Star fruit powder as an alternative sinigang flavor mix / by Kim P. Lazaga, Jeselle Ann J. Sarmineto and Kathlyn Mae I. Sisante.
Material type:
TextLanguage: English Publication details: Indang, Cavite, 2012. Cavite State University- Main Campus,Description: xi, 81 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.56 L45 2012
- Science High School, College of Education (CED)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.56 L45 2012 (Browse shelf(Opens below)) | Link to resource | Room use only | RS-660 | 00008209 |
Research Study (BS Hotel and Restaurant Management) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED)
LAZAGA, KIM P., SARMIENTO, JESELLE ANN J.,SISANTE, KATHLYN MAE I., Star Fruit Powder As An Alternative Sinigang Flavor Mix. Research II. Bachelor of Science in Hotel and Restaurant Management.Cavite State University, Indang, Cavite. October, 2012. Adviser: Ms. Julie S. Guevara.
This study was conducted to determine the demographic profile of the respondents, the levels of sensory rating of Star Fruit powder as evaluated by the respondents, the respondents’ acceptability ratings of the Star Fruit powder, if differences exist in the respondents’ sensory evaluation of Star Fruit Powder, and if differences exist in the respondents’ acceptability ratings of Star Fruit Powder.
This descriptive experimental research surveyed purposively selected HRM students, faculty, staff, and parents/homemakers using a three-part self-structured questionnaire to realize the objectives. This was conducted from August 2012 to September 2012 at the Cavite State University — Indang, Cavite.
The results indicated that majority of the respondents were between 20 years and below (50%) of age, 54% female in gender and 49% of student - HRM student in occupation. Seventy eight percent (78%) of the respondents perceived the Star Fruit powder had a brown color while fifty three (53%) of the respondents stated that the texture was neither smooth nor rough. On the other hand, the flavor and aroma were moderately acceptable (42%) and moderately perceptible (58%) respectively. The findings also revealed that Star fruit can be used as Sinigang Flavor Mix.
Results also suggest that there is significant difference on the rating of respondents on appearance, texture and aroma in terms of the ages of the respondents. However, in terms of flavor, there is no significant difference. Moreover, it was revealed that there is no significant difference on the rating of male and female respondents of the appearance, texture, flavor and aroma. The result also shows that there is a significant difference in the rating of the respondents by occupations in terms of appearance, texture, and aroma. However, they have no difference in terms of flavor.
Finally, it was revealed that regardless of the demographic profile of the respondents their acceptability ratings were not statistically different from each other.
Based on the result also, it can be concluded that it is possible that the researchers can produce a Sinigang Mix with the use of Star fruit, while the levels of sensory ratings
of the product in terms of appearance, texture, flavor and aroma was determined as
accepted, and the general acceptability of the product was acceptable.
Based on the study, researchers would like to recommend the processing of Star
Fruit in making juice, the shelf life of the Star Fruit and its moisture contents, and the
proper packaging of Star Fruit powder.
It is also recommended that the further studies in making other products from Star
Fruit be conducted to improve its acceptability especially in the market.
Submitted copy to the University Library. 03/26/2013 RS-660