Chapter I

Aratilis Cupcake

Background of the study

According to the study of World Health Organization (WHO) the status of

micronutrient malnutrition is likewise an important concern in the country; the vitamin A

status of the country is considered severe subclinical defiency affecting children 6 months

- 5 years (8.2%). Overweight and obesity are prevalent in the country affecting a

significant proportion of children, adolescents and adults, which predispose them to

certain nutrition and health risks.

In addition, the study of Department of Health (DOH,2017) and Micronutrient

Deficiencies. Malnutrition is the leading problem in the Philippines, the general declining

trend prevalence of underweight, wasting and stunting among Filipino children noted in

past 10years was countered with the increase in the prevalence rate in 1998.In addition

about 4 million (31.8%) of the preschool population where found to be underweight for

age, 3 million (19.8%) adolescent and 5 million (13.2%) adults, including older persons

were found to be underweight and chronically energy deficient.

Despite the effort conducted by the Protein Energy Malnutrition and Department of

education in addressing concerns pertaining to malnutrition inside the school still

nutrition serves as one of the primary problem being faced by a lot of students. Many

people continue to go hungry and become malnourished due to inadequate intake of food

and nutrients. Some student unable to buy food to meet their nutritional requirements and

basic needs. Many students usually eat unhealthy food and practice unhealthy diet.
 Philippines being one of the countries situated along equator is suitable in growing a

lot of medicinal tress and plants. Aratilis is one of the most common trees which is

abundant in our country which provides a lot of medicinal benefits. In the study

conducted by www.philstar.com It was found out that Aratilis exhibit properties which is

good for diabetec people to less blood sugar. Under this medicinal context the reseacher

will investigate Aratilis as artificial sweetener in making cupcake. Cupcake is one of the

most common breaktime snack of Filipino children in school however, it is affordable for

the students, it is good for their health and it gives a lot of vitamin and nutrients in our

body. In line to the context presented above this study will present aratilis cupcake as

healthy alternative snack for students.

Statement of the problem

The purpose of the study is to evaluate the aratilis cupcake specifically it seek answers

to the following question:

1. What is the profile of the respondents in terms of:

1.1 Age
1.2 Gender
1.3 Strand?
2. What is the perception of respondents in terms of:

2.1 Taste

2.2 Texture

2.3 Aroma
2.4 Presentation

2.5 Shelf life

2.6 Prize?

3. Is there a significance relationship between the profile of the respondents and their

perception?

4. Is there a significance difference between the perception of the respondents in relation

to the profile?

5. What recommendation may be proposed to enhance the aratilis cupcake?

6. How may the result of the study utilized in an proposed innovative bread and pastry

production workshop?

Hypothesis

To answer sub questions presented, the researchers formulated the following

hypothesis:

Ho- There is no significance relationship between the profile of the respondents and

their perception.

Ho- There is no significance difference between the perception of the respondents in

relation of the profile.

Scope and Delimitation

The purpose to this study is to invetigate an artificial sweetener for cupcake and

alternative healthy snack for students. This study will be utilizing 50 selected students in
junior high school and 20 for senior high school enrolled for school year 2019-2020. In

addition this research will be utilizing random sampling method in identifying the

research respondents. Morever it will be employ Evaluation research designand will be

conducted from July-October 2019 at Macario B. Asistio Senior Hih School Unit-1.

Significance of the study

This study will be beneficial for the following group of person especially to:

Students. This study will be beneficial for the students for they will be able to have an

alternative healthy snack.

Parents. This study will be beneficial for parents since the developed cupcake can serve

as an alternative healthy snacks for their children which will ensure that their children

will only consume healthy foods.

Future Researcher. This study will help the future researcher conducting similar studies

focusing on identifying alternative organic source of sugar. In addition the result of the

study can be used as reference.

Definition of terms

Aratilis. (latin name Muntingia calabura), it is look like a small apple fruit that have a

lots of benefits. It was known as anti headache,strong immune system and most specially

prevent diabetes. It will grow in the streets this fruit rich in vitamins.

Malnutrition. It is a effect of something because of unbalanced intake basically means

bad nutrition. Mostly affected are children that are lack of nutrients and vitamins.
Underweight. It is a weight below normal lack of nutrients that the body intake.

Cupcake. It is a small cake that created to serve an individual and it is bite size that good

for snacks.
 Chapter II

Review Related Literature and study

This is the presentation of related studies that support the proposed

alternative healthy snacks, it also points out the difference of one’s study from other

studies.

Review Related Literature

According to Taylor and Francis (2014) This plant has limited traditional uses

throughout the world with medicinal uses recorded in, particularly, Peru, Colombia,

Mexico, Vietnam, and the Philippines. Despite the lack of traditional claims, various

parts of the plant have been used to treat different types of illnesses. In Peruvian folklore

medicine, the flowers and bark are used as an antiseptic and to reduce swelling in lower

extremities, while the leaves, either boiled or steeped in water, are used to reduce gastric

ulcer and swelling of the prostate gland, and to alleviate headache and cold. Moreover,

the boiled bark can be used as a wash to reduce swelling in the lower extremities (Zakaria

et al., 2006a). In Colombia, the infusion of the flowers is used as a tranquillizer and tonic

(see Kaneda et al., 1991; Perez-Arbealaez, 1975). In Mexico, the plant is used to treat

measles, mouth pimples, and stomachache (Yasunaka et al., 2005). In the Philippines, the

flowers are also used to treat headache and incipient cold or as tranquillizers,

antispasmodics, and ant dyspeptics. Other than that, the roots of M. calabura have been

used as an emmenagogue in Vietnam and as an abortifacient in Malaysia. Apart from the

medicinal uses, the fruits, which are sometimes eaten fresh, are frequently cooked in tarts
or made into jam, while the leaf infusion is drunk as a tea-like beverage (Zakaria et al.,

2007e).

Medicinal plants are sources of important therapeutic aid for alleviating human

ailments. Approximately 80% of the people in the developing countries all over the world

depend on the traditional medicine for their primary health-care. Interestingly,

approximately 85% of traditional medicine involves the use of plant extracts. Interest in

phytomedicine started in the last 20 years and with increasing awareness of the health

hazards and toxicities associated with unsystematic use of synthetic drugs and antibiotics,

interest in the use of plants and plant-based drugs has revived throughout the world.

However, a large number of medicinal plants remain to be investigated for their possible

pharmacological value. One of the plants that has recently gained a medicinal plant status

is Muntingia calabura L. (Elaeocarpaceae). Muntingia calabura is known throughout the

world as ‘‘Jamaican cherry’’ and in Malaysia, particularly among the Malay, it is known

as ‘‘kerukup siam’’. Being the sole species within the genus Muntingia, it is native to

southern Mexico, tropical South America, Central America, the Greater Antilles,

Trinidad, and St. Vincent. It is also widely cultivated in warm areas in India and

Southeast Asia such as Malaysia, Indonesia, and the Philippines. Indeed, in Malaysia, M.

calabura is commonly cultivated as roadside trees (Morton, 1987; Sani et al., 2012; Yusof

et al., 2011; Zakaria et al., 2006a,b, 2007a–f, 2008, 2010, 2011).

 In an interview conducted by the researchers, a culinary chief said that one can mix

fruits, together with the basic ingredients to make a cupcake more tasty (interview by

Heytahchizz group,2015). The chief also said that making cupcake is a kind of

experiment where in ingredients are mix or combined with other “stuff’ to create new and

exciting flavors. In a feasibility study conducted by Tejada,et al.(2007),students of the

University of Northern Philippines (UNP), Vigan City, they [the students] made a twist

to the simple cupcake by mixing malungay (horse radish) leaves, instead of the usual

fruits into the cupcake mixture and produced a light- green colored cupcake after baking.

The study was a success and the cupcakes became a hit when two (2) well- known

government-assisted livelihood projects in Ilocos Sur adapted the recipe (two sister Royal

Bibingka and Marsha’s Delicacies) The Food Technology students of the Mariano

Marcos State University (MMSU) in Batac City, on the other hand used squash meat in

one of the cakes made (Gacula, 2007). The pulped meat was mixed with other key

ingredients and the finished product was a light-yellow cake. The same idea was then

applied to smaller serving, e.g. a squash cupcake. and Numerous experiments are in fact

conducted every day to further enhance a very simple cupcake. Unfortunately, these are

rarely documented since these are usually conducted in kitchens by housewives and

bakeries.

In feasibility study conducted by Allen, (2015), from Livestrong team, she said

that healthy food choices can lead to a healthy lifestyle by using Applesauce than

vegetable oil when you are baking. Applesauce is healthier than vegetable oil. She

recommended that the option of vegetable oil for applesauce is 1 ½ cup of oil, substitute

of 1 cup of applesauce used 1 cup of oil.

 In an interview conducted by (Co. Design, 2013), a cupcake baker Emma Thomas

mentioned that pretty-looking cakes cheer people up so she created a depressed, grey, and

sad-looking cakes for people under depression. The sad-looking cakes however had an

interesting twist, vivid filling - vibrant and colorful, tasty filling usually fruits or nuts or

chocolates which is incorporated in the cupcake - gives the surprising familiar sweetness

characteristics.

Chapter III

Research Methodology

This chapter presents the research design utilized in the conduct of study. In

particular, it shows the research respondents and the means to select the research

participants and other sources of data. The research instrument that will be used to

gathered relevant information for the site, the statistical tool that will be used to analyze

and interpret the result of obtained from the data gathering procedure.

Research Design
 This study will be utilizing evaluation research design in innovating cupcake to

have alternative healthy snacks for students in MBASHS UNIT-I.

Evaluation research is a form of applied research it is intended to how some real

word effect Trochim (2006) stated that “Evaluation is the systematic acquisition and

assessment of information to provide useful feedback about some object.” In addition, the

purpose of evaluation research design is “The use of scientific methods in evaluation

research is to measure the implementation and outcomes of program for decision making

purpose” (Rutman, 1984). Similarly “Research seeks to prove; Evaluation seeks to

improve” (M.Q. Patton, 2010).

Research Participants/ Respondents

The subject of this study is composed of one hundred participants (100). 40

selected stundents in Junior high, 50 in Senior high and 10 selected teacher as our

respondents in Macario B. Asistio Senior High School Unit 1 S.Y. 2019-2020.