Special Luminary Issue
2023 IJRSE – Volume 12 Issue 4
Available Online: 31 May 2023
Author/s:
Nedamo, Jennifer
Silay Institute, Incorporated, Philippines (jennifer.nedamo@silayinstitute.edu.ph)
Abstract:
The study aimed to aid the Technology and Livelihood students of Silay Institute to engage in food production and adopt the development of Red Ginger (Zingiber officinale var rubrum) and Bitter Gourd (Momordica Charantia) as organic tea. The study’s results will be utilized in developing a livelihood program as a Community Extension Program for the Bachelor of Science in Business Administration (BSBA). Fifteen (15) respondents were chosen to answer the modified questionnaire for acceptability. The study was considered highly acceptable after all the parameters were summarized into one. The modified questionnaire was subjected to validation using Good and Scates (1972) and was reliability tested using the Cronbach alpha reliability test. Microbial and proximate analysis were used to test the mixture at PRAWN Negros Laboratory Test. Findings show that the finished product was germ-free, for there was no indication of bacteria, and contains nutritive value as indicated in the proximate analysis results of Laboratory Testing where carbohydrates were considered the most prevalent, seconded by protein and fiber. Flyers were used to provide information and were disseminated to solicit and gather consumer insight and feedback. A manual of instruction for the production was developed to help in the instructions and utilization of the community extension program.
Keywords: red ginger, bitter gourd, organic tea, community extension, Silay Institute, Philippines
DOI: https://doi.org/10.5861/ijrse.2023.2011
Cite this article:
Nedamo, J. (2023). The production of Red Ginger and Bitter Gourd as organic tea: Basis for a livelihood program for BSBA. International Journal of Research Studies in Education, 12(4), 119-124. https://doi.org/10.5861/ijrse.2023.2011