RED MAKOPA Syzygium Samarangense LEAVES AS
RED MAKOPA (Syzygium Samarangense)
LEAVES AS HERBAL TEA
By
Maureen Julla M. Espinoza
Luke Alphonze C. Abarabar
Jaren Kim C. Balberan
Significance of the Study
The study entitled “Red Makopa
(Syzygium Samarangense) Leaves as
Herbal Tea has several importances.
This study will provide new option of buying tea; it can be an affordable substitute for those expensive teas.
This will help them know the fact that this kind of beverage has medicinal benefits. Conceptual Framework
Input
Makopa
Leaves
Process
In
preparation of the tea through boiling the washed and dried Makopa
Leaves and it was poured in a mug
Output
Makopa
Leaves
Makopa
Leaves
Herbal Tea
Research Methodology
This study used the single-group experimental design with 2 levels, with Makopa leaves as Herbal tea and Commercial tea. To assess the acceptability of Makopa leaves as Herbal tea.
Materials
240g of
Dried
Makopa leaves Water
Mug/Cup
Spoon
Muscovado
Sugar
Triple Beam
Balance
Casserole
Procedure
A. Tea Preparation
1. Wash the Makopa Leaves thoroughly to remove dirt and other impurities. 2. Dry the Makopa Leaves in 2-3weeks using air dry method.
3. Measure a 3g of dried Makopa Leaves
4. Boil 3g of dried Makopa Leaves in a casserole of with 4 cups of water approximately 15 minutes.
B. Application
1. Separate the boiled leaves and the liquid in the casserole using a strainer.
2. Pour the strained liquid in a mug or a cup and add
1 teaspoon of muscovado sugar , ready for drinking.
Research Methodology
C. Testing And Evaluation
There are twenty respondents evaluated the acceptability of the Makopa Leaves as an Herbal tea in terms of its taste, aroma and color.
The following scales were used for taste, aroma, and color.
1-Highly acceptable
2-Acceptable
3-Moderately acceptable
4-Not acceptable
Shelf Life
It was determined by refrigerating the Makopa Leaves as
Herbal tea for 2 weeks observing its storability in terms of aroma, color and taste.
Statistical Analysis
The outcome
LEAVES AS HERBAL TEA
By
Maureen Julla M. Espinoza
Luke Alphonze C. Abarabar
Jaren Kim C. Balberan
Significance of the Study
The study entitled “Red Makopa
(Syzygium Samarangense) Leaves as
Herbal Tea has several importances.
This study will provide new option of buying tea; it can be an affordable substitute for those expensive teas.
This will help them know the fact that this kind of beverage has medicinal benefits. Conceptual Framework
Input
Makopa
Leaves
Process
In
preparation of the tea through boiling the washed and dried Makopa
Leaves and it was poured in a mug
Output
Makopa
Leaves
Makopa
Leaves
Herbal Tea
Research Methodology
This study used the single-group experimental design with 2 levels, with Makopa leaves as Herbal tea and Commercial tea. To assess the acceptability of Makopa leaves as Herbal tea.
Materials
240g of
Dried
Makopa leaves Water
Mug/Cup
Spoon
Muscovado
Sugar
Triple Beam
Balance
Casserole
Procedure
A. Tea Preparation
1. Wash the Makopa Leaves thoroughly to remove dirt and other impurities. 2. Dry the Makopa Leaves in 2-3weeks using air dry method.
3. Measure a 3g of dried Makopa Leaves
4. Boil 3g of dried Makopa Leaves in a casserole of with 4 cups of water approximately 15 minutes.
B. Application
1. Separate the boiled leaves and the liquid in the casserole using a strainer.
2. Pour the strained liquid in a mug or a cup and add
1 teaspoon of muscovado sugar , ready for drinking.
Research Methodology
C. Testing And Evaluation
There are twenty respondents evaluated the acceptability of the Makopa Leaves as an Herbal tea in terms of its taste, aroma and color.
The following scales were used for taste, aroma, and color.
1-Highly acceptable
2-Acceptable
3-Moderately acceptable
4-Not acceptable
Shelf Life
It was determined by refrigerating the Makopa Leaves as
Herbal tea for 2 weeks observing its storability in terms of aroma, color and taste.
Statistical Analysis
The outcome