CHAPTER 1

INTRODUCTION

Background of the study

Hydrolyzed Collagen, widely known as Gelatin, is a clear, tasteless protein used

to thicken or solidify food. It is obtained by hydrolyzing collagen found in bones, skin,

and connective tissues of animals. It originated in 1682 when Denis Papin discovered a

method of removing the glutinous material in animal bones by boiling. It is not only

useful as a thickener but is also a highly nourishing food that provides nutritional benefits

to the skin, hair and joint pain. It is sold in forms of powder and sheets.

The researchers chose to conduct this study to know the effectivity of Hydrolyzed

Collagen to be made as an edible dessert plate. Plastic plates are primarily composed of

polystyrene resin which could take 1000 years or longer to decompose. According to the

United Nations, at least 800 species worldwide are affected by marine debris, and 80

percent of that litter is plastic. It was estimated that 13 million metric tons of plastic end

up in the ocean every year. Over 100,000 sea wildlife get choked and strangled by

plastics per year. These animals include whales, seals, sea birds, squids, turtles, and more.

An edible film was added at the bottom of the edible dessert plate to ensure sanitation. It

could be peeled off to consume the edible dessert plate.

A study conducted by scientists from the Centre of Sustainable Chemical

Technologies (CSCT) managed to make a biodegradable form of plastic that is made

from sugar and carbon monoxide. It was made by combining sugar and carbon dioxide at

low pressures. According to McClurg (2015), spoons made with potato starch are not

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degradable in a backyard and it degrades only in industrial compost facilities. The

researchers decided to come up with the recipe of Hydrolyzed Collagen, Glycerine, water

and additives for flavoring. The translucent biodegradable plastic comes in five fruity

colors, including orange, strawberry, lemon, grape and green apple. Once the dessert has

been fully consumed, the colorful edible plate can be prepared for devouring.

The abundance of plastic waste in Barangay Mandalagan in Bacolod City has

paved its way to pursue this study. In introducing this kind of plate to the community, the

researchers have given an alternative for them in order to lessen the waste. The main

purpose of this study was to find out if Hydrolyzed Collagen is effective in producing

edible dessert plates. The study aimed to determine if the production of plates by means

of using Hydrolyzed Collagen can be an eco-friendly alternative over the commercially

non-biodegradable ones. It strived to make the plates biodegradable and also edible so

that it would still not harm the animals since it can be consumed after using it. The

researchers wanted to make the plate a material that even if it was not disposed properly

and living organisms eat it, they would not be intoxicated by ingesting these. This aimed

to minimize the amount to killed or injured marine animals by plastics.

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Statement of the Problem

This study aimed to produce an edible dessert plate out of Hydrolyzed Collagen

that comes in different flavors, environmentally friendly and is effective to use the same

as disposable plates

Specifically, this study seeks to answer the following questions:

1. What are the materials needed in making an edible dessert plate out of

Hydrolyzed Collagen?

2. What is the process of making edible dessert plate out of Hydrolyzed Collagen?

3. How long will the edible dessert plate out of Hydrolyzed Collagen biodegrade

through the following:

a) Water

b) Soil

c) Sunlight

4. How effective is the use of Hydrolyzed Collagen as an edible dessert plate in

terms of:

a) Durability

b) Edibility

c) Heat resistance

d) Flexibility

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Conceptual Framework

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Flavored Edible Dessert Plate

Hydrolyzed Collagen  Biodegradability

 Durability
 Ingredients used
 Edibility
 Temperature of the water
 Heat resistance
 Drying time
 Flexibility

Figure 1. Schematic Diagram Illustrating the Hypothesized Relationship of the Study

Variables

Figure 1 shows how Hydrolyzed Collagen is used as an ingredient to produce a

flavored edible dessert plate. The independent variable used in this study is the

Hydrolyzed Collagen. The dependent variable in this study is the edible dessert plate

which is the expected product. The researchers combined Hydrolyzed Collagen with

additives such as Glycerine and flavorings in order to successfully make the product. An

edible film was also made and was placed under the plate. It was made using the same

ingredients with the plate but with different proportions. The factors that affected the

Hydrolyzed Collagen are the ingredients used, temperature of the water and the drying

time. The outcome and characteristics of the flavored edible plate which are

biodegradability, durability, appearance, edibility, heat resistance and flexibility

depended on the Hydrolyzed Collagen.

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 The biodegradability of the product was determined by exposing it to sunlight,

water and soil and the length of how long it took until it decomposed was measured. The

durability of the product was determined by placing different sized weights and testing it

to the limit it can withhold. The edibility of the product was determined by conducting a

survey and examining if the ingredients are safe for consumption. The heat resistance of

the product was tested by placing liquid ingredients with varied temperatures on top of

the plate and observed how long it held before the product deformed. The flexibility of

the product was determined by bending the product to its limits.

Scope and Limitations

The materials used in the experiment are Hydrolyzed Collagen, Glycerine, Water

and artificial flavoring which are Lemon, Strawberry, Orange, Grapes and Green Apple

making it safe for human and animal consumption. The process of making the product is

done through dissolving, heating, cooling and air drying; this would take two to three

days for the plate to be finished. The project was targeted toward Barangay Mandalagan

located in Bacolod city in the region of Negros Occidental because of the improper waste

management in the area that resulted in the abundance of plastic waste. The researchers

randomly selected five respondents to rate the edibility of the edible dessert plate.

Biodegradability, durability, flexibility, heat resistance and edibility tests were conducted

to prove the effectiveness of the product.

The limitation of this study roots more from the expense of the product, as the

product itself would be more expensive than what others would usually pay for when

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using disposable plates. Due to the fact that that the plates main component is made of

gelatin the product may not hold hot food and liquids to an extended period of time.

The Significance of the Study

This study benefited the following:

People. People of different communities were able to benefit from these edible

plates since this product is composed of environmentally friendly components. Such as,

with which when producing this type of plates it doesn't involve harmful chemicals that

can contribute to the damaging of the environment. Unlike products made of plastics

when used and thrown, it will take more years to decompose. Not just that, people who

bought this product saved a lot from expenses since it was sold at affordable prices.

Environment. Biodegradable plates are ideal for picnics. During social

occasions, outdoor picnics or small gatherings, disposable plates come as handy. It also

gives the researchers the idea of eating away from home, without in mind of the used

utensils to be washed after every occasion, since it can be disposed of after being used.

The use of biodegradable plates doesn't just offer great convenience, they are also

environmentally friendly. Biodegradable plates were made from hydrolyzed collagen,

glycerine, and water, it will decompose over sometime, and did not have any harmful

impact on the environment.

Entrepreneurs. The entrepreneurs benefited in this study because they were

given a new idea to produce their own type of edible plate. This is a new type of plate

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which persuaded different people especially kids in terms of this has different types of

flavors, As well as it satisfied those who have a sweet tooth. This product was sold in the

market at an affordable price. Products sold at affordable prices may mean a higher

demand, especially when it satisfies the buyers, so entrepreneurs benefited a lot

especially in making a profit.

Future Researchers. The future researchers would benefit from this research

through the information that was provided in this type of research. For example if ever

they will conduct a type of research something similar like this topic, they will not have a

hard time in finding ways on how they should start their study instead they will be given

idea on how to start a study similar to this and all they have to do is improve the existing

research topic.

Definition of Terms

The following definitions were used to further understand the study:

Hydrolyzed Collagen. According to Mariod (2013), it is also known as gelatin that is

derived from collagen and acquired by boiling skin, tendons, ligaments and bones with

water. It is an animal product and is usually obtained from pigs, cows or cattle. It is a

protein that is commonly used as thickener and binder.

Operationally, it is a biopolymer which improved the strength of the edible plate.

It is the most important ingredient since it served as the foundation of the plate.

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Glycerine. According to Sax (1981), it is a sugar alcohol that is a sweet, thick and

colorless liquid. It is commonly produced from animal fats or vegetable oil. It is added to

food for thickening and control the moisture level.

Operationally, it functioned as a plasticizer. It is an additive that interacted with

the biopolymer and enhanced the flexibility and durability of the edible plate.

Water. According to Feitelson (2012), it is a tasteless, transparent and odorless liquid. It

can dissolve most substances which makes it the universal solvent.

Operationally, it dissolved the gelatin and acted as a solvent in order to

incorporate the ingredients completely in making the edible plate.

Flavoring. According to Bloom (2017), it is an essence or extract added to food to give it

a certain taste. It is a food additive for enhancing the flavors of food products.

Operationally, it was be added to make the edible plate more appetizing and at the

same time aesthetically pleasing.

Biodegrade. According to Joutey (2013), it is to decay and become absorbed by the

environment naturally without harming it.

Operationally, it is a chemical property of the edible plate that was determined by

exposing the plate to sunlight, water and soil and was measured on how long it

decomposed in each area.

Durability. According to Pater (2016), it is the ability to endure expected conditions over

time. It is associated with long-lasting items that do not break with stress.

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 Operationally, it is a chemical property of the edible plate that was determined by

placing different sized weights and testing it to the limit it can withhold.

Edibility. According to Wittaya (2008), it is if something is safe to eat and not

poisonous. It can be consumed by living organisms.

Operationally, it is a chemical property of the edible plate that was determined by

examining the ingredients if it is safe for consumption.

Heat resistance. According to Bird (2010), is a heat property and a measurement of a

temperature difference by which an object or material resists a heat flow.

Operationally, it is a chemical property of the edible plate that was determined by

immersing the edible plate in different temperatures and examining the extent.

Flexibility. According to Oxford Learner’s Dictionary (2000), it is the ability of an object

to bend without breaking.

Operationally, it is a chemical property of the edible plate that was determined by

bending it to its limits.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter provides an in-depth look into samples of literature supporting our

theory on the possibility of producing edible dessert plate using Hydrolyzed Collagen.

The Literature Review discusses important facts and opinions on factors and topics

pertinent to understanding while reading this study.

The Chemical Structure and Physical Properties of Hydrolyzed Collagen

Physical Characteristics

According to Rowles (2017), Hydrolyzed Collagen or also called gelatin is a

product made by cooking collagen. It is biopolymer made almost entirely of protein from

long strings of amino acids, the fundamental building blocks of proteins, with a bit of

hydrogen attached. These long strings, each usually a few hundred amino acid blocks

long, are generally fond of each other. It is made by hydrolyzing collagen found from

skin, bones, tendons, and ligaments of pigs and other animals.

Chemical Properties

According to NurHanani, Roos, Kerry (2014), Hydrolyzed Collagen is a popular

material used hydrocolloid by the food industry today due to its inherent characteristics,

thereby potentially offering a wide range of further and unique industrial applications

According to Saha and Bhattacharya (2010), it is used as a thickening and gelling agent

for soups, sauces, jam, and jelly. It means it can be easily decomposed unlike materials

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with pure plastics and chemicals that would take years to be completely rotten and could

create harm in the environment.

According to Glicksman (1982), it has the power to thicken liquids. The type and

nature of hydrocolloids could affect its thickening properties, textural properties, and

sensory properties. It is solid in room temperature because the amino acids that form it

stick together. According to Jones (1977), it melts at a relatively low temperature and in

the mouth because these bonds between the chains loosen and slide away from each

other.

According to Veis (1965), when gelatin granules are soaked in cold water they

hydrate into discrete, swollen particles. On being warmed, these swollen particles

dissolve to form a solution.

Bloom Strength

A study conducted by Schrieber and Gareis (2017), the Bloom strength or

resistance of a gel is a measure of its hardness, consistency, firmness, and compressibility

at a certain temperature, evaluated through the load required to produce a depression in

the gel under normal conditions. The gel resistance is also dependent on the concentration

and molecular weight of the gelatin. The Bloom index for commercial gelatins varies

from 50 to 300 g. According to Segtnan and Isaksson (2004), the Bloom strength is the

sum of the α and β fractions of the molecular structure of the gelatin.

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Glycerine as a Modern Plasticizer

According to Scheele (1779), the physical properties of glycerine are clear,

colorless, viscous and a good solvent. It is derived from heating olive oil and lead

monoxide and then purified and synthesized. According to the Food and Drug

Administration, it is nontoxic and safe for consumption in the digestive system and does

not irritate the skin. It can have a dehydrating effect in higher concentrations.

According to Martins (2009), it becomes super cool in height temperatures. It is

hygroscopic meaning it can obtain moisture from the atmosphere making it usable as a

plasticizer. It will make the products soft, flexible and lengthen shelf life. According to

García, the interface between the adjacent molecules in the polymer chain is affected by

glycerine and this leads to the increase in extensibility of the polymer matrix. This

reduces the rigidity of the polymer because it causes a shift of glass transmission

temperature towards low temperature.

How Glycerine Can Improve Candy

According to LaBau (2018), one characteristic of glycerine is that it absorbs

moisture from the air and therefore used to make food moist and soft. It is also an

additive in making candy to prevent it from cracking and lengthen its shelf life. It is also

used as a sugar substitute because it has a sweet taste.

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Water as Solvent

According to Geckil (2016), water is the medium for bioactivity. It influences the

shape and function of the biomolecule and mostly used as a medium in biomolecule

reactions. It is a participant and reactant in chemical reactions. The DNA helix

expanding and contracting depends on its hydration status. Water hydrates DNA by

forming links with the polar atoms at the edges of base pairs. Water is a small solvent and

liquid at room temperature. It has strong intermolecular interactions if hydrogen bonds

which make it highly cohesive.

According to Vaclavik and Christian (2014), the chemical formula for water is

H2O. Water contains strong covalent bonds that hold the two hydrogen atoms and one

oxygen atom together. The oxygen can be regarded to be at the center of a tetrahedron,

with a bond angle of 105 between the two hydrogen atoms in liquid water and a larger

angle of 109 60 between the hydrogens in ice. The bonds between oxygen and each

hydrogen atom are polar bonds, having a 40 % partial ionic character. This means that the

outer-shell electrons are unequally shared between the oxygen and hydrogen atoms, the

oxygen atom attracting them more strongly than each hydrogen atom. As a result, each

hydrogen atom is slightly positively charged and each oxygen atom is slightly negatively

charged. Therefore they are able to form a hydrogen bond.

In liquid water, it is estimated that about 80 % of water molecules are involved in

hydrogen bonding at any one time at 212 F (100 C), whereas 90 % are involved in liquid

water at 32 F (0 C). As water is heated above 39 F (4 C), the increase in the average

distance between molecules causes a slight decrease in density.

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Gelation of Aqueous Gelatin Solutions

A study conducted by Djabourov, Leblond, Papon (1988), revealed that gelatin

and water solutions form homogenous systems which are gel by lowering the temperature

below 30 degrees Celsius or at room temperature. Gelation is a thermal effect and is

thermoreversible. Gelation for gelatin gels is a physical process. There are a lot of factors

that affect the gelation process such as ionic force, the pH of the solution, the molecular

weight, the concentration, the origin of collagen itself.

Hydrolyzed Collagen is turned into gels by dissolving it in water between 40

Celsius to 50 Celsius. Then the gelatin chains are believed to be in the coil conformation.

When solutions are cooled below 30 °C a reverse coil ->+ helix transition takes place

which can be detected by important modifications of the optical rotation, mainly due to

the lefthanded helix conformation. Helices have to be stabilized by hydrogen bonds

which are perpendicular to their axes. Thus, at very low concentrations c- 10- 4 to 10- 3

w/w intramolecular hydrogen bonds are formed preferentially by a back refolding of the

single chains.

Using the Process of Gelation in Making Gummy Bears

According to Logsdon (2019), a gelling agent which is gelatin is added in making

gummy candy for the process of gelation. In the process, the first step is to disperse the

gelling agent in the liquid you want to gel. Dispersion is simply the act of evenly

distributing the ingredient throughout the liquid. This will ensure a gel of even strength.

Once the gelling agent has been fully dispersed it needs to hydrate. Hydration is basically

14
the process of absorbing water, or another liquid, and swelling. The final stage is when

the liquid actually gels.

Using the Process of Gelation in Milk-based Desserts

According to Fox (2016), Gelation plays a big role in milk-based desserts such as

puddings, crème bulee and panna cotta. In the production of these foods, pectin is an

often overlooked gelling agent; manufacturers usually revert to starch, egg or gelatin. The

gelation of pectin in these products relies on a reaction between the milk proteins in the

non-acifidied milk and the low-ester, amidated pectin which is nowadays commonly

used.

Edible Cutlery

Using Wheat

According to Rajah (2018), the founder and directing manager of Bakey's,

Narayana Peesapary, made a possible solution which is making spoons and forks that can

be eaten. The cutlery is made with dough and a mixture of sorghum, rice, and wheat

flours, kneaded with hot water. No preservatives, chemicals, additives, coloring agents,

raising agents, fat, trans fat, artificial chemical nutrition or animal ingredients, milk or

milk products are added. The researcher was concerned about the health effects of plastic

utensils, given that research found that chemical components in plastic products can leach

into food. In a way that using this product, even more, can help to reduce plastic

15
pollution, because of what is said in statistics that there is a really large number of people

using plastic utensils.

Using Flours and Spices

According to Priya (2018), a product by a 24-year-old engineer named, Kruvil

Patel, which is named Trishula made an entrepreneurial venture of its own. He made

alternatives to metal and biodegradable cutlery which are edible spoons that come in

eight flavors. The eight flavors are beetroot, spinach, chocolate, masala, black pepper,

mint ajwain and plain. The products are 100 percent natural with no artificial flavoring or

preservatives. It has a shelf life of six months from the date of manufacturing.

Bioplastic as an Alternative to Plastic

According to National Geographic, bioplastic is becoming a popular alternative

for single-use plastic items like straws and utensils. This means that bioplastic is

preferred to be used by many since it caters a big help in saving the environment, from

too much plastic production. Bioplastic simply refers to plastic made from plant or other

biological material instead of petroleum. It is also often called bio-based plastic. It can

either be made by extracting sugar from plants like corn and sugarcane to convert into

polylactic acids (PLA), or it can be made from polyhydroxyalkanoates (PHA) engineered

from microorganisms. According to Gibbens (2018), PLA plastic is commonly used in

food packaging, while PHA is often used in medical devices like sutures and

cardiovascular patches. Bioplastic is also known for being biodegradable, this means that

Biodegradable plastic can be broken down completely into water, especially carbon

16
dioxide and compost by microorganisms under the right conditions. "Biodegradable"

implies that the decomposition happens in weeks to months. Cho (2017), stated that

bioplastics that don't biodegrade that quickly are called durable, and some bioplastics

made from biomass that cannot easily be broken down by microorganisms such as plastic

bottles are considered non-biodegradable.

Using Orange Peels

A study conducted by the companies J. GARCIA CARRION, AGROCODE,

CANAGROSA, PLASTIPAK, LISANPLAST and AZVI, together with the University of

Seville, the Polytechnic University of Valencia and AIMPLAS, Institute of plastic

technology, have implemented the project MIPLASCOE, funded by CDTI through the

programme Innterconecta and supported by the Ministry of Economy, Industry and

Competitiveness. Researchers in Spain have now developed bioplastic juice containers

out orange peels. This study was a joined project by Spain's plastic technology institute

AIMPLAS, researchers and the countries juice producing and plastic producing

industries. However it does not end there with a team from Barcelona's ICCA made from

senior faculty members Areti Markopolou, fabrication expert Alexandre Dubor,

computational expert Angelos Chronis, and students Christopher Wong, Lili Tayefi and

Noor Elgewely (with external support from bioplastic expert Atanassia Athanasiou)

whose goal was to make bioplastic of food waste 3d printable. They used orange peels

and shrimp peels, moving forward, they set out to develop a material system that

17
combines the different characteristics of both the Orange and Coffee based bio-plastic in

order to create a composite mater.

Another study conducted by A.B.M Sharif Hossain, Nasir A. Ibrahim and

Mohammed Saad AIEissed was dedicated to Nano-cellulose derived bioplastic

biomaterial data for vehicle bio-bumper from banana peel waste biomass and the testing

of said product from water absorption, burning, spray paint coating, shape and size

determination, energy test, firmness and impact absorption test.

Using Banana Peels

A study conducted by A.B.M Sharif Hossain, Nasir A. Ibrahim and Mohammed

Saad AIEissed was dedicated to Nano-cellulose derived bioplastic biomaterial data for

vehicle bio-bumper from banana peel waste biomass and the testing of said product from

water absorption, burning, spray paint coating, shape and size determination, energy test,

firmness and impact absorption test. However, bioplastic does not end there as big

companies around the world are also doing their fair share of creating such products.

LetsGoGreen.biz is an example of such a company; they have been active since 2007 and

has now created several Eco-friendly Sustainable, Disposable Takeout Food Containers.

With the world now getting more concerned with the environment, it comes as to no

surprise that such product exists.

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Starch

Starch-based plastics can be used in a variety of applications since they can be

incorporated with various petroleum-based polymers or biopolymers to create unique

composite materials. These composite materials can then be injection molded or extruded

using standard processing machinery. In general, starch-based plastics are more cost

competitive than alternative bioplastics.

For bioplastics to make market ground they will need to be more cost-competitive

and provide functional properties that manufacturers require. There are several surveys

concerning starch for the production of biodegradable plastics and could be a great help

to the environment, if products are more pursued to be made from biodegradable

components. Nevertheless, starch limitations with reference to its moisture resistance and

its mechanical properties restrict its use significantly.

Starch is one of the most common and easily obtained natural polymers, making it

attractive as a potential bio-based alternative to synthetic polymers. Synthetic polymers

are plastics which are composed of petroleum, synthetic polymers include nylon,

polyethylene, polyester, Teflon, and epoxy. And can be mostly seen in products which

are made of plastics, such as plastic utensils, plastic wares, toys, and food packaging.

19
Synthesis

All related concepts above have helped to support the researchers predict the

possibility of producing an edible dessert plate out of Hydrolyzed Collagen, Glycerine,

flavoring and water.

According to NurHanani, Roos, Kerry (2014), Hydrolyzed Collagen is a

biopolymer made from collagen from pigs. It is used as a thickening agent or gelling

agent from the formation of jellies. It is solid in room temperature and melts at relatively

low temperatures. The study conducted by Schrieber and Gareis (2017), showed that a

higher bloom strength guarantees the durability and elasticity of the Hydrolyzed

Collagen. In relation to the study, gelatin is one of the used base and component in

making the biodegradable plate since it is edible and can be easily decomposed without

harmful chemicals involved in it. Hydrolyzed Collagen with high bloom strength was

used in this study to increase the durability of the plate.

A study conducted by Djabourov, Leblond, Papon (1988), revealed that mixing

water and Hydrolyzed Collagen in low temperature will result in a gel product through a

process called Gelation. In relation to this study, the steps in the process of gelation

which are dispersion, hydration and setting was conducted for the dessert plate.

Glycerine is another important variable in this research. A study conducted by

Scheele (1779), stated that it is a substance that is made from heating olive oil and makes

products more flexible and soft. In relation to this study, Glycerine was used as an

ingredient in our edible dessert plate. This improved its thermal stability and overall

strength or flexibility to the plate.

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 A study conducted by Geckil (2016), stated that water is used as a solvent and

reactant in chemical reactions. It has strong intermolecular interactions that make it

highly cohesive. In relation to this study, water was used as a solvent to combine the

ingredients together.

In the study of Gibbens (2018), bioplastics are made from plant or other

biological material instead of petroleum, that is why it is one of the reasons why

bioplastics are preferred to be used for food packaging since bioplastic can be easily

broken down, and is not harmful to the environment unlike plastics made of petroleum

that takes period of time to decompose. Starch as limitations especially to its moisture

resistance, in short, edible wares which are composed of starch are not that heat resistant.

Since Starch is one of the most common and easily obtained natural polymers and is

composed of mostly organic components, it is not that stable unlike plastic, which is

made with the components of petroleum, but it is a good source of edible wares because

it doesn't contain chemicals that could harm the environment. In relation to the current

study, the cited articles on bioplastics contained details on how other studies were able to

form biodegradable products that are substitutes to plastics. Through this, the researchers

had an idea that natural ingredients could be used and combined to make table wares that

are environmentally friendly. As well as it also gave the idea that bioplastics, which are

composed of biodegradable components can cater a big help to the environment.

Specifically, in terms that instead of using petroleum based plastic that has chemicals

which could cause harm to the environment. This gave the researchers the idea that by

using these ingredients could help the environment more in terms of the current dilemma

regarding the Earth’s waste which is the target problem that this study wants to solve.

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 By using all these concepts and processes together, the researchers believed that

there is a possibility that the outcome of this research will be successful. All these studies

greatly helped the researchers in the project that was being made, learning the styles and

other ways people have done their own ideas of edible or biodegradable food containers.

This helped the researchers in the sense that related studies which makes such a project

possible and what other components are possible alternatives.

22
 CHAPTER 3

MATERIALS AND METHODS

This chapter presents the methods that were used in this study. It also describes

the research design, participants, instrumentation, materials, data gathering procedures

and ethical considerations.

Research Design

The researchers went into making edible plates and tested them out; therefore the

type of research design relating to our study is the Quantitative Experimental Research

design. According to Mitchell (2015), experimental research is any research conducted

with a scientific approach, where a set of variables are kept constant while the other set of

variables are being measured as the subject of experiment. Experimental research designs

are based on comparison between two or more groups. These groups must be composed

of subjects who are similar on all characteristics which might influence the outcome of

interest: otherwise, it is impossible to rule out the possibility that any observed

differences at the end of the experiment were due to baseline differences between the

groups at the start of the experiment.

The independent variable in this study is the Hydrolyzed Collagen. The

independent variable is the edible dessert plate. The edible dessert plate will vary

depending on the Hydrolyzed Collagen.

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 In this study, the researchers conducted different tests regarding the different

characteristics of the plates, mainly: durability, water resistance, flexibility and

biodegradability. The researchers made use of a questionnaire to generate data regarding

the edibility of the product from the respondents of the study. Different scientific

processes such as dissolution, boiling, gelation, observation and interpretation were

conducted to successfully create the edible plate. The results of the tests were interpreted

using the mean, interpretations and in a descriptive manner.

Participants

In this study the participants were chosen using the simple random sampling

technique. According to Easton and McColl (2019), simple random sampling is the basic

sampling technique where we select a group of subjects for study from a larger. Each

individual is chosen entirely by chance and each member of the population has an equal

chance of being included in the sample. Every possible sample of a given size has the

same chance of selection.

The researchers chose a total of 5 respondents to answer the questionnaires

truthfully. These respondents contributed data on the edibility of the edible dessert plate.

Each individual chose whether to participate or not. A consent form (see Appendix C)

was signed by the respondent who agreed to participate in this study.

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Instruments

A questionnaire (see Appendix B) designed by the researcher entitled “Consume

Me: Edible Dessert Plate” was also used in the study. The content of the instrument was

based on the rating of the respondents after consuming the edible plate.

The questionnaire has 4 sections: A, B, C and D:

Section “A”, is on the softness of the edible dessert plate;

Section “B”, is on the swallowability of the edible dessert plate;

Section “C”, is on the scent of the edible dessert plate; and

Section “D”, is on the flavor of the edible dessert plate.

The instrument was structured in the modified Likert fashion, on a 5 – point scale,

ranging from “Excellent” (5), through “Very good” (4), and “good” (3), “fair” (2) to

“poor” (1). Subjects were then instructed to respond to their degree of agreement with the

statements contained in the instrument.

A table designed by the researcher was used in the study as a data collection

instrument. The content of the instrument was based on the findings of the experiment of

producing an edible dessert plate. The results of the tests that were conducted such as

biodegradability, durability, flexibility, heat resistance and edibility were tallied in a

table. The scores were added and the mean was determined. Three trials were conducted.

25
 The instrument was structured in the modified Likert fashion, on a 5-point scale,

ranging from 5- “excellent”, through 4- “very good”, 3-“good”, 2-“fair” to 1-“poor”.

According to McLeod (2008), a Likert-type scale assumes that the strength of

experience is linear on a continuum from strongly agree to strongly disagree, and makes

the assumption that attitudes can be measured.

Materials

Table 1 shows the ingredients and corresponding measurements that were used to

successfully create an edible dessert plate. The main ingredient which was used is the

Hydrolyzed Collagen. It is a biopolymer derived from bones of pigs and hydrolyzed to

make gelatin. It is commonly used as a thickener in recipes and can be bought in markets.

This ingredient will be used as a base or backbone of the dessert plate. Another ingredient

that was added was Glycerine. It is a colorless and transparent liquid that is produced

from fermentation of vegetable sugar and can be bought in drugstores. It functioned as a

plasticizer and made the dessert plate flexible. Another ingredient that was added was

water. It is a universal solvent. The source of community water may be either surface

water or groundwater. It was used to dissolve and combine the ingredients together. For

better results, flavoring was added. It is an essence or extract added to food to give a

certain taste and aroma. It is prepared from essential oils such as lemon, fresh fruits and

synthetic chemicals. It was added to the mixture to make the plate appetizing and

aesthetically pleasing.

26
 Different kitchen tools were also used. A pot is essential for this study. It is a food

container usually found in the kitchen and is made out of metal. It was used a container to

combine the ingredients in low heat. A small paper plate was also used. It is a disposable

plate made of cardboard. It can be found in grocery and convenience stores. It was used

a guide for the mixture to form as a dessert plate.

For an exact measurement, different measuring tools were used such as measuring

cups and measuring scale. A measuring cup is a kitchen utensil used primarily to measure

the volume of liquid or solid ingredients. It is made out of plastic or metal. It was used to

measure the wet ingredients to its exact quantity. A measuring scale is a kitchen utensil

used primarily to measure the volume of liquid or solid ingredients. It is made out of

plastic or metal. It was used to measure the wet ingredients to its exact quantity. One

edible dessert plate was created using 10.5 grams of Hydrolyzed Collagen, 4 ml of

Glycerine, ¼ cup of water and 3 drops of flavoring. Different tools such as pot, small

paper plate, pot, measuring cup and measuring scale were also used.

27
 Table 1. Materials for the production of Edible Dessert Plate

Quantity Ingredient

10.5 grams Hydrolyzed Collagen

4 ml Glycerine

¼ cup water

3 drops Flavoring (orange/ strawberry/

lemon/ grape/ green apple)

1 piece pot

1 piece small paper plate

1 piece Measuring cup

1 piece Measuring scale

Table 2 shows the ingredients and corresponding measurements that were

used to successfully create an edible film that was placed at the bottom of the plate. The

ingredients and materials used to make the film is the same with the edible dessert plate

but with different quantities. For this recipe, 1.26 grams of Hydrolyzed Collagen was

used. 0.30 ml of Glycerine, 50 ml of water and a drop of flavoring was also added to the

mixture. Different tools such as pot, small paper plate, pot, measuring cup and measuring

scale were also used.

28
 Table 2. Materials for the production of Edible film

Quantity Ingredient

1.25 grams Hydrolyzed Collagen

0.30 ml Glycerine

50 ml water

1 drop Flavoring (orange/ strawberry/

lemon/ grape/ green apple)

1 piece pot

1 piece small paper plate

1 piece Measuring cup

1 piece Measuring scale

Data Gathering Procedure

Before starting the experiment, the materials were prepared beforehand in the

proper measurements. First, the 10.5 grams of Hydrolyzed Collagen was placed in a pot

and dissolved with ¼ cup of room temperature water. Second, 4 ml of Glycerine was

added to the mixture, and stirred well. Third, 3 drops of the flavoring of choice was

incorporated to the mixture. Fourth, the mixture was heated and regularly stirred until

boiling was achieved. Fifth, after the mixture boiled, it was removed from the heat and

placed in the dessert plate molder to cool. Lastly, the filled molder was placed overnight

in the refrigerator then was air dried for two days for the product to set.

An edible film was also created and placed at the bottom of the plate to ensure

sanitation. In a pan, 50 ml of water was placed inside the pot and the 1.25 grams of

29
Hydrolyzed Collagen was dissolved in it. Then 0.30 ml of Glycerine was added to the

mixture. A drop of the chosen flavoring was also added. The mixture was heated and

stirred until all ingredients were incorporated. The heat was put off before the mixture

started to boil. The mixture was placed in a small paper plate and was tilted to spread it.

The product was air dried for 2 days. Once the edges started to lift, a toothpick was used

to remove the edible film from the paper plate.

After the plate was created, the researchers conducted different tests such as

biodegradability, durability, edibility, water resistance and flexibility in order to examine

how effective is using Hydrolyzed Collagen in producing the edible dessert plate.

The biodegradability of the product was tested through its ability to compost in

soil, sunlight and water. To test whether the product decomposed in soil, the researchers

buried the dessert plate for 3 weeks and observed if the product sustained damages in

these types of environments.

The durability of the product was tested through its ability to withhold specific

weights. Different weights were placed on top of the dessert plate to test whether the

impact of the weights would be absorbed by the plate. A spring balance was used to test

the maximum weight the edible plate could withhold. Specifically, 250 grams, 500

grams, 1 kilogram, 2.5 kilograms and 5 kilograms were applied to the edible plate.

The edibility of the product was tested through examining the consistency of the

plate if it is soft and can be swallowed. The researchers also conducted a survey and

examined whether the product would cause any negative reactions once consumed.

30
 The heat resistance of the product was tested by placing liquid ingredients with

varied temperatures on top of the plate and observed how long it held before the product

deformed. A thermometer was used to measure the temperature of the fluids placed on

top of the plate. Specifically; 100 degrees Celsius, 80 degrees Celsius, 60 degrees

Celsius, 40 degrees Celsius and 0 degrees Celsius.

The flexibility of the product was tested by the plate being bent to its limits and

was observed by the researchers if any cracks were formed after bending it. A

Goniometer was used to measure the actual degrees of rotation of the bended plate.

Specifically; 45 degrees, 90 degrees, 180 degrees, 270 degrees, and 360 degrees.

After conducting the tests, the results were interpreted and presented in a table

and descriptive manner.

Validity and Reliability

According to Bond (2003), validity is foremost on the mind of those developing

measures and that genuine scientific measurement is foremost in the minds of those who

seek valid outcomes from assessment. It can be seen as the core of any form of

assessment that is trustworthy and accurate. It always refers to the degree to which

empirical evidences and theoretical rationales support the adequacy and appropriateness

of interpretations and actions based on test scores.

According to Heale (2015), test is seen as being reliable when it can be used by a

number of different researchers under stable conditions, with consistent results and the

31
results not varying. Reliability reflects consistency and replicability over time.

Furthermore, reliability is seen as the degree to which a test is free from measurement

errors, since the more measurement errors occur the less reliable the test.

In this study, the Good and Scates validity test (see Appendix D) was used to

ensure the validity and reliability of the questionnaire. The survey questionnaire was

presented to a jury of experts for their comments and suggestions. Each member of the

jury was requested to determine whether the items included in the questionnaire are

suitable or not in gathering the data for the study. This affirmed that the questionnaire

that was used was valid and reliable.

Statistical Treatment

For objective numbers 4 and 5 to test the effectivity of the edible dessert plate in

terms of biodegradability, edibility, durability, heat resistance and flexibility, mean scores

were used. According to Watier (2011), mean is a quantity that has a value intermediate

between those of the extreme members of some set.

As a measure of the level of effectivity of the edible dessert plate, the mean of the

results in the experiment, is interpreted in table 3 based on the corresponding verbal

interpretation:

The mean of 1.00-1.99 corresponds to the interpretation poor. The mean of 2.00-

2.99 corresponds to the interpretation fair. The mean of 3.00-3.99 corresponds to the

32
interpretation good. The mean of 4.00-4.99 corresponds to the interpretation very good.

The mean of 5.00 corresponds to the interpretation excellent.

Table 3. Mean Interpretation Table

Mean Interpretation
1.00-1.99 Poor
2.00-2.99 Fair
3.00-3.99 Good
4.00-4.99 Very Good
5.00 Excellent

Ethical considerations

In order to ensure quality and integrity of the research results and to protect the

rights of the research participant’s ethical considerations were strictly observed in the

conduct of this study. Before administering the questionnaires, participants were properly

informed of the purpose of the study and were advised that their participation is

voluntary. Participants will be assured of confidentiality of whatever information they

will divulge with the researcher. Only those participants who manifest their willingness

to participate were included in the survey. A total of five participants were able to give

their voluntary consent to be covered by this study.

33
 CHAPTER 4

RESULTS AND DISCUSSIONS

This chapter covers the presentation and summary of findings of the data gathered

from the tests and surveys that were analyzed and interpreted in the following tables

below. This also includes the summary, the conclusions based on the findings of the

study and the recommendations formulated based on the conclusions.

Discussion of Results

Table 4 shows the ingredients and corresponding measurements that were used to

successfully create an edible dessert plate and edible film. The main ingredient which

was used is the Hydrolyzed Collagen. Ingredients such as Glycerine, water and flavoring

were also added to the mixture. Different tools such as pot, small paper plate, pot,

measuring cup and measuring scale were also used.

One edible dessert plate was created using 10.5 grams of Hydrolyzed Collagen, 4

ml of Glycerine, ¼ cup of water and 3 drops of flavoring. Using these measurements led

to the desired outcome of the product. The edible film was created using 1.26 g of

Hydrolyzed Collagen, 0.30 ml of Glycerine, 50 ml water and a drop of flavoring.

This result implies that Hydrolyzed Collagen is effective as the base ingredient of

this product. It served as a strong base that made the product form to its desired shape. It

explained how a large quantity of Hydrolyzed Collagen mixed with small amount of

water could lead to this consistency. This also implies that Glycerine improved the

34
consistency of the edible dessert plate. It served as an ingredient that made the product’s

characteristic similar to commercial plates such as being water resistant.

This result further correlates to the study of Ramedra (2014), which states that

Hydrolyzed Collagen is a mixture of fractions composed entirely of amino acids joined

by peptide linkages to form polymers. Gelatin is practically odorless and tasteless.

This is also correlated to the study of Vieira (2011), which states that Glycerine is

natural biodegradable plasticizer. Glycerine is also virtually nontoxic to human health

and to the environment. The primary role of such substances is to improve the flexibility

and processability of polymers.

35
 Table 4. Materials used for the production of Edible Dessert Plate and Edible

Film

Product Quantity Ingredient

Edible Dessert plate 10.5 grams Hydrolyzed Collagen

4 ml Glycerine

¼ cup water

3 drops Flavoring (orange/

strawberry/ lemon/ grape/
green apple)

1 piece pot

1 piece small paper plate

1 piece Measuring cup

Edible Film 1.25 grams Hydrolyzed Collagen

0.30 ml Glycerine

50 ml water

1 drop Flavoring (orange/

strawberry/ lemon/ grape/
green apple)

1 piece pot

1 piece small paper plate

1 piece Measuring cup

36
Figure 2: Schematic Diagram Illustrating the process of the production of the Edible
Dessert plate and Edible film

37
 Figure 2 shows the process of the production of the edible dessert plate and edible

film. Before starting the experiment, the materials were prepared beforehand in the

proper measurements. First, the 10.5 grams of Hydrolyzed Collagen was placed in a pot

and dissolved with ¼ cup of room temperature water. Second, 4 ml of Glycerine was

added to the mixture, and stirred well. Third, 3 drops of the flavoring of choice was

incorporated to the mixture. Fourth, the mixture was heated and regularly stirred until

boiling was achieved. Fifth, after the mixture boiled, it was removed from the heat and

placed in the dessert plate molder to cool. Lastly, the filled molder was placed overnight

in the refrigerator then was air dried for two days for the product to set.

An edible film was also created and placed at the bottom of the plate to ensure

sanitation. In a pan, 50 ml of water was placed inside the pot and the 1.25 grams of

Hydrolyzed Collagen was dissolved in it. Then 0.30 ml of Glycerine was added to the

mixture. A drop of the chosen flavoring was also added. The mixture was heated and

stirred until all ingredients were incorporated. The heat was put off before the mixture

started to boil. The mixture was placed in a small paper plate and was tilted to spread it.

The product was air dried for 2 days. Once the edges started to lift, a toothpick was used

to remove the edible film from the paper plate.

This implies how the ingredients thickened and formed through the process of

gelation to a dessert plate after the ingredients were combined and heated. It explained

how the mixture was able to set in the molder.

38
 This result implies that the process in producing the edible dessert plate and

edible film is correlated on study by Djabourov, Leblond, Papon (1988), which reiterated

that gelatin and water solutions form homogenous systems which are gel by lowering the

temperature below 30 degrees Celsius or at room temperature.

Table 5 shows the results for the biodegradability of the edible dessert plate (see

Appendix E). The mean score for the biodegradability of the dessert plate in water is 5.00

which are interpreted as Excellent. The edible dessert plate is biodegradable in water for

3 weeks because after exposing it to this environment, it was completely decomposed and

nothing was left in the water.

The mean score for the biodegradability of the dessert plate in soil is 3.33 which

are interpreted as Good. The dessert plates were tested for the given time of 3 weeks.

After being buried in soil there are changes observed. The plate became thin and a few

portions were damaged.

The mean score for the biodegradability of the dessert plate when exposed to

sunlight is 3.00 which are interpreted as Good. The dessert plate was exposed to sunlight

for 3 weeks. After which it was completely dried out and there are changes being

observed. The plate became thin and the sides were slightly damaged but the overall

texture is still presentable.

This implies that the edible dessert plate is biodegradable and has no negative

effect to the environment. It will not cause pollution to the community when used

39
compared to the commercial disposable plates. It will decompose over time when buried

in soil, exposed to sunlight and water.

This result further correlates with the study of Song (2018), which states that

Hydrolyzed Collagen has excellent biodegradability and biocompatibility because of its

biological origin. It is a relatively low-cost polymer.

Table 5. Biodegradability of the Edible Dessert Plate

Indicators Mean Interpretation

a) Water 5.00 Excellent

b) Soil 3.33 Good

c) Sunlight 3.00 Good

Table 6 shows the result for the effectiveness of the edible dessert plate in terms

of durability, flexibility and heat resistance (see Appendix E). The results of the dessert

plate go as followed. The mean score of the durability of the plate is 5.00 which are

interpreted as Excellent. The product is durable when a 5 kilogram weight was applied on

the edible plate. It did not break after bent. It held the weight without being damaged.

The mean score of the flexibility of the plate is 5.00 which are interpreted as

Excellent. The product was able to bend 360 degrees away from it core and did not

sustain any damage. Afterwards, the product was able to go back to its original shape.

The mean score of the heat resistance of the plate is 2.00 which are interpreted as

Fair. The product withstood a 40 degree Celsius temperature for approximately 10

40
minutes. It did not deform and has no damages. It withstood all temperatures that are

below 40 degrees Celsius. The product started to deform and melt when exposed to the

temperature of 40 degrees.

This implies that the edible dessert plate has excellent flexibility and durability

because of the added Glycerine. It made the product able to withstand weights and be

able to bend. This implies that when heated, Hydrolyzed Collagen will deform and can

only handle a certain amount of temperature. It melted at temperatures higher than 40

degrees Celsius.

This result further correlates with the study of Miner (1953), which revealed that

glycerine in the plastics industry is used as a plasticizer and lubricant. It is hygroscopic

meaning it can obtain moisture from the atmosphere making it usable as a plasticizer. It

will make the products soft, flexible and lengthen shelf life.

It can also be correlated with the study of Ramedra (2014), which states that when

an aqueous solution of gelatin with a concentration greater than0.5% is cooled to 35-40°C,

it first increases in viscosity and later forms a gel, which is thermo-reversible.

Table 6. Effectiveness of the Edible Dessert Plate in terms of Durability, Flexibility and
Heat Resistance

Indicators Mean Interpretation

Durability 5.00 Excellent

Flexibility 5.00 Excellent

Heat Resistance 2.00 Fair

41
 Table 7 shows the effectiveness of the edible dessert plate in terms of edibility.

The edibility of the product was determined in terms of softness, smoothness, odor and

flavor. Based on the rating of the respondents, the following mean scores are determined.

The mean score for the softness of the plate is 4.8 which are interpreted as Very

Good. The plate is soft and was easily chewed when eaten. It had a consistency similar to

gummy candy.

The mean score for the smoothness of the plate is 5.00 which are interpreted as

Excellent. The plate has a smooth texture with no rough areas. The product had no bumps

and dissolved inside the mouth once consumed.

The mean score for the odor of the plate is 4.4 which are interpreted as Very

Good. The plate smells appealing with no bad odor. The product had a subtle scent that

complements the desired flavor.

The mean score for the flavor of the plate is 4.6 which are interpreted as Very

Good. The plate has a good flavor and is delectable. The product had a tasteful fruit

flavor that was palatable.

The total mean score for the edibility of the edible dessert plate is 4.7 which is

interpreted as Very Good. Therefore, the product is safe for consumption and places no

risk on the consumer. The product had a smooth texture, pleasantly soft with a delectable

scent and flavor.

This implies that the flavor of the edible dessert plate was improved because of

the Glycerine that was added to the mixture. Glycerine added a sweet taste to the product.

42
This implies that the edible dessert plate can be consumed after used due to its pleasing

taste and soft texture. Different flavors such as orange, strawberry, green apple, grapes

and lemon were added to the mixture and resulted to a delectable taste.

This result correlates with the study of Sax (1981), which states that Glycerine has

a predominantly sweet taste producing a pleasant sensation of warmth in the mouth is

another of glycerine's assets. Studies have shown that it is from 55 to 75 percent as sweet

as sucrose, with the relative sweetness depending on the sweet-ta~ tin9 concentration

tested.

This is also correlated to the study of Bloom (2017), which states that flavoring

are the ingredients that add distinction and character to baked goods. They are highly

aromatic so only a few drops are needed. The incorporation of flavoring made the plate

pleasing to the taste and smell.

Table 7. Effectiveness of the Edible Dessert Plate in terms of Edibility

Indicators Mean Interpretation

Softness 4.8 Very Good

Smoothness 5.00 Excellent

Odor 4.4 Very Good

Flavor 4.6 Very Good

Total 4.7 Very Good

43
Summary of the Findings

From the tables the following were the major findings of the study:

1. The materials needed to create an edible dessert plate are 10.5 g of

Hydrolyzed Collagen, 4 ml of Glycerine, ¼ cup of water and 3 drops of

flavoring. The materials needed to create an edible film are 1.25 g of

Hydrolyzed Collagen, 0.30 ml of Glycerine, 50 ml of water and 1 drop of

flavoring. These measurements and proportions led to the success of the

production of an edible dessert plate.

2. The product was successfully created by combining all the ingredients

together and placed under low heat. Then, it was molded to the shape of a

dessert plate. Lastly, it was air dried for 2 days. An edible film was then

created to be placed at the bottom of the dessert plate. It followed the same

process with the production of the edible dessert plate.

3. The data that has been gathered have showed that the biodegradability of the

dessert plate in water is excellent with a mean score of 5. It refers to the whole

component of the plate that it completely dissolved when exposed to water for

approximately 3 weeks. In terms of biodegradability of the edible dessert plate

in soil is the results showed that it is good with a mean score of 3.33. After

buried for 3 weeks, the texture changed and became slightly damaged. In

terms of biodegradability of the edible dessert plate in sunlight results showed

that it is good with a mean score of 3. The product was slightly damaged

especially the sides and became thinner after exposed for 3 weeks.

44
 4. The researchers have tested the plates and have come up with the results that

the edible dessert plate is excellent in the properties of durability and

flexibility. However, it did poorly in the heat resistant test. The product

sustained a 5 kg weight on top of it without being damaged. The product is

flexible and was able to bend 360 degrees away from the core. The product

only sustained the temperature 40 degrees and lower. Adding heat would

cause the edible dessert plate to deform and melt.

5. In terms of edibility, results showed that it is very good with a mean score of

4.7. The product has a smooth texture, pleasantly soft and is proven to be safe

for consumption.

Conclusions

The researchers concluded that the Hydrolyzed Collagen is an effective base

ingredient that made the edible dessert plate form to its desired shape. Glycerine

improved the consistency of the mixture and made the edible dessert plate flexible. The

ingredients thickened and formed through the process of Gelation. The product was able

to set in the mold. The edible dessert plate was made with the purpose of reducing our

waste, particularly disposable plastic and paper plates.

The researchers have tested the edible dessert plate and have come up with the

results that the edible dessert plate is excellent in the properties of biodegradability, with

it being completely dissolved in water after 3 weeks. After 3 weeks buried in soil, and

being exposed to sunlight after 3 weeks, the product has been slightly damaged and

became thinner respectively. It has also been outstanding in terms of its durability and

45
flexibility, having sustained a 5 kilogram weight and bended for 360 degrees. However, it

marked poorly in the heat resistance test because it only sustained temperatures that are

40 degrees and below. The product had a smooth texture, was pleasantly soft, and was

proven to be safe for consumption, which makes up its edibility.

Recommendations

In the light of the findings and conclusions the following are recommended by

the researchers:

For the constituents of Barangay Mandalagan, the researchers recommend this

edible dessert plate to be used instead of the commercial disposable plates that are

commonly used in parties, outings and other events. Because of the success of this

product, other people would now be able to create their own edible dessert plate without

the risk of improper disposal.

For the environment, after being tested the edible dessert plate is proven to be

biodegradable in water, soil and sunlight. The product is enviromnmetally friendly and

can be counted as a zero waste product that can bring no harm to the environment. The

edible dessert plate is not only safe for human consumption, but the product also holds no

harmful ingredients for the animals.

For the entrepreneurs, due to the people now being environmentally conscious

this edible dessert plate would appeal to many consumers and investors. The researchers

have successfully achieved the right proportions for the recipe of the edible dessert plate,

with this result entrepreneurs would have an idea of how to create the product for them to

gain profit.

46
 For the future researchers, the researchers recommend them to try different

flavors to add in the edible dessert plate. Different utensils such as bowls, cups and

regular plates are also recommended to be made out of the recipe. The researchers also

recommend to research on different additives to be added to make the plate delectable.

Substitution of ingredients would also be beneficial as the current recipe uses gelatin and

an alternative to create an animal free edible dessert plate would also be recommended.

47
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Use and application of gelatin as potential biodegradable packaging materials for food
products. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/24769086
What Is Gelatin Good For? Benefits, Uses and More. Retrieved
fromhttps://www.healthline.com/nutrition/gelatin-benefits#section1
What you need to know about plant-based plastics. Retrieved from
https://www.nationalgeographic.com/environment/2018/11/are-bioplastics-made-
from-plants-better-for-environment-ocean-plastic/
Water. (n.d.). Retrieved from https://www.dictionary.com/browse/water
What is Durability? (n.d.). Retrieved from https://simplicable.com/new/durability

50
 APPENDICES

Appendix A

Instrumentation tables

PRODUCT TEST CHART

Trial 1
Indicators Score Interpretation
Biodegradability 3 Good
a. Soil
b. Sunlight 4 Fair
c. Water 5 Excellent
Durability 5 Excellent
Heat Resistance 1 Poor
Flexibility 5 Excellent

PRODUCT TEST CHART

Trial 2
Indicators Score Interpretation
Biodegradability 4 Good
a. Soil
b. Sunlight 4 Fair
c. Water 5 Excellent
Durability 5 Excellent
Heat Resistance 1 Poor
Flexibility 5 Excellent

51
 PRODUCT TEST CHART
Trial 3
Indicators Score Interpretation
Biodegradability 3 Good
a. Soil
b. Sunlight 4 Very Good
c. Water 5 Excellent
Durability 5 Excellent
Heat Resistance 2 Fair
Flexibility 5 Excellent

PRODUCT TEST CHART

Indicators Trial 1 Trial 2 Trial 3 Total Mean Interpretation

Biodegradability 3 4 3 9 3.33 Good
a) Soil
b) Sunlight 4 4 4 12 4 Very Good
c) water 5 5 5 15 5 Excellent
Durability 5 5 5 15 5 Excellent
Heat Resistance 2 2 2 6 2 Fair
Flexibility 5 5 5 15 5 Excellent

Legend:

Biodegradability

a. soil

5: The product is biodegradable in soil when exposed in it for 3 weeks. It

was completely decomposed and nothing was left in the soil.

4: The product is biodegradable in soil when exposed in it for 3 weeks but

is only partially decomposed and a few pieces of the material were left in the soil.

52
 3: The product broke when exposed to soil for 3 weeks but only a few

parts were damaged.

2: The product is not biodegradable when exposed in soil for 3 weeks

because it not decomposable. It only bended and deformed when it was exposed to this

environment.

1: The product is not biodegradable in soil at all. It did not decompose or

deformed when exposed to soil. None of the parts deformed.

b. Water

5: The product is biodegradable in water when exposed in it for 3 weeks.

It was completely decomposed and nothing was left in the water.

4: The product is biodegradable in water when exposed in it for 3 weeks

but is only partially decomposed and a few pieces of the material were left in the soil.

3: The product broke when exposed in water for 3 weeks but only a few

parts were damaged.

2: The product is not biodegradable when exposed in water for 3 weeks

because it not decomposable. It only bended and deformed when it was exposed to

this environment.

1: The product is not biodegradable in water at all. It did not decompose or

deform when exposed to water. None of the parts deformed.

53
 c. Sunlight

5: The product is biodegradable in sunlight when exposed for 3 weeks. It

was completely decomposed and nothing was left in the sunlight.

4: The product is biodegradable in sunlight when exposed for 3 weeks but

is only partially decomposed and a few pieces of the material were left.

3: The product broke when exposed to sunlight for 3 weeks but only a few

parts were damaged.

2: The product is not biodegradable when exposed in sunlight for 3 weeks

because it not decomposable. It only bended and deformed when it was exposed to

this environment.

1: The product is not biodegradable in sunlight at all. It did not decompose

or deformed when exposed to this environment. None of the parts deformed.

Heat Resistance

5: The product can withstand a 100 degree Celsius temperature for approximately

10 minutes. After 10mins exposure to heat the structure doesn’t deform yet and is still in

shape. It can withstand all temperatures that are below 100 degrees Celsius.

4: The product can withstand an 80 degree Celsius temperature for approximately

10 minutes. It does not deform and has no damages. It can withstand all temperatures that

are below 80 degrees Celsius.

54
 3: The product can withstand a 60 degree Celsius temperature for approximately

10 minutes. It does not deform and has no damages. It can withstand all temperatures that

are below 60 degrees Celsius.

2: The product can withstand a 40 degree Celsius temperature for approximately

10 minutes. It does not deform and has no damages. It can withstand all temperatures that

are below 40 degrees Celsius.

1: The product cannot withstand to any form of heat it starts to easily weaken and

disintegrate once it is exposed to hot substances higher than 25 degrees Celsius.

Durability

5: The product is durable when a 5 kilogram weight was applied on top of the

edible plate. It does not break when slightly bent. It can hold the weight without being

deformed.

4: The product is durable when a 2.5 kilogram weight was applied on top of the

edible plate but slightly gets deformed afterwards. It does not break when slightly bent. It

can only withstand a weight of 1.1 kilogram to 2.5 kilograms.

3: The product flattens when a 1 kilogram weight is applied on top of the edible

plate but does not break when slightly bent, but is not in a good condition afterwards. It

can hold a weight ranging from 501 to 1 kilogram.

2: The product cannot hold the 500 gram weight well, because it is not hard

enough. It can hold a weight of 251 to 500 grams.

55
 1: The product deforms when lifted from the ground. The most weight that can be

applied to the product ranges from 0 to 250 grams. It cannot be used with any liquid food.

Flexibility

5: The product was bent 360 degrees away from its core and did not sustain any

damage. Afterwards, the product was able to go back to its original shape.

4: The product was bent 270 degrees away from its core and did not sustain any

damage. Afterwards, the product was able to go back to its original shape.

3: The product was bent 180 degrees away from its core and did not sustain any

damage. Afterwards, the product was able to go back to its original shape.

2: The product was bent 90 degrees away from its core and did not sustain any

damage. Afterwards, the product was able to go back to its original shape.

1: The product was not able to bend or stretch more than 45 degrees and once put

to the test, it immediately broke.

Edibility Test Chart

Respondents
Indicators 1 2 3 4 5 Mean Interpretation
Softness 5 5 5 5 4 4.8 Very Good
Smoothness 5 5 5 5 5 5.00 Excellent
Scent 5 5 5 5 2 4.4 Very Good
Flavor 5 5 4 4 5 4.6 Very Good
Total 4.7 Very Good

56
Legend:

Edibility

5: The product is edible. It is chewable and can be swallowed. It dissolves

in the mouth after chewing. It is aesthetically pleasing. It has a pleasing scent. The

ingredients are non-toxic when combined together.

4: The product is edible but has a rough texture. It is chewable. It is

aesthetically pleasing. It has a pleasing scent.

3: The product is hard to chew. It is hard to swallow. It has negative

effects when eaten.

2: The product is very rough and has lumps. It is hard and cannot be

chewed. It has negative effects when eaten.

1: The product is not edible at all because the ingredients are harmful for

the body. It is very hard and cannot be bit using the teeth. It cannot be swallowed.

Softness

5: The plate is soft and can be easily chewed when eaten.

4: The plate is somehow soft and can be easily chewed when eaten.

3: The plate is hard but can be chewed.

2- The plate is hard to chew.

1- The plate is hard and cannot be bit.

57
Smoothness

5- The plate is smooth with no rough areas.

4- The plate is smooth and has few bubbles.

3- The plate is textured in some parts.

2- The plate is rough and full of bubbles.

2- The plate is coarse and uneven.

Scent

5- The plate smells appealing and not too faint or over bearing

4- The plate smells faint or too strong

3- The plate does not smell of anything at all

2- The plate has a faint foul smell

1- The plate smells foul

Flavor

5- The plate tastes good with a strong flavor.

4- The plate’s flavor is overbearing.

3- The plate is tasteless.

2- The plate tastes bitter.

2- The plate does not taste good at all.

58
 Appendix B

Questionnaire for the edibility test

A survey on the edibility of the edible dessert plate.

Purpose: The information gathered through the questionnaire will be used as a part of

experimental research into the production of an edible dessert plate. The research is

conducted for the completion of research project.

Confidentiality: Please note that the responses you provide are completely anonymous

and confidential. The research outcome and report will not include reference to any

individuals. The compiler of questionnaire has sole ownership of completed

questionnaire and the questionnaire will be destroyed after completion of research.

Name of respondent:

After consuming the edible dessert plate, please rate it according to the following:

5 being the highest and 1 for the lowest

Section A: Softness

1. Is the edible dessert plate pleasant to chew?

1 2 3 4 5

5- The plate is soft and can be easily chewed when eaten.

4- The plate is somehow soft and can be easily chewed when eaten.

3- The plate is hard but can be chewed.

2- The plate is hard to chew.

59
 3- The plate is hard and cannot be bit.

Section B: Smoothness

2. Can the product b e easily swallowed?

1 2 3 4 5

5- The plate is smooth with no rough areas.

4- The plate is smooth and has few bubbles.

3- The plate is textured in some parts.

2- The plate is rough and full of bubbles.

4- The plate is coarse and uneven.

Section C: Scent

3. Does the edible dessert plate smell appealing?

1 2 3 4 5

5- The plate smells appealing and not to faint or over bearing

4- The plate smells faint or too strong

3- The plate does not smell of anything at all

2- The plate has a faint foul smell

3- The plate smells foul

Section D: Flavor

4. Does the flavor of the edible dessert plate taste good?

1 2 3 4 5

60
5- The plate tastes good with a strong flavor.

4- The plate’s flavor is overbearing.

3- The plate is tasteless.

2- The plate tastes bitter.

4- The plate does not taste good at all.

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 Appendix C

Consent Form for the respondents

Consent to Participate in Research

Identification of Investigators & Purpose of Study

You are being asked to participate in a research study conducted by Jenneal Lucero, Sam

Sian, Frances Mamon and Audrey Matti from St. Scholastica’s Academy-Bacolod. The

purpose of this study is to produce an edible dessert plate. This study will contribute to

the researchers’ completion of research paper.

Research Procedures

Should you decide to participate in this research study, you will be asked to sign this

consent form once all your questions have been answered to your satisfaction. This study

consists of a questionnaire that will be administered to individual participants in St.

Scholastica’s Academy-Bacolod. You will be asked to provide answers to a series of

questions related to the edibility of the dessert plate.

Participation in this study will require 15 minutes of your time.

Risks

The investigator perceives the following are possible risks arising from your involvement

with this study:

 Allergic reactions

62
  Indigestion

Confidentiality

The results of this research will be presented at classroom. The results of this

project will be coded in such a way that the respondent’s identity will not be attached to

the final form of this study. The researcher retains the right to use and publish non-

identifiable data. While individual responses are confidential, aggregate data will be

presented representing averages or generalizations about the responses as a whole. All

data will be stored in a secure location accessible only to the researcher. Upon

completion of the study, all information that matches up individual respondents with their

answers will be destroyed.

Participation & Withdrawal

Your participation is entirely voluntary. You are free to choose not to participate.

Should you choose to participate, you can withdraw at any time without consequences of

any kind.

Questions about the Study

If you have questions or concerns during the time of your participation in this

study, or after its completion or you would like to receive a copy of the final aggregate

results of this study, please contact:

Jenneal Joy Lucero Windee Allaga

Student Science Department

63
St. Scholastica’s Academy St. Scholastica’s Academy

Consent Form

I have read this consent form and I understand what is being requested of me as a

participant in this study. I freely consent to participate. I have been given satisfactory

answers to my questions. The investigator provided me with a copy of this form. I

certify that I am at least 18 years of age.

I give consent to be (video/audio) recorded during my interview. ________ (initials)

______________________________________

Name of Participant (Printed)

______________________________________ ______________

Name of Participant (Signed) Date

______________________________________ ______________

Name of Researcher (Signed) Date

64
 Appendix D

Goods and Scates Validation Form

Rating:

5- Excellent 4- Very Good 3- Good 2- Fair 1- Poor

The questionnaire of the researcher was validated using the following criteria as

prescribed by the Good and Scates Validity Test.

AREA CRITERIA Juror 1 Juror 2 Juror 3 Juror 4

1 The questionnaire is short enough that the
respondents respect it and it would not
drain much precious time.
2 The questionnaire is interesting and has a
fair appeal such that the respondents will
be induced to respond to it and
accomplish it fully.
3 The questionnaire can obtain some depth
to the responses and avoid superficial
answers.
4 The items/questions and their alternative
responses are neither too suggestive nor
unstimulating.
5 The questionnaire can elicit responses,
which are definite but not mechanically
forced.
6 Questions/items are stated in such a way
that the responses will not be
embarrassing to the person/persons
concerned.
7 Question/items are formed in a manner to
avoid suspicion on the part of the
respondents concerning hidden responses
in the questionnaire.
8 The questionnaire is not too narrow nor
restricted or limited in philosophy.
9 The responses to the questionnaire when
taken as a whole could answer the basic
purpose for which the questionnaire is
designed and therefore considered valid.
Average per juror
Cumulative Average = PASSED

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 Appendix E

Documentation

Biodegradability test (water)

Trial 1 Trial 2 Trial 3

Biodegradability test (sunlight)

Trial 1 Trial 2 Trial 3

66
Biodegradability test (soil)

Trial 1 Trial 2 Trial 3

Durability test

Trial 1 Trial 2 Trial 3

67
Flexibility test

Trial 2 Trial 3
Trial 1

Heat Resistance test

Trial 1 Trial 2 Trial 3

68
Final product

Ingredients

69