GENERAL ACCEPTABILITY OF LUBI-LUBI (Ficus pseudopalma) PANDESAL

xv
THE PROBLEM AND ITS BACKROUND

Background of Study
Pandesal is the most popular bread in the Philippines. Vendors sell them freshly baked
and warm in the early morning for breakfast. People usually buy a dozen or so. We Filipinos
love to eat pandesal especially when it is hot.
`
Since the pandesal is loved by many not only for breakfast but also for snacks with a cup
of coffee or a glass of juice, it would be good to add some flavor and more nutrients into it by
adding Lubi-lubi (Ficus pseudopalma as one of the ingredients.

The plant called Lubi-lubi (Ficus pseudopalma). Lubi-lubi is a shrub growing erect with a
naked unbranched stem topped with a cluster of leaves to give it the appearance of a palm. The
leaves are up to 30 inches long and edged with dull teeth. The fruit is a dark green fig that
grows in pairs, each fruit just over an inch long.

A research titled Ethnobotanical Survey and Nutritional Composition of Ficus

pseudopalma Blanco (Moraceae) found out that based on the results obtained from the analysis
done at DOST-FNRI, the powdered leaves of F. pseudopalma have a very high total
carbohydrate (51g) and total dietary fiber (46.3g) content, and a low total fat content (3.6g).
Further, the results show that calcium (3.721g) and potassium (1.137g) are the trace minerals
present at the highest level in the powdered F. pseudopalma leaves.

In Luzon, this plant occurs in grassland and forest habitat, where it is considered
common. The new shoot of the plants is eaten as a type of vegetable. In Bicol Region, the plant
is known as Lubi-Lubi and the leaves are cooked in coconut milk. Lubi-lubi has a number of
medicinal uses, such as a remedy for kidney stones, hypertension, diabetes and high
cholesterol. These health problems are common among Filipinos. A growing number of Filipinos
suffering from these ailments is increasing. Locally, these health problems are also evident.
Additionally, a study titled, “Antibacterial Activity of Crude Ethanolic Extract and Solvent
Fractions of Ficus Pseudopalma Blanco Leaves concluded that F. pseudopalma extracts may
be a potential antibacterial agent against Gram-positive bacteria. Furthermore, the same study
found out that the antibacterial property may be attributed to flavonoids and terpenoids present
in the crude ethanolic extract, CF and EF.

Lubi-Lubi could be of help. For this reason, this should be served on the table. Everyone
should be encouraged to like it and eat it as a healthy breakfast or snacks to experience its
benefits.

Statement of the Problem

This study aims to seek answer to the following problems:
General Problem:
What is the general acceptability of Lubi-Lubi pandesal among consumers?
Specific Problems:
1. What is the color of the lubi-lubi pandesal?
2. What is the smell of lubi-lubi pandesal?
3. What is the taste of the lubi-lubi pandesal?
4. What is the texture of the lubi-lubi pandesal?
5. What is the level of acceptability to lubi-lubi pandesal?

Hypotheses
Null hypothesis
Lubi-Lubi pandesal is NOT generally accepted by consumers.
Alternative
Lubi-Lubi pandesal is generally accepted by consumers.
Significance of the Study
To Students Nutritionists
The result of this study will provide information to those engage in food processing about
the potential of Lubi-Lubi as a healthy food.

To Farmers
It shall likewise encourage farmers to engage into massive planting of Lubi-Lubi and
preserve the existing ones. As a result of this, their income would increase, thus improving their
livelihood.

Scope and Delimitation of the Study

The study shall focus on the acceptability in terms of smell, taste and texture to
consumers of Lubi-Lubi pandesal.
The leaf of the Lubi-Lubi must be dried and mashed into tiny pieces. This shall be added
into the pandesal.
To determine its general acceptability in terms of taste, smell and texture, and
acceptance by the consumers, students and teachers shall be asked to eat the pandesal and
then later they shall be asked about how did they find the Lubi-Lubi pandesal in terms of its
taste, texture and smell. The consumers shall also be asked about how acceptable the Lubi-
Lubi pandesal is to them. Their responses shall be categorized as very acceptable, acceptable,
slightly acceptable and not acceptable.
The study shall be limited to 15 students and 5 teachers of Sta. Marcela National High
School.

Definition of terms
Lubi-lubi - is a plant that has the appearance of a palm. This is the plant that were going to
make into chips.
General acceptability – refers to the positive reaction of consumers towards lubi-lubi chips as a
food commodity in terms of taste, smell and texture.
Pandesal – it is a popular yeast raised bread in the Philippines.
Color – it refers to the color of the lubi-lubi pandesal after it is cooked.
Taste – it refers to the flavor of the lubi-lubi pandesal as distinguished by the taste buds.
Texture – it refers to the smoothness and crunchiness of the lubi-lubi pandesal.
Odor – it refers to the smell of the lubi-lubi pandesal after it is cooked.
 CHAPTER II

REVIEW OF RELATED LITERATURE

The study titled Lupeol: An antioxidant triterpene in Ficus pseudopalma Blanco (2014),
found out that the identified lupeol in F. pseudopalma may be responsible for the exhibited
antioxidant property of the plant. Furthermore, knowing the antioxidant capability of the plant, F.
pseudopalma can be developed into products which can help prevent the occurrence of
oxidative stress related diseases.
In another study titled, Suppressive effect of the hot-water extract of Ficus pseudopalma
Blanco leaves on the postprandial increase in blood glucose level in mice by
Reginald B. Salonga Shinsuke Hisaka,Jasmin S. Mendoza, Yoshiaki Takaya, Masatake
Niwa, Christina A. Binag, Mitsuhiko Nose (2012), reveals the result that the hot-water extract of
the leaves significantly suppressed the increase of blood glucose levels after glucose, maltose
and starch loading. On the other hand, the extract did not show any hypoglycemic activity in
either fasted or non-fasted mice as compared to the positive control drugs. These results
suggest that F. pseudopalma is potentially useful for the management of blood glucose levels in
the postprandial condition, as believed in the Bicol region of the Philippines.
Finally, the study on the Ethnobotanical Survey and Nutritional Composition of Ficus
pseudopalma Blanco (Moraceae) (2014), found out that High values of dietary fiber (46.3%) and
total carbohydrates (51.0%), and minimal mineral content were recorded from the powdered
leaves of F. pseudopalma. These data strongly suggest that the powdered dried leaf may be
used as an indigenous ingredient in various healthy high-fiber-enriched, nutritious recipes and
menus, and/or dietary functional foods and energy drink.
These studies prove that Lubi-Lubi is a healthy food. This study on General Acceptability of
Lubi-Lubi pandesal finds support from these related studies.
 CHAPTER III
METHODOLOGY

Research Design
This study will use experimental research design using post-test only set-up to
appropriately come up with the product. Further, this study shall employ survey technique to
gather data on the general acceptability of lubi-lubi pandesal in terms of taste, texture and smell.

Subjects of the Study

Five teachers and 15 students in the different sections in Sta. Marcela National High
School shall be the subjects of the study. They shall be asked to rate the lubi-lubi pandesal in
terms of taste, texture and smell. This shall be done by selecting representative samples from
the teachers and students in the different sections in Sta. Marcela National High School to serve
as respondents. The survey questionnaire shall be prepared for the respondents to accomplish.

Procedure
Ingredients
Activating the yeast:
 1 sachet Instant Yeast 7g
 350 ml lukewarm water
 1 tsp Sugar
Dough
 500 grams strong white flour more for dusting
 ½ cup sugar
 1 tbsp salt
 90 grams shortening
 Handful dried lubi-lubi leaves
 1 tbsp oil for greasing the bowl
 1 cup breadcrumbs for coating
Instructions
1. In a small bowl, dissolve yeast in warm water, then add sugar and let it stand for 10
minutes.
2. In a separate large bowl, mix the flour, sugar, warm water, salt, dried lubi-lubi leaves,
and shortening until well combined. Add the yeast mixture and mix again. If the mixture
is too wet add more flour.
3. Kneading of dough process: the dough can be kneaded by hand or in a mixture with
dough hook. To test the dough if it is ready, pinch a piece off and stretch it into a square.
The dough is ready if it is elastic enough to be stretched into a translucent sheet of
dough. If it tears continue kneading.
4. Rising of dough: Grease a large bowl with oil. Place the dough in the bowl with cling film
and let the dough rise to about twice its size.
5. After dough has risen, punch down the dough to release air in the center and kneed
again to redistribute the yeast.
6. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log,
about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
7. Using a dough cutter or a sharp knife, cut the log into 1-inch thick pieces then roll each
piece in breadcrumbs. Place on a baking tray with the cut side up, about 2 inches apart
and let it rest again for an hour. Preheat the oven at 180C.
8. Bake the rolls for 20 minutes or until the rolls becomes lightly toasted.
9. Place the rolls on the cooling rock for 10-20 minutes
10. Serve and enjoy!
 Data Analysis
The researchers will use questionnaires to be able to gather the general acceptability of
lubi-lubi pandesal . It will then be translated into average for data interpretation using the table
below:
Very Acceptable Slightly Not Acceptable
Acceptable When its taste, Acceptable When its taste,
When its taste, smell, and When its taste, smell, and
smell, and texture are good smell, and texture are not
texture are very (3) texture are not at all good
good so good (1)
(4) (2)
Taste

Smell

Texture

Color

REFERENCES
Santiago, Librado A., Mayor, Anna Beatriz R., (2014), Lupeol: An antioxidant triterpene in Ficus
pseudopalma Blanco, Retrieved from
https://www.sciencedirect.com/science/article/pii/S2221169115301799

Salonga, Reginald B., Hisaka Shinsuke, (2012), Suppresive Effect of the hot water extract of
Ficus pseodopalma Blanco leaves on the postprandial increase in blood glucose level in mice,
Retrived from https://link.springer.com/article/10.1007/s11418-012-0733-0

Mayor, Anne Beatriz, R., (2014), Ethnobotanical Survey and Nutritional Composition of Ficus
pseudopalma Blanco (Moraceae), Retrieved from
https://www.researchgate.net/publication/321793287_Ethnobotanical_Survey_and_Nutritional_
Composition_of_Ficus_pseudopalma_Blanco_Moraceae

Santiago, Librado A., Mayor, Anna Beatriz R. & Arimado, Joshua B., (2014), Ethnobotanical
Survey and Nutritional Composition of Ficus pseudopalma Blanco (Moraceae), Retrieved from
file:///C:/Users/HP/Downloads/Santiagoetal2014Ethnobotanical.pdf

De Las Llagas, Ma Cristina, Santiago, Librado, Ramos John Donnie, (2014), Antibacterial
Activity of Crude Ethanolic Extract and Solvent Fra
https://www.sciencedirect.com/science/article/abs/pii/S2222180814605892 ctions of Ficus
Pseudopalma Blanco Leave, Retrieved from