“SPONGE GOURD (Luffa aegyptiaca) AS A JAM”

A Research Paper
Presented to the Committee
On Research of Junior High School of
Pulot National High School, Sofronio Española, Palawan

In Partial Fulfilment of the Requirements

In Grade 10 SSC Research 1 Subject of the K to 12 Educational Curriculum

SHERIZE NEA ANDAL

CLAIR ANDREA YARA
JUSTINE JACOB BIOGOS
HANNAH JANE ANSUYON

MAY 2023
 TABLE OF CONTENTS

TITLE PAGE i
APPROVAL SHEET ii
BIOGRAPHICAL SKETCH iii
ACKNOWLEDGMENT
ABSTRACT
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES

CHAPTER
PAGE
I. INTRODUCTION
Nature and Background of the Study 1
Statement of the Problem 2
Objectives of the Study 3
Hypothesis of the Study 3
Significance of the Study 4
Conceptual Framework 4
Scope and Limitation of the Study 5
Operational Definition of Terms 5

II. REVIEW OF REVIEW LITERATURE 6

III. METHODOLOGY
Time and Place of the Study 11
Preparation of Materials
Procedure for Data Collection
Procedure for Data Analysis 13
Design of the Experiment

IV. RESULTS AND DISCUSSION 14

V. SUMMARY, CONCLUSION, AND RECOMMENDATIONS 18
Summary 18
Conclusion 19
Recommendation 19

REFERENCES 20

APPENDICES
 CHAPTER I

INTRODUCTION

Background of the Study

Luffa aegyptiaca, the sponge gourd, [2] Egyptian cucumber or Vietnamese

luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast

Asia. Sponge Gourd has a cylindrical shape, green peel, white flesh and flat ovate

seeds, it also has a mild taste and a silky texture that are loaded of nutrients including

Vitamins A and C, Dietary fiber, Rivoflavin, Zinc, Thiamine, Iron and Magnesium

that are needed in our body.Sponge Gourd also called "Patola" is used to be a dish in

the Philippines cooked by the Filipinos like, Ginisa, Sinabawan, Adobo, and etc. It

does not just contain a lot of nutrients that makes our body healthy, but it also has a

low level of Calories from fat, sugar, and total fat.

Jams are one of the sweet and delicious food in the world, often used as a

spread in a bread. Jams are made from the mixture of chopped fruits or vegetables

with sugar that makes everyone who eats it eat it again and again. Jams are also a

source of nutrients such as natural fiber, minerals, probiotics, and vitamin A which are

well established for boosting immune system. Jam also has a lot of benefits like 1) it

reduces the risk of cardiovascular diseases, reduces the risk of cancers, smoothen your

skin, boost your Vitamin C intake, and boost your immune system. Jams also provides

energy and endurance during stress and exercise. As the researchers want to make

energized and healthy, the researchers made a jam made of sponge gourd (Luffa

aegyptiaca). It has a mild, zucchini-like sweet taste that is capable of making jam.
Statement of the Problem

The main goal if this study is to make a jam made of sponge gourd (Luffa

aegyptiaca). Moreover, the researchers sought to answer the following question:

1.) What is the level of acceptibility of Sponge gourd (Luffa aegyptiaca) as a

jam in terms of:

a.) Appearance?

b.) Aroma?

c.) Texture?

d.) Taste?

e.) After taste?

1.) Which among the treatments of sponge gourd (Luffa aegyptiaca) jam is the

most acceptable in terms of:

a.) Appearance?

b.) Aroma?

c.) Texture?

d.) Taste?

e.) After taste?

Objectives of the Study

This study aimed to determine the level of acceptability of sponge gourd

(Luffa aegyptiaca) as a jam. Specifically, this sought to:

 1.) Determine the level of acceptability of sponge gourd (Luffa aegyptiaca)

jam in terms of

a.) Appearance

b.) Aroma

c.) Texture

d.) Taste

e.) After taste

2.) Determine which among the treatments is the most acceptable is terms of:

a.) Appearance

b.) Aroma

c.) Texture

d.) Taste

e.) After taste

Hypothesis of the Study

H0 The Sponge gourd (Luufa aegytiaca) is not acceptable as jam.

Significance of the Study

The study entitled “Sponge Gourd (Luffa aegyptiaca) Jam” was conducted to

determine whether the Sponge Gourd (Luffa aegyptiaca) is acceptable as jam. This

study will benefit the old and young people because of its delicious taste and nutrients

including vitamins A and C, dietary fiber, riboflavin, zinc, thiamine, iron, and

magnesium that are needed in our body. Sponge gourd jam is not just a jam that will

give sweetness to your breads but can also give health benefits in your body.
Scope and Limitation of the Study

This study only focused on determining the level of acceptability of sponge

gourd (Luffa aegyptiaca) as a jam using sensory attributes such as appearance, aroma,

texture, taste, and after taste.

Conceptual Framework
The independent variables in this study are the materials used in making the
sponge gourd (Luffa aegyptiaca) jam. The dependent variables depending on it is the
quality of the jam is terms of appearance, aroma, texture, taste, and after taste.

Independent Variables Dependent Variable

• Amount of Acceptability Level in
sponge gourd terms of:
(Luffa
• Appearance
aegyptiaca)
• Aroma
• Amount of water
• Amount sugar • Texture
• Amount of • Taste
lemon • After taste

Operational Definition of Terms

Knife – a sharp thing that has been used to cut the sponge gourd
Chopping board – a board that has been used to cut the sponge gourd
White Sugar – a white and sweet substance that has been used to make the
Sponge Gourd sweet
Tablespoon – a curved thing that has been used to mix the sponge gourd jam
in the saucepan
Blender – an equipment that has been used to blend the sponge gourd (Luffa
aegyptiaca)
Tupperware – a material that has been used as a container of every treatment
Water – a clear liquid that has no color, taste, or smell that will be used to
make the sponge gourd jam
Bowl – a rounded container that will be used as a container for the sliced
Sponge Gourd
Measuring cup – a cup marked in graded amounts that has been used to
measure the amount of water and sugar
Saucepan – a deep, round cooking pan that has been used to cook the Sponge
gourd jam
Lemon – a citrus fruit that has been as an additional aroma and natural
preservative
Participants – the 10 randomly selected students and 5 randomly selected
teachers of Pulot NHS to taste and rate the Sponge Gourd jam
Questionnaires – written questions with a choice of answers that has been
given to the 15 participants
 CHAPTER III

METHODOLOGY

Time and Place of the Study

The study entitled “Sponge Gourd (Luffa aegyptiaca) Jam” was conducted on
June 1, 2023 at Pulot Center, Sofronio Española.

Preparation of Materials

The materials and ingredients that were used in this study are knife, chopping

board, bowl, blender, saucepan, tablespoon, teaspoon, tupperware, measuring cup,

sponge gourd, water, sugar, and lemon. The knife and chopping board were used to

slice the sponge gourd (Luffa aegyptiaca) into pieces. The bowl acted as the container

for sponge gourd (Luffa aegyptiaca). The blender was used to blend the sponge gourd

(Luffa aegyptiaca). Lastly, in putting water to the sponge gourd before blending, the

measuring cup was used.

 In preparing the jam, first, the blended sponge gourd was put in a frying pan

over heat then added water and sugar. The mixture was mixed while being cooked.

Then, the saucepan was put out of the heat and the jam was placed in a container.

Procedure for Data Collection

When all the treatments of the sponge gourd (Luffa aegytiaca) jams were

finished, the researchers presented it all to the participants for the assessment. A

rating sheet was given to fifteen (15) participants which was composed of teachers

and students.

The sponge gourd (Luffa aegyptiaca) jams’ appearance, aroma, aroma,

texture, taste, and after taste were rater using the Likert Scale below.

Numerical Rating Adjective Rating

5 Like Extremely
4 Like somewhat
3 Just Right for Me
2 Dislike Somewhat
1 Dislike Extremely
Procedure for Data Analysis

The participants were given questionnaires made by the researchers to find out

the level of acceptability of sponge gourd as a jam.

Design of the Experiment

In making the Sponge gourd (Luffa aegyptiaca) candy, the researchers used 3

different treatments to determine the best measurements of the ingredients needed to

make the Sponge gourd jam.

Table 3.1 Treatments of the experiments

 Measurements
Treatments
Sponge Gourd Water Sugar

T1 100g 60ml 30g

T2 100g 60ml 40g

T3 100g 60ml 50g