Dragon Fruit Peelings As An Additive Ingredient in Making Siomai Wrapper

Region 1
Alaminos City Division

ALAMINOS CITY NATIONAL, HIGH SCHOOL
Alaminos City, Pangasinan
Dragon Fruit (Hylocereus polyrhizus)

Peelings as Main Ingredient
In making Siomai Wrappers
Maria Karla P. Ruamero

Lierian Belle DV. Mendez
Amelita N. Erasmo
Researchers
Mrs. Cherry V. Abrazado
Research Adviser
Chapter I
Dragon Fruit (Hylocereus polyrhizus) Peelings as Main Ingredient in Making Siomai Wrappers
INTRODUCTION
A. Background of the Study
Siomai Wrapper plays an important role in different cuisines. It is where ingredients like
diced carrots and grind pork are inserted and sometimes fried. Foods covered with Siomai
Wrapper such as Siomai, dumplings, and more are favored by many people. Siomai Wrappers are
also used in designing some foods for it to be more attractive and some are even given colors.
But these colors are also artificial. People are ready to use their money for these foods and
sometimes match it with different sauces. Siomai Wrapper is practiced since the early times
usually in China. Siomai Wrapper is now produced with machines, removing some of its
nutrients.
On the other hand, Dragon Fruit is cultivated in many parts of the world with its
popularity increasing because of its nutritional contents. However, its peelings are considered
waste so they were just thrown away. But its peelings were identified to have many nutritional
contents such as antioxidants, anthocyanin, and more that is essential for the human health.
With this information, the researchers aim to determine whether dragon fruit peelings are
feasible in being an additive ingredient in making Siomai Wrapper. The researchers also want to
add the dragon fruit peelings which are considered waste, to reduce the solid disposal. Moreover,
the researchers were convinced to conduct this investigation because of the reason that Siomai
Wrapper is already used in different foods that are favored by many, but only have few nutrients
so if the peelings of Dragon Fruit was added it could add more nutrients to the Siomai Wrapper
and even give it a natural made color.
2
Statement of the Problem

Specifically, it aimed to answer the following questions:
1. Is it possible to use Dragon fruit peelings powder as Siomai wrapper?
2. Which among the different wrappers with the Dragon fruit peelings powder is the best
Siomai Wrapper?
3. Is there a significant difference between dragon fruit peelings as Siomai wrapper as
compared to the commercial Siomai wrapper in terms of appearance and taste?
4. Is the Dragon Fruit Peelings as Siomai wrapper is cheaper compared to the
commercial one?
Statement of the Hypotheses
This study was directed by the following hypotheses:
Ho:
There is no significant difference between the uses of dragon fruit peelings as
Siomai wrapper as compared to the commercial Siomai wrapper in terms of appearance.

Hi:
There is a significant difference between the use of dragon fruit peelings as
Siomai wrapper as compared to the commercial Siomai wrapper in terms of appearance.

Ho:
There is no significant difference between the uses of dragon fruit peelings as
Siomai wrapper as compared to the commercial Siomai wrapper in terms of taste

Hi:
There is a significant difference between the use of dragon fruit peelings as
Siomai wrapper as compared to the commercial Siomai wrapper in terms of taste.
Significance of the Study

We cannot deny that sometimes we cant control ourselves in eating without knowing
their effects in our body and sometimes these foods have free radicals that act as terrorists in our
body, it makes us look old also.
Dragon fruit is a famous fruit because of its taste, color, and its nutrients but just
throwing the peelings without knowing that its peelings are also rich in polyphenols and
antioxidants which are abundant micronutrients in our diet that helps us prevent degenerative
diseases such as cancer that is made by harmful free radicals, it also have a valuable nutrient
anthocyanin that improve the arterial elasticity and protect the lining of the artery. As a result,
they are very helpful to lower the blood pressure. This peelings in powder form add nutrition to
our deficient diet due to modern farming methods, busy lifestyle and even stress that makes us
have free radicals and because of what we eat. Because the Siomai is one of the most popular
food and it is available almost everywhere. An idea came out, how about make the powdered
dragon fruit peelings as a Siomai wrapper to make it tastier and have more nutrients without
changing the recipe of its ingredients inside especially that Siomai is already favored by many.
This study will promote on the relevance of serving foods with wrappers that has dragon
fruit peelings powder. It encourage households that they can reuse the peelings of the dragon
fruit they bought instead of throwing it.
Furthermore, this study could lead people into finding other alternatives that could also
be used as ingredient for different types of food for healthier one.
This field of investigation was focused on the efficacy of powdered Dragon Fruit
(Hylocereus polyrhizus) peelings as ingredient in making Siomai Wrappers. It peelings were
brought by the researchers from Brgy. Macatiw , Alaminos City, Pangasinan. The research study
was conducted at Alaminos City National High School.Kitchen utensils and other kits were
borrowed from Alaminos City National High School Home Economics Laboratory. The research
study was conducted last July 2015.
Definition of Terms
The following terms are defined as used in this study:
Wrapper. The material, such as paper, in which something is wrapped.
Siomai Wrapper. It is where ingredients like diced carrots and grind pork are inserted and
sometimes fried or steam.
Powdered. A substance consisting of ground, pulverized, or otherwise finely dispersed solid
particles.
Appearance. It refers the outward aspect of the object.
Color. It refers to the natural shade of a food that makes it attractive.
Taste. It refers to the sensation stimulated in the taste buds when food, drink or other substances
are in contact them. In this study, taste refers to the likeness of the testers.
Texture. It refers to an essential or characteristic quality.
Dragon Fruit Peeling. A sharp edged, pink with green peeling that has many benefits.
CHAPTER II
REVIEW OF RELATED LITERATURE
A. SIOMAI WRAPPER
A sort of a traditional food in China, which originally originated in North China. It was
viewed by the Ancient Chinese as a sealed stuffed bun without hole and therefore named
huidun which means chaos. And was later called siomai in line with the formation rule of the
Chinese characters.
Siomai is a flour product by stuffing, and then steaming, boiling or frying. It looked
almost the same as dumplings at early stage, and then in the Tang Dynasty these two were
distinguished with different names. Siomai Wrapper is of square shaped, usually stuffed with
pork, shrimp meat, vegetables, shallot and ginger. There existed numerous wonton restaurants in
cities in the Tang and Song Dynasties. Siomai was featured by clear soup and delicate stuffing at
that time. Its fineness was ever appraised by poets and was hard to achieve by common people.
In ancient times, it was a custom in some regions to eat wonton on the midwinter day, which is
said to has bearing on a famous doctor Zhang Zhongjing. He ever stuffed wonton with
medicinal materials on the midwinter day to cure villagers who suffered frostbite. Siomais
function as a medicinal dish was also recorded in the Compendium of Materia Medica.
Taste
Siomai Wrappers usually have no taste unless they already have ingredients inside them.
This is mainly because Siomai Wrappers are simply made out of flour, eggs, and a little salt.
Making its taste plain.
Color
Siomai Wrappers are of cream like colors because of its ingredients, but when cooked
reflects the colors of the inner ingredients it has.
Texture
Siomai Wrappers texture depends on the way it was made, if it was finely made its
texture is smooth but if its not then you could feel bumps when you slide your finger on it.
B. Description of plant sample
1. Dragon Fruit
- Pitaya or pitahaya is known as dragon fruit due to the scaly structure of the peel.
There are three varieties of pitaya namely white-flesh pitaya with yellow peel (Selenicereus
megalathus), white-flesh pitaya with red peel (Hylocereus undatus) and red-flesh pitaya with red
peel (Hylocereus polyrhizus). Pitaya is a cactus fruits that originated from Central and Northern
South America. Red pitaya (Hylocereus polyrhizus) is widely cultivated in Malaysia, Thailand,
Vietnam, Australia, Taiwan and some other parts of the world. This fruit survived in the dry
tropical climate and can withstand temperature as high as 40o C (Ortizhernndez and Carrillosalazar, 2012). It has been introduced to the Malaysian agriculture in 1990s and cultivated in
Johor, Perak, Negeri Sembilan, Pahang, Pulau Pinang and Sabah (Department of Agriculture
Sarawak, 2013). They will blossom simply at night time and in most cases last just one single
night where pollination is essential to set fruit. In full production, pitaya plants might have as
much as 4-6 fruiting cycles each year. The main reason for dragon fruit's preciousness is that it
lives only one night! First, a climbing cactus produces a beautiful pink or yellow flower.
Sometimes called "moonflower" or "Queen of the night," the plant blooms from evening to
midnight, only to wither in strong sunlight. During the night, the pungent flowers are pollinated
by moths and bats. Although the flower dies, the cactus bears pitya fruit about six times every
year. Red Pitaya (Hylocereus polyrhizus) is a member of the family Cactaceae. The exterior of
the fruit is really a fushia color along with elegant flowering palms around the bulb. The interior
of the red dragon fruit is comparable in color to the external as well as marked along with tiny
black seeds. The red dragon fruit along with red internal is usually utilized to make sorbets as
well as jams and also to taste syrups. Its ripened fruit has an attractive red-purple peelings and a
juicy flesh with little black seeds that are edible to eat. Its popularity is increasing because of its
health benefits such as reducing dyslipidemia (Mohd Adzim Khalili et al., 2009). There are also
numerous reports on its pigments, antioxidant properties and their stabilities. Esquivel et al.
(2007b) investigated the contributions of phenolics to the antioxidant capacity and has concluded
that betalains were responsible for the major antioxidant capacity of red-purple pitaya juices.
Both the Dragon Fruit Flesh and peelings are rich in polyphenols and antioxidants which
are abundant micronutrients in our diet, and evidence for their role in the prevention of
degenerative diseases such as cancer and cardiovascular diseases. In its peelings are also type of
a valuable nutrient anthocyanins. This substance is a powerful antioxidant which is 10 times
9
better than beta-carotene and they can kept active for up to 75 hours in the blood. It is able to
protect the body from the damages by harmful free radicals which are considered to be the cause
of many diseases such as cancer etc. Anthocyanins can also improve the arterial elasticity and
protect the lining of the artery. As a result, they are very helpful to lower the blood pressure.
Chapter III
METHODOLOGY
10
Collection of Materials
Preparation of
Materials
( Dragon Fruit peelings,

Flour, Eggs, Salt )
(drying the dragon fruit

peelings under the sun.
Powdering it using a
Improving
commercialized
Siomai wrapper
Preparation of
Treatment
(10 grams of flour and 10 grams
of Dragon fruit peelings powder,
20 grams of Dragon fruit
peelings powder)
Evaluating
the Results
Testing of
Properties
(Appearance and
Taste)
Research Design
A. Materials
11
1. The following ingredients will be used to make the Siomai wrappers: Dragon fruit peelings
powder of red Pitaya as the main ingredient in making wrapper, flour, egg white is used to
bond the flour and powdered dragon fruit peeling, and salt is used to make the taste better.
These are the following kitchen utensils that will be used: a blender for powdering the
dragon fruit peelings, bowl as a container, rolling pin to flat the made dough and a weighing
scale used to measure some ingredients for different treatments.
B. Procedure
1. Collection of Materials. The Dragon fruits will be collected from Brgy. Macatiw,
Alaminos City, Pangasinan. The fruits will be washed with water, cleaned and removed the
peelings. The peelings will be place under the sun until they are totally dry, A blender will be
used for powdering the dragon fruit peelings. While the other ingredients (e.g. flour, egg white,
salt) will be bought by the researchers. The kitchen utensils will be borrowed from Alaminos
City National High School Home Economics Laboratory.
2. Preparation of Treatments. The Treatment 0 is the commercial wonton wrapper that will
be the control; Treatment 1, all ingredients with 5 grams of powdered dragon fruit peelings
and 10 grams of flour; Treatment 2, all ingredients with 10 grams and 10 grams of flour; and
Treatment 3 was 15 grams of powdered dragon fruit peelings. After the preparation of
12
treatments it will be thoroughly mixed, then will be flattened using a rolling pin in order to
make a dough and will be divided into square shapes measuring 3 centimeters side by side.
The concentrations will be as follows:
Treatment
Amount of
Amount
Amount of Dragon
Amount
Amount of
0
1
2
3
Egg White
1
1
1
of Water
cup
cup
cup
Fruit Powder
Commercial
5 grams
10 grams
15 grams
of salt
tbsp.
tbsp.
tbsp.
Flour
10 grams
5 grams
0 gram
C. Data Gathering
The setting of this research will be at the Alaminos City National High School. A total of
twenty five (25) respondents will be randomly selected to taste the prepared siomai with wrapper
of different concentration of powdered dragon fruit peelings. Five students from each year level
(Grade 7-10) and five (5) also from the teachers. Comments, reactions and feedbacks about the
product will be gathered.
The Likert scale was used in responses. They scored based on the equivalent grade presented in
the following table:
Rate
1
2
3
4
5
Appearance
Taste
Poorly Accepted
13
Slightly Accepted
Moderately Accepted
Highly Accepted
Very Highly Accepted
Poorly Accepted
Slightly Accepted
Moderately Accepted
Highly Accepted
Very Highly Accepted
EQUIVALENT SCORES FOR EVALUATING THE WRAPPER
D. Data Analysis
The researchers used the Friedmans for Randomized block Designs to determine if these
is a significant difference between the treatments in terms of appearance and taste, LSDFishermans Test to determine where the variation exists and Wilcoxon Rank- Sum Test to
compare the positive Control (To) and the best treatment of siomai wrapper.
14
Chapter IV
RESULTS AND DISCUSSIONS
15
Chapter V
SUMMARY,CONCLUSION AND RECOMENDATION
Summary
The study was conducted to determine the acceptability of powdered dragon fruit
(Hylocereus polyrhizus) peelings as an additive ingredient in making Siomai Wrappers. It was
conducted last June 02- September17, 2015 at Alaminos City National High School.
The results of the study revealed that Treatment 2 (All ingredients with 10 grams of
Dragon fruit peelings powder) is the most accepted alternative Siomai wrapper in terms of
appearance and taste. This best treatment was compared to commercial Siomai wrapper. It was
also revealed that the computed Ft =338.48 (appearance) and 337.82 (taste) are all greater than
16
critical value of 5.99 with a degrees of freedom=3-1=2 at 0.05 level of significance (=0.05).
Therefore, the dragon fruit peelings powder can be a substitute to commercial Siomai wrapper.
Conclusions
Based on the findings of the study, the researchers concluded that:

1. It is possible to use Dragon fruit peelings as Siomai wrapper.
2. The best treatment is the treatment 2 (10 grams of dragon fruit peelings powder).
3.
There is no significant difference on the use of dragon fruit peelings as Siomai wrapper
between all treatments T0 (commercial wonton wrapper) and T2 (10 grams of dragon
fruit peelings powder) in terms of appearance and taste.
Recommendation
In the light of the findings, the study must take into consideration the following:
1. Further study should be done to improve and to lengthen the shell life of the Siomai
wrapper with powdered dragon fruit peelings for its massive production.
2. Further study should be conducted to verify results by having a greater number of
respondents.
3. Instead of using the common wonton wrapper, Folks can use Siomai wrapper with
powdered dragon fruit peelings.
BIBLIOGRAPHY
17
A. Internet Sources
https://en.wikipedia.org/wiki/Hylocereus_costaricensis
http://link.springer.com/chapter/10.1007%2F978-90-481-8661-7_91#page-1
http://pubs.rsc.org/en/Content/ArticleLanding/2014/RA/c4ra10789f#!divAbstract
http://www.teknoscienze.com/articles/agro-food-industry-hi-tech-antioxidant-and-stability-ofdragon-fruit-peel-colour.aspx
http://www.medicalhealthguide.com/articles/dragonfruit-healthbenefits.htm
http://vegihealth.com/dragon-fruit-skin/
https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-dragon-fruit.html
http://www.cultural-china.com/chinaWH/html/en/8Kaleidoscope551.html
https://en.wikipedia.org/wiki/Wonton
http://www.tarladalal.com/glossary-wonton-wrapper-975i
B. Books
Madulid Domingo.2000. A Pictorial Encyclopedia of Philippine Ornamental Plants.,

Second Edition. Book Mark Inc,
Canistel/ Morton, J. 1987. Canitel. P. 402-405. In: Fruits of warm climates. Julia F.
Morton, Miami, FL.
Isolation, Structure Elucidation and Antimicrobial Assay of Secondary Metabolites from

Six Philippine Medicinal Plants/ Consolacion Ragasa/ De La Salle University, Manila
C. Journals
Dragon fruits health benefits / Fakhriya S. Taha, Suzanne M. Wagdy and Fatma A. Singer
(2012). Life Science Journal;9(2)
18
APPENDICES
19
Appendix A
Questionnaire
A. Appearance Test
Name:____________________________________________________(Optional)
Directions: Please put a check (/) o the corresponding box for your rating.
Treatments
Replicates
T1
Very Highly
Highly
Moderately
Slightly
Poorly
Accepted
Accepted
Accepted
Accepted
Accepted
(5)
(4)
(3)
(2)
(1)
R1
R2
(5 grams)
R3
R1
T2
R2
(10 grams)
R3
T3
R1
R2
(15 grams)
R3
B. Taste Test
Name:____________________________________________________(Optional)
Directions: Please put a check (/) o the corresponding box for your rating.
20
Treatments
Replicate
Very Highly
Highly
Moderatel
Slightly
Poorly
Accepted
Accepte
y Accepted
Accepted
Accepted
(5)
(3)
(2)
(1)
(4)
T1
(5 grams)
T2
(10 grams)
T3
(15 grams)
R1
R2
R3
R1
R2
R3
R1
R2
R3
Appendix B
Statistical Computation
Table 1. Test for Appearance
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
T1
T2
T3
4(1.5)
3(1)
3(1)
4(1.5)
4(1.5)
4(2)
3(1)
4(1.5)
3(1)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(2)
4(1.5)
3(1)
3(1)
4(1.5)
4(1.5)
3(1)
3(1)
4(1.5)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
4(1.5)
4(2)
4(2)
4(1.5)
4(1.5)
3(1)
4(2)
4(1.5)
4(2)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
3(1)
4(1.5)
4(2)
4(2)
4(1.5)
4(1.5)
4(2)
4(2)
5(1.5)
21
23
24
25
Rank Sum:
3(1)
4(2)
4(2)
34
5(3)
5(3)
5(3)
75
4(2)
3(1)
3(1)
41
Fr =[a2+b2+c2]
12
=- bk (k+1) T 1
12
= ( 300 ) 34
-3b(k+1)
+ 752 + 412 = (0.04) 1156 + 5625 + 16.21]
=(0..36636)(2462) =338.48
Table 2. Test Taste

Respondents
1
2
3
4
5
6
7
8
9
10
11
12
T1
4(1.5)
4(1.5)
4(1.5)
3(1)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
3(1)
4(1.5)
4(1.5)
T2
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
22
T3
4(1.5)
4(1.5)
4(1.5)
4(2)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(2)
4(1.5)
4(1.5)
13
14
15
16
17
18
19
20
21
22
23
24
25
Rank Sum
4(1.5)
3(1)
4(1.5)
4(1.5)
3(1)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
35
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
5(3)
75
4(1.5)
4(2)
4(1.5)
4(1.5)
4(2)
4(1.5)
4(1.5)
4(1.5)
4(1.5)
5(1.5)
4(1.5)
4(1.5)
4(1.5)
39.5
Fr=[a2+b2+c2 ]
12
=- bk (k+1) T 1
12
= ( 300 ) 34
-3b(k+1)
+ 752 + 412 = (0.04) 1156 + 5625 + 16.21]
=(0.04)(8987)
=337.82
Table 3. Comparison between the Experimental Siomai wrapper And the Commercial
Siomai wrapper
Appearance
Respondents
T2
Taste
T0
23
T2
T0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
Total
5
4
5
5
5
5
5
5
4
4
4
4
4
5
5
5
5
4
4
5
5
4
4
5
5
115
4
5
4
4
4
4
4
4
5
5
5
5
4
4
4
4
4
5
5
4
4
5
5
5
5
112
1. Appearance
Fr=[a2+b2]
12
=- bk (k+1) T 1
37.5
12
=
( 300 )
-3b(k+1)
+37.52 ) = (0.04)[ 1406.25 + 1406.25]
=(0.04)(2812.5)
=112.5
24
5
4
5
5
5
5
5
5
4
4
4
4
4
5
5
5
5
5
5
5
5
4
4
5
5
117
5
5
5
5
5
5
5
5
5
5
5
5
5
4
4
4
4
4
5
5
4
4
4
4
5
116
2. Taste
Fr=[a2+b2]
12
=- bk (k+1) T 1
38
= 12
( 300 )
-3b(k+1)
+322 ) = (0.04)[ 1444+1024]
=(0.04)(24.68)
=98.72
25
Appendix C
Photo Shoots
Photographs of the Materials Used (Per treatment)
Photographs of the preparation of the Treatments
Photographs of Treatments
26
Appendix D
DATA BOOK
27
Activities
Estimated days/weeks for completion
Choosing a topic
2 weeks
Collecting background information
5 days
Problem and Hypotheses
1 day
Preparation of the dragon fruit peelings
6 days
Preparation of treatments
1 day
Pre-treatment evaluation
4 days
Making the Data Table
2 days
Statistical Analysis
2 days
Interpreting Data
2 days
Reviewing on the result of the study
3 days
Compiling bibliography
2 days
Encoding the write up and edited
1 week
Documentation
4 days
Revision of suggestions/Comments
4 days
28
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Region 1

Alaminos City Division

Dragon Fruit (Hylocereus polyrhizus)

Maria Karla P. Ruamero

Statement of the Problem

There is no significant difference between the uses of dragon fruit peelings as

Siomai wrapper as compared to the commercial Siomai wrapper in terms of appearance.

There is a significant difference between the use of dragon fruit peelings as

Siomai wrapper as compared to the commercial Siomai wrapper in terms of appearance.

There is no significant difference between the uses of dragon fruit peelings as

Siomai wrapper as compared to the commercial Siomai wrapper in terms of taste

There is a significant difference between the use of dragon fruit peelings as

Siomai wrapper as compared to the commercial Siomai wrapper in terms of taste.

Significance of the Study

( Dragon Fruit peelings,

(drying the dragon fruit

Based on the findings of the study, the researchers concluded that:

Madulid Domingo.2000. A Pictorial Encyclopedia of Philippine Ornamental Plants.,

Isolation, Structure Elucidation and Antimicrobial Assay of Secondary Metabolites from

+ 752 + 412 = (0.04) 1156 + 5625 + 16.21]

Table 2. Test Taste

+ 752 + 412 = (0.04) 1156 + 5625 + 16.21]

+37.52 ) = (0.04)[ 1406.25 + 1406.25]

+322 ) = (0.04)[ 1444+1024]

Photographs of the preparation of the Treatments

Estimated days/weeks for completion

Collecting background information

Problem and Hypotheses

Preparation of the dragon fruit peelings

Making the Data Table

Reviewing on the result of the study

Encoding the write up and edited

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