CHAPTER III RESEARCH METHODOLOGY

This chapter presents the research procedures that were used in this study. These are presented in the following sections: research design, materials and utensils, general procedures, data gathering instrument, data gathering procedure, sampling design, respondents of the study and statistical treatment. Research Design The experimental method of research was used in this study. Experimental research is the technique in discovering information. It was conducted to determine the causal relationships between variables. It is a procedure involving the control and manipulation of conditions for the purpose o f studying the relative effects of the product to members of different samples. This method can be performed inside the laboratory. In conducting study, experimentation is done outside the laboratory. Experimental method involves three variables, the dependent, independent and controlled variables. In this study, the independent variables are the oregano extract and lemon juice, the dependent variable is the oregano air freshener gel and the controlled variable is the plain gelatin powder.

Materials and Utensils In preparing the Oregano and Lemon Air Freshener Gel, the following materials were utilized:

17 150 mL of lemon extract 72 grams of plain gelatin powder 10 teaspoons of salt 1320 mL of water The following utensils were used in making Oregano and Lemon Air Freshener Gel: Casserole Heatproof glass Mortar and pestle Plastic container Plastic or wooden spoon

General Procedures The following steps and procedures guided the researchers in conducting their experiment. It showed the step- by- step methods followed by the researchers. 1. Gathered and prepared all the materials and ingredients needed for the experiment. 2. Pounded the oregano leaves using mortar and pestle to produce the extract. 3. Measured 480 mL of warm water in a casserole and gradually sprinkle 24 g of plain gelatin powder while stirring constantly. 4. Dissolved the gelatin powder completely.

5. Waited for 5 to 10 minutes. Then, added 250 mL of oregano extract, 75 mL of lemon juice and 2 teaspoons of salt to prevent mold from growing on the gelatin. 6. Heated and continued stirring until gelatin comes to a near boil.

18 7. Removed casserole from heat, and then poured into container. 8. Cooled the gelatin for 15 minutes and the product is ready for use.

9. The oregano and lemon air freshener gel was already prepared into three set ups 10. All Set ups are placed in a room and test its effectiveness.
Oregano Leaves

pound

Set A 250 mL of oregano extract 75 mL of lemon extract 24 g of plain gelatin powder 480 mL of water

Oregano Extract (450 mL) Set B 125 mL of oregano extract 50 mL of lemon extract 24 g of plain gelatin powder 480 mL of water 310 mL of water

Set C 75 mL of oregano extract 25 mL of lemon extract 24 g of plain gelatin powder 360 mL of water

Product A

Product B

Product C

Series of Tests Best Product Oregano Air Freshener Gel

Figure 2 A. of Materials Preparation Flowchart in Making Oregano and Lemon Air Freshener Gel Samples and

19 The materials used in this study were the oregano leaves, lemon, plain gelatin powder, salt and water. Other materials used were the casserole, heatproof glass, mortar and pestle, plastic or wooden spoon and stove. Oregano leaves, the main component of the air freshener gel, were taken from the backyard of the researchers. On the other hand, lemon, plain gelatin powder and salt were purchased at the supermarket. Utensils such as casserole, heatproof glass, mortar and pestle, wooden spoon and stove were available at the house of one of the researchers.

B. Product Development The researchers cooked the gelatin with 100 oregano leaves, the researchers produced 450 mL extract and pound the lemon producing 75 mL extract. Using the prepared ingredients, the researchers mixed 250 mL oregano leaves extract, 75 mL lemon extract, and 24 g of plain gelatin powder with 480 mL of water of gelatin. The product was placed on a cup and after 30 minutes of cooling, the product is ready to use (See in Appendix B).

C. Product Evaluation and Testing C.1 Sensory Evaluation and Shelf Life. The experimental was divided into five set ups. Set up A, B and C varying from the different measures of materials used. Set up D was allotted with no air freshener gel as control group; and set up E for commercial product. The five set ups of air freshener gel will be placed in an air conditioned room for about 30 minutes. After the allotted time, the researchers together with the respondents will perceive data through the sense of smell and answer the provided product evaluation sheet. For the

20 shelf life, the researchers will observe the air freshener gel from the mold growing (See Appendix C).

C. 2 Calming Property. The set of best product was prepared and placed in an air conditioned room. The researchers left the product for 30 minutes. After 30 minutes, the researchers determined the effectiveness of the air freshener gel in terms of its calming ability through careful observation.

Data Gathering Instruments This part of the study dealt with the techniques used in gathering valid and more accessible data and information. The researchers utilized the Score Card and the Hedonic Scale as the main instruments in gathering data needed for product evaluation. The evaluators were asked to rate the desirable characteristics of each sample product by using numerical rating from 1 to 5, where 5 is the highest and 1 is the lowest (See Appendix D). The Hedonic Scale was also used to determine the general/overall acceptability of the different samples of paper. The evaluators were asked to rate the sample from 1 to 9 where 1 corresponds to dislike extremely which means least accepted and 9 corresponds to like extremely which means the most accepted product (See Appendix D). Also, secondary sources such as books and journals were consulted to gather information that could make the study more accurate and valid. Data Gathering Procedures

21 The researchers wrote a letter to the Science and Technology Faculty of University of Batangas High School Department to inform them about the study and to ask the cooperation of the respondents (See Appendix E). Then, the researchers asked permissions to distribute the oregano air freshener gel to the selected classroom. The researchers allowed by the teachers to inquire questions for the study. Some of the questions include the effectiveness of the best product in terms of scent, life duration, texture and color. Clarifications and understanding will be greatly emphasized to prevent any confusion about the study from arising. To determine the best products, the five set-ups of air freshener gel will be placed in an air conditioned room. The researchers will leave the product for about 30 minutes. After 30 minutes, the researchers together with the respondents will perceive the data through the sense of smell. Then, the researchers will provide product evaluation sheet to the respondents.

Sampling Design The convenience sampling method was used as the sampling strategy. It is a type of non-probability sampling. The students from Science High School and Basic Education Curriculum of the University of Batangas High School Department were requested to answer the product evaluation sheet to gather the needed information about the study.

Respondents of the Study

22 Selected students of University of Batangas High School Department were taken as respondents of the study. Thirty (30) students from Science High School and Basic Education Curriculum were the total of sample respondents.

Statistical Treatment The statistical technique used in the analyzing and interpreting the data was Mean. It refers to the overall average of responses perceptive of the subject of the study. This technique was used to determine the significant difference among the set ups in terms of odor, shelf life, price, calming property and general acceptability. The formula is presented below: M = TV N Where M = Mean TV = Total Value of the Respondents N = Total Number of Respondents