Corn Silk (Stigma maydis)-Lemon Grass

(Cymbopogan citratus) Tea

DANGLE, Randy M.
LACSAMANA, Vannessa M.
LARON, Bernard John
LAZAGA, Angela O.
Researchers

Castor Z. Concepcion Memorial National High School

Antonino, Balaoan, La Union

Science Technology Engineering Mathematics (STEM)

Mrs. Emilia V. Vizcarra

Research Adviser

MARCH 2020
 APPROVAL SHEET

Approved by the Evaluation Committee as PASSED during the Science Congress on

March, 2020.

Roselily R. Navidad Princess O. De Villa

Member Member

Gay D. Danao
Chairperson

Accepted and approved in partial fulfillment of the requirements in RESEARCH.

This is to certify that Dangle, Randy M., Lacsamana, Vannessa M., Laron, Bernard

John and Lazaga, Angela O. have completed all academic requirements and have passed

the Oral Presentation for their subject- RESEARCH on March 2020.

Emilia V. Vizcarra
Research Adviser

ii
 DEDICATION

The researchers dedicate this research study to the tea consumers, to their very

supportive adviser and understanding subject teachers, to the future researchers and

inventors, to their friends and classmates, and to their family for the unending support that

served as an inspiration to start and finish this research study.

iii
 ACKNOWLEDGMENT

Making this investigatory project is not an easy task. The researchers could not have

done anything without the help of the people who shared their talents, skills, and knowledge.

The researchers thank the Almighty God for helping them in this journey. They thank

Him for creating everything in this world; they thank Him for He made every creature useful

and filled with love. If not because of Him, this study would not be possible.

Their Research and Class Adviser, Mrs. Emilia V. Vizcarra, for his tireless guidance,

patience and sharing her expertise in research and excellent suggestions throughout the

realization of the study; Their entire Subject Teachers, for their unlimited patience and

understanding that gave the researchers more time and attention through the realization of

this study; and to the respondents who trusted the researchers by answering the Sensory

Evaluation Sheet.

And their very own families for their full support and them were being at the

researchers’ side in times of their needs.

iv
 ABSTRACT

The study aimed to determine the effectiveness of Corn silk ( Stigma maydis) and

Lemon grass (Cymbopogon citratus) as tea. It was conducted on the researchers’ school,

Castor Z. Concepcion Memorial National High School from June-March for the School Year

2019-2020.

The corn silk and lemon grass was acquired from the researchers' community. Corn

silk and lemon grass were washed, chopped and dried under sunlight. After drying

powdering machine was used to pulverized the dried Corn silk and Lemon grass. Weighing

scale was used to measure the grams of powdered Corn silk and Lemon grass. Lastly, the

measured corn silk and lemon grass were pack in the tea bags.

Furthermore, it sought to determine the significant difference between all the

treatments (control and experimental).The materials used to conduct the study were the

following: Lemon grass, corn silk, Blending machine and tea bag.There were three

treatments in the study, these were: T0– commercial tea ; T1- 75% lemon grass, 25% corn

silk; and T2- 25% lemon grass, 75% corn silk.

Analysis of Variance (ANOVA) were used to compute the significant differences

among the treatments.

Based on the results, the researchers concluded that Corn silk and Lemon grass are

effective in making tea. Therefore, there are significant differences among the treatment.

Moreover, it was found that T2 yields the best result in making an alternative tea

according to the survey conducted by the researchers.

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 TABLE OF CONTENTS

CONTENTS PAGES

Approval Sheet ………………………………………………………………………………...ii

Dedication……………………………………………………………………………………....iii

Acknowledgment…………………………………………………………………………….…iv

Abstract……………………………………………………………………………………….…v

Table Of Contents……………………………………………………………………………..vi

List of Tables…………………………………………………………………………………..vii

List of Plates…………………………………………………………………………………..viii

Chapter I: INTRODUCTION………………………………………………………………….1

Background of the study…………………………………………………………………..1

Conceptual Framework……………………………………………………………………4

Statement of the Problem……………………………………………………………....…5

Null Hypotheses………………………………………………………………………....…5

Scope and delimitation………………………………………………………………....…6

Significance of the study………………………………………………………………….6

Definition of terms…………………………………………………………………………7

Chapter II: METHODOLOGY………………………………………………………………..8

Research Design…………………………………………………………………………..8

Time and Locale of the Study………………………………………………………….…8

Materials and Procedures………………………………………………………………...9

Data Gathering Procedure………………………………………………………………..9

Treatment and Analysis of Data………………………………………………………...12

Flowchart of the Study …………………………………………………………………..13

vi
Chapter III: RESULTS AND DISCUSSIONS……………………………………………………14

Taste Test…………………………………………………………………………………….…14

Anova Results for Taste Test………………………………………………………………….14

Color Test………………………………………………………………………………………..15

Anova Results for Color Test………………………………………………………………….16

Aroma Test……………………………………………………………………………………...17

Anova Results foor Aroma Test……………………………………………………………….17

Chapter IV: CONCLUSION AND RECOMMENDATIONS…………………………………….19

Conclusion……………………………………………………………………………………….19

Recommendations……………………………………………………………………………...19

APPENDICES…………………………………………………………………………………….…20

Appendix A: Letter to the Respondents……………………………………………………..21

Appendix B: Validation Letter…………………………………………………………………22

Appendix C: Sensory Evaluation……………………………………………………………..23

Appendix D: Computation for the T-test Value………………………………………………25

BIBLIOGRAPHY……………………………………………………………………………………31

PLATES……………………………………………………………………………………………..33

CURRICULUM VITAE………………………………………………………………………..……39

LIST OFTABLES

Table 1 Taste Test 14

Table 2 Anova results for taste test 14

Table 3 Color test 15

Table 4 Anova results for color test 16

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Table 5 Aroma Test 17

Table 6 Anova results for aroma test 17

LIST OF PLATES

Plate 1. The Lemon grass 34

Plate 2. The Corn Silk 34

Plate 3. Cutting the Lemon grass 34

Plate 4. Cutting the Corn silk 34

Plate 5. Sun drying of Lemon grass and Corn silk 35

Plate 6. Blending the Lemon grass 35

Plate 7. Blending the Corn silk 35

Plate 8. The blended Lemon grass and Corn silk 35

Plate 9. Preparing the tea bag 36

Plate 10. Packing the ingredients of tea 36

Plate 11. Weighing the tea 36

Plate 12. The Commercial tea 36

Plate 13 Treatment 1 37

Plate 14 Treatment 2 37

Plate 15 Treatment 3 37

Plate 16 Comparing the color of the treatment 1 and commercial tea 37

Plate 17 Comparing the color of treatment 2 and commercial tea 38

Plate 18 Comparing the color of treatment 3 and commercial tea 38

viii
 CHAPTER I

INTRODUCTION

A. Background of the Study

Tea is a fragrant beverage that is generally arranged by pouring or bubbling water

over restored Camellia Sinensis leaves, a local evergreen tree (shrub) in Asia. It's the

world's most overall savor after water. Darjeeling and Chinese greens are diverse kinds of

tea. Having a cooling and astringent flavor while others have tremendously extraordinary

profiles that incorporate sweet, nutty, flower or green notes. Tea refers to drinking no made

using Camellia Sinensis: organic product blend, leaves or various sections of the plant, e.g.

rosehip soaks or rooibos. These are sometimes referred to natural imbuements to maintain

the tea generate dosing the tea plant in disarray.(George Kamel,2010)

Tea has an important antioxidant, anti-inflammatory, antimicrobial, anticarcinogenic,

antihypertensive, neuroprotective, thermogenic and cholesterol-lowering properties.

Numerous research, epidemiological studies, and meta-analysis indicate that tea and its

bioactive polyphenolic components have various beneficial health effects including the

prevention of many diseases, stroke, genital warts and obesity. Tea is a drink produced by

picking and drying the leaf mixed with warm or water that bubbles. Tea has many focal

points as good exchange. Tea can be expensively supplied. In geographic districts, the

semitropical atmosphere to which it leans is discovered as usually isolated as China and

East Africa. It is anticipated that just a few leaves will pot, and they can be reused. Dry tea is

light and well stored, so it tends to be supplied easily across the globe, and its elevated

weight-related incentive makes it useful to do so. Drinking tea is not dangerous and a sound

way of life often said to be helpful for your well-being especially green tea. For unknown

purposes, tea includes substances linked to a reduced risk for Coronary disease,

1
malignancy, and other medical problems that affect males. Yet take heart on the off chance

that you just don't care about tea. (R.Chalo et al, 2016)

Humans consume the cheapest drink next to water. Since ancient times drinking

beverage tea has been considered a healthy habit. Modern medicinal research provides this

belief with scientific basis. With each new study published in the scientific literature, the

evidence supporting the health benefits of drinking tea grows stronger. Tea is used

worldwide as a popular drink and medicinal benefits. Several studies suggest that

polyphenolic compounds in green and black tea are associated with beneficial effects in

cardiovascular disease prevention, especially atherosclerosis and coronary heart disease.

Additionally, tea-related anti-aging, antidiabetic and many other beneficial health effects are

described. There is evidence that catechins and theaflavins, the major polyphenolic

compounds of green and black tea, are responsible for most of the tea’s physiological

effects, respectively. This article describes the evidence from clinical and epidemiological

studies in the prevention of chronic diseases such as cancer and cardiovascular diseases

as well as the general promotion of tea-related health. (Naghma Khan and Hasan Mukhtar)

(2013).

Drinking tea alone will never approach the most strong about--sound way of life. The

use of tea, especially green tea, may not be emit well be strengthened in a big and strong

eating routine with whole grains, soil fish products and less-prepared meat, says Qi Sun,

right-hand nutrition educator at Harvard School of Public Health. Drinking tea is not

damaging and suits well with a healthy lifestyle (Kris Gunnars, 2014).

The lengthy shiny strands joined at a corn's greatest level are called corn silk. Corn

silk is considered by maize (corn) as a waste. Maize is the third most planted food crop and

one of the main sources of energy, making it one of the most important cereals and food

2
grains in the world. Corn is also an excellent source of fixed and volatile oils, steroids such

as sitosterol, stigmasterol, alkaloids, saponins and other natural antioxidants such as

flavonoids. Corn silk is an essential herb traditionally used for the treatment of a wide range

of diseases. Its potential use is closely linked to its properties and mechanism of action of

bioactive components of its plant such as flavonoids and terpenoids. (Vijitha T P et.al

International Journal of ChemTech Research) (2017) .Corn silk is used as a drug for bladder

disease, urinary frame irritation, prostate aggravation, kidney stones and bedwetting. It is

also used to treat congestive heart deception, diabetes and high blood pressure, weakness

and high cholesterol levels.(Dr.Wincons, nd).

Lemon grass is a herb indigenous to Sri Lanka and South India but now growing

worldwide in many nations. The stalks of crops are prevalent in Asian cooking, but they can

also brew lemongrass to create tea. Several scientists are interested in drinking lemongrass

tea's health and medical advantages. Lemongrass includes the chlorogenic acid, isoorientin,

and Swertiajaponin compounds that fight inflammation. Lemongrass offers relief and

removal of multiple diseases in our body, such as relieving anxiety, lower cholesterol,

preventing infection; such as those with HIV or those with a weak immune system, boosting

oral health, alleviating pain, boosting red blood cell concentrations, and ultimately alleviating

bloating. Most people believe that lemongrass tea most health benefits, but scientists have

not yet performed adequate large-scale studies to demonstrate such benefits. Doctors also

know that tea can help combat free radicals, thus increasing inflammation in the body.

Lemon grass can be a tasty beverage with a health benefits as well. (Debra, 2018) .The

leaves of the plant contain significant amounts of Vitamin A, calcium and iron, some of these

essential nutrients needed for the body to function normally. Since most of the tea were

considered luxury that not everyone can afford. There was also at one time only so much to

access to imported tea and not all of it was of has the highest quality. So, corn silk and

3
lemon grass have also helped flavor a lower quality tea it tasted better and would be more

drinkable. (Atea, 2017)

B. Conceptual Framework

The conceptual framework served as guide for the researchers in conducting the

study. The concept of this study is to make tea using corn silk andlemon grass.

MATERIALS:

Lemon grass, corn silk, tea bag, and

blending machine

PROCESS;

Blending of corn hair and lemon

grass then put it in a tea bag.

OUTPUT;

Lemon grass- Corn silk Tea

FIGURE 1: CONCEPTUAL FRAMEWORK

4
 C. Statement of the Problem

This study aimed to determine the acceptability of corn hair- lemon grass as tea.

Specifically it sought to answer the following sub-problems:

1. What is the level of acceptability of corn hair-lemon grass as tea in terms of

1. 1 aroma;

1. 2 color; and

1. 3 taste?

2. Which treatments yields the best result in terms of;

1. 1 aroma;

1. 2 color; and

1. 3 taste?

3. Is there a significance difference between the commercial tea and corn silk- lemon

grass tea?

D. Null Hypothesis

This study anchored on the following hypothesis:

1. The corn silk and lemon grass tea is not able in terms of:

a. Aroma

b. Color

c. Taste

2. Treatment 0 is the most acceptable treatment

3. There is no significant difference between the corn silk-lemon grass teaand

commercial tea.

5
 E. Scope and Delimitations

This study was conducted at Castor Z. Concepcion Memorial National High School

Sy 2019-2020. It is delimited through the use of corn silk and lemon grass.

It is delimited to three treatments , commercial tea will be used as control, Treatment one

(T1) 25 grams of corn silk and 70 grams of lemon grass, Treatment two (T2) 75 grams of

corn silk and 25 grams of lemon grass.

F. Significance of the Study

This study enhances the utilization of the useful products such as food supplement.

For people that are usually drink tea specially the elders that cannot avail the expensive

herbal tea, the corn silk- lemon grass tea can be used as substitute because it is very

affordable enough and accessible. For Businessman, it serves as an opportunity for the rise

if a new product that will be sellable to the Filipino market. Not only will gain profit but they

will also give access to those who need the product because of its benefits. For

Researchers this study will help them realize the benefits of corn silk and lemon grass that

can help to prevent and cure some diseases like stomach problems, kidney failure and

others. It can make more appreciate the environment more and learn the value of being

resourceful. This will serve as their learning experience in which they can apply to their

everyday lives. For Future researchers this study will serve as guide and future reference

those who will chose to investigate a topic such as the benefits of corn silk and lemon grass.

For the community especially to those who are conscious in their body size and health it

may help them to ease some problem in their body.

6
 G. Definition of Terms

Antioxidant is a substance used to counteract the deterioration of stored food

products.

Aroma is anoticeable and usually pleasant smell. (Ito format)

Color is a quality such as red, blue, green, yellow, etc., that you see when you look at

something.

Corn Silk is the shinning; string like/hair-like, feeble filaments that develop as a major

aspect of ears of corn (maize); the tuft or decoration of velvety strands that jut from the tip of

the ear of corn.

Taste is the sensation of flavor perceived in the mouth and throat on contact with

substance.

Tea is a hot beverage made by implanting the dried pounded leaves of the tea plant in

hot water.

Blending is the action of mixing or combining things together.

Antioxidant is a substance that inhibits oxidation, especially one used to counteract the

deterioration of stored food products.

7
 Chapter II

Methodology

This chapter will be presents the research design, the materials that were used and

the general procedure that will follows in conducting the study.

In this study, the quantitative research, particularly the experimental research design

will utilized since it gathers information about the determination of the acceptability of corn

hair-lemon grass as a tea. The data that will gather is analyzed by the researcher; it will

identify if there is a significant difference among the treatments.

Research Design

The researchers used the quantitative method as their research design. According to

Babbie (2010), quantitative methods emphasize objective measurements and the statistical,

mathematical, or numerical analysis of data collected through polls, questionnaires, and

surveys, or by manipulating pre-existing statistical data using computational techniques.

Quantitative research focuses on gathering numerical data and generalizing it across groups

of people or to explain a particular phenomenon.

Time and Locale of the study

The preparation of tea was conducted at Nagsabaran Norte Balaoan La

Union on February 7, 2020 while sensory evaluation was conducted at Nagsabaran Norte

and Castor Z. Concepcion Memorial National High School from February 2020.

8
 Materials

Corn hair and Lemon grass are used as primary materials. Corn hair and

Lemon Grass are washed, chopped and dried inside the drying material. After drying,

blending machine are used to blend the dried Corn hair and lemon grass. Weighing scale is

used to measure the grams of the blended Corn hair and Lemon grass. Lastly, the

measured Corn hair and lemon grass are packed in tea bags.

The amount of water measured using beaker and it was kept constant in

treatment 0, 1, and 2.

General Procedure

A. Gathering of Corn hair and Lemon grass

One hundred (100) grams of corn hair are gathered, washed, dried and pulverized at

Nagsabaran Norte, Balaoan,La Union.

Also, one hundred (100) grams of lemon grass are gathered, washed, dried and

blended at Nagsabaran Norte Balaoan,La Union.

B. Preparing the Treatments

The plant sample was washed, sliced, dried, and pulverized using a grinder.

A weighing scale was used to measure the dried corn hair and lemon grass. Three

treatments were prepared, 𝑇0 (Commercial Tea), 𝑇1 75%lemon grass 25% corn hair)

𝑇2 (75%lemon grass 25% corn hair).Likewise, a commercial tea bag was used in packaging

the dried corn hair and lemon grass. To measure the exact amount of water, a beaker was

used. Lastly, three identical cups will be used in immersing the finish product, ready for the

panelist’s survey for aroma, taste and color test respectively.

9
 C. Data Gathering

Three treatments were rated and compared in terms of taste, aroma, color and

acceptability through sensory evaluation test. The data for level of acceptability on taste

gathered and interpreted using the data categorization described in each parameter.

a.) Taste Test

The packed Corn silk- Lemon Grass tea dipped in three identical cups that have on

hundred-fifty (150) ml boiling water at the same time for 2 minutes. Thirty respondents are

asked to evaluate the taste of the three treatments and rate them using the following rubrics:

Score Stat Range Description Rating

5 4.51-5.00 Very High Satisfactory

4 3.51-4.50 High Satisfactory

3 2.51-3.50 Satisfactory

2 1.51-2.50 Less Satisfactory

1 1.00-1.50 Not Satisfactory

Aroma Test

The packed Corn silk and Lemon grass dipped in three identical cups that have on

hundred-fifty (150) ml boiling water at the same time for 2 minutes. Thirty respondents asked

to evaluate the aroma with a questionnaire and also rate them using the following rubrics:

10
Score Stat Range Description Rating

5 4.51-5.00 Very High Satisfactory

4 3.51-4.50 High Satisfactory

3 2.51-3.50 Satisfactory

2 1.51-2.50 Less Satisfactory

4. COLOR TEST

The packed Corn silk and Lemon grass dipped in three identical cups that have on

hundred-fifty (150) ml boiling water at the same time for 2 minutes. Thirty respondents asked

to evaluate the color of the three treatments and rate them.

Score Stat Range Description Rating

5 4.51-5.00 Very High Satisfactory

4 3.51-4.50 High Satisfactory

3 2.51-3.50 Satisfactory

2 1.51-2.50 Less Satisfactory

1 1.00-1.50 Not Satisfactory

11
Statistical Tool

Mean and Analysis of Variance (ANOVA) were used to assess the level of

acceptability and significant differences among the treatments in terms of the different

variables: taste, color and aroma.

Ethical Consideration

Respondents were allowed to use pseudo names to ensure the confidentiality of their

identity. Any form of bribery was not exhibited in data gathering and the decisions of

respondents will be greatly respected. Moreover, the principle of veracity will be firmly

showcased in the study, not fabricating the data gathering just to acquire a good outcome of

the study. All the attained results will be shown in the manuscript, not leaving of adding

information may it is in accord with the researchers’ will or not.

12
 FLOWCHART

• Gathering and Preparing the Materials

• Preparing the Treatments

• Sensory evaluation of the Treatments

• Gathering Data

• Statistical Analysis

• Interpreting results and discussion

• Formulating conclusions and

recommendations

13
 Chapter III

Results and Discussion

This chapter deals with the results and findings with their subsequent discussion.

The results were presented in tables.

TABLE 1. TASTE TEST

TREATMENTS RESPONDENTS MEAN

𝑻𝟎 15 3.9

𝑻𝟏 15 3.3

𝑻𝟐 15 4.0

TABLE 2. ANOVA RESULTS FOR TASTE TEST

TREATMENTS MEAN P-Value

𝑻𝟎 3.9

𝑻𝟏 3.3

𝑻𝟐 4.0 .0034

14
Table 1 shows the taste test results of different treatments which were evaluated by the 15

respondents who are knowledgeable in tea. T2 has the mean of 4.00 which means that it is

moderately satisfactory based on the stat range that implies that the tea is moderately

satisfactory to the respondents. T1 has the least mean of 3.3 which means that it is

Satisfactory that implies that the tea is acceptable to the respondent. Therefore, 𝑇2 is

moderately acceptable in terms of taste. Based on ANOVA the calculated P-value (.0034) is

lower than the P-value(0.05). This means that there is a significant difference among the

treatments in terms of taste. Corn silk has earthy, slightly flavor delights and without caffeine

can be enjoyed throughout the day. Aside from a refreshing, mild flavor, corn silk offers dose

of potassium and Vitamins C and K. the herb is also good a source of dietary polyphenols,

plant based compounds with antioxidant activity.

TABLE 3. COLOR TEST

TREATMENTS RESPONDENTS MEAN

𝑻𝟎 15 3.5

𝑻𝟏 15 3.5

𝑻𝟐 15 4.2

15
TABLE 4. ANOVA RESULTS FOR COLOR TEST

TREATMENTS MEAN P-Value

𝑻𝟎 3.5

𝑻𝟏 3.5

𝑻𝟐 4.2 .0060

Table 3 shows the color test results of different treatments which were evaluated by the

15respondents who are knowledgeable in tea. T2 has the greatest mean of 4.2 which means

that it is moderately acceptable based on the stat range that the tea is moderately

satisfactory to the respondents. T1 has the least mean of 3.5 which means that it is

satisfactory that the tea is acceptable to the respondents. Therefore, 𝑇2 yielded is

moderately acceptable in terms of color. Based on ANOVA the calculated P-value (0.0060)

is lower than the P- value (0.05). This means that there is a significant difference among the

treatments in terms of taste. Tea taste is intimately affected by how it is grown, processed

and brewed. Lemon grass imparts a flavor of lemon with a hints of ginger that’s make tea

lover loved the tea because of its green color. As well as it has the same essential oils as

lemon and its often used as herbal teas.

16
TABLE 5. AROMA TEST

TREATMENTS RESPONDENTS MEAN

𝑻𝟎 15 3.90

𝑻𝟏 15 3.43

𝑻𝟐 15 4.00

TABLE 6. ANOVA RESULTS FOR AROMA TEST

TREATMENTS MEAN P-Value

𝑻𝟎 3.7

𝑻𝟏 3.4

𝑻𝟐 4.2 .0005

Table 5 shows the aroma test results of different treatments which were evaluated by the 15

respondents who are knowledgeable in tea. T 2 has the greatest mean of 4.2 which means

that it is moderately acceptable based on the stat range that the tea is moderately

satisfactory to the respondents. T1 has the least mean of 3.4 which means that it is

satisfactory that the tea is acceptable to the respondents. Therefore, 𝑇2 yield the moderately

acceptable in terms of taste. Based on ANOVA the calculated P-value (0.0005) is lower than

the P-value (0.05). This means that there is a significant difference among the treatments in

terms of aroma. Fresh lemon grass can have floral and minty notes as well. Lot of

17
misconception that lemon grass must taste similar to lemon, but it doesn’t. Tea lover loves

the tea because of lemon grass, the astringent aroma. The chemical ingredients and

biological activities of tea that makes the aroma more natural and also gives a big

contributes to one’s health. (CT Ho, 2015)

18
 Chapter IV

Conclusions and Recommendations

This chapter includes the conclusions formulated based on the findings and the researcher’s

recommendations.

Conclusions

The study was conducted to test the acceptability of Corn silk- Lemon Grass Tea through

sensory evaluation test. Based on the findings;

1. The corn hair- lemon grass is moderately acceptable in terms of taste, color and aroma.

2. Treatment 2 (T2) is the best treatment among the tea treatments.

3. There is a significant difference among the treatments in terms of taste, color and aroma.

Recommendations (numbered)

1.Since the study is acceptable in all terms, it is suggested that the product should be

endorsed to the business, specifically, in tea industry and it must be used as a herbal tea in

everyday life.

2. It can help to prevent and to cure some disease like stomach problems, kidney failure and

others. It is recommended that the Magic Tea will be subjected to cytotoxicity test to identify

its antioxidant, anti-inflammatory and anti-cancer property. Since it is a food product it is also

recommended to be subjected in BFAD.

3. This study enhances the utilization of the useful products such as food supplement. It can

be an alternative tea that can be found in backyard. The output of the study may serve as a

reference for future researches.

19
APPENDICES

20
 APPENDIX A

LETTER TO THE RESPONDENTS

Dear Respondents

Greetings!

The undersigned researchers of STEM XII JUPITER are presently conducting their

research study entitled “Corn Silk (Stigma Maydis)- Lemon grass

(CymbopoganCitratus) tea” the researcher need to conduct a survey about the above-

mentioned research in partial fulfillment for their subject PracticalResearch II.

With your expertise, we humbly asking your permission to validate the attached

group made questionnaire for the study using the attached the rating tool.

Your affirmative response to this request will be much appreciated.

Thank you and more power!

Researchers:

LACSAMANA, VANNESSA M.

LAZAGA, ANGELA O.

LARON, BERNARD JOHN

DANGLE, RANDY

. Noted by:

Mrs. EMILIA V. VIZCARRA

Subject Teacher

21
 APPENDIX B

LETTER TO THE VALIDATOR

Dear ma’am/sir

Greetings!

The undersigned researchers of STEM XII JUPITER are presently conducting their

research study entitled “Corn Silk (Stigma Maydis)- Lemon Grass

(CymbopoganCitratus) tea” impartial fulfillment for their subject research II, they need to

conduct a survey from February 2020.

With your expertise, we humbly asking your permission to validate the attached

group made questionnaire for the study using the attached the rating tool.

We are looking forward that our request would merit your positive response.

Thank you and more power!

Researchers:

LACSAMANA, VANNESSA M.

LAZAGA, ANGELA O.

LARON, BERNARD JOHN

DANGLE, RANDY
Noted by:

Mrs. EMILIA V. VIZCARRA

Subject Teacher

22
 APPENDIX C

SENSORY EVALUATION TEST

Name of Respondents:____________________

Degree:________________

Position:_______________

Direction: Please check only one from the selection

SCALE: 5- excellent 4-very good 3-good 2-fair 1-poor

AROMA 5 4 3 2 1

The corn silk-lemon grass tea

are typically pleasant smell.

Good odor of a tea imparted by

the corn silk and lemon grass

from which it is made

SCALE: 5- excellent 4-very good 3-good 2-fair 1-poor

TASTE 5 4 3 2 1

The corn silk and lemon grass

are produced from tea for their

health and distinctive taste.

The flavor or quality of tea.

23
SCALE: 5very satisfied 4-moderately satisfied 3-satisfied 2-unsatisfied 1-very unsatisfied

COLOR 4 3 2 1

The mixed light-green color of corn silk

and lemon grass went out.

Attractiveness / visual impact color of

corn silk and lemon grass on the tea.

24
 APPENDIX D

Statistical Analysis

Appendix Table 1. Taste Test Results

Respondents T0 T1 T2

1 4 4 5

2 4 3 2

3 4 3 5

4 4 3 3

5 4 3 5

6 4 3 3

7 4 3 5

8 4 3 4

9 3 4 4

10 3 4 4

11 4 4 4

12 4 3 4

13 5 3 4

14 4 3 4

15 4 3 4

taste test
One factor ANOVA

Std.
Mean n Dev
3.9 15 0.46 T0
3.3 15 0.46 T1
4.0 15 0.85 T2
3.7 45 0.69 Total

25
ANOVA table
Source SS df MS F p-value
Treatment 4.93 2 2.467 6.53 .0034
Error 15.87 42 0.378
Total 20.80 44

Post hoc analysis

p-values for pairwise t-tests
T1 T0 T2
3.3 3.9 4.0
T1 3.3
T0 3.9 .0049
T2 4.0 .0022 .7679

Comparison of Groups
5.5

5.0

4.5

4.0

3.5

3.0

2.5

2.0

1.5

1.0
T0 T1 T2

26
 Appendix Table 2. Color Test Results

Respondents T0 T1 T2

1 3 3 5

2 3 4 4

3 3 4 5

4 4 2 4

5 3 4 5

6 4 3 4

7 3 3 5

8 4 4 4

9 3 4 4

10 3 5 3

11 4 4 4

12 4 3 3

13 4 4 5

14 3 3 4

15 4 3 4

One factor ANOVA

Std.
Mean n Dev
3.5 15 0.52 T0
3.5 15 0.74 T1
4.2 15 0.68 T2
3.7 45 0.72 Total

ANOVA table
p-
Source SS df MS F value
Treatment 4.93 2 2.467 5.80 .0060
Error 17.87 42 0.425
Total 22.80 44

27
Post hoc analysis
p-values for pairwise t-tests
T0 T1 T2
3.5 3.5 4.2
T0 3.5
T1 3.5 .7809
T2 4.2 .0037 .0077

Comparison of Groups
5.5

5.0

4.5

4.0

3.5

3.0

2.5

2.0

1.5

1.0
T0 T1 T2

28
 Appendix Table 3. Aroma Test Result

Respondents T0 T1 T2

1 4 3 5

2 4 3 4

3 4 3 4

4 4 3 4

5 4 4 3

6 4 4 4

7 4 4 5

8 3 3 4

9 3 4 4

10 4 4 4

11 4 4 5

12 4 3 5

13 3 3 4

14 3 3 4

15 3 3 4

One factor ANOVA

Std.
Mean n Dev
3.7 15 0.49 T0
3.4 15 0.51 T1
4.2 15 0.56 T2
3.8 45 0.61 Total

ANOVA table
p-
Source SS df MS F value
Treatment 4.98 2 2.489 9.22 .0005
Error 11.33 42 0.270
Total 16.31 44

29
Post hoc analysis
p-values for pairwise t-tests
T1 T0 T2
3.4 3.7 4.2
T1 3.4
T0 3.7 .1671
T2 4.2 .0001 .0075

Comparison of Groups
5.5

5.0

4.5

4.0

3.5

3.0

2.5

2.0
T0 T1 T2

30
 BIBLIOGRAPHY

 Atea (2017) All About Lemongrass. Retrieved at

https://www.google.com/amp/s/www.pinoybisnes.com/agri-business/all-about-
lemongrass/%3famp, January 15, 2020, 2:30 P. M
 Debra (2018) Health benefits of lemongrass tea. Retrieved at
https://www.medicalnewstoday.com/articles/321969, January 15,2020, 9:30 A. M
 Dr. Winconsn.d (20)The Old Herb Doctor, His Secrets and Treatments. Retrieved at
https://books.google.com.ph/books?id=i45lPOCNVWQC&pg=PA23&lpg=PA23&dq=(
Dr.+Wincons+n.d)+Corn+silk&source=bl&ots=AdjkTYlsma&sig=ACfU3U2zOUg6XKF
7FTfNtDnyuiYPWVAQ9A&hl=en&sa=X&ved=2ahUKEwiS
N_TpeXnAhWVKqYKHRaYCYsQ6AEwC3oECAYQBA#v=onepage&q=(Dr.%20Winc
ons%20n.d)%20Corn%20silk&f=false, January 15, 2020, 9:00 A. M
 Goodwin L. (2019) All About Tea Plant (Camellia Sinensis). Retrieved at
https://www.thespruce.com/camellia-sinensis-definition-765682, December 15, 2019,
7:30 A. M
 Gunars (2014) Proven Benefits of Green Tea. Retrieved at
https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-green-
tea, January 15, 2020, 1:00 P. M
 Hayat K. (2015) Tea and its consumption: benefits and risks. Retrieved at
https://www.ncbi.nlm.nih.gov/m/pubmed/24915350/, December 13, 2019, 9:30 A. M
 Kris Gunnars (2014) Health benefits linked to drinking tea. Retrieved at
https://www.health.harvard.edu/press_releases/health-benefits-linked-to-drinking-tea,
January 03, 2020, 10:20 A.M
 Naghma Khan and Hasan Mukhtar (2013) Tea polyphenols for health promotion.
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2019, 8:23 P. M
 Vijitha T P et.al International Journal of ChemTech Research (2017) Corn Silk- A
Medicinal Boon International Journal of ChemTech Research. Retrieved at
https://www.google.com/url?sa=t&source=web&rct=j&url=http://sphinxsai.com/2017/c
h_vol10_no10/abstracts/A(129-
137)V10N10CT.pdf&ved=2ahUKEwi4ovnfguXnAhUQHaYKHUaPCw0QFjABegQIBh
AD&usg=AOvVaw1VZXrJyqLmj0z6T0BYB6GW, January 15, 2020, 8:30 P.M

31
 Vijitha T P et.al International Journal of ChemTech Research (2017) Corn Silk -
International Journal PharmTech, Research. Retrieved at
https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.sphinxsai.com/2
017/ch_vol10_no10/1/(129-
137)V10N10CT.pdf&ved=2ahUKEwjTipPmhOXnAhWGBKYKHRs8AgQFjAAegQIAh
AC&usg=AOvVaw18uwOxMmFpYoJ0mIt15XVw, January 15, 2020, 8:50 A. M

32
PLATES

33
 Plate 1: The Lemon Grass Plate 2: The Corn Silk

Plate 3: Cutting the Lemon Grass Plate 4: Cutting the Corn Silk

34
Plate 5: Sun drying of lemon grass and corn silk
Plate 6: blending the lemon grass

Plate 7: Blending the Corn silk Plate 8: Blended corn silk and lemon grass

35
Plate 9: preparing the tea bag Plate 10: packing the ingredients for tea

Plate 11: weighing the tea Plate 12: the commercial tea

36
Plate 13: treatment 1 Plate 14: treatment 2

Plate 15: treatment 3 Plate 16: comparing the color

of treatment 1 and commercial tea

37
Plate 16: Comparing the color of treatment 2 and commercial tea

Plate 17: Comparing the color of treatment 3 and commercial tea

38
 CURRICULUM VITAE
NAME: RANDY M. DANGLE JR.

ADDRESS: PoblacionSantol La Union

CONTACT NO.: 09053362234

EMAIL ADRESS: [email protected]

PERSONAL DATA

DATE OF BIRTH: November 19, 2001

CITIZENSHIP: Filipino

SEX: Male

CIVIL STATUS: Single

HEIGHT: 5’7

WEIGHT: 60

EDUCATIONAL ATTAINMENT

ELEMENTARY: Santol Central School

SECONDARY: Santol Vocational High School

PARENTS

FATHER: Randy Dangle

MOTHER: Corazon Dangle

39
 CURRICULUM VITAE
NAME: VANNESSA M. LACSAMANA

ADDRESS: Central West #3, Bangar, La Union

CONTACT NO.: 09501121926

EMAIL ADRESS: [email protected]

PERSONAL DATA

DATE OF BIRTH: April 01, 2001

CITIZENSHIP: Filipino

SEX: Female

CIVIL STATUS: Single

HEIGHT: 5’0

WEIGHT: 41

EDUCATIONAL ATTAINMENT

ELEMENTARY: Bangar Central School

SECONDARY: Grade 7-11Regional Science High School

: Grade 12 Castor Z. Concepcion

PARENTS

FATHER: Marcelo S. Lacsamana

MOTHER: Edna H. Lacsamana

40
 CURRICULUM VITAE
NAME: BERNARD JOHN LARON

ADDRESS: Calliat, Balaoan, La Union

CONTACT NO.: 09153517433

EMAIL ADRESS: [email protected]

PERSONAL DATA

DATE OF BIRTH: March 11, 2002

CITIZENSHIP: Filipino

SEX: Male

CIVIL STATUS: Single

HEIGHT: 5’10”

WEIGHT: 60

EDUCATIONAL ATTAINMENT

ELEMENTARY: Don Amadeo Perez Senior Memorial Elementary

Central School Main

SECONDARY: Sinapangan National High School

PARENTS

FATHER: Benjo U. Gray

MOTHER: Juanita C. Laron

41
 CURRICULUM VITAE
NAME: ANGELA O. LAZAGA

ADDRESS: Nagsabaran Norte, Balaoan, La Union

CONTACT NO.: 09774578009

EMAIL ADRESS: [email protected]

PERSONAL DATA

DATE OF BIRTH: June 24, 2002

CITIZENSHIP: Filipino

SEX: Female

CIVIL STATUS: Single

HEIGHT: 5’

WEIGHT: 45

EDUCATIONAL ATTAINMENT

ELEMENTARY: Balaoan Central School

SECONDARY: Castor Z. Concepcion Memorial National

HighSchool

PARENTS

FATHER: Abencio U. Lazaga Jr.

MOTHER: LowelaLazaga

42