METHODOLOGY

Research Method

This study used experimental method of research that aims to determine if the

changes in one variable affects another variable (Blakstad, 2008). To test a hypothesis,

experimental method depends on measured procedures and manipulated variables. In

that, the researchers can determined if the value of two variables will be changed and will

yield different value for dependent variable. This research used Coconut flesh as a

dependent variable that will be measured for edible bioplastic production.

Research Design

This research study used quantitative method, specifically, experimental research

design. Experimental research aims to establish cause-effect relationship among a group

of variables in a given study (Sousa, V. 2007). In this study, feasibility of Coconut flesh

as a component for edible bioplastic production will be measured and will serve as main

variables involved in the study.

Setting

Trece Martires City Senior High School which is located at Brgy Gregorio, Trece

Martires City Cavite, particularly in Cavite of Region IV - A CALABARZON. The town

has been facing a lot of problems specifically in plastic waste management.

The study was conducted at West Govenor Height’s II subdivision at Brgy.

Cabuco, Trece Martires City, Cavite. In the said locale, a survey had been conducted.

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Materials and Equipment

1. Coconut, distilled water, glycerin, and soy lecithin were the materials in the
study.

2. Stove, stick blender, pot, plate molds and filters were the equipment used in the

study.

General Procedures

1. Preparation of Materials

a. The stove, stick blender, pot, plate molds, filters and Coconut flesh were

obtained from the researchers’ residences within Trece Martires City, Cavite.

b. Glycerin, and soy lecithin and distilled water were obtained from a

drugstore in Trece Martires City.

2. Preparation of Coconut Flesh

Coconut Flesh was available at one of the researcher’s backyard at

Barangay Cabuco, Trece Martires City. Fresh coconuts were harvested and its

flesh was obtained by scraping. Afterwards, it was set aside.

3. Production of edible bio-plastic

Soy lecithin, water and glycerin were placed in a pot and were crushed

using the stick blender. Place the soy on the stove and set the heat to medium-low.

Bring it to a gentle boil for a minute or until it thickens. Remove the mixture from

the heat. Pour the mixture onto the filter to make the mixture smooth and remove

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 the formation of bubbles. Add the crushed Coconut flesh into the mixture.

Afterwards, the mixture was placed in the plate mold in a little amount or until it

coats at 1mm deep. The mixture was left to dry until the edges of the mixture

starts to lift for 12 hours up to 2 days, depending on the weather and humidity of

the surroundings. Once dried, it was peeled gently out of the mold used.

Treatments

Through ANOVA (analysis of variance), the different concentration of the edible

bio-plastic will be tested regarding its texture, taste, odor, and flexibility to determine the

significant differences between the following treatments.

Experimental Layout

Table 1:

Treatment 1 7 tbsp. of water 1 ½ tbsp. of soy 15 tbsp.

tbsp. of
4
lecithin blended
glycerin
coconut flesh

Treatment 2 7 tbsp. of water 1 ½ tbsp. of soy 20 tbsp.

tbsp. of
4 blended
lecithin coconut flesh
glycerin

Treatment 3 7 tbsp. of water 1 ½ tbsp. of soy 25 tbsp.

tbsp. of
4 blended
lecithin coconut flesh
glycerin

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Data Gathering Procedure

The researchers selected thirty random participants to observe and describe the

characteristics of the edible bioplastic by rating it according to the following factors:

Odor. The odor produced by the purified water was rated by the respondents after

smelling the edible bio-plastic. It was rated as shown below.

4- Very Pleasant

3- Pleasant

2- Slightly Unpleasant

1- Unpleasant

Texture. The texture of edible bioplastic will be observed and will be rated by the

participants. It was rated as shown below.

4- Very Smooth

3- Smooth

2- Slightly Smooth

1- Rough

Taste. The taste of edible bioplastic will taste by the participants and rate it as

shown below.

4- Very Palatable

3- Palatable

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 2- Slightly Palatable

1- Not Palatable

Flexibility. The flexibility of edible bioplastic will be observed by the

participants and will be rated as shown below.

4- Very Flexible

3- Flexible

2- Slightly Flexible

1- Not Flexible

Sample and Sampling Technique

The heuristics or the rule of thumb for the number of participants based on the

research design is used to determine the sample size of this study. 30 samples were drawn

from the population since the study aimed to compare different sets of treatments

(Lunenberg and Irby, 2008, as cited in Barrot, 2017).

Simple random sampling was used, particularly the lottery method or the fishbowl

technique, to determine the respondents included. Simple random sampling is the basic

sampling technique where the researchers select a group of subjects (a sample) for study

from a larger group (a population). There were no specific standards raised in selecting a

member of the respondents. Every individual had equal chances of being included in the

sample.

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Statistical Treatment

The researchers used Analysis of Variance (ANOVA) for analyzing the data.

Mean Score. In determining the mean score, the sum of all data given was

divided to the total number of items.

, = ( Σ fx ) / n

Analysis of Variance. ANOVA is a statistical technique that compares three or

more means. Also, this technique yields standards that can be tested to determine if

there’s a significant relationship between variables.

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Procedure and Flowchart

The following steps were conducted by the researchers to determine the

differences among the concentration of edible bio-plastic. Samples were mixed and

stirred at different concentration. After the test, data gathering will occur.

Coconut (Cocos
Nucifera) Flesh

Scraping Process

Edible Bio-Plastic
Production

Data Gathering

Results
Observation

Analyzing Data