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Evaluation of jam from three varieties of table banana / by Lindone Rey G. Roderno and Heidi Kim Linh B. Rodis.

By:

Roderno, Lindone Rey G [author]

Contributor(s):

Rodis, Heidi Kim Linh [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2011. Cavite State University- Main Campus,Description: xi, 41 p. : ill. ; 28 cm. cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.422 R61 2011

Online resources:

Click here to view thesis abstract and table of contents

Abstract: Roderno Lindone Rey G., Rodis Heidi Kim Linh B. Evaluation of Jam From Three Varieties of Table Bananas. A Research Study (General Science Curriculum) Science High School. College of Education, Cavite State University. Indang Cavite. April 2011. Adviser: Dr. Liza C. Costa. The study was conducted in Cavite State University Science Food Processing Center. It aimed to produced jam from different varieties of table bananas (Lakatan, Latundan and Senorita); to determine the quality of banana jam in terms of aroma, flavor, consistency, and color; to determine the degree of acceptability of jam made from banana terms of aroma, flavor, consistency, and color; to determine the variety that produced the best jam from different variety of banana in terms of aroma, flavor, consistency, color, and general acceptability; and finally, to determine if there is a significant difference in the quality and acceptability of banana jam made of Lakatan, Latundan and Senorita banana. The jam was first screened by experts to know the best treatment. Lastly, the best treatment was tested by general consumers to test its acceptability. The data collected were analyzed using the Friedman Test. Significant results were further computed to get the mean. Based on the data gathered, results showed that jam produced from Latundan banana (T>) is the best variety and is the most acceptable variety of banana in terms of quality and acceptability as rated by the jam experts. Thus, it was then subjected to consumer acceptability which shows that T2, which was made from Latundan banana, is highly acceptable.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.422 R61 2011 (Browse shelf(Opens below))		Link to resource	Room use only	RS-618		00007983

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Roderno Lindone Rey G., Rodis Heidi Kim Linh B. Evaluation of Jam From Three Varieties of Table Bananas. A Research Study (General Science Curriculum) Science High School. College of Education, Cavite State University. Indang Cavite. April 2011. Adviser: Dr. Liza C. Costa.

The study was conducted in Cavite State University Science Food Processing Center. It aimed to produced jam from different varieties of table bananas (Lakatan, Latundan and Senorita); to determine the quality of banana jam in terms of aroma, flavor, consistency, and color; to determine the degree of acceptability of jam made from banana terms of aroma, flavor, consistency, and color; to determine the variety that produced the best jam from different variety of banana in terms of aroma, flavor, consistency, color, and general acceptability; and finally, to determine if there is a significant difference in the quality and acceptability of banana jam made of Lakatan, Latundan and Senorita banana. The jam was first screened by experts to know the best treatment. Lastly, the best treatment was tested by general consumers to test its
acceptability.

The data collected were analyzed using the Friedman Test. Significant results were
further computed to get the mean.

Based on the data gathered, results showed that jam produced from Latundan banana (T>) is the best variety and is the most acceptable variety of banana in terms of quality and acceptability as rated by the jam experts. Thus, it was then subjected to consumer acceptability which shows that T2, which was made from Latundan banana, is highly acceptable.

Submitted to the University Library 05/09/2011 RS-618