ABSTRACT

Mary Joie F. Avelino, Wildalyn B.Bechayda and Mary Grace J. De Felix, Capiz State
University Main Campus, Roxas City, May 2022, “Aromatic Herbal Tea”.

Thesis Adviser: Marites C. Biaco, EdD

The study was conducted to utilize Lampunaya, oregano and blue ternate
as herbal tea (1) determine the sensory qualities of Aromatic Herbal Tea in terms of
appearance, aroma, and color (2)determine the general acceptability of Aromatic Herbal
Tea between three treatments in terms of sensory qualities. (3) find out the significant
difference in the sensory qualities of Aromatic Herbal Tea in terms of appearance, aroma,
and color (4) find out the significant difference in the general acceptability of Aromatic
Herbal tea with sensory qualities between three treatments. This study used the
completely Randomized Design (CRD) using three treatments in consumer tasting. The
first, second and third finished products as evaluated by 40 consumers as evaluators who
were experts, farmers, students, faculty and staff with the use of a score card with a three
sensory qualities tested for evaluation using the Nine- point Hedonic Scale with the
corresponding score variables for the Statistical Package for Social science (SPSS). The
product was acceptable in terms of the three sensory qualities tested as to the appearance,
aroma and taste. Treatment A (Lampunaya 0.5g, Blue ternate 0.25g, Lemon Rind 1g).
Treatment B ( Oregano 1g, Blue ternate 0.25g, Lemon rind 1g).Treatment C (Lampunaya
0.25g, Oregano 0.5g, Blue ternate 0.25 g, Lemon Rind 0.5) in making aromatic herbal tea
was found that all treatment are acceptable by the consumer evaluator. There is
significant difference in the acceptability of Aromatic Herbal Tea among the three
treatments in favor of all treatments when three sensory qualities tested was taken into
consideration.

Keywords: Mixing Aromatic Herbs

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 INTRODUCTION
Background of the study

When you ask one Filipino about what he or she thinks about tea, I bet they will
say not so well about it because it tastes weird. Traditionally, tea is viewed as a medicinal
beverage, more a part of alternative medicine than Filipino cuisine; you can’t even see tea
in a menu list of a restaurant before. However, in recent years, tea is becoming more
widely embraced by Filipinos, The recent influx of tea salons offering more varieties and
milk tea shops, which often attract long queues, have a large part in this. So, if you are
looking for a warm and relaxing drink with health benefits but with a pleasant smell and
taste, Aromatic herbal tea is the right for you. With more people becoming aware of the
importance and effectiveness of herbal medicine, they now seek more knowledge and
information on how to use plants as remedies to commonly acquired diseases. Plants
naturally contain beneficial phytochemicals that are vital in fighting off diseases in a
natural way.

It is a favorite among herbal tea drinkers in fact, people are actually drinking a
tea which is herbal and has a good smell, that's why we really consider doing this to share
and recommend to people. Our Aromatic Herbal tea is composed of 2 herbal leaves as
our Main ingredients. These are Oregano leaves, Coleus leaves or famously known as
Lampunaya and the blue ternate. Not just that but we also include treatment for this; an
essence of lemon rind will help in fighting the strong combination and aroma of these
three main ingredients. These three herbal leaves that we found is not just very
convenient but also rich in different nutrients that can help our body.

Objectives of the study

This study aims to utilize Lampunaya, oregano and blue ternate as herbal tea
1) determine the sensory qualities of Aromatic Herbal Tea in terms of appearance,
aroma, and taste.
2) determine the general acceptability of Aromatic Herbal Tea between three
treatments in terms of sensory qualities.
3) find out the significant difference in the sensory qualities of Aromatic Herbal Tea
in terms of appearance, aroma, and taste.
4) find out the significant difference in the general acceptability of Aromatic Herbal
tea with sensory qualities between three treatments.

METHODOLOGY
This study presents the research design materials, tools and equipment,
experimental treatments and procedure, scoring of variables, time and place of the study.

Methods of research
The research study used an experimental-development method of research.
Experimental method was utilized Lampunaya leaves, Oregano leaves and Blue ternate
flower and Lemon juice as Herbal Tea. The developmental method focuses on the

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development of Lampunaya, Oregano and Blue ternate made of tea which was potential
for good source of healthy products.
Making Aromatic Herbal Tea
Preparing all the materials

Selecting and sorting of herbal leaves

 

Washing and Draining of herbal leaves

 

Separating herbal leaves

 

Drying of herbal leaves

 

Cutting into pieces

 

Grating of herbal leaves

 

Weighing of herbal leaves

 

Boiling water
 

Preparing the tea bag and mug

 

Putting measured herbal leaves in the tea

bag
 
Putting tea bag in a mug
 

Pouring hot water

 

Labeling and sealing of aromatic herbal tea

 

Aromatic herbal tea

 
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 Figure 1. Flow chart in making aromatic herbal tea

Instrument in Gathering Data

The instrument used in the study was the evaluation sheet. It dealt with the
variables used to evaluate the product such as four sensory quality tested.

Gathering Data Procedure

The research instrument used in the study was the evaluation sheet. This was
given to the evalutators during the assessment of product. It deals with the variables used
to evaluate the product such as appearance, aroma, and taste. The data presented was
based on the respondondent’s answer to the evaluation sheet about the Aromatic Herbal
Tea. The researcher conducted the evaluation sheet at Capiz State University Main
Campus, Roxas City Capiz. There were (40) evaluators composed of ten (10)
expertise/teachers, thirty (30) consumers evaluated the acceptability of the product.
After the evaluation of the finished product by fourty (40) evaluators, the
evaluaton sheets were gathered,tallied, summarized and prepared for computation. The
mean was used to determine the level of Aromatic Herbal Tea in terms of appearance,
aroma, and taste.

Statistical Tools and Analysis

Statistical Package for Social Science (SPSS) was used to generate and processes
all the data needed in the study.
Mean was used to determine the sensory qualities of Aromatic Herbal Tea in
terms of appearance, aroma and taste tested of the product. The analysis of Variance
(ANOVA) was used to determine the significant differences in the Aromatic Herbal Tea
in terms of the three sensory qualities.

Result, Analysis and Discussion

Sensory description of Aromatic Herbal Tea

In the three treatments in terms of
Three Sensory Qualities Tested

Table two reveals the sensory description of Aromatic Herbal Tea in terms of
appearance, aroma and taste as reflected in the table, treatment A; in terms of appearance
it obtained the mean score of 7.6, which had an adjectival description as, “Very Much
appealing”. In terms of aroma it obtained the mean score of 7.9 which had an adjectival
description as “Very Much Pleasant”. In terms of taste it obtained the mean score of 7.5
which had an adjectival description as “Very Much Delicious” The sensory qualities
score of 7.67 which had an adjectival description as “Liked Very Much” by the
evaluators.

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 In treatment B, in terms of appearance it obtained the mean score of 7.9 which
had an adjectival description as, “Very Much Appealing”. In terms of aroma it obtained
the mean score of 8.2, which had an adjectival description as “Extremely Pleasant”. In
terms of taste it obtained the mean score of 8.2, which had an adjectival description as
“Extremely Delicious”.

In treatment C, in terms of appearance it obtained the mean score of 8.5, which

had an adjectival description as, “Extremely Appealing”. In terms of aroma it obtained
the mean score of 8.5, which had an adjectival description as “Extremely Pleasant”. In
terms of taste it obtained the mean score of 8.3, which had an adjectival description as
“Extremely Delicious”.

Table 2 Determine the sensory qualities of Aromatic Herbal Tea in terms of

appearance, Aroma and Taste.

TREATMENTS A B C
Quality Attributes Mean AD Mean AD Mean AD
Appearance 7.60  VMA 7.90  VMA 8.50  EA
Aroma 7.90 VMP  8.20  EP 8.50  EP
Taste 7.50  VMD 8.20  ED 8.30  ED
     

Legend:
AD = Adjectival Description
VMA= Very Much Appealing
EA = Extremely Appealing
VMP = Very Much Pleasant
EP = Extremely Pleasant
VMD= Very Much Delicious
ED =Extremely Delicious

Acceptability of Aromatic Herbal Tea

among the three treatment in terms
of sensory qualities

Shown in table 3 was the acceptability of Aromatic Herbal Tea in three treatments
in terms of appearance, aroma, and taste. As reflected on the table, treatment A, as to its
appearance it obtained the mean score of 7.33, which had an adjectival description as,
“Liked Very Much”. In terms of aroma it obtained the mean score of 7.60 which had an
adjectival description as “Liked Very Much”. In terms of taste it obtained the mean score

5
of 7.33 which had an adjectival description as “Liked Very Much”. Based on the
evaluators, the results implied that the treatment A with 0.5 grams of Lampunaya got the
general acceptability of 7.42 which had an adjectival description as “Liked Very Much”
by the evaluators.

In treatment B, Aromatic Herbal tea in terms of appearance, aroma and Taste. As

reflected on the table in terms of appearance it obtained the mean score of 7.73 which had
an adjectival description as “Liked Very Much”. In terms of aroma it obtained the mean
of 8.33, which had an adjectival description as “Liked Extremely”. In term of taste it
obtained the mean score of 8.37, which had a “Liked Extremely”. Based on the data
treatment B with 1 gram of Oregano in making Aromatic Herbal Tea got the general
acceptability mean score of 8.14 which had an adjectival description as “Liked
Extremely” by the evaluators.

In treatment C Aromatic Herbal Tea in terms of appearance it obtained the mean

score of 7.80, which had an adjectival description as “Liked Very Much”. In terms of
aroma, it obtained the mean score of 8.33 which had an adjectival description as “Liked
Extremely”. In terms of taste it obtained the mean score of 8.1, which had an adjectival
description as “Liked Very Much”. By the evaluators, the results implied that treatment
Lampunaya 0.25g; Oregano 0.5g got the general acceptability of 8.08, which had an
adjectival description as “Liked Very Much” by the evaluators.

Table 3 Determine the general acceptability of Aromatic Herbal Tea between the
three (3) treatments in terms of sensory qualities.

TREATMENTS A B C
Quality Attributes Mean AD Mean AD Mean AD
Appearance 7.33  LVM 7.73  LVM 7.80  LVM
Aroma 7.60  LVM 8.33  LE 8.33  LE
Taste 7.33  LVM 8.37  LE 8.10  LVM
General Acceptability 7.42  LVM 8.14  LE 8.08  LVM

Legend:
LVM = Liked Very Much
LE = Liked Extremely

Difference in the sensory qualities of

Aromatic Herbal Tea in terms of

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appearance, aroma and taste

The data on the differences in the sensory qualities of the Aromatic herbal tea in
Table 3.Results showed that there was no statistically significant difference by ANOVA
in the appearance when grouped according to sensory (F (2, 27) = 7.269 p = 0.003). The
formulated null hypothesis was rejected. It means that there is a similar appearance
among the product which might be due to the ingredients used.
Contrary, the outcomes on test of difference on the Aromatic herbal tea in terms
of aroma as determined by one-way ANOVA showed significant difference (F (2, 27) =
4.86 p= 0.016). The formulated null hypothesis was failed to reject. The unevenness of
the product in terms of taste may be due to ingredients.
Findings revealed that there was no significant difference by ANOVA in the
taste of when grouped according to sensory quality (F (2, 27) = 6.256 P= 0.016. The
formulated null hypothesis was rejected. Our results suggest the uniformity of the product
in terms of taste may be due to composition of the ingredients used.

Table 4 to find out the significant difference in the sensory qualities of Aromatic
Herbal Tea in terms of Appearance, Aroma and Taste.

Quality
Attributes Source of Variance SS df MS F p value Remarks
(Sensory)
Between Groups 4.2 2 2.1 7.269 0.003 s
APPEARANCE Within Groups 7.8 27 0.289      
Total 12 29        
Between Groups 1.8 2 0.9 4.86 0.016 ns
AROMA Within Groups 5 27 0.185      
Total 6.8 29        
Between Groups 3.8 2 1.9 6.256 0.006 s

TASTE Within Groups 8.2 27 0.304      

Total 12 29        

Difference in general acceptability of

Aromatic Herbal Tea among the three (3)
Treatments in terms of sensory qualities

Results showed that there was a statistically significant difference by ANOVA

in the appearance when grouped according to treatments (F (2, 87) = 4.988, p = 0.009).

7
The formulated null hypothesis was rejected. It means that there is a distinct appearance
among the product which might be due to the ingredients used.

Findings revealed that there was a significant difference by ANOVA in the

aroma of when grouped according to treatments (F (2, 87) = 19.071, p = 0.000. Our
results suggest the disparity of the product in terms of aroma maybe due to composition
of the ingredients used.

The outcomes on test of difference on the Aromatic Herbal Tea in terms of

taste as determined by one-way ANOVA showed significant difference (F (2, 87) =
33.631, p = 0.000). The formulated null hypothesis was rejected. The unevenness of the
product in terms of taste may be due to ingredients.

Table 5 to find out the significant difference in the general acceptability of Aromatic
Herbal Tea with sensory qualities between three (3) treatments.

Quality
Source of p
Attributes SS df MS F Remarks
Variance value
(Acceptability)
Between 3.822 2 1.911 4.988 0.009
Groups s
APPEARANCE
Within Groups 33.333 87 0.383      
Total 37.156 89        
Between 10.756 2 5.378 19.07 0.000
Groups 1 s
AROMA
Within Groups 24.533 87 0.282      
Total 35.289 89        
Between 17.267 2 8.633 33.63 0.000
Groups 1 s
TASTE
Within Groups 22.333 87 0.257      
Total 39.600 89        

Conclusion

Based on the findings of the study, the following conclusions were drawn:

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Among the three treatments of Aromatic Herbal Tea in the consumer tasting treatment C
which has 0.25 grams of Lampunaya and 0.5 grams of Oregano was generally accepted
by evaluators in terms of appearance, aroma, taste and Taste.
The acceptability of Aromatic Herbal Tea treatment got the highest mean score of
8.14, with the adjectival description as “Like Very Much” by the evaluators considering
the four qualities tasted such as appearance, aroma and taste.
There were significant differences in the acceptability of Aromatic Herbal Tea in
the three treatments in terms of appearance, aroma and taste.

Recommendation

The following are the recommendation based on the findings and conclusion of
the study.
Herbal leaves can be made into delicious and nutritious teas in terms of appearance
aroma and taste.

Treatment C 5 percent Oregano and Lampunaya leaves in making Tea

It is further recommended to parents, teachers, consumers, students,

entrepreneurs, farmers, homemakers, and professionals, to consider Lampunaya,
Oregano, Blue ternate and Lemon Rind in making Herbal tea and other products as Tea.

It is also recommend that the Lampunaya and Oregano leaves shall be used in this
study in making other different products other than Aromatic Herbal tea to provide new
and interesting beverage items on the table.

9
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10
Journal of Food Measurement and Characterization 9 (1), 52-60, 2015

College of Education
APPENDIX A
EVALUATION SHEET
Research Title : Aromatic Herbal Tea
Name of Researchers : Mary Joie F. Avelino, Wildalyn B. Bechayda, Mary Grace J. De
Felix

Part I. Evaluator’s Profile

Please honestly supply the necessary information by filing the blanks or checking
the appropriate box provided. Your honest answer will be kept with utmost
confidentiality. Thank You and God Bless.
Name: ________________________________________
Address: ______________________________________
Educational Attainment:
High School Undergraduate:________________________________
High School Graduate :________________________________
High School Graduate :________________________________
College Undergraduate :________________________________
Other (Please specify :_________________________________
PART II. Direction: The following sensory qualities are used in evaluation the Aromatic
Herbal Tea in which the treatment is composed of; Treatment A (1 gram of lampunaya),
Treatment B (1 gram of Oregano) and Treatment C (0.5 gram of lampunaya and
Oregano). Please evaluate the product using the Nine Point Hedonic Scale, in which (9)
indicates the highest score, five (5) the average score and one (1) the lowest score.

APPEARANCE OF THE PRODUCT

Treatment
A B C Adjectival Description
9 9 9 Extremely Appealing
8 8 8 Very Much Appealing

11
 7 7 7 Moderately Appealing
6 6 6 Slightly Appealing
5 5 5 Neither Appealing nor Unappealing
4 4 4 Slightly Unappealing
3 3 3 Moderately Unappealing
2 2 2 Very Much Unappealing
1 1 1 Extremely Unappealing
Remarks\Suggestions:_______________________________________

AROMA OF THE PRODUCT

A B C Adjectival Description
9 9 9 Extremely Pleasant
8 8 8 Very Much Pleasant
7 7 7 Moderately Pleasant
6 6 6 Slightly Pleasant
5 5 5 Neither Pleasant nor Unpleasant
4 4 4 Slightly Unpleasant
3 3 3 Moderately Unpleasant
2 2 2 Very Much Unpleasant
1 1 1 Extremely Unpleasant
Remarks\Suggestions:______________________

TASTE OF THE PRODUCT

A B C Adjectival Description
9 9 9 Extremely Delicious
8 8 8 Very Much Delicious
7 7 7 Moderately Delicious
6 6 6 Slightly Delicious
5 5 5 Neither Delicious nor Not Delicious
4 4 4 Slightly Not Delicious
3 3 3 Moderately Not Delicious
2 2 2 Very Much Not Delicious
1 1 1 Extremely Not Delicious
Remarks\Suggestions:______________________

___________________________________
Signature of Evaluator

12
 College of Education
APPENDIX B
Research Program

June 06, 2022

HAZEL D. JOAQUIN PhD

Dean, College of Education
CapSU, Roxas City, Main Campus

Madam:

As part of the requirement for the Batchelor of Technology and Livelihood in Education,
We are presently conducting an Experimental Study in entitled “Aromatic Herbal Tea”.

In connection with this, May we have the privilege of requesting permission from your
office the conduct of our study for the evaluation of the respondents.

Our grateful acknowledgement in anticipation of your approval on this request.

Very truly yours,

Mary Joie F. Avelino

Wildalyn B. Bechayda

Mary Grace J. De Felix

Researchers

Noted: Approved:

Marites C. Biaco, EdD HAZEL D. JOAQUIN PhD.

Adviser Dean, College of Education

13
 College of Education
APPENDIX C
Research Program

June 06, 2022

____________________
____________________
____________________

Sir/Madame:

The undersigned are conducting an experimental study entitled “Aromatic Herbal

Tea” as a completion of the requirements for the Bachelor of Technology and Livelihood
in Education.

With your expertise in this field, your participation as one of the jury valuators for
the content validation of the instrument is formally and humbly requested. Your utmost
participation would give valuable input in the determination weather each item in the
evaluation sheet is relevant in the study.

Your generous help and cooperation will be highly appreciated.

Very truly yours,

Mary Joie F. Avelino

Wildalyn B. Bechayda

Mary Grace J. De Felix

Researchers

Noted: Approved:

14
Marites C. Biaco, EdD HAZEL D. JOAQUIN PhD
Adviser Dean, College of Education

College of Education
APPENDIX D
Research Program
June 06, 2022
HAZEL D. JOAQUIN PhD
Dean, College of Education
CapSU, Roxas City, Main Campus

Madam:

We are the students of Bachelor of Technology and Livelihood in Education Major in

Home Economics and presently conducting our Thesis entitled “Aromatic Herbal Tea”.
In line with this, we would like to request the expertise of Professor Marites C. Biaco,
EdD in this field to be our adviser she said that she is willing to help our thesis writing.

Thank You so much!

Very truly yours,

Mary Joie F. Avelino

Wildalyn B. Bechayda

Mary Grace J. De Felix

Researchers

Noted: Approved:

Marites C. Biaco, EdD HAZEL D. JOAQUIN PhD.

Adviser Dean, College of Education

15
 College of Education
Appendix E : Grammarian/English Editor Certification

GRAMMARIAN/ENGLISH EDITOR CERTIFICATION

This is to certify that the undersigned has reviewed and proofread the research
study titled “AROMATIC HERBAL TEA” by MARY JOIE F. AVELINO,
WILDALYN B. BECHAYDA and MARY GRACE J. DE FELIX. The said
manuscript underwent grammar check and technical editing, and that all the corrections
and recommendations made by the undersigned were accomplished and were
incorporated in the final manuscript by the researcher/s.

Further, this is to attest that the manuscript is now compliant with the standards
and conventions required of in the English language for academic and research papers.

Issued this ____ day of _________ 2022.

Emmanuel D. Dayalo, EdD

Grammarian / English Editor

Date: _________________________

Contact No/Email Ad:

16
 College of Education
Appendix F : Statistician’s Certification

STATISTICIAN’S CERTIFICATION

This is to certify that the undersigned has reviewed and statistically analyzed the
data of the research study titled “AROMATIC HERBAL TEA” by MARY JOIE F.
AVELINO, WILDALYN B. BECHAYDA and MARY GRACE J. DE FELIX. In
addition, all the corrections and recommendations made by the undersigned were
accomplished and were incorporated in the final manuscript by the researcher/s.

Further, this is to attest that the manuscript has now complied with the guidelines
set for the appropriate and proper utilization of statistical tools in the analysis and
interpretation of the collected data in their study.

Issued this ____ day of ________ 2022.

Dr. Cleo Jude Joaquin

Statistician
Date: ___________________

Contact No/Email Ad ________________

17
 APPENDIX G

TIME TABLE AND PRODUCT COST

This section includes the number of hours all days consumed by the researchers

for the process in making the product.

A. Time Table

Research Title: AROMATIC HERBAL TEA

DATE/TIME ACTIVITY REMARKS

Before starting the study,
the researchers gathered
Collecting information all the information
JANUARY 2022 about the research study. needed first.

Gathering the tools and The tools and ingredients

ingredients needed in needed are collected.
FEBRUARY 2022 making the product.

Staring the Preparing for making.

Experimentation.
MARCH 2022

Experimentation and Accomplished.

evaluation of the problem
MAY 2022 by 40 evaluators.

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B. Product Cost: Product 1,2,3
Qty. Unit Description Value Remarks

grams lampunaya - owned

grams oregano - owned

grams Blue ternate - owned

10 pcs lemon 250 purchased

Total cost: 250

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 APPENDIX H
Preparation of Raw Materials

20
APPENDIX I

FINISH PRODUCT

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22
APPENDIX J

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