AMPALAYA CHAPTERS (1).docx

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Chapter 1 Introduction to the Study This chapter consists of five parts: (1) Background and Theoretical Framework of the Study, (2) Statement of the Problem and the Hypothesis, (3) Significance of the Study, (4) Definition of Terms, and (5) Delimitation of the Study. Part One, Background and Theoretical Framework of the Study, presents the reasons for choosing the problem and the theoretical framework upon which the study was anchored. Part Two, Statement of the Problem and the Hypothesis, identifies the main and specific problems of the research and the hypothesis tested. Part Three, Significance of the Study, cites the benefits that may be derived from the findings of the study. Part Four, Definition of Terms, describes conceptually and operationally the important terms used in the research. Part Five, Delimitation of the Study, specifies the scope and coverage of the study. Background and Theoretical Framework of the Study Nowadays, it is very important to have a clean and healthy lifestyle. People and especially those in diet are very particular on the food that they take that it has to be healthy and at the same time will satisfy their hunger. At the same time, there are many food innovations nowadays that even some people would like to experiment a new dish and a new food with a unique main ingredient. But what if you can eat ampalaya without tasting the bitter taste it gives you or possibly you are not even aware that you

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Chapter 2 Review of Related Literature This chapter consists of three parts: (1)Ampalaya, (2)Cookies, and (3) Recipe Development Part One, Ampalaya, discusses the history, botanical description,climatic and soil requirement, land preparation, characteristics, culinary uses, other uses, nutritional and health benefits of ampalaya. Part Two, Cookies, history, description, production, baking and , production, and ingredients used in the process of cookies. Ampalaya History. Ampalaya is Filipino for bitter melon, or bitter gourd or bitter cucumber. Its scientific name is Momordia Charantia. It is also found in China, Japan, Indonesia, Vietnam and India. It is a greenish, oblong-shaped fruit that grows on vines to about 20 centimeters long, with tapering ends. Sour in taste, it has many culinary and medicinal uses in Asia and parts of South America and the Carribean. Its origin is unknown. (http://www.ehow.com/about_5393643_history-ampalaya.html) Filipino centenarians will remember being forced as children to eat ampalaya sautéed with egg. They will also remember seeing "beef ampalaya" on the menus of old and new Chinese restaurants, and the bitter taste in the ancient Ilocano mixed-vegetable dish called "pinakbet." All of these dishes indicate that ampalaya in the Philippines is at least a century old, even as the first Philippine-documented information on this fruit as having health benefits is only in the 1940s.

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Chapter 3 Research Design and Methodology

This chapter consists of three parts: (1) Purpose of the Study and Research Design, (2)Method, and (3) Data Analysis Procedures. Part One, Purpose of the Study and Research Design, restates the purpose of the study, and describes the research design and the variables employed in the research. Part Two, Method, describes the panel of evaluators, the data-gathering instrument, and the procedure employed in the production and evaluation of the final product. Part Three, Data Analysis Procedure, explains how the data were statistically treated and analyzed. Purpose of the Study and Research Design This experimental study aimed to determine the acceptability and quality of cookies using varied amount of ampalaya residue as the main ingredient. It further aimed at the ascertaining the jurors’ evaluation of the color, taste, and texture of ampalaya cookies. According to Van Dalen (1963 in Estrella&Molinos, 2009), experimental method is a research which involves a situation in which certain phenomena may be controlled to the extent that one element is observed under different conditions while all other elements remain constant.

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Chapter 4 Results This chapter consists of two parts: (1) Descriptive Data Analysis, and (2) Inferential Data Analysis. Part One, Descriptive Data Analysis, discusses the descriptive data and their respective analyses and interpretations. Part Two, Inferential Data Analysis, reports the inferential data and their respective analyses and interpretations. Descriptive Data Analysis Juror’s evaluation of the General Acceptability and Quality of jelly Using Varied Amount of Watermelon Extract in Terms of Color, Taste and Texture.

Color. Data in Table 2 showed that in terms of color, the cookie with, ¼ cup ampalaya residue (M = 7.91, SD = 0.42), ½ ampalaya residue (M = 7.93, SD = 0.42), and 1 cup blended ampalaya (M = 7.82, SD = 0.37) were all very much liked by the jurors.

Taste. In Table 3, the data revealed that in terms of taste, the cookie with ¼ cup ampalaya residue (M = 7.62, SD = 0.39) and ½ cup ampalaya residue (M = 8.06, SD = 0.35) were very much liked by the jurors and 1 cup ampalaya residue (M = 7.84, SD = 0.51) was liked moderately by the jurors.

Texture. Data in Table 4 showed that in terms of texture, the cookie with ¼ cup ampalaya residue (M = 7.71, SD = 0.50), ½ cup ampalaya residue (M = 7.84, SD = 0.39), and 1 cup blended ampalaya (M = 7.64, SD = 0.55) were all liked very much by

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Chapter 5 Summary, Conclusions, Implications, and Recommendations This chapter consists of four parts: (1) Summary of the Problems, Method, and Findings, (2) Conclusions, (3) Implications, and (4) Recommendations. Part One, Summary of the Problems, Method, and Findings, gives the salient points of the study and its findings. Part Two, Conclusions, presents the decisions drawn from the results of the analyzed data. Part Three, Implications, clarifies the relationships between the findings of the present study and the various theories presented. Part Four, Recommendations, offers suggestions based on the findings, conclusions, and implications advanced in the study. Summary of the Problems, Method, and Findings This study aimed to determine the acceptability and quality of ampalaya cookies. Specifically, the study sought answers to the following questions: 1.

What is the jurors’ evaluation of the acceptability in general and in terms of

the quality of color, taste, and texture of ampalaya cookies with (a) ¼ cup, (b) ½ cup, and (c) 1 cup ampalaya residue? 2.

Are there significant differences in the jurors’ evaluation of the acceptability

in general and in terms of the quality of color, taste, and texture of cookies with (a) 1 cup, (b) ½ cup, and (c) ¼ cups ampalaya residue? Based on the preceding problems, this null hypothesis was advanced: