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SAN PEDRO COLLEGE PAGE iii
ACKNOWLEDGEMENT
The researchers would like to extend their gratitude to the following persons who
had given their support all throughout this study. Without their thoughtful insights this
First, to the Almighty Father, who has given the researchers the gift of life and
skills that made it possible for them to work throughout this study.
unconditionally extended all of their support and love for them through the years; who
from one day on of their projects, have never failed to instill in their minds the
importance of education. Their undying love and guidance have molded them into the
To Mrs. Aileen Grace L. Ang, RMT, MS-BIO, the Research Mentor, without her
intellect and wisdom, the researchers would not have been able to make it out of their
mishaps. She made them realize the importance of intuition and sheer faith.
To Mrs. Chalee S. Reyes, RMT, MSMT, the Research Adviser, who had been
very open and approachable in helping the researchers in formulating this study. Without
her outspoken and truthful criticisms, they would not have been able to see their mistakes
To Mr. Karl Causing, the baker, who shared his time in guiding the researchers in
To the Staff of San Pedro College Laboratories, who have been so kind in
Finally, to the Panels, Ms. Julie J. Tiu and Mrs. Marilyn U. Garzon, who
The Researchers
SAN PEDRO COLLEGE PAGE v
ABSTRACT
Bread is the second most widely consumed staple food in the Philippines, rice being the
first. In the recent years, however, breads have caught up in terms of Filipino
consumption because of the increasing cost of rice. However, bread has a shorter shelf
life than rice. When bread is stored for a prolonged period, the growth of mold is
expected even the preservatives are incorporated. Some commercially prepared
preservatives may have undesirable effects to human health. Thus, being frequent
consumers of bread, the researchers came up with the idea to produce an easy-to-make
and safe-to-use preservative out of powdered guava fruit (Psidium guajava Linn).
Handpicked guavas were shredded, air-dried and powderized in a blender. The powder
was used in different amounts (one-eighth teaspoon or 0.25grams, one-fourth teaspoon or
0.50 grams, one-half teaspoon or 1 gram, three-fourth teaspoon or 1.50 grams and one
teaspoon or 2 grams) as a preservative for bread, which was observed for 15 days, and the
result showed that the contents of the guava fruit powder led to it being able to prolong
the shelf life of bread. The bread without any preservative showed growth of molds on
the second day while the bread with one teaspoon (2g) of guava fruit powder showed
growth of molds on the twelfth day. The positive control, bread with one-eighth teaspoon
(0.7g) of citric acid, showed growth of molds on the twelfth day. The guava fruit powder
had minimal to no effect on the taste of the bread. The mold was identified, both
macroscopically and microscopically, as Rhizopus.
SAN PEDRO COLLEGE PAGE vi
TABLE OF CONTENTS
Page
Chapter I
Chapter II
Chapter III
Chapter IV
Chapter V
REFERENCES ...............................................................................................................26
APPENDICES
Appendix A (Letter for the Dean) .......................................................................29
Appendix B (Letter for the Mentors) ..................................................................30
Appendix C (Letter for the Laboratory).............................................................. 31
Appendix D (Authentication Form) ....................................................................32
Appendix E (Experimental Procedures) ............................................................. 33
Appendix F (Validation Form) ...........................................................................34
DOCUMENTATION .....................................................................................................39
LIST OF FIGURES
4 Rhizopus stolonifer 9
7 Conceptual Framework 11
8 Ingredients 39
9 Experimentation 41
10 Trials 44
LIST OF TABLES
CHAPTER I
INTRODUCTION
Rice is the main staple food in the Philippines. Yet, due to its continuously
increasing price, bread has become more popular to the Filipinos. However, as bread is
stored in a prolonged period, growth of molds, that will lessen the edibility of bread, can
be observed.
One of the most common molds found in bread is Rhizopus stolonifer, also known
as the Black Bread Mold (Conrad, 2012). It can grow within a few days by keeping
order to decrease the growth of molds and increase the shelf life, breads are preserved by
harmful effects in the body. Some of these encourage tumor growth and cancer. Increased
intake of food with these substances may also elevate blood pressure and allergic
reactions. Thus, the search for a cheaper, healthier, and safer preservative from a natural
in Mexico, Central America, and Northern South America. Guavas are now cultivated
mostly in Asian countries as well. It is adapted in both humid and dry climates (Nwinyi,
Chinedu and Ajani, 2008). It is rich in ascorbic acid and phenolic compounds such as
tannins, saponins and alkaloids, which are the agents that can preserve the shelf life of
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bread due to its antioxidant effects. Such variety was selected to promote the natural
This study seeks to innovate a cheaper, safer, and healthier homemade bread
preservative. Guava was utilized in this study because it has a high content of Vitamin C
1.2.1 Bread
Bread has long been a part in the diet of man for many countries. Most Filipinos
already adopt such culture of eating bread as a snack or breakfast due to the influence of
Western countries.
Generally, bread is prepared and baked daily by cooking dough of flour and water
and often with additional ingredients, such as butter or salt to improve the taste (Finley
and Phillips, 1989). The virtually infinite combinations of different flours, and differing
proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and
textures available around the world. A wide variety of additives may be used, from fruits
and nuts to various fats, to chemical additives designed to improve flavor, texture, colour,
Certain breads lose desirable texture and taste characteristics upon storage and are
also subject to spoilage by certain molds. Moreover, bread is high in sugars and moisture,
Chemical preservatives are often put in manufactured bread to increase shelf life.
Natural preservatives can also be used in homemade bread to garner the same effect
(Williams, n.d.)
Bread preservatives can be grouped into three general types: antimicrobial agents
that preserve food by preventing the growth of microorganism such as fungi and bacteria;
antioxidants that preserve food by inhibiting atmospheric oxidation and prevent it from
breakdown and becoming rancid; and chelating agents that delay the natural ripening
process and oxidative deterioration of food by inhibiting the bacteria, parasites and fungi
The commonly used bread preservatives are citric acid, sulfur dioxide, ginger,
garlic, lecithin, honey, cinnamon, calcium propionate and ascorbic acid (Bhawsar, 2011).
Ascorbic acid is a synthetic form of vitamin C. It works to both assist bread in the
rising stage and as a preservative. Ascorbic acid lowers power of hydrogen (pH) levels,
stopping the enzymatic process that makes bread go bad. Lecithin is an antioxidant that
stops oxidation and prevents bread from going rancid. Calcium propionate is a natural
preservative that is used in dairy products but only beneficial in small quantity since too
congestion and insomnia. Calcium propionate and sodium propionate prohibit mold
growth in bread. Sodium bisulfate and sulfur dioxide are sulfites that prevent bacterial
growth. These preservatives are not as commonly used in bread but can be found. They
might cause severe reactions in people who have certain sensitivities. Ginger, garlic,
honey, clove and cinnamon are natural bread preservatives. Any of these can be added to
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extend the life of bread. These ingredients prevent bacteria and mold growth. They also
Sodium chloride or common salt for food preservation or salting is the oldest food
preservation method yet too much usage of sodium chloride would lead to renal problems
(Bhawsar, 2011).
Although bread preservatives are the best way to keep bread safe from spoiling,
there are other precautions that can be used to keep bread fresh. Bread can be stored in an
airtight container or in a cool, dry and dark place. Airtight containers will keep out
airborne bacteria. Dark, cool and dry places are less hospitable to mold and bacteria
(Williams, n.d.).
are absent, petiole short and 3-10 mm long. The fruit is ovoid or pear-shaped, measuring
4-12 cm long and weighing up to 500 grams. Its skin turns into yellow when ripe and
sometimes flushed with red pulp juicy, creamy-white or creamy-yellow to pink or red.
The mesocarp is thick and edible. The exterior of the fruit is fleshy and the center
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consists of a seedy pulp. The native varieties of the guava are usually small, round or
oblong, and have a dark-green peel but when the fruit ripens the color changes into
lighter shade of green sometimes yellow-green. Next to the thin outer covering is a white,
sometimes pinkish, flesh that is sweet and juicy. The core is slightly softer and juicier but
Guava is one of the distributed fruit tree crop in the tropics such as in the
Philippines. It has a great potential for extensive commercial production because of its
ease of culture, high nutritional value and popularity of processed products. The fruit of
guava is very rich in Vitamin C, which is higher than what is found in citrus fruits
Agricultural Research Center of the Egyptian Ministry of Agriculture, guava is the richest
fruit with Vitamin C and its content of such vitamin is about double that of the orange.
The comparative chemical analyses proved that guava exceeded all other fruits in the
vitamin C content, and it contains 336.8 mg of vitamin C per 155 grams of such fruit. The
largest vitamin C content of guava exists in the outer peel followed by that of the outer
Moreover, maximum ascorbic acid oxidase activity is localized in the core of the
fruit. The Vitamin C value increases with maturity and reaches its maximum when the
fruit is fully mature, but declines when the fruit becomes over ripe and soft. Vitamin C
content varies in stages: Unripe (244.5 mg); Ripe (304.5 mg); and Over-ripe (222.5/100
2011).
Guava is composed of various preserving agents such as the ascorbic acid and
industry, not only for its nutritional value but also for its many functional contributions to
product quality. It is found mainly in the skin, secondly in the firm flesh, and little in the
central of guava fruit (Morton, J. 1987). It can improve palatability of many kinds of food
acid in its reduced form becomes oxidized form, dehydroascorbic acid. This oxidation
action reduces the available oxygen in its immediate environment (Newsome, 1987). It
has been recognized as safe by all major national and international food regulatory
agencies, and is also approved by the US Food and Drug Administration and in Europe
diverse and abundant group of naturally occurring plant substances like tannins, saponins,
terpenoids and alkaloids (McCallum, 1989). These phenolic compounds not only
scavenge free radicals in the biological system of bread but also prevent its spoilage.
Moreover, phenolics inhibit lipid peroxidation in bread and improved bread quality
(Gordan, 2001). Chemical analysis showed breads added with phenolic extracts had
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greater antioxidant activity. Hence, the addition of phenols on bread particularly in higher
dose was more effective in enhancing antioxidant activity as evaluated by means of ferric
increased by 2.36 fold (Sivam et. al, 2011). It is worth noting though, high level of added
phenolics in bread formulations may lead to negative effect on the sensory attributes such
as bitterness and astringency. However, if the level of added phenolics on bread is well
monitored, especially when phenolics antioxidants co-exist naturally with other active
compound such as pectic polysaccharide, acceptability of the bread might increase due to
the beneficial effect on sensory attributes derived from interactions (Jaeger et.al, 2009).
Citric acid is a very useful and effective preservative, obtained from naturally
occurring organic acids. It exists in many different fruits and vegetables, but is especially
concentrated in lemons and limes. Citric acid is used extensively in the food, beverage,
cosmetic, and pharmaceutical industries. It has been recognized as safe by all major
national and international food regulatory agencies, and is also approved by the US Food
and Drug Administration and in Europe for use in food. Citric acid is used for many
different reasons. It is a kind of chemical additive that reduces the spoilage of bread. It
reduces oxidation and removes metallic ions, which helps preserve bread. Metallic ions
increase the rate at which oxidation of the bread occurs, thus making the bread difficult to
Undeniably, citric acid is a very important ingredient for use in natural body care
and cosmetic recipes. Not only does citric acid have many varied applications and uses,
SAN PEDRO COLLEGE PAGE 8
but it has also been approved by the FDA and other food regulatory agencies.
Furthermore, since citric acid is present in almost every life form, it is consequently
easily metabolized and eliminated from the body. Citric acid is often a base ingredient in
bath bomb recipes, and is the agent responsible for the "fizzing" action. In the majority of
body care recipes, it is used in small proportions, usually not making up more than 0.5%
of the total solution. At room temperature, citric acid is a white powdered form.
However, it may be dissolved and easily incorporated into your recipes by heating it in a
Figure 2 Bread with molds lifecycle. It appears on the bread surface as a wind-
blown spore. With adequate moisture and nutrients from the bread, this spore sprouts and
grows hair like structures on the bread surface. Once the mold attains a particular growth
with paintbrush like structures, it starts producing fruiting structures. These structures,
sometimes called conidia, contain spores that are blown by wind and spreads to other
bread surfaces. Bread mold is found in different types, species, shapes, and colors. Some
of the common bread molds are Rhizopus, Penicillium and Aspergillus (Riverside, 2007).
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Rhizopus stolonifer (black bread mold) is one
under temperatures of 15C-30C where the spores are able to germinate to their full
potential. Also, in moist environments, such as bread, it can quickly spread within a few
days. The fungus is a fast growing parasite that is selfish and absorbs all of the nutrients
of the substrate, leaving it with nothing to live on (Olbrantz, 2011). The sporangium
produces asexual spores. The sporangia are spherical, and turn from an initial white color
to a blackish brown. They produce grayish-brown spores which spread the disease to
other hosts.
in the midst of white, cottony mycelia (Campbell & Stewart, 1980). The colonies of
cotton candy like molds grow very rapidly in Potato Dextrose Agar in a span of 4 days.
From the obverse, the color of the colony is white initially and turns black in time. The
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reverse is whitish yellow. Such mold was concluded as fungi belong to genus Rhizopus
Figure 5 Bread Mold (Penicillium) obtain moisture from the air if humidity is at 60% or
higher. It utilizes cellulose as its primary food source and it produces potent cellulases to
break down cellulose to glucose units, which are then absorbed by its fungal threads.
colonies with white borders and as it becomes older it defines its bluish color (Perkins,
n.d.).
abundant in the atmosphere. If the bread were wet with a 10 per cent solution of cane
sugar or with grape juice, this stage appears sooner and in greater abundance. A
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temperature of 22 to 30C is also a favorable condition (Methods in Plant Histology
n.d.).
Conceptual Framework
Guava (Ground)
Amount:
1/8 teaspoon =0.25
grams
1/4 teaspoon=0.5 grams
Effectiveness in preserving
1/2 teaspoon=1 gram bread
Shelf life
3/4 teaspoon=1.5 grams
Growth of microbes
1 teaspoon=2 grams
Positive Control:
Citric Acid
1/8 teaspoon=0.7 grams
Negative Control:
Without preservative
Storage/ Temperature:
Sealed/Room
temperature Figure 7: Conceptual Framework
Room Temperature
Figure 6. Shows the conceptual framework of the study.
Independent variable shows different amount of powdered guava that was used as
bread preservative. Citric acid served as positive control and the bread with no
preservative served as negative control. The result of the study relies on these variables.
the presence of molds and shelf life of bread. This served as the output of the study.
This study was conducted to determine the effect of P. guajava Linn (Guava) dried
1. How long can a pure guava powder be able to preserve bread within a fifteen-day
period?
2. Can pure guava powder preserve the bread longer than the commercially prepared
Definition of Terms
Bread - a type of food that is usually baked and leavened. It is made of a mixture
spoilage
Bread mold - any of various molds found especially on bread; especially: one of
CHAPTER II
METHODOLOGY
This chapter describes the research design used in this study, the setting,
Design
Experimental design was used where guava fruit powder was used as bread
preservative. Ascorbic acid, phenol, tannin, saponin and alkaloid are the chemicals
present in guava which could aid in its preserving action. Citric acid is a known
commercial preservative for bread and was used as a control. The study utilized a basic
recipe for bread. One-half (1g), one-fourth (0.5g), one-eighth (0.25), three-fourth (1.5g)
and one (2g) teaspoon of powdered guava was used in this study. One-eighth (0.7g)
teaspoon of citric acid was used as a positive control. In a regular recipe, bakers use a
Setting
The research was conducted in Davao City. The preparation of the powdered
guava, making and storage of the breads were carried out in the residence of Mr. Kevin
Hao located at 18 Pioneer Drive, Bajada, Davao City; this was the home-based
method of obtaining data by seeing, hearing, tasting, touching, and smelling. The bread
were observed and stored for 15 days in labeled containers. Growth of molds were noted
Procedure
Authentication of Guava in
Ateneo De Davao University
Baking
(For the procedure, refer to APPENDIX E)
Storage
Record Results
Analyze/Interpret
Report
and their mentor. After the approval of their proposed study was granted, they acquired
native guavas from a local source. Authentication of the said guavas was immediately
gathered additional guavas of the same kind and prepared the guava powder. Afterwards,
they baked the bread with corresponding amounts of preservatives (See APPENDIX E,
p.28)
For a period of 15 days, the breads were used as test sample. There were three (3)
trials conducted.
There were three groups of bread: Group A was for the bread with Citric Acid,
Group B was for the bread with the Guava Fruit Powder as preservative, and Group C
was for the negative control which did not contain any preservative.
contains. The breads were placed individually in clean, sealed plastic containers. These
The following were the distribution of the bread according to the amount. These
This experiment was performed again to complete three trials. The same
CHAPTER III
RESULTS
Table 1 presents the initial appearance of molds on the bread in different trials in
the span of fifteen days. In all three trials, the bread with one-eighth (18) teaspoon citric
acid showed traces of mold on the 12thday after baking. The bread with one-eighth (18)
teaspoon guava powder showed traces of mold on the fourth (4th) to fifth (5th) day after
baking; the bread with one-fourth (14) teaspoon guava powder showed traces of mold
fifth (5th) to sixth (6th) day after baking; the bread with one-half (12) teaspoon guava
powder showed traces of mold on the sixth (6th) day after baking; the bread with three-
fourths (3/4) teaspoon guava powder showed traces of molds on ninth (9th) to tenth (10th)
day after baking; the bread with one (1) teaspoon of guava powder showed traces of
molds on twelfth (12th) to thirteenth (13th) day after baking. The bread without
preservative showed traces of mold second (2nd) to third (3rd) day after baking.
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Table 1
Citric 18tsp.
Day 12 Day 12 Day 12
(0.7 grams)
Guava 18tsp.
Day 5 Day 4 Day 5
(0.25 grams)
Guava 14tsp.
Day 6 Day 5 Day 5
(0.5 grams)
Guava 12tsp.
Day 6 Day 6 Day 6
(1 gram)
Guava tsp.
Day 9 Day 10 Day 10
(1.5 grams)
Guava 1 tsp.
Day 12 Day 12 Day 13
(2 grams)
Table 2 presents the macroscopic appearance of molds on bread. All bread with
citric acid and guava fruit powder showed small, grayish to black spots with furry
Table 3 presents the taste and appearance of bread after baking. The bread with
citric acid has a sour taste due to the preservative added. The bread with the 1 guava
8
powder tastes better than the bread with citric acid and bread without preservative. As the
amount of guava powder in the bread increases, the better the taste. The bread with citric
acid and bread with no preservative appears smooth while the bread with guava powder
CHAPTER IV
DISCUSSION
This chapter presents the interpretation of the results and the limitation of the
study.
phlobatannins, saponins, terpenoids, alkaloids and other polyphenols which are known to
have antioxidant property that can prolonged and preserve the edibility state of the bread.
The addition of phenols on bread particularly in higher doses were more effective in
Bread with citric acid was used as the standard since it is one of the most
The results wrapped up the efficacy of guava powder as a good preservative for
bread. Moreover, the guava powder enhanced the taste of the bread. The bread with an
amount of one teaspoon of guava powder was proved that it is as effective as the standard
The macroscopic appearance of the molds on the bread was small, grayish to
black spots with furry sections. The colonies grew very rapidly and matured in 4 days.
The texture was typically cotton candy like. According to the Atlas of Clinical Fungi
(2000), the characteristics of molds observed on the bread were of the genus Rhizopus.
SAN PEDRO COLLEGE PAGE 23
Furthermore, macroscopic growths of the mold on Potato Dextrose Agar (PDA)
were noted which showed similar characteristics. Some structures are visible to the naked
eye, such as sporangia which appear macroscopically as black dots in the midst of white,
cottony mycelia. Obverse characteristics of the colonies showed flat, black filamentous
spots with white cottony mycelia. Its reverse characteristics appeared smooth and
yellowish. The result is consistent with the Atlas Of Clinical Fungi (2000), in which the
same characteristics were found on PDA cultured fungi. The microscopic examination
confirmed that the molds grew on bread and on PDA was R. stolonifer. Broad hyphae and
septate with nonparallel sides was seen. There is also presence of rhizoids with long
characteristics were consistent with The Medical Mycology Handbook by Campbell and
CHAPTER V
Guava (Psidium guajava) is known for its rich content in ascorbic acid, an
antioxidant capable of preventing the growth of microorganisms such as molds. Thus, the
for bread.
bread over a 15-day period. Firstly, the handpicked guavas were inspected and washed
with distilled water. The guavas were shredded to small pieces and placed on sterile trays
for air-drying. The dried guavas were then powderized in a blender and stored in sterile
plastic bags. Breads, with varying concentrations of powdered guava extract were baked
and observed each day for fifteen days. The results showed that the powdered extract of
1/8, 1/4, and 1/2 tsp extended the breads shelf life to an average of five days. In 3/4 tsp
and 1 tsp, the powdered guava extract is capable of extending the shelf life for an average
powdered guava extracts. However, powdered guava extract did not preserve longer than
the Citric Acid, a preservative used as the experiments positive control. The species of
The researchers recommend that for the process of dehydrating the guava, there
Chromatography for the quantitation of the chemical components of the guava. This will
the bread.
SAN PEDRO COLLEGE PAGE 26
REFERENCES
Bhawsar, Sonali; (2011), Toxic Effect of Food Preservatives, (Date Retrieved: March 1,
2013)
Campbell, Mary C., and Joyce L. Stewart. 1980. The Medical Mycology Handbook.
John Wiley & Sons. New York. 436 pp.
Dr. Syed Aziz Ahmad and Dr. S.C. Sharma, (2008) Fruit and Vegetable Juice Therapy
Finley, John H.; Phillips, R. O., (1989). Protein Quality and the Effects of Processing.
New York: M. Dekker. p. 372.
Food Additives and Ingredients Association (FAIA) and Chemical Industry Education
Centre (CIEC) official website; March 2008.
http://www.understandingfoodadditives.org/pages/ch2p8-1.htm
Morton, J. 1987. Guava. p. 356363. In: Fruits of warm climates. Julia F. Morton, Miami,
FL. http://www.hort.purdue.edu/newcrop/morton/guava.html
Mowlah, G., and Itoo, S. (1982). Guava(Psidium guajava L.) Sugar component and
relation to enzymes at stages of fruit development and ripening. Journal of
Japanese Society for Food Science and Technology. 29(8). 472-476
Newsome, R.L. 1987. Use of vitamins as additives in processed foods. Food Technol.
41(9):163
Nwinyi O.C., Chinedu N.S., Ajani O.O. (2008), Evaluation Of Antibacterial Activity Of
Psidium Guajava And GongronemaLatifolium, J. Med. Plants Res, 2(8): 189-192
Pandey Amit, Shweta 2011); Antifungal Properties of Psidium guajava Leaves and Fruits
Against Various Pathogens
Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO. J Food Sci. 2011
Apr;76(3):H97-H107. doi: 10.1111/j.1750-3841.2011.02086.x.
SAN PEDRO COLLEGE PAGE 28
Verhoff , Frank H. (2005), "Citric Acid", Ullmann's Encyclopedia of Industrial
Chemistry, Weinheim: Wiley-VCH
Williams, S.H., n.d. What are the Different Types of Bread Preservatives?
http://www.wisegeek.com/what-are-the-different-types-of-breadpreservatives.htm
(Date Retrieved: March 1, 2013)
APPENDIX A
March 6, 2013
We, the group 2 students of BMLS 4E, gladly inform you that we are to conduct
a study entitled Psidiumguajava Linn. (Guava) Powdered Fruit Extract as Preservative
for Bread.
With the rising price of materials needed in the production of bread and the
possible side effects of unhealthy preservatives, our group has decided to conduct a study
that will benefit the both the consumers and producers of bread.
This study aims to determine the effectiveness of guava powdered fruit extract as
preservative for bread in contrast to a commercial preservative.
Respectfully yours,
Noted by:
APPENDIX B
In this connection, we would like to request you to be our mentor. Your expertise on
Microbiology would be of great value to our research.
Hoping that this request will merit your kind attention and consideration.
Sincerely yours,
APPENDIX C
June 8, 2013
Dear Maam,
The undersigned researchers are conducting a study entitled Psidium guajava Linn.
(Guava) Powdered Fruit Extract.This is in partial fulfillment of the requirement for
the degree Bachelor in Medical Laboratory Science in this institution. This study aims to
determine the effectiveness of powdered guava fruit extract as preservative for bread in
contrast to a commercial preservative.
In line with this, we would like to ask permission from your good office to allow us to
borrow materials from the laboratory.
Respectfully yours,
Noted by:
SGD AILEEN GRACE ANG, RMT, MS Bio SGD GEROMIL J. LARA, RMT,
MSMT
Research Mentor Program Coordinator
Approved by:
APPENDIX D
Authentication Form
SAN PEDRO COLLEGE PAGE 33
APPENDIX E
Experimental Procedure
Location and approval for collection of samples for the experiment were first
conducted. Samples were collected within 18 Pioneer Drive, Bajada, Davao City. Only
healthy-looking fruits were collected. Only the Native Guava (Myrtaceae) fruit was used
in this experiment. The fruits were brought to the Biology Department of Ateneo de
A) Procedure
The fruits were inspected and washed with distilled water. The fruits were then
grated and placed on a clean tray. The grated fruit were air dried for 3 to 4 days with a
mosquito net for cover to avoid contamination. After air drying, the dried guava fruit
Ingredients:
200 g Sugar
2 cups Milk
cup Butter
3 tbsp. Vanilla
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Guava Powder
Citric Acid
Procedure:
1. Milk was mixed with active dry yeast and sugar until dissolved. Then, the egg and
2. Salt was added to the flour. The flour was then divided into seven equal portions.
3. For the mixture in Step 1, it was divided into seven equal portions. Flour was
5. Each of the dough was kneaded and flour was slowly added until a smooth, non-
sticky texture was achieved. The dough was not too wet nor too dry.
SAN PEDRO COLLEGE PAGE 35
6. Each of the dough was shaped into a smooth ball and was allowed to rest for 1
and hours. The dough was covered and placed in a greased bowl for 3hours at
68 degrees F.
7. Roll the dough out of the bowl onto a surface very lightly dusted with flour and
8. The dough were further divided into smaller balls weighing approximately 40g
9. The oven was preheated for 15min. in 350 degrees F. The dough was baked in the
Research Materials
a. Chopping Board
b. Grinder or blender
c. Knife
d. Weighing Scale
a. Air-tight containers
b. Baking pans
c. Bowl
SAN PEDRO COLLEGE PAGE
DOCUMENTATION
SAN PEDRO COLLEGE PAGE 39
DOCUMENTATION
Figure 9. Experimentation:
TI TII TIII
TI TII TIII
TI TII TIII
TI TII TIII
TI TII TIII
TI TII TIII
TI TII TIII
Figure 12. Results for Macroscopic Examination of Cultured Bread Mold on Potato
Dextrose Agar
SAN PEDRO COLLEGE PAGE 50
Figure 14. Used as the basis of comparison for the identifying the specie of the
bread mold
CURRICULUM VITAE
City
Dominican Network
SAN PEDRO COLLEGE PAGE 53
CURRICULUM VITAE
Date of Birth: June 07, 1994 Place of Birth: General Santos City
Height: 55 Weight: 53 kg
Dominican Network
SAN PEDRO COLLEGE PAGE 54
CURRICULUM VITAE
Date of Birth: March 12, 1993 Place of Birth: Limso Hospital, Davao City
Dominican Network
SAN PEDRO COLLEGE PAGE 55
CURRICULUM VITAE
Age: 20 Sex: M
Dominican Network
SAN PEDRO COLLEGE PAGE 56
CURRICULUM VITAE
City
Dominican Network
SAN PEDRO COLLEGE PAGE 57
CURRICULUM VITAE
Age: 20 Sex: F
High School: Notre Dame RVM College of Cotabato Year graduated: 2010
Dominican Network
CURRICULUM VITAE
Cotabato City
Height: 54 Weight: 51 kg
Dominican Network
Dominican Network
SAN PEDRO COLLEGE PAGE 60
CURRICULUM VITAE
Date of Birth: December 23, 1993 Place of Birth: Midsayap, North Cotabato
CURRICULUM VITAE
Davao City
Date of Birth: August 6, 1993 Place of Birth: Fabie Hospital, Davao City
Occupation: Businesswoman
High School: Digos City National High School Year graduated: 2010
Dominican Network
SAN PEDRO COLLEGE PAGE 62
CURRICULUM VITAE
Date of Birth: July 30, 1993 Place of Birth: Los Angeles, California
Dominican Network