THE ACCEPTABILITY OF STARFRUIT (Averrhoa Carambola), BILIMBI
(Averrhoa Bilimbi), MELON (Cucumis Melo) AS ADDITIVE
INGREDIENT IN MAKING JAM
Background of the study
Starfruit, which is scientifically classified as Averrhoa carambola, is a slow-
growing evergreen tree with a short trunk or a shrub that grows 5 to 12 m (16 to 39 ft)
tall. Under tropical conditions, the starfruit is frequently produced all year round.
Starfruit, also known as carambola, star fruit, or five-corner, is a species of Oxalidaceae
tree that is indigenous to tropical Southeast Asia. One of the two species in the genus
Averrhoa, both of which bear edible fruit, is only found in tropical areas. The other
species, Averrhoa bilimbi, is also known as the bilimbi or the cucumber tree. In addition
to having a star-like shape when cut, it also comes in a variety of sizes and shapes with
varying fruit flavors, textures, and shapes. Others are sweet, while others are highly
acidic. It is used in traditional Asian medicine to cure a variety of conditions, including
headaches, chickenpox, and intestinal parasites. Additionally, key minerals like vitamin C
and copper are abundant in star fruits. Citrus fruits, as well as other fruits and vegetables
like starfruit and bilimbi, are rich in the water-soluble vitamin C. Vitamin C can also be
taken as a nutritional supplement, which may cause you to gain weight. Vitamin C is a
necessary nutrient that aids in collagen development, tissue regeneration, and the
enzymatic synthesis of certain neurotransmitters. Copper, an essential mineral, is a
cofactor for several enzymes (referred to as "cuproenzymes") involved in energy
production, iron metabolism, neuropeptide activation, connective tissue synthesis, and
neurotransmitter synthesis. Copper is naturally present in some foods and is also
available as a dietary supplement. Additionally, they offer a variety of antioxidants, such
as proanthocyanidins and gallic acid. Additionally, they are a wonderful source of
insoluble fiber, which supports digestive health and increases the duration of your feeling
full. However, star fruit contains oxalate, which when consumed in excess, can be
harmful.
Bilimbi fruits are a tropical fruit, scientifically classified as Averrhoa bilimbi. The
Bilimbi is closely related to the starfruit and is a domesticated species. The Bilimbi fruit
is rich in vitamins A and C, and potassium. Vitamin A is essential for healthy vision,
metabolism, and cell development. It's an important factor in keeping your immune
system and reproductive system healthy. The role of potassium in our body is to help
maintain normal levels of fluid inside our cells. Studies have also found that the fruit
possesses strong antioxidative, anti-inflammatory, and antimicrobial properties. Bilimbi
fruit may potentially be useful in the treatment or prevention of heart disease, diabetes,
stroke, cancer, and liver damage. Bilimbi juice contains high amounts of oxalate, an
organic acid found in plants. Oxalate, or oxalic acid, is what gives the Bilimbi fruit its
characteristically sour taste. But if consumed in excess, oxalate can lead to an increased
risk of kidney stones and even kidney failure. Bilimbi fruit trees are small, growing to
around 15 meters in height. Each tree is able to bear hundreds of fruits, with yields of
around 50 kilograms per year.
Any plant in the Cucurbitaceae family that produces sweet, delicious, and fleshy
fruit is referred to as a melon which scientifically classified as Cucumis melo. The
summer is the ideal time to surround oneself with melons. Around this time of year, most
melons achieve their nutrient-rich height of perfection, producing their delectable, sweet,
and juicy flavor. Melons have very low levels of cholesterol, saturated fat, and sodium.
They are a very good source of vitamin C and vitamin B6, as well as a good source of
dietary fiber, vitamin K, potassium, and copper. Vitamin B6 is important for normal brain
development and for keeping the nervous system and immune system healthy. Dietary
fiber softens and increases the weight and volume of your stools. A set of fat-soluble
vitamins known as vitamin K are engaged in bone metabolism, blood calcium balance,
and blood clotting.
The jelly-like "jam" received its name from the fruit that was crushed or squeezed
to form it, reflecting the verb's original "press or squeeze" definition. The chopped or
crushed fruit gives the jam its varied textures. Sugar is also an ingredient. It is also quite
vibrant and flavorful. Jam is less hard than jelly, but it will still keep its shape. Conserves
are jams produced from various fruits, particularly citrus fruits, almonds, raisins, or
coconut.
This study aims to test the acceptability of starfruit (Averrhoa carambola), bilimbi
(Averrhoa bilimbi), melon (Cucumis melo) as additive ingredients in making jam, to
determine which is the most delicious and most fragrant. We can also use the making jam
to start our own business or we may help entrepreneurs around us by sharing what the
result of our study is.
Statement of the Problem
Based on the study, the following questions were drawn:
1. How may the starfruit (Averrhoa carambola), bilimbi (Averrhoa bilimbi),
melon (Cucumis melo) be described in terms of:
1.1 Smell
1.2 Appearance
1.3 Taste
2. Which among the treatments is the most acceptable in terms of:
2.1 Smell
2.2 Appearance
2.3 Taste
3. Which among the treatments is the least acceptable in terms of:
3.1 Smell
3.2 Appearance
3.3 Taste
Objective of the Study
Based on the study, the following objectives were drawn:
1. To describe the starfruit (Averrhoa carambola), bilimbi (Averrhoa bilimbi), melon
(Cucumis melo) in terms of:
1.1 Smell
1.2 Appearance
1.3 Taste
2. To determine the most acceptable treatment in terms of:
2.1 Smell
2.2 Appearance
2.3 Taste
3. To determine the least acceptable treatment in terms of:
3.1 Smell
3.2 Appearance
3.3 Taste
Scope and Delimitations
Significance of the Study
This study will provide an essential information to the acceptability of
starfruit (Averrhoa Carambola), bilimbi (Averrhoa Bilimbi), melon (Cucumis
Melo) as additive ingredient in making jam. This will also help the following:
To the future researchers. This study might serve as reference in conducting
their future study. It will help them gather ideas and informations to their study.
To the business owners. This study will help business owners to explore
alternative flavor in making jam.
To the future entrepreneurs. This study will help future entrepreneurs to start a
new trend of jam making in terms of other flavors.
To the farmers. This study will help farmers to have the opportunity that there
are ways in food production of starfruit (Averrhoa Carambola), bilimbi (Averrhoa
Bilimbi), and melon (Cucumis Melo).
