Food waste is made up of materials meant for human
consumption that are then disposed, lost, degraded, or contaminated.
Vegetables is the food items that are most frequently consumed. Peels
are frequently thrown away out of habit, desire, or an effort to limit
pesticide exposure. However, eliminating the peels can mean eliminating
one of the plant's most nutrient-rich components (Kamur 2020)
Objectives of the Study
The general objectives of this study will be evaluate the sensory characteristics of the vegetable peels patty. Specifically, it will aim to;
1. asses the sensory qualities of discarded vegetable peels patty in
terms of its appearance, aroma, texture taste and general
acceptability
2. determine the nutritional value of discarded vegetable peels patty in
per 100 grams edible portion based on DOST Food Composition
Table (FCT); 3. determine the physio-chemical properties of most acceptable
product in terms of pH, TSS, moisture, and fat content of the most
acceptable product; and
4. calculate production cost of the most acceptable product.
Expected Outputs of the Study
Identified the most acceptable treatment in making discarded vegetable
peels patty.
Place and Time of the study
This study will be conducted during the 2nd semester of school year
2023-2024 at the Central laboratory, CHEFS, USM-Main campus, Kabacan,
North Cotabato. REVIEW OF RELATED LITERATURE
FOOD WASTE AND SUSTAINABILITY OF VEGETABLE PEELS
Food waste is inextricably linked to food security. Each year, an
estimated 1.3 billion tons of human food is lost or wasted worldwide
(Gustavsson et al., 2011), enough to feed over a billion people. Food waste is
a resource and sustainability issue as well. Food production operations require
large amounts of land, water, energy, fertilizer, and other inputs, while also
causing environmental problems such as biodiversity and habitat loss, soil and
water degradation, and emissions of greenhouse gases. Food waste wastes
resources and has negative environmental consequences. To fulfill rising food
demand in the face of climate change and limited resources, increasing food
use and reducing waste is essential (Foley et al., 2011).
METHODOLOGY
STATISTICAL ANALYSIS LITERATURE CITED
References Kumar, H. B. (2020). Fruit and Vegetable peel: Utilization of High Value Horticultural in Novel Industrial Application. Molecules, 25. doi:doi:https://doi.org/10.3390/molecules25122812 APPENDICES Appendix A. Application for Research Adviser
UNIVERSITY OF SOUTHERN MINDANAO
Kabacan, Cotabato Philippines APPLICATION FOR RESEARCH ADVISER
Date: August 2023
URDUJA G. NACAR Department of Nutrition and Dietetics College of Human Ecology ad Food Sciences USM, Kabacan, Cotabato
Ma’am:
I would like to request you to be my Research adviser effective 1st
semester, SY 2023-2024. I intend to work on my study entitled UTILIZATION OF DISCARDED VEGETABLE PEEL PATTY.
I am hoping for your most favorable approval on this request. Thank you very much. Very truly yours, DANIEFELLE C. LAMIGO Printed Name and Signature of Student
RECOMMENDING APPROVAL NOTED
____________________________ ________________________ Department Research Coordinator Department Chairperson
01/14/22 01/14/22 Date Date APPROVED
JOHN STEPHEN C. RAMOS
Adviser ________ Date 8
Appendix B. Application for Research Title
UNIVERSITY OF SOUTHERN MINDANAO
Kabacan, Cotabato Philippines APPLICATION FOR RESEARCH TITLE
Date: August 222023
LEILA S. MOSCOSO, RND Chairperson, Department of Nutrition and Dietetics College of Human Ecology ad Food Sciences USM, Kabacan, Cotabato
MADAM:
I would like to request your office to allow me to research on the study entitled UTILIZATION OF DISCARDED VEGETABLE PEEL PATTY. The study has the following objectives: 1. asses the sensory qualities of discarded vegetable peels patty in terms of its appearance, aroma, texture taste and general acceptability; 2. determine the nutritional value of discarded vegetable peels patty per 100 grams edible portion based on DOST Food Composition Table (FCT); 3. determine the physico-chemical properties of the most acceptable product in terms of pH, TSS, moisture, and fat content of the most acceptable product; and 4. calculate production cost of the most acceptable product.
Very truly yours,
DANIEFELLE C. LAMIGO NOTED JOHN STEPHEN C. RAMOS, RND _______ Adviser Date URDUJA G. NACAR, EdE _______ Department Research Coordinator Date URDUJA G. NACAR, EdE ________ College Research Coordinator Date REMARKS: _________________________ APPROVED LEILA S. MOSCOSO, RND ________ Department Chairperson Date
USM-EDR-F02-Rev.3.2020.02.24 9
Appendix C. Estimated Budget of the Research
UNIVERSITY OF SOUTHERN MINDANAO
Kabacan, Cotabato Philippines ESTIMATED BUDGET OF THE RESEARCH
Title of Study ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________.
ITEMS/DESCRIPTION ESTIMATED COST
Grand Total
Prepared and submitted by:
_______________________________________ Printed Name and Signature of the Student NOTED ________________________________ ___________________________ Adviser Date ____________________ ___________________________ Department Research Coordinator Date ____________________________________ _________________________ Department Chairperson Date
USM-EDR-F06-Rev.3.2020.02.24 10
Appendix D
Appendix E
Appendix F Appendix G Appendix H Appendix I Appendix J 11 Appendix K. Outline Processing Form
Appendix D. Application for Thesis Outline Defe
OUTLINE PROCESSING FORM
Name DANIEFELLE C. LAMIGO
Degree/Major BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS
Thesis Title UTILIZATION OF DISCARDED VEGETABLE PEELS PATTY
I.CORRECTED FINAL DRAFT
A. Adviser _____________
B. English Critic _____________
C. Statistician _____________
D. Department Research Coordinator _____________
E. Department Chairperson _____________
F. College Research Coordinator _____________
II.PRE-APPROVAL FOR OUTLINE REPRODUCTION AND BINDING
A. Adviser _____________
B. English Critic _____________
C. Statistician _____________
D. Department Research Coordinator _____________
E. Department Chairperson _____________
F. College Research Coordinator _____________
III.APPROVAL FOR OUTLINE REPRODUCTION AND BINDING
A. College Research Coordinator _____________
12
CURRICULUM VITAE
PERSONAL BACKGROUND
Name: Daniefelle C. Lamigo
Gender: Female
Age: 20
Date of Birth: May 16,2003
Place of Birth: Marbel, Matalam, Cotabato
Address: Marbel, Matalam, Cotabato
Civil Status: Single
Tribe: Ilocano
Fathers Name: Mr. Danilo M. Lamigo
Mothers Name: Mrs. Fe C. Lamigo
EDUCATIONAL BACKGROUND
LEVEL INSTITUTION YEAR
GRADUATED Marbel Elementary School 2015 Elementary
