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All Journal International Journal of Multidisciplinary: Applied Business and Education Research
Valenzuela, Renalee V.
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Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology

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Significant Contributions of University Business Incubators in Enhancing the Business Graduates’ Employability and Technopreneurship Valenzuela, Renalee V.
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 3 No. 7 (2022): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/ijmaber.03.07.18

Abstract

This study determined the significant contributions of university business incubators (UBIs) in selected higher education institutions in Region II to the business graduates’ employability and technopreneurship. The study also highlights the present situation of the UBIs and the involvement of the business graduates. The method used in the study were mixed quantitative and qualitative analysis. Data were gathered through the administration of a researcher-made questionnaire, interviews, and focus group discussions. Moreover, descriptive statistics were used for the quantitative part, while thematic analysis using in-vivo and free coding was used for the qualitative part. Results revealed that the UBIs under study have adequate facilities and services, develop utility models and seek patents for innovations, assist technopreneurs, start-ups, and businesses, and develop products for different industries. Best practices and challenges were also identified. Involvement with UBIs by business students was self-perceived as high extent, while BI personnel perceived it as low extent. The results led to the development of the UBI's significant contribution model in enhancing the knowledge and skills of the business graduates' employability and technopreneurship. It is pinpointed that BIs can enhance the learning experience of business students through immersion, including it in the development or enhancement of curricula, and developing clear policies and guidelines will benefit business students and other stakeholders.
Herbal Candy Innovation from Oregano, Lemon, and Lemongrass: A School-Based Nutrition and Entrepreneurship Initiative for Health and Well-Being Daniel, Sumaling A.; Balaweg, Caroline B.; Caasi, Michelle L.; Pineda, Anna Florina W.; Valenzuela, Renalee V.
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 7 No. 3 (2026): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/

Abstract

The study aims to develop and evaluate the acceptability and commercial viability of herbal candy made from oregano leaves (Origanum vulgare), lemon (citrus limon), and lemongrass (Cymbopogon citratus), and explore its integration into school-based nutrition and entrepreneurship initiatives in Nueva Vizcaya.  These ingredients are recognized for their therapeutic properties, oregano for its antimicrobial and antioxidant capacity, lemon for its vitamin C content and immune support, and lemongrass for its anti-inflammatory and digestive benefits. The study used descriptive quantitative research designed. The study was conducted in the municipality of Aritao, Nueva Vizcaya consisted of residents aged 17-60 years old respondents. The data were gathered using a survey questionnaire and sensory evaluation tools. The nutritional values of the herbal candy were focused on the sugar content, calories, and vitamin compositions developed from the main ingredients such as oregano, lemon, lemongrass, and combined with the white sugar.  The findings of the study are highly acceptable in terms of appearance, odor, flavor, sweetness, texture, and packaging.  Most of the respondent are willing to pay the product at the price between ₱30 and ₱40, and constant buying habits mostly once or twice a week. The willingness to purchase one to two at a time, the projected total sales amounting to ₱17,320.00. The cost of ₱26.56 per pack, the selling price of ₱40.00, and a break-even point at only 31 packs. These results validate that the product is marketable and financially sustainable and thus appropriate for integration into school-based nutrition and entrepreneurship programs.
Co-Authors Balaweg, Caroline B. Caasi, Michelle L. Daniel, Sumaling A. Pineda, Anna Florina W.