points in the population and then dividing the total numbers of points. The specific test

considered here is called ANOVA a statistical method that stands for Analysis of Variance used
to check if the means of two or more groups are significantly different from each other. ANOVA

checks the impact of one or more factors by comparing the means of different samples. The

statistical tools used to determine the numerical values are set at 0.5 level of significance.

CHAPTER IV

RESEARCRH FINDINGS
RESULTS AND DICUSSION

This chapter deals with the result of profile of bitter melon as organic seasoning in

chicken tocino in terms of appearance, aroma, taste, texture and tenderness. The percentage of

sensory evaluation in terms of appearance, aroma, taste, texture and tenderness of chicken tocino

season with bitter melon as an organic seasoning. This chapter further includes the significant

difference of treatment 1, 2 and 3 as an organic seasoning for chicken Ticino in terms of there

sensory qualities.

Percentage of sensory evaluation

Appearance Aroma Taste Texture Tenderness

T1 47.5% 57.5% 62.5% 27.5% 25%

T2 22.5% 15% 20% 47.5% 40%

T3 30% 27.5% 17.5% 25% 35%

Highest percentage in terms of Appearance

The table shows the percentage, evaluation of respondents in the appearance of treatment

1,2 and 3 where 47.5% of the respondents evaluate that the treatment 1 has the highest mean

value in terms of appearance, 47.5% out of 100% of the respondents evaluates treatment 1 as

extremely attractive. While treatment 2 has the least value of 22.5%. Out of 100%, 22.5% of the

respondents answered treatment 2 as less attractive. According to some of the respondents the

treatment 1 is highly attractive because of its color or well done color of chicken meat, the

treatment 1 colored medium ligth that why is it seeing good.

Least percentage in terms of Appearance

The table shows the percentage, evaluation of the respondents in the appearance of the

treatment 1,2 and 3 where 22.5% of the respondents evaluate that the treatment 2 has the least

mean value among the three treatment in terms of appearance 22.5% out of 100% of

respondents evaluates treatment 2 as less attractive. While treatment 1 prevails the most

attractive for its has highest mean value of 47.5% out of 100% answered treatment 1 as

extremely attractive. The possible factor that the treatment 1 is least among the three treatment

because of its lighter color.

Highest percentage in terms of Aroma

The table shows the percentage, evaluation of the respondents in the aroma of the

treatment 1,2 and 3 where 57.5% of the respondents evaluate that the treatment 1 has the highest

mean value in terms of aroma, 57.5% out of 100% of the respondents evaluate that treatment 1 as

extremely aromatic. While treatment 2 has the least value of 15% out of 100%, 15% of the

respondents answered treatment 2 as less aromatic. The possible factor that the treatment 1 has
the highest value because it's smells good or delicious. The aroma of the treatment 1 prevails

Among the three treatments.

Least percentage in terms of Aroma

The table shows the percentage, evaluation of the respondents in the aroma of the

treatment 1,2 and 3 where 15 % of the respondents evaluate that the treatment 2 has the least

mean value among the three treatment in terms of appearance 15 % out of 100% of respondents

evaluates treatment 2 as less aromatic. While treatment 1 prevails the most aromatic for its has

highest mean value of 57.5% out of 100% answered treatment 1 as extremely atomatic. The

possible factor that the treatment 2 is least among the three treatments because it is less in terms

of aroma or it's smell something different other treatments.

Highest percentage in terms of Taste

The table shows the percentage, evaluation of respondents in the taste of treatment 1,2

and 3 where 62.5% of the respondents evaluate that the treatment 1 has the highest mean value in

terms of taste, 62.5% out of 100% of the respondents answered treatment 1 as extremely

delicious. While treatment 3 has the least value of 17.5%. Out of 100%, 17.5% of the

respondents answered treatment 2 as slightly delicious. According to some of the respondents the

treatment 1 is highly tasted delicious from it sweetness like Ticino and the little taste of Sourness

in the meat, blends with it. It is also savourful and didn’t tasted any flavor or bitterness of bitter

melon.

Least percentage in terms of Taste

 The table shows the percentage, evaluation of the respondents in the appearance of the

treatment 1,2 and 3 where 17.5% of the respondents evaluate that the treatment 3 has the least

mean value among the three treatment in terms of taste, 17.5% out of 100% of respondents

evaluates treatment 2 as least delicious. While treatment 1 prevails the most attractive for its has

highest mean value of 62.5% out of 100% answered treatment 1 as extremely delicious. The

possible factor that the 3 is least among the three treatments is because of its flavor or taste of

bitter melon remain on the meat of chicken that why some of the respondents evaluates treatment

3 as slightly delicious.

Highest percentage in terms of Texture

The table shows the percentage, evaluation of respondents in the appearance of treatment

1,2 and 3 where 47.5 % of the respondents evaluate that the treatment 2 has the highest mean

value in terms of appearance, 47.5% out of 100% of the respondents evaluates treatment 2 as

extremely soft. While treatment 3 has the least value of 25%. Out of 100%, 25% of the

respondents answered treatment 3 as less soft. The possible factor that the treatment 2 is

extremely soft among the treatments is because it's mushy in terms of its texture.

Least percentage in terms of Texture

The table shows the percentage, evaluation of the respondents in the appearance of the

treatment 1,2 and 3 where 25% of the respondents evaluate that the treatment 3 has the least

mean value among the three treatment in terms of appearance 25% out of 100% of respondents

evaluates treatment 3 as least soft. While treatment 2 prevails the most soft for its has highest

mean value of 47.5% out of 100% answered treatment 2 as extremely soft. The possible factor
that the treatment 3 is least among the three treatments is because it is less mushy than the 2 and

3 treatments.

Highest percentage in terms of Tenderness

The table shows the percentage, evaluation of respondents in the tenderness of treatment

1,2 and 3 where 40% of the respondents evaluate that the treatment 2 has the highest mean value

in terms of tenderness, 40% out of 100% of the respondents evaluates treatment 2 as extremely

tender. While treatment 1 has the least value of 25%. Out of 100%, 25% of the respondents

answered treatment 2 as less tender . According to some of the respondents treatment 2 is easily

to chewed or cut and its softer among the other treatments.

Least percentage in terms of Tenderness

The table shows the percentage, evaluation of the respondents in the appearance of the

treatment 1,2 and 3 where 25% of the respondents evaluate that the treatment 1 has the least

mean value among the three treatment in terms of appearance 25% out of 100% of respondents

evaluates treatment 1 as less tender. While treatment 2 prevails the most tender for its has

highest mean value of 40% out of 100% answered treatment 2 as extremely attractive. The

possible factor that the treatment 1 is least among the three treatment in terms of tenderness

because it is less tender than the treatment 2 and 3.

Table 1 Treatment 1, 2 and 3 in terms of appearance, aroma, taste, texture and tenderness.

Table Appearance Aroma Taste Texture Tenderness T. Total T. Mean

T1 19 23 25 11 10 88 17.5
T2 9 6 8 19 16 58 11.6
T3 12 11 7 10 14 54 10.8
Control 0 0 0 0 0
 Grand 200
Total
Grand 10
Mean

The table shows the sensory evaluation of the treatment 1, 2, 3 in terms of appearance,

aroma, taste, texture and tenderness. The data show that there is a corresponding value in each of

the sensory qualities of treatment 1,2 and 3.

For the appearance, 19 of the respondent answered treatment 1, 9 of the respondent

answered treatment 2 and 12 of the respondents answered treatment 3 as highly attractive.

For the aroma, 23 of the respondent answered treatment 1, 6 of the respondent answered

treatment 2 and 11 of the respondents answered treatment 3 as highly aromatic.

For the taste, 25 of the respondent answered treatment 1, 8 of the respondent answered

treatment 2 and 7 of the respondents answered treatment 3 as highly delicious

For the texture, 11 of the respondent answered treatment 1, 19 of the respondent answered

treatment 2 and 10 of the respondents answered treatment 3 as highly soft

For the tenderness, , 10 of the respondent answered treatment 1, 16 of the respondent

answered treatment 2 and 14 of the respondents answered treatment 3 as highly tender.

With the treatment total of 200 and a treatment mean of 10.

Analysis of Variance

Source of Degree of Sum of Mean Computed Tabular F Tabular F

variance Freedom Squares Square F 0.5% 0.1%

Treatment 3 3,144 264.26 7.01 6.59 4.19
Exp. Error 4 3,333.33 37.68

Total 7 189.33
 The table represent the analysis of variance that showed the value of computed variable

of the treatment 1,2 and 3 in terms of appearance, aroma, taste, texture and tenderness . The data

show that for the sensory qualities of the treatments have significant difference from each other.

Data shows the computed F value of the three treatments in terms of sensory qualities

of 7.01 states that there is significant difference in the treatments from there sensory qualities

because of it F- value of 7.01 is greater than the tabular F- value at 0.1% level of significant of

4.19. This implies that reject the null hypothesis because the treatment 1,2, and 3 in terms of

sensory qualities is highly significant difference and if the F- value of 7.01 is larger than the

tabular F-value at the 6.59 level of significant but smaller or equal to F-value at 4.19 the level of

significance, the treatments difference in terms of sensory qualities is significant. Such as result

is indicated by placing one asterisk on the computed in the analysis of variance.

This also indicate that the difference between the three treatments in terms of

Appearance, aroma, taste, texture and tenderness the sensory qualities are highly significant.