Professional Documents
Culture Documents
TEA
A Research Proposal
Presented to the
Faculty of the 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
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
To my friends,
Who shared laughters and memorable moments,
And for the genuine friendship
They could ever give.
LESTER
DEDICATION
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.
CLYDE
DEDICATION
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.
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.
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
10
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
11
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
12
Table 8....................................................................................................................................31
Table 9....................................................................................................................................32
Table 10..................................................................................................................................33
LIST OF FIGURES
Figure 1......................................................................................................................................4
Figure 27
13
APPENDICES
14
SCORE
Directions: Put a check mark on the following samples from 1 to using the scale below:
15
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
Books
Binney, Ruth. (1985). The World Book: Encyclopedia of Science. World Book, Inc.
16
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
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.
17
Internet
Culinary Uses.www.davidlebovitz.com.
Noodles.www.wikipedia.com.
Pancit.www.wikipedia.com.
CanariumOvatum. www.wikipedia.com.
CURRICULUM VITAE
18
CURRICULUM VITAE
19
CURRICULUM VITAE
20
21
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