Level of Acceptability of Jackfruit Seed Brittle among Grade 12 Students in Padre Garcia

National High School

A research presented to
Mr. Rodger P. De Torres

In partial fulfillment to the subject:

Research Project

Researchers:
Brucal, Lovely Rynchz O.
De Ramos, Jessa C.
Lajara, Ayessa M.
Padilla, Rhea M.

2019
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

One of the biggest challenges in creating new food product is predicting how it will be

accepted by consumers. There are a number of factors that determine consumer acceptance, in

terms of the human senses of sight, smell, taste, touch. The texture of a food also plays into how

it is perceived, and how foods feel to the touch is especially important if eaten out of a hand.

Candy has played an important role in cultural traditions and celebrations for thousands

of years and continues to be enjoyed by most people as an occasional treat. It is a preparations of

sugar, honey, or other natural or artificial sweeteners in combination with chocolate, flavorings

in the forms of bar. It was established that one of the options for food among others.

Jackfruit is the largest tree fruit in the world, capable of growing big and heavy. It packed

with protein and loads of other nutrients like Vitamin B and Potassium. The seeds also provide

small amounts of minerals like zinc, iron, calcium, copper, potassium and magnesium.

The researchers aim to make Candy out of Jackfruit Seeds, and the purpose of this study

is to determine the level of acceptability of Jackfruit Brittle in Padre Garcia National High

School and if it will be a marketable product.

Statement of the Problem

This study aimed to determine the level of acceptability of Jackfruit Brittle.

 1. How may the Jackfruit Brittle be assessed by the candy experts in Padre Garcia and

by the students in terms of:

1.1 Appearance

1.2 Texture

1.3 Taste

2. Is there any significant difference between the assessment of the experts and the

students?

3. What is the level of acceptability of Jackfruit Brittle among grade 12 students?

Scope, Limitation and Delimitation of the Study

This study mainly focused on Jackfruit Brittle, the researchers gathered all the

information about the students and cany experts assessed in Jackfruit Brittle in terms of its

appearance, texture, and taste.

This study aims to measure the Level of Acceptability of Jackfruit Brittle in terms of it's

appearance, texture and taste by the candy experts and students from Padre Garcia. This also

focus on the significant difference between the assessment of the experts ad the students.

Gathering data was limited to the selected candy experts in Padre Garcia and Grade 12

Students in Padre Garcia National High School. The study was gathered the necessary

information from 100 respondents, determined through the availability of the candy experts and

students.
 The study did not include those who have health problem on sugar and those who have

allergy on eating a jackfruit seed. The study does not also covered the junior high school students

as a subject.

Significance of the Study

Food Establishment

The gathered data throughout the whole process of the study will be beneficial to the food

establishments because they will be able to market the innovated Jackfruit Brittle after gathering

the level of acceptance of the product and this can give them a chance of earning profit.

Future Researchers

This study will benefit the future researchers as a basis regarding the particular topic or

continue another study related to it. This research may also result to more possible study that

they can explore to focus and find an answer.

Researchers

This study will benefit the researchers because the experience they went through while

conducting the study will be a stepping stone to develop themselves and will develop an

innovation skill that they can imply towards a business related matter.

School
 This study will improve the school in the development of enhancing the students’

knowledge and innovating skills. School will benefits after getting the level of acceptance of the

students they can market it to gain profits with an additional health benefits for their students.

Students

This study will benefit the students, through this study they will be engaged to this new

delicacies, also they will encouraged to discover also the new delicacies that they want.

School Canteen

This study will benefit the school canteen to provide a new affordable and healthy

product that will boost it sales because of the new delicacy provided to the consumer.

ABM Students

This study will provide information regarding the demands of the students towards their

acceptability on Jackfruit Brittle. In addition, this study will be beneficial to students to develop

their skills related to business and explore more in the business world.

CHAPTER II
 REVIEW OF RELATED LITERATURE

This chapter review related literature and studies which serves as frame of reference for

this study. Related literature and studies, foreign and local, are presented such that some of the

present if study’s variable have been tackled.

CONCEPTUAL LITERATURE

Food acceptability relates to the interaction food has with the consumer at a given

moment in time. The factors that affect food acceptability which is covered in this paper include

customer characteristics sensory characteristics of food and the “feel good” factor. Under

sensory characteristics the paper extensively discusses the influence of aroma, appearance, taste,

and texture on food acceptability. For instance, it confirms that food texture controls the belief

about satiation effects of beverages or food which ultimately influence food acceptance at a

particular time period. (Maina 2018)

Jackfruit has a delicious taste, captivating flavor, attractive color and excellent quality,

which make it suitable for processing and value addition (Krishnaveni et. al, 2009)

According to piqueras- Fiszman and Spence (2015) sensory characteristics of food

such as taste, texture, aroma, and appearance have distinct and influential effects on food

acceptability. In a variety of ways, sensory characteristics of food are considered the key area in

which food manufacturers can successfully use to differentiate their products. The choice and

accessibility of food products have never been so critical in the society as compared to the

modern world. In today’s world, as consumers walk along streets and local foods street, they are

bombarded by product information. This makes consumers to be faced with the choice to try

each product and establish preference on which product to rate higher than the others.
 When consumers finally consume food products and experience their sensory

characteristics, they gain the ability to decide whether they like or dislike the product. The

sensory characteristics; taste, aroma, texture, and appearance of food specially influence the

decision that a consumer makes regarding the preference food substance (Kostyto et. al 2016).

The flesh or pulp is soft and yellow covering individual edible seeds, starchy that can be

boiled and peeled. Fully ripened jackfruit has a distinctive smell and flavor and is rich in vitamin

C, carotenoids, and fiber. Filipino word is “langka”. The seeds are roasted or boiled and eaten

like chestnuts (Ruiz and Ama, 2009) .

Jackfruit is quiet abundant in our country as a result, its seeds are just scattered and not

use for other matters aside from it can be planted again for another Jackfruit tree. Flour is a very

important ingredient for every pastry we eat. But because of its high price, people don't buy or

refuse to buy food that contains flour as one of its ingredient. Instead of scattering the jackfruit

seeds, we may use it as a source of flour (Jhoanna Grace, 2008)

Related Literature

The research literature provides the concept of level of acceptability of respondents on

Jackfuit seed as a new innovated product ingredient by foreign and local studies. This presents

literature that are suitable for the present study.

Local Studies
 According to Lluisma, (2009) that instead of scattering jackfruit seeds, we may use it as

source of flour. With this study the researcher tries to produce a new product out of grind

jackfruit seed as a flour substitution for expenses commercial flour. Helping business man, flour

factory owners to save money, less effort, time and have a good quality product.

According to Barbosa et.al (2017) that proteins from jackfruit seed defatted flour were

fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation,

which was followed by an ultrasound treatment, for preparation and determination fraction,

which are composed of 15-20 k Da polypeptides. The protein content, water and oil absorption

capacity and less gelation concentration of , the jackfruit seeds protein isolate were 952.1 g/kg

(dry basis), 6.42 ml water/g protein solitary, emulsifying activity, emulation stability were

94.4%, 127%, 127%, 254%, and 164% respectively, and depended on the PH; the predicted PER

was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit

seed protein isolate could be a novel protein source for use in food systems.

According to the Philippine star (2015) there is currently a huge demand for jackfruit or

langka, that delectable golden fruit that exudes a heavenly scent and taste used in flavoring

pastries and ice creams served as desserts. Jackfruit is the most expensive fruit in the market

today, ranging from P250 to P300 per kilo.

According to (Grace 2009) they conducted a study about Jackfruit seed as a substitute for

flour, the purpose of their study was to describe how effectives is the Jackfruit Seed as flour. The

researcher made the use of Experimental produce to gathered data for their study. Based on the

result of the study, it shows that the Jackfruit seeds effective as a substitute for flour.
 According to Lauzon et.al (2014) they conducted a study about Jackfruit seed flour as

food wrapper. The purpose of this study was to developed food wrappers with the used of

jackfruit seed flour. The researcher made use of experimental produce to gathered data in terms

of texture, taste, and appearance. Based on the result of their study, the jackfruit seed flour can

be used as a food wrapper.

The study of Lavilla et.al (2019) entitled “Acceptability of Balimbi (Averrhoa Balimbi)

Candy” conducted a study to determine the acceptability of Balimbi Candy. The product testing

was participated by 120 respondents. These respondents was composed of students and instruct

who evaluated the characteristics of Balimbi Candy in terms of taste, aroma, color, texture,

appearance and general acceptability though the use of score cards. Based on the result the study

revealed that the quality of the product was interpreted as highly acceptable. Based on the

findings of the study, the Balimbi fruit, locally known in the Philippines as kamias in

Tagalog/Filipino is good to be used as flavoring for candy.

Foreign Studies

According to Saeed A. Hayek (2013), his study entitled “Consumers Acceptability of

Chocolate Chip Cookies using Apple sauce as a fat (Butter) Substitutes” stated that replacing

fatin baked goods with fruit or vegetables base ingredients like apple sauce would develop aid in

the effort of overall reduction of fat intake and increase consumption of fruits and vegetables.

The objective of this study was to determine the consumer acceptability of chocolate chip
cookies prepared by replacing butter with apple sauce. The 9- point hedonic rating scale system

was used to evaluate the acceptability of the following characteristics: appearance, texture, color,

chewiness, sweetness, moistness, flavor, aftertaste and overall acceptability. Sensory evaluation

was completed at North Carolina agricultural and technical state university on 35 food science

students and employees. The result showed that HR was very much acceptable, control was

between very much acceptable and moderately acceptable, and FR was between acceptable and

neither acceptable nor unacceptable for all sensory characteristics.

Bakery products are influenced by many factors including the ingredients used and the

processing environment. The musk melon and jackfruit seed were separated and grinded. The

analysis of musk melon flour, jackfruit flour and wheat flour gave the proximate composition

and the result obtained. Jackfruit and musk melon seed flour cake was prepared and analyzed

with chemical (Moisture, crude fiber, ash, protein, fat, and carbohydrate contents) and sensory

evaluation (manually with color, flavor, and overall acceptability) showed that jackfruit seed

flour composite cake is very good and everybody like it (Suresh 2019)

According to shatishkumar (2014) Conducted a study about the jackfruit

as a chips the purpose of the study was describe the nutritional value of the jackfruit chips as a

snack the researchers made use of a questionnaire to gather data for the study. Base on the result,

the respondents consider jackfruit chips as a health snack.

According to N and Kule (2015) he conducted a study jackfruit seed and soy flour

nutrition noodles. The purpose of the study was to produce enrich noodles, the researchers made
the use Experimental study wherein, the result of the study confirmed that refined wheat flour,

jackfruit seed flour and say fruit are more acceptable than other levels of flour.

According to the study conducted by Simons and Hall (2018), the belief of a

consumer regarding a particular product has a positive outcome for acceptability of the product.

This aspect of consumer characteristics has a great influence on the acceptability of new products

by the different segment of consumers. Knowledge dictates the basis for food preference and its

acceptability.

According to Hieke and Grunert, (2018) that the success of any new food product in the

market usually follows diffusion of its knowledge to the customers. Knowledge about the

composition, functional properties and to some extent the processing steps influence whether the

food product will be accepted or rejected by the consumers.

According to Sunartaty, (2018) Research has been carried out with the title of the innovation of

making powder milkfrom jackfruit seed waste (Artocarpus Heterophyllus) with the addition of

Maltodextrin which is aims to produce low-fat milk and have economic value. This study using a

completely randomized design model (CRD) design consisting of 2 factors, the addition of

Maltodextrin (M) consisting of 3 levels, which is M1=5%, M2=10%, M3=15% and Drying Time

(T) which consists of 3 levels, namely T1=12 hours, T2=14 hours, T3=16 hours. The parameters

observed in this study were water content, fat content and organoleptic taste, color and aroma.

The results showed that the addition of maltodextrin (M) had a very significant effect (P≤0.01)
on fat content, moisture content and no significant effect (P> 0.05) on organoleptic test (color,

aroma and taste) of powder milk from jackfruit seed waste. Drying time (L) had a very

significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content

and organoleptic test (color, aroma and taste) of jackfruit seed powder. The interaction between

addition of maltodextrin and drying time (ML) had a very significant effect (P <0.01) on

moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color,

aroma and taste) of milk powder from jackfruit seed. The best treatment for addition of 15%

maltodextrin 16 hours drying time (M3L3) produces good quality of powder milk with chemical

properties 5.27% moisture content, 1.43% fat content, 4.17 (likes) organoleptic taste, flavor 4,13

(likes) and colors 4,00 (likes).

The study of Amadi et. al (2018)that their study aimed to evaluate the nutrient and

phytochemical composition of jackfruit pulp, seed and leaves. Jackfruit was harvested from a

local farm located at Obiangwu, Ngor Okpala Local Government Area, Imo State, Nigeria.

Nutrient and phytochemical compositions was evaluated using standard methods. Means and

standard deviation was computed using statistical product for service solution (SPSS) version

22.0. One-way analysis of variance (ANOVA) and Turkey test was used in computing and

separating the means. Statistical significance was set at P<0.05. Crude protein (10.09 0.11), fat

(4.29 0.12) and carbohydrate (7.89 0.13) were significantly higher in the jackfruit seed while

crude fiber (4.91 0.06) and ash (2.53 0.06) were significantly (p<0.05) higher in the jackfruit

leaves. The micronutrient composition shows that jackfruit pulp was significantly (p<0.05)

higher in potassium (0.33 0.01), vitamin C (2.10 0.01), zinc (9.28 0.11) while the leaves was

significantly (p<0.05) higher in calcium (0.52 ), manganese (12.75 0.35) and iron (59.50 ). The
phytochemical composition shows that jackfruit pulp was lowest in phytic acid, oxalate,

alkaloids, tannin and flavonoid (6.14, 3.69, 7.88, 0.03, and 3.91). Jackfruit seed was higher in

phytic acid (8.11 ) and oxalate (5.53 0.13) while the leaves was higher in alkaloid (7.88 ), tannin

(0.06 ) and flavonoid (2.03 ). The study revealed that jackfruit pulp, seed and leaves are rich in

nutrients studied. Phytochemicals in the jackfruit pulp, seed, and leaves would enhance health

especially in the fight against non communicable diseases.

Synthesis

Related studies were gathered to provide basis and support for this study. The researchers

found their similarities and differences from the present study.

The study of (Lluisma, 2009) was found similar to the present study because of using a

jackfruit seed as an ingreient on producing a new innovated product while it is different on the

product they will produce. The present study is theJackfruit Brittle while the other is the grind

Jackfruit seed as a flour substitution.

A study was carried out by Barbosa et, al. (2017)their study was found similar to the

present study because they used the Jackfruit seed as their product's ingredient. On the other

hand, it is different because the present study aims to determined the level of acceptability of

the Jackfruit Brittle while thir study aimed to determined the nutritional effect of their product.
 The study conducted by Philippine Star(2015) was found similar to the present study

because its study focus on the different innovation of Jackfruit in flavoring pastries and ice

cream. Just like the present study which was conducted to measure the level of acceptance pf

Jackfruit Bruttle using Jackfruit seed as substitute to peanut while it was different bcause this

study doesn't find the product's level of acceptability to consumers.

The study of Grace(2009) was similar to the present study because of the used of

Jackfruit seed as a substitute ingredient in a product while it was differ on the research method

used. The present study made used the descriptive method and experimental method on the

past study.

A study of Lauzon et.al(2014) was similar to the present study because they used the

jackfruit as ingredient on a food innovation while it was different because of the research

metjod used the experimental method on past study and descriptive method on the present

study.

The study which carried out by Lavilla et. al (2019) entitled "Acceptability (Averrhoa

Balimbi) Candy" was similar to the present study because of its same purpose to test the level

pf acceptance of the food product in terms of its taste, color, texture and appearance while it

was different on its independent variable the Balimbi Candyon the past study and the Jackfruit

Brittle on the present study.

 The study of Saeed A. Hayek (2013) was found similar to the present study because of

the independent variable used, the level of acceptability while it was differ on the independent

variable which was the Chocolate Chip Cookies using Apple sauce and Jackfruit Brittle using

Jackfrui seeds.

The study was conducted by (Swesh, 2019) found similar to the present study because

the study aimed to know the overall acceptability of all the attributes while they are differ on

the independent variable used which was the musk melon flour and the jackfruit flour or the

grind jackfruit seed.

The study carried out by (Shatishkumar, 2014) was similar to the present study because

of using a questionnaire on gathering because the past study ained to determined the nutritional

value of Jackfruit chips while the present study aimed to determined he Level of acceptability of

Jackfruit Brittle.

A study of (N and Kule, 2015) was found similar to the present study beacause of having

tge same objective to determined the level of acceptability of the food product while it was

different on the method used. Tha past was experimental while the present was descriptive

method.

The study of Simons and Hall (2018) was found similar to the present study because of

it's purposed to know the level of acceptability while they are differ on it's product or the

independent variable.

The study of Suresh (2019) was found similar to the present study beacause of having

the same ingredient used in the study which is the Jackfruit seed. On the other hand it is differ

because the past combined jackfruit seed in musk melon while the present study does not.
 The study of Sanurtaty (2018) and Amadi et. al (2018) was similar to the present study

because of having the same dependent variable used in their study the jackfruit seed as a new

product ingredient while it was differ on the independent variable used the Innovation of

Making Powder milk, Evaluate the Nutrient and Phytochemical composition and getting the

Level of Acceptability.

Conceptual Framework

This study determined the level of acceptability of Jackfruit Seed Brittle among grade 12

students in Padre Garcia National High School and candy experts from Padre Garcia. It was also

conducted to determine the students and candy experts assessed in Jackfruit Brittle in terms of

appearance, texture and taste.

The data needed for the study are gathered by the researchers from the other related

studies that was conducted by the former researchers to get examples and ideas. The figure

below discussed the three major processes in developing this project the input, process, and

output. The input includes ideas, gathered data, and principles. The middle frame contains the

process. First the researchers will make sure that all survey questionnaires needed for data

gathering are ready. After gathering all the information and includes the design will be placed.
 The next process concerns all about output. The researchers will produce a Jackfruit Seed

Brittle to be assessed by the students and candy experts that will help to gain knowledge also the

skills. It may use for them to adopt this research.

 Input Process Output

The Jackfruit Brittle be assessed

by the candy experts and

students in terms of:

Appearance

Texture

Taste

The significant difference

between the assessment of the

candy experts and students. Survey Questionnaire Level of acceptability of

The level of acceptability of Jackfruit Brittle

Jackfruit Brittle among grade 12

students.

Figure 2.1, Paradigm of the study

Definition of terms

Jackfruit Seed

Are light brown, rounded 2-3 cm in length by 1-1.5 cm in diameter. They are surrounded

by the flesh and enclosed in a white aril surrounding a thin brown spermoderm, which covers the

fleshy white cotyledon. It has been found that these are rich in carbohydrates and proteins.

Jackfruit seed is used as a substitute toppings for peanuts in Jackfruit Brittle.

Appearance

An impression given by someone or something (oxford dictionary). How acceptable

Jackfruit Seed is as a ingredients in terms of appearance of Jackfruit Brittle.

Taste

The sensation of flavor perceived in the mouth and throat on contact with a substance.

The acceptance of Jackfruit Seeds as a flavor of Jackfruit Brittle.

Texture

The sensory manifestation of food structure and the way in which structure reacts to the

forces applied, represents the junction of all mechanical, geometric and superficial attributes of a

product, sense through mechanical, tactile, visual and hearing receptors. How acceptable

Jackfruit Seed is in terms of texture of a Jackfruit Brittle.

Level
 Level is having a flat surface that is horizontal and straight, being at the same height as

something else, remaining unchanging/steady, or having the same position as something else.

This will be the criteria to know if Jackfruit Brittle approve to the taste, appearance and texture

of the students.

Brittle

Type of confection consisting of flat broken pieces of hard sugar candy embedded with

nuts such as pecans, almonds, or peanuts. The researchers will make a new delicacies which is

Jackfruit Seed as substitute to peanut in brittle.

Acceptability

Characteristics of a thing being subject to acceptance if it is sufficient to serve the

purpose for which it is provided, even if is far less usable for this purpose than the ideal example.

It will be the based if Jackfruit Brittle will be accepted as substitute in peanut, and if it will give

the new flavor, taste in Brittle.

Chapter III

RESEARCH METHODOLOGY

This chapter discusses the research methods needed to conduct the study. The researchers also

discuss how the data and information address the research objectives and questions was

collected, presented and analysed. Reasons and justification for the research design, research

instrumens, data sources and data collection techniques used are given.
Research Design

This study was conducted in order to determined the level of acceptability of jackfruit

brittle in the grade 12 students from Padre Garcia National High School and candy experts from

Padre Garcia that is designed under the descriptive research method. The descriptive method is a

purposive process of data gathering, analyzing, classifying and tabulating data. The best

approach that was prior in writing a descriptive research was conducting a survey investigation.

This research method wa used in this study by assessing the jackfruit brittle through its attributes

or characteristics. This research method was used in frequencies, averages and other statistical

calculations.

Subject of the study

The subject of the study are 50 respondents of grade 12 students and 50 of candy experts in

Padre Garcia. (13) Science Technology Engineering Mathematics, (13) Accountancy Business

and Management, (12) Humanities Social Science, and (13) Technical Vocational Livelihood in

Padre Garcia National High School.

The researchers used availability sampling in choosing the respondents. This article

proposes a non probability sampling design named 'availability sampling' design. The final

survey sample is from the available and qualified potential respondents in the target population.

Data Gathering Instrument

The following instruments was ued in conducting the research.

Questionnaire. The researchers will conduct a survey questionnaires from the grade 12 students

and candy experts to determine if the new innovated product the Jackfruit Brittle was accepted to

promote a new delicacies in Padre Garcia National High School.

Construction of the Questionnaire. The instrument obtained question that becomes the basis of

evaluating the factors of the study. The researchers come up with the two part questionnaire

where in part I it deals about How may Jackfruit Brittle be assessed by the students and candy

experts in terms of appearance, texture, color and taste. And in part II it talks about What is

the level of acceptability of Jackfruit Brittle among grade 12 students and candy experts.

Validation of the Questionnaire. The researchers maked and approval letter then it was

submitted to the research teacher for checking and evaluation. The researchers also asked a help

from the knowldgeable persons for the evaluation of the questionnaire. Specifically through the

help of other research teachers.

Administrationof the Questionnaire. First, the researchers will proceed to the chosen grade 12

students in Padre Garcia National High School and candy experts from Padre Garcia to send the

request letter to the teacher,students and candy experts to conduct a survey upon approval.

Questionnaires will be distributed to the respondents. After the survey, the questionnaires and

answers of the respondents will be tallied and the results are going to be evauated to answer the

questions of the problem. The researcher constructed a questionnaire to determine the level of

acceptabiliy of Jackfruit Brittle in Padre Garcia.

Scoring the Respondents. The results were tallied and tabulated according to the frequency of

items checked by the respondents. Thereafter, data tabulation results were interpreted using

various statistical tools. Below verbal interpretation was used to present and analyze data
gathered for identifying the Level of Acceptability of Jackfruit Seed Brittle among Grade 12

students in Padre Garcia National High School and candy experts from Padre Garcia.

Scale Verbal Interpretation

4 (3.25-4.0) Great Extent (GE)

3 (2.50-3.24) Moderately Extent (ME)

2 (1.75-2.49) Slightly Extent (SE)

1 (1.0-1.74) Least Extent (LE)

Liking Score 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
Data Gathering Procedure

The fist step before proceeding on a survey was to make a request letter. Upon approval

the researcher retrieves the request letter. The principal, as well as the class teachers, students

and candy experts. After the checking and evaluation of the questionnaire. The researchers used

the time alloted of the vacant class to avoid class distructions and wait for the availability of the

candy experts. The researchers chose their respondents, with the use of availability sampling

method. After choosing respondents, the researcher explained clearly a brief background of the

study and the instruction of answering the questionnaire. The respondents will be given a time to

answer the questionnaire. After answering, the researchers thank the students and candy experts

for helping them and giving their alloted time to answer the questions.

Statistical Treatment Applied

The data to be collected will be tabulated, analysed and interpreted through statistical

treatment in order to gather necessary data and findings of the study.

The following statistical tools will be used in this study.

Mean. Implies average and it is the sum of a set of data divided by the number of data. Mean

can prove to be an effective tool when comparing different sets of data; however this method

might be disadvantaged by the impact of extreme values. This was used to determine the average

of the data of the respondents response to the survey.

T-test. The t-test was used to get the difference between the assessment of the experts and

the students to the Jackfruit Seed Brittle.