Producing Organic Vinegar Using Pik-iw Bananas (Musa Balbisiana Colla)

Abstract

The purpose of this study is to develop and produce organic vinegar using Pik-iw bananas and to identify whether the taste, aroma, and quality are acceptable for the final vinegar product. This study aims to provide a sustainable method to use local bananas and to highlight the importance of local agricultural resources. The Pik-iw banana is always overlooked because of its numerous seeds, which makes it less marketable. This product may provide people living in the rural area to have a new business that they can market for their additional income. The researchers used a Design and developmental research with a sequential mixed method research design, involving the use of both qualitative and quantitative instruments. The research was conducted at the Philippine Normal University South Luzon in Lopez, Quezon with 53 respondents as product evaluators. The data gathering tool used by the researchers was an evaluated tool checklist form to measure the different levels of product acceptance as well as the quality of the product. As a data analysis tool, the researchers used ANOVA to determine the level of product acceptance and if there were any differences in the evaluation results. Based on the data gathered, it was found that it can be marketable and acceptable to the consumers. The study's findings showed that the participants had a very positive reaction to the product, with all evaluation criteria receiving a "Strongly Agree" rating and an overall average score of 3.656. The highest score was for overall quality (3.685), followed by aroma (3.655) and taste (3.630), indicating that the participants viewed the product's sensory qualities positively. The results show that the Pik-iw banana (Musa balbisiana Colla) is very successful in promoting both local and organic products.