Chapter I

THE PROBLEM

Filipinos take pleasure in sweet treats, which are a crucial part of their culture and

traditions. The love for sweets among Filipinos can be attributed to various factors.

Sweets bring back fond memories and offer a sense of comfort to many Filipinos. Having

grown up with these treats, they become connected with happy memories and childhood

experiences. Children are difficult to feed and one thing that parents do is feed them food

that makes their children full and satisfied. Filipinos are into sweet food with different

tastes, packaging, price ranges, and quality without thinking about the nutrients that can

benefit to their body. Food is not just food for us to survive daily but this could give us a

boost and strength to strive in our daily lives.

According to Taste Philippines (2022), For many decades, coconut macaroons

have been a beloved Filipino dessert. This delicious little gift is ideal for casual get-

togethers and holidays like Christmas, New Year's, or fiestas. It also makes a wonderful

welcome gift for guests. As the cookies bake, a light, sweet, coconutty smell fills the

house. These days, macaroon shops create their own unique custard-filled varieties in

addition to classic flavors like ube, buko pandan, and even cheese or chocolate. These

kinds of dessert snacks are a favorite among children, teens, and adults. This snack is

available even at specialized stores and online. Coconut macaroons are a well-liked

option for a quick and simple snack that can be made in less than an hour with just a few

ingredients. This smooth sweet batter is mostly made of flour, butter, sugar (or condensed

milk), and desiccated coconut; the flavors have been adjusted for Filipino tastes.

Industrial food reformulation is experiencing significant growth in response to

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society's increasing interest in improving the nutritional profile of consumed food.

Moringa oleifera, due to its high yield, adaptability to climate change, and significant

nutritional potential, emerges as a promising candidate for food fortification. Various

parts of the moringa plant—leaves, seeds, flowers, pods, and roots—are recognized for

their nutritional and medicinal attributes. Several scientific studies have examined the

potential of incorporating Moringa oleifera into different food matrices and its impact on

sensory characteristics. Moringa components to products such as bread, pastries, snacks,

and beverages enhances their nutritional profiles by increasing levels of proteins,

essential amino acids, minerals, and fiber. Notably, dried moringa leaf powder serves as

an alternative to milk and eggs, offering a comparable protein content suitable for vegans

and vegetarians. In dairy and meat products, moringa improves antioxidant and

antimicrobial properties. Tigor et. al., (2022)

Sutton (2021), Moringa is often known as the “miracle tree,” but do you know why

that is? Mainly, it is because every part of the Moringa tree is beneficial for humans and

animals. The leaves, roots, bark, seeds, and seed cake can be used for a variety of things,

including food, medicine, and water purification. The name “Drumstick Plant” or

“Drumstick Vegetable” comes from the shape of its seed pods, which resemble

drumsticks. They start out green and turn brown as they mature, eventually reaching a

length of 12 inches (30 cm). The Miracle Tree is a perennial tree that grows to a height of

6-10 meters. With delicate foliage, drooping limbs, and gorgeous pale-yellow blooms,

it’s well-suited to being a shade tree in your backyard. If you need a shorter tree or are

cultivating an edible hedge, you can reduce it to 2-4 meters.

As time passes, food prices are rapidly increasing, and agricultural waste is piling
 3

up. This has led researchers to study a food product that is healthy, unique, very

affordable, and delicious. Urban food systems are complex and often unsustainable,

inequitable, and lacking resilience. While globalization and extended agrifood supply

chains offer benefits like year-round fresh produce and modernization for developing

regions, they also increase dependency on food imports and decrease food and nutrition

resilience in many cities. This issue has become apparent during recent financial,

climatic, and pandemic-related disruptions to food supplies. Therefore, understanding

how modern cities can sustainably and equitably feed themselves, especially during

crises, is crucial for strategic planning. To improve the system, solutions like urban

farming and industrial symbiosis were considered. However, these would only be

effective with complementary interventions, significant investment, multi-sector

cooperation, and strong governance. While food system development is specific to local

contexts, the methods and recommendations from this study can be applied broadly, as

cited by Jensen et. al., (2021).

Sweets provide a sweet contrast to the savory flavors of the traditional dishes like

adobo and sinigang and they call it as a “dulce.” Sweets add a touch of excitement

through or daily meal and bring Filipinos happiness, joy, comfort, and connection to their

loved ones. The researchers will develop delicious yet nutritious macaroons using the

Malunggay with three different mixtures. This study will be conducted to help every individual,

especially to the parents who have been difficult to feed their children by introducing them to

nutritious and enjoyable food options during their early years, this can contribute to the

development of sustainable eating habits that promote overall health and well-being

throughout their lives. This product guarantees it will meet the desires of consumers

while also potentially enhance its nutritional content.

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Statement of the Problem

This study aims to determine the Acceptability of Malunggay (Moringa oleifera)

Macaroons at the University of Northern Philippines, 1ST Quarter, S.Y. 2024-2025)

Specifically, it seeks to answer the following questions:

1. What is the level of acceptability of the Malunggay Macaroons in terms of the

following:

a. appearance,

b. taste, and

c. texture?

2.Is there a significant difference between the three (3) different mixtures of Malunggay

in making Macaroons in terms of:

a. appearance,

b. taste, and

c. texture?

3. What is the shelf-life of Malunggay (Moringa oleifera) Macaroons in;

a. room temperature, and

b. refrigerated?

4. What is the appropriate packaging of the Malunggay (Moringa oleifera) Macaroons

using sealed pouch, clear tub container, paper box in terms of the following:

a. durability,

b. design, or

c. user-friendly?
 5

5. What is the product cost analysis of Malunggay Macaroons?

Scope and Delimitation

This study will delve into the Acceptability of Malunggay (Moringa oleifera)

Macaroons. It will determine the acceptability of Malunggay Macaroons through

sensory evaluation using Hedonic Scale in terms of appearance, texture, and taste. The

product will be evaluated by 25 evaluators which will compose of fifteen (15) BTLED-

HE students, five (5) TLE teachers at the University of Northern Philippines, and five (5)

Macaroons makers from the City of Vigan, Ilocos Sur.

Significance of the Study

This study will be highly significant specifically to the following:

BTLED Students. This study may serve as inspiration for students to become

creative, innovative, and productive when it comes to creating products that can be sold

and recognized for their beneficial impact on people's health. A student's ability and

knowledge of food preparation may also be enhanced by this study.

TLE Teachers. This study might put on T.L.E. teachers to inspire their students

and discover their ability to cook. This can also be applied to Technology and Livelihood

Education (T.L.E.) to educate resourcefulness to develop recipes.

Researchers. The findings of this study may provide future researchers with line

data for making food with malunggay.

Operational Definition of Terms

The ensure better understanding of this study, the following terms are hereby

defined operationally:

Malunggay. The plant known as Moringa oleifera is also referred to as the

 6

horseradish tree, the drumstick tree, the miracle tree, and the ben oil tree. It refers to the

main ingredient added in making the malunggay macaroons which help your body heal

and build muscle.

Macaroons. It refers to a pastry called as Filipino Coconut Macaroons that is a

sweet and chewy cookie-like treat that is a staple in many Filipino households. Made

from shredded coconut, sugar, and egg whites, these delicious treats are a perfect

combination of sweet and savory flavors.

Malunggay Macaroons. It refers to the combination Malunggay and Coconut

Macaroons that is nutritious.

Packaging. It refers to a clean and presentable packaging of Malunggay (Moringa

oleifera) Macaroons.

Durability: It refers to the condition of the product over a long period of

time.

User-friendly: It refers to the appropriate packaging inspired by

environmental concerns.

Design: It refers to the professional look and attractiveness of the product

to the consumers.

Quality of the Products. It refers to the overall attributes or characteristics of

malunggay (Moringa oleifera) macaroons in terms of appearance, taste, and texture.

Appearance: It refers to the firm shape of the Malunggay (Moringa

oleifera) Macaroons.

Taste: It refers to the deliciousness and scrumptious flavor of the

Malunggay (Moringa oleifera) Macaroons.

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Texture: It refers to the chewiness and smoothness of the Malunggay

(Moringa oleifera) Macaroons.

Assumptions of the study

In conducting the study, the researchers will be premise by the following

assumptions:

1. The evaluation tool/instrument that will be used is valid and reliable in gathering

data.

2. The evaluators will assess the finished product objectively.

Hypothesis

The study will be guide by the hypothesis:

Is there a significant difference between the three (3) different mixtures of

Malunggay in making Macaroons in terms of:

a. appearance,

b. taste, and

c. texture?
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Chapter II

REVIEW OF RELATED LITERATURE

This chapter presents significant literature that has a relation to the macaroon’s

studies. These will be used to gather relevant insights in the conceptualization and

conduct of the study.

Theoretical Framework

To be able to formulate a clearer concept of this study, the researchers reviewed

various literature that has relevance to this research. To obtain a deeper understanding of

the ideas and elements that greatly impact this study, the researchers will review relevant

literature and research related study. This will include a Review of Related Literature and

the conceptual framework, which presents details and data about the research issue being

addressed. The sensory attributes theory will serve as the theoretical underpinning for this

study.

On Schumpeter Classical Food Innovation Theory

In the theory of classical innovative food products as cited by (Larina, 2017),

Schumpeter’s classical theory, innovative food products can be defined as those made of

unconventional materials, by means of the latest technologies, using new methods of

processing and storage, and/or innovative tools of marketing pro-motion. The study is

anchored to the ideas of the researchers to innovate malunggay macaroons as one of the

food consumptions of people.

Schumpeter's classical theory suggests that innovative food products are like new

inventions. They use different ingredients, the newest machines, and special ways to

make and keep them. They also use new ways to tell people about them. These
 9

innovations can be found in many areas of the food industry, from the ingredients used to

the way food is packaged and sold. Schumpeter believed that these innovations are

driven by entrepreneurs who are willing to take risks and try new things. He also

believed that competition is important for driving innovation, as companies are constantly

trying out to do each other with new and improved products.

On Malunggay

According to Gapalakrishnan et. al., (2016), The tropical and subtropical parts of the

world are home to the Indian native Moringa oleifera plant. It is often referred to as the

"horseradish tree" or the "drumstick tree." Because moringa can tolerate both moderate

frost and severe drought, it is commonly grown all over the world. Every portion of the

tree is suitable for commercial or nutritional purposes because to its high nutrient levels.

Minerals, vitamins, and other vital phytochemicals are abundant in the leaves. Leaf

extracts are used to treat malnutrition and increase breast milk production in nursing

mothers. It has possible uses as an antibacterial, antidiabetic, anticancer, and anti-

inflammatory drug. M. Water treatment uses oleifera seed, a natural a coagulant, widely.

The investigation of this study offers light on the potential use of moringa in commercial

products, including its fortification against cancer and diabetes. This paper examines how

moringa is used medicinally in a variety of fields and covers its commercialization,

pharmacological qualities, and cultivation. Moringa is known as the "Miracle Tree."

Moringa is one of the world's most useful trees and in the Philippines, almost all

parts of the plant are used for food and traditional medicine. Various research and

development efforts are currently focused on food fortification to utilize the nutritional

value of moringa and its medicinal potential. For the past 10 years, the moringa industry
 10

in the Philippines has grown significantly as research and development efforts have

focused on this crop. Moringa leaves and seed oil are the major raw materials used in the

food and nutrition industry, cosmetics, and herbal medicine. The leaf powder is mainly

used for food fortification as an ingredient in bread, noodles, juices, milk, and tea, while

the leaf powder capsule is mostly used as a food supplement and herbal medicine. Newer

moringa-based products are being developed by more than 20 food and cosmetic

industries in the Philippines. Despite the growing moringa industry, there is a shortage of

good quality fresh and dry moringa raw materials. The moringa industry in the

Philippines is slowly being developed with the assistance of the government and private

sectors. The next step is to develop a national program for the industry. Some gaps need

to be addressed. Addressing the great demand for planting materials is another major

challenge. The opportunities for moringa-based products seem bright and key players are

aiming to penetrate the international market. Palada (2017).

Furthermore, Alegbeleye et al., (2017), Moringa oleifera is an important tropical

food plant that seems to have great nutritional, therapeutic, industrial, agricultural, and

socioeconomic value. Dietary consumption of its parts and preparations is encouraged by

several organizations, health food enthusiasts, and other specialists as a strategy for

personal health preservation and self-medication in the treatment of various diseases.

Studies on the medicinal and functional properties of M. oleifera are available from

various parts of the world, especially in developing regions. Attempts have been made to

parse the contemporary scientific data available supporting the claims regarding the

phytochemical, nutritive, medicinal, environmental, agricultural, and socioeconomic

capabilities of this plant. Studies reviewed provide compelling, albeit preliminary

 11

experimental evidence of the therapeutic potential of the plant. M. oleifera products and

preparations must be properly chemically characterized and standardized before being

administered.

In addition, Merano (2021), Malunggay is also commonly referred to as moringa

leaves or drumstick tree because of its long and slender tree. The health benefits of

malunggay are well known not just in Asia and Africa but also in other countries across

the globe. True enough, this would not be called the ‘Miracle Tree’ for no reason at all.

All parts of the moringa tree such as the leaves, pods, flowers, fruits, barks and roots can

be used. The health benefits of malunggay are primarily attributed to the impressive

number of vitamins and minerals that it contains; according to studies, this has more than

90 nutrients; it is also packed with 46 different antioxidants and 8 essential amino acids.

Interestingly, because of the rich component of malunggay, it is also known to be capable

of curing more than 300 health related concerns. Rich in Vitamin A. Malunggay is rich in

Vitamin A. This can easily beat the amount which can be obtained from regularly eating

carrots. Aside from helping with eyesight improvement, this could also do wonders when

it comes to enhancing the skin appearance. Other vitamins that it contains include

Vitamin B, C, D and E. Hence, among the health benefits of malunggay include

strengthening of immune system, better calcium absorption and improved motor skills.

High in Protein, when it comes to getting enough protein, the usual solution is to increase

intake of milk or lean meat, right? Surprisingly, one of the main health benefits of

malunggay is its capacity to supply the level of protein that is needed by the body daily.

Furthermore, a study conducted by Novida et al., (2023), disclosed that the

amalgamation of pureed malunggay and calamay was the favored choice among the three
 12

alternatives, attaining the highest mean rating of 8.04 with a descriptive evaluation of

"Strongly Favorable." The study observed no substantial discrepancy in the acceptability

of taste among the three mixtures, albeit differences were noted in their appearance and

texture. The packaging materials for malunggay calamay, encompassing paper wax and

coconut shell, garnered an overall mean rating of 4.27, signaling a noteworthy level of

acceptability. It was highlighted that the approximate price of malunggay calamay

encased in a coconut shell was PHP 35 per unit.

On Macaroons

According to Senoren (2022), Filipino-style coconut macaroons are very

addicting. Growing up with these mildly sweet, buttery, and pleasantly chewy

macaroons. Just to clarify, these are maca-ROONS and not maca-RONS. Nevertheless,

these delicacies are yet another European-influenced treat ubiquitous in the Philippines.

They are found as commonly across Filipino bakeries next to ensaymada, pandesal, and

yema tarts. You will see how this recipe is slightly tweaked to fit the Filipino palate, so

they are tantalizing too local. A macaroon can be made with various dried ingredients,

with its modern take being desiccated coconut. It comes roughly shaped like a cone and

is sometimes dipped in chocolate. These treats slightly mute the overwhelming coconut

flavor thanks to butter and condensed milk. You will also notice that Filipino macaroons

are made using a muffin pan. The batter isn't dolloped on a baking sheet like other non-

Filipino recipes. When it is baked in a muffin pan, the tops become crispy, while the

bottom remains soft and tender. It creates a curiously chewy texture that makes you want

more as soon as you are done eating one.

Furthermore, as history suggests the first version of the macaroon is a type of

 13

almond meringue like amaretti and it was all started by monks in an Italian monastery

during the 9th century. Then it was passed over to France in 1533 when monks coming

from the same monastery sought asylum in France together with pastry chefs and two

Benedictine nuns named Sister Marguerite and Sister Marie-Elisabeth. These two sisters

paid for their accommodation by baking and selling macaroon cookies and later became

popular and known as the “Macaroon Sisters”. The Italian Jews adopted the recipe

because it has no flour or leavening, which can be consumed during the eight-day

observation of Passover. Gaining popularity with the Jewish community it was then

passed to other European Jews. Later, coconut was added to the recipe, and some even

totally replaced it like the ones we have in the Philippines. If you compare the French

macaroon to the Philippine one you won’t even notice they had the same roots. Raymund

(2022).

Moreover, Chelles (2022), macaroons are not typically seen as health food, but

these delightful Filipino confections may offer unexpected nutritional benefits. They can

be a healthier option for those with dietary restrictions that limit their consumption of

other sweets. Surprisingly Low in Calories macaroons are relatively low in calories

compared to larger desserts. Consuming them in moderation can help you stay within

your daily calorie limits, with a single macaron containing fewer than 90 calories. Low in

Sodium for those sensitive to salt, macaroons are a good choice due to their low sodium

content. Reduced Cholesterol macaroons are low in cholesterol, making them a heart-

healthy dessert option. Extra Protein which can boost your protein intake, thanks to

ingredients like almond flour and egg whites. This added protein aids in muscle building

and improves skin and hair quality. Fewer Carbohydrates Containing fewer carbs than
 14

desserts made with wheat flour, macarons are suitable for low-carb diets. Almond flour, a

key ingredient, has fewer carbohydrates, helping you manage your weight more

effectively. Gluten-Free Macarons are ideal for those with gluten sensitivities, as they are

made with gluten-free almond flour instead of wheat flour. This can ease digestion and

prevent the intestinal damage that people with celiac disease might experience from

gluten consumption. Made from Scratch The finest macarons are handcrafted, ensuring

the use of fresh, healthy ingredients without artificial flavors, preservatives, or additives.

According to the study conducted by Ali Guyon and Tamundong (2022) baked

goods have become a normal component of the diet, with some serving them as dessert-

like macaroons. The study investigated another food item as an option for developing a

product with nutritional value and health advantages; it may also be a great aid to the

community to use the availability of products to earn more money and give a better

product to the public. However, this is also in response to the Department of Science and

Technology's initiative (DOST). The experimental research design underpins the study.

The experimental design theory is based on evaluating the connections between and

among variables; in general, one variable is the independent variable. The goal of this

study was to make macaroons with coconut curd (latik) and determine the level of

acceptance and attractiveness of the macaroons with coconut curd (latik) in Bugallon

Proper, Ramon, Isabela. The Independent Variable-Dependent Variable (ID) model was

used as the assessment model in this study. The mean was used to establish the

attractiveness of macaroons supplemented with coconut curd (latik) in terms of sensory

value and acceptability, and the Wilcoxon Signed Test was used to determine the

significant difference between varied quantities of the components. The macaroons

 15

supplemented with coconut curd (latik) were found to be attractive and highly praised by

the responders. Treatment 2 received the highest mean and best quality ratings from the

three groups of responders in terms of sensory acceptance. There is, however, a

considerable variation in how responders rate the texture of treatments 2 and 3.

In addition, a study conducted by Yosa et. al., (2019) Some recipes call for

sweetened condensed milk. Macaroons are often baked on Screw pine (Pandanus

amaryllifolius) also known as pandan leaves are widely known in South Asia and

Southeast Asia cooking. It is also used to perfume rice dishes because of its aroma. It has

anti-inflammatory, anti-hyperlipidemia, anti-tubercular, anti-bacterial, and uterine

stimulant. It also treats ear pains, headaches, and wounds, eases chest pains, solves

several skin problems, is used as a laxative for children, treats leprosy, strengthens gums,

and reduces stomach spasms. n edible rice paper placed on a baking tray. To add a

creamy flavor, Coconut Pearl is used. Coconut Pearl is a ball-like spongy coconut

embryo floating in coconut water. Coconut pearls are great for immunity. It has anti-

viral, anti-fungal, anti-parasitic, and anti-bacterial properties. It is also good for the skin

and cures skin infections. Therefore, a new product called Pandan Flavored Coco Pearl

Macaroons was formulated. It will be added to the variety of macaroons. The researchers

conducted the study of macaroons that used Coco Pearl as the main ingredient that is not

only mouthwatering and nutritious but can also help to improve the health of the

consumer. This study made use of the descriptive method of research to determine the

potential of Pandan Flavored Coco Pearl Macaroons. Descriptive research involves

collecting data to test hypotheses or answer questions regarding the subjects of the study.

In contrast with the qualitative approach, the data is numerical. The data are typically
 16

collected through a questionnaire, an interview, or through observation. In descriptive

research, the investigator reports the numerical results for one or more variables of the

study.

On Packaging

As stated by Fung et. al., (2018), Since food is necessary for survival, it is a

fundamental human right. Unsafe food puts billions of people worldwide at risk. Every

year, millions get sick, and hundreds of thousands pass away. From farm to fork or plate,

the food chain is in motion, and obstacles include environmental, chemical,

microbiological, and personal hygiene. Historically, deliberate or inadvertent personal

behavior and state inaction to protect food quality and safety have resulted in documented

human tragedies and economic catastrophes caused by eating tainted food. More recent

outbreaks have been caused by microbiological pathogens, whereas chemical

contaminants were the primary cause of earlier instances.

Moreover, paper-to-go containers can be the best choice if you're seeking a

sustainable and environmentally friendly substitute for conventional packaging. These

repurposed paper containers are easy to fold up and store in a compact space. They are

the ideal choice for grocery shopping or meal delivery because they are simple to keep

and move. You won't have to worry about spending a lot of money on storage containers

because they are also affordable and simple to maintain. Tiwari (2022).

As stated by Munck and Zimmermann (2024), Food packaging prevents foods

from spoiling and enables traceability, marketing, and sharing of information with

customers. But chemicals from packaging can transmit into foodstuffs, a process known

as migration, and this is also relevant for other food contact materials (like processing
 17

equipment). This article explains the concept of migration, details what conditions lead to

increased migration (including the food packaging material types), discusses options for

assessing migration, outlines global regulations for food packaging, and touches upon

challenges related to food packaging in the circular economy, for example where

packaging is reused or recycled, and where increased chemical contamination can occur.

Conceptual Framework

In this study, the researchers will be guided by the paradigm shown below.

INPUT PROCESS OUTPUT

Mixtures of Phase I: Preparations of
Malunggay (Moringa Materials/Equipment
oleifera) Filipino and Ingredients
Macaroons
Phase II: Preparation of
Mixture A (75% Macaroons
Malunggay Flakes
and Desiccated Phase III: Preparation
Coconut) of Malunggay Acceptability of
Macaroons Malunggay
Mixture B (50 % (Moringa oleifera)
Malunggay Flakes Phase VI: Evaluation of Macaroons
Desiccated Coconut) Malunggay Macaroons

Mixture C (25% Phase V: Shelf-life

Malunggay Flakes Analysis
and Desiccated
Coconut) Phase VI: Evaluation of
the packaging
Product cost analysis

Figure 1: Research Paradigm

This paradigm shows the Input-Process-Output design. The input includes the

three mixtures in preparing Malunggay (Moringa oleifera) in making Macaroons. The

 18

process involves the preparations of materials/equipment and ingredients, preparation of

Macaroons, preparation of Malunggay Macaroons, evaluation of Malunggay Macaroons,

Shelf-life Analysis, evaluation of the packaging, and product cost analysis. The output is

Malunggay Macaroons.
 19

CHAPTER III
RESEARCH METHODOLOGY
This portion of the study presents the research design, evaluators of the study, research

instrument, data gathering procedure and the statistical treatment of the research study.

Research Design

The Research and Development (R&D) method of research will be applied in this

study. Research and development (R&D) aims to create and validate educational goods,

according to Gall and Borg (2003). The researchers will put into practice a model that

incorporates the planning, creating, validating, and revising processes in order to provide

the desired result that satisfies society's norms and needs. Utilizing a rubric assessment

tool, this research project will apply the research and development (R&D) technique to

analyze the quality of the innovated macaroons that incorporates malunggay.

Evaluators of the study

This study will involve 25 evaluators for sensory evaluation, distributed as follows

15 BTLED students, 5 TLE teachers and 5 macaroon makers. The distribution of

evaluators is presented in Table.

Table 1
Evaluators of the study
Evaluators Number of Evaluators
BTLED Students 15

TLE Teachers 5

Macaroon Makers 5

Total 25
 20

Research Instrument
The researchers adopted rubrics from the study of the Acceptability of Green Mung bean

(Vigna radiata) in making desert (Chocolate) by Corpuz, et. al., (2022), of University of Northern

Philippines to evaluate the quality of the product and the packaging material. The rubrics will be

used by the evaluators in evaluating the Malunggay (Moringa Oleifera) Macaroons in terms

of appearance, taste, and texture and the packaging in terms of durability, design, user-

friendly.

Range of rating Descriptive Rating

3.26- 4.00 Excellent

2.51-3.25 Very Satisfactory

1.76-2.50 Satisfactory

1.0- 1.75 Needs Improvement

Table 2

Quality Rubric of the Product

Very Needs
Variables Excellent Satisfactory Satisfactory Improvements
(4) (3) (2) (1)
Appearance Perfectly firm Well-firm Somewhat Disliked the
and looks very and looks firm and appearance
pleasing pleasing loos slightly and can’t
pleasing capture one’s
attention.

Taste It tastes very It tastes very It tastes Unpalatable

highly delicious somewhat and not
delicious and delicious delicious
increases one’s
appetite.
 21

Texture Very soft and Soft and Slightly soft Hard and
moist moist and moist lack of
moisture.

The Hedonic scale will used as an assessment tool for the acceptability of

Malunggay (Moringa oleifera) in Filipino Macaroons, in terms of appearance, texture,

and taste. The rubric was adopted from UTB, BAFT, B, Sc. Food Science and

Technology Student for PROJ2005 Capstone, 2015

Table 3
Acceptability Rubrics of the Product
Hedonic Scale Range Adjective Rating
9 8.5-9.0 Like Extremely

8 7.5-8.49 Like Very Much

7 6.5-7.49 Like Moderately

6 5.5-6.49 Like Slightly

5 4.5-5.59 Neither Like nor Dislike

4 3.5-4.49 Dislike Slightly

3 2.5-3.49 Dislike Moderately

2 1.5-2.49 Dislike Very Much

1 1.0-1.49 Dislike Extremely

The researchers adopted the rubrics for packaging of Duldulao, et al., (2023), in

the study, “Acceptability of Rabbit (Oryctolagus Cuniculus) Skinless Longganisa.”

This study will be used by the evaluators in evaluating packaging for The

Acceptability of Malunggay (Moringa Oleifera) Infused in Macaroons.

 22

Table 4
Rubrics Assessment Tools for Packaging

Variables Highly Slightly Acceptable Not Acceptable

Acceptable Acceptable
(4) (3) (2) (1)
Design The packaging The packaging The The packaging
design shows design shows packaging design shows a
strong label strong label design shows few labels
alignment and alignment and some label alignment. The
is well is well alignment. item has many
arranged. The arranged. The The item has flaws that
item is neat. item has a several flaws detracted from
small number that detracted the overall look.
of flaws, but from the
these do not overall look.
detract from
the overall
look.
Durability The package is The packaging The The packaging
well suited to can hold the packaging can hold the
the product. product for can hold the product for less
The package two weeks, but product for a than a week.
maintains its few parts a week, but There are visible
good quality caved in and some parts damages on the
and protects were torn with caved in and packaging.
the product movement. were torn Thus, it can
which can The packaging with hardly maintain
lengthen the can still movement. the quality of
shelf life. maintain its The the product.
quality. packaging
can nearly
maintain the
quality of the
product.
User The package The package A A combination
friendly successfully can eliminate combination of lightweight
addresses or reduce of packaging
current unnecessary lightweight materials was
environmental materials. A packaging used and at least
concerns. combination of materials was 80% are not
Lightweight lightweight used and at recyclable.
materials were packaging least 75% are
 23

used, and all materials was not

packaging used and at recyclable
materials are least 50% are
recyclable and recyclable.
produce
minimum
waste.

Range of Score

Numerical Scale Range Scores Descriptive Ratings

4 3.01-4 Very Highly Acceptable

3 2.01-3 Highly Acceptable

2 1.01-2 Acceptable

1 .01-1 Not Acceptable

DATA GATHERING PROCEDURE

In gathering the necessary data for this study, the researchers will follow the

following procedures:

Phase I. Preparing Materials, Equipment and Ingredients

a. Materials/ Equipment

In preparing the Malunggay Macaroons, the equipment that will be used

are oven, mixing bowl, wooden spoon, measuring cups, measuring spoons, bowl, plate,

strainer, macaroons molder, can opener, pipping bag, cupcake liner, and mortar and

pestle.

b. Ingredients
 24

In preparing the Malunggay Macaroons, the ingredients that will be use

are malunggay flakes, desiccated coconut, butter, margarine, all-purpose flour, condensed

milk, white sugar, egg, vanilla extract, and baking powder. But it has a specific mixture

in:

Mixture A: 2 cups of malunggay flakes with desiccated coconut.

Mixture B: 1 cup of malunggay flakes with desiccated coconut.

Mixture C: ½ cup of malunggay flakes with desiccated coconut.

Phase II. Preparation of the Malunggay Macaroons

To make Malunggay Macaroons, mix all the dry ingredients by combining

all the all-purpose flour, baking powder, sugar, desiccated coconut, and the malunggay

flakes. After that set aside the mix dry ingredients. Now proceed to wet ingredients by

combining all the margarine, condensed milk, vanilla extract, and egg. Then mix all the

dry and wet ingredients until well combined. Now, proceed into putting the mixture into

pipping bag and fill the cupcake liner and prepare into putting it to the molder. After that,

proceed to putting it to the oven and wait it until it turns brownish. Let it sit for a minute

and the Malunggay Filipino Macaroons is ready to serve.

Phase III. Evaluation of Malunggay Macaroons

With the use of prepared rubric and Hedonic scale, the researchers will

randomly have selected 15 students from the College of Teacher Education BTLED

students major in Home Economics, five (5) TLE Teachers at the University of Northern

Philippine, and five (5) Macaroons makers. The assessment of the 25 evaluators will

serve as a basis in determining the quality and acceptability of Malunggay (Moringa

 25

oleifera) with Filipino Macaroons in terms of appearance, taste, and texture, and

packaging in terms of durability, design, and user-friendly.

Phase IV- Shelf-life Analysis

The researcher will observe the life span of Malunggay (Moringa oleifera)

Macaroons Day by day until the Malunggay Macaroons started to mold.

Phase V- Evaluation of Packaging

The evaluators will rate the following packaging materials such as sealed

pouch, clear tub container, and paper box along durability, design and user-friendly. With

the use of the adopted rubrics, the researcher selected 15 students from the College of

Teacher Education BTLED students major in Home Economics, ten (10) TLE Teachers

at the University of Northern Philippine, and five (5) Macaroons makers in the City of

Vigan, Ilocos Sur.

Phase VI-Product Cost Analysis

It will be estimated or actual cost contract performance to determine the

probable cost to the vendor.

Ethical Considerations. In line with the purpose of research to broaden the body of

knowledge, the researchers in this study will be responsible in protecting the legal and

moral rights of the human respondents. The following ethical principles will be

considered during the study.

Privacy and Confidentiality. Confidentiality and anonymity of subjects will be

ensured to prevent the vulnerability of the information that will be gathered from the
 26

subjects from being disclosed. The data collected will be presented as an aggregate and

will not jeopardize their access to other investigators. Anonymity of subjects and

confidentiality in participation in the research study will be held with high regard by

means of using study codes on data documents such as in the completed questionnaire

instead of recording identifying information, and researchers will keep a separate

document that links the study code to subjects’ identifying information locked in a

separate location and will restrict access to this document, only allowing primary

investigators’ access. The identity of the participants will not be revealed through the use

of codes, and all data and materials in the study will be placed in a locked file cabinet in

the personal possession of the researchers. When no longer necessary for research, all

materials will be destroyed.

Vulnerability. Despite the high vulnerability of the information from subjects,

the researchers will intend to use study codes as an effective method for protecting the

confidentiality of research participants. Study codes will be used in data collection

instruments in place of identifying information to protect participants' responses. Also, if

a data document is lost or stolen, having the data protected by study codes will prevent

anyone who may view the data from determining the participant's identity.

Recruitment of Subjects. The respondents of this study will include the students

at the College of Teacher Education studying at the University of Northern Philippines

during SY 2022-2023, the TLE teachers at the College of Teacher Education and

Laboratory Schools at the University of Northern Philippines, and macaroons maker.

Participation in this study will be voluntary, and they will be free to refuse to participate.
 27

Assent. After a thorough explanation regarding the conduct of the study, time will

be given for the subjects to ask questions. Assent will be obtained from all subjects

because they will all be above 18 years old.

Risks. In the gathering of data through an assisted interview, there will be

minimal risks that are not anticipated. However, every effort will be made to minimize

any risks. The questions included in the survey will not be deemed sensitive; however, as

it will be impossible to predict individual reactions, psychological support will be

provided.

Benefits. The outcome of this study will promote the filling in the Acceptability

of Malunggay (Moringa Oleifera) in Macaroons.

Compensation. There will be no monetary compensation for the respondents'

participation in this study.

Statistical Treatment of Data

The following statistical tools will be used to analyze and determine the gathered

data.

Mean. The mean will be used to determine the quality of the three mixtures of

Malunggay (Moringa Oleifera) in Macaroons in terms of appearance, taste, and texture,

as well as its packaging in terms of durability, user-friendliness, and variability.

ANOVA. This will be used to test the significant differences between and among

the three-mixture of Malunggay (Moringa Oleifera) in Macaroons in terms of

appearance, taste, and texture.

 28

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