TABLE OF CONTENTS

CHAPTER I

ABSTRACT …………………………………………………………………………….…...1

INTRODUCTION AND ITS BACKGROUND …………………....................................2

STATEMENT OF THE PROBLEM FORMULATION OF HYPOTHESIS ………........3

FORMULATION OF HYPOTHESIS……………………………………………………...4

SIGNIFICANCE OF THE STUDY………………………………………………….….….5

SCOPE AND DELIMITATION OF THE STUDY ………………………………………..6

DEFINITION OF TERMS ………………………………………………………………....7

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

REVIEW OF RELATED LITERATURE……………………………. …………………...8

REVIEW OF RELATED STUDIES……………………………………………………….9

CHAPTER III

METHODOLOGY

THE SUBJECT OF THE STUDY……………………………………………………......10

THE PROCEDURE………………………………………………………………….........11

RESEARCH DESIGN…………………………………………………………………......12

STATISTICAL TREATMENT……………………………………………………….........13

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

PRESENTATION OF DATA, ANALYSIS AND INTERPRETATION OF DATA

RESULTS…………………………………………………………………………...........14

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

SUMMARY………………………………………………………………………………...15

CONCLUSION………………………………………………………………………........16

RECOMMENDATION…………………………………………………………………....17
 CHAPTER I

ABSTRACT

There has been an experiment with breads and pastries, but this research

aims to focus on and innovate the common dessert cookies into something healthier.

This study aims to provide knowledge to the readers about the unusual but beneficial

and healthy food just like our cookies. People in our society will benefit by harvesting

and selling our main ingredient (Cualerpa Llentillifera) to the local entrepreneurs.

The goal of this study is to demonstrate how the result of this research maybe

use to create distinctive snacks utilizing seaweed. The following beneficiaries who

can benefit from the findings of this research: Picky-eaters will benefit from the

results of this study because it will help them eat seaweeds without eating it as plain

as it is, but through a new and innovated twist of cookies. This study will give the

society the opportunity to try the Cualerpa Llentillifera cookies that are able and have

a potential whether you are a diet-person or not. It is safe and unusual to find within

the community because this type of cookies are much more distinct, unique, and

much healthier than the usual cookies that the society make. It is more nutritious,

flavorful with the taste of the mixed natural saltiness of the Cualerpa lentillifera and

the sweetness of the dry and wet ingredients.

Conducting a research of Caulerpa lentilifera as a cookie, the findings of this

study will be beneficial as a research material for different organization such as;

Department of Labor and Employment (DOLE), Department of Tourism (DOT),

Department of Health (DOH), Department of Science and Technology (DOST),

and can help promote local sea grapes. It assists those who are not accustomed to

consuming seaweeds by providing a different kick in the form of cookies. The

calculated number of research participants includes young aging 17 years old below,

18 years old above for adult. It has conducted at Barangay Maulong, Catbalogan

City
 1

Samar. Some of the prospective research participant accepted the survey, yet some

turned down the offer of getting the chance to taste this uncommon dessert cookie

added with Cualerpa lentillifera.

This research intends to educate readers about strange but healthful foods

such as Caulerpa lentillifera. It also informs readers about the new ingredients and

techniques for preparing cookies. If we were to mass-produce our cookies if given a

budget, our target market would clearly be the younger generation and those sick-

people. The more appeal we could get from them, the more our products’ credibility

would increase.

INTRODUCTION

Caulerpa lentillifera is a seaweed commonly found in Asian countries; it was

first cultivated in our country in 1950’s and since its popularization, different variety of

foods associated with this seaweed are now available across Asian countries.

Caulerpa lentillifera has a mild saltiness with the taste of the sea. It is also referred

as the green caviar for their appearance like fish roe, but are actually a seaweed or

green algae from the coastal regions in endo pacific oceans. The dry seasons

(January-April) is perceived as the peak season for sea grapes harvesting, their

price have remained at a constant PhP 40.00/kg over the past four years. (Springer,

2020; Stuthmann, 2020; et al, 2020)

With this came our idea of making a cookie recipe with Caulerpa lentillifera. It

is a nutrient rich cookie that we are hoping could provide help with malnutrition

problem most of the children and even some adults face if not every day but

sometime in their lives.

 A lot bakery right now is breaking the limitations of our usual cookies.

Caulerpa lentillifera is known to be rich in iodine, so why not bring the taste of the

ocean in our

cookies to make a different kick, twist, and adventure in a bite of our favorite snack,

cookies. This is to prove that sea grape is not just an ordinary seaweed for

consumption it is also a simple food showcase with lots of benefit like vitamins and

other minerals that are good for the body. (Panlasang Pinoy, 2009-2021)

This is extremely beneficial because strengthened barrier promotes improved

elasticity in skin, increases its resilience, and decreases its susceptibility to fine lines

and wrinkles. It also contains with antioxidants minerals, so it can defend the skin

against free radical damage while also nourishing it.

It is also a potential anti-diabetic agent because it is able to enhance insulin

secretion, it also provides lower calories and sugar, thus, serving good bacterium to

digest food and excrete waste faster which is efficiently helping in preventing

constipation. (Kuswari, 2021; Nurkolis, 2021; Augusta, 2021; Kurnia Permatasari,

2021)

STATEMENT OF THE PROBLEM

This study aims to employ subsequently the analysis of this pastry using

seaweed and make it as cookie/s. Particularly, it aims to determine the following:

Deflation

Every month, there is an approximate 1 ton supply of Caulerpa lentillifera,

around 72% of this supply is consumed while the remaining 28% goes to waste. The

oversupply of is a reoccurring problem for seaweed harvesters, they lose about 28%

of their probable profit because of the unconsumed Caulerpa lentillifera.

Malnutrition
 Malnutrition is a problem that the most children are facing nowadays. With the

existence of high poverty rate and not just in this country but the whole world, our

product could be a solution that will provide answer to malnutrition problem.

Caulerpa lentilifera is known for its numerous nutritious properties that

includes: strengthen bones and joins, helps prevent obesity, helps prevent hyper

tension and diabetes. A product with numerous health benefits has a potential to

elucidate answers or solution to help malnourished citizens in our society. (G.

Nguyen, 2018)

Availability of Caulerpa lentillifera

This type of seaweed can thrive in a variety of environments, usually on

substrates of coral ruble or rocks to over 50 meters deep, but it is also common in

shallow, muddy, lagoons. It generally found in sandy substrates on reef flats that are

not expose during the low tied and or the water and where the water is generally

calm.

According the municipal of agriculture office of Panlatuan, it grows naturally

and abundantly in the high level of salinity with 28-31 parts per thousand (ppt) and is

usally in season from October to May. It is particularly abundant in Sorsogon,

Mindanao, Mimaropa, Zamboanga Peninsula and local waters on Visayas.

(Department of Agriculture)

1. How can Caulerpa lentillafera be integrated to any pastry product that could

help a person’s diet more tasty?

2. What health benefits are offered by Caulerpa lentillifera cookies?

3. How can using Caulerpa lentillifera as the main ingredient of cookies help

the rate of its oversupply?

4. To develop a new and flavorful pastry with the use of Caulerpa lentillifera.
 5. To determine the level of palate of Caulerpa lentillifera as the main

ingredient of cookies to make young aging 17 below and adult aging 18

above.

FORMULATION OF HYPOTHESIS

This research aims to promote food innovation for Caulerpa lentillifera

products

particularly in sweet and dairy pastries that are fatty or high in cholesterol. Through

this study, we can promote our local entrepreneurs as source of our main ingredients

(Caulerpa lentillifera), and it also promotes a new kind or version of cookies that are

healthier that contains minerals and vitamins that our body needs. This innovation

demonstrating how the result of this research maybe use to create distinctive snacks

utilizing seaweed:

1. There is a significant effect after adding Caulerpa lentillifera to the cookie mixture.

2. Caulerpa lentillifera served as an ingredient to balance the sweetness of cookies.

3. There is a difference between the ordinary cookies than the cookies added with

Caulerpa lentillifera.

SIGNIFICANCE OF THE STUDY

This study would like to show that the result of this will provide approachable

information using seaweeds (Caulerpa lentillifera) for creating such unique snacks,

these are the following beneficiaries to which they can use the finding of this

research, and the following are:

Department of Health
 The result of this study will benefit the following organization as a material for

further research and deeper experimentation they can consider producing Caulerpa

cookies.

Department of Science and Technology

The findings of this study will be useful to the following organizations as

research material and if they consider this product advantageous then deeper

experimentations can be held.

Department of Labor and Employment

As a result of this study, accepting the unemployed as employees may be able

to launch small and medium-sized enterprises that helps to create jobs.

Department of Tourism

This study will benefit local sources of the main ingredient and can aid in the

promotion of local sea grapes or Caulerpa lentillifera.

Food restricted individuals

The result of this study will benefit to the restricted individuals. It helps those

who are not used to eat seaweeds by making a different kick and that is cookies.

Aspiring Researchers

This study is also conducted for the future researchers to guide their learning

about the use of Caulerpa lentillifera and alleviate understanding about experimental

studies.

Community

This study will give the society an opportunity to try the Caulerpa lentillifera

cookies that are able and have potential whether you are a diet-person or not. It is

safe and unusual to find within the community because it is not the usual cookies

that the society make. It is more nutritious than the usual cookies.
SCOPE AND DELIMITATION OF THE STUDY

This research focuses on the study of using Caulerpa Lentillifera (Lato) as a

main ingredient. This study is limited to using Seaweeds for making cookies which

seeks to suggest more natural and nutritious cookies. Furthermore, the limits only in

shallowly touching related properties that could be use as a basis for future

alternative of usual cookies. The study focused on the specification of how to

procure the major quality ingredients, there are ways on how we can definitely make

this Lato cookies.

This research delimits replacing current usual cookies, but could only suggest

natural and nutritious alternative for cookies. And sea grapes are plentiful during the

local season, but demand for Caulerpa lentillifera on the market is low and

nonexistent.

People dislike it and some of them refuse to consume or eat them.

DEFINITION OF TERMS

AGAR

A gelatinous substance obtained from various kinds 0f red seaweeds and used

In biological culture media and as a thickener in foods.

ALGINATE

An alginate is a polymer derived from alginic acid and used as a thickener,

binder, or lubricant. Alginates are polymers known for their gelling and

thickening properties. The sodium alt of alginic acid, sodium alginate, is used

to make substance thicker.

ALTERNATIVE

One of two or more available possibilities.

ANTICOAGULANT

Anticoagulants, commonly known as blood thinners, are chemical substances

that prevent or reduce coagulation of blood, prolonging the clotting time.

AMBIENT TEMPERATURE

Is the range of air temperature that most people prefer for indoor settings.It

feels comfortable to a person when they are wearing typical indoor clothing.

Human comfort can extend beyond depend this range depending on humidity.

Air circulation and other factors.

ANTI-DIABETIC

Are foods or drugs that works to lower abnormally high glucose or sugar levels

in blood.

ANTITHROMBOTIC An antithrombotic agent is a drug that reduce the formation of

blood clots (thrombi). Antithrombotics can be used therapeutically for prention

(primary prevention, secondary prevention) or treatment of a dangerous blood

clot (acute thrombus.

BENEFICIAL

Producing good result or helpful effects conferring benefits. Favorable or

advantageous, resulting in good.

CARRAGEENAN

A substance extracted from red and purple seaweeds, consisting of a mixture

of polysaccharides. It is used as a thickening or emulsifying agent in food

products.

CAULERPA LENTILLIFERA

is a species of ulvophyte green algae from coastal regions in the Indo-Pacific.

This seaweed is one of the favored species of edible Caulerpa due to its soft

and succulent texture. It is traditionally eaten in the cuisines texture. It is

traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia.
CONSUMPTION

The act or process of consuming.

DEFFATE

Freed from or deprived from fat, e.g., by trimming the fat away, skimming fat

from the surface of a liquid, or draining fat from food.

DIET-PERSON

Restrict oneself to small amounts or special kinds of foods in order to lose

weight.

ELUCIDATE

To make lucid especially by explanation or analysis elucidate a text.

ENDOGENOUS

Having an internal cause or origin.

FUCOIDANS

Is a long chain sulfated polysaccharide found in various species of brown

algae. Commercially available fucoidan is commonly extracted from the

seaweed species Fucus vesiculos, Cladosiphon pkamuranus, Laminaria

japonica and Undaria pinnatifida.

FLAVONOIDS

Are a diverse-group phytonutrients (plant chemicals) found in almost all fruits

and vegetables.

HEDONIC

Relating to or characterized by hedonism. Other word from hedic.

INNOVATION

The action or process of innovating.

LIMITATIONS

A limiting rule or circumstance; a restriction.

MALNUTRITION

Is the condition that develops when the body is deprived of vitamins, minerals

and other nutrients it needs to maintain healthy tissues and organs function.

Malnutrition occurs in people who are either undernourished or overnourished.

MAIDA

Is a white flour from Indian subcontinent, made from wheat. Finely milled

without any bran, refined and bleached, it closely resembles cake flour. Maida

is used extensively for making fast foods, bake goods such pastry, bread,

several varieties of sweets and traditional flat breads.

NOURISHING

Containing substance necessary for growth, health, and good condition.

NUMEROUS

Consisting of great numbers of units or individuals born into a numerous family.

OXIDATION

A chemical reaction that takes place when substance comes into contact with

oxygen or another oxidizing substance.

PICKY-EATER

Are defined as those who consume an adequate variety of foods through

rejection of substantial amount.

POMACE

The dry pulpy residue of material (such as fruit, seeds or fish) from which a

liquid (such as juice or oil) has been pressed or extracted.

POLYPHENOLICS

Are a large family naturally occurring organic compounds characterized by

multiples of phenol units they are abundant in plants and structurally divers.

POPULACE
 Is usually use to refer to all the people of a country.

POPULARIZATION

The act of making something attractive to general public.

RACEMOSE

Being or resembling a receme/ meaning, pronunciation, translation and

examples.

SENSORIAL

Relating to sensation or the senses

SCAVENGERS

An animal that feeds or carrion, dead plant material, or refused.

SUBSEQUENTLY

After a particular thing has happened; afterward.

SUSCEPTIBILITY

The state of fact being likely or liable to be influenced or harmed by a

particular thing.

CHAPTER II

REVIEW OF RELATED LITERATURE

This study is being supported by the idea of Kang et al., 2003 and Chandini,

Ganesan

& Bhaskar, 2008; et al. through their study entitled: Antioxidant properties (in vitro

and in vivo).

The most abundant terrestrial biophenols (flavonoids) have three

interconnected rings. Seaweed phlorotannins have up to eight interconnected rings,

making them 10-100 times more powerful and more stable as free-radical
scavengers than other polyphenols (green tea catechins, have only four rings.) the

half-life of phlorotannins which is partially fat soluble, is up to 12h in the body,

compared to 30-180 min for water soluble, terrestrial polyphenols (Kang et al., 2003),

the total phenol contents and antioxidant capacity varies with species, but generally

the green seaweed (Caulerpa spp.) have higher free-radical scavenging properties,

followed by the brown seaweeds (Sargassum polycystum), then the red seaweeds

(Eucheuma cottoni, Eucheuma spinosum and Halymenia durvillaei), or brown

seaweeds ( Dictyota dichotoma and Padina sp.) (Chandini, Ganesan, & Bhaskar,

2008; Duan, Zhang Li, & Wang, 2006; Matanjun, Mohamed, Mustapha, Muhammad,

& Cheng, 2008; Santoso, Yoshie-Stark, & Suzuki, 2004).

Lipid oxidation increases with disease and aging, and many seaweeds can reduce

lipid oxidation in vivo, under such conditions, Malondialdehyde (MDA), a marker

indogenous lipid peroxidation, were significantly reduce in the liver, heart and brain

of aging mammal by the porphyrans and sulfated galactants from Porphyra spp.

Seaweeds consumption generally increases the endogenous antioxidant

enzymes superoxide dismutase (SOD), glutathione peroxidase (GSH-PX) and

sometimes catalase activities in vivo (Matanjun, Mohamed, Kharidah, & Noordin, 8

2010; Yuan & Walsh, 2006; Zhang et al., 2004). Numerous studies have been done

on the antioxidant properties of different seaweeds, such as Eucheuma

kappaphycus, Glacilaria edulis, Acanthophora spicifera (Ganesan, Kumar, &

Bhaskar, 2008), Caulerpa sertularoides and other Indonesian seaweeds (Santoso

etal., 2004), and Sargassum thunbergii (Park et al., 2005) and various other

seaweeds (Jimenez-Escrig, Jimenez-Jimenez, Pulido, & Saura Calixto, 2001).

Macronutrients and functional food ingredients. Polysaccharide, dietary fiber

and gut health, the soluble dietary fibers in seaweeds are higher than terrestrial

plans (up to 55% dry weight) (Wong & Cheung, 2000) especially in the red Hypnea
spp. and green Ulva lactuca. Soluble fibers benefit gut health through its water

binding, fecal bulking and digestive transit time deceasing effects (Matanjun,

Mohamed, Mustapha, & Muhammad 2009), which indirectly help prevent colon

cancer (MacArtain, Gill, Brooks, Campbell, & Rowland, 2007). Major soluble fibers

include alginate from brown seaweeds, carrageenan and agar from red seaweeds;

while minor polysaccharides

such as fucoidans, xylans and ulvans are found in brown, red and green seaweeds

respectively (Burtin,2003). Fucoidans have various therapeutic applications with

notable anticoagulant and anti-thrombic properties (Sezer et al., 2008). The high

soluble dietary fiber contents of E. cottonii, Caulerpa lentilifera, S. polycystum

(25.05-39.67% dw), Ahnfeltiopsis concinna (59.8%), Gayralia oxysperma (55.8%),

Sargassum obtusifolium (53.7%), Chondrus ocellatus (52.9%), Ulva fasciata

(50.1%), can help reduce blood cholesterol levels and determetabolic syndrome

(Bocanegra et al., 2009; Matanjun et al., 2009; McDermid, Stuercke, & Haleakala,

2005). High dietary fiber intake helps decrease chronic disease risks such as

diabetes, heart disease and

cancers (Eyre, Kahn, & Robertson, 2004). Soduim alginate, funoran, and

carrageenan exhibited significant hypocholesterolaemic activities by reducing

cholesterol and sodium absorption while enhancing potassium absorption (Jimenez-

Ecrig & Sanchez-Muniz, 2000).

Protein and amino acids, generally higher protein contents are found in green

and red seaweeds (10-47% of dry weight dw) compared to brown seaweeds (5-24%

dw) (Burtin, 2003; Matanjun et al., 2009; Polat & Ozogul, 2009). Their protein levels

may be comparable with soybean (35% dw). Most seaweeds proteins contain all the

essential amino acids at levels close to that recommended by FAO/WHO (Matanjun

et al., 2009; Wong & Cheung, 2000). Some seaweeds such as Sargassum vulgare
contain high level of methionine (1.7%) not generally available in other seaweeds

(Barbarino & Lourence, 2005). Others such as Ulva spp. contains up to 26-32% of

aspartic and glutamic acid of the total amino acid respectively (fleurence, 1999),

which explains their properties as flavor enhancers. The protein contents of tropical

edible seaweeds E. cottonii (red), (9.76% DW) and Caulepa Lentillifera (green)

(10.41% DW) were higher than S. polycystum (brown) (5.4% DW), and their protein

chemical scores are between 20 and 67% (Matanjun et al., 2009), some of which

may be comparable to certain animal protein. Most other seaweeds such as

Rhizoclonium riparium, Enteromorpha intestinalis, Lola capillaris, U. lactuca, Dictyola

caylinica, Catenella repens, Polysiphonia mollis, G. acerosa (benthic algae from

sunderban) (Chakraborty

& Santra, 2008), Capsosiphon fulvescens, Ulva prolifera (Hwang, Amano & Park,

2008), Porphrya sp., Osmundea pinnatifida, Pterocladium capillacea,

Sphaerococcus

coronopifolius, Geliduim microdon, Cystoseira abies –marina, Fucus spirallis, and

Ulva.

Journal of Applied Phycology 30 (2), 1393-1403, 2018

Seaweeds present a promising option for inclusion in the human diet

through

supplementation in various food system. Sea grapes (Caulerpa racemosa), a

common tropical green seaweed, has immense nutritional potential. An attempt was

made to utilize the health benefits of sea grapes in human diet via biscuit as carrying

medium. The effect of C. racemose incorporation on nutritional, physical, anti-

oxidative and sensorial characteristics of biscuits was assess. Functional properties

of seaweed-flour mix along with the electrophoretic pattern of dough were evaluated.

Caulerpa racemose addition increased water and oil absorption capacity pf flour mix.
Likewise, increase was noticed in solvent retention capacities (sodium carbonate,

lactic acid, and sucrose) of flour mix. Inclusion of C. racemose in biscuit enhanced

then nutritive potential. Protein and fiber content of biscuits increased with rising

level of C. racemose incorporation. With increase in the concentration of seaweed in

biscuits, the phenolic content and anti-oxidant activities (DPPH, ABTS, H ₂O󠅍₂ radical

scavenging activity and ferric reducing anti-oxidant power) increased. The sensory

ratings varied from “neither like nor dislike” to “like slightly” on 9-point Hedonic scale.

The study demonstrated the positive nutritional effect of C. racemose inclusion in

biscuits.

Further, the health benefits of different seaweeds can be exploded via

incorporation in various other food system. This could give rise to new and significant

segment of health foods – “composite seaweed food products”.

Functionality and Storability of Cookies Fortified at the Industrial Scale with up

to 75% of Apple Pomace Flour Produced by Dehydration

S. Zlatanovic, A. kalusevic, +4 authors S. Goriajanovic, 2019

Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics

(TPCs) and flavonoids (TFPCs) was produce at the industrial scale. Bulk and tapped

density of fine and coarse APF with average particle size 0.16 and 0.50 mm

compared. The effect of wheat flour substitutions with 25%, 50% and 75% of fine

and coarse APF performed better in respect to sensorial properties, content and

retention of dietary

compounds and antioxidants (AO) activity. The cookies optimal share of coarse APF

(50%) contained 21 g / 100 g of DF and several times higher TPC, TPF as well as

AO activity than control cookies, retained well health promoting compounds and

maintained an intensely fruity aroma and crispy texture. They were acceptable for

consumers according to the hedonic test.

REVIEW OF RELATED STUDIES

DEVELOPMENT OF HIGH PROTEIN COOKIES (Karni, 2018; Nihir, 2018; Luv,

2018)

Cookies are good carrier of nutrients like carbohydrate and fat which can be

enriched with protein by partially replacing refined wheat flour with protein rich flour

for partial replacement of wheat flour up to an acceptable level. The research was

conducted to identify most suitable blend of pulses of flour for partial replacement of

wheat flour.

Protein energy malnutrition can be combat with such high protein cookies.

Soybean, Moth bean, and chickpea were recognize as potential source of protein

and sufficient biological value according to the available literature. In this study, this

flour was replaced with base flour i.e. refined wheat flour at different replacement

level (10, 15, 20 & 25 per cent) and cookies of the above blend where developed.

These cookies were studied with respect to physical, chemical, textural and sensory

analysis and cookies with 20% chickpea and 80% refined wheat flour was finalized

and protein content increased from 2.9% to 6.8%.

DEVELOPMENT OF HIGH PROTEIN COOKIES AND LOW CALORIE COOKIES

(Kulthe, 2014; Pawar, 2014; Kotecha, 2014; Chavan, 2014; Bansode, 2014)

Cookies high in protein and low in calories were prepared by substituting

wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar

with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional

creamery

method. Cookies were evaluated for physico-chemical and sensory quality

parameters. The thickness and the hardness of cookies increased; weight, diameter,

spread ratio, and spread factor decreased with increasing levels of DSF while there
was increase in protein, crude fiber and ash content and decrease in fat and

carbohydrate contents. The cookies with 20% substitution each of DSF AND SLP

scored maximum for all the sensory quality attributes. On storage of such cookies in

LDPE, HDPE and PP for 90 days at ambient temperature, the sensory attributes was

decreased, but the cookies were acceptable. The HDPE was better packaging

material than the LDPE and PP with regard to the sensory quality of cookies during

storage.

METHODOLOGY

In acquiring the study of using Caulerpa lentillifera as cookies,.To start the project,

Caulerpa lentillifera were gathered from two separated Sea grapes. The two-

separated Caulerpa lentillifera is stored within two different temperatures: the first

sea grapes is stored between 25-30 degrees Celsius, while the other sea grapes

placed under the fluorescent when it is already white.

Using oven for 150°C for 8-10 minutes to medium heat until achieving the perfect

color of cookies. After 5 minutes of cooling, the baked cookies are now ready to be

place in a plate. The second sea grapes was as just the same due to the condition of

the sea grapes prior to the experiment. However, the quality of the sea grapes did

not affect the end of product’s physical characteristics despite their prior distinction.

As we have surveyed, we used the sampling technique of simple random

sampling of probability sampling. It involves just one-step; each survey subject

selected is independent from the recipients of the population or sample frame.

THE SUBJECT OF THE STUDY

We conducted our survey in Purok-6, Barangay Maulong to see if our

Caulerpa llentilifera cookies will fit for best for the interest of our subject selected.
Some took our offer and some did not even throw some sense of interest. Their

feedbacks varied from each other but somehow closely correlated. Before we give

them the cookies, we gave them a little bit of explanation about our product; we told

them the ingredients, how we did the preparation and lastly what nutrients they could

benefit from our cookies. We also asked them if they are allergic to Caulerpa

lentillifera to make sure that

The survey took at least almost two hours as we waited for more people to

taste our cookies. The more cookies we offer, the more reviews we could get to help

us make conclusion about our product, but it did not go easy for us. Older people of

have more negative feedback for our product, stating its taste as ‘Uncanny’ and they

had this ‘I would never eat this again’ vibe on their faces. But we didn’t lose hope as

the younger ones had the opposite feedback, most of them, around the ages of 17-

below liked our cookies, they liked how our cookies isn’t sweet or bland, for them it’s

the perfect texture but of course, some disliked it. But the kids, we really love their

reactions, they gave us back the energies we lost upon hearing the feedbacks of the

older ones. Young and adult were too enthusiastic upon receiving our cookies and

the

look on their faces while eating made us realize that our hard work hasn’t gone to

waste. When we asked them about the taste, all of them love the sweetness of the

cookies, some of them even asked for more, but we kind of felt bad when we

couldn’t give them more as we ran out already. Different people, different likes and

dislikes. Food such as our cookie is not exempted from having its own admirer and

people who don’t like it. Like every other product or just almost everything, there is

no such thing as one hundred percent approval rating.

10
 Our survey showed that if we were to mass-produce our cookies if given a

budget, our target market would clearly be the younger generation, especially the

kids.

Through our survey, we found out that we have to make some improvement if we

were

to catch the attention or appeal of the older generations. The more appeal we could

get from them, the more our products’ credibility would increase. All in all, the kids

are more likely to buy our cookies but it all depend if their parents would give them

money, so we really couldn’t just put our whole trust to them if we want our product

to flourish.

This survey was done in one small area only, the probability of our ‘Caulerpa

lentillifera Cookie’ to make it big in the industry is still on its first phase, in other

words, still unclear and would surely go unnoticed to the rest of the market. So we

need to work more on marketing and making sure our hard work would pay off.

PROCEDURE

Ingredients Quantity

Caulerpa lentillifera 2/3 cup and 2 tablespoon

Butter 1 cup

Powdered sugar 2/3 cups

All-purpose flour 1 ½ cup

Cornstarch 1/3 cup

In acquiring the study of using Caluerpa lentillifera as cookies, through research

was done i\deas and facts are obtained from the internet. To start the project, the

Caulerpa lentillifera were being gathered together with the other ingredients. There

are ways on how we can completely achieve the study: In a bowl, put one cup of

butter,

2/3 cups of powdered sugar, 2/3 and 2 tablespoon teaspoon of Caulerpa lentillifer

(pure /blended). Mix it well using a spatula. In a separate bowl sift 1 and ½ cup of all-
purpose flour and 1/3 cup of cornstarch, when flour and cornstarch are done sifted

we

11

can now add it to our mixture. Mix it well until fully combined or reached the desired

texture and consistency. Prepare a pipping bag for our mixture and use a star-

shaped piping nozzle to form shape and structure. Place a baking sheet or

parchment paper in a baking pan and carefully pipe or mixture. Preheat the oven at

150°C for 10 minutes, after preheating the oven, it is now time to bake the cookies at

the same degree and Celsius (150°C) for 15-17 minutes, when cookies are already

brownies, let it cool down before consuming and there, we can definitely eat our

Caulerpa lentillifera cookies.

 11

EXPERIMENTAL RESEARCH DESIGN

Conceptual Framework

INSTRUMENTATION
Look for respondents young and adult. In conducting a survey,

we must determine a specific location and numbers of

respondents. Since it is a taste testing about our product, the

type of survey will be in-person. Check your questionnaires and

their styles for the effectiveness of testing hypothesis. After

conducting a survey, read each respondent’s feedback then

collect all the common ideas and answers. Using the common

responses, synthesize them to create a main idea.

BIOACTIVE
PURPOSE This research aims to focus on and innovate the
COMPONENT AND
ANTIOXIDANT common dessert cookies into something healthier. This research aims

PROPERTIES OF to push the boundaries by combining ingredients by combining

CAULERPA
ingredients from both the sea and land. Vitamins A and C are abundant
LENTILLIFERA AS
ALTERNATIVECOOKIES in Caulerfpa lentillifera, which also contains unsaturated fatty acid such

AA, LA, DHA, EPA and ala. The minerals and vitamins listed above can

be useful to our health, like to strengthen bones and joints, to aid in the

prevention of goiter, to aid in the generation of beautiful skin and silky

hair, to aid in the prevention of obesity, and to aid in the prevention of

EXPERIMENTAL
cancer. Demonstrating how the result of this research maybe use to
RESEARCH create distinctive snacks utilizing seaweed, and following beneficiaries

DESIGN who can benefit from the findings of this research.

SIGNIFICANCE
This study will benefit the institutions as a material for further

research and to the future researchers for deeper

experimentation they can make.

 12

STATISTICAL TREATMENT
Table 1

Distribution of Participants According to Gender.

Gender Frequency Percentage

Adult 10 50%

Young 10 50%

Total 20 100%

Table 2

Distribution of participants according to Ratings.

Ratings Frequency Percentage Verbal Description

1-2 0 0% Poor

3-4 0 0% Poor

5-6 5 25% Average

7-8 7 35% Above Average

9-10 8 40% Excellent

Total 20 100%

Table 3

Statistical Treatment

Gender Mean Theoretical T-test Difference Interpretation

Value

Adult 7.5 3.05

0.7939 1.73406 Not

 Young 8.1 2.09 significant

13

CHAPTER IV

Providing presentation of statistical data relative to the problem posted. The

corresponding analysis and interpretation of the data are incorporated in this portion

of the study. Comparability of two groups through rating scale and t-test was being

applied.

Table 1

Distribution of participants according to age range

Age group Frequency Percentage

18 above (Adult) 10 50%

17 below (Young) 10 50%

Total 20 100%

table shows that 10% or 50% of the respondents are adult, while 10 or 50% are

young.

Table 2

Distribution of participants according to score

Ratings Frequency Percentage Verbal Description

1-2 0 0% Poor

3-4 0 0% Poor

5-6 5 25% Average

7-8 7 35% Above Average

9-10 8 40% Excellent

Total 20 100%

14

Bioactive Components and Antioxidant Properties of Sea

Grape (Caulerpa lentillifera) as Alternative Cookies

45

40

35
Percentage of Participants

30

25

20

15

10

0
1 to 2 3 to 4 5 to 6 7 to 8 9 to 10

Participant Ratings (Points)

CHAPTER V

SUMMARY

This study is utilizing the experimental research design with the product

development analysis that requires a lot more sophisticated and business analysis.

This study aims to impact knowledge to the readers about the unusual but healthy

food just like Caulerpa lentillifera cookies which has many good nutrients for our

body as we consume it. This study also helps to give idea to readers about these

new ingredients and new technique in baking cookies, and also it may help to
eliminate or lessen the malnutrition in our society because this kind of cookies has a

lot of nutrients.

15

And people in our society will benefit by harvesting and selling our main ingredients

(sea grapes) to the local entrepreneurs.

The in-person style of survey is what we have conducted because it is a taste

testing of our product, with the use of some questionnaires. The respondents in this

study are young and adults with the age ranging 17-below are young and 18-above

are adults. Based on our interpretation, making a graph and showing their ratings by

percentage, 40% of the participants rated 9-10, as the highest rating and 25% of

them rated the product from 5-6 as the lowest rating.

The people having goiter is one of the target of this study to consume our

product because the main ingredient contain iodine. The young generation are the

target of this product. The young ones were more likely to eat unhealthy foods,

CONCLUSIONS

Based on the indicated findings, the following conclusions were drawn:

1. Even though they dislike sea grapes, both groups claimed that they enjoyed the

cookies and liked it regardless of the fact the it contains Caulerpa lentillifera, as

based on the result, we conclude that food innovation can assist food restricted

individuals in encouraging them to eat foods that they dislike, even in little

ammounts.

2. The result of the comparison of the taste testing of both groups revealed that, the

young respondents are more likely to eat sweets compared to those adult

respondents.
3. Based on the result of the product experimentation, the Caulerpa lentillifera served

as an ingredient to balance the sweetness of the cookies.

16

4. Despite the fact that the product contains a nutritious ingredient, the combination

of sugar and butter may hinder the effect of Caulerpa lentillifera in our cookies.

RECOMMENDATIONS

This study revealed the good outcome of Caulerpa lentillifera cookies. Thus,

the following recommendations are hereby presented:

1. Since Caulerpa lentillifera cookies had a good review among respondents, future

researchers should continue to innovate this product to make a much better outcome

that it has now.

2. A similar study must be conducted to a larger group of respondents to determine if

the same outcome will be established.

3. Implementation of feeding programs containing healthy innovated foods in the

community to lessen the amount of malnourished children.

 17

REFERENCES:

Department of Agriculture

https://m.facebook.com/DABAROfficial/Photos/

a.16042963144401/1735075106733052/?type=3

G. Nguyen, 2018; et al., (2018)

https://www.linkden.com/pulse5-scientific-healthy-benefits-sea-grapes-medi

kang et al., 2003

https://pubmed.ncbi.nlm.nih.gov/21523412/&sa=U&ved

Kulkarni et al.,(November 2018)

https://www.researchgate.net/publication/329237150-studies-on-development-of-

high-

proteincookies&ved=2ahUKEwigvvrsJH1hUSv5QKHcBEDukQFnoECaQQAQ&AOv

Vaw2kfX7PiHGErk--d-B2LE20

Kulthe et al.,(January2003)

https://www.researchgate.net/publications/329237150-studies-on-development-of-

high-

proteincookies&ved=2ahUKEwigvvrsJH4AhUSv5QKHcBEDukQFnoECAQQAQ&usg

=AOvVaw2kfX7PiHG

Panlasang Pinoy (2019-2020)

https://panlasangpinoy.com/what-are-sea-grapes-or-lato/et

Kuswari, et al (sep2021)
https://f1000research.com/articles/10-718

S. zlatonavic A. kalusevic, +4 authors, S. Goriajanovic,2019

www.tandfonline.com>FRI-120037155