A. Background of the study
As we all know gumamela plant is abundant here in Philippines. It grows anywhere and everywhere in our community. So, as a researcher as i can see in our community, people are letting gumamela flower to fall on the ground after the flower blooms. So, as I am concern I decided to study and use gumamela flower and make it into a shake. Making gumamela petals as a shake will make us think and realize that aside from being plant and a very decorative flower, it can also used as an main ingredient for making a shake.Common hibiscus is used to treat coughs by placing extracts from the plant in the patient's bath or in water used for steam inhalations. Hibiscus is often combined with other herbs to make cough syrup.
B. Statement of the problem
This study tries to to determine the feasibility of gumamela petals as shake. Specifically, it will tries to answer the following questions:
1. What is the purpose of making gumamela petals as shake?
2. What is the taste of the product?
C.Significance of the study
As now,as I am concern, I made a thought to make gumamela petals as a shake to make it more useful to people than letting it fell down on the ground and seeing it useless.
D.Scope and limitations
In this study,i want to exclude the feasibility of gumamela petals as shake. As a researcher,what makes me have difficulty on this study is on how will people accept my study despites of what they have known about gumamela.
Chapter II. Review of related literature
Many species are grown for their showy flowers or used as landscape shrubs. Hibiscus is also a primary ingredient in many herbal teas.
One species of Hibiscus, known as Kenaf (Hibiscus cannabinus), is extensively used in paperroselle (Hibiscus sabdariffa) is used as a vegetable and to make herbal teasjams (especially in the Caribbean). making. Another, and
In Mexico, the