Acceptability of basella alba linn (malabas spinach) in making tea

Thesis Bachelor of Technology in Hotel and Restaurant Management University of Rizal System-Morong 2019

EXECUTIVE SUMMARY: This study aims to determine the level of acceptability of basella alba linn. (Malabar spinach) in making tea. It was conducted at the university of rizal system morong campus during the school year 2016-2017. There were thirty respondents including teachers and students who answered the questionnaire checklist which regards to the color, flavor and aroma of the tea. The used descriptive type of research utilizing the survey questionnaire checklist among the respondents to gather the needed data. Statistical tools such as weighted mean and one-way analysis (ANOVA) were used to interpret the outcome of the study. Gathered data were tallied, tabulated and interpreted. From the analysis and interpretation of data the following findings were found out. On the acceptability of basella alba linn. (Malabar spinach) in making tea as revealed by the students, it was found out that color and aroma got the highest score followed by flavor which was verbally interpreted as very much acceptable. On the basis of summary of findings, the following conclusions were created. The use of Malabar spinach in making tea was very much accepted by the respondents and there is no significant difference in the level of acceptability of Malabar spinach in making tea in terms of color, flavor and aroma. If looking for a healthy drink, consider basella alba linn. (Malabar spinach) tea since it is an herbal drink, for some it is better to add calamansi or lemon to enhance its taste. Malabar spinach is not just as an ordinary plant, it can also be additional ingredients for some products so farmers should encourage to cultivate more Malabar spinach.