THESIS

Sanchez Mira School of Arts and Trades Senior High School
Coconut Lollipop
A Research Proposal
Presented to
Sanchez Mira School of Arts and Trades
Senior High School Department
In Partial Fulfillment
of the Requirements
In Practical Research II
By:
Rowena Shaira Abellar
Erika Lace Bistayan
Krizia Mae Agabin
Aira Mae Bacud
Shery Anne Bistayan
Drandreve De Mesa
Jonathan Ray Lucero
Charlie Ken Barcena
Dominador Lacambra Jr.
1
Approval Sheet
This research study titled as, “COCONUT
LOLLIPOP”, prepared and submitted by Rowena Sharia Abellar, Erika
Lhace Bistayan, Krizia Mae Agabin, Dominador Lacambra Jr., Jonathan
Ray Lucero, Charlie Ken Barcena, Aira Mae Bacud, Sherry-Ann
Bistayan, Mark Drandrev De Mesa, is hereby recommended for oral
examination.
Ligaya Tabliago
Research Adviser
Approved by the tribunal in oral examination with a grade of
Panel Member
Ligaya Tabliago
Member
Approved in partial fulfillment of the requirements for High School
Diploma.
Gynelle Follante
Senior High School Coordinator
Ronald B. Gapusan, Ph.D.
Secondary Principal I
2
ACKNOWLEDGMENTS
This research paper would not have been possible without the help of
these following people whose love, support and guidance have helped us in
our paper.
We owe our deepest gratitude first of all to God whose unconditional
love has helped us and gave us knowledge and wisdom. We offer all our
endeavours to His Glory.
We would like to show our gratitude to Mr. Jhoy P. Villa and
Mrs.Ligaya Tabliago, our Practical Research II teachers who guided and
supported us to this paper. We like to thank them for their understanding,
leniency, and making themselves available whenever we need consultations
regarding our research paper. His support and guidance have helped us to
finish this paper. In, addition, we are grateful to Mrs. Myrene Agpalza, our
research adviser. Her advices regarding our topic have helped us to think of
means to improve our research paper.
Of course, we thank our parents, and for loving and supporting us
unconditionally not only throughout our research paper but throughout our
lives.
Above all, we thank the Lord God Almighty for being our Saving
Grace, our Daddy, our Comforter, and our Deliverer in doing this research
paper.
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DEDICATION
………..to our Heavenly Father and our savior Jesus Christ
………..to our families
………..to our friends
………..to our moulders in SMSAT
………..to the people who never lost never their faith in us
………..to the people who never left and who will never leave
………..to the person who waited
We offer every effort to you…
Rowena
Erika
Krizia
Dominador
Jonathan
Charlie
Aira
Sherry-ann
Drandrev
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Table of Contents
PAGE
Title Page 1
PRELIMINARIES
a. Approval Sheetsheet
a. Approval 2 2
b. Acknowledgement
b. Acknowledgement 3 3
c. Dedication 4
c. Dedication
d. Table of contents 5
d. Table of Contents
I. CHAPTER I 7
a The Problem and It’s Background
b. Conceptual Framework
c. Statement of the Problem and Objectives
d. Significance Of Study
e. Scope And Delimitations
f. Definition Terms
II. REVIEW OF THE RELATED
LITERATURE 17
a. Coconut Tree
6
b. Distribution of Coconut
c. Natural Habitat of Coconut Tree
d. Uses of Coconut
e. Benefits of Coconut
f. Advantages of Coconut
g. Disadvantages of Coconut
h. Lollipop
III. METHODOLOGY 31
a. Research Design
b. Population And Sample
c. Research Instrument
d. Data Gathering Procedure
IV. Appendices 36
a. Letter to the Principal
b. Rating Sheet
c. Pictorials
V. BIBLIOGRAPHY 40
VI. CURRICULUM VITAE 41
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Chapter I
THE PROBLEM AND IT’S BACKROUND
Introduction
In the Philippines, poverty and pervasive malnutrition are not limited
to families of deprived seasonal workers. Most major food and nutrition crises
do not occur because of a lack of food, but rather because people are too poor
to obtain enough food. Certain illnesses and infections, such us tuberculosis ,
measles, and diarhea are directly linked to acute malnutrition.
In this country, we Filipinos love food. We, especially children love to
eat different kind of foods. Children like to eat foods like candies, gums and
many more candies especially lollipops. Lollipop is one of the most old
fashioned form of candy. It is a type of sugar can be usually consists of hard
candy mounted on a stick and intended for sucking or lucking.. Lollipop is one
of the foods that can satisfy the people’s sweet tooth.
Lollipop’s today come in all shapes and sizes. It also come in different
flavors. Either sweet or sour, sweet flavors that sometimes gives us
toothaches. Flavors like strawberry, apples, and many more. But this time
lollipop will give something more. It will not just satisfy your sweet tooth but
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to give you the nutrients that your body need. A lollipop made of coconut has
something more for us.
Philippines is one of the countries that have many coconut trees
planted. The coconut tree popularly called “kalpavritsha” is a nature’s gift to
humanity and it’s fruit. Coconut is one the valuable products. Kernel, copra
and oil derived from coconut that are important product that should be use
efficiently (Prabha et al. 1976). Coconut plays an important role in the diet of
human being since you are the source of physiologically important
components.
The Philippines is the world’s second- largest producer of coconut; the
production of coconuts also plays and an important role in our economy.
Coconuts in the Philippines are usually used in making main dishes,
refreshments in deserts.
Coconut can give us many nutrients. It has fiber, vitamin C, E, B1, B3,
B5, B6, and the last minerals like iron, selenium, sodium, calcium,
magnesium, and phosphorus.
Furthermore, coconut being the main ingredient of coco lollipop can
make the consumers happy and more healthy. Not like the other simple
lollipops that are delicious but don’t have the nutrients that are body need.
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Conceptual Framework
According to Ravenhal (1982), in the Philippines poverty and
pervasive malnutrition are not limited to families of deprived seasonal
workers. And with the use of coconut lollipop with its nutrients it will help the
people’s poor health.
Input Process Output
Treatment 1
Ingredients 1. Prepare the
lollipop molds by
75% sugar
spraying them
25% shredded
lightly with
coconut
nonstick cooking
½ cup light corn syrup Coco Lollipop
spray. Wipe out
¼ cup water
the side with a
1 ½ tsp. extract of
paper towel, so
coconut milk
that only the
1tsp buko pandan
thinnest layer oil
flavoring
remains.
2tsp food color
2. Insert the lollipop
Equipment’s Needed:
sticks into the
Measuring Cups molds.
Bowl 3. Combine the corn
10
Rubber scraper syrup, sugar, and
water in medium
Candy thermometer
sauce pan over
Lollipop molds
medium-high
Lollipop sticks
heat.
Nonstick cooking
4. Stir until the
spray sugar dissolves,
Pastry brush then brush down
the sides of the
pan with a wet
pastry brush.
Coco Lollipop
5. Put the shredded
Treatment 2 coconut.
Ingredients 6. Once boiling,
25% sugar insert the candy
thermometer.
75% shredded
Allow mixture to
coconut
boil ,without
½ cup light corn syrup
stirring until
¼ cup water
candy reaches 300
1 ½ tsp. extract of
F (149 C) .This is
coconut milk
called the hard -
1tsp buko pandan
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flavoring rock stage.
2tsp food color 7. Remove sauce
pan from heat.
Allow it sit until it
stops bubbling
completely. Stir
in the coconut the
coconut milk.
8. Spoon the
candy into the
molds equities,
making sure to
Treatment 3
cover the back of
Ingredients
the stick.
50% sugar
9. Allow to cool
50% shredded
completely and
coconut remove once
½ cup light corn syrup hardened.
¼ cup water 10. Store lollipops
1 ½ tsp. extract of individually
coconut milk wrapped in an air
1tsp buko pandan light container at
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flavoring room temperature.
2tsp food color
Research Questions
Generally, this study aims to produce a lollipop out of coconut.
Specifically, it aims to find out the answers of best rate of coconut to produce
a lollipop in the following questions;
a. What is the taste of the coconut lollipop?
b. What is the aroma of the coconut lollipop?
c. How long is the shelf life?
d. What is the cost of production?
e. What is the marketability of packaging?
Research Hypothesis
The coconut lollipop which is a lollipop made of coconut is not
acceptable on making a lollipop in terms of taste because it tastes bad and its
texture is not acceptable in the same with its aroma. And the coconut lollipop
have short shelf life.
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Significance of the Study
This study will may help he following:
Sellers/Entrepreneurs: This study, will give the Entrepreneurs new
product to sell and increases their incomes or profits.
Teachers: This study will help the teachers to develop their
entrepreneurial ability and skills and it also produce nutritive product from
coconut which known best source of fruits and proteins.
Community: In this study, people will experience to taste a better and
healthier version of lollipop.
Other Researchers: The result of this study provides the researchers
some important information about problems in our health. She/ He will be able
to produce a product that lessens problems on disease’s and body illness. And
this study will serve a basis and guide for the researchers that will conduct the
same study in the future.
Scope and Delimitation
This study is limited on the Feasibility of Coco Lollipop in terms of
smell, taste, texture, appearance, shelf life, cost of production, and packaging.
The Coco Lollipop will last for seven days only. The texture is expected to be
hard and smooth. The quality of the taste is determined in terms of sweetness
level when it comes to appearance, it must be attractive and presentable to the
consumers. The cost of this product is affordable to everyone.
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This study will be conducted at Sanchez Mira Cagayan and there will
be 25 respondents who are randomly selected by the researchers.
This study will start during the first week of August and it will be done
before the 2nd Semester of the year 2018-2019.
Definitions of Terms
Coconut- A large fruit that has a thick shell with white flesh and liquid
inside it and that grows on a palm tree.
Lollipop- A piece of candy mounted on a stick and intended for
sucking or licking.
Aroma- Refers to a distinctive pervasive and usually pleasant or
savory smell.
Texture- Refers to the qualities of a food that can be felt with the
fingers tongue, palate/teeth.
Taste- Refers to the flavor by picking a little into the mouth.
Appearance- Refers to sense impression or aspect of a thing.
Shelf Life- Refers to the length of time for which an item remains
useable.
Cost of production- Refers to the sum of money needed for the
production of a particular quantity output.
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Chapter II
REVIEW OF RELATED LITERATURE
Presented in this chapter are the different related studies about coconut
done by some researchers.
Coconut Tree
The coconut tree (Cocos Nucifera), the term coconut can refer to the
whole coconut palm or the seed, or the fruit, which botanically, is a dupe or a
nut. The spelling coconut is an archaic form of the word. The term is derived
from the 16th century Portuguese and Spanish word coco meaning “head” or
“skull”, form the three indentations on the coconut shell that resemble facial
features. Coconuts are known for their versatility ranging from food to
cosmetics Vidad (2006). Coconut are distinct from other fruits for their
endosperm containing a large quantity of water (also called milk). The husk
and leaves can be used as material to make a variety of product for furnishing
and decorating.
Distribution of Coconut
According to (Scott,2012) coconuts could not reach inland locations
without human intervention (to carry seed nuts, plant seedlings, etc.) and early
germination on the palm (vivipary) was important, rather than increasing the
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number of size of the edible parts of a fruit that was already large enough.
Human cultivation of the coconut selected, not for larger size, but for thinner
husks and increased volume of endosperm, the solid “meat” or liquid “water”
that provides the fruit its food value. Although these modifications for
domestications would reduce the fruit’s ability to float, this ability would be
irrelevant to a cultivated population.
Natural Habitat of Coconut Tree
The coconut palm thrives on sandy soils and highly tolerant of salinity.
It prefers areas with abundant sunlight and regular rainfall (1500-2500 mm
{59-98 in} annually) which makes colonizing shorelines of the tropics
relatively straight forward Cullen (2008). Coconuts also need high humidity
(at least 70-80%) for optimum growth, which is why they are rarely seen in
areas with low humidity. However, they can be found in humid areas with low
annual precipitation such as in Karchi, Pakistan, ehich receives only about 250
mm (9.8 in) of rainfall per year, but is consistently warm and humid.
According to (Max Stanford) coconut palms require warm conditions
for successful growth, and are intolerant of cold weather. Some seasonal
variation is tolerated, with good growth where mean summer temperatures are
between 28 and 37 ℃ (82 and 99 ℉), and survival as long as winter
temperatures are above 4-12 ℃ (37-54℉); they will survive brief drops to 0
℃ (31℉). Severe frosts is usually fatal, although they have been known to
17
recover from temperatures of -4 ℃ (25℉). They may grow but not fruit
properly in areas with insufficient warmth, such as Bermuda.
The main limiting factor for most locations which satisfy the rainfall
and temperature requirements is canopy growth, except those locations near
coastlines, where the sandy soil and salt spray limit the growth of most other
trees.
Uses of Coconut
The coconut palm is grown throughout the tropics for decoration, as
well as for its many culinary and non culinary uses; virtually every part of the
coconut palm can be used by humans is some manner and has significant
economic value. Coconuts versatility is sometimes noted in its naming. In the
Philippines, the coconut is commonly called the “tree of life”.
Benefits of Coconut
With all the health, nutritional, and body care benefits that you get
from coconut oil, there is no doubt why this has been hailed as the “miracle
oil”. While coconut processes many health benefits due to its fiber and
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nutritional content, it’s the oil that makes it truly remarkable food and
medicine. It is said to prevent and cure many sicknesses that are almost
impossible to heal. Being a healthy oil, coconut could help decrease viral load
HIV patients, could improve insulin production and thyroid function, it could
reduce the risk of diabetes complications, and could even fight heart disease
which is leading cause of death. Coconut oil improves the performance of the
digestive system that can make a person lose weight.
In traditional medicine around the world coconut is used to treat a wide
variety of health problems including the following: abscesses, asthma,
baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy,
dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful
menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies,
scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis,
tumors, typhoid, ulcers, upset stomach, weakness and wounds.
In addition, coconut oil may solve skin problems like acne, pimples,
black heads, eczema, psoriasis, or as simple as dry skin.
Once mistakenly believed to be unhealthy because of its high saturated
fat content, it is now known that the fat in coconut oil is a unique and different
from most all other fats and possesses many health giving properties. It is now
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gaining long overdue recognition as a nutritious health food. Coconut oil has
been described as “the healthiest oil or earth.’’ That’s quite a remarkable
statement.
Benefits of Coconut Oil for External Health
1. Coconut oil and Acne Pimples
Acne is common during the stage of adolescence due to some
hormonal changes experienced in puberty. One of these hormonal changes is
the abnormally excessive secretion of oil (sebum) by the sebaceous glands.
When bacteria mix up with sebum, then there is acne eruption.
2. For Dry Scalp
Healthy scalp would mean healthy hair. Lauric acid converted into
monolaurin is one of the antimicrobial properties on coconut oil. This acid is
also found as ingredient in soaps and shampoo. By applying coconut oil, your
scalp is kept moisturized and protected from fungi that cause dandruff.
3. Coconut Oil For Hair
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Healthier and shinier hair I also one of the coconut oil benefits. To
keep your hair from being dry and unmanageable spread an ample amount of
coconut oil from the roots to the tip of damp hair. Do not put too much or your
hair might get greasy.
4. For Skin
Many people experience dry skin. Untreated dry skin can cause
premature wrinkling and ageing in the long run.
A solution to this is applying extra virgin coconut oil as alternative to
your other body lotions. The usual lotion that you use primarily contains water
that easily evaporates, thus, drying your skin. Coconut oil prolongs the
moisture or your skin making it smooth and soft the whole day.
To add to that, coconut oil also strengthens by holding your skin
tissues together and protects the skin from the harmful UV rays of the sun.
The antiseptic composition of coconut oil kills fungi and yeast that cause
athletes foot diaper rash, and candidiasis.
5. Eczema
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Coconut oil cure can also be true to eczema. Eczema, an inflammation
of the epidermis, is cause by hereditary factors, allergens like dust, pets, or
plant pollens, and irritants like smoke or solvents. As a result, a person
experiences itching, flaking, dryness, or even bleeding of the skin.
Moisturizers are very important treatment for eczema and coconut oil is best
for lasting moisture for the skin. This same effect of coco oil also treats
psoriasis.
Benefits of Coconut Oil for Internal/Systemic Health
Maintaining a coconut oil diet is beneficial for internal body system.
Coconut oil diet is done by changing your usual cooking oil with refined
coconut oil and taking three to three and a half tablespoons of virgin coconut
oil as supplement everyday.
The medium chain fatty acids (MCFAs) in coconut oil greatly
contributes in boosting the digestive system that improve the performance of
cells and hormonal secretion of glands. Also, coconut oil contains
antimicrobial lipids lauric acids, capric acid, and butryric acid that helpful in
fighting infections, yeast growth, and killing disease causing bacteria.
In effect are the following coconut oil health benefits:
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1. Coconut Oil and Thyroid
Coconut oil and thyroid, Hypothyroidism is a state when the thyroid
glands are not producing sufficient thyroid hormones. Coconut oil plays a
major role in improving thyroid function.
2. Coconut Oil and Diabetes
Diabetes is a syndrome of a metabolism disorder resulting to high
blood sugar levels in the body. Insulin is a hormone that assists the blood
sugar to enter the cell and be converted as heat and energy. There is better
production of insulin with the help of MCFAs present in coconut oil.
3. For Heart Disease
Common fats are not absorbed by the cells as nutrients. Instead they
are stored as body fat until they get clogged in the arteries and blood vessels.
This clogging discrupts blood circulation and leads to heart ailments.
MCFAs in coconut oil, being more solube, are easily converted into nutrients
in the metabolic process. So, if you used coconut oil, you would lessen the
fear the risk of heart disease.
4. Weight Loss
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The medium chain fatty acids also aid in the calorie-burning activity
when your system is digesting food. This means you can lose weight in using
or ingesting coconut oil.
Note: Since coconut oil enhances the digestive system, it is advised
that taking and using coconut oil is done gradually to give the system time to
adjust. Ingesting big amounts of coconut oil immediately may cause diarrhea,
so small amounts at a time will do until you are ready for a regular dosage.
5. Coconut Oil and Candida
Candidiasis happens when Candida species grow uncontrollably in the
small intestine, vaginal canal, or the mouth until it affects many parts of the
body including the intestinal tract.
These fungi can grow in years causing inflammations and discomforts
in humans like respiratory infection, painful urination, chronic rashes, oral
yeast infection, vaginal discharge, impotency, among many others. MCFAs in
coconut oil have antifungal properties (like lauric acid) killing bad bacteria,
fungi, and yeast like Candida.
6. For Bones and Teeth
Since MCFA’s present in coconut oil facilitate better
absorption of nutrients from the food to the body, thus there is also
24
faster absorption of calcium for the teeth and bones. Because of
calcium absorption, coconut helps prevent osteoporosis- a disease of
bone that can cause fractures.
7. For Cancer
Other than lauric acid and medium chain fatty acids, coconut oil also
contains butyric acid which is said to be an anti-cancer agent.
8. For Stress
The soothing effect of coconut oil releases stress. Applying coconut on
your head is helpful in eliminating menta fatigue. The good fatty acid are key
components that make coco oil beneficial to your body health and nutrition.
Advantages of Coconut
Coconut oil contains natural saturated fats that increase the good HDL
cholesterol in your body. The may also help turn the bad LDL cholesterol into
less harmful form. By increasing HDL many experts believe that coconut oil
could be good for heart health compared to many other fats. These fats can
boost fat burning and provide your body and brain with quick energy. They
also raise the good HDL cholesterol in your blood, which is linked to reduce
heart disease risk.Coconut oil is high in fats called medium chain triglycerides,
which are metabolized differently than most other fats. These special fats are
responsible for a lot of the health benefits of coconut oil.
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Disadvantages of Coconut
The rich flavor of coconut conjures up vision of tropical islands and
warm weather. While coconut can have number of health benefits, eating too
much can be bad for your health. In addition, to be in high in saturated fat and
calories, some varieties of coconut contain added sugar, which is considered
less healthy than sugar that occurs naturally in foods. A diet high in saturated
fat can raise your blood cholesterol levels, putting you at greater risk of
developing heart disease or having a stroke. But coconut oil, while high in
saturated fat, also contains medium – chains triglycerides, which can help
raise levels of high- density lipoprotein, or “good” cholesterol.
Lollipop
Lollipop is one of the most old fashioned form of candy. It is a type of
sugar can be usually consists of hard candy mounted on a stick and intended
for sucking or lucking.. Lollipop is one of the foods that can satisfy the
people’s sweet tooth. Lollipop are available in a number of colors and flavors,
particularly fruit flavors. With numerous companies producing lollipops, the
candy now comes in dozens of flavors and many different shapes. They range
from small ones which can be bought by the hundred and are often given
away for free.
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CHAPTER III
METHODOLOGY
Research Design
The research design than be will be used is descriptive experimental
design because it answers the specific question; What is the taste of the
products? What is its aroma? How long is the shelf life? What is the cost of
production? What is the marketability of packaging?
General Procedure:
1. Prepare the lollipop molds by spraying them lightly with nonstick
cooking spray. Wipe out the side with a paper towel, so that only the
thinnest layer oil remains.
2. Insert the lollipop sticks into the molds.
3. Combine the corn syrup, sugar, and water in medium sauce pan over
medium-high heat.
4. Stir until the sugar dissolves, then brush down the sides of the
pan with a wet pastry brush.
5. Put the shredded coconut.
6. Once boiling, insert the candy thermometer. Allow mixture to boil
,without stirring until candy reaches 300 F (149 C) .This is called the hard -
rock stage.
27
7 Remove sauce pan from heat. Allow it sit until it stops bubbling
completely. Stir in the coconut the coconut milk.
8. Spoon the candy into the molds equities, making sure to cover the back of
the stick.
9. Allow to cool completely and remove once hardened.
10. Store lollipops individually wrapped in an air light container at room
temperature.
Population & Sample
The sampling technique that will be used in the study is purposive
sampling technique because the evaluators are selected based in their
qualification related to the study.
The study is all about coconut lollipop, therefore the respondents
should be fully knowledge about foods. There are 25 respondents from
Sanchez Mira. 3FBS Major Teachers, 17 Food Students, 5 Culinary
Graduates.
Research Instrument
The main instrument is in the Evaluation form or Rating Sheet. The
Evaluation Form contains the following information to evaluate the taste of
the product, 5 if it is very Delicious , 4 if it is Moderately Delicious , 3 if it is
Delicious ,2 if it is Slightly Delicious , and 1 if Not Delicious. In terms of
28
Smell acceptability, 5 if it is very Acceptable , 4 if it is Moderately
Acceptable, 3 if it is Acceptable ,2 if it is Slightly Acceptable , 1 if it is Not
Acceptable . in terms of Texture, 5 if it is very smooth ,4 if it is Moderately
Smooth , 3 if it is Smooth , 2 if it is Slightly Smooth , and 1 if it is Not
Smooth . In terms of appearance of the product,5 if it is very Appealing , 4 if
it is Moderately Appealing ,3 if it is Appealing, 2 if it is Slightly Appealing,
and 1 if it is Not Appealing . And last the Cost of Production, 5 if it is very
Expensive , 4 if it is Moderately Expensive , 3 if it is Expensive ,2 if it is
Slightly expensive , 1 if it is Not Expensive .
The secondary instrument is the Interview .We need to interview the
evaluator to further confirm the validity and reliability of the data obtained by
the evaluation. And also get suggestion and recommendations from the
evaluators.
Data Gathering Procedure
The researchers made a letter of approval to the principal of
Sanchez Mira School of Arts and Trades in regards of conducting their study
Afterwards, the researcher will explain to the evaluators their
purpose of being there. Such that, the evaluator was chosen as their respondent
in conducting their study entitled “Coco Lollipop”. The researcher will inform
29
each of their evaluators that they will be answering some sorts of questions
and also to participate in the interview for gathering valid data furthermore,
the researchers will clearly explain the reason why they choose that evaluator
to participate in the said study, they were chosen because they have the
capabilities and fully engaged in terms of taste, texture, aroma, appearance and
cost of production. Next, finished product of the study, the researcher ill
introduce the product so that the evaluator will have a background information
about what they are going to do or answer during the Interview. And then, the
evaluators will be ask to rate the product were in they will be given an
evaluation form or a rating sheet. Moreover, the evaluators will be Interviewed
regarding their given rate of the product. Suggestions and Recommendations
will also be ask the evaluators for further improvements.
30
31
32
33
PICTORIALS
34
Bibliography
 Akuba, R.H., and Z. Mahmud. 1991. Coconut based farming systems at
Pekarangan. Industrial Crops Research Journal Vol. 4(1). Pp. 33-42.
 Wickramasinghe, A. 1992. Village agroforestry systems and tree-use
practices: a case study in Sri Lanka. Multipurpose Tree Species Network
Research Series Report. No. 17. Pg. 51. Forestry/Fuelwood Research and
Development (F/FRED) Project, Winrock International Institute for
Agricultural Development
 Bouchet, G., W. Heemskerk, E. Lopez, H. Mettrick, M.M.H. Mollah and R.
Parshad. 1982. The farming system in the uplands of the south of Antique
Province, Panay Island, the Philippines. Bulletin International Course for
Development Oriented Research in Agriculture, No. 4. Pg. 95.
 Carpo, B. G., Verallo-Rowell, V. M., & Kabara, J. (2007). Novel
antibacterial activity of monolaurin compared with conventional antibiotics
against organisms from skin infections: an in vitro study. Journal of Drugs in
Dermatology, 6(10), 991-998.
 Kehr, A. E. (1955). Tumor Induction on Nicotiana Species by Use of
Coconut Milk and Yeast Extract. New Series, 121(3155). 869-870.
 Truong, Van Den, G.B. Fementira, J.R. Bastes and A.P. Libot. 1986. Studies
on the processing of a dehydrated food product from young coconut meat.
Philippine Journal of Coconut Studies, Vol. 11(2). Pp. 31-39. Philippines
35
CURRICULUM VITAE
Personal Data
Name: Rowena Shaira Abellar
Address: Nagattatan Pamplona Cagayan
Birthday: April 18, 2001

Birthplace: Quezon City Manila
Mother: Wina Abellar
Father: Ruperto Abellar
Brother: Ruel Frank Abellar
Rayshyr Abellar
Rey Emmanuel Abellar
Sisters: Rohwen Abellar
Angel Abellar
Rosette Abellar
Educational Background:
Elementary: H. Bautista Elementary School
Year Graduate: 2013
Secondary: Sanchez Mira School Of Arts And Trades
Junior High School
Sanchez Mira, Cagayan
Sanchez Mira School Of Arts And Trades
Senior High School
36
CURRICULUM VITAE
Personal Data
Name: Erika Lace Bistayan
Address: Centro-1 Sanchez Mira, Cagayan
Birthday: December 11, 2000
Birthplace: Centro-1 Sanchez Mira, Cagayan
Mother: Ofelia Bistayan
Father: Fredison Bistayan
Brother: Jerome Bistayan
John Paul Bistayan
John Patrick Bistayan
Sisters: Catherine Bistayan
Elementary: Sanchez Mira Central Elementary School
Year Graduate: 2013
Junior High School
Senior High School
37
CURRICULUM VITAE
Personal Data
Name: Krizia Mae Agabin
Address: Santor Sanchez Mira, Cagayan
Birthday: June 13, 2000
Birthplace: Santor Sanchez Mira, Cagayan
Mother: Rosalia Agabin
Father: Johnson Agabin
Brother: King James Agabin
John Ron Agabin
Raven James Agabin
Sister:
Elementary: Santor Elementary School
Year Graduate: 2013
Junior High School
Senior High School
38
CURRICULUM VITAE
Personal Data
Name: Dominador Lacambra Jr.
Address: Langagan, Sanchez Mira, Cagayan
Birthday: March 24, 2001
Birthplace: Langagan, Sanchez Mira, Cagayan
Mother: Editha Lacambra
Father:
Brother: Mark Christian Lacambra
Sister: Prinzzess Mae L. Sadama
Elementary: Langagan Elementary School
Year Graduate: 2013
Junior High School
Senior High School
39
CURRICULUM VITAE
Personal Data
Name: Jonathan Rey Lucero
Address: San Andres, Sanchez Mia Cagayan
Birthday: January 21, 2001
Birthplace: San Andres, Sanchez Mia Cagayan
Mother: Janeth Lucero
Father: Rey Lucero
Brother:
Sister:
Elementary: Elementary School
Year Graduate: 2010
Secondary: Namuac Academy
Junior High School
Senior High School
40
CURRICULUM VITAE
Personal Data
Name: Aira Mae Bacud
Address: Nagattatan Pamplona, Cagayan
Birthday: October 27, 2000
Birthplace: Nagattatan Pamplona, Cagayan
Mother: Grace Bacud
Father: Jerry Bacud
Brother: Jerald Bacud
Sister:
Elementary: Bangan Elementary School
Year Graduate: 2013
Junior High School
Senior High School
41
CURRICULUM VITAE
Personal Data
Name: Sherry-Ann Bistayan
Address: Curva, Pamplona Cagayan
Birthday: May 19, 2000
Birthplace: Curva, Pamplona Cagayan
Mother: Maria Bella Bistayan
Father: Sherwin Bistayan Sr.
Brother: Sherwin Bistayan Jr.
Sister: Shera Mae Bistayan
Shirleen Bistayan
Elementary: Curva Elementary School
Year Graduate: 2013
Junior High School
Senior High School
42
CURRICULUM VITAE
Personal Data
Name: Mark Drandrev De Mesa
Address: Casitan Pamplona Cagayan
Birthday: Febuary 9, 2001
Birthplace: Aplaya, Pila, Laguna
Mother: Gilberta De Mesa
Father: Fernando De Mesa
Brother: Mark Lindon Lee De Mesa
Sister:
Elementary: Casitan Elementary School
Year Graduate: 2013
Junior High School
Senior High School
43
CURRICULUM VITAE
Personal Data
Name: Charlie Ken Barcena
Address: Santor, Sanchez Mira Cagayan
Birthday: August 24,2000
Birthplace: Santor, Sanchez Mira Cagayan
Mother: Cherilyn Barcena
Father: Kenedy Barcena
Brother: Mark K-Zon Barcena
Sister: Mizzy Leah Barcena
Elementary: Santor Elementary School
Year Graduate: 2013
Junior High School
Senior High School
44

THESIS

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Sanchez Mira School of Arts and Trades Senior High School

Sanchez Mira School of Arts and Trades

Senior High School Department

Rowena Shaira Abellar

Erika Lace Bistayan

Krizia Mae Agabin

Aira Mae Bacud

Shery Anne Bistayan

Jonathan Ray Lucero

Charlie Ken Barcena

Dominador Lacambra Jr.

This research study titled as, “COCONUT

LOLLIPOP”, prepared and submitted by Rowena Sharia Abellar, Erika

Lhace Bistayan, Krizia Mae Agabin, Dominador Lacambra Jr., Jonathan

Ray Lucero, Charlie Ken Barcena, Aira Mae Bacud, Sherry-Ann

Bistayan, Mark Drandrev De Mesa, is hereby recommended for oral

Approved by the tribunal in oral examination with a grade of

Approved in partial fulfillment of the requirements for High School

Senior High School Coordinator

Ronald B. Gapusan, Ph.D.

We owe our deepest gratitude first of all to God whose unconditional

endeavours to His Glory.

We would like to show our gratitude to Mr. Jhoy P. Villa and

Mrs.Ligaya Tabliago, our Practical Research II teachers who guided and

supported us to this paper. We like to thank them for their understanding,

leniency, and making themselves available whenever we need consultations

means to improve our research paper.

Of course, we thank our parents, and for loving and supporting us

………..to our Heavenly Father and our savior Jesus Christ

………..to our families

………..to our friends

………..to our moulders in SMSAT

………..to the people who never lost never their faith in us

………..to the person who waited

We offer every effort to you…

a The Problem and It’s Background

c. Statement of the Problem and Objectives

e. Scope And Delimitations

II. REVIEW OF THE RELATED

c. Natural Habitat of Coconut Tree

b. Population And Sample

d. Data Gathering Procedure

a. Letter to the Principal

VI. CURRICULUM VITAE 41

THE PROBLEM AND IT’S BACKROUND

In the Philippines, poverty and pervasive malnutrition are not limited

to obtain enough food. Certain illnesses and infections, such us tuberculosis ,

measles, and diarhea are directly linked to acute malnutrition.

In this country, we Filipinos love food. We, especially children love to

fashioned form of candy. It is a type of sugar can be usually consists of hard

of the foods that can satisfy the people’s sweet tooth.

flavors. Either sweet or sour, sweet flavors that sometimes gives us

something more for us.

Philippines is one of the countries that have many coconut trees

planted. The coconut tree popularly called “kalpavritsha” is a nature’s gift to

human being since you are the source of physiologically important

The Philippines is the world’s second- largest producer of coconut; the

production of coconuts also plays and an important role in our economy.

Coconuts in the Philippines are usually used in making main dishes,