CHAPTER 1

THE PROBLEM: RATIONALE AND BACKGROUND

Background

You happen to get these indubitably irksome moments

where you wake up in one morning to make a short trek to

raid the fridge with your favorite fresh milk and drank it

straight through the carton. Horror dawns on you when

realization sinks in your muddled mind that the milk was

already past its expiration date. Surely, you have one of

these sour experiences.

The brevity of the shelf life of a food has concerned

the majority immensely. It gives everyone this unsettling

feeling of buying overabundant groceries without having to

worry about the looming dates until the food is spoiled. It

is natural for people to buy food sources that could provide

them for a lengthy time to avoid making succeeding short

trips to the supermarket because gas and fare can really be

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pricey. Also it buys you a lot of time and effort when you

can always go for the most plausible way like buying it

wholly to supply your needs for a long time.

Take this exemplar, the Jagnaanons (people from

Jagna) most famous pasalubong, the Calamay. Calamay is made

of glutinous rice or pilit cooked with coconut milk and dark

sugar. This native dessert requires hours of cooking time.

Calamay-makers use a big pot called that looks like a giant

wok to cook it. Constant stirring is needed until the right

consistency of stickiness is achieved. This what makes

Calamay famous. Two to three hours of constant stirring over

low fire is not a joke. The Calamay mixture is then placed

in a clean coconut shell sealed with a red band. As these

shells are prone to breakage on long flights, Calamay is now

sold also in plastic transparent containers. Each piece is

priced forty-five (45) to sixty (60) pesos or two for one

hundred (100) pesos.

The delicacy achieves a stellar rating from the locals

even to the nationals due to its remarkable taste. Like

every good thing, it has also its downside. In Calamays

case, its longevity is the issue, as a matter of fact. Its

shelf life can only range in the maximum of seven (7) days.

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 Honey, sweet, thick, supersaturated sugar is a solution

manufactured by bees to feed their larvae. Because of its

saccharine taste compatible to the delicacy, it is able to

be an additive to Jagna Calamay.

Honey is also rich in glucose. Glucose, monosaccharide

sugar, C6H12O6., is frequently used in making canned fruits

and other sugary foods more sweetened. Simultaneously,

preserving the food. When sugar is added to foods it binds

to the water in the foods reducing the amount of water that

is available for the growth of microorganisms.

Microorganisms, specifically bacteria, molds, and yeasts,

can cause food to spoil. Thus of this, honey is a potential

Jagna Calamay shelf life lengthener.

Besides of the honeys sweet taste that can make the

Calamay feasibly more mouthwatering and of its high sugar

count that can possibly increase its shelf range, it is also

incredibly nutritious. It is proven to give energy,

alleviate allergies, boost memory and immune system,

increase athletic performance, reduce cough and throat

irritation, an anti-bacterial and antifungal, and can also

mind-blowingly prevent cancer and heart disease.

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 Adding it to Calamay will make the towns specialty

possibly tastier, even healthier, and potentially prolong

its shelf range.

Statement of the Problem

The primary premise of this study is to ascertain the

feasibility of honey as an additive in making Jagna Calamay.

Specifically, it aims to answer the following queries:

1. Will there be a significant difference of the shelf

range between the Calamay that is uncontaminated with

honey and those with it?

2. Will there be a significant difference in terms of

taste between the Calamay that is uncontaminated with

honey and those with it?

Theoretical/Conceptual Framework

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 Independent Variables Dependent Variable

Addition
1. Honey Shelf range of the
2. Uncontaminated with Jagna Calamay
honey (controlled)

Plate 1. Paradigm of the Independent Variables and Dependent

Variables on the effects of Honey on

the shelf range of Jagna Calamay.

Assumptions

The assumptions in this research are as follows:

1. The subjects will be given equal environmental

conditions.
2. The ingredients in making the Calamay in the two (2)

set-ups will be the same except for putting honey in

one (1) set-up.

3. The procedure in making the Calamay in the two (2) set-

ups will be the same except for the part in putting

honey in one (1) set-up.

Hypotheses

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 The hypotheses formulated by the researcher are as

follows:

1. There will be no significant difference in the shelf

range between the Calamay that is uncontaminated with

honey and those with it.

2. There will be no significant difference in terms of

taste between the Calamay that is contaminated with

honey and those with it.

Significance of the Study

Adding honey as an assortment of recipes is not

totally unheard of. We reckon there are a lot of health-buff

people who favor honey above everything else as a potent

additive, or a sweetener because it contains measly sugar.

Honey also has boatload of flourishing benefits to the human

body. This contention is administered because we surmise

honey is also a good and a promising additive to prolong

shelf life.

One example for this is the Calamay, a prizewinning

delicacy in the small town of Jagna, its major drawback is

the Calamay can only be sustained for only a short amount of

time before the approaching expiration date. That is why

honey may be an imperative element during this time of

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crisis. This study is empirical, courtesy to the hardworking

Calamay makers in Jagna.

Scope and Limitations of the Study

The study will be conducted at the researchers

residence at Tubod-Monte, Jagna, Bohol during the School

Year 2016-2017.

This study will be limited to the assessment of the

feasibility of Honey as an additive to main-purposely extend

Jagna Calamays shelf life. The Calamay untreated with honey

will be used for comparison.

There will be two set-ups. Each set-up has 10

Calamays. Set-up A, the experimental Calamay, will be cooked

with the customary ingredients and will be added with honey.

Set-up B, the controlled Calamay, will be cooked with the

customary ingredients only. Both set-ups will be cooked

correspondingly. Then, it will be put in the coconut shell

and sealed with Japanese paper traditionally.

All pieces of Calamay will be put in the same place

to even out all the conditions. All will be put with labels

to distinguish which set-up it belongs. With the basic

information of Calamay lasting only for approximately 7

days, one (1) Calamay from each set-up will be opened every

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day starting from the 7th day it was made, to observe the

amount of mildews.

There will be detailed notes on how it looks,

smells, tastes, and feels. It will be observed by people

intellectual about the Calamay. It will be rated using the

compromised food rating scale of Jagna Calamay. There will

be three trials for the experiment.

Definition of Key Terms

Additive. Ingredients added to foods for various

reasons. For example; to maintain safety and freshness, to

improve nutritional value, to enhance its taste.

Brown Sugar. An ingredient of Jagna Calamay that

makes it sugary and sticky.

Calamay. The subject of this study. It is the most

famous delicacy in Jagna.

Coconut Shell. Sometimes called coconut husk. The

Calamay is placed inside this after it is half-polished.

Coconut Milk. It is a liquid that comes from the

grated meat of a brown coconut. It is an ingredient of Jagna

Calamay.

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 Delicacy. A delicious item of food that is

specialized by some place and is quite scarce to other

locale.

Feasible. Theoretically capable of happening or

existing, although unlikely in practice.

Glucose. One of the components of honey that makes

it sweet.

Honey. The Jagna Calamay is treated with it to

feasibly lengthen its shelf life. The Calamay treated with

honey is the experimental variable.

Glutinous Rice. Also known as pilit in Visaya

dialect.

JACAMAVEA. Stands for Jagna Calamay Makers and

Vendors Association.

Jagna. It is located in the southern coast of Bohol.

It is approximately 66km away from Tagbilaran City.

Japanese Paper. The coconut husk will be sealed

using this material.

Shelf Life. The shelf life of a food product begins

from the time the food is finished processing and packaged.

The time depends on factors like ingredients, manufacturing

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process, packaging, and storage conditions (temperature,

light, etc.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

Calamay. This delicacy can

be found in many parts of the

country but one that is unique

comes from Bohol, from a town

called Jagna in particular. It

was first made, in fact, in

Jagna

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Plate 2.1 Calamay that is why Calamay coming

from this town tastes the best compared to other places.

Calamay is made of glutinous rice or pilit cooked with

coconut milk and dark sugar. This native dessert requires

hours of cooking time and non-stop stirring over low fire to

prevent it from getting burned. Calamay-makers use a big pot

to cook it.

Making this delicacy has been a livelihood for many

people in Jagna. Its downside is that it has only an

approximate of seven days shelf life span.

Food Rating Scale of Jagna Calamay

It is essential for this study to have a rating

system to describe the Calamays odor, taste, and its mold

production briefly and concisely. The following tables shows

the scale:

Rating scale of Jagna Calamays Odor:

5 As good as it was seven days ago
4 Nearly noticeable rotten smell
3 Noticeable rotten smell
2 Very noticeable rotten smell
1 Fully rotten

Table 1. Rating scale of Jagna Calamays Odor

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Rating scale of Jagna Calamays Taste:

5 As good as it was seven days ago

4 Nearly noticeable rotten taste
3 Noticeable rotten taste
2 Very noticeable rotten taste
1 Fully rotten
Table 2. Rating Scale of Jagna Calamays Taste

Rating scale of Jagna Calamays Molds:

5 No molds
4 Few molds
3 Moderate amount of molds
2 Numerous amount of molds
1 Fatal
Table 3. Rating Scale of Jagna Calamays Molds

Glucose. Glucose, monosaccharide sugar, C6H12O6, is a simple

sugar found in some foods, including corn syrup, honey,

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 Plate 2.2 Glucose

blueberries, raisins

and peaches. Glucose

is a carbohydrate

which can be

considered to be the

combination of 6 water molecules and 6 carbon dioxides with

the yield of 6 oxygen molecules.

Glucose is made industrially by the hydrolysis of

starch under the influence of dilute acid or, more commonly,

under that of enzymes. It is used in tanning, in dye baths,

in making tableted products, and in medicine for treating

dehydration and for intravenous feeding. It is chiefly used

as a sweetening agent and an additive to in the food-

processing industries.

Since glucose is basically sugar, glucose has the

ability to draw water from the microbes (plasmolysis). This

process leaves the microbial cells dehydrated, thus killing

them and helping to preserve it. In this way, the food will

remain safe from microbial spoilage. Sugar is used in the

canning and freezing of fruits to improve flavor and

texture, and to preserve natural color and shape.

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 Another way is through osmosis, sugar replaces

some of the water in the fruit. This natural process

preserves the fruit's inherent color, texture and shape by

preventing the fruit's remaining water from leaving its

cellular structures. As a result, the fruit's texture is

protected against weakening during freezing and canning.

In addition, sugar, upon entering the cells, helps

minimize oxidation, and prevents the fruit's firm texture

from becoming mushy.

Sugar increases the shelf life of products. For

example, a fruit canned in a light syrup might not last as

long as one canned with a heavy syrup. The same goes for

those canned using alternative sweeteners.

Honey. Honey is a sweet

food made by bees

foraging nectar from

flowers. The variety

produced by honey bees

Plate 2.3 Honey (the genus Apis) is the one

most commonly referred to, as it is the type of honey

collected by most beekeepers and consumed by people. Honey

is also produced by bumblebees, stingless bees, and other

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hymenopteran insects such as honey wasps, though the

quantity is generally lower and they have slightly different

properties compared to honey from the genus Apis. Honey bees

convert nectar into honey by a process of regurgitation and

evaporation: they store it as a primary food source in wax

honeycombs inside the beehive.

The benefits of honey go beyond its great taste. A

great natural source of carbohydrates which provide strength

and energy to our bodies, honey is known for its

effectiveness in instantly boosting the performance,

endurance and reduce muscle fatigue of athletes. Its natural

sugars play an important role in preventing fatigue during

exercise. The glucose in honey is absorbed by the body

quickly and gives an immediate energy boost, while the

fructose is absorbed more slowly providing sustained energy.

It is known that honey has also been found to keep levels of

blood sugar fairly constant compared to other types of

sugar.

According to nutrition data, a typical batch of honey

supplies 82% sugar, by weight. Half of that sugar (40% of

total weight) is fructose.

Honey can contain a number of different enzymes.

Some of these are introduced by bees, and some are found in

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the nectar. As with most aspects of honey, different

nectar/honey sources have widely varying enzyme activity.

One of these is glucose oxidase.

Glucose oxidase has been used successfully to remove

residual glucose and oxygen in foods and beverages. The

hydrogen peroxide produced by the enzyme acts as a good

bactericide, and can be later removed using a second enzyme,

catalase, that coverts hydrogen peroxide to oxygen and

water. For example, glucose oxidase is used to prevent

color and flavor loss from foods and beverages. They are

used to reduce the discoloration occurring in wines and

mayonnaises.

Shelf Life. Shelf life is the recommended

maximum time for which products or fresh (harvested) produce

can be stored, during which the defined quality of a

specified proportion of the goods remains acceptable under

expected (or specified) conditions of distribution, storage

and display. Shelf life is variably influenced by storage

conditions, such as exposure to heat, light and moisture.

These used as guidelines based on normal and expected

handling and exposure to temperature. Use prior to the

expiration date does not guarantee the safety of a food or

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drug, and a product is not necessarily dangerous or

ineffective after the expiration date.

The parallel names:

1. Best Before- appear on a wide range of frozen, dried,

tinned and other foods. These dates are only advisory

and refer to the quality of the product, in contrast

with use by dates, which indicate that the product may

no longer be safe to consume after the specified date.

2. Use By- Generally, foods that have a use by date

written on the packaging must not be eaten after the

specified date. This is because such foods usually go

bad quickly and may be injurious to health if spoiled.

3. Sell by/ Display until- are intended to help keep track

of the stock in stores. Food that has passed its sell

by or display until date, but has not yet reached its

use by / best before date will still be edible,

assuming it has been stored correctly.

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 CHAPTER 3

METHODOLOGY

MATERIALS:

10 standardly cooked Calamays

10 Calamays treated with honey

Food Rating scale of Jagna Calamay

EQUIPMENT:

Big cooking pot

20 halved coconut Husks

Japanese paper

2 kilos ground, milled glutinous rice (pilit)

Coconut milk from 20 coconuts

5 kilos Molasses Sugar (darkest colored-sugar)

5 kilos Brown Sugar

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 10 liters of water

350ml Honey

Spoons

Spatula

PROCEDURE:

A. Preparing the Equipment

Prepare all the equipment for the making of the

Calamay.

B. Making of Jagna Calamay for the Set-up A

Set-up A will be the experimental set-up thus,

the one treated with honey. It will be cooked

traditionally, the only difference in the procedure is

that it will be treated with honey.

These are the ingredients and the procedure in

making Jagna Calamay:

Ingredients

1 kilo ground, milled pilit

Coconut milk from 10 coconuts
2 kilos Molasses sugar
2 kilos brown sugar

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5 liters of water
350Ml honey

Procedure
1. Soak the glutinous rice / pilit overnight.

2. If possible, buy already grated coconuts from the

market. Extract the milk, first using 3 liters of

water. Then the second extraction using 2 liters of

water.

3. Pour the soaked glutinous rice in the first coconut

milk extracted then proceed to ground the pilit and

coconut mixture. You can do through a machine

available in many wet markets.

4. Mix the molasses and brown sugar to the second

coconut milk extract and boil until a heavy syrup or

latik is attained.

5. Afterwards, pour the ground pilit mixture into the

simmering latik mixture.

6. Stir this mixture over slow fire for about 3 long

hours, non-stop.

7. Put the 350Ml honey gradually while stirring.

8. After cooking, place them in clean and polished

half-a-coconut shells, cover with the other half,

and seal with a red band of Japanese paper.

9. Label it to which set-up it belongs.

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C. Making the Jagna Calamay for the Set-up B

Set-up B will be the controlled set-up thus, the

one untreated with honey. The ingredients will be

identical except this set-up wont be treated with

honey. It will undergo the same procedure, just

excluding step number 7.

D. Levelling all the Conditions

All pieces of Calamay will be put in the same dry

place, unrefrigerated.

E. Assessment

Starting from the 7th day from it was made, one

Calamay per Set-up will be opened and observed by 5

different Calamay intellectuals. There will be detailed

notes on how it looks, tastes, and smells. It will be

rated using the compromised Food Rating Scale of Jagna

Calamay.

F. Data Gathering

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 Data will be gathered from the rate given by the

Calamay intellectuals during the experiment and the detailed

notes that was written every observation based on the

Calamays odor, taste, and smell.

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