IP for Gumamela
Gumamela Jam
Gumamela: Hibiscus rosa-sinesis
In Partial Fulfilment of the Requirements in
Integrated Science
Science Research Project
ABSTRACT
The research study was conducted to finds the feasibility of the Gumamela flowers as a spread or syrup. The existence of nutritional components in Gumamela petals led the researchers to develop it as a spread or syrup for everyone. It meant to find an alternative ingredient that would be beneficial to the health of the people and would be acceptable as to its appearance, taste, texture, and scent.
Hibiscus, also known as the Gumamela flower, is one of the primary ingredients in herbal teas. It is also extensively used in paper making. Here in the Philippines, it is mostly and extensively used to beautify houses and other places. The researchers found that Gumamela is one of the abundant flowers in our country so in order to make use of the excess supply of the Gumamela flower the researchers made the idea of making the Gumamela petals into jam. The researchers first wash the flowers. Next, chop the Gumamela petals finely and place in a deep bowl; coat petals with lemon or calamansi juice and microwave. The jam creates a rich red spread with the consistency of honey.
After the process of preparing, microwaving, cooking, cooling, stirring, and refrigerating of the Gumamela jam, the researchers conducted a taste test. Five (5) respondents graded the jam from the scale of 1 to 5 wherein 1 is the lowest and 5 is the highest based on the jam’s color, scent, taste, and viscosity. Results showed that there is no significant difference between the Gumamela jam.
CHAPTER I:
INTRODUCTION
A. Background of the Study
Edible flowers are flowers or buds that can be eaten by humans. Edible flowers are used in a variation of dishes to add flavor spanning from fresh and sweet to strong and spicy. Flowers are usually scattered in salads or float on soups for color and taste. When edible flowers are filled
Gumamela: Hibiscus rosa-sinesis
In Partial Fulfilment of the Requirements in
Integrated Science
Science Research Project
ABSTRACT
The research study was conducted to finds the feasibility of the Gumamela flowers as a spread or syrup. The existence of nutritional components in Gumamela petals led the researchers to develop it as a spread or syrup for everyone. It meant to find an alternative ingredient that would be beneficial to the health of the people and would be acceptable as to its appearance, taste, texture, and scent.
Hibiscus, also known as the Gumamela flower, is one of the primary ingredients in herbal teas. It is also extensively used in paper making. Here in the Philippines, it is mostly and extensively used to beautify houses and other places. The researchers found that Gumamela is one of the abundant flowers in our country so in order to make use of the excess supply of the Gumamela flower the researchers made the idea of making the Gumamela petals into jam. The researchers first wash the flowers. Next, chop the Gumamela petals finely and place in a deep bowl; coat petals with lemon or calamansi juice and microwave. The jam creates a rich red spread with the consistency of honey.
After the process of preparing, microwaving, cooking, cooling, stirring, and refrigerating of the Gumamela jam, the researchers conducted a taste test. Five (5) respondents graded the jam from the scale of 1 to 5 wherein 1 is the lowest and 5 is the highest based on the jam’s color, scent, taste, and viscosity. Results showed that there is no significant difference between the Gumamela jam.
CHAPTER I:
INTRODUCTION
A. Background of the Study
Edible flowers are flowers or buds that can be eaten by humans. Edible flowers are used in a variation of dishes to add flavor spanning from fresh and sweet to strong and spicy. Flowers are usually scattered in salads or float on soups for color and taste. When edible flowers are filled