CHAPTER 1

INTRODUCTION

Jackfruit (Artocarpusheterophylla) commonly called “Langka or Nangka

is a species of tree in the Artocarpus genus of the mulberry family

(Moraceae). It is one of the popular fruit species in the Philippines. This is

manifested by its wide distribution and cultivation. In Eastern Visayas

production has steadily increased through the years which enable it to ship to

other regions and major cities like Cebu and Manila some 100 to 300 fruits

approximately two (2) to three (3) tons per week

Jackfruit is commonly grown in home gardens of tropical and sub

tropical countries. The fruit provide 2 MJ per kg/wet weight of ripeperianthand

contain high levels of carbohydrates, protein, starch, calcium and vitamins.

Jackfruit has diverse medicinal uses especially anti oxidant, anti-inflammatory,

antimicrobial, anti-cancer and anti-fungal activity. Jackfruit is considered to be

an underutilized fruit where most of the fruits get wasted due to ignorance,

lack of post-harvest technology and gaps in supply chain systems.

Jackfruit contains more protein, calcium, iron, vitamins and other

essential nutrients when compared to the common fruits. A wide gap in the

marketing of jack fruits and its processed value-added products which can be

fully explored for additional income as well as food security. All parts of the

fruit and plant are used as human food, animal feed and wood source for

furniture. Although jackfruit is the main fruit of the tree, it is used as furniture

for its beautiful texture and wood color.

1
 According to Bilton (2010) unripe jackfruit is savoury and eaten like a

vegetable while ripe is sweeter and often eaten fresh as a fruit. Based on Self

Nutrition Data, in 100 grams of jackfruit briefly contains 94 calories, 0.3 grams

of total fat, milligram of sodium, 24 grams of carbohydrates , 1.5 grams of

protein and 2 grams of dietary fibre. Jackfruit has been reported to contain

high levels of protein, starch, calcium, thiamine (Brukill, 1997).

Different maturity stages of jackfruit flesh are consumed fresh or as

canned slices, fruit juices, and dried chips. Fully ripen stage produce fruit juice

of good eating quality with suitable, texture, sweetness, and taste. Many parts

of the plant, including the bark, blossom, roots, leaves, and fruits, are known

for their medicinal properties in traditional and folk medicine.

Objectives of the study

The purpose of this study aims to determine the Acceptability of

Jackfruit Meat and Blossom Patty.

Statement of the Problem

Specifically, the study has the following statement:

1. Determine the level of acceptability of Jackfruit Meat and

Blossom Patty in terms of:

1.1 Appearance ;

1.2 Texture;

1.3 Flavor ;

2. Which among the treatment is most acceptable?

Scope and Delimitation of the Study

2
 This study focuses on the Acceptability of Chayote Yema and the

respondent of this study will be the students. Quota Sampling will be used to

get the exact number of 30 respondents from the students.

Significance of the Study

The result of the study may benefit the following:

Students. This study will be beneficial to the students due to the main

product content of vitamins and nutrients. With the product content, this can

aid with their daily school activities and it can boost students’ memory.

Local Farmers. To help farmers sold their crops more in the market

through the demand of the market in this kind of crops, local farmers can also

make the new product as what the researchers are introducing in this study.

Future Researchers. This would serve as their reliable source as a

reference and basis for their studies.

Definition of terms

Acceptability. it refers to how much the quality of the product

acceptable to the taster.

Appearance. it refers to the color, shape and size of the product.

Blossom. a flower or mass of flowers, especially on a tree or blush

Flavor. the distinctive taste of a food or drink.

Jackfruit. also known as jack tree, is a species of tree in the fig,

mulberry, and breadfruit family.

Meat. the flesh of an animal (especially a mammal) as food.

Patty. (Cookery) a small flattened cake of minced food; (Cookery)

small pie.

Texture. something feels when you touch or feel i

3
 CHAPTER II

REVIEW OF RELATED LITERATURE

Artocarpus heterophyllus Lam, which is commonly known as jackfruit is

a tropical climacteric fruit, belonging to Moraceae family, is native to Western

Ghats of India and common in Asia, Africa, and some regions in South

America. It is known to be the largest edible fruit in the world. Jackfruit is rich

in nutrients including carbohydrates, proteins, vitamins, minerals, and

phytochemicals. Both the seeds and the flesh of jackfruit are consumed as

curries and boiled forms, while the flesh in fully ripen stage can be eaten

directly as a fruit. Several countries have developed different food products

such as jam, jellies, marmalades, and ice creams using pureed jackfruit.

Jackfruit is one of the most significant fruit in the tropical world and

perhaps the most widespread and useful fruit in the important genus

Artocarpus. It has been cultivated since prehistoric times and has naturalized

in many parts of the tropics, particularly in Southeast Asia , where it is an

important crop of India Bangladesh, Burma, China, Sri Lanka, Malaysia,

Indonesia, Thailand and Philippines. It also grown in parts of Africa , Brazil,

Suriname, The Carribean, Florida and Australia (Elevitch and Manner, 2006).

Jackfruit is being valued by the processors to make best use of the

heaps of the fruit that glut the market during harvesting season (April-August).

The result of research work have indicated that scores of products which are

processed or dehydrated can be developed on a commercial scale including

squash, nectar, fruit bars, jam, jelly, canned bulbs, candy, dehydrated bulbs,

etc., The bulk of the ripe fruit is eaten fresh.

4
 The several parts of jack tree including fruits, leaves, and barks have

been extensively used in traditional medicine due to its anticarcinogenic,

antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic

effects. Despite all these benefits, unfortunately, the fruit is underutilized in

commercial scale processing in regions where it is grown. The aim of this

review is to disseminate the knowledge on nutritional and health benefits of

jackfruit, in order to promote utilization of jackfruit for commercial scale food

production.

The review of literature reveals that there is very limited research on

some aspects of Jackfruit particularly; jackfruit chips processing, packaging

and storage stability. It highlights the need for research on these aspects for

better utilization. The literature cited hereunder is on various aspects of

jackfruit chips processing, not only of Jackfruit but also of some other fruits

and vegetables

RELATED STUDIES

According to Tejpal and Amrita (2016) Conduct a study about the

medicinal properties, of jackfruits the purpose of the study was describe how

effective the jackfruits as a medicine the researchers made use of

experimental process gather data for the substances study. Base on the result

the experiment considered the jackfruit as alternative medicine.

Qi, Chunhai, et.al (2007) Conduct a study about the jackfruit as a food

preservation and plant pesticide. The purpose of the study was described how

effective the jackfruit as a food preservation and plant pesticide . The

researchers made use of the experimental Process to gather data for the

5
study . Base on the result the experiment consider jackfruit as food

preservation but not plant pesticide.

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

as chips the purpose of this study was describe the nutritional value of the

jackfruit chips as a snack the researcher made use of questionnaire to gather

the data for the study. Base on the result, the respondent consider jackfruits

chips as a health snack

According to (Nandkule2015) he conducted a study about Jackfruit seed

and Soy Flour Noodles as nutritious 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 soy fruit are more acceptable than other levels of flour

6
 CHAPTER III

METHODOLOGY

This chapter gives information on how or what process did the study

goes along its way. It includes the materials and methods, research design,

research locale, research respondent, research instrument, data gathering

procedure, data analysis and data scoring.

Materials and Methods

This section presents the materials used in the study in making

Jackfruit Meat Blossom Patty.

Materials:

 Fork

 Knife

 Bowls

 Plate

 Saucepan or skillet

 Chopping board

Ingredients

 Jackfruit Meat

 Jackfruit Blosso

 Flour

 Egg

 Oil

 Salt

 Onion

7
  Garlic

 Black Pepper

Methods:

1. Pierce/Slice the Jackfruit Meat and Blossom multiple times on all slides with

a fork/Knife, then place it in a bowl and lightly tent with a damp paper towel.

2. In a small saucepan or skillet over medium – low heat, warm the olive oil.

Add the onion and garlic.

3. Add the onion mixture to the bowl with the mashed Jackfruit Meat and

Blossom and mix in cup of flour and egg .Season with the salt and pepper,

mix to combine.

4. Use your hand / Ice cream scoop to press it into a patty .Repeat with the

remaining mixture to make patties

5.Heat of olive oil in a saucepan. Fry the Jackfruit meat and blossom patties

until golden brown, 3 to 5 minutes per side. Transfer to a paper towel line

plate to drain.

6. Prepare sauce and serve.

Research Design

The study used the quasi-experimental design to determine the

acceptability of chayote yema in terms of appearance, aroma, texture and

palatability.

Research Locale

The study will be conducted in Biliran Province State University–Biliran

Campus, Biliran, Biliran.

Research Respondents

8
 The respondents of this study will be the 30 1 styear BEED students

from Biliran Province State University- Biliran Campus.

Research Instrument

This study will use a scoring card following a 9–poin the donic scale in

collecting the data with qualitative description of 9–Extremely Acceptable, 8–

Very much Acceptable, 7–Moderately Acceptable, 6–Slightly Acceptable, 5–

Neither Acceptable or Unacceptable, 4–Slightly Acceptable , 3–Moderately

Acceptable, 2–Very much Acceptable, 1–Extremely Unacceptable.

Data Gathering Procedure

The data were gathered through the panel of food tasters composed of

30 1styear BEED students of BiPSU–Bliran Campus, Biliran, Biliran.

Analysis of Data

In order to give answers to the specific questions in this study all data

gathered were analyzed ,tallied and interpreted using the weighted mean.

Formula as follows:

w F1 ( W 1) +F 2( W 2 ) +F 3 (W 3 )+ Fn (W n)
2=
N

Where:

Wx= weighted mean

F= frequent of each statement of each category

W1= weights weight given to each statement

N= number of students

9
Data Scoring

The measurement used to evaluate, sensory evaluation or organoleptic

tests of the product is 9 – point hedonic scale. This scale is as follows:

Scores Qualitative Description

9 Extremely acceptable
8 Very much acceptable
7 Moderately acceptable
6 Slightly acceptable
5 Neither acceptable or unacceptable
4 Slightly unacceptable
3 Moderately unacceptable
2 Very much unacceptable
1 Extremely unacceptable

To describe the quality of the product, the following ranges of mean

values and qualitative data were used.

Range of Mean Qualitative Description

Values

1.0 - 1.8 Extremely unacceptable / Extremely bad

1.9 - 2.7 Very much unacceptable

2.8 - 3.6 Moderately unacceptable

3.7 - 4.5 Slightly unacceptable / Slightly bad

4.6 - 5. 4 Neither acceptable /nor acceptable /neither good or bad

5.5 - 6.3 Slightly acceptable / Slightly good

6.4 -7.2 Moderately acceptable / Moderately good

7.3 - 8.1 Very acceptable / Very good

8.2 - 9.0 Extremely acceptable/ Excellent

10
 CHAPTER IV

PRESENTATION AND DISCUSSION OF FINDINGS

This chapter presents the data obtained from the evaluation of the

respondents to determine the acceptability of Jackfruit Meat and Blossom

Patty in terms of appearance, texture and flavor.

Acceptability of Jackfruit Meat Blossom Patty

Table I present the acceptability of Jackfruit Meat Patty in terms of

appearance, texture, and flavor.

TABLE I

ACCEPTABILITY OF JACKFRUIT MEAT AND BLOSSOM PATTY

Level of R1 R2 R3 Total Average Interpretation

Acceptabilit

Appearance 7.8 7.7 7.46 22.46 7.65 Very much

acceptable

Texture 6.93 7.63 8.06 22.62 7.54 Very much

acceptable

Flavor 7.3 7.73 8.13 23.16 7.72 Very much

acceptable

Overall Mean = 7.63 Very much acceptable

As reflected in Table I, the acceptability of Jackfruit Meat and Blossom

Patty in terms of appearance, texture and flavor had an average rating of

7.65, 7.54 and 7.72 respectively, interpreted as “very much acceptable.” The

11
overall mean was 7.63 interpreted as “very much acceptable”. This implies

that the acceptability of Jackfruit Meat Patty was very much acceptable.

TABLE II

Level of R1 R2 R3 Total Average Interpretation

Acceptabilit

Appearance 7.63 8.13 7.83 23.59 7.86 Very much

acceptable

Texture 7.53 7.96 7.6 23.9 7.96 Very much

acceptable

Flavor 7.6 8.03 7.9 23.53 7.84 Very much

acceptable

Overall Mean = 7.89 Very

much acceptable

As reflected in Table II, the acceptability of Jackfruit Meat and Blossom

Patty in terms of appearance, texture and flavor had an average rating of

7.86, 7.96 and 7.84 respectively, interpreted as “very much acceptable.” The

overall mean was 7.89 interpreted as “very much acceptable”. This implies

that the acceptability of Jackfruit Meat Patty was very much acceptable.

Table III

Level of R1 R2 R3 Total Average Interpretation

Acceptability

Appearance 7.96 8 8.1 24.06 8.02 Very much

12
 acceptable

Texture 7.56 8.23 7 22.79 7.60 Very much

acceptable

Flavor 7.56 8 8.1 23.66 7.88 Very much

acceptable

Overall Mean = 7.83 Very

much acceptable

As reflected in Table III, the acceptability of Jackfruit Meat and

Blossom Patty in terms of appearance, texture and flavor had an average

rating of 8.02, 7.60 and 7.88, respectively, interpreted as “very much

acceptable.” The overall mean was 7.83 interpreted as “very much

acceptable”. This implies that the acceptability of Jackfruit Meat Patty was

very much acceptable.

Acceptability of level of Jackfruit Meat and Blossom patty

Table IV shows the acceptability level of Jackfruit Meat and Blossom Patty

TABLE IV

Treatments Average Interpretation

Treatment 1 7.63 Very much Acceptable

Treatment 2 7.89 Very much Acceptable

Treatment 3 7.83 Very much Acceptable

OVERALL 7.78 Very much acceptable

13
 CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter summarizes the findings of the study which are the basis

for the conclusion and recommendation.

Summary

The study on acceptability of Jackfruit Meat Patty was conducted at the

Biliran Province State University- Biliran Campus this 2023.

The study was conducted to determine the acceptability of Jackfruit

Meat and Blossom Patty and to answer the following questions:

1. What is the Acceptability of Jackfruit Meat and Blossom Patty in terms of

the following:

1.1 Appearance;

1.2 Texture;

1.3 Flavor;

2. What is the LEVEL Acceptability Jackfruit Meat and Blossom Patty?

The quasi-experimental method was used to find out the acceptability

of Jackfruit Meat and Blossom Patty. The experiment was replicated three (3)

times and three (3) for a more reliable result. The data was gathered through

the panel of tasters composed of thirty (30) BEED-3 Students. The study was

conducted at Biliran Province State University - Biliran Campus. To gather the

14
data was used as an instrument to evaluate the acceptability of the product. A

scorecard was in collecting the data weighted for the interpretation of the

data.

The data was analyzed and interpreted using the ranges of mean

values and their corresponding qualitative description. The overall rating on

acceptability was interpreted “ very much acceptable”

Conclusion

Based on the result of this study, the researcher concluded that

Jackfruit Meat and Blossom Patty is acceptable for human consumption.

Recommendation

From the findings and conclusion obtained the following are

recommended.

 Aside from Jackfruit, other fruits such as camote peel, banana

blossom/heart, etc. can be utilized in making meat patty.

 The camote peel to the making of meat patty as a nutritious

ingredient.

15
 Bibliography

AOAC.2000. Official methods of analysis.17th ed. Washington (DC):

Association of official Analytical Chemists.

Arkroyd WR, Gopalan C, Balasubramanuyam SC. (1966). The nutritive value

of Indian food and the planning of satisfaction diet. Sept. Rep. Ser. 42.
New Delhi: Indian Council of Medical Research.

Azad AK. 2000. Genetic diversity of jackfruit in Bangladesh and development

of propagation methods [Ph.D. thesis]. Southampton (UK): University
of Southampton.

Baliga MS, Shivashankara Ar, Haniadka R, dsouza J, Bhat Hp.

2011.Phytochemistry ,Nutritional and pharmacological properties of
Artocarpu heterophyllus Lam (jackfruit); a review. Food Res Int.
44:1800-1811.

[Brewer MS, Mckeith FK, Britt K. 1998. Fat, soy and carrageenan effects on
sensory and physical characteristics of ground beef patties. J Food Sci.
57:1051–1055. 10.1111/j.1365-2621.1992.tb11259.x

Bourne MC. 1978. Texture profile analysis.food Technol.33:62-66.

https://www.Pubhhed.govfotosearch.com/

Goswami C, Hossain MA, Kader HA, Islam R. 2011. Assessment of

physicochemical properties of jackfruits’ (Artocarpus heterophyllus
Lam) pulps. J Hortic For Biotechnol.
Gunasena HPM, Ariyadasa KP, Wikramasinghe A, Herath HMW,

Wikramasinghe P, Rajakaruna SB. 1996. Manual of jackfruit cultivation in Sri

Lanka. Sri Lanka: Forest information service. Department of Forest
Publication; p. 48

16
 APPENDIX A

REQUEST TO CONDUCT A SURVEY ON ACCEPTABILITY

OF JACKFRUIT MEAT AND BLOSSOM PATTY

Republic of the Philippines

Biliran Province State University – Biliran Campus
6566 - Biliran, Biliran

Date: October 28, 2022

DR. NANETA M. PANIT
Dean, STED
San Isidro, Biliran, Biliran

Dear Dr. Panit,

The undersigned is conducting a research survey entitled

“ACCEPTABILITY OF JACKFRUIT MEAT AND BLOSSOM PATTY” for the
completion of the course Bachelor of Technology and Livelihood Education
(BTLED).

In view of this, it is requested that the researchers be given permission

to conduct a survey at Biliran Province State University- Biliran Campus
wherein 30 students shall accomplish the questionnaire. Rest assured that the
collected data will be confidentially kept and stored in a safe place.

It is hope that this request shall merit your preferential attention.

Your favorable action shall be highly appreciated

17
 Thank you and more power!

Yours Truly,

AUBREY GUIRA
Researcher

Noted: Recommending Approval:

JOHNALISA BULASITO NANETA M. PANIT, Ed.d

Adviser Dean, STED BC

APPENDIX B

Republic of the Philippines

BILIRAN PROVINCE STATE UNIVERSITY- BILIRAN
CAAMPUS
Biliran, Biliran
School of teacher Education

Dear Respondents:

The undersign disconducting are search survey entitled

“ACCEPTABILITY JACKFRUIT MEAT AND BLOSSOM PATTY ”for the
completion of the course, Bachelor of Technology and Livelihood Education
(BTLED).

In this connection, they earnestly requesting for your cooperation by

filling up the questionnaires. Please answer all the questions honestly so that
reliable results could be obtained. Rest assured that your answer will be kept
instrict confidentiality and kind cooperation on this request is highly
appreciated.

Thank you very much, may the God Almighty father bless and keep
you always and your family.

Very truly yours,

18
 Aubrey Guira
Rese
archers

( ) Approve
( ) Disapprove

_______________________
Signature of Respondent
APPENDIX C

Score Card

Acceptability of Jackfruit Meat and Blossom Patty

Name (optional):

Date: _______________

Direction:

You will be evaluating the Acceptability of Jackfruit Meat and Blossom

Patty. Three are three (3) treatment of evaluating this product and each
treatment has three (3) replications. Please mark check on the each
characteristics.

9 – Extremely acceptable
8 – Very much acceptable
7 – Moderately acceptable
6 – Slightly acceptable
5 – Neither acceptable or unacceptable
4 – Slightly unacceptable
3 – Moderately unacceptable
2 – Very much unacceptable
1 – Extremely unacceptable

Treatment 1

(R1)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

19
Appearance

Flavor

Texture

(R2)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Appearance

Flavor

Texture

( R3 )

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Appearance

Flavor

Texture

Comments and suggestions:

__________________________________________________________

20
______________________________________________________________

___________________

Thank you for taking time to evaluate the product.

The Researcher

Treatment 2

(R1)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Appearance

Flavor

Texture

(R2)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Appearance

Flavor

Texture

21
( R3 )

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Apperance

Flavor

Texture

Comments and suggestions:

__________________________________________________________

______________________________________________________________

___________________

Thank you for taking time to evaluate the product.

The Researcher

22
23
 Treatment 3

(R1)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Apperance

Flavor

Texture

(R2)

Level of 9 8 7 6 5 3 2 1

Acceptability 4

Apperance

Flavor

Texture

24
( R3 )

Level of 9 8 7 6 5 4 3 2 1

Acceptability

Apperance

Flavor

Texture

Comments and suggestions:

__________________________________________________________

______________________________________________________________

___________________

Thank you for taking time to evaluate the product.

The Researcher

25
 APPENDIX D

Score from the panel of tasters

Treatment 1 (R1)

Level of Frequency (f) Mean

Acceptabilty 9 8 7 6 5 4 3 2 1 (x )

Appearance 10 8 10 1 1 7.8

Flavor 4 11 12 1 1 7.3

Texture 2 14 7 24 1 6.93

(R2)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

Appearance 8 18 2 1 1 7.7

Flavor 4 18 5 2 1 7.73

Texture 10 8 8 3 0 1 7.63

(R3)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

Appearance 11 14 2 1 1 7.76

Flavor 15 10 2 2 1 1 8.06

26
 Texture 12 12 7 8.13

Treatment 2 (R1)

Level of Frequency (f) Mean

Acceptabilty 9 8 7 6 5 4 3 2 1 (x )

Appearance 9 10 8 2 7.63

Flavor 6 12 10 1 7.53

Texture 4 11 14 1 7.56

(R2)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

Appearance 9 17 3 1 8.13

Flavor 10 10 9 1 7.96

Texture 5 22 2 1 8.03

(R3)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

Appearance 16 11 3 1 1 7.83

Flavor 8 11 8 2 1 1 7.6

27
 Texture 8 14 6 2 7.9

Treatment 3 R1)

Level of Frequency (f) Mean

Acceptabilty 9 8 7 6 5 4 3 2 1 (x )

Appearance 10 9 11 7.96

Flavor 7 5 6 3 7.56

Texture 3 13 12 2 1 7.56

(R2)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

Appearance 10 11 8 1 8

Flavor 13 11 6 8.23

Texture 9 13 7 1 1 8

(R3)

Level of Frequency (f) Mean

Acceptabilit 9 8 7 6 5 4 3 2 1 (x )

28
Appearance 12 12 4 2 1 8.1

Flavor 12 12 6 7

Texture 13 11 3 3 8..1

CURRICULUM VITAE

Name : Aubrey Guira

Address : Brgy. Burabod Biliran, Biliran

Birth Date : August 4, 2001

Place of Birth : Gerona, Tarlac

Civil Status : Single

Sex : Female

Mother : Evelyn A. Guira

Father : Roberto S. Daileg Jr.

Educational Attainment:

Tertiary Biliran Province State University-Biliran Campus

Bachelor of Technology and Livelihood education
Major ; Home Economics
Brgy. San Isidro, Biliran, Biliran
(2023)

Secondary Llorente National High School

Llorente, Eastern, Samar

Elementary Brgy.Naubay Elementary School

Llorente Eastern Samar

29