Chapter III

METHODOLOGY

This chapter includes the methods of research,

materials, tools and equipment, treatment used in the study

and procedure in making Labog Gummy Candy.

Methods of Research

The method used in this study was experimental method

of research which focused on the extract proportion of Labog

leaves extract in making Labog Gummy Candy.

Materials, Tools and Equipment

The materials, tools and equipment used in the study

were; one (1) piece non – stick pan, one (1) piece wooden

spoon, one (1) piece cheese cloth, three (3) pieces molder,

three (3) pieces small container, one (1) piece weighing

scale, eighteen pieces (18) bowl, one (1) piece measuring

glass, three (3) pieces spoon, one(1) unit stove.

Experimental Design and Treatment

A. Experimental Design
 This study entitled Labog Gummy Candy is an

experimental study on the potential of Labog leaves. The

experimental design used was the Complementary Randomized

Design (CRD) in which a group of tests of Labog Gummy Candy

was studied only and subsequent replication was conducted to

determine the cause of change.

The study used four (4) factors experimental in

Completely Randomized Design (CRD) with three (3)

treatments.

Table 1 shows treatment A, B and C with their

measurements of ingredients used in the study. Treatment A

used 100 grams of Labog leaves extract, Treatment B used 75

grams of Labog leaves extract and Treatment C used 50 grams

of Labog leaves extract.

Table 1. Treatment used in the study.

INGREDIENTS TREATMENT A TREATMENT B TREATMENT C
Labog (Leaves
Extract) 100 grams 75 grams 50 grams
Flavoring

Brown Sugar 50 grams 50 grams 50 grams

Unflavored
10 grams 10 grams 10 grams
Gelatin

Glucose syrup 10 grams 10 grams 10 grams

Water 240 grams 240 grams 240 grams

Calamansi Zest 2 grams 2 grams 2 grams

 All the ingredients used in the study were constant,

however it varied only in the amount of Labog Leaves extract

in three (3) treatments in making Labog Gummy Candy.

Experimental Procedure

A. Preparation in making Labog leaves extract.

All tools, materials, and ingredients in making Labog

Gummy Candy were prepared. Two hundred (200) grams of Labog

leaves were measured, washed, drained and boiled in a 240

grams of water for about 10 minutes. Labog leaves were

squeezed using cheesecloth to get the extract lastly, Labog

leaves extract was measured. (See fig. 1.)

B. Procedure in making Labog Gummy Candy.

The ingredients were prepared in each treatments. 10

grams of gelatin was poured in a 120 grams hot water,

stirred until dissolved. 120 grams of water was boiled added

with 10 grams of glucose syrup and 50 grams of brown sugar

in a non-stick pan. Then gelatin was poured. Labog extract

was added in the mixture and stirred. Heated for 2-3

minutes. Calamansi zest was added in the mixture. Cooked

until sticky. The mixture was poured in the molder, Chilled

for 1-2 hours. Labog Gummy Candy was removed from the

molder. Packed. (See fig. 2.)

Collection of Data

The main instrument used in collecting the data was the

evaluation sheet. It dealt with the basic and used to

evaluate the three treatments of the product. There were

four (4) factors rated such as appearance, aroma,

chewability and taste.

The product was evaluated by seventy (70) evaluators

composed of thirty (30) students, twenty (20) food vendors

and twenty (20) professors. In determining the acceptability

of Labog leaves in making gummy candy there were three

response categories and each responding scores and weighted

mean. The evaluators were gathered in a room and given the

evaluation sheet for them to evaluate the product.

Scoring Variables

In scoring variables of the study, the researchers used

the Nine (9) Points Hedonic Scale in the score card in

evaluating the product. In this study, the different sensory

qualities such as appearance, aroma, chewability and taste

of Labog Gummy Candy were
categorized as follows:
Appearance of the product.
Score Mean Score
9 8.13-9.00
8 7.24-8.12
7 6.35-7.23
6 5.46-6.34
5 4.57-5.45
4 3.68-4.56
3 2.79-3.67
2 1.90-2.78
1 1.00-1.89
Aroma of the product.
Score Mean Score
9 8.13-9.00
8 7.24-8.12
7 6.35-7.23
6 5.46-6.34
5 Neither Pleasant nor
4.57-5.45
4 3.68-4.56
3 2.79-3.67
2 1.90-2.78
1 1.00-1.89
Chewability of the product.
Score Mean Score
9 8.13-9.00
8 7.24-8.12
7 6.35-7.23
6 5.46-6.34
5 Neither Chewy nor
4.57-5.45
4 3.68-4.56
3 2.79-3.67
2 1.90-2.78
1 1.00-1.89
Taste of the product.
scored, given weight and
Adjectival Description
Extremely Appealing
Very much appealing
Moderately Appearing
Slightly Appearing
Neither Appealing nor
Unappealing
Slightly Unappealing
Moderately Unappealing
Very Much Unappealing
Extremely Unappealing
Adjectival Description
Extremely Pleasant
Very much Pleasant
Moderately Pleasant
Slightly Pleasant
Unpleasant
Slightly Unpleasant
Moderately Unpleasant
Very Much Unpleasant
Extremely Unpleasant
Adjectival Description
Extremely Chewy
Very much Chewy
Moderately Chewy
Slightly Chewy
Chewy
Slightly Unchewy
Moderately Unchewy
Very Much Unchewy
Extremely Unchewy
 Score Mean Score
9 8.13-9.00
8 7.24-8.12
7 6.35-7.23
6 5.46-6.34
5 Neither Delicious nor
4.57-5.45
4 3.68-4.56
3 2.79-3.67
2 1.90-2.78
1 1.00-1.89
General Acceptability
Score Mean Score
9 8.13-9.00
8 7.24-8.12
7 6.35-7.23
6 5.46-6.34
5 Neither Liked nor
4.57-5.45
4 3.68-4.56
3 2.79-3.67
2 1.90-2.78
1 1.00-1.89
Adjectival Description
Extremely Delicious
Very much Delicious
Moderately Delicious
Slightly Delicious
Not Delicious
Slightly Not Delicious
Moderately Not Delicious
Very Much Not Delicious
Extremely Not Delicious
Qualitative Description
Liked Extremely
Liked Very much
Liked Moderately
Liked Slightly
Disliked
Disliked Slightly
Disliked Moderately
Disliked Very Much
Disliked Extremely

Analysis and Interpretation of Data

The data was been collected and collated in a

tabulation sheet for the analysis and interpretation. The

data included evaluated scores on the different factors

considered in the study and the general acceptability of the

product.

Statistical Tools
 The statistical tools utilized in analysis the data are

mean and ANOVA. Mean was computed to determine the

acceptability of Labog leaves in making gummy candy in three

treatments with four factors used and ANOVA was used to

determine the significant difference in the general

acceptability of Labog Gummy Candy among three (3)

treatments.