INTRODUCTION

The Roselle (Hibiscus sabdariffa) flower is widely distributed around the world, some

people consider it to be a useless plant. It is typically grown or planted in the summer, blooms

after 4-5 months, and has calyces ready for harvest by October or November. The calyces will

remain fresh for a week after being picked. The roselle plant can be easily grown from seeds or

stem cuttings, and it grows best in good, well-drained soil (WilsonWong, 2009). Cultures all over

the globe appreciate its culinary and medicinal properties, and each region has found different

uses and recipes for this dynamic plant (McCabe, 1998). Through its calyces and stems, the

Roselle flower is employed in our country (Philippines) as a souring component in the

preparation of tinola and sinigang. It is frequently used to create refreshing drinks and wines as

well as mouthwatering desserts including jams, jellies, puddings, cakes, pies, and more. After

drying, it is transformed into a wholesome tea. Its soft leaves and stalks are used as a vegetable

in salads or as seasoning for a variety of cuisines (WilsonWong, 2009). Menstrual pain relief,

hormonal balance, anti-inflammatory and antibacterial properties, including Vitamin C, are just a

few of the many advantages it offers. Vitamin C is essentially needed by the body to strengthen

and stimulate the activity of the immune system. Loss of weight because hibiscus extract reduces

the absorption of glucose and carbohydrates. According to the book "Healing Herbal Teas," fresh

roselle flowers contain about 6.7 mg of ascorbic acid, a form of vitamin C, which is said to help

with coughs, colds, and fevers. Roselle flowers also maintain healthy teeth and gums due to their

high calcium content (CiindeyWong, 2016).

Yogurt has its origins in Turkey. The word itself is derived from the ancient Turkish root

yog, which means to "condense" or "intensify," and it first appears in English in Samuel

Purchas's description of how the Turks would only drink sour milk, which they referred to as
"yoghurd," in 1625. Indian Ayurvedic scripts, dating from about 6000 BC, refer to the health

benefits of consuming fermented milk products. Many Bulgarians claim it was accidentally

discovered around 4,000 years ago when nomadic tribes roamed the land. Yogurts were produced

with different types of raw milk, such as buffalo and sheep milk, depending on the area or time of

year. Nowadays, yogurt is linked with cow’s milk, which is a result of the industrialisation of the

product. Stamen Grigov, a Bulgarian medical student, identified the bacteria present in yogurt:

Lactobacillus Bulgaricus, which also produces the sour or tart yogurt taste (Longleyfarm, 2012).

Today, yogurt is regularly drained that has been matured and fermented with practical

and well-defined microbes, making a thickened, regularly flavored, item with an expanded shelf

life. It contains essential nutrients and could be a vehicle for fortress (added probiotics, filaments,

vitamins, and minerals). It is additionally effortlessly altered by sweeteners, natural products, and

flavors to influence consistency and smell. Yogurt can, too, be delivered from rice, soy, or nuts

(Fisberg, 2015).

Therefore, this study would like to investigate the roselle flower as a form of a yogurt.

Further, it provides to the community a new and unique product that people might try for the first

time and more healthier, economical, environmentally friendly.

GENERAL OBJECTIVE:

- To determine the feasibility on the utilization of Roselle flower in the

production of alternative yogurt.

SPECIFIC OBJECTIVES:

Specifically it aims to:

1. What is the characteristics of the Roselle Yogurt in terms of:

1.1 Texture;

1.2 Taste;

1.3 Odor;

1.4 Consistency?

2. What is the experience after tasting the Roselle yogurt?

3. What is the nutritional content of the Roselle Yogurt?

4. How is the microbial load level of the Roselle Yogurt?

5. What is the shelf-life of the Roselle Yogurt after it was manufactured?

HYPOTHESIS:

There is a glaring benefit of Roselle (Hibiscus Sabdariffa) yogurt as a source nutrition

compared to other manufactured yogurts.

 METHODOLOGY

Methodology is a branch of logic that studies reasoning or is the way something is done.

Basically, this chapter shows the methods and the procedure used in undertaking the study,

containing the research design, locale of the study, population and sample or sampling technique,

research instruments, data gathering procedure and statistical treatment of data.

Research Design

The study will use the experimental design with five treatments which will undergo

sensory evaluation of Roselle (Hibiscus sabdariffa) flower as an alternative yogurt. Table 1

shows the composition of Roselle flower and milk in making yogurt variant.

Table 1: Roselle Flower and Milk Content of the Yogurt

Treatment/s Roselle Flower Milk

Locale of the Study

One of the major public Junior High Schools in the City Schools Division of Batac is the

City of Batac National High School Poblacion, which is found along the National highway road

of Barangay #17 Tabug, City of Batac, population of 1566 students and 80 teaching and non-

teaching staff. The school offers programs which are Special Program in Science, Technology

and Engineering, Special Program in the Arts, Regular, and Open High School.
 The respondents are selected teachers from the TLE department who will evaluate the

sensory evaluation of the Roselle yogurt.

Population and Sample/ Sampling

Purposive random sampling will be performed in selecting the respondents of the sensory

evaluation survey. Only the teachers whose major is Technology Livelihood and Education with

a total number of 8 , these are the teachers who can best assess the product of this study.

Table 2: Distribution of Respondents

Position Male Female Total

Teachers from 3 5 8
Technology
Livelihood and
Education
Department
Total

Research Instruments

The research instrument to be used in gathering information on the sensory evaluation is

of the Roselle yogurt is shown below.

Table 3: Sensory Evaluation Chart

Treatment/ Appearance Taste Texture Odor Consistency

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

3
 A Likert Scale (1932) is an approach to scaling responses in survey research, such that the

term is often used interchangeably with rating scale.

Indication Description

1 Poor

2 Average

3 Good

4 Excellent

In the nutritional analysis and microbiological analysis, the instruments used will be

based from the tests done by the nutritionist of MMSU.

Steps in Making Roselle Yogurt

The steps in making the flavoring (ground Roselle flower) are based from the standard

procedures in making yogurt adapted from Stubbs (2012) and MilkFacts (2019).

The steps are divided into two preparation such as flavoring and Roselle yogurt.

Flavoring Process

First, prepare a blender and wash it well before using it.

Second, clean the Roselle flower. This ensures that the fruit has no unwanted particles in

it (stems, insects, etc.)

Third, put it in the food processor and blend it until the flower becomes a puree.
 Preparation of Roselle Yogurt

First, adjust milk composition and blend ingredients. Milk composition may be adjusted

to achieve the desired fat and solids content. Ingredients such as dry milk and stabilizers are

added to provide a desirable texture.

Second, pasteurization. The milk mixture is pasteurized at 185°F (85°C) for 30 minutes

or at 203°F (95°C) for 10 minutes.

Third, homogenization. The blend is homogenized (2000 to 2500 psi) to mix all

ingredients thoroughly and improve yogurt consistency.

Fourth, cool milk. The milk is cooled to 108°F (42°C) to bring the yogurt to te ideal

growth temperature for the starter culture.

Fifth, inoculate with starter cultures. The starter cultures are mixed into the cooled milk

Sixth, hold. The milk is held at 108°F (42°C) until a pH 4.5 is reached. This allows the

fermentation to progress to form a soft gel and the characteristic flavor of yogurt.

Seventh, cool yogurt. The yogurt is cooled to 7°C to stop the fermentation process.

Eighth, add flavoring. Roselle flower puree is blended with the fermented, cool yogurt

prior to packaging

And lastly, package the yogurt. The yogurt is pumped from the fermentation vat and

packaged as desired. The yogurt will be packed in small plastic containers.

Data Gathering Procedures

Step 1: Free Taste Testing on the Roselle Yogurt

The finished product will be given free to the teachers from Technology,

Livelihood and Education Department for the sensory evaluation of the yogurt.

Step 2: Sensory Evaluation Distribution on Roselle Yogurt.

After the free taste of the yogurt, the respondents will be given a sensory
evaluation survey to test the yogurt.

Step 3: Collection of the Sensory Evaluation Survey on the Roselle Yogurt.

Collect the given survey after the respondents had answered it to determine the

results or data.

Step 4: Promoting the Product

After the computation of results, the most preferred yogurt treatment will be sold

at the Good Harvest Exhibits to determine its entrepreneurial level.

Flavoring Yogurt Data Gathering

Process Preparation Procedures

 Prepare a  Adjust milk  Free Taste Testing

blender and wash
it well before
using it.
 Clean the Roselle
fruit.
 Put it in the food
processor and
blend it until the
flower becomes a
puree.
composition and
blend ingredients.
 Pasteurization.
 Homogenization.
 Cool milk.
 Inoculate with
starter cultures.
 Hold.
 Cool yogurt.
 Add flavoring.
 Package the
yogurt.
on the Roselle
Yogurt
 Sensory Evaluation
Distribution on
Roselle Yogurt.
 Collection of the
Sensory Evaluation
Survey on the
Roselle Yogurt.
 Promoting the
Product.

Figure 1. Flowchart on the

Methods of Yogurt
Statistical Treatment of Data

Tallies will be used to obtain the total frequency of results in each indicator and will be

analyzed through computing for the percentage. During the Good Harvest Exhibits the treatment

with the highest percentage will be sold. In addition, to determine the entrepreneurial level of the

product, cost and return analysis will be used.

REFERENCES

Wong, W. (2009) Discover the Many Uses of the Roselle Plant! Retrieved from

https://www.nparks.gov.sg/nparksbuzz/issue-02-vol-2-2009/gardening/discover-the-many-uses-

of-the-roselle-plant

McCabe, S. (1998) ARTICLES :: Roselle - GardenSmart. Retrieved from

https://www.gardensmart.tv/?p=articles&title=Roselle

Wong, C. (2016) 12 Amazing Health Benefits of Roselle. Retrieved from

https://rhymbahillstea.com/health-benefits-roselle

(2012) The History of Yogurt. Retrieved from https://longleyfarm.com

https://www.gardensmart.tv/?p=articles&title=Roselle/blogs/news/the-history-of-yogurt

Fisberg, Mauro (2015) History of yogurt and current patterns of consumption. Retrieved from

https://academic.oup.com/nutritionreviews/article/73/suppl_1/4/1819293

Stubbs, Merrill (2012) Homemade Fruit Yogurt Recipe on Food52. Retrieved from

https://food52.com/recipes/19253-homemade-fruit-yogurt

(2019) Yogurt Production. Retrieved from http://www.milkfacts.info/Milk%20Processing/Yogurt

%20Production.htm