Republic of the Philippines

CARLOS HILADO MEMORIAL STATE UNIVERSITY

College of Fisheries and Criminology
Binalbagan, Negros Occidental

DEVELOPMENT OF GUMAMELA(HIBISCUS) ICE CREAM ENHANCED WITH

CALAMANSI
Presented to

The Faculty of Education Department

CARLOS HILADO MEMORIAL STATE UNIVERSITY
Barangay Enclaro, Binalbagan, Negros Occidental

In Partial fulfillment
of the Requirements for the Course Subject
Bachelor of Technology and Livelihood Education
major in Home Economics

By:
Crispe, Joann G.

Latingga, Jessa C.

Mandafe, Angel G.

Ortega, Angie T.

Pacaldo, Jesabelle A.

Pojas, Bianca R.

Presquito, Marvin B.
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

CHAPTER I

INTRODUCTION
Background of the Study

Gumamela is a flower used in many places around the world for herbal medicinal
purposes. Also known as the hibiscus, China rose or shoeflower, the gumamela is
used as an expectorant, diuretic, anti-infectious, antiinflammatory and more. (, 2019)

The study cited as example gumamela that is very common in many gardens and its
flowers used to adorn table tops or girls’ hair. Unknown to many, the flowers and
leaves of this shrub can now be eaten as food that provides the human body with
starch, glycogen, calcium oxalate, sulfur and peptic substances to prevent colds,
cancer and ulcer (Calleja, 2015).

Hibiscus provides the body with many nutrients, such as, calcium, iron, and vitamin
B2, and moderate amounts of antioxidants, such as, vitamin C, and anthocyanin,
which provides it with red or purple color, and helps its antioxidant content for
protection against damage resulting from oxidation of free radicals, which is one of
the most important reasons for raising the risk of many types of cancer, such as,
stomach cancer and blood cancer, and it is believed that antioxidants may reduce
the risk of developing cardiovascular disease by reducing oxidation of harmful
cholesterol in the body (DMello, 2020).

Hibiscus contains various compounds of medical importance known as

photochemicals with nutritional and medicinal value (Singh et al., 2017).

Calamansi is an abundant naturally-grown citrus tree and is one of the sources of

staple fruit juice in the Philippines. In some parts of the world, it is called Philippine
lime. But most Filipinos call it calamansi or calamondin and in the Visayas and
Mindanao, it is known as lemonsito. The good news is: there is an international
market for this fruit which is used primarily as juice, puree, and for souring food. The
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

Department of Agriculture (DA) has identified calamansi as "one of the most

important fruit crops grown in the Philippines." In terms of area and production, it
ranks fourth to banana, mango, and pineapple. The Southeast Asian Regional
Center for Graduate Study and Research in Agriculture (SEARCA) reported that the
country's calamansi export ranged from 20 to 35 metric tons in 2008 to 2013 with an
average yearly export of 29.5 metric tons in fresh fruits. Calamansi is in great
demand abroad. In South Korea, for instance, it is among the latest food fad.
"Calamansi is a very hot item right now," Emmanuel W. Ang, Philippine Trade and
Investment Center commercial counselor for South Korea, was quoted as saying by
Business World
Calamansi (Citrus microcarpa B.) is a native citrus present throughout Southeast
Asia but remains popular and widespread only in the Philippines. Calamansi have
gained popularity in the flavor industry and is ubiquitous in Filipino culinary tradition
due to its desirable flavor profile and naturalness (Fan et al., 2015) Because of its
ability to thrive in a wide variety of environmental conditions, it is the most commonly
grown citrus species in the country and its use extends from ordinary household to
medicinal applications where it is used as cough remedy and antiphlogistic.
Topically, it helps clear up freckles and symptoms of acne vulgaris and pruritus
vulvae and eliminate itching and promote hair growth (Philippine Calamansi
Associatin, Inc. et al., 2015). Calamansi pericarps, however, which accounts for bulk
of the fruit weight, are considered as waste in the country (Espino and Espino,
2015). Unlike oranges which are ripened to increase its sweetness, calamansi fruits
are harvested while still unripe. Calamansi pericarps can therefore be an excellent
source of limonene because the compound is highest in immature fruits (Bourgou et
al., 2012; Rafiq et al., 2016). Moreover, the fruit is available year round.
Ice cream is a frozen dairy product made by freezing the ice cream mix with
agitation. It is composed of a mixture of food ingredients like milk products,
sweetening materials, stabilizer, colors, flavors, and products. Ice cream mix is an
frozen mixture of the ingredients, consisting all of the ingredients of ice cream with
the exception of air and flavoring materials.
Ice cream is a snack that is not easily spoiled as long as it is in the freezer. It is
usually soft, which makes it easier to consume, especially by those who are on a soft
diet. It has a smooth texture that calms the palate while its coldness makes it
desirable in tropical countries. Ice cream is dairy-based and contains lactose, a milk
sugar. The unique palatability of ice cream makes it a favorite dessert. It is
universally liked and distributed as a refreshment snack or dessert (Goff & Hartel,
2013).
Ice cream is an all-time favorite dessert of children and even elders. It serves as a
refreshment for a hot and heavy day. It has vitamins and minerals that is good for
our bones and body but too much intake of this can cause threat to our health. In line
with this, the availability and advantages of hibiscus makes the researcher conclude
of making an ice cream that contains nutrients that will balance anyone’s diet and
can produce another color using the extract of calamansi. This study will give people
in the community a healthier and unique color of ice cream. It cannot be found in
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

market but you can make it at home. Hibiscus ice cream can be done easily and it is
very affordable.

Objectives of the Study

Generally this study aims to develop a Gumamela ice cream enhanced with
calamansi
Specific Objectives
The purpose of this research is to determine the sensory attributes of Hibiscus
ice cream enhanced with calamansi in terms of flavor, odor, texture, color, and
general acceptability.
Determine if Gumamela ice cream enhanced with calamansi is potential for selling in
the market.

Conceptual Framework

Gumamela(Hib
iscus)

Calamansi Odor
Boiling Gumamela(Hib
White Sugar Taste
Cutting iscus) ice
Coconut milk cream Flavor
Mixing enhanced with
Skimmed Milk Color
calamansi
Freezing
Cassava starch

Hot water

Salt
Input Process Output
Feedback

The Input of the study will be the ingredients in making the ice cream. Then, boiling,
cutting, mixing and freezing are the processes needed. The output is the
Gumamela(Hibiscus) ice cream inhanced with calamansi which the researchers aim
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

to make. The feedback is the odor, taste, flavor and color which are the basis for the
acceptability of the Gumamela (Hibiscus) ice cream enhanced with calamansi.

Significance of the Study

Consumers. The results of this study can give consumers idea that
gumamela or the hibiscus has a lot of health benefits and can be another color of ice
cream using its extract.
Teachers. This study helps to deepen the knowledge and developing the
skills of teachers on how they teach their students and fellow teachers in making an
ice cream and discover new flavor.
Present Researchers. This study will be beneficial to the researcher for they
will be a source of information and to encourage the people in the community to
make an ice cream with the use of extract of calamansi.
Future Researcher. The results of this study will help the future researchers
to innovate and come up with a new flavor like gumamela ice cream.

Scope and Limitations of the Study

This study aims to determine the level of acceptability of the Gumamela Ice
cream in the community. The gumamela ice cream will be processed at Hometel of
CHMSU-Bin.

The respondents of the study will be the selected teaching staff of Carlos
Hilado Memorial State University . This study will use a score card to determine the
acceptability of gumamela ice cream indicating the following criteria, flavor, odor,
texture, color and general acceptability.
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

Definition of Terms

For clearer understanding of the terms used in this study, the following terms
are defined operationally and conceptually:
Acceptability – the quality or state of meeting one's needs adequately.
(Merriam- Webster)
-In this study the term is used to determine the respondents level of acceptability of
about the product produced.
Appearance – the way that someone or something looks. (Merriam Webster
Dictionary)
- In this study, appearance is one of the quality to be considered in the acceptability
of the product.

Hibiscus (Gumamela) – Hibiscus is a genus of flowering plants in the mallow family,

Malvacea. (Definition from Wikipedia)
-In this study, the term is used as a main ingredient of ice cream product.

Calamansi – scientifically known as Citrofortunella microcarpa, is a famous source

of staple fruit juice in the Philippines. This fruit is an intergeneric hybrid between
Citrus reticulate or mandarin orange and Fortunella japonica or kumquat. It is locally
known as a good source of vitamin C which makes it very abundant.

Enhanced – Intensify, Increase, or further improve the quality, value, or extent of.

Color – is the property possessed by an object of producing different sensations on

the eye as a result of the way the object reflects or emits light (Definition from oxford
languages).

- In this study, the color is used as one of the quality to be considered in the
acceptability of the product.

Flavor –alter or enhance the taste of (food or drink) by adding a particular ingredient
(Definition from oxford languages).

-In this study the flavor refers to the taste of ice cream mixed with calamansi extract
as one of the variables.
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

Ice Cream –Ice cream, frozen dairy food made from cream or butterfat, milk, sugar,
and flavourings. Frozen custard and French-type ice creams also contain eggs.
Hundreds of flavours have been devised, the most popular being vanilla, chocolate,
and strawberry. (Britannica)

-In this study, ice cream is the main product of the study.
Respondents-a person who replies to something, especially one supplying

information for a survey or questionnaire or responding to an

advertisement(Internet).

- In this study, respondents are used to state whether the product is acceptable or

not.

Texture – is the visual or tactile surface characteristics and appearance of

something. (Merriam-Webster)

- In this study, the term is used as one of the quality to be consider in the
acceptability of the product.
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

CHAPTER II

Review of Related Literature

This chapter presents the relevant articles, studies, and literatures that will
serve as the basis of this study.

The origins of ice cream can be traced back to at least the 4th century B.C. Early
references include the Roman emperor Nero (A.D. 37-68) who ordered ice to
brought from the mountains and combined with fruit toppings, and King Tang (A.D.
618-17 of Shang, China who had a method of creating ice and milk concoctions. Ice
cream was likely brought from China back to Europe. Over time, recipes for ices,
sherbets, and milk ices evolved and serve in fashionable Italian and French royal
courts. (Bellis, 2017)

The early 1800’s, there were no accepted rules about how to flavour, prepare, or
even serves ice cream other than the fact it had to be done rather quickly. An
absence of mechanical refrigeration meant that chefs rely on ice houses where large
chunks of ice were stored and elaborate hand-cranked machines in order to dish out
the good stuff. Enjoying ice cream was an event normally only enjoyed by society’s
elite. (Rossen, 2017) Sorbetes is still made in the Philippines today thanks to the
sorbeteros who peddle the ice cream in the streets. The sorbetero’s carts are
distinctly decorated like a Philippine jeepney, while three ice cream flavours are
stored inside three metal canisters. Blocks of ice keep the sorbets frozen. Popular
flavours or the dirty ice cream include avocado, melon, strawberry, cookies and
cream, chocolate and cheese. Now coconut milk is also used to give the sorbetes its
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

creaminess. Sorbetes is scooped and served in sugar cones or in between bread

buns. (Ylaya, 2016.)

Ice cream is a frozen dairy dessert obtained by freezing the ice cream mix
with continuous agitation. It contains milk products, sweetening materials, stabilizers,
colors, flavors, and egg products. Ice cream had its origins in Europe and was
introduced later in the United States where it developed into an industry. Ice cream is
recommended as a good delivery medium for probiotic organisms. It is valuable for
its high-quality protein and easily assimilated calcium. It provides many nutrients and
can make a useful and enjoyable contribution to the daily intake of energy in a
healthy and balanced diet. (S.S. Deosarkar, hC.D. Khedkar, in Encyclopedia of Food
and Health, 2016).
Ice cream is also a dietary source of two important minerals. It is

particularly rich in calcium and phosphorus, with about 10 percent of the adult

recommended dietary allowance, or RDA, of these minerals in a single, one-half-cup

serving. Both calcium and phosphorus promote strong, healthy bones.

(SFGATE,2018)

Studies have revealed that craving for ice cream - or – anything sweet – could

help after mood swings. In addition, according to health.com, the reason behind the

craving is often associated with long-term patterns such as our childhood sweet

memories – like when mom gives us cookies or rewarded for doing well with an ice

cream fix. Although the downside of eating these sweets could lead to Diabetes, you

can still enjoy them by trying these artisanal ice cream. (Manahan, 2016)
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

CHAPTER III

Methodology

This chapter discusses the research design, research instrument, validity and
Reliability of Data Gathering Instrument, respondents of the study, data gathering
procedure.

Research Design
The experimental research design will be use in this study. The primary
concern of this study is to determine the level of acceptability of Gumamela Ice
Cream enhanced with Calamansi.

Research Instrument
The instrument of the study provided the details of the respondents such as
sex and age in which factors such as flavor, texture, color, and general appearance
to be rate using a 1 to 9 hedonic scale to determine the level of acceptability of the
product.

Validity and Reliability of Data Gathering Instrument

This study is a test for acceptability of the gumamela ice cream which used
the 1 to nine hedonic scale which was a standard scale taken from ___________.

9-Point Hedonic Scale

9 Like Extremely
8 Like Very Much
7 Like Moderately
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

6 Like Slightly
5 Neither Like nor Dislike
4 Dislike Slightly
3 Dislike Moderately
2 Dislike Very Much
1 Dislike Extremely

Respondents of the Study

The respondents of the study will utilize 10 selected teaching staff participants inside
the school campus. Respondents were selected using convenient sampling
considering the good health conditions of the respondents which is the selected
teaching staff of CHMSU-BIN.

Data Gathering procedure

The researchers will ask permission to those selected teachers asking approval for
the conduct of the study once approved, the products will be given to them for the
tasting, and a validated questionnaire will be given to them to rate the respondent’s
level of acceptability of the Gumamela Ice cream enhanced with calamansi.

Procedure of the experiment

Procedure

 In a pot, combine the gumamela flowers, sugar, and water. Bring it to a boil
over medium heat, stirring occasionally until the sugar is dissolved.
 Reduce the heat and let it simmer for 10 minutes.
 Strain the gumamela mixture using a fine-mesh sieve to remove any solids.
 Set aside the extracted juice and discard the flowers.
 In a separate bowl, combine the condensed milk, evaporated milk, and all-
purpose cream. Mix well.
 Add the gumamela juice and calamansi juice to the milk mixture. Mix until well
combined.
 Pour the mixture into a container or a tub and freeze for at least 4 hours or
until firm.
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental

 After 4 hours, remove the ice cream from the freezer and let it thaw for a few
minutes.

Ingredients:
 2 cups of fresh gumamela (hibiscus) flowers, washed and cleaned
 1 can (14 oz) of condensed milk
 1 can (12 oz) of evaporated milk
 1 cup of all-purpose cream
 2 tablespoons of calamansi juice
 1/2 cup of sugar
 1/4 cup of water

Tools/Equipment:
 Bowls
 Electric Mixer
 Wire Whisk
 Casserole
 Pan
 Spatulal/Rubber Scraper
 Plastic Container
 Republic of the Philippines
CARLOS HILADO MEMORIAL STATE UNIVERSITY
College of Fisheries and Criminology
Binalbagan, Negros Occidental