ACCEPTABILITY OF MALUNGGAY LEAVES WITH GINGER EXTRACT AS

CUPCAKES

JOHN ARTHEL C. DE GUZMAN

HUBERT P. MENDOZA

JANELLE TICMAN

AIRAINE M. VIOLA

JAMES LOREN P. GERMONO

Pangasinan State University

San Carlos City Campus

Roxas Blvd. San Carlos City, Pangasinan

August 2021

i
ii
 APPROVAL SHEET

In partial fulfilment of the requirements for the degree of Bachelor of Secondary

Education major in Technology and Livelihood Education this thesis entitled

“ACCEPTABLITY OF MALUNGGAY LEAVES WITH GINGER EXTRACT AS

CUPCAKES” prepared and submitted by, John Arthel C. De Guzman, Hubert P.

Mendoza, Janelle C. Ticman, Airane M.Viola and James Loren P. Germono is hereby

approved.

JACQUILINE N. ARGENTE, MM.

Research Adviser

Approved by the committee on Oral Examination

ARCELI ADORACION G. RAMOS, MASE

Chairman
APRIL C. ABALOS Ph, D. JAYSON C. SALVATIERA, MA, Ed.
Member Member

Approved and accepted in partial fulfilment of the requirements for the degree
Bachelor of Secondary Education major in Technology and Livelihood Education

CRISTINA L. JAVIER, Ph, D. ADONIS S. BAUTISTA, DBA

Dean, College of Teacher Education Campus Executive Director

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 ACKNOWLEDGEMENT

The researcher wishes to express their most profound gratitude to all those who in

one way or another contributed and who have unselfishly helped in the preparation and

ultimate realization of this study;

Our loving parents, brother and sister for their love, moral and financial support;

Jacquiline N. Argente, MM., her advised, for sharing his time, and fruitful

suggestions which have greatly enriched and improved this pieces of work.

To our parents for their great support in the realization and consistent

encouragement of this study

To our friends who shared the joy and pain during the conduct of this research work

and for all the encouragement and inspiration they gave given us;

Above all, the researchers express their heartfelt thanks and praises to Almighty

GOD, who reigns and provides wisdom to all who put their all faith in HIM

John Arthel C. De Guzman

Hubert P. Mendoza
Janelle Ticman
Airaine M. Viola
James Loren P. Mendoza
The Researchers

iv
 ABSTRACT

TITLE: Development of Malunggay leaves with ginger extract as cupcakes

Campus: Pangasinan State University San Carlos Campus

Proponents: John Arthel De Guzman, Hubert Mendoza, Janelle Ticman, Airaine

Viola, and James Loren Germono,

Degree: Bachelor of Secondary Education major in Technology and Livelihood

Education

Adviser: Jacquiline N. Argente

Year: 2021

The study aimed to determine the level of acceptability of Cupcake made from

Malunggay leaves and ginger extract in Barangay Palaming San Carlos city

Pangasinan during the school year of 2020-2021 as a basis for an experimental plan.

The descriptive method of research with the use of questionnaire check list as a

data gathering tool was used. The study was conducted in 30 selected respondents of

barangay Palaming San Carlos city Pangasinan. Findings shows that the level of

acceptability of the cupcakes as long with the different dimension is described as

extremely acceptable. This indicates that the respondents are satisfied with the

product

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 .The study further shows that there is a significant difference the preferences of

the respondents in the level of the respondents in the level of the likeness of the

respondents on the cupcake, as such that, it can be inferred that there preferences are

in different level

In view of the above stated findings of a proposed Experimental plan to perceived

the acceptability of the cupcake with Malunggay leaves and ginger cupcakes.

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 DEDICATION

This thesis

Is

Whole heartedly dedicated to our loving and supporting parents our brothers and

sisters, relatives and friends whom with their devotion and gave us motivation and

inspire us to pursue this study

John Arthel C. De Guzman

Hubert P. Mendoza

Janelle C. Ticman

Airaine M. Viola

James Loren P. Germono

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 TABLE OF CONTENTS
TITLE PAGE……………………………………………………………… I

APPROVAL SHEET……………………………………………………... II

ABSTRACT……………………………………………………………….. III

AKNOWLEDGEMENT……………………………………………………V

DEDICATION……………………………………………………………… VI

TABLE OF CONTENTS…………………………………………………. VII

LIST OF TABLE………………………………………………………….. IX

LIST OF FIGURES……………………………………………………… X

CHAPTER

I. INTRODUCTION

Background of the Study………………………………… 1

Significance of the Study………………………………… 3

Statement of the Problem……………………………….. 5

The Research Hypothesis………………………………… 5

Conceptual Framework………………………………….. 6

Scope of the Delimitation………………………………... 7

Definition of Terms……………………………………….. 8

II. REVIEW OF RELATED LITERATURE AND STUDIES……... 10

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III. METHODOLOGY

Research Design…………………………………………... 21

Material and Equipment’s…………………………………... 22

Ingredients……………………………………………….. 22

Procedures……………………………………………….. 23

Population and Samples………………………………… 23

Research Instrument…………………………………….. 23

Date Gathering Procedure………………………………. 25

Statistical Treatment of the Data……………………….. 25

IV. PRESENTATION, ANALYSIS AND

INTERPRETATION OF DATA………………………….. 27

V. SUMMARY OF FINDINGS, CONCLUSION AND

RECOMMENDATIONS………………………………….. 36

BIBLIOGRAPHY…………………….……………..

38

APPENDICES

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 A. Letter of the Respondents………………………………….. 41

B. Sample Questionnaire………………………………………. 42

C. Raw Data on the Bench mark test of Mixtures………….. 46

D. Documentation in the Presentation………………………. 49

E. Curriculum Vitae………………………………….. 57

LIST OF TABLES
Table Page

Table 1. Showing Sensory Evaluation Table………………………….………..……..25

Table 2 Showing 5 Value Likert Scale………………………………………...….….. 26

Table 3. Showing the Profile of the Respondent’s Along with their Sex….…….….. 28

Table 4- Showing the Profile of the Respondents along with their Age……………….29

Table 5. Showing the Level of Acceptability of the cupcake along with its

Appearance…………………………………………………………………….……....30

Table 6. Showing the Level of Acceptability of the cupcake along with its

Aroma……………………………………………………………………….………......31

Table 7. Showing the Level of Acceptability of the cupcake along with its

Texture………………………………………………………………….……………….32

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Table 8. Showing the Level of Acceptability of the cupcake along with its

Taste………………………………………………………………………….………….33

Table 9. Showing the ANOVA of the cupcake in terms of its Appearance, Aroma,

Texture, Taste……………………………………….………….…..

…….34

Table 10 Showing level of Acceptability in the development of cupcake along with the

sex of the respondents………………………………………….……….…………... …..35

Table 11. Showing level of Acceptability in the development of cupcake along with the

age of the respondents……………………………………… ………………..36

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 LIST OF FIGURES

Figures Page

Figure 1 Showing the Paradigm of the study………………………………………….6

Figure 2 Showing Malunggay Taxonomy…………………………………… ……..12

Figure 3. Showing Ginger Taxonomy……………………...………...…………… .18

Figure 4 Showing Powdered Malunggay Leaves………………………………… …50

Figure 5 Showing the Ginger…………………………………………...…………….50

Figure 6 Showing the Proper amount of APF…………………………..……….… 51

Figure 7 Showing the Proper amount of Baking powder……………………… …51

Figure 8 Showing the proper amount of Salt………………………………….;… ….52

Figure 9 Showing the proper amount of Brown Sugar…………………...………. …52

Figure 10 Showing proper mixing using wire whisk…………………….……….. …53

Figure 11 Showing to combined eggs for mixtures……………………..……….… ..53

Figure 12 Showing to combine butter for mixture……………………………… . …54

Figure 13 Shows the mixing using hand mixer……………………………… ……..55

Figure 14 Showing the ginger extract for mixtures………………………………….…56

Figure 15 Showing the mixing of Grated fresh Malunggay leaves………...………..…56

Figure 16 Putting the mixture in the cupcake moulder…………………..………….….57

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Figure 17 Steaming………………………………………………...…………………...60

Figure 19 Finish product…………………………………..………………………...….61

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 CHAPTER I

INTRODUCTION

Background of the Study

Children’s appetite leads them to eat foods that are basically not fitted on their

“Daily Recommended Diet.” It is one of the problems, many parents are encountering

nowadays. (Dr. Leann Birch 2019)

As of today we are noticing that most individuals do not require themselves to eat

vegetables frequently for many reasons, whether these follows validly or non-based on

their recommended diet. Some are consuming various vegetables but commonly depends

on their preferences, these vegetables are in favor of their appetite orientation. Most of

the individuals that belong to early stage of their lives are the probable persons who are

not enticed to consume vegetables.

The researchers vested the interest on conducting a study for a specific alternative

with presence of attracting the children in relation to their taste and preferences and

looking for strategy to help the adult to find healthy food that considers convenience, low

cost but the product has infused with healthy ingredients for increasing health benefits.

This comes up with a study on how to promote a product out of combined vegetables as

the main ingredients that will meet the satisfaction of young aged people and above

aged people. Subsequently, the study will also consider the likeness of the taste of

vegetable like Ginger and Malunggay or also known as Miracle Vegetable, which turns

into cupcakes. This study is made to help the parents in promoting healthy eating habits.

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 Cupcakes are mini cakes frequently baked in a small, thin paper or aluminum cup.

It is mostly made of wheat flour infused with organic ingredients like native fruits, grains,

nuts, herbs, and vegetables. “Cupcakes have become a pop culture trend in the culinary

world. They have spawned dozens of bakeries devoted entirely to them.

The higher cost of ingredients in making cupcakes the researcher found and

alternative ways on how to improve and make different tastes about cupcake, utilize

vegetable in cupcake like ginger that gives aromatic, pungent and delightfully spicy,

ginger adds a special jolt to an array of recipes that are commonly planted in flat areas

and easy to cultivate.

Ginger a root crops earn its name to cure many illnesses especially in the throat,

eating sweet foods can cause rapid changes in the state of the feeling of person that have

a sensitive throat that can cause a sudden irritation to result in the formation of mucus

caused by eating sweet foods, Ginger is a typical medicine for curing problems in throats

and use by many tropical countries (Pertiwi, Maharsedyo, Amaro Dadi, et al 2019)

Same with Malunggay has earned the name “Tree of Life,” because of its

potential to use everything from root to leaf to seed for many health benefits The

essential nutrients found in Moringa leaves are protein, vitamins, minerals and its ability

to absorb and neutralize toxic elements in food could justify its significance developing

the plant as one of the major local feedstuffs. (Ocampo et. Al. 2017)

The main purpose of this study is to create awareness about the hundreds of

opportunities that cupcakes can provide in rural and urban areas. Moreover, Bake goods

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have positive effects on other members of the supply chain as well as poor consumers in

rural and urban communities. It is hoped that policymakers and development personnel

recognize such opportunities and provide a supporting and enabling environment for such

a livelihood strategy to be pursued. This study also aims to give awareness to livelihoods

about the importance of eating vegetables and giving opportunities to unemployed

members of the community to have a chance to elevate their lives.

Significance of the study:

The result of the study will provide ready and available information on the

utilization of Malunggay and Ginger for the production of Cupcake

To unemployed community members- For them to be aware of the livelihood

opportunities to be given by making the product. And for them to successfully develop

this product so that it can help them get out from poverty.

To Instructors teaching cooking subjects- This will guide to the teacher in facilitating

their learning information about this product. And also to give them additional delicacy to

teach their students

Parents- The study will be helpful to the individuals belong to the upper age bracket

other than 7-16 years old in solving the main problem about the involvement of the

young aged people on unhealthy eating habit.

Entrepreneur- the study will be helpful to maintain good quality concerns in producing

the products and provide healthy food that if will be accepted is good for the promotion

increasing priority of quality demanded by the target market.

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Future researchers- this study will challenge and encourage providing another

innovative output to uphold the value of natural resources that may enrich the wealth of

human primitively the essentials that may bring to the body systems and the required

nutrients on the daily diet.

Statement of the Problem

This study is to know the Acceptability of cupcakes made of Malunggay leaves

with Ginger extract to the residence of Barangay Palaming San Carlos City Pangasinan.

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

1.1. Age

1.2. Sex

2 What is the level of Acceptability of the respondents on cupcake made from

malunggay leaves and ginger extract in terms of:

2.1. Appearance

2.2. Aroma

2.3. Texture

2.4. Taste

3. Is there a significant difference between the respondent’s profile and the level

of Acceptability on the development of cupcakes:

Research hypothesis

The study tested the null at 0.5 level of significance

1. There are no significant difference between the profile classifications of the

respondents in the level of the acceptability on the development of the cupcakes

4
 Conceptual Framework of the study

The figure below shows the conceptual framework of the study. The input

contains the demographic profile of the respondents in terms of age and sex, likewise, the

input contains the Acceptability of the cupcake Made from Malunggay leaves and Ginger

extract the process contains the data gathering survey, observation, and computation, the

output includes the Acceptability of the Cupcake made from Malunggay leaves and

Ginger extract to our respondents.

Paradigm of the Study

INPUT PROCESS OUTPUT

Drying
1. Demographic profile of Pulverizing
ACCEPTABILITY
the respondents. Extracting
OF MALUNGGAY
Mixing LEAVES WITH
2. The level of GINGER EXTRACT
Steaming AS CUPCAKES
Acceptability of the
Data Gathering
respondents in cupcakes. Survey

Figure 1: Research Paradigm

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Scope and delimitation of the study

The researchers made the study and analysis about cupcake made from

Malunggay and Ginger extract to determine the impact of the taste and preferences of

young ones and adult in relation to the acceptability of the manufacturing of Malunggay

leaves and Ginger Extract, which both are playing crucial niche on providing more

nutrients

The selection of respondents is only limited to Barangay residents, specifically,

people living in Barangay Palaming, San Carlos, City, Pangasinan. The survey is

conducted only to the target respondents with an age ranging from 15 -30 and 31 years

and above. This is done through giving the same questionnaires-checklist to the target

respondents in accordance with the established objective of the study. There are

possibilities that interviews are unacceptable without considering the terms used in

communication, in spite of this, the researchers used terms conforming to the range of

age given above. The researchers may also have an oral communication to make surveys

legible.

The researchers aim to include the factor of attraction by considering the

product’s appeal so that it will be acceptable and preferable to the target market’s

appetite.

Definition of terms

This study of the research includes important terms that should be substantially

and clearly defined for understanding and analysis

6
 Acceptability- It is the capability or worthy of being accepted, pleasing to the

receiver, satisfactory, agreeable, and welcome (Dictionary.com as cited by Manzano, et

al., 2015). In this study it refers to the acceptance of the product by the respondents using

the score card in relation to color, texture, aroma and general acceptability.

Aluminum cups- these are baking cups that hold the cupcakes’ shape like

miniature baking dishes so you do not need a specialty pan for your muffins or cupcakes.

Appearance. This refers to the outward aspect (Merriam-Webster Inc., 2013).In

this study, it refers to the outside and inside characteristics of the Malunggay

Aroma. This refers to a distinctive pervasive and usually pleasant or savoury

smell (Merriam-Webster Inc., 2014). In this study it refers to the pleasant, rich, sweet and

natural (Yogambal, 2009) smell of a Malunggay Cupcakes with Ginger Extract

Cupcake- a light cake to bake in a small cups half a pound sugar, half a pound of

butter, rubbed into two pounds of flour, one glass wine a nutmeg cinnamon and currants

Ginger- It is a herbaceous perennial which grows annual pseudo stems about one

meter tall bearing narrow leaf blades

Malunggay- Moringa oleifera is the most widely cultivated species of the genus

moringga, which is the only genus in the family moringcae English common names

include; Moringa drumstick tree, Horseradish tree, bin oil tree, or benzoic tree

(Wikipedia)

Nutrition- The process of eating the right kind of food is you can grow properly

and be healthy.

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 Taste. This refers to the sensation of flavour perceived in the mouth and throat on

contact with a substance (Oxford Dictionaries, 2014). In this study it refers to the

pleasant, sweet and satisfying taste of the Malunggay ( Moringa Oleifera ) Cupcake With

Ginger Extract

Texture- Is the feel, appearance, or consistency of a surface or a substance.

(Google) In this study, it refers Ginger Extract.

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 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter consists of information culled from studies and literature, both local

and foreign, from which this particular study is premised. This will certainly help in

giving the reader a better understanding of the scope of the research to be conducted

specifically the important role of the product which consists of Malunggay Leaves and

Ginger Extract in making cupcakes.

Related Literature

Related Local Literature of Cupcake

Tejada, et al (2017), Students of the University of Northern Philippines Vigan

City the students made a twist to the simple cupcake mixing Malunggay leaves instead of

the usual fruits into the cupcake mixture and produced a light green-colour cupcake after

baking. The study was a success and the cupcakes become a hit when two well-known

government-assisted livelihood projects in Ilocos Sur adapted the recipe.

Garcula (2018) the food technology students of the Mariano State University

(MMSU) used squash meat in one of the cupcakes made. The pulped meat was mixed

with other key ingredients and the finished product was a light yellow cake. The same

idea was then applied to smaller serving squash cupcake. Numerous experiments are in

fact conducted every day to further enhanced a very simple cupcake, unfortunately these

are rarely documented since these are usually conducted in kitchens by housewives and

bakeries

9
Related Foreign Literature of Cupcake

According to Gere, Denise (2018) Cupcakes is a pleasurable and rewarding

experience, not just for the home cook but also for the family and friends who gather

to enjoy the sweet- tasting results. Cupcakes are quick to make and taste delicious.

The recipe for the cupcake has remained a fairly simple affair, although it’s rare to

hear someone to bake cupcake with natural ingredients.

Simmons, et al (2018). Since the early 1800s, cupcakes have been produced.

Typically decorated with icing and frosting, these delicious treats are individual cakes.

They are relatively simple to create and appeal to individuals of all ages in a tiny size

looking for a delicious treat. Cupcakes are served as a nice snack at parties, birthdays,

other activities and at home, but cupcakes emerged utilizing the essence of vegetables

Simmons noted that cupcakes is a delicacy that is prepared by many people

around the world mostly favorite in all kinds of occasions and through the development

and creativity of people. They create many flavors with the use of vegetables like the

horse radish as a main ingredient in their cupcakes and make and impact on the baking

society

Co. Design (2016), a cupcake baker Emma Thomas mentioned that pretty looking

cakes cheer people up so she created a depressed, grey, sad looking cakes and traditional

flavour for people under depression. The non-good looking cupcakes however had an

interesting twist, vivid filling- vibrant and colourful tasty filling usually Fruits or

Vegetables which incorporated in the cupcake

10
Related Local Literature Malunggay

Taxonomic Classification of Malunggay: (Ocampo et al., 2020)

Kingdom: Plantae

Clade: Tacheophytes Figure 2. Malunggay Leaves

Clade: Angiosperms

Clade: Rosids

Order; Brassicales

Family: Moringacae

Genus: Moringa

Species: Moringa Oleifeira

. Ocampo et al (2017) Moringa Oleifera leaves, seeds, bark, roots, sap, and

flowers are widely used in traditional medicine, and the leaves and immature seed pods

are used as food product in human nutrition. Leaf extracts exhibit the greatest antioxidant

activity, and various safety studies in animals involving aqueous leaf extracts indicate a

high degree of safety. No adverse effects were reported in association with human

studies. Five human studies using powdered whole leaf preparation of Moringa Oleifera

have been published, which have demonstrated antihyperglycemic (anti diabetic) and

anti-dyslipidaemia activities.

Marero (2018) Malunggay is so rich in nutrients and vitamins that its image is

used as the official logo of the Food and Nutrition Research Institute (FNRI) of the

11
department of Science and Technology. Due to its high Vitamins A, C, and E which are

very potent antioxidants, malunggay is a very good quencher of unstable radicals that can

react with and damage molecules that cause aging

Ocampo et al (2017) According to his study of he believed that malunggay

benefits over conventional drugs and are regaining interest in current research. Moringa

Oleifera is a multi-purpose herbal plant used as human food and an alternative for

medicinal purposes

Ocampo et al., (2017) Moringa leaves may be dried and powder to preserve their

nutrients, Sun shade, freeze and oven drying at 50-60 Degree Celsius are all acceptable

methods albeit variable in their retention efficacy of specific micro and macronutrients.

The powder is commonly added to soups, sauces, breads and smoothies. Owing to its

high nutritional density, Malunggay leaf powder is valued as a dietary supplement and

maybe used to enriched food products ranging from dairy, such as yogurt and cheese to

bake goods, such as bread and pastries with acceptable sensory evaluation

Ocampo Et al (2017) Moringa Trees have been used to combat malnutrition,

especially among infants and nursing mothers, since malunggay thrives in arid and

semiarid environments, it may provide a versatile, nutritious food source throughout the

year. Moringa Leaves have been proposed as an iron-rich food source (31% Daily Value

per 100 g Consumed, Table) to combat iron Deficiency

Related Foreign Literature Malunggay

12
 Lakshmipriya et al (2017) reported the use of the leaves as a vegetable for

human consume and for medicinal purposes and baking products while the stem is

used for demarcating properties. Studies have evaluated the effects of suing fresh

dried or cut Moringa oleifera leaves a supplements or substitutes for conventional

feeds for lactating ruminants.

Newton et al., (2019). Moringa Oleifera leaves are rich in nutrients like

iron, potassium, calcium, and multivitamins, which are essentials for weight

gaining and milk productions. Fresh malunggay leaves use as sole forage fed to

breastfeeding mother modified to smell and taste the milk and cheese have been

use to the presence of Glucosinates in the leaves

Abdul et al., (2017) for long term used Phytomedicines are believed to have

benefits over conventional drugs and are regaining interest in current research. Moringa

Oleifera is a multi-purpose herbal plant used as human food and an alternative for

medicinal purposes worldwide. It has been identified by researchers as a plant with

numerous health benefits including nutritional and medicinal advantages. Moringa

Oleifera contains essential amino acids, carotenoids in leaves, and components with

nutraceutic al properties, supporting the idea of using this plant as a nutritional

supplement or constituent in food preparation.

Related foreign Literature Ginger

Taxonomic Classification of Ginger: (Keith Singletary 2017)

Kingdom: Plantae Figure 3. Ginger

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Clade: Angiosperms

Clade: Monocots

Order; Zingeberales

Family: Zingerberaceae

Genus: Zingiber

Species: Z. officinale

Binomial name: Zingiber officinale

Keith Singletary et al, (2017) Ginger the root of the palant Zingiber officinale

roscoe that belongs to the family zingerberaceae is one of the most commonly used spice

and medicinal agents. The plant is as sringavera in Sanskrit and it is speculated that this

term may have been given way to zingeberi in Greek and then to the Latin term. Ginger is

loaded in antioxidants, compounds that prevent stress, Preserved or stem ginger is made

from fresh young roots, peeled and sliced, and then cook in heavy syrup, the ginger

pieces and syrup are canned together.

Ginger is considered a warming and spicy flavored herb. The warming nature of

ginger is reflected in the fact that ginger can be used against various illness caused by

cold. Ginger is also used in cases of food poisoning and nausea, poor digestion, diarrhea,

lack of appetite hand and feet feel cold, you can have fresh small pieces of ginger, if you

have any above mentioned illness. Ginger is a popular ingredient in cooking and for

baked goods. It has also been used for thousands of years for medicinal purposes.

14
 Keith Singletary et.al. (2017) Ginger has long been used for culinary and medical

purpose. Possible health benefits include reducing nausea, pain and inflammation. Ginger

can be used to make tea, chopped or crushed in curries and savory dishes and dried or

crystalized in sweets and confectionary benefits of ginger. Consuming fruits and

vegetables of all kinds has long been associated with reduced risk of many lifestyle-

related health conditions. Scientific analysis that ginger contains hundreds of compounds

and metabolites some of which may contribute to health and healing. Ginger can help for

medicinal purposes specifically in digestions, nausea, cold and flu relief pain reduction

inflammation cardiovascular and health

Related Local Literature Ginger

Business Diary Philippines. (2018) In Nueva Vizcaya, almost 100 percent of the

production is sold in fresh form and used as a spice in cooking. Industry players estimate

that less than 1 percent is being processed into ginger tea, powder candies and baking

goods

In the Philippines ginger is used as a spice in cooking and as ingredient in

candies, beverages, liqueurs, ice cream, baked goods, curry powder blends, sauces, and

various condiments. It is also used in herbal medicine to treat several ailments including

nausea, motion sickness, migraine, dyspepsia, and to reduce flatulence and colic,

Related foreign Studies Cupcakes

Thi Nguyen (2019) In Malaysia, a lot of people are down on cupcakes now,

maybe because "the groupie part of the cupcakes scene has been dying a painstaking

death and its being slowly laid to rest in the fad compost heap along with froyo," says

15
bulavinaka. But don't despair. "I think if one keeps an open mind and gives good food a

chance, one will find the great examples out there." Cupcakes included

This study nguyen says that Malaysian people rely on cupcake which they have a

lot of root crops that can serve as substitute to the main ingredient of making foods

through the cupcakes and also cupcakes are the main business mostly people of Malaysia

and nguyen said that the development of baked goods with the utilization of root crops

and vegetables can produce a good foods

Related Locale Studies Cupcakes

Borro and Gemora (2016), In the University of Luzon The steam cupcakes that

have a 120 grams squash and 10 ml Eucalyptus extract were moderately liked by the

respondents, also they observed that there are significant differences in the level of

acceptability of the different steam cupcakes based on their appearance, taste, colour,

texture and the general acceptability of the steam cupcakes.

Related Local Studies of Malunggay

Dr. Mathony Basco ( 2019) Malunggay leaves has four times the calcium of milk

thre times the potassium found in a banana and four times the Vitamin A found in

Carrots. Some healthy snack products that the company was able to produce from mixing

parts of Malunggay to different snack recipes were pancit bihon, mammon tostado, puto

seko, banana chips, and many more

King, Raguindin, Dans et al., (2019) In the Philippines, Malunggay Leaves grown

in the Backyards usually prepared as a vegetable ingredients in chicken soup, have been

used by mothers to enhance milk production and use by many bakeries for the

16
development of the product especially the Malunggay Pandesal. It has been encapsulated

marketed and sold commercially to help increase breast milking mothers and the

production of foods.

Caurez, C.L., (2017) a student from Batangas State University, Moringa oleifera

locally known as 'malunggay' has been an important crop in the Philippines utilizing

mainly the leaves and young pods as vegetable. Ties but also its outstanding medicinal

properties and food development.

Related Foreign Studies Malunggay

The important usage of the Moringa Oleifera has been widely accepted and

studied all over the world since ancient times. The medicinal, antimicrobial, antiviral and

clarifying for bake goods

A research in Thailand in (2017) confirmed that their major kind of ingredients of

all their food are malunggay and probably moringa oleifera gives a very big impact in

their industry when it involves in their baking industry

Mitsuo shoji (2018) Developed the first Japanese bread made from malunggay

leaves that substitutes to their traditional bread and observed that a lot of breastfeeding

mother have a positive feedback and increase the volume of their milk

Related Local Studies Ginger

Department of Agriculture (2018) Ginger is grown in almost all provinces in the

Philippines that use as an alternative for medicine and food development

17
 In the study of Department of Agriculture Ginger is a wide variety of needs when

it comes to food and medicine which it gives a big impact in the society and this is the

major source of product in the country.

Related foreign Studies Ginger

Badreldin et.al (2017). Ginger Owing to the presence of polyphenols, terpenoids,

isoterpenoid compounds i.e. gingerol and its derivatives, ginger is effective against

several pharmacological actions such as common cold, high cholesterol, ulcers,

atherosclerosis, sore throats, indigestion, diabetes and cardiovascular diseases; and thus,

finds its use all over the world as a spice, condiment, ginger paste, dried powder etc.

This study of badreldin ginger is one of the miracle crops that deliver a lot of

benefits in health industry and food industry which it is very beneficial to those people

that have a health conditions that can used as their substitute to their treatment and also it

use in food industry in producing product like condiment paste powder that can help

people in choosing spices right.

American Pain Society (2018) Study found that two grams of ginger can take of 2

days can reduced the pain in throat and tested by the people who have a sensitive and

unstabilized weigh of throat problems

Summing up, these concepts from the literature and studies reviewed by the

researcher provided a rich background for the researcher in conducting the study.

18
 CHAPTER III

RESEARCH METHODOLOGY

This part of research paper presented and discussed the different materials and

methods which were used in the scientific investigation, including research design,

subject of the study, data gathering procedure and statistical analysis

Research Design

The experimental research approach was used to determine the Acceptability of

Malunggay leaves with ginger extract as cupcakes among the residence of Barangay

Palaming, San Carlos City, Pangasinan, in this study, the researchers conducted an

experiment and survey with regards to the development of Cupcakes with Malunggay

Leaves and Ginger Extracts

A. Equipment and Materials

 Stove. A portable or fixed apparatus that burns fuel or uses electricity to

provide heat as cooking/ heating.

 Wooden Spoon. A spoon is used for stirring and mixing ingredients in

cooking. It is made of wood and has a long ladle.

 Mixing Bowl. Round bowls of varying sizes that are made of plastics,

ceramic, glass, copper and stainless steel used for combining food

ingredients when preparing recipes.

 Measuring Cup. Used to hold specific amount of both dry and liquid

ingredients. It is available in a variety of sizes and materials.

19
  Mortar and Pestle. A mortar is a vessel in which substances are ground

or crushed with a pestle. A pestle is a tool used to crush, mash or grind

materials in a mortar.

 Cupcake Moulder. A kitchen gadget used in making a Cupcake. It comes

in a different shape mostly round. (Clark 2011)

 Blender- is a kitchen and laboratory appliance use to mix, crush, puree or

emulsify food and other substances

 Steamer. A small kitchen appliances used to cook or prepare various

foods with steam heat

B. Ingredients

 1 cup pulverized malunggay leaves

 ¾ cup brown sugar

 115 g of unsalted butter

 2 cup all-purpose flour

 ½ tsp baking powder

 ¼ tsp salt

 3 eggs

 1 cup milk

 4 tsp ginger extract

C. Procedures:

1. Preheat the oven to 350 F or in Steam method

20
 2. Place 100 g of malunggay leaves in a food processor or blender and grind it

until it fined

3. Mix or stir together the butter and sugar for about 3 minutes until it is dissolved

and fine

4. Add 2 beaten eggs and stir in ginger extract

5. In another bowl, sift flour, baking powder and salt

Add sifted dry ingredients to the creamed butter, egg and sugar mixture and

combine.

6. Stir in milk until batter is smooth then add malunggay and mix well until

combined. Do not over mix

7. Pour into cupcake liners about ¾ full and bake or steam for 15-20 minutes or

until toothpick inserted comes out clean

Population and samples

Thirty (30) selected residents of Barangay Palaming San Carlos, City, Pangasinan

for the final test to taste the product and to get their response about the Appearance,

aroma, texture, and taste overall their acceptability of malunggay leaves with ginger

extract as cupcakes that may become the possible respondents.

Research Instruments

In the process of gathering information, the researchers used the sensory

evaluation to a generated number of respondents the information about the Acceptability

21
of Malunggay leaves with ginger extract as cupcakes in Barangay, Palaming, San Carlos

City Pangasinan. The rating where 1-5, 5 presents the highest rate and 1 as the lowest

rate. These criteria will compose of five parameters that include appearance, aroma

texture, taste and, general acceptability

Table 1

Indicators Like a lot Like a little Neither like Dislike a Dislike a

(5) (4) nor dislike little lot

(3) (2) (1)

Appearance

(color)

Smell

(aromatic)

Taste /

Flavor

Texture

(mouth

feel)

Sweetness

Sensory Evaluation

Sensory indicators adopted from Adapted from UTT, BAFT, B.Sc. Food Science and

Technology, Course Material for BASF306B Sensory Science of Food, 2012

22
Data-Gathering Procedures

The researcher sought permission from the office of the Barangay Captain of

Barangay Palaming San Carlos City Pangasinan to administer the data gathering

questionnaires

The set of questionnaires was personally floated by the researcher to the selected

30 residents of Barangay Palaming San Carlos City Pangasinan, The researcher retrieved

the said questionnaire from the resident’s respondents. The researcher was able to

retrieve 100% of the questionnaire. After retrieval, data were tallied, organized, and

presented in the tables for analysis and interpretation

Statistical Treatment of Data

Problem 1 on the profile of the respondents was answered frequency counts and

percentages

Problem number 2 on the level of the likeness of the cupcake made from

malunggay leaves and Ginger extract in terms of Appearance, Aroma, Texture, Taste by

using 5-value Likert scale and then subjected to Average Weighted Mean (AWM) and

Using two-way ANOVA

Score Interpretation Ranges

5 Extremely Acceptable (EA) 4.50-5.00

4 Highly Acceptable (HA) 3.50-4.49

3 Acceptable (A) 2.50-3.49

2 Fairly acceptable (FA) 1.50-2.49

23
 1 Slightly acceptable (SA) 1.00-1.49

Table 2. Showing 5 value Likert Scale

Problem 3 On the significant difference between the respondent’s profile and the

level of the likeness of the respondents on the development of cupcakes by using the t-

test

Formula:

T= X1-X2

SDx

Where: X1= first mean

X2= second mean

SDx= standard error of difference between the 2 means

24
 CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA.

This chapter shows the results after conducting survey in Barangay

Palaming San Carlos City Pangasinan. The survey questionnaires were used as research

instruments, distributed on the specified number of respondents needed. A total 30

selected respondents were taken as the sample size based on the computation provided in

chapter 3. The respondents’ answers were tallied, summarized, analyzed, presented, and

interpreted. From the tallied result, general characteristics of the target respondents were

drawn. Tables are used in the presentation of facts, because of their simplicity and

effectiveness in comparing variables. After each presentation, interpretation was made in

relation to the validity of the proposal.

Demographic Profile of the respondents

Table 3.

Profile of the respondents along with their sex

(N=30)

Category Frequency Percentage

Female 12 40%

Male 18 60%

Total 30 100%

25
 Data on the table 3 reveal that 12 or 40% of the resident respondents are Female.

On the other hand, 18 or 60% of the resident respondents are female. This implies that

majority the responds made are dominated by the male respondents

Hock and Van Hocken (2018) there are marked gender differences with the

aspects of eating attitudes and body image which lead to gender specific health

endangering body changes strategies

Table 4.

Profile of the respondents along with their age

(N=30)

Category Frequency Percentage

10-15 10 33.33%

16-30 15 50%

31-Above 5 16.67

Total 30 100%

Data in the table 4 reveals that 10 or 33.33% among the resident respondents are

within the bracket 10-15 years old. On the other hand, 15 or equivalent to 50% out of 30

respondents are the young to adult and last is the 31-above have a total of 5 respondents.

This clearly indicates that there are more young adult respondents in the study

Edyka adamsky et al. (2017) Taste preferences and dietary habits vary depending

on age and may be one of the elements affecting the eating references.

26
 Evaluation of the Product

Evaluation of the product refers to the overall acceptance of the Malunggay leaves

with ginger as cupcakes according to the Appearance, Aroma, Texture, taste and to

determine the general acceptability of the cupcake as one of the alternative food to utilize

for the consume

Stone and Sidel, (2019) Sensory evaluation has been defined as a scientific

method used to evoke, measures and analyse and interpret those responses to products as

perceived through the senses of sight, smell, touch, taste and hearing

Table 5

Showing the Level of Likeness of the cupcake along with its Appearance

(N=30)

Indicators AWM DE

1. The Cupcake is pleasant 4.63 EA

to the eye (139)

2. The packaging is 4.57 EA

appropriate to the cupcake (137)

3. The Green colour of 4.63 EA

Malunggay adds looks to (139)

27
 the cupcake

Overall average weighted 4.61 EA

mean

Table 5 illustrates the result of the level of likeness of the cupcake in terms of

Appearance. Table reveal the results of the survey of the cupcake referring to its

Appearance got an overall average weighted mean of 4.61 or Extremely Acceptable with

the Descriptive Equivalence

Bell (2006) Research shown that visual appearance is an essential driver for

consumer food choices as appearance is the first sensations to arouse interest in the food

given.

Table 6

Showing the Level of Likeness of the cupcake along with its Aroma

(N=30)

Indicators AWM DE

1. The Combination of Malunggay leaves and 4.33 HA

Ginger extracts smells good (130)

2. The ginger adds more aroma to the cupcake 4.77 EA

(143)

3. The cupcake has no unnecessary smells 4.70 EA

(141)

28
 Overall average weighted mean 4.76 EA

Based on table 6 presented reveal that the cupcake in terms of its texture shows

with the respondent’s responses and it present the accuracy in terms of texture they have

an average weighted mean of 4.33, 4.77. 4.70 And the overall weighted mean along with

aroma is 4.51 or Extremely Acceptable

Hummel (2008) ortho nasal odour delivery may be linked to the linked to the

identification and anticipation of a food reward while retro nasal aroma delivery is

typically associated with the flavour perception of food during an eating event

Table 7

Showing the Level of Likeness of the cupcake along with its Texture

(N=30)

Indicators AWM DE

1. The moist and dryness of the cupcake is right 4.43 HA

(133)
2. The cupcake is soft and easy to swallow 4.57 EA
(137)
3. The Cupcake is pleasant in the mouth 4.60 EA
(138)
Overall average weighted mean 4.53 EA

Looking at the table 7 reveals that the cupcake along with its texture got an

average, weighted mean that are difference with the Descriptive Equivalent, 4.43 or

29
Highly Acceptable with its moist and dryness, 4.67 or Extremely Acceptable, 4.60 or

Extremely Acceptable and the overall average weighted mean is 4.53 or Extremely

Acceptable

Dr. Catherine Jansson-Boyd (2020) the study focused solely on how a food

product can be perceived differently just by way it looks. And texture played a huge part

in how cupcakes came across

Table 8

Showing the Level of Likeness of the cupcake along with its Taste

(N=30)

Indicators
AWM DE
1. The Cupcake with Malunggay leaves and 4.70 EA
ginger extracts taste good (141)
2. The combination of Malunggay leaves 4.73 EA
and ginger adds more flavour to the (142)
cupcake
3. The soothing effect of the ginger creates 4.83 EA
more kick of flavour (145)
Overall average weighted mean 4.76 EA

Table 8 presents the level of the likeness of the respondents along with the taste of

the cupcake got a 4.70, 4.73, 4.83 and the overall weighted mean gathered is 4.76 or

Extremely Acceptable

30
 Berridge (2016) Palatability or taste is defined in terms of the ability of sensory

factors to increase food intake, we cannot then observe the increased in intake and says

this is a consequences of palatability

Table 9

Showing significant differences between the respondent’s sex and the level of

likeness on the development of cupcakes

Sex of the respondents

MALE FEMALE

Indicators AWM DE AWM DE

1. The Cupcake with Malunggay leaves

and Ginger extract can substitute to

your favourite cupcake product 4.39 (79) EA 4.67 (56) EA

2. The Cupcake with Malunggay leaves

and ginger Extract is a next sensation to

your food choices 4.50 (81) EA 4.42 (53) EA

3. The combination of Malunggay

leaves and ginger extract can possibly

one food to recommend 4.39 (79) HA 4.75 (57) EA

4. . The Cupcake with Malunggay

leaves and ginger hits the top of your

food preference 4.78 (86) EA 4.67 (56) EA

5. The Cupcake with Malunggay leaves 4.89 (88) EA 4.67 (56) EA

31
 and Ginger extract can make an impact

to the business industry

OVERALL WEIGHTED MEAN 4.59 EA 4.76 EA

Data in Table 9 that the overall mean for male respondent is 4.59 or Extremely

Acceptable and the overall weighted mean for female respondents is 4.67

Computed t-value: 0.40 Interpretation: Not Significant

Critical value: 1.860 Alpha: 0.5 level of significance

Decision: Accepted the null hypothesis

The computed t-value of 0.40 is smaller than the critical value of 1.8812.

Therefore, the null hypothesis is accepted this means that there is no significant

difference between the sex classifications of the respondents in the level of likeness on

the development of cupcakes.

Table 10

Showing significant differences between the respondents age and the level of

Acceptability on the development of cupcakes

32
 Age of the respondents

10-15 years 16-30 years 31 years old

old old and above

Indicators AWM DE AWM DE AWM DE

1. The Cupcake with Malunggay leaves and

Ginger extract can substitute to your favourite 4.30 4.52

EA EA 4.67 (52) EA
cupcake product (43) (95)

2. The Cupcake with Malunggay leaves and

ginger Extract is a next sensation to your food 4.60 4.67

EA EA 4.80 (36) EA
choices (46) (98)

3. The combination of Malunggay leaves and

ginger extract can possibly one food to 4.70 4.33 H

EA 4.67 (42) EA
recommend (47) (91) A

4. . The Cupcake with Malunggay leaves and

4.80 4.71
ginger hits the top of your food preference EA EA 4.89 (44) EA
(48) (96)

5. The Cupcake with Malunggay leaves and

Ginger extract can make an impact to the business 4.30 4.86

HA EA 4.78 (43) EA
industry (43) (102)

Overall Weighted Mean 4.60 EA 4.62 EA 4.76 EA

33
 (N=30)

Data in Table 10 reveal that the overall mean of the respondents under the age

bracket 10-15years old is 4.60 while mean of the respondents under 16-30 years got a

total of 4.76. And last with the age of 31 years old and above got a total of 4.76 all got an

Extremely Acceptable.

Computed t-value: 0.11 Interpretation: Not Significant

Critical value: 1.860 Alpha: 0.5 level

Decision: Accepted the null hypothesis

The computed t-value of 0.11 is smaller than the critical value of 1.860 Therefore

the null hypothesis is accepted this means that there is no significant difference between

the age classifications of the respondents in the level of likeness on the development of

cupcakes.

This further implies that ages as a personal profile of the respondents did not have

impact as far as their level of acceptability with the development of the cupcakes

34
 CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary, conclusion, recommendation, on the research

study done by the proponents regarding introduction of manufacturing of Malunggay

Leaves with Ginger extracts as cupcakes

Summary

The proponent used a questionnaire checklist in gathering information in this

study. The target respondents are the randomly selected residents in Barangay Palaming

San Carlos City Pangasinan The researcher computed the sample size that resulted in 30.

In gathering data, the proponents formulated a set of questions, which were used in

conducting the survey.

Findings

The salient findings of the study are as follows:

1. Most of the respondents of the study are age 16-30 years old and also male are

the most classified respondents of the study

2. The Level of the Acceptability of the cupcake in terms of Appearance, Aroma,

texture, and taste are all described as “Extremely Acceptable”

3. There are no significant differences between the profile classifications of the

respondents in the level of likeness on the development of the cupcakes.

35
Conclusion

Based on the findings the following conclusions were drawn.

1. In the study, Malunggay leaves with ginger extract were used as cupcakes for

the data gathering, wherein the researcher used a ramdom sampling method and found

that males were mostly the respondents.

2. In the study, malunggay leaves with ginger extract were substituted as cupcakes. The

cupcakes have reached the desired level of likeness.

3. In the study, malunggay leaves with ginger extract were substituted as

cupcakes. The profile classification of the respondents had no influence on the level of

likeness on the development of the cupcakes.

Recommendations

Based on the conclusion made, the following recommendations were drawn:

1. The Cupcake with Malunggay Leaves and Ginger Extracts should consider the

related respondents, especially those working in the food and baking industries.

2. The product, malunggay cupcake with ginger extract, needs to improve its

texture.

36
 BIBLIOGRAPHY

.A. BOOKS

Baldesseretto L. et. al. (2018).Learning and Living in the 21st Century. Manila: Rex

Book Store, Inc.

Hui, Y. (2018). “Handbook of Food Science, Technology and Engineering”, Volume 2.

NW: CRC Press

Figoni, P. (2019). Making of Cupcake. New Jersey: John Wiley and Sons, Inc.

Themelshe, A (2017). Tropical Food: Chemistry and Nutrition, Volume 1. New York:

Elsevier.

B. ARTICLES

Abdull , S. (2018).Bakery Food Manufacture and Quantity. USA: John Wiley & Sons

Cauvain, P. and Young S. (2018). The ICC Handbook of Cereals, Flour, Dough and

Product Testing. USA: DEStech Publications, Inc

Abdull , S. (2017).Bakery Food Manufacture and Quantity. USA: John Wiley & Sons

C. UNPUBLISHED MATERIALS

Fenster, C. (2013).Gluten-Free 101: Market Acceptability of Sweet Potaro-Malunggay

Cupcake Unpublished master’s thesis, Adventist UP

Gaybos,Cenbie, Eppie, G.(2019) Sensory Evaluation Of Malunggay (Moringa Oleifera)

Polvoron With Sesame Seeds

37
Kate Ann Anthony (2019) Malunggay Soap CHAPTER II REVIEW OF RELATED

LITERATURE AND STUDIES

D. ELECTRONIC MATERIALS

http://www.paulinamedicalclinic.com/wp-content/uploads/2014/06/ginger-review.pdf.

https://businessmirror.com.ph/2017/09/21/the-health-wonders-of-ginger/

https://www.researchgate.net/publication/

232129720_Ginger_An_Overview_of_Health_Benefits

https://xsite.dlsu.edu.ph/conferences/dlsu_research_congress/2014/_pdf/proceedings/

FNH-I-002-ft.pdf

https://toaz.info-review-of-related-literature-and-studies-cupcakes-

pr_ee41e512455324974222f2f9a4be5a04.pdf

38
APPENDIX A

A Letter Requesting Permission to conduct a research study

Pangasinan State University
San Carlos City Pangasinan
February 12, 2021
Sir,

We have the honor to request permission to conduct a research study entitled

“Development of Malunggay leaves with Ginger extracts as cupcakes” for the school

year 2020-2021

In this regard may I request from your office to your favourable approval to administer

my questionnaires to my respondents involving the residents of Barangay Palaming San

Carlos City Pangasinan

Your favourable approval and consideration is highly appreciated.

Thank you very much and more power!

Very truly yours,

John Arthel C. De Guzman

Hubert P. Mendoza

Airaine M. Viola

Janelle C. Ticman

James Loren P. Germono

The Researcher

39
APPENDIX B

QUESTIONNAIRES

Dear Fellow Kabarangays:

The undersigned is presently undertaking our research study entitles

“Acceptability of Malunggay Leaves with Ginger Extract as Cupcakes”. This is in

compliance to the requirement of the course, Research II

In this connection, may I solicit your assistance by answering honestly and

accurately as possible the information being asked, It is with entertainty that all your

responses will be kept confidential

Thank you and God Bless!!!

Very truly yours,

John Arthel C. De Guzman

Hubert P. Mendoza

Janelle Ticman

Airaine M. Viola

James Loren P. Germono

The Researcher

40
Please put a check (√) mark in the box of your answer

PART I: DEMOGRAPHIC PROFILE

Name: (Optional) _____________________

Sex: M__ F____

Age: 15-30 31-60

PART II: EVALUATION OF THE PRODUCT

Direction: For each of the following indicators, put a check (√) mark on the

appropriate column that corresponds to your answer.

Rating Legend:

5- Extremely Acceptable (EA)

4- Highly Acceptable- (HA)

3- Acceptable- (A)

2- Fairly Acceptable- (FA)

1- Slightly Acceptable- (SA)

41
 Part II: Likeness of the respondents on cupcake made from malunggay and ginger in

terms of:

Aroma 5 4 3 2 1
(EA) (HA) (A) (FA (SA)
)
1. The Combination of Malunggay leaves and Ginger extracts
smells good
2. The ginger adds more aroma to the cupcake
3. The cupcake has no unnecessary smells
Appearance
1. The Cupcake is pleasant to the eye
2. The packaging is appropriate to the cupcake
3. The Green colour of Malunggay adds looks to the cupcake
Texture
1. The moist and dryness of the cupcake is right
2. The cupcake is soft t and easy to swallow
3. The Cupcake is pleasant in the mouth
Taste
1. The Cupcake with Malunggay leaves and ginger extracts
taste good
2. The combination of Malunggay leaves and ginger adds
more flavour to the cupcake
3. The soothing effect of the ginger creates more kick of
flavour

PART III: Significant difference between the respondents profile and the level of

Acceptability of the respondents on the development of cupcakes

42
 Level of Likeness of the respondents on the 5 4 3 2 1
development of the cupcake (EA) (HA) (A (FA) (SA)
)
1. The Cupcake with Malunggay leaves and Ginger
extract can substitute to your favorite cupcake
product
2. The Cupcake with Malunggay leaves and ginger
Extract is a next sensation to your food choices
3. The combination of Malunggay leaves and
ginger extract can possibly one food to recommend
4. . The Cupcake with Malunggay leaves and
ginger hits the top of your food preference
5. The Cupcake with Malunggay leaves and Ginger
extract can make an impact to the business industry

Part IV: What are the further recommendations to improve the product?

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________

43
 Computation of t-test on the difference Between the Significance of the age of the

respondents’

31 years old Above 15 to 30 years old

N=9 N=21

X1 X12 X2 X22

4.67 21.81 4.52 20.43

4.00 16 4.67 21.81

4.67 21.81 4.33 18.75

4.89 23.91 4.71 22.18

4.78 22.85 4.86 23.62

∑ ❑ X 1 = 23.01 ∑ ❑ X 12 = 106.38 ∑ ❑ X 2= 23.09 ∑ ❑ X 22= 106.79

X1= 4.62 M1= 4.60 X2 = 4.62 M2= 4.62

∑ ❑ X 12 ∑ ❑ X 22

_______ = M12 ____________ = M 2

2

N1 N2

106.38 = (4.60)2 106.79 = (4.62)2

59 5
44
= 0.12 = 21.36-21.34

=0.02

SM1-M2= 5 (0.12) + 5 (0.02) (5+5)

5+5 -2 5X5

= (0.6 + 0.1) (10)

8 25

= (0.7) (0.4)

= (0.0875 (0.4)

= 0.035

= 0.018708

t= 4.60-4.62

0.18708

= - 0.02

0.18708

t= 0.11

45
 Alpha= 0.5

df= (8.05)

Critical Value= 1.860

Decision: Accepted the null hypothesis

Interpretation: Not significant

46
APPENDIX D.

DOCUMENTATION AND RAW DATA

Figure 4 : Showing powdered malunggay leaves

Figure 5: Showing the ginger

47
Figure 6: Showing the proper amount of all Purpose Flour

Figure 7: Showing the proper amount of Baking Powder

48
 Figure 8: Showing the proper amount of Salt

Figure 9: Showing the proper amount of Brown Sugar

49
Figure 10: Showing the proper mixing using wire whisk

Figure 11: Showing the egg for the mixture

50
 Figure 12: Showing the combining of butter

Figure 13: Showing the mixing process using hand mixer

51
 Figure 14: Showing the mixing of ginger extract

Figure 15: Showing the mixing of Fresh Leaves of

Malunggay

52
 Figure 16: Putting the mixture on a Cupcake moulder

Figure 18: Cupcake with Malunggay and Ginger Extract

Figure 17: Steaming

53
APPENDIX E

CURRICULUM VITAE

A. PERSONAL DATA

Name: John Arthel C. De Guzman

Date of Birth: April 25, 2000

Sex: Male

Civil Status: Single

Father: Mr. Arturo C. De Guzman

Mother: Mrs. Generosa C. De Guzman

Address: Palaming, San Carlos City, Pangasinan

Religious Affiliation: Roman Catholic

B. EDUCATIONAL BACKGROUND

Tertiary Level:

Pangasinan State University San Carlos Campus (2018-Present)

Roxas blvd. San Carlos City Pangasinan

Junior Level and Senior Level:

Basista National High School (2012-2018)

Basista, Pangasinan

Elementary Level:

Palaming Elementary School (2006- 2012)

Brgy. Palaming San Carlos City, Pangasinan

54
A. Personal Data

Name: Hubert P. Mendoza

Date of birth: March 5, 2000

Sex: Male

Civil status: Single

Address: Lucban St. San Carlos city Pangasinan

Father: Rogelio R. Mendoza

Mother: Mary Rose Mendoza

Religious Affiliation: Roman Catholic

B. Educational Background

Tertiary Level

Pangasinan State University San Carlos Campus (2018-Present)

Roxas blvd. San Carlos City Pangasinan

Junior and Senior level

Speaker Eugenio Perez National Agricultural School

Roxas Blvd. San Carlos City Pangasinan (2017-2018)

Elementary Level

Morning Breeze Elementary School (2006-2012)

Caloocan City

58
A. Personal Data

Name: Airaine Martinez Viola

Date of Birth: May 18, 1998

Sex: Female

Civil Status: Single

Address: Libas San Carlos City, Pangasinan

Father: Alberto C. Viola

Mother: Elisa M. Viola

Religious Affiliation: Roman Catholic

B. Educational Background

Tertiary Level

Pangasinan State University San Carlos city Campus (2018-Present)

Roxas blvd. San Carlos City Pangasinan

Junior and Senior Level:

Libas National High School (2012-2018)

Libas, San Carlos City, Pangasinan

Elementary Level:

Libas Elementary School (2006-2012)

Libas, San Carlos City, Pangasinan

59
A. Personal Data

Name: Janelle C. Ticman

Date of Birth: July 25, 1999

Place of Birth: Talibaew Calasiao

Sex: Female

Civil Status: Single

Address: Talibaew Calasiao Pangasinan

Father: Felipe D. Ticman

Mother: Digna C. Ticman

Religious Affiliation: Roman Catholic

B. Educational Background

Tertiary Level

Pangasinan State University San Carlos City Campus (2018-Present)

Roxas blvd. San Carlos City Pangasinan

Junior and Senior Level

Calasiao Comprehensive National High School (2012-2018)

Calasiao, Pangasinan

Elementary Level

Talibaew Elementary School (2006-2012)

Talibaew Calasiao, Pangasinan

60
A. PERSONAL DATA

Name: James Loren P. Germono

Date of Birth: August 18, 1998

Sex: Male

Civil Status: Single

Address: Galarin Urbiztondo Pangasinan

Fathers Name: Rolando P. Germono

Mothers Name: Lorena P. Germono

Religious Affiliation: Catholic

A. EDUCATIONAL BACKGROUND

Tertiary Level

Pangasinan State University San Carlos City Campus (2018-Present)

Roxas blvd. San Carlos City Pangasinan

Junior and Senior Level

Galarin National High School (2012-2018)

Galarin Urbiztondo, Pangasinan

Elementary Level

Galarin Elementary School

Galarin Urbiztondo, Pangasinan (2006-2012)

61