GINGER (Zingiber officinale) AND CACAO

SHELL (Theobroma cacaol) AS

POWDERED TEA

________________________________

A Thesis

Presented to

The faculty of college of Education

ISABELA STATE UNIVERISTY

Echague, Isabela

In partial Fulfillment of the

requirement to

BACHELOR OF TECHOLOGY AND LIVELIHOOD EDUCATION

Major in HOME ECONOMICS

_________________________________

by

Guiuo Rochelle Anne Kaye D.

Dela Cruz Jessabel D.

2021-2022

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 APPROVAL SHEET
The research proposal attached hereto entitled “GINGER (Zingiber officinale) AND

CACAO SHELL (Theobroma cacaol) AS POWDERED TEA’’ Prepared and

submitted by ROCHELLE ANNE KAYE D. GUIUO AND JESSABEL D. DELA CRUZ

in partial fulfillment of the requirements for the degree BACHELOR OF TECHOLOGY

AND LIVELIHOOD EDUCATION Major in HOME ECONOMICS, is hereby endorsed.

CHRISTIAN LLOYD D. TAGUBA

Adviser
To be Approved and accepted in partial fulfillment of the requirements for the degree
BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION Major in HOME
ECONOMICS.

Recommending Approval:
PANEL OF EXAMINERS

MS. MARTINA PEÑALBER EdD MS. NIKKI JOYCE C. CURAN

Member Member

ARTEMIO A. MARTIN JR, PhD

External Evaluator

Approved:

MS. HAZEL BETH M. BAUTISTA MS. NERRISA P. BATOON, PhD

Chair Graduate Programs Dean, College of Education

MR. DAVE TAYRON D. PAGGAO

College Research Coordinator

Recorded

AMBROCIA A. GAFFUD, PhD

University Registrar

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 ACKNOWLEDGEMENT

First and foremost, praises and thanks to the God, the Almighty, for His showers

of blessings throughout our research work to complete the research successfully.

The researchers would like to express my deep and sincere gratitude to our

research advisers, Sir Christian Lloyd D. Taguba, Ma’am Eden Calimag, Ma’am Martina

D. Peñalber, Ma’am Hazel Beth Bautista to Ma’am Nikki Joyce C. Curan and also to Sir

Mark Lantiwan for helping us,. For giving us the opportunity to do research and

providing invaluable guidance throughout this research. Their dynamism, vision,

sincerity and motivation have deeply inspired us. They have taught us the methodology to

carry out the research and to present the research works as clearly as possible. It was a

great privilege and honor to work and to study under their guidance. We are extremely

grateful for what they have offered us. We would also like the thank them for the

friendship, empathy, and great sense of humor. We are extending our heartfelt thanks to

their family for their acceptance and patients during the discussion we had with them on

research work.

The researchers are extremely grateful to our parents for their love, prayers,

caring and sacrifices for educating and preparing us for the future. Also we express our

thanks to our friends for supporting us until the end of our research.

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 DEDICATION

The researcher would like to dedicate this study of their accomplishment to the

following:

. to their parents, who by all means have squeezed their efforts just to send them

money to this school matter for them to reach the goal to success.

. to their Alma Matter, Isabela State University Echague Campus who offered

them the valuable gift of education which enabled them to be freed from the world of

confusion and ignorance

. to their mentors who shared pertinent and valuable bits of knowledge, wisdom

and experiences.

. to their research adviser, Sir Christian Llyod D. Taguba and co-researcher who

extended great supervision during the research study.

. Above all to Almighty God in giving his divine and infinite blessing, without

him, their lives would not be complete and accomplishment of this study would not be

made possible.

And finally to out God whose faithfulness is so great and endless. Glory and

Praise.

Without them, this work would not have been possible. Professional, moral and

financial assistance can only be acknowledged but can never paid by any materials

means.

Guiuo Rochelle Anne Kaye D.

Dela Cruz Jessabel D.

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 Btled 4th year

2021-2022

TABLE OF THE CONTENT

TITLE PAGE ………………………..………………………….………………………. i

APPROVAL SHEET ………………………..…………………………………………. ii

ACKNOWLEDGEMENT………………………..…………...…………………….… iii

DEDICATION ………………………..…………………………..…………………… iv

TABLE OF THE CONTENT ………………………..………..……………………… v

LIST OF TABLES ………………………..………………………..…………………. vii

LIST OF FIGURES ………………………..……………………….………………… vii

ABSTRACT ………………………..………………………..…………………………. ix

CHAPTER

I. PROBLEMS AND ITS BACKGROUND

Introduction………………………………………………………..………………1

Statement of the problem…………………………………………….……………3

Objectives of the study……………………………………………….……………3

Hypothesis of the study……………………………………………………………4

Significance of the study………………………………………….……………….4

Time and place of the study………………………………………….……………4

Scope and delimitation of the study…………….…………………………………4

Definition of terms…………………………….…………………………………..5

CHAPTER

II. REVIEW OF RELATED LITERATURE AND STUDY

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 Origin of ginger………………………………...………………………………….6

Nutritional content…………………………………...……………………………8

Ginger: health benefits and dietary tips………………..………………………….9

Fast facts on ginger………………………………………..………………………9

Origin of cacao……………………………………………………………….…..12

Nutritional value…………………………………………………………………13

Biological activities of cacao…………………………………………………….13

Synthesis ……………………………………………..………………………… 14

CHAPTER III

III. RESEARCH METHODOLOGY

Research design……………………………………….…………………………15

Preparation of products………….……………………………………………….15

1. Materials

2. Equipment

3. Procedure and methods

4. Treatment of the study

The respondents of the study…………………………………………………….17

Locale of the study…………………………….…………………………………17

Research instrument…………………………….………………………………..19

Data gathering procedure………….……………………………………………..20

Cost and return analysis …………………………………………………………21

Sensory evaluation ………………………..….………………………………… 21

Statistical analysis………………………...….…………………………………..21

Data analysis procedure…………….……………………………………………22

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CHAPTER

IV. PRESENTATION AND DISCUSSION

THE STUDY……………………………………………..……………………………. 23

Table 1. Taste of powder Tea as Influenced by Varying Levels of Ginger

Extract with Cacao Shell Powder………………………...........……………………………..

23

Table 2 . Appearance of powder Tea as Influenced by Varying Levels of

Ginger Extract with Cacao Shell Powder……………………………………………………..
24
Table 3 . Aroma of Tea as Influenced by Varying Levels of Ginger Extract
with Cacao Shell
Powder………………………………………………………………………...25
Table 4. General Acceptability of powder Tea as Influenced by Varying
Levels of Ginger Extract with Cacao Shell
Powder…………………………………………..26
Table 5. Cost and return analysis of 35 pieces of ginger (Zingiber officinale) and
Cacao shell ( Theobroma cacaol) powdered tea shells……………………………………...27

V. SUMMARY, CONCLUSION AND RECOMMENDATIONS

Summary …………………………..…………………………………………… 30

Conclusion ………………………..……………………………………………. 31

Recommendations …………………..………………………………………….. 32

BIBLIOGRAPHY …………………………..……………………………..………….. 33

APPENDICES …………………………….…………………………..………………. 35

A. Scorecard for sensory evaluation ……….……………………………………35

B. Hedonic scale …………………………………………..…………………… 37

C. Table of random numbers …………………………………………..………. 38

D. Sensory evaluation…………………………………………..………………..43

E. Permission to conduct thesis ………………………...…………...…………. 44

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 F. Letter for captain………………………………….…………………………. 45

G. Communication to the executive Office of ISU Echague campus to conduct

study ………………………………….………………………………………… 46

H. Communication to the Dean of the Central Graduate school to conduct

Study …………………………………..……………………………..………… 47

PICTORIALS ………………………..……………………………………..…………. 49

CERTIFICATE OF ENGLISH CRITIC ……………………………...……………. 50

CURRICULUM VITAE …………………………………………………...…………. 51

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 ABSTRACT

This study evaluated the general acceptability of organic Powdered tea, using

Ginger (Zingeber officianale) and Cacao Shell ( Theobroma Cacaol), which were

composed of three treament. In order to validate the general acceptability of the product,

Powdered tea made out of Ginger and cacao shell powder was also tested. This study was

composed of 30 respondents at Baranggay San Jose Jones Isabela. This study used a 9-

hedonic scale to produce a resulth from the data given by the respondents. The gathered

data from the three treatment presents each result. The taste of powder Tea as Influenced

by Varying Levels of Ginger Extract with Cacao Shell Powder is shown in Significant

difference was noted among treatment means in terms of taste of the powder tea. The

statistical analysis showed significant variation among three treatments were in the taste

of treatment 2 was the most variants with total mean of 8.57b which represent “like

extremely” as indicate by quality description of the 9-hedonic scale of the study

according to the respondents the taste of treatment 2 achieved the right blend of the

ingredients. The appearance of powder Tea as Influenced by Varying Levels of Ginger

Extract with Cacao Shell Powder is shown in Significant difference was noted among

treatment means in terms of appearance of the powder tea. The statistical analysis

showed significant variation among three treatments were in the appearance of treatment

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1was the most variants with total mean of 8.50a which represent “like extremely” as

indicate by quality description of the 9-hedonic scale of the study according to the

respondents the appearance of treatment 1 is light dark. The aroma of powder Tea as

Influenced by Varying Levels of Ginger Extract with Cacao Shell Powder is shown in

Significant difference was noted among treatment means in terms of aroma of the powder

tea. The statistical analysis showed significant variation among three treatments were in

the aroma of treatment 1was the most variants with total mean of 8.10 which represent

“like very much” as indicate by quality description of the 9-hedonic scale of the study

according to the respondents the aroma of treatment 1 is odorless. The general

acceptability of powder Tea as Influenced by Varying Levels of Ginger Extract with

Cacao Shell Powder is shown in. Significant difference was noted among treatment

means in terms of general acceptability of the powder tea. The statistical analysis

showed significant variation among three treatments were in the general acceptability of

treatment 2 was the most variants with total mean of 8.60a which represent “like

extremely” as indicate by quality description of the 9-hedonic scale of the study

according to the respondents the general acceptability of treatment 2 is good. The Return

on Investment per production of powdered tea (ginger and cacao shell) was computed

and summarized shows that Treatment 1 had a Return-On-Investment of 80.94, while

Treatment 2 had 56.66, and Treatment 3 had 30.38.

This study may contribute largely in powdered tea production with a greater

nutritive value at a cheaper cost. The result of the study will give an idea for future

researchers to have further studies on Ginger and Cacao shell and other plant that are

abundant in their place that could make as powdered tea and also it gives benefits and

nutritious taste of Ginger (Zingeber officinale) and Cacao shell (Theobroma cacaol) as

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powdered tea guaranteed effective and efficient that may help their immune system. This

study has a great help to other researcher, it will serve as they eye view for further

research studies to determines the beneficial and nutritious value of making/producing

powdered tea.

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