Thesis Chapter Ni Mico, Norlie, Jm.docx

ESTIPONA NATIONAL HIGH SCHOOL

1

Table 3 showed that ___ of the total respondents said that Chayote Muffin, while ___ or only four(4) of the respondents said that the Chayote Muffin is ___. The resulted into a mean score of ______ which denotes that the taste of this Chayote Muffin was _____. 2.2 Consumer Acceptability on the Aroma of the Chayote Muffin Consumer acceptability on the aroma of the chayote muffin was determined as extremely like, moderately like, slightly like, dislike, very much dislike. Results of which are presented in table 4. Table 4 Consumer Acceptability on the Aroma of the Chayote Muffin N=50 Verbal Description

Frequency of Responses

Percentage

Extremely Like (5)

24

48

Moderately Like (4)

19

38

Slightly Like (3)

6

12

Dislike (2)

1

2

(1)

0

0

(Score)

MEAN SCORE

100

Table 4 shows that _____ of the total respondents moderately like the Chayote Muffin, while_____ or only three (3) of the respondents dislike the aroma of the Chayote Muffin. This resulted into a mean score of 5 which denotes that the aroma of

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

2

Chayote Muffin is Moderately Liked by the consumers. To reduce the effect of the Chayote on the Muffin add 1/8 salt to reduce the Aroma of Chayote. 2.3Consumer Acceptability on the Texture of the Chayote Muffin Consumer acceptability on the texture of the chayote muffin was determined as very soft, slightly soft, soft, hard, and slightly hard which are presented in Table 5. Table 5 Consumer Acceptability on the Texture of Chayote Muffin N=50 Verbal Description

Frequency of Responses

Percentage

Soft (5)

15

30

Moderately Soft (4)

33

66

2

4

Not Soft (2)

0

0

Extremely not Soft (1)

0

0

MEAN SCORE

5

100

(Score)

Slightly Soft (3)

Table 5 shows that _____ of the total respondents said that the Chayote Muffin is very soft, while 4% or only two (2) of the respondents said that Chayote Muffin is hard. This resulted into a mean score of 5 which denotes that the teture of this muffin is soft according to the consumers. 2.4Consumer Acceptability on the Color of the Chayote Muffin

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

3

Consumer acceptability on the color of the Chayote Muffin was determined as dark brown, golden brown, brown, pale brown, and pale. Results which are presented in table 6. TABLE 6 Consumer Acceptability on the Color of Chayote Muffin N=50 Verbal Description

Frequency of Responses

Percentage

(5)

28

56

(4)

19

38

(3)

3

6

(2)

0

0

(1)

0

0

MEAN SCORE

5

100

(Score)

Table 6 shows that _____ of the total respondents said that the Chayote Muffin color is golden brown, while 4% or only two (2) of the respondents said that the color of the Chayote Muffin is pale. This resulted into a mean score of 5 which denotes that the color of the Chayote Muffin is golden brown said by the consumers. Therefore, the Chayote didn’t affect the color of the traditional muffin. 2.5Consumer Acceptability on the Appearance of the Chayote Muffin

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

4

Consumer acceptability on the appearance of the Chayote Muffin was determined as extremely like, moderately like, slightly like, dislike, very much dislike. Results of which are presented in Table 7. Table 7 Consumer Acceptability on the Appearance of Chayote Muffin N=50 Verbal Description

Frequency of Responses

Percentage

(5)

21

42

(4)

22

44

(3)

7

14

(2)

0

0

(1)

0

0

MEAN SCORE

4

100

(Score)

Table 7 shows that 60% of the total respondents moderately like the Chayote Muffin, while 6% or only three (3) of the respondents dislike the color of the Chayote Muffin. This resulted into a mean score of 4 which denotes that the color of this muffin is colored by consumers. 2.6Consumer General Acceptability of the Chayote Muffin Consumer general acceptability on the utilization of the Chayote Muffin was determined as extremely like, moderately like, slightly like, dislike, very much dislike. Results of which are presented in Table 8.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

5

Table 8 Consumer General Acceptability of Chayote Muffin N=50 Verbal Description

Frequency of Responses

Percentage

(5)

32

64

(4)

17

34

(3)

2

4

(2)

0

0

(1)

0

0

MEAN SCORE

5

100

(Score)

Table 8 shows that 50% moderately liked the Chayote Muffin, while 8% or only four (4) of the respondents disliked the Chayote Muffin. This resulted into a mean of 5 which denotes that generally, the Chayote Muffin was moderately liked by the consumers. Most of the respondents moderately like the Chayote Muffin by its taste, aroma, texture, color and appearance. The general acceptability of the Chayote Muffin tells that the product is probably acceptable for the consumers 3. Implication of the Study to TVL Industry The study provided data that can serve as a basis of the TVL teachers for their curriculum development and for students to serve as reference to their researches. The study will help the parents to eat their children vegetables and help the local producers of Muffin to give avenue for potential market of their product. Producing Chayote

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

6

Muffin will provide additional product in small-scale bakeries in the community in addition to other flavors of their muffin. It will also serves as an avenue to those vegetable farmers specially chayote plantation owners to increase their sales.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

7

Chapter v SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS This chapter presents the summary of findings, conclusion and implications recommendations of the study. Summary of Findings 1.Process and formulation of the Chayote Muffin was determined by using five parameters namely, taste, texture, appearance, color, aroma. As a result the researchers found out that Chayote muffin is moderately liked by the consumers. 2. Consumer acceptability on utilization of Chayote Muffin is rated by the use a five (5) point hedonic scale. 2.1 The consumer acceptability on utilization of Chayote Muffin in terms of taste resulted to 74% of the respondents liking the product moderately and with a mean score of 4.2 denotes that the product respondents liked the product moderately. 2.2 With a mean score of 5, 60% of the consumers rated Chayote Muffin as a moderately liked flavor of muffin in terms of its aroma. 2.3 Findings revealed that 76% of the respondent rated Chayote Muffin is slightly brown in terms of its color and garner a mean of 5. 2.4 The consumer acceptability on utilization of Chayote Muffin in terms of texture resulted to 52% of the respondents said that the texture is soft. The mean score of 5 showed that the product respondents liked the product because of its soft texture. 2.5 The consumer acceptability on utilization of Chayote Muffin in terms of appearance resulted to 60%of the respondents moderately like the product. A mean

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

8

score of 4 denote that the appearance of Chayote Muffin is moderately liked by the consumers. 2.6 The consumers general acceptability on utilization of Chayote Muffin show 50% of the total respondents with ‘moderately like’ garnering the highest frequency of responses. This corresponds to a mean score of 5 which denotes that generally, the aroma, taste, texture, appearance, and color of this muffin is liked moderately by the consumers. Conclusions 1. Blanching chayote before add it into batter will avoid unpleasant aroma to the finish product which is Chayote Muffin. 2. Production and formulation on utilization of Chayote Muffin using 1 cup of main ingredients was found that acceptable in terms of five parameters (taste, aroma, color, texture, appearance, and general acceptability). 3. In the general parameters on utilization of Chayote Muffin, all of the 5 parameters gathered high percentage of acceptability

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

9

Recommendations In reference to the conclusions drawn from the study, the following recommendations are made: 1. If the Chayote Muffin will be acceptable for the consumers it will become an avenue for those small scale bakeries to earn extra income. 2. This research will be one of the guideline for those related researches on the future. 3. Bakers must develop the Chayote as a new flavored of muffin. 4. TVL/TLE teachers must consider Chayote in preparing pastry products and other dishes in their laboratory classes.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

10

APPENDICES

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

11

Appendix A Process Flow on Utilization of Chayote Muffin: Process and Its Acceptability Process Flow Weighing

Process Description Measure all the ingredients using the weighing scale, measure in grams and measure in cups.

Mixing Combine all the ingredients on a separate mixing bowl and mix using Baking

Place on baking sheet and bake it for 1520 minutes.

Cooling Place on cooling rack

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

12

Appendix B Sensory Evaluation Score Sheet Attributes

Color

Attributes

Texture

Attributes

Taste

Pale Green

1

Extremely

1

Tasteless

1

not Soft Light Green

2

Not Soft

2

Not Sweet

2

Yellow Green

3

Slightly

3

Slightly

3

Soft Lime Green

4

Moderately

Sweet 4

Moderately

Soft Green

Attributes

5

Soft

Appearance

4

Sweet 5

Sweet

5

Aroma

General Acceptability

Extremely Dislike

1

1

1

Dislike

2

2

2

Slightly Like

3

3

3

Moderately Like

4

4

4

Extremely Like

5

5

5

Comment:____________________________________________________________ _____________________________________________________________________

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

13

Appendix C Process and Formulation on Utilization of Chayote Muffin

FORMULATION

CHAYOTE MUFFIN

1 Ingredients QUANTITY

UNIT

DESCRIPTION

BAKERS PERCENTAGE

200

Grams

All Purpose Flour

100%

60

Grams

Egg

10%

10

Grams

Salt

1.6%

Grams

Sugar

Grams

Baking Powder

Grams

Oil

Grams

Chayote

132 MISE EN PLACE 1. Blanched Chayote

2. Measure all ingredients using measuring scale and place on a separate container. PROCEDURE: 1. Mixing: A. Combine all ingredients in the mixing bowl and mix. 2. Scaling and Make-up: 23 oz. 3. Baking: 15-20 minutes at 130 Degrees Celsius.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

14

FORMULATION

CHAYOTE MUFFIN

2 Ingredients QUANTITY

UNIT

DESCRIPTION

BAKERS PERCENTAGE

200

Grams

All Purpose Flour

100%

60

Grams

Egg

10%

10

Grams

Salt

1.6%

Grams

Sugar

Grams

Baking Powder

Grams

Oil

Grams

Chayote

132 MISE EN PLACE

1. Grate Chayote. 2. Measure all ingredients using measuring scale and place on a separate container. PROCEDURE: 1. Mixing: 2. Scaling and Make-up: 23 oz. 3. Baking: 15-20 minutes at 130 Degrees Celsius.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

15

Appendix D Raw Data on Sensory Evaluation of Chayote Muffin Panel

Color

Texture

Aroma

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43

3 4 5 5 5 5 3 4 5 4 4 4 4 4 4 4 5 4 4 5 5 4 4 4 4 4 4 4 4 4 4 4 4 5 4 4 4 4 5 5 4 4 5

4 4 5 5 5 5 5 5 4 5 4 4 4 4 3 5 5 5 5 5 5 5 3 4 5 4 4 5 5 5 4 5 4 5 5 3 5 4 5 4 5 4 4

4 5 5 5 5 5 4 4 5 5 5 4 4 4 5 5 4 5 5 3 5 5 5 3 5 4 4 5 5 4 5 4 5 4 3 3 4 4 2 4 4 5 5

General Acceptability 5 5 5 5 4 5 5 5 5 4 4 4 4 4 3 3 5 4 5 4 4 5 4 5 4 4 4 5 4 5 5 4 5 5 3 4 5 5 4 4 4 5 5

Taste

Appearance

4 5 5 5 4 5 5 4 4 5 4 5 4 3 5 5 4 5 3 5 5 5 5 5 5 4 4 5 4 5 4 5 4 4 4 5 5 5 5 4 5 5 4

4 5 5 5 5 4 4 5 3 4 3 4 4 4 3 4 4 4 4 4 5 5 5 5 4 4 4 3 5 4 5 5 5 4 4 5 5 5 5 5 3 5 3

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

44 45 46 47 48 49 50 Total Mean

5 4 5 5 4 4 4 213 4.26

5 4 5 4 4 5 5 225 4.5

4 3 4 3 4 5 5 216 4.32

16

4 5 4 3 4 5 5 220 4.4

5 5 5 4 5 5 3 234 4.68

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

3 5 4 5 4 4 5 214 4.28

2018

ESTIPONA NATIONAL HIGH SCHOOL

17

Republic of the Philippines Department of Education Region III Central Luzon Division of Tarlac Province ESTIPONA NATIONAL HIGH SCHOOL Pura, Tarlac

APPROVAL SHEET This thesis of John Michael S. Santos, Mary France T. Pascua and Renzo C. Antalan entitled “Utilization of Paragis (Eleucine indica) in making Pandesal: Its Process and Acceptability”, which is prepared and submitted in partial fulfillment of the requirements for the Practical Research 2, is hereby accepted. GERALD C. PRESIADOS, MAEd-TLE THESIS COMMITTEE

CIELO G. CULLISON, MAEd-Administration & Supervision Chairman

HERBERT P. ARELLANO, Head Teacher 1- English Member

FERDINAND C. MELEGRITO, AB-BSE., Head Teacher 1 TLE Member

Accepted and approved in partial fulfillment of the requirements for the Practical Research 2. CIELO G. CULLISON, MAEd-Administration &Supervision Principal II March, 2019

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

18

Republic of the Philippines Department of Education Region III Central Luzon Division of Tarlac Province ESTIPONA NATIONAL HIGH SCHOOL Pura, Tarlac

APPROVAL SHEET This thesis of Jude Mico B. Nool, Arvin C. Labutong and Dennis G. Mintal entitled “Utilization of Chayote: Its Process and Acceptability”, which is prepared and submitted in partial fulfillment of the requirements for the Practical Research 2, is hereby accepted. GERALD C. PRESIADOS, MAEd-TLE THESIS COMMITTEE

CIELO G. CULLISON, MAEd-Administration & Supervision Chairman

HERBERT P. ARELLANO, Head Teacher 1- English Member

FERDINAND C. MELEGRITO, AB-BSE., Head Teacher 1 TLE Member

Accepted and approved in partial fulfillment of the requirements for the Practical Research 2. CIELO G. CULLISON, MAEd-Administration &Supervision Principal II March, 2019

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

19

Republic of the Philippines Department of Education Region III Central Luzon Division of Tarlac Province ESTIPONA NATIONAL HIGH SCHOOL Pura, Tarlac

APPROVAL SHEET This thesis of Norlie L. Lactaotao, Jhake D. Basco and Jener R. Santiago entitled “Entrepreneurial acceptability and purchase intent of Fried Halo-Halo: Its Process and Acceptability”, which is prepared and submitted in partial fulfillment of the requirements for the Practical Research 2, is hereby accepted. GERALD C. PRESIADOS, MAEd-TLE THESIS COMMITTEE

CIELO G. CULLISON, MAEd-Administration & Supervision Chairman

HERBERT P. ARELLANO, Head Teacher 1- English Member

FERDINAND C. MELEGRITO, AB-BSE., Head Teacher 1 TLE Member

Accepted and approved in partial fulfillment of the requirements for the Practical Research 2. CIELO G. CULLISON, MAEd-Administration &Supervision Principal II March, 2019

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

20

ACKNOWLEDGEMENT

The researchers gratefully acknowledge the support, motivation, supervision, inspiration and other forms of assistance of those who in one-way or another contributed to the realization of this research.

To MR. GERALD C. PRESIADOS, their adviser, who gave his full support, guidance, efforts and supervision during and after the preparation of the manuscript and for suggestions for the improvement of the research. To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National High School, Senior High School, and to the other members of the panel, MR, Darwin S. Nool and MS. May N. Cordova, for their comments and recommendations and for extending their expertise, which really enhance the research work.

And most especially to out almighty God his endless love and guidance.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

21

ACKNOWLEDGEMENT

The researchers gratefully acknowledge the support, motivation, supervision, inspiration and other forms of assistance of those who in one-way or another contributed to the realization of this research.

To MR. GERALD C. PRESIADOS, their adviser, who gave his full support, guidance, efforts and supervision during and after the preparation of the manuscript and for suggestions for the improvement of the research. To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National High School, Senior High School, and to the other members of the panel, MR, Darwin S. Nool and MS. Liezel C. Lacsinto, for their comments and recommendations and for extending their expertise, which really enhance the research work.

And most especially to out almighty God his endless love and guidance.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

22

ACKNOWLEDGEMENT

The researchers gratefully acknowledge the support, motivation, supervision, inspiration and other forms of assistance of those who in one-way or another contributed to the realization of this research.

To MR. GERALD C. PRESIADOS, their adviser, who gave his full support, guidance, efforts and supervision during and after the preparation of the manuscript and for suggestions for the improvement of the research. To the Chairman of the panel MS. Charito P. Ramilo, Principal of Estipona National High School, Senior High School, and to the other members of the panel, MR, Darwin S. Nool and MS. May N. Cordova, for their comments and recommendations and for extending their expertise, which really enhance the research work.

And most especially to out almighty God his endless love and guidance.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

23

DEDICATION

This research is dedicated to our beloved parents and to our very supportive adviser, MR. GERALD C. PRESIADOS for being a good teacher to us. We thank you from the of our heart Sir.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

24

DEDICATION

This research is dedicated to our beloved parents and to our very supportive adviser, MR. GERALD C. PRESIADOS for being a good teacher to us. We thank you from the of our heart Sir.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

25

DEDICATION

This research is dedicated to our beloved parents and to our very supportive adviser, MR. GERALD C. PRESIADOS for being a good teacher to us. We thank you from the of our heart Sir.

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

26

TABLE OF CONTENTS APPROVAL SHEET………………………………………………………….i TITLE PAGE………………………………………………………………....ii ABSTRACT…………………………………………………………………..iii ACKNOWLEDGEMENT…………………………………………………...iv

UTILIZATION OF CHAYOTE MUFFIN AND ITS ACCEPTABILITY

2018