+++++++++++++++++++++++++++++++++++

SALUYOT ICE CREAM: A NEW VARIATION OF

FROZEN FOOD

Rica Bonsato

Romelia J.Olid

Kiok Marie Manulo

Polytechnic University of the Philippines

Parañaque Campus

Abstract:

The objective of this study is to determine the significance between the demographic profile

and the indicators on the behavior of the respondents in eating Saluyot Ice cream as a new

variation of frozen food. Saluyot is a leafy vegetable that contains almost all the nutrients our

body need and also recently discovered as herbal medicine combined with the world’s famous

dessert which is the ice cream. Also, the researcher wants to determine the Market

Acceptability of the newly innovated product. The following indicators are considered (a) Taste
(b) Appearance (c) Texture (d) Aroma. The researchers used the descriptive design for the

study. A total of 387 respondents corresponding the total population of Sitio. Santo Niño

Greenhills Parañaque were surveyed using a survey questionnaire. Weighed mean, t-test and

One-way Anova are the statistical treatment of data used. Weighted mean were computed and

analyzed, while T-Test and One way Anova were used to determine and interpret the signifance

of the variables used in the study. Provided the result of the weighted mean, respondents’

responds ‘like extremely’ on indicators stated in the questionnaire, which means that they

extremely like the Saluyot ice cream in terms of its different perceptions based on the

indicators. The demographic profile of the respondents in gender affects in some of the

indicators in the behaviour of the respondent in eating ice cream. Using t-test the researchers

were able to know that there is a significant difference between the demographic profile of the

respondents particularly their sex and the behaviour of the respondents in terms of the aroma of

saluyot ice cream.

Using ONE WAY ANOVA the researchers were able to know that there is no significant

difference between the demographic profile of the respondents in all indicators of Saluyot ice

cream. Respondents agreed that Saluyot ice cream is market acceptable..

INTRODUCTION

The Philippines is an archipelago located in Southeast Asia in the Western Pacific, with

Manila as its Capital City. The month of March marks the beginning of the dry season, it is

impossible not to feel the very ho temperature that is brought by the change of season. Also,

this to feel the breeze of the ocean. It is the perfect season to enjoy the delicious desserts here

in the Philippines. Filipinos all over the years have developed different kinds of product for
everyone to enjoy especially during summer time. One common dessert enjoyed during summer

time is ice cream.

The variety of flavours and additives in ice cream has kept its popularity strong with

consumers. From exotic fruits like mango and pomegranate to unconventional flavors like

coffee or basil, thousands of ice cream flavors, both savory and sweet, have been

created over the years.

There are several health benefits that come with eating the delicious dairy based dessert.

According to Praveen Kumar of Boldsky Limitless Building, when ice cream is consumed in

moderation, it can be a great addition to a healthy diet. First, it could be a great source of

vitamins. Ice cream contains many vitamins that are essential for your body. In ice cream you

will find vitamins A, B, B12, C, D, and E. It also contains vitamin K, which helps prevent blood

clotting.

Praveen Kumar study also finds that benefits of eating ice cream have to do with the energy for

the body.

The researchers choose Saluyot, in the event that it is recently discovered as

herbal medicine and contains almost all the nutrients our body needs. Provided that

Saluyot has the characteristic of stickiness and sliminess during food consumption, the

researchers come up in combining the saluyot with the world’s favourite dessert which

is the ice cream.

Saluyot is an edible leafy vegetable that is a member of the genus Corchorus.

Saluyot is widely found in tropical and subtropical areas from Asia to Africa valued as

food and for its strong fiber. Saluyot leaves are very nutritious, it is rich in calcium, iron,
protein, vitamin A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibers. Saluyot

is usually cooked as stew, forming thick slimy syrup similar in consistency to okra

usually taken with rice or other starchy staple.

Revenue in the Ice Cream here in the Philippines segment amounts to

14,772,570,000.00in 2018.(CAGR 2018-2021). It would be a great opportunity in the market to

make a new variation of frozen food because of the big impact of it in the market sales. Ice

cream as the world’s favorite dessert and saluyot leaf will be a good combination in producing a

new taste.

OBJECTIVE

The objective of this study is to determine the significant relationship between the

respondents‟ demographic profile and the selected indicators affecting their behavior in

eating ice cream and also the Market Acceptability of the Saluyot Ice cream, using the

survey questionnaire wherein the results are beneficial for the students, farmers,

business owners and Ice cream manufacturers.

For the research paradigm, the researchers made use of the IPO model (Input-

Process- Output). Survey questionnaires were given to the respondents with the

demographic profile (age and gender). Weighted mean were computed and analyzed,

while T-Test and One way Anova were used to determine and interpret the signifance of

the variables used in the study and the indicators affecting the behavior of the

respondents in eating ice cream (a) Taste (b) Appearance (c) Texture (d) Aroma.
Conceptual Framework

PHASE 1

PROCESS
INPUT OUTPUT
PRODUCTION OF
Raw materials THE ICE CREAM FINISHED
PRODUCT
Saluyot (leaves) EXPERIMENTAL
RESEARCH EFFECTIVE
Ingredientsuse in -NESS OF THE
Ice Cream TRIAL AND ERROR SALUYOT
OF THE ICE CEAM

PHASE 2

PROCESS INPUT

OUTPUT Survey Product

Product Product Evaluation Promotion

Acceptability Sample Testing Place
Statistical Treatment Price

PHASE 3

INPUT PROCESS
OUTPUT
Demographic SURVEY
Market
Price Product Acceptability

Promotion Evaluation

Product
Statement of the Problem

This study aims to determine the market potential of corchorus (saluyot) as an ice

cream a new variation of frozen food. The researchers would like to know the

answer to the question:

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

1.1 Age

1.2 Gender

2. What is the behaviour of the respondents in terms of;

2.1 Frequency in eating ice cream?

2.2 Top flavours (1-3)?

2.3 Preferred texture and taste?

2.4 Top influencers in buying ice cream?

2.5 Place where the respondents normally buy an ice cream?

3. What is the behaviour of the respondent in saluyot ice cream in terms of

3.1 product

3.1.1 Taste

3.1.2 Appearance

3.1.3 Texture

3.1.4 Aroma

3.1.5 Packaging

3.2 Promotion

4. Is there a significant difference between the behaviour of the respondents in

Saluyot ice cream and their demographic profile in terms of the respondents:
 4.1 Age?

4.2 Sex?

5. Is Saluyot Ice Cream Acceptable in the Market?

REVIEW OF RELATED LITERATURE AND STUDIES

This section presents the reviews of different related literatures and studies summarized from

writings of various persons and researchers expert in their fields.

FOREIGN LITERATURE AND STUDIES

According to International Dairy Foods Association, ice cream was derived from earlier iced

cream or cream ice. On Collins English Dictionary, ice cream is defined as a kind of sweetened

frozen liquid which is made from egg yolks, milk and cream that is flavored in vast variety ways

like combination of fruits or other ingredients and flavors.

Dengate (2017) mentioned that cream gives creamy texture to many dishes such as

soups, sauces and ice cream. However, it has a high level of cholesterol and saturated fatty

acids. Many studies have linked too much saturated fat with an increased risk of

high cholesterol. Hence, any excess calories will result to weight gain that can lead to obesity

and other health problems.

Meanwhile, The application of check-all-that-apply (CATA) consumer profiling to

preference mapping of vanilla ice cream and its comparison to classical external preference

mapping by the researcher Lauren Dooley Young, Seung Lee, Jean-François Meullenet,

reported that study was conducted to evaluate the use and efficacy of check-all-that-apply

(CATA) data for the creation of preference maps, and to compare these maps to classical

external maps generated from traditional sensory profiles. Ten commercial vanilla ice cream
products were presented to 80 consumers. Consumers answered an overall liking question

using the 9-point hedonic scale and a CATA question with 13 attributes which described the

sensory characteristics of vanilla ice cream. The characterization of the products by both

sensory methods showed very good agreement between the methods. The MFA of map

configurations showed fair agreement between the techniques used to produce the preference

maps, indicating that CATA data applied to preference mapping gave similar results to external

preference mapping. In terms of Mechanisms of Ice Crystallization in Ice Cream Production

K.L.K. Cook and R.W. Hartel (2010) the smoothness and perceived quality of an ice cream

depends in large part on the small size of ice crystals in the product

According to the study conducted in Department of Biochemistry and Nutrition, India

reported that by administering powdered saluyot supplements to pregnant rats, both the mother

and the fetus exhibited an increased resistance in diabetes induced oxidative stress versus a

control group. The results suggest that Saluyot supplementation during pregnancy may provide

beneficial effects against diabetes induced oxidative stress both for the mother and the fetus.(.

March 2013) 

Likewise, Department of Molecular Medicine, University of Malaya in Malaysia conducted

a study on the protective action of saluyot against thioacetamide-induced hepatotoxicity in rats

to determine if saluyot can indeed help treat jaundice. An ethanol extract of Saluyot has been

administered to rats subjected to liver damage by thioacetamide. Results had shown that the

rats when compared to a control group showed resistance against liver lesions, cell necrosis

and inflammation. The study further suggests that the protective effect of Saluyot extract in

chemical-induced liver damage might be contributed to its modulation on detoxification enzymes

and its antioxidant and free radical scavenger effects. Moreover, it confirms a scientific basis for

the traditional use of Saluyot for the treatment of liver disorders. (Molecules. 2012)
LOCAL LITERATURE AND STUDIES

Saluyot farming is continuously growing. Based from the 2018 data of United Nations Food and

Agriculture Organization (FAO), big production of Jute comes from South Asian countries which

include Philippines. Based from the study conducted by Sarian (2018) he described Saluyot as

a plant that is easy to grow. He added that when it is used for commercial purposes, the seeds

should be planted in plots and should be properly spaced so that harvesting will be convenient,

and as well as the management of the plantation will be easier. Additionally, the plant can be

grown even during the summer months as long they are watered and regularly fertilized. As a

matter of fact, Japan continuously importing Saluyot from the Philippines and elsewhere after

the Saluyot health buffs found that it was a low-calorie food and rich in antioxidants, minerals,

vitamins, and fiber. In addition, Japanese used dried Saluyot powder as an ingredient in meals

and soups.

In fact, number of Philippine fruits and vegetables were tested for their vitamin A and B1

content using the rat growth method by HERMANO, A. J. ; AGUILA, P.J in Philippine Journal

of Science. Kangkong contained the most vitamin A, other good sources being the lemosa, the

leaves of pechai, edible fern, saluyot, squash, sweet potato, pods of sedilla and corn. Green

and yellow vegetables in general were good sources of A. The leaves and tops of the squash

were highest in B1 content, other good sources being mustard leaves, saluyot, sweet potato

and the fruit of santol.

According to Regilda P. Maramag in the study the diuretic potential of capsicum

frutescenslinn.,corchorusolituriuslinn., and abelmoschusesculentuslinn explored to determine

the diuretic efficacy of the different plant decoctions in white rats. The study looked into the most

effective concentration in each of the experimental plant decoction. Whereas in furosemide both

7 ml/kg and 4 ml/kg had an increase. This increase of urine output shows that the three plant

materials possess diuretic potential. It was also found out that no significant difference was
noted within the different concentration used in increasing the urine output of rats. Similarly, in

the efficacy of the three plant materials and the commercial diuretic furosemide, no significant

difference was revealed.

Saluyot as a New Variation of Frozen Food .Saluyot ice cream a great gate way to

introduce a new and healthy ice cream in the mass because it contains a lot of vitamins that the

human body needs Saluyot leaves are very nutritious, it is rich in calcium, iron, protein, vitamin

A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibers.

RESEARCH DESIGN

This study will be utilizing mixed method, first is the experimental method, the researcher used

the experimental method in Phase 1 within the product development of a simple vegetable

Saluyot into a new flavour of ice cream wherein trial and error is done to perfect the taste of the

ice cream and able to come up in the finished product. Phase II used the Qualitative Method for

the product acceptability where in the respondents evaluate the quality of the ice cream through

our survey form and with the help of food tasting of our Saluyot product itself. Phase III used

also a survey form demographic, price, promotion, product as an input and come up to the

Market Acceptability of the Saluyot Ice cream.

POPULATION AND SAMPLE

The researchers will conduct individual surveys with 387 respondents respectively living at Sitio,

Sto. Niño Greenhills Parañaque City.

Statistical Treatment

In the analysis of the data, the researchers use the appropriate statistical tools, which were the

basis in answering the specific objectives in hypothesis in this study.

SPSS was used to analyze the study data. Weighted means are computed. T-test, One Way

ANOVA and were used to determine the significance among the study variables.

T-test is used to determine if two sets of data are significantly different from each other,

and is most commonly applied when the test statistic would follow a normal distribution if the

value of a scaling term in the test statistic were known. While One Way ANOVA was used to

compare two or more means to enable the researchers to draw various results and predictions

about two or more sets of data.

Formula for t-test

Formula for Weighted mean

x- stands for data value occurs

∑ fx – summation of frequency n-total numbers of respondent

RESULTS AND DISCUSSION

The purpose of this chapter is to discuss and summarize the results obtained from the data

based on the responses of the respondents. The results will answer the problems stated in the

prior part of this paper.

1. What is the demographic profile of the respondents?

Table 1.Summary of Percentage of Respondents in terms of Age.

Age Frequency Percent

20 and below 169 43.67

21 - 25 55 14.21

26 – 30 48 12.40

31 – 35 48 12.40

36 years old and above 66 17.05

No Response 1 0.26

Total 387 100.00

The table above shows the frequency and percentage distribution of the respondents

towards age. It is shown in the table that the most respondents aging 20 and below

have the highest frequency which is 169 or 43.67.

Table 2.Summary of Percentage of Respondents in terms of Gender.

Sex Frequency Percent

Male 181 46.77

Female 206 53.23

Total 387 100.00

Table 5 shows the respondent’s sex. It is shown in the table that most of the respondents are

female that the frequency of female respondents which is 206 or 53.23 percent is higher than

male respondents which is 181 or 46.77 percent.

2. What is the behaviour of the respondents in terms of:

Table 3.Summary of Percentage in the Behavior of the Respondents in Terms of

Frequency in Eating Ice cream.

Do you eat ice cream Frequency Percent

YES 387 100.00

Table 3 presents the frequency and percentage distribution of the respondents towards their

behavior in eating ice cream. It is shown in the table a total frequency of 387 and 100 in

percentage. Which means the respondents agreed that they eat ice cream by selecting ‘Yes’

on the item indicated.

Table 3.1Summary of Frequency and Ranking in the behaviour of the

respondents in terms of top flavours (1-3)

Which flavors of ice cream do

Frequency Ranking
you like

Chocolate 282 2

Vanilla 308 1

Strawberries 203 3

Cookies and cream 39 7

Melon 62 6
 Rocky road 67 5

Milk chocolate 31 8

Ube 6 14

Mango 9 13

Mint chocolate chip 23 10

Chocolate chip cookie dough 17 11

Buttered pecan 74 4

Cookie dough 25 9

Others 12 12

The table above shows the frequency and ranking of the behaviour of the

respondents in terms of three (3) top flavours. It is shown that vanilla has the

highest rank with a frequency of 282 followed by chocolate with a frequency of

282, ranked as second and Strawberry with a frequency of 203 and ranked as

the third most flavour of ice cream.

Table 3.2 Summary of Frequency and Ranking in the behaviour of the

respondents in terms of preferred texture and taste.

Which texture and taste do you

prefer for the following ice cream Frequency Ranking

flavor

Chunky 166 1

Smooth 138 2

Icy 31 3

Others 24 4
 Table 3.2 illustrates the Frequency and Ranking in the behaviour of the

respondents in terms of most preferred texture and taste. It is shown in the table

that chunky ranked first with a total frequency of 166, smooth as second with a

frequency of 138 and Icy as third with a frequency of 31 responses. In general,

the respondents prefer to eat chunky in terms of ice cream texture.

Table 3.3 Summary of Frequency and Ranking in the behaviour of the

respondents in terms of the top influencers in buying ice cream.

What source influence you to buy

Frequency Ranking
and ice cream

Family 328 1

Friends 311 2

Cool advertisement 233 3

Tabloids 3 9

Magazine 1 10

Radio 22 8

TV. 52 5

Online 23 7

News paper 5 8

Social media 135 4

Others 40 6

The table above shows the frequency and ranking in the behavior of the respondents in

terms of the top influencers in buying ice cream. It is shown in the table that family as an

influencer has a frequency of 328 and ranked as first, friends with a frequency of 311 ranked
 as second while cool advertisement ranked as third with a frequency of 233. The result

shows that the family is the great source of influence in buying ice cream.

Taste Weighted Mean Verbal interpretation

T1 8.93 Like extremely

T2 8.92 Like extremely

T3 8.92 Like extremely

T4 8.95 Like extremely

General Weighted Mean 8.93 Like extremely

1. What is the behaviour of the respondent in saluyot ice cream in terms of taste.

Table 4. Summary of Weighted Mean in the behaviour of the respondents of

Greenhills Paranaque in saluyot ice cream in terms of taste.

The table above shows the weighted mean of the respondents in the behavior of the

respondents in saluyot ice cream in terms of taste. With the total weighted mean of 8.93

respondents, it is shown that the respondents extremely like the ice cream because of its

balanced saltiness and sweetness (T1). Also, the respondents respond in a total of 8.92 for the

item (T2) which means that they like extremely because it has an after taste of the main

ingredient. A total of 8.92 respondents indicated that the ice cream highlighted the taste of

saluyot which lead them to the answer like extremely (T3). A total weighted mean of 8.95 for the

item (T4) implies that the respondents like extremely the ice cream because the taste is still the
same after melting. This table shows the general weighted mean according to the behaviour in

terms of taste is 8.93.

Table 4.2 .Summary of Weighted Mean in the behaviour of the respondents of

Greenhills Paranaque in saluyot ice cream in terms of appearance.

Appearance Weighted Mean Verbal interpretation

A1 8.95 Like extremely

A2 8.90 Like extremely

A3 8.92 Like extremely

General Weighted Mean 8.92 Like extremely

The table above shows the weighted mean of the behavior of the respondents in terms of

appearance. With a total weighted mean of 8.95 respondents like extremely the appetizing look

of saluyot ice cream (A1) . Also, the respondents respond in a total of 8.90 for the item (3.1.2)

resulting that they also like extremely the appearance of the ice cream with no visible granules

of ingredients(A2). A total weighted mean of 8.92 for the item 3.1.3 implies that the respondents

like extremely the packaging of the ice cream (A3). This table shows a general weighted mean

of the behavior of the respondents in terms of appearance is 8.92

Aroma Weighted Mean Verbal interpretation

AR1 8.86 Like extremely

AR2 8.93 Like extremely

General Weighted Mean 8.89 Like extremely

Table 4.3 .Summary of Weighted Mean in the behavior of the respondents of Greenhills

Paranaque in saluyot ice cream in terms of aroma.

The table above shows the weighted mean of the behavior of the respondents in terms of

aroma. The respondents answered like extremely with the weighted mean of 8.86 in (AR1)

which indicate that the the aroma of Saluyot is recognizable. A total weighted mean of 8.93 for

the item (AR2) is also shown which implies that the respondents like extremely the smell of the

creaminess of the ice cream. This table shows a general weighted mean of the behavior of the

respondents in terms of aroma is 8.89.

Table 4.4 . Summary of Weighted Mean in the behavior of the respondents of Greenhills

Paranaque in saluyot ice cream in terms of texture.

Texture Weighted Mean Verbal interpretation

TE1 8.92 Like extremely

TE2 8.92 Like extremely

TE3 8.96 Like extremely

General Weighted Mean 8.93 Like extremely

The table above shows the weighted mean of the behavior of the respondents in terms of

texture. The respondent’s responds like extremely with the weighted mean of 8.92 in (TE1)

indicating there is no feeling of subtleness in the ice cream texture. A total weighted mean of

8.92 with the verbal interpretation of like extremely the third characteristics which states that the

ice cream does not form ice crystals (TE2). Also the respondents respond Iike extremely with

the weighted mean of 8.96 (TE3) which means that the ice cream is soft and creamy. This table

shows a general weighted mean of the behavior of the respondents in terms of texture is 8.93.

ANNOVA TEST

Table 5 Significant Difference in ANOVA between the demographic profiles based on

Age.

Sensory Weighted F- Remark

Age p-value Decision
evaluation Mean value s

Appearance 20 and below 8.95 1.968 .099 Accept Not

21 - 25 8.96 Ho Significa
26 - 30 8.85 nt
31 - 35 8.94
 36 years old
8.84
and above

20 and below 8.95

21 - 25 8.99

26 - 30 8.91 Reject Signific

Taste 2.722 .029
31 - 35 8.95 Ho ant
36 years old
8.83
and above

20 and below 8.94

21 - 25 8.96
Not
26 - 30 8.89 Accept
Aroma 2.254 .063 Significa
31 - 35 8.79 Ho
nt
36 years old
8.80
and above

20 and below 8.96

21 - 25 8.97
Not
26 – 30 8.90 Accept
Texture 1.965 .099 Significa
31 – 35 8.96 Ho
nt
36 years old
8.83
and above

Since the computed p-value which is 0.29 is lesser than the F-value of 2.722, the

hypotheses must be accepted which means that there is no significant difference between the

demographic profile of the respondents particularly their age and the behaviour of the

participants of the study in terms of the taste of Saluyot ice cream.

Since the computed p-value which is 0.63 is lesser than the F-value of 2.254, the hypotheses

must be accepted which means that there is no significant difference between the demographic

profile of the respondents particularly their age and the behaviour of the informants of the study

in terms of the aroma of Saluyot ice cream.

Since the computed p-value which is 0.99 is lesser than the F-value of 1.965, the

hypotheses must be accepted which means that there is no significant difference between the

demographic profile of the respondents particularly their age and the behaviour of the

respondents of the study in terms of the texture of Saluyot ice cream.

T-Test

Table 6. Significant Relationship in T-Test based on Gender.

Sensory Weighted
Sex t-value p-value Decision Remarks
evaluation Mean

Male 8.94
Appearance .809 .419 Accept Ho Not Significant
Female 8.91

Male 8.94
Taste .679 .497 Accept Ho Not Significant
Female 8.92

Male 8.90
Aroma .160 .873 Accept Ho Not Significant
Female 8.89

Male 8.94
Texture .700 .484 Accept Ho Not Significant
Female 8.92
 The table above shows that since the computed p-value which is 0.419 is lesser than the

t-value of 0.809, the hypotheses must be accepted which means that there is no significant

difference between the demographic profile and the behaviour of the respondents in terms of

the appearance of saluyot ice cream.

Since the computed p-value which is 0.497 is lesser than the t-value of 0.679, the

hypotheses must be accepted which means that there is no significant difference between the

demographic profile and the behaviour of the respondents in terms of the taste of saluyot ice

cream.

Since the computed p-value which is 0.873 is greater than the t-value of 0.160, the

hypotheses must be rejected which means that there is a significant difference between the

demographic profile and the behaviour of the respondents in terms of the aroma of saluyot ice

cream.

Since the computed p-value which is 0.484 is lesser than the t-value of 0.700, the

hypotheses must be accepted which means that there is no significant difference between the

demographic profile and the behaviour of the respondents in terms of the texture of saluyot ice

cream.
Table 7.Summary of Percentage of Respondents whether Saluyot Ice Cream is

Acceptable in the Market.

In overall do you like saluyot ice

Frequency Percent
cream

Yes 385 99.48

No Response 2 0.52

The table above shows the frequency and percentage distribution of the

respondents whether the saluyot ice cream is market acceptable. It is shown in the table

that 385 respondents with the percentage 99.48% answer yes and 2 respondents with

the percentage of 0.52 has not respondent. This leads to acceptance of the Saluyot Ice

Cream in the market.

RECOMMENDATIONS

1. The marketers of the saluyot ice cream should sell it on schools to promote and

influence the students to eat a healthy based ice cream.

2. Marketers of this newly discovered healthy product should take ultimate care in

maintaining the cleanliness and hygiene of the said ice cream.

3. Marketers may practice ‘Home delivery’ of their product so that the ice cream will

be available extensionally to the retailers.

4. Researchers should highlight the healthy benefits of this ice cream on the

packaging to influence the potential buyers to buy this product.

 5. Marketers of this ice cream must tie up with schools by giving discount coupons

or ice cream vouchers to random students.

6. Sometimes customers will eat ice cream one at a time, marketers of the ice

cream should think of a strategy to encourage them to eat two packs, explain to

them the healthy benefit of consumption of this dessert.

7. Researchers should focus on the right target customers specially those

customers that need health assistance.

ACKNOWLEDGEMENT

The researchers would like to acknowledge important individual behind the success of this

paper.
 First, we would like to thank the Polytechnic University of the Philippines Parañaque

Campus for giving us this opportunity to conduct a study based on our expertise.

To our research adviser, Professor Mecmack Nartea who has the attitude of being

optimistic and a substance of a genius and God-fearing heart, Thank you so much for

understanding us morally and financially. Without your guidance and persistent help throughout

the year this study would not be possible.

We are also grateful to our Research Professor Catherine Llave, Prof. Joey Tigas and

Prof. Caple Jun Lipa for their help for the improvement of our paper technically.

Our sincerest gratitude also to Sir Andrei M. Villanio for the help in interpretations and

analyses for the statistical treatment of data, also to Ms. Marjorie Abaño for her precious time

and effort for being our English grammarian.

Nevertheless, to our respective family and parents for their support and encouragement

towards the completion of this paper. We express our gratitude to them.

Last but not the least to our Almighty God for the knowledge and good health that He had

given to us until the last period of this paper.

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