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UTILIZATION AND ACCEPTABILITY OF PILI FLOUR (Canarium Ovatum) AS

TEA

A Research Proposal
Presented to the
Faculty of the Catanduanes State University
College of Education
LABORATORY SCHOOLS
Virac, Catanduanes

Submitted in Partial Fulfillment


Of the Requirements in
RESEARCH II

Kryss Clyde T. Tabligan


Lester Aian A. Sorra
Anjoe V. Tonio
March 2014
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Catanduanes State University


College of Education
LABORATORY SCHOOLS
Virac, Catanduanes

C E R T I F I C AT I O N

This research study titled Utilization and Acceptability of Pili Flour as Tea
prepared and submitted by Kryss Clyde T. Tabligan, Lester Aian A. Sorra and Anjoe V.
Tonio in partial fulfillment of the requirements in Research II that have been edited and are
recommended for acceptance.

ERIC V. EVANGELISTA
Statistician

ZYRA MAE S. TOMAGAN


Language Editor

Accepted and Approved by:

SOCORRO D. MASAGCA
Research Instructor

IMELDA T. BERNAL
Principal

ACKNOWLEDGEMENT

The researchers would like to extend their sincerest gratitude to all those who, in one
way or another, have contributed to make this research study a success.
First, to Prof. Socorro D. Masagca, their research instructor, for the productive
remarks and ideas to improve this study, and also for the guidance, patience, and selfless
support;
To Mr. Eric Evangelista, their class adviser, for sharing his brilliant ideas and
supported the researchers at all times while working on this study;
To their parents, for their invaluable contribution towards the completion of this study
and for showing them all the loving, caring, and support;
To the experts, who gave their comments and suggestions for the improvement of this
study;
To the Galileans, for all the wonderful experiences, knowledge, support, and
acceptance;
To their friends, for their love, support, and assistance;
And above all to the almighty God, for his guiding light for without Him this research
will not have been possible.
LESTER

ACKNOWLEDGEMENT

The researchers would like to extend their sincerest gratitude to all those who, in one
way or another, have contributed to make this research study a success.
First, to Prof. Socorro D. Masagca, their research instructor, for the productive
remarks and ideas to improve this study, and also for the guidance, patience, and selfless
support;
To Mr. Eric Evangelista, their class adviser, for sharing his brilliant ideas and
supported the researchers at all times while working on this study;
To their parents, for their invaluable contribution towards the completion of this study
and for showing them all the loving, caring, and support;
To the experts, who gave their comments and suggestions for the improvement of this
study;
To the Galileans, for all the wonderful experiences, knowledge, support, and
acceptance;
To their friends, for their love, support, and assistance;
And above all to the almighty God, for his guiding light for without Him this research
will not have been possible.
CLYDE

ACKNOWLEDGEMENT

The researchers would like to extend their sincerest gratitude to all those who, in one
way or another, have contributed to make this research study a success.
First, to Prof. Socorro D. Masagca, their research instructor, for the productive
remarks and ideas to improve this study, and also for the guidance, patience, and selfless
support;
To Mr. Eric Evangelista, their class adviser, for sharing his brilliant ideas and
supported the researchers at all times while working on this study;
To their parents, for their invaluable contribution towards the completion of this study
and for showing them all the loving, caring, and support;
To the experts, who gave their comments and suggestions for the improvement of this
study;
To the Galileans, for all the wonderful experiences, knowledge, support, and
acceptance;
To their friends, for their love, support, and assistance;
And above all to the almighty God, for his guiding light for without Him this research
will not have been possible.
ANJOE

DEDICATION

I proudly dedicate this intellectual understanding and humble work


To Almighty God, for giving me enough strength
And for His endless love and blessings.

To my parents, for the untiring sacrifices,


For guiding and leading me to the right path,
And for the support theyve given me.

To my brother and sister,


For inspiring me and supporting me in everything.

To my friends,
Who shared laughters and memorable moments,
And for the genuine friendship
They could ever give.

This work is highly dedicated.

LESTER

DEDICATION

I proudly dedicate this intellectual understanding and humble work


To Almighty God, for giving me enough strength
And for His endless love and blessings.

To my grandparents and parents, for their untiring sacrifices,


For guiding and leading me to the right path,
And for the support theyve given me.

To my sister,
For inspiring me and supporting me in everything.

To my friends,
Who shared laughters and memorable moments,
And for the genuine friendship
They could ever give.

This work is highly dedicated.

CLYDE

DEDICATION

I proudly dedicate this intellectual understanding and humble work


To Almighty God, for giving me enough strength
And for His endless love and blessings.

To my grandparents and parents, for their untiring sacrifices,


For guiding and leading me to the right path,
And for the support theyve given me.

To my brother,
For inspiring me and supporting me in everything.

To my friends,
Who shared laughters and memorable moments,
And for the genuine friendship
They could ever give.

This work is highly dedicated.

ANJOE

ABSTRACT

Sorra, Lester Aian A., Tabligan, Kryss Clyde., and Tonio Anjoe V., Utilization and
Acceptability of Pili Flour as Tea (Research Paper, CSU Laboratory Schools,
Virac, Catanduanes, March 2014)

In this study, the researchers tested the effectiveness of pili flour in making tea.

This study seeks to answer the following specific questions:

1) What are the qualitative characteristics of the product produced from pili in making
tea in terms of:
A. Color
B. Odor
C. Taste
D. Appearance
2) What is the degree of acceptability of pili in tea making?
3) Is there any significance in the qualitative characteristics of the tea produced from pili
using different proportions?
The experimental study was conducted in West Garden Subdivision, Bigaa, Virac,
Catanduanes.
Results of the study are as follows: (1) The quality characteristics of the tea in terms of (a)
Color , the three samples is almost the same (b) The Odor implies that the three samples of
tea is good (c) results show that the tea possesses a good taste (d) In terms of appearance, the
three samples of tea adopt the color of the pili.

TABLE OF CONTENTS
Page
Title Page.................................................................................................................................i

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Certification.........................................................................................................ii
Acknowledgement...................................................................................................................iii
Dedictaion................................................................................................................................vi
Chapter 1 INTRODUCTION
Background...................................................................................................................1
Statement of the Problem..............................................................................................3
Hypothesis.............................................................................................3
Theoretical/Conceptual framework.4
Significance of the Study...............................................................................................4
Scope and Limitations...................................................................................................5
Definition of terms.........................................................................................................6
Chapter 2 REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature..........................................................................................................7
Related Studies.............................................................................................................16
Chapter 3 RESEARCH DESIGN AND METHODOLOGY
Sources of Data............................................................................................................18
Procedure..................................................................................................18
Data Gathering Instrument...........................................................................................20
Statistical Tools Used...............................................................................................21
Chapter 4 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
Quality Characteristics of the Product.
Color24

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Appearance...25
Odor..26
Taste..27
Chapter 5 SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary....................................................................................................................34
Findings......................................................................................................................35
Conclusions................................................................................................................36
Recommendations......................................................................................................36
Appendix...............................................................................................................................xiv
Pictures...xv
Score Sheet....xvi
Bibliography.........................................................................................................................xvii
Curriculum Vitae.................................................................................................................xviii

LIST OF TABLES
Page
Table 1....................................................................................................................................24
Table 2....................................................................................................................................25
Table 3....................................................................................................................................26
Table 4....................................................................................................................................27
Table 5....................................................................................................................................28
Table 6....................................................................................................................................29
Table 7....................................................................................................................................30
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Table 8....................................................................................................................................31
Table 9....................................................................................................................................32
Table 10..................................................................................................................................33

LIST OF FIGURES
Figure 1......................................................................................................................................4
Figure 27

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APPENDICES

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SCORE

SHEET FOR TEA


(Tea
made from pili flour)

Directions: Put a check mark on the following samples from 1 to using the scale below:

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Excellent

Very good

Good

Fair

Poor.

CODED SAMPLES
A
B
C
5 4 3 2 1 5 4 3 2 1 5 4 3 2 1

CHARACTERISTICS
1. Appearance: Attractive, appears like the
color of the main ingredient.
2. Color: holds the color Violet to
Brownish Violet
3. Taste: delicate flavor
4. Odor: Holds the natural odor of Pili w/
Cinnamon
5. Acceptability: Acceptability of the tea

COMMENTS AND SUGGESTIONS:


__________________________________________________________________________
__________________________________________________________________________
________________________________________________________________________.
BIBLIOGRAPHY

Books
Binney, Ruth. (1985). The World Book: Encyclopedia of Science. World Book, Inc.

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Crocker, Betty. (1975). Betty Crockers Cook Book for Boys and Girls. New York: Golden
Press and Western Publishing Company.

Knox, Gerald. (1979). New Junior Cook Book. Des Moines, Iowa: Meredith Corporation.

Thompson, James. (1969). Plants and Man. The Natural History Press.

Unpublished Material

Duran, Angelica P. (2005). Production of Flour Utilizing Eggplant as Raw


Material.Unpublished Thesis, Catanduanes State Colleges Laboratory High School, Virac,
Catanduanes.

Osido, Angelica Mae J. (2008).The Utilization and Acceptability of Kangkong (Ipomoea


Aquatica) and Malunggay (MoringaOleifera) in Pastille Making.Unpublished Thesis,
Catanduanes

State

Colleges

Laboratory

Schools,

Virac,

Catanduanes.

Panti, Aprilyn S. et al., (2008). Candy From Pili (CanariumOvatum) Fiber. Unpublished
Thesis, Catanduanes State Colleges Laboratory High School, Virac, Catanduanes.

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Internet

Culinary Uses.www.davidlebovitz.com.

Noodles.www.wikipedia.com.

Pancit.www.wikipedia.com.

CanariumOvatum. www.wikipedia.com.

CURRICULUM VITAE

NAME: Kryss Clyde T. Tabligan


AGE: 15
DATE OF BIRTH: January 12, 1998
ADDRESS: West Garden Subdivision, Bigaa, Virac, Catanduanes 4800
PARENTS: Mr. Bayani Alfonso C. Marin
Mrs. Jennifer Tabligan-Marin

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SIBLINGS: Althea Jeyani T. Marin


EDUCATIONAL BACKGROUND:
Elementary Level - Catanduanes State Colleges Elementary Laboratory School
Secondary Level Catanduanes State Colleges Laboratory High Schools
RELIGION: Roman Catholic

CURRICULUM VITAE

NAME: Lester Aian A. Sorra


AGE: 16
DATE OF BIRTH: May 9, 1997
ADDRESS: San Vicente, Virac, Catanduanes
PARENTS: Mr. Felix M. Sorra
Mrs. Aira A. Sorra

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SIBLINGS: Jeff Russell A. Sorra


Feona Bernadette A. Sorra
EDUCATIONAL BACKGROUND:
Elementary Level Virac Pilot Elementary School
Secondary Level Catanduanes State University Laboratory High Schools
RELIGION: Roman Catholic

CURRICULUM VITAE

NAME: Anjoe v. Tonio


AGE: 16
DATE OF BIRTH: November 29, 1997
ADDRESS: Imperial Homes Subdivision, Block 18, San Isidro Village, Virac, Catanduanes
PARENTS: Mr. Romeo T. Tonio
Mrs. Asuncion V. Tonio

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SIBLINGS: Peter John V. Tonio


Joshua Francis V. Tonio
EDUCATIONAL BACKGROUND:
Elementary Level Virac Central Elementary School
Secondary Level Catanduanes State University Laboratory High School
RELIGION: Born Again Christian

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