EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY

CAVITE CAMPUS
General Mariano Alvarez, Cavite

DEVELOPMENT OF DRAGON FRUIT PEEL POWDER

A Project Feasibility Study

Presented to

The Faculty of the College of Industrial Technology

EARIST- Cavite Campus, G.M.A Cavite

In Partial Fulfillment

Of the Requirements for the Degree

Bachelor of Science in Industrial Technology

Major in Food Technology.

By

JEREMY A. BALEJE

AllEN P. HABABAG

JUDY ANN R. ALCALA

MARIANE I. OBALAN

ANNA MAE SOLIVEN

2022
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

ABSTRACT

TITLE: DEVELOPMENT OF DRAGON FRUIT PEEL POWDER

Researchers: BALEJE, JEREMY A.

ALCALA, JUDY ANN R.

HABABAG, ALLEN P.

OBALAN, MARIANE I.

SOLIVEN, ANNA MAE

Degree Course: Bachelor of Science in Industrial Technology

Major in Food Technology

Year: 2022

Adviser: Ms. Shirley Vallejo De Leon

Rationale of the study:

Dragon Fruit or “Pitaya” is known in the market

globally. Due to its surprising health benefits, products

are developed made from the peel of the dragon fruit namely

dragon fruit peel powder, dragon fruit peel flakes and

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

dragon fruit peel fresh lumpia. It will be safe for

consumption by the Selected Professors of Earist Cavite

Campus and BS HM and BSIT Food Technology students.

Objectives of the study

The General objective of the study is to develop a

product was made using dragon fruit peel (pitaya peel) that

is suitable for the taste of some people that are more into

snacks or candy rather than fruits. The group used dragon

fruit peel as the main ingredient because of its amazing

health benefits that are good for the body.

1. To conduct pilot recipe testing

2. To identify the ingredients, utensils, and equipment

used in developing dragon fruit peel powder

3. To develop dragon fruit peel powder by enumerating

the step-by-step procedure:

3.1 Dragon fruit peel flakes,

5
3.2 Dragon fruit peel powder,

3.3Dragon fruit peel fresh lumpia

4. To determine the capabilities, usability and

limitations of dragon fruit peel powder

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

5. To assess and compare the acceptability result of

dragon fruit peel powder on the given characteristics

as evaluated by the groups of respondents.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

ACKNOWLEDGEMENT

This feasibility study has never been easy for us,

that is why we extend our deepest gratitude to all the

people behind this study. In response, we sincerely

appreciate the support of all those people who have been

instrumental in making this study a success.

First, to Almighty God who gave us strength, knowledge

and wisdom in making this study become possible.

To Professor Ma. Lee Delos Reyes, our adviser who

helped and guided us by extending her patience throughout

the study.

And lastly, to our parents, guardians and supporters,

Ellen Grace and Arlyna Albotra, Teresita and Ismael Andeza,

Milagros and Floro Obalan, Anna Liza and Danillo Hababag

and Francia and Vicente Alcala.

We gratefully thank them for supporting us financially

and emotionally since the beginning of the research.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

DEDICATION

We, the Researchers would like to dedicate this

Project Feasibility Study to our families who gave us

financial help and endless support to finish this study, to

almighty god who gave us strength through our ups and

downs, to our friends and schoolmates who were always by

our side to cheer us up, To our beneficiary EARIST Cavite

Campus, and to our instructor Ms. Maria Lee Delos Reyes,

To our adviser who supported and guided us along the

way, to the Panelists and Campus Administrator who made

this study possible and continuously encourage us to pursue

our dreams to create a better future. To God be the Glory.

BALEJE, JEREMY A.
ALCALA, JUDY ANN R.
HABABAG, ALLEN P.
OBALAN, MARIANE I.
SOLIVEN, ANNA MAE
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

CHAPTER 1

The Problem and Its Background

Introduction

People nowadays understand that the only portion

of the dragon fruit that is consumed its flesh. They had no

idea the skin of dragon fruit could be useful. That is why

in the study, an innovation of a product was made using

dragon fruit peel (pitaya peel) that is suitable for the

taste of some people that are more into snacks or candy

rather than fruits. The group used dragon fruit peel as the

main ingredient because of its amazing health benefits that

are good for the body.

Dragon fruit peel; or pitaya peel is a tropical

fruit that has red skin with green fins on the fruit. It

belongs to the cactus family, Cactaceae. The peel of the

dragon fruit contains high quantities of vitamin C and

water-soluble fiber. Backed by studies and real-life

experiences, the following are some of the surprising benefits

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

and uses of dragon fruit peel that not many have realized. Rich

in anthocyanin and antioxidants. A great source of soluble

dietary fiber.

Energy and mood booster it also has minerals and

vitamins that are good for the body that is why dragon

fruit is one of the tremendous fruits in the market today.

Because of its unique color and green tipped overlapping

scales, it is called dragon fruit. In this study, the

dragon fruit peel will be used for selected products.

Theoretical Framework

This study is anchored on the product development

theory of Claudio De Leon. It is said that food shortage

will only be addressed by creating new recipes and new food

on the Filipino table by utilizing every available resource

both plants and animals. In fact, according to him, the

discovery of a new dish is more than the discovery of a new

star. A star fades away but a dish that is patronized by

the family will be handed down from generation to

generation thereby creating sustainability in the human

diet and consumption. Since the dragon fruit peel (pitaya

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

peel) has more nutrients, it is good for human health and

can cure diseases and boost the immune system.

Conceptual Framework         

INPUT PROCESS OUTPUT

1. To conduct
pilot recipe
testing 1. Preparation
2. To identify and development
the ingredients, of the Pitaya in
utensils, and Acceptable
selected product
equipment used Dragon Fruit
in developing procedures.
Peel as Food
dragon fruit Wrap in three
2. Subjecting
peel powder
the product different
3. To develop
dragon fruit wraps’:
peel powder by 3. Food product
enumerating the in sensory  Dragon Fruit
step-by-step evaluation Peel Powder
procedure:
4. Statistical  Dragon Fruit
3.1 Dragon Peel Flakes
fruit peel treatment of
flakes, data  Dragon Fruit
3.2 Dragon Peel Fresh
fruit peel 5. Gathering of lumpia
powder, the data
3.3Dragon
fruit peel fresh
lumpia

Feedback
Figure 1. Conceptual framework of the study
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
4
General Mariano Alvarez, Cavite

Frame 1 is the input which indicates the recipe

testing of dragon fruit peel in selected products and to

show the ingredients, tools, utensils and procedure.

Frame 2 is the process wherein the experimentation

and development of dragon fruit peel (pitaya peel) are done

in selected products.

Frame 3 is the output wherein it is determined if the

acceptable of dragon fruit peel is suitable as the main

ingredient of dragon fruit peel powder, dragon fruit peel

flakes and dragon fruit peel fresh lumpia.

Objectives of the study

1. To conduct pilot recipe testing

2. To identify the ingredients, utensils, and equipment

used in developing dragon fruit peel powder

3. To develop dragon fruit peel powder by enumerating the

step-by-step procedure:

3.1 Dragon fruit peel flakes,

3.2 Dragon fruit peel powder,

3.3Dragon fruit peel fresh lumpia

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
5
General Mariano Alvarez, Cavite

4. To determine the capabilities, usability and limitations

of dragon fruit peel powder

5. To assess and compare the acceptability result of dragon

fruit peel powder on the given characteristics as evaluated

by the groups of respondents.

Scope of Limitation

         This study focuses on development powder using

dragon fruit peel in three selected products. This study is

on product development using the peel of the dragon fruit

(pitaya peel) as a product which is dragon fruit powder,

dragon fruit peel flakes and dragon fruit peel fresh

lumpia. Respondents are composed of Professors of Earist

Cavite Campus and HM and Food tech 2nd year level Earist

students.

Significance of the study

         This study will be significant and valuable to the

following:
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS 6
General Mariano Alvarez, Cavite

Food Technology and related field This study will give an

insight into product development that will help answer how

dragon fruit can make three products using peel.

Academe The study will help establish the necessities of

product development as research. It will also serve as a

guide on establishing priorities in its mirrored present

situation.

Consumers This study may help the people who are health

conscious especially those persons who have health

problems.

Earist Cavite Campus This study may help the school to

produce some products that are made of dragon fruit peel.

Since the BSBA and BSOA have their own studies in

cultivating and planting the Pitaya “Dragon fruit” at the

school back yard, with this, it will help the Earist Cavite

Campus to manufacture products that are made with peel of

the dragon fruit.

Future Researchers The findings of this study will serve as

a reference to the next proponents and EARIST students as a

whole to improve their present performance through

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

7
acceptance of new products for the benefit of the

consumers.

Definition of Terms

The terms that are utilized in this study are

defined conceptually or operationally to give the readers

an idea and better understanding of the study.

Appearance It refers to foods that include all attributes

and are derived from the interactions between a substance

of an object and its environment as perceived by the human

observer.

Aroma The odor arising from spices, plants, cooking, etc.

especially an agreeable color and fragrance.

Antioxidants are substances that may protect your cells

against free radicals, which may play a role in heart

disease, cancer and other diseases. Free radicals are

molecules produced when your body breaks down food or when

you're exposed to tobacco smoke or radiation.

Assessment It is an act of evaluating or appraising the

sensory qualities of Dragon fruit peel food wrap.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Betacyanin any one of a group of red nitrogenous pigments

found in certain plants, such as beetroot.

Consumers refers to the one who pays something to consume

produced.

Dragon fruit, “saniata” to locals, is now produced by

Ilocanos all year round through an “extended daylight

technology,” where growers put light bulbs in between posts

of dragon fruit plants to induce flowering during the off-

season.

Evaluation It refers to the gathering and analyzing of data

for generating judgments to arrive at decisions for the

improvement of the institution.

Fiber is a type of carbohydrate that the body can't digest.

Though most carbohydrates are broken down into sugar

molecules, fiber cannot be broken down into sugar

molecules, and instead it passes through the body

undigested. Fiber helps regulate the body's use of sugars,

helping to keep hunger and blood sugar in check.

Flavor It refers to the distinctive taste of a food or

drink.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

9
Flavonoids Any of a large class of plant pigments having a

structure based on or similar to that of flavones.

General Acceptability is to be something that is considered

to be socially OK or within the realm of what is

appropriate, or something that is tolerable but not

necessarily desired.

Nutritional Value It refers to the contents of food and the

impact of constituents on the body.

Palatability It is a food or fluid unlike its flavor or

taste, varies with the taste of an individual.

Pitaya Also called: dragon fruit, the edible red pulpy fruit

of such cacti, which has a mild sweet flavor.

Pitaya or Pitahaya is the fruit of several different cactus

species indigenous to the Americas. Pitaya usually refers to

fruit of the genus Steno cereus, while pitahaya or dragon

fruit refers to fruit of the genus Selenicereus, both in the

family Cactaceae.

Pitaya Peel Food Wrap is a waste considered as potential

source of ingredient for food packaging and in application of

edible coating.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Pitaya Fruit Peel Powder is a powder made from pitaya peel

10
Pitaya Fruit Peel flakes is a flake that may be a soft-thin

flake made from pitaya peel, which is can make a powder

Pitaya Fruit Peel Fresh Lumpia it literally means "wet spring

roll", or often translated as "fresh spring roll" which means

spring roll without frying that made from pitaya peel that

can split open to hold a filling.

Production It refers to the school’s management of output/

commodity whether marketing, technical, and financial, and

project aspects.

Sensory Evaluation It is a science that measures, analyzes,

and interprets the reactions of people to products as

perceived by the senses.

Texture It is defined as those properties of a food that are

sensed by touch, in the mouth and with the hands.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

CHAPTER 2

Review of Related Literature and Studies

This study contains information obtained from the

different sources of literature and to give support to the

ideas and views regarding the research. This includes the

related literature both foreign and local, which are

pertinent to the study.

Local Literature

This study discusses the health benefits and origin of

Dragon Fruit. Dragon Fruit or also known as Pitaya has many

health benefits to the body that is why it became popular

especially in Asia. Dragon fruit has a sweet taste, its

taste captivates people.

According to Syakira (2016) there are some benefits of

the dragon fruit for beauty essentials. It smooths and

moisturizes the skin preventing premature aging, prevents

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

and eliminates acne and drug burns. The dragon fruit or

12
pitaya has more surprisingly health benefits throughout the

body that is why it became popular in the whole of Asia.

According to John Carlo Santos (2020) The pink noodles

is a product that is actually derived from the dragon

fruit, specifically using the dragon fruit peel, they

observed that we have been piled up with a lot of peels, so

instead of throwing the peels me thought of utilizing them

and we used it in the formulation of noodles. The peel is

rich in anthocyanin, anti-oxidants, natural colorant,

soluble dietary fibers, Vitamins C two times compared to

pulp and pectin.

Ballener (2013) Hobbies are a gate way to past time.

He is the owner of three hectares of dragon fruit farm in

Lemery, Iloilo. He is one of the thousand providers of

dragon fruit in the market. It is not only good to the body

and promotes healthy living but it is a great source of

income and it can also cure some internal and skin

diseases.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite
13

According to Rizal (2015) Red dragon fruit (Hylocerues

Constaricensis or pitaya is one kind of cactus. He claims

that red dragon fruit is suitable with the tropical

climate, for example Vietnam and Thailand, they become the

largest producer of dragon fruit.)

Pascua (2016) Ilocos Norte is one of the biggest

producers of pitaya in the country next to Indang Cavite

with six hectares of pitaya farm. Now with almost 400

hectares of pitaya farm in the Philippines, it is now

importing the products in Taiwan, Thailand and Vietnam.

Foreign Literature

Tania Dey (2021) Dragon fruit contains a significant

amount of carotene which can improve eyesight, vitamin C to

boost the immune system, B vitamins to aid carbohydrates

metabolism, calcium to develop bone and teeth, iron forming

health red blood cells, and phosphorus to promote tissues

and cell growth. Dragon fruit nourishes gut bacteria which

can have a probiotic effect on the body.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
14
General Mariano Alvarez, Cavite

Liaotrakoon (2013) Mentioned that Dragon fruit also

known as pitaya or pitahaya, is increasingly gaining

interest in many countries, including Thailand which is a

country with a climate ideal for breeding different

varieties of tropical and subtropical fruits in general,

dragon fruit more specifically. The benefits of dragon

fruit in human health can be explained by its essential

nutrients such as vitamins, minerals, complex

carbohydrates, dietary fiber and antioxidants.

According to Nurliyana (2018) The peel of dragon fruit

had the higher antioxidant activity than the pulp. The

betalains are the pigments present in the peel. Betalains

in pulps of purple Hylocereus species were responsible for

the major anti-oxidants. The drying method is to reduce the

high moisture content from the peel down to the safe level.

Thos explained that the bioactive compounds in the peels

are oxidized by the oxygen.

Shelton (2015) claimed that the dragon fruit is

suitable with the tropical climate, for example Vietnam and

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

15
Thailand, they become the largest producers of dragon

fruit.

According to Davis (2019) A pitaya is a fruit of

cactus species, it refers to fruit of genus Stenocereus,

Pitaya juice uses dragon fruit which have vibrant magenta

colored flesh because it has low sugar content, it is a

great thist quencher. Pitayas are a variety that is

commonly eaten in the and regions of America they are

sourer and refreshing, with juicer flesh and stronger

taste. Pitaya is rich in vitamins c and fibers that

provides an overall healthy body it improves memory in

boosts the immune system. Because of the richness in fiber

pitaya help in digestion and promotes growth of probiotics.

Local Studies

According to Euseblo and Alahan (2018) For the last

six years, the area planted to dragon fruit in the

Philippines has increased from 182 hectares, the country

total area planted to dragon fruit is 450 hectares. Ilocos

region has the highest production area planted to dragon

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

fruit with 200 hectares which started with backyard

production of Mrs. Editha Dacuycuy. Despite increasing

volume of harvest, the fruits have been plagued by plercing

16
and sucking insects causing unsightly damage to the fruit

peel with the flesh still intact.

According to Ramil (2021) the Philippines Hylocerues

polyrhizus is gaining upsurge interest due to its potential

health benefits. Aside from the edible fruit pulp various

products from its peel are being developed and claimed as

health boosters. The study was conducted, nutritional and

heavy metal content and antioxidants activity of the peel

of polyrhizus.

According to Rodeo (2019) Pitaya harvesting in the

Philippines can come in 6-12 waves or cycle per year. Each

fruit can weigh from 150-600 grams and depending on the age

of the crop, location and management practices employed.

The plants bear about 30 to 50 fruits per growing season.

The dragon fruit has developed high value processed

products from dragon fruit such as dragon fruit puree,

jelly, ready to drink juice, jam cider vinegar and wine.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
17
General Mariano Alvarez, Cavite

According to Gimutao (2019) Dragon fruit growning has

been expanding in different areas in the Philippines. These

plantations have attracted a stream of tourist and plant

lovers, boosting the agriculture tourism potential of these

areas. Ilocos Norte largest producer of dragon fruit in the

Philippines, and become one of the sites. endorsed by the

provincial government.

Red Dragon fruit known for its unique vibrant red

skin, sweet seed speckled pulp and nutritious content has

proven why it became a superfood as technology turned it

into jam, wine and ready to drink juice products during the

training on dragon fruit-based products conducted by UPLB

of Food Science and Technology, Hernandez (2018).

Foreign Studies

Putnningtyas (2021) Red dragon fruit peel contains

polyphenols and other active compounds. Active compounds

other than polyphenols that can be found on red dragon

fruit peel are alkaloids, terpenoids, flavonoids, saponins,

tannins, carotenes, and Phyto albumins. Polyphenols as

phenol components have many antioxidant activities.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Bectalaims is a component associated with anthocyanins and

18
is a component associated with anthocyanins and is a

reddish pigment found in red dragon fruit peel.

Kiby Bauler (2021) concludes that the red dragon

fruit peel yogurt has antibacterial activity againsSt

Bacillus subtilis. Probiotic activity in yogurt is largely

determined by nutrient availability, inoculation levels,

incubations temperature, fermentation time, storage

conditions, Ph, sugar concentration, the content of milk

solid and lactic acid bacteria in yogurt can breakdown

complex carbohydrates into simple carbohydrates,

metabolites show the ability to inhibit microbial growth.

According to Chia, Chong (2022) the peel of dragon

fruit has higher phenolic content and higher radical

scavenging activity than the pulp and thus could be a good

source of antioxidants. The compounds detected in the peel

are chlorogenic acid, gallic acid, and quercetin. Apart

from its compositions, a study of B16 B10 melanoma cancer

cells revealed that the peel of dragon fruit has a stronger

antiproliferative effect than the pulp. Furthermore, a

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

19
recent study showed that extracts of dragon fruit peel

obtained using super critical fluid.

Analianasan (2018) The composition of dragon fruit

skin with fruit has a weight of 30-35% of the fruit weight

and has not been widely utilized. Previous studies have

suggested that dragon fruit skin extract with water solvent

contains 1.1 mg/ 100ml anthocyanin. The content of

anthocyanin can function in lowering the cholesterol

content in blood.

According to Calliskan Koc (2020) Flowability is one

of the attributes or properties of defining the powder

itself which can be ranked from good free flowing to bad

following on its sliding scale, this flow characteristic is

important attribute attitude of quality specially in order

for measuring, handling, packaging filling into bag,

transfortation.

Synthesis

The foreign studies of Bauler (2021), Analianasan

(2018), Putnningtyas (2021), and Chong (2022) also

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite
20

investigated Dragon fruit same as this study.

The local literature of Syakira (2016) discussed the

health benefits of Dragon fruit which is also aimed in the

development of this study while the study of Santos (2020)

stated a product that is actualyly derived from Dragon

fruit peel. On the other hand, Ramil (2021) cited the

health benefits,and Rodeo cited that it can give great

income which provides additional concept to the study.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

CHAPTER 3

Development of the Product

Pilot Recipe Testing

The following table below are the ingredients and procedure

we used in our pilot testing

Table 1

Dragon Fruit Peel Flakes

Ingredients and Procedure in making dragon fruit peel

flakes

Description Quantity Unit

Dragon Fruit 3 pcs

__________________________________________________________

Procedure:
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

 Peel of the dragon fruit and set aside the flesh

 Cut into cube slice and then put on electric chopper

until become dragon fruit peel paste

 Cut a parchment paper, spread the dragon fruit peel

paste on parchment paper evenly

 Put it on to the food dehydrator for 5 to 7 hrs.

 After 5 to 7 hrs. the dragon fruit peel become flakes

Table 2

Dragon Fruit Peel Flakes

Ingredients and Procedure in making dragon fruit peel

powder

Description Quantity Unit

Dragon Fruit 3 pcs

__________________________________________________________

Procedure:

 Peel of the dragon fruit and set aside the flesh

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

 Cut into cube slice and then put on electric chopper

until become dragon fruit peel paste

 Cut a parchment paper, spread the dragon fruit peel

paste on parchment paper evenly

 Put it on to the food dehydrator for 5 to 7 hrs.

 After 5 to 7 hrs. the dragon fruit peel become flakes

 Then put on food grinder to pulverize the flakes until

becomes powder.

Table 3

Dragon Fruit Peel Fresh Lumpia

Ingredients and Procedure in making dragon fruit peel fresh

lumpia

For lumpia wrapper

Description Quantity Unit

Dragon fruit peel powder 1/8 cup

All-purpose flour 1/2 cup

Salt 1/8 tsp

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Vegetable oil 1 Tbsp

Egg 1 pc

Water 180 ml

For fillings

Description Quantity Unit

Chicken breast 1/4 kl

Medium size potato 1 pc

Small size carrots 1 pc

Green Beans 10 pcs

Medium size sweet potato 1 pc

Fish sauce 2 Tbsp

Black pepper 1 tsp

Sugo peanuts 10 pcs

__________________________________________________________

For sauce
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Description Quantity Unit

Water 2 cups

Brown sugar 1/2 cup

Corn starch 1/4 cup

Soy sauce 2 Tbsp

Salt 1/8 tsp

__________________________________________________________
Procedure:

 Beat the eggs in a large bowl, add oil and water; mix

well until the mixture is blended

 Slowly add flour and dragon fruit peel powder into the

mixture; slowly mix until the dry ingredients are

blended together

 Heat a non-stick pan, lightly grease with oil, then

scoop 1/8 cup of the dragon fruit peel lumpia wrapper,

and pour into the pan. Cook for 2 to 3 minutes


 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

The following list below are the ingredients needed in

constructing dragon fruit peel powder, flakes and fresh

lumpia.

Table 1

Ingredients Name Definition

A large usually
oval to oblong
Red Dragon Fruit fruit of any of
several erect,
sprawling, or
vining that has
leathery skin with
prominent scaly
spikes and juicy
flesh
22
Red Dragon Fruit It’s a peel of

Peel dragon fruit

Is a flake that
Red Dragon Fruit
may be a soft-thin
Peel Flakes
flake made from
dragon fruit peel
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Red Dragon Fruit is a powder made

Peel Powder from pitaya peel

The clear, viscous

White Eggs substance around

the yolk of an egg
that turns white
when cooked or
beaten.
A colorless,
23
transparent,
Water
odorless liquid
that forms the
seas, lakes,
rivers, and rain
and is the basis
of the fluids of
living organisms.
A whitecrystalline
substance that
Salt
gives seawater its
characteristic
taste and is used
for seasoning or
preserving food.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Cooking oil is
plant, animal, or
Cooking Oil
synthetic liquid
fat used in
frying, baking,
and other types of
cooking.
Is flour made from
a blend of hard or
All-Purpose
soft wheats
Flour suitable for all
cookery except the
finest cakes.

Is a lean cut of
24
meat taken from
Chicken
the pectoral
Breast muscle on the
underside of the
chicken
An edible tropical

Sweet tuber with pinkish

Potato orange, slightly

sweet flesh.

A starchy plant
tuber which is one
Potato
of the most
important food
crops, cooked and
eaten as a
vegetable.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

A tapering orange-
Carrot
colored root eaten
as a vegetable.

Are long narrow

Green Beans
beans that are
eaten as a
vegetable.

An edible bulb
25
with a pungent
Onion
taste and smell,
composed of
several concentric
layers, used in
cooking.
A strong-smelling
pungent-tasting
Garlic
bulb, used as a
flavoring in
cooking and in
herbal medicine.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

A form of Chinese

Baguio cabbage is
cultivated for its
Petchay
edible leaves.

A powder made by

Black Pepper crushing whole

black peppercorns,
powder
used to give food
a hot spicy taste.

Unrefined or
Brown Sugar
partially refined
sugar.

A spice that
consists of the
Soy Sauce
dried berry of an
Indian vine ground
with the black
husk
 26

EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

starch derived
Cornstarch
from corn grain.

26

27

Tools and Equipment

The following list below are the tools and equipment

needed in constructing Dragon Fruit Peel Powder, Flakes and

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Fresh Lumpia.

Table 2

Tools and equipment’s

Tools and Name Definition

equipment’s

Food Device used to

Dehydrator removes the moisture
of Dragon fruit peel

Food Grinder Pulverized the

flakes of Dragon
fruit

Food Chopper Deliver specific

cuts of peel and
control over the
peel final
proportions and
shape.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Used to fry, cook,

28
Non-Stick or sauté the
Pan peelings of fresh
dragon fruit peel
Used to mix all the
Mixing bowl wet and dry
ingredients.

Flat, flexible blade

Spatula used to lift the
peelings and crepe.

Used for stirring

Forks and and transferring the
spoon mixture of Dragon
fruit peel

Chopping Used for cutting and

board chopping raw peel of
dragon fruit and
vegetables.
Used for cutting,
Knife chopping, dicing,
slicing, mincing,
peeling, of
ingredients in
making dragon fruit
fresh lumpia.
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Parchment Used to drier the

paper chopped dragon fruit
peel.

29
Scissor For cutting
parchment paper .

Measuring To measure the

cups and volume of liquid or
spoon number of solid
ingredients in
making fresh Dragon
fruit lumpia.
container used to
Bowls prepare the dry and
wet ingredients.

Used to spread
Pastry brush butter/oil in crepe
maker and pan.

Used for making

crepe or wrapper of
Crepe Maker Dragon fruit peel
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS 30
General Mariano Alvarez, Cavite

Procedure in constructing of Dragon Fruit Peel Powder

The Dragon Fruit. Peel of the skin of the Dragon fruit

set aside the flesh

Cut into cube slice and then put to the electric

chopper until become finely chop.

Cut a parchment paper, put the dragon fruit peel paste

into a parchment paper spread it evenly.

Put it on to the food dehydrator for 7 to 9 hrs.

After we using the food dehydrator the peel become

flakes.

Then put it on food grinder to pulverize the flakes

until it becomes to powder.

Figure 2, The flowchart on constructing the procedure of

Dragon Fruit Peel Powder

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS 31
General Mariano Alvarez, Cavite

Procedure in constructing of Dragon Fruit Peel Flakes

The Dragon Fruit. Peel of the skin of the Dragon fruit

set aside the flesh

Cut into cube slice and then put to the electric

chopper until become finely chop.

Cut a parchment paper, put the dragon fruit peel paste

into a parchment paper spread it evenly.

Put it on to the food dehydrator for 7 to 9 hrs.

After we using the food dehydrator the peel become

flakes.

Figure 3, The flowchart on constructing the procedure of

Dragon Fruit Peel Flakes

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS 32
General Mariano Alvarez, Cavite

Procedure in constructing of Dragon Fruit Peel Fresh Lumpia

Beat the eggs in a large bowl. Pour oil and water. Whisk
until all ingredients are blended.
Slowly add flour into the mixture and dragon fruit peel
powder, whisk until all ingredients are well blended.

Heat a non-stick pan, lightly grease with oil then Scoop

1/8 cup of the lumpia wrapper mixture and pour into the
pan, cook in 2-3 minutes

After that Remove the fresh lumpia wrapper from the pan.
Arrange in a plate. Set aside.

Assemble the fresh lumpia by laying a piece of wrapper

flat on a large plate.

Put a piece of lettuce leaf in the middle of the wrapper

and top with the fresh lumpia filling and chopped parsley.

Secure the filling by folding the lower part of the

wrapper upwards until it reaches the filling, and then
fold the sides inwards.

Arrange each piece on a plate and top with lumpia sauce

and sprinkle some crushed peanuts.

Figure 4, The flowchart on constructing the procedure of

33

Dragon Fruit Peel fresh lumpia

Cost Analysis
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 3
Cost Analysis of the Ingredients Dragon Fruit Peel Powder

Ingredients Cost Unit/Pcs Total

(10kg) Red Dragon ₱220.00/per kg ₱2,200.00

Fruit

Table 4
Cost Analysis of the Ingredients Dragon Fruit Peel Flakes

Ingredients Cost Unit/Pcs Total

(5kg) Red Dragon ₱220.00/per kg ₱1,100.00

Fruit

Table 5
Cost Analysis of the Ingredients Dragon Fruit Peel Fresh
Lumpia

Ingredients Cost Unit/Pcs Total

Red Dragon Fruit ₱0.00 ₱0.00

peel powder
(1/2kg) Chicken ₱80.00/kg ₱160.00
Breast
(2) Sweet Potato ₱5.00/pc ₱10.00

(1/2kg) Brown ₱14.00/kg ₱28.00

Sugar
(2) APF ₱55.00/kg ₱110.00
 34

EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

(6) Eggs ₱20.00/set ₱40.00

(2) Nuts ₱25.00/packs ₱50.00

(3) Carrots ₱15.00/pc ₱45.00

(3) Onion ₱5.00/pc ₱15.00

(2) Garlic ₱5.00/cloves ₱10.00

(1) Black pepper ₱5.00/pc ₱5.00

(1/8) Green Beans ₱10.00/kg ₱10.00

(1) Datu Puti Soy ₱23.00/btl ₱23.00

Pauce

Table 6
Cost Analysis of the Tools and Equipment

Ingredients Cost Unit/Pcs Total

(1) Food ₱1,149.00/unit ₱1,149.00

Dehydrator
(1) Crepe Maker ₱320.00/unit ₱320.00

(1) Food Chopper ₱399.00/unit ₱399.00

(1) Food Grinder ₱229.00/unit ₱229.00 35

Try-Out Revisions
 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

The researcher uses the whole peel of the dragon fruit

because it was effective to produce a dragon fruit peel

powder. However, the first trial used the inner layer of

the dragon fruit peel, which only produce a small amount of

the powder, compared to the second trial used the whole

peel, which make much more powder. On the other hand, they

both suitable to make a dragon fruit peel powder.

The researchers used the whole peel of the dragon

fruit because it was effective to produce a dragon fruit

peel flakes. However, the first trial used the inner layer

of the dragon fruit peel it produces a small amount of the

flakes, while the second trial used the whole peel to

produce much more flakes. on the other hand, the first

attempt is much more time-efficient as it was placed in the

dehydrator for 5 hours, and the second attempt is more time

consuming as it takes 7-9 hours to make the dragon fruit 36

peel flakes.

The researcher used the dragon fruit peel powder it

was effective to produce a dragon fruit fresh lumpia

(crepe). However, the first trial it becomes too soft and

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

easy broken when we removed from the stove. The more dragon

fruit peel powder than all-purpose flour the consistency of

the product is too watery. While the second trial have a

change in measurement, small amount of dragon fruit peel

powder than all-purpose flour, it’s turned out well texture

and good quality not like on the 1st trial.

 EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY 37
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Activity/

Month Nov. Dec. Jan. Feb. Mar. Apr.

Research

Title

Supplying

Equipment

Supplying

Materials

Developing

Products

Pre-Oral

Defense

Revising

Product

Try-Out

and

Revisions

Evaluation