Acceptability ashitaba leaves (Angelica Keis keikoiszmi) in the production of herbal tea / by Kristine B. Baluyot

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2013. Cavite State University- Main Campus,Description: xiii, 61 pages : 28 cm. illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.357  Ac2 2013
Online resources: Production credits:
  • College of Education (CED)
Abstract: BALUYOT, KRISTINE B., BOAQUINA, ANGELICA R., EMBILE CHRISTELLE H., HERMOSURA, ALIZA P., LEGASPI JESSA C. Acceptability of Ashitaba Leaves (Angelica Keiskei koidzmi) In the Production of Herbal Tea", Research Study. Bachelor of Science in Hotel and Restaurant Management, College of Education, Cavite State University, Indang, Cavite, October 2013. Adviser : Dr. Editha G. Reyes Ph.D. A study entitled "Acceptability of Ashitaba Leaves (Angelica Keiskei koidzmi) in the Production of Herbal Tea" was conducted at Cavite State University, Indang, Cavite. It aimed to determine the sensory properties and consumer's acceptability of the Ashitaba Herbal tea. Young and mature Ashitaba leaves were gathered and hanged inside a room. The air-dry leaves were pan-fried separately in casserole in order to evenly dry the air-dried leaves. After pan-frying, leaves were hand sewn again and air dried for one week to dry evenly. After that, it will be put inside the tea bags according to prescribed amount set by the researchers. The different treatments used were as follows: treatment 1- young leaves, treatment 2- mature leaves. Ashitaba herbal tea was evaluated by 10 trained panelists before it was test among the consumers. A total number of fifty (50) respondents from Cavite State University were randomly chosen for the sensory evaluation. This was composed of students at Cavite State University. A score card was provided by the researchers to be used by the respondents in rating the "Ashitaba Herbal Tea" in terms of its sensory qualities and acceptability. The tea bags were dipped on 6 once cups of water for 5 mins. The respondents were given an evaluation sheet to be answered. Evaluation was based on color, aroma, taste, and general acceptability of the product. Consumer tests were conducted to evaluate the general acceptability and likeness/dislikes. Based on the consumer acceptability, majority (96%) of the respondents liked the product and only four percent disliked the product. For the level of significance, it was observed that there is no significant difference among the laboratory and consumer tests in terms of color, aroma, and taste and the general acceptability of Ashitaba herbal tea.
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Research Study ( BS Hotel and Restaurant Management ) Cavite State University

Includes bibliographical references.

College of Education (CED)

BALUYOT, KRISTINE B., BOAQUINA, ANGELICA R., EMBILE CHRISTELLE H., HERMOSURA, ALIZA P., LEGASPI JESSA C. Acceptability of Ashitaba Leaves (Angelica Keiskei koidzmi) In the Production of Herbal Tea", Research Study. Bachelor of Science in Hotel and Restaurant Management, College of Education, Cavite State University, Indang, Cavite, October 2013. Adviser : Dr. Editha G. Reyes Ph.D.
A study entitled "Acceptability of Ashitaba Leaves (Angelica Keiskei koidzmi) in the Production of Herbal Tea" was conducted at Cavite State University, Indang, Cavite. It aimed to determine the sensory properties and consumer's acceptability of the Ashitaba Herbal tea.
Young and mature Ashitaba leaves were gathered and hanged inside a room. The air-dry leaves were pan-fried separately in casserole in order to evenly dry the air-dried leaves. After pan-frying, leaves were hand sewn again and air dried for one week to dry evenly. After that, it will be put inside the tea bags according to prescribed amount set by the researchers. The different treatments used were as follows: treatment 1- young leaves, treatment 2- mature leaves.
Ashitaba herbal tea was evaluated by 10 trained panelists before it was test among the consumers. A total number of fifty (50) respondents from Cavite State University were randomly chosen for the sensory evaluation. This was composed of students at Cavite State University. A score card was provided by the researchers to be used by the respondents in rating the "Ashitaba Herbal Tea" in terms of its sensory qualities and acceptability. The tea bags were dipped on 6 once cups of water for 5 mins. The respondents were given an evaluation sheet to be answered. Evaluation was based on color, aroma, taste, and general acceptability of the product. Consumer tests were conducted to evaluate the general acceptability and likeness/dislikes.
Based on the consumer acceptability, majority (96%) of the respondents liked the product and only four percent disliked the product. For the level of significance, it was observed that there is no significant difference among the laboratory and consumer tests in terms of color, aroma, and taste and the general acceptability of Ashitaba herbal tea.

Submitted copy to the University Library. 04/24/2014 RS-718

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