Abstract

The banana bracts scientifically named as Musa paradisiaca will be used in

this study as the raw material. This study aims to test the feasibility of banana bracts

extract as natural pH indicator. One variety of banana bracts will be used to obtain the

pH of the solutions which will be the Dippig . The banana bracts will be washed and

cut into smaller pieces. The anthocyanin will be extracted by blending 1000 g of

banana bracts into the solvent until the bracts are fully blended in a blender. Then, the

extracted juice will be filtered to remove the residue of the banana bracts. For the

extract, there were two concentrations used. The first concentration is that with 100 g

extract / 100 mL ethanol. The second is that with with 500 g branana bracts extract

without ethanol. The color produced determined whether the solution is acid, base, or

neutral basing on the standard color pH chart.

From the analysis, the pH reading of the Dippig extract with ethanol is the

closest to the pH reading of the pH meter.

TABLE OF CONTENTS

Title Page …………………………………………………………………….

Acknowledgement

…………………………………………………………………

List of Figures…………………………………………………………………

List of Table…………………………………………………………………

Abstract…………………………………………………………………

Introduction…………………………………………………………………
 Background of the Study……………………………………………………

Statement of the Problem……………………………………………………

Significance of the Study……………………………………………………

Scope and Delimitations………………………………………………………

Review of Related Literature………………………………………………………

Conceptual Framework………………………………………………………

Hypotheses…………………………………………………………………

Methodology…………………………………………………………………

Locale of the Study…………………………………………………………

Research Design……………………………………………………………

Definition of Terms……………………………………………………………

Materials…………………………………………………………………

Procedure…………………………………………………………………

Summary, Conclusions, and Recommendations………………………………

Summary…………………………………………………………………

Conclusion…………………………………………………………………

Recommendations………………………………………………………

Bibliography…………………………………………………………………

Appendices…………………………………………………………………

Appendix Tables……………………………………………………………
 Appendix Figures…………………………………………………………

Curriculum Vitae…………………………………………………………………
 TABLE OF CONTENTS

Title Page …………………………………………………………………….

Acknowledgement

…………………………………………………………………

List of Figures…………………………………………………………………

List of Table…………………………………………………………………

ssAbstract…………………………………………………………………

Introduction…………………………………………………………………

Background of the Study……………………………………………………

Statement of the Problem……………………………………………………

Significance of the Study……………………………………………………

Scope and Delimitations………………………………………………………

Review of Related Literature………………………………………………………

Conceptual Framework………………………………………………………

Hypotheses…………………………………………………………………

Methodology…………………………………………………………………

Locale of the Study…………………………………………………………

Research Design……………………………………………………………

Definition of Terms……………………………………………………………
Materials…………………………………………………………………

Procedure…………………………………………………………………

Summary, Conclusions, and Recommendations………………………………

Summary…………………………………………………………………

Conclusion…………………………………………………………………

Recommendations………………………………………………………

Bibliography…………………………………………………………………

Appendices…………………………………………………………………

Appendix Tables……………………………………………………………

Appendix Figures…………………………………………………………

Curriculum Vitae…………………………………………………………………
 Chapter I

INTRODUCTION

Background of the Study

Historians and botanists believed that Musa, a native plant, originated in Southeast Asia,

in the jungles of Malaysia. Indonesia or the Philippines have many varieties of wild bananas still

grow today. Africans are credited to have given the present name, since the word banana would

be derived from the Arab for “finger”. These plants have a lot of uses from roots to leaves. It is a

giant monocotyledonous herbaceous perennial plant with an underground horizontal rhizome

from which roots develop. The rhizome supports an erect shoot known as the pseudostem which

can grow up to a height of 3 to 6 meters, depending on the variety and location.

Musa are significant crop in the tropics. From 80 to 85 percent of the world’s banana

crop is grown locally for domestic consumption. Consumers in the tropics not only eat the raw,

ripe fruit, but also its blossom.

Geographically, bananas are abundant in the Philippines and are only used commercially

as different delicacies. The researchers chose to study the banana bracts in order to utilize its use.

Instead of throwing the banana bracts away as a waste, they may use these to determine the

acidity or basicity of what they usually eat or consume. It is also because it has a component that

changes its color depending upon the pH of its environment which is the anthocyanin.

Now and then you need to measure the pH of solution and this can be done by either

using a digital pH-meter, or through using pH paper such as the litmus paper which changes
color depending upon the pH – the acidity or alkalinity – of a certain liquid. However

Commercial indicators are expensive and some of them have toxic effects on users and can also

cause environmental pollution. For these reasons, there has been an increasing interest in finding

alternative sources of indicators from natural origins. This gave the researchers an idea in giving

the community a cheaper, more available, simple to extract, less toxic to users and more

environmentally friendly pH indicator to use.

Statement of the Problem

This study aims to determine the feasibility of dippig banana bracts as pH indicator.

Specifically, the study attempts to answer the following questions:

1. How feasible are banana bracts as natural pH indicator?

2. Establishing the feasibility of Dippig banana bracts as natural pH indicator.

3. What is the correct concentration of Dippig banana bracts as pH indicator?

Significance of the Study

The main purpose of this study is to test the feasibility of banana bracts extract as a

natural pH indicator. It is hoped that through this study, the community will value more the

banana bracts. To our fellow students, they will be able to use the banana bracts extract as an

effective and safe substitute to those expensive commercial pH indicators. Through this study,

the researchers may be able to influence the community towards a better and healthier lifestyle.

The success of this study would bring a sense of fulfillment to the researchers.

Scope and Delimitations

This research tested the feasibility of banana bracts extract as pH indicator. The

researchers only tested one kind of Banana which is the Dippig. The extracted banana bracts
tested the acidity and basicity of liquids specifically condiments usually found in our homes and

carbonated drinks.

Furthermore, the duration of this study will be limited to the allotted time which is School

Year 2020-2021.

CHAPTER II

REVIEW OF RELATED LITERATURE

THE BANANA
Banana is the common name for herbaceous plants of the genus Musa and for the fruit

they produce. Bananas come in variety of sizes and colors when ripe, including yellow, purple,

and red. The plant is the largest herbaceous flowering plant. The plants are normally tall and

fairly sturdy and are often mistaken for trees, but they’re main or upright stem is actually a

pseudostem that grows 6 to 7.6 meters (20 to 24.9 ft) tall, growing from a corm, each

pseudostem can produce a single bunch of bananas. After fruiting, the pseudostem dies, but

offshoots may develop from the base of the plant. Many varieties of bananas are perennial.

Banana flower, also known as banana blossom or banana heart is a large, dark purple-

red blossom that grows from the end of a bunch of bananas. If you open the inside, you can see

small flowers that would turn into banana. The flavor is a little starchy and bitter, and is normally

eaten as a complement to a dish.

In the middle of the leaf blades emerges the terminal bud of the aerial shoot with its

inflorescence. It is erect at first but very quickly bends over to one side because of its weight.

The first flowers are all female ones, each with its ovary which forms the fruit. They appear in

groups, each protected by a boat-like structure called a bract. After several groups of female
flowers have been produced, a change follows and all subsequent flowers produced are male.

The terminal bud with its male flowers protected by a bract is an ox-heart-shaped purplish

structure. This is often cut off and sold as a vegetable. Banana blossoms are used for export

today as ingredients in different kinds of dishes.

ANTHOCYANIN

Anthocyanin, a particular group of compounds, are one of the more than 6,000 members

of the flavonoid family of polyphenol phytochemicals found in various plant foods. In addition

to anthocyanin, the flavonoid group includes flavanols, flavones, flavanones, flavan-3-ols, and

isoflavones. Anthocyanin pigments have been used in folk medicine for generations, but only

recently the specific pharmacological properties of these compounds have been isolated and

studied.

Anthocyanin is plentiful in plant foods, providing the bright red-orange to blue-violet

colors of many fruits and vegetables. These compounds occur naturally in plants in the form of

glycosides, in which an anthocyanidin molecule is paired with a sugar. The part of the pigment

that exists free of sugar (generically known as aglycone) is called an anthocyanidin. These

compounds are most abundant in berries (eg, black currants, elderberries, blueberries,

strawberries) and their juices, and in red and purple grapes, red wine, sweet cherries, eggplants,

black plums, blood oranges, and red cabbage.

Plants produces anthocyanin as a protective mechanism against environmental stressors,

such as ultraviolet light, cold temperatures, and drought. This production of anthocyanin in roots,

stems, and especially leaf tissues is believed to provide resistance against these environmental

hazards.
ANTHOCYANIN AS AN INDICATOR

Anthocyanin structure changes based on the pH of the surrounding solution; the color of

the anthocyanin changes as a result. Discoloration from red to blue or green occurs when the

solutions change from acidic to basic. Very strong bases may reduce the anthocyanin indicator

which causes its color to turn yellow. The flavylium ion in the anthocyanin structure reacts to the

acidity of surrounding solution.

USES OF ANTHOCYANIN

Anthocyanin can be used as pigments only to a limit as they are sensitive to changes in

pH values. Discoloration can also be caused by a change in temperature, oxygen or UV radiation.

Anthocyanin is not very good at keeping color so they are only rarely used in color industry.

In food industry, anthocyanin is mainly used as food dyes: in jams, sweets, drinks (wine

for example) and dessert products. The additive code number of anthocyanin in foods is E 163.

The cosmetics industry sometimes uses anthocyanin as pigments or antioxidants to prevent and

slow the oxidation of cosmetics. (Hintsanen, 2000)

pH INDICATOR

pH indicators are substances whose color changes as the solution’s acidity changes.

Indicators are usually organic weak acids or bases. Indicator molecule’s structure changes when

it donates or receives a proton. The new structure makes the indicator molecule absorb light at
different wavelengths than before; this can usually be observed as a discoloration of the solution

(Chandrasekaran, 2001).

Many natural substances also act as indicators. Blue or blue-red berries, vegetables and

flowers contain substances known as anthocyanin, which are known to be natural indicators.

Banana bracts were used as natural indicators in this study.

Conceptual Framework

INPUT PROCESS OUTPUT

Gathering
Extraction Banana Bracts as pH
Banana Bracts Testing Indicator
Analysis of results

Hypotheses
 Based from the conceptual framework, the following hypotheses were formulated:

1. There is no significant difference between the performance of a Banana (Musa

paradisiaca) Bract Extract as pH indicator and the commercial pH indicator.
2. There is a correct concentration of the performance of a Banana (Musa paradisiaca)
Bract Extract as pH indicator and the commercial pH indicator.

METHODOLOGY

This chapter presents the locale of the study, research design, materials and procedures.

Locale of the Study

The researchers conducted the study in Barangay 2 Hilario Banna , Ilocos Norte for the

production of the natural pH Indicator, preparation and testing of the extract in Laboratory room

of Banna National High School.

Research Design

The study was conducted with the experimental method of research. The researchers

typically used tools to aid in their observations. The researcher used a natural pH indicator

through the banana bracts to test the acidity and basicity of liquids. The color produced

determined whether the solution is acid, base, or neutral basing on the standard color pH chart.

C. PROCEDURES
C1. INGREDIENTS
 1 kl of Banana Bracts- the main ingredient of the research to serve as an pH
indicator.
 500 ml Ethyl Alcohol- use as solvent of the mixture.
 2 Liters Tap Water- use to wash the banana bracts before
chopping/cutting.
C2. MATERIALS
 1 Blender- use to grind the collected banana bracts.
 10 pH Paper- use to test whether it is acid or base.
 3 Unused Cloth- use to squeeze the banana after blending.
 1 pH Meter/Tester- use to test the temperature of the solvent.
 1 Knife- use to slice/chop the banana bracts.
 1 Scissor- use to cut the cloth.
 1 Chopping Board- use as base for chopping.
 1 Droppers- use to transfer the extracted banana bracts.
 5 Test Tubes- use in getting the accurate measure of the extracted juice.
 1 Test Tubes Racks- serves as in holding the test tubes.
 5 Vials- it is where the juice being store.
 2 Tripod- use to hold the beakers.
 2 Beaker- use as a holder to boil the alcohol.
 2 Alcohol Burner- use to boil the 100ml of ethyl alcohol.

C3. Procedure of the Banana Bracts in Ethyl Alcohol Solvent

Extraction
1. The half kilo of banana bracts was wash with distilled water
2. Subsequently the Banana Bracts were chopped into small pieces.
3. Using the blender, the banana bracts was being mix.
4. After blending, the juice was squeezed with a cloth.
Actual Procedure
1. The juice of the test material was boiled with ethyl alcohol as solvent.
2. From the juice of the test material, 100g of the test were boiled with 100ml
of ethyl alcohol.
3. The mixture was removed from the fire until it reached the boiling point.
4. The mixture was cooled and filtered with a filter paper.
Application
 1. Using the four different test tube containing the extract, the researchers
poured 5ml of each solution to determine the solution’s acidity and
alkalinity.
2. After observing the changes in the colors, the researchers write the findings
and record it.

The following are the solutions (Extract) use to test during our laboratory
experiment:

pH Reading pH Reading
Analysis
Solution using pH using pH Color Reading
(Acid/Base)
meter paper

Baking Soda

Sprite

Tea

Nestea Juice