The General Acceptability of Orange-Flavored Candy with Ikmo (Piper betel) Leaf Extract

Researchers:

Argana, John Patrick F.

De Villa, Jess Nino H.

Guico, Melwin M.

Cruz, Clairezelle Maclaine I.

Regulano, Jean Paula B.

Research Adviser: Mrs. Ma. Regaele A. Olarte 

Methods

A. Preparation of Materials

            The researchers gathered Ikmo (Piper betel) leaves. The leaves, instead of drying them, were used fresh so as to maintain the nutrients and essence. Ultra-violet rays from the sun and moisture from dew and frost can tarnish and severely lessen the quality of many herbs. Thus, it was best to use freshly picked leaves and be processed instantaneously. The leaves were treated cautiously to avoid letting their juices before conducting the extraction. For proper sanitation, all the materials used in handling the gathered leaves were sterilized before use.

B. Processing of the Ikmo leaves

The leaves that were chosen had soft structure. After collecting the leaves, the researchers rinsed the fresh herbs very lightly and briefly in distilled water, avoiding shaking.  Blotting was also avoided; instead, they were allowed to just naturally dry.   The researchers used 50 pieces of fresh Ikmo leaves and pounded them using the mortar and pestle.

C. Testing and Quality Scoring

The researchers applied the principles of quality scoring as it was found to be very functional in product improvement and in quality control and storage studies.  In preparing the score sheets, the code number assignment is the sample following the succession of code ordered arrangement was copied.  The scoring consisted of rating the properties of the sample on the properly defined scale that best described the intensity of the taste of the candy.   A numerical value for each descriptive term on the scale was also assigned so that the data could be analyzed statistically.  The quality attribute analyzed was listed and arranged on the score sheet in the order they were normally perceived by the judges. A master sheet that contained all the necessary information about the test was prepared.  The researchers referred to the table of numbers for the code assignments of each sample per judge.  The order of presentation of samples for each judge was determined the sample were prepared and labeled A, B, and C.  Three-digit numbers were assigned to each sample to serve to each in order.  The codes stood for commercial orange-flavoured candy, orange-flavoured candy with Ikmo leaves extract and candy with Ikmo leaves extract without any flavour, respectively. 

The samples were arranged on a tray according to the order of serving.  The order had to tally with the score sheet and master sheet.  The score sheet was also placed on the tray.  A glass of drinking water was also provided for each judge to neutralize the taste after testing each sample.  The results were then decoded.  The appropriate numerical value of the scale that reflected the judge’s evaluation on the intensity of each quality attribute was written opposite the code number.