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Chapter I

INTRODUCTION

Background of the Study

Dragon Fruit (Pitaya) could be a fast-growing, perennial, terrestrial,

epiphytic, vine-like cactus. They need triangular stems (3-sided, generally 4- or 5-

sided), green, fleshy, articulate and with several branches. Every stem section has

three flat, wavy wings (ribs) with sexy edges and will have 1-3 tiny spines or no

spines. Stem sections of dragon fruit (pitaya) type aerial roots that attach to the

surface on that they grow or climb. The stem will reach concerning twenty feet

(6.1m) long.

They do well in mostly frost and frost free tropical and subtropical climates.

They tolerate cold or hot climates as long as temperatures do not exceed 100°F

(38°C). They tolerate some shade and can be injured in extreme sun exposure. In

their countries of origin, they are considered to be cultivated in full sun. Initial

estimates of native ranges suggest optimal temperatures for growth are between 18°C

and 25°C (65°F to 77°F).

Severe damage to dragon fruit stalks from sunburn has been reported in some

low-humidity or high-altitude growing areas. Dragon fruit (pitayas) can be damaged

by long-term exposure to freezing temperatures (31°F; -2°C). However, they quickly

recover from a minor frostbite injury.

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There are strategies of planting; One is to plant a hardened reducing at once

into the ground. A cured reducing is one wherein the reduce off part of the stem has

been cured (dried) with inside the coloration for numerous days. The 2nd and

enormously advocated gadget is to plant the cured cuttings in pots, permit them to

increase a terrific root gadget for 4-6 months, after which transplant them out into the

landscape.

In general, Pitahaya (Pitaya) flora have to be planted in complete or nearly

complete sun (very mild shade) for quality boom and fruit production. Choose part

of the panorama far from different trees, homes and structures, and strength lines.

Keep in thoughts that it may develop very tall if now no longer pruned to keep its

size. Members of the genus are vine cacti (climbers with aerial roots or epiphytic in

nature) with 3 angled stalks and ordinarily with strongly scented white nocturnal

flowers. Dragon fruit is a not unusual place call for the fruit of diverse species of

cacti. Because those are new flora, there's an awful lot confusion approximately their

taxonomic identity.

The classification of edible species of cactus is based on the texture of the

stem, the color of the pericarp and the color of the flesh. Edible cacti are divided into

two groups based on the type of stem growth, namely climbing cacti (epiphytic,

climbing or creeping) and columnar cacti. The edible climbing (climbing) cactus

species belong to two different general species, Hylocereus and Selenicereus, while

the columnar cacti species belong to three genera, namely Cereus, Pachycereus and

Stenocereus (Crane and Balerdi, 2004)

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In the have a look at of Luu et al. (2021) entitled “Dragon fruit: A assessment

of fitness advantages and vitamins and its sustainable improvement beneath Neath

weather adjustments in Vietnam”. Dragon Fruit belongs to own circle of relatives

Cactaceae and grows nice in dry, tropical or subtropical cli-friends wherein annual

rainfall stages from 20-50" in keeping with year. Dragon fruit or pitaya is an

individual tropical plant that brings a couple of advantages to human fitness way to

its excessive dietary cost and bioactive compounds, which include effective herbal

antioxidants. Extracts from stems, flowers, peels, pulps of dragon fruit non-public

pretty a range of beneficial natural sports activities in the direction of pathogenic

microbes which encompass bacteria, fungi and viruses, and diseases like diabetes,

obesity, hyperlipidemia, and cancer. Moreover, dragon fruit extracts have

cardiovascular- and hepato-shielding properties, similarly to prebiotic potential.

Vietnam is a tropical country with useful climate conditions for the development of

dragon fruit (pitaya) plantations, which have incredible adaptability and tolerance to

a massive range if environmental conditions (e.g. salinity adaptation, favor slight

intensity, drought resistance, etc.).

The dragon fruit, manner to its nutritional properties, natural sports, and

commercial enterprise fee has become a fee-effective extremely good for the

Vietnamese economy, specifically with inside the poorest areas of the Mekong delta

region, and a using strain with inside the sustainable development of Vietnam

beneath Neath the traumatic conditions posed through manner of method of the

global climate trade collectively with saline intrusion and drought. It is widely
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recognized for the rich nutrient contents and its miles commercially available

worldwide for reinforcing many health problems. Several studies show the proximity

fee of red dragon fruits but the nutrient composition of the stem has now not been

notably studied. But Stem are secure to consume, it is recommended that if someone

does want to start ingesting Dragon fruit stems, to grade by grade comprise them

proper right into a diet. Flowers are secure to consume too, Asians eat the flower in

soups and in stir fry.

Due to enhancement of matcha smoothie, matcha is a quality powder of floor

entire inexperienced tea leaves. Unique from different teas, its miles the handiest tea

wherein the complete leaf is consumed. They are then coloration grown for the

closing 3 weeks earlier than harvesting and the stems are eliminated earlier than the

leaves are floor right into a quality powder. Matcha is historically organized via way

of means of whisking a scoop of powder with warm water till frothy. Smooth and

vegetal with a pleasing nutty bitterness, matcha has a grassy and candy taste. It is the

best supply of antioxidants in keeping with gram (ORAC=1573) with the subsequent

maximum supply being goji berries (ORAC=253). One serving of matcha has the

equal quantity of antioxidants contained in 10 cups of regular brewed inexperienced

tea. With its exceedingly excessive tiers of chlorophyll, matcha affords oxygen to the

tissues, detoxifying & developing a healthful alkaline pH with inside the body. It

bursting with catechins, especially EGCG (Epigallocatechin gallate), that's the

maximum potent & useful antioxidant- acknowledged to save you cancer & coronary

heart disorder and is powerful in decreasing inflammation & slowing cartilage

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breakdown. Since its miles a powder, it’s less complicated to feature to recipes and

may be made smoothies. With the proper substances, smoothies may be an exquisite

manner to reinforce your fiber intake. The distinction among a healthful and bad

smoothie in large part relies upon at the great and amount of its substances.

Smoothies’ largest pitfall is their propensity to comprise massive portions of brought

sugar. According to Market Research Company IBISWORLD the U.S. smoothie and

juice marketplace is now a $three billion marketplaces.

The projection is sustained growth, and there is a superb reason. They are

delicious, can supply a wealth of vitamins, and are perfect at any time of the day.

The excellent information is you may make your personal with healthful substances

that meet your dietary needs. An inexperienced smoothie generally includes 40–50%

inexperienced greens (kind of half), typically uncooked inexperienced leafy greens,

together with spinach, kale, swiss chard, collard greens, celery, parsley, or broccoli,

with the last substances being frequently or absolutely fruit. Wheatgrass and

spirulina also are used as healthy substances. Most inexperienced leafy greens have a

sour taste whilst served uncooked, however this could be ameliorated via way of

means of selecting positive less-sour greens (e.g. child spinach) or combining with

positive fruit e.g. banana softens each the flavor and texture.

Hence, that research caused the belief of this studies which offers with the

academic gain and incorporates on with getting to know with inside the discipline of

fit industry. Specifically, this have a look at objectives to utilize realistic and

powerful use of dragon fruit powder primarily based totally device in order to
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decorate matcha powder in practice of matcha smoothie on this new scheme of

industry.

Statement of the Problem

The research was designed to formulate a product using Pitaya (Dragon fruit)

Stem Powder as an enhancer in the preparation of Matcha smoothie that would be

acceptable to the respondents particularly the college students of BSHM and Food

Technology who are enrolled at Nueva Vizcaya State University Bambang Campus,

Nueva Vizcaya.

Specifically, this study sought to answer the following questions:

1. What is the level of acceptability of the control product in terms of the

following sensory qualities: appearance, flavor, texture, palatability, and general

acceptability?

2. What is the level of acceptability of the experimental product in terms of

the following sensory qualities: appearance, flavor, texture, palatability and general

acceptability?

3. Is there a significant difference in the level of acceptability of the

experimental product of various parameters?

4. Is there a significant difference in the level of acceptability between the

regular matcha smoothie and pitaya stem smoothie in terms of appearance, flavor,

texture, palatability and general acceptability?

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5. What is the shelf-life of Pitaya Stem Powder at room temperature?

Null Hypothesis

There is no significant difference in the level of acceptability of the

experimental product of various parameters.

There is no significant difference in the levels of acceptability between the

regular matcha smoothie and pitaya stem smoothie.

Objectives of the Study

The focus of this study is to identify the level of acceptability of Pitaya

(Dragon fruit) Stem Powder as an enhancer for Matcha in preparation of Matcha

Smoothie.

Specifically, this study aims to:

1. Describe the level of acceptability of the control product in terms of the

following sensory qualities: appearance, flavor, texture, palatability, and general

acceptability.

2. Describe the level of acceptability of the experimental product in terms of

the following sensory qualities: appearance, flavor, texture, palatability and general

acceptability.
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3. Identify if there is a significant difference in the level of acceptability of

the experimental product of various parameters.

4. Identify if there is a significant difference in the level of acceptability

between the regular matcha smoothie and pitaya (dragon fruit) stem smoothie in

terms of appearance, flavor, texture, palatability and general acceptability.

5. Distinguish the shelf-life of Pitaya (Dragon fruit) Stem Powder at room

temperature.

Significance of the Study

The researchers focused on the product development in Dragon Fruit (Pitaya)

Stem and its benefits. In similar manner, Dragon Fruit Stem is edible and can be

added in other food, such as smoothie Dragon Fruit (Pitaya). In dealing with this

study, the adult and teenager were the target beneficiaries since most of the adult and

teenagers are fond of drinking smoothie and getting the right nutrients.

These valid reasons gave justice to why the study of this kind used an

experiment.

Specifically, this study is beneficial to the following:

Hospitality Management and Food Technology Students. The result of

this study will help teenagers and adults drink an affordable or low-cost smoothie.

Entrepreneurs. The result of this study would encourage the entrepreneurs

to engage in the production of smoothie using Dragon Fruit (Pitaya) stem powder as
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an ingredient in preparing matcha smoothie quality products thereby, improving the

socio-economic status of their respective communities.

Homemakers. The result of this study would encourage to prepare nutritious

and more affordable smoothie for everyone’s consumption at low cost and it would

also help them generate income.

Future Researchers. The result of this study may encourage other

researchers to conduct similar experimental studies on the on the other possible

substitutes as extenders or some additional ingredients snack and other food items.

Scope and Limitations of the Study

This study focused solely on the evaluation of dragon fruit (pitaya) stem

powder as an enhancer in preparation of matcha smoothie. Also, the researchers

observed the shelf-life of Pitaya Stem powder wherein 2 months from the first day it

was processed until the last day of observation of dragon fruit (pitaya) stem powder

in room temperature. Since the evaluators that rated the product are not expert, the

sensory evaluation may give varying result. This study is limited only to the level of

acceptability of the finish product from the powdered pitaya (dragon fruit) stem.

Also, the researchers standardized recipe of control product, smoothie and

experimental product/recipe of Pitaya Stem Smoothie were used and were tested

using the different portion for evaluation to arrive at the best quality and proportion

of 100%, 75%, 50%, 25% and to standardize the recipe for pitaya stem smoothie.
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The respondents were randomly selected from the students, faculty members, and

small entrepreneurs. The researcher conducted this study in February 2022.

Conceptual Framework of the Study

Result of Respondent
Evaluation in Terms of
Sensory Analysis of
Matcha Smoothie:
Procedure in
CONTROL

Standard Recipe of  Appearance

Preparing
 Flavor
Matcha Smoothie Matcha  Texture
Smoothie  Palatability
 General Acceptability

Result of Respondent
Evaluation in Terms of
(100%) Pitaya Stem
Sensory Analysis of
Powder Pitaya Stem Smoothie:
A.
 Appearance
EXPERIMENTAL

(75%) Pitaya Stem  Flavor

Powder Pitaya Stem  Texture
 Palatability
Smoothie
 General
(50%) Pitaya Stem Acceptability
Powder
.

B. Observed Shelf life

(25%) Pitaya Stem of Pitaya Stem
Powder Powder
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Figure 1. The Flow Research Paradigm illustrating the

Control,Preparation
of Pitaya Stem Smoothie, and Evaluation Results

The framework shows the standard recipe of Matcha Smoothie and the

Dragon fruit (Pitaya) Stem Powder as enhancer. This shows the appearance, texture,

flavor, palatability and general acceptability of the experimental product if it is

partially or completely be acceptable as an enhancer for Matcha Smoothie.

The framework of this research is represented by illustrations under figure 1.

It shows the input, process, and output of the study. The control of this study is the

standard recipe of Matcha Smoothie.

The flowchart shows the process in Pitaya Stem Smoothie:1/2 cup fresh milk,

1 Banana, ½ Tbsp matcha powder, 1 tsp chia seed, 1 tsp peanut butter. The

throughput is processed to be followed, and should be correctly prepared according

to its recipe: 1) Prepare all the ingredients of smoothie 2) Put all the ingredients in

the blender and blend it well 3) Put it on a serving glass and serve it. The output

contains the finished product of Matcha Smoothie.

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The paradigm of the experimental product containing the input reflects the

ingredients and variant for basis. The 100% contains 1/2 cup fresh milk, 1 Banana, ½

Tbsp matcha powder, 2 Tbsp Pitaya Stem Powder, 1 tsp chia seed, 1 tsp peanut

butter. The 75% has the following details; 1/2 cup fresh milk, 1 Banana, ½ Tbsp

matcha powder, 1 ½ Tbsp Pitaya Stem Powder, 1 tsp chia seed, 1 tsp peanut butter.

50% has the following; 1/2 cup fresh milk, 1 Banana, ½ Tbsp matcha powder, 1

Tbsp Pitaya Stem Powder, 1 tsp chia seed, 1 tsp peanut butter. The 25% has the

following details; 1/2 cup fresh milk, 1 Banana, ½ Tbsp matcha powder, ½ Tbsp

Pitaya Stem Powder,

1 tsp chia seed, 1 tsp peanut butter. The throughput is the process to be followed in

order and correctly in preparing the experimental product; Prepare all the ingredients

of smoothie, put all the ingredients in the blender and blend it well, put it on a

serving glass and serve it. The output reveals the finished product, Pitaya Stem

Smoothie.

Operational Definition of Terms

To make the study easier to understand, the following terms are defined

operationally.

Acceptability. In this study, it refers to the adequate satisfaction gained from

people. In this study, this is the gauge on the acceptance of the product through

consumer reaction in terms of their degree of satisfaction or dissatisfaction.

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Appearance. In this study, it refers to the visible distribution of the light

given off reflected surface of a cooked product, the way that something looks. In this

study, it is sensory criteria measured through 5-item modified hedonic rating.

Dragon fruit (Pitaya) stem. Or Hylocereus undatos is a vine-like cactus that

is often grown as a night flowering ornamental plant and as a fruit crop. In this study,

it’s the main ingredients.

Matcha. In this stud, it refers back to the finely floor powder of particularly

grown and processed inexperienced tea leaves, historically fed on in East Asia. The

inexperienced tea flora used for matcha are shade-grown for 3 to 4 weeks earlier than

harvest; the stems and veins are eliminated at some stage in processing.

Modified Hedonic Rating Scale. It pertains to the 5 – Point scale used in

determining the general acceptability of experimental Dragon fruit (Pitaya) Stem to a

degree that especially satisfying. In this study, it is the basis in evaluating the

experimental product.

Palatability. In this study, it refers to the acceptability or consumer’s

response to aromatic taste and mouthful sensations during consumption, which result

in hedonic or value ingredients based upon personal experience and provide at least

an acceptability degree of eating satisfaction. In this study, it is a sensory criteria

measured through 5-item hedonic rating.

Shelf-life. In this study, it refers to the duration of keeping the processed

product fresh.
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Smoothie. Is a drink made through puréeing fruit and veggies in a blender. A

smoothie regularly has a liquid base inclusive of fruit juice, dairy products, inclusive

of milk, yogurt, ice cream or cottage cheese.

Taste. The objective sweet, sour, bitter, or salty quality of a dissolved

substance in the mouth. In this study, it is sensory criteria measured through 5 item

modified hedonic rating.

Texture. In refers to the surface and the inside characteristics of products

according to recipe, where it is affected by the ratio; the combination during mixing

and raw materials used. In this study, it is sensory criteria measured 5- item modified

hedonic rating.

Chapter II

REVIEW OF THE RELATED STUDIES AND LITERATURE

Dragon Fruit (Pitaya) Stem

The cactus own circle of relatives consists of dragon fruit, normally called

pitahaya or pitaya. It's a hiking cactus that calls for assist to thrive. The blossoms are

one of the world's largest, having a diameter of 25 cm and a period of almost 30 cm.

Another high-satisfactory of its bloom is that it most effective blooms for one night

time and has an interesting candy scent. (https://balconygardenweb.com)

The dragon fruit plant is a huge climbing cactus that bears bright red or

yellow fruit and grows long, thick, succulent-like branches. The dense, juicy, and
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sweet fruit of the dragon fruit plant (also known as dragon fruit, pitahaya, pitaya,

strawberry pear, or cactus fruit) is fantastic for eating raw, slicing up for salads, or

blending for smoothies or ice cream. (https://www.masterclass.com)

As if that weren't enough, dragon fruit bushes also produce some of the

world's largest flowers, known as "night-blooming cereus," which bloom for only

one night and fill the air with a distinct tropical aroma.

(https://www.masterclass.com)

Pitayas can be found in numerous municipalities in Zacatecas, where they are

picked for local use, though in recent years, in the municipality of Monte Escobedo,

Zacatecas, it has become a crop with considerable commercial potential. As a result,

four phenotypes of pitaya were evaluated in this study (according to the color of the

mature fruit: yellow, white, purple and red). The fruits were picked when they were

ready to be sold. The stem diameter, plant height, number of shoots per plant, and

number of fruits per shoot were all measured in the plant. Fruit weight, pulp weight,

peel weight, polar diameter, equatorial diameter, firmness, total sugars, reducing

sugars, pH, titratable acidity, and protein content in seeds and pulp were all

measured in the fruit. Yellow pitayas had a higher plant height than purple pitayas

and a height that was comparable to white and red pitayas. The yellow pitayas were

ripe and ready to eat. (http://www.scielo.org.mx)

In the examine of Crane, et al. entitled “Pitaya (Dragonfruit) Growing

withinside the Florida Home Landscape,” there are presently a top-notch range of
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named cultivars and unidentified choices. Many alternatives were advanced and are

actually handy withinside the United States. Taiwan, Vietnam, and Israel all have

breeding programs. Pitaya alternatives from the wild are applied in locations in

which pitayas are natural. Many of those were added into international locations that

desire to domesticate them. Unfortunately, statistics at the self-incompatibility of

those cultivars and alternatives is scarce. This makes cultivar range hints difficult, if

now no longer impossible. (Crane, J. H., et al 2005)

Moreover, Pitayas thrive in tropical and subtropical regions with few frosts

and freezes. They can stay in both cold or heat settings so long as temperatures do

now no longer exceed 100°F (38°C). They can take slight colour however may be

broken through direct sunshine. In their domestic nations, they may be taken into

consideration a full-daylight crop. According to initial estimations from local

locations, the best temperatures for increase are 65°F–77°F (18°C–25°C). (Crane, J.

H., et al 2005)

In addition, pitaya can be reproduced from seed, but fruit and stem

characteristics vary, and it may absorb to 7 years from planting to fruit production.

Asexual propagation is favored, and stem cuttings are broadly used. Typically, whole

stem quantities measuring 6–15 inches (12–38 cm) are used. After creating a slanted

reduce on the stem base, the cuttings are handled with a fungicide and allow to cure

(dry and heal) for 7–eight days in a dry, shaded region earlier than being planted

without delay with inside the subject or in well-tired medium in pots. After curing

however earlier than planting, a few propagators administer a root hormone to the
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cuttings. Cuttings develop fast (1.2 inch [3 cm] in keeping with day) and plenty of

undergo fruit 6–nine months after planting. Longer cuttings attain the trellis helps

greater fast than shorter ones. Pitayas also can be grafted, however this isn't a

common process. Grafting lets in for the choice of rootstocks which can be amenable

to numerous soil sorts and issues. It takes 4–6 months for cuttings to increase a

wholesome root gadget in pots and be prepared for planting. (Crane, J. H., et al

2005)

Likewise, to maximise the manufacturing of healthy, terrific fruits, kinds of

pruning have to be performed. The first involves schooling the growing flowers to

attain the trellis. This involves putting off any lateral stems from the number one

stem till it reaches the trellis, after which tying the primary stem to the trellis post.

Soon after attaining the pinnacle of the trellis, the tops of the flowers ought to be

chopped to stimulate branching, and the brandnew laterals ought to be taught and

linked to the trellis. (Crane, J. H., et al 2005)

According to Khan, et al in the study “Dragon an Exotic Super Fruit,”

dragon fruit and young stems of Hylocereus undatus are edible, as are fresh flower

buds, which are eaten as vegetables, and dried flower buds, which are used in

homemade medicine. Dry flowers are consumed as vegetables in Taiwan, and they

are also taken in the form of juice, jam, or preserves depending on the flavour

desired, as well as utilized as fresh table fruit. (Khan et al, 2021).

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A look at with the aid of using Luu et al. (2021) and Jaafar et al., (2009)

found out that Extracts of dragon fruit stems, blossoms, peels, and pulps have

numerous healing organic consequences towards pathogenic microorganisms

together with bacteria, fungus, and viruses, in addition to issues together with

diabetes, obesity, hyperlipidaemia, and most cancers and the untimely stem of the

dragon fruit has more values than the mature stem, which can be beneficial in

lowering the danger elements for sure illnesses.

Furthermore, the study of Dam, S. M. (2013) stated that fruit parts (skin, stem

and flower remnants) of dragon fruit are left as agricultural waste, resulting in

serious environmental problems. The fruit skin, stem and flower remnants have been

used for medical applications such as toxic removal, fire-burn treatment, broken

bone healing, antioxidant effect, food color applying, etc. (Piga, 2004). The objective

of this study was to investigate the methods to produce different kinds of products

from dragon fruit, such as wine (fruit pulp), food pigment (fruit peel), jam (fruit

peel), soft drink plant stem and tea (flower).

Dragon Fruit Powder

Confectionary merchandise meets the vital consumers’ want states of a laugh

and enjoyment, in particular amongst children. Synthetic colourant have been

applied as a colouring agent in confectionery products for decades, however severa

adverse health effects have been stated after consumption. Hence, usage of natural

colourant has improved pretty as it confers beneficial and nutraceutical benefits. Red
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pitaya, a commonplace location and well-known fruit cultivated in South-east Asian

countries. It is rich betacyanin content material fabric that gives the fruit a crimson-

violet colour. Hence, purple pitaya is a functionality deliver of natural colorant as a

possibility to the synthetic colourant. In the take a look at of Yee, P. et al (2017) the

studies turned into to provide fruit pastille with crimson pitaya powder implemented

as an herbal colourant, crimson pitaya powder turned into finished via spray drying

process. Fruit pastille turned into organized and subjected to antioxidant, balance and

sensory evaluation as an end result the Physicochemical take a look at confirmed that

pastille integrated with crimson pitaya powder exhibited significantly (p<0.05) better

antioxidant homes than the clean pastille (control). An 8 weeks garage balance take a

look at found out that betacyanin content material of pastille integrated with pitaya

powder remained solid for the first 4 weeks of garage. Besides, no significant

alternate turned into determined in redness of pastille in the course of the garage take

a look at. (Yee, P. et al 2017)

The study of Ramos, M. et al. affirms that the red pitaya peel flour shows

adequate technological and physicochemical properties, and it is an excellent source

of dietetic fibers and minerals. These allow the product to be inserted in the human

diet and used in the nutritional and technological improvement of food products. The

powder produced still presents elevated pigments retention and antioxidant activity,

bringing thus health benefits to the organism. (Ramos, M. et al. 2020)

Matcha Powder
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Kim, M. et al (2018) stated that Matcha (powdered green tea) spreads with

coconut milk were tested for antioxidant activity and qualitative qualities. Matcha

spreads with coconut milk were made with varied amounts of Matcha (0, 4, 8, 12,

and 16 g), and were labeled S1, S2, S3, S4, and S5, correspondingly. The

concentration of Matcha affects the moisture content, viscosity, color, pH, and sugar

content. Matcha has 226 mg GAE/g of total phenolic content and 809.42 mg QE/g of

total flavonoid content, respectively. Matcha's reducing power and 1,1-diphenyl-2-

picrylhydrazyl (DPPH) free radical scavenging activity were reported to be 5.76

g/mL (IC50) and 2.26 O.D., respectively. The antioxidant activity of Matcha spreads

with coconut milk rose as the content of Matcha increased. In terms of color, taste,

texture, and overall acceptance, sensory evaluation revealed that S3 (8 g) was the

most preferred. It is claimed that, based on these findings.

Matcha, on the other hand, retains the nutrients from the complete tea leaf,

resulting in a higher level of caffeine and antioxidants than green tea. Matcha and its

components have been shown to provide a number of health benefits, including the

ability to protect the liver, boost heart health, and even aid in weight loss in studies.

Catechins, a family of plant compounds found in tea that act as natural antioxidants,

are abundant in matcha. Antioxidants aid in the stabilization of harmful free radicals,

which can damage cells and cause chronic disease. (https://www.healthline.com)

Green tea powder is what matcha is. It's more than simply powdered dried tea

leaves, though. Matcha tea bushes are shaded for three weeks before harvest, after
 21

which the leaves are dried and stone ground using extremely specific, traditional

procedures. The stems and veins of the leaves are removed and thrown.

Matcha tea is popular in Japan and China, and it's gaining popularity in other

countries as well. Adding boiling water to the powder and whisking it together to

form a warm, frothy beverage is how it's commonly prepared into a tea. It is divided

into two grades: ceremonial and culinary. Ceremonial grade matcha is used to make

matcha tea. Culinary grade matcha is a little less expensive and ideal for blending

into green smoothies or adding to other dishes. Matcha powder is reported to have a

variety of health advantages, including weight loss and anti-aging. Theanine and

EGCG are two unique health-promoting chemicals found in matcha.

(https://davyandtracy.com/recipes/matcha)

The amino acid analog theanine has been demonstrated to lower mental and

physical stress, increase cognitive function, boost mood and maybe boost

immunological function when combined with coffee. Epigallocatechin gallate, or

EGCG, is another well-studied component of matcha. While this component

contained in green tea has been linked to anti-cancer characteristics, with higher

amounts in matcha, there isn't enough clinical evidence to make any form of claim

about the anti-cancer effects of EGCG in matcha. More investigation is required.

Green tea's EGCG has been examined for its weight-loss properties. A number of

studies have found that EGCG, in combination with the caffeine in tea, can help

people lose weight. While the evidence isn't conclusive, it's likely that green tea, and
 22

to a lesser extent, matcha, can help with weight loss.

(https://davyandtracy.com/recipes/matcha)

Therefore, Green smoothies can simply incorporate matcha powder begin by

incorporating 1 teaspoon into your favorite dish. You may always add a little more,

but they find that 1 – 2 teaspoons (approximately 3 – 5 grams) gives the mixes the

best flavor.Matcha has a peculiar flavor that reminds me of a combination of bitter,

very concentrated spinach and extremely powerfully brewed green tea. Use sweet

fruit like pineapple, oranges, and kiwifruit to complement the flavor. If you're new to

matcha, start with mild-flavored leafy greens like fresh baby spinach or leaf lettuce.

(https://davyandtracy.com/recipes/matcha)

Synthesis

The present study is somewhat similar with the other studies gathered

because in the article of Balconygardenweb.com and Masterclass.com both stated

that dragon fruit (pitaya) stem is a climbing cactus and it only blooms for one night

also known as “night-blooming cereus. Moreover, in the study of Khan et al. and

Luu et al. the other parts like buds, peels and premature stem of dragon fruit (pitaya)

are used in homemade medicine and useful in reducing risk factors of certain

illnesses. According to Dam S. M. and Yee, P. et al stated that red dragon fruit is

used as source or natural colorant. On the other hand, according to Khan et al. and

Dam S. M. the premature stem of dragon fruit (pitaya) are edible and eaten as
 23

vegetable and used to produced new product such as soft drinks from dragon fruit

stem and tea from flower buds.

In the study of Yee, P. et al and Utpott, M. et al. stated that dragon fruit

(pitaya) stem powder has a high anti-oxidant properties and used in nutritional and

technological improvement of food product that brings health benefits to organisms.

In addition, in the article Healthline.com and Y.-M. Kim, Y.-S. Han matcha is a

natural anti-oxidant that can help stabilized harmful free radicals.

The present study is somewhat similar too, in terms of procedure or process,

but there is a twist on it – to add more nutrients in the smoothie, and enhancement of

the ingredients being added and that’s dragon fruit (pitaya) stem process into

powder.

The study focuses on the local plant or fruit as the ingredients which is can be

found easily here in Nueva Vizcaya.

The criteria to be used in assessing the product and the effect of the pitaya

stem powder in other ingredients are the appearance, aroma, texture, palatability, and

general acceptability.

Chapter III

RESEARCH METHODOLOGY
 24

This chapter discuss the methods of the study. The primary components of

this chapter includes research design, research instrument, respondents of the study,

experimental procedure and statistical tool,

Research Design

Experimental research design are concerned with examination of the effect of

an independent variable on dependent variable, where the independent variable

manipulated through treatment or intervention(s), and the effect of those

interventions is observed on the dependent variable. Experimental design is a

powerful design for testing hypothesis of casual relationship among variables.

The study employed experimental research design to determine the sensory

qualities of the acceptability of pitaya stem smoothie in terms of appearance, texture,

taste, palatability and general acceptability. Through this design help the researcher

to identify the acceptable experiment product that base on the respondent

assessment.

EXPERIMENT RESEARCH PROBLEM

OUTPUT
 25

FACTORS

PLAN THE EXPERIMENT

CONDUCT EXPERIMENT

SAMPLING AND VALIDATE

RESPONDENTS/RESEARCH PROCEDURE

DATA AND ANALYSIS RESULT

DRAGON FRUIT STEM (PITAYA STEM)

POWDER AS AN ENHANCER FOR
MATCHA IN PREPARATION OF
MATCHA SMOOTHIE

Figure 2. The Flow

Preparation of Pitaya Stem Smoothie

Experimental Research Design

Experimental Research Problem. Dragon Fruit Stem (Pitaya Stem) Powder

as an Enhancer for Matcha in Preparation of Matcha Smoothie

 26

Output. To be able to combine the use of pitaya stem that was processed into

powder form and add to matcha smoothie as an enhancer.

Factors. Ingredients; fresh milk, Banana, Pitaya stem powder, Peanut butter,

Chia seed, matcha powder. Throughput: Procedure; prepare all the ingredients of

smoothie, put all the ingredients in the blender, blend it well, put it on the serving

glass and serve it.

Plan Experiment. Make sure all ingredients to be prepared and used, the

procedure and location where the experiment to be prepared and conducted.

Conduct Experiment. Prepare all the ingredients of the pitaya stem powder

smoothie, makes sure to blend it well and put it on a serving glass and taste outcome

product.

Sampling and Validate Respondents/Research Procedure. Ready for the

taste test with the evaluators. Give them samples of Pitaya Stem Smoothie for them

to evaluate the product using sheets that have been provided. Know all your

respondents and make sure that all evaluation sheets must be collected in time and

were answered by them properly.

Data Analysis Results. Using the 5 – Point Modified Hedonic Rating Scale

data was analyzed and come up with good result of the product and its acceptability

to the respondents.

Research Instruments
 27

The survey questionnaire that was utilized was from H. Bajon et al. study

titled Acceptability of Carrot Powder in the preparation of Chocolate Carrot Bars

2018. It was used to determine the acceptability of Matcha Smoothie enhanced with

Pitaya Stem Powder. It is the 5- Point Modified Hedonic Rating Scale was used in

determining the general acceptability of experimental Pitaya Stem Smoothie to a

degree that especially satisfying. In this study, it is the basis in evaluating the

experimental product.

The 5 – Point Modified Hedonic Rating Scale typically was designed to show

the respondent’s degree of satisfaction on the appearance, palatability, flavor,

texture, and general acceptability.

The reaction of the respondents was asked to indicate their perception on

every item based on the following scale.

In addition, the Observation Check list was used to observe the Pitaya Stem

Powder in terms of appearance, smell, taste, texture and to determine the self-life of

the Pitaya Stem Smoothie.

Scale Range Qualitative Description Level of Acceptability

5 4.20-5.00 Like extremely Very Acceptable

 28

4 3.40-4.19 Like moderately Moderate Acceptable

3 2.60-3.39 Neither like or dislike Neutral

2 1.80-2.59 Dislike Moderately Not Acceptable

1 1.00-1.79 Dislike extremely Not Acceptable

The Five-Points Modified Hedonic Rating Scale

Respondents of the Study

The respondents of this experimental study are students who are enrolled in

Hospitality Management and Food Technology at Nueva Vizcaya State University,

Hospitality Management and Food Technology faculty members and entrepreneurs

to find out how dragon fruit (pitaya) stem processed into powder as an enhancer and

that can be incorporated into matcha smoothie.

Table 1

Frequency and Percentage Distribution of Respondents’ of the Study

Respondents Number of Percentage
Respondents
Selected NVSU Hospitality and Food 20 67%
 29

Technology Students

Selected NVSU Hospitality Management 5 16.67%

and Food Technology Faculty
Member
Entrepreneurs 5 16.67%

Total 30 100%

Thirty (30) respondents were randomly selected which was compose of BS

Hospitality Management and Food Technology students, Hospitality Management

and Food Technology faculty members and entrepreneurs. In this study, the

purposive sampling was used which researchers rely on judgment when choosing

members of the population to participate on surveys.

Experimental/Development Procedure

The data for this experimental research were collected using the 5 – Point

Modified Hedonic Rating Scale to determine the satisfaction ratings of respondents.

Randomly selected evaluators for the product, Pitaya (Dragon fruit) Stem

Smoothie in the Nueva Vizcaya State University – Bambang Campus.

Evaluators were handed evaluation/rating sheet for them to answer. Then

evaluation from the testers were used.

The researchers made use of the following procedure in the preparation of the

Pitaya (Dragon fruit) Stem Smoothie.

 30

The dragon fruit (pitaya) stem processed into powder were used in the study

as the main ingredients.

1. There are only 6 ingredients to be able to make pitaya stem smoothie; fresh

milk, banana, peanut butter, matcha powder, chia seeds, and pitaya stem powder.

2. Standardized recipe of control product, smoothie and experimental

product/recipe of Pitaya Stem Smoothie were used and were tested using the

different portion for evaluation to arrive at the best quality and proportion of 100%,

75%, 50%, 25% and to standardize the recipe for pitaya stem smoothie.

3. Various cooking paraphernalia were used, such as measuring cup and

spoon, and blender.

4. Process in the making pitaya stem smoothie. Prepare all the ingredients of

the pitaya stem powder smoothie, put all the ingredients in the blender, makes sure to

blend it well and put it on a serving glass and taste.

5. The (5) Point Modified Hedonic Rating Scale was used in scoring the

experimental product, Pitaya Stem Smoothie.

6. Respondents were Randomly Selected from the students, faculty members,

and small entrepreneurs.

Statistical Tool
 31

In order to come up with the most appropriate interpretation and analysis of

the data the subsequent statistical treatment was utilized in the study.

Frequency and Percentage Distribution were used in order to quantify and

qualify the respondent’s profile.

Weighted Mean was employed as to elicit the degree of acceptability of the

evaluated flavors of Pitaya Stem Smoothie based on their sensory qualities along

appearance, flavor, texture, and general acceptability.

Analysis of the Variance- I (ANOVA-1) was used to determine the

significance of the assessment of the control and the four variants of the

experimental product.

All data were subjected under the significance level of 0.5 or 5%.

Chapter IV

RESULTS AND DISCUSSION

This part of the research paper presented and processed data in tabular forms

including the analysis and interpretation of results gathered.

 32

Problem 1 What is the level of acceptability of the control product in

terms of the following sensory qualities: appearance,
texture,
palatability, flavor and general acceptability?

Table 2
Level of Acceptability of Regular Matcha Treatment (Control Product) as to
Appearance, Texture, Palatability, Flavor, and General Acceptability.

Control Product Mean Description

Appearance 3.60 Moderately Acceptable
Texture 3.60 Moderately Acceptable
Palatability 3.60 Moderately Acceptable
Flavor 3.63 Moderately Acceptable
General Acceptability 3.73 Moderately Acceptable
Overall Mean 3.63 Moderately Acceptable

Although preferences vary in accordance to how human perceive products,

generally a regular matcha does not require a particular color to make it look and

taste desirable.

As appeared in table 2, the appearance, texture, palatability, flavor and

general acceptability of the regular matcha is moderately acceptable as reflected on

its overall mean of 3.63. From among the sensory attributes used in this study, the

general acceptability gained the highest mean of 3.73, followed by flavor (mean =

3.63) and all other indicators, texture, palatability and appearance (mean=3.60).

Filipinos are recognized to be espresso lovers, however there are few who

likes the flavor of tea. Filipinos have shifted from being mild to heavy coffee

drinkers, in keeping with a study through manner of approach of Kantar World panel
 33

Philippines. The examiner, released on October 19, showed coffee profits growing to

10% in June, 2015, from 4% in June, 2014, outpacing the general beverage segment

growth at 5%. Heavy drinkers purchase espresso merchandise three times a week, or

126 instances a year, and normal espresso drinkers purchase two times a week, or

eighty-one instances a year, the observe said. Although past studies have warned

about the dangerous results of coffee on health, more modern-day studies mean that

it can have a number of benefits. This augurs well for the sprouting of coffee shops

in Metro Manila and in pretty urbanized cities, targeting a growing purchaser of

yuppies and students, who hold out to surf the web, play online games, review for

the exams, meet with friends, unwind or take a sluggish sip of the brew. The over 20

coffeehouse chains running inside facet the United States are well-known among

Filipino consumers. Among others, Starbucks is thought to be the maximum famous

espresso keep worldwide.

Why Filipinos are not tea-drinkers? Everybody probably know the reason.

Centuries of Spanish colonization introduced Filipinos to “tsokolate eh” and

“tsokolate ah”. Decades of American rule made Filipinos love coffee, espresso,

decaf, americano, instant and other ways of preparing it. Further, Filipinos relegated

tea as medicine and for its other curative powers. Some even have a condescending

thing about it. So, it never prospered (Pe, 2017).

Three billion lots of leaves of tea are produced round the arena for

international consumption. The US imports 519 million pounds of tea every year and

1.42 million pounds of tea are consumed by Americans every single day. Turkey
 34

leads the world in tea consumption per person, (7 pounds of tea every year) roughly

about 1,400 tea servings.

Tea is also largely known as an antioxidant, elixir for healthy skin, slimming

and can help fight colon cancer. According to global tea export index as of 2016,

China is, by far, the world’s largest consumer of tea, at 1.6 billion pounds a year.

Problem 2 What is the level of acceptability of the experimental

product in terms of the following sensory qualities:
appearance, flavor, texture palatability and general
acceptability?

Table 3
Level of Acceptability of the experimental product in terms of the following sensory
qualities: appearance, flavor, texture, palatability and general acceptability?

Experimental
25% 50% 75% 100%
Products
Appearance 3.13 2.67 2.90 3.53
Qualitative Description Accepted Accepted Accepted Moderately
Acceptable
Texture 2.87 2.77 3.03 3.43
Qualitative Description Accepted Accepted Accepted Moderately
Acceptable
Palatability 3.10 2.90 3.53 4.00
Qualitative Description Accepted Accepted Moderately Moderately
Acceptable Acceptable

“Table 3 cont’d.”

Flavor 3.00 2.80 3.47 4.20

Qualitative Description Accepted Accepted Moderately Highly
Acceptable Acceptable

General Acceptability 3.07 2.83 3.43 4.00

Qualitative Description Accepted Accepted Moderately Moderately
Acceptable Acceptable
 35

Overall Mean 3.03 2.79 3.27 3.83

Qualitative Description Accepted Accepted Accepted Moderately
Acceptable

Rank 3 4 2 1

From among the four Treatments used in this study, the 100% Matcha

(Components) is considered as the most acceptable with an overall mean of 3.83. It

is liked highly of its flavor (mean=4.20) and moderately like by its palatability, and

general acceptability (mean=4.00), followed by appearance (mean=3.53) and texture

(mean=3.43). The 75% treatment is also moderately liked by its palatability

(mean=3.53), flavour (mean=3,47) and general acceptability (mean=3.43).

Treatment 1 comes third in rank with an overall mean of 3.03 and Treatment 2 is

ranked fourth (overall mean=2.79), both are qualitatively described as “Accepted”.

Cacti are fleshy and seem like they are able to make a very good vegetable.

But earlier than you consume them already, it’s crucial to recognize there are safe to

eat and toxic cacti sorts. It is secure to consume the fruit of all genuine cactus. Some

sorts along with prickly pear, cholla, and dragon fruit cactus are safe to eat as greens

after putting off the spines. However, a few different varieties of cactus which

includes peyote, Bolivian, and San Pedro cactus are poisonous and must now no

longer be eaten (Worley, 2021).

Contrary to well-known belief, the give up end result of most cactus species

are steady for human and animal consumption. And it’s now not in reality the fruit!

Depending at the appropriate cactus species, you may be able to as it should be eat
 36

the pads (the flat, prickly, succulent stems) or perhaps the vegetation of some kinds

of cactus vegetation. The pads and give up end result of all cactus species beneath

the genus Opuntia are edible. For most distinct cacti- however- handiest the give up

end result are steady to eat.

Moreover, Worley (2021) listed five now no longer unusual place cacti sorts

that are stable for consumption: Prickly pears are a hard and fast of about 100 and 80

cacti species that fall under the genus Opuntia. Both the pads and end result of the

prickly pear can be eaten. In fact, prickly pear pads are frequently provided in

grocery stores under the name ‘nopales’; Cholla cactus is unique in that its most now

no longer unusual place match for human intake detail is the flora- now no longer the

leaves or the end result. While Cholla end result are also match for human intake, it

is hard to overlook the nutritional blessings of this plant’s unopened flower buds;

Dragon Fruit Cactus is loved thru Central American natives for its match for human

intake stems, flora, and end result. However, the stems can be quite difficult to chew,

it truly is why we suggest blending them and developing a smoother. The taste

usually varies from neutral-mild sweet; Characterized thru its distinctively large and

stiff spines, the barrel cactus has match for human intake flora, end result, and

pads/stems. The barrel cactus isn't always like exceptional varieties of cacti with

match for human intake end result in that the tiny, black seeds with inside the end

result are also match for human intake. You’ll want to avoid consuming the seeds

raw, as they have got a bland taste. Instead, you could toast and grind them, then add

them to flatbreads inclusive of tortillas for a strong, nutty taste; and, the saguaro
 37

cactus is renowned for its match for human intake end result and seeds. The saguaro

fruit can be eaten in one in all type ways. For instance, you could devour the glowing

fruit or aggregate it to make a juice. Alternatively, you could dry it to preserve it for

future consumption as a dried fruit. Meanwhile, you could without a doubt contain

Dragon Fruit flower buds proper right into a stir fry or soup dish. One can also dry

the flora and use them to make heat beverages. Finally, everyone can also devour the

fleshy insides of this plant’s end result thru cutting through the inedible skin.

Problem 3 Is there a significant difference in the level of acceptability

of the experimental product of various parameters?

Table 4
Analysis of Variance on the Level of Acceptability of the Experimental Product of
Various Parameters.

Source of Sum of
Df MS F-Value P Value F Crit
Variance Squares
Between Groups 18 3 6 8.2 0.00 2.7
Within Groups 84 116 0.7
Total 102 119
Level of significance is inferred at .05 alpha level

As reflected in Table 4, with an f value(8.2)>fcritical(2.7), pvalue<.05, it can be said

that a significant difference existed between and among the level of acceptability of

the experimental products along appearance, flavor, texture, palatability and general

acceptability. The table further shows that the result failed to support the null

hypothesis, which is stated as “there is no significant difference between and among

the level of acceptability of the experimental products along appearance, flavor,

texture, palatability and general acceptability”. Therefore, in conclusion, the

 38

findings of this study show that a significant difference is clearly depicted between

and among the level of acceptability of the experimental products along appearance,

flavor, texture, palatability and general acceptability.

Y.-M. Kim, Y.-S. Han (2018) stated that matcha (powdered green tea)

spreads with coconut milk were tested for antioxidant activity and qualitative

qualities. Matcha spreads with coconut milk were made with varied amounts of

Matcha (0, 4, 8, 12, and 16 g), and were labeled S1, S2, S3, S4, and S5,

correspondingly. The concentration of Matcha affects the moisture content,

viscosity, color, pH, and sugar content. Matcha has 226 mg GAE/g of total phenolic

content and 809.42 mg QE/g of total flavonoid content, respectively. Matcha's

reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging

activity were reported to be 5.76 g/mL (IC50) and 2.26 O.D., respectively. The

antioxidant activity of Matcha spreads with coconut milk rose as the content of

Matcha increased. In terms of color, taste, texture, and overall acceptance, sensory

evaluation revealed that S3 (8 g) was the most preferred. It is claimed that, based on

these findings.

Problem 4 Is there a significant difference in the level of acceptability

between the regular matcha smoothie and pitaya stem
smoothie in terms of appearance, texture, palatability, flavor
and general acceptability

Table 5
 39

Analysis of Variance on the Level of Acceptability between the Regular Matcha

Smoothie and Pitaya Stem Smoothie in terms of Appearance, Texture, Palatability,
Flavor and General Acceptability.

Source of Sum of
Df MS F-Value P Value F Crit
Variance Squares
Appearance
Between Groups
19 4 4.8 4.6 0 2.4*

Within Groups 154 145 1.1

Total 173 149
Texture
Between Groups 16 4 3.9 3.7 0 2.4*
Within Groups 154 145 1.1
Total 170 149
Palatability
Between Groups 23 4 5.7 8.4 0 2.4*
Within Groups 98 145 0.7
Total 121 149
Flavor
Between Groups 37 4 9.1 17 0 2.4*
Within Groups 80 145 0.6
Total 117 149
General Acceptability
Between Groups 27 4 6.8 9.2 0 2.4*
Within Groups 107 145 0.7
Total 134 149
Level of significance is inferred at .05 alpha level

As reflected in Table 5, with fvalues>fcritical, pvalue<.05, it can be deduced that

significant differences existed between and among the level of acceptability of the

control and experimental products along appearance, flavor, texture, palatability and

general acceptability. The table further shows that the results failed to support the
 40

null hypothesis, which is stated as “there is no significant differences in the level of

acceptability between the regular matcha smoothie and pitaya stem smoothie in

terms of appearance, texture, palatability, flavor and general acceptability”.

Therefore, in conclusion, the findings of this study show that significant differences

are clearly depicted between and among the level of acceptability of the control and

experimental products along appearance, flavor, texture, palatability and general

acceptability.

Due to its dietary and clinical properties, the drag-on fruit brings several

benefits to human health, unremarkably for the manipulate and management of the

aerobic stress. All the different elements of the pitaya (i.e. stems, flowers, peels, and

pulps) incorporate bioactive compounds involved during an intensive type of

beneficial organic activities, including, antioxidant, antimicrobial, and malignant

neoplasm capacities. These include betalains, flavonoids, polyphenols, terpenoids

and steroids, saponins, alkaloids, tannins, and carotenoids, that are established as

effective, healthier, safer and property choices to artificial pills for the remedy and

hindrance of the many diseases that include diabetes, cancer, obesity, hyperlipidemia

and unhealthful marketers that embody viruses, bacteria, and fungi. Besides the

pharmaceutical value of its compounds, the pitaya is likewise a seasoner offer of

colourants with ability makes use of withinside the meals and wonder industries.

The dragon fruit, due to its ecological characteristics, benefits to human

health, and therefore the economic price has full-grown to be a cost-effective product

for the Vietnamese financial system and a victimisation pressure withinside the
 41

property improvement of the country, in the main withinside the pro-movement of

sustainable use of ecosystems and variety of the southwestern region, further touchy

to the effects of weather The excessive ability and tolerance of the pitaya to an

intensive type of intense environmental things explains the action of the

experimental planting version of this mountain climbing succulent with inside the

flowering tree areas (excessive salinity environment) of the river

Delta region. additional analysis is however had to apprehend the

adaptational mechanisms underlying saline tolerance of the dragon fruit and to

decide on genotypes able to developing below the more and more intense situations

because of international weather modification (Thi Thuy fodder Luu, et al., 2021).

Problem 5 What is the shelf-life of Pitaya Stem Powder at the room

temperature?

This revealed the observation on the shelf-life of the Pitaya Stem Powder.

The researchers found out that the shelf-life of Pitaya Stem Powder is yet to

determine because the powder did not yet show a sign of spoilage, the Pitaya Stem

Powder stay as it is upon the day of restoration. The researcher observed that the

Pitaya Stem Powder did not change in terms of sensory qualities: appearance, flavor,

texture and palatability.

Table 6
 42

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Appearance

Duration Sensory Quality: Appearance

Week 1  Looks like matcha powder.
March 1-7, 2022  It has a brighter green shade color than matcha.
Week 2  Looks like matcha powder.
March 8-14,  It has a brighter green shade color than matcha.
2022
Week 3  Looks like matcha powder.
March 15-21,  It has a brighter green shade color than matcha.
2022
Week 4  Still the appearance of Pitaya powder is the same as
March 22-28, the day it was process
2022  But the color become lighter.
Week 5  Still the appearance of Pitaya powder is the same as
March 29- April the day it was process
4, 2022
Week 6  There is no visible changes on its appearance
April 5-11, 2022
Week 7  There is no visible changes on its appearance
April 12-18,2022
Week 8  There is no visible changes on its appearance
April 19-25, 2022
Week 9  The powder is still look edible and appetizing
April 26-May 2
Week 10  There are no visible changes on its appearance
May 3-9, 2022  The powder is still look edible and appetizing
Week 11  The powder is still in good condition, it maintain is
May 11-16, 2022 powder like appearance.
Week 12  The powder is still in good condition, it maintain is
May 17-23, 2022 powder like appearance.
Week 13  The powder is still in good condition, it maintain is
May 24-30, 2022 powder like appearance.
Additional 2 days  The powder is still in good condition, it maintain is
May 31- June 1, powder like appearance.
2022
 43

Table 6 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of appearance. This hedonic

quality was observed in the powder by looking on the color and sameness.

Based on the observation of the researchers, appearance is similar to the matcha

powder that’s way it is best to use as an enhancer for matcha powder.

In the process of observation, the researchers observed that the product

maintained its color until 3rd week and started to become lighter on the 4 th week. Its

similar look in matcha were maintained and good condition until the end of the

observation.

An 8 weeks garage balance examine discovered that betacyanin content

material of pastille included with pitaya powder remained strong for the first 4 weeks

of garage. Besides, no significant extrade became discovered in redness of pastille at

some point of the garage examine. (Yee, P. et al 2017)

 44

Duration Sensory Quality: Color

Week 1  The color is similar to light olive color.
March 1-7, 2022
Week 2  The color didn’t change still similar to week 1.
March 8-14,
2022
Week 3  No changes visible.
March 15-21,
2022
Week 4  The color starts to become lighter.
March 22-28,
2022
Week 5  The color is the same as week 4.
March 29- April
4, 2022
Week 6  No changes visible on its color
April 5-11, 2022
Week 7  No changes visible on its color
April 12-18,2022
Week 8  No changes visible on its color
April 19-25, 2022
Week 9  No changes visible on its color
April 26-May 2
Week 10  The powder is in good condition with good color
May 3-9, 2022
Week 11  The powder is in good condition with good color
May 11-16, 2022
Week 12  The powder is in good condition with good color
May 17-23, 2022
Week 13  The powder is in good condition with good color
May 24-30, 2022
Additional 2 days  The powder is in good condition with good color
May 31- June 1,
2022
Table 7

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Color

 45

Table 7 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of color. This hedonic quality

was observed in the powder by looking on the brightness and deepness.

In the process, the product color is similar to light olive color until the 3rd

week. The powder started to become lighter on the 4th week until the end of the

observation and maintain its good condition with good color.

An 8 weeks garage balance observe discovered that betacyanin content

material of pastille integrated with pitaya powder remained strong for the first 4

weeks of garage. Besides, no significant extrade turned into determined in redness of

pastille all through the garage observe. (Yee, P. et al 2017)

Confectionary products meet the vital consumers’ need states of amusing and

enjoyment, especially among children. Synthetic colourant were carried out as a

colouring agent in confectionery products for decades, however numerous

unfavorable health outcomes had been stated after consumption. Hence, usage of

natural colourant has stepped forward pretty as it confers realistic and nutraceutical

benefits. Red pitaya, a commonplace area and well-known fruit cultivated in South-

east Asian countries. It is rich betacyanin content material fabric that gives the fruit a

red-violet colour. Hence, red pitaya is a functionality deliver of natural colorant as a

possibility to the synthetic colorant.

 46

Table 8

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Texture

Duration Sensory Quality: Texture

Week 1  Fine powder and also when it mixed in water it has a
March 1-7, 2022 grainy texture.
Week 2  Fine powder and also when it mixed in water it has a
March 8-14, grainy texture.
2022
Week 3  Fine powder and also when it mixed in water it has a
March 15-21, grainy texture.
2022
Week 4  Fine powder and also when it mixed in water it has a
March 22-28, grainy texture.
2022
Week 5  Fine powder and also when it mixed in water it has a
March 29- April grainy texture.
4, 2022
Week 6  Fine powder and also when it mixed in water it has a
April 5-11, 2022 grainy texture.
Week 7  Fine powder and also when it mixed in water it has a
April 12-18,2022 grainy texture.
Week 8  Fine powder and also when it mixed in water it has a
April 19-25, 2022 grainy texture.
Week 9  Fine powder and also when it mixed in water it has a
April 26-May 2 grainy texture.
Week 10  Fine powder and also when it mixed in water it has a
May 3-9, 2022 grainy texture.
Week 11  Fine powder and also when it mixed in water it has a
May 11-16, 2022 grainy texture.
Week 12  Fine powder and also when it mixed in water it has a
May 17-23, 2022 grainy texture.
Week 13  Fine powder and also when it mixed in water it has a
May 24-30, 2022 grainy texture.
Additional 2 days  Fine powder and also when it mixed in water it has a
May 31- June 1, grainy texture.
2022
 47

Table 8 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of texture. This hedonic

quality was observed in the powder observing the quality of softness and coarse of

fine. The powder maintained the fine texture since the start of the observation until

the last day of the observation, there were no visible changes in terms of texture.

An 8 weeks garage balance have a look at found out that betacyanin content

material of pastille integrated with pitaya powder remained solid for the first 4 weeks

of garage. Besides, no significant alternate changed into determined in redness of

pastille at some point of the garage have a look at. (Yee, P. et al 2017)
 48

Table 9

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Smell

Duration Sensory Quality: Smell

Week 1  Smell like dried leaves.
March 1-7, 2022
Week 2  Smell like dried leaves.
March 8-14,
2022
Week 3  Smell like dried leaves.
March 15-21,
2022
Week 4  Smell like dried leaves.
March 22-28,
2022
Week 5  There is no changes on its smell.
March 29- April
4, 2022
Week 6  There is no changes on its smell.
April 5-11, 2022
Week 7  There is no changes on its smell.
April 12-18,2022
Week 8  There is no changes on its smell.
April 19-25, 2022
Week 9  There is no changes on its smell.
April 26-May 2
Week 10  There is no changes on its smell.
May 3-9, 2022
Week 11  There is no changes on its smell.
May 11-16, 2022
Week 12  There is no changes on its smell.
May 17-23, 2022
Week 13  There is no changes on its smell.
May 24-30, 2022
Additional 2 days  There is no changes on its smell.
May 31- June 1,
2022
 49

Table 9 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of smell. This hedonic quality

was observed in the powder observing the quality of aroma and scent.

At the beginning of the observation, the product emanates a smell like

musky-sweet and aromatic sweet grassy smell like matcha powder. There were no

changes in the smell of the powder from the 1 st day until the last day of the

observation.

An 8 weeks garage balance have a look at found out that betacyanin content

material of pastille included with pitaya powder remained solid for the first 4 weeks

of garage. Besides, no significant alternate became discovered in redness of pastille

at some point of the garage have a look at. (Yee, P. et al 2017)

 50

Table 10

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Solubility

Duration Sensory Quality: Solubility

Week 1  When it comes to the solubility of Pitaya Stem
March 1-7, 2022 Powder it doesn’t dissolve when mixed with water.
Week 2  When it comes to the solubility of Pitaya Stem
March 8-14, Powder it doesn’t dissolve when mixed with water.
2022
Week 3  When it comes to the solubility of Pitaya Stem
March 15-21, Powder it doesn’t dissolve when mixed with water.
2022
Week 4  When it comes to the solubility of Pitaya Stem
March 22-28, Powder it doesn’t dissolve when mixed with water.
2022
Week 5  There is no changes on its solubility.
March 29- April
4, 2022
Week 6  There is no changes on its solubility.
April 5-11, 2022
Week 7  There is no changes on its solubility.
April 12-18,2022
Week 8  There is no changes on its solubility.
April 19-25, 2022
Week 9  There is no changes on its solubility.
April 26-May 2
Week 10  There is no changes on its solubility.
May 3-9, 2022
Week 11  There is no changes on its solubility.
May 11-16, 2022
Week 12  There is no changes on its solubility.
May 17-23, 2022
Week 13  There is no changes on its solubility.
May 24-30, 2022
Additional 2 days  There is no changes on its solubility.
May 31- June 1,
 51

2022

Table 10 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of solubility. This hedonic

quality was observed in the powder observing the quality of soluble substances.

Based on the process, the powder is insoluble in water and it maintained its

characteristics from the 1st day until the last day of observation.

An 8 weeks garage balance take a look at found out that betacyanin content

material of pastille included with pitaya powder remained solid for the first 4 weeks

of garage. Besides, no significant alternate become discovered in redness of pastille

at some point of the garage take a look at. (Yee, P. et al 2017)

 52

Table 11

Shelf-life of Pitaya Stem Powder in Room Temperature in Terms of Taste

Duration Sensory Quality: Taste

Week 1  It taste like leaves and bitter.
March 1-7, 2022
Week 2  It taste like leaves and bitter.
March 8-14,
2022
Week 3  It taste like leaves and bitter.
March 15-21,
2022
Week 4  It taste like leaves and bitter.
March 22-28,
2022
Week 5  There is no changes on its taste.
March 29- April
4, 2022
Week 6  There is no changes on its taste.
April 5-11, 2022
Week 7  There is no changes on its taste.
April 12-18,2022
Week 8  There is no changes on its taste.
April 19-25, 2022
Week 9  There is no changes on its taste.
April 26-May 2
Week 10  There is no changes on its taste.
May 3-9, 2022
Week 11  There is no changes on its taste.
May 11-16, 2022
Week 12  There is no changes on its taste.
May 17-23, 2022
Week 13  There is no changes on its taste.
 53

May 24-30, 2022

Additional 2 days  There is no changes on its taste.
May 31- June 1,
2022
 54

Table 11 displays the observation made by the researchers on the shelf-life of

the pitaya stem powder in a room temperature in terms of taste. This hedonic quality

was observed in the powder observing the quality of tartness or ashy. In the process

the pitaya stem powder was not shown any changes on its taste, it tastes like leaves

and bitter.

An 8 weeks garage balance look at found out that betacyanin content material

of pastille included with pitaya powder remained solid for the first 4 weeks of

garage. Besides, no significant extrade turned into located in redness of pastille at

some stage in the garage look at. (Yee, P. et al 2017)

According to Khan, et al in the study “Dragon an Exotic Super Fruit,”

dragon fruit and young stems of Hylocereus undatus are edible, as are fresh flower

buds, which are eaten as vegetables, and dried flower buds, which are used in

homemade medicine. Dry flowers are consumed as vegetables in Taiwan, and they

are also taken in the form of juice, jam, or preserves depending on the flavour

desired, as well as utilized as fresh table fruit. (Khan et al, 2021).

 55

Plates of the Study

Harvesting Pitaya (Dragon fruit) Stems

 56

Weighing of the Pitaya (Dragon Fruit)

Peeled Pitaya Stem

 57

Dehydration Process

Dehydration Process
 58

Dehydrated Pitaya (Dragon Fruit)

Pulverizing Process
 59

Powdered Stem Pitaya (Dragon Fruit)

 60

Making Pitaya Stem Smoothie (Trial)

Blending Pitaya Stem Smoothie (Trial)

Output in Making Pitaya Stem Smoothie (Trial)

61
 62

PLATES OF THE STUDY

Ingredients of Control Product

100% EXPERIMENTAL PRODUCT

75% EXPERIMENTAL PRODUCT

 63

50% EXPERIMENTAL PRODUCT

25% EXPERIMENTAL PRODUCT

 64

Respondents from BSHM and BSFT Students

 65

Respondents; BSHM and BSFT Students

 66

Respondents; BSHM and BSFT Students

Respondents; Entrepreneurs
 67

Respondents; HM and FT Faculty

 68

Respondents; HM and FT Faculty

 69

Chapter V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This study will compare the desirability and acceptability of regular matcha

smoothie and pitaya stem smoothie in terms of appearance, texture, palatability,

flavor and general acceptability. Specifically, the study aimed to answer the

following questions:

1. Determine the level of acceptability of the control product in terms of the

following sensory qualities: appearance, texture, palatability, flavor and general

acceptability;

2. Determine the level of acceptability of the experimental product in terms

of the following sensory qualities: appearance, flavor, texture, palatability and

general acceptability;

3. Determine significant difference in the level of acceptability of the

experimental product of various parameters; and

 70

4. Determine significant differences in the level of acceptability between the

regular matcha smoothie and pitaya stem smoothie in terms of appearance, texture,

palatability, flavor and general acceptability.

5. What is the shelf-life of Pitaya Stem Powder at room temperature?

The study employed experimental research design to determine the sensory

quality of dragon fruit stem (pitaya stem) powder as an enhancer for matcha in

preparation of matcha smoothie in terms of appearance, taste, texture, palatability

and general acceptability. It utilized thirty (30) respondents who were randomly

selected and groups as follow 20 BSHM and BSFT students, 5 BSHM and BSFT

faculty and 5 entrepreneurs. Data were process using the weighted mean.

Summary of Findings

1. Results revealed that the respondents moderately accepted and liked the

regular matcha smoothie as reflected in the overall mean of 3.63. The general

acceptability of the treatment is moderately acceptable with mean equal to 3.73,

followed by flavor (mean=3.63), then by taste, appearance and palatability

(mean=3.60). (Pe, 2017).

2. From among the four Treatments used in this study, the 100% Matcha

smoothie is considered as the most acceptable with an overall mean of 3.83. It is

liked highly of its flavor (mean=4.20) and moderately like by its palatability, and

general acceptability (mean=4.00), followed by appearance (mean=3.53) and texture

(mean=3.43). The 75% treatment is also moderately liked by its

palatability(mean=3.53), flavor(mean=3,47) and general acceptability (mean=3.43).

 71

Treatment 1 comes third in rank with an overall mean of 3.03 and Treatment 2 is

ranked fourth (overall mean=2.79), both are qualitatively described as “Accepted”.

3. Based on the results of the study, significant difference manifested on all

sensory aspects used in this study. The color and appearance, flavor and taste,

texture and the general acceptability of the regular matcha treatment is not the same.

With an fvalue(8.2)>fcritical(2.7), pvalue<.05, it can be said that a significant difference

existed between and among the level of acceptability of the control product along

appearance, flavor, texture, palatability and general acceptability. The table further

shows that the result failed to support the null hypothesis. Therefore, the findings of

this study show that a significant difference is clearly depicted in the level of

acceptability of the regular matcha product along appearance, flavor, texture,

palatability and general acceptability. The mean differences between and within

groups are significant that similarity based on the weighted means did not make any

changes in the acceptability of the treatment.

4. As reflected in Table 5, with f values>fcritical, pvalue<.05, it can be deduced that

significant differences existed between and among the level of acceptability of the

control and experimental products along appearance, flavor, texture, palatability and

general acceptability. The table further shows that the results failed to support the

null hypothesis, which is stated as “there is no significant differences in the level of

acceptability between the regular matcha smoothie and pitaya stem smoothie in

terms of appearance, texture, palatability, flavor and general acceptability”.

Therefore, in conclusion, the findings of this study show that significant differences
 72

were clearly depicted between and among the level of acceptability of the control

and experimental products along appearance, flavor, texture, palatability and general

acceptability.

5. Shelf-life of Pitaya Stem Powder at room temperature?

The Pitaya Stem Powder were almost two (2) months and two days now since

the first day of processing.

Conclusions

On the basis of the findings, the following conclusions were drawn:

1. The regular matcha smoothie is moderately accepted and liked. The plain

matcha color and the blending colors of Pitaya Stem Powder make this staple food

moderately appealing on the naked eye. This is because Filipinos are known to be

coffee drinkers and only some do love tea due to American influence when

Philippines was colonized by them for decades of which they introduced coffee,

espresso, decaf, americano, instant and other ways of preparing coffee. Further,

Filipinos relegated tea as medicine and for its other curative powers. Some even have

a condescending thing about it. So, it never prospered (Pe, 2017).

2. It is liked highly of its flavor and moderately liked by its palatability, and

general acceptability, appearance and texture.

 73

From among the four Treatments used in this study, the 100% Pitaya Stem

Powder proportion is considered as the most acceptable.

3. Based on the results of the study, significant difference manifested on all

sensory aspects used in this study. The color and appearance, flavor and taste,

texture and the general acceptability of the regular matcha treatment is not the same.

The result further shows that it failed to support the null hypothesis. The mean

differences between and within groups are significant that similarity based on the

weighted means did not make any changes in the acceptability of the treatment.

4. Significant differences existed between and among the level of

acceptability of the control and experimental products along appearance, flavor,

texture, palatability and general acceptability. Therefore, the findings of this study

failed to support the null hypothesis.

5. The shelf-life of Pitaya Stem Powder is almost two (2) months and two

days now since the day of processing when it is store in room temperature.

Recommendations

Based on the derived findings and conclusions, the following are

recommended;

1. The regular matcha smoothie is moderately acceptable, thus, it is suggested

that other fruits and veggies can be added to consider matcha smoothie as a

functional smoothie.
 74

2. To encourage Filipinos to venture on tea products, a 100% treatment can

be developed to attain a more suitable taste for a pitaya smoothie that is considered

healthier and more promising as another smoothie variant.

3. Matcha has a peculiar flavor that reminds anybody of the combination taste

of bitter, very concentrated spinach and extremely powerfully brewed green tea, can

complement the use sweet fruits like pineapple, oranges, and kiwifruit.

4. For future researcher, it is also recommended to add color by adding like

dragon fruit to enhance the color. Also, it is encouraged to allow students to venture

on functional foods by adding nutrients such as fiber, antioxidants and probiotics to

premium smoothie.

WORKS CITED

Balcony Garden Web (2021). How to Grow Dragon Fruit Plant, Retrieved at
https://balconygardenweb.com

Crane, J. H., et al (2005). Pitaya (Dragon fruit) Growing in the Florida Home
Landscape. Series of the Horticultural Sciences Department, UF/IFAS
Extension (HS1068). The University of Florida. Retrieved on December 8,
2021fromhttps://scholar.google.com
Dam, S. M. (2013). Development of Different Processed Products from the Edible
and Inedible Parts of the Dragon Fruit (Hylocereus Undatus). Acta
Horticulturae, (989), 271– 278. doi:10.17660/actahortic.2013.98

Jaafar,R.,et al.(2009), Department of Bioengineering, Section of Biosystem and

Bioprocess Engineering Technology, University Kuala Lumpur-
Malaysian, Institute of Chemical and Bioengineering Technology, Taboh
Naning, Alor Gajah, Melaka, Malaysia. American Journal of Applied
Sciences 2009 Vol.6 No.7 pp.1341-1346 ref.14
 75

Khan, S., et al. (2021). Dragon an Exotic Super Fruit: A Review. Retrieved on
December 8,2021Fromhttps://www.thepharmajournal.com

Link. R (2020). 7 Proven Ways Matcha Tea Improves Your Health. Retrieved at
Healthline Web https://www.healthline.com

MasterClass staff (2020). How to Grow Dragon Fruit from Seeds and Cuttings.
Retrieved at https://www.masterclass.com

Pe, Roger (2017). Why are we not a Tea-Drinking Country?

https://businessmirror.com.

Rusell, T (2021). Matcha Green Smoothie – Health Benefits and Recipes. Retrieved
at Healing with Nature Magic Website https://davyandtracy.com

Thi Thuy Hay Luu, Truc Linh Le, Nga Huynh, Pablo Quuintela-Alonso (2021).
Dragon fruit: A Review of Health Benefits and Nutrients and its Sustainable
Development under Climate Changes in Vietnam. Czech Journal of Food
Sciences, 39, 2021 (2): 71–94. https://doi.org/10.17221/139/2020-CJFS

Utpott M, Ramos de Araujo R, Galarza Vargas C, et al. Characterization and

Application of Red Pitaya (Hylocereus polyrhizus) Peel Powder as a Fat
Replacer in Ice Cream. J Food Process
Preserv.2020;00:e14420.https://doi.org/10.1111/jfpp.1442

Worley, Alex K. (April 2, 2021). Can You Eat Cactus? 5 Varieties of Edible Cacti.
https://gardenine.com

Yee, Pinn & Wah, Chan. (2017). Application of Red Pitaya Powder as a Natural
Food Golourant in Fruit Pastille. Jurnal Gizi Klinik Indonesia. 13. 111.
10.22146/ijcn.17863.

Y.-M. Kim, Y.-S. Han (2018). Antioxidant Activities and Quality Characteristics of
Matcha (Powdered Green Tea) Spreads Containing Coconut Milk. Retrieved
at Korean Journal of Food Science and Technology
https://www.researchgate.net
 76

APPENDIX A

STANDARD RECIPE OF THE CONTROL PRODUCT

Ingredients:

 1/2 cup fresh milk,

 1 Banana

 ½ Tbsp matcha powder

 1 tsp chia seed

 1 tsp peanut butter.

 77

Procedure:

1) Prepare all the ingredients of smoothie

2) Put all the ingredients in the blender and blend it well

3) Put it on a serving glass and serve it.

RECIPE OF EXPERIMENTAL PRODUCT

Ingredients:

VO1 (100%) VO2 (75%)

1/2 cup fresh milk 1/2 cup fresh milk
1 Banana 1 Banana
½ Tbsp matcha powder ½ Tbsp matcha powder
2 Tbsp Pitaya Stem Powder 1 ½ Tbsp Pitaya Stem Powder
1 tsp chia seed 1 tsp chia seed
1 tsp peanut butter. 1 tsp peanut butter.

VO3 (50%)
1/2 cup fresh milk
 78

1 Banana VO4 (25%)

½ Tbsp matcha powder 1/2 cup fresh milk
1 Tbsp Pitaya Stem Powder 1 Banana
1 tsp chia seed ½ Tbsp matcha powder
1 tsp peanut butter ½ Tbsp Pitaya Stem Powder,
1 tsp chia seed, 1 tsp peanut butter

Procedure:

Prepare all the ingredients of smoothie

Put all the ingredients in the blender and blend it well

Put it on a serving glass and serve it.

APPENDIX B

LETTER TO THE RESPONDENTS

Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY
Bambang, Nueva Vizcaya
COLLEGE OF INDUSTRIAL TECHNOLOGY
Hospitality Management Department

Dear Respondents:
Greetings:
We, the Bachelor of Science in Hospitality Management Senior Students of
the Nueva Vizcaya State University-Bambang Campus, Bambang Nueva Vizcaya
are currently enrolled in the subject Research in Hospitality 1 (HPC 10A) to conduct
 79

a study entitled “DRAGON FRUIT (PITAYA STEM) POWDER AS AN

ENHANCER INPREPARATION OF MATCHA SMOOTHIE”.
Relative to this, may we seek your permission to allow as to administer our
experimental study by evaluating our product.
We appreciate it very much your kind, patience and precious time.
Thank you very much for your usual support.
Respectfully yours,
(Sgd.) Eugene T. Panganiban
(Sgd.) Mekaela Fekix
(Sgd.) Tricia Trestre

Noted by:
(Sgd) SHANE H. OTEYZA, MBA (Sgd) JOEL C. TOON, RME
OIC Program Chair, BSHM Research Coordinator, CIT
(Sgd)EVANGELINE H. CASTRO, PhD
Dean, CIT/Research Adviser
APPENDIX C

NUEVA VIZCAYA STATE UNIVERSITY

Bambang Campus, 3702 Bambang, Nueva Vizcaya
COLLEGE OF INDUSTRIAL TECHNOLOGY

EDITING CERTIFICATION

Thesis/Research Title:
Dragon Fruit Stem (Pitaya Stem) Powder as an Enhancer in Preparation of
Matcha Smoothie

Researchers/ Proponents:
Eugene T. Panganiban
Tricia Kaye T. Trestre
 80

Mekaela S. Felix

Course: Bachelor of Science in Hospitality Management_____________

This is to certify that I have thoroughly edited the final draft of the Research of the
students listed above in terms of grammar, mechanics and organization in adherence
with APA format style.

Name and Signature Date

APPENDIX D

NUEVA VIZCAYA STATE UNIVERSITY

Bambang Campus, 3702 Bambang, Nueva Vizcaya
COLLEGE OF INDUSTRIAL TECHNOLOGY

STATISTICAL CERTIFICATION

Thesis/Research Title:
Dragon Fruit (Pitaya Stem) Powder as an Enhancer in Preparation of Matcha
Smoothie

Researchers/ Proponents:
 81

Eugene T. Panganiban
Tricia Kaye L. Trestre
Mekaela S. Felix

Course: Bachelor of Science in Hospitality Management

This is to certify that I have checked the statistical data of the research indicated
above.

Name and Signature Date

 82

NUEVA VIZCAYA STATE UNIVERSITY

Bambang Campus, 3702 Bambang, Nueva Vizcaya
COLLEGE OF INDUSTRIAL TECHNOLOGY
 83

Father’s Name: Eulogio C. Panganiban Mother’ Name: Brenda T. Panganiban

Occupation: Occupation: Cook

MEKAELA SAN JUAN FELIX

Mobile number: (+63) 9362862251
Email Address: mekaelafelix@gmail.com

CAREER OBJECTIVES
 To seek for institution that will train my management, administrative and
clerical skills.

SUMMARY OF QUALIFICATIONS
 Can work hard and concentrate on the work on hand
 Can work under pressure
 Trainable and easy to deal with
 Can cope with the environment easily
 Can assume responsibilities willingly and voluntarily
 Can maintain good and effective public relations with people
HIGHEST EDUCATIONAL ATTAINMENT

College: Hospitality Management

Nueva Vizcaya State University
Bambang Campus
Bambang, Nueva Vizcaya
2018 On Progress

Senior High School: FLORES INTEGRATED SCHOOL

Flores San Manual Pangasinan
S.Y. 2016-2018
Secondary: FLORES INTEGRATED SCHOOL
Flores San Manual Pangasinan
S.Y. 2012-2016
Elementary: FLORES INTEGRATED SCHOOL
Flores San Manual Pangasinan
 84

S.Y. 2006-2012

NATIONAL COMPETENCY ASSESMENT CERTIFICATES

 Bread and Pastry NCII

WORK EXPERIENCE

 NICSON: Marketing Coordinator

Urdaneta City Pangasinan
June 2018- July 2018.
 PENS AND LIGHTS ENTERPRISE: Sales Lady
Bambang, Nueva Vizcaya
Part time during summer vacation
June 2019 –July 2019

SEMINARS, CONVENTION, AND WEBINARS ATTENDED

 3rd Tourism Skills Olympics, Tourism Awareness Seminar
PLTC Multi-purpose Convention Center, Solano N.V, September 24, 2018
 4th NVSU Hospitality Management Convention with the theme “AGILE:
Inclusive Response Towards Sustainable and Resilient Hospitality and
Tourism Recovery”
NVSU Gymnasium, Bambang Nueva Vizcaya, November 16, 2018
Topics:
 Social Marketing
 Aces in the Hospitality Profession
 Bar trends and Innovations
 Fondant Cake Making Business
 Trends in research in Hospitality and Tourism
 Hotel trends
 PLTCI Multipurpose Convention Center, Solano, Nueva Vizcaya (2018)
 “Tour Package”
 “Mixology and Flairtending”
 “Cooking Show”

LANGUAGE SPOKEN
 English
 Filipino
 Ilocano

PERSONAL INFORMATION
Age: 23 Citizenship: Filipino
 85

Civil Status: Single Sex: Female

Religion: Born Again
Christian
Birthday: June 24 1999 Birthplace: San Miguel,
Pangasinan
Height: 5’3 Weight: 49
Father’s Name: Danilo V. Felix Mother’sName: Elena S. Felix
Occupation: Occupation:
 86

TRICIA KAYE LUCAS TRESTRE

Banggot Bambang, Nueva Vizcaya
09123695269
kayetrestre@gmail.com

CAREER OBJECTIVES
Find a responsible job opportunity where I can put my training and abilities to
good use while contributing to the company's success.

HIGHEST EDUCATIONAL ATTAINMENT

College: Hospitality Management

Nueva Vizcaya State University Bambang
Campus
Bambang, Nueva Vizcaya
2018 On Progress
Senior High School: Saint Catherine School
Bambang, Nueva Vizcaya
2016-2018
Secondary: Saint Catherine School
Bambang, Nueva Vizcaya
2012-2016
Elementary: Bambang Central School
Bambang, Nueva Vizcaya
2006-2012
EXTRA-CURRICULAR ACTIVITIES
 Mantataro Dance Troupe Member

TRAINING ATTENDED:

 WORK IMMERSION, AGRICULTURAL OFFICE LGU BAMBANG

Assisting Clients, encoding and filing documents.

SEMINARS, CONVENTION, AND WEBINARS ATTENDED

 3rd Tourism Skills Olympics, Tourism Awareness Seminar
PLTC Multi-purpose Convention Center, Solano N.V, September 24, 2018
 4th NVSU Hospitality Management Convention with the theme “AGILE:
Inclusive Response Towards Sustainable and Resilient Hospitality and
Tourism Recovery”
NVSU Gymnasium, Bambang Nueva Vizcaya, November 16, 2018
Topics:
 Social Marketing
 Aces in the Hospitality Profession
 Bar trends and Innovations