Acceptability of Graviola Leaf 3-in-1 Tea Powder

Abstract

INTRODUCTION

The graviola, with its common English name Soursop and Guyabano in Filipino, is known as a miracle tree as a cheap but powerful medicine. Based on the foregoing studies and findings leading to the conclusion that graviola is one of the best medicinal plants, an alternative beverage such as graviola tea will be produced. This developed product may be a start of an income-generating project for small entrepreneurs that may eventually contribute to the promotion and development of the nation's livelihood small-scale industries. With this condition, the researcher aimed to introduce graviola leaf 3-in-1 tea powder and determine its sensory qualities such as appearance, aroma, taste, and texture.

METHODS

The experimental method of research was used. Graviola leaf 3-in-1 tea powder underwent a taste test evaluation. Scorecards were reproduced and distributed to thirty (30) fourth-year students and thirty (30) faculty members of Southville 1 National High School and thirty(30) parents from Brgy. Banaybanay, City of Cabuyao, Laguna. The descriptive statistics through the computation of mean and standard deviation were used to establish the respondent's acceptability regarding the product. Single factor analysis of variance (ANOVA) was used to determine the significant difference between the ratings given by the respondents on the acceptability of graviola leaf 3-in-1 tea powder.

RESULTS

Graviola leaf 3-in-1 tea powder was produced by selecting the graviola leaves, from washing, drying, roasting, grinding, to mixing of ingredients and packing the product. The students, faculty, and parents assessed the 3-in-1 tea powder made from the graviola leaf as "highly acceptable" in terms of appearance. The respondents gave a lower assessment of the product in terms of aroma and taste because they said that the graviola leaf 3-in-1 tea powder is "acceptable.” With regards to texture, it was evaluated as "acceptable" and "moderately acceptable.” The ratings given by the three groups of respondents are proven not to have a significant difference in the acceptability of graviola leaf 3-in-1 tea powder.

DISCUSSIONS

The findings demonstrate that the sensory qualities of the product evaluated majority as only acceptable, which should improve through advance research and further study. The nutritional information of graviola 3-in-1 tea powder must be determined and it could be done through chemical analysis. Future studies should be done along this line considering another locally available leaf-such as the leaves of mango and guava.