“Red Cabbage Pigment Potential: A Natural pH Indicator in Pharmaceutical

Formulations”

A Scientific Paper submitted in partial fulfillment of the requirements in Science Investigatory

Project for Grade 12 PNC Science, Technology, Engineering, and Mathematics Strand
Students on the 2nd Semester of Academic Year 2021–2022

Submitted by:
Alcuran, Anne Pauline F.
Cangmaong, Jasmine Marie D.
Cañaveral, Angela B.
De Torres, Arnessa Mae P.
Reyes, John Francis D.
Tudtud, Patrick Dominic M.
12 STEME-8

Submitted to:
Charisse Angelique M. Escobal
SIP Teacher

May 2022

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 ACKNOWLEDGMENT

The researchers would like to express their heartfelt appreciation and grateful
acknowledgment to the following individuals who encouraged, assisted, guided, and morally
supported them in the completion of the study. We would like to thank everyone who has
assisted us, directly or indirectly, in carrying out and completing this research.
We would like to convey our deepest gratitude to Mrs. Charisse Angelique M. Escobal,
our Science Investigatory Project (SIP) Teacher, who has enabled us to conduct research and has
provided invaluable guidance throughout this project. We would like to thank her for her time,
patience, and advice during her studies. Her vitality, vision, authenticity, and enthusiasm have
left an everlasting mark on us. She demonstrated how to conduct this investigation and report the
results as thoroughly as possible. Working and studying under her supervision is a wonderful
pleasure and joy. She has taught us more than we will ever be able to give her credit for as a
teacher and mentor.
We would like to thank our statistician, Mr. Noel Munda, for assisting us in applying
statistical methods to our study. And to Mrs. Angela Aleli Layug-Reyes, our language editor,
for assisting the researchers in addressing the grammatical issues in this study. We would like to
thank you both for devoting so much time and energy to this study, mentoring the researchers,
and being a part of the entire research process. Nothing would have been possible without your
assistance and guidance.
We are extremely grateful to Mr. Paulo M. Edrozo, our validator, who has been verified
as an expert in this field of study. We would like to thank him for validating our questionnaire in
order to make this research possible. The experts can confirm that the questionnaire was
thoroughly examined and proved to be extremely useful in providing accurate and relevant
information to various sectors as well as future researchers and studies.
We are really grateful to the Respondents, for taking the time to answer our survey
questionnaire, which included demographic profile questions and Likert scale questions. We
appreciate their cooperation and upbeat attitude in this situation. Their contribution will be
critical in meeting the goal of providing accurate and relevant information to a wide range of
sectors, as well as future researchers and studies.

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 Finally, we would like to thank ourselves for making this study possible. We would like
to recognize ourselves for completing this study with the help of our perseverance, patience, and
sheer determination. Each member of our thesis committee has made significant personal and
professional contributions, as well as taught us a great deal about scientific study and life in
general.

Names of the researchers:

Alcuran, Anne Pauline F.
Cangmaong, Jasmine Marie D.
Canaveral, Angela B.
De Torres, Arnessa Mae P.
Reyes, John Francis D.
Tudtud, Patrick Dominic M.

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 ABSTRACT

Red cabbage dye is a natural pigment that is mostly utilized in the food industry. This color is
due to a group of chemicals known as anthocyanins. The pH of a red cabbage solution can
impact its color and intensity, and it can also be used to determine if a chemical is acid or base.
Red cabbage, which is commonly found in homes, can be used to make a pH indicator solution.
The pigment molecule flavin, also known as anthocyanin, is found in cabbage and changes color
based on the acidity of the solution. Normally, when the purple solution reacts with something
acidic, it turns red, and when it reacts with something basic, it turns green. If a substance does
not change color, it is considered mainly neutral. The goal of this scientific investigatory project
is to see if a pH indicator made of red cabbage pigment can be developed to allow customers to
accurately assess the pH level of items they use and want to use, as well as to see if red cabbage
pigment can be utilized as a pH indicator. This study will aid students, instructors, school
administration, citizens, and future researchers by serving as a source of information. In this
study, both quantitative and experimental research were utilized. A total of 40 respondents,
including Cabuyao City residents, were surveyed using a random sampling method. The
researchers gathered data by conducting a prototype perception survey, which revealed that
respondents' satisfaction with the functionality of our prototype has the highest computed mean
of 3.82, with a verbal interpretation of "Strongly Agree." In addition to their satisfaction, they
also stated that they are willing to test substances with the product for safe consumption because
it is simple to use and provides an equivalent pH value. In terms of accuracy, the prototype's
results revealed an astonishingly correct hue from the spectrum dependent on the acidity or
alkalinity of the subject matter. Although it does not display a numerical number like a digital
pH indicator, the prototype's reactivity with the chemicals accurately represents the acidity or
alkalinity of a composition. The outcomes of this study revealed that red cabbage is a useful
element in constructing a natural pH indicator strip due to its anthocyanin coloring. The strip's
functionality as a pH indicator strip was praised by participants in the prototype testing and
survey.

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Keywords: Red cabbage, anthocyanin, pH indicator, pH level, accuracy, functionality,
satisfaction

TABLE OF CONTENTS
I. TITLE
PAGE ..................................................................................................1
II. ACKNOWLEDGMENT................................................................................2
III. ABSTRACT.....................................................................................................4
IV. TABLE OF
CONTENTS ...............................................................................5
V. LIST OF TABLES AND
FIGURES ..............................................................7
CHAPTERS
1 The Problem and Its
Background .................................................................11
Background of the
Study ............................................................................11
Statement of the
Problem ...........................................................................13
Hypothesis .................................................................................................14
Objectives ..................................................................................................1
5
Significance of the
Study ...........................................................................15
Scope and Limitations of the
Study ...........................................................16
Definition of Terms ...................................................................................17
2 Review of Related Literature and
Studies ..................................................20
Foreign Related Literatures .......................................................................20

5
 Local Related
Literature.............................................................................21
Foreign Related
Studies .............................................................................22
Local Related
Studies ................................................................................23
Synthesis ...................................................................................................24
Theoretical Framework .............................................................................25
3
Methodology ..................................................................................................27
Research Methodology/Design .................................................................27
Respondents of the Study ..........................................................................27
Sampling
Technique ..................................................................................29
Research Instrument ..................................................................................30
Data Gathering Procedure .........................................................................32
Statistical Treatment of the
Data ................................................................43
4 Results and
Discussion ..................................................................................45
Results .......................................................................................................45
Discussion .................................................................................................56
5 Summary, Conclusion, and
Recommendation ............................................58
Summary....................................................................................................58
Conclusion .................................................................................................6
0
Recommendation .......................................................................................6
0
VI. REFERENCES ...............................................................................................62

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APPENDIX
A STATISTICAL TREATMENT............................................................................
65
B PROTOTYPE BUILDING...................................................................................
69
C PROTOTYPE TESTING..................................................................................... 75

LIST OF TABLES AND FIGURES

List of Tables
Table 1. Demographic Profile of the Respondents for Prototype Testing
Table 2: Likert Scale

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Table 3. The Prototype Testing of the Red Cabbage pH indicator Strip as comparison to
the one commercially available
Table 4. Demographic profile of the Prototype testing participants in terms of their
location in Cabuyao
Table 5. Demographic profile of the Prototype testing participants in terms of their age
Table 6. Demographic profile of the prototype testing participants in terms of their gender
Table 7. The Respondents’ Assessment on the Qualities of Red Cabbage Natural pH
indicator strip and Commercially Available pH indicator Strip in terms of
Physical Appearance
Table 8. The Respondents’ Assessment on the Qualities of Red Cabbage Natural pH
Indicator Strip and Commercially Available pH Indicator Strip in terms of
Functionality
Table 9. The Demographic Profile of the Respondents for the prototype perception in
Terms of Age
Table 10. The Demographic Profile of the Respondents in Terms of Gender
Table 11. The Demographic Profile of the Respondents in Terms of Location
Table 12. The Demographic Profile of the Respondents in Terms of Employment
Table 13. The Demographic Profile of the Respondents in Terms of Highest Educational
Attainment
Table 14. The Prototype Perception Level of the Respondents in terms of Physical
Appearance
Table 15. The Prototype Perception Level of the Respondents in terms of Physical
Functionality
Table 16. The Prototype Perception Level of the Respondents in terms of Product
Acceptability
Table 17. The Analysis on the Significant Difference in the Qualities of Red Cabbage
Natural pH Indicator and Commercially Available pH Indicator Strip in terms of
Physical Appearance

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 Table 18. The Analysis on the Significant Difference in the Qualities of Red Cabbage
Natural pH Indicator and Commercially Available pH Indicator Strip in terms of
Functionality
Table 19. The Demographic Profile of the Respondents for the prototype perception in
Terms of Age
Table 20. The Demographic Profile of the Respondents in Terms of Gender
Table 21. The Demographic Profile of the Respondents in Terms of Location
Table 22. The Demographic Profile of the Respondents in Terms of Employment
Table 23. The Demographic Profile of the Respondents in Terms of Highest Educational
Attainment
Table 24. Descriptive Statistics

List of Figures
Figure 1. Theoretical Framework of the Study
Figure 2. Letter for Validation of the Questionnaires
Figure 3. Certificate of Validation
Figure 4. Questionnaire Survey (Page 1)
Figure 5. Questionnaire Survey (Page 2)
Figure 6. Questionnaire Survey (Page 3)
Figure 7. Questionnaire Survey (Page 4)
Figure 8. Chopped red cabbage into eight (8) pieces
Figure 9. Red Cabbage cut pieces was placed in a casserole
Figure 10. Fill the casserole with red cabbage pieces with halfway water
Figure 11. Boil for 20 minutes, or until all of the juice has been extracted
Figure 12. Wait until the pigment has penetrated through the red cabbage
Figure 13. Put the red cabbage in a bowl then strain it to eliminate the excess pigment
Figure 14. Cut the coffee filter into thin strips that will be used to soak the pigment
Figure 15. Place the extracted pigment in a small bowl
Figure 16. Soak the strips for 10 minutes
Figure 17. Put and spread the strip with the pigment on the aluminum foil

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Figure 18. Product Testing of its Effectiveness (Extracted Juice)
Figure 19. Product Testing of its Effectiveness (In the Strip)
Figure 20. Respondent 1
Figure 21. Respondent 2
Figure 22. Respondent 3
Figure 23. Respondent 4
Figure 24. Respondent 5
Figure 25. Respondent 6
Figure 26. Respondent 7
Figure 27. Respondent 8
Figure 28. Respondent 9
Figure 29. Respondent 10
Figure 30. Respondent 11
Figure 31. Respondent 12
Figure 32. Respondent 13
Figure 33. Respondent 14
Figure 34. Respondent 15
Figure 35. Generalization of the 3 Methods
Figure 36. Percentage Formula
Figure 37. Weighted Mean Formula
Figure 38. Standard Deviation Formula
Figure 39. Group Photo – Prototype Building
Figure 40. Prepare the materials
Figure 41. Cut the red cabbage
Figure 42. Place the pieces in a casserole
Figure 43. Add water and boil it
Figure 44. Wait for 20 minutes
Figure 45. Cut the coffee filter
Figure 46. Put in a small bowl
Figure 47. Put the extracted juice in a small bowl

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Figure 48. Soak the tiny strips
Figure 49. Dry the strips
Figure 50. Extracted Juice testing
Figure 51. Strips effectiveness testing
Figure 52. Actual Survey - Prototype Testing
Figure 53. Avantor VHR Chemicals SWOT Analysis (Competitor’s SWOT Analysis)
Figure 54. Survey - Demographic Profile
Figure 55. Survey - Demographic Profile
Figure 56. Survey - Demographic Profile
Figure 57. Survey - Demographic Profile
Figure 58. Survey - Purchasing Factor
Figure 59. Survey - Purchasing Factor
Figure 60. Survey - Purchasing Factor
Figure 61. Survey - Purchasing Factor
Figure 62. Survey - Purchasing Factor
Figure 63. Survey - Competitor Analysis

CHAPTER I
The Problem and Its Background

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 The introduction summarizes what the study is all about. It provides the readers with
knowledge of the background and topic of the study. This chapter introduces the objectives and
goals of the study that will be achieved at the end of the research. It also discusses the
importance of the study, as well as the contribution the study will make in a particular field.
Therefore, this chapter summarizes “Red Cabbage Pigment Potential: A Natural pH Indicator in
Pharmaceutical Formulation."

Background of the Study

In a person’s everyday life, it is almost impossible for product consumption to not
happen. Shampoos, soaps, skin care products, dishwashing liquids, are just a few examples of the
products that are most usually consumed by the masses. These products have one thing in
common, and that is the fact that they are all solutions. We can classify solutions based on their
acidity and alkalinity, which can both be determined according to their pH value. The pH, or
potential hydrogen, is a quantity used in measuring the hydrogen ions (H+) and hydroxide ions
(OH-) in a substance. The higher the number of hydrogen ions (H+) is present, the more acidic
the substance is, and the higher its hydroxide ions, the more basic it is. A product, depending on
its function, should follow a specific range of pH levels for the safety of its consumer. The sign
of pH of a product is important because the value reflects the chemical condition of a substance,
and too much of either acidity or alkalinity is not helpful for one’s health.
Red cabbage dye is a natural coloring matter that is mostly used in the food industry. This
color is linked to a group of chemicals known as anthocyanins. The color and intensity of the red
cabbage solution are both affected by the pH. Cabbage juice includes anthocyanin (an organic
chemical called flavin), which handles the color of red cabbage. Blueberries, grapes, and a
variety of other plants contain anthocyanin. Many of the reds, blues, and purple you see around
you are because of this pigment, which can be found in many flowers, fruits, and fall leaves.
Cornflowers become blue, pumpkins turn orange, strawberries turn red, and cabbage turns
purple. Anthocyanin becomes pink when it comes into contact with the hydrogen ions in acid,
and blue or green when it comes into contact with the hydroxide ions in a base. To understand
why anthocyanins operate as an indicator, you must first understand acids and bases. Acids are
substances that emit hydrogen ions when they come into contact with water. Hydrogen ions are

12
hydrogen atoms with a positive electric charge attached to them, and "H+" is how we refer to
them. Strong acids, such as the hydrochloric acid in your stomach, produce a lot of hydrogen
ions (H+). Only a few H+ are released by weak acids (such as citric acid in orange juice). Bases
are substances that, when exposed to water, produce hydroxide ions. Hydroxide ions comprise a
negative-charged hydrogen atom linked to an oxygen atom, and they are represented by the
symbol "OH-." Water is formed when equal amounts of H+ and OH- are mixed in water (H2O).
The water will turn acidic because of the extra H+ if it is insufficient OH- to react with all the
H+. In contrast, if there is insufficient H+ to combine with all the OH-, the water will have too
much OH- and become basic. Anthocyanins are complex molecules with the ability to add and
subtract hydroxide ions. When anthocyanin is exposed to acidic liquids, the anthocyanin
molecules release OH-ions. In basic solutions, the OH-in the water will cling to the anthocyanin
molecules. As a result, anthocyanin is a generic term for a series of related compounds, each of
which contains varying amounts of hydroxide ions. These kinds of series can be found in a wide
range of natural substances. Anthocyanin is an indicator because each form of the molecule
interacts with light differently, resulting in distinctive coloration.
According to Filippone, P. (2019), there are over 400 different varieties of cabbage
grown around the world, ranging in shape from round to conical, with flat or curly, tight, or loose
leaves, and in green, white, red, and purple colors. One red food that is not talked about very
often is red cabbage. Brassica oleracea var. Capitata f. Rubra, also known as red cabbage, is
widely used in a variety of recipes, but because of its color-changing, specifically blue, as it
reacts with other ingredients when cooked, and since it contains anthocyanin as the main
component, it becomes unappetizing. Further to that, it contains anthocyanin, a water-soluble
pigment that changes color when mixed with an acid or a base. As a result, the red cabbage was
observed and assessed as an effective pH indicator. In the laboratory, pH paper or litmus paper,
as well as chemicals, are commonly used to show pH. However, because of several studies, red
cabbage can now also be used as a natural pH indicator to determine the acidity and alkalinity of
a solution.
However, most people are oblivious to using pH indicators, and we frequently ignored
them. The pH level of all consumable products is a crucial factor that a customer must always
acknowledge before using a product; it is a significant quantity that reflects the chemical

13
conditions of a solution. Most high pH products with pH levels ranging from 6.5 to 7.0 can be
harmful to the skin, or health, especially if not properly controlled. Using red cabbage is like an
idiom statement “hitting two birds with one stone." Red cabbage can be used in a variety of
recipes and encompasses a variety of nutrients that your body causes, while it is an excellent
natural pH indicator. This study aims to prove that red cabbage is conducive as a cost-effective
and safe alternative to pH indicators. Also, this could put the red cabbage in the public eye and
recognize its value and versatility as a plain, humble vegetable. It could be a good start and shed
light on the use of pH indicators in consumable products as well as disseminate awareness and
proper knowledge to citizens.
All acid-base indicators change in terms of coloration because of their structure altering
in some manner. As the concentration of hydrogen ions in red cabbage juice varies when a test
chemical is introduced to it, it can be used as an indicator of pharmaceutical formulations.
According to other studies, cabbage juice is regarded as a pH indicator because it changes color
to show whether an item is acidic or basic. It retains its natural red hue under acidic
circumstances but becomes a deep blue in basic settings. In aqueous solutions, acids with a pH of
less than 7 produce hydrogen ions, and bases with a pH higher than 7 produce hydroxide ions. A
material with a pH of 7 can be called neutral since it contains equal amounts of hydrogen and
hydroxide ions and is neither acidic nor basic. The capacity of this hue to operate as a pH
indicator was further examined using chlorbutol solution as a model system since it is more
stable at low temperatures and pH. This study aims to produce a solution to help consumers
naturally and easily determine the pH level of their commonly used products and products they
intend to use by producing a pH indicator made from the pigments of red cabbage.

Statement of the Problem

In pharmacokinetics, they employ indicators to show when an acid-base reaction occurs.
The pH indicator might test cosmetics to verify whether they are safe to use and avoid dangerous
medical issues in both the exterior and interior areas of the body. By evaluating a product's
solution, you may determine if it is acidic or not. The pH test will evaluate whether a product is
safe to use by the user, considering we do not know whether it can affect one’s health. This study

14
will establish a pH indicator manufactured from red cabbage pigments that will allow customers
to conveniently assess the pH level of their commonly used and intended products.
The goal of this science investigation project is to prove that we can use red cabbage
pigment as a pH indicator. The pH level of all consumable products is an important factor that
the client should always consider before using an item. It is the manufacturer's responsibility to
show the pH level of their products, but it is also recommended that the consumer test the
products using an indicator for peace of mind.

Specifically, this study will also answer the following questions:

1. Is red cabbage pigment an effective ingredient for a natural pH indicator strip?
2. Does a natural pH indicator strip made from red cabbage pigment produce an accurate pH
value sign?
3. Is there a significant effect of a natural pH indicator strip from red cabbage pigment on
safe product consumption?

Hypothesis
Due to the fact that we do not know whether a product may cause serious health
problems, the pH test will evaluate whether it is safe for consumers to use. The pH of a product
is crucial since the value denotes a substance's chemical condition, and too much acidic or basic
a substance is dangerous for health. The science investigatory project will study the potential of
creating a pH indicator composed of red cabbage pigments that will allow customers to
effectively assess the pH level of things they use and want to use. The purpose of this project is
to demonstrate that the red cabbage color may be used as a pH indicator.

The following alternative hypotheses are tested in this study.

Ha: If the red cabbage pigment is an effective ingredient that provides an accurate value
of sign for a natural pH indicator strip, then it is capable of a natural pH indicator in the
pharmaceutical formulation in safe product consumption.
Objectives
This study aims to determine the effectiveness of red cabbage pigment as a pH indicator.

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Specifically, the other objectives of this study are:
1. To observe how accurate can a natural pH indicator strip made from red cabbage pigment
can be in terms of its measurement.
2. To determine the effectiveness of red cabbage as a pH indicator based on its reactivity
with both acids and bases.
3. To correlate natural pH indicator strips made from red cabbage pigment to safe product
consumption.
4. To gain the general public’s perception concerning different aspects of the prototype.

Significance of the Study

This science investigatory project that we researchers redounded to benefit society in
terms of a natural pH indicator that represents an essential function in society, science, and
technology. In the modern world, it is almost impossible for a person not to consume products in
their daily lives. The consumption of products is a part of our everyday lifestyle. That does not,
however, imply that they are safe to use or accountable. This project will look into the possibility
of developing a pH indicator made of red cabbage pigment that will allow consumers to
accurately assess the pH level of products they use and want to use, as well as evaluate whether
the red cabbage pigment can be used as a pH indicator.
.
Students. The findings of this study will contribute to the existing knowledge of the
students about the usage of natural pH indicators manufactured from red cabbage pigment, which
can provide an accurate value of sign for a natural pH indicator strip and therefore be useful for
safe product use in determining if it is acidic or basic. This study can serve as a valuable source
of information for students and a guide in the utilization of natural pH indicators.

Teachers. The results will aid instructors and professors by demonstrating how the
application of natural pH indicators derived from red cabbage pigment is helpful in
pharmaceutical formulations for safe product consumption. This research will provide an
opportunity to teach other pupils about the matter.

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 School Administration. The study's conclusions will provide answers for them to know
the extent to which students have progressed in developing or learning to implement pH
indicators. This research can help the school administration achieve a better understanding of
natural pH indicators derived from red cabbage pigment and provide an opportunity to educate
other learners about using and getting the correct value of sign for a natural pH indicator strip.

Future Researchers. This study will act as a recommendation or reference for other
researchers' studies, therefore strengthening this study. This research can be a reliable source of
information for their research studies. It can help students achieve their goals and provide
perspectives for their research papers.

Citizens. This study could be a source of knowledge for people to realize that using
natural pH indicators derived from red cabbage pigment delivers an accurate value of indication
for a natural pH indicator strip and is helpful in pharmaceutical formulations for safe product
consumption. This research will develop a pH indicator made from red cabbage pigments that
will enable consumers to easily measure the pH level of their frequently used and targeted
products.

Scope and Limitation of the Study

The dependent variables in the research include the potential of red cabbage pigment; the
product researchers seek as the independent variable; if any factor arises that may alter it, it
might be mis-followed instructions, temperature, and more. This study will be carried out to
identify the role of pH indicators in our society and the advantages we will derive from them. It
intends to encourage everyone to adopt natural pH indicators in their continuous product
consumption. Recent research from both local and foreign sources will be used as references to
the aforementioned topic. The researchers intend to conduct research in order to cover the
potential of red cabbage to be an excellent natural pH level indicator and its contributions to
pursuing safer product consumption.

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 It should conduct the study from the start of week 7 through the completion of the second
semester. Because of the time given, we researchers plan to complete surveys and produce
questionnaires besides gathering and evaluating data. This study will be expected to gather
consumer evaluation responses. This study should fulfill its goals and objectives, despite certain
inevitable constraints, such as the fact that respondents may be unavailable or unable to engage
in this study because they are unfamiliar with the usage of natural pH indicators and do not use
them in their daily life. They were unaware of its effects or purpose. This intends to provide a
solution to allow consumers to determine the pH level of their routinely used items and products
they want to use by developing a pH indicator built from red cabbage pigments, as well as
inform them with the knowledge of the significance of this project.

Definition of Terms
For a better understanding of our study, the following terms are defined in this research.
Acidic Substances. it measures positively and negatively charged hydrogen ions in a
particular solution. The higher the hydrogen ions, the higher the acidity. Acidic foods are those
that typically have a pH level of 4.6 or lower.
Alkalinity. is the strength of a buffer solution composed of weak acids and their
conjugate bases. It is measured by titrating the solution with an acid such as HCl until its pH
changes abruptly, or it reaches a known endpoint where that happens.
Anthocyanins. are colored water-soluble pigments belonging to the phenolic group. The
pigments are in glycosylated forms. Anthocyanins responsible for the colors red, purple, and
blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high
anthocyanins content.
Basic Substances. include things like baking soda, soap, and bleach. Distilled water is a
neutral substance. The pH scale, which measures from 0 to 14, provides a sign of just how acidic
or basic a substance is.
Chemical Substance. is a matter having a constant chemical composition and
characteristic properties. Some references add chemical substances cannot be separated into their
constituent elements by physical separation methods, i.e., without breaking chemical bonds.

18
 Chlorbutol. is used to prevent infections. Chlorbutol is a preservative. It has an
antimicrobial property. It increases the shelf life of various pharmaceutical products.
Cosmetics. key ingredients present in most cosmetics include water, emulsifiers,
preservatives, thickeners, moisturizers, colors, and fragrances. Ingredients can be naturally
occurring or artificial, but any potential impact on our health depends on the chemical
compounds they are made of.
Hydrogen Ions. the nucleus of a hydrogen atom separated from its accompanying
electron. The hydrogen nucleus comprises a particle carrying a unit positive electric charge,
called a proton. The isolated hydrogen ion, represented by the symbol H+, is therefore
customarily used to represent a proton.
Hydroxide Ions. are a diatomic anion with the chemical formula OH ⁻. It comprises an
oxygen and hydrogen atom held together by a single covalent bond and carries a negative
electric charge. It is an important but usually minor constituent of water. It functions as a base, a
ligand, a nucleophile, and a catalyst.
Indicator. is a thing, especially a trend or fact, that shows the state or level of something.
Molecule. is a group of two or more atoms that forms the smallest identifiable unit into
which a pure substance can be divided and still keep the composition and chemical properties of
that substance.
pH. is a measure of how acidic/basic water is. The range goes from 0 to 14, with 7 being
neutral. pHs of less than 7 indicate acidity, whereas a pH of greater than 7 shows a base. pH is a
measure of the relative amount of free hydrogen and hydroxyl ions in the water.
Pharmaceutical Formulation. is the multistep process where the active drug is mixed
with all other components by considering the factors of particle size, polymorphism, pH, and
solubility and becomes the final beneficial medicinal product.
Pharmacokinetics. is currently defined as the study of the time course of drug
absorption, distribution, metabolism, and excretion. Clinical pharmacokinetics is the application
of pharmacokinetic principles to the safe and effective therapeutic management of drugs in an
individual patient.
Pigment. is a substance that gives color to other materials red pigment is mixed into the
ink. 2: natural coloring matter in animals and plants.

19
 Product. a product is an object, system, or service made available for consumer use as of
the consumer demand; it is anything that can be offered to a market to satisfy the desire or need
of a customer.
Red Cabbage. is a cabbage, also known as Blaukraut after preparation. Its leaves are
colored dark red/purple. However, the plant changes its color according to the pH value of the
soil, because of a pigment belonging to anthocyanins.
Solutions. in chemistry, a solution is a special type of homogeneous mixture composed
of two or more substances. In such a mixture, a solute is a substance dissolved in another
substance, known as a solvent.
Temperature. is the measure of hotness or coldness expressed in terms of several scales,
including Fahrenheit and Celsius. Temperature indicates the direction in which heat energy will
spontaneously flow—i.e., from a hotter body (one at a higher temperature) to a colder body (one
at a lower temperature).

CHAPTER II

20
 Review of Related Literature and Studies

The Review of Related Literature and Studies summarizes findings from previous studies
on the same or related issues, whether directly or indirectly. This review provides researchers
with information on what has been discovered and what needs to be evaluated in the research. It
instructs researchers to eliminate duplication and provides practical suggestions for future
investigations into a certain topic.
Therefore, this chapter reviews the related literature and studies on “Red Cabbage
Pigment Potential: A Natural pH Indicator in Pharmaceutical Formulation”. Studies
conducted by various researchers in the Philippines and other countries will be reviewed in this
chapter in order for researchers to gain knowledge that they can apply to their own research.

Foreign Related Literatures

The goal of this work was to create and evaluate a pH monitoring smart label made of
bacterial cellulose (BC) nanofibers doped with anthocyanins derived from red cabbage (Brassica
oleracea). The morphological features and color response effectiveness of pH indicator labels
were examined in relation to anthocyanin concentrations (32 and 193 mg (about twice the weight
of a business card) L1). The FT-IR (Fourier transform infrared spectroscopy) (Fourier transform
infrared spectroscopy) results revealed that new interactions between BC membrane and
anthocyanins had developed. According to XRD analysis, the addition of concentrated
anthocyanins reduced the diffraction intensities of BC. Concentrated anthocyanins produced
partial disintegration and deformation of the cellulose microfibrils, resulting in more cracks on
the labels, according to SEM data. However, adding diluted anthocyanins to the BC nanofibers
preserved their intrinsic morphology and structure. The tensile strength of anthocyanin-loaded
labels decreased with concentration, although anthocyanin addition enhanced the elongation
percentage and moisture absorption of BC. The CIELab method was used to quantify the color
change in different pH ranges (2–10). The label with diluted anthocyanins responded to pH
changes more clearly. As a result, it has the potential to be utilized as a visual indicator of pH
fluctuations during the storage of packaged food.

21
 According to Vo, Dang, and Chen (2019), pH-show films were successfully
manufactured from hydrogels made by combining 1% poly (vinyl alcohol) (PVA) and 1%
chitosan (CS) with anthocyanin (ATH) and sodium tripolyphosphate. The pH indicator was ATH
derived from red cabbage, and the cross-linking agent was STPP to improve the cast films'
mechanical qualities. The presence of the ATH in the cast films was confirmed using FT-IR
spectra. The cast films' tensile strength, elongation-at-break, and swelling indices were also
measured. The compositions of PVA/CS and the STPP dosage applied in the hydrogels had a
significant impact on the characteristics of pH, showing films. If 35% of the PVA hydrogel was
replaced with CS, the tensile strength of a film cast from pure PVA hydrogel may drop from
43.27 MPa to 29.89 MPa. The cast films were employed as a food wrap that could be used to
visually monitor the quality of the enwrapped food by changing color as the pH values of the
enwrapped food changed. A sequential shift in color on the pH indicative sheets partially
enwrapping the pork belly was successfully seen, suggesting the meat's deterioration.
According to Silva-Pereira, Teixeira, Pereira-Júnior, and Stefani (2015), Chitosan and
starch are biodegradable polymers with good film-forming capabilities and a wide range of
applications in the food sector, including active and smart packaging that can monitor and alert
consumers about food conditions in real-time. As a result, we provide a pH monitoring system
based on Chitosan, Corn Starch, and red cabbage extract, all of which may be gained cheaply
from renewable sources. Chitosan with a medium molecular weight, cornstarch, and a
phytochemical extract from Brassica oleracea var. The capital (Red Cabbage). The system was
characterized using TG-DSC, FT-IR, Water Vapor Transmission Rate, and light microscopy.
The CIELab method was used to measure the color difference following activation in various pH
ranges. Application tests with fish filets were done to validate the use of this device as a fish
deterioration detection sensor. The results reveal that the system has good optical and
morphological features, as well as is extremely sensitive to pH changes. The equipment
graphically revealed pH variations throughout the application test. As a result, the system
exhibits a distinct response to changes in sample pH. As a result, it could be used as a visual
indicator of food storage and consumption conditions.

Local Related Literature

22
 In this article, the aqueous and ethanolic extracts of Kamias (Averrhoa bilimbi L.)
flowers containing anthocyanin pigment were used to make an environmentally friendly pH
indicator. The pH indicator paper from Kamias was calibrated with buffer solutions ranging from
0 to 14 pH to produce a colored chart. This was used as a benchmark in the product's subsequent
effectiveness and acceptability evaluations. The indicator produced received an elevated level of
approval from the responders, indicating that it could be a viable alternative to commercially
available pH indicators. The shelf-life test also showed that it may be stored for three months
without losing effectiveness. These findings have major implications for further product
refinement and storage time, as well as the development of the Kamias pH indicator paper.
According to the journal entitled “Ethanolic extract of red cabbage as a pH indicator in
the minimum inhibitory concentration of Escherichia coli and Staphylococcus aureus.” The color
of red cabbage (Brassica oleracea) is caused by a class of chemicals known as anthocyanins
(violet or red-purple). The anthocyanin pigment is a non-toxic, water-soluble pigment that
changes color based on the pH of a substance. In a very acidic environment, anthocyanin
transforms pink to red, while in a basic one, it converts green to blue.

Foreign Related Studies

Using anthocyanins in red cabbage extracts (Brassica oleracea L. var. capitata L. f.
Rubra) as pa H indicator has long been a popular classroom activity or outreach demonstration.
According to the findings of this study, the influence of metal ions or bisulfite ions on the color
of aqueous anthocyanin extracts from red cabbage with stimuli other than altering pH was not
altered in this work. The disclosed processes can be carried out without the use of specialized
equipment, and the chemicals required can be purchased at local grocery or hardware stores. The
researchers hope that the practical exercises mentioned will be valuable to educators as outreach
or classroom activities and that they will also be useful as homework assignments.
Red cabbage juice is a natural pH indicator: as the conjugated ring structures in the
cabbage anthocyanins are rearranged, the color changes from red to purple, blue, green, and
finally yellow. Cabbage juice extract is frequently used in classroom demonstrations and home
kitchen lab procedures to qualitatively show acid/base chemistry visibly. The researchers
developed a lab procedure that gives general chemistry students a more quantitative experience:

23
students can develop a process for accurately measuring the pH of an unknown solution from its
absorbance spectrum in the presence of a small amount of cabbage extract by carefully
measuring absorbance spectra of cabbage juice samples over a range of pH. Curve-fitting
software is used to create a mathematical function from the absorbance data that may be fitted to
an equation linking absorbance and pH.
According to this study, natural colorants, such as anthocyanins, are widely employed in
the food business as a healthier alternative to synthetic colorants because of their health
advantages, attractive color, and ability to be digested. Despite the present difficulty in
maintaining color qualities, the color's volatility can be used as a signal in the food packaging
industry. The level of pH is one element that affects the color of anthocyanins; in the food
business, the color of anthocyanins may readily vary owing to the varied pH conditions of the
food product. Anthocyanin breakdown rates would be sped up if the pH and temperature were
raised during manufacturing and storage. This research looks at the color behavior of
anthocyanins in the liquid and solid phases at various pH levels. Over ten days, samples of
anthocyanin in aqueous solutions were investigated at various pH values ranging from 1.0 to
14.0. The CIELAB coordinates, color tone, color intensity, and color brightness were used to
represent colors. At most pH levels, powdered anthocyanin is more stable than juice
anthocyanin, with no changes in color intensity or tone and very minor variations in color
lightness. Because of the wide range of results, more research into anthocyanin as a possible pH
color sign in food packaging systems is needed.

Local Related Studies

In this study, the researchers used anthocyanin, derived from Talisay red leaves, as a
natural indication for an acid-base indicator. Significant changes were detected, demonstrating
the use of Talisay red leaves as a natural acid-base sensor. All pH indicators change color
depending on whether they donate or accept a proton (acids are proton donors and bases are
proton acceptors). A weak acid with distinct colored acid and conjugate base forms is used as a
pH indicator. As a result, pH indicators are acidic or basic. Plant pigments can operate as acid-
base indicators since many flowers, fruits, and vegetables contain chemical compounds that
change color in different pH solutions. Using an aqueous solution, a facile technique of

24
extracting anthocyanin from Talisay almond (Terminalia catappa L.) red leaves extract has been
devised. The hue color of the extract varies from dark red to red-orange when the pH of the
extract is changed.
The red, purple, and blue hues of many fruits, vegetables, cereal grains, and flowers are
because of rose flower pigments. They are phenolic compounds that are classed as flavonoids.
They are a family of 6 water-soluble terrestrial plant pigments that are classified as phenolic
compounds. Rose flowers can be utilized as pH indicators because of the variation in chemical
structure that happens in reaction to changes in pH, as they shift from red in acids to blue in
bases. In the study, the unique feature of these pigments was used as a pH indicator application
of Rose blossoms. Any member of the Rosaceae family belonging to the genus Rosa. They are a
category of blooming plants that can be upright shrubs, climbing, or trailing plants with strong
prickles on their stems. Roses are one of the many horticultural products available in the
Philippines for both local and international commerce, and they are mostly employed for
aesthetic purposes. Roses of various varieties are extensively grown in our nation, even in small
backyard gardens. The red rose is the most frequent variation. The amount of rose flower
pigments in its petals gives it its brilliant red hue. As a result, roses were picked as the study's
ideal raw material.

Synthesis
Red cabbage can be a natural pH indicator according to the reviewed literature and
studies. The study looks at a pH monitoring smart label made of bacterial cellulose (BC)
nanofibers doped with red cabbage anthocyanins (Brassica oleracea). The anthocyanin found in
red cabbage can help to determine the morphological features and color response effectiveness of
pH indicator labels (Pourjavaher S. et al. 2017). A pH monitoring system based on Chitosan,
Corn Starch, and red cabbage extract is also being developed. To validate the device's use as a
fish degradation detecting sensor, application tests using fish filets were conducted. The findings
show that the system has good optical and morphological characteristics and is sensitive to pH
variations (Silva-Pereira, Teixeira, Pereira-Junior, and Stefani, 2015).
Other research shows that anthocyanin is the most essential component in pH indicators.
An environmentally friendly pH indicator was created using aqueous and ethanolic extracts of

25
Kamias (Averrhoa bilimbi L.) flowers containing anthocyanin pigment. To produce a colored
chart, the pH indicator paper from Kamias was calibrated with buffer solutions ranging from 0 to
14 pH. The respondents strongly approved of the indicator, indicating that it could be a viable
alternative to commercially available pH indicators (Jusayan S. 2021). Anthocyanins, a class of
molecules, handle the color of red cabbage (Brassica oleracea). Anthocyanin is a water-soluble,
non-toxic pigment that changes color depending on the pH of a substance. Anthocyanin changes
color from pink to red in an acidic environment, and from green to blue in a basic one (Fuentes,
M. et al., 2017). Anthocyanins in red cabbage extracts (Brassica oleracea L. var. capitata L. f.
Rubra) have long been used as pH indicators in classrooms and outreach demonstrations. In this
study, the effect of metal ions or bisulfite ions on the color of aqueous anthocyanin extracts from
red cabbage was investigated using stimuli other than changing the pH. (Smellie, I., Patterson, I.,
Allan, A., Worley, B. 2020). Since red cabbage is high in anthocyanins, it can be used as an
environmentally friendly pH indicator.
To test the efficacy of the red cabbage pH indicator, the researchers developed a lab
procedure that provides a more quantitative experience for general chemistry students: students
can develop a process for accurately measuring the pH of an unknown solution from its
absorbance spectrum in the presence of a small amount of cabbage extract by carefully
measuring absorbance spectra of cabbage juice samples over a pH range using curve-fitting
software (Cannon, M., Ong, K. 2013). Anthocyanin produced from Talisay red leaves was used
as a natural acid-base indicator by the researchers. Because many flowers, fruits, and vegetables
contain chemical components that change color in different pH solutions, plant pigments can be
used as acid-base indicators (Mendez, K. 2020).
The present study is like the reviewed research since it also deals with the effectiveness
of red cabbage pigment as a pH indicator. According to the studies, red cabbage includes
anthocyanin, which helps the efficacy of pH indicators since anthocyanin molecules change
color depending on whether the solution is acidic or basic. It also shows that anthocyanin
generated from red cabbage can aid in determining the morphological characteristics and color
response effectiveness of pH indicators.

Theoretical Framework

26
Shown in the framework below is the visual representation of materials and operations to be
incorporated in this experimental study.

Figure 1. Theoretical Framework of the Study

27
 CHAPTER III
Methodology

This chapter presents an overview of all the information needed in the study, such as the
research design and methods, data gathering procedure and data analysis applied to the study.

Research Design and Methodology

This study, titled "Red Cabbage Pigment Potential: A Natural Ph Indicator in
Pharmaceutical Formulation," will employ both quantitative research and experimental research.
Quantitative research is a methodical and scientific research technique in which the researcher
manipulates one or more variables while controlling and measuring any changes in other
variables. Furthermore, the experimental research approach is also applied in the study. It is a
systematic and scientific approach to research in which the researcher manipulates one or more
variables while controlling and measuring any change in other variables. It is a method for
meticulously planning experiments ahead of time so that your results are both objective and
valid. This type of design is also known as between groups. In this condition, different
participants are used this means that each condition of the experiment includes a different group
of participants; participants; for Prototype Testing and Prototype Survey. Due to the fact that
everyone is a product consumer, our respondents will be chosen at random. The questionnaire
was the tool used to collect data. This method was chosen because it collects data more quickly
than any other method, which was critical in this pandemic. We conducted both an actual and an
online survey during Prototype Testing, but solely an online survey during Prototype Survey;
they could read and respond to the query with relative ease thanks to a Google form.

Respondents of the Study

This study employs two sets of participants, implying that each condition of the
experiment comprises a different group of respondents; 30 respondents for Prototype Testing and
40 respondents for Prototype Survey. Moreover, the study will have 70 participants in total for

28
Prototype Testing and for Prototype Survey who will fill out our survey questionnaires. Our
respondents will be picked at random since everyone is a product customer. During Prototype
Testing, we did both an actual and an online survey, but just an online survey during the
Prototype Survey.

I. Prototype Testing
The study is made up of responses from the residents of Cabuyao City in the year 2022.
The chosen respondents are comprised of thirty (30) respondents in total, fifteen (15) online
and another fifteen (15) in actual. One of the most important aspects of the study’s success.
All of the participants in this study were selected at random. This form of sampling is utilized
when every member of a population has the opportunity to be included in the sample.

 Locale of the Study

The researchers conducted the study in the selected barangay in Cabuyao City.
The respondents were specifically from Barangay Butong, Barangay Banlic, and
Barangay Mamatid. The locations were chosen by the researchers because they were
suitable and applicable to the study, as well as being within the researcher’s reach.

 Demographic Profile of the Respondents

This study only included the age, gender, and location among the various
demographic profiles that could describe the respondents.
Variable Value Label Number
Age 15 and above 30
Gender Male (Online) 5
Female (Online) 10
Male (Acual) 6
Female (Actual) 9
Total of Respondents: 30
Location Brgy. Butong 15
Brgy. Banlic 7
Brgy. Mamatid 8
Total of Respondents: 30

29
 Table 1. Demographic Profile of the Respondents for Prototype Testing

II. Prototype Survey

The study has been undertaken in Cabuyao City with the respondents being the residents
themselves. The participants for the online survey for this study were chosen at random and
are comprised of a total of forty (40) respondents. The Prototype Survey only occurred in an
online form of collecting information from the resdents of Cabuayao City. This sampling
method is used in this study. This occurs when every member of a population has the chance
to be included in the sample.

 Locale of the Study

The researchers conducted the study in the selected barangay in Cabuyao City.
The respondents were specifically from Barangay Marinig, Barangay Pulo, Barangay
Butong, Barangay Baclaran, Barangay Uno Poblacion, Barangay Mamatid, Barangay
Banay-banay, Barangay Niugan, Barangay Banlic, Barangay Brgy. Dos Poblacion, and
Barangay Gulod. The locations were chosen by the researchers because they were
suitable and applicable to the study.

 Demographic Profile of the Respondents

For the Prototype Survey, the researchers only included age, gender, and location
among the various demographic profiles that could describe the respondents. The
researcher also added their employment status and highest educational attainment to
determine if they would be able to purchase the prototype if it became available on the
market.

Sampling Technique
Our respondents will be from the different baranggays of the City of Cabuyao, Laguna.
The researchers will use a simple random sampling approach to discover the solutions that are
linked to our statement of the problem in the study. The simple random technique is in which the
researchers randomly choose a collection of people or respondents (a sample) for study from a

30
bigger group (the population). Furthermore, the study will have 70 participants in total for
Prototype Testing and for Prototype Survey who will fill out our survey questionnaires.
Research Instrument
Scientific testing is used as a research instrument to determine the effectiveness and
functionality of the prototype. The researchers observed the reactivity of the pH strip with
different substances that have predetermined pH values and from there noted which color
corresponds to each level of either acidity or alkalinity. The results obtained from this test were
compared and studied along with the related studies that concern the subject. Another instrument
used in this study is a questionnaire in order to effectively collect the respondents’ general
perceptions about the product. The research questions were formulated based on what is deemed
relevant to the study. The research questionnaires were prepared by the researchers and is then
validated by the SIP adviser, Ms. Charisse Angelique Escobal, and an expert in this field of
study, Mr. Paulo M, Edrozo, for finalization before it is distributed to the target respondents.

31
Figure 2 Figure 3

Figure 4 Figure 5

32
Data Gathering Procedure
Data Gathering Procedure is the process of gathering and systematically analyzing data.
Figure 6 Figure 7
The data gathering procedure is the way of obtaining information for use in a dissertation to
support the researcher's claims. This section provides how researchers administered the survey to
collect the data needed to back up the findings. This will also demonstrate how the researchers
construct and test the prototype's efficacy. This describes the three methods used in this science
investigation project: prototype building, prototype testing, and prototype survey. This
generalizes the data collection process and depicts the entire procedure that this science
investigatory project goes through. Each method provides a concise description of the process
and explains how the survey was carried out in order to collect the data required to support the
conclusions. This will also indicate how the researchers construct and test the prototype's
functionality and effectiveness.

 Prototype Building
In the Prototype Building on making of the pH Indicator out of Red Cabbage, there are 3
processes that researchers did.
A. Extracting of Pigment in the Red Cabbage
The following procedures are involved in manually extracting the pigment from red
cabbage are described below. To begin, chop the red cabbage into eight (8) pieces, then place the
cut pieces in a casserole, as indicated in Figures 2 and 3. Next, fill the casserole halfway with
water and bring it to a boil for 20 minutes, or until all of the juice has been extracted, as shown in
Figures 4 and 5. Finally, wait until the pigment has penetrated through the red cabbage, as
shown in Figure 6.

33
 Figure 8 Figure 9

Figure 10 Figure 11

Figure 12
Figure 5 Figure 6
B. Soaking of the Pigmented Strip
While in the soaking of the pigment in the strip, put the red cabbage in a bowl
first, then strain the pigment of the red cabbage to eliminate the excess pigment, as
illustrated in Figure 7. Then, as indicated in Figure 8, cut the coffee filter into thin strips
that will be used to soak the pigment. As we move further, place the extracted pigment in
a small bowl, as seen in Figure 9. Afterward, soak the strips for 10 minutes, as seen in
Figure 10.

34
 Figure 13 Figure 14

Figure 15 Figure 16

C. Drying of the Pigmented Strip

And for drying the sheet, just put and spread the strips that have been soaked in
the red cabbage juice with the pigment on the aluminum foil, as shown in Figure 11.

Figure 17

 Prototype Testing

35
 In the Prototype Testing, we conducted an experiment to test if our prototype in highly
effective in terms of its effectiveness. Along with this, we performed a survey to 30 respondents
to get the perception of them what more can we modify in our project. There were 15 total
respondents for the online survey and 15 for the actual survey

The Experiment
During the production, no major problems were encountered by the group. There was a
minor issue in the matter of boiling duration of the red cabbage. After several trials, it was then
found out that 10-15 minutes boiling time was the ideal duration that brings out the anthocyanin
from the red cabbage just right. Upon the creation of the prototype, the researchers instigated to
proceed with testing immediately. The prototype was tested with a vinegar, a known strong acid.
The prototype was proclaimed working and a successful when it turned pink as a reaction to the
substance’s acidity, as it is an accurate equivalent to the pH color meter.

Figure 18

36
The Survey Figure 19

In our online survey, we create an advertisement that presents the contents of our product
so that our respondents may evaluate and observe its effectiveness and quality. The online survey
questionnaires were distributed to the target respondents, who are randomly selected residents of
Cabuyao City. On the other hand, we performed an actual survey to determine whether our
product is very advantageous in terms of applicability and to obtain more accurate perceptions
and responses from respondents. They were given actual questionnaires and the prototype to test
on their own. Furthermore, the researchers conducted a pre-testing survey with a small group of
target respondents in the Cabuyao City area to determine whether our science investigatory
project is accessible, reliable, and valid.

Respondent 1

1.
Figure 20

37
 Respondent 2

2.
Figure 21

Respondent 3

3.
Figure 22

38
 Respondent 4

4.
Figure 23

Respondent 5

5.
Figure 24

Respondent 6

6.
Figure 25

39
 Respondent 7

7.
Figure 26

Respondent 8

8.
Figure 27

Respondent 9

9.
Figure 28

40
 Respondent 10

10.
Figure 29

Respondent 11

11.
Figure 30

Respondent 12

12.
Figure 31

41
 Respondent 13

13.
Figure 32

Respondent 14

14.
Figure 33

Respondent 15

15.
Figure 34

42
  Prototype Survey
This science investigatory project was redounded to benefit society in terms of a natural pH
indicator that represents an essential function in society, science, and technology.
In our Prototype Survey, we construct a questionnaire that is composed of three sections
of gathering the perception level of the respondents. The researchers made certain that the
questions were concise and easy to comprehend so that the respondents would not have any
negative feedback or queries when completing the questionnaire..After the questionnaire has
been validated, the researchers seek permission to conduct a survey from their research adviser,
and each researcher then sets out with the goal of conducting the survey anywhere and to anyone
for whom they wish to take part in the study. Due to the fact that we are still in the midst of a
pandemic, an online survey in Google forms would be the best option to gather the needed
information and data. The online survey questionnaires were distributed to the respondents, who
were randomly selected residents of Cabuyao City. A total of 40 respondent was given enough
time to complete the survey questionnaire online. Their perceptions of the Red Cabbage pH
indicator in terms of physical appearance, physical functionality, and acceptability were gathered
on the same day as the respondents completed them. Following that, the data was analyzed using
the appropriate statistical procedure.
The data gathered during prototype testing is compared to the data gathered during the
prototype survey, in this regard, we can modify the prototype based on the mistakes and errors
the respondents observed during the prototype testing. We used three statistical procedures:
Percentage Formula, Weighted Mean, and Standard Deviation. The information gathered was
tabulated and analyzed. Finally, the data was plotted in a structured format, along with a
summary, conclusions, and recommendations.

 Generalization of the Methods

43
 This graph represents the generalization of the three methods of prototype building,
prototype testing, and prototype survey. The graph summarizes the information presented above
and depicts the whole procedure that this science investigatory project will undergo. The graph is
divided into three sections, each of which depicts a concise description of the process presented
above. This section explains how the survey was conducted in order to acquire the data needed to
support the conclusions. This will also show how the researchers build and test the prototype's
functionality

Figure 35. Generalization of the 3 Methods

Figure 11

Statistical Treatment of the Data

After deciding on a research title, the researchers used all the resources, references, and
materials used in the instrument's construction. Then, the researchers consulted related literature

44
and study to decide on the best statistical treatment to use for data. The data collected from study
participants will be interpreted and analyzed using the statistical procedures outlined below.

1. Percentage Formula
This formula will be used for the demographic profile of the respondents. Percentage is
calculated by taking the frequency in the category divided by the total number of
participants and multiplying by 100%.

% (Percent )={F / N }x 100

Figure 36. Percentage Formula

2. Weighted Mean
The statistical method would calculate the weight of the respondents' responses to the
questionnaire.

WM=∑ FW /N

Figure 37. Weighted Mean Formula

Where:
 WM=weighted mean
 ∑=summation symbol
 F=frequency of each option
 W =Assigned weight
 N=total number of frequencies

The researchers used the Likert Scale as follows, as the study employed Weighted Mean
Analysis, the Likert Scale below serves as a guide for verbally interpreting the gathered data.

45
Scale Weighted Means /Equivalent Corresponding Remarks/Verbal
Interpretation

5 4.3-5 Strongly Agree

4 3.5-4.2 Agree

3 2.7-3.4 Neutral

2 1.9-2.6 Disagree

1 1-1.8 Strongly Disagree

Table 2. Likert Scale

3. Standard Deviation
A standard deviation (or) is a measure of how dispersed the data is with respect to the mean.
A low standard deviation indicates that data are clustered around the mean, whereas a high
standard deviation indicates that data are more dispersed.

s=
√ ∑ ( x−x)2
N−1

Figure 38. Standard Deviation Formula

Where:
 Xi = I th observation
 x = mean of the observation
 N = number of non-missing observations

CHAPTER IV
Results and Discussion

46
 This chapter presents the findings, analysis, and interpretation that includes the data
collected that were presented in the tables.

Results
Prototype Testing
Table 3. The Prototype Testing of the Red Cabbage pH indicator Strip as comparison to the one
commercially available.

Prototype Testing Red Cabagge pH Indicator Commercially Available

Strip Strip

Reactivity to an No change in color No change in color

Neutral(Water)

Reactivity to an Reddish Reddish

acid(Vinegar)

Reactivity to an acid(Lemon Fuschia Fuschia

Juice)

Reactivity to a base (Bleach) Yellow Green

Reactivity to a base(Acetone) Green Green

Shelf Life 4 weeks and 3 days 3 weeks and 5 days

Durability after used Survived Broke down

Table 3 presents the observations of the researchers upon conducting the prototype
testing. As shown above, two strips were tested in comparison to each other both in terms of
their physical appearance and functionality as a pH indicator.

Subjected to the testing, both strips’reactivity to a neutral substance, water. The

researchers observed no changes in color for both strips which accurately depicts how it should

47
behave with a neutral substance. ("pH and Water | U.S. Geological Survey", 2022). The strips
were then tested with two variants of acid substance vinegar and lemon juice. The Natural Strip
made from Red Cabbage Pigment and the one commercially available strip displayed both
reddish color for vinegar and a sight of fuschia pink were observed when tested with the lemon
juice, indicating that both strips have the same level of reactivity with acids. Afterwards, the
reactivity of the

Table 4. Demographic profile of the Prototype testing participants in terms of their location in
Cabuyao.

Location Frequency Percentage Rank

Brgy. Butong 15 50 1

Brgy. Banlic 7 23.3 3

Brgy. Mamatid 8 26. 7 2

Total: 30 100

According to Table 4, 50% of the participants for the prototype testing were from Brgy.
Butong, 26.7% from Brgy. Mamatid, and 23.3% from the Brgy. Banlic. Therefore, most of the
participants came from Brgy. Butong and tested our product.

Table 5. Demographic profile of the Prototype testing participants in terms of their age.
Age Frequency Percentage Rank
15 – 16 4 13.3 3
17 – 18 21 70 1
19 – 20 5 16.7 2
Total 30 100.0

48
 Table 5 shows the frequency, percentage, and rank distribution of the participants
according to their age. Among the 30 participants, 21 of them are 17-18 years old that represents
70%. Followed by participants who are 19-20 and 15-16 years old representing 16.7% and
13.3%.

Table 6. Demographic profile of the prototype testing participants in terms of their gender.

Gender Frequency Percentage Rank

Male 11 36.7 2

Female 19 63.3 1

Total 30 100

Table 6 shows the frequency, percentage, and rank distribution of the participants
according to age. Among the 30 respondents, 21 of them are 17-18 years old that represents
70%. Followed by respondents who are 19-20 and 15-16 years old representing 16.7% and
13.3%.

Table 7. The Respondents’ Assessment on the Qualities of Red Cabbage Natural pH indicator
strip and Commercially Available pH indicator Strip in terms of Physical Appearance.
Red Cabbage Natural pH Commercially Available pH Indicator
Indicator Strip
Qualities Strip
Mean Std Verbal Mean Std Dev Verbal Interpretation
Dev Interpretation
Lightweightness 4.42 0.80 Very Light 4.36 0.95 Light
Weighted
Convenient to 4.12 1.02 Very Convenient 4.22 0.97 Very Convenient
carry

49
Color Visibility 2.43 1.03 Light 3.31 .856 Average
Smell 3.57 0.94 Average 3.43 0.75 Pleasant
Uniqueness 4.03 1.01 Rare 3.84 1.068 Rare
Legend: 4.20 – 5.00 Very light weighted/Very convenient /Very visible/Very pleasant/Very rare,
3.40-4.19 Slightly light weighted/Convenient/Visible/Pleasant/Rare, 2.60-3.39 Average, 1.80-
2.59 weighty/Inconvenient/Light/Unpleasant/Common, 1.00-1.79 Very weighty/Very
inconvenient/Very light/Very unpleasant/Very common (Pimentel, 2019).

The table 7 showcases the observation of the prototype testing participants. The prototype
was tested before their own eyes in comparison with the commercially available strip. For both
subjects, lightweightness had the highest mean. The resulting mean for Red Cabbage Natural pH
indicator strip was 4.42 with a verbal interpretation of “Very Light Weight” while the comparant
received 4.36 and a verbal interpretation of “Light”. Meanwhile, the color visibility aspect also
received the lowest computed mean for both variables of this study. The prototype had 2.43
computed mean with a verbal interpretation of “Average” and the commercially available pH
strip had 3.42 with a verbal interpretation of “Pleasant”. This indicates the test participants’
assessment of the prototype in terms of its physical appearance.

Table 8. The Respondents’ Assessment on the Qualities of Red Cabbage Natural pH Indicator
Strip and Commercially Available pH Indicator Strip in terms of Functionality.
Red Cabbage Natural pH Commercially Available Strip
Indicator Strip
Qualities
Mean Std Verbal Mean Std Verbal
Dev Interpretation Dev Interpretation
Accuracy of Reactivity 4.36 0.72 Very Accurate 3.54 1.23 Accurate
with Acid
Accuracy of Reactivity 3.28 1.23 Average 3.32 0.92 Average
with Base
Longevity of Shelf Life 3.98 0.83 Long 3.24 0.85 Average

50
 Legend: 4.20 – 5.00 Very accurate/Very long, 3.40-4.19 Accurate/Long, 2.60-3.39 Average,
1.80-2.59 Inaccurate/Short, 1.00-1.79 Very Inaccurate/Very Short(Pimentel, 2019)

Table 8 reflects the assessment of the prototype testing in terms of its functionality. The
data gathered from the participant of the study have shown that the best aspect of the Red
Cabbage Natural pH Indicator was its reactivity with acid substances of which garnered the
highest computed mean on 4.36 and a verbal interpretation of “Very Accurate” while as in the
same aspect the commercially available strip gathered a mean of 3.54 and a verbal interpretation
of “Accurate”. On the other hand, the aspect that gathered the lowest mean was the longevity of
shelf life with a mean of 3.20 for Red Cabbage Natural pH Indicator with a verbal interpretation
of “Average” and 3.37 for the commercially available strip with a verbal interpretation of
“Average”.

Prototype Perception Survey

Table 9. The Demographic Profile of the Respondents for the prototype perception in Terms of
Age
Age Frequency Percent Rank
1. 15 – 20 years old 34 85.0 1
2. 21 – 25 years old 2 5.0 3
3. 26 – 30 years old 1 2.5 4
4. 31 years old and above 3 7.5 2
Total 40 100.0

As indicated in Table 9, respondent’s demographic profile in terms of age. 85.0 percent of

the respondents are 15 - 20 years old, 5.0 percent from the age of 21 – 25 years old. 2.5 percent
from 26 – 30 years old and 7.5 percent from 31 years old and above. Therefore, the highest
percentage of the respondents are from the 15 – 20 years old age bracket with a frequency of 34
or 85.0 percent and the least percentage is 26 – 30 years old with a frequency 1 with a 2.5
percent.

51
 Table 10. The Demographic Profile of the Respondents in Terms of Gender
Gender Frequency Percent Rank
1. Male 15 37.5 2
2. Female 20 50.0 1
3. Others 5 12.5 3
Total 40 100.0

This table shows the demographic profile of the respondents in terms of gender. Females
appear to have the highest percentage of respondents, with a frequency of 20 or 50 percent,
followed by males with a frequency of 15 or 37.5 percent, and others with a frequency of 5 or
12.5 percent.

Table 11. The Demographic Profile of the Respondents in Terms of Location

Location Frequency Percent Rank
1. Marinig 7 17.5 2.5
2. Pulo 6 15.0 4
3. Butong 8 20.0 1
4. Baclaran 3 7.5 4
5. Brgy. Uno Poblacion 1 2.5 10
6. Mamatid 2 5.0 7
7. Banay-Banay 2 5.0 7
8. Niugan 7 17.5 2.5
9. Banlic 1 2.5 10
10. Brgy. Dos Poblacion 1 2.5 10
11. Gulod 2 5.0 7
Total 40 100.0

As shown in Table 11, respondents are currently residing in 11 different barangays. A

bigger percentage of the respondents appear to live in Brgy. Butong has the highest frequency of
8 or 20.0 percent and the least percentage of the respondents are living in Brgy. Uno Poblacion

52
with a frequency of 1 or 2.5 percent, Brgy. Banlic with a frequency of 1 or 2.5 percent, and Brgy.
Dos Poblacion with a frequency of 1 or 2.5 percent.

Table 12. The Demographic Profile of the Respondents in Terms of Employment

Employment Frequency Percent Rank
1. Student 35 87.5 1
2. Full-time Employed 4 10.0 2
3. Unemployed 1 2.5 3
Total 40 100.0

According to Table 12, 87.5 percent of respondents are students, 10 percent are full-time
employees, and 2.5 percent are unemployed. As a result, students account for the highest
percentage of responses (35 or 87.5 percent), while unemployed people account for the lowest
amount (1 or 2.5 percent).

Table 13. The Demographic Profile of the Respondents in Terms of Highest Educational
Attainment
Educational Attainment Frequency Percent Rank
High School Level 35 87.5 1
College Level 5 12.5 2
Total 40 100.0

The demographic profile of the respondents in terms of educational attainment is shown

in this table. The highest percentage of responses appears to be at the high school level, with a
frequency of 35 or 87.5 percent, and the lowest at the college level, with a frequency of 5 or 12.5
percent.

Table 14. The Prototype Perception Level of the Respondents in terms of Physical Appearance
Statement Mea Std Verbal

53
 n Dev Interpretation
1. I find the product lightweight. 3.28 0.91 Strongly Agree
2. The design appropriate to its function. 3.18 0.87 Agree
3. The product is convenient to carry around. 3.33 0.83 Strongly Agree
4. The product is appealing to the eyes. 3.22 0.80 Agree
5. I am satisfied with the prototype’s physical
3.55 0.50 Strongly Agree
appearance.
Overall Physical Appearance 3.31 0.62 Strongly Agree
Legend: 1.00- 1.75 - 1 Strongly Disagree, 1.76 - 2.51 - 2 Disagree, 2.52 - 3.27 - 3 Agree, 3.28
- 4.00 - 4 Strongly Agree

The table above shows the prototype perception level of the respondents in terms of
physical appearance. As shown in the table, the satisfaction of the respondents with regard to the
appearance of our prototype has the highest computed mean of 3.55 with a verbal interpretation
of "Strongly Agree." Along with their satisfaction, they also responded that the product is
lightweight and convenient to carry around. According to Jen Black's article in the Carolina
Knowledge Center, there are numerous advantages to using pH strips and papers. They, like
indicator solutions, are quick and simple to use, and much less expensive than pH meters.
Moreover, pH papers are portable, easy to store, and ideal for a variety of applications. In terms
of the appropriateness of the design in terms of its function, it gained the lowest computed mean
of 3.18, with a verbal interpretation of "Agree." The appropriateness of the design in terms of its
function not only communicates with people but also has the ability to persuade people. In
addition, the use of physical models and prototypes would enable designers to easily identify
design problems and potential solutions within the context of space and user needs. Models and
prototypes are a "designer's multi-dimensional expression," which means that designers can use
models and prototypes to express their ideas to others in the most accurate, convenient, and
precise ways (Kojima 1991).

Table 15. The Prototype Perception Level of the Respondents in terms of Physical Functionality
Statement Mea Std Verbal

54
 n Dev Interpretation
1. The product is easy to use. 3.38 0.74 Strongly Agree
2. The product presents the result accurately as
3.25 0.71 Agree
you tested it with a substance.
3. I am willing to test substances with the product
3.33 0.76 Strongly Agree
for safe consumption.
4. The colour is equivalent to each pH level easy
3.30 0.72 Strongly Agree
to follow
5. I am satisfied with the prototype's
3.82 0.39 Strongly Agree
functionality.
Overall Functionality 3.42 0.57 Strongly Agree
Legend: 1.00- 1.75 - 1 Strongly Disagree, 1.76 - 2.51 - 2 Disagree, 2.52 - 3.27 - 3 Agree, 3.28
- 4.00 - 4 Strongly Agree

The table depicts the prototype perception level of the respondents in terms of physical
functionality. As shown above, the satisfaction of the respondents with regards to the
functionality of our prototype holds the highest computed mean of 3.82 with a verbal
interpretation of “Strongly Agree.” Along with the satisfaction of the respondents, they also
responded that in terms of the functionality of our product, they are willing to test substances
with the product for safe consumption since it is simple to use and provides an equivalent pH
value level. Although there are advantages to using a pH meter, using a pH strip is a much more
practical and convenient way to know the pH level of a product. According to an article by
Mahesh Patil (2020), the technique of using a pH indicator to determine the pH level of a
substance is quick, inexpensive, and easy. The pH indicator quickly determines whether the
sample is acidic or basic. They save time and money while producing quick results. In the results
of our finding, our prototype presents the lowest computed mean of 3.25 in terms of its accuracy
as you tested it with a substance with a verbal interpretation of “Agree.” In line with this, while
pH meters are a little more difficult to use because they must be calibrated and maintained, they
measure more accurately than a test strip or other method of pH measurement once they are

55
properly calibrated (Lehman, Christine, 2022). Furthermore, pH strips are a much better
alternative to knowing the pH level of a product because they are portable and easy to use.

Table 16. The Prototype Perception Level of the Respondents in terms of Product Acceptability
Std Verbal
Statement Mean
Dev Interpretation
1. I find the product a leap to a more accessible pH
3.18 0.75 Agree
indicator for the masses.
2. As a consumer, I see myself using our product on
3.00 0.85 Agree
a daily basis as a necessity.
3. Suppose the Red Cabbage pH indicator strip is
commercially available, I will be willingly 3.20 0.69 Agree
engaged in purchasing the product for a fair price.
4. I support the use of natural ingredients in the
3.43 0.75 Strongly Agree
product.
5. I am satisfied with the overall qualities about the
3.70 0.46 Strongly Agree
product
Overall Product Acceptability 3.30 0.58 Strongly Agree
Legend: 1.00- 1.75 - 1 Strongly Disagree, 1.76 - 2.51 - 2 Disagree, 2.52 - 3.27 - 3 Agree, 3.28
- 4.00 - 4 Strongly Agree

The table 16 shows the respondents’ overall product acceptability. Resulted with the
highest computed mean is their overall satisfaction about the product with 3.70 mean and a
verbal interpretation of “Strongly Agree”. This tells the researchers the positive feedback of the
respondents and their high overall satisfaction about the product. This serves as a suggestion of
making the product available to the market as per its successful demonstration of prototype to the
participants of this experimental study. It is very important that a product keeps its customer
satisfied each time as consistent satisfaction creates a customer loyalty and brings a secured
sales. In a study that discusses the impact of customer satisfaction to its purchasing habits, they
had concluded that the more satisfied the masses are the more they are inclined to a purchase.

56
(Badarou, 2021). On the other hand, customer seeing themselves using the product on a daily
basis as a necessity received the lowest mean of 3.00 with a verbal interpretation of “Agree”.
Despite of the important of pH value in our everyday lives, it is often overlooked by the public
because of its stigma of being complicated to understand. A reason this study looks to as a reason
to people not considering the product a necessity. (Proksch, 2018)

Evaluation of Significant Differences Between Red Cabbage Natural pH Indicator Strip

and Commercially Available pH Indicator Strip
Table 17. The Analysis on the Significant Difference in the Qualities of Red Cabbage Natural pH
Indicator and Commercially Available pH Indicator Strip in terms of Physical Appearance.
Product Aspect Computed value Probability value Decision Conclusion
Lightweightness -5.66 0.02 Reject Ho Significant
Convenient to carry -1.73 0.15 Failed to Reject Ho Not Significant
Color Visibility -4.48 0.03 Reject Ho Significant
Smell -5.32 0.04 Reject Ho Significant
Uniqueness -0.67 0.12 Failed to Reject Ho Not Significant
Legend: Significant if p<0.05

Table 17 presents the result from the evaluation of significant differences between
different aspects of the products’ physical appearance. In terms of lightweightness, we have seen
no significant difference between the subjects of testing, receiving a p-value of 0.21, visibly less
than the alpha 0.05. This agrees with the results of their convenience to carry as both have
appeared to be convenient for the respondents. Thus, failing to reject the null hypothesis in this
study. However, the results have shown that there are significant differences in terms of their
odor and color visibility with a p-value of 0.03 for color visibility and 0.05 for smell or odor.
Lastly, in terms of uniqueness, the results found led to a p-value of 0.12, more than the alpha
0.05, an indication of no statistical difference between the Natural pH Indicator Strip made with
Red Cabbage Extract and the commercially available pH indicator Strip.

57
Table 18. The Analysis on the Significant Difference in the Qualities of Red Cabbage Natural pH
Indicator and Commercially Available pH Indicator Strip in terms of Functionality.
Computed Probability
Product Aspect Decision Conclusion
value value
Accuracy of the Reactivity
-5.67 0.02 Reject Ho Significant
with Acid
Accuracy of the Reactivity Failed to Reject Not
-1.25 0.14
with Base Ho Significant
Longevity of Shelf Life -5.48 0.03 Reject Ho Significant
Legend: Significant if p<0.05

The table 18 contains the evaluation of the significant difference between Natural pH
Indicator Strip made from Red Cabbage and the commercially available pH indicator Strip in
terms of functionality. The strips were assessed based on their accuracy with base and liquid as
these functions as a pH indicator were the objective of this study. The statistics have shown no
significant difference between the accuracy of the reactivity of the Red Cabbage Natural pH
Indicator Strip and the commercially available strip with a computed p-value of 0.08. This
variable failed to reject the null hypothesis. The accuracy of the reactivity with base resulted with
a p-value of 0.02 and rejects the null hypothesis thus the significant difference between the two
subjects of comparison. In addition, in terms of longevity of shelf life, with a p-value of 0.03,
there is a significant difference between Red Cabbage Natural pH indicator and commercially
available pH indicator strips and in conclusion, rejects the null hypothesis.

Discussion
Red cabbage has been proven to be an effective and may be utilized as natural pH
indicator. Several tests and prototypes were created, and various chemicals and products with
varying pH levels were tested in the strips made from red cabbage extract and coffee filters.
Vinegar, perfume, alcohol, bleach and others are the substances that were used and tested in the
experiment. These chemicals, as expected, had their own distinct color, which aids in
determining their level of acidity with the help of anthocyanin, which is found in red cabbage. In

58
line with this, a study conducted by (Mendez, K.,2020) have found that red cabbage contains
anthocyanin, which helps the efficacy of pH indicators since anthocyanin molecules change
color depending on whether the solution is acidic or basic.
Aside from being used in strips, the red cabbage extract juice itself, was also tested for its
effectiveness against various products and chemicals. According to other studies, cabbage juice
is viewed as a pH indicator because it changes color to indicate whether an item is acidic or
basic. Furthermore, a ph level chart was used to easily determine the level of acidity of the
solutions used in the experiment, as each color represents its level. In relation to this, red
cabbage juice indicators are simple to make, come in a variety of colors, and could be used to
make your own pH paper strips (Helmenstine, A., 2020).
Additionally, a survey was conducted to gain insights into their perceptions of the
potential of red cabbage as a natural pH indicator in various categories. Based on the computed
mean of the conducted survey, the Red Cabbage as a natural pH indicator was proven to be
effective in terms of its physical appearance. The respondents perceived it to be lightweight,
allowing it to be used and carried anywhere without difficulty. According to Jen Black’s article,
there are numerous benefits to using pH strips and papers. When compared to pH meters, these
are much faster and more efficient to use. Further to that, pH papers are portable, easy to store,
and ideal for a wide range of applications. In terms of physical functionality, the survey result
shows that the respondents were generally satisfied with its functionality and are willing to test
substances for safe consumption as it’s simple to use and provides an equivalent pH value level.
Similarly, while pH meters are more complicated to use because they must be calibrated and
maintained, once calibrated, they measure more accurately than a test strip or other method of
pH measurement (Lehman, Christine, 2022). Subsequently, it received a computed mean value
of 3.30 for overall product acceptability. The produced indicator received high approval from
respondents, reflecting that it could be a viable alternative to commercially available pH
indicators.

59
 CHAPTER V
Summary of Findings, Conclusions, and Recommendations

This chapter presents the summary of the research work undertaken, the conclusions
drawn, and the recommendations made as an outgrowth of this study.

Summary
1. Based on the data that we gathered, the respondents' satisfaction with the functionality of
our prototype has the highest computed mean of 3.82 with a verbal interpretation of
"Strongly Agree." Along with their satisfaction, they also responded that in terms of the
functionality of our product, they are willing to test substances with the product for safe
consumption because it is simple to use and provides an equivalent pH value level.
Although a pH meter has advantages, a pH strip is a much more practical and convenient
way to determine a product's pH level. In line with this, while pH meters are a little more
difficult to use because they must be calculated and retained, once measured, they
evaluate more accurately than a test strip or other method of pH measurement (Lehman,
Christine, 2022). Furthermore, because pH strips are portable and simple to use, they are
a much better alternative for determining the pH level of a product.

2. According to the reviewed literature and studies, red cabbage can be used as a natural pH
indicator. Red cabbage anthocyanin can aid in determining the morphological features
and color response effectiveness of pH indicator labels (Pourjavaher S. et al. 2017). Red
cabbage extracts containing anthocyanins (Brassica oleracea L. var. capitata L. f. Rubra)
have long been used as pH indicators in classrooms and outreach demonstrations. The
effect of metal ions or bisulfite ions on the color of aqueous anthocyanin extracts from
red cabbage was investigated in this study using stimuli other than pH change (Smellie,
I., Patterson, I., Allan, A., Worley, B. 2020). According to other studies, cabbage juice is
regarded as a pH indicator because it changes color to show whether an item is acidic or
basic. It retains its natural red hue under acidic circumstances but becomes a deep blue in

60
 basic settings. In aqueous solutions, acids with a pH of less than 7 produce hydrogen
ions, and bases with a pH higher than 7 produce hydroxide ions. A material with a pH of
7 can be called neutral since it contains equal amounts of hydrogen and hydroxide ions
and is neither acidic nor basic. To test the efficacy of the red cabbage pH indicator, the
researchers created a lab procedure that gives general chemistry students a more
quantitative experience: students can develop a process for accurately measuring the pH
of an unknown solution from its absorbance spectrum in the presence of a small amount
of cabbage extract by carefully measuring absorbance spectra of cabbage juice samples
over a pH range using curve-fitting software (Cannon, M., Ong, K. 2013). The
researchers used anthocyanin derived from Talisay red leaves as a natural acid-base
indicator. Furthermore, plant pigments can be used as acid-base indicators because many
flowers, fruits, and vegetables contain chemical components that change color in
different pH solutions (Mendez, K. 2020).

3. Red cabbage can be used in a variety of recipes and contains a wide range of nutrients
that your body requires, as well as being an excellent natural pH indicator. Several
studies have shown that red cabbage can be used as a natural pH indicator to determine
the acidity and alkalinity of a solution. Furthermore, because red cabbage contains a high
concentration of anthocyanins, it can be used as an eco-friendly pH indicator. The
purpose of this study is to demonstrate that red cabbage can be used as a cost-effective
and safe alternative to pH indicators. This could also bring the red cabbage into the public
eye, recognizing its value and versatility as a simple, humble vegetable. It could be a
good place to start, shedding light on the use of pH indicators in consumable products
while also raising awareness and providing proper knowledge to citizens.

4. The respondent’s overall satisfaction with the product received the highest computed
mean (3.70) and a verbal interpretation of "Strongly Agree." This informs the researchers
of the respondents' positive feedback and their overall satisfaction with the product. This
serves as a recommendation to make the product available to the market based on its
successful prototype demonstration to the participants in this experimental study. It is

61
 critical that a product consistently keeps its customers satisfied because consistent
satisfaction fosters customer loyalty and secures sales. According to a study on the
impact of customer satisfaction on purchasing habits, the more satisfied the masses are,
the more likely they are to make a purchase. (Badarou, 2021).

Conclusions
1. The findings in this study concluded that the red cabbage, due to its anthocyanin
pigment, is an effective ingredient in creating a natural pH indicator strip. The prototype
testing and survey have shown positive feedback from the participants regarding its
functionality as a pH indicator strip.

2. In terms of accuracy, the results from the test of the prototype have shown remarkably
accurate color from the spectrum based on the acidity or alkalinity of the subject
substance. Although it does not present numerical value as a digital pH indicator would,
the reactivity of the prototype with the substances accurately presents the estimation of a
formulation’s acidity or alkalinity.

3. The survey results have presented that the pH indicator strip is of with significant effect
to the consumers’ safe product consumption.

Recommendations
1. The researchers recommend that other ingredients that contain anthocyanin be studied
and compare its reactivity and accuracy to this study to create a prototype grounded from
further investigation through comparative analysis.

2. The researchers suggest that laboratories with great resources use this study to work on
an investigation that would determine alternatives or alterations to create a prototype with
a longer shelf life.

62
3. To escalate the potential of this product, the public should be more aware of the
importance of the pH value in their everyday life. Research, orientations, and
informational materials from private companies would be helpful to help them start.

63
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 APPENDIX A
(STATISTICAL TREATMENT)

67
SPSS Outputs
Table 19. The Demographic Profile of the Respondents for the prototype perception in Terms
of Age
AGE

Frequency Percent Valid Percent Cumulative Percent

Valid 1 34 85.0 85.0 85.0
2 2 5.0 5.0 90.0

3 1 2.5 2.5 92.5

4 3 7.5 7.5 100.0

Total 40 100.0 100.0

Table 20. The Demographic Profile of the Respondents in Terms of Gender

GENDER

Frequency Percent Valid Percent Cumulative Percent

Valid 1 15 37.5 37.5 37.5
2 20 50.0 50.0 87.5
3 5 12.5 12.5 100.0
Total 40 100.0 100.0

Table 21. The Demographic Profile of the Respondents in Terms of Location

LOCATION

Frequency Percent Valid Percent Cumulative Percent

Valid 1 7 17.5 17.5 17.5
2 6 15.0 15.0 32.5
3 8 20.0 20.0 52.5
4 3 7.5 7.5 60.0
5 1 2.5 2.5 62.5
6 2 5.0 5.0 67.5
7 2 5.0 5.0 72.5
8 7 17.5 17.5 90.0
9 1 2.5 2.5 92.5
10 1 2.5 2.5 95.0
11 2 5.0 5.0 100.0
Total 40 100.0 100.0

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 Table 22. The Demographic Profile of the Respondents in Terms of Employment
EMPLOYMENT

Frequency Percent Valid Percent Cumulative Percent

Valid 1 35 87.5 87.5 87.5
2 4 10.0 10.0 97.5
3 1 2.5 2.5 100.0

Total 40 100.0 100.0

Table 23. The Demographic Profile of the Respondents in Terms of Highest Educational
Attainment
EDUCATION

Frequency Percent Valid Percent Cumulative Percent

Valid 1 35 87.5 87.5 87.5
2 5 12.5 12.5 100.0

Total 40 100.0 100.0

Table 24. Descriptive Statistics

DESCIPTIVE STATISTICS
N Minimum Maximum Mean Std. Deviation
A1 40 1 4 3.28 .905
A2 40 1 4 3.18 .874
A3 40 1 4 3.33 .829
A4 40 1 4 3.22 .800
A5 40 3 4 3.55 .504
Appearance 40 2 4 3.31 .621
F1 40 1 4 3.38 .740
F2 40 1 4 3.25 .707
F3 40 1 4 3.33 .764
F4 40 1 4 3.30 .723
F5 40 3 4 3.82 .385
Functionality 40 2 4 3.42 .574
PA1 40 1 4 3.18 .747
PA2 40 1 4 3.00 .847
PA3 40 1 4 3.20 .687

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PA4 40 1 4 3.43 .747
PA5 40 3 4 3.70 .464
Product_Acceptability 40 2 4 3.30 .582
Valid N (listwise) 40

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 APPENDIX B
(PROTOTYPE BUILDING)

Prototype Building:

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 Figure 39. Group Photo – Prototype Building

1. First and foremost, prepare the materials (the red cabbage and the coffee strips).

Figure 40. Prepare the materials

2. Second, cut the red cabbage into eight (8) pieces.

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 Figure 41. Cut the red cabbage

3. Third, place the cut pieces in a casserole.

Figure 42. Place the pieces in a casserole

4. The fourth step is to add water to the casserole, then boil it.

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 Figure 43. Add water and boil it

5. Then, wait for 20 minutes until it extracts all the juice.

Figure 44. Wait for 20 minutes

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6. Next, cut the coffee filter into tiny strips.

Figure 45. Cut the coffee filter

7. After that, put the red cabbage in a small bowl.

Figure 46. Put in a small bowl

8. Put the extracted juice in a small bowl.

Figure 47. Put the extracted juice in a small bowl

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9. As we move further, soak the tiny strips and wait for 10 minutes.

Figure 48. Soak the tiny strips

10. Last but not the least, dry the strips that have been soaked in the red cabbage juice.

Figure 49. Dry the strips

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 APPENDIX C
(PROTOTYPE TESTING)

Prototype Testing:

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 Product Testing of its Effectiveness (Extracted Juice)

Figure 50. Extracted Juice testing

 Product Testing of its Effectiveness (In the Strip)

Figure 51. Strips effectiveness testing

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We conducted an actual and online survey as part of our Prototype Testing. In our online survey, we
produce an advertisement that presents the contents of our product and SWOT analysis of our competitor
so that our respondents are familiar with our product in comparison to our business competitor's product.

 Actual Survey

Figure 52. Actual Survey - Prototype Testing

 Competitor Analysis

Figure 53. Avantor VHR Chemicals SWOT Analysis (Competitor’s SWOT Analysis)

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 The Online Survey

Figure 54. Survey - Demographic Profile

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Figure 55. Survey - Demographic Profile

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Figure 56. Survey - Demographic Profile

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Figure 57. Survey - Demographic Profile

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Figure 58. Survey - Purchasing Factor

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Figure 59. Survey - Purchasing Factor

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Figure 60. Survey - Purchasing Factor

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Figure 61. Survey - Purchasing Factor

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Figure 62. Survey - Purchasing Factor

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Figure 63. Survey - Competitor Analysis

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