REVOLUTIONIZING GULAMAN: CREATIVE INNOVATIONS IN THE WORLD OF

GELATIN DELIGHTS

A Research Paper Presented to the Faculty

of the Senior High School Department
BROKENSHIRE COLLEGE TORIL, INC.
Purok 8 Pagkakaisa Village, Lubogan, Toril, Davao City
_________________________
In Partial Fulfillment of the Requirements for the Subject
Practical Research 2
_________________________

MANLIGUEZ, MJ
PAGOLONG, RUBILYN
PECSON, CHESTER ERIKKA
CUSTODIO, KEANU
CAGAS, JASPER IAN
FAUSTINO, LORRAINE
BARAAS, DANIELLA SHAYD

DECEMBER 2023

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 Chapter 1

INTRODUCTION

Background of the Study

The world's top current risks are energy, food, inflation, and the overall cost of

living crisis. (World Economic Forum's Global Risks Report 2023).

Inflation, food insecurity, soaring energy and food prices, supply chain

disruptions, and mounting debt are among the pressing challenges added to a world

recovering from the human and economic losses of the COVID-19 pandemic and facing

the ongoing threat of climate change.Countries and people with limited capacity to cope

are the most affected by the ongoing cost-of-living crisis. Three main transmission

channels generate these effects: rising food prices, rising energy prices, and tightening

financial conditions. Each of these elements can have important effects on its own, but

they can also feed into each other creating vicious cycles (UNCTDA).

In the Philippines, inflation in September 2023 increased to 6.1 percent, up from

5.3 percent in August. This brings the year-to-date inflation to 6.6 percent (PSA).

The rising inflation rate in the Philippines has made life difficult for the people.

Inflation has increased the prices of basic commodities like food, housing,

transportation, and many more. As the cost of these essential goods and services

increases, it puts a strain on the budgets of Filipino families. Inflation disproportionately

affects the poor, as they spend a larger proportion of their income on necessities. The

rise in prices of goods and services can push people further into poverty, making it

harder for them to make ends meet.

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 Now in 2023-2024 the prices are increasing. Finding for alternative ingredients is

a must.

Thus, this study will explore the famous dessert "Gulaman'' which is affordable

with ingredients that are easy to find. It will attempt to innovate products that will suit

everyone's taste. There is no study conducted regarding this, especially by the grade 12

TVL students at Brokenshire College Toril.

Review of Related Literature

Sweet Potato. Ipomoea batatas (L.) Lam, also known as sweet potato, is an

extremely versatile and delicious vegetable that possesses high nutritional value. It is

also a valuable medicinal plant having anti-cancer, antidiabetic, and anti-inflammatory

activities. Sweet potato is now considered a valuable source of unique natural products,

including some that can be used in the development of medicines against various

diseases and in making industrial products.

Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins,

minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds

contained in this vegetable play a role in health promotion by improving immune

function, reducing oxidative stress and free radical damage, reducing cardiovascular

disease risk, and suppressing cancer cell growth. Currently, sweet potato leaves are

consumed primarily in the islands of the Pacific Ocean and in Asian and African

countries; limited consumption occurs in the United States. This comprehensive review

assesses research examining the nutritional characteristics and bioactive compounds

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within sweet potato leaves that contribute to health promotion and chronic disease

prevention.

(Johnson, M., & Pace, R. D. 2010)

Gulaman. Gulaman is the Filipino culinary use, which is made of processed

Gracilaria seaweed; or carrageenan derived from other farmed seaweed species like

Eucheuma and Kappaphycus alvarezii, which were first cultivated commercially in the

Philippines.

Gulaman, a jelly-like dessert made of agar-agar, is a beloved treat enjoyed by

Filipinos of all ages. Sold at local markets in readily accessible bars, gulaman is not only

delicious but also relatively easy to prepare, making it a popular choice for home cooks

and street vendors alike. However, the traditional gulaman recipes often rely on artificial

flavors and colors, raising concerns about their nutritional value.

This research introduces a unique twist on the classic gulaman recipe: sweet

potato leaf gulaman (SPLG). As the name suggests, this dessert uses sweet potato

leaves (SPLs) as its primary ingredient, offering a surprising yet delightful combination

of flavors and textures.

Sweet potato leaves. Sweet potato leaves can boost immunity. A strong immune

system means fewer sick days, quicker recoveries, and improved overall health.

Sweet potato leaves are a good source fiber, which helps in supporting a healthy

digestive system. Sweet potatoes contain various nutrients, such as vitamins,

antioxidants, and fiber, that may help reduce inflammation in the body. Sweet potatoes

are a great source of Vitamin A , it is essential for maintaining good eye health and

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supports night vision and eye function. Overall, sweet potato leaves offer nutrition and

can be a valuable resource for promoting both personal health and sustainable

agriculture.

Water is fundamental to the body. It helps to regularize almost every function of

our organism. It interferes with the digestion, absorption and transport of nutrients, filters

toxins, facilitates the body’s excretion process, helps with weight loss, fights acne,

cellulite and stretch marks. Already its lack can cause dehydration, fatigue, tiredness,

irregular bowel, cramps, irregular blood pressure, dry skin and kidney problems.(Cassia

D Muller)

Health benefits of gulaman/gelatin (Alexandra Rowles, RD ). Gelatin is rich in

protein, with amino acids that may reduce joint and bone pain, increase brain function

and help reduce the signs of skin aging.

Health benefits of milo (Udomoh Eshemokha). It contains fluid and electrolytes

needed for hydration. Quick source of energy, vitamins and minerals. Rich in protein

source for muscle repair. Rich in carbohydrate…a class of food source necessary to

replenish energy stores. Milo is rich in calcium, a mineral essential for the development

of strong bones and teeth. In case of hypoglycemia (low blood sugar), Milo is a good

source of replenishing or correcting low blood glucose.Depend on how you take it, Milo

drink is good for both weight gain and weight loss.

Health benefits of milk (Jillian Kubala, MS, RD). Milk is a nutrient-rich fluid that

female mammals produce to feed their young. It’s loaded with important nutrients and a

great source of protein. Drinking milk milk may be good for your bones and even for

weight loss. Its packed with important nutrients like calcium , phosphorus , B vitamins ,

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potassium and vitamin D . Plus , its an excellent source of protein. Drinking milk and

dairy products may prevent osteoporosis and bone fractures and even helps you

maintain healthy weight.

Theory

Sensory evaluation is crucial for assessing the acceptance of new food products and

preferences. Traditional techniques, such as fuzzy set theory. Fuzzy logic mimics

human behavior for decision-making. Fuzzy modeling uses linguistic entities to describe

sensory attributes, such as color, aroma, taste, texture, and mouthfeel. This analysis

helps determine quality preferences and sets criteria for acceptance or rejection of

newly developed foods. This review provides an overview of fuzzy concepts' application

in sensory evaluation in the food industry (Food and Bioprocess Technology 2020).

Figure 1. Theoretical Framework of the Study

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Conceptual Framework

Figure 2. Conceptual framework showing the variables of the study

Statement of the Problem

1. What are the measures of organoleptic attributes (use of human senses) of the

innovated dessert in terms of:

a. Appearance;

b. Color;

c. Aroma;

d. Flavor;

e. Texture; and

f. Overall acceptability?

2. What are the comments and suggestions of the respondents concerning the

innovation of the dessert?

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 3. Is the dessert feasible as an innovation based on the findings of the study?

Significance of the Study

The following will benefit from this study.

The parents. Parent who may find it difficult in addressing the challenge of

providing nutritious meals for their children. This study will offer them an alternative

solutions and ideas.

TVL Students. As the primary beneficiaries, students can leverage the findings

of this study to enhance their businesses with cost-effective solutions, ultimately making

their food products distinctive and more competitively priced.

Future TVL Researchers. This study will serve as a guide for their future

research topics, providing valuable insights on making their own research. It aims to

help them generate a wealth of ideas and deepen their understanding.

Home economic teachers. Research can greatly benefit teachers by inspiring

them with new ideas that they can share with their students. Through this research,

many students may come to realize that they are capable of creating these kind of

recipes by themselves.

Definition of Terms

Sweet potato leaves gulaman is one of a unique special dessert. It contains a

sweet like flavor because of the condensed milk and milo.

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 Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or

carrageenan used to make jelly-like desserts. Gulaman is made by mixing boiled water,

juice of sweet potato leaves and sugar to add flavour and lasty a gelatine powder.

Unflavored gelatin is a versatile, odorless, and tasteless gelling agent derived

from collagen, a protein found in animal connective tissue.

Chocolate cream In a bowl, mix the all-purpose cream and condensed milk. You

can adjust the amount of the condensed milk according to the level of sweetness you

prefer.

Blend is a mixing method which you combine all the ingredients, so that the

ingredients are evenly mixed. Gulaman is typically creamy.

Scope and Limitation of the Study

The researchers focused only on the sensory rating of the quality of the

innovative gulaman.

Chapter 2
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 METHODOLOGY

Research Design

The study is experimental research to be highlighted by sensory evaluation

measurement technique.

Research Approach

Quantitative research will be employed. Employing structured instruments like

surveys and experiments mitigates subjective biases, ensuring the reliability and validity

of the findings. Quantitative research emphasizes its objective nature, the examination

of relationships among measurable variables, and the use of statistical procedures for

data analysis. This approach is instrumental in generating evidence-based insights,

informing decision-making processes, and advancing knowledge across various fields

(Creswell, 2014).

Sample and Sampling Size

The proponents of this paper will employ teachers from Brokenshire College Toril

who are majoring in cookery or related fields.

Data Gathering Procedure

The following process will be conducted to generate data.

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1. Implementing gulaman recipe

2. Provision of a sensory evaluation sheet

3. Securing feedback from the target respondents

4. Data analysis

Furthermore, the letter of permission for the implementation of the study will be

provided to the SHS department to proceed with the study.

Statistical Design

Descriptive statistical tool will be employed to analyze data and interpret results.

Recipe for Innovative Gulaman

Ingredients. [(Milo powder - 2 pieces ; unflavored gelatin- 1 piece ; condensed

milk- 1 can ; sweet potato leaves ; water )]

Procedure. First, cut the sweet potato leave so that the juice can be extracted

easily. second, add 5 cups of water and boil until its juice is ready. and the leaves that

have been boiled, remove them and let them cool down after squeezing them so that

their pure juice comes out and add them to the juice left in the pot. And then mixed the

unflavoured jelatin to the warm water and then pour it to the pot,make sure that the

stove is off. And then when jelatine and sweet potato juice is already combine open the

stove and stir it to avoid lumps. And the add 1 cup of sugar, after that when the mixture

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is already thickened remove it from the heat and transfer the mixture to a tray or molder

to allow it to cool down and set into a jelly. After that

The last thing to prepare for the sweet potato leaves jelly is the sweet chocolate

cream. In a bowl, mix the all-purpose cream and condensed milk. You can adjust the

amount of the condensed milk according to the level of sweetness you prefer. Once

achieved, add 2 packets of milo powder in the mixture and mix well until the powder is

fully dissolved and incorporated in the mixture.

The last preparation for the sweet potato leaves jelly salad is combining our two

major ingredients. Mix the sweet potato jelly cubes and sweet cream in a big bowl. Let

the dessert chill in the fridge for at least 4 hours or over night before serving.

Projected Cost

Innovative Gulaman
Milo powder 17pesos 2pieces
Condensed milk 45 pesos (Small can)
Sweet potato leaves 10 pesos
Unflavored gelatin 15 pesos
Total 87 pesos

Gulaman

Milo powder 17 pesos 2 pieces

Condensed milk 45 pesos (Small can)
Sweet potato leaves 10 pesos
Nestle cream 45 Pesos
Evap 19 pesos
Unflavored gelatin 15 pesos
Total: ₱ 151

REFERENCES (Not following proper APA formatting style.)

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615.

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