Ampalaya Preliminary

WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

AMPALAYA COOKIES

An Undergraduate Thesis Presented to the Faculty of the College of Business and Management West Visayas State University Iloilo City

In Partial Fulfillment of the Requirements for the Degree Bachelor in Hotel and Restaurant Management

by Kathryn Anne B. Galilea Neschelle B. Bronda March 2015

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

APPROVAL SHEET

This undergraduate thesis entitles Ampalaya Cookies, prepared and submitted by Kathryn Anne B. Galilea and Neschelle B. Bronda, in partial fulfillment of the requirements for the degree, Batchelor in Hotel and Restaurant Management, is hereby approved.

PROF. MARIA ROSELLE S. UDANG Research Adviser

BETTY D. RILE, DBM-HM Chair, Division of Hospitality management

PROF. RITA A. ARGUELLES Research Coordinator PROF. LOURDES F. ESPESOR Dean

March 2013

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Acknowledgement

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Galilea, Kathryn Anne B. and Bronda, Neschelle B. Ampalaya Cookies. Unpublished Undergraduate Thesis, College of Business and Management, West Visayas State University, Iloilo City March 2015.

Abstract

This study aimed to determine the quality of ampalaya cookies with ½ cup ampalaya residue, 1 cup ampalaya residue and ¼ cup ampalaya residue.Conducted during the academic year 2013-2014 at West Visayas State University, the researchers used a sensory evaluation score sheet based on nine-point hedonic scale. The results revealed that the ampalaya cookies with 1 cup ampalaya residue and ½ cup ampalaya residue was like very much in terms of color, taste and very much acceptable to the jurors. On the other hand, the cookie with ¼ cup of ampalaya was like very much in color, liked moderately in taste and very much acceptable. Result of scheffe test that the cookie with ½ cup of ampalaya residue was significantly tasteful.

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Table of Contents Chapter

Page

1

1

2

INTRODUCTION TO THE STUDY Background the Theoretical Framework of the Study

2

Statement of the Problem and the Hypothesis

4

Significance of the Study

4

Definition of Terms

5

Delimitation of the Study

6

REVIEW OF RELATED LITERATURE

7

Ampalaya

7

Plant Description

8

Botanical Description

9

Climatic and Soil Requirement

10

Land Preparation

10

Characteristivcs of Ampalaya

10

Uses of Ampalaya

11

Culinary Uses

12

Other Uses

14

Nutritional Value

14

Health Benefits

15

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

Cookies

3

17

Production

19

Baking

21

Ingredients Used in Cookie Preparation

22

RESEARCH DESIGN AND METHODOLOGY Purpose of the Study and Research Design

31

Method

32 Panel of Evaluators

32

Data Gathering Instrument

32

Procedure

34

Data Analysis Procedures 4

5

30

37

RESULTS

38

Descriptive Data Analaysis

38

Inferential Data Analysis

43

SUMMARY, CONCLUSIONS, IMPLICATIONS, AND RECOMMENDATIONS

46

Summary of Probles, Methods and Findings

46

Conclusions

48

Implications

48

Recommendations

49

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

REFERRENCES

51

APPENDIXES

54

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

List of Tables Table 1

Standardized Recipe

36

2

Quality of Ampalaya Cookies in terms of Color

39

3

Quality of Ampalaya Cookies in terms of Taste

40

4

Quality of Ampalaya Cookies in terms of Texture

41

5

General Acceptability of Ampalaya Cookies

42

6

One-way ANOVA Result for the Differences in the Quality of Ampalaya Cookies in Terms of Color

7

43

One-way ANOVA Result for the Differences in the Quality of Ampalaya Cookies in Terms of Taste

8

43

One-way ANOVA Result for the Differences in the Quality of Ampalaya Cookies in Terms of Texture

9

44

One-way ANOVA results for the Differences in the General Acceptability of Ampalaya cookies

45

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WEST VISAYAS STATE UNIVERSITY COLLEGE OF BUSINESS & MANAGEMENT Iloilo City

List of Figure

Figure 1

General Acceptability of Quality of Ampalaya Cookies in Terms of Color, Taste and Texture

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