Research | SDG 3 – Good Health and Well-being

Ruby D. Elumbra

Abstract

This study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. Bamboo shoots are gaining worldwide importance as a health food being a rich repository of nutrients and health promoting bioactive compounds. The young shoots offer a diversity of micronutrients especially mineral elements, exceeding the profiles of several commonly used vegetables and have great potential to combat micronutrient deficiency or hidden hunger. Sensory evaluation was performed using 30 panelists comprising of staff and faculty members of Isabela State University Cauayan Campus whose ages ranges form 21-50 years old.
The panelists were asked to evaluate each sample for crust and crumb color, crumb texture, taste, odor and overall acceptability. A 9-point hedonic scale was designed to measure the degree of preference of the samples and descriptive scorecards were used to evaluate the quality of the samples. Mean was used in determining the level of sensory acceptability of the product as to crust and crumb color, taste, crumb texture, odor and general acceptability. ANOVA was used to determine if there is significant differences among the treatment samples in terms of crust and crumb color, taste, crumb texture, odor and general acceptability of the pandesal enriched with bamboo shoot powder.
Results showed that there is a significant difference in terms of color, taste and texture among the four treatments. Based on the results of the study, the most acceptable treatment is Treatment 4 with 59.15g of bamboo shoot powder regarding crust and crumb color, taste, crumb texture, odor and over all acceptability. Significant differences were observed on the crust and crumb color, taste, crumb texture, odor and over all acceptability. Treatment 4 was adjudged to have bright brown crust and crumb color, moderately pronounced bamboo shoot taste, crusty and chewy texture, slightly pronounced bamboo shoot odor and adjudged like very much.

Keyword: bamboo shoot powder, pandesal, enriched

Rosalyn L. Bautista

Abstract

The researcher attempted to develop and evaluate the sensory attributes of the Oyster Mushroom (Pleurotus ostreatus) empanada fortified with powdered malunggay leaves. Four (4) kilograms fresh oyster mushroom and fresh malunggay leaves were harvested from the Institute of Agricultural Technology (IAT) department, Isabela State University Cauayan City Campus. The recipe was standardized by trial and error method until the desired characteristics was attained. A control and three treatments performed, with no malunggay, 5.0 grams, 10.0 grams and 15.0 grams respectively. Eleven (11) untrained panelists who were purposively selected in the evaluation for the sensory attributes like color, aroma, texture taste and taste. For the determination of acceptability, both the Semantic Scale and the 9-point Hedonic Scale were employed while the Desirability Composite Index (DCI) determined the most the acceptable among treatments. The study followed both the experimental and causation designs, the experimental design for assigning experimental units to treatment conditions and while causation design allowed the experimenter to make causal inferences about the relationship between independent variables and a dependent variable. Quantitative Data was encoded by the researcher and consolidated using statistical software (SPSS). Using the same software, data was statistically treated. Results revealed in the Desirability Composite Index (DCI) that Treatment 2 was the most acceptable followed by Treatment 3 and the least was Control. This implied that Mushroom Empanada with moderate amount of malunggay was more acceptable compared to the lesser and greater quantity.

However, the researcher recommends further study in terms of the physico-chemical analysis and improve the processing in terms of texture before introducing to the market and as well as technology transfer, in so doing, the post-harvest problems of mushroom growers and children malnutrition will be addressed.

Keywords: Empanada, Semantic Scale, Hedonic Scale, Sensory Evaluation, Desirability Composite Index

Rosalyn L. Bautista

Abstract

Calamansi (Citrofortunella microcarpa) or kalamansi in native Tagalog orthography is a small, very round citrus fruit that is ubiquitous in the Philippines. It is known for boosting immunity and enhancing growth and repair of body tissues. Citrus fruits are of good quality and a valuable source of health promoting constituents like carbohydrate as a nutrient and phenol as an antioxidant (Athira, 2017). Thus, the study aimed to develop an acceptable calamansi juice enriched with powdered turmeric. The formulation was standardized by several trials until the desired attributes were attained. There are three treatments and a control. Only the quantity of turmeric powder varies in the treatments while none for the control. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposively selected as evaluators whose ages ranges from 20-60 years old, 6 females and 4 males. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI) for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th, 16th and 23rd of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9- point Hedonic Likert Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson Correlation in determining the relationships among the attributes. Results revealed in DCI that Treatment 2 is the overall acceptable.

Keywords: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Precila C. Delima

Abstract

Calamansi is a citrus fruit endemic to the Philippines that has economic, culinary, and industrial value. Malunggay leaves have been found to be a good source of proteins, vital minerals, and one of the richest sources of beta-carotene, vitamins B, C, D, E, and K and can be eaten fresh, cooked, or stored as a dried powder. Production of a budget-friendly and nutritious local food and drink products can promote and sustain the wellbeing of every individual thus, the study aimed to develop an acceptable calamansi juice enriched with powdered malunggay. The formulation was standardized by several trials until the desired attributes were attained. There are three treatments and a control. Only the quantity of malunggay powder varies in the treatments while none for the control. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposely selected as evaluators whose ages ranged from 20-60 years old, 6 females and 4 males. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI) for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th, 16th and 23rd day of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9-point Hedonic Likert Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson’s Correlation Coefficient in determining the relationships among the attributes. Results revealed that Treatment 2 is the overall acceptable.

Keywords: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Kristin Bernadette D. Callang, Rosalyn L. Bautista

Abstract

Calamansi (Citrofortunella microcarpa) or kalamansi in native Tagalog orthography is a small, very round citrus fruit that is ubiquitous in the Philippines. It is known for boosting immunity and enhancing growth and repair of body tissues. Citrus fruits are of good quality and a valuable source of health promoting constituents like carbohydrate as a nutrient and phenol as an antioxidant. Thus, the study aimed to develop an acceptable calamansi juice with powdered turmeric and malunggay. The formulation was standardized by several trials until the desired attributes were attained. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposively selected as evaluators whose ages ranges from 20-60 years old, 6 female and 4 male. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI), for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th and 23rd of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9-point Hedonic Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson Correlation in determining the relationships among the attributes. Results revealed based on the DCI (Desirability Composite Index) of the developed product, that treatment 3 which is composed of 12.5% calamansi juice extract, 0.10% turmeric and malunggay, ranked 1 for the overall acceptability of the product, having sensory characteristics of outstanding characteristic color with distinguishable aroma and most balanced texture with characteristic of strongly agreeable taste and having undetectable after taste.

Keywords: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Lorelei C. Tabago

Abstract

The ingredients in an embutido diet are the key to gaining the maximum health advantages from it. Healthy components will ensure that you enjoy your food while also improving its nutritious value. In this study, powdered malunggay leaves which are very rich in vitamins and minerals were incorporated, making it healthier than the usual recipe for embutido. Additionally, chicken breast meat or white meat was utilized instead of pork meat as a healthy option for people who want a lowfat, high-protein diet. This study aimed to describe the sensory characteristics of the developed chicken embutido fortified with malunggay in terms of color, aroma, texture and taste on different treatments. The recipe was standardized by trial and error method until the desired characteristics was attained. A control and three treatments performed, with no malunggay, 5.0 grams, 10.0 grams and 15.0 grams respectively. The panel composed of 30 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with malunggay and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability.

Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like moderately” which implies that among the treatments, treatment 2 with 10 g malunggay powder is most acceptable. The findings also revealed that the fortified recipe of chicken embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain malunggay powder as ingredient.

Keywords: Chicken, embutido, meatloaf, fortification, malunggay, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The secret of getting utmost health benefits from a diet of embutido lies in its ingredients. Incorporating healthy ingredients will ensure that you not only enjoy your meal but enhance its nutritional content. In this study, fresh oyster mushrooms which are low-calorie food and loaded with many health-boosting vitamins, minerals, and antioxidants were incorporated in the embutido, making it healthier than the usual recipe for embutido. Additionally, chicken breast meat or white meat was utilized instead of pork meat as a healthy option for people who want a low-fat, high-protein diet This study aims to describe the sensory characteristics of the developed chicken embutido fortified with mushroom in terms of color, aroma, texture and taste on different treatments. The panel composed of 30 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with mushroom and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 3 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 3 with 120 g chopped oyster mushroom is most acceptable. The findings also revealed that the fortified recipe of chicken embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain any chopped mushroom as ingredient.

Keywords: Chicken, embutido, meatloaf, fortification, mushroom, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The key to getting the most out of an embutido diet is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your meal, but that it is also nutritious. In this study, powdered malunggay leaves which are very rich in vitamins and minerals were incorporated in the embutido, making it healthier than the usual recipe for embutido. This study aims to describe the sensory characteristics of the developed pork embutido fortified with malunggay in terms of color, aroma, texture and taste taste on different treatments. The panel composed of 26 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of pork embutido fortified with malunggay and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 2 with 10 g malunggay powder is most acceptable. The findings also revealed that the fortified recipe of pork embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain malunggay powder as ingredient.

Keywords: Pork, embutido, meatloaf, fortification, malunggay, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The key to gaining the maximum health advantages from an embutido diet is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your meal, but that it is also nutritionally beneficial. In this study, fresh oyster mushrooms which are low calorie food and loaded with many health-boosting vitamins, minerals, and antioxidants were incorporated in the embutido, making it healthier than the usual recipe for embutido. This study aims to describe the sensory characteristics of the developed pork embutido fortified with mushroom in terms of color, aroma, texture and taste on different treatments. The panel composed of 26 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with mushroom and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 3 followed by the control and its overall acceptability was described as “like moderately” which implies that among the treatments, treatment 3 with 120 g chopped oyster mushroom is most acceptable. The findings also revealed that the fortified recipe of pork embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain any chopped mushroom as ingredient.

Keywords: Pork, embutido, meatloaf, fortification, mushroom, sensory evaluation, product development

Doname A. Reyes, Janet P. Cunanan, Dariane Jamaica V. Dacuro

Abstract

The Rice eel (RE) Monopterus albus preservation has a significant impact on the quality of the final product. It is a highly perishable product and it is important to ensure the quality and safety that reaches the consumer This study aims to develop and evaluate the Quality Indices Method (QIM) scheme to measure the freshness of the raw fillet RE stored at refrigeration temperature (4○C) with different days of storage (DOS). Consumer survey test was also conducted to determine the marketability of RE.

The raw RE fillet was stored from 0 to 14 days at refrigeration with eight treatments with twenty-two (22) panelists in the QIM and thirty (30) respondents in the consumer survey test. The QI score and hedonic scale was used to determine the acceptable level.

There are differences between samples. The deterioration of the raw RE fillet occurred after 10DOS. Additionally, on zero (0) DOS was describing as “Like Very Much” LVM, while 2DOS to 10DOS as “Like moderately”, and 12DOS and 14DOS describe as “Like slightly” LS. The consumer survey shows that RE is not a major commodity in the Mallig region of Isabela.

This information may be used in the quality management of fresh RE fillets stored in the refrigerator to estimate the storage time and consumer survey test.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the black rice and corn coffee mix was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of January to February to develop a more nutritious and caffeine free coffee. The black rice and corn was grinded and roasted subsequently brewed into two different ratio; coffee A with 1:1 ratio which means equal ratio and coffee B with 1:2 ratio favoring the corn hence subjected to sensory evaluation and resulted that the coffee A which has 1:1 ratio was more preferred by the evaluators and has scored 4.39 over 5 for the overall mean meaning it is acceptable.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the black rice pandesal was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of March to April to develop a more nutritious pandesal. The black rice was pulverized into fine powder and was mixed in the regular flour to form a dough and was baked in two batches using a bread oven namely pandesal A and pandesal B, the black rice pandesal was baked with different baking time and was subjected to sensory evaluation that resulted that the Pandesal B which was baked for 20 min was more preferred by the consumers.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the Velvet Apple Ice cream was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of May to June to develop a unique and nutritious indigenous fruit-based ice cream. The Velvet apple was blended and incorporated the with ice cream ingredients with two different ratio; ice cream A with 1 cup of concentrated fruit base and ice cream B with 1/3 cup only of fruit base hence subjected to sensory evaluation resulted that Ice cream B which has a 1/3 cup of fruit base was more preferred by all the 20 evaluators and has an overall score of 4.76 in the sensory evaluation which means it is acceptable.

Samuel R. Simon, Dominic G. Rodriguez, Jack B. Pagaran

Abstract

The field experiment was conducted at the Central Experiment Station – Department of Research and Development at Isabela State University, Cabagan, Isabela during dry season to evaluate the influence of different rates of fertilizer application on the growth and yield performance of black rice. The fertilizers used were based on the result of Soil Analysis. The experiment comprised of five (5) treatments namely: T1 – Control with no fertilizer applied, T2 – 100% from the recommend rate of fertilizer, T3 – 80% from the recommended rate of fertilizer, T4 – 60% from the recommended rate of fertilizer, and T5 – 40% from the recommended rate of fertilizer. The experimental plots were laid in Randomized Complete Block Design (RCBD) and each treatment was replicated three (3) times.
Results of statistical analysis showed that during dry season T2, T3, T4 and T5 had significant effect on the plant height, number of tillers, panicle length, biomass, dry matter yield, weight of 100 grains and yield per hectare. T2 obtained the highest yield per hectare with a mean value of 8,666.70 kg followed by the T3, T4, and T5 with mean values of 8,000.00kg, 8,000.00 kg and 7, 666.70 kg, respectively. The lowest yield was recorded from T1 with no fertilizer applied with a mean value of 6, 666.70 kg. Economic analysis considering the parameters on yield level and production cost showed that during dry season, T1 obtained the highest net income of 149,475.75 followed by the T3, T4, and T5 with net income of 137,580.00, 140, 685.00, and 136, 290.75. The lowest net income was recorded in T1 with net income of 120, 700.75. However, T1Treatment 1- Control obtained the highest ROI of 262.58% followed by T5, T4, and T2 with ROI of 246.12%, 237.18% and 222.46% while Treatment 3 obtained the lowest ROI of 220.41%.

Florenda B. Temanel, Aubrey Jellian G. Aquino, Anna Daei S. Sacayanan, Ronaldo C. Vargas, Jr.

Abstract

Curcuma longa belongs to family Zingiberaceae and is a perennial herbaceous plant that has a rhizome with high nutrient contents and secondary metabolism compounds (Raina et. al., 2005). This study aimed to find a protocol to obtain sterile tissues to standardized the sterilization method for explants of turmeric for in vitro mass propagation, using different concentrations of Sodium hypochlorite (NaClO) solutions with different time frames of soaking and to determine the contamination rate, mortality rate, and survival rate of explants. The study was laid out following the Completely Randomized Design (CRD) with three replications. There were two (2) factors tested in the study: Factor A (Sodium Hypochlorite concentration) and Factor B (Time of soaking). In this study, the explants were grown in Murashige and Skoog medium supplemented with Benzylaminopurine and Indoleacetic acid. Surface sterilization of the explants was effectively achieved by Sodium hypochlorite (NaOCl) treatment with 60% for 10 and 20 minutes which gave a zero-contamination rate.

Floreibelle D. Querubin, Saul M. Rojas, James Kennard S. Jacob, Jose B. Abucay, Jr.

Abstract

Marine ecosystems are known to hold diverse microorganisms including bacteria. However, the potential of bacteria from marine environments in the northern region of the Philippines, as a source of secondary metabolites with possible antibacterial properties, has not been widely studied. In this study, marine bacteria were isolated from water and sediment samples of Sta. Ana, Cagayan using standard enrichment procedures. The isolates were characterized based on their gram stain reaction and colony morphology and screened on their potential for antibacterial production employing agar plug method. The partial identity of the top-producing antibacterial isolates was determined based on 16S rRNA sequencing. A total of 16 isolates were obtained, 3 were Grampositive and 13 were Gram-negative. Colony characteristics of most isolates have round form, entire margin, convex elevation, and pale yellow to orange in color. Antibacterial screening revealed that 7 isolates have antimicrobial activity against the test organisms, namely Bacillus subtilis, Pseudomonas aeruginosa BIOTECH 1335, Escherichia coli BIOTECH 1634, and Salmonella enterica JCM 1651. Isolates SS3.5, NL1.5, NL4, and SSW1 have antagonistic activity B. subtilis while SS1, SS6, NL4 can inhibit the growth of P. aeruginosa BIOTECH 1335. Isolates SS6 and SS6.5 were active against the growth of E. coli BIOTECH 1634 and S. enterica JCM 1651, respectively. Sequence analysis of top-performing antibacterial isolates (NL1.5 and SSW1) revealed that NL1.5 fits in the same clade with Bacillus safensis with 69% bootstrap support while SSW1 was closely related to Bacillus filamentosus with 86% bootstrap support. Whole genome sequence of the best performing isolates and their bioactive crude extract will be subjected to high performance liquid chromatography in the future to determine their profile and active metabolite fraction. Overall, marine environment of Sta. Ana, Cagayan may have great potential as a source of marine bacteria producing secondary metabolites with antibacterial properties.

Narlyn C. Castillo, Noviel Delos Santos, James Kennard S. Jacob, Ron Patrick C. Campos, James Kennard S. Jacob

Abstract

Jagora asperata is an endemic freshwater snail species found in the Philippines. Currently, there is little research elaborating the secondary metabolites of the snail and few extensive studies to assess the bioactivity of this gastropod. The study was conducted to assess the bio-functionality and secondary metabolite constituents of Jagora asperata (locally called agurong). Results indicate the presence of saponins, tannins, cardiac glycosides, flavonoids, terpenoids and steroids in Jagora asperata ethanol extract. The extracts also showed promising antibacterial activities against Escherichia coli and Staphylococcus aureus, with mean zones of inhibition of 18.16 mm and 18.66 mm respectively. Cytotoxicity test also revealed low toxicity to brine shrimp. With these, Jagora asperata can be a candidate for exploitation and isolation of novel natural products with pharmacological importance.

Keywords: antibacterial, cytotoxicity, Jagora asperata, mollusc, secondary metabolites

Ron Patrick S. Campos, James Kennard S. Jacob

Abstract

Endophytic fungi reside internally and asymptomatically in plant tissues and play significant role in the ecosystem. Medicinal plants, such as oregano (Plecanthrus amboinicus Lour.), are valuable sources of important endophytic fungi as endophytes are known to confer several benefits to their host. In this study, endophytic fungi will be isolated from the leaves of P. amboinicus and assessed for their mycopharmacological properties. The fungal endophytes will be identified based on their morphological characteristics. They will be subjected to mycochemical analysis, antibacterial screening and biocontrol potentiality assessment. Three fungal endophytes will be isolated from the leaves of Mexican oregano, all of which belong to the genus Aspergillus. The fungal endophytes will be morphologically identified as Aspergillus niger, Aspergillus tamarii, and Aspergillus terreus. Each endophytic fungus will be determined to consist valuable mycochemical compounds such as alkaloids, flavonoids, saponins, tannins, glycosides, sterols, terpenoids, quinones and phenols which can be exploited for therapeutic development. In the antibacterial assay, preliminary screening using agar plug diffusion method revealed that the endophytes will be able to impressively suppress the growth of both Escherichia coli and Staphylococcus aureus. The results will be further affirmed by subjecting the ethanolic extracts of the endophytes against the same test bacteria using the agar well diffusion method. Lastly, the biocontrol activities of the endophytic fungi will be tested against Fusarium verticillioides using the dual culture method. Results showed that the Aspergillus endophytes can restrict the growth of F. verticillioides effectively. Observations indicated that A. tamarii and A. niger antagonized F. verticillioides through overgrowth mechanism which could be a result of antagonism due to parasitism or antibiosis as lytic activity. In the case of A. terreus, zone of inhibition will be clearly observed which indicates the production of antibiotic substances either by the pathogen against antagonistic fungi or vice versa. This study shows the mycopharmacological properties of P. amboinicus leaf endophytes and their potential antibacterial and biocontrol applications.

Keywords: endophytic fungi, antibacterial, mycochemical, biocontrol, Plecanthrus amboinicus

Isagani P. Angeles, Jr., May-anne S. Canceran, Noel M. Patricio

Abstract

The present study aims to evaluate the phytochemical constituents and proximate composition of Padina sp. The Padina sp. were collected by scuba diving and handpicking from the rocky substratum at depth of 1-3 m along the subtidal areas at Matara White Sand Beach and Coral Reefs, Gonzaga, Cagayan, Philippines. The phytochemical screening revealed the presence of flavonoids, alkaloids, saponins, glycosides and tannins. Whereas, Saponins and Glycosides were abundant in ethanol and n-hexane extraction. However, tannins were absent in both n-hexane and dichloromethane extraction. The presence of different secondary metabolites were important indicators of the anti-microbial properties of Padina sp. In dry weight basis of proximate analysis per 100 g of seaweeds showed high content of Moisture (8.99%), Crude Protein (4.28%), Ash (50.09%) and Total Carbohydrates (36.64%) but lowest in Crude Fat (<0.10%). The study reveals that Padina sp. contains essential nutrients that are potential for the growth, survival and as an immune booster for fish. This study concludes that Padina sp. are potential source of bioactive substance. It is a potential agent in developing an anti-pathogenic drugs and/or supplement for stimulating the immune system of fish and shrimps in the aquaculture industry. A further study should be conducted to test the actual performance of Padina sp. extracts in stimulating the immune system or treating diseased aquaculture fish or shrimp species.

Edward B. Panganiban, Irma T. Plata, Darios B. Alado

Abstract

The latest developments in deep learning have made it possible to implement automated, advanced extraction of several things' features and classifications. Deep learning methods have also become more prominent in arrhythmia detection. This study conceptualized a classification method for ECG arrhythmia utilizing the Convolutional Neural Network (CNN) with images based on spectrograms without undergoing ECG visual examination such as R-peak or P-peak identification. This project’s CNN model would immediately disregard the noise parameter when its ECG data is converted into a 2D image while extracting the appropriate characteristic map in the pooling layer and convolution. Google's Inception V3 model was used to retrain the final layer of CNN for datasets recognition. This study established and formulated a diagnostic support system that enables the acquisition, interpretation, and analysis of clinical data and ECG biosignals from patients to facilitate heart disease diagnosis in rural areas or places where there is no ECG facility. Two ways were developed in training and testing the ECG datasets, the binary, and quinary classifications. These two classifications made a remarkable accuracy of 98.73% for binary and 97.33% for quinary. This study obtained a higher accuracy rate compared to the previous works. Specificity, sensitivity. Positive predictive values and F1 scores also made desirable results from 96.83% to 99.21%. Hence, we concluded that our system is an effective method in classifying heart rhythms to help the cardiologists in diagnostic analysis in the patient.

Keywords: Convolutional Neural Network, Deep Learning, Electrocardiogram, Diagnostic Support System, Wearable biosensors

Steve M. Esteban, Angelica R. Cadiz, Aldwin M. Martin

Abstract

This study probed the tricycle driving incidents anchored on the assessed Neurological, Psychiatric and Optical health status of the participants. It was revealed that of the thirty-four (34) registered tricycle divers in the City of Ilagan with previous record of road incidents has no neurological problems however, with minimal psychiatric and optical deficiency. The data were collected using structured questionnaires which include demographic questions, Neurologic, Psychiatric and Optic assessments. This study found that problems or issues in psychiatric and optic health may trigger and cause driving incidents.

Keywords: Neurologic, Psychiatric, Optic, Driving Incidence, Suicide Attempts

Steve Esteban

Abstract

The availability of healthcare services in the global perspective has been distorted, incongruent and has breached the fundamental rights of every Filipinos in availing fundamental healthcare. This is evident in the promotion, prevention, curative and rehabilitative aspects of care. Barangay San Ignacio, a locality in the City of Ilagan City, Isabela, Philippines has reflected these disparities in the obtainability of healthcare. Hence, the health allied of the locality has joint effort to evaluate the implementation of services as basis to the improving health care. This study is sought to evaluate the healthcare service provision of the Barangay locals like the maternal and child health, communicable and non-communicable diseases, environment, dental services and the individual or group participation to health agenda. Sample Size was used to select the 358 participants measures of central tendency to identify the mean performance of the accomplishment of BHS in the different healthcare services and descriptive statistics was used to get the percentage of actual accomplishments in comparison to target accomplishments. The overall result of the study conducted is “Good Performance”. “Needs Improvement” Remarks were attributed to various local health services. The rest are remarked as “Excellent Performance”.

Ma. Cristina Lalaine M. Nerona, Judy M. Ricardo, Angelica R. Cadiz, Aldwin M. Martin

Abstract

Health hazards of medical waste affect not only human being but it could create environmental disturbance. The purpose of the study is to assess the awareness and compliance on healthcare waste management of San Antonio Hospital in the City of Ilagan, Isabela. These were realized by obtaining data on the respondents’ profile in terms of their age, sex, and highest educational attainment. The levels of awareness and compliance to the healthcare waste management and disposal set by the DOH, other regulating bodies. The descriptive-normative survey method, a quantitative, non-experimental design was utilized by the researcher with the use of researcher-constructed survey questionnaires and observation. As to the demographic profiles of the 95 respondents, 74 are college graduates comprised of doctors, nurses and other healthcare workers, 61 are female 43 of them are with an age bracket of 25 -30 years old and 58 are married. The over-all level of awareness of the 95 respondents with regards to their awareness on the standardized and acceptable healthcare management and disposal is high as can be gleaned from the average composite weighted mean of 4.01. Of the ten awareness indicators which were rated as very high and high, only three received a moderate level of awareness most particularly on the indicator which stated that waste handler are given immunization regularly mean of 3.20. The over-all level of compliance as assessed by the respondents is high with an average weighted mean of 3.82. All three compliance indicators have high level of compliance except for the compliance on prescribed methods of disposal which is moderate. The overall rating of moderate on the prescribed methods of disposal was due to the fact that the collection of wastes are dependent on the availability and frequency of collection by the accredited waste collector consigned by the hospitals. The significant relationship on the level of awareness on healthcare management and the profile using Pearson’s Chi – Square C - Test shows that there is a significant relationship in terms of age, years in service, and the highest educational attainment. As to the level of significant relationship of compliance to profile, it was noted that there is a significant relationship on the profile such as sex and educational attainment. It can be seen from the result that there is also a significant relationship between awareness and compliance of the respondents to healthcare waste management practices of the respondents. There having an over-all high level of awareness and compliance is a very good indication that the hospital strictly adhere to the prescribed policies, guidelines and implementing regulations set by the government. However, the local government unit. It could be recommended that training prior to assumption of work of those directly in-charge of waste disposal should be a mandatory requirement, and that updates and seminars related to waste management should be conducted for all hospital personnel.

Keywords: Compliance, Waste management, Reduce, Recycle, Segregation

Kathreen C. Joson

Abstract

The Department of Interior and Local Government circulated a Memorandum Order 121-2019 which purports to return to public use, all public roads and sidewalks that have been appropriated for private use. In compliance with this national order, a number of families including businesses were relocated in designated places. The objective of this study was to determine the psychological impact of the relocation of families in Batong Labang City of Ilagan. There were 38 families who were relocated, twenty-one were interviewed. A family representative was requested to answer standardized tests which measure their psychological distresses and perceived stress related to their recent relocation. Their responses have been validated through an interview. The respondents experienced mild psychological distresses with a low concern perceived stress. There is a significant association between the respondents’ psychological distresses and the number of family members living in the household and the wife’s workplace. The respondents’ psychological distresses and their perceived stress are significantly related and the respondents’ profile and their perceived stress were not significantly related.

Keywords: psychological distresses, perceived stress, psychological impact

Ma. Carlene S. Daileg, Ma. Cristina Lalaine M. Nerona, Aldwin M. Martin, Angelica R. Cadiz

Abstract

This descriptive -narrative study identified and described the Elements of Waste Management System of San Antonio Hospital located at Centro San Antonio City of Ilagan Isabela. The researchers being the interviewer and observers obtained data in natural setting using interview, documentary analysis and observation. The employees of the said Hospital served as the main informants as to their implementation of waste management. A review of documentary materials and readings was done to enrich the researcher’s knowledge of waste management. Indeed, the result of the said study with regards to waste management system is in high level of awareness that anchored on what is in need in terms of waste management. With this, it is highly recommended that the aforementioned practices in waste management be shared to other hospitals in the province.

Keyword: Elements, Waste Management System, San Antonio Hospital

Precious Joy L. Ramos, Ruth S. Malayao

Abstract

Philippine Healthcare System is “fragmented” meaning unequal access to health services is observed, manifested by high maternal and new-born mortality rate along with high incidence of communicable/ non communicable diseases, result from underutilized healthcare services. Therefore, identifying the factors that encourage and forces that inhibit healthcare utilization is important. A descriptive correlational design was utilized to analyze and described the relationship of predisposing, need and enabling factor. It uses an adopted and modified questionnaire, floated to 358 respondents in the adopted barangay of ISU- SOM. Further, results suggest that prevention of communicable/ non-communicable diseases is rarely utilized. Predisposing factors like being a female, married, mother, laborer, earning 5,000 monthly and Phil-health member increases the change of utilizing heath care. Also, respondent stated that they only visit BHS whenever they are in need and would usually buy over the counter drug to treat illness. They also agree that BHS has no identified units of healthcare services no laboratory facility/medical facility and drug is not available. Additionally, need and enabling factor found to be not related to the utilization healthcare services. Provision of medical /laboratory equipment, putting up “Botika ng Barangay” and increasing awareness on available healthcare services in BHS in recommended.

Keywords: Healthcare Services, Utilization of Baragay Health Stations, Baragay Health Stations

Floredeliza R. Bassiag, Beulah B. Estrada, Edmelyn Cacayan, Romella Tuppal, Tania Thomas

Abstract

The Global Sustainable Development Goals include a target to end tuberculosis (TB) epidemic by 2030 (SDG3) by which, an estimated 10% of the annual TB incidence occurs in children <15 years old with 16% mortality burden of global deaths from TB (IUATLD 2018). Barriers to childhood tuberculosis diagnosis and treatment were identified as perceived by the healthcare workers (HCWs) in northern Philippines. Cross sectional survey design was used covering the provinces of Isabela, Kalinga and Pangasinan. A total of 262 HCWs from 55 public and private clinics and hospitals were interviewed. Their median age is 42.5 (20-65) and 80% are females. Fifty-four percent (54%) are employed as nurses, 15% are midwives and five percent are Medical Technologists. The mean length of service is 4.5 years and they are involved in TB work. However, 89% did not attend any training on childhood TB. Perceived barriers to childhood tuberculosis (CTB) diagnosis and treatment among the HCWs were socio-cultural related barriers (96%), economic barriers (93%), geographic barriers (83%), educational barriers (75%), facility-related barriers (70%), institutional and political barriers (57%). Therefore, all concerned in TB program should consider these barriers to CTB diagnosis and treatment to achieve set targets in the PhilSTEP 2018-2023. Keywords: Barriers to childhood tuberculosis diagnosis and treatment

Marris Reyes

Abstract

COVID-19 Pandemic negatively affected the mental well-being of individuals which can continue to increase as it persists and will linger even after the situation alleviate. Emotional distress such as anxiety and other psychological symptoms tend to pervade in affected populations especially among Health Care Workers (HCWs). Towards developing a comprehensive intervention program for the mental wellness, this study focused on understanding pandemic stress and anxiety based from the lived experiences of HCWs. Phenomenological approach was utilized to deeply recognize the stress and anxiety among HCWs. Using Paul Colaizzi’s Procedure, field texts were carefully transcribed, translated and analyzed to determine the statement verbalizations, which collectively depicted the phenomenon. From the thorough analysis of themes, correspondence and critical-friend validation “The P.I.P.E. Concept of HCWs Pandemic Stress and Anxiety was extracted. The model illustrated the experiences of Pressure, Isolation, Pain and Exhaustion of the HCWs leading the to psychological struggles such as distress and pandemic anxiety. Pressure to deliver to their efficiently; isolation from their family and friends for precautions; extreme pain experienced physically and emotional to exposure to sufferings and deaths; and exhaustion from seemingly never-ending situation they witnessed to everyday. This model can be a starting point on the basis of healing the wounded healers during and even after the pandemic situation towards attainment of mental wellness.

Keywords: PIPE Model, Healthcare Workers, Distress, Anxiety, COVID-19, Pandemic

Genalyn L. Capelo

Abstract

Burnout is a psychological syndrome which is considered to be a crucial cognitive variable that affects the teaching and learning experience of students. Examining the academic burnout among students of Isabela State University- Cauayan Campus was the focus of this study with emphasis on the three burnout dimensions: emotional exhaustion, cynicism and academic inefficacy. The general self- efficacy of the respondents were also taken into account. Findings, on the aggregate level, are not indicative that the respondents are experiencing burnout. However, few of them showed very strong emotional exhaustion, cynicism and academic inefficacy which are indicators of burnout. Furthermore, more than one half of the respondents claimed that they moderately believe of their capabilities and competencies, however, again, there were few who claimed about the feeling of incompetency as a student. Also, the respondents’ general self-efficacy is not significantly related to academic burnout, hence, the former is not a predictor of academic burnout. In consideration with the foregoing, it was recommended that more alternative assessment of students’ work must be provided to widen their repertoire of academic achievement. Moreover, observance of academic advising and involving students in extracurricular activities were also recommended to enrich their academic lives.

Keywords: academic burnout, self-efficacy, cynicism, exhaustion, academic inefficacy

Helen T. Asio, Meichelle G. Quijano

Abstract

This study sought to determine the level of anxiety towards English language learning of the students of Isabela State University, Ilagan Campus. The researchers used the descriptive design since the aim was to describe the level of the students’ anxiety towards English language learning. The standardized questionnaire for anxiety developed by Horwitz et al. (1986) was used in this study. The findings revealed that the respondents’ level on the different areas of anxiety in learning the English language namely: communication anxiety, oral test anxiety, fear of negative evaluation, anxiety of English classes is moderate. Further, the results showed that sex is a variable that does not affect the students’ level of anxiety in learning the English language in terms of their anxiety in communication and in their English classes. However, in terms of their fear of negative evaluation and oral test anxiety; their sex has significant effect and it is prevalent to those who are female students. The level of anxiety of the students in English Language does not significantly influence the academic performance of the students.

Keywords: communication anxiety, test anxiety, English language learning