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Chapter I
THE PROBLEM
Introduction
Philippines is famous for its sweet delicacies. There is this what Filipinos call
‘panghimagas’ or dessert every after meal. It`s been a habit to eat sweets after they eat for
it makes us calmer and happier. When they feel lonely, they crave for ice cream nor
chocolates. If bored, they crave for some cookies or mallows. During special occasions like
fiesta, birthday, and wedding they look for leche flan and cake. They all know that no one
can resist when offered this kind of foods. Even if already full, they can`t just help it. But
the problem is that too much sweet is bad for your health. Too much sugar can cause
gaining weight, being prone to heart diseases, cavities, and diabetes. But just like what
every Filipinos always say specially our grandparents, “masarap ang bawal.”
Filipinos are very lucky for in their country, they can enjoy varieties of fruits. Such
as banana, lansones, rambotan, dragon fruit and so on. They can enjoy these fruits as
desserts. It`s just that, some of them rots easily and it would be such a waste when not
consumed. Just like the dragon fruit, which is one of the indigenous fruits, for we can plant
it in our backyard and wait for it to bear fruits. But still, there are some people who are not
fond of fruits. That is why to make a change, the researchers have come-up with the product
Dragon Fruit Jellies with a mixture of three which are the nata de coco, pineapple and
raisins. These jellies would be perfect for ‘panghimagas’ especially for our grandparents
for it is soft, less sugar and nutritious. People should watch their intake of sugar for too
much sugar is bad for the health. According to Gunnars (2018), it is very important to make
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the distinction between added sugars and sugars that occur naturally in foods like fruits and
vegetables. These are healthy foods that contains water, fiber and various micronutrients.
Naturally occurring sugars are fine, but the same does not apply to added sugar. Added
sugar is the main ingredient in candy and is abundant in many processed foods, such as
soft drinks and baked products.
Almost all Filipino delicacies contain added sugar that may result to diabetes.
Philippines has one of the highest number of diabetics in the region. “The number of
Filipinos with diabetes is growing at an alarming rate,” wrote Anne Ruth dela Cruz in an
article published in the Business Mirror. “The numbers, however, could be higher than
reported because there are Filipinos who have not been diagnosed with the disease.” The
Philippines ranks fifth behind China, Indonesia, Japan and Thailand in the number of
diabetes cases, according to the Western Pacific Region of the International Diabetes
Federation, an umbrella organization of over 230 national diabetes associations in 170
countries and territories. With the current population at over 100 million, the Philippines
has more than 5 million diagnosed with diabetes. The foundation noted that some 50,000
diabetic Filipinos died in 2017 due to diabetes-related complications like heart attack,
stroke, and kidney and heart failure.
Aside from watching the sugar intake, people should also consider their intake of
nutritious food. In the Philippines, malnutrition is still in the rise and this is due to hunger
for a lot of Filipino families can`t afford to feed their children nutritious food because of
poverty. According to BusinessMirror Editorial, Philippines is one of the countries that
have committed to end hunger and achieve the other SDGs by 2030. Hitting the zerohunger target, however, may be a tall order for the Philippines, partly due to inflation.
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Millions of Filipino families are regarded as “subsistence poor” or food poor, based on the
latest available data from the Philippine Statistics Authority (PSA). PSA figures showed
that the number of subsistence poor families in the Philippines remained above 1 million.
In 2015, 1.303 million families were regarded as food poor. In terms of population, there
were 8.225 million food poor Filipinos in 2015. These are people who earn less than the
per-capita food threshold, or the amount required to meet their basic food needs.
In this study the researchers’ main objective is to give some help regarding these
issues. People with diabetes are advised to avoid too much sugar. They need to watch their
sugar intake for it makes the symptoms worse. In this study, the researchers aim to give
way to these people to enjoy some desserts every after meals. People with diabetes most
likely to eat just plain fruits and we all know that we get tired of eating the same food. So
to make a twist with fruits, the dragon fruit to be specific, we transformed it into jellies.
This study can also contribute something regarding the issue about hunger and malnutrition
in the Philippines. Because eating dragon fruit can keep you full in between longer meals.
Dragon fruit is also an indigenous fruit so everybody can plant their own on their backyards
and enjoy it. The researchers chose dragon fruit for it is rich in vitamin C and minerals
including calcium, iron, magnesium and phosphorus. It is a good source of antioxidants for
adults.
This dragon jelly is perfect for all ages for it is soft, nutritious, less sugar, cheap,
and easy-to-do. In this study the researchers would like to test the level of satisfaction of
the respondents to the three mixtures of dragon fruit jellies: mixture A (dragon fruit jelly
with nata de coco), mixture B (dragon fruit jelly with raisins) and mixture C (dragon fruit
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jelly with pineapple). The researchers would also like to encourage people to develop more
products made out from dragon fruit.
Statement of the Problem
This study focused to the level of satisfaction of the 2 grade levels in LS Senior
High School and to the Dragon Fruit Jellies with three mixtures; Nata de Coco, Pineapple,
and Raisins.
Specifically, it sought to answer the following questions:
1. What is the level of satisfaction of dragon fruit jellies in terms of the following:
a. Mixture A (dragon fruit and nata de coco);
b. Mixture B (dragon fruit and raisins) and;
c. Mixture C (dragon fruit and pineapple)?
2.
Is there a significant difference among the three mixtures of dragon fruit jellies in
terms of the following:
a. Taste;
b. Texture;
c. Appearance and;
d. Packaging?
Scope and Delimitation
This study was focused to the level of satisfaction of Senior High School students
towards the Dragon Fruit Jellies with three different mixtures. Mixture A (Dragon Fruit
Jellies with Nata de Coco), Mixture B (Dragon Fruit Jellies with Raisins), and Mixture C
(Dragon Fruit Jellies with Pineapple). Each mixture was rated based on the respondents’
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satisfaction in terms of taste, texture, appearance, and flavor. The data collection was
randomly selected among the Grade 12 Senior High School students and Grade 11 Senior
High School students under the Academic Track at the University of Northern Philippines.
This study didn’t cover the preparation of the product because the researchers only aimed
for the reaction of their respondents as they taste the finished product.
Significance of the study
This study gives a product that is not only affordable but also considers the health
of the customers.
This study would benefit the following:
Consumers. This study will benefit consumers because the proposed product is
nutritious for its main ingredient is dragon fruit which is rich in vitamins and
minerals.
Parents. From this study, parents can develop or formulate ideas on how they are
going to feed their children fruits just like our product and the natural substance
this dragon fruit contains protect your cells to premature aging.
Students. The product will benefit students because it is rich in vitamin C which is
important to the immune health system and it promotes healthy guts.
Teachers. The proposed product will benefit teachers especially the elderly for it
is rich in antioxidants that reduces risk of chronic disease such as diabetes for it
lowers your blood sugar.
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Entrepreneurs. This study can give ideas to the food entrepreneurs in making their
products more nutritious that can benefit their customers.
Researchers. The result of this study can give knowledge to them as they step
forward to their chosen field especially with regards to business for this study is all
about developing your own product.
Future Researchers. This study would help the future researchers to have
knowledge in developing or producing a new product. It can be a help as a future
reference for more studies in the future.
Theoretical Framework
To be able to establish a clearer concept of this study, the researchers reviewed
various literatures that have relevance to the present study.
On the Zero Hunger and Health and Well Being
Every 2 seconds someone aged 30 to 70 years old dies prematurely from noncommunicable diseases like cardiovascular disease, chronic respiratory disease, diabetes
or cancer. According to the Vital Statistics Report, the mortality rate attributed to diabetes
is 0.6 as of 2016 and 2030, the Sustainable Development Goals aims to reduce by one third
premature mortality from non-communicable diseases through prevention and treatment
and promote mental health and well-being.
In the Philippines poverty and pervasive malnutrition are not limited to families of
deprived seasonal workers. Undernourishment is endemic and increasing throughout most
of this archipelago of some 7,100 islands, and is compounded by the prevalence of
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intestinal parasites and gastrointestinal diseases which health workers estimate deprive
youngsters of at least 5-10% of the nutritional value in food they do consume. Malnutrition
is not a hidden problem. The undernourished and truly poor of the Philippines number
about ½ of the population. Child malnutrition in the country remained high and even
worsening. Stunting was at 33.4% in 2015, failing the Millennium Development Goal
(MDG) target. Wasting prevalence has essentially remained unchanged through the years,
and by 2015, the prevalence is even higher that 1989 rate of 6.2%.
The Global Hunger Index (GHI) presents a multidimensional measure of national,
regional, and global hunger, focusing on how the world can get to Zero Hunger by 2030.
The Developing world has made substantial progress in reducing hunger since 2000. The
2016 GHI shows that the level of hunger in developing countries as a group has fallen by
29%. Yet this progress has been uneven, and great disparities in hunger continue to exist
at the regional, national, and substantial levels. Levels of hunger are still serious or
alarming in 50 countries. The highest hunger levels are still found in Africa south of the
Sahara and South Asia.
On Dragon Fruit
Dragon Fruit, also known as pitahaya or strawberry pear, is a tropical fruit known
for its vibrant red skin and sweet, seed-speckled pulp. The plant is native to southern
Mexico and Central America. It grows on the Hylocereus cactus, also known as the
Honolulu queen whose flowers only open at night. The two most common types have bright
red skin with green scales that resembles a dragon – hence the name. The most widely
available variety has white pulp with black seed, though less common type with red pulp
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and black seeds exists as well. The fruit may look exotic, but its flavors are like other fruits.
Its taste has been described as a slight sweet cross between a kiwi and a pear.
On the Health Benefits of Dragon Fruit
According to WebMD, dragon fruit is rich in antioxidants like flavonoids, phenolic
acid, and betacyanin. These natural substances protect your cells from damage by free
radicals -- molecules that can lead to diseases like cancer and premature aging. Though
dragon fruit doesn't have the nutrient punch of berries or citrus fruits, it makes for a
good snack or dessert because it's naturally fat-free. It's also high in fiber, which will help
keep you full for longer between meals. If you have pre-diabetes, dragon fruit could help
lower your blood sugar. Larger amounts may cut blood sugar levels if you already
have diabetes. Researchers say it might work, in part, by replacing damaged cells in
the pancreas that make insulin -- the hormone that helps your body break down sugar. But
the studies were done on mice, not people. It's unclear just how much dragon fruit you'd
have to eat to get these benefits. Dragon fruit also has prebiotics -- foods that feed the
healthy bacteria called probiotics in your gut. Having more prebiotics in your system can
improve the balance of good to bad bacteria in your intestines. Specifically, dragon fruit
encourages the growth of the probiotic’s lactobacilli and bifid bacteria. In your gut, these
and other helpful bacteria can kill disease-causing viruses and bacteria. They also help
digest food.
According to Staughton (2019), dragon fruits are rich in oligosaccharides that help
promote the growth of gut bacteria like lactobacilli and bifidobacterial. A 2015 study on
natural prebiotics in Thailand showed that the fruit helped increase healthy gut flora, which
is important for smooth digestion. Dragon fruits have a high fiber content, which means
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that they can help bulk up bowel movements, facilitating smooth passage through the
digestive tract, stimulating peristaltic motion, and inducing a release of digestive juices.
By regulating bowel function with dietary fiber, this fruit helps in preventing conditions
like constipation, irritable bowel syndrome, and even colorectal cancer. But Sharma
(2019), states that even though dietary fibers are great for our digestive health and provide
numerous benefits, it is a wise idea to eat dragon fruit in moderation. This is because excess
intake of dietary fibers is found to be bad for our health and give rise to problems such poor
absorption of nutrients by the intestines, intestinal gas, intestinal blockage, stomach pain,
and flatulence.
Sharma (2019) also added that Dragon fruit is an excellent source of many
antioxidants like vitamin C and other antioxidant compounds like phytonutrients,
polyphenols, and carotenoids, etc. that provides a number of benefits. Antioxidants also
provide a number of other benefits such as strengthening the immune system, improving
cardiovascular health, improving cognitive functions, etc. But he also states that it has been
found that a high intake of antioxidants for a long period of time can damage our health to
a significant level. As per a study conducted by the National Cancer Institute, it was found
that smokers who took beta-carotene supplements in high doses for a prolonged period of
time were more likely to develop lung cancer in comparison to the individuals who stayed
away from the said antioxidant.
Another study conducted by the office of the dietary supplements found that high
intake of vitamin E increases the risk of haemorrhagic stroke in our system. This negative
side effect of antioxidants is because of the way antioxidants interacts with the cells of our
body. In moderate quantity, antioxidants only target the free radicals responsible for
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causing oxidative damage to our system. However, when antioxidants are in excessive
quantity and there are not enough free radicals, then they also start targeting the healthy
cells around them and thus causes oxidative damage to them.
On the Nata de Coco
Nata de coco, dessert originally from the Philippines is produced by fermentation
of coconut water with a culture of Acetobacter xylinumm, a gram-negative bacterium.
(Halib, et. Al, 2012).
In addition, according to Lakshaminarayan (2015), the word nata comes from
Spanish which means cream. Nata is translated into Latin as ‘Natare’ which means floating.
Traditionally Nata-de-coco is one of the coconut milks processed products that contain
high fiber and low calories, so it is suitable for dietary food which improves digestion and
does not contain cholesterol. Nata de Coco is a chewy, translucent, jelly-like substance
produced by bacterial fermentation of coconut water and served in the sweetened form in
ice creams, halo-halo and other fruit preparations like cocktails and salads. Production of
Nata-de-coco is a cottage industry in coconut growing nations of Southeast Asia and is
produced in small scale by rural households.
On the Raisins
Raisins are created by drying grapes, either in the sun or in driers, which turns the
grapes into golden, green or black dried fruit gems. They are naturally sweet in flavor and
are widely used in cultural cooking around the world, especially in desserts. Raisins are
created by drying grapes, either in the sun or in driers, which turns the grapes into golden,
green or black dried fruit gems. They are naturally sweet in flavor and are widely used in
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cultural cooking around the world, especially in desserts. Raisins have an abundant supply
of fiber in them, which helps to absorb the natural fluids present in the body. This type of
fiber is considered insoluble fiber because it takes in water to gain volume. This adds bulk
to the food moving through the intestinal tract, making for more regular bowel movements,
and ultimately helps give relief from constipation. A study in the Journal of Medicinal
Food, confirms that adding just two servings of raisins per day – a relatively small dietary
change, as they mention can improve colon function and may decrease the risk of colon
cancer. The fiber in raisins helps sweep out toxins and harmful materials from the digestive
tract. This can protect people from intestinal diseases, bacterial growth, and discomfort
from bloating. Raisins have high levels of antioxidants that include catechins and
polyphenolic phytonutrients. These antioxidants protect against the damage caused by free
radicals, one of the primary underlying factors linked to the growth of cancer cells and
other conditions such as macular degeneration. However, more scientific evidence is
required to confirm these findings. (Nagdeve, 2019).
On Pineapple
Pineapple (Ananas comosus), belongs to the Bromiliaceae family, from which one
of its most important health-promoting compounds, the enzyme bromelain, was named.
The Spanish Name for pineapple, pina, and the root of its English name, reflects the fruit’s
visual similarity to the pinecone. Pineapples are actually not just one fruit bit a composite
of many customer flowers whose individual fruitlers fuse together around a central core.
Each fruitlet can be identified by an “eye”, the rough spiny marking on the pineapple’s
surface. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and
a regal crown of spiny, blue-green leaves. The fibrous flesh of pineapple is yellow in color
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and has a vibrant tropical flavor that balances the taste of sweet and tart. The area closer to
the base of the fruit has more sugar content and therefore a sweeter taste and more tender
texture.
According to Szalay (2019), pineapple are tropical fruits that are rich in vitamins,
enzymes and antioxidants. They may help boost the immune system, build strong bones
and aid indigestion. And, despite their sweetness, pineapples are low in calories.
These tropical fruits are also a good way to get important dietary fiber and bromelain (an
enzyme). As well as having high amounts of manganese, which is important for antioxidant
defenses. Pineapples also contain high amounts of thiamin, a B vitamin that is involved in
energy production. For all its sweetness, one cup of pineapple chunks contains only 74
calories, according to the USDA National Nutrient Database. Pineapples are also fat-free,
cholesterol-free and low in sodium. Not surprisingly, they do contain sugar, with about 14
grams per cup.
On Taste
The majority of research into the control of appetite has concentrated on the
motivational constructs of hunger and satiety. The success of this approach is
unquestionable, and we now know a great deal about the mechanisms underlying the
initiation and cessation of eating. Yet it has proved more difficult to accommodate the
influence of the sensory proper- ties of foods into a framework of appetite control based
around hunger and satiety alone. The present review exam- ines the role of sensory factors,
particularly taste and smell, in terms of their influence on food palatability, first by discussing the problems of defining and measuring palatability, and then by reviewing studies
which have examined the effects of flavour manipulations on appetite. It is important at
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the outset to clarify the use of the words taste and flavour in this context. To the lay person,
‘taste’ itself is often used as a hedonic evaluation, for example when a food is described as
‘tasting good’. A great deal of research into palatability has therefore used the word taste
as synonymous with flavour. Technically, of course, these taste ratings are often based on
flavour, that is they combine gustatory (taste) and olfactory (smell) components into a
single percept, which is the flavour of the food. Thus, in the present review, ratings of the
taste of complex foods are taken to be evaluations based on flavour, except where the
stimuli tested only contained gustatory information. (Yeomans, 2009)
On Texture
Food texture reflects the sensory perception of humans when taking actions on a
food item, primarily in the form of biting, chewing, grinding, etc., to destroy or change its
overall structural form, so as to make it suitable for transfer to the stomach. The texture of
food is thus closely related to the physical structures and mechanical properties, and it
directly affects the acceptability and repeat purchase of a product by the consumer.
Consumers generally have varying expectations of texture for different types of food. For
instance, they would prefer apples to be crispy and firm, while demanding peaches and
mangos to be juicy and melting. For animal products like beef and chicken, tenderness and
juiciness are critical to consumer acceptance and satisfaction. Consequently, many
different terminologies, such as firmness, juiciness, mealiness, toughness or tenderness,
hardness, chewiness, stickiness and gumminess, are used to describe various textural
characteristics for different food products. (Lu & Cen, 2013)
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On Appearance
The most important attribute of any food's appearance is its color, especially when
it is directly associated with other food-quality attributes, for example the changes that take
place during the ripening of fruit or the loss in color quality as food spoils or becomes stale.
Every raw food and manufactured product has an acceptable range of color appearance that
depends on factors associated with the consumer and the nature of the surroundings at time
of judgment and the structure and pigmentation of the food itself. However, color
specification alone is insufficient to define food appearance. The color quality of the
illumination, in terms of intensity, color temperature and fidelity and the nature of the
structure of the product all affect the appearance. The distribution of surface reflectance,
the nature of internally scattered light, and the pigmentation of the product are all necessary
for a complete specification of appearance. Most important is the interaction of the food's
structure with its variable light scatter and pigmentation, which affect opacity and
translucency as well as the color. Small changes in scatter can produce greater changes in
visual color appearance than are attributable to the normal range in pigment concentration
in some products. It is important to distinguish between these, but this is not always carried
out during color measurement with the consequence that erroneous interpretation of the
data commonly results.
On Packaging
Food packaging plays a vital role in preserving food throughout the distribution chain.
Without packaging, the processing of food can become compromised as it is contaminated
by direct contact with physical, chemical, and biological contaminants. In recent years, the
development of novel food packaging (modified atmosphere & active packaging) has not
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only increased the shelf life of foods, but also their safety and quality - therefore bringing
convenience to consumers. Directly related, and interlinked, with food packaging is the
concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs,
chemicals, and many other perishable items are given before they are considered unsuitable
for sale, use, or consumption. (McDougall, 2013)
On Related Studies
According to Roxan Q. Reubal et al. (2018), in their study “Preparation and
Evaluation of Dragon Fruit (Hylocereusundatus) in Making Cupcakes,” they emphasize
that in the food industry, it is important to develop someone`s skills and abilities in this
area. Their study serves as guide to people in enhancing their recipes, skills and products.
It is concluded in their study that dragon fruit is an excellent ingredient in making cupcakes.
The shelf life would depend to the amount of dragon fruit. While according to Angelica C.
Palomares et al. (2017), in their study entitled “Preparation and Evaluation of Pitaya
(Hylocereus undatus) Tiramisu and its packaging Preference,” it states that people should
try a new filling which is the Pitaya in making tiramisu. The said study also encouraged
them to utilize the different fruits in their country. It was found out that the mixture of 50%
flour and 50% dragon fruit is the best among the respondents it lasted for 4 days. It is
concluded that the dragon fruit tiramisu is described as very good and plastic box is
described as excellent in terms of the packaging.
The dragon fruit flesh is not the only part that is useful, for its peel and albedo can
also transform into a product. In the research entitled, “Effectiveness of Red Dragon Fruit
(Hylocereus Ployzhiruz) Peel Extract as Colorant, Antioxidant, and Antimicrobial on Beef
Sausage,” it states that the use of nitrate in food products should be eliminated. It can be
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replaced with natural ingredients derived from plants and one candidate is the dragon fruit
peel which is a natural colorant, an antibacterial, and natural antioxidant. So, in this study
it is concluded that the red dragon fruit extract containing phytochemical compounds was
effective as an antibacterial agent and natural antioxidant. (Manihurok et al., 2017)
In the study entitled, “Introducing a New Natural Product from Dragon Fruit into
the Market,” it states that natural source of food additives plays prominent role in
improving human health conditions. However, importance and application of these
additives have been widely neglected in food industry and its subs factor. Consumer`s
choice has been increased in recent years towards using natural food additive. Developing
the DFCP is not only healthy for the body, but also is friendly to the society and
environment. So, in this study it is concluded that the albedo powder of dragon fruit can be
used for food coloring. (Moshfeghi, 2013)
In the study also entitled, “Red dragon Fruit powder as basic ingredient for
Functional Foods rich in Bioactive compounds, Nutritional Substances and Antioxidant,”
it was found out that the bioactive contents of red dragon fruit powder were: 210.02± 0.93
mg/ 100g total flavonoids, 386.09±1.52 mg/ 100g total phenolic acid and 81.75±1.43
mg/100g total anthocyanins. Red dragon fruit powder contained: 11.53% moisture, 4.17%
ash, 5.30% crude fiber, 5.68% protein and 0.43% fat. In this study it was concluded that
Red dragon fruit powder contains highly bioactive compounds (antioxidants) and is a good
functional food ingredient with the potential to scavenge 50% of free radicals using
1195.181 ppm red dragon fruit powder. This powder can be also stored for a long time.
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A study about dragon fruit jelly had been conducted in the past years. In the study
entitled, “Studies on the Processing and Preservation of Dragon Fruit (Hylocereus undatus)
Jelly,” it is stated that the development of varieties of products like jam, jelly and squash
utilizing local produces is critically important for expanding the country’s developing food
industries. So, the development of the Dragon Fruit jelly would contribute a lot to the
country. The study indicates that a good quality value added product could be produced
from dragon fruit. As the fruit has some special religious, medicinal, social and nutritive
value, it is assumed that it could fetch a good monetary value from the consumers. (Islam
et al., 2012)
Another is the study entitled, “Studies on Preparation and Storage of jelly from
Dragon Fruit (Hylocereus undatus).” According to this study, the dragon fruit has potential
for use as a source of functional ingredients to provide nutrients that may prevent nutrition
related diseases and improve physical and mental well-being on consumers. So,
development of new products from this fruit must be develop. It can be concluded from the
present findings that the better quality of dragon fruit jelly can be prepared by using 1000
ml fruit extract, 550g sugar, and 11g of pectin with better organoleptic properties as well
as chemical composition and good storage stability. (Panchal et al., 2018)
In the study conducted by Wijitra Liaotrakoon (2013) entitled, “Characterization of
Dragon Fruit (Hylocereus spp.) Components with Valorization Potential,” it was found out
that About two-thirds of the whole dragon fruit was found to be the dragon fruit pulp. The
dragon fruit peel and seed (33% of the whole fruit) are considered as by-products left over
from juice processing. They are of great interest because they may contain some beneficial
components. So, it is concluded that the interesting components of dragon fruit, including
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pigment, seed oil and cell wall polysaccharides, are also successfully characterized as
valuable components. With respect to fresh (untreated) dragon fruit, significant levels of
antioxidative properties are present in the fruit, particularly red-flesh dragon fruit. Redflesh pulp and both dragon fruit peels are also excellent sources of betacyanin.
According to Heni Wagiyanti et al. (2017), in their study entitled, “Red Dragon
Fruit (Hylocereus costaricensis Britt. Et. R.) Peel Extract as a Natural Dye Alternative in
Microscopic Observation of Plant tissues: The Practical Guide in Senior High School,” it
was found out that Red dragon fruit peel extract, concentration 60%, can be used as
alternative dye in plant tissue slide preparation. It is also concluded in this study that the
practical guide developed is feasible to be use in learning process, especially in structure
and function of plant tissue material.
A study also entitled, “Antioxidant study of pulps and peels of Dragon Fruits: a
comparative study,” found out that total phenolic content assay demonstrated that the peels
of both Hylocereus species contained higher phenolic content than pulps. The phenolic
content in peels od H. undatus was higher than H. polyrhizus, but the phenolic content in
pulps of H. undatus was much lower than H. polyrhizus. So overall in this study, the result
suggested that the TPC showed good relationship with the primary antioxidant activities
for general comparison between the peels and pulps. (Nurliyana, 2010)
In the study entitled,” Effects of Dragon Fruit Extract on oxidative stress and aortic
stiffness in streptozotocin-induced diabetes in rats,” it was found out that in terms of the
body weight, the final body weight of all diabetic rats decreased significantly in
comparison with their initial body. But the body weight of the normal control rats
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significantly increased from the initial levels. In terms of the blood pressure, systolic
arterial pressure in diabetic control group was significantly higher than the normal control
group. On the other hand, SAP of DFE-treated diabetic rats had come back to that of normal
control group. And in terms of the oxidative stress, parameters MDA levels increased
significantly in group II after the induction of diabetes. Extract treatment significantly
decreased that MDA levels, but not the normal basal values. So, it was concluded that the
administration of DFE increased the oxidative defense and protected aorta from
hyperglycemic damage in rats in whom diabetes was induced by STZ in this set of
experiments. (Swarup, 2010)
In addition to the effect of dragon fruit to diabetes, according to the study entitled,
“Effect of Dragon Fruit on Glycemic control in Pre-diabetes and type 2 Diabetes: A
systematic review and meta-analysis,” it was found out that among 401 studies identified
from literature search, 4 RCTs involving 36 pre-diabetes subjects and 109 type 2 diabetes
patients were included in the analysis. In prediabetes, FPG reduction was significant with
MD of -15.1 mg/ddL (95% cl:-23.8to -6.5 mg/dL, P-value=0.0006). Meta-analysis in type
2 diabetes showed no effect of dragon fruit on FPG (MD -26.5 mg/dL, 95% cl:-72.6 mg/dL
to 19.6 mg/dL) and in 2HPP (MD -30.5 mg/dL, 95% Cl: -80.9 mg/dL to 19.9 mg/dL). So,
it is concluded in this study that the effect in T2DM was not significant. However, a trend
towards greater blood glucose reduction with higher dose was observed. (Poolsup, 2017)
To summarize the theoretical framework and the review of related literatures, the
researchers have looked different studies in the internet and also in the library. In this
section, the goals of SDG were first discussed which are the Zero Hunger and Health and
Well Being. Then it moves on to the main ingredient of the researchers` product which is
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the dragon fruit. Because in this study, it aims to contribute something to the issues stated
above regarding the two SDG goals and the dragon fruit has a lot of health benefits that is
needed to solve the said issues. All the information stated above proves that the dragon
fruit has a lot of health benefits in many different ways. It will help the researchers to have
an idea in what the dragon fruit can give to people. These studies include the health benefits
of dragon fruit, what diseases the fruit can prevent, and the other uses of dragon fruit. The
reference above also includes information about the production of dragon fruit jellies which
is the product of the researchers. Also, the ingredients for the three mixture of the jellies
which are nata de coco, pineapple and raisins. It was concluded in these different studies
that the dragon fruit is an effective ingredient in making jellies and other products. It was
also suggested to develop more products out of this fruit to promote its health benefits to
the market. Surely, the above information will contribute a lot to support the study that the
researchers will conduct.
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Conceptual Framework
In the conduct of the study, the researchers were guided by the following paradigm:
INPUT
Dragon Fruit in
making jellies
OUTPUT
PROCESS
1. Preparation
with the
ingredients.
2. Evaluation
with the three
mixtures.
3. Statistical
analysis of
the data
gathered
4. Packaging
Mixture A
(Dragon Fruit jelly
and nata de coco)
Mixture B
(Dragon Fruit jelly
and raisins)
Mixture C
(Dragon Fruit jelly
and pineapple)
Level of Satisfaction
towards the Dragon
Fruit Jellies
a.
b.
c.
d.
Taste
Texture
Appearance
Packaging
Figure 1. Research Paradigm
The paradigm shows the Input-Process-Output design. The inputs include the
Procedure in preparing the jelly materials and the three mixtures of jellies using dragon
fruit. The processes include the preparation with ingredients, evaluating the three mixtures,
statistical analysis of the data gathered and packaging of the finish product. The output
includes the level of satisfaction towards the dragon fruit jellies in terms of taste, texture,
appearance and packaging.
Operational Definition of Terms
Level of Satisfaction. It is a measure of how the product meet or surpass the
customers’ expectation.
Taste. It refers to testing of the flavor of something by taking a small part into the
mouth.
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Texture. It refers to the smoothness and softness of the Dragon Fruit Jellies
Appearance. It includes the shape, color, and size of the food or product.
Packaging. The wrapping material around a consumer item that serves to contain,
identify, describe, protect, display, promote and otherwise make the product
marketable and keep it clean.
Dragon Fruit. It is a tropical fruit that belongs to the climbing cacti family which
is the one main ingredient in making Dragon Fruit Jellies.
Jellies. A sweet, clear, semisolid spread or preserve made from fruit juice which is
used as one of the main ingredients in making Dragon Fruit Jellies.
Mixture A. It is the mixture of Dragon Fruit Jellies and Nata de Coco
Mixture B. It is the mixture of Dragon Fruit Jellies and Raisins.
Mixture C. It is the mixture of Dragon Fruit Jellies and Pineapple
Assumptions
The researchers were guided by the following assumptions in the conduct of the
study.
1. The Dragon Fruit can be mixed with gelatin to make the finished product as jellies.
2. The Nata de Coco, Raisins, and Pineapple are delicious and nutritious ingredients
in making jellies.
3. The respondents could give objective ratings on the taste, texture, appearance and
packaging.
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Hypothesis
The hypotheses tested at 0.05 level of significance stated that there is no significant
difference among the three mixtures of jellies in terms of taste, texture, appearance, and
packaging.
Methodology
This part of the study shows the research design, population, data gathering
instrument, and data gathering procedure.
Research Design
The researchers used a descriptive-comparative research design. It
compares the level of satisfaction of the jellies with dragon fruit as its ingredient.
The inputs are the three mixtures of jellies labelled as mixture A, dragon fruit and
nata de coco; mixture B, dragon fruit and raisins; mixture C, dragon fruit and
pineapple. The output is Dragon Fruit Jellies which had tested the level of
satisfaction in terms of taste, texture, appearance, and packaging.
Population and Sample
The respondents of the study were the Senior High School students. The
researchers only limited with the number of thirty (30) respondents. The sample
technique used in the study was simple purposive sampling to select the students in
each section among the senior high school students under the academic track that
can be found in the University of Northern Philippines.
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Data Gathering Instruments
The research instruments that was used in conducting the study includes a
five-point likert scale. A list of different potential of the dragon fruit jellies with
three mixtures were used, considering the senior high school students’ level of
satisfaction. The statements are constructed in a way that the respondents can
understand them properly to achieve the purpose of the study. The questionnaires
were answered by the respondents using five-point likert scale to determine the
level of satisfaction towards the dragon fruit jellies by interpreting the weighted
mean with a descriptive rating.
The table below presents the rating scale used by the researchers to
determine the level of satisfaction of the Senior High School students.
Scale
Descriptive Interpretation
5
Highly Satisfied (HS)
4
Satisfied (S)
3
Neither Satisfied or Not Satisfied (NNS)
2
Not Satisfied (NS)
1
Not Satisfied at all (NSA)
The table below presents the mean table with corresponding descriptive
interpretation that was used to determine the level of satisfaction of the Junior High
School students in University of Northern Philippines.
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Mean
Description Interpretation
4.21-5.00
Very High
3.41-4.20
High
2.61-3.40
Moderate
1.51-2.60
Low
1.00-1.50
Very Low
Data Gathering Procedure
The researchers asked permission from respective authorities to conduct the
study inside the campus of the University of Northern Philippines. However, before
the researchers conducted the study, they consulted the library and internet for
additional data to support their study and to create appropriate research
questionnaires for their respondents. The researchers then conducted the study
inside the university to find thirty (30) senior high school students who are willing
to share the thoughts, to be informants through a letter shown to them with a note
from the research instructor asking for permission to conduct survey. The
researchers gave a questionnaire with series of questions that they prepared. They
observed actively and if there are respondents who needs help to clear things, they
can instantly give response. The data gathered helped the researchers know the level
of satisfaction towards the Dragon Fruit Jellies. Afterwards, the researchers
analyzed, interpreted and presented the gathered data.
Preparation of the Dragon Fruit Jellies
In making the Dragon Fruit Jellies, first thing to do is to prepare all the
needed ingredients. Peel off the dragon fruit and mash its flesh. Set aside the
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mashed dragon fruit and boil enough amount of water then put the gulaman powder.
Wait for about 4 minutes and then mix the mashed flesh of the dragon fruit. Mix it
well and wait for another 2 minutes. After that, remove the dragon fruit jelly
mixture from the heat and divide it into three containers for the different mixtures.
For the first container, add the nata de coco, for the second container, add the raisins
and for the last container add the pineapple juice. So that would be mixture A,
mixture B and Mixture C. Refrigerate the jellies then serve.
Ethical Consideration
Ethical consideration was properly done and practice in the whole process
of the conduct of the study. Full consent was obtained from the participants prior
to the study. The participants were not subjected to any harm, violence and
discrimination.
The protection of the privacy of research participants and adequate level of
confidentiality of the research data have been ensured. The rights of the participants
to withdraw from the study at any stage if they wish to do so is being highly
respected. Throughout the discussion and analyses of the research study, it was
done with the highest level of objectivity.
Statistical Treatment of Data
The following statistical tools was used in analysing the data collected after
reviewing the questionnaires.
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1. Mean. It was used to compute for the respondents’ preference between
the three mixtures of dragon fruit jellies: nata de coco, pineapple, and
raisins.
2. Analysis of Variance (ANOVA). It was used to determine if there is a
significant difference between the three mixtures of dragon fruit jellies: nata
de coco, pineapple and raisins.