1

CHAPTER I
INTRODUCTION

A. Background of the study

Tough pork is a hindrance in people’s food. Therefore, people use boiling method and other

meat tenderizing products to tenderize their pork. Meat tenderizer powders contain enzymes that

break down the proteins in meat, resulting in enhanced tenderness and ease of chewing for tough cuts

of meat. When cooking tough portions of meat like beef chuck, swine shoulder, or lamb shoulder—

which can be challenging to chew if not cooked properly—this can be very useful.

Meat tenderizer powders are known for their quality that helps with reducing cooking time, to

enhance flavor, to soften overcooked or grilled meats, and enhancing their texture. With these

characteristics, powdered meat tenderizer takes also has disadvantages like it’s enzyme reacting with

oils, allergy risk, too much monosodium glutamate, and sodium, and may affect the flavor of the

dish.

Papain, a naturally occurring enzyme from the proteolytic enzyme family, is found in papaya

(Carica papaya) peel. By cleaving peptide bonds, papain causes proteins to break down, resulting in

tenderized meat. Because papaya contains papain, it works well to tenderize meat.

The papaya peels composition revealed that it is an excellent source of protein, fiber,

minerals, and β-carotene contents. The WAI of PPP was high due to the peels high fiber content and

fiber tends to hold more water due to proteins hydrophilic properties.

Numerous research has investigated the ability of papaya to tenderize different kinds of meat.

For instance, research in the Journal of Food Science discovered that marinating beef in a papaya

peel extract greatly increased the softness of the meat. The investigation concluded that papain from

papaya was essential for the tenderization of meat.

Also, the proteolytic enzymes known as bromelain, which are contained in pineapple peel,

are essential for the tenderization of meat. Bromelain is made up of enzymes that cleave peptide

bonds to break down proteins, such as stem bromelain and bromelainase.

 2

Pineapple peel extract shows an appreciable antioxidant activity including DPPH, FRAP and

ABTS scavenging activity, anti-inflammatory, antiviral, antiparasitic, and antifungal

properties (Lourenço,2021)

Meat's collagen and rigid muscle fibers are specially targeted and broken down by these

enzymes, increasing meat softness. The proteolytic action of bromelain aids in softening the texture

of the meat and improving its flavor. Natural acids found in pineapple, such as citric acid and malic

acid, help to denaturize proteins and dissolve connective tissues in meat. Antioxidants like vitamin C

and flavonoids from pineapple shield the meat throughout the tenderizing process from oxidative

damage.

B. Statement of the problem

The aim of the conduct of this study is the effectiveness of Papaya (Carica papaya) and

Pineapple (Ananas Comosus) as pork tenderizer. The researcher sought to answer the following

critical question to obtain all necessary knowledge, data, and information.

1. How much time will it take to tenderize pork?

2. How much force will it take to cut through?

C. Statement of Hypothesis

Ho: The Papaya (Carica papaya) and Pineapple (Ananas Comosus) are not effective as pork

tenderizer.

Ha: The Papaya (Carica papaya) and Pineapple (Ananas Comosus) are effective as pork tenderizer.

D. Significance of the Study

This study possesses the nature of addressing an underlying problem as it aims to bring

benefits to society.
 3

For the Vendors. This product will be beneficial to the market if it is acceptable for market

circulation and consumption.

For the Consumers. This will be beneficial in terms of their consumption of pork in each

meal. This will bring pork products that can satisfy people’s flavor palate and market needs.

For the Food and Drug Administration (FDA). The data conceived from the results can be

used as a related study or basis for new studies that are related to natural pork tenderizer or even

meat.

For future researchers. The results of the study will be valuable for the next researchers of

parallel subjects.

E. Scope and Delimitation

This study will only focus on proving that Papaya (Carica papaya) and Pineapple (Ananas

Comosus) is acceptable to tenderize pork and is beneficial mostly for consumers & the environment.

This study will be conducted May 2023 at Regional Science High School for Region 02 and one of

the researcher’s residents.

F. Definition of terms

Bromelain - is a proteolytic enzyme used for its potential health benefits.

Bromelainase - breaks down bromelain into smaller peptide fragments or amino acids.

Enzyme - a substance produced by a living organism which acts as a catalyst to bring about a

specific biochemical reaction.

Proteolytic enzyme - A proteolytic enzyme, also known as a protease, is an enzyme that breaks down

proteins into smaller fragments by catalyzing the hydrolysis of peptide bonds.

Peptide bonds- form through a condensation reaction between amino acids, forming the primary

structure of proteins.
 4

Chapter II

Review of Related Literature

Meat tenderizer powders are renowned for their abilities to reduce cooking time, improve

flavor, soften overcooked or grilled meats, and improve the texture of the final product. With these

qualities, powdered meat tenderizer also has drawbacks, such as an enzyme that reacts with oils, a

risk for allergies, an excess of sodium and monosodium glutamate, and a potential impact on the

flavor of the dish. Natural tenderizers, particularly fruits, and vegetables with proteolytic enzymes,

have been investigated as alternatives to solve these problems. According to Jaiswal et al. (2010),

papaya, which contains the papain enzyme, has demonstrated the ability to help tenderize tough

meat.

A. Papaya

Papaya, commonly referred to as "pawpaw" is a tropical fruit that is a member of the

Caricaceae family. It is well-known for having high nutritional content, being a good source of

vitamin C, and providing several health advantages (Vidya et al., 2019). The therapeutic benefits of

papaya extracts from various plant parts, such as the fruit, shoots, leaves, rinds, seeds, roots, and

latex, have been used for centuries in traditional medicine to treat a variety of illnesses (Yogiraj et

al., 2014).

Papaya is considered a nutritious food due to its high antioxidant content, vitamins, minerals,

and fiber. Papaya has the potential to be an exportable good in nations where there is a demand for

exotic fruits given its rising popularity and consumption (Yogiraj et al., 2014). Papaya peels are

excellent sources of the enzyme papain. Papain is a dynamic, endolytic cysteine protease.

It has a large among proteolytic enzymes, the range of specificity and is comparatively heat-resistant

(S.S. Khaparde & R.S. Singhal,2001) . Papaya Peels also contain chymopapain, glutamine

cyclotransferase, chymopapain A, B, and C, peptidase A and B, and lysozymes, which is made from

the blossom of the male papaya plant (Gusti Ketut Puja et al., 2018)
 5

It features a variety of commercial uses for textiles, leather, cosmetics, detergents,

pharmaceutical and food industries. On the food industry, papain is a key component of commercial

meat tenderizers are common because they are more in comparison to other proteases. (A. Ezekiel &

F. Mamboya.,2012)

Although the papain typically used in the creation of meat tenderizers produced from green

fruit's latex rather than from peels. Commercial enzyme extraction involves tapping. the papaya tree's

mature, unripe fruit producing a sequence each apple with a sharp stainless-steel knife. blade. The

latex that emerges is then gathered and dried. This unfinished latex is treated further to create

eventually turning into a spray-dried powder or a stabilized ingredient for use in different products.

(R. Piggott, 2002).

Commercial meat Tenderizers typically have a lot of components such as monosodium

glutamate, dextrose, and salt fillers like glutamate, etc., and only a minor amount of

the active component (papain), which based on weight, is the costliest element of the entire recipe.

Consumer preference for meat softness is a crucial consideration. quality of meat as perceived. (D.

Cunningham,1998).

Papaya peels, which make up only approximately 5% of the total weight of the green mature

fruit that has not been industrially processed due to the absence of concurrent commercial making

use of the leftover pulp. Earlier, a project was put in place to broaden the use of papaya

by creating a number of goods based on green fruit that has reached maturity. (M.N. Islam, & E.

Molinar-Toribio,2013) On the papaya pulp, where the peels are an unwanted byproduct that requires

additional disposal. expense. Numerous studies have been done on its proteolytic action, and it has

industrial uses, including the food sector (R. Piggott, 2002).

This study’s goal was to create a stable crude papain product by processing the peels. It

provides a low-cost and secure choice for tenderizing meat, and its prospective advantages are

appealing to businesspeople and customers looking for all-natural meat tenderizing techniques.
 6

B. Pineapple

There is a lot of food waste that may still be utilized today, yet people often toss food away

without realizing it. Skin from pineapple is one of them. One fruit, like durian and mango, that didn’t

have its own season was pineapple. One of the reasons pineapples is usually available in markets is

because of this. The health benefits of pineapple extend to the pineapple skin as well. One of them is

pineapple, although people just use the flesh and discard the peel when using it as a meat tenderizer

in daily life. The protein chain in meat can be broken by an enzyme found in pineapple. The most

common source of protein consumed by humanity is meat. (Wijaya,2019)

Found in pineapple, bromelain is a concoction of proteolytic enzymes. Meat becomes softer

because it cleaves peptide links to break down proteins. Bromelain is particularly good at dissolving

the collagen and stiff muscle fibers found in meat. The specific proteases found in pineapple, such as

stem bromelain and bromelainase, are what cause the fruit's proteolytic activity. These enzymes

work on proteins to help disassemble them into more delicate, smaller parts. (Hidayu et.al.,2022)

Natural acids found in pineapple, such as citric acid and malic acid, help to tenderize meat.

The flesh becomes softer because of these acids' assistance in denatured protein breakdown and

connective tissue breakdown. Dietary fiber, both soluble and insoluble, is present in pineapple.

Although fiber does not directly tenderize meat, it can improve the quality and texture of the

meat by preserving moisture and enhancing juiciness. The peel of pineapple is rich in cellulose,

hemicelluloses, and other carbohydrates (Bartholomew et al., 2003) In the peel of pineapple contain

for about 0.050-0.075 % enzyme bromelain(Fajrin ,2012).

Fruits include proteolytic enzymes that can break down collagen and myofibrillar proteins in

meat, improving the meats softness as a result. Consumer acceptance of meat that has been

tenderized using proteolytic enzymes has increased, albeit the improvement in tenderization may be

associated with a reduction in yield (Botinestean C. et al., 2018).

 7

According to Bekhit A.A et.al., (2014), the amino acid composition of meat is crucial for the

tenderizing effect of cysteine proteases like bromelain because fragmentation occurs in

lysine,alanine,tyrosine, and glycine. Bromelain also alters the structure of the myosin and actin

filaments in myofibrillar proteins. Increase of proteolytic enzymes, bromelain is active against

collagen proteins (Calkins C.R et al., 2007), which can speed up myofibril breakage in meat and

disrupt the structure of intramuscular connective tissue.

Bromelain enzyme activity is at its highest in the 37- 70 degree celsius range.The enzyme is

active at 0 degree celcius but has poor activity at refrigation temperatures (cullivan G.A et.al., 2010).

Pineapple has a relatively low pH, which provides bromelain and other enzymes with the ideal

conditions for activity. The meat's ability to become softer is enhanced by the acidic environment.

In the peel of
pineapple contain for about 0.050-0.075 %
enzyme bromelain
In the peel of
pineapple contain for about 0.050-0.075 %
enzyme bromelain
 8

CHAPTER III

METHODOLOGY

A. Research Design 

The two-group design will be used in the study. It will determine the amount Papaya

(Carica Papaya) and Pineapple (Ananas Comosus) needed to soften the fibers of pork.

REPLICATES

TREATMENT R1 R2 R3 R4

B. Research Environment 

The study will be conducted at Regional Science High School for Region 02 – Camp

Samal, Arcon, Tumauini, Isabela from May 2023 to June 2023. 

C. Materials and Equipment

A cup of water - the amount of water that will be used for the papaya and pineapple paste

mixture.

Blender- to turn and mix the papaya and pineapple into paste

Frying pan- to fry the meat after tenderizing. 

 9

Knife- use to cut open the papaya and pineapple.

Peeler- to peel the outer layer of the papaya.

Plate- where the papaya and pineapple will be placed for preparation and the meat after

cooking.

Spoon- use for removing the seeds of papaya.

Zip bag- where both the experimental meat tenderizer and meat will be place for tenderizing.

D. Procedure

D1. Gathering of Materials 

The materials such as Knife, Mineral water, Plate, Peeler, frying pan, Spoon, Zip bag, and

Blender will be gathered at one of the residents of the researchers. While the meat will be bought

from the market, as well as for the pineapple and papaya.

D2. Preparation of Raw Materials 

To tenderize the meat, 200 grams of papaya and pineapple was accumulated. The

paste was obtained by using a blender to puree the papaya and pineapple. Then, the papaya and

pineapple paste will be refrigerated to keep it from spoiling. A total of 400 grams of pork was

used for testing the product. 400 grams is divided into 100 grams for each treatment.

D3. Peeling the Papaya

The papaya will be cut in half and the seeds will be taken out from it. After taking the

seeds out, cut both halves into two to make it easier to peel. Peel the skin of the papaya and then
 10

cut it into smaller pieces. Then using a weighing scale, measure 200 grams of papaya for

blending.

D4. Peeling of Pineapple

Take off the crown and the bottom part of the pineapple using a knife and then cut it into

two. Then use a knife to peel the outer layer of pineapple and then cut it into smaller pieces (also

measure 200 grams) for blending.

D5. The blending of Papaya and Pineapple into a paste

Put both papaya and pineapple in the blender and add 1/2 cup of water. Blend the fruits

well where it no longer has larger pieces of the fruit left. 

D6.  Testing of product

Get a zip bag where the meat will be stored with the experimental meat tenderizer, T1 (18

ml), T2 (36 ml), T3 (54 ml) and another one for the commercialized meat tenderizer (1gram).

Store all of them in a refrigerator for 2 hrs to preserve the meat.

D7. Data Gathering 

To examine the potential of Papaya and Pineapple as paste pork tenderizer, the

researchers used a survey sheet to get the essential information and data to answer the defined

research questions as no single approach is available to properly assess the variable.

 11

Specifically, it revolved around “sensory evaluation”. Where it assesses the pork’s

smell, appearance, flavor, and texture. It can be used to monitor and record changes over

time.

Primarily, the researchers adopted the 9-Point Hedonic Scale with revisions as the

research instrument in gathering data for objectives (1) and (2). the 9-point hedonic scale,

pioneered by the Quartermaster Food Institute for the Armed Forces (Peryam and Pilgrim) is

used to quantify the measurement with regards to the level of liking the food products. The

revisions were taken to create a “tally sheet” that uses a “rating scale” when answering

questions. This also fits the validity of the investigation.

E. Statistical Tool

The one-way ANOVA formula is used to compare the variation between sample means and the

variation within each sample.

F. Flowchart

Gathering of Materials
 12

Preparation of Raw

Materials

Peeling the Papapya

Peeling of Pineapple

Blending of Papaya and

Pineapple into paste

Testing of product

Data Gathering 
 13

CHAPTER IV
RESULTS AND DISCUSSION

A. Sensory Evaluation Rating

This chapter presents the data gathered which are systematically designed in a bar graph
form. The data were treated, analyzed, and interpreted through appropriate analytic tools described in
the preceding chapter. The results were presented following the order of the specific problems of the
study.
 14

6
AVERAGE MEAN RATING

4 TREATMENT 1
TREATMENT 2
TREATMENT 3
3 Positive Control

0
t1 t2 t3 t4 t5 t6 t7 t8 t9 10
den den den den den den den den den e nt
on on on on on on on on on nd
e sp e sp e sp e sp e sp e sp e sp e sp e sp s po
R R R R R R R R R Re

RESPONDENTS

The bar graph above represents and compares the “sensory evaluation rating” of the respondents

from Treatment 1 to Treatment 4 (+C) in regard to the tenderness of the pork using different

treatments.

It can be visually observed from the bar graph that Treatment 2 has a higher graph than the other

treatments, conveying that Treatment 2’s quality is better than Treatment 1,3,and 4. Furthermore, the

graph of Treatment 2 does not go lower than 5 (neither like nor dislike - like extremely) which

means, it does not receive a dislike. Meanwhile, the graph of Treatment 1 consists a range of 2-8

(dislike very much-like very much), Treatment 3’s graph ranges at 3.5 - 7(dislike moderately - like
 15

moderately), and the Treatment 4’s ranges at 5-7.2(Neither like nor dislike - like moderately). This

means that adding 36ml of Papaya and Pineapple paste into a 10 gram pork regulates the rate in

which the pork’s tenderness is determined and gained.

Additionally, as clearly shown in the graph, the graph of Treatment 2 (36ml of papaya and pineapple

paste) is higher than the Treatment 1’s (18ml of papaya and pineapple paste) graph which indicates

that using a higher amount of papaya and pineapple paste to tenderize pork expects a better result.

While comparing Treatment 2’s graph to Treatment 3’s (54ml of papaya and pineapple paste) graph,

both of their results doesn’t have a huge gap but Treatment 2’s graph is still higher than Treatment

3’s. This indicates that using a higher amount of papaya and pineapple paste for tenderizing pork

actually have a positive result yet there will be other factors that may affect the meat (smell and

color). On the other hand, Treatment 2 and Treatment 4 (positive control) being compared, still,

Treatment 2 has a higher graph than Treatment 4 which means that Treatment 2 is more acceptable

than Treatment 4.

A mean liking score of 7 or higher on a scale of 9 points indicates extremely acceptable

sensory quality; as a result, a product that receives this score may be used confidently as an example

of "target" quality, according to Everitt (2009). This rating directly reflects a product's marketability

and potential consumers' acceptance.

Data Table of Average Sensory Mean of Each Treatment

Pork Tenderizers

Papaya (Carica Papaya) Papaya (Carica Papaya) Papaya (Carica Papaya) McCormick

and Pineapple (Ananas and Pineapple (Ananas and Pineapple (Ananas Meat

Comosus) Comosus) Comosus) Tenderizer

18 ml 36 ml 54 ml

MEAN
6.27 6.925 5.825 6.075
 16

With the given table above, it is shown that Treatment 1 obtained a overall sensory mean of

6.27 comparing it to the overall sensory mean of Treatment 2, 6.925, insinuates that there is a

significant difference between T1 and T2; 6.27<6.927. Comparing Treatment 1 to Treatment 3

(5.825), insinuates that there is a significant difference between T1 and T3; 6.27>5.825. For the

comparison of T1 and T4(6.075), it indicates that there is a significant difference between T1 and T4;

6.27>6.075.

While T2 being compared to T3’s overall sensory mean, it tells that there is a significant

difference between T2 and T3; 6.925>5.825. Comparing T2 and T4, it shows that there is a

significant difference between T2 and T4; 6.925>6.075. And lastly, comparing T3 and T4, it clearly

states that there is a significant difference between T3 and T4; 5.825<6.075.

According to Everitt, the disparity shows that Treatment 2 is more acceptable in sensory

quality than Treatment 1,3, and 4.

 17

CHAPTER V
SUMMARY, CONCLUSION, AND RECOMMENDATIONS

A. Summary

This study is conducted to find an organic pork tenderizer. The researchers found two

variables that has characteristics of that can help tenderizing meat. Papaya, a naturally

occurring enzyme from the proteolytic enzyme family, is found in papaya (Carica papaya).

By cleaving peptide bonds, papain causes proteins to break down, resulting in tenderized

meat. Because papaya contains papain, it works well to tenderize meat. Also, the proteolytic

enzymes known as bromelain, which are contained in pineapple, are essential for the

tenderization of meat. Bromelain is made up of enzymes that cleave peptide bonds to break

down proteins, such as stem bromelain and bromelainase. Combining these two as a paste

will create a greater impact on the tenderness of the pork.

Using the 9-Point Hedonic Scale, the findings on the Overall Sensory Evaluation

rating of the pork show that the amount of the product applied to the pork affects the

tenderness of the pork as it is marinated for 2 hours. The survey of overall sensory shows that

Treatment 1 obtained an overall sensory mean of 6.27 compared to the overall sensory mean

of Treatment 2, 6.925. Comparing Treatment 1 to Treatment 3 (5.825) indicates that there is a

significant difference between T1 and T3; 6.27>5.825. Comparing T1 and T4 (6.075)

indicates that there is a significant difference between T1 and T4; 6.27>6.075. Comparing T2

to T3’s overall sensory mean shows that there is a significant difference between T2 and T3;

6.925>5.825. Comparing T2 and T4 shows that there is a significant difference between T2

and T4; 6.925>6.075. Finally, comparing T3 and T4 shows that there is a significant

difference between T3 and T4; 5.825<6.075.

 18

B. Conclusion

Accept Ho: There is no significant difference in the Overall Sensory Evaluation rating of pork

with Papaya and Pineapple paste pork tenderizer and the commercialized powdered meat tenderizer.

In conclusion, the level of effectiveness of Papaya and Pineapple as Paste Pork Tenderizer

could be said to be as effective as the commercialized after tenderization of two hours. Papaya and

pineapple are effective pork tenderizers, breaking down proteins and enhancing softness and flavor.

Papain and bromelain enzymes target collagen and muscle fibers, while natural acids and

antioxidants protect the meat from oxidative damage. Therefore, papaya and pineapple are effective

paste tenderizer for pork, breaking down proteins, enhancing softness and flavor and targeting

collagen and muscle fibers, just like the commercialized powdered meat tenderizer.

C. Recommendations

With regards to the results, findings, and conclusions of this study, the researchers recommend

the following:

 A meat shear machine should be used by future researchers with parallel topics for more accurate

results/data.

 The researchers recommend using other parts of papaya or pineapple and other fruits.

 The researchers recommend that having more respondents will be better if a meat shear machine

is not possible and only a survey will be used for the data gathering.

 The researchers recommend lessening the ratio of meat: commercialized meat tenderizer, too

much, and the meat will be too salty and hinder the data collected.

 The researchers recommend expanding the time of tenderization for the possibility of getting

better results.

 The researchers recommend cooking all the pork at the same time so that all would cool down at

the same time for better judging of the difference by the respondents.
 19

 The time to soak the meat in the paste should be shorter, not two hours.

 Change the variable onto papaya and pineapple peel and make it gelatin instead of paste.

 When testing, test the viscosity of the treatments by dropping a marble inside the test tube. You

will know if it is effective.

 The amount of papaya and pineapple should be measured after mixing and blending. Must get all

the extract in the blender. If paste will be made.

 Using hedonic scale is unnecessary as the time to tender the pork when added with the variables

is needed.

 The overall sensory evaluation will be removed from the SOP and will be changed with a time-

related SOP.

 Use the meat shear machine inside the school’s lab or use a viscosity test.

 The whole formula of the One-way ANOVA is not necessary.

 Instead of changing the measurement per treatment, use Only papaya as treatment 1, Only

pineapple as treatment 2, Papaya and Pineapple mix as treatment 3, and without the variable as

Negative Control.
 20

Bibliography

Gurung et. al., (2009) Wound healing properties of Carica papaya latex: in vivo evaluation in mice
burn model.J Ethnopharmacol. 2009

Gusti Ketut Puja et al. (2018)  The role of carica papaya latex and aluminum oxide on the  formation
of carbon nanofiber made of coconut shell.Advances in Natural Sciences: Nanoscience and
Nanotechnology 9(3),035021,2018.

Jaiswal et. al., (2010) Review Article. Carica papaya Linn: APotential source for various health
problems. Journal of Pharmacy Research. 3(5), 998-1003

Mamboya et. al., (2012) Papain, a plant enzyme of biological importance: A review.Am. J. Biochem.
Biotechnol 8 (2), 99-104, 2012

Piggott, R., (2002) Commercial enzyme production and genetic modification of source organisms In
Enzymes in food technology. Whitehurst, R. J, Ed. UK: Sheffield Academic Press Ltd.

Vidya et. al., (2019) Traditional and medicinal uses of Carica papaya.Journal of Medicinal Plants
Studies

Yogiraj et. al., (2014) Carica Papaya Linn: An overview.International journal of herbal medicine 2
(5), 01-08, 2014
 21

APPENDICES

Appendix A: QUESTIONAIRE
9-POINT HEDONIC SCALE “QUESTIONAIRE-RATING SCALE” TALLY SHEET
EVALUATION no. TALLY SHEET
Treatment 1
Questions R 9 8 7 6 5 4 3 2 1
Like Like Like Like Neither Like Dislike Dislike Dislike Dislike
Extremely Very Moderately Slightly Nor Dislike Slightly Moderately Very Extremely
Much Much
1A. How do R
you like the
appearance of R
Treatment 1? R
R
R
R
1B. How does
R
Treatment 1
smell? R
R
R
1C. What do R
you think of
the taste of R
Treatment 1? R
R
R
1D. What do R
you think of
the tenderness R
of Treatment R
1? R
R

Treatment 2
Questions R 9 8 7 6 5 4 3 2 1
Like Like Like Like Neither Like Dislike Dislike Dislike Dislike
Extremely Very Moderately Slightly Nor Dislike Slightly Moderately Very Extremely
Much Much
2A. How do R
you like the
appearance of
R
Treatment 2? R
R
R
R
2B. How does
R
Treatment 2
smell? R
R
 22

R
2C. What do R
you think of
the taste of
R
Treatment 2? R
R
R
2D. What do R
you think of
the tenderness
R
of Treatment R
2? R
R

Treatment 3
Questions R 9 8 7 6 5 4 3 2 1
Like Like Like Like Neither Like Dislike Dislike Dislike Dislike
Extremely Very Moderately Slightly Nor Dislike Slightly Moderately Very Extremely
Much Much
3A. How do R
you like the
appearance of R
Treatment 3? R
R
R
R
3B. How does
R
Treatment 3
smell? R
R
R
3C. What do R
you think of
the taste of R
Treatment 3? R
R
R
3D. What do R
you think of
the tenderness R
of Treatment R
3? R
R

Treatment 4
Questions R 9 8 7 6 5 4 3 2 1
Like Like Like Like Neither Like Dislike Dislike Dislike Dislike
Extremely Very Moderately Slightly Nor Dislike Slightly Moderately Very Extremely
Much Much
4A. How do R
 23

you like the R

appearance
of Treatment
R
4? R
R
R
4B. How does
R
Treatment 4
smell? R
R
R
4C. What do R
you think of
the taste of
R
Treatment 4? R
R
R
4D. What do R
you think of
the tnderness
R
of Treatment R
4? R
R
Treatment 1 Treatment 2 Treatment 3 Treatment 4
(Average Category Rating) (Average Category Rating) (Average Category Rating) (Average Category Rating)
NAME (optional) :

A (Appearance)- A (Appearance)- A (Appearance)- A (Appearance)-

B (Smell)- B (Smell)- B (Smell)- B (Smell)-
C (Taste)- C (Taste)- C (Taste)- C (Taste)-
D (Tenderness)- D (Tenderness)- D (Tenderness)- D (Tenderness)-

OVERALL AVERAGE OVERALL AVERAGE OVERALL AVERAGE OVERALL AVERAGE SIGNATURE:

RATING = RATING = RATING = RATING =

DATE:

Legend:
OAR ≥ 7 - acceptable product quality for product consumption; good quality
OAR < 7 - inadequate degree of product quality for product consumption; good quality
 24

APPENDIX B: DOCUMENTATIONS

Slicing and peeling raw

materials

Blending into paste

Preparing the Treatments

 25

APPENDIX C: RAW DATA

TREATMENT 1 “SENSORY
RESPONDENTS EVALUATION” CATEGORY RATINGS
(CODE)

Appearance Smell Taste Tenderness

L1 6 6 6 4 5.5
L2 1 3 2 4 2.5
L3 9 6 7 9 7.75
L4 8 7 7 7 7.25
L5 8 8 4 4 6
L6 7 9 2 7 6.25
L7 7 9 7 9 8
L8 6 6 5 7 6
L9 5 7 6 7 6.25
L10 9 6 6 8 7.25

Table 1. TREATMENT 1 (18ML) DATA

Table 2. TREATMENT 2 (36ML) DATA

TREATMENT 2 “SENSORY
RESPONDENTS EVALUATION” CATEGORY RATINGS
(CODE)

Appearanc Smell Taste Tenderness

e
L1 6 6 6 4 5.5
L2 4 7 7 7 6.25
L3 7 9 7 7 7.5
L4 8 8 7 7 7.5
L5 8 8 3 5 6
L6 7 5 6 3 5.25
L7 9 9 7 9 8.5
L8 7 8 7 7 7.25
L9 8 7 6 8 7.25
L10 9 7 8 9 8.25
 26

Table 3. TREATMENT 3 (54ML) DATA

TREATMENT 3 “SENSORY
RESPONDENTS EVALUATION” CATEGORY RATINGS
(CODE)

Appearanc Smell Taste Tenderness

e
L1 6 6 6 6 6
L2 6 4 6 6 5.5
L3 3 7 3 8 5.25
L4 7 8 4 9 7
L5 6 5 8 7 6.5
L6 3 5 2 5 3.75
L7 8 9 2 5 6
L8 6 8 4 7 5.75
L9 8 7 6 5 6.5
L10 7 7 5 5 6

Table 4. +Control Data

+ CONTROL “SENSORY
RESPONDENTS EVALUATION” CATEGORY RATINGS
(CODE)

Appearanc Smell Taste Tenderness

e
L1 6 7 5 6 6
L2 7 6 5 7 6.25
L3 7 5 7 9 7
L4 5 5 6 5 5.25
L5 6 7 3 8 6
L6 2 5 7 7 5.25
L7 8 9 1 9 6.75
L8 7 6 3 5 5.25
L9 9 7 5 8 7.25
L10 7 5 5 6 5.75

TABLE 5. RAW DATA

 27

Papaya (Carica Papaya) Papaya (Carica Papaya) Papaya (Carica Papaya) +C

and Pineapple (Ananas and Pineapple (Ananas and Pineapple (Ananas McCormick
Respondents
Comosus) Comosus) Comosus) Meat

18 ml 36 ml 54 ml Tenderizer

1 5.5 5.5 6 6

2 2.5 6.25 5.5 6.25

3 7.75 7.5 5.25 7

4 7.25 7.5 7 5.25

5 6 6 6.5 6

6 6.25 5.25 3.75 5.25

7 8 8.5 6 6.75

8 6 7.25 5.75 5.25

9 6.25 7.25 6.5 7.25

10 7.25 8.25 6 5.75

Table 6.
Sum of Degrees of
Mean Square F Sig.
Squares freedom
Between
6.65 3 2.217
Groups
Within
45.325 36 1.259 1.761 0.05
Groups
Total 51.975 39

FIGURE 1.
 28

0
t1 t2 t3 t4 t5 t6 t7 t8 t9 10
den den den den den den den den den e nt
on on on on on on on on on nd
sp sp sp sp sp sp sp sp sp po
Re Re Re Re Re Re Re Re Re Re
s

TREATMENT 1 TREATMENT 2 TREATMENT 3 Positive Control

FIGURE 2.
9

0
t1 t2 t3 t4 t5 t6 t7 t8 t9 10
den den den den den den den den den e nt
on on on on on on on on on nd
sp sp sp sp sp sp sp sp sp po
Re Re Re Re Re Re Re Re Re Re
s

TREATMENT 1 TREATMENT 2 TREATMENT 3 Positive Control

 29

APPENDIX D: LETTERS
INFORMED CONSENT FORM

Research Title P2: Papaya (Carica Papaya) and Pineapple (Ananas Comosus) as Paste

Pork Tenderizer

Researchers:

Jhon Dave W. Manuel Anne Lois Grijaldo

Faizahlyn G. Baquiran Cassandra Nicole V. Quizon

Backgrounder:

This study aims to determine the acceptability of Papaya (Carica Papaya) and Pineapple

(Ananas Comosus) as Paste Pork Tenderizer. With the limited study of papaya and pineapple

combined as pork tenderizer, there underlies the need to further investigate papaya and pineapple as

paste pork tenderizer being individuals who inhabit a country that consumes a lot of pork, especially

when there is occasions that is held. The researcher’s primary rationale is to make an organic

alternative for the commercialized powdered meat tenderizer.

With this, the study will shed light on the following critical questions in order to obtain all

necessary knowledge, data, and information:

1. What is the Overall Sensory Evaluation rating of the pork when tendered for two hours?

2. Is there a significant difference in the Overall Sensory Evaluation rating of pork with

Papaya and Pineapple paste pork tenderizer and the commercialized powdered meat

tenderizer?

Confidentiality:

For the purposes of this research, your identity will certainly be anonymous unless you

request it be disclosed. You may request that all or part of your responses be kept anonymous at any
 30

time. Every effort will be made by the researchers to preserve your anonymity and at most

confidentiality of the gathered information.

Voluntary Participation:

Your participation in this study is voluntary. It is up to you to decide whether to take part in

this study. If you do decide to take part in this study, you will be asked to sign this consent form. If

you do decide to take part in this study, you are still free to withdraw at any time and without giving

a reason. You are free to not answer any question/s if you choose.

Costs of Evaluators:

There are no costs to you for your participation in this study.

Compensation:

There is no monetary compensation to you for your participation in this study.

CONSENT FORM

I, ___________________, is an individual who is:

○ 18 years old or above

○ Willing to participate and available for the evaluation.

○ Doesn’t have medical records that can cause disqualification for the testing (e.g. has freedom

from food allergies specifically to papaya, pineapple, pork, etc.)

By signing this consent form, I confirm that I have read and understood the information and

have had the opportunity to ask questions. I understand that my participation is voluntary and that I

am free to withdraw at any time without giving a reason and without cost.

I voluntarily agree to take part in this study.

 31

APPENDIX E : CURRICULUM VITAE

Anne Lois Grijaldo

PERSONAL DATA

Birth Date : February 22, 2008

Birth Place : Saint Lukes Medical Center, Quezon City Manila
Gender : Female
Civil Status : Single
Citizenship : Filipino
Religion : Jehova’s Witnesses
Home Address : Brgy. Maligaya Tumauini Isabela
Email Address : grijaldoannelois@gmail.com
Contact Number : 09950751010

EDUCATIONAL BACKGROUND
Secondary : Regional Science High School 02
Elementary : Tumauini North Central School
Primary : Hinigaran Elementary School-A

RECOGNITIONS (awards)
Title of recognition : Academic Awardee since Grade 1
 32

Jhon Dave W. Manuel

PERSONAL DATA

Birth Date : December 22, 2007

Birth Place : East Avenue Medical Center, East Avenue, Diliman, Quezon City,
Manila
Gender : Male
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Home Address : Bolinao, Sto. Tomas Isabela
Email Address : Davemanuel53@gmail.com
Contact Number : 09652458340

EDUCATIONAL BACKGROUND
Secondary : Regional Science High School 02
Elementary : Sto. Tomas Baptist Christian School
Primary : Sto. Tomas Baptist Christian School

RECOGNITIONS (awards)
Title of recognition : Academic Awardee since Grade 1
 33

Faizahlyn Baquiran

PERSONAL DATA

Birth Date : May 24, 2008

Birth Place : Arcon,Tumauini Isabela
Gender : Female
Civil Status : Single
Citizenship : Filipino
Religion : Jehova’s Witnesses
Home Address : Brgy. Arcon Tumauini Isabela
Email Address : baquiranfaizahlyn@gmail.com

Contact Number : 09654700686

EDUCATIONAL BACKGROUND
Secondary : Regional Science High School 02
Elementary : Arcon, Maligaya Elementary School
Primary : Arcon Maligaya Elementary School

RECOGNITIONS (awards)
Title of recognition : Academic Awardee since Grade 1
 34

Cassanndra Nicole V. Quizon

PERSONAL DATA

Birth Date : December 18, 2007

Birth Place : Cauayan City, Isabela
Gender : Female
Civil Status : Single
Citizenship : Filipino
Religion : Roman Catholic
Home Address : Quezon St., Cauayan City, Isabela
Email Address : cassandraquizon274@gmail.com
Contact Number : 09175287132

EDUCATIONAL BACKGROUND
Secondary : Regional Science High School 02
Elementary : Cauayan City School of Excellence
Primary : Cauayan City School of Excellence

RECOGNITIONS (awards)
Title of recognition : Academic Awardee since Grade 1