Professional Documents
Culture Documents
CHAPTER 1 5 BOLIVAR GARCESA LEGARIO For Defense
CHAPTER 1 5 BOLIVAR GARCESA LEGARIO For Defense
CHAPTER 1 5 BOLIVAR GARCESA LEGARIO For Defense
Bolivar, Jiven P.
Garcesa, Ryan B.
Legario, Jhonrey A.
INTRODUCTION
Innovation through the creation, diffusion and use of knowledge has been
The pili tree is indigenous in the Philippines and can easily grow in tropical
countries. This research work investigated the potential of pili pulp and pili nut oils for
use in the nutraceutical and food industries. The oil percentages are high and the
fatty acid profiles of the oil samples show that oleic acid is the major fatty acid. In
general, the samples are unsaturated which makes them potential materials for high-
value specialty oil products. The unsaponifiable matter is higher in pili pulp oil than in
pili nut oil. The lipid molecular species present in the unsaponifiable matter of the oils
phenomenon and evaluate the existence of a certain living and non-living things. The
researcher have decided to conduct this kind of study because they want to develop
new product that can be substituted to the traditional jam and can be a healthier
The researchers want to pursue this study to test the level of acceptability of
the product for all ages and all kinds of household. This can be beneficial for both the
producers and the consumers since it can be a potentially marketable product for all
sorts of customers.
acceptability of pili pulp jam to the selected residents of Smallville Village, Barangay
Talon Singko, Las Piñas City. Specifically, the goal of this study is to determine the
following:
1.1 Age
1.2 Sex
2. What are the Palatability Factors of Pili Pulp Jam in terms of:
2.1 Appearance
2.2 Aroma
2.3 Taste
2.4 Texture
3. What is the general acceptability of pili pulp jam to the selected residents of
selected residents of Smallville Village, Barangay Talon Singko, Las Piñas City. The
3
objective of the study was to determine the demographic profile of the responents of
the study. Determine the difference and uniqueness of the product from the other
flavor of jam and to know what is the general acceptability of Pili-pulp jam to the
This study aims to create a product that will be beneficial to the market. The
Community – this study can help the community to have an awareness about the
explore with the root crop bread scene in the market today.
Entrepreneurs – This study may help them gain more ideas about the nutritional
value of the product they intend to sell that will act as a big contribution in the
Future Researchers. This study may become a future reference for the future
researchers. It may provide them better idea about Root crops or Root Crop Bread.
conscious about the way their lifestyle to what they eat and drink. This study might
give another option to what the health-conscious people eat, because Root Crop is
full of Nutrients and flavonoids that can help fight cancer cells.
Local Residents. This study, if supported may give jobs to local residents of the
Local Tourism. This study may help the food tourism in the area where the product
will be made.
HRM Students. The study will help students to have reference in conducting the
same study in product development. It will be the basis of the students in innovating
new product.
The researchers chose Barangay Talon Singko, City of Las Piñas, Metro
Manila. This small barangay has a total population of 45,374 from the 2015 census.
This number represents 7.70% of the total population of Las Piñas City. The
researchers choose the study area out of convenience. The study will be conducted
It also focused to create a product that will be healthier to the readily available
jam in the market. The procedures that the researchers performed were based on the
Definition of Terms
Adjunct - something joined or added to another thing but not essentially a part of it
Betalains - are a class of red and yellow tyrosine-derived pigments found in plants of
Osmotic – of, relating to, caused by, or having the properties of osmosis.
This framework contains the discussion of the process and procedures that
the researcher will be undergoing. This framework will act as the skeletal model of
the research to provide the results needed for the study. Input-process-output is the
most applicable and easiest framework to be applied in this kind of research study.
FEEDBACK
This chapter presents the related literature and studies gathered from finished
research paper, conclusions, articles, blogs and others. This literatures and studies
will provide supporting facts to the study in order to provide reliable results and
realistic conclusions.
STUDY AREA
Las Piñas
Las Pinas is a beautiful place and is also one of the fastest growing
communities in Metro Manila. It’s one of the cleanest and safest cities to be found in
the Philippines. Las Pinas’ history dates back many years and is an exciting tale of
creation, redemption, and transformation into the city it is today. There are a diversity
of professions available within its limits, such as foreign language teachers and
Talon Singko is a barangay in the city of Las Piñas. Its population as determined by
the 2015 Census was 45,374. This represented 7.70% of the total population of Las
Piñas.
According to the 2015 Census, the age group with the highest population in Talon
Singko is 20 to 24, with 4,598 individuals. Conversely, the age group with the lowest
Demographic profile
statistically, also including employment, education, income, marriage rates, birth and
market their product or service and best market to the target audience. It is valuable
to know the current customer and where the potential customer may come from in
the future. Demographic trends are also important, since the size of different
demographic groups changes over time as a result of economic, cultural, and political
circumstances.
This information helps the company decide how much capital to allocate to
production and advertising. For example, the aging U.S. population has certain
needs that companies want to anticipate. Each market segment can be analyzed for
its consumer spending patterns. Older demographic groups spend more on health
care products and pharmaceuticals, and the method of communicating with these
10
www.investopedia.com, 2019)
▪ Pili nuts are perfect because they have the lowest carb count of all nuts.
▪ Allergies
nuts.
Local Literature
The pili tree is indigenous in the Philippines and can easily grow in tropical
countries. This research work investigated the potential of pili pulp and pili nut
waste pulp
This paper aims to determine the status of the pili nut and pili pulp oil
(Canarium ovatum) waste pulp using the domestic resource cost approach.
Results of analysis reveal that producing locally one kg of pili pulp oil costs
PhP 599. This is almost half the cost of importing olive oil - a close substitute
With a domestic resource cost (DRC) of 0.72, pili pulp oil production in the
on inclusive growth aims to generate. If all the pili pulp were processed and
converted into pili pulp oil, a total of 262,000 metric tons worth about PhP 212
crop in the Philippines. The defatted pili pulp meal, a mixture of fruit peel and pulp
12
that remains after pili pulp oil extraction, may be considered a functional ingredient
because of its high dietary fiber and phytonutrient content. This study provides initial
information on the microbiological and heavy metal contents of defatted pili pulp meal
residue and preliminary toxicity report of its ethanolic extract. Ground lyophilized
extract of the plant material was prepared for phytochemical screening and acute oral
toxicity testing. Results showed that both heavy metals and microbiological profiles of
defatted pili meal residue pass the criteria for botanical ingredients set by relevant
sterols, and terpenes. In acute oral toxicity, no mortalities were recorded over a 14-
liver and kidneys were detected. The LD50 of ethanolic extract in mice was estimated
to be greater than 5 g/kg body weight. In conclusion, the pili pulp mixture may not
present any potential public health risk when used as a component for food and drug
products.
Development of a sugar free chewy candy utilizing pili pulp flour and flour
product of pili utilizing the pili pulp oil and flour. This is considered to be a non-caloric
food since no sugar was added to the product, but aspartame was used instead. A
total of 20 panelists evaluated the sample using a 9 Hedonic scale method. Two trials
were made, one with the addition of sugar syrup which is termed as low calorie and
the other is without the addition of sugar syrup thus termed as a sugar free chewy
candy. Comparative test result revealed that the former was rated as like slightly and
nutritional content of the raw materials used, and the following were obtained at 50g
13
per serving or approximately 10 pieces of the product. Calories 80, calories from fat
15, total fat 1.4g with daily value of 2%, transfat 0g, saturated fat 1g with 5% DV,
cholesterol 13.6g with 5% DV, sodium 94 mg with 4%DV. The total carbohydrates is
10g, 4%DV, dietary fiber is 0, sugar 0, protein 7.5g. Others were Vitamin A
1%,Vitamin C 2%, Calcium 25% and Iron 1%. (F. De Jesus, 2012)
Macro and micro mineral profiles as well as potential toxic metals of both pulp
Spectrometry. Major macro minerals in pulp are K and Ca while K, P, and Mg for the
kernel. Pili nut also contains Na, Fe, Al, Zn, Mn, Cu, Ni, and Cr. Potential antioxidant
Se is below the limit of quantitation, same with toxic Pb and Cd. Bioavailability of the
pulp’s and the kernel’s minerals in the small intestine is high for Mg (pulp: 75.8–
were still available for absorption. Fe and Zn are not detected in the large intestine
due perhaps to an elevated phytic acid. Tannic acid is higher in pulp. Significant
distinctions per variety. The Pili nut is a source of several essential minerals that are
Philippines. This study focused on the assessment of the physical, nutritional, and
14
fatty acid profile of the pulp and kernel of Pili nut varieties. The study included 7
varieties that are cultivated in a single soil condition at the Albay Research and
of Official Analytical Chemist for nutritional analysis and DNA barcoding were used in
the study. Molecular authentication through DNA barcoding shows that studied Pili
nut varieties belong to genus C. ovatum. Split component of the fruit reveals that pulp
kernel (1.75–3.49%), and testa (0.17–0.34%). Lyophilized Pili nut kernel contains
67.2–74.1% fat, 11.5–13.2% protein, 3.43–9.97% dietary fiber, and 2.93–3.37% ash,
and provides 704–749 cal 100 g−1 energy. Pili nut pulp contains 43.4–53.1% dietary
fiber, 20.2–31.7% fat, 8.32–10.9% ash, and 4.53–6.32% protein, and provides 361–
432 cal 100 g−1 energy. Pili nut pulp is an excellent source of dietary fiber. Prominent
fatty acid is oleic acid (C18:1) for all varieties, which is higher in the pulp than in the
kernel. Other major fatty acids include palmitic (C16:0), linoleic (C18:2), stearic
(C18:0), and linolenic (C18:3) acids. Most of the physical and chemical
Establishment of bioprocess systems for the production of pili pulp oil and
An improved bioprocess system for the production of Pili pulp oil (PPO) and
Inst. of Molecular Biology and Biotechnology, Philippines Univ. Los Baños, College,
bromelain was selected due to its availability and low cost. Optimized parameters for
the bio extraction of PPO [pili pulp oil] used were 1:4 pulp weight to water volume
15
ratio, 1:0.5 pulp weight to enzyme volume ratio, 4 h reaction time, 150 rpm agitation
speed. The optimum temperature (55-65 deg C) and pH (5.5-7.5) for the catalytic
activity of bromelain was used. Pilot scale enzymatic extraction of PPO using
Physicochemical analyses of extracted PPO revealed good quality as per low FFA
[free fatty acid] and peroxide values obtained. Analysis of fatty acids via GC [gas
chromatography] showed that PPO contains high oleic acid (65-68%) similar to olive
simulated digestion
Pili (Canarium ovatum Engl.) is a very promising indigenous nut crop of the
Philippines that abounds in Bicol. The kernel is processed into a variety of delicious
sweets and snack foods which may claim could be potential export commodities of
the region. The pulp is also nutritious and could be made into jam or eaten as
vegetable. Even the oil extract from both kernel and pulp and the resin from the stem
(brea) have industrial uses while the stem could be converted into lumber. In view of
the high commercial and industrial potential of pili, it is considered as the flagship
which are accredited by the National Seed Industry Council. These varieties are
Magnaye, Laysa and M. Orolfo. All three varieties are relatively low with spreading
16
crown, sturdy stem, early maturing (7 years), very prolific (12 fruits ave/.cluster) and
[Philippines]. Fruit (whole fruit, pulp, nut, shell, kernel) characters have been
evaluated for each pili accession according to the tropical fruit descriptor set by the
International Board for Plant Genetic Resources (IBGRI) with 'Katutubo' as reference
variety. The pili accessions were ranked for fruit character evaluated and several
terms of fruit characters. Furthermore, tree characters (growth habit, dwarfness, leaf
shape, growth and vigor, fruit setting) have been evaluated for all trees except for 17
accessions from the DA-PRTC. SSR [simple sequence repeat] marker primers which
have been successfully used in papaya and published primers used in Canarium
album (Zhang et al., 2009) were used for cross-species amplification in pili. Six out of
the 12 polymorphic primer pairs screened have been optimized and used for genetic
diversity analysis and DNA fingerprinting for variety identification of pili. (Garcia,
R.N., 2013)
Jam
make these fruits available for consumption during off-season, the fruits are
processed into shelf-stable products like jam and jellies. However, the bioactive
compounds mostly decrease during processing and storage of these products. The
loss may vary with the process severity (temperature and time of processing) and
Foreign Literature
This work was carried out to evaluate and compare the nutritional and
Nigeria. The nutritional and phytochemical composition of the pulps and seeds of
African pear (Dacryodes edulis), avocado pear (Persea americana) and Pili nut
(Canarium ovatum) were determined using standard methods. The amino acid
composition of the fruit pulps was also determined using an amino acid analyzer
while the fatty acid composition of the oils extracted from the seeds and pulps was
determined using GC-MS. The results show that all three species are good sources
of food nutrients. Crude fibre (46.33%) and carbohydrate (54.23%) were more
abundant in the African pear seed while Pili nut was found to contain the highest
level of fat (45.29%). The avocado pear seed had the highest ash (3.50%) and the
lowest protein content (1.33%). Tannin was more abundant in the avocado pear seed
(0.76mg/100g) and least in the African pear seed (0.24mg/100g); saponin occurred
most in avocado pear pulp (0.88mg/100g) and least in avocado pear seed
(0.52mg/100g) while phytates were found more in Pili nut (0.58mg/100g). The three
species contain good quantities of amino acids with glutamic acid being the most
abundant one (10.94 g/100g protein in African pear pulps) while methionine was the
least abundant (0.54 g/100g protein in pili pear pulp). Palmitic acid was present in all
the pulp samples. Avocado seed oil was high in fatty acids (100%) while the oil of
18
African pear pulp was found to contain only 29.13% fatty acids. The pulps and seeds
of these fruits have been shown to have great nutritional and medicinal potentials
which can be exploited to reduce waste generated from the fruits and also increase
ovatum (Burseraceae) pulp
aim of this study was to measure the polyphenol content and antioxidant activity of
pili pomace drink and determine the influence of heating on these parameters.
Moreover, it sought to assess the acute effects of thermally processed pili pomace
OVATUM) KERNEL
The pili fruit kernel, an under-utilized tropical African fruit kernel, was
analyzed for its fatty acid and amino acid compositions. The result revealed a total
unsaturated fatty acid composition of 69.45% and a total saturated fatty acid
composition of 30.54% and with oleic acid (40.72 %) as the predominant unsaturated
fatty acid and palmitic acid (25.76%) as the predominant saturated fatty acid. The
result revealed a peroxide value of 9.4 + 0.02, iodine value of 54.12+ 0.26 and a
19
saponification number of 132.81+ 0.33 of the oil. The result also revealed a total
amino acids and cystine (0.99g/100g protein) as the most deficient amino acid. The
total amino acid composition was 74.63g/100g protein and made up of 31.96g/100g
of the essential amino acids (excluding tryptophan). This value represents 43.45% of
the total amino acid composition of the pili kernel protein. The essential amino acids:
have slightly lower but comparable values with their respective reference standard
respective reference standard values. Thus, pili kernel can serve as a good source of
essential fatty acids and amino acids to consumers. Keywords: Pili kernel, Fatty acid,
Canarium ovatum Engl. afforded βamyrin (1a), α-amyrin (1b), epi-β-amyrin (2a), epi-
α-amyrin (2b), epi-lupeol (2c), β-carotene (3) and lutein (4); while the twigs yielded
(5); the mesocarp also afforded 1a, 1b, 1,2-dioleylglycerol (6), and monounsaturated
and saturated fatty acids; the nutshell also provided 6; and the kernel also yielded
monounsaturated and saturated fatty acids. The structures of 1-6 and the fatty acids
were identified by comparison of their 1H and/or 13C NMR data with those reported
Some vegetable oils contain natural antioxidants such as beta carotene and
vitamin E namely alpha tocopherol. The objective of this study was to screening the
toxicological properties of roasted pili nut oil (RPNO) and unroasted pili nut oil
(UPNO). The result showed that RPNO contained higher amount of vitamin E and
less amount of beta carotene compared to UPNO. RPNO and UPNO scavenged
DPPH radicals by 24.66% and 9.52% at concentration of 140 µg/ml. The total
phenolic compound (TPC) in UPNO and RPNO were about 19.96 ± 0.52 mg/kg and
12.43 ± 0.69 mg/kg respectively. It was observed that bacteria species exhibited
Chloramphenicol. Bacillus cereus 14570 was the most sensitive bacterium and all
strains of Staphylococcus aureus tested were resistant against both samples RPNO
cytotoxicity indicated that both RPNO and UPNO had no effect against HeLa
(cervical cancer cell), MCF-7 (breast cancer cell) and HT-29 (human colon
There is a need to develop alternative crops to improve the food security and
prosperity of developing countries. The tropical nut Canarium indicum (canarium nut)
is increasingly used as a shade tree for cocoa and has potential for
livelihoods in Melanesia and East Asia. There is no information on canarium nut shelf
life characteristics. Canarium kernels may be prone to rancidity, due to a high content
with a domestic vacuum-packaging system and stored for six months in Papua New
Guinea and for nine months in Southeast Queensland, Australia at both ambient
Nuts were analysed for changes in peroxide values and free fatty acids (FFAs) over
the storage periods that might indicate development of rancidity. Peroxide values
indicated very low levels of oxidation in all treatments. Free fatty acids were at low
levels but increased significantly during storage at ambient temperatures. The results
suggested that vacuum-packed Canarium nuts can be stored safely under ambient
tropical conditions for six months with daytime temperatures around 31 °C, and for
schweinfurthii Engl. led to the characterization of five tirucallane triterpenoid acids (1-
known pentacyclic triterpenoids, α-amyrin and βamyrin were isolated. The structures
of the compounds were determined after the analysis of their NMR spectroscopic
data including 2D NMR spectra and by comparison of the NMR spectroscopic data
reported in the literature. The 1H and 13C NMR data for the new 3α-acetoxy-28-
were tested against the NCI panel of human tumour cell lines at a single dose of 10
μM. Compound 1 was the most active showing a 42% growth inhibition against the
found in the rainforests of tropical Asia, Africa and the Pacific. The medicinal uses,
Various compounds are tabulated according to their classes their structures are
given. Traditionally Canarium L. species have been used to treat a broad array of
Pili Tree (Canarium ovatum) Resin's Antibacterial Essential Oil and Hydrosol as
Five batches of resin from the Pili tree (Canarium ovatum Engl.) were
distilled, and their essential oils and hydrosols were analyzed by gas
para‐cymene. Chiral GC analysis confirmed that both phellandrenes were in fact >95
diol isomers. Both essential oils and hydrosols were tested for their antibacterial
activity against Escherichia coli and Staphylococcus aureus and exhibited MIC90 of
less than 5 and 0.5 mg/mL of total volatiles, respectively. The essential oil features
Lorenzo, 2020)
23
agricultural food production, with less attention directed towards the use of plant
foods within hunter-gatherer contexts. Here, the authors present evidence for the
exploitation of Canarium nuts from four late hunter-gatherer sites in southern China.
Canarium nuts contributed to the inhabitants’ diets from as early as 9000 cal BP.
They also identify new uses of Canarium, c. 4500–4400 cal BP, as ritual offerings in
the context of the introduction of rice and millet farming. The results are examined in
the context of Canarium use across the wider Asia-Pacific region.(Houyuan Lu,
2019)
24
METHODOLOGY
This phase of the study is concerned with adapting the appropriate research
design. The sources of data as well as the valid data gathering procedures are
explained in detail. The target population as well as the sampling techniques and
samples are determined. The statistical treatment of data that will help to provide
Research Design
research design is used when data are obtained to describe persons, organizations,
settings, or phenomena. The research design presents the researchers with a clear
research framework; it guides the decisions, methods and sets the basis for
measuring its applicability, availability and acceptability with the use of different
measuring systems and formulas. It will be used for the study since the process that
procedures.
Sources of Data
The researchers obtained the data through primary sources and secondary
sources. Primary data will be collected through the use of survey questionnaires.
This data will be extracted directly to the chosen respondents. On the other hand,
secondary data will be collected through online platforms such as published online
25
articles and researches. These data will serve as a supporting fact to strengthen the
The respondents are the selected residents of Smallville Village within the
City of Las Piñas. A total of 100 respondents were selected through convinience
sampling. The respondents of the study were the selected residents of the Village.
Sampling Technique
The respondents of the study were from the Smallville, Village City of Las Pinas.
Each individual is chosen randomly and entirely by chance, such that each individual
has the same probability of being chosen at any stage during the sampling process.
A convenience sampling is used in the Smallville, Village City of Las Pinas, 100
residents were selected as the respondents of the study using survey questionnaire.
series of questions. The researchers came up with a particular topic in which they
had started to gather data from different sources. Data were collected from a total of
This study used a questionnaire to collect survey data from the respondents
management.
transform the data into useful and reliable information to prove the results and
Formula:
Where:
P = percentage
f = frequency
2. Weighted Mean. This was used to identify the distribution of respondents with
Formula:
Where:
WM = weighted mean
x = frequency
w = weight
3. Likert Scale. This was used to interpret the performance level of the respondents
INTERPRETATION
Table 1
age. It reveals that most of the respondents are in the age 18 – 30 having a
Table 2
to 49.00%
2.1 Taste
2.2 Appearance
2.3 Aroma
2.4 Texture
The following are the legend for determining the weighted mean.
Table 3
VERBAL
TASTE W.M. RANK
INTERPRETATION
1. . The product has a
pleasing and flavorful 3.28 2 Agree
taste.
2. The taste quality of the
3.39 1 Agree
product is excellent.
3. The product is served
3.26 3 Agree
hot/cold and fresh.
GENERAL WEIGHTED
3.31 AGREE
MEAN
Table 3 shows that the impact on the product acceptability of Pili Pulp Jam is
tastier. It reveals that the respondents agreed that the customer satisfied in
terms of taste with the highest weighted mean of 3.39. The 3.28 shows that
the respondents gave acceptable feedback that the taste quality of the
product is suitable with filling. The weighted mean shows that the respondents
gave acceptable feedback that the product served hot/cold and fresh. In
Table 4
VERBAL
APPEARANCE W.M. RANK
INTERPRETATION
1. The product looks
3.26 1 Agree
appealing.
2. Pili pulp jam are similarly
to other commercial pili 3.17 2 Agree
products.
3. Pili pulp jam has a
3.13 3 Agree
pleasant red color.
GENERAL WEIGHTED
3.19 AGREE
MEAN
appearance. It reveals that the respondents agreed that the product looks
acknowledge the satisfaction in terms of taste with the general weighted mean
of 3.19.
32
Table 5
VERBAL
AROMA W.M. RANK
INTERPRETATION
1. Pili pulp jam have a mild
3.03 3 Agree
smell.
2.The product has a Pili
3.09 2 Agree
smell.
3.Pili pulp jam have an
3.11 1 Agree
appetizing smell.
GENERAL WEIGHTED
3.08 AGREE
MEAN
Table 5 shows the acceptability of Pili Pulp Jam interms of smell. It reveals
that the respondents satisfied with the appetizing smell with the highest
The weighted mean 3.09 shows that the respondents gave acceptable
feedback that the aroma of the product has no purgent or bad smell. The
weighted mean 3.03 shows that the respondents gave acceptance feedback
that the smell of the product has an excellent quality. The table shows that the
3.08 general weighted mean of the product in terms of aroma means that the
Table 6
VERBAL
TEXTURE W.M. RANK
INTERPRETATION
1. Pili pulp jam have the
same texture as
3.23 2 Agree
commercially available
pili product.
2. Pili pulp jam is smoothly
3.31 1 Agree
prepared.
3. Pili pulp jam have a
3.2 3 Agree
hardness texture.
GENERAL WEIGHTED
3.25 AGREE
MEAN
Table 6 shows that the impacts on product acceptability of Pili Pulp Jam is
preparation with the highest weighted mean of 3.31. The weighted mean 3.23
shows that respondents reveals that the Pili Pulp Jam have the same texture
and the consistency is outstanding. The weighted mean 3.2 shown that
respondents gave acceptable feedback in the texture of Pili Pulp Jam. This
table shows that the 3.25 general weighted mean of the product in terms of
Table 7
VERBAL
CRITERIA W.M. RANK
INTERPRETATION
1. TASTE 3.27 4 Agree
2. APPEARANCE 3.44 1 Agree
3. AROMA 3.29 3 Agree
4. TEXTURE 3.37 2 Agree
GENERAL WEIGHTED
3.34 AGREE
MEAN
weighted mean 3.27 shows that the respondents gave highly acceptable
feedback that the taste quality of the product is suitable and filling. It shows
that the gathering 3.44 weighted mean, the respondents gave acceptable
feedback that the appearance of the product is appealing. It shows that the
The weighted mean 3.37 shown that the respondents gave acceptable
feedback of the texture of Pili Pulp Jam. This table shows that the general
weighted mean 3.34 means that the product is acceptable to the respondents.
35
The purpose of this chapter is to summarize the study that was conducted.
Included in this summary are viewers of the purpose of the study, a statement
Summary
by mach union laboratoriese inc.. To confirm that it was safe for human
consumption.
residences of Talon Singko, Golden Acres Las Pinas City. The researcher is
Acres, Las Pinas City. The survey technique was employed by the researcher
With the assistance of the adviser, technical, and their panelist, the
final product of the study was a success. The study’s findings suggested that
Findings:
In conducting of the study, the researchers were able to come up with the
following findings:
Village, Golden Acres, Talon Singko Las Pinas City, shows the
respondents with age of 31- 45 with 25.00% and lastly, respondents with
Smallville Village, Golden Acres, Talon Singko, Las Pinas City, shows the
4. In terms of taste, shows that the impact on the product acceptability of Pili
Pulp Jam is tastier. It reveals that the respondents agreed that the
37
3.39. The 3.28 shows that the respondents gave acceptable feedback that
the taste quality of the product is suitable with filling. The weighted mean
shows that the respondents gave acceptable feedback that the product
satisfaction in terms of the taste with the general weighted mean of 3.31.
acknowledge the satisfaction in terms of taste with the general weighted mean
of 3.19.
In terms of aroma, shows the acceptability of Pili Pulp Jam interms of smell. It
reveals that the respondents satisfied with the appetizing smell with the
1. In terms of aroma, The weighted mean 3.09 shows that the respondents
gave acceptable feedback that the aroma of the product has no purgent or
bad smell. The weighted mean 3.03 shows that the respondents gave
acceptance feedback that the smell of the product has an excellent quality.
The table shows that the 3.08 general weighted mean of the product in
weighted mean 3.23 shows that respondents reveals that the Pili Pulp
Jam have the same texture and the consistency is outstanding. The
the texture of Pili Pulp Jam. This table shows that the 3.25 general
weighted mean of the product in terms of texture means that the product is
Conclusion:
reveals that the respondents agreed that the product looks appealing.
- shows the acceptability of Pili Pulp Jam interms of smell. It reveals that the
- The product has no smell beside from its ingredients in terms of aroma,
based on our survey, the aroma of is pleasing, the pili pulp jam has no bad
smell and the product has an excellent quality. It shows that the product has
- The taste of pili pulp jam was excellent and it has a high quality product
-Therefore, the researchers concluded that the taste, appearance, aroma and
Recommendations
Pili Pulp Jam Among The Selected Residences Of Smallville Village, Talon
which has an average weighted mean of 3.31 however there are still some
as a new product.
ingredients to introduce more to the public about its benefits and nutritional
value.
better quality and more acceptable outcome. Since the result says the
Product Costing
unit
amount unit price
cost
pili 1pack/250g 230/kg 57.5
TOTAL 94.68
cost per
94.68
serving