FINAL

DEFENCE
Presented by:
URI, Yucah Dhaneza L.
ILIGAN, John Paul M.
RAGAS, Nicolas Vhin T.
https://www.britannica.com/plant/coconut-palm https://gardenerspath.com/how-
to/composting/coconut-coir/
https://askthegreengenie.com/tropical- https://www.iplantz.com/plant/400/chrysophyllu
fruits/star-apple/ m-cainito/
https://www.miskawaanhealth.com/diabetes- https://www.diabetes.co.uk/diabetes-causes.html
health-considerations/
 S.A.L.C.H.E.
"STAR APPLE LEAVES AND COCONUT HUSK EXTRACT
AS A TEA SUPPLEMENT FOR DIABETES"

Presented by:
URI, Yucah Dhaneza L.
ILIGAN, John Paul M.
RAGAS, Nicolas Vhin T.
 ESENTATION OUTLIN
PR E
1 2
INTRODUCTION PROCESS

3 4
EXPERIMENTATION CONCLUSION
INTRODUCTION
BRIEF EXPLANATION
 INTRODUCTION
This study aims to lay more groundwork
into studying the significant effect of the
star apple leaves and coconut husk in
preventing diabetes. This study has
various targeted demographics to
support, such as government agencies,
medical fields, and fellow researchers, to
name a few.
BENEFICIARIES
PEOPLE WITH HIGH BLOOD SUGAR LEVELS/
PEOPLE WITH A DIABETIC FAMILY BACKGROUND

PATIENT WITH TYPE 2 DIABETES

PEOPLE WHO SUFFER FROM NEGATIVE

EFFECTS CAUSE BY CAFFEIN
HYPHOTHESISNULL
THERE WILL BE NO SIGNIFICANT DIFFERENCE
BETWEEN S.A.L.C.H.E. AND COMMERCIAL TEA IN
TERMS OF CHARACTERISTICS

THE S.A.L.C.H.E. TEA WILL BE MORE ACIDIC THAN

THE COMMERCIAL TEA

THERE WILL BE NO SIGNIFICANT DIFFERENCE

BETWEEN THE S.A.L.C.H.E. AND THE
COMMERCIAL TEA IN TERMS OF PH LEVEL
PROCESS
CREATION OF S.A.L.C.H.E.
 The process of drying the
Star Apple Leaves

G
N
TI
Collecting the Star Apple Leaves,

RA
Coconut Husk Extract, and other

YD
materials needed such as empty tea

EH
bag

D
COLLECTING
PULVERIZING Pulverization of the Dried Star Apple Leaves and Coconut Husk.

Pouring the pulverized Caimito

Leaves and Coconut Husk to a tea
bag and putting it to Hot Water
EX

for a couple of minutes until it is

PE

fully diluted
RI
M

The Researchers gathered

EN

data that was observed during

T
IN

the experimentation
G

DATA GATHERING
EXPERIMENTATION
S.A.L.C.H.E. TEA VS COMMERCIAL TEA
TEST 1:
Sensory Analysis
 SENSORY
ANALYSIS
Preparing the product First Trial Second Trial Final Trial
SENSORY ANALYSIS
RESULTS
TEST 2: pH
Testing

 PH TEST

Preparing the set-ups Soaking the pH test strips

Reading the instructions
(3 for Commercial tea & 3 for both in S.A.L.C.H.E and
S.A.L.C.H.E.) commercial tea

Drying the Strips Comparing and Recording

the Outcome
PH TEST
RESULTS
DATA ANALYSIS
BRIEF EXPLANATION
SENSORY ANALYSIS
STATISTICS
PH TEST
STATISTICS
CONCLUSION
FINAL THOUGHTS
 OVER-ALL
FINDINGS
AS TO BE EXPERCTED IN A NATURAL BREWED
SOLUTION THE S.A.L.C.H.E. SUPPLEMENTARY
TEA CONTAINED A VERY BASIC PH LEVEL
ALONGSIDE A VARYING HUE OF COLORS
COMPARED TO THE FACTORY MASS PRODUCED
COMMERCIAL TEA.
ACCEPT OR REJECT
NULL HYPOTHESIS
THERE WILL BE NO SIGNIFICANT DIFFERENCE
BETWEEN S.A.L.C.H.E. AND COMMERCIAL TEA IN
TERMS OF CHARACTERISTICS

THE S.A.L.C.H.E. TEA WILL BE MORE ACIDIC THAN

THE COMMERCIAL TEA

THERE WILL BE NO SIGNIFICANT DIFFERENCE

BETWEEN THE S.A.L.C.H.E. AND THE
COMMERCIAL TEA IN TERMS OF PH LEVEL
 RECOMMENDATIONS
ADDITIONAL COMPONENTS
LIQUID SOLUTION
ADDITIONAL SET-UPS
FURTHER INDEPTH STUDY
LONGER EXPERIMENTATION TIME
PROPER COOPERATION
THANK YOU FOR
LISTENING!
Don't hesitate to ask any questions!