This study aimed to determine the acceptability of alingatong (Urtica dioica) as an herbal tea. Researchers collected alingatong from various locations in Naga City and developed it into a herbal tea. They then surveyed 100 participants from Naga City to determine the product's level of acceptability in terms of taste, appearance, and packaging. Statistical analysis including frequency distribution, percentage, ranking, and weighted mean were used to analyze participants' perceptions of the alingatong herbal tea. The researchers hoped to introduce alingatong and promote its health benefits while maximizing its utilization through herbal tea production.
This study aimed to determine the acceptability of alingatong (Urtica dioica) as an herbal tea. Researchers collected alingatong from various locations in Naga City and developed it into a herbal tea. They then surveyed 100 participants from Naga City to determine the product's level of acceptability in terms of taste, appearance, and packaging. Statistical analysis including frequency distribution, percentage, ranking, and weighted mean were used to analyze participants' perceptions of the alingatong herbal tea. The researchers hoped to introduce alingatong and promote its health benefits while maximizing its utilization through herbal tea production.
This study aimed to determine the acceptability of alingatong (Urtica dioica) as an herbal tea. Researchers collected alingatong from various locations in Naga City and developed it into a herbal tea. They then surveyed 100 participants from Naga City to determine the product's level of acceptability in terms of taste, appearance, and packaging. Statistical analysis including frequency distribution, percentage, ranking, and weighted mean were used to analyze participants' perceptions of the alingatong herbal tea. The researchers hoped to introduce alingatong and promote its health benefits while maximizing its utilization through herbal tea production.
ALINGATONG (Urtica Dioica) AS HERBAL TEA RESEARCHERS
Gabriel Lawrence A. Cleofe Aldrin E. Lucriana
Jhonalyn C. Pollente Abegail S. Armenta
INTRODUCTION • Tea is one of the oldest, most popular and considered as second most widely consumed non-beverages drinks in the world and therefore ranks as an important world food product. • It is not only used for therapeutic purposes but more so valued for everyday pleasure and refreshment. • The researchers decided to use alingatong roots a plant found commonly in tropical a country which has been used since the ancient times up to these days. • Only few locals knows what is Alingatong and use it as a herbal medicine for a certain health problems such as diabetes and kidney problems that is why the researchers decided to use this herbal, not just to introduce it to others but also to provide an herbal tea that came from the local resources. • The aim of this study is to redefine an innovative product which is new to the people and promote better health and wellness for a better future. • Alingatong plant (Urtica dioica) is known for its benefits in lowering blood pressure, anti- inflammatory properties, controlling blood sugar levels and a good source of vitamins, minerals and antioxidants. RESEARCH OBJECTIVES 1. To determine the status of Alingatong in terms of location, availability and abundance. 2. To introduce the health benefits of this product. 3. To identify the level the acceptability of the product in terms of taste, appearance and packaging. 4. To maximize the utilization of Alingatong and broaden the possible production of Alingatong as herbal tea. STATEMENT OF THE PROBLEM
1. What is the status of Alingatong in terms of location, availability and
abundance? 2. What are the health benefits of this product? 3. What is the process in making this herbal tea? 4. What is the level of acceptability of the product in terms of taste, appearance and packaging? 5. How do the respondents assess the quality characteristics of the product? SIGNIFICANCE OF THE STUDY
PROFESSORS ENTREPRENEURS RESEARCHERS
NUTRITIONIST HEALTH CONCIOUS PERSON/S
SCOPE AND DELIMITATION The study mainly focuses on the acceptability and development of herbal tea. This involves the processes, the level of acceptability and health benefits of Alingatong as the main ingredient of the herbal tea. However, this study does not involve the shell life and nutritional analysis of the product. RELATED LITERATURE A recent study led by researchers from the National University of Singapore (NUS) revealed that regular tea drinkers have better organized brain regions and this is associated with healthy cognitive function -- compared to non-tea drinker. The research team made this discovery after examining neuroimaging data of 36 older adults. RELATED STUDIES Zhao et al., (2013) studied advanced phytochemical analysis of herbal tea, and found that the herbal tea is commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plant species, which has been widely used for health care and diseases prevention for centuries. With the increasing consumption of herbal tea, a number of public health issues for efficacy, safety and quality assurance have attractive concern. THEORETICAL FRAMEWORK CONCEPTUAL FRAMEWORK RESEARCH DESIGN
This study used the descriptive- experimental research design
to determine the level of acceptability of alingatong (Urtica dioica) in terms of taste, appearance and packaging as herbal tea. An activity of random sampling was used to gather the data. POPULATION AND SAMPLING
A total of 100 participants from Naga City covered in this study.
Random sampling is used to select participants, samples from different barangays in Naga City. RESEARCH INSTRUMENT The research instrument that was used in this study is survey questionnaire. It was distributed among the respondents where they can write their perception about the product. The main purpose of this questionnaire is to determine the level of acceptability of the product in terms of taste, appearance and packaging. STATISTICAL TREATMENT 1. Frequency distribution, percentage method and ranking method for the determination of the personal attributes of the evaluators and respondents. P=f/n x 100 Where: P= Percentage f= Frequency n= Total number of respondents STATISTICAL TREATMENT 2. To determine the level of acceptability of alingatong as herbal tea in terms of: Aroma, Appearance, Taste, weighted mean and ranking method was used. WAM= Ʃfw/ n Where: WM= Weighted Mean F= Frequency fw= Weighted frequency n= number of respondents