ANTIMICROBIAL PLANT EXTRACTS

ON RICE’S SHELF LIFE

SHEENA SHANE D. GALON
(Researcher)

Research Plan
Submitted in partial fulfilment of the
requirements in Research Grade 8
SALUG NATIONAL HIGH SCHOOL
Salug ,ZN.

JOEL M. TIQUEL
Research Adviser
 Chapter I
INTRODUCTION

Background of the Study

Rice is a staple food among Filipinos. It is present in just about every household
and is the most common Filipino food. Among the type of rice, brown rice is increasingly
popular in some Western countries due to its health benefits but white rice is the most
consumed type . According to Ricepedia (2018), nearly half of the world’s population –
more than 3 billion people – relied on rice everyday. However, specific conditions of
temperature, relative humidity and moisture content of rice which arise during storage of
cooked rice may contribute to its rapid deterioration by promoting bacterial growth
(Wiley Online Library, 2017). Bacterial growth results in the production of enterotoxins
which have been shown to be involved in food poisoning (Microbiology, 2013). Food
poisoning is an acute gastrointestinal disorder caused by bacteria or their toxic products
or by chemical residues in food (Merriam- Webster 2018).

Statement of the Problem

How long will be the effects of the antimicrobial plant extracts mixture
sprayed on cooked rice will do?

Significance of the Study

The study provides convenient remedy to students having no refrigerators at

their place in which they prolong the shelf life of their rice. This research imparts
sufficient ways on prolonging the shelf life of cooked white rice that can be taught to
students specially for those that struggling the same problem. The study helps to apprise
the parents on a few cost environmental - friendly treatments to extending the rice’s shelf
life. This research paper supplies vital inputs and valuable resources that can contribute to
future researchers of the same topic.
Scope and Delimitation

The study aimed to determine the effects of the different antimicrobial plant
extracts mixture on prolonging the shelf life of cooked white rice.
The plants were collected at Salug, Zamboanga Del Norte. The study was
conducted at researcher’s residence.. The apparatus used for gathering the extract is
mortar and pestle. The method of distributing the extracts is through manual spraying
using an ordinary spray bottle. In testing the effectiveness of the plant extracts, the
researchers used four known plants with antimicrobial properties: lemongrass, garlic,
oregano and guava leaves.
Quantitative determination of each antimicrobial plant extracts effectiveness in
their mixture varies on the length of hours for the shelf life’s to last. Qualitative
characteristics of the outcomes are not determined and are not incorporated in the scope
of the study. The researchers also measured the shelf life of white cooked rice without
being sprayed by any antimicrobial plant extract. The measure of white cooked rice for
each extract and mixture would be one (1) cup of rice each. The measure in volume for
each extract and mixture would be fifteen (15) mL per spray bottle. The study is also
delimited in terms of number of plant subject. The plants to be used are only those who
are specified above. The study also delimits the number of sprays each rice subject would
have equal amounts of spray proportional to its volume.