ABSTRACT

The study was sought to determine the most acceptable sweet jam that is

widely available in the locality and to identify if there is a significant difference

between other sweet jam products. The results gathered from the groups of

respondents revealed that malunggay jam in terms of its sensory qualities such

as appearance, aroma, taste, and texture, was "Acceptable". They claimed that

the finished product had very presentable appearance, pleasant aroma, very

zesty taste and very fine texture. The experimental and descriptive methods of

research were used for this study. It was presented to a groups of respondents:

eight (6) selected female and fourteen (14) male who are students of Lourdes

High School, Lourdes Young, Nabua. The acceptability of Malunggay and

Kamias Jam was judged according to its appearance, aroma, taste and texture.

As a conclusion, there is no significant difference among the ratings of selected

students in the acceptability of malunggay jam. Since the malunggay plant is

abundant in the area.

1
 CHAPTER 1:

INTRODUCTION

Motivation

Our main motivation for this research study is our interest in the study of

common plant that can be used uncommonly by the public. This research study

aims to raise the awareness of vegetable Malunggay and its contribution to the

society in terms of food, particularly in the dessert category. Not only they are

delicious, but it is also nutritional and healthy.

Another motivation of ours is our love for science and discovery. As we

conduct the study, we learned a lot of things that we didn’t know before and our

discovery of more new interesting facts drives us to do our best in this research.

Background and Rationale

Young people today are growing fonder of fast food and junk food and

getting less familiar with vegetables. The vegetable that we are focusing on is

Malunggay.

2
 The goal of this study is to provide the public of another alternative to

better increase the consumption of vegetable Malunggay by turning it into

delicious and healthy jam.

Malunggay is famous as super vegetable, Having it’s characteristics that

make it faster to be pulverized, many people used it as a tea. Food and Nutrition

Research Institute (FNRI) of the Philippines revealed that one hundred grams or

one cup of cooked Malunggay leaves contain 3.1g protein, 0.6 g fiber, 96mg

calcium, 29mg. Another healthy food is Kamias(balimbi), a fruit that has always

been a favorite to Filipinos and famous for being rich with calcium, sodium,

magnesium, potassium, iodine, iron, and zinc and this has already been proven

as an alternative to jam.

If people grow fond of eating foods made out of and Malunggay, then we

can save a lot of money because Malunggay is a very affordable vegetable.

Since Malunggay growth in the country is increasing, we should not waste it, and

instead use it for a better and healthier lifestyle.

3
Statement of the problem

The research aims to find out if delicious and healthy jam, aside from fruit,

can also be made from vegetable Malunggay. Since Kamias(balimbi) has already

been proven and accepted to be made as jam alternative, so we mixed it

together to make a jam since the both are very unique jam flavors, both have a

nutritional content, and they both add a new, unique, exciting taste. It also aims

to determine the public’s preference whether they would our product.

This research study will try to answer the following question:

1. What are the ingredients and method in preparing Malunggay and

Kamias Jam?

2. Are the qualities of Malunggay and Kamias jam acceptable as of

alternative to jam in terms of;

2.1 Appearance;

2.2 Aroma;

2.3 Taste and;

2.4 Texture?

3. What are the risks in producing the Malunggay and Kamias jam they

may possibly encounter?

4
 4. What is the acceptability of the Malunggay and Kamias jam to the

student of Lourdes High School ?

Assumption of the Study:

The basic assumptions of the study were as follows:

1. This are the ingredients in cooking vegetable Malunggay and Kamias Jam:

 Sugar

 Powdered Malunggay Leaves

 Kamias(balimbi)

 Lemon

2. There is no significant difference on the level of acceptability of Malunggay

and Kamias. As evaluated by respondents in terms of taste, aroma, texture

and appearance

3. The malunggay and kamias jam was very acceptable the student of Lourdes

High School.

5
Conceptual Paradigm

Process
1. Place 200 g. of kamias into a
casserole and cook in a low fire.
2. Blend it with a blender until it
is turned into mush and pour it
into pan.
Input 3. Put the powdered malunggay
and mix Output
*Recipe of
4. Add 1 cup of brown sugar. Stir *Malunggay and
Malunggay and
constantly after 3 min. Kamias Jam
Kamias Jam
5. Add 2 tsp. of Calamansi juice
and 1 tsp. of orange juice
6. Boil until consistency
7. Pour into sterilized jars
Process 30 min. in boiling water
8. Seal and refrigerate jars

FEEDBACK

6
CONCEPTUAL FRAMEWORK

Input- it refers to the research that conducted on the Malunggay and Kamias

Jam.

Process- the process includes the analysis and interpretation of responses of 20

respondents in Lourdes Young, Nabua, Camarines Sur.

Output- The output is the Malunggay and Kamias Jam

The feedback mechanism provided means to gather necessary information

relevant to the Malunggay and Kamias Jam.

Scope and Delimitation

The purpose of the study is to compare the acceptability of vegetable

Malunggay and Kamias jam and determine if which is preferred more.

In this study, Maluggay and Kamias were used as primary ingredient for

jam making. The taste test will be done exclusively among senior high school

students of Lourdes High School, who will rate it based on their preference.

Moreover, this study will not specify the nutritional value of the product since only

its extrinsic qualities are to be considered such as taste, aroma, appearance and

texture.

7
SIGNIFICANCE OF THE STUDY

The result of this product development study will beneficial to the following:

Future Researcher this study will help them to gather some information so they

can improve their work and more specific.

Student this study will help the student to have an idea through self-discovery

and encourage them to find out something new from the resources that were

available in their locality.

Parents this study will help parents to have an extra income for their family and

also it helps them to produce new flavor or variety of dessert for their family.

Teacher for them to be able to try some new type of candy and to know the

benefits of Malunggay and Kamias jam.

In this study, we want to prove if the potential vegetable Malunggay and

Kamias can be made into jam or not.

This study is beneficial to the community because Malunggay jam is rich

in carotene, vitamin A, iron, calcium, vitamin B and C and it is also cheap that a

person with a tight budget can easily afford.

8
 This study can also be a contribution to knowledge by letting the public

keep in mind that even the most awkward ingredient, namely vegetable

Malunggay; can be added as a variety of jam.

Definition of terms.

 Malunggay is a plant that has been praised for its health benefits for

thousands of years. It is very rich in healthy antioxidants and bioactive

plant compounds.Guso - Euchema Denticulatam is tall and loosely

branched with few blunt or pointed determinate branchlets, sometimes

densely branched with many coarse spinose branchlets.

 Kamias also called bilimbi, has close relations to the balimbing or star

fruit.The fruit is very crunchy when unripe and it turns from bright-green to

yellowish-green, when it is ripe

 Jam - Jam contains both fruit and pieces f the fruit’s purees. Properly, the

term jam refers to a product made with whole fruit, cut into pieces or

crushed. The fruit is heated with and sugar to activate the pectin in the

fruit. The mixture is then put into containers.

9
REVIEW OF RELATED LITERATURE

This chapter presents the related literature both from local and foreign sources.

This chapter includes the ideas, finished thesis, generalization or conclusions

and others. Those that were included in this chapter helps in familiarizing

information that are relevant and similar to the present study.

Malunggay Leaves

According to ECHO (2007), in the Philippines, the leaves of the Moringa

are cooked and fed to babies, it is called "mother's best friend" and "malunggay."

Other names for it include the Benz olive tree (Haiti), horseradish tree (Florida),

Nébéday(Senegal) and drumstick tree (India). Malunggay is a fast-growing tree

that grows to almost 6-7 meters a year (Foidl, N. et al., n.d.)

The Moringa tree, Moringa oleifera, has probably been the most popular

plant in Echo’s seed bank of underutilized tropical crops (ECHO, 2007). The

leaflets of the malunggay is used in any spinach recipe. These are very healthy

and nutritious to people .Frank Martin states in Survival and Subsistence in the

Tropics that "among the leafy vegetables, one stands out as particularly good,

10
the horseradish tree. The leaves are outstanding as a source of vitamin A and,

when raw, vitamin C.

Kamias

As cited by Valencia (2016) one of nature’s unappreciated fruit is the Kamias or

Averrhoa Bilimbi. The sour fruit is a natural source of vitamin B andC, iron,

phosphorus, and antioxidants. Its other amazing benefits. Its leavesrelieve

coughing, thrush, hemorrhoids, stings, itches, pimples, and skinirritations. Its

fruits can control gastrointestinal bleeding in the stomach, fightcholesterol, fever

and inflammation and is also antibacterial. The juice from itsfruit can be used for

household purposes, like cleaning and bleaching. Itremoves rust and stains. Acid

that kamias has helps soften the stain to clothand therefore it will be easy to

remove it. Some traditional textilemanufacturers use the flower of kamias as red

dye. It can be eaten with salt,soy sauce or sugar. Just as some people relish

green mango juice, there arethose who enjoy sweetened kamias juice.

Jam

Usually, fruits are used to make jam. The making of jellies and other

preserves is an old and popular process, providing a means of keeping fruits far

beyond their normal storage life and sometimes making use of blemished or ff-

11
grade fruit that may not be ideal for fresh consumption. In jelly making, the goal is

to produce a clear, brilliant gel from the juice of the fruit. Jams are made from the

entire fruit, while preserves are essentially jellies that contain whole or large

pieces.

NOTE

Bone, S (2015) “Why is Food Presentation so Important?” Retrieved

fromhttp://www.chefseanbone.com/why-is-food-presentation-so-important/

Brown, W.(2011) “Food and Taste Education” Retrieved

fromhttp://www.slowfood.com/what-we-do/food-and-taste-education/

Dahl, W. J. (2015)“Modifying Food Texture for the Older Adult”

Retrieved from http://edis.ifas.ufl.edu/fs156

De Guzman, J. (2012)“Why Does Food Taste so Delicious” Retrieved from

www.scientificamerican.com/why-does-foodtaste-so-delicious/

Gatchalian, C. (2012)“ Describing Aroma

” Retrieved from http://world-food- and-wine.com/describing-aromaJohannesburg, B.

(2013) “Aroma” Retrieved from www.chemistryindustry.biz

https://www.academia.edu/40629115/MALUNGGAY_moringga_oleifera_used_as_tea

12
 CHAPTER 2:

METHODOLOGY

This chapter present the research design, subject of the study, and

respondents. It also includes the ingredients, production procedure, research

instrument, statistical treatment of data and questioner.

Research Design

The researcher tested if malunggay leaves can be made in a

nutritious dessert and if malunggay leaves is possible to be made low cost

malunggay and kamias jam using different methods. The finished product

obtained from the method adopted was subject for acceptability test and analysis

on its sensory qualities such as appearance, aroma, taste, texture.

RESPONDENTS

The respondents were composed of 20 students consist of six (6) females and

fourteen (14) males. Thus, the respondents was came from Lourdes High

School.

13
Statistical Treatment of Data

In this study, weighted mean and standard deviation were used to

determine the mean acceptability of malunggay and kamias jam in terms of its

appearance, aroma, texture, and taste of variants as rated by the respondents

Formula:

Wx= Weighted mean

F= Frequency

S= Scale

N= Sample size.

Formula for the standard deviation:

sd=
√ Σ ( x−x ) 2
n−1

Where:

sd= Standard deviation

14
∑= Summation

N= Number of respondents

X= Mean

15
Instruments

The materials:

200 g. of Malunggay leaves 500 g. of Kamias

3 cup of brown sugar 6 tsp. of Calamansi

1 tsp. of Vanilla 3 tsp. of orange juice

3 cup of clean water

The instruments and equipments:

Mixing utensils

Sterilized jars

Cooking utensils

Procedure

1. Place 200 g. of kamias into a casserole and cook in a low fire.

2. Blend it with a blender until it is turned into mush and pour it into pan.

3. Put the powdered malunggay and mix

4. Add 1 cup of brown sugar. Stir constantly after 3 min.

5. Add 2 tsp. of Calamansi juice and 1 tsp. of orange juice

6. Boil until consistency

7. Pour into sterilized jars

Process 30 min. in boiling water

8. Seal and refrigerate jars

16
Research Instrument

Questionnaire were used to evaluate the sensory of qualities of

Malunggay and Kamias Jam in terms of appearance, taste, texture and aroma.

The evaluation sheet checked and approved by then distributed to the

respondents composed of twenty (20) student in Lourdes High School in Lourdes

Young.

After the questionnaire as distributed to twenty (20) respondents and

gathered the responses were tabulated.

Rating Scale:

5- Strongly Agree

4- Agree

3- Moderately Agree

2- Fairly Agree

1-Not Agree

17
Questioner

A questionnaire was used an instrument to gather data of this study. In

this method, the questionnaire contains the guide questions for different

respondents in Lourdes High School.

INSTRUCTION: please rate how strongly you agree or disagree with each of the

following statements by placing a check mark in the appropriate box.

1 – Strongly disagree

2 – Disagree

3 – Neither agree nor disagree

4 – Agree

5 – Strongly agreeand KAMIAS JAM: 1 2 3 4 5

MALUNGGAY

AROMA
The malunggay and kamias jam has a
sweet scent.

The malunggay and kamias jam has a

pleasant smell.

TASTE

The malunggay and kamias jam is

delicious enough to eat.

The malunggay and kamias ) jam

tastes sweet.

TEXTURE

18
The malunggay and kamias has a
smooth texture.

The malunggay and kamias jam is

thick

APPERANCE

The color of the malunggay and

kamias jam is giving you a healthy
impression about the jam.

The color of the malunggay and

kamias jam is giving you a delicious
impression about the jam.

19
 CHAPTER III

PRESENTATION, ANALYSIS, AND INTERPRETATION OF RESULT

This chapter presents, analyses and interprets the data of gathered from the

students in Lourdes High School it includes the appearance, aroma, texture, and

taste.

PROFILE OF THE RESPONDENTS:

PROFILE FREQUENCY PERCENT(%)

AGE

1. 16-17 years old 11 55

2. 18-19 years old 6 30

3. 20-21 years old 3 15

up
SEX

1. Female 6 30

2. Male 14 70

Table 1

Table 1.1 present the profile of the respondents. As shown in the table out of

20 respondents, 11 or 55% were on the range of 16-17 years old, 6 or 30% were

on the 18-20 years old, and another 3 or 15% was 20-21 years of age up. The

20
respondents also consist of 6 or 30% female and 14 or 70% male. It only implies

that most student in grade 11 who having hard time to heighten their academic

performance were on age of 16-17 years old and also the majority of the are

male with a frequency of 14 or 70% and the rest is from the females with a

frequency of 6 or 30%

The questioner that has been distributed are already answer by the

students and used to gather data. And it is used to give more information.

Table 2.

4.01-5.00 Very Satisfied

3.01-4.00 Satisfied

2.01-3.00 Neutral

1.01-2.00 Unsatisfied

0-1.00 Very Unsatisfied

21
 Table 2.1 Appearance

Appearance Standard Mean

Deviation

Question 1: The color of the malunggay and 0.85 3.75

kamias jam is giving you a healthy
Impression about the jam.

Question 2: The color of the malunggay and 0.78 3.9

kamias jam is giving you a delicious impression
about the jam..

Table 2.1 shows the sensory qualities in terms of appearance, in question

no.1 the standard deviation is 0.85, and the mean is 3.75, which means they are

satisfied. In question number 2 the standard deviation is 0.78 and the mean is

3.9, which means they are satisfied.

Table 2.2 Aroma

Aroma Standard Mean

Deviation

Question 1: The malunggay and kamias jam 0.80 3.7

has a sweet scent.

Question 2: The malunggay and kamias jam 0.82 3.55

22
 has a pleasant smell

Table 3.2 shows the sensory qualities in terms of aroma, in question no.1

the standard deviation is 0.80, and the mean is 3.7, which means they are

satisfied. In question number 2 the standard deviation is 0.82 and the mean is

3.55, which means they are satisfied.

Table 2.3 Texture

Texture Standard Deviation Mean

Question 1: The malunggay and kamias has a 0.67 4.15

smooth texture.

Question 2: The malunggay and kamias jam is 0.72 4

thick

Table 2.3 shows the sensory qualities in terms of texture, in question no.1

the standard deviation is 0.67, and the mean is 4.15, which means they are

satisfied. In question number 2 the standard deviation is 0.72 and the mean is 4,

which means they are satisfied.

23
 2.4 Taste

Taste Standard Mean

Deviation

Question 1: The malunggay and kamias jam is 0.82 4.05

delicious enough to eat.

Question 2: The color of the malunggay and kamias 0.64 3.9

jam is giving you a delicious impression about the

jam.

Table 2.4 shows the sensory qualities in terms of appearance, in question

no.1 the standard deviation is 0.82, and the mean is 4.05, which means they are

satisfied. In question number 2 the standard deviation is 0.64 and the mean is

3.9, which means they are satisfied.

24
25
 Chapter IV

SUMMARY, CONCLUSION, AND RECOMMENDATIONS

This Chapter presents the summary of findings based on the statistical treatment

of data, corresponding conclusion and recommendation.

Summary

Young people today are growing fonder of fast foods and junk food and

getting less familiar with vegetable that is why we have conducted a research

study that will help the public grow fonder of healthy foods.

The vegetable that we focused was malunggay for it is very healthy. Since

kamias is already proven to be an alternative to desserts, which are commonly

for candy, like other jam, we will be making a malunggay jam for it has similar

features of kamias . The research aims to find out if delicious, healthy jam, aside

from fruit, can also be made into vegetable malunggay.

In making our malunggay jam, we used the same recipe as the other jam

and we just added our own ingredient to the recipe to make the malunggay and

kamias jam more delicious.

When our jams were ready, we then started our survey. We have chosen

20 respondents from senior high students of Lourdes High School (school year

26
2020 -2021). We distributed a small plates, each with a piece of cracker

(SkyFlakes) which is scooped with malunggay and kamias jam and we handed

out questionnaires which they will rate (after they tasted the jam) on how they

strongly agree or disagree to each statement under the categories: odor, taste,

texture and color to each respondent.

When we already had the results, we then tallied the results by using the

two way ANOVA. We computed the scores, given by each respondent under

each category, to get their mean and we interpreted it if it is strongly disagree,

disagree, neither disagree nor agree, agree, or strongly agree so that we can

determine if the jams are acceptable to be eaten by the students or not. Then we

graph the results.

Findings

1. The methods observe in preparing Malunggay and Kamais Jam include

the preparation of all ingredients, preparation of the tools and equipment,

chopping, blending, mixing, mashing, cutting, and sealing.

2. The mean acceptability of Malunngay and Kamias Jam in terms of aroma,

appearance, taste, and texture as rated by respondents is satisfied.

3. There is no significant difference between the sensory qualities such as

appearance, aroma, taste, and texture as rated by the respondents with all

the same computed by mean 3.00-4.00 as “Satisfied”.

27
Conclusion

1. In cooking malunggay and Kamias the ingredients as easy to provide, also the
procedure easy to follow and memorized and the tool are easy to use.

2. The product are very affordable

3. There significant difference between ampalaya chips and others chips based
on their taste, odor, and texture.

4. Malunggay and kamias is perfect alternative of sweet bread spread. Since

they are cooked together, they have lost the nutrients the children eat; which are
the primary aim of this experiment. If we look closely to its nutrition facts, it really
helps us maintain our health.

Recommendations

In further research studies of the acceptability of malunggay and kamias

jam, we recommend that the researchers should change the color and odor and
texture that would make it more suitable to eat since the malunggay has this
natural green color and natural leafy smell. Make it more attractive for everyone,
especially children to grow interest of.

28
APPENDICES

Appendices

29
Apperance
Appearance

Q1
mean

3.75
SD Remark

0.85 accepted

Respondents
Q2 3.9 0.78 accepted

Aroma

Q1 1 mean

3.7
SD

0.80
Remark

accepted

2
Q2 3.55 0.82 accepted

30
Texture
Respondents Q1 Q2 Mean
1 4 4 4
2 3 3 3
3 4 3 3.5
4 4 5 4.5
5 5 3 4
6 5 4 3.8
7 4 4 4
8 5 4 4.5
9 4 4 4
10 4 3 3.5
11 4 4 4
12 3 5 4
13 4 4 4
14 5 5 5
15 4 5 4.5
16 5 4 4.5
17 3 5 4
18 4 3 3.5
19 5 4 4.5
20 4 4 4
0.67082 0.725476 0.698148 sd

Texture mean SD Remark

Q1 4.15 0.67 accepted

Q2 4 0.72 accepted

31
 Taste
Responden Q1 Q2 Mean
1 4 4 4
2 2 3 2.5
3 5 3 4
4 4 4 4
5 4 5 4.5
6 4 4 3.8
7 5 4 4.5
8 5 4 4.5
9 4 3 3.5
10 4 3 3.5
11 5 4 4.5
12 3 5 4
13 4 4 4
14 3 4 3.5
15 4 3 3.5
16 5 4 4.5
17 3 4 3.5
18 4 4 4
19 5 4 4.5
20 4 5 4.5
0.8255779 0.6407233 0.73315 sd

Taste mean SD Remark

Q1 4.05 0.82 accepted

Q2 3.9 0.64 accepted

32
 CURRICLUM VITAE

PERSONAL INFORMATION

Name: Marjorie Domingo

Address: Lourdes Young,Nabua,Camarines Sur

Gender: Female

33
Age: 19

Religion: Roman Catholic

Parents Name: Marites Agonos

Joel Domingo

EDUCATIONAL ATTAIMENT

Elementary: Lourdes Elementry School

Secondary: Lourdes High School

PERSONAL INFORMATION

Name: Alyn Dizon

Address: Lourdes Young,Nabua,Camarines Sur

34
Gender: Female

Age: 18

Religion: Roman Catholic

Parents Name: Irene Dizon

EDUCATIONAL ATTAIMENT

Elementary: Lourdes Elementary School

Secondary: Lourdes High School

35