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This Author published in this journals
All Journal Inclusive Society and Sustainability Studies (ISSUES) Journal of English as a Foreign Language Teaching and Research (JEFLTR)
Alberto D. Yazon
Laguna State Polytechnic University – Los Baños Campus
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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A Phenomenological Investigation of Senior High School Learners with Low English Language Proficiency Ronald D. Romero; Glen P. Cortezano; Karen A. Manaig; Alberto D. Yazon; John Frederick B. Tesoro
Journal of English as A Foreign Language Teaching and Research Vol. 3 No. 1 (2023): March Volume
Publisher : Magister Program of English Education, Fakultas Keguruan dan Ilmu Pendidikan Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31098/jefltr.v3i1.1148

Abstract

Several studies have been conducted locally to internationally, revealing the deterioration of the English proficiency of Filipinos, especially high school learners. Still, only a few have determined the causes of why it is constantly happening. Hence, this phenomenological study investigated the experiences of public senior high school learners under the Technical-Vocational-Livelihood (TVL) track with low English language proficiency to identify various reasons why they are still encountering such problems in English and create an intervention program for them to enhance their skills. Specifically, this research utilized transcendental phenomenology and applied triangulation of the three methods: observations, field notes, and interviews. Also, the researcher followed Colaizzi's Method of Phenomenology, as presented in Morrow, Rodriguez, and King (2015), in analyzing and interpreting the data gathered from the individual interviews. Based on the testimonies and shared experiences of the participants, they knew they had difficulty learning English as early as elementary, while others were during their Junior High School (JHS) and Senior High School (SHS) years. In this study, the following themes emerged: traumatic experience, language anxiety, external factors, learners' motivation and interest, self-awareness, academic performance, learning styles and strategies, and the essence and value of the English language. The researcher recommends that teachers address the learners' problems to enhance their English proficiency and academic performance. It was also recommended for future researchers to investigate the teachers' perspective and assessment based on their experience since they are considered one factor in the learners' low English language proficiency.
Sensory, Phytochemical, and Antioxidant Evaluation of Dark Chocolate Fortified with Spent Coffee Grounds Jona Anne Elaine Maningas; Karen A. Manaig; Alberto D. Yazon
Inclusive Society and Sustainability Studies Vol. 6 No. 1 (2026): August Volume
Publisher : Research Synergy Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31098/issues.v6i1.4125

Abstract

This study experimentally evaluated the sensory acceptability, total phenolic content, and antioxidant capacity of dark chocolate fortified with Spent Coffee Grounds (SCG) within a sustainability-oriented food innovation framework. Three formulations containing 15 g, 25 g, and 50 g SCG were assessed by 60 evaluators using a 9-point Hedonic Scale. One-way ANOVA and Tukey’s HSD determined significant differences among samples (p < 0.05). Results revealed that the formulation containing 50 g SCG achieved significantly higher overall acceptability, indicating that increased SCG incorporation did not compromise sensory quality. The selected formulation exhibited higher total phenolic content and strong DPPH radical-scavenging activity, confirming functional improvement. This study’s novelty lies in integrating sensory evaluation, phytochemical quantification, and antioxidant analysis across multiple formulations to identify an optimal balance between consumer acceptability and functional enhancement within a waste-valorization framework. Findings extend functional food theory by demonstrating that high-level incorporation of SCG can enhance bioactivity without reducing consumer acceptance when applied within a compatible cocoa-based matrix. The study contributes to sustainable food systems by providing an evidence-based model for transforming agro-industrial waste into value-added functional products.
Co-Authors Glen P. Cortezano John Frederick B. Tesoro Jona Anne Elaine Maningas Karen A. Manaig Ronald D. Romero