Bitter Gourd Muffin

A Research Report

Presented to the Senior High School Faculty

of

Ilocos Sur Community College

Presented By:

Joyce Mae Arsalem

Humprey John Cabiles

Rizza Mae Herrera

Katrina Mae Lontoc

Charlie Madriaga

Yhasmin Joy Paa

Jay-Lord Pascioles

Khayla Robino

Eljohn Torres

2017
 Bitter Gourd Muffin

BACKGROUND OF THE STUDY

Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in
hot ashes, or on hot stones. That most common bake item is bread but many other types of foods are
baked. Heat is gradually transferred from the surface of cake, cookies and bread to their center. As
heat travels through it transforms butters and dough into baked goods with a firm dry crust and a softer
center. Baking can be combined with grilling to produce a hybrid barbecuing variant by using both
methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of
the masonry oven is similar to that of a smoke pit.

https;//en.wikipedia.org/wiki/Baking

Bitter melon, also known as bitter gourd or karela (In India), is a unique vegetable-fruit that can be used
as food or medicine. It is edible part of the plant monor oica charanita which is a vine of the
cucurbitaceal family and is considered the most bitter among all fruits and vegetables.

In addition to being a food ingredient, bitter melon has also long been used as a herbal remedy for a
range of ailments including type diabetes. Bitter melon is used in traditional medicine for, Colic, Fever,
Wounds, Burns, Chronic cough, Painful, Menstration, and Skin conditions.

Significance of the Study

The researches will conduct as a study on the acceptability of bitter gourd muffin.

The purpose of this study: To come up with a unique affordable and healthy food which gives nutrients
and vitamins. Bitter gourd has its very bitter taste, but the student -researchers will let everyone like it
by making a tasty bitter gourd muffin.

STATEMENT OF THE PROBLEM

The study aims to determine the acceptability of bittergourd muffin specially, it will seek to
answer the question.
1. What is the level of the acceptability of bitter gourd muffin in terms of the following?

a. appearance

b. aroma

c. texture

d. taste

Scope and Delimitation of the Study

The study will focus on determining the level of acceptability if bitter gourd muffin among the Grade 11
Senior High School student of Ilocos Sur Community College for the school year 2017-2018.

The Independent variable is the Bitter Gourd Muffin Mixture.

The Independent Variables are the key indicators on the Acceptability of Bitter Gourd Muffin such as the
appearance, texture, aroma, and taste.
 THEORETICAL FRAMEWORK

REVIEW OF RELATED LITERATURE

For clearer understanding if this study, related literature and studies are presented as basis of
the framework of this study.

Bitter gourd is a cucurbit vine considered to be a native to Asia. It is normally grown in

hot, humid areas as an annual crop. The bitter gourd itself grows of the vine as a green oblong-
shaped fruit with a distinct variety exterior though the size, texture and bitterness vary between
the different regions in which it grows and is rich in vital vitamins and minerals.

Morodica cahrantia often called bitter gourd or bitter squash is a unique 5 vegetable
fruit that can be used as medicine and food. About 5 million people consume bitter gourd in
India. The cultivation of bitter gourd is labor Intensive so few families are engaging throughout
India. Bitter gourd affected by variety of diseases such as fusarium wilt, collarrot, powdery
mildew, Alternaria blight, anthracnose and mosaic. This make cause a great loss for the farmers.
Diagnosing the plant disease still depend on conventional method like eyes and brain of human
expertise. A method has to introduce to find the diseases early for the better production of the
bitter gourd plant. The aim of this paper is to study about various methods used for the
detection of diseases.

Bitter gourd is very low in calories but dense with precious nutrients. It is an excellent source
of vitamins B1, B2, and B3, C, magnesium, floated, zinc, phosphorus, manganese and has a high
dietary fiber. It is rich in iron, contains twice the beta-carotene and other properties in bitter
gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving
eyesight. Bitter gourd juice is liver cleansing. It helps clean up a toxic blood, improves blood
circulation and relieves gout pain. Bitter melon juice maybe beneficial in the treatment in a
hangover for its alcohol intoxication properties. It also help cleanse and repair nourish liver
problems due to alcohol consumption. This bitter juice can also help to build your immune
system and increase your bodys resistance against infection. Regular consumption of this bitter
juice has also been known to improve psoriasis condition and other fungal infections like
ringworm and athletes feet. Bitter gourd contains beneficial properties that cleanses the blood from
toxins.

http://www.ijaiem.org/Volume3Issue11/IJAIEM-2014-11-09-24.pdf
Ingredients: 2 eggs, cup sugar, cup oil, and butter caramelize, cup milk, 2 tsp vanilla, 2 cups of all
purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, and cup of bitter gourd.

Slice the bitter gourd in a small pieces, then smear it and soak it for a while. Rinse it in a

running water. Boiled the bitter gourd. After boiling the bitter gourd blend it in a blender then

keep it a side.

Prepare the basin then put the oil and butter then mix it. Put the egg and continue mixing it.

Put the sugar and the flour, salt, and bakind powder with baking soda. Continue mixing then put

the milk then slowly put the bitter gourd and put the vanilla liquid, then continue mixing it

until it become green and smooth.

Prepare the muffin pan with the paper cup then drop the mixing on half of the paper cup

Carefully.

Preheat the oven to 350* F then bake the mixing into !0-15 minutes.
CONCEPTUAL PARADIGM

Acceptability of Bitter Gourd Muffin:

a. Texture
Mixture of Bitter Gourd Muffin b. Appearance
c. Aroma
d.Taste

Figure 1. The research paradigm as shown in the paradigm, the acceptability of Bitter Gourd
Muffin.

ASSUMPTIONS

The following assumptions will be considered in this study.

1. The responses of the respondents are objective and honest.

2. The questionnaire is reliable and valid.

OPERATIONAL DEFINITION OF TERMS

To further understand the study, the following terms are clearly defined.

Bitter gourd muffin: mixture is composed of combination of 2 eggs, cup sugar, cup oil, and butter
caramelize, cup milk, 2 tsp vanilla, 2 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder,
1 tsp salt, and cup of bitter gourd.

Texture: Food texture is defined as those properties of a food that are sensed by touch in the
mouth and with the hand.
Aroma: is the word for the fragrant scent, one that pleases the nose in a way that makes you
lick your lips. Unlike its fouling-smelling cousin odor, an aroma smell but nrver stinks.

Taste: The sense that distinguishes the sweet, sour, salty, and bitter qualities of dissolved
substances in contact with the taste buds on the tongue. He second definition is the one most
people have in mind when they talk about the taste of the food-taste, in this sense, means
flavor.

Appearance: The appearance of a food includes its size, shape, color, structure transparency or
turbidity, dullness or gloss and degree of wholesomeness or damage. Appearance includes all
visible attributes and derives from the interactions between a substance or object and its
environment as perceived by the human observer.
 RESEARCH METHODOLOGY

This section presents a discussion of the research design population and sample, data gathering

instruments data gathering procedures, and statistical treatment of data. Research Design, the study will

make use of a descriptive method of a research which will aim to observe, describe and document the

aspect. The independent and dependent variables will be described the study. The independent variable

will be described in the study is the bitter gourd muffin mixture. On the other hand the level of

acceptability on bitter gourd muffin which the following indicators such as the texture, taste, aroma, and

appearance will be the dependent variable which will be determined in the study.

Research Design. The study will make use of experimental method of research which will aim to

observe describe and document the aspects of the study.

The independent and dependent variables will be described in the study. The dependent

variables will be described in the study are texture, appearance, aroma, and taste.

On other hand, the level of acceptability of Bitter Gourd Muffin mixture will be the

dependent variable which will be determined in the study.

POPULATION AND SAMPLE. The respondents of the study will have a total population of 156

Grade-11 Senior High School students of Ilocos Sur Community College particularly Grade-11 A-

43,B-40,C-34,D-39.

The respondents will be selected base on the Slovins Formula: = 1+ 2 the total number

of Grade-11 Senior High School Students is 112.

There will be 112 number of respondents in this study. Table 1 shows the distribution of

the respondents.
 Grade-11 Sections N N

(Population) (Sample)

A 43 31

B 40 29

C 34 24

D 39 28

Total: 156 112

TABLE 1

Distribution of the Grade-11 Students

GATHERING INSTRUMENT

The student researchers will utilize a questionnaire checklist which will be made and

formulated. It will consist of 2 parts. Part 1 is the profile of the respondents. Part II will elicit

information on the level of acceptability on Bitter Gourd Muffin.

The items of the questionnaire will be scored in a 5 point scale as follows:

5- Very Acceptability (VA)

4- High Acceptability (HA)

3- Moderately Acceptability (MoA)

2- Slightly Acceptability (SA)

1- Not Acceptable (NA)

To interpret the data gathered, the following norms of interpretation will be utilized.

Range of Scores Items Description Rating Overall

4.21-5.00 Very Acceptable(VA) Very High (VH)

3.41-4.20 Much Acceptable (MuA) High (H)

2.61-3.40 Moderately Acceptable (MoA) Moderate(Mo)

1.81-2.60 Slightly Acceptable (SA) Low(L)

1.00-1.80 Not Acceptable (NA) Very Low (VL)

GATHERING PROCEDURE

The students researchers will ask permissions from the school principal to conduct a

research on Bitter gourd Muffin. The students researchers will float questionnaires to the Grade-11

Senior High School students to asses their Acceptability on Bitter Gourd Muffin.

The responses of the respondents will be collected, tabulated and analyzed.

STATISTICAL TREATMENT OF DATA

The data that will be gathered in the study will be scored and tallied manually and

treated statistically using the following tools:

1. Frequency and Percentage. To described te profile of the respondents.

2. Mean. To determine the level of acceptability of the respondents on Bitter Gourd muffin.

QUESTINNAIRE ON ACCEPTABILITY ON BITTER GOURD MUFFIN

Name:______________________________________________

Grade & Section:_____________________________________

Directions: Put The check mark (/) on your label of acceptability in terms of the following.

5- Very High Acceptable

4- High Acceptable

3-Moderately Acceptable

2- Slightly Acceptable

1- Not Acceptable

Indicators 5 4 3 2 1

1. Texture

2. Appearance

3. Aroma

4. taste

Comments and Suggestions: _____________________________________________________________

_____________________________________________________________________________________
_____________________________________________________________________________________