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BANANA PEEL FOR GELATIN PRODUCTION: SENSORY EVALUATION

ACROSS VARIOUS BANANA VARIETIES

_____________________

A Research Presented to

The Faculty of the BTVTEd Program

ISABELA STATE UNIVERSITY

Angadanan, Isabela

_____________________

In Partial Fulfillment of the Requirements for the Degree

BACHELOR OF TECHNICAL-VOCATIONAL TEACHER EDUCATION

(Food and Service Management)

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CALDERON, FRIEDALUZ
BALTAZAR, KAYLA
GADUANG, CAMILLE GRACE
GADUANG, MONICA
TALAMAYAN, JASMINE
VILORIA, MARA LYKA

August 2024
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ACKNOWLEDGEMENT

The success of this study would not have been possible without the guidance
and support of many individuals.

We would like to express our heartfelt gratitude to Ms. Mary Grace C.

Buraga, MAIE, our research adviser, for dedicating her time and effort to help us
improve our work through her valuable insights and suggestions.

We are also sincerely thankful to our panelists, Dr. Ronie G. Torres, Mrs.
Honeylyn F. Navelga, Dr. Romel B. Cristobal, and Mr. Jamil Rivera, for their
patience, kindness, and support. Their suggestions, comments, and recommendations
greatly advanced our research.

We would like to extend our appreciation to our Research Instructor, Dr.

Ronie G. Torres, for allowing us to pursue this study.

We are grateful to the respondents for their cooperation throughout the

research process.

Lastly, we extend our heartfelt thanks to our loving parents for their moral
encouragement and financial support.

Most importantly, we thank our Almighty God, for providing us with the
wisdom, knowledge, and dedication needed to complete this study.

The Researchers
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Abstract

Due to the high demand for banana flesh, banana peels are often discarded at

dumpsites. This study explored the potential of using banana peels from the Latundan,

Saba, and Lakatan varieties to produce gelatin. Employing a Descriptive-

Experimental Research Design, the research utilized a purposive sampling technique

along with survey questionnaires to gather data from students and faculty at Isabela

State University - Angadanan Campus (ISU-AC). A 9 Point Hedonic Rating Scale

was implemented to evaluate the acceptability of the three banana peel varieties based

on criteria such as appearance, aroma, taste, and texture of the gelatin product. The

mean was calculated to assess the overall acceptability of the banana peel gelatin, and

Analysis of Variance (ANOVA) was conducted to determine if there were significant

differences in the various characteristics among the gelatin produced from the

different banana peel varieties.

The results revealed a notable variation in the acceptability levels of gelatin

made from the three banana peel variants (Lakatan, Latundan, and Saba) across

several criteria. The findings highlighted the advantages and drawbacks of each

variant, with Lakatan emerging as the superior choice in terms of appearance, taste,

and texture, while all variants exhibited comparable results in aroma and color. To

enhance the overall acceptability, it may be beneficial to focus on improving the

aroma and color across all variants while preserving the strengths seen in appearance

and texture, particularly for Lakatan.

Keywords: Banana peel, Gelatin, Lakatan variety, Latundan variety, Saba variety
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THE PROBLEM AND ITS BACKGROUND

Introduction

Bananas are one of the major crops in the Philippines. In 2020, the Philippines

produced around 9.05 million metric tons of bananas, especially the ‘Saba’ variety.

Due to the high usage of banana flesh, banana peels have been left and often

discarded at the dumpsites. According to the Philippine Statistics Authority (PSA),

more than 600,000 metric tons of ‘Saba’ variety is used for food processing and 66%

of it is composed of peel waste. In 2020, the Philippines produced more than 400,000

metric tons of banana peel waste that could pose environmental problems as it

generates methane and causes pollution.

One way to use banana peel waste is by treating it as a source to create a new

food product. A study conducted by Flores et.al., 2023, reported that it is possible to

substitute half of the flour with banana peel flour to create banana cake. They try to

incorporate 100% of whole meal flour, a combination of 50% of whole meal flour

with 50% of banana peel flour, 75% of banana peel flour with 25% of whole meal

flour, and 100% of banana peel flour to investigate whether there is a significant

difference in terms of recipe taste, aroma, and flavor.

Another similar study that conducted by Aguilar et.al., (2016), in which they

tried to explore the potential use of banana peel to produce fresh pasta. Based on their

study, it is possible to substitute Saba peel with semolina flour in making fresh pasta.

In their study, they tried the method of drying the Saba peel at six hundred Celsius for

8 hours using a cabinet dryer to examine whether there is a significant difference

between the percentage mixture of semolina flour with the banana peel flour in

making fresh pasta. The percentage mixture ranged from o%,5%,10%,15%,20%

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respectively wherein they concluded that the 20% of banana peel flour mixture

obtained the highest result in terms of flavor, texture, and general acceptability.

On the other hand, several studies have shown that banana peels can be

utilized for human consumption. , a study conducted at the University of Saint

Dominic College of Asia where explored the potential use of banana peel as a new

flavor of kutsinta, they added rice flour, all-purpose flour, brown sugar, lye water,

anatto seeds, banana flesh with the banana peel. They blend it and put it in a steamer.

Additionally, banana peels have been proven to give various health benefits to

people according to different studies. It has bioactive compounds like carotenoids and

antioxidants; minerals like iron, and calcium, good levels of dietary fiber, etc.,

(Bhavani et. Al., 2023); Vitamins B6 and 12; phytochemical compounds (Vu et. al.,

2018); treats intestinal lesions, and diarrhea, dysentery, etc. (Oguntoyinbo et. Al.,

2021); and is important in protection from chronic diseases (Thnaa T.H. Mahmoud

Hashem Gouda, 2018).

Moreover, throughout the history of San Guillermo, the Isabela marketplace,

banana flour was neither known nor introduced to the residents. Unaware that rejected

and wasted fruits can be used to spark innovation, apart from their wide range of

health benefits as well as their usage for baking (Sanchez et.al.,2022).

Hence, this study aimed to develop a new food product made from banana

peel as Gelatin using its three different varieties which were the Latundan, Saba, and

Lakatan. Furthermore, this study is deeply anchored with the Sustainable

Development Goals (SDGs) that lie in SDG #3 (Good Health and Well-being), SDG#

9 (Focused on Innovation), and SDG # 12 (Responsible Consumption and Production)

answer the economic goals of our country.

Statement of the Problem

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Generally, this study determined the possibility of using banana peel as

Gelatin with Latundan, Saba, and Lakatan varieties as Gelatin.

Specifically, it sought to answer the following questions:

1. How can banana peel as Gelatin be prepared and produced using the following

banana varieties:

a. Latundan;

b. Saba; and

c. Lakatan?

2. What is the level of acceptability of the Gelatin in terms of:

a. appearance;

b. aroma;

c. taste; and

d. texture?

3. Is there a significant difference in the acceptability level of the different varieties

of banana peel Gelatin in terms of;

a. appearance;

b. aroma;

c. taste;

d. texture; and

e. overall acceptability?

Objectives of the Study

The main purpose of this study was to determine the use of banana peel of

latundan, saba, and lakatan varieties used as Gelatin.

Specifically, it aimed to:

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1. prepare and produce banana peel Gelatin using the banana peel of the following

varieties:

a. Latundan;

b. Saba; and

c. Lakatan.

2. determine the acceptability of the banana peel Gelatin in terms of:

a. appearance;

b. aroma;

c. taste; and

d. texture.

3. determine the significant difference on the level of acceptability of the different

varieties of banana peel Gelatin in terms of;

a. appearance;

b. aroma;

c. taste;

d. texture; and

e. overall acceptability.

Significance of the Study

This study aimed to provide crucial information and knowledge about the

selected topic from respondents, related studies, and relevant sites needed for the

expected benefit to individuals.

Sustainable and Development Goals

The study also addressed the Sustainable and Development Goals (SDG):

SDG # 3: Good health and well-being.

Goal: Ensure everyone’s health and well-being, regardless of their age.

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Connection: Development banana peel as the main ingredient in preparing and

producing banana peel Gelatin could promote healthy living which has been proven to

give various health benefits to people that is supported by different studies. It has

bioactive compounds like carotenoids and antioxidants; minerals like iron, calcium,

good levels of dietary fiber etc., that gives essential nutrients to the body (Bhavani et.

Al., 2023).

SDG # 9: Industry, Innovation and Infrastructure.

Goal: Encourage research, innovation and ability building.

Connection: The study promotes SDG #9 that focused on industry and innovation, by

innovatively repurposing banana peel into Gelatin products, therefore, contributing to

sustainable industry practices and technological advancement.

SDG # 12: Responsible Consumption and Production.

Goal: Ensure sustainable consumption and production patterns.

Connection: The study supports SDG #12 by minimizing food waste, advocating

sustainable practices, enhancing resource efficiency, educating consumers about

sustainable options, and promoting economic benefits through responsible

consumption and production.

ISU R&D Agenda: Organic agriculture. This study supports organic agriculture by

using banana peels that would normally be thrown away, promoting sustainable food

practices. It helps reduce food waste and improve the use of resources in farming. It

broadens the consumer's selection in choosing organic candies, which also encourages

more people to choose organic foods. Additionally, the research aims to make food

systems more sustainable while promoting organic farming principles.

6P’s
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Product. The Banana Peel Gelatin will become a potential breakthrough not only in

the banana production and processing industry but also in the waste reduction

properties as it will give a probable boost in our market economy and will lessen the

negative environmental impact of banana peel waste in our environment.

People and services. The potential beneficiary of this study includes the banana

farmers, banana traders, future researchers, academicians, and the banana processing

industry. This study is designed to give the farmers and traders an idea to make an

additional income and products, especially when the supply of banana increases.

Place and Partnership. This research will assist the entrepreneurs and the banana

processing industry to turn the banana peel wastes into a food innovative product that

could increase their potential revenue. Additionally, it will also benefit our

environment and the dumping areas of banana peels from reducing the harmful effects

of pollution caused from banana peel wastes.

Policy. Not applicable

Publication. This study can be published in any journal like local, national, or

international publications. It matters in the field of marketing, regardless of whether it

is used for products or services, because it could be a revolutionary paper that could

make a change in terms of innovation that could be put out in the marketplace as a

product or as an advocacy.

Patent. This study will be patented once the researchers had the intellectual rights to

own the ideas and the study itself, so the future researchers and academicians can

legally cite it as a reference as they search for more gaps and compelling reasons to

conduct the similar studies.

Scope and Delimitations of the Study

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This study is delimited to the preparation of banana peel as Gelatin, its level of

acceptability, and significant difference of the products as evaluated by the

respondents.

For the preparation and production of gummy candies, it is limited to the used

of banana peel using Lakatan, Latundan and Saba varieties available in the

Municipality of San Guillermo, Isabela.

Meanwhile, for the process of making gummy candies, similar procedure and

measurement of ingredients be followed for the three (3) treatments. Preparation of

products only differ in terms of banana varieties used.

For the level of the acceptability, it is only limited to the products appearance,

aroma, taste and texture through sensory evaluation across various groups. Finally, for

the products significant difference, it is limited to the sensory evaluation of the

purposely selected groups of respondents.

Definition of Terms

Appearance. It refers to the way how the respondents see the banana peel Gelatin.

Aroma. This refers on how the respondents find the smell of the banana peel Gelatin.

Banana Peel. This refers to the covering of Latundan, Saba, and Lakatan banana

flesh, raw or ripe (green and yellow) that was used to develop a banana peel Gelatin.

Blending. It pertains to the process of placing the banana peel into the blender to

achieve a smooth consistency.

Boiling. This refers to the process on how the banana peel is cooked to remove its

resin.

Cooking. The method of combining all the ingredients (blended banana peel, banana

flesh, white sugar, and gelatin powder) in a pot and then cooking them together over a

medium to high heat.

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Cooling. This refers to setting the molder with the mixture aside until it gets firm and

cools down.

Development. This refers to the process of producing banana peel Gelatin product

using banana peel (Latundan, Saba, and Lakatan).

Food waste. This refers the banana peel as food waste generated by the food industrial

area in large quantities in the world due to high usage of edible parts of the banana

Gelatin. It refers to the finished product with soft and chewy texture that was made

from Banana Peel varieties (Latundan, Saba and Lakatan).

Molding. Placing the gummy mixture into a molder after it has been cooked.

Packing. This refers to the action of putting the finished product into suitable

packaging intended for its storage.

Probability. This refers to the possibility of Banana Peel (Latundan, Saba, and

Lakatan) in producing Gelatin product.

Sensory Evaluation. The sense of sight, smell, taste and touch of the respondents on

how they perceive the banana peel candy as a food.

Taste. It refers to the way how the respondents savor the banana peel Gelatin.

Texture. This refers to the surface and structure of the Gelatin when tasted and

chewed in the mouth.

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REVIEW OF RELATED LITERATURE AND STUDIES

Saba is one of the locally grown species of banana in the Philippines. It is

often used in making desserts such as cakes, chips, banana cues, and turon.

Oftentimes after using, the saba's peel serves no other purpose and is just thrown

away.

Bananas are the second-most popular tropical fruit in the world, accounting for

16% of all fruit produced worldwide (119.83 million tons), according to Forbes

(2022). People usually waste or discard the numerous benefits of banana peel due to a

lack of awareness. Banana peel is a rich source of many bioactive compounds like

carotenoids, biogenic amines, polyphenols, phytosterols, and antioxidants. It also

contains minerals like iron, calcium, sodium, phosphorus, magnesium, and good

levels of dietary fiber. The use of antioxidants present in banana peels can help reduce

the risk of diseases like cancer. Antioxidants play a crucial role in the removal of

toxins from the human body. One complete banana comprises about 30–40% peel,

and the rest is the pulp portion. Banana peels are used in a wide range of industries

like cosmetics, medicine, food processing, beverages, textiles, energy resources, paper

manufacture, bio-absorbents, biofuel production, and the agricultural sector (Bhavani

et. al., 2023).

Additionally, according to Adetuyi, B.O. et al. (2022), banana peel is the

major byproduct of banana processing which accounts for 30% of the banana fruit and

also constitute to environmental hazard. Banana peels are promising byproduct for

different applications in nutraceuticals and medicinal usage due to the high dietary

fiber and phenolic content present in them.

Another study conducted by Zaini et. al., (2022) states that banana peel has the

potential to be transformed into functional foods because it is historically consumed

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as food and medicine in some regions of the world. Their discoveries, particularly on

the broad array of bioactive chemical constituents in peel and their related biological

activities, seem to rationalize the proposed use of banana peel in several food

industries and shows great potential to be developed into beneficial functional foods

and nutraceuticals.

The banana peels themselves offer additional nutrients, including Vitamin B6,

Vitamin B12, Magnesium, Potassium, Fiber, Protein. Numerous studies have

identified banana peels as a rich source of phytochemical compounds, mainly

antioxidants such as phenolics, flavonoids, gallocatechin, anthocyanins delphinidin

and cyaniding, and catecholamines, carotenoids, vitamins and minerals (Vu et.

al.,2018). Banana Peels are important in protection from chronic diseases as blood

pressure, anemia and depression; it contains vitamins C, E, B6, minerals and phenols

which act as antioxidants (Thnaa T. H. Mahmoud Hashem Gouda, 2018).

Furthermore, according to Yamunadevi Puraikalan (2018), the Banana (Musa

sapientum) is usually consumed as a ripe fruit or cooked form in India while the

peels/skins are considered as a waste product. It is important to determine any

potential uses for these peels as they contribute to environmental problem due to its

nitrogen and phosphorous content and thus, their study identified the anti-nutrients

like saponin in the banana peel that could also be used as a functional food. The

proximate principles of USA variety peels estimated were 9.4% 6.7% and 11.5% for

protein, fat and fiber. The India variety peel indicate the percentage of 11.7, 3.6 and

14.4 for protein, fat and fiber respectively. These peels also had a significant number

of total phenols, flavonoids and tannin. Therefore, these peels could be incorporated

into value-added foods and can serve as a functional food.

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Banana peels have various health benefits to excellent nutritional status, and it

treats the intestinal lesion, diarrhoea, dysentery, ulcerative colitis, nephritis, gout,

cardiac disease, hypertension, and diabetes (Oguntoyinbo et. al., 2021).

With regards to nutritional quality, banana peel has shown excellent uses in different

food items such as bakery, culinary products and meat products primarily because of

its various bioactive compounds with potential health-promoting effects (Zhang et al.,

2020).

Lipid oxidation in the food products was prevented by antioxidative property

of polyphenols which causes rancidity in food products. Peel and pulp of banana were

used for the evolution of products like bread, cakes, noodles flour, gluten free

products etc. Extracts of banana peel would be functional to conflict free radical

moderated illness. Antioxidant property of polyphenols also help in preventing off

flavor, which show reduction of shelfing and nutritive value of food (Jangam Vishala

and Gurpreet Singh, 2021)

A related study of Oguntoyinbo et. al., (2021) aimed to use flour from banana

peel to develop functional cookies. Cookies supplemented with flours of banana peel

had higher contents of all these minerals but zinc than those produced from wheat

flour alone. Cookies supplemented with banana peel flour had higher anti-nutritional

values than the control in terms of (phytates, phenols, flavonoids, saponin and tannin)

examined. It was concluded that the use of flours from banana peels as composites of

wheat had good potential for production of nutritionally superior cookies compared to

the use of wheat alone.

Another study of Khoozani et. al., (2019) states that the high levels of

antioxidant activity, phenolic compounds, dietary fibers and resistant starch in banana

pulp and peel have made this tropical fruit an outstanding source of nutritive
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ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana

parts into flour has been of interest by many researchers using different methods

(oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray

drying and lyophilization). Regarding the high level of bioactive compounds,

especially resistant starch in banana flour, the application of its flour in starchy foods

provides a great opportunity for product development, even in gluten free foods.

Similarly, a study of Agular et. al., (2018) about the Incorporation of Saba

(Musa Paradisiaca) Banana Peel in Fresh Pasta identified its nutritive quality through

proximate and microbial analysis, its acceptability using 9- point hedonic scale, and

its production cost found that the fresh pasta is safe to consume.

Meanwhile, a study about chicken sausages included with three different

quantities of banana (Musa balbisiana) peel powder along with their technological

properties (cooking yield, texture, water‐holding capacity, color, rheology, and

texture), composition, and sensory acceptability were assessed. The inclusion of

banana peel powder (BPP) raises the nutritional value with regard to an increase in

dietary fiber and a reduction in the sausage fat content. Generally, the incorporation of

Banana Peel Powder to chicken sausage changes its properties. Banana Peel Powder

has been a potential candidate as a value‐adding ingredient that may be used during

meat preparation since it positively influences the nutritional value and specific

technological properties of the food (Zaini et. al., 2020).

Candies and toffees are chewable confectionery items which are made of

sugar, acids and fruit or vegetable pulp as major ingredients. Fruits and vegetables

like apples, ginger, mangoes, guava, carrots and citrus peels have been used to

prepare candies and toffees. Processing of candies and toffees is an osmotic

dehydration process where sugar goes into the tissues bringing out water into the
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syrup. These products are dried pulp with proper amount of sugar and acid mixture. It

results in good combination of taste and nutritive value. Various by-products of fruit

and vegetables are also used to prepare candy and toffee (Lata et. al., 2021).

Concurrently, dark chocolate is a very popular confectionary product among

children, made by combining cocoa (55%) with cocoa butter (7.5%) and sugar (42%)

has high antioxidant, anti-inflammatory, and free radical scavenging properties.

Chocolates also have a high concentration of cocoa and flavanols contents which is

very beneficial for human health. The nutritional value of the dark chocolate samples

prepared was further enhanced by using unripe banana peel powder. The peel of

banana fruit is a waste material, but it also has antioxidant, antibacterial, and

antibiotic properties which encourages its use in industries like pharmaceuticals. So,

after considering the nutritional value of unripe banana fruit peel, the powder of

unripe banana peel was added to the dark chocolate in the concentration of 1, 3, 5, 7,

and 9% to increase the nutritional value of dark chocolate. The nutritional value of

chocolate samples made by using unripe banana peel powder and premix increased

significantly but the color of the product decreased significantly as the concentration

of banana powder increased (Singh et. al., 2023).

Another study conducted by Begali et. al., (2017) was to develop a candy type

brigadier with banana peel 'Prata' and compare it to the traditional brigadier, assessing

its physical and chemical characteristics. Candy type brigadier with banana peel had

higher values of moisture, protein, ash and fiber and lower lipids and glicidic fraction

compared to traditional. There was a reduction of 29.98% in energetic value of candy

type brigadier with banana peel, can be seen with reduced energetic value. The candy

type brigadier with banana peel showed up clearer and yellowish compared to

traditional when analyzed without granulated chocolate on the surface. It concluded

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that the use of banana peels 'Prata' in the preparation of a candy type brigadier is

feasible, with reduced energetic value, increase in protein, fiber and ash, and no

change in color due to presence of granulated chocolate on the surface.

Similarly, a study of Targino et. al., (2014) finds out that banana peels

represent waste that is nutritious and rich in pectin, can enrich bulk candy and

contribute to improving quality. Brigadier is generally well accepted by the

population and, therefore, a change in recipe makes the population gradually have to

adjust the taste in new recipes. This work aimed to develop brigadier using banana

skin, where it was possible to formulate a concentration which evaluated the sensory

profile through acceptance testing using a hedonic scale of 9 points "extremely

disliked" a "like extremely." Color, aroma, flavor, texture, global acceptance and

purchase intent were measured. Based on the results, flavor, overall impression and

consistency achieved a higher score on the scale nine with regard to being highly

liked, thus showing a good acceptance. As for purchase intent, there was a significant

difference, but showed the approval of the tasters, for 53% showed that they would

"certainly buy" the product.

Gelatins are popular type of confection and an emerging form of

pharmaceutical vehicle that typically contains 5-10% of gelatin,16-20% moisture, up

to 75% sweetener solids (sucrose and glucose syrups), and 0-20% food acids (Hartel,

von Elbe, & Hofberger, 2018).

This study entitled “Peel Waste as Candy: Sensory Description and Hedonic

Perception of Gelatin Using Banana (Musa) Peel with Several Varieties” was

developed and produced banana peel Gelatin product for human consumption and

determining its acceptability using the different sensory evaluation with the different
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group of respondents. Specially, it focuses on the development of the product and

determining the level of acceptability of the banana peel Gelatin product.

Conceptual Framework

The conceptual scheme that guides the researcher is based on the review of

related literature as well as on current similar studies.

Independent Dependent Variable Output

Variable

Acceptability Level Banana Peel Gelatin

of Banana Peel of the following
Varieties of Banana; varieties.
Gelatin in terms of;
a. Latundan;
a. taste
b. Saba; and a. Latundan
b. appearance
c. Lakatan. b. Saba
c. texture
d. aroma c. Lakatan.
e. overall
acceptability

Figure 1. Paradigm of the Study

The paradigm model, as illustrated in figure 1 above, shows the various stages

of the processes involved to answer the problems in this study including food product

development evaluation.

The independent variable stage consists of the three (3) varieties of banana

such as Latundan, Saba, and Lakatan which is the primary ingredients in preparing

banana peel Gelatin. On the other hand, the dependent variable contains the level of

the acceptability in terms of appearance, aroma, taste, texture and the overall
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acceptability to determine the general acceptability of banana peel Gelatin. Then, the

output contains the final product, banana peel Gelatin.

Hypothesis

H0-There is no significant difference on the acceptability level of the different

varieties of banana peel Gelatin in terms of appearance, aroma, taste, texture, and its

overall acceptability.
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METHODOLOGY

Research Design

This study used the Descriptive-experimental research design. Specifically,

descriptive research design was used to describe the level of acceptability and the

significant difference between the products in terms of aroma, appearance, taste, and

texture as sensory evaluated by the respondents.

According to Creswell, the descriptive research design is a study that describes

the characteristics of a population or phenomenon being studied. Descriptive research

design answering the five (5) W’s and one (1) H. This will help the researcher in the

preparation of banana peel in making Gelatin. With the aid of experimentation,

researchers will test and verify a hypothesis.

Meanwhile, the experimental part of this study, it is focused on the preparation

and production of banana peel Gelatin.

Respondents of the Study

The respondents of this study were taken from Food and Service Management

(FSM) 2 and FSM 3 students and FSM Faculty of Isabela State University -

Angadanan Campus (ISU-AC) through purposive sampling technique wherein the

researchers selected the respondents in the overall target population because of their

knowledge in terms of food evaluation. There were thirty-three (33) in FSM 2,

fourteen (14) in FSM 3 and five (3) FSM Faculty of ISU-AC.

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Respondents Sampling Technique No. of Respondents

FSM 2 Purposive Sampling 33

FSM 3 Purposive Sampling 14
FSM Faculty Purposive Sampling 3
Total 50
Table 1. Respondent of the Study

Instrumentation

The main instrument used for gathering the data is the survey questionnaire.

The basis of the research instrument adopted by the researcher into the developed

rating scale which is the 9 Point Hedonic Rating Scale by David Peryam. It is a

categorical scale that requires consumers to show their degree of liking of a product

by circling or selecting the term from a list of nine terms that best describes their

attitude towards the product in terms of liking (Meat Science, 2018).

For the questionnaire, 9 Point Hedonic Rating Scale is used to determine the

level of acceptability of the three varieties of banana peel in terms of Appearance,

Aroma, Taste, and Texture as Gelatin product. The nine-point Hedonic Rating Scale

is used to describe the following:

The 9-Point Hedonic Rating Scale

Range Rating Score Descriptive Rating

8.5-9.00 9 Extremely Agreeable (EA)
7.5-8.49 8 Very Agreeable (VA)
6.5-7.49 7 Moderately Agreeable (MA)
5.5-6.49 6 Slightly Agreeable (SA)
4.5-5.59 5 Fairly Agreeable (FA)
3.5-4.49 4 Slightly Disagreeable (SD)
2.5-3.49 3 Moderately Disagreeable (MD)
1.5-2.49 2 Very Disagreeable (VD)
1.0-1.49 1 Extremely Disagreeable (ED)

Data Gathering Procedure

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This study was conducted in the Mid-Year, July-August, of the school year

2023-2024. The researcher obtained permission through a written letter to allow the

researcher to administer the survey questionnaire to the FSM students. Questionnaires

were distributed by meeting the respondents personally to distribute the questionnaire.

Table 2. Process and Ingredient used in preparing Banana peel Gelatin

Banana Varieties Ingredients Measurement Process

Lakatan  Banana peel  70 grams  Scrape the remaining

 Water white flesh from the
 Gelatin powder  320grams/ml inside of the banana
 Cornstarch  20 grams peel.
 White sugar  Boil first the banana
 Banana essence  15 grams peel to remove its resin
 120grams content.
 Squeeze the boiled
 0.05 grams/ml banana peel.
 Blend the banana peel
and add 1/4 cup water.
 After blending, simmer
the 1/2 cup of white
sugar and 1/2 cup of
water in a pan.
 Dissolve now the
gelatin with 1/3 cup of
water.
 In the same pan, add the
blended banana peel
and let it cook.
 While stirring, add the
gelatin mixture. Let it
simmer for a few
minutes and transfer it
into the molder.
 Let it cool.
Banana Ingredients Measurement Process
Varieties
Latundan  Banana peel  70 grams  Scrape the remaining
 Water white flesh from the
 Gelatin powder  320grams/ml inside of the banana
 Cornstarch  20 grams peel.
 White sugar  Boil first the banana
 Banana essence  15 grams peel to remove its resin
 120grams content.
 Squeeze the boiled
 0.05 grams/ml banana peel.
 Blend the banana peel
and add 1/4 cup water.
 After blending, simmer
the 1/2 cup of white
sugar and 1/2 cup of
water in a pan.
 23

 Dissolve now the

gelatin with 1/3 cup of
water.
 In the same pan, add the
blended banana peel
and let it cook.
 While stirring, add the
gelatin mixture. Let it
simmer for a few
minutes and transfer it
into the molder.
 Let it cool.

Banana Ingredients Measurement Process

Varieties
Saba  Banana peel  70 grams  Scrape the remaining
 Water white flesh from the
 Gelatin powder  320grams/ml inside of the banana
 Cornstarch  20 grams peel.
 White sugar  Boil first the banana
 Banana essence  15 grams peel to remove its resin
 120grams content.
 Squeeze the boiled
 0.05 grams/ml banana peel.
 Blend the banana peel
and add 1/4 cup water.
 After blending, simmer
the 1/2 cup of white
sugar and 1/2 cup of
water in a pan.
 Dissolve now the
gelatin with 1/3 cup of
water.
 In the same pan, add the
blended banana peel
and let it cook.
 While stirring, add the
gelatin mixture. Let it
simmer for a few
minutes and transfer it
into the molder.
 Let it cool.

Statistical Treatment of Data

In this study, mean was used to determine the level of acceptability of banana

peel Gelatin and ANOVA was used to compare if the banana peel Gelatin with

different varieties has a significant difference in terms of its taste, appearance, texture

and aroma. The data gathered from the survey questionnaire will be systematically
 24

tabulated, analyzed, and interpreted by the researcher to obtain accurate information

and figures relevant to this analysis.

Phase 1

Select Banana Peel Varieties

Boiling separately according to variety

Blending separately according to variety

Phase 2

Saba Lakatan Latundan

Measuring and mixing

white sugar, cornstarch,
gelatin powder and water

Steaming Method

Molding in a molder

Place in a cooling
rack
 25

Packing

Gelatin

Figure 2. Flow Diagram of the Procedure in Making Banana Peel Gelatin

The flow diagram shows the processes of making a Gelatin using banana peel.

In phase 1 of the process, the researchers will select and separate three (3) varieties of

banana peel; lakatan, latundan and saba, which will separately undergo in boiling and

blending process.

The blended batches of peels will then undergo phase 2 process which is the

production of Gelatin itself. It will be measured accordingly, then will be mixed with

the other raw materials, cornstarch, white sugar, gelatin powder and water. The three

(3) mixtures of different varieties will undergo into same processes, cooking,

molding, cooling, dusting and packing. Upon finishing the phase 1 and 2 of the

process, the desired product will be produced as a banana peel Gelatin

 26

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

A. Development of the product and production

Table 3. Preparation of the Gelatin

Treatme Cooking Measureme

Ingredients Yield Costing Observation
nt Method nt
Lakatan 70 grams Banana More appetizing
Banana peel ---- than the two
Peel 320grams/ml Water ---- varieties.
20 grams Gelatin 59 93 PHP Has a yellow brown
Steaming
powder piece in color.
Method 1 PHP
15 grams Cornstarch s Has fiber strands.
120grams White sugar 9.60 PHP Has a smooth and
0.05 Banana 1 PHP firm texture.
grams/ml essence Easy to boil
Latundan 70 grams Banana ---- Has a lighter color
Banana peel and bouncy texture.
Peel 320grams/ml Water ---- Has a fiber strand.
20 grams Gelatin 54 93 PHP Easy to boil
Steaming
powder piece Has a strong banana
Method 1 PHP
15 grams Cornstarch s smell.
120grams White sugar 9.60 PHP
0.05 Banana
grams/ml essence 1 PHP
Saba 70 grams Banana --- Has the lighter color.
Banana peel Has a fiber strand.
Peel 320grams/ml Water ---- More yield to
20 grams Gelatin 74 93 PHP produce
Steaming
powder piece
Method 1 PHP
15 grams Cornstarch s
120grams White sugar 9.60 PHP
0.05 Banana
grams/ml essence 1 PHP
 27

The first column shows the three (3) varieties of banana peel namely Lakatan,

Latundan, and Saba. These three (3) varieties will undergo the same process of

cooking.

Cooking Method to be used.

Steaming will be applied to three (3) varieties of banana peel. According to

Asia Society, steaming is a cooking method that utilizes moist heat. This heat is

generated by boiling water, which then vaporizes into steam. The steam transfers heat

to the food, cooking it without the food coming into direct contact with the water, as

is the case with boiling. This process will assist in achieving the desired outcome for

the banana peel product. Steaming will be applied to three (3) varieties of banana

peel.

According to Asia Society, steaming is a cooking method that utilizes moist

heat. This heat is generated by boiling water, which then vaporizes into steam. The

steam transfers heat to the food, cooking it without the food coming into direct

contact with the water, as is the case with boiling. This process will assist in achieving

the desired outcome for the banana peel product. Steaming will be applied to three (3)

varieties of banana peel. According to Asia Society, steaming is a cooking method

that utilizes moist heat. This heat is generated by boiling water, which then vaporizes

into steam. The steam transfers heat to the food, cooking it without the food coming

into direct contact with the water, as is the case with boiling. This process will assist

in achieving the desired outcome for the banana peel product. Steaming will be

applied to three (3) varieties of banana peel. According to Asia Society, steaming is a

cooking method that utilizes moist heat. This heat is generated by boiling water,

which then vaporizes into steam. The steam transfers heat to the food, cooking it

without the food coming into direct contact with the water, as is the case with boiling.
 28

This process will assist in achieving the desired outcome for the banana peel product.

Steaming will be applied to three (3) varieties of banana peel. According to Asia

Society, steaming is a cooking method that utilizes moist heat. This heat is generated

by boiling water, which then vaporizes into steam. The steam transfers heat to the

food, cooking it without the food coming into direct contact with the water, as is the

case with boiling. This process will assist in achieving the desired outcome for the

banana peel product.

Formulation of Banana peel Gelatin

For each variety, 70 grams of blended banana peel, 320 millimeters of water,

20 grams of gelatin powder, 15 grams of cornstarch, 120 grams of white sugar, and

0.05 banana essence were used as ingredients applied to the three (3) varieties. The

mixtures were manually cooked and molded to produce banana peel Gelatin, which

was then packaged to prevent spoilage.

Yield of the Gelatin

Lakatan produced 59 pieces of Gelatin, Latundan formed 54 pieces while

Saba yielded the highest with 74 pieces.

Cost of the Raw materials for Gelatin Production

For each variety, the cost of the ingredients was the same to differentiate

whether there was an effect on the preparation of the three varieties. The Banana peel

and Water were not added to the cost due to the free availability of these materials. 93

PHP for the formulation of 20 grams of gelatin powder,1 PHP for the formulation of

15 grams of cornstarch, 9.60 for the formulation of 120 grams of white sugar, and 1

PHP for the formulation of 0.05 grams of Banana essence.

Observation of the three varieties.

 29

The Lakatan variety is particularly easy to prepare and cook, especially during

the boiling process, due to its thin peel, which sets it apart from other varieties.

Additionally, it boasts an appealing color and appearance. In comparison, the

Latundan variety shares similar characteristics with the Lakatan but is distinguished

by its aromatic banana scent. Lastly, the Saba variety yields the highest production,

attributed to its thick peel, and it features a lighter texture in terms of color.

The findings of this study are linked to the research conducted by Pobar R.

(2015) titled "Promoting Gummy Guyabano (Anona muricata Linn.) Candy." In this

study, the author explored the production of a candy made from the pulp of the

Guyabano fruit. The goal was to assess the candy's acceptability and encourage its use

in rural communities. Additionally, the study examined the product's shelf life and

market potential. This research employed experimental methods and utilized a four-

point hedonic scale to evaluate overall preference, appearance, texture, scent, taste,

and aftertaste. A total of one hundred (100) participants took part in the study,

including 65 students and residents from rural communities, along with thirty-five

(35) faculty members.

Table 4. Acceptability of Lakatan Banana Peel as Gelatin

FACULTY FSM 2 FSM 3 Total

Criteria
M SD Des. M SD Des M SD Des M SD Des

Appearanc 7.4 0.8 MA 7.11 1.4 MA 8.1 0.78 AM 7.5 VA

1.03
e 2 8 4 4 6

Aroma 7.0 0.6 MA 6.56 1.5 MA 7.8 1.34 VA 7.1 MA

1.18
0 6 4 2 3

Color 6.5 2.6 MA 6.71 1.2 MA 7.8 1.17 VA 7.0 MA

1.71
8 7 9 8 6

Taste 7.6 1.2 VA 7.24 1.4 MA 8.5 0.69 EA 7.8 1.106 VA

7 3 0 0 0 6

Texture 6.7 0.3 MA 7.26 1.4 MA 8.3 0.44 VA 7.4 MA

0.75
5 5 6 9 7
 30

Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table 4 shows a favorable level of acceptability for gelatin made from Lakatan

banana peel, evaluated across various criteria by different groups (Faculty, FSM 2,

and FSM 3).

In terms of appearance, mean scores ranged from 7.11 to 8.14, with most

groups categorizing it as “Moderately Agreeable” (MA), while FSM 3 assessed it as

“Very Agreeable” (VA). The aroma received consistently moderate ratings, scoring

between 6.56 and 7.82, suggesting that it is generally acceptable but not particularly

impressive. Color scores varied from 6.58 to 7.88, again reflecting a moderate level of

acceptability, although one group showed a stronger preference.

Taste was the most positively regarded attribute, with scores ranging from

7.24 to 8.50, including an “Extremely Agreeable” (EA) rating from FSM 3, indicating

that flavor represents a significant strength of the product. Texture also received

favorable evaluations, with scores between 6.75 and 8.39, and several groups rated it

as VA.

Overall, while the gelatin shows good acceptability—especially in terms of

taste and texture—there is potential for improvement in aroma and appearance. The

variability in standard deviations, particularly concerning color, highlights differing

perceptions among individuals and underscores the necessity for further testing and

refinement to enhance the product's appeal and market potential.

These findings are aligned with the study by Clemor, J. et al. (2023), which

explores the potential use of banana peel as a breading mix for fried products like
 31

chicken filet and fried chicken. The research demonstrated that banana peel can

effectively serve as a substitute for traditional breading, revealing a lower fat content

due to its dietary fiber composition.

FSM 2
FACULTY FSM 3 Total
Criteria
Des De
M SD M SD M SD Des M SD Des
. s
Appearanc 7.1 0.5 MA 7.0 1.4 M 7.7 0.63 VA 7.3 0.8 MA
e 7 8 0 6 A 9 2 9
Aroma 7.0 0.6 MA 6.7 1.4 M 7.6 1.24 VA 7.1 1.1 MA
0 6 0 7 A 8 3 2
Color 6.2 2.4 SA 6.6 1.2 M 7.7 0.92 MA 6.9 1.5 MA
5 1 9 9 A 9 1 4
Taste 8.3 0.7 VA 7.4 1.1 M 8.2 1.18 VA 8.0 1.0 VA
3 6 7 1 A 0 0 2
Texture 6.6 0.2 MA 7.3 1.3 M 8.2 0.78 VA 7.4 0.7 MA
7 9 1 1 A 1 0 9
Table 5. Acceptability of Latundan Banana Peel as Gelatin

Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table 5 shows the acceptability of Gelatin made from Latundan banana peel,

evaluated across various criteria by different groups (FSM Faculty, FSM 2, and FSM

3).

For appearance, mean scores varied from 7.00 to 7.79, with most groups rating

it as "Moderately Agreeable" (MA), while the BTVTED FSM 3 group rated it as

"Very Agreeable" (VA). The aroma received moderate assessments from all groups,

with scores ranging from 6.70 to 7.68, indicating that while it is generally acceptable,

it is not particularly outstanding. The color rated the lowest, with the faculty group

scoring it at 6.25, classifying it as "Slightly Agreeable," whereas the other groups

 32

rated it as MA, suggesting that this aspect may require the most attention for

enhancement.

In contrast, taste appeared as the most positively regarded attribute, with

scores between 7.47 and 8.33, including "Very Agreeable" ratings from two groups,

underscoring flavor as a significant strength of the product. Texture also received

favorable ratings, ranging from 6.67 to 8.21, with FSM 3 recognizing it as VA.

Overall, while the Latundan banana peel gelatin shows good acceptability,

particularly in taste and texture, there remains room for improvement, especially

concerning color. Addressing these areas could bolster the product's overall appeal

and market potential.

Furthermore, the findings of this study align with the research conducted by

Ronquillo et al. (2020), which focused on using banana peel in a polvoron bar

combined with monggo seed and malunggay leaf. Their study received support from

the Food and Drug Administration (FDA).

FACULTY FSM 2 FSM 3 Total

Criteria
Des De
M SD M SD M SD Des M SD Des
. s
Appearanc 7.1 0.8 MA 6.7 1.5 M 8.1 0.66 VA 7.3 1.0 MA
e 7 0 8 5 A 2 6 0
Aroma 7.3 0.2 MA 6.4 1.7 SA 7.9 1.10 VA 7.2 1.0 MA
3 9 7 0 1 4 3
Color 6.5 1.8 MA 6.4 1.4 SA 7.8 0.74 VA 6.9 1.3 MA
8 1 0 9 6 5 5
Taste 7.7 1.0 VA 7.1 1.4 M 8.2 1.04 VA 7.7 1.2 VA
5 9 4 6 A 7 2 0
Texture 6.7 0.4 MA 6.5 1.7 M 8.2 0.77 VA 7.1 0.9 MA
5 3 2 6 A 0 6 9
Table 6. Acceptability of Saba Banana Peel as Gelatin
 33

Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table 6 shows the acceptability of Saba banana peel as Gelatin.

Mean scores for appearance ranged from 6.78 to 8.12, with the majority of

groups rating it "Moderately Agreeable" (MA). Notably, FSM 3 rated it as "Very

Agreeable" (VA), indicating that the candy's visual appeal is especially valued by this

group.

The aroma received mixed feedback, with scores ranging from 6.47 to 7.91.

FSM Faculty and FSM 3 rated it as MA, while FSM 2 described it as "Slightly

Agreeable" (SA). This suggests that the aroma requires further improvement.

Similarly, color ratings ranged from 6.40 to 7.86, with FSM 2 rating it "Less

Satisfactory" (LS) and the other groups rating it MA or VA, indicating a need for

improvement in this area as well.

In contrast, taste was the most positively received characteristic, with scores

ranging from 7.14 to 8.27, indicating that flavor is a significant strength of the

product, particularly with VA ratings from the two groups. Texture also received

positive feedback, with scores ranging from 6.52 to 8.20, and FSM 3 classified it as

VA, indicating an overall enjoyable mouthfeel.

In contrast, taste was the most positively received characteristic, with scores

ranging from 7.14 to 8.27, indicating that flavor is a significant strength of the

product, particularly with VA ratings from the two groups. Texture also received

positive feedback, with scores ranging from 6.52 to 8.20, and FSM 3 classified it as

VA, indicating an overall enjoyable mouthfeel.

 34

Table 7. One-way analysis of variance between the acceptability scores of the

different variants of banana peel as Gelatin

Acceptability of the variant of banana peel produced

Criteria Lakatan Latundan Saba Overall
F P
M SD M SD M SD M SD
Appeara 7.4150 .464 7.23 .352 7.18 .602 7.27 .491 3.27 .04
nce 37 29 3 50 2 2 1
Aroma 6.94 .564 6.99 .436 6.98 .746 6.97 .592 .121 .88
9 50 3 50 7 33 9 6
Color 7.03 .533 6.97 .524 6.82 .654 6.94 .576 1.77 .17
2 3 8 8 7 3
Taste 7.62 .563 7.72 .360 7.49 .511 7.61 .492 2.93 .05
4 50 6 1 17 3 3 6
Texture 7.54 .547 7.52 .460 7.00 .752 7.35 .646 13.0 .00
50 5 50 2 50 5 83 0 46 0

Table 7 reveals significant differences in the acceptability of Gelatin made

from different variants of banana peel (Lakatan, Latundan, and Saba) across several

criteria.

It could be gleaned on the table, for appearance, the ANOVA shows a

statistically significant difference (p=0.041), with Lakatan receiving the highest mean

score of 7.4150, suggesting it is perceived as the most visually appealing. In contrast,

aroma (p=0.886) and color (p=0.173) do not show significant differences among the

variants, indicating that all are similarly acceptable in these aspects. Taste scores are

higher for Lakatan (7.62) and Latundan (7.7250) compared to Saba (7.49), but the

differences do not reach statistical significance (p=0.056). However, texture reveals a

highly significant difference (p<0.001), with Lakatan (7.5450) and Latundan (7.5250)

receiving notably higher scores than Saba (7.0050), suggesting that the texture of

these variants is more favorably perceived. These findings highlight the strengths and

weaknesses of each variant, with Lakatan standing out in appearance and texture,

while all variants perform similarly in aroma and color. To improve overall

acceptability, further enhancement of aroma and color may be beneficial across all
 35

variants, while maintaining the strengths in appearance and texture, particularly for

Lakatan.

This finding was also associated with the study of Rastogi M. (2022). The

present investigation was made with an attempt to develop gummy candy using

pineapple juice and carrot juice. This value added nutrient rich gummy candy with

functional properties will impart endless nutrient benefits to consumers with high

beta-carotene.

A. Acceptability level of the different varieties of Banana Peel Gelatin

a. Acceptability level of the different varieties of Banana Peel Gelatin in terms

of Appearance

Table 1. Acceptability level of Lakatan variety of Banana Peel Gelatin in terms of

Appearance

Lakatan Banana Peel Gelatin

Criteria
M SD Description
Moderately
1. The Gelatin is visually appealing. 7.22 1.68
Agreeable
Moderately
2. The Gelatin looks appetizing. 7.28 1.53
Agreeable
Moderately
3. The Gelatin has an attractive look. 7.48 1.47
Agreeable
4. The Gelatin looks palatable. 7.68 1.36 Very Agreeable
7.42 1.51 Moderately
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49- Slightly
Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very Disagreeable(VD), 1.0-
1.49- Extremely Disagreeable (ED)

Table 1 presents the acceptability level of Lakatan variety of banana peel

Gelatin in terms of appearance.

Based on the table, the data on the acceptability level of Lakatan variety

banana peel Gelatin in terms of its appearance reveals a positive consumer perception.
 36

The scores show that respondents moderately liked the visual appeal (M = 7.22, SD =

1.68) and found the candy to look appetizing (M = 7.28, SD = 1.53). The candy's

attractive look received a slightly higher score (M = 7.48, SD = 1.47), suggesting that

it successfully captured attention. Most notably, the highest score was for its

palatability (M = 7.68, SD = 1.36), indicating that the candy's appearance strongly

influences perceptions of taste and desirability.

Thus, the overall mean score of 7.42 (SD = 1.51) reflects a moderate level of

acceptance, although the variability in responses suggests differing opinions among

participants.

These findings align with existing research, such as Wansink et al. (2005),

which emphasizes the significant role of food appearance in consumer acceptance.

Additionally, studies by Spence et al. (2016) highlight the importance of color and

texture in food perception, reinforcing the notion that the attractive appearance of the

Gelatin may enhance its perceived quality.

O'Connor et al. (2018) further support this by stating that visually appealing

products are more likely to be purchased, underscoring the potential marketability of

Lakatan Banana Peel Gelatin. Overall, the positive ratings in terms of appearance

suggest a promising foundation for further development and marketing strategies for

this innovative product.

Table #. Acceptability level of Latundan variety of Banana Peel Gelatin in terms of

Appearance

Latundan Banana Peel Gelatin

Criteria
M SD Description
Moderately
1. The Gelatin is visually appealing. 7.16 1.50
Agreeable
Moderately
2. The Gelatin looks appetizing. 7.18 1.34
Agreeable
Moderately
3. The Gelatin has an attractive look. 7.20 1.68
Agreeable
 37

Moderately
4. The Gelatin looks palatable. 7.38 1.50
Agreeable
Moderately
7.23 1.51
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table __ presents the acceptability level of Latundan variety of banana peel

Gelatin in terms of appearance.

The data regarding the acceptability of Latundan variety Banana Peel Gelatin

in terms of its appearance indicates a generally positive perception among consumers.

The scores show that respondents expressed a moderate liking for the visual appeal of

the gelatin, with a mean score of 7.16 (SD = 1.50). This is further reinforced by a

similar rating for its appetizing look (M = 7.18, SD = 1.34), suggesting that the candy

effectively captures consumer interest. The candy's attractive appearance received a

mean score of 7.20 (SD = 1.68), which bolsters the idea that it is visually engaging.

Notably, the highest score was for palatability (M = 7.38, SD = 1.50),

indicating that participants perceive the candy as highly palatable, an essential factor

for consumer acceptance. The overall mean score of 7.23 (SD = 1.51) reflects a

consistent moderate level of acceptability across all evaluated criteria.

These findings are in line with existing research emphasizing the significance

of visual appeal in food products, as noted by Wansink et al. (2005), who pointed out

that aesthetically pleasing foods are more likely to be consumed. Additionally, studies

conducted by Spence et al. (2016) highlight how color and texture can considerably

influence food perception, suggesting that the appealing look of the Latundan Banana

Peel Gelatin positively affects its perceived quality.

 38

Overall, the moderate acceptability ratings regarding appearance provide a

strong foundation for the further development and marketing strategies of this unique

candy product.

Table #. Acceptability level of Saba variety of Banana Peel Gelatin in terms of

Appearance

Saba Banana Peel Gelatin

Criteria
M SD Description
Moderately
1. The Gelatin is visually appealing. 7.08 1.76
Agreeable
Moderately
2. The Gelatin looks appetizing. 6.94 1.58
Agreeable
Moderately
3. The Gelatin has an attractive look. 7.20 1.64
Agreeable
4. The Gelatin looks palatable. 7.50 1.53 Very Agreeable
Moderately
7.18 1.63
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table ____ presents the acceptability level of the Saba variety of banana peel

Gelatin in terms of appearance.

It could be gleaned from the table that the data regarding the acceptability of the

Saba variety banana peel gelatin presents an interesting picture of consumer

perceptions, particularly concerning visual appeal. Respondents rated the overall

appearance of the gelatin with a mean score of 7.08 (SD = 1.76), indicating a

moderately favorable perception. This score suggests that while consumers appreciate

the product's aesthetic qualities, there is a significant opportunity for improvement to

enhance its visual appeal.

When examining the specific attributes, the gelatin was regarded as less

appetizing, receiving a mean score of 6.94 (SD = 1.58). This shows that, although the
 39

candy is generally well-liked, its visual presentation may not fully entice all

consumers, implying that improvements could be beneficial in making it more

enticing. The score for its attractive look was slightly higher, at 7.20 (SD = 1.64),

reinforcing those certain qualities capture consumer interest.

Interestingly, the highest score was attributed to palatability, achieving an

impressive mean of 7.50 (SD = 1.53). This suggests that respondents felt the candy

not only looks appealing but also has a strong visual representation of deliciousness,

which is crucial for consumer acceptance. The overall mean score calculated at 7.18

(SD = 1.63) reflects a stable and modest level of acceptability across all assessed

criteria.

These findings align with existing literature that underscores the pivotal role of

appearance in food selection. For example, Wansink et al. (2005) noted that visually

enticing foods are more likely to be chosen and savored. Furthermore, research by

Spence et al. (2016) highlights how elements such as color and texture significantly

influence food perception.

Taken together, these insights suggest that by enhancing the visual

characteristics of Saba Banana Peel Gelatin, there is potential not only to improve

consumer acceptability but also to refine marketing strategies for this unique candy

product. Overall, the moderate ratings about appearance offer a constructive

perspective for future development and promotional efforts.

b. Acceptability level of the different varieties of Banana Peel Gelatin in terms

of Aroma

Table #. Acceptability level of Lakatan variety of Banana Peel Gelatin in terms of

Aroma

Criteria Lakatan Banana Peel Gelatin

 40

M SD Description
1. The Gelatin has an aromatic smell of Moderately
6.72 1.80
banana. Agreeable
2. The Gelatin has a distinct smell of Moderately
6.76 1.86
banana. Agreeable
3. The Gelatin has a sweet smell. Moderately
6.70 1.93
Agreeable
4. The Gelatin has no foul odor. 7.58 1.54 Very Agreeable
Moderately
6.94 1.78
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table ___ reveals the acceptability level of the Lakatan variety of banana peel

Gelatin in terms of Aroma.

The data about the acceptability of Lakatan variety Banana Peel Gelatin,

particularly in terms of aroma, indicates a generally moderate consumer perception.

Respondents rated the aromatic qualities of the candy with mean scores ranging from

6.70 to 6.76, reflecting a moderate appreciation for its banana aroma. Specifically, the

aromatic smell received a mean score of 6.72 (SD = 1.80), while the distinct banana

scent was rated slightly higher at 6.76 (SD = 1.86). In contrast, the score for the sweet

smell was somewhat lower at 6.70 (SD = 1.93), suggesting that although the

sweetness is acknowledged, it may not be as pronounced as desired.

Particularly, the highest score was for the absence of foul odors, which

received a mean rating of 7.58 (SD = 1.54), indicating strong approval for the candy’s

pleasant fragrance. The overall mean score of 6.94 (SD = 1.78) reflects a moderate

level of acceptability across the aroma criteria.

These findings imply that while Lakatan Banana Peel Gelatin is generally

well-received in terms of aroma, there is potential for enhancing its aromatic qualities

to further improve consumer appeal. Additionally, these findings align with the study

by Carvalho V.S. et al. (2017), which noted that a cereal bar with minimal banana
 41

peel flour contained a higher proportion of rice flakes, exhibiting chewiness and

crispness, while formulations that included intermediate to higher quantities of banana

peel flour were characterized by darker colors, intensified banana aroma, and a bitter

taste.

Table #. Acceptability level of Latundan variety of Banana Peel Gelatin in terms of

Aroma

Latundan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has an aromatic smell Moderately
6.84 1.72
of banana. Agreeable
2. The Gelatin has a distinct smell of Moderately
6.86 1.75
banana. Agreeable
3. The Gelatin has a sweet smell. Moderately
6.68 1.87
Agreeable
4. The Gelatin has no foul odor. 7.60 1.43 Very Agreeable
Moderately
6.995 1.69 Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # shows the acceptability level of the Latundan variety of banana peel Gelatin

in terms of aroma.

According to the table, the data on the acceptability level of the Latundan variety

banana peel gelatin in terms of aroma shows a positive perception among consumers. The

results show that respondents moderately appreciated the candy's aromatic qualities, with

mean scores indicating the presence of a banana aroma (M = 6.84, SD = 1.72) and a distinct

banana scent (M = 6.86, SD = 1.75). The sweet aroma received a slightly lower score of 6.68

(SD = 1.87), indicating that, while the sweetness is recognized, it may not be as strong as

desired. Notably, the highest score was for the absence of unpleasant odors (M = 7.60, SD =

1.43), indicating a strong preference for the candy's pleasant aroma.

Thus, the overall mean score of 6.995 (SD = 1.69) reflects a consistent moderate level

of acceptability across the aroma criteria. These findings suggest that while the Latundan
 42

Banana Peel Gelatin is generally well-received in terms of aroma, there is room for enhancing

its sweet and aromatic characteristics to further improve consumer appeal.

Additionally, the study by Liang J. et al. (2015) highlighted the extraction of volatile

aroma compounds from both fresh and dried banana peels, using simultaneous steam

distillation extraction (SDE) with the Likens-Nickerson apparatus. The identification of these

compounds was conducted using gas chromatography-mass spectrometry (GC-MS), with

isoamyl acetate emerging as the primary aroma compound. This compound is known for

imparting a banana flavor in foods and serves as a solvent for certain varnishes and

nitrocellulose lacquers.

Table #. Acceptability level of Saba variety of Banana Peel Gelatin in terms of Aroma

Criteria Saba Banana Peel Gelatin

 43

M SD Description
1. The Gelatin has an aromatic smell of Moderately
6.78 1.87
banana. Agreeable
2. The Gelatin has a distinct smell of Moderately
6.80 1.82
banana. Agreeable
3. The Gelatin has a sweet smell. Moderately
6.82 1.88
Agreeable
4. The Gelatin has no foul odor. Moderately
7.30 1.69
Agreeable
Moderately
6.93 1.81
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # shows the acceptability level of the Saba variety of banana peel Gelatin

in terms of aroma.

The data regarding the acceptability level of Saba variety Banana Peel Gelatin,

particularly in terms of aroma, indicates a moderate level of consumer appreciation.

Respondents were assigned mean scores that reflected a moderate liking for the

candy's aromatic qualities. Notably, the candy received scores of 6.78 (SD = 1.87) for

possessing an aromatic banana smell and 6.80 (SD = 1.82) for its distinct banana

scent, both suggesting a satisfactory, if not overpowering, aroma. The score for the

sweet scent was slightly higher at 6.82 (SD = 1.88), indicating some recognition of its

sweetness, though it is not highly pronounced. The highest score within this category

was for the absence of foul odors (M = 7.30, SD = 1.69), reflecting strong approval

for the pleasant nature of the candy's aroma.

The overall mean score of 6.93 (SD = 1.81) demonstrates a consistent moderate

level of acceptability across all aroma criteria. These findings suggest that while the

Saba Banana Peel Gelatin is generally viewed positively in terms of aroma, there are

opportunities to enhance its aromatic qualities further to boost consumer satisfaction

and appeal.
 44

Moreover, these findings align with the study by Hasbullah U. M. et al. (2021),

which investigates the impact of banana peel maturity and oven duration on the

sensory characteristics of banana peel analog coffee. This research revealed that

darker coffee analogs exhibited a stronger aroma, with the most favored variant being

the one with the darkest color, the strongest aroma, and the most pronounced bitter

taste.

c. Acceptability level of the different varieties of Banana Peel Gelatin in terms

of Color

Table #. Acceptability level of Lakatan variety of Banana Peel Gelatin in terms of

Color

Lakatan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has an appetizing light-
6.12 2.11 Slightly Agreeable
yellow color.
2. The Gelatin has distinct color. Moderately
6.82 1.71
Agreeable
3. The Gelatin has a uniform light-
7.56 1.42 Very Agreeable
yellow color.
4. The Gelatin has a shiny or bright
7.62 1.44 Very Agreeable
color.
Moderately
7.03 1.67
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)
Table # shows the acceptability level of the Lakatan variety of Banana Peel

Gelatin in terms of color.

The data about the acceptability of Lakatan variety banana peel Gelatin in

terms of color reveals a mixed yet generally positive perception among consumers.

The score for the appetizing light-yellow hue was lower at 6.12 (SD = 2.11),

indicating that while some respondents found it appealing, there is considerable

variability in opinions on this aspect. In contrast, the candy received a moderately

 45

favorable rating for its distinct color, with a mean of 6.82 (SD = 1.71), suggesting that

consumers recognize and appreciate its color characteristics.

Notably, the uniform light-yellow color achieved the highest rating at 7.56

(SD = 1.42), while the shiny or bright color followed closely with a score of 7.62 (SD

= 1.44), both categorized as "Very Agreeable." This indicates that respondents

particularly valued the uniformity and brightness of the candy’s color, enhancing its

visual appeal.

The overall mean score of 7.03 (SD = 1.67) reflects a moderate level of

acceptability across the color criteria. These findings suggest that while there is room

for improvement on the perception of the light-yellow color, the general color

attributes of the Lakatan Banana Peel Gelatin are well-received, emphasizing the

importance of color in influencing consumer acceptance and desirability. This study’s

findings are corroborated by the research of Loñez H. et al. (2021), which concluded

that the aqueous flower extract of 30g C. ternatea improved the color and appearance

of gummy candies, garnering acceptance from consumers of various ages.

Table #. Acceptability level of Latundan variety of Banana Peel Gelatin in terms of

Color

Latundan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has an appetizing light-
5.96 2.12 Slightly Agreeable
yellow color.
2. The Gelatin has distinct color. Moderately
7.02 1.68
Agreeable
3. The Gelatin has a uniform light-
7.56 1.30 Very Agreeable
yellow color.
4. The Gelatin has shiny or bright Moderately
7.34 1.59
color. Agreeable
Moderately
6.97 1.67
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
 46

Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very

Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # reveals the acceptability level of the Latumdan variety of banana peel

Gelatin in terms of color.

The data regarding the acceptability of the Latundan variety Banana Peel

Gelatin in terms of color reflects a somewhat mixed yet generally positive perception

among consumers. The score for the appetizing light-yellow hue was relatively

modest at 5.96 (SD = 2.12), indicating that respondents only slightly favored this

aspect, suggesting that the color may not be perceived as particularly appealing.

Conversely, the candy garnered a more favorable assessment for its distinct coloration

(M = 7.02, SD = 1.68), indicating that consumers appreciate the uniqueness of its

appearance.

The highest ratings were attributed to the uniform light-yellow color (M =

7.56, SD = 1.30) and the shiny or bright coloration (M = 7.34, SD = 1.59), both of

which fell into the "Very Agreeable" and "Moderately Agreeable" categories,

respectively. This suggests that respondents especially valued the uniformity and

brightness of the candy's color, which positively contributes to its visual appeal.

The overall mean score of 6.97 (SD = 1.67) shows a moderate level of

acceptability concerning the color criteria. These findings imply that while there is

potential for improvement in enhancing the perception of the appetizing light-yellow

shade, the overall color attributes of the Latundan Banana Peel Gelatin are generally

well-received, highlighting the significance of color in shaping consumer acceptance

and desirability.

Furthermore, studies of Otálora M.C. et. Al (2019) the stability of the betalain

color in the gummy candy, exhibiting this food product with a vivid red-purple color,

representing a promising application for these natural pigments in the food industry
 47

Table #. Acceptability level of Saba variety of Banana Peel Gelatin in terms of Color

Saba Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has an appetizing light-
5.80 2.21 Slightly Agreeable
yellow color.
2. The Gelatin has distinct color. Moderately
6.72 1.68
Agreeable
3. The Gelatin has a uniform light- Moderately
7.38 1.83
yellow color. Agreeable
4. The Gelatin has shiny or bright Moderately
7.38 1.52
color. Agreeable
Moderately
6.82 1.81
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # displays the acceptability level of the Saba variety of banana peel Gelatin in

terms of color.

The data regarding the acceptability of Saba variety banana peel Gelatin in terms of color

reveals a moderate consumer perception, with certain areas identified for improvement. The

score for the appealing light-yellow color was low at 5.80 (SD = 2.21), indicating that

respondents only slightly liked this aspect and suggesting that the color may not be

particularly attractive. In contrast, the candy received a more favorable rating for its distinct

color (M = 6.72, SD = 1.68), signifying that consumers recognize and appreciate its unique

color characteristics. The scores for a uniform light-yellow color (M = 7.38, SD = 1.83) and a

shiny or bright color (M = 7.38, SD = 1.52) were rated as "Moderately Agreeable," reflecting

a positive response to these attributes. The overall mean score of 6.82 (SD = 1.81) shows a

moderate level of acceptability across the color criteria. These findings suggest that while the

Saba Banana Peel Gelatin has some appealing color qualities, there is a need to enhance the

perception of its appetizing light-yellow hue to improve overall consumer acceptance. The

emphasis on distinctiveness, uniformity, and brightness underscores the importance of color

in shaping consumer preferences and marketability.

 48

This finding was also associated with the study of Pereira D. et.al. (2022). The

objective of their work was to apply acid-thinned cassava starch to the production of

gummy candies. The various sources and amounts of starches influenced the color

and texture profiles. Corn starch candies were lighter and more yellow.

d. Acceptability level of the different varieties of Banana Peel Gelatin in terms

of Taste

Table #. Acceptability level of Lakatan variety of Banana Peel Gelatin in terms of

Taste

Lakatan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has a palatable taste. 7.58 1.40 Very Agreeable
2. The Gelatin has a combination of
7.60 1.46 Very Agreeable
sweet and fruity flavor.
3. The Gelatin has no aftertaste. 7.70 1.89 Very Agreeable
4. The Gelatin has a well-blended
7.60 1.56 Very Agreeable
flavor.
7.62 1.58 Very Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49- Slightly
Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very Disagreeable(VD), 1.0-
1.49- Extremely Disagreeable (ED)

Table # displays the acceptability level of the different varieties of Banana

Peel Gelatin in terms of Taste.

Based on the data, the acceptability of Lakatan variety Banana Peel Gelatin,

specifically in terms of taste, shows a highly favorable perception among consumers.

The scores show strong approval across all taste criteria, starting with a mean score of

7.58 (SD = 1.40) for palatability, which suggests that respondents find the candy's

flavor very enjoyable. The candy received an even better rating for its sweet and

fruity flavor combination, achieving a mean score of 7.60 (SD = 1.46), highlighting

the appeal of this characteristic among consumers. Furthermore, the absence of an

aftertaste was rated at 7.70 (SD = 1.89), the highest score in this category, indicating
 49

that respondents appreciate the candy's clean finish. The score for well-blended flavor

was also robust at 7.60 (SD = 1.56), further reinforcing that the flavor profile is well-

crafted and harmonious. The overall mean score of 7.62 (SD = 1.58) reflects a

consistent and high level of acceptability regarding taste, categorized as "Very

Agreeable." These findings suggest that the Lakatan banana peel Gelatin is highly

regarded for its taste attributes, which could significantly contribute to its market

success and consumer satisfaction.

This finding was also associated with the study of Altamash A. et. Al (2022).

The purpose of this study was to develop gummy candy by using pineapple and

beetroot juice. The formulation of this product requires sugar that contributes to their

flavor and consistency.

Additionally, the study of Pizzoni D. et. Al (2015) was also connected to these

findings, the effect on the presence and amount of the volatile compounds of the

strawberry flavors in the vapor phase was studied and discussed as a function of the

candies formulation; the products were partly differentiated, in agreement also with

the sensory analysis.

 50

Table #. Acceptability level of Latundan variety of Banana Peel Gelatin in terms of

Taste

Latundan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has a palatable taste. 7.54 1.22 Very Agreeable
2. The Gelatin has a combination of
7.78 1.25 Very Agreeable
sweet and fruity flavor.
3. The Gelatin has no after taste. 7.80 1.56 Very Agreeable
4. The Gelatin has a well-blended
7.78 1.40 Very Agreeable
flavor.
7.73 1.36 Very Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # shows the acceptability level of the Latundan variety of banana peel

Gelatin in terms of taste.

The data regarding the acceptability level of Latundan variety banana peel

Gelatin, particularly in terms of taste, indicates a highly favorable perception among

consumers. The scores demonstrate strong approval across all taste criteria. The

Gelatin achieved a mean score of 7.54 (SD = 1.22) for its palatable taste, suggesting

that respondents find it very enjoyable. Notably, the combination of sweet and fruity

flavors was rated even higher, earning a score of 7.78 (SD = 1.25), highlighting its

particular appeal to consumers. The absence of an aftertaste received the highest

rating in this category, with a mean of 7.80 (SD = 1.56), confirming that respondents

appreciate the clean and pleasant finish.

Furthermore, the well-blended flavor also garnered a commendable score of

7.78 (SD = 1.40), reinforcing the notion that the flavor profile is harmonious and

expertly executed. The overall mean score of 7.73 (SD = 1.36) reflects a consistent

and high level of taste acceptability, categorizing it as "Very Agreeable."

 51

These findings suggest that the Latundan banana peel Gelatin is exceptionally

well-regarded for its taste attributes, which could significantly contribute to its market

appeal and consumer satisfaction and it was associated with the study of Altamash A.

et. Al (2022). The purpose of this study was to develop gummy candy by using

pineapple and beetroot juice. The formulation of this product requires sugar that

contributes to their flavor and consistency.

Table #. Acceptability level of Saba variety of Banana Peel Gelatin in terms of Taste

Saba Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin has a palatable taste. 7.22 1.79 Very Agreeable
2. The Gelatin has a combination of
7.66 1.38 Very Agreeable
sweet and fruity flavors.
3. The Gelatin has no aftertaste. 7.54 1.61 Very Agreeable
4. The Gelatin has a well-blended
7.54 1.57 Very Agreeable
flavor.
7.49 1.59 Very Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # reveals the acceptability level of the Saba variety of banana peel

Gelatin in terms of texture.

The data about the acceptability of Saba variety banana peel Gelatin in terms

of taste reflects a generally positive response from consumers, with ratings that range

from moderate to high. The gelatin achieved a mean score of 7.22 (SD = 1.79) for its

overall palatability, indicating that while most respondents find it enjoyable, there is

some variability in their opinions. The sweet and fruity flavor combination received

an even higher score of 7.66 (SD = 1.38), suggesting that this aspect particularly

resonates with consumers and is rated as "Very Agreeable."

 52

Furthermore, the absence of any aftertaste was also favorably received,

earning a mean score of 7.54 (SD = 1.61), which reflects strong approval for the

candy's clean finish. The score for well-blended flavor matched this at 7.54 (SD =

1.57), further underscoring the harmonious and well-executed nature of the flavor

profile. The overall mean score of 7.49 (SD = 1.59) categorizes the taste acceptability

as "Moderately Agreeable," showing a moderate to high level of consumer

satisfaction. These findings suggest that while the flavor attributes of Saba Banana

Peel Gelatin are widely appreciated, there remain opportunities to further enhance its

palatability, thereby improving overall consumer satisfaction.

Furthermore, the findings were also connected to the study of Kusyamanti E.

et. Al (2021), The results of the study show that the characteristics of banana peel

flour are powdery, normal smell (typical of bananas), a slightly bitter taste, and

brown.

Acceptability level of the different varieties of Banana Peel Gelatin in

terms of Texture

Table #. Acceptability level of Lakatan variety of Banana Peel Gelatin in terms of

Texture

Lakatan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin is smooth and slightly
8.06 1.34 Very Agreeable
sticky in touch.
2. The Gelatin is chewy in texture. Moderately
7.08 1.68
Agreeable
3. The Gelatin has a firm yet bouncy
7.78 1.40 Very Agreeable
texture.
4. The Gelatin has a semi-elastic Moderately
7.33 1.59
texture. Agreeable
7.56 1.51 Very Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)
 53

Table # reveals the acceptability level of the Lakatan variety of banana peel

Gelatin in terms of texture.

The data regarding consumer acceptability of Lakatan variety banana peel

Gelatin, particularly in terms of texture, indicates a predominantly positive reception.

The candy earned an impressive mean score of 8.06 (SD = 1.34) for its smooth and

slightly sticky texture, reflecting that respondents were "Very Agreeable" with this

characteristic—an essential aspect of the overall sensory experience of gummy

candies. In contrast, the score for chewiness was lower at 7.08 (SD = 1.68),

suggesting that while consumers appreciate this texture, there is potential for

enhancement in this area. On a positive note, the candy excelled in providing a firm

yet bouncy texture, receiving a mean score of 7.78 (SD = 1.40), which further

reinforces the favorable feedback regarding its texture. Meanwhile, the semi-elastic

texture achieved a moderately favorable score of 7.33 (SD = 1.59), indicating that

consumers find this aspect acceptable, albeit not as highly preferred as the other

texture attributes.
 54

The overall mean score of 7.56 (SD = 1.51) reflects a high level of

acceptability for texture, categorized as "Very Agreeable." These results suggest that

the Lakatan Banana Peel Gelatin is well-regarded for its texture, especially its

smoothness and bounce, while also pointing out areas for potential enhancements to

further boost consumer satisfaction.

Furthermore, the findings of this study are connected to the study of Gomes S.

et al. (2020). The study focuses on A gluten-free Rissol with mature banana (Nanica

Cavendish) peel flour (0%, 5%, and 10%) developed, and texture, color, physical, and

chemical properties were found. From this work, it was concluded that mature BPF

can be added to a gluten-free Rissol with a positive impact on its nutritional, texture,

and color properties without changing its typical characteristics.

Table #. Acceptability level of Latundan variety of Banana Peel Gelatin in terms of

Texture

Latundan Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin is smooth and slightly
8.00 1.12 Very Agreeable
sticky in touch.
2. The Gelatin is chewy in texture. Moderately
7.14 1.48
Agreeable
3. The Gelatin has a firm yet bouncy
7.62 1.28 Very Agreeable
texture.
4. The Gelatin has a semi-elastic Moderately
7.34 1.66
texture. Agreeable
7.53 1.39 Very Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49- Slightly
Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very Disagreeable(VD), 1.0-
1.49- Extremely Disagreeable (ED)

Table # shows the acceptability level of the Latundan variety of banana peel

Gelatin in terms of texture.

 55

The data on the acceptability of Latundan variety banana peel Gelatin in terms

of texture shows a positive consumer response. The gelatin achieved an impressive

mean score of 8.00 (SD = 1.12) for its smooth and slightly sticky texture, suggesting

that respondents "Very Agree" with this characteristic, which is crucial for a pleasing

sensory experience in gummy candies. The chewiness score was moderately lower at

7.14 (SD = 1.48), showing that while consumers appreciate this texture, there is

potential for improvement. Nevertheless, the candy performed well regarding its firm

yet bouncy texture, earning a mean score of 7.62 (SD = 1.28), further reinforcing the

favorable reception of its texture attributes. The semi-elastic texture garnered a

moderately favorable score of 7.34 (SD = 1.66), implying that consumers find this

aspect acceptable, albeit not as strongly favored as the other texture characteristics.

The overall mean score of 7.53 (SD = 1.39) shows a high level of acceptability

in terms of texture, categorized as "Very Agreeable." These findings suggest that

Latundan Banana Peel Gelatin is well-regarded for its smoothness and bounce, while

also highlighting areas where enhancements could be made to further improve

consumer satisfaction.

This finding was also connected to the study Puraikalan Y. (2018). The

present study aimed to evaluate and compare the nutritional compounds such as

proximate principles, total phenols, flavonoids, and tannin according to AOAC

methods between the two varieties of banana peels from the USA and India. The

incorporation of 5% banana peel powder in the production of extruded products and

pasta did not significantly affect the color and texture profile analysis.
 56

Table #. Acceptability level of Saba variety of Banana Peel Gelatin in terms of

Texture

Saba Banana Peel Gelatin

Criteria
M SD Description
1. The Gelatin is smooth and slightly
7.50 1.57 Very Agreeable
sticky in touch.
2. The Gelatin is chewy in texture. Moderately
6.60 1.86
Agreeable
3. The Gelatin has a firm yet bouncy Moderately
7.10 1.80
texture. Agreeable
4. The Gelatin has a semi-elastic Moderately
6.82 2.19
texture. Agreeable
Moderately
7.005 1.86
Agreeable
Note: 8.5-9.00- Extremely Agreeable (EA), 7.5-8.49- Very Agreeable (VA), 6.5-7.49- Moderately
Agreeable (MA), 5.5-6.49- Slightly Agreeable (SA), 4.5-5.49-Fairly Agreeable (FA), 3.5-4.49-
Slightly Disagreeable (SD), 2.5-3.49- Moderately Disagreeable (MD), 1.5-2.49- Very
Disagreeable(VD), 1.0-1.49- Extremely Disagreeable (ED)

Table # shows the acceptability level of the Saba variety of banana peel Gelatin

in terms of texture.

It could be gleaned that the acceptability level of Saba variety banana peel Gelatin

in terms of texture reveals a generally positive reception among participants. The

mean score for the statement "The Gelatin has a smooth and slightly sticky touch"

was 7.50, indicating that respondents "Very Agreeable" this aspect of the candy. This

suggests that the initial tactile experience of Gelatin is highly favorable. Other

texture-related criteria received moderately positive evaluations, with mean scores of

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6.60 for chewiness, 7.10 for a firm yet bouncy texture, and 6.82 for a semi-elastic

texture, all categorized as "Moderately Agreeable."

Thus, the overall mean score of 7.005 further supports the notion that

participants found the texture of the Gelatin acceptable, leaning towards a moderate

preference. These findings align with existing literature on sensory evaluation and

consumer preferences for gummy candies. For instance, research shows that texture

plays a crucial role in the overall acceptability of confectionery products.

According to a study by Duran et al. (2018), texture attributes such as

smoothness and chewiness significantly influence consumer satisfaction and purchase

intent. Furthermore, the positive reception of the semi-elastic and bouncy

characteristics of the Saba banana peel Gelatin reflects similar findings from sensory

studies that emphasize the importance of these textural elements in enhancing the

eating experience (Katz et al., 2016). Overall, the results suggest that the Saba banana

peel Gelatin has textural qualities that are well-received by consumers, which could

be leveraged for further product development and marketing strategies.

B. Significant difference in the acceptability level of the different varieties of

Banana Peel Gelatin

Table #. Significant difference in the acceptability level of the different varieties of

Banana Peel Gelatin

Acceptability of the variant of banana peel produced

Criteria Lakatan Latundan Saba Overall
F P
M SD M SD M SD M SD
Appearanc 7.4150 .4643 7.23 .3522 7.18 .602 7.275 .491 3.272 .04
e 7 9 3 0 2 1
Aroma 6.94 .5649 6.995 .4363 6.985 .746 6.973 .592 .121 .88
0 0 7 3 9 6
Color 7.03 .5332 6.97 .5243 6.82 .654 6.94 .576 1.777 .17
8 8 3
Taste 7.62 .5634 7.725 .3606 7.49 .511 7.611 .492 2.933 .05
0 1 7 3 6
Texture 7.545 .5475 7.525 .4602 7.005 .752 7.358 .646 13.04 .00
0 0 0 5 3 0 6 0
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Table # reveals significant differences in the acceptability of Gelatin made

from different variants of banana peel (Lakatan, Latundan, and Saba) across several

criteria

For appearance, the ANOVA shows a statistically significant difference

(p=0.041), with Lakatan receiving the highest mean score of 7.4150, suggesting it is

perceived as the most visually appealing. In contrast, aroma (p=0.886) and color

(p=0.173) do not show significant differences among the variants, showing that all are

similarly acceptable in these aspects. Taste scores are higher for Lakatan (7.62) and

Latundan (7.7250) compared to Saba (7.49), but the differences do not reach

statistical significance (p=0.056). However, texture reveals a highly significant

difference (p<0.001), with Lakatan (7.5450) and Latundan (7.5250) receiving notably

higher scores than Saba (7.0050), suggesting that the texture of these variants is more

favorably perceived. These findings highlight the strengths and weaknesses of each

variant, with Lakatan standing out in appearance and texture, while all variants

perform similarly in aroma and color. To improve overall acceptability, further

enhancement of aroma and color may be beneficial across all variants, while keeping

the strengths in appearance and texture, particularly for Lakatan.

This finding aligns with the research conducted by Zaini H. M. (2022), which

investigates the incorporation of banana peel into food products to enhance their

nutritional value, specifically in terms of dietary fiber and phenolic content. The study

proves that banana peel can effectively reduce lipid oxidation, particularly in meat-

based products.

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

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Summary

This study presents findings on the overall acceptability of Banana Peel

Gelatin as assessed through sensory evaluation across various respondent groups. The

results highlight the two highest and two lowest mean scores for the three banana peel

varieties: Lakatan, Latundan, and Saba. Notably, the taste of all three varieties

received the highest mean score in terms of overall acceptability among the different

sensory evaluations. Conversely, the lowest mean scores among the sensory

evaluations indicate areas for improvement for these varieties.

Findings

1. The results regarding the acceptability of gelatin made from banana peels

indicate a generally favorable reception for each variety of banana used.

2. The taste was the most positively received attribute, scoring an average of

7.80, suggesting that flavor is a significant strength of this product. Texture

followed closely with a mean score of 7.47, showing it is also well accepted.

The color attribute received moderate ratings, with an average score of 7.60,

suggesting it is generally acceptable but not a standout feature.

3. Like Lakatan, the taste was rated highly, with an average score of 8.00,

showing it as a significant strength of the product. Texture was the second

highest attribute, earning a mean score of 7.40, which shows general

acceptance. The aroma received moderate ratings across all groups,

averaging 7.13, indicating it is acceptable but not outstanding. The color

was rated the lowest, with an overall score of 6.91.

4. Again, taste appeared as the most positively received attribute, with an

average mean score of 7.72, highlighting flavor as a strength. The

appearance received a mean score of 7.36, suggesting the visual appeal is

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acceptable. The aroma was rated the lowest, with a mean score of 7.16,

showing it could be improved. The color also needs enhancement, receiving

a rating of 6.95.

5. In summary, the overall evaluation shows that taste received the highest

ratings across all three varieties of banana peels, with an average mean score

of 7.6117. The textures of Lakatan and Latundan scored mean values of 7.62

and 7.725, respectively, showing a slight difference of 0.105. Overall,

texture garnered the second highest number of ratings across the three

varieties, with an average score of 7.3583, suggesting Lakatan and Latundan

are more accepted than Saba. Lastly, Saba received the lowest mean score in

overall acceptability, showing that its color needs improvement.

Conclusions

1. The study demonstrates that banana peel gelatin can be prepared

and produced using three different varieties: Lakatan, Latundan,

and Saba.

2. Overall, Lakatan gelatin emerged as the most acceptable variety,

achieving the highest mean score among the three.

3. Statistical analysis of the acceptability levels indicated that, in

terms of sensory evaluation, Lakatan gelatin is notably favored for

its appearance and taste, while it received particularly high scores

in texture, outperforming Latundan gelatin when compared to

Saba. Conversely, all variants exhibited similar performance in

aroma and color.

Recommendations
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1. The Lakatan banana peel highlights its strength especially in color,

suggesting the need for further testing and refinement to enhance the

product’s appeal and market potential.

2. Though the Latundan banana peel Gelatin establishes good

acceptability, particularly in taste and texture, improvement in color is

beneficial to enhance the product’s overall appeal and market potential.

3. While the Saba banana peel Gelatin demonstrates good acceptability,

particularly in taste and texture, there is room for improvement in

aroma and color to enhance its overall appeal and market potential.

4. The use of Lakatan banana peel is the best-recommended variety

among the three (3) to be used for Gelatin production.

5. Additionally, the use of Gummy powder is recommended instead of

gelatine powder to achieve the gummy texture of the product.

6. The application for the Intellectual Property Office of the Philippines

(IPOPHL’S) is recommended to protect and secure the exclusive rights

of the researchers’ study.

7. Marketability was also included in the recommendation to show the

valuable potential of the product to the customers.

8. Similarly, in relation to the products objective shelf life is also

recommended to test the storage capacity of the product and to indicate

the date of its expiration.

9. On top of that Nutritive Analysis is also added into the

recommendation to test the potential health benefits of the product.