A. Background of the study
As we all know gumamela plant is abundant here in Philippines. It grows anywhere and everywhere in our community. So, as a researcher as i can see in our community, people are letting gumamela flower to fall on the ground after the flower blooms. So, as I am concern I decided to study and use gumamela flower and make it into a shake. Making gumamela petals as a shake will make us think and realize that aside from being plant and a very decorative flower, it can also used as an main ingredient for making a shake.Common hibiscus is used to treat coughs by placing extracts from the plant in the patient's bath or in water used for steam inhalations. Hibiscus is often combined with other herbs to make cough syrup.
B. Statement of the problem
This study tries to to determine the feasibility of gumamela petals as shake. Specifically, it will tries to answer the following questions:
1. What is the purpose of making gumamela petals as shake?
2. What is the taste of the product?
C.Significance of the study
As now,as I am concern, I made a thought to make gumamela petals as a shake to make it more useful to people than letting it fell down on the ground and seeing it useless.
D.Scope and limitations
In this study,i want to exclude the feasibility of gumamela petals as shake. As a researcher,what makes me have difficulty on this study is on how will people accept my study despites of what they have known about gumamela.
Chapter II. Review of related literature
Many species are grown for their showy flowers or used as landscape shrubs. Hibiscus is also a primary ingredient in many herbal teas.
One species of Hibiscus, known as Kenaf (Hibiscus cannabinus), is extensively used in paperroselle (Hibiscus sabdariffa) is used as a vegetable and to make herbal teasjams (especially in the Caribbean). making. Another, and
In Mexico, the drink is known as agua de Jamaica and is quite popular for its color, tanginess and mild flavor; once sugar is added, it tastes somewhat like cranberry juice. Dieters or persons with kidney problems often take it without adding sugar for its beneficial properties and as a natural diuretic. It is made by boiling the dehydrated flowers in water; once it is boiled, it is allowed to cool and drunk with ice.[1]
In Egypt and Sudan, roselle petals are used to make a tea named after the plant karkade.
Hibiscus species are used as food plants by the larvae of some Lepidoptera species including Chionodes hibiscella, Hypercompe hambletoni, the Nutmeg moth, and the Turnip Moth.
The Hibiscus is used as an offering to Goddess Kali and Lord Ganesha in Hindu worship. The Gumamela or Hibiscus rosa sinensis linn flower has antifungal, emmenagogue, emollient and refrigerant effectGumamela is a shrub that grows from one meter up to 4 meters high. Gumamela is also known as: Hibiscus, China Rose and Shoeflower. In the Philippines, gumamela is cultivated as an ornamental plant. The gumamela flower comes in many colors: red, yellow, orange, white, purple, pink and other color combinations.
Gumamela leaves, usually blended with Rose Hip has long been used in the Middle East and Okinawa as herbal tea. Today, the use of gumamela tea is gaining worldwide popularity - including Asia. Gumamela (Hibiscus) is associated with longevity.
As herbal medicine, gumamela flower, leaves and roots are used. Gumamela has the following medicinal characteristics: expectorant, diuretic, emollient, anti-infectious, anti-inflammatory, antipyretic, anodyne and refrigerant.
The Genus Hibiscus comprises plants also commonly called hibiscus and less widely known as rosemallow. The large genus of about 200–220 species of flowering plants in the family Malvaceae (the mallow family, along with members like cacao, cotton, okra, baobab and durian) native to warm, temperate, subtropical and tropical regions throughout the world. The genus includes both annual and perennial herbaceous plants, and woody shrubs and small trees. Gumamela is used for the treatment of:• Bronchitis - as an expectorant
• Coughs, sore throat
• Fever - as refrigerant drink
• Treats dysentery
• Urinary tract infection, bladder infections
• High blood pressure
• Prevention of constipation
• Headaches
• Boils, swelling & abscesses, mumps
ChapterIII.Methodology
A. Materials/Ingredients
1. gumamela flower
2.1/4 sugar
3. condensed milk
4.ice cubes/crashed ice
5. table spoon
6. blender
B. Procedures
Wash the gumamela flowers after collecting it on its plant .Separate the petals from its flowers. Put the washed petals to the blender and start blending it. But before blending it, you hve to assure that the petals you put into the blender is enough o make the a delicious shake.Put enough water the petals blend easily. After blending it,put the condensed milk and be assure thatthe condensed is enough to make the shake yummy. After it,put enough teaspoon of sugar to have better taste. Put the ice cubes or the crashed ice to make the shake cold and tasty. After tasting it,put the finished product on a clean bottle or in a pitcher.
Chapter IV. Results and Discussion
In this chapter, the researcher tries to show and discuss the gumamela shake making. It is done by making sample of the products ;the gumamela shake and conduct free taste and survey making to get some reactions/reflections and comments about the product.
trial 1
Reactions on the product
Name odor Color Taste Legend
1. missi 1 1 2 1- very good
2. cindy 2 3 2 2- good
3. loraine 2 1 2 3-needs improvement
4. joyce 2 3 2 4-taste bad
5. ana 1 3 2
trial 2
Reactions on the product
Name odor color Taste
1.missi 1 1 1
2.cindy 2 2 2
3.loraine 2 2 2
4.joyce 2 2 2
5. ana 1 2 2
Based on the the trials conducted,here are some of the descriptive results that are discussed by the researcher.
On the first trial, based on the survey, the odor and the taste of the shake is on rank 2 w/c is good. Only he odor of the shake is on the rank 3 w/c needs improvement.
On the second trial, the average rank of the odor,color, taste of the shake is on rank 2 w/c is good.
