Dagupan Lyceum Presentation 2014

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Investigatory Project

Transcript of Dagupan Lyceum Presentation 2014

  • Abra State Institute of Sciences and TechnologyLagangilang, Abra, PhilippinesAssessment of Pancit-Pancitan (Peperomia Pellucida Linn) and Malunggay (Moringa Oleifera ) Tea Concoction as a Nutraceutical DrinkMaria Aurene LabanenResearcher

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    Proper nutrition is one of the foundations of a strong nation.

    The malnutrition rate in Abra is highly alarming.

    The utilization of indigenous plants can be tapped for their nutritious contents

    To acquire the nutritional content of these plants there are several methods that can be utilized.

    One of them is through tea preparation as a form of nutraceutical drink.

    A probable source of nutritious tea that is safer and nutritious and readily available and cheap could be from Pancit-pancitan and Malunggay.

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    OBJECTIVE OF THE STUDY

    This study aimed to assess pancit-pancitan and malunggay tea concoction as a nutraceutical drink.

    Specifically, this research study aimed to:

    1. Determine at what concoction is best suited and accepted as nutraceutical health tea drink as to the following formulation;T controlLiptonT1 pancit-pancitan (1 tsp) + malunggay (1 tsp)T2 pancit-pancitan (1 tsp) + malunggay ( tsp)T3 pancit-pancitan ( tsp) + malunggay (1 tsp)

    2. Determine if there is a significant difference as to the different concoction formulation.

    3. To determine which among the formulation has the highest acceptability.

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    Pansit pansitan (Peperomia pellucida Linn)

    Malunggay (Moringa oleifera)METHODOLOGYCollection process

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    Methodscontinuation

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    DATA GATHERING INSTRUMENTThe researcher used the Likert Scale for the following descriptions:

    Characteristics-Aroma (sense of smell)-Color (Shade)-Flavor (sense of taste)-Acceptability Table 1Likert Scale with Descriptive and Numerical Rating

    ScaleDescriptive RatingNumerical rating5Excellent/Like very very much4.40-5.04Very Satisfactory/Like very much3.40-4.393Satisfactory/Like much2.60-3.392Fair/ not much1.80-2.591Poor/ Not at all1.0-1.79

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    STATISTICAL TREATMENT OF DATA

    Mean was used to determine the consumers acceptability on the tea preparations.

    ANOVA and DMRT were used to determine significant differences on the treatment means.

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    RESULT AND DISCUSSION

    Table 2. Summary Mean on the different trials

    CharacteristicsControlTrial 1Trial 2Trial 3Aroma3.423.283.213.86Color3.413.343.043.56Flavor3.003.263.133.56Acceptability3.343.543.273.76Average3.293.353.163.68

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    Result And Discussion .continuation

    The table shows that trial 3 earned the highest average mean as to aroma, color, flavor and acceptability compared to the other trials as well as with the control. This means that the concoction made from tsp pancit-pancitan and 1 tsp malunggay is highly acceptable as a nutraceutical drink.

    ANOVA shows a highly significant differences among the different concoction of peperomia and moringa. This indicate that the concoction out of pansit-pansitan and malunggay are highly acceptable.

    DMRT result shows that there is a significant differences among the different concoction. Treatment 3 has the highest acceptability (3.90a), followed by treatment 2 (3.46ab) then treatment 1 (3.22bc) and lastly the control received the lowest acceptability (2.94c).

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    Result And Discussioncontinuation

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    Result And DiscussioncontinuationTable 6. Duncans Multiple Range Test of the Mean of the Different Pancit-pancitan and Malunggay Tea Concoction *Means with the same letter are not significantly different

    TreatmentMeanControl2.94cTreatment 13.22bcTreatment 23.46abTreatment 33.90a

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    CONCLUSION AND RECOMMENDATION

    Based on the result of the study, the following conclusions are drawn:All concoctions of pancit-pancitan and malunggay are acceptable as a nutraceutical drink which can provide essential vitamins and minerals that can help alleviate malnutrition particularly in the province of Abra.

    The most acceptable concoction is at tsp pancit-pancitan and 1 tsp malunggay. This produced a distinctive aroma, color, flavor and acceptability among nutraceutical drinkers.

    The researcher recommends that further studies on the technologies and results be published to be shared to other researchers to improve the pancit-pancitan and malunggay tea concoction as a nutraceutical health drink.