thesis final

CHAPTER 1 THE PROBLEM AND ITS SCOPE INTRODUCTION Rationale The Philippines is known as one of the agricultural countries in the world where varieties of food sources were grown.

Bohol,

supply

of

as

raw

one

of

materials

its such

provinces as

has

crops,

an

abundant

vegetables

and

fruits. But despite this scenario, millions of Filipinos still live along the poverty line. Due to this situation, people were prevented from buying nutritious food which is required for the body’s vital functions. Furthermore, hunger is the most crucial manifestation of

poverty.

In

many

parts

of

the

country,

the

soaring

prices of food, fuel and other basic goods have triggered social Unrest and a growing sense of urgency. Hence, to solve this situation, one should find ways to utilize every possible source of food like the different parts

of

a

plant.

Along

this

contest,

the

researchers

wanted to introduce a menu that is not so popular in the place. This menu is made up from the banana plant which was the banana pith and banana blossom.

Banana plant is distinguished to be the most locally grown

plant

in

Bohol.

It

is

abundant

in

many

houses

especially in rural areas which are used as the substitute or an alternative for rice because of its high content of carbohydrates.

It

is

a

popular

fruit

bearing

herb

for

Boholano’s. In connection to this, it has been observed that people just disregard the banana stem after harvesting the fruit specially the banana pith which is the innermost part of the banana stem and the banana blossom which is the flowering part of the banana plant. With

regards

to

this

situation,

the

researchers

conducted an experimental study to assess the acceptability of the edible parts of the banana plant. This was on the acceptability of banana pith salad and banana blossom salad in

terms

of

taste,

texture,

appearance

and

aroma.

The

researchers were looking forward to change the consumer’s perception towards the banana pith and banana blossom to be used

in

preparing

a

menu

that

can

be

taped

as

an

entrepreneurial product. Literature Background Nouvelle Cuisine is a culinary philosophy. First, a dinner

was

an

opportunity

to

satisfy

all

man’s

senses,

beginning

with

sight.

artistic

manner

Food

playing

had

with

to

be

colors

presented

and

forms,

in and

an the

plate had to be arranged as a work of art similar to a sculpture such there

as was

or

a

New

instruments

processors

and

state-of-the-art

reason

to

food no

painting.

not

use

them

for

were

available ovens

and

elaborate

new

preparations. But mostly, these stress the quality of the products and their freshness and proclaimed that it was not necessary

to

overload

foods

with

heavy

sauces

or

to

overcook then. This simplification would reveal the true taste of the food (Gayot, 2009). Likewise,

New

American cuisine is decidedly upscale

and contemporary. For the most part, the dishes sing with balanced

flavors.

The

friendly

and

seasonal

ingredients

relaxed.

service, The

while

menu

combined

is in

not

top

centered an

notch, on

is

fresh,

approachable

yet

innovative manner (Walters, 2008). Food

replenishes

the

element

that

make

up

human

bodies. Eating delicious food is one of life’s greatest pleasures. Food pleases man’s appetite not only with there taste

but

also

Every

person

(Miler, 2004).

with the food texture, color and aroma.

has

individual

habits

and

food

preferences

One’s food choices are affected by food availability and

familiarity.

influenced (Drumond,

by

Availability

how

2004).

food

Moreover,

is

of

food

produced

man’s

food

is and

very

much

distributed

choices

must

be

influenced by ethnic identity, religious beliefs and social status (Miller, 2004). In many families, meals and food poses social value. Creativity is one value in effective food management in which the colors, shapes, textures, flavors and aromas are to be considered (McWilliams, 2005). Plants play an essential role in man’s diet. Plants also provide all living things oxygen and food. Actually, food sources on earth still depend on plants. One of the food sources is the banana plant (Miller, 2004). The banana family is musacea, and is related to the heliconias and travelers palm. Banana is really not a “tree” but an Herbaceous perennial (Graf, 2009). It is not a real tree because there is no wood in the stem that rises above the ground. The stem is made up of leaves growing very close together, one inside the other (Thornton, 2006).

The

domestication

of

bananas

took

place

in

Southeastern Asia. Many species of wild bananas still exist

•

•

Culinary Philosophy Nouvelle Cuisine - The quality of the products and their freshness. New American Cuisine - Centered on fresh, seasonal ingredients combined in an approachable yet innovative manner.

• • •

Banana Pith Salad

1987 Philippine Constitution Article XII Section I - Sustainable good and services. Article XII Section 11 - Available services at affordable cost. Article IV - Promotion of innovation.

Banana Blossom Salad Acceptability in Sensory Levels of:  Taste  Texture  Aroma  Appearance

Questionnaire Interview Analysis and Interpretation of Data

Proposed entrepreneurial Activity in the Production of Banana Pith Salad and Banana Blossom Salad

Figure 1

THEORITICAL AND CONCEPTUAL FRAMEWORK

in New Guinea, Malaysia, Indonesia, and the Philippines. Areas

of

secondary

indicating region.

a

long

Bananas

diversity

history were

of

are

found

banana

introduced

in

Africa,

cultivation

to

the

in

the

Americans

by

Portuguese sailors who brought the fruits from West Africa in the 1500’s. The word banana is of West Africa origin, and

passed

into

English

via

Spanish

or

Portuguese

(http://hubpages.com/hub/Eat_Banana_An_amazing_fruit). The edible bananas are restricted to tropical or near tropical

regions.

The

banana

plant

will

grow

and

fruit

under very poor conditions but it will not flourish and be economically

productive

without

deep,

well-drained

soil-

loam, rocky sand, marl, red laterite, volcanic ash, sandy clay,

even

heavy

clay

but

not

fine

which

holds

water

(Morton, 2009). It produces banana flower, a deep purplishcrimsom-colored which was used as vegetable. The flower is born at the end of the stem. Long, slender, sterile male flowers with a faint sweet fragrance are lined up in tidy rows and protected by large reddish bracts. Higher up the stem are groups of female flowers which develop into fruit without fertilization.

In the Philippines, banana blossom is added to the famous

kari-kari,

banana

heart

is

a

rich

the

beef

favored

stew. names

Banana in

the

blossom

or

Philippines

(Solomon, 2009). The banana flower, while striking, is one blossom more at home in woks and pans than in vases and centerpieces. With most buds weighing in at a pound or more, the petals, actually called “bracts,” are too densely wrapped to really blossom. But however brawny they may be for bouquets and the like, banana flowers have abundant uses in the kitchen, including soup, stir fries, meat and vegetable stews and salads. The inner petals, or bracts, are the edible parts (Hailstone, 2009). Another part of the banana plant is the pith. It is the centermost layer and whitest part of the banana trunk (Pearson,

2008).

Pith

is

known

for

its

best

tasting

vegetable dishes in the province of Aklan and considered as the most delicious specialty dish (Eligio, 2008). One of its special dishes is the banana pith salad. Vegetables

salads

are

made

from

cooked

or

raw

vegetables or a combination of both. They can be served on buffets as appetizer or as a salad course. As with other

salads, vegetable must successfully combine color, texture and flavor. It is a dish that consists of a variety of ingredients which generally has some type of dressing mixed with greens (Hause and Lavensky, 2007). Flavorings are items that add a new taste to a food and

other

its

natural

flavors,

flavorings

include

herb,

spices, vinegar and condiments. Most herbs are available fresh or dried. Because drying alters its flavor and aroma, herbs

are

generally

preferred

and

should

be

used

if

possible. One of the most common herbs is the spearmint. It has soft, bright, green leaves and tart aroma and flavor (Hause and Labensky, 2007). Spices herbs. such

They as

are

generally

are

also

onions,

more

considered

ginger

and

strongly as

flavored

aromatic

tomato

than

ingredients

(Armentrout,

2000).

Onions are vegetables which are prized for their strong flavor and are used to enliven many food dishes (Simon, 2006).

Ginger

cooking, fruits

is

ginger and

used is

desserts

in

used

fresh for

(Dourkin

and

powdered

flavored and

meats,

McNeil,

foods.

In

chickens,

2006).

While

tomatoes are vegetables which can be served raw, stewed, baked, fired, or in meat dishes. It is an excellent source of vitamins A, C and antioxidant lycopene (Webb, 2006).

Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid, which gives it an acidic taste (Chen, 2009). The word vinegar derived from old French”vinaigre”, meaning sour wine (Deloria, 2006). Condiments are any item added to a dish for flavor such

as

pickles.

prepared

mustards,

Ingredient

relishes,

substitutes

an

bottled

sauces

alternative

such

and as

salt, coconut milk and lemon juice. Salt is a mineral that is vital to life. It is made up of sodium and chlorine, both of which play very important roles in good health. It is necessary to the functioning of animal and human bodies that life cannot go on without it. (Perkins, 2006). Coconut milk is derived from the flesh of the coconut. To

make

coconut

milk, the coconut flesh must be finely

grated and steeped in hot water. Next, the soaked pieces are squeezed through cheesecloth, and the liquid collected is coconut milk. This process may be repeated once or twice to produce lighter coconut milk, as different consistencies are required for different recipes. When the first pressing is allowed to sit for a while, coconut cream rises to the

top. This ingredient is commonly used in desserts or rich sauces (Foster, 2009). Lemon juice is used in salad dressings and in tea. (Ford, 2005). Lemons are rich in many food ingredients, particularly citric acid. It is widely used in medicine due to their citric acid and vitamin c content. They are highly valued for their juice, which is often used as an accessory food. Lemon juice increases the flavor and improves the taste of various dishes. Additionally, lemon juice poured over other fruits prevents discoloration of the flesh when exposed to air. There are many benefits to drinking lemon juice,

including

the

prevention

and

curing

of

various

disorders, digestive problems, cold, circulatory disorders, beauty

aid

and

etc.

(Kitchens

Best

Manufacturing

Group

Ltd., 2009) According to a culinary educator and Asian specialist that

Asian

flavor

profile

is

a

culmination

of

all

the

senses, taste, smell, sight, touch interplay to create one of the most exciting cuisines (Danhi, 2007). The taste might be acidic, salty, and sweet or better, there are various compounds in foods and the taste buds on our tongues respond to these tastes. The sense of taste can

be

challenged

by

factors

both

within

and

beyond

ones

control like age, health, smoking and etc. (Delwiche, 2007) Texture

also

refers

to

the

way

a

food

might

feel

between our fingers, or in our mouths. You might sometimes read the term “mouth feel” this literally means how the food feels in the mouth. Foods can be rough on smooth, soft or

hard,

soft

or

crunchy.

Sometimes

there

can

be

a

difference between the texture of the food on the outside (shell or skin) compared to the inside of a food (Major

&

Maes, 2007). Food cooking,

Presentation and

is

imaginative

an use

important of

part

garnishes

can

of

good

make

an

ordinary dish into something really special. The perfect garnish

should

make

a

dish

look

both

decorative

and

appetizing. But not only that, a garnish is an affectionate gesture,

a

compliment

to

your

guests

as

well

as

a

compliment to the food (Saigal, 2009). Smell called

also

aroma

if

affects

the

pleasant

properties

and

odor

if

of

foods.

It

unpleasant.

is Our

ability to enjoy food is linked to our ability to smell it. Some foods have very distinctive smells, while others have scarcely any smell at all (Major & Maes, 2007).

As

cited

in

the

1987

Constitution

of

the

Philippines,

Article XII, Section I states that: The goals of the national economy are a more equitable distribution of opportunities, income and wealth. A sustained increase in the amount of goods and services produced by the nation for the key to raising the quality of life for all, specially the under privileged.

Every citizen is given a chance to contribute knowledge, expertise and to expand the productivity of things for the benefit of the community. Article XII, Section 11 of the Republic of the Philippines discusses that: The state shall adopt an integrated and comprehensive approach to health development which shall endeavor to make essential goods, health and other services available to all the people at affordable costs.

Therefore, enough

the

attention

government

to

different

shall ways

support that

aim

and for

give the

improvement of human life, especially in the filed of human health. In

Food is important to sustain our daily activities. article

XIV,

Section

10

of

the

Philippine

Constitution states that: Science and Technology are essential for national development and progress. The state shall give priority to research and development, invention, innovation and other utilization.

The

state

foundation

on

shall

provide

various

aspects

sufficient of

support

improvement

for

and the

benefit of the citizen in the country. Furthermore, this study was undertaken to promote the awareness in utilizing banana pith and banana blossom as another

food

sources.

The

researchers

will

be

able

to

contribute to the development of other common sources for the food supply.

Statement of the Problem

The main purpose of this research is to determine the acceptability

of

banana

pith

salad

and

banana

blossom

salad. This study was conducted in CVSCAFT-TCC during first semester of academic year 2009-2010.

Specifically,

this

research

aimed

to

answer

the

following questions:

1.

What is the acceptability of the banana pith

salad and banana blossom salad in terms of taste, texture, appearance and aroma?

2.

Is there a difference in the acceptability of

the banana pith salad and banana blossom salad in terms of taste, texture, appearance and aroma?

3.

What entrepreneurial activity may be proposed

in the utilization of banana pith and banana blossom salads?

Statement of Hypothesis

There was no difference in the acceptability of the different flavors of banana blossom and banana pith salad in terms of taste, texture, appearance and aroma.

Significance of the Study

This research will benefit the following:

Students. This study will help the students become more aware on the utility of banana pith and blossom as main ingredients for salads.

Parents. This study will expand the food preferences in the family. Through this research, parents will be able to cook a new dish from the banana pith.

Entrepreneurs. The fulfillment of this research will serve as a new source for the improvement of food menu.

Food Teachers and Cook. This research will guide them in preparing new menus out of banana pith.

Researchers. This research will contribute knowledge and information for the development of various fields of researches, inventions and new discoveries.

Environment. This study will utilize the banana pith after harvesting. It also helps in promoting the clean and green environment. RESEARCH METHODOLOGY Research Design The researchers used experimental design in conducting the

study,

specifically

the

two

group

design

in

which

treatment was present in every recipe. The design aided the determination of the difference between the different aided flavors of banana pith salad and banana blossom salad in terms of taste, texture, appearance and aroma. There were variables which were manipulated or controlled in the set up. Where sizes and shapes of the two variables were the same. Therefore, biased could not be possible. The two recipes were as follows: Recipe

1

–

Banana

Pith

Salad

with

coconut

milk,

lemon

juice, and mint. Recipe 2 – Banana Blossom Salad with coconut milk, lemon juice and mint.

Research Environment The Visayas

researchers state

conducted

College

of

the

study

at

Agriculture,

the

Central

Forestry

and

Technology - Tagbilaran City Campus which was located along C.P.G Avenue, Tagbilaran City, Bohol. This school was the only

State

College

in

Bohol

which

offers

a

variety

of

technology courses, particularly Food Technology courses. The

study

was

conducted

in

Food

Technology

shop

Building. Research Participants Purposive sampling was used in this study because the participants accurate

chosen

information

participants actual

were

were

since

needed

they in

can the

provide study.

more These

exposed in theory, as well as in

field

of

cooking.

opportunities

to

explore,

Likewise,

students

experience

and

the

were

given

enhance

their

skills in food preparations and tasting.

The participants of this study where composed of (17) first year and (13) second year Food technology students in Bachelor of Technology Education (BTE) and (26) first year and

(9)

second

year

students

of

Bachelor

of

Secondary

Education

Major

in

Technology

and

Livelihood

Education

(BSEd – T.L.E). The researchers get 15 students for the pilot testing and were already excluded from the list of respondents. There were 50 participants in all. They were taking Food Technology as one of their shop exploratory subjects. Research Instrument The researchers used the questionnaire in determining the acceptability of the different flavors of Banana Pith Salad and Banana Blossom Salad in terms of taste, texture, appearance and aroma (Hause and Labensky, 2007). The researchers used the 9-point Hedonic Scale for the participants to identify and rate their sensory preferences as a way of evaluating the product as cited by Lawless, Harry. The scale.

questionnaire The

was

researchers

made

in

a

form

personally

of

a

provide

rating the

questionnaires and facilitated in product sampling. There were four categories in rating the Banana Pith Salad and Banana Blossom Salad in terms of taste, texture, appearance and

aroma.

The

questionnaires were immediately retrieved

after the filling out of the rating scale. Analysis and interpretation of the gathered data were done. Research Procedure Phase

I.

Permission

to

Conduct

the

Study.

The

researchers asked permission from the Dean of the college of Teacher Education and the College Director through a formal letter stating the purpose of the study. To get the number of respondents, a letter of request to the registrar was passed for the list of BTE I and II and BSEd T.L.E I and II students. After determining the exact number of respondents, the researchers provided the questionnaires

that

would

determine

the

respondent’s

comments about the product. Phase

II.

researcher

Search

visited

for

Related

Information.

different government agencies such

The as

the Department of Agriculture, Department of Science and Technology, Tagbilaran City Health and APC that were linked to

the

study.

researchers banana

study.

visiting

interviewed

plant.

personnel

In

were

The

the

different

personnel

information,

consolidated

and

who

agencies,

specialize

opinions, applied

ideas to

the

the

in

the

from

the

research

Phase

III.

Preparation

of

the

needed

materials,

apparatus and equipment for the study. The Materials In

conducting

this

study,

the

researchers

following materials:

Recipe 1

Banana Pith Salad Banana Pith Water Salt Ginger Tomato Coconut Milk Sugar Lemon Juice Bell pepper Mint Vinegar

Recipe 2

1 kl.

-

5 cups

-

1 tablespoon 1 medium size 2 pcs.

-

1 ½ cup 1 teaspoon 2 pcs. 2 pcs. 10pcs 1 pouch

Banana Blossom Salad Banana Blossom Water Salt Ginger Tomato

- 1 kl. -

5 cups 1 tablespoon 1 medium size

- 2 pcs.

used

the

Coconut Milk

- 1 ½ cup

Sugar

- 1 teaspoon

Lemon juice

- 2 pcs.

Bell pepper

- 2 pcs.

Mint

- 10pcs

Vinegar

- 1 pouch

Apparatus and Equipment The apparatus and equipment used in this study are the following: Basin Chopping board Measuring Cups Measuring Spoons Plates

Ladle Wok Knives Bowl Strainer

Phase IV. Procedure in Preparing Banana Pith Salad and Banana Blossom Salad: a. Banana Pith Salad Steps 1. Cut the Banana Pith into circular forms. 2. Remove the intervening fibers. 3. Slice the Banana Pith into thin pieces about 1 ½” long, together with the spices.

4. After slicing, soak in water with salt to avoid browning. 5. Place the Banana Pith in the wok and boil for about 10 minutes or until firm. 6. Prepare all the ingredients 7. After boiling, remove the Banana Pith and drain. Set aside 8. Heat the coconut milk and put all the spices and the Banana Pith mix well. 9. Add the lemon juice and garnish with mint. 10. Serve b. Banana Blossom Salad Steps 1. Cut the Banana Blossom into circular forms. 2. Remove the intervening fibers. 3. Slice the Banana blossom into thin pieces about 1 ½” long, together with the spices. 4. After slicing, soak in water with salt to avoid browning. 5. Place the Banana Blossom in the wok and boil for about 10 minutes or until firm. 6. Prepare all the ingredients

7. After boiling, remove the Banana Blossom and drain. Set aside 8. Heat the coconut milk and put all the spices and the Banana Blossom mix well. 9. Add the lemon juice and garnish with mint. 10. Serve. Phase

V.

Tasting

of

the

Product.

The

Banana

pith

salad and the Banana blossom salad of different flavor were presented to the respondents for tasting at an interval of 15 minutes. Phase

VI.

Assessment

of

Evaluation

and

Administration Sensory comments

of

Questionnaires

Characteristics based

on

of

food

in

the

Product.

taste,

texture,

appearance and aroma were given thereafter.

Statistical Treatment To determine the acceptability of the different flavors of banana pith salad and banana blossom salad in terms of taste, texture, appearance and aroma. The Weighted mean was used. WM = f1 x1 + f2 x2 + ….. + fn xn

f1 + f2 + …..+ fn Where: wm = weighted mean f = frequency of responses x = weight of each responses After integrated

getting using

the the

weighted 9-point

mean,

hedonic

the

results

Range.

The

were word

“hedonic” can be defined as “pertaining to or consisting in pleasure and a hedonic test directly measures the degree of liking and acceptability of products (according by Colwill as quoted by Gatchalian(1989). Average weighted Range and Descriptive Ratings of the 9-point Hedonic Scale. Numerical Range 8.50 – 9.0 7.50 – 8.49 6.50 – 7.49 5.50 – 6.49 4.50 – 5.49 3.50 – 4.49 2.50 – 3.49 1.50 – 2.49 1.0 – 1.49

Descriptive Rating Like Extremely Like very much Like moderately Like slightly Neither Like nor Dislike Dislike Slightly Dislike moderately Dislike Very much Dislike Extremely

To determine the difference of the different flavors of banana pith salad and banana blossom salad in terms of

taste, texture, aroma and general appearance, the two-way ANOVA was used. The name “two-way” analysis of variance in determined the

effect

of

the

two

factors

A

and

B

on

measures Y (Padua, 2000). TWO-WAY ANOVA SST = ∑(x2) - (∑TR)2 rc SSTr= 1[∑(TR)2]- (∑TR)2 c rc 2 SSB = 1 [∑(Tc) ]- (∑TR)2 r rc SSE = SSr -SSr-SSB dft = rc -1 dftr= C-1 dfb = r-1 dfe = dft - dftr - dfb

Msstr = SSTr dfTr MSSB = SSB dfb MSSE = SSE dfe Ft

= MSSTr MSSE

Fb

= MSSB

a

criterion

MSSE Where: SSt

= Sum of squares total

∑(x2)

= Sum of the squares of all scores

∑TR

= ∑Tc = Grand Total (of rows & columns)

∑(TR)2

= sum of the squares of the total by rows

∑(Tc)2

= sum of the squares of the total by columns

r

= no. of rows

c

= no. of columns

dft

= degrees of freedom total

dftr

= degrees of freedom for treatments

dfb

= degrees of freedom for blocks

dfe

= degrees of freedom for errors

MSSTr

= Mean of Sum of Squares for Treatments

MSSB

= Mean of Sum of Squares for Blocks

MSSE

= Mean of Sum of Squares for Errors

Ft

= F-value for Treatments

Fb

= F-value for Blocks

DEFINITION OF TERMS Acceptability. The degree of acceptance of food taste, aroma, texture, and appearance of the banana pith salad and banana blossom salad. Aroma.

The

olfactory

state

of

acceptability

banana pith salad and banana blossom salad.

of

the

Appearance. Refers to the physical presentation of the banana pith salad and banana blossom salad. Banana Blossom. The flowering part of a banana plant that

will

be

used

as

the

main

ingredient

in

preparing

banana blossom salad. Banana Pith. The whitest and the innermost portion of the banana stalk which is used in preparing banana pith salad. Salad. Refers to the method of mixing the ingredients in preparing banana pith salad and banana blossom salad. Taste.

The

sweetness,

bitterness,

sourness,

and

saltiness of banana pith salad and banana blossom salad. Texture. crunchiness,

Refers

to

the

tenderness,

crispness,

chewiness, gumminess and brittleness of the

banana pith and banana blossom.

BIBLIOGRAPHY A. Books Thornton, RBanana. (2006). Encyclopedia Americana. Vol.3. USA: Scholastic Library Publishing Inc. pp.144-145. Berkoff, N. (2005). Fundamentals of Food and Nutrition in the culinary Arts. Singapore: Pearson Education Inc. Horwood C. (2006). Banana, the New Book of Knowledge, Vol.2, Danbury, Connecticut: Scholastic Library Publishing, Inc., 40-42. Kittler, P.G., Sucher, K.P. (2001). Food and Culture, Southeast Asians and Pacific Islander. USA: Thomson Learning Inc. Hause, A.M., Labensky, S.R. (2007). On cooking: A textbook of Culinary Fundamentals, Jurong ,

Singapore 629733: Asia Pte Ltd.

Pearson

Mcwilliams, M. (2005). Meal Management. Ist Edition. Pearson Education, Inc., Prentice Hall pp. 47-48. Negi,

Education

South

Planning and United States: Publishing as

J. (2004). Food and beverage: Management and Cost Control. New Delhi: Kanishka Publisher.

Ford, H. (2006). The New Book of Knowledge. Vol. 11. U.S.A.: Scholastic Library Publishing Inc. pp.138. Perkins, H. (2006). The New Book of Knowledge. Vol. 17. U.S.A.: Scholastic Library Publishing Inc. pp. 22-23. Webb, R. (2006). The New Book of Knowledge. Vol. 18. U.S.A.: Shcolastic Library Publishing Inc..p223. Simon, J.(2006). The New Book of Knowledge. Vol. 14. U.S.A.: Scholastic Library Publishing Inc..p123. Dvorkin, L.,McNeill, E.(2006). The New Book of Knowledge. Vol. 8. U.S.A.: Scholastic Library Publishing Inc..pp. 119-121. Hayter, R. (2006). Food Preparation and Cooking. Singapore: Hotel and Catering Training Company Ltd and Thomson Learning. p.102.

B. Internet Sources Foster N., (2009) Lemon Juice (http://www.wisegeek.com/what-is-coconutmilk.htm) ,

Graf,A.B. (2009)Banana(http://mgonline.com/banana.html )

Lawless,Harry(2009) (http://zingerone.foodsci.cornell.edu/fs410 /lectures/basic.pdf) Morton,J.F., (2009)Banana(http://www.hort.purdue.edu/newc rop/morton/banana.html) Solomon's,Charmaine ,(2009) Banana Blossom(http://www.asiafood.org/glossary_1. cfm?alpha=B&wordid=3219&startno=1&endno=25) Kitchen's Best Manufacturing Group Ltd(2009)Coconut Milk(http://www.soymilkquick.com/lemonjuice .php) Lawless,Harry(2009)9- Point Hedonic Scale (http://www.nysaes.cornell.edu/fs430/lock/4 30_07.pdf) Pearson (2009) Banana Pith (http://carinderia.net/blog/?p=25) Eligio(2008) Banana Pith (http://www.wowparadisephilippines.com/akla n-boasts-most-delicious-specialtydishes.html) Chen, Y. (2009) Vinegar (http://www.wisegeek.com/what-isvinegar.htm) Gayot, G. (2009) Nouvelle Cuisine (http://www.gayot.com/restaurants/features/ nouvellecuisine.html) Walters (2008) New American Cuisine (http://www.azcentral.com/ent/dining/articl es/2008/02/07/20080207basis.html) Hailstone(2009) Banana flower(http://heavytable.com/cooking-withbanana-flower/)

Saigal (2009) Presentation Food (http://www.indianfoodsite.com/garnishing. htm) Lawless,H.(2009)9- Point Hedonic Scale(http://zingerone.foodsci.cornell.edu /fs410/lectures/basic.pdf)

QUESTIONNAIRE

Evaluation Sheet in product sampling of Banana Pith Salad and Banana Blossom Salad Name: _______________

Date: _______

Yr. & Section: ___________

Direction: Please assess the sensory attributes of the different flavors of Banana Pith Salad and Banana Blossom Salad in terms of taste, texture, appearance and aroma using the 9-point Hedonic Scale provided below. Drink or rinse your mouth with water before and after tasting each sample. Legend: 9- Point Hedonic Scale 9

-

Like extremely

8

-

Like very much

7

-

Like moderately

6

-

Like slightly

5

-

Neither like nor Dislike

4

-

Dislike Slightly

3

-

Dislike moderately

2

-

Dislike very much

1

-

Dislike extremely

RATING SCALE For Banana Blossom Salad with coconut milk 1 2 3 4 5 6 7 8 9

Sensory Properties of the Salad A. Taste 1. The sweetness of the Salad. 2. The sourness of the Salad. 3. The spiciness of the Salad. 4. The saltiness of the Salad. 5. The overall taste of the Salad. B. Texture 1. The 2. The Salad. 3. The Salad. 4. The Salad.

firmness of the Salad. chewiness of the sticky property of the creaminess of the

C. Appearance 1. The visual appeal of the Salad. 2. The Garnish of the Food. 3. The appetizing effect of the food

RATING SCALE For Banana Pith Salad with coconut milk 9 8 7 6 5 4 3 2 1

4. The overall appearance of the food. D. Aroma 1. The Appetizing scent of the food. 2. The dominant aroma of the salad. 3. The spicy scent of the food.

Comments/ Suggestions: ___________________________________________________________________________________________________________ ___________________________________________________________________________________________________________ ____________________________________________________________________________________. Thank you very much.

Chapter 2 Presentation, Analysis and Interpretation of Data

The chapter covers the presentation of the gathered data for analysis and interpretation. Taste is usually the most influential factor in the selection of food. Tasting abilities may also vary within the individual depending on a number of outside influences (Brown, 2005). People detect the taste of a substance when it is absorbed in the taste buds.

Table 1 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in terms of Taste N=46 Sensory

Banana Blossom Salad

Banana Pith Salad

Property of the Salad Taste 1. The sweetness of the salad

Weighted Mean 7.26

Description

Weighted

Description

Like

Mean 6.85

Like

Moderately

Moderately

2. The

7.61

Like

sourness

7.24

moderately

Like moderately

of the salad 3. The

7

Like

spiciness

6.33

Like

moderately

slightly

of the salad 4. The

7.39

Like

saltiness

6.56

moderately

Like moderately

of the salad 5. The

7.82

Like

overall

7.33

moderately

Like moderately

taste of the salad Average

7.42

Like

Weighted

6.86

moderately

Like moderately

Mean Table 1 exhibits the acceptability level of banana blossom salad and banana pith salad in term of taste. The overall

taste

of

the

salad

in

banana

blossom

got

the

highest rate of 7.82 “like very much”. The items sweetness, spiciness

and

saltiness

of

the

salad

in

banana

blossom

salad were described “like moderately” with the range of 7-

7.39 while its sourness got the rate of 7.61 “like very much”. Likewise, in banana pith salad, the items sweetness, sourness, saltiness and the overall taste of the salad were described “like moderately” with the range of 6.56-7.33. While the spiciness rated the lowest 6.33 “like slightly”. As

revealed

in

this

table,

banana

blossom

salad

had

a

greater acceptability than the banana pith salad in term of taste. Texture refers to the way a food might feel between man's fingers or in the mouth. With regards to the study, the texture was determined by terms of firmness, chewiness, stickiness and creaminess if the salad. Table 2 Acceptability of Banana Blossom Salad and Banana Pith Salad in Term of Texture N=46 Sensory

Banana Blossom Salad

Banana Pith Salad

Property of the Salad Texture

Weighted

1.

Mean

Firmness

7.26

of the

Description

Weighted

Description

Mean Like moderately

7.13

Like moderately

salad 2. The

7.41

chewiness

Like

7.02

moderately

Like moderately

of the salad 3. The

6.93

sticky

Like

6.57

moderately

Like moderately

property of the salad 4. The

7.28

creaminess

Like

6.5

moderately

Like moderately

of the salad Average Weighted

7.22

Like moderately

6.81

Like moderately

Mean Table 2 presents the acceptability of banana blossom salad and banana pith salad in term of texture. The chewiness of the salad for the banana blossom salad got the highest rate of 7.41 “like moderately”. Whereas, the creaminess of the salad for banana pith salad got the lowest rating of 6.5 which was also equivalent to “like moderately”. The firmness of the salad, sticky property of the salad and creaminess of the salad has a weighted mean

range from 6.93-7.13 which was also equivalent to “like moderately” in banana pith salad. According to Marvin Edward Thorner in his book “Quality Control in Food service”, the role of touch or texture in odor and flavor identification is extremely important, since these senses are modified or intensified by it so that the final determination can be altered or misinterpreted and it also embodies such sensations as firmness, softness, juiciness, chewiness and sandiness. Another aspect that affects food choice is by means of presentation. Presentation is a process of offering the selected food to diners in a fashion that is visually pleasing. When presenting food, always bear in mind that diners consume first their eyes and then with their mouths. Food must be appropriately and pleasantly Colored, cut or molded. Any decorative touches such as the manipulation of sauces or the addition of garnishes should be done thoughtfully(Labensky, 2007). Table 3 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in Term of Appearance N=46 Sensory Property

Banana Blossom Salad

Banana Pith Salad

of the Salad Appearance

Weighted

1.The

Mean

visual

7.19

appeal of the salad 2. The

Description

Weighted Mean

Like

6.93

moderately 7.23

garnish of

Description

Like

Like moderately

7.04

moderately

Like moderately

the salad 3. The

7.5

appetizing

Like very

6.99

much

Like moderately

effect of the salad 4. The

7.54

overall

Like very

7.28

much

Like moderately

appearance of the food Average weighted

7.37

Like moderately

7.06

Like moderately

Mean Based on the above table, it reveals that most of the items were rated “like moderately”. The items visual appeal of the salad and the garnish of the food were rated “like

moderately” as well as with the items appetizing effect of the food and the overall appearance of the food in banana pith salad. Furthermore, in banana blossom salad, the items appetizing effect of the food and overall appearance of the food were rated “like very much”. With the overall appearance rated as the highest which were 7.54. The first impression of the customer or the respondents is based largely on sight as to how the food was served. Garnishing is a way to get the attention of the diners. The garnish are edible items used to decorate and reflect the flavors of the dish. According to Barbara Tropp,China Moon Cookbook as cited in Labensky, 2007, foods presentation needs to make sense on tongue.

A garnish is primarily designed to tickle

the eye and attract the attention of the customers. Aroma is one of the aspects in determining the food flavor. Baines(2005) states that smell is 20,000 times more sensitive than taste. Sense of smell enables the individual to detect the flavor of food.

Table 4 Acceptability Level of Banana Blossom Salad and Banana Pith Salad in Term of Aroma N=46

Sensory

Banana Blossom Salad

Banana Pith Salad

Property of the Salad Aroma

Weighted

1.

Mean

Appetizing

7.59

scent of the food 2. The

Description

Weighted Mean

Like very

7.15

much 7.54

dominant

Description

Like very

Like moderately

7.30

much

Like moderately

aroma of the salad 3. The

7.41

spicy

Like very

7

much

Like moderately

scent of the food Average Weighted

7.51

Like very much

7.15

Like moderately

Mean

Table 4 shows the acceptability of banana blossom salad in term of aroma. Most of the rating in banana blossom salad has “like very much”. The appetizing scent of the food got the highest rate of 7.59. The banana pith salad's dominant aroma was rated highest 7.30 while the

spicy scent of the food got the least acceptability level of 7. This table shows that the respondents favored the aroma of the banana blossom salad than the banana pith salad.

Table 5 Average Weighted Mean of the Acceptability of Banana Blossom Salad and Banana Pith Salad N=46 Sensory

Banana Blossom Salad

Banana Pith Salad

Property Salad Weighted

Description

Weighted

Description

Mean 7.42

Like

Mean 6.86

Like

B.TEXTURE

7.22

Moderately Like

6.81

Moderately Like

C.APPEARNCE

7.33

Moderately Like

7.06

Moderately Like

7.51

Moderately Like

7.05

Moderately Like

A. TASTE

D.AROMA

Moderately

Moderately

AVERAGE Tables 5 show the overall acceptability of Banana Blossom Salad and Banana Pith Salad in terms of taste,

texture, appearance and aroma. In which Banana Blossom Salad and Banana Pith Salad have the same descriptive rating “Like Moderately ". Above table reflect that the Banana Blossom Salad got the highest rating likely rate with aroma 7.51 “Like Moderately".

However, the textures of t5he both salads go the lowest rate 7.22 and 6.81 “Like Moderately ", respectively. The above table presented that banana blossom salad is more acceptable when it comes to rating as well as in numerical points. Thus, both banana blossom salad and banana pith salad got the same equivalent qualitative description of "Like Moderately"

Interpretation: The T- value obtained

was 6.06. This value of

3.707 with df 6 at .o1 level of probability; hence, the tvalue of 6.06 is significant. This means that the weighted mean of banana blossom salad and banana pith salad realloiy differs from each other. Therefore, the null hypothesis is rejected.

CHAPTER 3 Summary, Findings, Conclusions and Recommendations

This chapter gives the summary, findings and conclusions of the study based on the analysis and interpretation of data. The recommendations were attached to solve the proposition for

the

benefit

technology

of

teachers

the

and

students,

school.

The

researchers, last

part

of

food this

chapter covers the proposed action plan for the utilization of banana pith salad and banana blossom salad.

Summary The main purpose of this research was to determine the acceptability level of banana pith salad and banana blossom salad conducted at CVSCAFT- TCC during first semester of academic year 2009-2010. This study made use of inferential design through a questionnaire respondents

upon were

gathering

given

the

enough

time

needed in

data.

answering

The the

questions with a time interval of 15 minutes for each salad. Specifically, following questions:

this

research

aimed

to

answer

the

1. what is the acceptability level of the banana pith salad

and

banana

blossom

salad

in

terms

of

taste,

texture, appearance and aroma? 2. is there a difference in the acceptability level of different flavors of the banana pith salad and banana blossom salad in terms of taste, texture, appearance, and aroma? 3. what entrepreneurial activity may be proposed in the utilization of banana pith salad and banana blossom salad?

The study has an exemplified size of 46 students from the second year and third year food technology students in Bachelor of technology Education(BTE) and second year and third year of Bachelor of secondary Education major in Technology and Livelihood Education(BSEd-TLE) were the respondents. The results acquired from the questionnaire were being recorded, analyzed and interpreted using the arithmetic mean and weighted mean.

Findings The researchers were able to come up with the following findings based on the statistical data:

1.

as shown in table 1, the acceptability level of two products is being recorded. Banana blossom salad shows its acceptability level in terms of taste with the rate of 7.42 as well as in the texture with the rate of 7.22. in terms of appearance, it also get the rate of 7.33 so with the aroma which as the rate of 7.51 all belong to the description level of “like moderately”. however, banana pith salad got also the level of 6.86 in the item taste and got also the rate of 6.81 in texture, 7.06 in appearance, so with 7.15 in aroma which still belong to the description level of “like moderately”. The two products were at the same description level of acceptability but it differs with its specific points.

2. as reflected in table – which is the average weighted mean of banana blossom salad and banana pith salad, the highest level of acceptability is the banana blossom salad with the rate of 7.22 to the rate of 7.51 still belongs to the description under “like moderately”. However banana pith salad has a description of “like moderately” with the rating of 6.81-7.15.

Conclusions

Based on the data gathered the researchers came up with the following conclusions:

Banana pith salad and banana blossom salad are acceptable to the respondents but qualitatively different. The respondents like the banana blossom salad due to frequent use as a main ingredient in preparing salad. The banana blossom salad and banana pith salad should be consumed for one day.

Recommendation: Based on the gathered findings, the researchers come up with the following recommendations for the improvement of the banana blossom salad and banana pith salad.

1. The spiciness of the salad should be improved by putting additional spices to it. 2.

Banana plantation should be promoted in Bingag, dauis in order to improve the production of banana blossom and banana pith and at the same time it utilizes the land.

3. the products should be advertised in order for the public to know the usability of banana blossom and banana pith salad.

4.

seminar should be conducted in order for all the students, teachers, entrepreneurs and parents to know the value of the banana blossom and banana pith.

ENTREPRENEURIAL PROPOSE PLAN FOR BANANA PITH SALAD AND BANANA BLOSSOM SALAD

Rationale Transformation of a raw/processed foods into an acceptable finished product, is an essential function. Involves interrelated procedures. It requires the purchase of food products of good quality, storage and desire temperature prior to service.

Numerous processing procedures are needed to transform raw food into an acceptable finish product. Food production planning and scheduling are vital to the production of high quality food and are important management responsibilities. It said that true test of the planning the production of food that is appealing to the clientele. And use of its production is the recipe development in which the recipe are standardized in order for the customer to ensure.

Objectives: The main thrust of this proposed entrepreneurial plan was to: 1. to utilized the banana blossom and banana pith after harvesting. 2. to sell the two

finished products to the people in

the locality. 3. to improved the acceptability

level of the two

products in terms of taste, texture appearance and aroma. 4. to augment the entrepreneurial aspect of the school.

Mechanics of implementation:

The researcher shall send the result and recommendation of the study to the school in order to enhance the proposal. And

to see the significance and importance of the said

proposal. As well as ask the permission of the school to serve banana blossom salad and banana pith salad to hometel and cafeteria to improve its acceptability. Thus, researchers shall accept any comments and suggestion that would realize the aim of the proposal/study.