INVESTIGATORY PROJECT

Pineapple Peeling and Kamias to Vinegar

Background of the Study

A pineapple is a fruit wherein you have to peel off the peelings before you can eat it
while kamias is eaten either raw or dipped in rock salt, as a snack. It could either be curried or
added as flavoring for the common Filipino dish. The researchers choose this as their project to
prove that pineapple and kamias have other uses. The researchers also noticed that most of the
families in our country are very practical nowadays. Instead of throwing the peelings and let the
kamias rotten, many families can earn something from it by using our experiment. They can
produce a product and maybe start a business or they can produce it for their own use. The
researchers wanted to prove that nothing in this world is useless. The pineapple peelings and
kamias extract count as useful materials too, and can somehow help people to use their creative
minds to make things possible out of such wastes.

Statement of the Problem

Our county is experiencing economic crisis and many Filipinos do not have stable jobs.
Our problem in waste management also has a huge impact on why the researchers choose this
study to begin with. The waste in market says it all.

Objectives

- To collect most of the peelings and extract from pineapple & kamias. vendors and turn it
into vinegar that can be used in cooking or can be the start of a business.
- To teach the vendors how to make vinegar out of peelings and fruit extract so that they
can earn extra income.
Significance of the Study

The researchers find this study significant in a way that it can be a key to help families
earn extra income if the process is performed well. With this study, people will be able to make
their own vinegar and save enough money from buying vinegar every now and then.

Scope and Delimitation

This study was delimited to the preparation and implementation in a way that we only
used specific fruit peelings and extract. This was study also delimited to evaluation because it
was confined to the responses of the student and teachers. This study covers the use of pineapple
peelings and kamias extract that can be useful in both livelihood and environment-friendly
aspects.

Methodology

A. Materials and Equipment

Pineapple peelings which can be found in markets and from stall vendors.

Kamias extract which can be found in backyard, markets and from stall vendors.

-Sugar -Bottles

-Strainer -Yeast

-Water -Knife

B. Independent Variables
  Pineapple Peelings and Kamias

C. Dependent Variables

 Sugar, yeast and number of days the pineapple peelings and kamias will be fermented.

D. Treatment

1. Wash the peelings and kamias thoroughly.

2. Cut into cubes: transfer into a casserole and add enough water to cover.

3. Let it boil.

4. Strain and let cool to lukewarm.

5. Prepare all the needed containers.

6. For every four cups of juice, add 1 cup of sugar and ¼ teaspoon yeast.

7. Leave small amount of peelings into the juice.

8. Fill into the bottles and ferment, do not disturb.

9. After a week, remove the peelings and add the vinegar starter.

10. Ferment for another week.

11. After 3 weeks, the product is available.

Results and Discussion

After many trials and errors, our product became vinegar. The scent of pineapple and
kamias was still present and taste was similar to the vinegar that can be sold from the market.

The researchers used two models to represent the study. The first one contains pineapple
peelings and other one does not have. The duration of the fermentation process was exactly the
same. In both models, the researchers added vinegar starter to make it more appealing to the
smell and at the same time convincing. At the first week, the yeast started to settle at the bottom.
The researchers did not mind it because it is a part of the experimentation.

Analysis of Data

The researchers observed that pineapple peelings and kamias extract can be made into
vinegar. The researchers objectives were pointed out and was implemented. The vinegar that is
made from the pineapple peeling and kamias extract can now be used as substitute for
commercialized vinegar we often use.