Anca, Etal (2023) Sdo Format
Anca, Etal (2023) Sdo Format
Department of Education
Region IV-A
SCHOOLS DIVISION OF QUEZON PROVINCE
Abstract
This study aimed to assess the satisfaction levels of customers towards a fig fruit tea made
from Ficus nota. The study focused on taste, aroma, and color as key indicators of customer satisfaction.
A purposive sampling technique was employed to select participants from Villa Perez National High
School in Gumaca, Quezon. The study utilized a self-made research questionnaire to gather data, which
was reviewed by a panel of experts for content validity. The results indicated that the majority of
respondents were female, with a significant portion belonging to the 50 and above age group. Overall,
customers expressed satisfaction with the taste of the fig fruit tea and were highly satisfied with its aroma
and color. Based on these findings, it is recommended that businesses target marketing efforts toward
the identified demographic and develop specialized product variations to cater to their preferences.
Continuous evaluation, gathering customer feedback, and staying updated on market trends is crucial for
ongoing product development and enhancement. The business plan outlined in the study provides a
strategic approach to capitalize on the market potential and differentiate the fig fruit tea. Implementing
the proposed strategies, along with regular market research and adaptation, will be essential for the
I. INTRODUCTION Tea is a versatile beverage that can serve both medicinal and dietary
purposes. It can be prepared using various types of leaves or fruits,
which are typically dried and ground into a powder before being
brewed or cooked. Many people enjoy drinking tea in the morning or
during idle moments throughout the day. It offers a comforting and
soothing experience, making it a popular choice for relaxation and
refreshment.
branches. As these fruits ripen, they turn yellow and can be eaten
raw, commonly enjoyed with sugar and cream. Furthermore, the
leaves of Ficus nota are also edible and can be used as a vegetable.
While tea culture is often associated with East Asia, Southeast Asian
countries, including the Philippines, have also embraced tea and
developed their own tea traditions. These regions have their own
favored tea varieties, which are influenced by local ingredients and
the cultural influences that have shaped their culinary preferences.
Tea plays a significant role in the daily lives and traditions of people
across Asia, contributing to their overall well-being and enjoyment of
diverse flavors.
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1.2 age?
2.1 taste;
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2.3 color?
B. Hypothesis
II. BRIEF REVIEW OF Tea has enjoyed widespread popularity for centuries and boasts a
RELATED LITERATURE rich and diverse heritage. It can be categorized into six main types:
AND STUDIES white tea, yellow tea, green tea, oolong tea, black tea, and dark tea.
Each type offers distinct flavors, aromas, and brewing techniques,
making tea appreciation a fascinating and intricate journey. Beyond
its delightful taste, tea is also renowned for its potential health
benefits. Scientific studies have revealed that tea contains a variety
of bioactive compounds that contribute to its positive effects on
human health. These compounds include catechins, phenolic acids,
flavonols, alkaloids, and free amino acids, which are all naturally
present in tea leaves. Additionally, tea pigments add vibrant colors to
the brew (Shang, et.al 2021). Research continues to explore the
potential health benefits of tea and its bioactive compounds. It is
important to note that individual responses to tea consumption may
vary, and the overall impact on health is influenced by factors such
as tea quality, brewing methods, and overall dietary patterns.
Tea offers not only a delightful beverage experience but also a wide
range of bioactive compounds that have the potential to positively
impact human health. From catechins and phenolic acids to
flavonols, alkaloids, and free amino acids, tea presents a complex
and fascinating blend of compounds that continue to be the subject
of scientific investigation and appreciation by tea enthusiasts
worldwide.
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The findings from Seturi et al.'s study in 2019 shed light on the
prevalence of tea consumption among respondents. According to the
study, a significant majority, 93% of the participants, identified
themselves as tea drinkers. Among them, 20% reported consuming
tea frequently, indicating a regular and habitual tea-drinking habit.
One fascinating aspect revealed by the study was the reason behind
the demand for tea. When asked about their motivations for
consuming tea, 48% of the respondents attributed it to their
enjoyment of the aroma and taste of tea. This finding underscores
the sensory appeal of tea, emphasizing the role that aroma and taste
play in attracting individuals to the beverage. The aroma of tea, with
its diverse and captivating scents, holds a special allure for many tea
enthusiasts. The aromatic notes arising from different tea varieties,
processing methods, and infusion techniques create a multisensory
experience that contributes to the overall enjoyment of tea. Likewise,
the taste profile of tea, encompassing a range of flavors and
complexities, adds to its appeal. From delicate and floral notes to
robust and earthy undertones, the taste of tea offers a wide spectrum
of experiences for consumers to savor and appreciate.
Ficus nota, commonly known as the fig tree, has a rich history of
being valued for its luscious fruits. These fruits are enjoyed in various
forms, both fresh and dried, and have been utilized in the creation of
a wide range of products. The versatility of figs is evident in the
diverse array of items derived from them, including compote, jam,
marmalade, wine, alcohol, and even coffee (Xatamova, et.al 2021).
Fresh figs are highly sought after for their succulent taste and unique
texture. However, one challenge associated with fresh figs is their
susceptibility to transportation and storage spoilage. This means that
the fruits have a limited shelf life and require careful handling to
prevent rapid deterioration during transportation or storage. To
overcome this challenge, various processing methods have been
employed to extend the usability of figs. Drying the fruits is a popular
technique, as it not only enhances their shelf life but also intensifies
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In summary, Ficus nota, the fig tree, has long been cherished for its
delectable fruits. These fruits are enjoyed in various forms, including
fresh, dried, and processed into an assortment of products such as
compote, jam, marmalade, wine, alcohol, and coffee. Despite the
challenge of spoilage during transportation and storage, the versatile
nature of figs continues to captivate taste buds and inspire culinary
creativity.
Tibig, also known as Ficus nota or Tebbeg, is the local name for the
fruits of the Ficus nota tree in the Philippines. It is a native species
found in both the Philippines and Borneo, with its formal scientific
name being Ficus nota (Blanco). Tibig trees can be found in thickets
at low and medium elevations, as well as in dry woodlands
throughout the Philippines. Belonging to the Ficus genus, Tibig is
closely related to other fig species such as the European fig, tropical
fig (Ficus septica), and wild Punjabi fig. The fruit of the Tibig tree
grows on short stems that sprout from the branches and stem of the
tree. These fruits typically measure between 2 to 3.5 cm in diameter
and grow in dense clusters along the stem and large branches
(Terra-Sol, 2018).
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III. SCOPE AND LIMITATIONS The scope of this study was confined to the selected customers from
Villa Perez National High School in Gumaca, Quezon. The
researchers specifically targeted this group of customers for their
assessment. The study aimed to evaluate the taste, smell, and color
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of the Tibig tea developed as part of the research project. The focus
was on gathering feedback and opinions from the selected
customers regarding these sensory aspects of the tea.
IV. Significance of the Study This study is significant to the following group of individuals:
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Sampling Design
Research Locale
Research Instrument
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Statistical Treatment
VI.RESULTS AND This shows the presentation of data in tabular forms with the
DISCUSSION corresponding analysis and interpretation of constructed
questionnaires on the level of satisfaction of selected customers in
locally-produced Tea-big by the Senior High School TVL-HE
students of Villa Perez National High School.
Figure 1
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Figure 2
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Based on Figure 2, the data indicates the age distribution among the
respondents. The majority of the respondents, with a frequency of 9
individuals or 22.5%, belonged to the age group of 19 years and
below, as well as the age group of 30 to 40 years old. Additionally,
there were 6 individuals, or 15% who fell into the age group of 20 to
29 years old. Lastly, 16 individuals, or 40% of the respondents were
categorized as 50 years and above.
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Table 2.1
TASTE WAM VD
1. The taste of ficus nota tea is
3.53 Very Satisfied
delicious.
2. The ficus nota tea has a slightly bitter
2.80 Satisfied
flavor.
3. The ficus nota tea tasted good and
3.55 Very Satisfied
relaxing.
4. When you added sweet, the tea
2.40 Unsatisfied
becomes more enjoyable.
5. the ficus nota tea tasted toasted. 3.23 Very Satisfied
AVERAGE MEAN 3.10 Satisfied
Legend: 3.26-4.00 Very Satisfied; 2.51-3.25 Satisfied; 1.76-2.50 Unsatisfied;
Overall, the average mean score across all indicators was 3.10,
indicating that the respondents, on average, expressed satisfaction
with the taste of Tea-Big. However, it is important to consider the
individual variations in preferences and interpretations of taste, as
well as the potential influence of other factors such as personal
expectations and preferences when assessing satisfaction levels
based on mean scores.
Based on Watson's (2022) findings, the taste of fig fruit tea has been
found to achieve higher levels of customer satisfaction. The unique
and delightful flavor of fig fruit tea is likely to be well-received by
consumers. The natural sweetness and distinctive taste of figs
contribute to the overall appeal of the tea, making it an enjoyable and
satisfying beverage option. It is important to note that individual
preferences may vary, but according to the study, the taste of fig fruit
tea has demonstrated a high level of customer satisfaction.
Table 2.2
AROMA WAM VD
1. The tea has refreshing scent. 3.53 Very Satisfied
2. The aroma of tea is 3.38 Very Satisfied
calming/relaxing.
3. The tea smells like toasted coffee. 3.40 Very Satisfied
4. The tea smells good and can 3.63 Very Satisfied
relieve tension and stress.
5. The aroma of tea has pleasant to 3.37 Very Satisfied
drink.
AVERAGE MEAN 3.46 Very Satisfied
Legend: 3.26-4.00 Very Satisfied; 2.51-3.25 Satisfied; 1.76-2.50 Unsatisfied;
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Based on Table 2.2, the data indicates that among the indicators
used to assess the satisfaction level of the respondents regarding
the aroma of Tea-Big, Indicator 4 received the highest mean score.
This indicator suggests that the tea has a pleasant smell and can
relieve tension and stress, with a mean score of 3.63. A mean score
of 3.63 is interpreted as a high level of satisfaction (very satisfied)
with the aroma of the tea.
Overall, the average mean score across all indicators was 3.46,
indicating that the respondents, on average, expressed very high
satisfaction with the aroma of Tea-Big. It is important to note that
individual preferences and interpretations of aroma can vary, and
these mean scores represent the overall perception of the
respondents as a group.
According to Ellis (2023), the aroma of tea has the ability to help
relax a tired body. The soothing and comforting scent of tea can
have a calming effect on the senses, promoting a sense of relaxation
and well-being. Aromatherapy practices often utilize tea fragrances
to create a peaceful environment and aid in stress relief. Breathing in
the pleasant aroma of tea can help ease tension, reduce fatigue, and
provide a rejuvenating experience for individuals. The therapeutic
properties of tea aromas contribute to their popularity in relaxation
techniques and self-care practices. The fig fruit emits a sweet and
juicy aroma, complemented by woody and green undertones,
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Table 2.3
COLOR WAM VD
1. The tea is attractive to look at. 3.53 Very Satisfied
2. It looks delicious. 3.60 Very Satisfied
3. It color is golden brown. 3.65 Very Satisfied
4. It has original color 3.65 Very Satisfied
5. It has good quality. 3.78 Very Satisfied
AVERAGE MEAN 3.64 Very Satisfied
Based on Table 2.3, the data suggests that among the indicators
used to assess the satisfaction level of the respondents regarding
the quality of Tea-Big, Indicator 5 received the highest mean score.
This indicator implies that the tea has good quality, with a mean
score of 3.78. A mean score of 3.78 is interpreted as a high level of
satisfaction (very satisfied) with the quality of the tea.
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Overall, the average mean score across all indicators was 3.64,
indicating that the respondents, on average, expressed very high
satisfaction with the quality of Tea-Big. It is important to note that the
specific indicators mentioned in the statement might not align with
the information provided in Table 2.3.
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1. Executive Summary:
o Overview of the business concept and product
2. Company Description:
3. Market Analysis:
4. Product Description:
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7. Financial Projections:
8. Risk Analysis:
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9. Implementation Plan:
10. Conclusion:
VII. CONCLUSIONS Based on the results of the study, the following conclusions are
obtained:
2. Overall, the customers are satisfied with its taste, and very
satisfied with its aroma, and color.
4. The business plan for the fig fruit tea outlines a strategic and
well-researched approach to capitalize on the market
potential and differentiate the product in a competitive
industry. Implementing the proposed strategies, along with
continuous evaluation and adaptation to market trends, will
be crucial for the success of the fig fruit tea business.
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IX.LIST OF REFERENCES Shang, A., Li, J., Zhou, D. D., Gan, R. Y., & Li, H. B. (2021).
Molecular mechanisms underlying health benefits of tea
compounds. Free Radical Biology and Medicine, 172, 181-
200. https://doi.org/10.1016/j.freeradbiomed.2021.06.006.
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VII. APPENDICES Include in the appendices the following: Action Research Work Plan,
Result of Root Cause Analysis that Led the Researcher to Craft the
Intervention, Copy of the Intervention, and Updated Curriculum
Vitae.
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