METHODOLOGY
Research Method
This study used experimental method of research that aims to determine if the
changes in one variable affects another variable (Blakstad, 2008). To test a hypothesis,
experimental method depends on measured procedures and manipulated variables. In
that, the researchers can determined if the value of two variables will be changed and will
yield different value for dependent variable. This research used Coconut flesh as a
dependent variable that will be measured for edible bioplastic production.
Research Design
This research study used quantitative method, specifically, experimental research
design. Experimental research aims to establish cause-effect relationship among a group
of variables in a given study (Sousa, V. 2007). In this study, feasibility of Coconut flesh
as a component for edible bioplastic production will be measured and will serve as main
variables involved in the study.
Setting
Trece Martires City Senior High School which is located at Brgy Gregorio, Trece
Martires City Cavite, particularly in Cavite of Region IV - A CALABARZON. The town
has been facing a lot of problems specifically in plastic waste management.
The study was conducted at West Govenor Height’s II subdivision at Brgy.
Cabuco, Trece Martires City, Cavite. In the said locale, a survey had been conducted.
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Materials and Equipment
1. Coconut, distilled water, glycerin, and soy lecithin were the materials in the
study.
2. Stove, stick blender, pot, plate molds and filters were the equipment used in the
study.
General Procedures
1. Preparation of Materials
a. The stove, stick blender, pot, plate molds, filters and Coconut flesh were
obtained from the researchers’ residences within Trece Martires City, Cavite.
b. Glycerin, and soy lecithin and distilled water were obtained from a
drugstore in Trece Martires City.
2. Preparation of Coconut Flesh
Coconut Flesh was available at one of the researcher’s backyard at
Barangay Cabuco, Trece Martires City. Fresh coconuts were harvested and its
flesh was obtained by scraping. Afterwards, it was set aside.
3. Production of edible bio-plastic
Soy lecithin, water and glycerin were placed in a pot and were crushed
using the stick blender. Place the soy on the stove and set the heat to medium-low.
Bring it to a gentle boil for a minute or until it thickens. Remove the mixture from
the heat. Pour the mixture onto the filter to make the mixture smooth and remove
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the formation of bubbles. Add the crushed Coconut flesh into the mixture.
Afterwards, the mixture was placed in the plate mold in a little amount or until it
coats at 1mm deep. The mixture was left to dry until the edges of the mixture
starts to lift for 12 hours up to 2 days, depending on the weather and humidity of
the surroundings. Once dried, it was peeled gently out of the mold used.
Treatments
Through ANOVA (analysis of variance), the different concentration of the edible
bio-plastic will be tested regarding its texture, taste, odor, and flexibility to determine the
significant differences between the following treatments.
Experimental Layout
Table 1:
Treatment 1 7 tbsp. of water 1 ½ tbsp. of soy 15 tbsp.
tbsp. of
4
lecithin blended
glycerin
coconut flesh
Treatment 2 7 tbsp. of water 1 ½ tbsp. of soy 20 tbsp.
tbsp. of
4 blended
lecithin coconut flesh
glycerin
Treatment 3 7 tbsp. of water 1 ½ tbsp. of soy 25 tbsp.
tbsp. of
4 blended
lecithin coconut flesh
glycerin
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Data Gathering Procedure
The researchers selected thirty random participants to observe and describe the
characteristics of the edible bioplastic by rating it according to the following factors:
Odor. The odor produced by the purified water was rated by the respondents after
smelling the edible bio-plastic. It was rated as shown below.
4- Very Pleasant
3- Pleasant
2- Slightly Unpleasant
1- Unpleasant
Texture. The texture of edible bioplastic will be observed and will be rated by the
participants. It was rated as shown below.
4- Very Smooth
3- Smooth
2- Slightly Smooth
1- Rough
Taste. The taste of edible bioplastic will taste by the participants and rate it as
shown below.
4- Very Palatable
3- Palatable
4
2- Slightly Palatable
1- Not Palatable
Flexibility. The flexibility of edible bioplastic will be observed by the
participants and will be rated as shown below.
4- Very Flexible
3- Flexible
2- Slightly Flexible
1- Not Flexible
Sample and Sampling Technique
The heuristics or the rule of thumb for the number of participants based on the
research design is used to determine the sample size of this study. 30 samples were drawn
from the population since the study aimed to compare different sets of treatments
(Lunenberg and Irby, 2008, as cited in Barrot, 2017).
Simple random sampling was used, particularly the lottery method or the fishbowl
technique, to determine the respondents included. Simple random sampling is the basic
sampling technique where the researchers select a group of subjects (a sample) for study
from a larger group (a population). There were no specific standards raised in selecting a
member of the respondents. Every individual had equal chances of being included in the
sample.
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Statistical Treatment
The researchers used Analysis of Variance (ANOVA) for analyzing the data.
Mean Score. In determining the mean score, the sum of all data given was
divided to the total number of items.
, = ( Σ fx ) / n
Analysis of Variance. ANOVA is a statistical technique that compares three or
more means. Also, this technique yields standards that can be tested to determine if
there’s a significant relationship between variables.
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Procedure and Flowchart
The following steps were conducted by the researchers to determine the
differences among the concentration of edible bio-plastic. Samples were mixed and
stirred at different concentration. After the test, data gathering will occur.
Coconut (Cocos
Nucifera) Flesh
Scraping Process
Edible Bio-Plastic
Production
Data Gathering
Results
Observation
Analyzing Data
