Level of Acceptability of Malunggay Butter Cupcake of Senior

High School Students in Lawaan National School of

Craftsmanship and Home Industries

I.Background of the Study

According to Surbhi Sahay (2017), nowadays, with continuously changing socio-economic status,
people have become more concerned about their health. Utilization of natural products of plant origin
having lesser side effects has gained popularity over the years. There is immense scope for food that can
impart health benefits beyond traditional nutrients.

Moringa oleifera (Drumstick tree) is one such tree having enormous nutritional and medicinal
benefits. It is rich in macro and micro nutrients like protein, carbohydrates, calcium, phosphorus,
potassium, iron, vitamins, beta carotene and other bioactive compounds which are important for
normal body function and prevention of certain diseases like viruses and bacteria, specifically influenza,
common colds, tuberculosis, hepatitis, and etc. Malunggay as a certain plant have variety of nutrients
and minerals too. It is rich in vitamin A, iron, calcium, and potassium. Its goof benefits encouraged the
bakers to make recipes inserting malunggay as one of its ingredients. Examples of these pastries are
pandesal and enzymada. It had attracted the consumers. Knowing its health benefits, people become
fond of it.

Many variants of pastries has now become common to the society. These variants are abundant in
many bakeries and pastry shops. These are the products that the bakers usually serve to consumers
especially in cakes and cupcake flavorings. These variants are chocolate, mocha, vanilla, cheese,
caramel, fruit-based cakes and cupcakes, and etc.

These had begun to lose people's interest. According to Alana Biggers’ medical review (2018),
anyone can experience a loss of appetite and for many different reasons. People may have less of a
desire to eat, lose interest in food, or feel nausea at the idea of eating. Alongside a loss of appetite, a
person may also experience fatigue and weight loss if they are not eating enough food to sustain their
body.

In terms of taste and texture, these variants are what consumers usually buy that they had become
familiar with its taste. David Risso, Dennis Drayna, and Gabriella Morini explained that our sense of taste
arises from the sensory information generated after compounds in the oral cavity and oropharynx
activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty,
sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia)
are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia),
partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia).
 In terms of color and appearance, consumers also lost their interest due to its usual color and
garnish knowing that some bakeries do the same style of design. (DingoCreatives, 2017), colours can
produce a higher level of attention and is effective to increase memory performance. Therefore, it can
be concluded that colours have the tendency to capture better attention level, and thus, better memory.

Color influences the way we think and how we make decisions far more than we are aware. Much
research has been done on how different colors affect our subconscious mind and influence our
decisions. It might no longer be appealing if there's no uniqueness but redundant taste and appearance.

People nowadays easily got sick of something common or redundant. The words from Apetito states
that food fatigue is when you’re bored or overwhelmed at the thought of consuming food even when
your body is saying you’re hungry. It is psychological and usually an involuntary reaction. It should not
be mistaken for picky eating: the latter is a choice driven by dislike or intolerances to specific ingredients
or food groups. Whereas food fatigue can occur even when you like and can eat all of the ingredients on
your plate you just don't feel motivated or compelled to do so.

In Lawaan, Eastern Samar this problem has begun to merge in our locality. People are also losing
interest, as a resident of this locality we have observe that people are losing interest on the same old
variant also by the pastries of Lawaan. And also, we observed that here in Lawaan, there are a lot of
bakeries but we haven't seen or tasted yet a cupcake made with malunggay that's why we decided to
bake a cupcake with it. So that, we can try or taste something new.

With this point of views the researchers have seen of the vitality in conducting to the study to
determine the Level of Acceptability of Malunggay Butter Cupcake of Senior High School Students in
Lawaan National School of Craftsmanship and Home Industries. This product well highlight the use of
vegetable, specifically malunggay as a potential ingredient in preparing food products. Integrating
malunggay into something appetizing is one of the technique to introduce vegetables to children and to
malunggay/vegetable-averse person.
II. Statement of the Problem

The main purpose of this study is to determine the Level of Acceptability of Malunggay Butter Cupcakes
of Senior High School Students in Lawaan National School of Craftsmanship and Home Industries.

Specifically, this study would try to answer the following questions.

1. What is the profile of the students in terms of:

1.1 Age:

1.2 Gender; and

1.3 Health condition?

2. What is the Level of Acceptability of Malunggay Butter Cupcake in terms of:

2.1 Appearance;

2.2 Texture;

2.3 Color;

2.4 Taste;

2.5 Aroma

3. Is there a significant difference on the students' Acceptability of Malunggay Butter Cupcake mixed
with different proportion of malunggay leaves.
III. Hypothesis

For the purpose of setting the study of the following null hypothesis will be tested:

1. There is no significant difference on the students' Acceptability of Malunggay Butter Cupcake mixed
with different proportion of malunggay leaves.
IV. Significant of the Study

The outcomes of the study would benefit the following:

The Parents - this study would help them be enlightened on the importance of the Malunggay on their
health.

The Students - this research study can contribute in creating new alternatives Malunggay Cupcake
derived from Malunggay. Research studies like this develops the value of resource fullness and open-
mindedness to the student researchers and it landed to the right plant.

Consumers - this study would help to many consumers for the alternative foods for their family who
doesn't eat vegetables. This provide the sensory their family who doesn't eat vegetables. This provide
the sensory characteristics such as taste, aroma, color, texture and appearance.

Local -
Conceptual Frame Work

Input Process Output

Treatment 2 - Appearance
Sensory Evaluation
- Texture

Treatment 3 - Color
Acceptability Testing
- Taste

Treatment 4 - Aroma
Data Analysis and
Interpretation

The input - process - output model will serve as the basis of conceptualizing the study. The input refers
to the different treatments of malunggay leaves as an additive in making Butter Cupcake. Treatment 1,
Plain Butter Cupcake with no malunggay leaves Treatment 2, Butter Cupcake with ⅛ cup malunggay
leaves Treatment 3, Butter Cupcake with ¼ cup malunggay leaves, Treatment 4, Butter Cupcake with ½
malunggay leaves.

The process of the study refers to the testing process that will determine the Acceptability level in terms
of appearance, texture, color, taste, and aroma.

The product will be tested by the selected random students. This will be the basis of conclusion and
recommendation to the consumers of the product.
Scope and Delimitation

This study will be conducted at the Cookery Laboratory Room at Senior High School Campus.

This study focus in determining the food acceptability and quality characteristics of Butter cupcake with
malunggay leaves. The Randomized Complete Block Design (RCBD) will use since the experimental will
be conducted in a cookery laboratory room where the environmental condition where controlled.

The product will evaluate as to quality characteristics in terms of taste, color, aroma, appearance and
texture by 250 respondents consisting grade 11-12 students and in Senior High School in National School
of Craftsmanship and Home Industries.

This study is limited to the preparations for four (4) treatments in three (3) replications which are the
following :

Treatment 1= Plain Butter Cupcake with no malunggay leaves

Treatment 2 = Butter Cupcake with ⅛ cup malunggay leaves

Treatment 3 = Butter Cupcake with ¼ cup malunggay leaves

Treatment 4 = Butter Cupcake with ½ cup malunggay leaves

Research Design

A Descriptive Survey Method will be utilized in conducting this study. According to Adi Bhat, a survey is a
research methods used for collecting data from a predefined group of respondents to gain information
and insights into various topics of internet. They can have multiple purposes, and researchers can
conduct in many ways depending on the methodology choosen and the study's goal.

Descriptive since it will describe and the Level of Acceptability of appearance, texture, color, taste and
aroma.