Research: Aloe Vera Gel
Chapter I.
The Problem and it’s Background
Introduction
Aloe Vera is a species of succulent plant that probably originated in northern Africa. The species is frequently cited as being used in herbal medicine since the beginning of the first century AD. Extracts from A. Vera are widely used in the cosmetics and alternative medicine industries, being marketed as variously having rejuvenating, healing or soothing properties. Aloe Vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body 's systems. Numerous studies worldwide indicate that it is a general tonic for the immune system, helping it to fight illness of all kinds.(wikihow.com 1999) Various research studies are underway to explore the potential of the components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes. Animal studies and anecdotal reports claim that drinking the juice or taking it as a tablet or capsule can reduce swelling and inflammation in arthritic joints. Drinking the juice may also help those asthmatic patients who are not dependent on cortico-steroids.(herbwisdom.com 1997)
Tocino is bacon in Spanish, typically made from the pork belly. But in Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine.
In the Philippines the meat is sliced into thin strips. Anise wine, annatto, water, salt, sugar, and salt and pepper combined in a container. Each strip is then sprinkled with the mixture and stacked in a separate container, which is covered and kept refrigerated for about three days to cure. Tocino is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and pepper, although pineapple juice may be added for a slightly tart flavor. Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat, then leave it overnight at room temperature before serving it, a dish they call burong babi (fermented pork). (Wikipedia January 2013)
Tenderizing by using natural materials to avoid the effects of chemical is still very rarely done by the public. The following discussion will provide the reader with an understanding of the background of the study, the purpose of this study, reasons why this topic was important and methods selected for data collection and analysis.
Statement of the Problem This research aims to know the comparison of Pork Tocino without Aloe Vera to Pork Tocino with Aloe Vera, this research was ought to answer the following questions:
1.) What is the Demographic profiles of the respondents in terms of: 1.1. Age b. Gender c. Status
2.) What are the characteristics of the Pork Tocino without Aloe Vera: 2.1 Appearance 2.2 Aroma 2.3 Texture 2.4 Taste
3.) What are the characteristics of the Pork Tocino with Aloe Vera: 3.1 Appearance 3.2 Aroma 3.3 Texture 3.4 Taste
4.) How do the characteristics of Pork Tocino Without Aloe Vera differ from that of the Pork Tocino with Aloe Vera in terms of: 4.1 Appearance 4.2 Aroma 4.3 Texture 4.4 Taste
5.) What is the implication of the results of the study to the local production of Pork Tocino.
Hypothesis of the Study There is a significant difference between the characteristics of Pork Tocino without Aloe Vera and Pork Tocino with Aloe Vera in terms of: 1. Appearance 2. Aroma 3. Texture 4. Taste
Significance of the study
Businesspersons
The importance of this study is for them to know how to use Aloe Vera in preparing foods. And to give them knowledge about the different uses of Aloe Vera.
Faculty Member
To serve as a reference for the teachers that are giving their students the most of these knowledge.
Future Readers
To give them information about Aloe Vera that they can use in their future studies and research.
Scope and Limitations The study was limited to the use of Aloe Vera as a tenderizing agent in making Pork Tocino and it was limited to respondents from Our Lady of Fatima University in Lagro Quezon City, Particularly in two groups, CHIM Faculty member and CHIM Students. The respondents shall only compose of 30 respondents during the second semester School year 2012-2013.
Definition of Terms The following terms were used in the study:
Aloe vera- is a herbal plant that originated in north Africa. It can be used as an ingredient for hair shampoo.
Analysis – separation into constituent parts
Aroma – a distinctive pervasive and usually pleasant or savory smell
Amino Acids - an amphoteric organic acid containing the amino group NH2
Appearance – outward aspect
Benefits – help
Characteristics – a distinguishing quality or property.
Enzymes - body chemical substance
Frequently – short intervals
Manipulates - to manage or utilize skillfully
Medicinal Purpose – to be used in meditation
Minerals - an inorganic substance
Species – class of related individual
Herbs – annual flowering plant with non- woody stems.
Lardons - a strip (as of salt pork) with which meat is larded
Nutrient – nourishing.
Production - the act or process of producing
Respondents – the one who answers a question.
Researchers – person who makes diligent investigation.
Rejuvenating - to make young or youthful again
Succulent – having fleshy tissue.
Significance - something that is conveyed as a meaning often obscurely or indirectly
Severe - strict in judgment, discipline, or government
Subsequent - following in time, order, or place
Texture – identifying quality
Taste - to ascertain the flavor of by taking a little into the mouth
Tocino – a Filipino breakfast dish that is cured and sweetened.
Vital - existing as a manifestation of life
Variety - the quality or state of having different forms or types
Viable - capable of.
Various - diverse, several
Vitamin – essential food factor
Chapter II. Review of Related Literature This Chapter presents related literature and studies which foreign and local Researchers have provided the Researchers with knowledge in using Aloe Vera as a tenderizing agent in making tocino.
History of Aloe Vera
According to Wikipedia Aloe Vera is a species of Aloe, native to northern Africa. It is a Stemless or very short-stemmed succulent plant growing to 80-100 cm tall, spreading by offsets and root sprouts. The leaves are lanceolate, thick and fleshy, green to grey-green, with a serrated margin. The flowers are produced on a spike up to 90 cm tall, each flower pendulous, with a yellow tubular corolla 2 to 3 cm long.
As stated by yahoo answers the lower leaf of the plant is used for medicinal purpose. If the lower leaf is sliced open, the gel obtained can be applied on the affected area of the skin. Leaves and seeds are the two edible parts of Aloe Vera.
According to Google the Aloe leaf structure is made up of four layers: Rind - the outer protective layer; Sap - a layer of bitter fluid which helps protect the plant from animals; Mucilage Gel - the inner part of the leaf that is filleted out to make Aloe Vera gel. Aloe Vera (inner gel) contains the 8 essential Amino Acids that the human body needs but cannot manufacture.
According to wikipedia Aloe Vera has been found described in writings in many different cultures and as far back as the Greek, Egyptians, and Roman eras. References have also been found in writings from the Indian and Chinese early cultures. Ancient records show that the benefits of Aloe Vera have been known for centuries, with its therapeutic advantages and healing properties surviving for over 4000 years.
The earliest record of Aloe Vera is on a Sumerian tablet dating from 2100 BC. Its antiquity was first discovered in 1862 in an Egyptian papyrus dated 1550 BC. Egyptian Queens associated its use with their physical beauty.
Aloe Vera Nutrition Facts
Aloe Vera which is primarily a tropical plant has more than 250 species. It is grown throughout the world. Aloe Vera truly is a miracle plant. Aloe vera health benefits have been known to man since ages. It was used for healing and skin care by Egyptians and Cleopatra is known to have used it too. Today, it is not only used for skin care but also for improving immunity, digestive system, hair care and for treating and avoiding many body ailments.
The primary reason why Aloe Vera is so useful and powerful health promoter is because of its amazing nutrition profile - which shows it is rich in variety of vitamins, minerals and other nutrients.
Some major constituent of Aloe Vera are: * Vitamins: Aloe Vera is one of the richest plan in terms of Vitamins. It is rich in Vitamin B1, Vitamin B2, Vitamin B3. Vitamin B6, Vitamin C, Vitamin C, folic acid, beta-carotene. * Minerals: In terms of minerals it is rich in minerals such as - calcium, zinc, copper, iron, potassium, chromium, chlorine, magnesium, sodium * Amino Acids: One of the main reasons of skin benefits of Aloe vera is presence of amino acids. Aloe vera plant has more than 15 types of amino acids present in it. Some of the key amino acids are - Lysine, Valine, Methionine, Leucine, Isoleucine, Phenylaianine, Histidine, Glutamin acid, Alanine, Cystine, Proline, etc. * Mono and polysaccharides : Cellulose, Glucose, Mannose, Galactose, xylose, arabinose, uronic acid and many more * Enzymes: Oxidase, amylase, catalase, lipase and alinase.papain * Anthraquinones: Aloin (which is primary cause of side effects of ale vera in some cases), Barbaloin, Cinnamic acid, Aloe Emodin, Ester of Cinnamic, Aloetic acid, Antranol, Ethereal oil, Isobarbaloi, etc.
Thus, the nutrition profile of Aloe vera is very strong. Which in turn gives all its health promoting benefits when consumed by us. Most of the nutrients in Aloe Vera are either useful or harmless for humans except Aloin which can cause some side effects in some cases.
One can consume Aloe Vera in various forms - juice, gel, packs, powder, etc. If you are looking for living a health life naturally you should seriously consider including Aloe Vera in your diet program.
Tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
Papain is the most temperature stable and can require a temperature as high as 170-185oF to completely inactivate it. This has certain advantages and certain disadvantages. The main disadvantage is that a piece of meat cooked to what we call "medium rare" will not reach a temperature high enough to inactivate the papain.
Thus, subsequent storage of the meat will allow the enzyme to continue to tenderize and if extended over too long a period will produce a mushy unpalatable texture. Papain should be used in very controlled processes where each step and cut of meat is under controlled time and temperature and served properly to the consumer. This is the best process for large scale highly organized restaurant chains where the process is thoroughly outlined and adhered to. The pH optimum of papain is typically similar to that of meat itself.
Uses and Advantages of Aloe Vera Gel
It was used to great effect by Greek and Roman physicians. Researchers have found that both the ancient Chinese and Indian used Aloe Vera. In the Phillipines it is used with milk for kidney infections. Aloes are referred to in the Bible, and legend suggests that Alexander the Great conquered the island of Socotra in the Indian Ocean to secure supplies of Aloes to treat the battle wounds of his soldiers.
Today in Japan Aloe Vera is commonly used as an ingredient in commercially available yogurt. There are also many companies which produce Aloe Vera beverages. Aloe Vera is best used when used fresh from the plant. It doesn 't store well but can be bought as a preserved product. Aloe Vera can be used topically as well as taken internally. It has been used for mouth sores, what we call stomach sores, or cold sores.
Aloe Vera has been especially helpful of patients with severe and various skin diseases. It acts as a rejuvenating action. It acts as a moisturizer and hydrates the skin. After being absorbed into the skin, it stimulates the fibroblasts cells and causes them to regenerate themselves faster. It 's the cells that that produce the collagen and elastin so the skin will get smoother and look younger.
Aloe vera plant relives the burned skin caused by sunburn. Try this Aloevera benefit to treat sunburn naturally at home. Smooth and glowing skin can be achieved with the help of Aloe vera plant. Take advantage of this Aloevera benefit by just rubbing the aloevera gel on your face.
Aloe vera plants are also helpful in curing blisters, insect bites and any allergic reactions, eczema, burns, inflammations, wounds, psoriasis. This Aloevera benefit is a boon for people who have sensitive skin. Aloe Vera plant is an outstanding skin moisturizer. It provides oxygen to the cells which strengthen the skin tissues and helps to keep the skin healthy. Aloe Vera plant is a lively ingredient in a number of different skin care products that facilitates to treat a wide variety of different problems of skin.
Benefits of Aloe Vera Aloe is also an excellent treatment for skin conditions such as burns and eczema. It is often reported that burns can be healed remarkably quickly and the pain reduced very quickly with topical application of Aloe Vera to the burn area. As well as applying topically, Aloe can also be taken internally so it is just as useful for internal epithelial tissue as it is for the skin. For example, mouth and stomach ulcers, nasal and sinuses, bowels, lungs and genital tracts. Aloe works on membranes and surfaces.
Aloe also seems to be excellent at regulating the immune system (an immunomodulator). This means it can both stimulate the immune response for those with weakened immune systems either from exisiting conditions or post-illness fatigue. It can also calm the immune response, such as for Hayfever where less immune reaction is beneficial.
Although Aloe is about 99% water, the remaining 1% is extremely powerful and it is thought this is because the close to 100 ingredients work extremely well together (synergistically). The ingredients in Aloe can be grouped into the following categories: Vitamins, Minerals, Sugars, Enzymes, Lignins, Amino Acids, Anthraquinones, Saponins, Fatty Acids, Salicylic Acid.
Each of these categories could be discussed at length in their own right regarding individual molecules and ongoing studies into their remarkable effects. Combined together it 's easy to see why Aloe Vera is such an effective healing plant.
Aloe vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body 's systems. Numerous studies worldwide indicate that it is a general tonic for the immune system, helping it to fight illness of all kinds. Various research studies are underway to explore the potential of the components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes.
Over 200 worldwide scientific research papers have been published on the effects. The three main categories of research include anti-inflammatory, anti- bacterial, and anti-viral actions of the plant. The juice is said to soothe digestive tract irritations such as colitis, ulcers and irritable bowel syndrome.
It 's ability to encourage the release of pepsin (a gastric juice enzyme necessary for digestion) when the stomach is full is a possible reason for its ulcer-healing effects (Journal of the American Osteopathic Society, 1963, vol.62). In one study, oral use for six months helped mitigate asthma symptoms in almost half of the participants. Eleven of twenty-seven patients studied who drank Aloe reported feeling better at the end of the study. Researchers think that results might be due to stimulation of the immune system, as well as naturally occurring anti-inflammatory agents in the plant.
In 1994, the US Food and Drug Administration approved Aloe vera for the treatment of HIV. On-going studies worldwide show that taken in highly concentrated doses can stimulate the production of white blood cells that may help fight viruses and also tumours.
Aloe vera contains protein, calcium, magnesium, zinc, vitamins A, B12 and E, essential fatty acids and is naturally rich in:
Vitamin C which helps maintain tone of blood vessels and promotes good circulation and is essential to the health of the adrenal gland which supports our body in times of stress. Amino acids which are chains of atoms constructing protein in our body.
Enzymes, which are the life-principle in every live, organic atom and molecule of natural raw food, rejuvenate aged tissues and promote healthy skin.
Germanium which is a mineral that some health authorities claim therapeutic benefits for: immunodeficiency, pain, cardiac disorders, circulatory disturbances and eye problems.
The juice is said to be one of the finest body cleansers, cleaning morbid matter from the stomach, liver, kidneys, spleen, bladder, and is considered the finest, known colon cleanser. Studies have shown that it is healing and soothing in the relief of indigestion, stomach distress and ulcers. People claim relief from arthritis, bladder and kidney infections; leg cramps, constipation, hemorrhoids, insomnia, and for vaginitis, it is said to be an excellent vaginal douche. An excellent internal tonic for energy and well being Aloe juice may add greatly to the strength of the food fed, digestive tract, skin, and overall good health and happiness.
It is also used to ease heartburn, ulcers, diverticular disorders, and other types of digestive upset. It is used as an anti-inflammatory and may be taken internally as a remedy for certain digestive complaints. European folk medicine calls for using the juice to relieve heartburn and ulcers. Preliminary research has shown promising results. Clinical trials in Japan indicate that certain compounds in the herb reduce the secretion of stomach juices and the formation of lesions.
Animal studies and anecdotal reports claim that drinking the juice or taking it as a tablet or capsule can reduce swelling and inflammation in arthritic joints. Drinking the juice may also help those asthmatic patients who are not dependent on cortico-steroids.
In 1997, University of San Antonio researcher Jeremiah Herlihy, Ph.D., conducted a study to observe any negative effects of drinking it daily. Rather than exhibiting negative effects, however, test animals receiving daily Aloe showed a remarkable reduction in leukemia, heart disease, and kidney disease. Dr. Herlihy concluded, "We found no indication of harm done to the rats even at high levels." In fact, the Aloe-drinking animals actually lived 25 percent longer than those in the control group (IASC Conference, Texas, 1997).
There is no single ingredient that makes it very potent and healthful. Researcher Robert Davis, Ph.D., an endocrinologist-biologist, explains that fifteen different compound groups of nutrients work together to make the plant effective. This means that Aloe vera 's effects cannot be synthesized easily in a laboratory. On the upside, this makes the plant useful across a wide spectrum of circumstances. And because the various elements that make it effective are nutrients rather than drugs, the juice may complement medical treatments. In fact some cancer patients state that Aloe vera seems to reduce nausea, increase energy, and may help to minimize low blood counts caused by chemotherapy or radiation.
Aloe vera may help adults, children, and even pets receive more value from daily foods and supplements.
Aloe Vera’s Active Ingredients Aloe Vera could be considered a superfood, the leaf is filled with a gel containing at least 75 nutrients, 20 minerals, 12 vitamins, 18 amino acids, and 200 active enzymes. These compounds have tremendous benefit and potential in external and internal applications.
Skin Care Benefits of Aloe Vera Aloe Vera has been anecdotally cited for quite some time for a topical burn or cut remedy. Multiple studies have examined aloe vera as an agent to speeds recovery of skin wounds and found it to be beneficial, supporting traditional folk use of aloe vera to stimulate cellular rejuvenation. Additionally, The Department of Pharmaceutical Technology and Cosmetology at the University in Belgrade, Serbia, published research in 2011 noting that gel from aloe is believed to promote and assist the growth of new cells.
Additional Benefits of Aloe Vera * Studies show Aloe Vera gel is effective at reducing the pain of canker sores and helps them to go away faster. * With regard to interaction with ulcers, Aloe Vera has a cytoprotective action, meaning it helps to increase stomach mucosal production. It is this trait that lead to the Sinhgad College of Pharmacy including it in the development of a medication for ulcers. * Has hypoglycemic activity and anti-obesity effects. * Aloe vera gel has frequently been cited for its powerful antioxidant effect. * As may be expected, the beneficial components, including antioxidants, amino acids, and enzymes, increase as plant size increases. * Clinical studies at the Texas Children’s Hospital show that aloe vera offers a strategy to alleviate certain glucose related ailments associated with pre diabetes and metabolic syndrome. * Oddly enough, aloe vera may provide relief to persons experiencing symptoms of burning mouth syndrome. * May have expanded pharmaceutical applications as a drug absorption enhancing agents in certain drug delivery systems. * Iran’s Mazandaran University of Medical Sciences discovered that because of aloe vera’s ability to help with wounds, provide mucous membrane protection, and its antiinflammatory, immunomudulation, antifungal, antioxidant characteristics, it was an effective agent for reducing oral candidiasis in patients undergoing head and neck radiotherapy.
Choosing the Best Aloe Vera Product Purchasing an aloe vera product should be done with the same scrutiny you’d use when purchasing any supplement. Quality and purity should be your top priorities. If you’re buying aloe vera juice, organic is an absolute must. Unpasteurized is also mandatory to ensure enzymatic integrity. It’s a personal preference, but I also recommend aconcentrated aloe vera juice.
Many people find it easier to consume a more potently powerful small dose, as either a straight shot or juice/smoothie additive. Read and understand the labels to ensure you’re purchasing a quality product that’s both effective and pure.
A better idea is to grow your own aloe vera plant (or plants!). Aloe vera is a hearty succulent that is easy to grow as well as attractive. Nurturing your own plant is a great way to save money, have the freshest possible aloe vera gel on demand, and guarantee it’s additive free!
What the Science Says about Aloe Vera * Aloe latex contains strong laxative compounds. Products made with various components of aloe (aloin, aloe-emodin, and barbaloin) were at one time regulated by the FDA as oral over-the-counter (OTC) laxatives. In 2002, the FDA required that all OTC aloe laxative products be removed from the U.S. market or reformulated because the companies that manufactured them did not provide the necessary safety data. * Early studies show that topical aloe gel may help heal burns and abrasions. One study, however, showed that aloe gel inhibits healing of deep surgical wounds. Aloe gel has not been shown to prevent burns from radiation therapy. * There is not enough scientific evidence to support aloe vera for any of its other uses.
Side Effects and Cautions * Use of tropical aloe vera is not associated with significant side effects. * A 2-year National Toxicology Program (NTP) study on oral consumption of non-decolorized whole leaf extract of aloe vera found clear evidence of carcinogenic activity in male and female rats, based on tumors of the large intestine. According to the NTP, from what is known right now there is nothing that would lead them to believe that these findings are not relevant to humans. However, more information, including how individuals use different types of aloe vera products, is needed to determine the potential risks to humans. * Abdominal cramps and diarrhea have been reported with oral use of aloe vera. * Diarrhea, caused by the laxative effect of oral aloe vera, can decrease the absorption of many drugs. * People with diabetes who use glucose-lowering medication should be cautious if also taking aloe by mouth because preliminary studies suggest aloe may lower blood glucose levels. * There have been a few case reports of acute hepatitis from aloe vera taken orally. However, the evidence is not definitive. * Tell all your health care providers about any complementary health practices you use. Give them a full picture of what you do to manage your health. This will help ensure coordinated and safe care. For tips about talking with your health care providers about complementary and alternative medicine, see NCCAM 's Time to Talk campaign
Characteristics
* Appearance * Aroma * Texture * Taste
Pork Tocino
Tocino without Aloe Vera
Tocino with Aloe Vera
Research Paradigm
The research paradigm of the study is shown shows that the different mixtures Pork Tocino with Aloe Vera and Pork Tocino Without Aloe Vera have individual characteristics of taste, appearance, and texture.
Chapter III.
Research Methodology The methodology may include publication research, interviews, surveys and other research techniques, and could include both present and historical information. It includes the research design, research setting, research subject, research instrument, data gathering procedures and statistical treatment.
Research Design The researchers used experimental method of research. The experimental method of research is involves manipulating one variable to determine if changes in one variable cause changes in another variable. This method relies on controlled methods, random assignment and the manipulation of variables to test a hypothesis. Bell (2005)
Research Setting The Research was conducted at Our Lady of Fatima University Quezon City Campus.
Research Subject The topic of the research was to test if Aloe Vera can be used as a tenderizing agent in making tocino. The information for the experiment was gathered from thirty (30) respondents from the Hotel and Restaurant Management faculty, and students at Our Lady of Fatima University, Quezon City.
Research Instrument The researchers used a survey questionnaire to gather the necessary data related to the study.
It was composed of two parts namely:
Part 1. Which gathered information on the demographic profile of the respondents in terms of age, gender and status.
Part 2. Which gathered information on the respondents’ assessment of Pork Tocino without Aloe Vera and Pork Tocino with Aloe Vera in terms of: appearance, aroma, texture, and taste.
Validation of Research Instrument
The research questionnaire was validated by the research adviser, statistician, and five (5) College of Hospitality Institutional management culinary instructors Ms. Emily Banzel, Mrs. Shyrell Partoriza, Mrs. Mary Ruth Sibal, Mr. Arnel Villamor and Ms. Leonila Reynales as to validity of content.
Data Gathering Procedure
The researchers have consulted for several references in order to come up with more ideas regarding to their topic. Baseline information about the topic was produced from the different website. In addition to other sources we looked from different sample thesis. The researchers go to the OLFU QC. Library to find a recipe in making Pork Tocino.
The researchers conducted letters composed of actual study, requested kitchen laboratory, and approval for the survey that signed by the College of Hospitality and Institutional Management. After signing the letter the researchers conducted their experiment and when they have finished making the Pork Tocino they conducted their survey to the respondents.
Statistical Treatment
Percentage is a number or ratio as a fraction of 100. It is often denoted using the percent sign, “%”, or the abbreviation “pct.”.Smith, D.E. (1951∨1958).
It was used to describe the data on the profile of the respondents:
Formula; f P= ------------------------x100 N
Where
P = percentage F = frequency N = number of respondents
Weighted Mean is similar to an arithmetic mean (the most common type of average), where instead of each of the data points contributing equally to the final average, some data points contribute more than others. The notion of weighted mean plays a role in descriptive statistics and also occurs in a more general form in several other areas of mathematics. James, Frederick (2006)
It was used to summarize the assessment of the respondents on the characteristics of the different Tocino.
Formula:
Where: Formula; fw WM = --------------- N
Where
WM = Weighted mean fw= sum of the product of the frequency N = number of respondents
In terms of appearance, the scale and following interpretation was used:
Pale-Dark
Scale Verbal Interpretation
1.0-1.49 Pale
1.5-2.49 Slightly Pale
2.5- 3.49 Neutral
3.5- 4.49 Slightly Dark
4.5- 5.0 Dark
Thin-Thick
Scale Verbal Interpretation
1.0-1.49 Thin
1.5-2.49 Slightly Thin
2.5- 3.49 Neutral
3.5- 4.49 Slightly Thick
4.5- 5.0 Thick
In terms of aroma, the scale and following interpretation was used:
Odorless-Aromatic
Scale Verbal Interpretation
1.0-1.49 Odorless
1.5-2.49 Slightly Oderless
2.5- 3.49 Neutral
3.5- 4.49 Slightly Aromatic
4.5- 5.0 Aromatic
In terms of texture, the scale and following interpretation was used:
Rubbery- Tender
Scale Verbal Interpretation
1.0-1.49 Rubbery
1.5-2.49 Slightly Rubbery
2.5- 3.49 Neutral
3.5- 4.49 Slightly Tender
4.5- 5.0 Tender
Hard-Tender
Scale Verbal Interpretation
1.0-1.49 Hard
1.5-2.49 Slightly Hard
2.5- 3.49 Neutral
3.5- 4.49 Slightly Tender
4.5- 5.0 Tender
In terms of taste, the scale and following interpretation was used:
Bland-Sweet
Scale Verbal Interpretation
1.0-1.49 Bland
1.5-2.49 Slightly Bland
2.5- 3.49 Neutral
3.5- 4.49 Semi- Sweet
4.5- 5.0 Sweet
It was used to determine the significant difference. But the respondents’ assessment of the characteristic of Pork Tocino w/o Aloe Vera and Pork Tocino wirth Aloe Vera.
PORK TOCINO WITHOUT ALOE VERA 1. 1 2 3 4 5
Appearance
Pale Dark 1 2 3 4 5
Thin Thick 2. 1 2 3 4 5
Aroma
Odorless Aromatic Light 1 2 3 4 5 Strong 3. Texture 1 2 3 4 5 Rubbery Tender 1 2 3 4 5 Hard Tender 4. 1 2 3 4 5
Taste
Bland Meaty Not Sweet 1 2 3 4 5 Sweet
PORK TOCINO WITH ALOE VERA 1. 1 2 3 4 5
Appearance
Pale Dark 1 2 3 4 5
Thin Thick 2. 1 2 3 4 5
Aroma
Odorless Aromatic Light 1 2 3 4 5 Strong 3. Texture 1 2 3 4 5 Rubbery Tender 1 2 3 4 5 Hard Tender 4. 1 2 3 4 5
Taste
Bland Meaty Not Sweet 1 2 3 4 5 Sweet
Controlled Variables
Pork Tocino
Ingredients
1 kg pork (shoulder, chop or fillet)
440g brown sugar
3 tablespoons seasoned salt
1 tablespoon garlic salt
1 tablespoon ground pepper
1 teaspoon tenderizer
¼ Cup Oil for frying
Preparation Method
1. Cut the pork into thin slices about 10x10cm. Smaller pieces are fine.
2. Mix the sugar, seasoned salt, garlic salt, pepper, and curing salt together and sprinkle over the pork.
3. Lay each piece flat in a large container with cover. Let sit for 3 to 4 days in the refrigerator.
4. After 3 to 4 days, take out what you need and parboil the meat with water in a non stick frying pan. Discard the water. Dry the pan completely and pour frying oil into the pan.
5. Fry the pork for 1 to 2 minutes on each side over medium heat. Serve hot with rice.
Chapter IV.
Presentation, Analysis, and Interpretation of Data This chapter on the analysis and interpretation of data using statistical treatment posted in the previous chapter.
I. Demographic Profile of the Respondents Age Bracket | F | % | Rank | 16-20 | 17 | 57% | 1 | 21-30 | 7 | 23% | 2 | 31-40 | 3 | 10% | 3 | 41-50 | 3 | 10% | 3 | TOTAL | 30 | 100% | |
Table 1.1
Frequency Distribution of Respondents according to Age
Table 1.1 presents the distribution of the respondents according to age. Majority(57%)of the respondents were below 20 years old. Those in the 21-30 age bracket followed with 23% of the total. Those in the 31-40 and 41-50 age bracket comprised only 10% of the total number of respondents.
Table 1.2
Distribution of Respondents according to Gender Gender | F | % | Rank | Male | 16 | 53% | 1 | Female | 14 | 47% | 2 | Total | 30 | 100% | |
Table 1.2 represents the frequency of the respondents stating that male dominates in number which results 53% and in female which has 47%.
Table 1.3
Distribution of Respondents according to Status Status | F | % | Rank | Faculty | 10 | 33% | 2 | Students | 20 | 67% | 1 | Total | 30 | 100% | |
Table 1.3 represents the frequency of the respondents according to Status stating that Students dominates in number which results 67% and in Faculty which has 33%.
Table 2.2 Characteristics of Tocino without Aloe Vera CHARACTERISTICS | WEIGHTED MEAN | VERBAL INTERPRETATION | RANK | APPEARANCE | 3.52 | Slightly Dark | 1 | AROMA | 3.17 | Slightly Aromatic | 3 | TEXTURE | 3.28 | Slightly Tender | 2 | TASTE | 3.52 | Semi Sweet | 1 | GRAND MEAN | 3.37 | | |
Table 3.2 Characteristic of Tocino with Aloe Vera CHARACTERISTICS(Tocino with Aloe Vera) | WEIGHTED MEAN | VERBAL INTERPRETATION | RANK | APPEARANCE | 3.05 | Slightly Dark | 4 | AROMA | 3.67 | Slightly Aromatic | 3 | TEXTURE | 4.50 | Slightly Tender | 1 | TASTE | 4.10 | Semi Sweet | 2 | GRAND MEAN | 3.83 | | | Table 2.2 and 3.3 shows the level of significance of the Respondents in Tocino without Aloe Vera compared to Tocino with Aloe Vera.
Table 4 Characteristics | Computed | Tabular | | Test | decision | Conclusion | Appearance | 0 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is no significant difference | Aroma | -1.27 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significance difference | Texture | -0.62 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significance difference | taste | 0.34 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significancedifference |
Difference between Pork Tocino with Aloe Vera and without Aloe Vera in terms of characteristics.
Table 4 shows that there is a significance difference between Tocino without Aloe Vera and Tocino With Aloe Vera.
Chapter V.
Summary of Findings, Conclusions and Recommendations
This chapter presents summary of finding, conclusions and recommendation of the study.
Summary of Finding
In light of the data presented in the previous chapter, the following were summarized.
1. Majority of the respondents were below 20 years old and female.
2. The respondent’s Level of Significance in terms of Appearance is. 00, Aroma is -1.27, Taste is .34, and Texture is -0.62. Therefore, there is no Significant Difference between Pork Tocino with Aloe Vera and Pork Tocino without Aloe Vera in terms of Appearance but there is Significant Difference in terms of Aroma, Texture and Taste.
Conclusions
Based on the summary of findings, the following conclusions were drawn.
1. Majority of the respondents were below 20 years old and male and regular students.
2. There is no Significant Difference between Pork Tocino without Aloe Vera and Pork Tocino With Aloe Vera in terms of Appearance.
3. There is a Significant Difference between pork Tocino Without Aloe Vera and pork Tocino With Aloe Vera in terms of Texture, Taste, and Aroma.
Recommendation
In view of the findings and conclusions, the following recommendations were presented.
1. The researchers suggest to the future researchers that they may improve the appearance of the Pork Tocino to get more nutrition from it .
2. For the future researchers they may use Aloe Vera because it has many benefits in terms of health condition and give a nutrients in our body.
3. The future researchers may use Aloe Vera in different experimental research for it has many benefits, mostly for medicinal purposes.
4. The researchers suggest to the future researchers that they may use Aloe Vera gel as a substitute for tenderizing chemical for it has softening properties.
5. The future researchers may use Aloe Vera as a therapeutic healing plant for it works both externally and internally.
6. The researchers suggest that the future researchers may use Aloe Vera as a pain reliever for cancer pain that it sores and helps them to away faster.
7. For future researchers they may use Aloe Vera gel as a strategy to alleviate certain glucose related ailments associated with pre diabetes and metabolic syndrome.
8. For future researchers they may use Aloe Vera gel as a food additive for diabetic patients for it helps lowering cholesterol and improving circulation in the lower extremities of the body.
9. The HRM students can use this study for their future research to come up with new output. This will also help them in their experimental studies and culinary subjects by the means of using a much cheaper ingredient.
10. A follow-up study about the shiny bush must be done in other medicinal plants in healthy and cheaper ingredients to enhance this study.
11. In this study, the future researchers will use this as guide to create a new product and a basis of study in conducting an experimental thesis.
12. The Nutritionist will use this research to their study and recommend this experimental food product to the market. They will give attention and importance to the plants that are not recognize as additive to other foods.
References:
BOOK:
Diane Gage (March 1, 1996). Aloe Vera: Nature 's Soothing Healer. Healing Arts Press; Reprint edition
H. Panda(2003). Aloe Vera Handbook Cultivation, Research Finding, Products, Formulations, Extraction & Processing. National Institute Of Industrial Re.
James Peterson (October 19 2010). Meat: A kitchen Edition. Ten Speed Press
Emily Dela Cruz(2008). Panlasang Pinoy. Pinoy Publishing House, Malate Manila.
Jesse Russell, Ronald Cohn(2012). Tocino. Book on Demand
Peter Melnick (1978). The Memorizing of Tenderizing. Theatre Passe Muraille Archives
Anthony J. Cichoke (2002). Enzymes: The Sparks of Life. Book Publishing Company
Mariano A. Henson, Orencio L. Henson (2009). Finger Lickin ' Pampanga Delicacies. Mariano A. Henson and Orencio L. Henson, 1974
WEBSITES www.herbwisdom.com (1997. ) www.wikihow.com(1999). Herbal Medicine. www.wikipedia.com (January 2013) www.yahooanswers.com (September 5, 2005) www.answers.com http://www.enzymedevelopment.com www.naturaldatabase.com Aloe. Natural Medicines Comprehensive Database Web site on May 4, 2009. www.naturalstandard.com Aloe (Aloe vera). Natural Standard Database on May 4, 2009. http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences on April 5, 2011.
Foster M, Hunter D, Samman S. Evaluation of the Nutritional and Metabolic Effects of Aloe vera. http://www.ncbi.nlm.nih.gov/pubmed/22593933
Dat AD, Poon F, Pham KB, Doust J. Aloe vera for treating acute and chronic wounds. http://www.ncbi.nlm.nih.gov/pubmed/22336851
Takzare N, Hosseini MJ, Hasanzadeh G, Mortazavi H, Takzare A, Habibi P. Influence of Aloe Vera gel on dermal wound healing process in rat. http://www.ncbi.nlm.nih.gov/pubmed/19778236
Mendonça FA, Passarini Junior JR, Esquisatto MA, Mendonça JS, Franchini CC, Santos GM. Effects of the application of Aloe vera (L.) and microcurrent on the healing of wounds surgically induced in Wistar rats. http://www.ncbi.nlm.nih.gov/pubmed/19377785
http://www.ncbi.nlm.nih.gov/pubmed/22279374
Babaee N, Zabihi E, Mohseni S, Moghadamnia AA. Evaluation of the therapeutic effects of Aloe vera gel on minor recurrent aphthous stomatitis. http://www.ncbi.nlm.nih.gov/pubmed/23162576
Ranade AN, Wankhede SS, Ranpise NS, Mundada MS. Development of Bilayer Floating Tablet of Amoxicillin and Aloe vera Gel Powder for Treatment of Gastric Ulcers. http://www.ncbi.nlm.nih.gov/pubmed/23135966
Saito M, Tanaka M, Misawa E, Yamada M, Yamauchi K, Iwatsuki K. Aloe vera Gel Extract Attenuates Ethanol-Induced Hepatic Lipid Accumulation by Suppressing the Expression of Lipogenic Genes in Mice. http://www.ncbi.nlm.nih.gov/pubmed/23132591
Moniruzzaman M, Rokeya B, Ahmed S, Bhowmik A, Khalil MI, Gan SH. In Vitro Antioxidant Effects of Aloe barbadensis Miller Extracts and the Potential Role of These Extracts as Antidiabetic and Antilipidemic Agents on Streptozotocin-Induced Type 2 Diabetic Model Rats. http://www.ncbi.nlm.nih.gov/pubmed/2311742
Lee S, Do SG, Kim SY, Kim J, Jin Y, Lee CH. Mass Spectrometry-Based Metabolite Profiling and Antioxidant Activity of Aloe vera ( Aloe barbadensis Miller) in Different Growth Stages. http://www.ncbi.nlm.nih.gov/pubmed/23050594
Devaraj S, Yimam M, Brownell LA, Jialal I, Singh S, Jia Q. Effects of Aloe vera Supplementation in Subjects with Prediabetes/Metabolic Syndrome. http://www.ncbi.nlm.nih.gov/pubmed/23035844
López-Jornet P, Camacho-Alonso F, Molino-Pagan D. Prospective, randomized, double-blind, clinical evaluation of Aloe vera Barbadensis, applied in combination with a tongue protector to treat burning mouth syndrome. http://www.ncbi.nlm.nih.gov/pubmed/22957483
Beneke C, Viljoen A, Hamman J. In Vitro Drug Absorption Enhancement Effects of Aloe vera and Aloe ferox. http://www.ncbi.nlm.nih.gov/pubmed/22896832
Ahmadi A. Potential prevention: Aloe vera mouthwash may reduce radiation-induced oral mucositis in head and neck cancer patients. http://www.ncbi.nlm.nih.gov/pubmed/22855041
Aloe. Natural Medicines Comprehensive Database Web site. Accessed at www.naturaldatabase.com on May 4, 2009.
Aloe (Aloe vera). Natural Standard Database Web site. Accessed at www.naturalstandard.com on May 4, 2009.
National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences Web site. Accessed at http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] on April 5, 2011.
THERESA MAURICE P. BULASA
#5 Masbate St. Brgy. Batasan Hills, Quezon City
Mobile Number: 09263677898
Email Address: maui_best@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2002 - 2006 Secondary Batasan Hills National High School Batasan Hills, Quezon City
1998 - 2002 Primary Sto. Domingo Academy School Sto. Domingo St.Brgy Holy Spirit, Quezon City
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures”
“Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Female
Age : 23 years old
Birthday : June 07, 1989
Height : 5’1
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Theresa Maurice P. Bulasa
RAFAEL NOELLE L. FERNANDEZ
B5 L20 Mango st. Novahomes, Nova Q.C
Mobile Number: 09357979603
Email Address: itzme.elleon@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2002 - 2006 Secondary Novaliches High School San Agustin Novaliches
1998 - 2002 Primary Christian International School of Caloocan Esperanza st. Caloocan city
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Malvar Hall, Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : male
Age : 19 years old
Birthday : april 23, 1993
Height : 5’3
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Rafael Noelle L. Fernandez
GLENDA P. CABANGON
#24 Sumakwel st. Urduja Village,
Caloocan City
Mobile Number: 09064695931
Email Address: glendxperez@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2007 - 2010 Secondary St. Lukes School Brgy. San Agustin Novaliches Quezon City
2002 - 2007 Primary Urduja Elementary School
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City
February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Malvar Hall, Ponte fino Hotel and Residences, Batangas.
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Female
Age : 18 years old
Birthday : May 18, 1994
Height : 5’
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ GLENDA P. CABANGON
DICHOSO, JANNETTE T.
Area D, Camia St. Sapang Palay CSJDM Bulacan
Mobile Number: 09173348370
E-mail Address: jandichXD@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010-Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University # Esperanza Street Hilltop Mansion, Lagro Quezon City
2006-2010 Secondary Sto. Rosario Sapang Palay College INC.
2000-2006 Elementary BBD Elementary School Area D Sta.Cruz II. Sapang Palay Bulacan
-------------------------------------------------
SEMINAR ATTENDED
May 10. 2013 On The Job Training Redkimono Modern Japanese Cuisine 105 Retail Plaza UP Ayala Land Technohub UP Campus Commonwealth Q.C
February 4,2012 Practicum Orientation: Series II Our Lady of Fatima University – Quezon City Campus
January 25, 2012 Orientation for Jacketing and Toqueing Ceremony Our Lady of Fatima University – Quezon City Campus
February 4, 2011 Fruit and Vegetable Carving Our Lady of Fatima University – Quezon City Campus October 20, 2011 Hazard Analysis and Critical Control Points (HACCP) Malvar Hall, Ponte Fino Hotel and Residences Pastor Village, Gulod Labac, Batangas City.
-------------------------------------------------
PERSONAL BACKGROUND
Gender : Female
Age : 19
Birth date : March 08, 1994
Height : 5’6
Status : Single
-------------------------------------------------
CHARACTER REFERENCES
Ms. Michelle I. Leaño
Restaurant Manager
Redkimono Modern Japanese Cuisine
Mr. Bernard Laureta
Operations Manager
Redkimono Modern Japanese Cuisine
Ms. Shiela T. Garrido
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 9365515
________________
Jannette T. Dichoso
ZION NICCOLO R. LAYUGAN
#43 Freedom St. Brgy. Pasong Tamo, Quezon City
Mobile Number: 09069110917
Email Address: nhiexvii@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2005 - 2010 Secondary Saint Andrew Academy of Quezon City 233 AFP Road, Veterans Village Brgy. Holy Spirit Q.C
1999 - 2005 Primary New Era Elementary School Tandang Sora Ave., Brgy. New Era, Q.C
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City
February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points (HACCP)”
Malvar Hall, Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Male
Age : 20 years old
Birthday : November 07,1992
Height : 5’8
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Zion Niccolo R. Layugan
MAICA RHEA GULANE MARTINEZ
#138 Jasmin St. Baranggay
Holy Spirit, Quezon City
Mobile Number: 09053265720
Email Address: maica_rhea02@yahoo.com
EDUCATIONAL BACKGROUND
2010 – Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University
Hilltop Mansion Heights, Lagro, Quezon City
2006 – 2010 Secondary Holy Spirit National High School Branggay Holy Spirit, Quezon City
2000 – 2006 Elementary Dona Juana Elementary School Branggay Holy Spirit, Quezon City
TRAININGS AND SEMINARS ATTENDED
October 2012 Cost Control Our Lady of Fatima University – Quezon City Campus
May 12 – June 17, 2012 SHAKEYS “On the Job Training 250 hours” Ever Gotesco Branch
April 29, 2012 “Guidance and Career Planing Center” Peer Counseling Training Program Our Lady of Fatima University – Quezon City Campus
February 4, 2012 “Practicum Orientation: Series II” Our Lady of Fatima University – Quezon City Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” Our Lady of Fatima University – Quezon City Campus
February 4, 2011 “Fruit and Vegetable Carving” Our Lady of Fatima University – Quezon City Campus
February 20, 2010 Adobe Photoshop Training AMA Computer Learning Center-Commonwealth 373 Commonwealth Ave., Diliman, Quezon City
PERSONAL BACKGROUND
Gender : Female
Age : 19 years old
Birth Date : April 02, 1994
Height : 5’5
Civil Status : Single
CHARACTER REFERENCES
Ms. Shiela T. Garrido
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
Mr. Josephus B. Cayabyab
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
Mr. Reynaldo H. Carandang Jr.
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
FOR PRACTICUM PURPOSE ONLY
Maica Rhea G. Martinez
References: BOOK: Diane Gage (March 1, 1996) H. Panda(2003). Aloe Vera Handbook Cultivation, Research Finding, Products, Formulations, Extraction & Processing. National Institute Of Industrial Re. James Peterson (October 19 2010). Meat: A kitchen Edition. Ten Speed Press Emily Dela Cruz(2008) Jesse Russell, Ronald Cohn(2012). Tocino. Book on Demand Peter Melnick (1978) Anthony J. Cichoke (2002). Enzymes: The Sparks of Life. Book Publishing Company Mariano A WEBSITES www.herbwisdom.com (1997 www.wikihow.com(1999). Herbal Medicine. www.wikipedia.com (January 2013) www.yahooanswers.com (September 5, 2005) www.answers.com www.naturalstandard.com Aloe (Aloe vera). Natural Standard Database on May 4, 2009. http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences on April 5, 2011. Aloe. Natural Medicines Comprehensive Database Web site. Accessed at www.naturaldatabase.com on May 4, 2009. Aloe (Aloe vera). Natural Standard Database Web site. Accessed at www.naturalstandard.com on May 4, 2009. National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences Web site. Accessed at http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] on April 5, 2011. February 4, 2012 “Practicum Orientation: Series II” January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus October 21-22, 2011 “Front Office Procedures” February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Age : 23 years old Birthday : June 07, 1989
The Problem and it’s Background
Introduction
Aloe Vera is a species of succulent plant that probably originated in northern Africa. The species is frequently cited as being used in herbal medicine since the beginning of the first century AD. Extracts from A. Vera are widely used in the cosmetics and alternative medicine industries, being marketed as variously having rejuvenating, healing or soothing properties. Aloe Vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body 's systems. Numerous studies worldwide indicate that it is a general tonic for the immune system, helping it to fight illness of all kinds.(wikihow.com 1999) Various research studies are underway to explore the potential of the components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes. Animal studies and anecdotal reports claim that drinking the juice or taking it as a tablet or capsule can reduce swelling and inflammation in arthritic joints. Drinking the juice may also help those asthmatic patients who are not dependent on cortico-steroids.(herbwisdom.com 1997)
Tocino is bacon in Spanish, typically made from the pork belly. But in Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine.
In the Philippines the meat is sliced into thin strips. Anise wine, annatto, water, salt, sugar, and salt and pepper combined in a container. Each strip is then sprinkled with the mixture and stacked in a separate container, which is covered and kept refrigerated for about three days to cure. Tocino is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and pepper, although pineapple juice may be added for a slightly tart flavor. Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat, then leave it overnight at room temperature before serving it, a dish they call burong babi (fermented pork). (Wikipedia January 2013)
Tenderizing by using natural materials to avoid the effects of chemical is still very rarely done by the public. The following discussion will provide the reader with an understanding of the background of the study, the purpose of this study, reasons why this topic was important and methods selected for data collection and analysis.
Statement of the Problem This research aims to know the comparison of Pork Tocino without Aloe Vera to Pork Tocino with Aloe Vera, this research was ought to answer the following questions:
1.) What is the Demographic profiles of the respondents in terms of: 1.1. Age b. Gender c. Status
2.) What are the characteristics of the Pork Tocino without Aloe Vera: 2.1 Appearance 2.2 Aroma 2.3 Texture 2.4 Taste
3.) What are the characteristics of the Pork Tocino with Aloe Vera: 3.1 Appearance 3.2 Aroma 3.3 Texture 3.4 Taste
4.) How do the characteristics of Pork Tocino Without Aloe Vera differ from that of the Pork Tocino with Aloe Vera in terms of: 4.1 Appearance 4.2 Aroma 4.3 Texture 4.4 Taste
5.) What is the implication of the results of the study to the local production of Pork Tocino.
Hypothesis of the Study There is a significant difference between the characteristics of Pork Tocino without Aloe Vera and Pork Tocino with Aloe Vera in terms of: 1. Appearance 2. Aroma 3. Texture 4. Taste
Significance of the study
Businesspersons
The importance of this study is for them to know how to use Aloe Vera in preparing foods. And to give them knowledge about the different uses of Aloe Vera.
Faculty Member
To serve as a reference for the teachers that are giving their students the most of these knowledge.
Future Readers
To give them information about Aloe Vera that they can use in their future studies and research.
Scope and Limitations The study was limited to the use of Aloe Vera as a tenderizing agent in making Pork Tocino and it was limited to respondents from Our Lady of Fatima University in Lagro Quezon City, Particularly in two groups, CHIM Faculty member and CHIM Students. The respondents shall only compose of 30 respondents during the second semester School year 2012-2013.
Definition of Terms The following terms were used in the study:
Aloe vera- is a herbal plant that originated in north Africa. It can be used as an ingredient for hair shampoo.
Analysis – separation into constituent parts
Aroma – a distinctive pervasive and usually pleasant or savory smell
Amino Acids - an amphoteric organic acid containing the amino group NH2
Appearance – outward aspect
Benefits – help
Characteristics – a distinguishing quality or property.
Enzymes - body chemical substance
Frequently – short intervals
Manipulates - to manage or utilize skillfully
Medicinal Purpose – to be used in meditation
Minerals - an inorganic substance
Species – class of related individual
Herbs – annual flowering plant with non- woody stems.
Lardons - a strip (as of salt pork) with which meat is larded
Nutrient – nourishing.
Production - the act or process of producing
Respondents – the one who answers a question.
Researchers – person who makes diligent investigation.
Rejuvenating - to make young or youthful again
Succulent – having fleshy tissue.
Significance - something that is conveyed as a meaning often obscurely or indirectly
Severe - strict in judgment, discipline, or government
Subsequent - following in time, order, or place
Texture – identifying quality
Taste - to ascertain the flavor of by taking a little into the mouth
Tocino – a Filipino breakfast dish that is cured and sweetened.
Vital - existing as a manifestation of life
Variety - the quality or state of having different forms or types
Viable - capable of.
Various - diverse, several
Vitamin – essential food factor
Chapter II. Review of Related Literature This Chapter presents related literature and studies which foreign and local Researchers have provided the Researchers with knowledge in using Aloe Vera as a tenderizing agent in making tocino.
History of Aloe Vera
According to Wikipedia Aloe Vera is a species of Aloe, native to northern Africa. It is a Stemless or very short-stemmed succulent plant growing to 80-100 cm tall, spreading by offsets and root sprouts. The leaves are lanceolate, thick and fleshy, green to grey-green, with a serrated margin. The flowers are produced on a spike up to 90 cm tall, each flower pendulous, with a yellow tubular corolla 2 to 3 cm long.
As stated by yahoo answers the lower leaf of the plant is used for medicinal purpose. If the lower leaf is sliced open, the gel obtained can be applied on the affected area of the skin. Leaves and seeds are the two edible parts of Aloe Vera.
According to Google the Aloe leaf structure is made up of four layers: Rind - the outer protective layer; Sap - a layer of bitter fluid which helps protect the plant from animals; Mucilage Gel - the inner part of the leaf that is filleted out to make Aloe Vera gel. Aloe Vera (inner gel) contains the 8 essential Amino Acids that the human body needs but cannot manufacture.
According to wikipedia Aloe Vera has been found described in writings in many different cultures and as far back as the Greek, Egyptians, and Roman eras. References have also been found in writings from the Indian and Chinese early cultures. Ancient records show that the benefits of Aloe Vera have been known for centuries, with its therapeutic advantages and healing properties surviving for over 4000 years.
The earliest record of Aloe Vera is on a Sumerian tablet dating from 2100 BC. Its antiquity was first discovered in 1862 in an Egyptian papyrus dated 1550 BC. Egyptian Queens associated its use with their physical beauty.
Aloe Vera Nutrition Facts
Aloe Vera which is primarily a tropical plant has more than 250 species. It is grown throughout the world. Aloe Vera truly is a miracle plant. Aloe vera health benefits have been known to man since ages. It was used for healing and skin care by Egyptians and Cleopatra is known to have used it too. Today, it is not only used for skin care but also for improving immunity, digestive system, hair care and for treating and avoiding many body ailments.
The primary reason why Aloe Vera is so useful and powerful health promoter is because of its amazing nutrition profile - which shows it is rich in variety of vitamins, minerals and other nutrients.
Some major constituent of Aloe Vera are: * Vitamins: Aloe Vera is one of the richest plan in terms of Vitamins. It is rich in Vitamin B1, Vitamin B2, Vitamin B3. Vitamin B6, Vitamin C, Vitamin C, folic acid, beta-carotene. * Minerals: In terms of minerals it is rich in minerals such as - calcium, zinc, copper, iron, potassium, chromium, chlorine, magnesium, sodium * Amino Acids: One of the main reasons of skin benefits of Aloe vera is presence of amino acids. Aloe vera plant has more than 15 types of amino acids present in it. Some of the key amino acids are - Lysine, Valine, Methionine, Leucine, Isoleucine, Phenylaianine, Histidine, Glutamin acid, Alanine, Cystine, Proline, etc. * Mono and polysaccharides : Cellulose, Glucose, Mannose, Galactose, xylose, arabinose, uronic acid and many more * Enzymes: Oxidase, amylase, catalase, lipase and alinase.papain * Anthraquinones: Aloin (which is primary cause of side effects of ale vera in some cases), Barbaloin, Cinnamic acid, Aloe Emodin, Ester of Cinnamic, Aloetic acid, Antranol, Ethereal oil, Isobarbaloi, etc.
Thus, the nutrition profile of Aloe vera is very strong. Which in turn gives all its health promoting benefits when consumed by us. Most of the nutrients in Aloe Vera are either useful or harmless for humans except Aloin which can cause some side effects in some cases.
One can consume Aloe Vera in various forms - juice, gel, packs, powder, etc. If you are looking for living a health life naturally you should seriously consider including Aloe Vera in your diet program.
Tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
Papain is the most temperature stable and can require a temperature as high as 170-185oF to completely inactivate it. This has certain advantages and certain disadvantages. The main disadvantage is that a piece of meat cooked to what we call "medium rare" will not reach a temperature high enough to inactivate the papain.
Thus, subsequent storage of the meat will allow the enzyme to continue to tenderize and if extended over too long a period will produce a mushy unpalatable texture. Papain should be used in very controlled processes where each step and cut of meat is under controlled time and temperature and served properly to the consumer. This is the best process for large scale highly organized restaurant chains where the process is thoroughly outlined and adhered to. The pH optimum of papain is typically similar to that of meat itself.
Uses and Advantages of Aloe Vera Gel
It was used to great effect by Greek and Roman physicians. Researchers have found that both the ancient Chinese and Indian used Aloe Vera. In the Phillipines it is used with milk for kidney infections. Aloes are referred to in the Bible, and legend suggests that Alexander the Great conquered the island of Socotra in the Indian Ocean to secure supplies of Aloes to treat the battle wounds of his soldiers.
Today in Japan Aloe Vera is commonly used as an ingredient in commercially available yogurt. There are also many companies which produce Aloe Vera beverages. Aloe Vera is best used when used fresh from the plant. It doesn 't store well but can be bought as a preserved product. Aloe Vera can be used topically as well as taken internally. It has been used for mouth sores, what we call stomach sores, or cold sores.
Aloe Vera has been especially helpful of patients with severe and various skin diseases. It acts as a rejuvenating action. It acts as a moisturizer and hydrates the skin. After being absorbed into the skin, it stimulates the fibroblasts cells and causes them to regenerate themselves faster. It 's the cells that that produce the collagen and elastin so the skin will get smoother and look younger.
Aloe vera plant relives the burned skin caused by sunburn. Try this Aloevera benefit to treat sunburn naturally at home. Smooth and glowing skin can be achieved with the help of Aloe vera plant. Take advantage of this Aloevera benefit by just rubbing the aloevera gel on your face.
Aloe vera plants are also helpful in curing blisters, insect bites and any allergic reactions, eczema, burns, inflammations, wounds, psoriasis. This Aloevera benefit is a boon for people who have sensitive skin. Aloe Vera plant is an outstanding skin moisturizer. It provides oxygen to the cells which strengthen the skin tissues and helps to keep the skin healthy. Aloe Vera plant is a lively ingredient in a number of different skin care products that facilitates to treat a wide variety of different problems of skin.
Benefits of Aloe Vera Aloe is also an excellent treatment for skin conditions such as burns and eczema. It is often reported that burns can be healed remarkably quickly and the pain reduced very quickly with topical application of Aloe Vera to the burn area. As well as applying topically, Aloe can also be taken internally so it is just as useful for internal epithelial tissue as it is for the skin. For example, mouth and stomach ulcers, nasal and sinuses, bowels, lungs and genital tracts. Aloe works on membranes and surfaces.
Aloe also seems to be excellent at regulating the immune system (an immunomodulator). This means it can both stimulate the immune response for those with weakened immune systems either from exisiting conditions or post-illness fatigue. It can also calm the immune response, such as for Hayfever where less immune reaction is beneficial.
Although Aloe is about 99% water, the remaining 1% is extremely powerful and it is thought this is because the close to 100 ingredients work extremely well together (synergistically). The ingredients in Aloe can be grouped into the following categories: Vitamins, Minerals, Sugars, Enzymes, Lignins, Amino Acids, Anthraquinones, Saponins, Fatty Acids, Salicylic Acid.
Each of these categories could be discussed at length in their own right regarding individual molecules and ongoing studies into their remarkable effects. Combined together it 's easy to see why Aloe Vera is such an effective healing plant.
Aloe vera is one of the only known natural vegetarian sources of Vitamin B12, and it contains many minerals vital to the growth process and healthy function of all the body 's systems. Numerous studies worldwide indicate that it is a general tonic for the immune system, helping it to fight illness of all kinds. Various research studies are underway to explore the potential of the components to boost immunity and combat the HIV virus, and to treat certain types of cancer (particularly leukemia). It may even have a role to play in managing diabetes.
Over 200 worldwide scientific research papers have been published on the effects. The three main categories of research include anti-inflammatory, anti- bacterial, and anti-viral actions of the plant. The juice is said to soothe digestive tract irritations such as colitis, ulcers and irritable bowel syndrome.
It 's ability to encourage the release of pepsin (a gastric juice enzyme necessary for digestion) when the stomach is full is a possible reason for its ulcer-healing effects (Journal of the American Osteopathic Society, 1963, vol.62). In one study, oral use for six months helped mitigate asthma symptoms in almost half of the participants. Eleven of twenty-seven patients studied who drank Aloe reported feeling better at the end of the study. Researchers think that results might be due to stimulation of the immune system, as well as naturally occurring anti-inflammatory agents in the plant.
In 1994, the US Food and Drug Administration approved Aloe vera for the treatment of HIV. On-going studies worldwide show that taken in highly concentrated doses can stimulate the production of white blood cells that may help fight viruses and also tumours.
Aloe vera contains protein, calcium, magnesium, zinc, vitamins A, B12 and E, essential fatty acids and is naturally rich in:
Vitamin C which helps maintain tone of blood vessels and promotes good circulation and is essential to the health of the adrenal gland which supports our body in times of stress. Amino acids which are chains of atoms constructing protein in our body.
Enzymes, which are the life-principle in every live, organic atom and molecule of natural raw food, rejuvenate aged tissues and promote healthy skin.
Germanium which is a mineral that some health authorities claim therapeutic benefits for: immunodeficiency, pain, cardiac disorders, circulatory disturbances and eye problems.
The juice is said to be one of the finest body cleansers, cleaning morbid matter from the stomach, liver, kidneys, spleen, bladder, and is considered the finest, known colon cleanser. Studies have shown that it is healing and soothing in the relief of indigestion, stomach distress and ulcers. People claim relief from arthritis, bladder and kidney infections; leg cramps, constipation, hemorrhoids, insomnia, and for vaginitis, it is said to be an excellent vaginal douche. An excellent internal tonic for energy and well being Aloe juice may add greatly to the strength of the food fed, digestive tract, skin, and overall good health and happiness.
It is also used to ease heartburn, ulcers, diverticular disorders, and other types of digestive upset. It is used as an anti-inflammatory and may be taken internally as a remedy for certain digestive complaints. European folk medicine calls for using the juice to relieve heartburn and ulcers. Preliminary research has shown promising results. Clinical trials in Japan indicate that certain compounds in the herb reduce the secretion of stomach juices and the formation of lesions.
Animal studies and anecdotal reports claim that drinking the juice or taking it as a tablet or capsule can reduce swelling and inflammation in arthritic joints. Drinking the juice may also help those asthmatic patients who are not dependent on cortico-steroids.
In 1997, University of San Antonio researcher Jeremiah Herlihy, Ph.D., conducted a study to observe any negative effects of drinking it daily. Rather than exhibiting negative effects, however, test animals receiving daily Aloe showed a remarkable reduction in leukemia, heart disease, and kidney disease. Dr. Herlihy concluded, "We found no indication of harm done to the rats even at high levels." In fact, the Aloe-drinking animals actually lived 25 percent longer than those in the control group (IASC Conference, Texas, 1997).
There is no single ingredient that makes it very potent and healthful. Researcher Robert Davis, Ph.D., an endocrinologist-biologist, explains that fifteen different compound groups of nutrients work together to make the plant effective. This means that Aloe vera 's effects cannot be synthesized easily in a laboratory. On the upside, this makes the plant useful across a wide spectrum of circumstances. And because the various elements that make it effective are nutrients rather than drugs, the juice may complement medical treatments. In fact some cancer patients state that Aloe vera seems to reduce nausea, increase energy, and may help to minimize low blood counts caused by chemotherapy or radiation.
Aloe vera may help adults, children, and even pets receive more value from daily foods and supplements.
Aloe Vera’s Active Ingredients Aloe Vera could be considered a superfood, the leaf is filled with a gel containing at least 75 nutrients, 20 minerals, 12 vitamins, 18 amino acids, and 200 active enzymes. These compounds have tremendous benefit and potential in external and internal applications.
Skin Care Benefits of Aloe Vera Aloe Vera has been anecdotally cited for quite some time for a topical burn or cut remedy. Multiple studies have examined aloe vera as an agent to speeds recovery of skin wounds and found it to be beneficial, supporting traditional folk use of aloe vera to stimulate cellular rejuvenation. Additionally, The Department of Pharmaceutical Technology and Cosmetology at the University in Belgrade, Serbia, published research in 2011 noting that gel from aloe is believed to promote and assist the growth of new cells.
Additional Benefits of Aloe Vera * Studies show Aloe Vera gel is effective at reducing the pain of canker sores and helps them to go away faster. * With regard to interaction with ulcers, Aloe Vera has a cytoprotective action, meaning it helps to increase stomach mucosal production. It is this trait that lead to the Sinhgad College of Pharmacy including it in the development of a medication for ulcers. * Has hypoglycemic activity and anti-obesity effects. * Aloe vera gel has frequently been cited for its powerful antioxidant effect. * As may be expected, the beneficial components, including antioxidants, amino acids, and enzymes, increase as plant size increases. * Clinical studies at the Texas Children’s Hospital show that aloe vera offers a strategy to alleviate certain glucose related ailments associated with pre diabetes and metabolic syndrome. * Oddly enough, aloe vera may provide relief to persons experiencing symptoms of burning mouth syndrome. * May have expanded pharmaceutical applications as a drug absorption enhancing agents in certain drug delivery systems. * Iran’s Mazandaran University of Medical Sciences discovered that because of aloe vera’s ability to help with wounds, provide mucous membrane protection, and its antiinflammatory, immunomudulation, antifungal, antioxidant characteristics, it was an effective agent for reducing oral candidiasis in patients undergoing head and neck radiotherapy.
Choosing the Best Aloe Vera Product Purchasing an aloe vera product should be done with the same scrutiny you’d use when purchasing any supplement. Quality and purity should be your top priorities. If you’re buying aloe vera juice, organic is an absolute must. Unpasteurized is also mandatory to ensure enzymatic integrity. It’s a personal preference, but I also recommend aconcentrated aloe vera juice.
Many people find it easier to consume a more potently powerful small dose, as either a straight shot or juice/smoothie additive. Read and understand the labels to ensure you’re purchasing a quality product that’s both effective and pure.
A better idea is to grow your own aloe vera plant (or plants!). Aloe vera is a hearty succulent that is easy to grow as well as attractive. Nurturing your own plant is a great way to save money, have the freshest possible aloe vera gel on demand, and guarantee it’s additive free!
What the Science Says about Aloe Vera * Aloe latex contains strong laxative compounds. Products made with various components of aloe (aloin, aloe-emodin, and barbaloin) were at one time regulated by the FDA as oral over-the-counter (OTC) laxatives. In 2002, the FDA required that all OTC aloe laxative products be removed from the U.S. market or reformulated because the companies that manufactured them did not provide the necessary safety data. * Early studies show that topical aloe gel may help heal burns and abrasions. One study, however, showed that aloe gel inhibits healing of deep surgical wounds. Aloe gel has not been shown to prevent burns from radiation therapy. * There is not enough scientific evidence to support aloe vera for any of its other uses.
Side Effects and Cautions * Use of tropical aloe vera is not associated with significant side effects. * A 2-year National Toxicology Program (NTP) study on oral consumption of non-decolorized whole leaf extract of aloe vera found clear evidence of carcinogenic activity in male and female rats, based on tumors of the large intestine. According to the NTP, from what is known right now there is nothing that would lead them to believe that these findings are not relevant to humans. However, more information, including how individuals use different types of aloe vera products, is needed to determine the potential risks to humans. * Abdominal cramps and diarrhea have been reported with oral use of aloe vera. * Diarrhea, caused by the laxative effect of oral aloe vera, can decrease the absorption of many drugs. * People with diabetes who use glucose-lowering medication should be cautious if also taking aloe by mouth because preliminary studies suggest aloe may lower blood glucose levels. * There have been a few case reports of acute hepatitis from aloe vera taken orally. However, the evidence is not definitive. * Tell all your health care providers about any complementary health practices you use. Give them a full picture of what you do to manage your health. This will help ensure coordinated and safe care. For tips about talking with your health care providers about complementary and alternative medicine, see NCCAM 's Time to Talk campaign
Characteristics
* Appearance * Aroma * Texture * Taste
Pork Tocino
Tocino without Aloe Vera
Tocino with Aloe Vera
Research Paradigm
The research paradigm of the study is shown shows that the different mixtures Pork Tocino with Aloe Vera and Pork Tocino Without Aloe Vera have individual characteristics of taste, appearance, and texture.
Chapter III.
Research Methodology The methodology may include publication research, interviews, surveys and other research techniques, and could include both present and historical information. It includes the research design, research setting, research subject, research instrument, data gathering procedures and statistical treatment.
Research Design The researchers used experimental method of research. The experimental method of research is involves manipulating one variable to determine if changes in one variable cause changes in another variable. This method relies on controlled methods, random assignment and the manipulation of variables to test a hypothesis. Bell (2005)
Research Setting The Research was conducted at Our Lady of Fatima University Quezon City Campus.
Research Subject The topic of the research was to test if Aloe Vera can be used as a tenderizing agent in making tocino. The information for the experiment was gathered from thirty (30) respondents from the Hotel and Restaurant Management faculty, and students at Our Lady of Fatima University, Quezon City.
Research Instrument The researchers used a survey questionnaire to gather the necessary data related to the study.
It was composed of two parts namely:
Part 1. Which gathered information on the demographic profile of the respondents in terms of age, gender and status.
Part 2. Which gathered information on the respondents’ assessment of Pork Tocino without Aloe Vera and Pork Tocino with Aloe Vera in terms of: appearance, aroma, texture, and taste.
Validation of Research Instrument
The research questionnaire was validated by the research adviser, statistician, and five (5) College of Hospitality Institutional management culinary instructors Ms. Emily Banzel, Mrs. Shyrell Partoriza, Mrs. Mary Ruth Sibal, Mr. Arnel Villamor and Ms. Leonila Reynales as to validity of content.
Data Gathering Procedure
The researchers have consulted for several references in order to come up with more ideas regarding to their topic. Baseline information about the topic was produced from the different website. In addition to other sources we looked from different sample thesis. The researchers go to the OLFU QC. Library to find a recipe in making Pork Tocino.
The researchers conducted letters composed of actual study, requested kitchen laboratory, and approval for the survey that signed by the College of Hospitality and Institutional Management. After signing the letter the researchers conducted their experiment and when they have finished making the Pork Tocino they conducted their survey to the respondents.
Statistical Treatment
Percentage is a number or ratio as a fraction of 100. It is often denoted using the percent sign, “%”, or the abbreviation “pct.”.Smith, D.E. (1951∨1958).
It was used to describe the data on the profile of the respondents:
Formula; f P= ------------------------x100 N
Where
P = percentage F = frequency N = number of respondents
Weighted Mean is similar to an arithmetic mean (the most common type of average), where instead of each of the data points contributing equally to the final average, some data points contribute more than others. The notion of weighted mean plays a role in descriptive statistics and also occurs in a more general form in several other areas of mathematics. James, Frederick (2006)
It was used to summarize the assessment of the respondents on the characteristics of the different Tocino.
Formula:
Where: Formula; fw WM = --------------- N
Where
WM = Weighted mean fw= sum of the product of the frequency N = number of respondents
In terms of appearance, the scale and following interpretation was used:
Pale-Dark
Scale Verbal Interpretation
1.0-1.49 Pale
1.5-2.49 Slightly Pale
2.5- 3.49 Neutral
3.5- 4.49 Slightly Dark
4.5- 5.0 Dark
Thin-Thick
Scale Verbal Interpretation
1.0-1.49 Thin
1.5-2.49 Slightly Thin
2.5- 3.49 Neutral
3.5- 4.49 Slightly Thick
4.5- 5.0 Thick
In terms of aroma, the scale and following interpretation was used:
Odorless-Aromatic
Scale Verbal Interpretation
1.0-1.49 Odorless
1.5-2.49 Slightly Oderless
2.5- 3.49 Neutral
3.5- 4.49 Slightly Aromatic
4.5- 5.0 Aromatic
In terms of texture, the scale and following interpretation was used:
Rubbery- Tender
Scale Verbal Interpretation
1.0-1.49 Rubbery
1.5-2.49 Slightly Rubbery
2.5- 3.49 Neutral
3.5- 4.49 Slightly Tender
4.5- 5.0 Tender
Hard-Tender
Scale Verbal Interpretation
1.0-1.49 Hard
1.5-2.49 Slightly Hard
2.5- 3.49 Neutral
3.5- 4.49 Slightly Tender
4.5- 5.0 Tender
In terms of taste, the scale and following interpretation was used:
Bland-Sweet
Scale Verbal Interpretation
1.0-1.49 Bland
1.5-2.49 Slightly Bland
2.5- 3.49 Neutral
3.5- 4.49 Semi- Sweet
4.5- 5.0 Sweet
It was used to determine the significant difference. But the respondents’ assessment of the characteristic of Pork Tocino w/o Aloe Vera and Pork Tocino wirth Aloe Vera.
PORK TOCINO WITHOUT ALOE VERA 1. 1 2 3 4 5
Appearance
Pale Dark 1 2 3 4 5
Thin Thick 2. 1 2 3 4 5
Aroma
Odorless Aromatic Light 1 2 3 4 5 Strong 3. Texture 1 2 3 4 5 Rubbery Tender 1 2 3 4 5 Hard Tender 4. 1 2 3 4 5
Taste
Bland Meaty Not Sweet 1 2 3 4 5 Sweet
PORK TOCINO WITH ALOE VERA 1. 1 2 3 4 5
Appearance
Pale Dark 1 2 3 4 5
Thin Thick 2. 1 2 3 4 5
Aroma
Odorless Aromatic Light 1 2 3 4 5 Strong 3. Texture 1 2 3 4 5 Rubbery Tender 1 2 3 4 5 Hard Tender 4. 1 2 3 4 5
Taste
Bland Meaty Not Sweet 1 2 3 4 5 Sweet
Controlled Variables
Pork Tocino
Ingredients
1 kg pork (shoulder, chop or fillet)
440g brown sugar
3 tablespoons seasoned salt
1 tablespoon garlic salt
1 tablespoon ground pepper
1 teaspoon tenderizer
¼ Cup Oil for frying
Preparation Method
1. Cut the pork into thin slices about 10x10cm. Smaller pieces are fine.
2. Mix the sugar, seasoned salt, garlic salt, pepper, and curing salt together and sprinkle over the pork.
3. Lay each piece flat in a large container with cover. Let sit for 3 to 4 days in the refrigerator.
4. After 3 to 4 days, take out what you need and parboil the meat with water in a non stick frying pan. Discard the water. Dry the pan completely and pour frying oil into the pan.
5. Fry the pork for 1 to 2 minutes on each side over medium heat. Serve hot with rice.
Chapter IV.
Presentation, Analysis, and Interpretation of Data This chapter on the analysis and interpretation of data using statistical treatment posted in the previous chapter.
I. Demographic Profile of the Respondents Age Bracket | F | % | Rank | 16-20 | 17 | 57% | 1 | 21-30 | 7 | 23% | 2 | 31-40 | 3 | 10% | 3 | 41-50 | 3 | 10% | 3 | TOTAL | 30 | 100% | |
Table 1.1
Frequency Distribution of Respondents according to Age
Table 1.1 presents the distribution of the respondents according to age. Majority(57%)of the respondents were below 20 years old. Those in the 21-30 age bracket followed with 23% of the total. Those in the 31-40 and 41-50 age bracket comprised only 10% of the total number of respondents.
Table 1.2
Distribution of Respondents according to Gender Gender | F | % | Rank | Male | 16 | 53% | 1 | Female | 14 | 47% | 2 | Total | 30 | 100% | |
Table 1.2 represents the frequency of the respondents stating that male dominates in number which results 53% and in female which has 47%.
Table 1.3
Distribution of Respondents according to Status Status | F | % | Rank | Faculty | 10 | 33% | 2 | Students | 20 | 67% | 1 | Total | 30 | 100% | |
Table 1.3 represents the frequency of the respondents according to Status stating that Students dominates in number which results 67% and in Faculty which has 33%.
Table 2.2 Characteristics of Tocino without Aloe Vera CHARACTERISTICS | WEIGHTED MEAN | VERBAL INTERPRETATION | RANK | APPEARANCE | 3.52 | Slightly Dark | 1 | AROMA | 3.17 | Slightly Aromatic | 3 | TEXTURE | 3.28 | Slightly Tender | 2 | TASTE | 3.52 | Semi Sweet | 1 | GRAND MEAN | 3.37 | | |
Table 3.2 Characteristic of Tocino with Aloe Vera CHARACTERISTICS(Tocino with Aloe Vera) | WEIGHTED MEAN | VERBAL INTERPRETATION | RANK | APPEARANCE | 3.05 | Slightly Dark | 4 | AROMA | 3.67 | Slightly Aromatic | 3 | TEXTURE | 4.50 | Slightly Tender | 1 | TASTE | 4.10 | Semi Sweet | 2 | GRAND MEAN | 3.83 | | | Table 2.2 and 3.3 shows the level of significance of the Respondents in Tocino without Aloe Vera compared to Tocino with Aloe Vera.
Table 4 Characteristics | Computed | Tabular | | Test | decision | Conclusion | Appearance | 0 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is no significant difference | Aroma | -1.27 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significance difference | Texture | -0.62 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significance difference | taste | 0.34 | ±1.96 | 0.05 | Two tailed | Accept Ho | There is a significancedifference |
Difference between Pork Tocino with Aloe Vera and without Aloe Vera in terms of characteristics.
Table 4 shows that there is a significance difference between Tocino without Aloe Vera and Tocino With Aloe Vera.
Chapter V.
Summary of Findings, Conclusions and Recommendations
This chapter presents summary of finding, conclusions and recommendation of the study.
Summary of Finding
In light of the data presented in the previous chapter, the following were summarized.
1. Majority of the respondents were below 20 years old and female.
2. The respondent’s Level of Significance in terms of Appearance is. 00, Aroma is -1.27, Taste is .34, and Texture is -0.62. Therefore, there is no Significant Difference between Pork Tocino with Aloe Vera and Pork Tocino without Aloe Vera in terms of Appearance but there is Significant Difference in terms of Aroma, Texture and Taste.
Conclusions
Based on the summary of findings, the following conclusions were drawn.
1. Majority of the respondents were below 20 years old and male and regular students.
2. There is no Significant Difference between Pork Tocino without Aloe Vera and Pork Tocino With Aloe Vera in terms of Appearance.
3. There is a Significant Difference between pork Tocino Without Aloe Vera and pork Tocino With Aloe Vera in terms of Texture, Taste, and Aroma.
Recommendation
In view of the findings and conclusions, the following recommendations were presented.
1. The researchers suggest to the future researchers that they may improve the appearance of the Pork Tocino to get more nutrition from it .
2. For the future researchers they may use Aloe Vera because it has many benefits in terms of health condition and give a nutrients in our body.
3. The future researchers may use Aloe Vera in different experimental research for it has many benefits, mostly for medicinal purposes.
4. The researchers suggest to the future researchers that they may use Aloe Vera gel as a substitute for tenderizing chemical for it has softening properties.
5. The future researchers may use Aloe Vera as a therapeutic healing plant for it works both externally and internally.
6. The researchers suggest that the future researchers may use Aloe Vera as a pain reliever for cancer pain that it sores and helps them to away faster.
7. For future researchers they may use Aloe Vera gel as a strategy to alleviate certain glucose related ailments associated with pre diabetes and metabolic syndrome.
8. For future researchers they may use Aloe Vera gel as a food additive for diabetic patients for it helps lowering cholesterol and improving circulation in the lower extremities of the body.
9. The HRM students can use this study for their future research to come up with new output. This will also help them in their experimental studies and culinary subjects by the means of using a much cheaper ingredient.
10. A follow-up study about the shiny bush must be done in other medicinal plants in healthy and cheaper ingredients to enhance this study.
11. In this study, the future researchers will use this as guide to create a new product and a basis of study in conducting an experimental thesis.
12. The Nutritionist will use this research to their study and recommend this experimental food product to the market. They will give attention and importance to the plants that are not recognize as additive to other foods.
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Babaee N, Zabihi E, Mohseni S, Moghadamnia AA. Evaluation of the therapeutic effects of Aloe vera gel on minor recurrent aphthous stomatitis. http://www.ncbi.nlm.nih.gov/pubmed/23162576
Ranade AN, Wankhede SS, Ranpise NS, Mundada MS. Development of Bilayer Floating Tablet of Amoxicillin and Aloe vera Gel Powder for Treatment of Gastric Ulcers. http://www.ncbi.nlm.nih.gov/pubmed/23135966
Saito M, Tanaka M, Misawa E, Yamada M, Yamauchi K, Iwatsuki K. Aloe vera Gel Extract Attenuates Ethanol-Induced Hepatic Lipid Accumulation by Suppressing the Expression of Lipogenic Genes in Mice. http://www.ncbi.nlm.nih.gov/pubmed/23132591
Moniruzzaman M, Rokeya B, Ahmed S, Bhowmik A, Khalil MI, Gan SH. In Vitro Antioxidant Effects of Aloe barbadensis Miller Extracts and the Potential Role of These Extracts as Antidiabetic and Antilipidemic Agents on Streptozotocin-Induced Type 2 Diabetic Model Rats. http://www.ncbi.nlm.nih.gov/pubmed/2311742
Lee S, Do SG, Kim SY, Kim J, Jin Y, Lee CH. Mass Spectrometry-Based Metabolite Profiling and Antioxidant Activity of Aloe vera ( Aloe barbadensis Miller) in Different Growth Stages. http://www.ncbi.nlm.nih.gov/pubmed/23050594
Devaraj S, Yimam M, Brownell LA, Jialal I, Singh S, Jia Q. Effects of Aloe vera Supplementation in Subjects with Prediabetes/Metabolic Syndrome. http://www.ncbi.nlm.nih.gov/pubmed/23035844
López-Jornet P, Camacho-Alonso F, Molino-Pagan D. Prospective, randomized, double-blind, clinical evaluation of Aloe vera Barbadensis, applied in combination with a tongue protector to treat burning mouth syndrome. http://www.ncbi.nlm.nih.gov/pubmed/22957483
Beneke C, Viljoen A, Hamman J. In Vitro Drug Absorption Enhancement Effects of Aloe vera and Aloe ferox. http://www.ncbi.nlm.nih.gov/pubmed/22896832
Ahmadi A. Potential prevention: Aloe vera mouthwash may reduce radiation-induced oral mucositis in head and neck cancer patients. http://www.ncbi.nlm.nih.gov/pubmed/22855041
Aloe. Natural Medicines Comprehensive Database Web site. Accessed at www.naturaldatabase.com on May 4, 2009.
Aloe (Aloe vera). Natural Standard Database Web site. Accessed at www.naturalstandard.com on May 4, 2009.
National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences Web site. Accessed at http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] on April 5, 2011.
THERESA MAURICE P. BULASA
#5 Masbate St. Brgy. Batasan Hills, Quezon City
Mobile Number: 09263677898
Email Address: maui_best@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2002 - 2006 Secondary Batasan Hills National High School Batasan Hills, Quezon City
1998 - 2002 Primary Sto. Domingo Academy School Sto. Domingo St.Brgy Holy Spirit, Quezon City
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures”
“Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Female
Age : 23 years old
Birthday : June 07, 1989
Height : 5’1
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Theresa Maurice P. Bulasa
RAFAEL NOELLE L. FERNANDEZ
B5 L20 Mango st. Novahomes, Nova Q.C
Mobile Number: 09357979603
Email Address: itzme.elleon@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2002 - 2006 Secondary Novaliches High School San Agustin Novaliches
1998 - 2002 Primary Christian International School of Caloocan Esperanza st. Caloocan city
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Malvar Hall, Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : male
Age : 19 years old
Birthday : april 23, 1993
Height : 5’3
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Rafael Noelle L. Fernandez
GLENDA P. CABANGON
#24 Sumakwel st. Urduja Village,
Caloocan City
Mobile Number: 09064695931
Email Address: glendxperez@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2007 - 2010 Secondary St. Lukes School Brgy. San Agustin Novaliches Quezon City
2002 - 2007 Primary Urduja Elementary School
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City
February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Malvar Hall, Ponte fino Hotel and Residences, Batangas.
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Female
Age : 18 years old
Birthday : May 18, 1994
Height : 5’
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ GLENDA P. CABANGON
DICHOSO, JANNETTE T.
Area D, Camia St. Sapang Palay CSJDM Bulacan
Mobile Number: 09173348370
E-mail Address: jandichXD@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010-Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University # Esperanza Street Hilltop Mansion, Lagro Quezon City
2006-2010 Secondary Sto. Rosario Sapang Palay College INC.
2000-2006 Elementary BBD Elementary School Area D Sta.Cruz II. Sapang Palay Bulacan
-------------------------------------------------
SEMINAR ATTENDED
May 10. 2013 On The Job Training Redkimono Modern Japanese Cuisine 105 Retail Plaza UP Ayala Land Technohub UP Campus Commonwealth Q.C
February 4,2012 Practicum Orientation: Series II Our Lady of Fatima University – Quezon City Campus
January 25, 2012 Orientation for Jacketing and Toqueing Ceremony Our Lady of Fatima University – Quezon City Campus
February 4, 2011 Fruit and Vegetable Carving Our Lady of Fatima University – Quezon City Campus October 20, 2011 Hazard Analysis and Critical Control Points (HACCP) Malvar Hall, Ponte Fino Hotel and Residences Pastor Village, Gulod Labac, Batangas City.
-------------------------------------------------
PERSONAL BACKGROUND
Gender : Female
Age : 19
Birth date : March 08, 1994
Height : 5’6
Status : Single
-------------------------------------------------
CHARACTER REFERENCES
Ms. Michelle I. Leaño
Restaurant Manager
Redkimono Modern Japanese Cuisine
Mr. Bernard Laureta
Operations Manager
Redkimono Modern Japanese Cuisine
Ms. Shiela T. Garrido
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 9365515
________________
Jannette T. Dichoso
ZION NICCOLO R. LAYUGAN
#43 Freedom St. Brgy. Pasong Tamo, Quezon City
Mobile Number: 09069110917
Email Address: nhiexvii@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
2010- Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University #1 Esperanza Street Hilltop Mansion, Lagro Quezon City
2005 - 2010 Secondary Saint Andrew Academy of Quezon City 233 AFP Road, Veterans Village Brgy. Holy Spirit Q.C
1999 - 2005 Primary New Era Elementary School Tandang Sora Ave., Brgy. New Era, Q.C
-------------------------------------------------
TRAINING AND SEMINAR ATTENDED
June ,2012 On the Job Training Bellore Restaurant (250 hours) Examiner St. Quezon Ave., Quezon City
February 4, 2012 “Practicum Orientation: Series II” 7TH Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus
October 21-22, 2011 “Front Office Procedures” “Food Safety, Hygiene and Sanitation Its Application in the Hospitality Industry” Edsa Shangri-la Hotel
February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus
October 22, 2010 “Hazard Analysis and Critical Control Points (HACCP)”
Malvar Hall, Ponte fino Hotel and Residences, Batangas City
-------------------------------------------------
PERSONAL BACKGROUD
Gender : Male
Age : 20 years old
Birthday : November 07,1992
Height : 5’8
Civil Status : Single
-------------------------------------------------
Character Reference Ms. Shiela T. Garrido
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Josephus B. Cayabyab
BSHRM-Practicum Coordinator
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
Mr. Reynaldo H. Carandang
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University Lagro, Quezon City
Telephone Number: 9365515
FOR PRACTICUM PURPOSE ONLY
_________________________ Zion Niccolo R. Layugan
MAICA RHEA GULANE MARTINEZ
#138 Jasmin St. Baranggay
Holy Spirit, Quezon City
Mobile Number: 09053265720
Email Address: maica_rhea02@yahoo.com
EDUCATIONAL BACKGROUND
2010 – Present Bachelor of Science in Hotel and Restaurant Management Our Lady of Fatima University
Hilltop Mansion Heights, Lagro, Quezon City
2006 – 2010 Secondary Holy Spirit National High School Branggay Holy Spirit, Quezon City
2000 – 2006 Elementary Dona Juana Elementary School Branggay Holy Spirit, Quezon City
TRAININGS AND SEMINARS ATTENDED
October 2012 Cost Control Our Lady of Fatima University – Quezon City Campus
May 12 – June 17, 2012 SHAKEYS “On the Job Training 250 hours” Ever Gotesco Branch
April 29, 2012 “Guidance and Career Planing Center” Peer Counseling Training Program Our Lady of Fatima University – Quezon City Campus
February 4, 2012 “Practicum Orientation: Series II” Our Lady of Fatima University – Quezon City Campus
January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” Our Lady of Fatima University – Quezon City Campus
February 4, 2011 “Fruit and Vegetable Carving” Our Lady of Fatima University – Quezon City Campus
February 20, 2010 Adobe Photoshop Training AMA Computer Learning Center-Commonwealth 373 Commonwealth Ave., Diliman, Quezon City
PERSONAL BACKGROUND
Gender : Female
Age : 19 years old
Birth Date : April 02, 1994
Height : 5’5
Civil Status : Single
CHARACTER REFERENCES
Ms. Shiela T. Garrido
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
Mr. Josephus B. Cayabyab
BSHRM Practicum Coordinator
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
Mr. Reynaldo H. Carandang Jr.
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University, Lagro, Quezon City
Telephone Number: 936-5515
FOR PRACTICUM PURPOSE ONLY
Maica Rhea G. Martinez
References: BOOK: Diane Gage (March 1, 1996) H. Panda(2003). Aloe Vera Handbook Cultivation, Research Finding, Products, Formulations, Extraction & Processing. National Institute Of Industrial Re. James Peterson (October 19 2010). Meat: A kitchen Edition. Ten Speed Press Emily Dela Cruz(2008) Jesse Russell, Ronald Cohn(2012). Tocino. Book on Demand Peter Melnick (1978) Anthony J. Cichoke (2002). Enzymes: The Sparks of Life. Book Publishing Company Mariano A WEBSITES www.herbwisdom.com (1997 www.wikihow.com(1999). Herbal Medicine. www.wikipedia.com (January 2013) www.yahooanswers.com (September 5, 2005) www.answers.com www.naturalstandard.com Aloe (Aloe vera). Natural Standard Database on May 4, 2009. http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences on April 5, 2011. Aloe. Natural Medicines Comprehensive Database Web site. Accessed at www.naturaldatabase.com on May 4, 2009. Aloe (Aloe vera). Natural Standard Database Web site. Accessed at www.naturalstandard.com on May 4, 2009. National Toxicology Program. Aloe Vera. National Institute of Environmental Health Sciences Web site. Accessed at http://www.niehs.nih.gov/health/materials/aloe_vera_508.pdf [1.5MB PDF] on April 5, 2011. February 4, 2012 “Practicum Orientation: Series II” January 25, 2012 “Orientation for Jacketing and Toqueing Ceremony” ` 7th Floor Auditorium, SJB Bldg Our lady of Fatima University, Lagro Campus October 21-22, 2011 “Front Office Procedures” February 4, 2011 “Fruit and Vegetable Carving” 6th Floor Function Room of CAS Building Our Lady of Fatima University, Lagro Campus October 22, 2010 “Hazard Analysis and Critical Control Points(HACCP)” Age : 23 years old Birthday : June 07, 1989
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