Chapter 1

THE PROBLEM

This part of the study served as an introductory chapter. It presented the

background of the study, statement of the problem, hypothesis, scope and delimitation,

significance of the study, and definition of terms.

Background of the Study

Turmeric is an excellent source of both iron and manganese. It is also a good

source of vitamin B6, dietary fiber, copper, and potassium. Phytonutrients in turmeric

include curcumin, demethoxycurcumin, tumerones, and tumenorols, (The George

Mateljan Foundation, 2001-2017).

On the other hand, pastillas is the main product of the researchers because it is

one of the famous delicacies here in the Philippines. There are many flavors of pastillas.

So the researchers decided to have a unique flavor of pastillas

Pastillas is one of the popular sweet delicacy in the Philippines specially in the

province of Bulacan. This delicacy is made of powdered milk and condensed milk mixed

together until well blended. Mold into desired shapes then roll in granulated sugar.

Pastillas can come in a variety of flavors; pandan, melon, strawberry or cookies and

cream, (Filipino Style Recipe, 2017).

As stated above, the turmeric contains iron, manganese, vitamin B6, dietary fiber,

copper and potassium, thus the researchers use it as their main ingredient to make a

nutritious pastillas.

1
Statement of the Problem

This study was conducted to make a turmeric flavored pastillas. Specifically, this

study seek to carry out the following questions:

1. What is the proximate nutrients of the turmeric flavored pastillas?

2. What is the acceptability level of turmeric flavored pastillas in terms of:

a. taste;

b. texture;

c. appearance; and

d. smell?

3. What is the cost analysis of the turmeric flavored pastillas?

4. What is the table life of the turmeric flavored pastillas?

Hypotheses

The hypotheses of this study were tested in its null form at 0.05 level of

significance.

1. The proximate nutrients of the pastillas with turmeric is healthier than

pastillas without turmeric based from DOST DMMMSU San Fernando.

2. a. Sample B is the most delicious among the three samples of turmeric

pastillas.

b. Sample B has the most fine texture among the three samples of turmeric

pastillas.

c. Sample B has the most attractive appearance among the three samples of

turmeric pastillas.

2
 d. Sample B has the most pleasant smell among the three samples of the three

samples of turmeric pastillas.

3. The cost of the three samples of turmeric flavored pastillas is more expensive

than the commercial pastillas.

4. The table life of the turmeric flavored pastillas and the commercial pastillas is

the same, both of the two pastillas will last for 2 weeks when refrigerated and

1 week when it is stored in a dark dry place.

Significance of the Study

In this study, the following will be benefited:

To the parents. This study will help to make a cheaper pastillas with iron,

manganese, vitamin B6, dietary fiber, copper and potassium for their children.

To the children. They can benefit the nutrients from turmeric like iron,

manganese, vitamin B6, dietary fiber, copper and potassium.

To the producers. They can have a nutritious flavor of pastillas with nutrients

like iron, manganese, vitamin B6, dietary fiber, copper and potassium.

To the farmers. They can have an additional income for the production of

turmeric.

To the future researchers. This study will help them have a better study on

turmeric and pastillas.

Scope and Delimitations

This study focused in making turmeric flavored pastillas. The processes are

shredding, mixing, molding and wrapping. Experimentation was used in the proximate

nutrients of the pastillas with and without turmeric at DOST DMMMSU San Fernando,

3
La Union. Questionnaire was used in gathering data in the acceptability level of the three

samples in terms of taste, texture, appearance and smell. Questionnaire was used in

gathering data in the significant difference among the three samples of turmeric flavored

pastillas. Observation was used in gathering data in the table life of the three samples.

Interview was used in gathering data in the cost analysis of turmeric flavored pastillas

and commercial pastillas.

Definition of Terms

Taste. The sweet, sour, bitter, or salty quality of a thing that can be sense by the

mouth.

Texture. The way that something feels when you touch it.

Appearance. The way that someone or something looks.

Smell. The quality of a thing that you can sense with your nose.

Cost analysis. The act of breaking down a cost summary into its constituent.

Table life. The useful life of a product in home storage.

Proximate analysis. Is a portioning of compounds in a feed into six categories

based on its chemical compounds.

Acceptability level. It is used to easily determine the subject’s capability to

perform its function within an acceptable rage.

Turmeric. Is a rhizomatous herbaceous perennial plant of the ginger family,

Zingiberaceae. In this study, it is used as the main flavoring of the pastillas.

Pastillas. Is a milk-based confectionery which originated in the town of San

Miguel in Bulacan,Philippines.

4
 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter represents the foreign literature, local literature, foreign studies, local

studies, and research paradigm.

RELATED LITERATURE

An article (2009-2017) written by Deshpande Umesh Rudrappa showed that

turmeric can provide enough nutrients to help prevent anemia, neuritis, memory

disorders, cancers, infectious diseases, high blood pressure, and strokes.

In an article (2016) of Top 10 Home Remedies indicated that turmeric can prevent

and stop the growth and destroy cancer cells.

Relieves Arthritis, The anti-inflammatory properties in turmeric are great for

treating both osteoarthritis and rheumatoid arthritis.

Controls Diabetes, Turmeric can be used in the treatment of diabetes. It increases

the effect of medications used to treat diabetes.

Reduces Cholesterol Level, Research has proven that simply using turmeric in

food can reduce serum cholesterol levels.

Immunity Booster, Turmeric contains a substance known as lipopolysaccharide.

Its antibacterial, antiviral and antifungal agents help strengthen the immune system.

Heals Wound, Turmeric is a natural antiseptic and antibacterial agent and can be

used as an effective disinfectant.

Weight Management. A component present in turmeric helps increase the flow of

bile, an important component in the breakdown of dietary fat.

5
 Prevents Alzheimer’s Disease, turmeric supports overall brain health by aiding in

the removal of plaque build-up in the brain and improving the flow of oxygen. This can

prevent or slow down the progression of Alzheimer’s disease.

Improves Digestion, turmeric stimulate the gallbladder to produce bile, which

improves digestion and reduces symptoms of bloating and gas.

Prevents Liver Disease, Turmeric is a natural liver detoxifier. The liver detoxifies

the blood through the production of enzymes and turmeric increases production of these

vital enzymes.

According to the article (2017) of Web MD, LLC. Turmeric is used for arthritis,

heartburn , joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass

surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice,

liver problems, Helicobacter pylori infection, stomach ulcers, irritable bowel syndrome,

gallbladder disorders,high cholesterol, a skin condition, skin inflammation from radiation

treatment, and fatigue.

It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia,

leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other

uses include depression, Alzheimer's disease, swelling in the middle layer of the

eye, diabetes, water retention, worms, systemic lupus erythematosus, tuberculosis,

urinary bladder inflammation, and kidney problems.

People apply turmeric to the skin for pain, ringworm, sprains and swellings,

bruising, leech bites, eye infections, acne, inflammatory skin conditions and skin sores,

soreness inside of the mouth, infected wounds, and gum disease.

6
 Turmeric is also used as an enema for people with inflammatory bowel disease.

The essential oil of turmeric is used in perfumes, and its resin is used for flavor and color

component of foods.

Procedure and Ingredients of Pastillas de Leche

A recipe (2015) from Ate Marevic F. show the procedure to be followed and the

ingredients needed in making a pastillas:

Full cream milk, sweetened condensed milk, granulated white sugar, additional

granulated sugar for coating, cellophane paper, or small paper cups.

Put the first three ingredients in a thick-bottomed saucepan. Cook over medium heat with

constant stirring. Do not leave the mixture unattended because it scorches fast. Cook until

the mixture is thick and coats the spatula. Transfer the mixture into a dry clean bowl for it

to cool. When the mixture is cool, form it into balls or logs according to your desired

size. Roll the balls or logs over sugar. Place the balls in the paper cups. Wrap the logs

with the cellophane. To store, place in airtight containers and keep refrigerated.

Pastillas is one of the popular sweet delicacy in the Philippines. This delicacy is

made of powdered milk and condensed milk mixed together until well blended. Mold into

desired shapes then roll in granulated sugar. Pastillas can come in a variety of flavors

(Pandan, Melon, Strawberry or Cookies and Cream). Estimated time of preparation: 30

minutes. Good for 30-35 pieces.

Ingredients: 2-3 cups powdered milk, 1 cup condensed milk, 1/2 cup granulated sugar for

coating.

Flavoring: Pandan Pastillas, Cookies and Cream Pastillas, Melon Pastillas, Strawberry

Pastillas

7
Procedures: In a mixing bowl, pour condensed milk and flavoring. Add powdered milk

gradually then mix until well blended then set aside for 30 minutes. Scoop a spoonful of

mixture and mold into desired shapes then roll in granulated.

RELATED STUDIES

The study of Healthline Media (2017) states that curcumin boosts brain-derived

neurotrophic factor, linked to improved brain function and a lower risk of brain diseases.

There is also the possibility that it could help improve memory and make you smarter.

The study of Dr. Axe (2017) states that Antidepressants. Few studies have been

conducted on humans, dozens of research trials have proven that turmeric is especially

effective in correcting depression symptoms in laboratory animals.

Anti-inflammatories. The most powerful aspect of curcumin is its ability to

control inflammation. 

Skin Condition Treatments. The anti-inflammatory and antioxidant properties of

turmeric have proven effective in treating skin conditions

Cancer treatment. A number of laboratory studies on cancer cells have shown that

curcumin does have anticancer effects. It can kill cancer cells and prevent more from

growing.

Diabetes management. The study discovered that curcumin in turmeric is literally

400 times more potent than Metformin (a common diabetes drug) in activating AMPK

which improves insulin sensitivity which can help reverse Type 2 Diabetes.

The updated researches and studies of HUFFPOST (2018) showed that turmeric

Also known as “Indian saffron,” has been used for its healing properties in for centuries,

it’s used in a paste to heal wounds and as a tonic to soothe upset stomachs. Researchers

8
have identified a compound in turmeric called curcumin — an antioxidant which is a

powerful disease-fighter.

A review of the existing research on turmeric by Sahdeo Prasad, Ph.D., from MD

Anderson Cancer Center in Houston showed a list of benefits of the spice.

Studies have found that turmeric has antibacterial, antiseptic, and antiviral

properties. It’s also been shown to protect the heart and improve digestion as well as

defend the human body from numerous illnesses.

Turmeric: The Anti-Cancer Alternative

Turmeric’s role in cancer prevention. Studies suggest that turmeric can prevent

the development and slow the growth of certain cancers, including colon, skin, and

stomach, in animals exposed to carcinogens. Researches found that turmeric and

curcumin fights the disease on a number of different levels.

A study published in the journal Clinical Cancer Research. They found that the

compound suppressed two cell-signaling pathways known to stimulate the growth of

these cancers.

Other laboratory research reveals that curcumin reduces the activity of epidermal

growth factor receptors. By blocking these receptors and slowing the growth of tumors

and the disease.

Besides inhibiting cancer-promoting pathways, turmeric battles the disease on a variety

of different channels.

A review of research published in the AAPS Journal, Jayaraj Ravindran, Ph.D., a

researcher from MD Anderson Cancer Center in Houston showed that curcumin can kill a

wide variety of cancer. A stack of research indicates that curcumin can encourage

9
apoptosis, or the death of cancerous cells, which can prevent the growth of cancerous

tumors in the body.

Curcumin binds to more than 30 different proteins, which may block cancer cells from

transmitting factors important for their growth and activate pathways that lead to their

death.

Ravindran and his team identified more than 40 biomolecules involved with cell

death that are influenced by curcumin.

Curcumin fights cancer and it is able to outsmart the disease and prevent cancer

cells from developing. Clinical trials with curcumin indicate safety, tolerability, non-

toxicity, and efficacy.

10
 Research Paradigm

Input Process Output

Turmeric Collectin Turmeric

Powdered Milk g (Curcuma

Condensed Milk Washing longa) flavored

Cellophane Juicing Pastillas

Margarine Mixing

Juicer Packing

Figure 1. Figure 1 shows the input, output, and processes of the study.

11
 Chapter 3

RESEARCH METHODOLOGY

This chapter presented the research design, respondents, research instrument and

materials and methods.

Research Design

The researchers made use of the 9-point hedonic scale, also known as degree of

liking scale, is a most common hedonic scale for measuring product liking by consumers.

(Peryam, D.R.,Girardot, N.F., 1957). This also involved a single treatment wherein

Analysis of Variance (ANOVA) and average weighted mean is used to determined the

significant difference of turmeric flavored pastillas.

The Respondents

The researchers selected eighty (80) students to be their respondents. The selected

respondents from STE (Science, Technology and Engineering) of grade 7 students of

Urdaneta City National High School rated the turmeric flavored pastillas in terms of:

odor, taste, texture and appearance.

Research Instrument

The researchers used a questionnaire for this study as their main instrument in

gathering data in terms of odor, taste, texture and appearance. The researchers prepared

the questions in order to find the result of the three samples.

Materials and Methods

A. Preparation of Equipment

Materials that will be needed for this study should be collected such as mixing

bowl, knife, grinder/blender, measuring cups (ml), and weighing scale (grams) will be

12
 sterilized to prevent the germs to be added to the product/sample. The materials should

also be properly washed and will be used to prevent any damage in mishandling it

when doing the product/sample.

After sterilizing and washing the materials it should be placed in a clean area

where it can dry easily. After drying, the equipment will be wiped with a clean cloth to

make sure that there will be no dirt left behind.

B. Preparation of the Samples

Before making the five samples the researcher should washed their hands with

soap and wear aprons, hairnets, and gloves to prevent contamination of germs in the

product/sample.

The pastillas was made through shredding, mixing the powdered milk, condensed

milk and margarine to make the pastillas dough, and mixing it with the shredded turmeric

and molding it to cylinder forms and wrapping it with cellophane.

For Sample A, the milk used is 300 grams and the turmeric is 150 grams. While

in sample B, the milk used is 300 grams and the turmeric is 200 grams and for sample

C the milk used is 300 grams and the turmeric is 250 grams.

Collection of Data

The three sample was given to eighty (80) respondents and consumed after five

minutes and drinking water. The acceptability of the three samples of Turmeric pastillas

was evaluated by the respondents by tasting the product.

The scales below made use to show the data that have been gathered to the three samples,

which is the sample A, B and C

13
 Odor: Respondents rating on how they like the odor of turmeric flavored pastillas.

Sample 9 8 7 6 5 4 3 2 1

A 6.25% 6.25% 15% 20% 21.25% 11.25% 12.5% 2.5% 5%

B 6.25% 11.25% 21.25% 17.5% 21.25% 11.25% 3.75% 2.5% 5%

C 3.75% 7.5% 15% 18.75% 21.25% 7.5% 11.25% 6.25% 8.75%

Taste: Respondents rating on how they like the taste of turmeric flavored pastillas.

Sample 9 8 7 6 5 4 3 2 1

A 8.75% 7.5% 2.5% 7.5% 21.25% 10% 18.75 8.75% 15%

%

B 15% 15% 10% 15% 11.25% 10% 10% 10% 3.75%

C 6.25% 6.25% 10% 8.75% 16.25% 13.75 5% 18.75 15%

% %

Texture: Respondents rating on how they like the texture of turmeric flavored pastillas.

Sample 9 8 7 6 5 4 3 2 1

A 8.75% 1.25% 12.5% 18.75 25% 20% 5% 1.25% 0%

%

B 7.5% 13.75% 21.25% 11.25 20% 18.75% 2.5% 2.5% 2.5%

%

C 5% 12.5% 16.25% 20% 15% 20% 7.5% 1.25% 2.5%

14
 Appearance: Respondents rating on how they like the appearance of turmeric flavored

pastillas.

Sample 9 8 7 6 5 4 3 2 1

A 3.75% 10% 3.75% 12.5% 20% 5% 7.5% 2.5% 1.25%

B 3.75% 21.25% 23.75% 11.25% 23.75% 10% 6.25% 0% 0%

C 6.25% 12.5% 23.75% 16.25% 18.75% 6.25% 11.25% 1.25% 3.75%

Statistical Treatment of Data

Average Weighted Mean (AVM) made use to show the data on the level of

acceptability of the Turmeric pastillas.

The One-Way Analysis of Variance (ANOVA) was used to show the significant

difference between the three sample in terms of odor, taste, texture, and appearance.

Chapter 4

15
 PRESENTATION, ANALYSIS AND INTERPRETATION OF FINDINGS

OF DATA

This chapter presented the analysis of data followed by the discussion of the

research findings. The findings related to the research questions that guided the study.

Table 1.1 Proximate Nutrients

Pastillas without Turmeric

Test Method Result

Ash 3.27 g/100g
Moisture Content 21.12 g/100g
Crude fat 2.57 g/100g
As shown in table 1.1, the proximate nutrients of the pastillas without turmeric

that was tested at DOST La Union.

Table 1.2 Proximate Nutrients

Pastillas with Turmeric

Test Method Result

Ash 3.09 g/100g
Moisture Content 32.30 g/100g
Crude fat 0.32 g/100g
As shown in table 1.2 is the proximate nutrients of the pastillas with turmeric that

was tested at DOST La Union.

Table 2.1 Level of Acceptability of the Sample A of Turmeric Flavored Pastillas

Variables Average Weighted Descriptive Transmuted

Mean Equivalent Rating
Odor Neither like nor Neither Fragrant nor
5.30
dislike Smelly
Taste 4.36 Dislike slightly Slightly Delicious
Texture 5.90 Like slightly Slightly Smooth
Appearance 6.08 Like slightly Slightly Presentable

16
 Table 2.1 shows that Sample A of turmeric flavored pastillas in the following

parameters: odor is 5.30 that is neither like nor dislike, taste is 4.36 that is dislike slightly,

texture is 5.90 that is like slightly and appearance is 6.08 that is like slightly.

Table 2.2 Level of Acceptability of the Sample B of Turmeric Flavored Pastillas

Variables Average Weighted Descriptive Transmuted

Mean Equivalent Rating
Odor 5.73 Like slightly Slightly Fragrant
Taste 5.68 Like slightly Slightly Delicious
Texture 6.05 Like slightly Slightly Smooth
Appearance 6.15 Like slightly Slightly Presentable
Variables Average Weighted Descriptive Transmuted
Mean Equivalent Rating
Odor Neither like nor Neither Fragrant nor
5.03
dislike Smelly
Taste 4.24 Dislike slightly Slightly Delicious
Texture 5.61 Like slightly Slightly Smooth
Appearance 5.79 Like slightly Slightly Presentable
In table 2.3 shows the level of acceptability of the sample C of turmeric flavored

pastillas in the following parameters: odor is 5.03 that is neither like nor dislike, taste is

4.24 that is dislike slightly, texture is 5.61 that is like slightly and appearance is 5.79 that

is like slightly.

Table 3. Cost Analysis

Sample Number of Price Cost Gross Total Cost Net Profit

Pieces (Php) Income (Php) (Php)
(Php)
A 10 3.00 30.00 320.00 130.00
B 10 3.00 30.00 330.00 120.00
C 10 3.00 30.00 340.00 110.00

17
 Table 3 shows the cost analysis of the three samples of turmeric flavoured

pastillas wherein sample A has the highest net profit which is Php.130.00, in sample B

Php.120.00, in sample C Php.110.00. (See Appendix E for the expenses of Sample A,B

and C.)

Table 4. Table Life

Samples Days
1 2 3 4 5 6 7
No
molds No No Molds Molds are Molds are
and molds molds start to Molds are very extremely
A no and no and no appear observable observable observable
smell smell smell and and smelly and and have a
have moderatel strong
smell y smelly smell
No
molds No No No Molds are Molds are
and molds molds molds Molds start observable very
B no and no and no and no to appear and smelly observable
smell smell smell smell and have and
smell moderatel
y smelly

No
molds No No No No molds Slightly Molds are
and molds molds molds and no smelly and observable
C no and no and no and no smell molds are and smelly
smell smell smell smell observable

As shown in table 3, the table life of sample A takes 4 days before the molds start

to appear, sample B takes 5 days before the molds start to appear and sample C takes 6

days before the molds start to appear.

18
 Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATION

The purpose of this chapter is to summarized the study and the data that the

researchers had been gathered including these are the summary of the study, results,

conclusions and discussions.

Summary of Findings

19
 This study was conducted to make a new flavor of pastillas wherein turmeric is

the main ingredient. For the 3 tables that the researchers conducted, it showed that the

result of the acceptability level of sample A in terms of odor is 5.30 which is neither like

nor dislike to the respondents, the taste is 4.36 which dislike slightly to the respondents,

the texture is 5.90 and the appearance is 6.08 which is both like slightly to the

respondents. While acceptability level of sample B in terms of odor is 5.73, in terms of

taste is 5.68, in terms of texture is 6.05, and acceptability level of appearance is 6.15

which are all like slightly to the respondents. And on the other hand, the acceptability

level of sample C in terms of odor is 5.03 which is neither like nor dislike to the

respondents, in terms of taste is 4.24 which is dislike slightly to the respondents, the

texture is 5.61 and the appearance is 5.79 which is both like slightly to the respondents.

On table 2 shows the cost analysis, the three samples have the same number of

pieces which is 10. The three samples also have the same price and gross income, the

price cost is Php. 3.00 while the gross income is Php. 30.00. and the net profit of the three

samples are: sample A is Php. 130.00, sample B is Php. 120.00, and the sample C is Php.

110.00.

On table 3 it shows the the researchers observation on the shelf-life of turmeric

flavored pastillas wherein sample C last longer than sample A and B. Sample C last for 5

days before having molds and foul smell, sample B last for 4 days before having molds

and foul smell and sample A last for three days only for having molds and foul smell.

Conclusion:

Based on the findings, it is therefore concluded that:

1. Sample B tastes the most delicious among the three samples.

20
 2. Sample A in terms of odor is 5.30, taste is 4.36, texture is 5.90 and the appearance

is 6.08. Sample B in terms of odor is 5.73, taste is 5.68, texture is 6.05,

appearance is 6.15. Sample C is in terms of odor is 5.03, taste is 4.24, texture is

5.61 and appearance is 5.79 which is sample B is more acceptable than the two

samples to the respondents.

3. It is therefore concluded that the sample B is the most delicious and attractive

according to the respondents. Sample A in terms of odor is 5.30, taste is 4.36,

texture is 5.90 and the appearance is 6.08. Sample B in terms of is 5.73, taste is

5.68, texture is 6.05, appearance is 6.15. Sample C is in terms of odor is 5.03,

taste is 4.24, texture is 5.61 and appearance is 5.79 which is sample B is more

acceptable than the two samples to the respondents. So it is therefore concluded

that the sample B is the most delicious and attractive to the respondents.

Recommendation:

Based on the findings and conclusions, it is recommended that:

1. Research more about the nutritional facts of turmeric flavored pastillas.

2. Future researchers should improve the odor, the taste, the texture and the

appearance of the three samples of turmeric flavored pastillas.

3. The production of pastillas using turmeric as the main ingredient may improve the

commercial purposes of pastillas.

21
 BIBLIOGRAPHY

a. Journals

Bar-Sela G1, Epelbaum R, Schaffer M., “Curcumin as an anti-cancer agent:

review of the gap between basic and clinical applications.” Curr Med Chem.

2010;17(3):190-7.

Ravindran J1, Prasad S, Aggarwal BB, “Curcumin and cancer cells: how many

ways can curry kill tumor cells selectively?” AAPS J. 2009 Sep;11(3):495-51

22
 Sahdeo Prasad and Bharat B. Aggarwal, “Turmeric, the Golden Spice,” Herbal

Medicine: Biomedical and Clinical Aspects, 2nd Edition, CRC Press, 2011

Shanmugam MK, “The multifaceted role of curcumin in cancer prevention and

treatment,” Molecules. 2015 Feb 5;20(2):2728-69

Suejung G. Kim, “Curcumin Treatment Suppresses IKKβ Kinase Activity of

Salivary Cells of Patients with Head and Neck Cancer: A Pilot Study,” Clin Cancer Res.

2011 Sep 15; 17(18): 5953-5961.

“Turmeric,” Memorial Sloan Kettering Cancer

Center, https://www.mskcc.org/cancer-care/integrative-medicine/herbs/turmeric

b. Internet Sources

Dania Akbik, Maliheh Ghadiri, Wojciech Chrzanowski, Ramin Rohanizadeh,

Curcumin as a wound healing agent, Life Sciences, Volume 116, Issue 1, 2014, Pages 1-

7, ISSN 0024-3205, https://doi.org/10.1016/j.lfs.2014.08.016.

(http://www.sciencedirect.com/science/article/pii/S0024320514007036)

Deshpande UR, Gadre SG, Raste AS, et al. Protective effect of turmeric

(Curcuma longa L.) extract on carbon tetrachloride-induced liver damage in rats. Indian J

Exp Biol 1998 Jun;36(6):573-7. 1998. PMID:7740.

Gunnars, Kris. “10 Proven Health Benefits of Turmeric and

Curcumin.” Healthline, Healthline Media, 9 June 2017,

www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric.

Kazuhiro Yoshida, Shusuke Toden, Preethi Ravindranathan, Haiyong Han, Ajay

Goel, Carcinogenesis, Volume 38, Issue 10, 1 October 2017, Pages 1036–1046,

https://doi.org/10.1093/carcin/bgx065

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 Kim T, Davis J, Zhang AJ, He X, Mathews ST. Curcumin activates AMPK and

suppresses gluconeogenic gene expression in hepatoma cells. Biochem Biophys Res

Commun. 2009 Oct 16;388(2):377-82. doi: 10.1016/j.bbrc.2009.08.018. Epub 2009 Aug

8. PubMed PMID: 19665995.

Marevic F. (2015). Assorted Pastillas. Filipino Style Recipe.

1(1),http://filipinostylerecipe.com/2015/05/assorted-pastillas/

Takada Y, Bhardwaj A, Potdar P, Aggarwal BB. Nonsteroidal anti-

inflammatory agents differ in their ability to suppress NF-kappaB activation, inhibition of

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proliferation. Oncogene. 2004 Dec 9;23(57):9247-58. PubMed PMID: 15489888.

APPENDIX A

Letter of Request

September 12, 2017

Alexander A. Patacsil, D.A., Ph. D

School Principal IV
Urdaneta City National High School
Urdaneta City

Greetings!
We, 10-Franklin students of Urdaneta City National High School (Special Science Class),
are conducting a survey for our research project entitled, “TURMERIC (Curcuma
longa) FLAVORED PASTILLAS”

24
In connection with this, may we ask permission to conduct a survey from Grade 7 SSC
students on September 12,2017. Rest assured that results of this survey will be held
confidential. Your favorable action to this request would be appreciated. Thank you.

Very truly yours,

REYZEL B. PASCUAL
GIAN ALEC MONILLAS
ALYSSA DENISE F. GREGORIO
The Researchers

Noted:
(SGD) LOURDES M. MEDRANO, Ed. D.
Research Teacher

(SGD) LARINA G. TABORDA

Head Teacher- VI, Science

(SGD) ALEXANDER A. PATACSIL, D.A., Ph. D

School Principal IV

APPENDIX B

Survey Questionnaire

Rate the following samples in terms of odor, taste, texture and appearance.

9- Like Extremely

8- Like Very Much

7- Like Moderately

6- Like Slightly

5- Neither Like nor Dislike

4- Dislike Slightly

3- Dislike Moderately

25
2- Dislike Very Much

1-Dislike Extremely

Samples Odor Taste Texture Appearance

APPENDIX C

Table Life

Sample

s Days
1 2 3 4 5 6 7

26
B

APPENDIX D

Documentations

27
Washing the equipments needed in the study.

The materials used in the study.

28
Measuring the grams of turmeric used in Sample A.

Measuring the grams of turmeric used in Sample B.

29
Measuring the grams of turmeric used in Sample C.

Mixing the powdered milk and condensed milk together.

30
Grinding the turmeric using the juicer and making the pastillas dough.

Mixing the grinded turmeric into the pastillas dough.

31
Wrapping and preparing the pastillas. Finished Product

Survey at Grade 7-Pascal

32
Survey at Grade 7-Newton

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 APPENDIX E

EXPENSES

Expenses in Making the three samples of turmeric flavoured pastillas.

Materials Quantity Price (Php)

Turmeric 500 g. 40
Powdered Milk 1 kg. 255
Condensed Milk 50 ml. 40
Cellophane 1 sheet 20
Total Amount: 355

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 Curriculum Vitae

Name: Reyzel B. Pascual

Address: #091 Zone I Camanang

Roadside Urdaneta City Pangasinan

Birthday: September 29, 2001

Age: 16 years old

Name of Parents

Father: Rodolfo C. Pascual Elementary

Occupation: Deceased School: Urdaneta I Central School

Mother: Maria Cecilia B. Pascual Grade 1: 5th honor

Occupation: Businesswoman Grade 2: 4th honor

Grade 3: 4th honor

Educational Background Grade 4: 10th honor

Grade 5: 8th honor Grade 7: With honor

Grade 6: 6th honor Grade 8: With honor

High School Grade 9: With honor

35
Name: Gian Alec Monillas Birthday: July 16, 2001

Address: San Vicente Central Urdaneta Age: 16 years old

City, Pangasinan

Name of Parents Grade 3: 3rd honor

Father: Samuel V. Perez School: San Miguel Central Elementary

Occupation: Company Driver School

Mother: Leah M. Perez Grade 4: 1st honor

Occupation: Manager Grade 5: 4th honor

School: Don Amadeo Perez Sr.

Educational Background Memorial Elementary School

Elementary Grade 6: 8th honors

School: Commonwealth Elementary High School

School Grade 7: With honor

Grade 1: 1st honor Grade 8: With honor

Grade 2: 1st honor Grade 9: With honor

36
Name: Alyssa Denise F. Gregorio

Address: #61 Bactad East Urdaneta City,

Pangasinan

Birthday: December 19, 2001

Age: 15 years old

Name of Parents Elementary

Father: Ernesto A. Gregorio School: Holy Gem and Scepter Academy

Occupation: Businessman Grade 1: 5th honor

Mother: Grace F. Gregorio School: Merryland Montessori and High

Occupation: Businesswoman School Incorporated

Grade 2: with honor

Educational Background Grade 3: with honor

37
Grade 4: with honor

Grade 5: with honor

Grade 6: with honor

High School

Grade 7: With honor

Grade 8: With honor

Grade 9: With honor

38