Chapter-1-5 - 29

MARIKINA POLYTECHNIC COLLEGE
2 Chanyunco St. Sta. Elena, Marikina City 1800

Bachelor of Industrial Technology
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CHAPTER I
INTRODUCTION
This chapter presents the background of the study, the statement of the
problem, the significance of the study and the scope and delimitation of the study.
Background of the Study
Guava as a Cupcake. A Cupcake has a variety of flavor, chocolate, strawberry,
vanilla, mocha, and etc. It is loved by many kids and kids at heart. The researchers
have come to think a new variety of cupcake by using guava fruits and leaves as the
ingredients.
Guava ( Psidium guajava) is available year-round. The guava tree is believed
to be native to Mexico, Central America, and the Caribbean and then spread to tropical
and sub-tropical regions of the Americas, Australia, and Asia. Today, guava trees are
being produced in India, Nigeria, Philippines, Southeast Asia, Pakistan, Bangladesh,
Brazil, China, and Mexico, and the leaves can be found in specialty markets.
Guava leaves have many anti-inflammatory properties and also contain vitamin
C, vitamin B, antioxidants and tannins. It is the most popularly consumed in tea, as
capsules, ground into pastes, and extracted as essential oils. Young leaves are
traditionally preferred for medicinal benefits and can be found in health stores in
various forms.
They can also be found dried and ready for use in specialty tea stores. When
dried, the leaves can be crushed and boiled to make the medicinal tea.
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Guava leaves have traditionally been used in Eastern medicine as a diarrheal remedy
and to reduce symptoms of food poisoning. They have also been used in China and
India as a method to reduce symptoms of coughs and aid in digestion. In addition to
oral remedies, guava leaves are also being used in Brazil and Mexico externally to
reduce symptoms of skin and body wounds.
Benefits of Guava Psidium guajava for Health: Guavas are one of the richest
sources of vitamins C. It contains four (4) times the vitamin C content present in
oranges. Vitamin C helps improve immunity and protects you against common
infections and pathogens.
Guavas prevent the development of diabetes, due to the rich fiber content. The fiber
content ensures the sugar levels are well regulated. This magical fruit also improves
the level of good cholesterol (HDL).
(Psidium guajava) is well known as a booster of vision health. It can not only prevent
degradation of eyesight but even improve eyesight.
Guavas are also rich in vitamin A, antioxidants like carotene and lycopene which help
protect the skin from wrinkles. “A guava a day keeps fine lines away!”,as the saying
goes.
Benefits of Guava leaves for Health: Guava leaves have a powerful
antibacterial ability which fights infection and kills germs. The juice of guava leaves has
also been known to cure toothache, swollen gums and wounds.

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Here in the Philippines, Dahon ng bayabas or guava leaves are used in circumcision -
or commonly called “tule” in Filipino. It is the removal of the foreskin of the penis. “The
passage of the young boys into puberty.
The researchers conducted this study to know the acceptability of guava fruits
and guava leaves as ingredients in making a cupcake. Also, the researchers want to
innovate and improve the flavor of the cupcake with health benefits for those persons
who loves cupcakes.
Statement of the Problem
This study aimed to utilize and determine the acceptability of Guava Psidium
guajava and guava leaves as an ingredient in making Cupcakes to the FSM students
and Instructors of Marikina Polytechnic College during the second semester of the
academic year 2018-2019.
1. How can 10 grams of guava fruits and 5 grams of leaves be used as
ingredients in making a cupcake?
2. What is the acceptability level of Guava Psidium guajava and guava leaves
as the main ingredient for making cupcakes in terms of?
2.1 Appearance
2.2 Aroma
2.3 Taste
2.4 Texture
3. Is there a significant difference in the evaluation of the two groups of
respondents on the Production and Acceptability of Guava Psidium guajava and

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Guava leaves as the Main Ingredient in making Cupcakes in terms of the appearance,
aroma, taste, and texture?
4. What are the chemical properties of the cupcake with guava fruits and leaves
to the following aspects?
4.1 Carbohydrates
4.2 Fats
4.3 Protein
4.4 Glucose
5. What are the comment and suggestion offered by the two groups of
respondents to improve the product?
Significance of the Study
The benefactors of this study were the following:
Students. This study will help them in terms of gaining information and
knowledge about Guava leaves.
FSM Instructors. This study will help them to inspire their students to create
new products. It will also inspire them to create a new nutritional variant of food.
Parents. This study will help a lot and could be beneficial to those who want to
be creative in preparing dishes for the family. This could serve as a source of income
by making it a business for full-time parents who are fond of making snacks for their
family of food lovers, they will experience to taste a new variety of cupcake.
Future Researchers. The result of this study will help future researchers to be
familiar with the terms and health-related topics that can be improved ahead of time. It
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will also give them a background of the utilization and acceptability of guava and its
leaves as ingredients in making cupcakes.
Scope and Delimitation of the Study
The purpose of this study is to know the possibility of using 10 grams of guava
fruits and 5 grams of guava leaves as the ingredients in making a cupcake. The
researchers did not study the price or the quantity of the product. The researchers did
not compare it to other brands of cupcake that exist in the market. In terms of the
preservatives, the researchers did not come up with the idea of using preservatives in
our product. In order to know the acceptability of the product, the researchers
conducted a survey of 50 FSM students and 20 FSM instructors at Marikina
Polytechnic College during the Academic Year 2018-2019.

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CHAPTER II
CONCEPTUAL FRAMEWORK
This chapter presents the review of related literature and studies, the conceptual
models of the study, the research hypothesis and definition of terms used in this study.
Review of Related Literature and Studies
The review of related literature and studies discussed below contains
defended thesis both undergraduates and others which support this study. The
synthesis of review of the studies deliberates the similarities and diffrences of other
studies to the present study.
Related Literature. Rogers, K (2015), The guava (Psidium guajava) is a
phytotherapic plant used in folk medicine that is believed to have active components
that help to treat and manage various diseases. The many parts of the plant have been
used in traditional medicine to manage conditions like malaria, gastroenteritis,
vomiting, diarrhea, dysentery, wounds, ulcers, toothache, coughs, sore throat,
inflamed gums, and a number of other conditions This plant has also been used for the
controlling of life-changing conditions such as diabetes, hypertension, and obesity
Smith, T. (2017) Guava is a fast-growing evergreen shrub or small tree that can
grow to a height of 3-10 m. It has a shallow root system. Guava produces low drooping
branches from the base and suckers from the roots. The trunk is slender, 20 cm in
diameter, covered with a smooth green to red-brown bark that peels off in thin flakes.
Young twigs are pubescent. The leaves grow in pairs, opposite each other. The leaf
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blade is elliptic to oblong in shape, finely pubescent and veined on the lower face,
glabrous on the upper face.
Miltra, 1997- Guava shaped ranges from round, ovoid, to pear-shaped, and with
an average diameter and weight ranging from 4-10cm and 100-400g respectively.
Marcelin et al., 1993 - Guava pulp contains two types of cell –wall tissues: stone
cells and parenchyma cells. Stone cells are highly lignified woody material responsible
for a characteristics sandy or gritty feeling in the mouth when the fruit is consumed;
due to their nature, they are resistant to enzymatic degradation. They account for 74%
of the mesocarp tissue, while the endocarp is rich in parenchyma cells, which give it a
softer texture.
Malo C. (2004) Exterior skin color ranges from light green to yellow when ripe
and its pulp may be white, yellow, pink, or light red. Unripe guava fruit is hard in texture,
starchy, acidic in taste and astringent, due to its low sugar and high polyphenol content.
Once it ripens, the fruit becomes very soft, sweet, non-acidic, and its skin becomes
thin and edible.
Yadava (1996) Many guava cultivars exist today, however, they can be broadly
classified as pink or white. Seedless cultivars are available in many countries, which
have great potential to become popular in the US in the future.
Reyes, P., Basseto (2005) - Guavas have a rapid rate of ripening, therefore a
relatively short shelf life ranging from 3 to 8 days depending on the variety, harvest
time, and environmental conditions. Visually, the ripeness level of guava can be
characterized by its skin color ranging from a dark green when unripe to a bright yellow
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or yellow-green at full ripeness. However, determination of ripeness can be misleading
for some varieties and may be combined with a simple test for specific gravity, by
placing fruit in water to determine if it sinks (unripe) or floats (ripe) to obtain a clearer
picture of the degree of fruit ripeness.
Boyle, 1957 and Brasil et al., 1995) - for industrial applications, guava is one
of the easiest fruits to process, since the whole fruit may be fed into a pulper for
macerating into a puree. It is physically and biochemically stable in relation to texture
or pulp browning during processing. It can be processed into a variety of forms, like
puree, paste, jam, jelly, nectar, syrup, ice cream or juice. Within the United States
processing industry, it is gaining popularity in juice blends due to its exotic flavor and
aroma.
Bashir (2008) - As guava ripens, total soluble solids and total sugars increase
in both the peel and pulp, whereas titratable acidity declines after reaching its
climacteric peak of respiration. In general, climacteric fruits undergo considerable
changes in sugar content during ripening, where starch and sucrose are broken down
into glucose.
Manila Bulletin, March 20, 2016 - Guava Leaves as a Skin wash, One of the
more popular traditional medicines is the guava; scientific name is Psidium guajava,
“bayabas” in Pilipino. This plant has been used for many generations and recognized
by albularyos (herbalist) and those who practice natural medicine. Boiled, chopped or
pounded guava leaves have been used and accepted as an antiseptic for wound
disinfection. It helps clean off bacteria and germs found in the wound in order to prevent
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complications and infections. To prevent oral health problems such as tooth decay and
gum infection, boiled guava leaves can also be used as a mouthwash.
Now there is Guavawash. Guava was taken away the hassle of looking for guava trees
to get their leaves. Lemongrass as an antimicrobial, fungicidal, mint to soothe itchy
skin rose root as an anti-oxidant and to prevent premature wrinkles. The effectiveness
of all these herbal ingredients goes as far back as the heydays of the albularyo. Now,
they are all found in guavawash – natural and convenient skin wash. Guava was is
available at major Mercury Drugstore and Watsons branches.
Lumampao J.C et.al. (2016) this study aimed to determine the “Utilization and
acceptability Camote Tops as an Ingredient in Cupcake during the academic year
2016-2017. This study was conducted at Marikina Polytechnic College. Specifically, it
sought to find out the acceptability of camote tops ingredient in a cupcake in terms of
aroma, taste, appearance, and color; and which of the different treatments is highly
preferred by the respondents.
This previous study is similar because the utilized product is the same as the
previous one which is a cupcake. The present study is being conducted at Marikina
Polytechnic College in the 2nd semester year 2018-2019.
Rosales, A. (2016) conducted a study entitled “Utilization and acceptability of
Ashitaba Gynura Nepalensis and Cat’s whiskers Orthosiphon Aristatus Powder as
ingredients in making doughnut, the study sought answers to how the 90 respondents
evaluate the acceptability of doughnut with 5 grams,10 grams,15 grams for each
proportion of Ashitaba Gynura Nepalensis and Cat’s Whiskers Orthosiphon Aristatus

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Powder as Ingredients in making doughnuts in terms of appearance, aroma, taste, and
texture.
This study is similar to the recent study because both used flour, sugar, and
eggs as the main ingredients of the product produced. Rosales (2016) produced
doughnuts while the recent study produced Guava Cupcake.
Punzalan J.P et al. (2015) This study is aimed to determine the “Utilization and
acceptability of Mint herbs flavored Cupcake” The research their to determine the
needs of the respondents by producing mint herb cupcake. This study focuses on the
current fourth-year students of the present school year, 2015-2016.
This study is similar to the present study which is the for the reason that the
experimented product of the study is also a cupcake. The present study is conducted
in Marikina Polytechnic College.
Fronzoet K.C. et, al. (2015) Conducted a study entitled “ Acceptability of
Kamias with Guyabano Leaf Juice as one of the Ingredients in Making cupcakes ”
which aimed to determine the acceptability of kamias with guyabano leaf juice as one
of the ingredients in making jam. The descriptive method or research was utilized with
the questionnaire as data gathering instruments.
This study is similar to the present study, they have the same product which is
the cupcake that is being conducted in the academic year 2018-2019 at Marikina
Polytechnic College using the subjected statistical tool to treat the data and weighted
mean score.
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Malehana, H. et.al,(2016).This research attempted to determine the
Acceptability of Chocolate Bar with Daucus Carota and Guava (Psidium guava). This
study focused on producing an improved product. The respondents were 70
respondents 50 FSM students and 20 FSM instructor of Marikina Polytechnic College
during the school year 2016-2017.
This previous study is related to the present study entitled the “Utilization and
acceptability of Guava (Psidium guajava) Guava leaves as Ingredients in Making
Cupcake. Presented at Marikina Polytechnic College, the Year 2018-2019 for the
reason that it has the same ingredient of Guava or the Psidium Guajava.
Fruto, I. et.al,(2015) this study aimed to determine the physical, chemical and
Utilization and acceptability of Bougainvillea Flower as Ingredients in Making Cupcake.
This study was conducted at Camarines Norte State College during the academic year
2015-2016.
The said study is similar to the present study because they have a similar
experimented product which is the cupcake. The present study is being conducted at
Marikina Polytechnic College in 2nd semester year of 2018-2019.
Tabaldo, M. (2017) This experimental study aimed to determine the “Sensory
Characterization of Cupcakes Made of Sweet Potato (Ipomoea batatas) Flour with
Turmeric (Curcuma longa) and the level of acceptability as to appearance, taste,
texture, aroma and general acceptability was also evaluated.

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This present study is conducting research entitled “Utilization and acceptability
of Guava (Psidium guajava) Guava leaves as Ingredients in Making the Cupcake year
2018-2019 as well is similar to the previous study due to its product Cupcakes.
Conceptual Model of the Study
The conceptual models of this study are shown in Figures 1, 2 and 3.
INPUT PROCESS OUTPUT

INGREDIENTS
Fresh Guava Fresh Guava

Fruits. Fruits
Fresh Guava Washing
Leaves. Cutting Blended Guava
UTENSILS ,TOOLS Removing the Fruits.
AND EQUIPMENTS seed
Grinding
Spoon Pulverized
Knife Fresh Guava leaves Guava Leaves
Chopping board Washing
Blender Drying
Oven Pulvurizing
Basils
Strainer
Figure 1. Conceptual Model for the Preparation of Preparing of Guava Leaves

and Fruits
Figure 1 shows the Ingredients, Guava fruits, and Guava leaves. The input also
consists of Utensils, Tools and Equipment, spoon, knife, chopping board, blender,
oven, basils, and strainer. The methods include preparing guava fruits to consist of
washing, cutting, removing the seed and grinding, while the methods include preparing
guava leaves consists of washing, drying, and pulverizing. The output produces
Grinded Guava Fruits and Pulverized Guava Leaves.

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Input Process Output
Preparing Guava Preparation of needed
Psidium guajava and 
tools and equipments 
Guava leaves cupcake 
Ingredients: 
Guava fruits Preparation of guava 

Guava leaves fruits and guava leaves
Produced Guava
All purpose flour (Psidium guajava) and
as ingredients in
Sugar Guava leaves
Baking powder making cupcake
Cupcake.
Salt
Milk Chopping
Butter Straining
Eggs Drying
Vanilla
Pulverized
Kitchen Tools and
equipments Baking
Figure 2. Conceptual Model for the Preparation of Guava (Psidium guajava)

and Guava leaves Cupcake
Figure 2 shows the input consists of Ingredients, Guava fruits, Guava leaves,
all-purpose flour, sugar, baking powder, salt, milk, butter, eggs, vanilla, and chocolate
powder. The input also consists of tools and equipment, measuring cup, measuring
spoon, weighing scale, blender, mixing bowl, bowl scrapers, whisks, muffin pan, baking
sheet, clean cloth, knife, oven, and strainer. The process includes, the following steps:
Preheat oven to 400°F; Blend the guava fruits and guava leaves and set aside; In a
large bowl, stir together flour, sugar, baking powder, and salt; In another bowl, stir
together milk, eggs, butter, and vanilla until blended. Finally, make well in a center of
dry ingredients, add milk mixtures and blended guava fruits and guava leaves and stir
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just to combine. The output produces Guava (Psidium guajava) and Guava leaves
Cupcake.
Conducting the taste Assessed Guava

test Leaves Cupcake
Guava cupcake
Assessment of the
Administration and
Determination of two groups of
chemical properties. retrieval of the respondents
evaluation statistical perceive of the
Questionnaire checklist students and
teachers
Checklist (9 point Treatment of data
Analysis and Significant
hedonic scale. assessment of the
interpretation data
two groups
Respondents
Figure 3. Present the conceptual model for the Evaluation Guava

(Psidium guajava) and Guava leaves Cupcake
Figure 3 shows the conceptual model of the research. Input includes the
produced Guava leaves Cupcake, the evaluation questionnaire, and totatlity of the
respondents. The process frame includes the administration and retrieval of rating
Scale, Statistical treatment of data, Analysis, and the Interpretation of data. The output
frame Includes the Assessment Guava leaves cupcake and the assessment of the two
groups of respondents.
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INPUT PROCESS OUTPUT
Carbohydrates Carbohydrates
Benedict solution 1. Drop of Sample place The iodine solution
it on a spot plate changes from brown color
Distilled water
2. Drop of Iodine to blue wish black indicates
Ethyl alcohol Solution the presence of
Iodine Protein carbohydrates.
1. Drop of Sample on a Protein
solution
test tube The researchers observed
Bliuret reagents 2. Drops of Biuret the color changes from blue
Flammable Reagent to a very light violet which is
lab test Fats indicates the presence of
1. Shake it for 2 minutes protein.
Test tube
2. Drop of Distilled Water Fats
Graduated 3. Using funnel, use filter There is a bit of cloudy
cylinder paper and add the solution which indicates
sample product on the the presence of fat.
Tong
test tube Glucose
Testtube rack Glucose The researchers observed
Funnel 1. Add small amount of the color changes to light
Sample yellow green which
2. Drops Benedict Indicates the presence of
Solution glucose
Figure 4. Conceptual Model for the Determination of Chemical Properties
Figure 4 Input shows the Lists of Chemical Reagents and Apparatus used in
conducting an experiment, Process is the Procedure of each test for the
presence/absence of nutrients. The output shows the result or findings of the
Experiment.
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Research Hypothesis
The null hypothesis pursued in the study as follows:
Null Hypothesis (Hο): There is no significant difference in the evaluation of the
level of Utilization and Acceptability of Guava (Psidium guajava) and Guava leaves as
Ingredients in making a cupcake in terms of appearance, aroma, taste, and texture.
Alternative Hypothesis(H1): It is significant in the evaluation of the level of
Utilization and Acceptability of Guava (Psidium guajava) and Guava leaves as
Ingredients in making a cupcake in terms of appearance, aroma, taste, and texture.
Definition of Term Used in the Study
To better understand the study, the following terms are defined as follows:
Appearance – This refers to the external presentation of guava fruits and guava
leaves cupcake as to size, shape, and color.
Aroma – Refers to the odor arising from the finished product out of using
different ingredients.
Cupcake - a small cake, the size of an individual portion, baked in a cup-shaped
mold.
Fruits - the sweet and fleshy product of a tree or other plant that contains seed
and can be eaten as food.
Guava – a round, yellow, tropical fruit with pink or white flesh and hard seeds.
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Guava leaves - are just as medicinally useful as the nutritional powerhouse fruit
they grow with. The leaves of the guava tree are full of antioxidants, anti-inflammatory
agents, antibacterial, and even tannins that can have significant health benefits, from
treating stomach troubles to chronic diseases like cancer.
Leaf - a flattened structure of a higher plant, typically green and blade –like that
is attached to a stem directly or via a stalk.
Taste – The sensation produced after trying the finished product (Guava fruits
and Guava leaves cupcake) using tongue and palate.
Texture - The distinctive physical composition or structure of something,
especially with respect to the size, shape, and arrangement of its parts.
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CHAPTER III
RESEARCH DESIGN
This chapter consists of the method of research used, the sources of data, and
the data gathering procedure, the data gathering instruments and the statistical
treatment of data.
Method of Research Used
The researchers used two different research methods, descriptive and
experimental research. The descriptive method focuses on the gathered data, its
frequency distribution, and statistics.
The experimental method focuses on the process of experimentation used to make a
cupcake with guava fruits and leaves. Both methods describe and interpret the
observation based on the tabulated result from the two group’s respondents using
survey forms. This will help the researchers to easily understand, interpret and
determine the Utilization and Acceptability of the Guava (Psidium guajava) and Guava
leaves as an Ingredient in making Cupcake.
Sources of Data
The data gathered in this research from the 50 respondents who are officially
enrolled in the Major of Food Service Management and 20 FSM instructors from
Marikina Polytechnic College (MPC) during the semester, the academic year 2018-
2019.
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Table 1
Distribution of Respondents as Evaluators of the Utilization
and Acceptability of Guava (Psidium guajava) and Guava
Leaves as an Ingredient in making Cupcake.
Respondents Number of
Respondents
FSM Students 50
Instructors 20
Total: 70
Noted: Random Sampling Technique was utilized.
Presented in Table 1 is the group of sample-student respondents who are
officially enrolled in Food and Service Management during the school year 2018-2019
who evaluated the Cupcake with Guava Fruits and leave.
Data Gathering Instrument
Questionnaires This was used to determine the evaluation of the two groups
of respondents on the finished product. There were nine criteria being evaluated by
the two groups of evaluators namely, the students of major in Food Service
Management and the instructors-respondents. The researcher used this questionnaire
in order to determine the level of acceptability of Guava (Psidium guajava) and Guava
Leaves as ingredients in making Cupcake. The criteria were: Appearance, Aroma,
Taste, and Texture. A 9-Point Hedonic Scale with verbal interpretation was used as
follows.
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Table 2.: Presents the respondent's evaluation using a hedonic scale
9-Point Hedonic Scale
Range Rating Descriptive Rating

Scale
8.5-9.00 9 Extremely Acceptable (EA)
7.5-8.49 8 Very Acceptable (VA)

6.5-7.49 7 Moderately Acceptable (MA)
5.5-6.49 6 Fairly Acceptable (SA)
4.5-5.49 5 Slightly Acceptable (SD)

3.5-4.49 4 Fairly Acceptable (MD)
2.5-3.49 3 Moderately Unacceptable (VD)
1.5-2.49 2 Very Unacceptable (ED)
1.0-1.49 1 Extremely Undecided (EU)
Table 2 shows the rating scales, a tool that was used in probing the respondent's
evaluation of the level of acceptability of Guava (Psidium guajava) and Guava Leave
in making a cupcake in terms of appearance, aroma, taste, and texture. The instrument
was subjected to validate by experts and its reliability was established prior to data
collection.
Data Gathering Procedure
The researcher personally administered and retrieved the questionnaires to
ensure a high percentage of return. After having gathered the questionnaire, the data
were tallied, tabulated and statistically treated for analysis and interpretation.
The researchers went to the Science Laboratory of Marikina Polytechnic
College to authenticate the Guava (Psidium guajava) and Guava Leaves on February
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utilized in this study is an authentic fruit, herb and edible in the utilization of cupcake
and could be used as ingredients in the preparation of food.
The researcher conducted two different processes of preparing guava fruits and
leaves. We mashed the Guava fruits by using a blender while the Guava leaves were
dried through the oven. The leaves were put into the oven for 10 minutes at 250°F. It
gave just enough color to the appearance of cupcake which the researchers pursued
to use in this study.
Statistical Treatment of Data

For a vivid description and analysis of the data collected, the following statistical
treatments were used in the study.
t-Test. This was used to determine if the evaluation of two groups respondents
has a significant difference on the acceptability of Guava (Psidium guajava) and guava
leaves as an ingredient in making Cupcake. It was tested with a 0.05 level of
significance.
Weighted Mean. This was used to determine the evaluation of the students and
FSM instructors as respondents as regards of the effectiveness of Guava (Guava
psidium) and Guava leaves as Ingredients in making Cupcake in terms of Appearance,
Aroma, Taste, and Texture.
The following were the descriptive values of the scale to evaluate the Guava
leaves, as perceived by the students and teacher-respondents with regards to
appearance, taste, texture, and aroma.

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CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION
This Chapter deals with the Analysis and Interpretation of Data Gathered in this
Study. The evaluation of the student and teachers respondents on the Utilization and
Acceptability of guava (Psidium guajava) and Guava leaves as an ingredient in Making
Cupcake was determined using the following criteria namely; appearance, aroma,
taste, and texture.
Presentation of Making Cupcake with Guava Fruits and Leaves
Ingredients:
Guava Fruits Salt
Guava Leaves Milk
All-Purpose Flour Butter
Sugar Eggs
Baking Powder Vanilla
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Procedures:
 Mix Together eggs, butter, milk, and vanilla and set aside
 Mix all the dry ingredients such as all-purpose flour, sugar, baking, powder,
salt, and pulverized guava leaves.
 Then combine the dry ingredients, liquid ingredients, and shredded guava
fruits.
 Place baking cups into the cupcake pan
 And put the butter ¾ full into the cups
 Bake 375 °F (190 °C) for 25 minutes.
Evaluation of the Two Groups of respondents on the Utilization

and Acceptability of Guava Fruits and Leaves as Ingredient in Making
Cupcake as regards to the four criteria namely; Appearance, Aroma, Taste and
Texture.
Appearance. Table 3 present the weighted mean adverbal interpretation of the
two groups of respondents on the Acceptability of Guava Fruits and Leaves as an
ingredient in Making Cupcake with regards to Appearance.
Table 3
Assessment of the Two Groups of Respondents on the Utilization
of Guava Fruits and Leaves as Ingredient in Making
Cupcake regarding the Appearance.
Criteria FSM Students FSM

Instructors
WM VI WM VI
The guava cupcake has a 8.5 VA 8.7 EA
pleasant color.
It has an appropriate shape. 8.1 VA 5.7 SA
It has thickness. 8.2 VA 8.7 EA
It is attractive. 7.2 MA 8.7 EA
General weighted mean: 8.0 VA 7.9 VA
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Legend: WM (Weighted Means); VI (Verbal Interpretation); EA (Extremely Acceptable);
MA(Moderately Acceptable); VA (Very Acceptable); SA(Fairly Acceptable)
It can be seen in table 3 that two out of 4 items have weighted means of 8.5;
8.1; 8.2; interpreted as very acceptable and 7.2 interpreted moderately acceptable
by the FSM students; 8.7; 8.7; 8; 7 interpreted as extremely acceptable and 5.7
interpreted as fairly acceptable respectively by FSM instructor’s respondents.
It implies that cupcake with guava fruits and leaves are very acceptable with
regards to the appearance which is evident in its over-all weighted of 8.0 and 7.9 by
the FSM students and FSM instructors.
Aroma. Table 4 presents the weighted mean and verbal interpretation of the
two groups of respondents on the Utilization and Acceptability of Guava (Psidium
guajava) and Guava leaves as an ingredient in making with regards to the aroma.
Table 4
Assessment of the Two Groups of Respondents on the Utilization and
Acceptability of Guava (Psidium guajava) and Guava leaves as
Ingredients in Making Cupcake regarding the Aroma.
FSM Students FSM

Criteria Instructors
WM VI WM VI
1. The guava cupcake has a 8.1 VA 8.9 EA
very strong smell
2. It has a pleasing aroma. 7.2 MA 8.7 EA
3. It has an enticing aroma. 8.2 VA 8.8 EA
4. It has a natural aroma of its 8.1 VA 8.2 VA
ingredients.
General Weighted Mean: 7.9 VA 8.7 EA
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8.2; 8.1 interpreted as very acceptable and 7.2 interpreted moderately acceptable by
the FSM students; 8.9; 8.7; 8.8 interpreted as extremely acceptable and 8.2
interpreted as very acceptable respectively by FSM instructor’s respondents.
It implied that cupcake with guava fruits and leaves are extremely acceptable
with regards to the aroma which is evident in its over-all weighted of 8.7 by the FSM
instructors and 7.9 interpreted very acceptable by the FSM students.
Taste. Table 5 presents the weighted mean and verbal interpretation of the two
groups of respondents on the Utilization and Acceptability of Guava (Psidium guajava)
and Guava leaves as an ingredient in making with regards to taste
Table 5
Ingredients in Making Cupcake regarding the Taste.
FSM FSM
Criteria Students Instructors
WM VI WM VI
1. The cupcake with guava fruits 8.2 VA 8.9 EA
and leaves has a unique flavor.
2. It has well-blended ingredients. 8.4 VA 8.2 VA
3. It has characteristics taste of its 8.1 VA 8.5 VA
ingredients.
4. It does not have an after taste. 8.3 VA 8.9 EA
General weighted mean: 8.3 VA 8.6 EA
8.4; 8.1; 8.3 interpreted as very acceptable by the FSM students; 8.9; 8.9; interpreted
26
as extremely acceptable and 8.2; 8.5 interpreted as very acceptable respectively by
FSM instructor’s respondents.
with regards to taste which is evident in its over-all weighted of 8.6 by the FSM
instructor and very acceptable by the FSM students which are 8.3.
Texture. Table 6 presents the weighted mean and verbal interpretation of the
two groups of respondents on the Utilization and Acceptability of Guava (Psidium
guajava) and Guava leaves as an Ingredient in making with regards to Texture.
Table 6
Ingredients in Making Cupcake regarding the Texture.
FSM Students FSM

Criteria Instructors
WN VI WN VI
1. The cupcake with guava fruit 8.1 VA 8.9 EA
and leaves has a tender
texture.
2. It has a fine texture. 8.2 VA 8.7 EA
3. It has a smooth texture. 8.2 VA 8.5 EA
4. It is fluffy. 8.4 VA 8.7 EA
General Weighted Mean: 8.2 VA 8.7 EA
8.7; 8.5; 8.7 interpreted as extremely acceptable by the FSM Instructors; 8.1; 8.2; 8.2;
8.4 interpreted as very acceptable.

27
with regards to the texture which is evident in its over-all weighted of 8.7 by the FSM
instructor and very acceptable by the FSM students which are 8.2.
Summary 0f the Evaluation of the two respondents on the Utilization

and Acceptability of Guava Fruit and Guava Leaves as Ingredient in Making
Cupcake as regards to the four criteria namely; Appearance, Aroma, Taste and
Texture.
Table 7 shows the summary of two out of four items were related extremely
acceptable with weighted means of 8.6; 8.8; 8.7 interpret as extremely acceptable
and 7.9 interpret as very acceptable by the FSM Instructors; 8.0; 7.9; 8.3and 8.2
interpret as very acceptable by the FSM Students.
Table 7
Summary of the Evaluation of the Two Groups of Evaluators on the
Utilization and Acceptability of Guava (Psidium guajava) and
Guava leaves as Ingredients in Making Cupcake.
Criteria FSM Students FSM

Instructors
WM VI WM VI
1. Appearance 8.0 VA 7.9 VA
2. Aroma 7.9 VA 8.6 EA
3. Taste 8.3 VA 8.6 EA
4. Texture 8.2 VA 8.7 EA
Overall Weighted Mean: 8.1 VA 8.5 EA
It can be inferred that the Utilization and Acceptability of Guava ( Psidium
guajava) and Guava leaves as ingredients in making Cupcake is extremely

28
acceptable which is evident in its over-all weighted means of 8.5 respectively by
FSM instructors but FSM students have a general weighted mean of 8.1 interpreted as
very acceptable.
Comparison of the Evaluation of the Two Groups of Evaluators in regards to the
Utilization and Acceptability of Guava (Psidium guajava) and Guava Leaves as
Ingredients in Making Cupcake as regards to the four criteria namely;
Appearance, Aroma, Color, Taste and Texture.
Table 8 present the computed t value and critical t on the assessment of the two
groups of evaluators on the Cupcake with guava fruits and leaves in regards to
appearance.
Table 8
Significant Difference in the Assessment of the Two Groups of
Respondents in Regards to the Appearance of
Cupcake with Guava fruits and leaves.
AWM SD Compute Critical Decision Interpretation
t t
INSTRUCTORS 7.95 1.5 -0.06 3.18 Failed to Not significant
Reject
STUDENTS 8 0.56
Ho
It can be gleaned from the table, that at 0.05 level of significance, 3 degrees of
freedom tested at two-tailed tests, the critical t value of 3.18 is greater than the
computed t value of -0.06, therefore the null hypothesis is accepted. This means that
there is no significant difference between the evaluation of the instructors and
students respondents on the appearance of a Cupcake with Guava fruits and leaves.
29
This finding implied that the teachers and students have the same perception in
the evaluation of the Cupcake with guava fruits and leaves in terms of appearance.
groups of evaluators on the Cupcake with guava fruits and leaves in regards to Aroma.
Table 9
Significant Difference in the Assessment of the Two Groups of Respondents in
Regards with Aroma of Cupcake with Guava fruits and leaves.

t t
INSTRUCTORS 8.65 0.31 2.59 3.18 Failed to Not significant
Reject
STUDENTS 7.9 0.47 Ho
computed t value of 2.59, therefore the null hypothesis is accepted. This means that
students respondents on the aroma of a Cupcake with Guava fruits and leaves.
This finding implied that the teachers and students have the same perception in
the evaluation of the Cupcake with guava fruits and leaves in terms of aroma.
groups of evaluators on the Cupcake with guava fruits and leaves in regards to taste
30
Table 10
Significant Difference in the Assessment of the Two Groups of
Respondents in Regards to Taste of Cupcake
with Guava fruits and leaves

t t
INSTRUCTORS 8.62 0.34 1.86 3.18 Failed to Not significant
Reject
computed t value of 1.86, therefore the null hypothesis is accepted. This means that
students respondents on the taste of Cupcake with Guava fruits and leaves.
This finding implied that the teachers and students have the same perceptions
in the evaluation of the Cupcake with guava fruits and leaves with terms of taste.
Table 11 present the computed t value and Critical t on the assessment of the
two groups of evaluators on the Cupcake with guava fruits and leaves in regards to
texture
31
Table 11
Significant Difference on the Assessment of the Two Groups of Respondents
in Regards with Texture of Cupcake
with Guava fruits and leaves.
AWM SD Compute t Critical t Decision Interpretation
INSTRUCTORS 8.7 0.16 4.02 3.18 Reject significant

freedom tested at two-tailed tests, the critical t value of 3.18 is less than the computed
t value of4.02, therefore the null hypothesis is not accepted. This means that there is
a significant difference between the evaluation of the instructors and students
respondents on the texture of a Cupcake with Guava fruits and leaves.
Summary of the Significant Difference between the evaluation of the two Groups
of Respondents on the Cupcake with Guava Fruit and Leaves
Table 12 present the computed t value and critical t on the assessment of the
two groups of evaluations on the Cupcake guava fruit and leaves in regards to taste.
Table12
Summary of Significance Difference on the Assessment Of
the Two Groups of Respondents in the Cupcake
with Guava Fruits and Leaves
Criteria Computed t Critical t Decision Interpretation
Appearance -0.06 3.18 Failed to reject HO Not significant
Aroma 2.59 3.18 Failed to reject HO Not significant
Taste 1.86 3.18 Failed to reject HO Not significant
Texture 4.02 3.18 Reject HO Significant
It can be gleaned from the table there was no significant difference in the
evaluation of the two groups of respondents on the guava cupcake in terms of

32
Appearance, Aroma and Taste however there was 9 significant difference between the
evaluations of the two groups of respondent in terms of texture
Chemical Analysis of Cupcake with Guava Fruits and Leaves
Determination of Chemical Properties of Guava Fruit and Guava Leaves Cupcake

Table 13 Presents the Results Chemical Analysis in terms of Carbohydrates,
Protein, Fats, and Glucose.
Table 13
Determination of Chemical Properties such as Carbohydrates, Protein, Fats
and Glucose
CHEMICAL PROPERTIES RESULT
CARBOHYDRATES POSITIVE +
PROTEIN POSITIVE +
FATS POSITIVE +
GLUCOSE POSITIVE +
Legend: Positive (+) / Present , Negative (-) / Absent
Carbohydrates The iodine solution changes from brown color to blue with
black. Blue wish black indicates the presence of carbohydrates.
Fats cloudy color was observed which indicates the presence of fats. Protein
the biuret solution changed from blue to a very light violet which indicates the presence
of protein.
Glucose orange precipitates will form shows the presence of glucose. This
means that the presence of carbohydrates, protein, fats, and glucose are present in
cupcakes with guava fruit and leaves.

33
CHAPTER V
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter presents the summary, conclusion, and recommendations
of the study gathered by the researchers by means of reviewing the result of the
survey.
Summary
The researchers utilized the descriptive type of research based on the method
used and developmental research based on its purpose since the product is developed
by the researchers which were planned, assembled and evaluated through retrieval of
administered survey questionnaire in order to gather the data needed. After this, the
researchers tallied the responses of both respondents obtained from the weighted
mean an analysis of respondents’ variance by the use of t-test formula. Respondents
were asked to give comments and suggestions for further improvement of the
Utilization and Acceptability of Guava (Psidium guajava) and Guava Leaves as an
Ingredient in making Cupcakes during the academic year 2018-2019.
1. How can guava fruits and leaves be used as ingredients in making a cupcake?
2. What is the acceptability level of Guava Psidium guajava and guava leaves as
the main ingredient for making cupcakes in terms of;
2.1 Appearance
2.2 Aroma
34
2.3 Taste
2.4 Texture
3. Is there a significant difference in the evaluation of the two groups of
respondents on the Production and Acceptability of Guava Psidium guajava and
Guava leaves as the Main Ingredient in making Cupcakes in terms of the appearance,
aroma, taste, and texture?
4. What are the chemical properties of the cupcake with guava fruits and leaves
to the following aspects?
4.1 Carbohydrates
4.2 Fats
4.3 Protein
4.4 Glucose
5. What were the comments and suggestions offered by the two groups of
respondents to improve the product?
The descriptive method of research was utilized with the questionnaire as a data
gathering instrument conducted by our group. The evaluators of the Utilization and
Acceptability of Guava (Psidium guajava) and Guava Leaves as an Ingredient in making
Cupcakes were 50 students currently enrolled at Marikina Polytechnic College, Food
and Service Management major and 20 FSM Instructors during the academic year.
The statistical treatment used to the data is the t-test and weighted mean.
35
Findings
The findings of the study are as follows:
1. The guava fruits and leaves can be utilized as ingredients in making cupcake
through the following procedures; a) mixing all the ingredients b) combining the dry
ingredients, pulverized guava leaves, liquid ingredient and shredded guava fruit, c)
bake
2. The FSM students and FSM instructors rated the guava cupcake with an the
average weighted mean of 8.1 and 8.5, respectively which were verbally interpreted
as Very Acceptable and Extremely Acceptable
3. There was no significant difference in the evaluation of the two groups of
respondents on the guava cupcake in terms of appearance, aroma, and taste,
however, there was a significant difference between the evaluations of the two groups
of the respondent in terms of texture
4. The Chemical Analysis of the guava cupcake revealed the Carbohydrates,
protein, fats, and glucose are present in the product
5. The comments and suggestions offered to improve the guava cupcake are the
following:
36
Comments:
a. The product is delicious
b. The product has a strong aroma
c. The has a unique flavor
Suggestions:
a. Try to use guava jelly instead of fresh guava to lessen the water content
b. Try to use chocolate to make a guava cupcake improve the flavor
c. Make sure it is safe for the consumed well being
Conclusions
Based on the findings of the study, the researchers have arrived at the
conclusion that:
Cupcake with guava fruits and leaves are acceptable for the FSM students
and FSM instructors in terms of appearance, aroma, taste, and texture.
Guava fruits and leaves can make as an alternative flavor in Cupcake.
Cupcake with guava fruits and leaves had the presence of carbohydrates,
protein, fats, and glucose.
Recommendations
In view of the conclusions formulated in this study, the following
recommendations are hereby presented.
As a result of the tabulation from the survey, the researchers would like to
recommend
1. Students and Teachers should start developing different kinds of products
with the use of Guava fruit and Leaves.

37
2. In making cupcakes it would be very attractive and pleasing to the eyes of
the consumers if there will be a design and frosting to add on top of the cupcakes or
gave it a filling to cater the taste of he children.
3. The researchers would like to recommend that the Cupcake with guava
fruits and leaves must be kept refrigerated to lessen the spoilage level of the product.
4. To the future researchers to continue the present study and provide the
development of the product.

38
BIBLIOGRAPHY
A. Internet Sources
Lilian, Borreli 2015 September Health Benefits Of Guava Leaves, From Treating
Diarrhea To Cancer (B. L. G.) Retrieved from https://www.medicaldaily.com/6-
health-benefits-guava-leaves-treating-diarrhea-cancer-353666
Saba (2017, September 6). Benefits Of Guava Leaves (Amrood ke Patte) For Skin
And Health Retrieved from https://www.stylecraze.com/articles/benefits-of-
guava-leaves-for-skin-hair-and-health/#gref
Clark, K. (2015) Guava Kuawa.Psidium guajava.Native Voices
Retrieved from https://www.nlm.nih.gov/nativevoices/exhibition/healing-
ways/medicine-ways/healing-plants/images/ob1690.html
Wiki.P (2018) Psidium guajava Retrieved from
https://tl.wikipedia.org/wiki/Psidium_guajava
George, J. (2017) Guava Benefits Weight Loss.
Retrieved from https://food.ndtv.com/health/15-amazing-guava-benefits-heart-
healthy-weight-loss-friendly
Rogers, K (2015) Antimicrobial Activities of Leaf Extracts of Guava (Psidium guajava)
L. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3817707/
Smith, T. (2017) Guava (Psidium guajava) Retrieved from
https://www.feedipedia.org/node/111
B. Unpublished Materials
Lumampao J.C et.al. (2016) “Utilization and acceptability Camote Tops as Ingredient
in Cupcake" Retrieved from Marikina Polytechnic College, Philippines
Rosales, A.(2016) “Utilization and acceptability of Ashitaba Gynura Nepalensis and
Cat’s whiskers Orthosiphon Aristatus Powder as ingredients in making
doughnut" Retrieved from Marikina Polytechnic College, Philippines
39
Punzalan J.P et al. (2015) "Utilization and acceptability of Mint herbs flavored
Cupcake” Retrieved from Marikina Polytechnic College
Fronzoet K.C. et, al. (2015) "Acceptability of Kamias with Guyabano Leaf Juice as
one of the Ingredients in Making cupcakes" Retrieved from Polytechnic
University of the Philippines
Malehana, H. et.al,(2016) "Acceptability of Chocolate Bar with Daucus Carota and
Guava (Psidium guava)" Retrieved from Marikina Polytechnic College,
Philippines
Fruto, I. et.al,(2015) "Utilization and acceptability of Bougainvillea Flower as
Ingredients in Making Cupcake" Retrieved from Camarines Norte State College
Tabaldo, M. (2017 August) “Sensory Characterization of Cupcakes Made of Sweet
Potato (Ipomoea batatas) Flour with Turmeric (Curcuma longa). Retrieved from
Iloilo Science and Technology University, Philippines 5(3),75-83

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MARIKINA POLYTECHNIC COLLEGE

2 Chanyunco St. Sta. Elena, Marikina City 1800

Background of the Study

Guava as a Cupcake. A Cupcake has a variety of flavor, chocolate, strawberry,

Guava ( Psidium guajava) is available year-round. The guava tree is believed

being produced in India, Nigeria, Philippines, Southeast Asia, Pakistan, Bangladesh,

C, vitamin B, antioxidants and tannins. It is the most popularly consumed in tea, as

India as a method to reduce symptoms of coughs and aid in digestion. In addition to

reduce symptoms of skin and body wounds.

infections and pathogens.

the level of good cholesterol (HDL).

degradation of eyesight but even improve eyesight.

Benefits of Guava leaves for Health: Guava leaves have a powerful

also been known to cure toothache, swollen gums and wounds.

passage of the young boys into puberty.

who loves cupcakes.

Statement of the Problem

academic year 2018-2019.

1. How can 10 grams of guava fruits and 5 grams of leaves be used as

ingredients in making a cupcake?

as the main ingredient for making cupcakes in terms of?

3. Is there a significant difference in the evaluation of the two groups of

respondents on the Production and Acceptability of Guava Psidium guajava and

aroma, taste, and texture?

to the following aspects?

respondents to improve the product?

Significance of the Study

The benefactors of this study were the following:

knowledge about Guava leaves.

leaves as ingredients in making cupcakes.

Scope and Delimitation of the Study

conducted a survey of 50 FSM students and 20 FSM instructors at Marikina

Polytechnic College during the Academic Year 2018-2019.

Review of Related Literature and Studies

The review of related literature and studies discussed below contains

studies to the present study.

Related Literature. Rogers, K (2015), The guava (Psidium guajava) is a

used in traditional medicine to manage conditions like malaria, gastroenteritis,

vomiting, diarrhea, dysentery, wounds, ulcers, toothache, coughs, sore throat,

controlling of life-changing conditions such as diabetes, hypertension, and obesity

glabrous on the upper face.

thin and edible.

have great potential to become popular in the US in the future.

picture of the degree of fruit ripeness.

macerating into a puree. It is physically and biochemically stable in relation to texture

climacteric peak of respiration. In general, climacteric fruits undergo considerable

gum infection, boiled guava leaves can also be used as a mouthwash.

to get their leaves. Lemongrass as an antimicrobial, fungicidal, mint to soothe itchy

available at major Mercury Drugstore and Watsons branches.

acceptability Camote Tops as an Ingredient in Cupcake during the academic year

2016-2017. This study was conducted at Marikina Polytechnic College. Specifically, it

preferred by the respondents.

Polytechnic College in the 2nd semester year 2018-2019.

Rosales, A. (2016) conducted a study entitled “Utilization and acceptability of

Ashitaba Gynura Nepalensis and Cat’s whiskers Orthosiphon Aristatus Powder as

proportion of Ashitaba Gynura Nepalensis and Cat’s Whiskers Orthosiphon Aristatus

doughnuts while the recent study produced Guava Cupcake.

current fourth-year students of the present school year, 2015-2016.

in Marikina Polytechnic College.

Fronzoet K.C. et, al. (2015) Conducted a study entitled “ Acceptability of

the questionnaire as data gathering instruments.

study focused on producing an improved product. The respondents were 70