THE ACCEPTABILITY OF PINEAPPLE SHAKE AS

ALTERNATIVE SOURCE OF NUTRIENTS FOR

THE GRADE 10 STUDENTS IN MARCELINO
FULE MEMORIAL COLLEGE SCHOOL
YEAR 2019-2020
 INTRODUCTION

This chapter deliberates about our idea of this research entitled “THE ACCEPTABILITY
OF PINEAPPLE SHAKE AS ALTERNATIVE SOURCE NUTRIENTS FOR THE GRADE
1O STUDENTS IN MARCELINO FULE MEMORIAL COLLEGE ALAMINOS LAGUNA
YEAR 2019-2020”.

This study aims to be an alternative source of nutrients for the GRADE 1O students.
They will enjoy the shake of the drink while getting nutrients at the same time. Through
activities we can help students get nutrients on their drinks at the lower price but
in the good taste.

Through this study, the researchers can support or help the advocacy of the department of
health (DOH), to ban soft drinks in different private and public-school canteens in the
Philippines. Some cities and schools already support this program.

This chapter includes the Background of the Study, Statement of the Problem,
Conceptual Framework. Research Hypothesis, Objectives, Scope and Limitations,
Significance of the Study and Definition of terms.
 BACKGROUND OF THE STUDY

Pineapple and its compound have been linked to many health benefits, including aiding
digestion, boosting immunity and speeding recovery from surgery among others. Pineapple is
an incredibly delicious and healthy tropical fruit. Pineapple is usually prepared as juice.

There are 5 impressive health benefits of pineapple: (1) Loaded with nutrients
pineapples are packed with a variety of vitamins and minerals. They are especially rich in
vitamin C and manganese. (2) Contains disease fighting antioxidants pineapples are good
source of antioxidants, which may reduce the risk of chronic diseases such as heart disease,
diabetes and certain cancers. (3) Its enzymes can ease digestion pineapples contain
bromelain, a group of digestive enzymes that breaks down proteins. (4) May help reduce the
risk of cancer pineapple contain compounds that reduce oxidative stress inflammation, both
of which are linked to cancer. (5) May boost immunity and suppress inflammation pineapples
have anti – inflammatory properties that may boost the immune system.

(1). Peel and cut pineapple into big chunks. (2). Combine pineapple chunks, milk, and
sugar (to taste) in a blender. Blend until all ingredients are well mixed and there are no fruit
chunks in it. (3). The appearance of this shake is liquid refreshments, consist of a broad group
of consumable liquids ranging from carbonated shakes. (4). These shakes are a key factor in
human health and nutrition, and selection of these product is base not only on taste but often
an appearance as it relates to taste memory.

Pineapple is a tropical fruit that works in many frozen dessert recipes. Adding pineapple
and milk makes wonderful milkshake. It’s a great summer treat that adds a refreshing note to
the typical shake. You can experiment with the flavour and ingredients until they suit your
tastes.

As of now, there’s a lot of fruit that already used as a shake like mango, avocado,
banana, strawberry. But pineapple is new to everyone, pineapple is not common in used as a
shake instead as a juice only.
 STATEMENT OF THE PROBLEM

This study aims to determine the acceptability of Pineapple Shake as alternative source
of nutrients for the grade 10 students of Marcelino Fule Memorial College in Alaminos,
Laguna.

Specifically, it seeks, to answer following question:

1.What is your perception on Pineapple Shake in terms of:

1.1 Taste
1.2 Texture
1.3 Presentation
1.4 Appeal

2.What is your perception on the use of Pineapple Shake in terms of:

2.1 Pineapple shake for business

3. What is your perception on the benefits of Pineapple Shake in terms of:

3.1 Pineapple shake for health relevance
3.2 Pineapple has a good effect on the body
 CONCEPTUAL FRAMEWORK

INDEPENDENT VARIABLE DEPENDENT VARIABLE

PINEAPPLE SHAKE STUDENTS

RESEARCH HYPOTHESES

The researchers hypothesized that:

 POSITIVE:

1.) Pineapple Shake as alternative source of nutrients is accepted.

2.) Pineapple is an alternative flavour of shake aspersive of grade 10 pupils.

 NEGATIVE:

1.) Pineapple Shake as alternative source of nutrients is not accepted.

2.) Pineapple is not an alternative flavour of shake aspersive of grade 10 pupils.

 OBJECTIVES

 To know the perception on pineapple shake.

 To way to develop a business instead of using other common fruit for shake.
 To know the effectiveness of pineapple, shake as an alternative source of nutrients.
 To give an idea that pineapple shake is one of the best examples of a business.

SCOPE AND LIMITATION

This study will be conducted to find out the benefits and side effect of the
pineapple shake that is perceive by the grade 10 students of Marcelino Fule Memorial
College in Alaminos, Laguna.

This study was limited to the information gathered from grade 10 students of
Marcelino Fule Memorial College in Alaminos, Laguna.

SIGNIFICANCE OF THE STUDY

STUDENTS – The students will get benefit to this study because they can help them
to boost their immune system and have a healthier body. Their recovery time from the
illnesses was also shortened. They may help boost the immune system, build strong bones
and aid digestion. And, despite their sweetness, pineapples are low in calories.

ENTREPRENEURS- The entrepreneurs can get benefit to this study and it can give
them a new idea for business.

 These tropical fruits are also a good way to get important dietary fibres bromelain (an
enzyme)
 DEFINITION OF TERMS

 AID -To provide with what is useful or necessary in achieving an end.

 ALTERNATIVE - Offering or expressing a choice.
 ANTIOXIDANT - A substances that is added to food and other products to prevent
harmful chemical reactions in which oxygen is combined with other substances.
 ANTI- INFLAMMATORY- Used to control or reduce inflammation.
 BROMELIAN- A protease obtained especially from the pineapple.
 ENZYME- A chemical substance in animals and plants that helps to cause natural
processes.
 FEASIBLE- Possible to do.
 IMPRESSIVE- Deserving attention, admiration or respect.
 OXIDATION- The act or process of oxidizing.
 STRENUOUS- Showing great energy anf effort.
 SWELLING- The condition of being larger than normal.

CHAPTER 2

REVIEW OF RELATED LITERATURE

Although thought to have originated in South America, pineapples were first

discovered by Europeans in 1493 on the Caribbean island that came to be known as
Guadalupe. When Columbus and other discovers brought pineapples back to Europe
attempts were made to cultivate the sweet, prized fruit until it was realized that the fruits
need for a tropical climate inhibited its ability to flourish in this region. By the end of the
16th century, Portuguese and Spanish explorers introduced pineapples introduced pineapples
into many of their Asian and South Pacific colonies, countries in which the pineapple is still
being grown today.
 Since pineapples are very perishable, and modes of transportation to bring them
stateside from the Caribbean Island were relatively slow centuries ago, fresh pineapples
were a rarity that became coveted by the early American colonists. While glazed, sugar-
coated pineapples were a luxurious treat, it was the fresh pineapple itself that became a
sought after true symbol of prestige and social class. In fact, the pineapple, because of
its rarity and expense, was such a status item in those times that all a party hostess had to
do was to display the fruit as part of a decorative centre piece and she would be awarded
more than just a modicum of social awe and recognition. In the 18th century, pineapples
began to be cultivated in Hawaii, the only state in the U.S in which they are still grown.
In addition to Hawaii, other countries that commercially grow pineapples include Thailand,
the Philippines, China, Brazil and Mexico.

Sen (2004) reported that 0.6 g acid was present in 100 g edible portion of pineapple
fruit which contained 63 mg vitamins C. The pineapple fruits contained 13.0% sugar and 0.05
g mineral matters
Kumar (2005) reported that the fruit weight of the Kew or Giant Kew cultivar of
pineapple varies from 1.6 to 3.0 kg. the fruit length varied from 20 to 25 cm and diameter
from 11.0 to 14.5 cm in the same variety. The content of pomace in the fruit of giant Kew
was lower (45 to 50%) as compared to those of Queen (60-65%) and Marita’s (65 to 70%)
Gheada et al. (2006) observed significant difference between the contents of sugars,
organic acids, amino acids, metals and nitrates in the core and the flesh parts of pineapple
fruits.
Cruck et al. (2007) reported that boiling is desirable in order to cause intimate mixing
of fruit pulp and sugar and partially to concentrate the product by evaporation of excess
moisture and suggested the sheet test for examining the end point.
Lai and Phuthi (2008) reported that the ascorbic acid content Kew or giant Kew and
Marita’s varieties of pineapple varied from 6.1 to 2.6mg/ 100 g edible portion.
Ahmed and Bora (2009) revealed that there was no significant different in total soluble
solid content in the fruits of cultivar Kew harvested during difference months of the year.
Novato (2010) found that summer fruits of pineapple had higher total soluble solids
than winter fruits and observed that the fresh and the peduncle portion were richest in total
soluble solids, reported that summer fruits of pineapple had lower ash content than winter
fruits.
Roy et al. (2011) reported that seven tropical fruits which are presently under-utilized.
These are onia, jackfruit, pineapple, karonda kokum and phalsa. Medicinal and culinary uses
are highlighted. It is concluded that a few acceptable products can be prepared from these
fruits.
Nazrul et al. (2012) reported that, pineapples are being cultivated in this area in
association with different kinds of trees and vegetables. Honey queen is the most popular
variety at the studied area. Farmers cultivate pineapples as ratoon crops and usually extend
their garden by transplanting suckers in new sloping land. Fifty one percent of respondents
who cultivate pineapple in association with trees pointed out the number of harvested fruits
per hectare to be more than 2500. Fruit weight was also higher in the case of associated crops
compared to that in sole cropping. All the farmers planted Gammarid with pineapples
followed by jackfruits (82%), olive (47%), mango (46%), jam (42%), koori (38%) and some
other tree species. Among all the vegetables, pumpkin has made the best association (53%)
with the pineapple. Benefit cost ratio (BCR) was found highest (5.11 and 3.38) in the
association crop production.
Chand et al. (2013) reported that pineapple (amanous cosmoses) is non-climacteric
fruit grown widely in Meghalaya. It is rich in vitamin c, magnesium calcium, potassium. Iron
and the protein digesting enzyme, bromelain. Kew and queen are the two promising cultivars
of pineapple in north east India. Kew variety is characterized by the big sized fruits (1.5-2.5
kg) which are oblong and tapering slightly towards the crown.
The flesh is light yellow and very juicy when ripe. Queen variety fruits are of the
weight 0.9-1.3 kg in general. The flesh is deep golden-yellow less juicy than Kew, crisp
textured with a pleasant aroma and flavour. Pineapple plants flower 10-12 months after
planting and fruits become ready 16-18 months after planting. In natural condition it is
harvested during May-August. Fruits which mature in the winter are acidic. The fruits with
crown can be kept for 10-15 days after harvesting.
Reinhardt and Rodriguez (2014) reported that pineapple is a very well known fruit all
over the world and within the tropical fruits it represent the largest processed volume,
generating several kinds of products like canned and frozen pineapple ( in slices and pieces)
and juice ( single strength and concentrate).Brazil is one of the largest growers of pineapple
in the world , but is insignificant as industrial processor. The Asian producers focus on the
total usage of pineapple, that is primarily fresh fruit combined with canning and juice
production, where juice is basically a by – product. In south America, fresh fruit is also the
main usage, but the canning industry is not well developed, and juice is produced from the
whole fruit. Pineapple juice concentrate is applied to produce ready-to-drink pineapple juice
or nectar and as main constituent in blends for multi fruit juices, nectars and juice drinks. The
reason for that is that pineapple juice is considered as “cheap juice solids” compared to other
fruit juice concentrates available, and as the concentrate is relatively neutral, it fits very well
for blending with other tropical and exotic fruit juices of higher added value. Prices for juice
concentrate on the international market are historically in the range of 1,000 to 1,300 us$/ ton
CFR Rotterdam, which means a huge challenge for efficiency in the whole industrial chain.
Considering an annual world production of pineapple around 18million, we estimate that only
roughly 1/3 is being industrially processed, mainly by canning (-30%) and to juice (4%),
being 2/3 consumed as fresh fruit. To further promote pineapple for industrial processing and
value addition, several factors are crucial: integration of grower and processing industry, fruit
type versus application, product portfolio, processing technology, logistics, marketing and
promotion, and long-term planning.
Das et al. (2015) reported that pineapple (Amanas cosmos’s (L) is an important tropical
fruit that shares about 50% of global fruit market. Worldwide, 82 countries produce
pineapple in economic quantities on about 95 thousands of hectares and brazil is the highest
pineapple producing country in the world which shares about 14% of world pineapple fruit
production. Cultivation of pineapple is introduced in India only 4-5 decades ago and it has
very little significance in terms of area coverage (about 1% of total fruit area) in the country.
India, having about 84 thousand hectares under pineapple cultivation, shares about 8.42 % of
world pineapple area and 6.5% of pineapple production. This fruit is grown states like
Assam, Meghalaya, Tripura, Mizoram, Manipur, Nagaland, West Bengal, Kerala, Karnataka
and Goa on a large scale. West Bengal is an important fruit growing region in the country, the
state shares about 3.34% of total fruit area and 4.27% of total fruit production in the country.
It contributes around 24 percent of country’s total pineapple production and north Bengal
provides the major bulk of this, Uttar (North) Dinajpur and Darjeeling are two most
important pineapple growing districts in the state and an Agri export zone on pineapple is in
operation in this zone to include the farming folks towards the avocation time series analysis
explores that growth and progress of pineapple cultivation in the country is not encouraging
at all. Area under pineapple in the country is increasing non-significantly at 0.009 % per
annum and its production is increasing (also non-significantly) at 0.007% per annum. In
contrasts to the general trend, both area and production of pineapple in two most important
pineapple growing districts in west Bengal are increasing at significant rate, but the progress
is much below the expected level due to some inherent constraints which are analysed.
Pineapples are also in rich manganese that is needed for your body to build bone and
connective tissues. Pineapple also strengthens the bones of older peoples as well as the
growth of bones in younger generation.

RESEARCH METHODOLOGY

This chapter discusses the research methodology used in response for the
statement of the problem in chapter 1.

It presents the procedures and strategies in identifying the sources for needed
information about “the acceptability of the pineapple shakes as alternative source of
nutrients for the grade 10 students of Marcelino Fule Memorial College SY: 2019-
2020.

SUBJECT OF THE STUDY

The respondents are the selected grade 10 students from the Marcelino Fule
Memorial College.

50 selected grade 10 students from Marcelino Fule Memorial College.

 RESEARCH INSTRUMENT

The main instrument in this study was a survey questionnaire make by

researchers which consists of 10 items its purpose is to get the respondents perception,
related to our research project.