ACCEPTABILITY OF

ALINGATONG
(Urtica Dioica) AS
HERBAL TEA
 RESEARCHERS

Gabriel Lawrence A. Cleofe Aldrin E. Lucriana

Jhonalyn C. Pollente Abegail S. Armenta

 INTRODUCTION
• Tea is one of the oldest, most popular and considered as second most
widely consumed non-beverages drinks in the world and therefore ranks as an
important world food product.
• It is not only used for therapeutic purposes but more so valued for everyday
pleasure and refreshment.
• The researchers decided to use alingatong roots a plant found commonly in
tropical a country which has been used since the ancient times up to these
days.
• Only few locals knows what is Alingatong and use it as a herbal medicine for a
certain health problems such as diabetes and kidney problems that is why the
researchers decided to use this herbal, not just to introduce it to others but also
to provide an herbal tea that came from the local resources.
• The aim of this study is to redefine an innovative product which is new to the
people and promote better health and wellness for a better future.
• Alingatong plant (Urtica dioica) is known for its benefits in lowering blood
pressure, anti- inflammatory properties, controlling blood sugar levels
and a good source of vitamins, minerals and antioxidants.
 RESEARCH OBJECTIVES
1. To determine the status of Alingatong in terms of location, availability and
abundance.
2. To introduce the health benefits of this product.
3. To identify the level the acceptability of the product in terms of taste,
appearance and packaging.
4. To maximize the utilization of Alingatong and broaden the possible production
of Alingatong as herbal tea.
 STATEMENT OF THE PROBLEM

1. What is the status of Alingatong in terms of location, availability and

abundance?
2. What are the health benefits of this product?
3. What is the process in making this herbal tea?
4. What is the level of acceptability of the product in terms of taste, appearance
and packaging?
5. How do the respondents assess the quality characteristics of the product?
 SIGNIFICANCE OF THE STUDY

PROFESSORS ENTREPRENEURS RESEARCHERS

NUTRITIONIST HEALTH CONCIOUS PERSON/S

 SCOPE AND DELIMITATION
The study mainly focuses on the acceptability and development of
herbal tea. This involves the processes, the level of acceptability and
health benefits of Alingatong as the main ingredient of the herbal tea.
However, this study does not involve the shell life and nutritional analysis of the
product.
 RELATED LITERATURE
A recent study led by researchers from the National University of Singapore
(NUS) revealed that regular tea drinkers have better organized brain regions
and this is associated with healthy cognitive function -- compared to non-tea
drinker. The research team made this discovery after examining neuroimaging
data of 36 older adults.
 RELATED STUDIES
Zhao et al., (2013) studied advanced phytochemical analysis of herbal
tea, and found that the herbal tea is commonly consumed beverage brewed
from the leaves, flowers, seeds, fruits, stems and roots of plant species, which
has been widely used for health care and diseases prevention for centuries. With
the increasing consumption of herbal tea, a number of public health issues for
efficacy, safety and quality assurance have attractive concern.
THEORETICAL FRAMEWORK
CONCEPTUAL FRAMEWORK
 RESEARCH DESIGN

This study used the descriptive- experimental research design

to determine the level of acceptability of alingatong (Urtica dioica) in
terms of taste, appearance and packaging as herbal tea. An activity of
random sampling was used to gather the data.
 POPULATION AND SAMPLING

A total of 100 participants from Naga City covered in this study.

Random sampling is used to select participants, samples
from different barangays in Naga City.
 RESEARCH INSTRUMENT
The research instrument that was used in this study is survey
questionnaire. It was distributed among the respondents where they can
write their perception about the product. The main purpose of this
questionnaire is to determine the level of acceptability of the
product in terms of taste, appearance and packaging.
 STATISTICAL TREATMENT
1. Frequency distribution, percentage method and ranking method
for the determination of the personal attributes of the evaluators
and respondents.
P=f/n x 100
Where:
P= Percentage
f= Frequency
n= Total number of respondents
 STATISTICAL TREATMENT
2. To determine the level of acceptability of alingatong as herbal tea in terms
of:
Aroma, Appearance, Taste, weighted mean and ranking method was used.
WAM= Ʃfw/ n
Where:
WM= Weighted Mean
F= Frequency
fw= Weighted frequency
n= number of respondents