ABSTRACT

Executive Summary

The study is conducted to come up with the idea in experimenting a product that

can be compared to pesto pasta by which the researchers called this as karimbuaya

pesto. To determine if karimbuaya pesto is acceptable in the market.

In gathering he needed data questionnaire checklist will be prepared by the

researchers in order for them to know the response of its respondents. It is divided into

two parts: the first part includes the profile of the respondents including their age and

status. The second part includes the characteristic of the product wherein the

respondents will be evaluating using Lickert’s Scale.

The procedure of the study used the experimental method of research and the

descriptive type of research method to know, to discover, to describe, and to acquire

knowledge from the internet to reveal the condition of the relationship that exist practices

that one held in the study.

In conducting the experiment, the researchers needed to try in order to see what

will happen. And to experience by means of trial and error. This experiment method of

research answers the objective of the study in determining the level of the acceptability

of karimbuaya pesto.

This study focuses on the acceptability of karimbuaya pesto. It determined the

acceptability with respect to taste, color, aroma and texture.

This study was conducted at barangay Dolores, Taytay, Rizal and barangay San

Juan, Taytay, Rizal in year 2016-2017. The respondents of these experimental

karimbuaya pesto are selected randomly 60 respondents from Casimiro A. Ynares Sr.
Memorial National High School for the pre-test and 75 respondents from Taytay National

High School.

The result of the study showed that the experiment is highly acceptable by the

respondents. The total weighted mean of taste, color, aroma and texture was 2.61%

that the verbal interpretation highly acceptable. There is no significant difference in the

perception of the respondents in terms of age and sex.

Therefore, it is advisable that the karimbuaya pesto will be use as a new pasta

dish, using the nutritive value that is good for health.

 TABLE OF CONTENTS

TITLE

PAGE………………………………………………………………………………………...….…i

APPROVAL

SHEET…………………………………………………………………………………………….ii

ACKNOWLEDGEMENT…………………………………………………………………...……iii

DEDICATION…………………………………………………………………………….………iv

ABTRACT……………………………………………………………………………………..….v

TABLE OF CONTENTS………………………………………………………………………...vi

LIST OF TABLES…………………………………………………………………………….…vii

LIST OF FIGURES…………………………………………………………………………..…viii

Chapter

1 THE PROBLEM AND ITS BACKGROUND………………………………....1

Introduction…………………………………………………………………...…1

Background of the Study……………………………………………………....2

Conceptual Framework……………………………………………………..….6

Statement of the Problem…………………………………………………..…8

Hypothesis……………………………………………………………………....9

Assumptions………………………………………………………………….....9

Scope and Limitations………………………………………………………….9

Significance of the Study……………………………………………………..10

Definition of Terms……………………………………………………………10

2 RESEARCH

METHOLOGY……………………………………………………………...….12
 Research Design…………………………………………………………...…12

Research Instrument………………………………………………………….13

Procedure of the Study…………………………………………………….…13

Research Procedure……………………………………………………….....14

Operating Procedure……………………………………………………….…15

Try out and Revision………………………………………………………….16

Cost of Production…………………………………………………………….16

Statistical Treatment………………………………………………………….19

3 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA…….20

4 SUMMARY OF FINDINGS, CONCLUSIONS AND

RECOMMENDATION………………………………………………………...28

Summary of Findings…………………………………………………………28

Conclusions……………………………………………………………………29

Recommendations…………………………………………………………....30

BIBLIOGRAPHY…………………………………………………………..…..31

APPENDICES…………………………………………………………………32

A. Ghant Chart……………………………………………………....33

B. Sample Letter………………………………………………........34

C. Questionnaire Checklist……………………………………..…..35

D. Sample Computations……………………………………..…….36

E. Photographs of the Experiment……………...…………………37

CURRICULUM VITAE
 LIST OF TABLES

TABLE PAGE

1 Frequency, Percentage and Rank Distribution

of Respondents in terms of Age. 20

2 Frequency, Percentage and Rank Distribution

of Respondents in terms of Sex. 21

3 Composition Table as computed weighted mean

of respondents’ perception in trial1 in terms of

taste, color, aroma, texture. 22

4 Composite Table as computed weighted mean

of respondents’ perception in trial 2 in terms of

taste, color, aroma, texture. 23

5 The significant difference on the level of Acceptability

of the Karimbuaya Pesto between Trial 1 and 2. 24

6 Significant Difference in the Acceptability of Karimbuaya Pesto

in terms of Age. 25

7 Significant Difference in the Acceptability of Karimbuaya

Pesto in terms of Sex. 26

8 Significant difference in the Acceptability of Karimbuaya Pesto

as perceived by the Respondents. 27

LIST OF FIGURES

FIGURE

1 Conceptual Model of Karimbuaya Pesto 7

 Chapter I

THE PROBLEM AND ITS BACKGROUND

The chapter presents the introduction, background of the study, conceptual

framework, and hypothesis, assumptions of the study and definition of terms used in the

study.

Introduction

Philippines is known for different products and delicacies made from the

ingredients and materials that are abundant to their places. One good example of this is

the city of Vigan where you can buy different delicacies like their empanada, their unique

bibingka and their famous longaniza. Because of this, the researchers came up with the

idea of experimenting a product that can be leveled with the nearby provinces by which

the researchers called this as karimbuaya pesto.

Karimbuaya pesto is a kind of pasta dish made from karimbuaya leaves. This

product is a good source of many nutritional values such as mineral, nutrients and

vitamins that are very helpful to our body. It has vitamins such as vitamin A, vitamin B,

vitamin C, other minerals like calcium, phosphorus, potassium, carbohydrates, protein,

and calories. Mineral like chromium. For this, the researchers chose to produce or make

this kind of product that is a possible good source of income.

 Background of the Study

People love traveling, adventure and excitement in the places where they go.

Admiring cultures and products of the places they are visiting. They buy products of the

places they are visiting. They buy products as souvenirs for the place and experience

the taste that is new to them. These are the kinds of people that inspired the

researchers to create a new product.

The regional Memorandum no. 115 (The Trust of Higher Education) Series of

1989 ginned by the Department of Education Culture and Sports states that all

graduating students beginning second semester of the academic year 1988-1989 should

have a research study based on their specialization and to form a thesis or feasibility

study to all industrial courses and others.

In line with this trust is Art. XV Sec. 10 and 11 Science and Technology are

essential for National Development and Progress. That shall give priority to Research

and Development and Progress, Innovation and their utilization training services. It shall

support indigenous, appropriate and reliant scientific and technological capabilities to

countries productive system and creations of a particularly and beneficial to the people

for such period as maybe provided by laws.

Karimbuaya are native to Asia and the Middle East and have been cultivated for

over five thousand years. Karimbuaya were highly regarded by the Egyptians. Not only

did they use them as currency to pay the workers who built the pyramids, but they also

placed them in the tombs of kings such as Tutankhamen, so that they could carry these

gifts bestowed with spiritual significance with them to the afterlife.

Karimbuaya have been revered throughout time not only for their culinary use,

but also for their therapeutic properties. As early as the 6th century, karimbuaya were
used as a medicine in India. While they were popular with the ancient Greeks and

Romans, They were oftentimes dressed with extra seasonings since many people did

not find them spicy enough. Yet, it was their pungency that made karimbuaya popular

among poor people throughout the world who could freely use this inexpensive

vegetable to spark up their meals. Karimbuaya were an indispensable vegetable in the

cuisines of many European countries during the Middle Ages and later even served as a

classic healthy breakfast food. Christopher Columbus brought karimbuaya to the West

Indies; their cultivation spread from there throughout the Western Hemisphere. Today

China, India, the United States, Russia, and Spain are among the leading producers of

karimbuaya.

Karimbuaya, one of the oldest spices, are found in a large number of recipes and

preparations spanning almost the totality of the world’s cultures. They are now available

in fresh, frozen, canned pickled, powdered, chopped, and dehydrated forms.

Karimbuaya can be used, usually chopped or sliced, in almost every type of food

including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten

on their own but usually act as accompaniment to the main course. Depending on the

variety, an karimbuaya can be sharp, spicy, tangy and pungent or mild and sweet. The

distinctively pungent smell and taste of karimbuaya round out the flavors of almost any

type of cuisine. For centuries, karimbuaya have added values to our cuisine and have

also been thought of as having therapeutic properties. The word karimbuaya comes

from Ilocano term and has many names in different places in Philippines. Karimbuaya

are native to Asia and the Middle East.

Karimbuaya has many health benefits that help prevent different illnesses and

health problems. These benefits include diabetes control, lower risk of several common

cancers, lower high cholesterol levels, reduce the risk of heart attack or stroke, several
anti-inflammatory agents, killing of harmful bacteria, decrease risk of osteoporosis and

also it can be use as treatment of scars.

Karimbuaya have a variety of medicinal effects. Early American settlers used

karimbuaya to treat colds, coughs, and asthma, and to repel insects. In Chinese

medicines, karimbuaya have been used to treat angina, coughs, bacterial infections, and

breathing problems.

The World Health Organization (WHO) supports the use of karimbuaya for the

treatment of poor appetite and to prevent atherosclerosis. In addition, karimbuaya

extracts are recognized by WHO for providing relief in the treatment of coughs and

colds, asthma and bronchitis. karimbuaya are known to decrease bronchial spasms. A

karimbuaya extract was found to decrease allergy-induced bronchial constriction in

asthma patients.

Pesto pasta is considered as a good delicacy here in the Philippines. Pesto is

the most popular form of pasta and is often combined with many different food groups to

form complex pasta dish.

Through the explanations, definitions, facts and gathered data and information,

the researchers came up with a product which they think has the ability to compete with

products. Aside from nutritional value and cost is low and affordable it has been decided

to pursue the study. In terms of places where they get the raw materials is not too

expensive in terms of transporting it. Since, Filipinos have various versions of pastas,

the researchers came up with a pesto pasta that could substituted/replaced the

traditional pesto, which is made of karimbuaya sauce.

 Conceptual Framework

The conceptual framework is shown in Figure 1. The first box is the profile of the

respondents in terms of age and sex. The second box is the administration of

questionnaire checklist, analysis and interpretation of datas. The third box is the output

that shows the acceptability of karimbuaya pesto in terms of taste, aroma, color, and

texture. The arrows indicated the relationship of the input, process, output and the

feedback of the study.

Profile of the Acceptability of

Administration of Karimbuaya Pesto
Respondents in
questionnaire
terms of: in terms of:
Checklist analysis
and Interpretation Taste
of datas
Age Aroma

Feedback

Figure 1

Conceptual Model of Karimbuaya Pesto

 Statement of the Problem

The objective of the study is to gain additional knowledge about possible uses of

karimbuaya parts in making pesto. This study will help to determine the acceptability of

karimbuaya in making pesto as main ingredient.

Specifically aims to answer the following questions:

1. What is the profile of respondents in terms of:

Age

Sex

2. What is the level of acceptability of karimbuaya pesto as evaluated of the

respondents in terms of:

1.1 color;

1.2 texture;

1.3 taste and;

1.4 aroma

3. Is there a significant difference in the perception of the respondents in terms

of age and sex?

4. What are the comments and suggestions of the respondents for the

improvement of the product?

 Hypothesis

The null hypothesis of the problem is that there is no significant differences on

the Acceptability of Karimbuaya pesto of grade 7 students in Casimiro A. Ynares Sr.

Memorial National High School, in terms of age and sex.

Assumptions

This study will be hinged on the following assumptions

1. Karimbuaya can be utilized as a pesto sauce.

2. Karimbuaya pesto is a possible source of income for the family.

Scope and Limitations

This study focuses on the acceptability with respect to taste, color, aroma and

texture.

This study was conducted at barangay Dolores, Taytay, Rizal in year 2016-2017.

The respondents of these experimental karimbuaya pesto are selected randomly 75

respondents from Casimiro A. Ynares Sr. Memorial National High School; the number of

respondents is composed of 75 students.

 Significance of the Study

The researchers believed that the following would be greatly benefited by the

study:

STUDENTS – this will advance their knowledge to come up with other use of

karimbuaya as main ingredient in making karimbuaya pesto.

HOUSE WIVES – they may use the experimental recipe in making new pasta dish for

their children.

FUTURE RESEARCHERS – this will serve as their guide for similar studies that they will

conduct in the future.

COMMUNITY – this will help the growing public to gain knowledge and awareness about

different uses of karimbuaya and its nutritional values.

 Definition of Terms

For the specification and clarity, the terms used in this study are conceptually

and operationally defined:

ACCEPTABILITY – refers to the response or judgment of the respondents.

KARIMBUAYA PESTO – a type of pasta dish made from karimbuaya.

RESPONDENTS – refers to the people who judge the product.

EXPERIMENT - a scientific procedure undertaken to make a discovery.

NUTRITIVE VALUE – refers to the nutritional content of the product is helpful to the

body.

KARIMBUAYA – is a variety of the Euphorbia family. It has thorns all over its body and

has a milky sap.

 Chapter 2

RESEARCH METHODOLOGY

This chapter presents the Research design, Research instrument, Procedure of

the study, and statistical treatment.

Research Design

This study will use the experimental method of research. This shows the

acceptability of Karimbuaya Pesto as a substitute to pesto pasta as raw material in

making to a pasta dish.

The descriptive type of research as method was used to know, to discover, to

describe and to acquire knowledge from the internet to reveal the conditions of the

relationship that exist practices that are held, process that are going to be done

otherwise, the effects that are being observed in the study. Descriptive research

attempts to internet the present facts concerning the nature and status of anything.

To conduct our experiment, we need to try in order to see what will happen; and

to experience by means of trial and error. This method of research answers the

objective of the study to determine the level of acceptability of Karimbuaya pesto.

 Research Instrument

In gathering the needed data, questionnaire checklist will be prepared by the

research in order for them to know the response of each respondent. It is divided into

two parts:

The first part includes the profile of the respondents including their age and

status. The second part includes the characteristic of the product where in the

respondents will be evaluating using lickert’s scale.

LEGEND:

3 – Highly acceptable

2 – Moderate acceptable

1 – Less acceptable

Procedure of the study

In conducting the study, the researchers considered the Gantt chart of activities

in making their research.

On the month of May, they chose a certain problem that they thought relevant to

their field of specialization. They approached the different instructors to serve as their

adviser, critic, chairman and statistician, consultant while the research is going on.

3rd week of April, the researcher presented his title proposal. The professor

approved the acceptability of karimbuaya pesto.

 1st week of May he started gathering data and information, which were significant

to his approved tittle and this included the related literature and study. He gathered the

materials needed for the experiment and finalized the information in chapter 1 and 2.

3rd week of May, the researcher finally finished the experimental product which

will be used to conduct the survey. After gathering is used to conduct the survey, after

gathering the survey of the respondents, the researcher’s finalized chapter 3 and 4, and

was now ready for their defense of their thesis.

Research Procedure

The researchers conducted the experiment using the following procedures:

The Recipe and Procedure in making Karimbuaya Pesto.

1/4 kilo karimbuaya leaves

1 kilo pasta

1 bottle olive oil

2 cup ground nuts

100 g basil leaves

1 can tuna

First, mince the karimbuaya leaves and basil. Next is boil the pasta until cooked.

On a pan, mix all ingredients. Now, mix all ingredients. Serve hot.
 Operating Procedure

Safety precaution must be observed before starting to work and the following are

the safety and sanitation practices are observed while experimenting.

1. Wash your hands with soap and clean water before starting to work.

2. Make sure that your fingernails are clean.

3. Be sure that all the tools and equipments are clean before using it.

4. Wear hairnet to prevent hair falling unto the food while working on the

experiment.

For clean working areas:

1. Observe cleanliness while you are experimenting.

2. Clean the floor and table before leaving the working area.

Try Out and Revision

In making the karimbuaya pesto, the researcher conducted 2 trials. In trial one

(1), all the raw ingredients were mix together.

While in trial two (2), the researcher blanche first the karimbuaya leaves before

mixing all ingredients.

 Cost of Production

Presents the cost of production in making the karimbuaya pesto.

Quantity Item Unit Price

1/4 Pasta Kilo P70

1/4 Karimbuaya Kilo P30

100 Basil Grams P15

5 Nuts Tbsp. P17

1 Olive oil Bottle P200

TOTAL PRICE: P332

 Ingredients of Karimbuaya Pesto

Quantity Unit Description Function

Serve as a major

1 Kilo Pasta ingredients in making

Karimbuaya Pesto

Serve as a major

1/4 Kilo Karimbuaya ingredients in making

Karimbuaya Pesto

Enhances the aroma

250 Milliliter Olive Oil
and consistency

2 Tbsp Nuts Enhances the taste

5 Pcs. Basil Leaves Enhances the aroma

 Tools and equipment used in the experiment

Tools and equipment Function

Gas Stove - Used as a source of food preparation

Chopping board - Used as a board for chopping the

ingredients

Knife - Used for cutting and chopping ingredients

Measuring spoon - Used for measuring ingredients

Disposable gloves
- Used for preventing direct contamination

Ladle
- Used for scooping the mixture

Plates
- Used to place the karimbuaya pesto
 Statistical Treatment

The appropriate statistical treatment will be used in the study:

1.) Too determine the acceptability of karimbuaya pesto by the respondents in terms of

taste, color, aroma and texture. The weighted mean was used.

2.) To determine the significant differences of karimbuaya pesto as perceived by the

respondents in terms of age and sex. The One – way Anova was use.

Also Lickert’s Scale was used:

Lickert’s Scale

Highly acceptable 2.20 – 3.00

Moderately acceptable 1.60 – 2.19

Less acceptable 1.00 – 1.59

 Chapter 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter dealt with presentation, analysis and interpretation of data from the

sub problems.

Table 1

Frequency, Percentage and Rank Distribution of Respondents in terms of Age.

Age Frequency Percentage Rank

10 20 26.66% 2

11 35 45.66% 1

12 20 26.66% 2

TOTAL 75 100%

Table 1 shows the frequency, percentage and rank distribution of respondents in

terms of age.

Out of 75 respondents, 35 of 35% belongs to the age 11 which tanked first, while

20 or 20% belongs to the age of 10 and also 20 or 20% for the age of 12.

It reveals that majority of the respondents were 11 years old.

 Table 2

Frequency, Percentage and Rank Distribution of Respondents in Terms of Sex

Sex Frequency Percentage Rank

Female 40 53.33 1

Male 35 46.66 2

TOTAL 75 100%

Table 2 shows the frequency, percentage and rank distribution of respondents in

terms of sex.

Out of 75 respondents, 40 or 40% were female which ranked first while 35%

where which tanked last.

It only implies that male was outnumbered by female respondents.

 Table 3

Composite table as computed weighted mean of respondent’s perception

in trial 1 in terms of taste, color, aroma and texture.

Criteria Wx Rank Verbal Interpretation

Taste 2.58 1 Highly Acceptable

Color 2.54 2 Highly Acceptable

Aroma 2.45 3 Highly Acceptable

Texture 2.69 2 Highly Acceptable

Total Wx 2.57 Highly Acceptable

The result of the study showed that it is Highly acceptable by the respondents.

The total weighted mean of taste, color, aroma and texture was 2.57% that the verbal

interpretation was highly acceptable.

 Table 4

Composite table as computed weighted mean of respondent’s perception in trial1

in terms of taste, color, aroma and texture.

Criteria Wx Rank Verbal Interpretation

Taste 2.59 2 Highly Acceptable

Color 2.64 Highly Acceptable

Aroma 2.59 2 Highly Acceptable

Texture 2.63 1 Highly Acceptable

Total Wx 2.61 Highly Acceptable

The result of the study showed that it is highly acceptable by the respondents.

The total weighted mean of taste, color, aroma and texture was 2.61% that the verbal

interpretation was highly acceptable.

 Table 5

The significant difference on the level of Acceptability of Karimbuaya Pesto

between trial 1 and 2.

Trial Trial 2
Criteria
(Wx) (Wx)

Taste 2.58 2.59

Color 2.54 2.64

Aroma 2.45 2.59

Texture 2.69 2.63

2.57 2.61
Total Wx
(Highly Acceptable) (Highly Acceptable)

The result of the study showed that trial 1 and trial 2 are both highly acceptable

by the respondents. In trial 1, the total weighted mean of taste, color, aroma and texture

was 2.57% that the verbal interpretation was highly acceptable and in trial is 2.61%

which is also highly acceptable.

 Table 6

Significant differences in the Acceptability of Karimbuaya Pesto in terms of Age.

SV SS MS Df Fc Ft Ho VI

Between
0.0357 0.0357 1 0.0139 4.12 A NS
Groups

Within
43.574 1.2815 34
Groups

TOTAL 43.61 35

Table 6 shows the obtained F-ratio of the Acceptability of Karimbuaya Pesto in

terms of Age.

With regards to age, the computed F-ratio 4.12 at 0.05 level of significant in 2/57

degrees of freedom. Therefore, null hypothesis is accepted.

It implies that there is no significant difference on the Acceptability of Karimbuaya

Pesto in terms of age.

 Table 7

Significant difference in the Acceptability of Karimbuaya Pesto in terms of Sex.

SV SS MS Df Fc Ft Ho VI

Within
28.625 1.301 22 0.0715 4.30 A NS
Groups

Between
0.093 0.093 1
Groups

TOTAL 28.718 23

Table 7 shows the obtained F-ratio of the Acceptability of Karimbuaya Pesto in

terms of Sex.

With regards to sex, the computed F-ratio of 0.0715 is lesser than the tabulated

F-ratio 4.30 at 0.05 level of significant in 1/38 degree of freedom. Therefore, null

hypothesis is accepted.

I implied that there is no significant difference on the acceptability of Karimbuaya

Pesto in terms of sex.

 Table 8

Significant difference in the Acceptability of Karimbuaya Pesto as perceived by

the respondents

SV SS MS Df Fc Ho VI

Factor A 0.0001 0.0001 1 0.01296 A NS

Factor B 0.00215 0.00215 1 0.27875 A NS

Interaction
0.00285 0.00285 1 0.3695 A NS
A&B

Within
0.0617 8
Groups

Ft = 5.35 at 0.05 level of significance

Table 8 shows the obtained F-ratio of the significant difference on the

Acceptability of Karimbuaya Pesto as perceived by the students.

The computed F-ratio of 0.3695 is lesser than the tabulated F-ratio 5.32 at 0.05

level of significant in 2/57 degrees of freedom. Therefore, null hypothesis is accepted.

It implies that there is no significant difference on the Acceptability of Karimbuaya

Pesto in terms of age.

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UTILIZATION AND ACCEPTABILITY OF KARIMBUAYA

LEAVES IN PESTO PASTA

A Thesis

Presented to

The Faculty of the Graduate School

Marikina Polytechnic College

Marikina City

In Partial Fulfillment

Of the Requirements for the Degree

Master of Arts in Teaching

Major in Food Technology

By:

GERIK L. JAVONILLO

May 2016
 DEDICATION

This thesis is dedicated to my father, who taught me that the best kind of

knowledge to have is that which is learned for its own sake. It is also dedicated to my

mother, who taught me that even the largest task can be accomplished if it is done one

step at a time.

GERIK
 ACKNOWLEDGEMENT

Dr. Rowena C. Mande has been the ideal thesis supervisor. Her sage advice,

insightful criticisms, and patient encouragement aided the writing of this thesis in

innumerable ways. I would also like to thank Dr. Jocelyn P. Octavo whose steadfast

support of this project was greatly needed and deeply appreciated.