| Thesis Abstract |
<a href="COMPASIBO, SAIREEN A., LUNA, RHIZA MAE L., PURSINA, MARK KEVIN В., AND RADAN, MARK DANIEL C. SEAGRAPES (Caulerpa lentilllifera) ENRICHED MALUNGGAY (Moringa oleifera) PASTA, Research Study, Secondary Education Laboratory School, Cavite State University-Rosario. Adviser: Mrs. Caridad Merced.<br/><br/>The purpose of the study was to make malunggay and sea grapes as food additive in making pasta. This study determined if there was a significant difference between commercial pasta and sea grapes enriched malunggay pasta's acceptability rating in terms of color, odor, taste and texture; if calcium, potassium and protein were still present in this product; and determined the most appropriate treatment among the four.<br/><br/>The study used the Descriptive Method. It was conducted to enhance the quality of the commercial pasta and to determine the acceptability rating of commercial pasta and sea grapes enriched malunggay pasta. The study also aimed to determine the presence of calcium, potassium and protein of the products in different treatments.<br/><br/>Each treatment consisted of 100 grams of commercial flour, 20 grams of malunggay powder and 10 ml of liquidized sea grapes (T1); 20 ml of liquidized sea grapes (T2); 30 ml of liquidized sea grapes (T3).<br/><br/>To get the result of the study, the researchers used survey form, Likert Scale to determine the acceptance rate and ANOVA to determine if there was a significant difference between commercial pasta's acceptability rating and sea grapes enriched malunggay pasta's acceptability rating in terms of color, odor, taste, and texture. And to get the calcium, potassium, and protein analysis, samples were brought to UPLB- BIOTECH laboratory.<br/><br/>Results showed that there was a significant difference in acceptability rating between commercial and sea grapes enriched malunggay pasta in terms of color, odor, taste, and texture.<br/><br/>Using the Likert Scale, data showed that to get the highest acceptability rating, while the three other treatments (T₂ and T3) got a relatively close acceptability rating due to the constant amount of malunggay leaves powder.<br/><br/>The nutrients (protein, calcium, potassium) were still present in sea grapes enriched malunggay pastas. Ta got the most amount of crude protein present, 13 for most calcium present, and T, for most potassium present. Generally, the nutrient analyses for each treatment were relatively close.<br/><br/>Based on findings and conclusions of the study, it was recommended to think more of effective ways to enhance the appearance of each treatment. It was further recommended to find a way to maximize the amount of powdered malunggay leaves and liquidized sea grapes but at the same time lessen the not so pleasant smell, color, and taste of the products. Also conduct further studies to produce a more presentable product.<br/>">COMPASIBO, SAIREEN A., LUNA, RHIZA MAE L., PURSINA, MARK KEVIN В., AND RADAN, MARK DANIEL C. SEAGRAPES (Caulerpa lentilllifera) ENRICHED MALUNGGAY (Moringa oleifera) PASTA, Research Study, Secondary Education Laboratory School, Cavite State University-Rosario. Adviser: Mrs. Caridad Merced.<br/><br/>The purpose of the study was to make malunggay and sea grapes as food additive in making pasta. This study determined if there was a significant difference between commercial pasta and sea grapes enriched malunggay pasta's acceptability rating in terms of color, odor, taste and texture; if calcium, potassium and protein were still present in this product; and determined the most appropriate treatment among the four.<br/><br/>The study used the Descriptive Method. It was conducted to enhance the quality of the commercial pasta and to determine the acceptability rating of commercial pasta and sea grapes enriched malunggay pasta. The study also aimed to determine the presence of calcium, potassium and protein of the products in different treatments.<br/><br/>Each treatment consisted of 100 grams of commercial flour, 20 grams of malunggay powder and 10 ml of liquidized sea grapes (T1); 20 ml of liquidized sea grapes (T2); 30 ml of liquidized sea grapes (T3).<br/><br/>To get the result of the study, the researchers used survey form, Likert Scale to determine the acceptance rate and ANOVA to determine if there was a significant difference between commercial pasta's acceptability rating and sea grapes enriched malunggay pasta's acceptability rating in terms of color, odor, taste, and texture. And to get the calcium, potassium, and protein analysis, samples were brought to UPLB- BIOTECH laboratory.<br/><br/>Results showed that there was a significant difference in acceptability rating between commercial and sea grapes enriched malunggay pasta in terms of color, odor, taste, and texture.<br/><br/>Using the Likert Scale, data showed that to get the highest acceptability rating, while the three other treatments (T₂ and T3) got a relatively close acceptability rating due to the constant amount of malunggay leaves powder.<br/><br/>The nutrients (protein, calcium, potassium) were still present in sea grapes enriched malunggay pastas. Ta got the most amount of crude protein present, 13 for most calcium present, and T, for most potassium present. Generally, the nutrient analyses for each treatment were relatively close.<br/><br/>Based on findings and conclusions of the study, it was recommended to think more of effective ways to enhance the appearance of each treatment. It was further recommended to find a way to maximize the amount of powdered malunggay leaves and liquidized sea grapes but at the same time lessen the not so pleasant smell, color, and taste of the products. Also conduct further studies to produce a more presentable product.<br/></a> |
