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Chapter 1

INTRODUCTION

Looking for effective alternatives to people’s everyday needs is becoming a

problem nowadays. Not every alternative can be a perfect solution to the

problems that people encounter in their daily lives. Some of such alternatives are

of minimal effectiveness and some are not even effective. Some other

alternatives can even affect the health of the consumers. With such, people seek

alternatives that can help them save more money while ensuring the safety of

every individual.

When looking for alternatives, it is now common for people to turn to nature

for answers. Plants are everywhere and they have offered diverse uses

throughout the centuries. Before, plants where only known for their ability as

alternative cures for sicknesses, but today, with the advancement of technology,

numerous benefits were discovered. Because plants are part of our everyday

landscape, it is easy to forget how much we depend on them for various goods.

Raw materials from plants can be made into paper and sturdy frames for building

houses. Plants also supply many of the raw materials that are used to provide

people with fuel and clothing. Some products are made entirely of plants like

coal, while others are from certain plant parts like the cotton cloth and oils. We

can cook with oil extracted from plants. These oils can also be processed to

produce cosmetics, plastics and perfumes (Scholastic Library Publishing, Inc.).

Malunggay, also known as Moringa oleifera, is packed with benefits for the

human body. It is rich in Vitamins A and C, and is an effective cure for

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inflammation, infections and aging issues. Malunggay was also something “never

bought,” for it is present almost in every Filipino family’s backyard (Vanzi).

In the Philippines, malunggay is usually grown away from urban areas in

farms located in Nueva Ecija and Los Baños to lessen the air and water-borne

pollutants that could come in contact with the plant (Subido).

Malunggay, as simple as it may seem, can also be used in the cooking

industry. It has come a long way from being just an ordinary edible plant.

Additionally, Moringa had been recognized as a practical and highly

nutritional food source in the tropics because the tree is in full leaf at the end of

the dry season when other food sources are scarce. It was featured countless of

times in television shows for its bountiful benefits and soon will be the next big

thing in the Philippines.

Moreover, one reason why malunggay was chosen as a material in this study

is its availability. There are bountiful sources of malunggay in the South

America, Caribeean and South Asia, especially in the Philippines. It also has the

ability to grow fast and large even on poor soil ("Countries where Moringa

grows").

In the Philippines, the leaves of malunggay is Top 30 commonly consumed

food items by 6-12 years old Filipino children. Malunggay is a major undertaking

which may help solve the problem of malnutrition.

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Malunggay is a kind of vegetable which can appropriate in different

products mostly food because of its leaves that produce vitamins and minerals. It

can combine to the calamansi to make it more healthier. Filipino can create an

innovative style of different juices that’s why Filipino can be known in different

country.

According to the Department of Foreign Affairs (DFA) Innovative Philippine

Food Products Showcased at Seoul Food 2017 “Innovative Philippine food

products captured the avid interest of visitors and prospective buyers at the

Seoul Food 2017 that was convened at the Korea International Exhibition and

Convention Center (KINTEX) in Gyeonggi province, Republic of Korea from May

16 to 19. Seoul Food 2017 provided a valuable opportunity for the Philippine

companies to showcase their food products and to engage I business to

business meetings with prospective buyers. Philippine food products promoted at

the events included dried tropical fruits, banana chips and coconut based

products, pili nut pastries, pili nut variants, mango vinegar, yacon products,

malunggay products, polvoron variants, organic coconut wraps and Mama Sita’s

wide range of products such as sauces, marinades, rice porridge mixes, tropical

syrups and jams.

Nowadays, children and teenager oftentimes to eat nutrition foods because

they are prefer to eat junk foods, soft drinks and other sweet foods that can

caught their eyes to eat.

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The researchers decided to make a juice that have many benefits specially

to our health and this will be a Malunggay Juice added a Calamansi to

encourage the teenagers to drink this kind of herbal.

Background of the Study

Vegetable is a nutritious food which everyone can eat. Eating vegetables

provides health benefits, vital for health and maintenance of our body. It is

important source of many nutrients including potassium, dietary, fiber, vitamin A

and vitamin C. Vegetable van prevent different kinds of sickness.

The importance of vegetable is unquestionable. It can help every person in

every life. Just like malunggay, it can provide the human body with essential

vitamin A and C, calcium and protein which can give the body more energy and

make our body healthy and stronger when someone gets older.

According to the Food Composition Tables, (2015) developed by the Food

Composition Institute of the Department of Science and Technology (FNRI-

DOST), malunggay leaves are significant sources of 8 vitamin: Vitamin C, Beta-

Carotene, Zinc, Potassium and Iron among other significant nutrient. Malunggay,

touted as a miracle tree, is a very abundant in the Philippines.

Malunggay is known as horse-radish tree or Ben Oil Tree in English and

it’s scientific name is moringga oleifera and it’s a very useful plant. Malunggay is
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good to combine with Calamansi because of the bitterness of malunggay and

sourness of calamansi. The leaves of malunggay are rich in nutrients compare to

other fruits like it is seven times more vitamin c than orange, four times of

calcium and two more times more protein than milk, four times more vitamin a

than carrots, and three times more potassium than banana according by Dr.

Lydia Marero (2018)

According to Abdull Razis AF, et al. Malunggay is a multi-purpose herbal

plant used as human food and an alternative for medical purposes worldwide. It

has been identified as a plant with numerous health benefits including nutritional

and medical advantages. Malunggay contains essential amino acids, carotenoids

in leaves, and components with nutraceutical properties, supporting the idea of

using this plant as nutritional supplement or constituent in food preparation.

Some nutritional evaluation has been carried out in leaves and stem. An

important factor that accounts for the medicinal uses of malunggay is its very

wide range of vital antioxidants, antibiotics and nutrients including vitamins and

minerals. Almost all parts from malunggay can be used as a source for nutrition

with other useful values.

Scope and Delimitation of the Study

This study aimed to determine the acceptability of Malunggay Juice with

Calamansi by the Grade 11 TVL – Home Economics Students and Teachers of

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Vicente Madrigal National High School, School Year 2019-2020, as well as the

Community of Baranggay Pantok.

Experimental and Descriptive Methods used to determine the acceptability of the

product.

The respondents of the study were thirty (30) Grade 11 TVL – Home

Economics students, ten (10) Teachers of Vicente Madrigal National High

School, and ten (10) Community Members of Barangay Pantok.

The study conducted to make a new flavor of juice that have many

benefits. Also, the researchers want to encourage the people to drink herbal juice

like malunggay with calamansi.

The respondents were be given a questionnaire – checklist during the

taste test. The data were be gathered then analyzed and interpreted afterwards.

Statement of the Problem

The purpose of the study was to determine the acceptability of Malunggay

Juice with Calamansi by the respondents.

Specifically, it sought answers the following:

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

1.1 Student – Respondents

1.1.1 sex;

1.1.2 eating malunggay?, and

1.1.3 drinking malunggay?

1.2 Teacher – Respondents

1.2.sex; and

1.2.2 specialization?

1.3 Community Members

1.3.1 sex; and

1.3.2 occupation?

2. Do the respondents take herbal drinks?

3. What is the level of acceptability of Malunggay Juice with Calamansi in

terms of:

3.1 aroma;

3.2 taste;

3.3 color; and

3.4 presentation

4. What can the respondnents say about the product Malunggay Juice with

Calamansi?
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Significance of the Study

The generation of this present study would be a great contribution to the

vast knowledge in relation to drinking habits. Vital results of the study would also

be highly significant and beneficial especially to the following:

Students. This study will help them understand more the value of drinking

herbal drinks.

Teachers. This study will help them promote a more nutritions kind of

drinks This enables them to promote herbal drinks.

School. This study will help them to consider offering Malunggay Juice

with Calamansi to their students.

Parents. Parents can offer their children a healthy drink.

Community. This study will give them an idea to make it into a business

subject and help them have an extra income.

Vendors. Malunggay Juice with Calamansi can be offered to customers as

a new variety and a healthier version of drink.

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Chapter 2

RELATED LITERATURE AND STUDIES

This section presents the theoretical and conceptual framework, the

variables, their definition, and importance to the study, as well as the definition of

terms.

Theoretical Framework

The study was based on Triz Theory (1980) by Genrich Altshuller which is

an acronym for Teorya Resheniya Zadatch. The literal translation is: “theory of

inventive problem solving”. The most important result of the research was, that

the evolution of technological progress follows a number of predictable patterns.

It is an innovative way of looking at problems and solutions. TRIZ starts from a

number of principles and processes of innovation that are universally applicable.

Large multinationals such as Hewlett-Packard, Boeing and Samsung have used

the TRIZ method to develop new products, optimize processes and gaining a

better understanding of developments and trends in the market for decades.

TRIZ has become an umbrella that covers a host of inventive concepts, tools and

processes that are often used to solve difficult problems. There are five principles

in this theory. “The ideal end result” Thinking out of the box is a good principle to

achieve an ideal end result. TRIZ encourages people not to be satisfied too

quickly with the solutions to a problem, but to be always open to even better
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ideas. The second principle is “Less is more” There is not always a need to

invest a lot of money to arrive at the best idea. Innovation can be realized with

existing materials and sometimes the solution is close at hand. Third “Solutions

already exist” TRIZ helps people define problems in terms of frequently used and

general principles, which enables searching for solutions outside their primary

field of expertise. The fourth one is “Search for fundamental contradictions”

Innovating equals problem solving., which mostly exist of contradictions. When

these contradictions are defined, the solution is often imminent. The fifth and last

principle is “Lines of evolution” which stated that systems do not evolve

randomly. There are fixed patterns that make the evolution of technology

predictable.

The researchers used the theory because it is a theory of inventive

problem solving which can be appropriate to the researchers’ study that creates

a new and healthy drink using an existing product. The researchers make a

Malunggay Juice with Calamansi for people who cannot eat or drink malunggay.

Creating a new variety and healthy drink is a good idea for people who do not

like the taste of malunggay.

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Input Process Output

Profile of Respondents Development of

Students
Product
− Sex
− Eating
malunggay? Development and
− Drinking
Validation of
malunggay?
Teachers Questionnaire
− Sex Checklist Acceptability
− Specialization?
of Malunggay
Community
Product Tasting and
− Sex Answering the
− Occupation Questionnaire Juice with
Factors affecting the
Checklist Calamansi
Acceptability of
Malunggay Juice with
Calamansi in terms of: Gathering Data
− Aroma
− Taste
− Color Analysis and
− Presentaion Interpretation of
− Mixture Data

Feedback

Figure 1

A Conceptual Framework on Acceptability of Malunggay Juice with

Calamansi
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Conceptual Framework

A conceptual framework shows the flow of the study, which is based in

womb’s approach. It includes the input, process and the output or the result of

the study.

In the first box, the input, shows the profile of the respondents from

teachers up to the students, as well as commonly members. It also includes the

factors that can affect the acceptability of Malunggay Juice with Calamansi in

terms of aroma, taste, color, presentation, and mixture.

The second box pertains to the process to be undertaken by the

researchers. First is the development of the product, followed by development

and validation of Questionnaire Checklist, Product tasting and answering the

questionnaire checklist, gathering data and analysis and interpretation of data

followed.

The third box is the result or the output of the study which is the

acceptability of Malunggay Juice with Calamansi by the SHS Teachers, Grade 11

TVL-H.E students of VMNHS and Community of Brgy. Pantok.

The Variables, Their Definitions and Importance of the Study

The researchers made reading on books, journal and online resources to

further enhance the study which may vary from foreign to local sources.
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Acceptability of Malunggay

In the study of Sandoval and Jimeno (2013) entitled ”Effect of Malunggay

(Moringa Oleifera) Capsules on Lipid and Glucose Levels”, seventy-nine (79)

Filipinos ages 18-55 years old with LDL 72.6 mmol/L butof low cardiovascular

risk were randomized into malunggay and placebo groups. An intervention was

made: Malunggay capsules for 30 days versus placebo groups. The result shows

that 33 and 35 participant in the malunggay and placebo groups, respectively,

completed the treatment. There was a reduction of 13.76 mg/dl in the LDL of

malunggay group compared to 19.28 mg/dl reduction in the placebo group (p-o.

564)

In the study of Blones (2009) entitled “Feasibility of Malunggay (Moringa

Oleifera) as a Cleaning Agent”, the purpose of this study is to investigate

malunggay leaves as cleaning agent. The malunggay leaves were separated

from the stalk, pound using the mortar and pestle until the extract comes out. The

pounded malunggay leaves were mixed with baking soda and the water. The

purpose of baking soda is to increase the effectivity of the product. The product

was then placed in the container. Using the sponge, apply the mixture on stained

areas (kitchen sink, refrigerator wall and tile wall). After applying the mixture on

stained areas, rinse immediately. Observation was then done. It is concluded that

Malunggay leaves with baking soda can remove stains on common households

stains.
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As per Lucas (2013), malunggay or moringa, is well known backyard plant

in the Philippines and has been garnering international attention for being a

“superfood” rich in nutrients and materials. For every pound, Malunggay has

more Vitamin C than oranges, three times more potassium than bananas, four

times more Vitamin A than carrots, two times more protein and four times more

calcium than milk. Malunggay is rich in antioxidants that can prevent several

lifestyle-related ailments such as cardiovascular, heart problems, high blood

pressure and cancer.

According to Tyao (2015) the humbled “malunggay” (moringa oleifera)

could make waves when it comes to the Philippines Water University in

Partnership with Canada based Filipino educator. Malunggay potential as a water

filter is being topped by a jany research project of De La Salle University (DLSU)

on Taft Avenue in Manila, University of Waterloo in Canada and George

Washington University in Wahington D.C. The Barangay Water Project uses

malunggay seeds packed with an absorbent, such as sand, carbonized rice husk

or activated carbon, to create a “point-of-use biofilter that can either be used at

home or in small communities, like a school, for purifying drinking water,”

Canada-based Sheree Pagsuyoin, the project’s lead investigator, said in an e-

mail interview. Pagsuyoin is also an assistant professor of civil and

environmental engineering at the University of Waterloo.

Adriano (2013) stated that Malunggay takes big leap in Ilocos, Norte

towns.The Ilocano love for green leafy vegetable is transferring the town of Sarat
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in Ilocos, Norte Province into the biggest processor of crushed and powdered

malunggay. With a more efficient and modern dryimg technology courtesy of an

interest-free loan from the Department of Science and Technology to Global

Moringa Development Corp. (GDMC), The Lowly Malunggay, known for its

medical and health benefits, is more than ready for larger markets and abroad.

Malunggay is an important food source in some parts of the world

because it can be grown cheaply and easily, and the leaves retain lots

of vitamins and minerals when dried. Moringa is used in India and Africa

in feeding programs to fight malnutrition. The immature green pods

(drumsticks) are prepared similarly to green beans, while the seeds are

removed from more mature pods and cooked like peas or roasted like

nuts. The leaves are cooked and used like spinach, and they are also

dried and powdered for use as a condiment.

Calamansi

According to Mun Wai Cheong and Danping Zhu (2012) Calamansi Juices

from three countries (Malaysia, Philippines and Vietnam) were characterised

through measuring volatiles (sugar, organic acids and phenolic acids). The

volatile components of manually squeezed calamansi juices were extracted using

dichloromethane and headspace solid-phase microextraction, and then analysed

using gas chromatography-mass spectrometry/flame ionisation detector,

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respectively. A total of 60 volatile compounds were identified. The results

indicated that the Vietnam calamansi juice contained the highest amount of

volatiles. Two principal component analysis (PCA) represented 89.65% of the

cumulative total variations of the volatiles. Among the non-volatile components,

these three calamansi juices could be, to some extent, differentiated according to

fructose and glucose concentrations.

As per Nina Threrese S. Domingo (2016), unripe calamansi peels were

prepared and used as a bioabsorbent in the removal of congo red from an

aqueous solution using batch absorption studies. The efficiency of adsorption

was evaluated by varying adsorbent dose and contact time. The removal of

congo red increased at higher adsorbent dose and longer contact time. The

overall rate of adsorption processes appeared to be in accordance with the

pseudo-second order reaction mechanism. Higher initial adsorption rate, extent

of surface coverage, and activation energy were favored at a lower adsorbent

dose, while the intraparticle diffusion was relatively faster at a higher adsorbent

dose. The intraparticle diffusion Elovich, and MacArthur-Wilson models were

adequate in describing the chaotic behavior of the kineticprocesses involved in

the removal of congo red dye onto unripe calamansi peels.

According to Lilian Pateña (2010), Calamansi also called ‘calamondin’ or

‘kalamansi’ in Tagalog and ‘limonsito’ in Cebuano, is the most important citrus

fruit crop in the Philippines. A system for somatic embryogenesis and plantlet

regeneration of this crop was developed for use in micropropagation, genetic

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transformation and in vitro conservation. Somatic embryos were included using

nucellar tissues from immature seeds cultured onto BP, Barba and Pateña, and

MS, Murashige and Skoog, media, each with 20g/L sugar and 100 ml/L coconut

water. Highest somatic embryo formation was observed in cultures in BP

medium. Somatic embryo induction decreased as the fruit diameter increased.

This system of on somatic embryogenesis and plantlet regeneration in calamansi

can now be used for microprogation, genetic transformation and in vitro

conservation studies.

In the study of Girlie Abasola and Matthew Gerard Balbio (2017)

discusses the “Hypoglycemic effects of Citrus microcarpa Bunge”, Diabetes is

one of the most common cause of mortality around the world. Modern medication

although proven effective has several draw backs like high prices and side

effects. Alternative medicine has long been an option in diabetes medication and

the the Citrus spp. Is included in this pursuit. Hence, this study of calamansi

juices could lead better understanding of calamansi fruits.

Acceptability

As per H.L. Meiselman and A.V. Cardello (2012), the measurement of its

sensory and affective dimensions are complicated by the fact that foods are

typically eaten within a context, i.e., the meal, and that the consumer typically

brings to the dining situation a host of expectations that are based on previous
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experience, product and nutrition information, and packaging, all of which can

affect liking for the food. Such influences can limit the predictive validity of

laboratory-based measures of food acceptance unless adequate research

methods are developed to understand and control these effects. In terms of

situational context, few studies have adequately assessed the contribution of the

meal context/situation to liking. Herbert Meiselman and his colleagues have

studied the influence of a number of contextual variables was studied. All studies

showed changes in the probability of food selection, while some studies showed

changes in acceptance and some did not. For example, the effort required to

obtain food showed large selection rate changes but no reliable changes in

acceptance, whereas changes in food cost changed both selection rates and

acceptance. Further studies identified a major difference in acceptance ratings of

foods in institutional vs noninstitutional food service settings, in agreement with

previous observations concerning expectations in these two different classes of

environments. In an attempt to develop a measure of food acceptability that

takes into account the situational influences of the dining situation, Howard

Schutz developed the concept of ‘situational appropriateness’ as well as a

method to index the degree of appropriateness of any food in a wide range of

situations. This scale has been used effectively in a variety of survey formats,

and more recently has been shown to be a valuable adjunct to laboratory

affective testing of foods.

Concerning the expectations that consumers bring to the dining situation,

Armand Cardello and other researchers have shown that a wide variety of
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extrinsic variables, such as product information, packaging, brand names, and

nutrition statements, can influence the consumer's expected liking for a product.

In numerous studies designed to look at the role of these expectations on actual

liking and behavior toward the food, expectations were manipulated so as to lead

consumers to expect a better-liked or a worse-liked product. By measuring

expected liking using a simple category scale and comparing changes in actual

liking relative to a baseline rating of the acceptance of the food in a blind (no

information) condition, it has been shown that product acceptance assimilates

the level of expectation. That is, if expectations are higher than the baseline

acceptance of the product, rated acceptability increases. If expectations are

lower, rated acceptability decreases. These important influences of consumer

beliefs and expectations on product perception have been demonstrated for

purely sensory dimensions of food and have been shown to have a direct

influence on behavior, e.g., consumption.

In the article of J.M Murray (2015) discussing “Food Acceptability and

Sensory Evaluation” Food acceptability is affected by many factors, which may

be related to the individual, the food, or the environment in which the food is

consumed. Acceptability is a subjective measure based on hedonics (pleasure),

which in turn is influenced by the sensory properties of the food, previous

exposure to it and subsequent expectations, contextual factors, an individual's

culture, physiological status (i.e., hunger, thirst, and presence/absence of

illness), and many other variables. The measurement of food acceptance is

highly complex and relies on psychometrics (scales) and/or behavioral models

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(food-choice models). This article aims to discuss some innate factors that

impact on foods' sensory acceptability and how these can be measured and

understood using sensory evaluation.

During the final approval of the solution, the group had put in a great deal

of defining project acceptance before they started the project.

The study are nothing without the respondents who will judge the product

that the researcher made, and they will be one who said if the Malunggay Juice

with Calamansi is acceptable to be new variety of drinks or not.

Sensory Evaluation can be used to determine whether Malunggay Juice is

acceptable based on their tastes and preference.

Aroma

According to Dr. Luning (2018), aroma is an important characteristics of

food, influencing food choice behavior. It well known that aroma can be

appetizers (e.g. smell of freshly baked bread). Short exposure to food aroma

enhance salivation and hunger feelings.

Food aroma have been shown to influence food choice, portion selection,

and can promote a specific desire to consume certain foods even when satiated,

the sight or smell of a desirable food can stimulate appetite. Others have
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suggested exposure to a desirable savory odor increases reactivity and attention

to all food, leading to a general desire to eat (Ferriday and Brunstrom, 2018)

In the study of Alexander J McLeod (2013) discussing "Characteristic

Aroma Components of the Volatile Oil", the aroma volatiles of a local variety of

celery from Libya were analysed using routine procedures. Nine of the identified

components have not previously been reported as celery volatiles.

As per Jeorge A Pino (2016), consideration of the aroma detection

thresholds of mango volatile compounds and their concentrations in the fruit

(aroma activity values) in 20 cultivars indicated that the compounds potentially

most important o mango aroma. Numerous other volatiles have aroma activity

values greater than 1 and also may make a contribution.

Taste

According to John Presscott (2018) in “Taste Matters: Why We Like The

Foods We Do”, the ‘taste of food’ plays an important role in food choice.

Furthermore, foods high in fat, sugar and salt are highly palatable and associated

with increased food consumption. Research exploring taste importance on

dietary choice, behaviour and intake is limited, particulary in young adults.

In the study of Len Tiu (2011) discussing "Food taste preferences and

cultural influences on consumption", it examines the influence of culture on food

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taste preference and the implications for consumer research. The author explore

the roots of certain national and sub-cultural fod taste preferences and

consumption. Examples are drawn from the work of Pierre Bourdieu in particular,

in demonstrating how taste is in some respects an expression of cultural capital.

Postmodernist interpretations of the fragmentation in taste preferences are also

described. This exploration of the deeper layers of our food taste preferences

based on cultural setting should alert food marketers to both marketing and

marketing research issues and opportunities.

According to Cunha, et al. (2015), taste is of gret importance for the

feeding process. Seen in this light, it is essential to investigate this sense in

children as developing human beings. However, despite little variation in the use

tests that measure the gustatory capacity, there are still questions about the

applicability and effective use of tools for quantitative assessment in children.

The tests aiming at evaluation of taste were judiciously used, ensuring reliability

for future research, which may employ method similar to previous studies.

According to Drenkwski (2010), sensory responses to the taste, smell, and

texture of food help determine food preferences and eating habits. However,

sensory responses alone do not predict food consumption. The view that a

"sweet tooth" leads to obesity through excess sugar consumption is overly

narrow in reality, there are multiple links between taste perception, taste

preferences, food preferences, and food choices and the amount of food

consumed. Taste responses are influenced by a range of genetic, physiological,

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and metabolic variables. The impact of taste factors on food intake further

depends on sex and age and is modulated by obesity, eating disorders, and

other pathologies of eating behavior. Food preferences and foof food choices of

population are further linked to attitudinal, social, and–probably most important–

economic variables such as income. Nutrition education and intervention

strategies aimed at improving population diets ought to consider sensory

pleasure response to foods, in addition to a wide range of demographic and

sociocultural variables.

Color

According to Mike Geraghty (2016), the photogenic food phenomenon has

even been coined, referred to by some as the “Eat and Tweet.” To support these

table tweets, there are several apps—Burpple, FoodSpotting, EyeEm,

Hipstamatic Foodie SnapPak, and SnapDish—specifically dedicated to the

logging and sharing of food. Integrating social and food to new heights, US

restaurant chain Sonic created Square Shakes this year—the world’s first ice

cream drink specifically designed to fit within Instagram’s square image format. It

will be interesting to see if packaged food and drink manufacturers follow suit.

There is a big potential to engage consumers in an all new way by creating

colourful, “designed-to-be-documented” products. Not only does the colouring of

food and drink products inspire creative social posts and shares, but it also

strongly influences purchasing attitudes and behaviors of consumers. According

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to a Sensient national survey, 63% of consumers would be more likely to

purchase a brand that replaced artificial colours with colours from natural

sources.

According to Esmeralda (2017), 90% of buyers make a decision after

seeing the color and and their perceived taste of the product, suggesting color

brings flavor to life. Food and Drink producers stress to find the perfect color for

their product in order to garner consumer attention. People have an instant

reaction when they see a specific color, and brands want that initial interaction

with color to be a positive one.

In the study of Huda Khan (2015) discussing "Localising the packaging of

foreign food brands: a case of Muslim consumers in Pakistan", consumer prefer

the localized packaging over standard packaging, amd how the different product

types. An ongoing debate facing marketers is whether marketing approaches

should be localized as international brands enter foreign markets.

According to Charles Spence (2015), food colour exerts over the mind and

behaviour of the consumer. The review starts by looking at the effect of food

colouring on sensory expectations and hence on people’s judgments of

taste/flavour intensity and flavour identity. popular concerns regarding artificial

food colouring highlighted. Attention will be drawn to research showing the

important individual differences in terms of the meaning, and hence

psychological influence, of colour in food.

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Presentation

In the study of D.B MacDougall (2010) discussing "Colour in food,

improving quality", the most important attribute of any food’s presentation,

especially when it is directly associated with other food quality attributes, for

example the changes that take place during the ripening of fruit or the loss in

color quality as food spoils or becomes state.

According to Donna Berry (2013), The presentation of a food or beverage

influences craveability and acceptance, before the product ever touches the lips.

Whether it’s an herb-encrusted chicken breast, a topically seasoned low-fat

snack cracker or crystal-clear, vitamin-enhanced water, formulators rely on

ingredients that provide visual cues to a product’s sensory experience in order to

encourage purchase. This is because we eat with our eyes before we ever smell

or taste.

In the study of Third International Scientific Symposium (2012) discussing

"Guidelines For Public Support To Organic Agriculture" in view of massive

development of organic production it is necessary to have the participation of the

state institutions, in terms of determining the strategy and the necessary

measures for the promption of organic production. The market of orgnic food is

still not sufficiently developed.

According to D.D Williamson (2013), Colour and presentation serve to

entice the consumer. Flavor and texture bring them back for more. This is
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especially true when a consumer has an expectation from a previous experience.

In this way, colour helps to guide the consumer on the path for repeated

experiences with a particular product.

Mixture

In the study of P.J Cullen (2010) Food Mixing: Principles and Applications,

The mixing of liquids, solids and gases is one of the most common unit

operations in the food industry. Mixing increases the homogeneity of a system by

reducing non-uniformity or gradients in composition, properties or temperature.

Secondary objectives of mixing include control of rates of heat and mass

transfer, reactions and structural changes. In food processing applications,

additional mixing challenges include sanitary design, complex rheology, desire

for continuous processing and the effects of mixing on final product texture and

sensory profiles. Mixing ensures delivery of a product with constant properties.

According to Kamal Adel Amin (2017), Administration of functional foods

mixture and atorvastatin were effective in treating hypercholesterolemia, reduce

the risk of inflammation and cardiovascular biomarkers with a high safety margin.

These efficiencies may be due to its active ingredient that improve the imbalance

in the measured biomarkers.

In the study of Yeliz Sahín (2015) Mixture Design: A Review of Recent

Applications in the Food Industry, Design of experiments (DOE) is a systematic

 27

approach to applying statistical methods to the experimental process. The main

purpose of this study is to provide useful insights into mixture design as a special

type of DOE and to present a review of current mixture design applications in the

food industry. The theoretical principles of mixture design and its application

in the food industry, based on an extensive review of the literature, are

described. Mixture design types, such as simplex-lattice, simplex-centroid, D-

optimal and crossed mixture, are compared in terms of their characteristics and

advantages.

According to Alexander Prikhodo (2010), food mixing applications are

described in detail. The book will be useful for engineers and scientists who need

to specify and select mixing equipment for specific processing applications and

will assist with the identification and solving of the wide range of mixing problems

that occur in the food, pharmaceutical and bioprocessing industries. It will also be

of interest to those who teach, study and research food science and food

engineering.

Definition of Terms

For better information, the following terms used in the study are defined

operationally and/or conceptually.

 28

Acceptability. It is defined as the quality of being satisfactory and able to

be agreed or to approved and acceptance in a particular subject. It was used in

the study to check the feedback of the respondents about he product.

Aroma. A distinctive, peruasive, and usually pleasant or savory smell. It

was used in the study as one of the factors that can affect the acceptability of the

product.

Calamansi. A small hybrid citrus plant which beras fragrant white flowers

followed by small round fruit, native to the Philippines and grown as houseplant.

It was used in the study as adding flavor of the product.

Color. It is the properly possessed by an object of producing different

sensations on the eye as a result of the way the object reflects or emits lights. It

was used in the stufy as one of the characteristics of the product.

Malunggay. It is a type of vegetable which can give nutrients because of

its leaves and is also very popular in Asian Cuisine. It was used in the study as

the

Mixture. It is a combination of different qualities, things, or emotions in

which the component elements are individually distinct. It wad used in the study

as

Presentation. A speech or talk in which a new product, idea, or piece of

work is shown and explained to an audience.

 29

Taste. It is a sensation produced or stimulated when a substance in the

mouth reacts chemically with taste in the oral cavity, mostly on the tounge.
 30

Chapter 3

RESEARCH METHODOLOGIES

This section includes the research design were used, setting of the study,

subject of the study, sources of data and statistical treatment.

Research Design

The study used the experimental research design. The experimental

method formally surface in educational psychology around the turn of the

century, with classic studies by Throndlike and Woodworth in transfer (Cronback

1957). The experimental method is the only method of research that can truly

test hypotheses concerning caused and effect relationships it represents the

most valid approach to the solutions of educational problems, both practical anfd

theoretical, and to the advancement of education as a science (Gay L.R 1992)

The study also used descriptive research design. According to Manuel

and Medel (1976), descriptive research involves the description , recording,

analysis and interpretation of the present nature, composition, or process of

phenomena. The focus is on the prevailing conditions, on how a person, group,

or thing behaves or function at the time the study. Sanchez (1980) cited the

process of descriptive research as going beyond mere gathering and tabulation

of data. It involves the element of interpretation with the meaning or significance

 31

of what is described. Thus, description is pften combined with comparison and

contrast involving measurement, classification, interpretationand evaluation.

Aside from experimental research design and descriptive research design

was conducted in the study. According to Balakstad (2014), experimental

method, also called empirical method, is a data based research coming up with

the solution which is capable of being verified.

Setting of the Study

The study was conducted at Vicente Madrigal National High School. It is a

public high school in Binangonan, Rizal. It was established in 1992 as Vicente

Madrigal Municipal HiGH School but in the virtue of Republic Act No. 8010 and it

was converted to a National High School on May 25, 1995. It was named after

the late senator Vicente Madrigal on 2012, the school has 2800 Registed

Student. The school has also covered cout, gymnasium and two school

canteens.

The Senior High School has moved to its new location parallel to Junior

High School. It has two (2) storey buildings. The school offers Academic Tracks,

such as General Academic Strand, Humanities and Social Sciences, and

Accountancy and Business Management. It also offers Technical Vocational

Livelihood with specialization on Bread and Pastry Production, Food and

Beverage Services, Computer Programming, and Electrical Installation and

 32

Maintenance Serving. Some activities school that is related to the study is the

competition of making a new kind of dish which is handled by the TVL-H.E

Teachers and also a competition of different that is called food processing.

 33

Figure 2

Vicinity Map of Vicente Madrigal National High School

 34

Subject of the Study

The subject of the study was the acceptability of Malunggay Juice with

Calamansi by the selected Grade 11 TVL-H.E students and SHS teachers of

Vicente Madrigal National High School, as well as the community members.

A total of thirty (30) students were randomly selected through stratified

random sampling. Ten (10) SHS Teachers were randomly selected, and ten (10)

from the community of Pantok were also used as respondents of the study.

The table below shows the distribution of the student−respondents per

section.

Table 1

Distribution of Student−Respondents per Section

Section Male Female Total

Calumpang 3 6 9

Darangan 3 7 10

Layunan 4 7 11

Total 10 29 30
 35

The sections that has the greatest number of respondents is Layunan,

with eleven (11) respondents, Darangan is the next with ten (10) respondents.

On the other hand, section Calumpang has nine (9) respondents.

Procedure of the Study

The researchers conducted the study by following certain procedure in

order to determine the Acceptability of Malunggay Juice with Calamansi by the

Senior High School Teachers and Grade 11 Students of Vicente Madrigal

National High School, as well as the community of Barangay Pantok.

First, the researchers formulated the research title and asked some

teachers with a like specialization for validation. After that, the researchers

proceed in writing chapters 1,2 and 3 that were as well, validated by teachers.

In order to collect data, the researchers developed a

questionnaire−checklist for the respondents. The said questionnaire−checklist

was validate by different professional teachers which were chosen according to

their area of specialization.

It was followed by gathering a data, analysis and interpretation of data.

 36

Sources of Data

In this study, the researchers used the questionnaire checklist as the main

instrument.

The questionnaire checklist was constructed by the researchers with the

aid of their research teachers. The questionnaire was divided into parts. The first

part refers to the profile of the respondents. The last part was the Acceptability of

Malunggay Juice with Calamansi where the respondents rated the Malunggay

Juice according to the taste, texture, color, aroma and presentation.

Likert scale was used to interpret the math values given by the

respondents on the acceptability of Malunggay Juice with Calamansi.

Likert Scale

Scale Range Verbal Interpretation

5 4.20−5.00 Very Much Acceptable

4 3.40−4.19 Much Acceptable

3 2.60−3.39 Acceptable

2 1.80−2.59 Fairly Acceptable

1 1.00−1.79 Not Acceptable

 37

Statistical Treatment

The study utilized different type of techniques and formula to gather and

interpret data from the respondents.

To determine the profile of the respondenys, frequency, and percentage

distribution were used.

To determine if the respondents take herbal drinks,

To determine the acceptability of malunggay juice with calamansi, mean

was used.
 38

Chapter 4

RESULTS AND DISCUSSIONS

This chapter presents the tabulation, analysis and interpretation of data

based from the stated problems of the study.

Profile of the Respondents in terms of Sex, Eating Malunggay,

Drinking Herbal Drinks, Specialization, and Occupation.

Table 2 and figure 3 presents the frequency and percentage distribution of

the profile of the respondents in terms of Sex.

Table 2

Frequency and Percentage Distribution of the Respondents

in terms of Sex
Students Teachers Community Total

Sex f % f % f % f %

Male 13 43 1 1 4 40 18 36

Female 17 57 9 99 6 60 32 64

Total 30 100 10 100 10 100 50 100

 39

Figure 3

As shown on table 2 and figure 3, out of fifty (50) respondents, there are

eighteen (18) male, which is thirty-six percent (36%). The remaining sixty-four

(64%) represents the female respondents, which has frequency of thirty-two (32).

Table 3 and graph presents the frequency and percentage distribution of

the respondents in terms of Eating Malunggay?

Table 3

Frequency and Percentage Distribution of the Respondents

in terms of Eating Malunggay

Eating Students Teachers Community Total

Malunggay? f % f % f % f %

Yes 30 100 9 99 10 100 49 99

No 0 0 1 1 0 0 1 1

Total 30 100 10 100 10 100 50 100

 40

Yes No

2%

98%

Figure 4

As shown on table 3 and figure 4, out of fifty (50) respondents, there are

one (1) respondents, which is two percent (2%) who answered “No”. The

remaining ninety-eight percent (98%) who answered “Yes”, which has frequency

of forty-nine (49).

Table 4 and graph presents the frequency and percentage distribution of

the profile of the respondents in terms of specialization..

Table 4
Frequency and Percentage Distribution of the Teacher-Respondents
in terms of Specialization
Specialization Frequency Percentage

Mathematics 1 10

English 2 20

BPP 2 20

FBS 3 30
 41

MAPEH 1 10

Filipino 1 10

Total 10 100

Figure 5

As shown in table 4 and figure 5, “Food and Beverage Services” got the

highest frequency of three (3) with an equivalent percentage of thirty percent

(30%). It is followed by both “English and Bread and Pastry Production” teachers

with same frequency of two (2) and percentage of twenty percent (20%). And

lastly, both “Mathematics, MAPEH and Filipino” teachers got the same frequency

of one (1) with both ten percent (10%)

Table 5 and graph presents the frequency and percentage distribution of

the profile of the respondents who have occupation.

 42

Table 5

Frequency and Percentage Distribution of the Community-Respondents

in terms of Occupation

Occupation Frequency Percentage

Vendor 5 50

Housewife 5 50

Total 10 100

Figure 6

As shown on the table 5 and figure 6, out of ten community respondnts,

five (5) are “vendors” with the percentage of fifty (50%), and five (5) are the

housewives with fifty percent (50%).

Acceptability of Malunggay Juice with Calamansi

Table 6 presents the mean profile of the acceptability of Malunggay Juice

with Calamansi in terms of aroma.

 43

Table 6
Acceptability of Malunggay Juice with Calamansi in terms of Aroma
Teachers Students Community Total

Criteria Average
Mean V.I Mean V.I Mean V.I V.I
Mean

1. Malunggay

Juice with
4.40 VMA 3.80 MA 4.80 VMA 4.33 VMA
Calamansi has a

sweet smell

2. Malunggay juice

with Calamansi is 4.30 VMA 4.17 MA 4.40 VMA 4.47 VMA

pleasant

3. Malunggay

Juice with
4.30 VMA 4.13 MA 4.40 VMA 4.28 VMA
Calamansi has a

calamansi zest.

Average 4.33 VMA 4.03 MA 4.53 VMA 4.30 VMA

As shown on the table above, item 2 “Malunggay Juice with Calamansi is

pleasant” got the highest mean of 4.47 among the different types of respondents,

with a verbal interpretation of “Very Much Acceptable”. It is followed by item 1

“Malunggay Juice with Calamansi has a sweet smell of vanilla” with the mean of

4.33 ang verbally interpreted as “Very Much Acceptable”, and lastly is item 3 the
 44

statement “Malunggay Juice with Calamansi has a calamansi zest” got the lowest

mean of 4.53 with also a verbal interpretation of “Very Much Acceptable”

From the results above, It can be gleaned that most of the respondents

rated malunggay juice with calamansi as “Very Much Acceptable” in terms of

aroma. This implies that the combination of malunggay and calamansi is

acceptable and satisfied their drink foods and likes.

Table 7 presents the mean profile of the acceptability of Malunggay Juice

with Calamansi interms of color.

Table 7
Acceptability of Malunggay Juice with Calamansi in terms of Color
Teachers Students Community Total

Criteria Average
Mean V.I Mean V.I Mean V.I V.I
Mean

1. has a good
4.5 VMA 4.67 VMA 4.5 MA 4.55 VMA
combination

2. is enticing 4.3 MA 4.2 MA 4.4 MA 4.3 MA

3. has a natural
4.5 VMA 4.5 MA 4.5 MA 4.5 MA
color

Average 4.43 VMA 4.45 VMA 4.46 VMA 4.44 VMA

 45

As shown from the table above, item 1 “Malunggay juice with Calamansi

has a good combination” got the highest mean of 4.55 from all of the different

respondents with a verbalinterpretation of “Very Much Acceptable”. It is followed

by item 3 “Malunggay Juice with Calamansi has a natural color” with mean 4.5 .

And lastly is the item 2 “Malunggay juice with Calamansi is enticing” got a mean

of 4.3 with the verbal interpretation of “Very Much Acceptable”.

From the results it can be gleaned that most of the respondents rated

malunggay juice with calamansi as “Very Much Acceptable” In terms in color.

This implies that the pleasing color of malunggay juice with calamansi is a big

factor which affect the respondents food choices.

Table 8 presents the mean profile of the acceptability of Malunggay Juice

with Calamansi in terms of Mixture.

Table 8

Acceptability of Malunggay Juice with Calamansi in terms of Mixture

Teachers Students Community Total

Criteria Average
Mean V.I Mean V.I Mean V.I V.I
Mean

1. is well blended 4.3 MA 4.27 VMA 4.4 MA 4.32 VMA

2. has no over
4.4 MA 4.13 VMA 4.1 MA 4.21 VMA
powering taste

3. is drinkable 4.7 VMA 4.27 VMA 4.5 MA 4.49 VMA

4.46 VMA 4.22 VMA 4.33 VMA 4.30 VMA

 46

As shown from the table above, item 3 “Malunggay Juice with Calamansi

is drinkable” got the highest mean of 4.49 from all of the different respondents

with a verbal interpretation of “Very Much Acceptable”. It is followed by item 1

“Malunggay Juice with Calamansi is well blended” with mean of 4.32. And lastly,

is the item 2 “Malunggay Juice with Calamansi has no over powering taste” got a

mean 4.21 with the same verbal interpreatation of “Very Much Acceptable.

Table 9 presents the mean profile of the acceptability of Malunggay Juice

with Calamansi. In terms of Taste.

Table 9

Acceptability of Malunggay Juice with Calamansi in terms of Taste

Teachers Students Community Total

Criteria Average
Mean V.I Mean V.I Mean V.I V.I
Mean

1. has the taste of

4.3 MA 4.3 MA 4.5 MA 4.36 VMA
malunggay.

2. has a blended
4.2 MA 4.37 VMA 4.5 MA 4.35 VMA
taste of calamansi.

3. is sweet. 4.0 MA 4.27 VMA 4.0 MA 4.9 MA

Average 4.16 MA 4.31 VMA 4.33 VMA 4.53 VMA

As shown from the table above, item 1 “Malunggay Juice With Calamansi

has the taste of malunggay” got the highest mean of 4.36 from all of the different

respondents with a verbal interpretation of “Very Much Acceptable”. It is followed

 47

by item 2 “Malunggay Juice with Calamansi has a blended taste of calamansi”

with mean of 4.35. And lastly, is the item 3 “Malunggay Juice with Calamansiis

sweet” got a mean 4.9 with the same verbal interpreatation of “Very Much

Acceptable.

Table 10 presents the composite table of the acceptability of Malunggay

Table 10

Acceptability of Malunggay Juice with Calamansi in terms of Presentation

Teachers Students Community Total

Criteria Average
Mean V.I Mean V.I Mean V.I V.I
Mean

1.is well-presented
4.5 MA 4.2 MA 4.1 MA 4.26 VMA
with garnish.

2.is attractive. 4.4 MA 3.97 MA 4.2 MA 4.19 MA

3.is enticing. 4.4 MA 4.3 MA 4.0 MA 4.23 VMA

Average 4.43 VMA 4.15 MA 4.1 MA 4.22 VMA

As shown from the table above, item 1 “Malunggay Juice With

Calamansiis well-presented with garnish” got the highest mean of 4.26 from all of

the different respondents with a verbal interpretation of “Very Much Acceptable”.

It is followed by item 3 “Malunggay Juice with Calamansi is enticing” with mean

of 4.23. And lastly, is the item 2 “Malunggay Juice with Calamansi is attractive”

got a mean 4.23 with the verbal interpreatation of “Much Acceptable"

 48

Table 11

Composite Table on Acceptability of Malunggay Juice with Calamansi

Variables Mean Rank

Aroma 4.30 3

Color 4.44 2

Mixture 4.30 3

Taste 4.53 1

Presentation 4.22 5

As shown on Table 11, among the criteria, “Taste” got the highest mean of

4.53 which is ranked as 1. It is followed by “Color” wih the mean of 4.44 ad

ranked as 2. Both “Aroma” and “Mixture” got the mean of 4.30 and ranked as 3.

And lastly, “Presentation” got the lowest mean of 4.22 that is ranked 5.

The result show, that most of the respondens rated malunggay juice with

calamansi as “Very Much Acceptable”. This implies that the taste is the first thing

that they considered in choosing to drink.Also, it gives an appetizing impression

to meet their drink preference and satisfaction.

 49

Chapter 5

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of findings, conclusion and

recommendation of tge study.

Summary of Findings

Based on the analysis and interpretation of data, the following are hereby

summarized.

1. The Profile of the Respondents in terms of Sex, Specialization and

Occupation

It was found out that thiry-two percent (32%) of the respondents are

female while eighteen percent (18%) of them are male.

Regarding the specialization of teachers-respondents, most of the

respondents are from Food and Beverages Services. Two (2) of the respondents

are from Bread and Pastry Production and English, while there is only one (1)

Filipino, MAPEH and Mathematics teacher.

In terms of occupation of the community-respondents, most of the

respondents are vendors and housewives and got the same frequency of five (5)

with an equivalent percentage of fifty percent (50%), "Food and Beverage

Services" got the highest frequency of three (3) with an equivalent percentage of
 50

thirty percent (30%). It is followed by both "Bread and Pastry Production and

English" teachers with the same frequency of two (2) and percentage of twenty

percent (20%). And lastly, both "Filipino, MAPEH and Mathematics" teachers got

the same frequency of one (1) with both ten percent (10%)

2. The level of Acceptability of Malunggay Juice with Calamansi in

terns of Aroma, Color, Mixture, Taste and Presentation

In terms of aroma, most of the respondents agreed that malunggay juice

with calamansi is pleasant.

In terms of color, most of the respondents agreed that malungay and

calamansi has a good combination

In terms of Mixture, most of the respondents agreed that malunggay juice

with calamansi is drinkable.

In terms of Taste, most of the respondents believed that malunggay juice

with calamansi has the taste of malunggay

In terms of Presentation, most of the respondents agreed that malunggay

juice is well-presented with garnish which attracts eyes and makes it more

presentable.
 51

3. The Perception of the Respondents about Malunggay Juice with

Calamansi

Most of the respondents said that Malunggay and Calamansi is a perfect

combination because of complimenting sweet to the bitterness and sourness of

malunggay and calamansi. Malunggay is usually ignored by the people who don't

eat vegetable . Moreover its flavour, aroma and garnish change their drink

preference.

Conclusion:

Based on the findings of the study, the following conclusions are derived.

1. Malunggay Juice with Calamansi is pleasant.

2. Malunggay and Calamansi has a good combination.

3. Malunggay Juice with Calamansi is drinkable.

4. Malunggay Juice with Calamansi has the powerful taste of malunggay.

5. Malunggay Juice with Calamansi is well presented with garnish.

Recommendation:

Based from presented findings and conclusion, the following recommendation

are hereby offered.

1. Malunggay Juice with Calamasi can be served in lactating mothers.

2. School canteen may offer malunggay juice with calamansi as one of canteen's

drink.
 52

3. Malunggay Juice with Calamansi can be sold in market

4. The future researcher can improve the malunggay juice with calamansi.
 53

Chapter 6
OUTPUT

This chapter presents the output of the study which is the Malunggay

Juice with Calamansi.

 54

DOCUMENTATION
 55

Bibliography

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Department of Foreign Affairs (DFA) Innovative Philippine Food Products

Showcased at Seoul Food 2017

Available from:

http://dfa.gov.ph/dfa-news/news-from-our-foreign-service-postupdate/

[accessed Sept 2, 2019].

Effect of Malunggay Capsules on Lipid and Glucose Levels (2013)

Available from:

https://www.researchgate.net/publication/287597991_Effect_of_malunggay_Mori
nga_oleifera_capsules_on_lipid_and_glucose_levels

[accessed Sept 3, 2019].

Biones (2009) ) entitled “Feasibility of Malunggay (Moringa Oleifera) as a

Cleaning Agent”

Available from:

https://www.scribd.com/doc/98787854/The-Feasibility-of-Malunggay-Moringa-
oleifera-as-Cleaning-Agent

[accessed Sept 3, 2019].

 56

Lucas (2013)

Available from:

https://www.oecd.org/education/ceri/5k4dp59msdwk.pdf

[accessed Sept 16, 2019].

Tyao (2015)

Available from:

http://agris.fao.org

[accessed Sept 16, 2019].

Adriano (2013)

Available from:

ttps://www.researchgate.net/publication/273461924_Drying_Kinetics_and_Colour
_Analysis_of_Moringa_Oleifera_Leaves

[accessed Sept 16, 2019].

Nina Threrese S. Domingo (2016)

Available from:

https://www.researchgate.net/publication/312088674_Biosorption_Kinetic_Model
s_on_the_Removal_of_Congo_red_onto_Unripe_Calamansi_Citrus_microcarpa
_peels

[accessed Sept 16, 2019].

 57

Alexandre, Reynaud, Osiurak and Navarro (2018)

Available from:

http://moringatrees.org

[accessed Sept 17, 2019].

Sabyasachi (2018) discussing The Impotance of Having Clearly Defined

Acceptance Criteria In Your Projects

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criteria-in-projects-article

[accessed Sept 17, 2019].

Dr. (Pieternel) Luning (2018)

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Components-From-Mango-Mangifera-Indica-L-Cultivars

[accessed Sept 17, 2019].

 58

John Presscott (2018) In Taste Matters: Why We Like The Foods We Do

Available from:

ttps://www.theguardian.com/books/2012/jun/03/taste-matters-foods-john-
prescott-review

[accessed Sept 17, 2019].

Huda Khan (2015),

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0694/full/html

[accessed Sept 17, 2019].

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[accessed Sept 17, 2019].

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[accessed Sept 17, 2019].

 59

GANTT CHART OF THE ACTIVITIES

ACTIVITIES Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar
1.Submission of
Proposed Title
2. Title Defense
3. Search for Related
Literature and Studies
4.Writing Chapters 1 –
3
5. Checking and
Revising Chapters 1 – 3
6.Preparation &
Validation of
Questionnaire -
Checklist
8.Permission to
Conduct the Study
9. Administration of
Questionnaire -
Checklist
10. Retrieval of
Questionnaire Checklist
11.Tallying,Tabulating &
Analyzing of the
Questionnaire Checklist
12.Revision of Chapter
1 -3
13.Writing of Chapter
4-5
14. Checking and
Revising of Chapters 4
–5
14.Final Oral Defense
15.Revision of
Chapters 1 – 5
16.Final Printing of
Manuscript
17. Book Binding
18. Submission of
Hardbound copies
 60

CURRICULUM VITAE

Balinan, Jean

PERSONAL DATA

Date of Birth May 15, 2002

Place of birth Binangonan

Age 17

Sex Female

Civil Status Single

Father Nida F. Balinan

Mother Allan L. Balinan

Educational Background

Secondary Education Guronasyon Foundation Inc. National

High School

Elementary Education Darangan Elementary School

 61

Devilla, Jasmin

PERSONAL DATA

Date of Birth Nov 23, 2001

Place of birth Darangan

Age 17

Sex Female

Civil Status Single

Father Angelito S. Seda

Mother Crispina M. Salvador

Educational Background

Secondary Education Vicente Madrigal National High School

Elementary Education Darangan Elementary School

 62

Gaña, Ramkennith

PERSONAL DATA

Date of Birth Dec 5, 1999

Place of birth Sta. Mesa

Age 19

Sex Female

Civil Status Single

Father Ramel G. Gaña

Mother Atrinita M. Gaña

Educational Background

Secondary Education Vicente Madrigal National High School

Elementary Education Mabuhay Homes 2000 Elem. School

 63

Hizon, Angelyn

PERSONAL DATA

Date of Birth July 15, 2001

Place of birth Malabon,

Manila

Age 18

Sex Female

Civil Status Single

Father Rolando C. Hizon

Mother Marilou R. Hizon

Educational Background

Secondary Education Remedios High School

Elementary Education Sta. Cruz Central Elementary School

 64

Ioannou, Noelin

PERSONAL DATA

Date of Birth April 10, 2002

Place of birth Binangonan,

Rizal

Age 17

Sex Female

Civil Status Single

Father Mario ioannou

Mother Maria Theresa Ioannou

Educational Background

Secondary Education Guronasyon Foundation Inc. National

High School

Elementary Education Bilibiran Elementary School

 65

Rasco, Mary Jhing

PERSONAL DATA

Date of Birth May 7, 2001

Place of birth Samar, Leyte

Age 18

Sex Female

Civil Status Single

Father Felipe L. Rasco

Mother Mischel J. Pancho

Educational Background

Secondary Education

Elementary Education
 66

Santos, Je-anne Mae

PERSONAL DATA

Date of Birth Sept 3, 2001

Place of birth Tarlac City

Age 18

Sex Female

Civil Status Single

Father Leandro Santos

Mother Jelly Santos

Educational Background

Secondary Education Vicente Madrigal National High Svhool

Elementary Education Doña Susana Memorial Elementary

School
 67

Gunda, Reden

PERSONAL DATA

Date of Birth July 7, 1997

Place of birth

Age 22

Sex Female

Civil Status Single

Father

Mother

Educational Background

Secondary Education

Elementary Education
 68

Perdiguerra, Aldrianne

PERSONAL DATA

Date of Birth

Place of birth

Age 18

Sex Male

Civil Status Single

Father

Mother

Educational Background

Secondary Education

Elementary Education
 69

Tamayo, John Paolo

PERSONAL DATA

Date of Birth Nov 7, 2001

Place of birth Damam

Age 18

Sex Female

Civil Status Single

Father Rolando Tamayo

Mother Editha De Jesus

Educational Background

Secondary Education Don Jose Ynares National High School

Elementary Education Darangan Elementary School

 70

Tubera, Jino

PERSONAL DATA

Date of Birth

Place of birth

Age

Sex Male

Civil Status Single

Father

Mother

Educational Background

Secondary Education

Elementary Education
 71

Malunggay Juice with Calamansi

Ingredients:

 12 stems of Malunggay Leaves

 8-10 Calamansi
 Water
 Honey

Procedure:

1. Wash the malunggay leaves.

2. Put the malunggay leaves in a pot.
3. Boil for 4-6 minutes.
4. Strain to filter the leaves.
5. Pour 450ml of Malunggay Juice in a glass.
6. Squeeze 8-1 calamansi to overcome the taste of malunggay.
7. Add 2 tbsp of honey.