BSHM 3 E The Elevation of Cheesy Orange Butter Spread 2022OK PDF

THE ELEVATION OF CHEESY ORANGE BUTTER SPREAD
A Thesis Presented to the
Faculty of the College of Hospitality & Tourism Management
Don Honorio Ventura State University
Moras Dela Paz, Sto. Tomas Pampanga
In Partial Fulfillment of Requirements for the Degree of
Bachelor of Science in Hospitality Management
Researchers
Salvador, Celerino Jr. D.
Batac, Charie Z.
Ramos, Francis John D.
Yumul, Jemuel Clyde V.
Rodriguez, Regel A.
JULY 2022
DON HONORIO VENTURA STATE UNIVERSITY
DHVSU FACADE
VISION
A lead university in producing quality individuals with competent capacities to generate
knowledge and technology and enhance professional practices for sustainable national and
global competitiveness through continuous innovation.
MISSION
DHVSU commits itself to provide an environment conducive to continuous creation of

knowledge
and technology towards the transformation of students into globally competitive professionals
through the synergy of appropriate teaching, research, service and productivity functions. 2
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College of Hospitality and Tourism Management

Approval Sheet
This thesis entitled “Elevation of Cheesy Orange Butter “prepared and submitted by
Salvador Celerino Jr., D., Batac Charie, Rodriguez Regel, Ramos Francis John and Yumul
Jemuel Partial Fulfilment of the requirements for the degree of Bachelor in Hospitality
Management has been examined and is recommended for acceptance and approval of oral
examination
ROD RAGUINE, Ph D.
Research Adviser
Panel Of Examiners
ABBIE GAILE B. GIGANTE, MSHRM JOLEAN S AGUILAR, MSHTM
Panel Member Panel Member
JOVITA G. RIVERA Ph. D.
Chairman
Accepted and approved in partial fulfilment of the requirements for the degree of Bachelor in
Hospitality Management
Ms. Jovita G. Rivera, Ph,D
Director, Sto Tomas Campus

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ABSTRACT
The purpose of the study is to create a cheesy orange butter spread a new version of
spread. Researchers created a systematic plan to develop the product. The researchers used
descriptive method or the quantitative method, survey questionnaire was sent out to 358 residents
of the Barangay San Simon San Miguel Pampanga to taste the sample product and to answers
the questionnaire.
Researchers tabulated, analyze and carefully interpreted the accurate data.
The results revealed that most of the respondents are satisfied with the product.
In end of the study researchers was really sure that the product is acceptable to the market
especially to the consumers.
Keyword: Butter, Cheesy, Spread, Butter, Orange Butter
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Acknowledgement
This research would not be possible without the help and guidance of concern individual.
To our research instructor, Mrs. Abigail R. Isindro to our research Adviser Dr. Rod C. Raguine as
well as the member of the panel. Mr Joelan S. aguilar. Ms. Abbi gaile B. Gigante and Dr Jovita G.
Rivera who provide a wisdom to conceptualize the idea that could be incorporated to make study
significant
To the member of the group who put a lot of effort to share their time and ideas to our family that
they love and support and understand us unconditionally us we go through the difficult and
challenging process in fulfilling a requirements
Lastly, we give glory to our almighty God who gives love, grace wisdom intelligence and confident.
without your grace and guidance, we will unable to accomplish anything this simple piece of work
we work ship and glorify you.
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TABLE OF CONTENTS
Title Page………………………………………………………………………………………….……… I
DHVSU façade……………………………………………………………………………………………II
Approval Sheet………………………………………………………………………………………...…III
Abstract…………………………………………………………………………………………………...IV
Acknowledgement………………………………………………………………………………………..V
Table of Contents…………………………………………..………………………...………………….VI
Chapter 1. The Problem and Its Background
Pages
Introduction………………………………………………………………….……………………..……...8
Research Locale………………………………………………………………………….…..…………11
Theoretical/Conceptual Framework………………………………………………..…………….……11
Statement of the Problem……………………………………………………….………………….…..11
Assumption………………………………………………………………………………………………12
Scope and Limitation……………………………………………………………………………………12
Significance of the Study………………………………………………………………………………..12
Definition of Terms……………………………………………………………..………………………..13
Chapter 2: Method and Material
Research Design ........................................................................................................................ 14
Respondent of the Study............................................................................................................. 14
Sampling Technique ................................................................................................................... 14
Instruments................................................................................................................................. 14
Data Collection ........................................................................................................................... 15
Data Analysis ............................................................................................................................. 15
Ethical Consideration ................................................................................................................. 15
Product Sample……………………………………………………………………………...…..……...16
Logo………………………………………………………………..……………………….…………….16
Nutritional Facts………………………………………………………………………………………….16
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Recipe Testing …………………………………..…………………………………….………………..17

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Final recipe……………………………………………………………….………………………………17
Schematic Diagram……………………………………………………….…………………………….18

Work Plan……………………………………………………………..………………………………….19
Recipe Costing………………………………………………………………………….……………….20
Survey Questionnaire……….………………………………………………………………………..…21
Pages
Chapter 3. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
…………………………………………………………………………………………………………….23
Chapter 4. SUMMARY OF FINDINGS, CONCLUSIONS AND
RECOMMENTATION
Summary of Findings…………………………………………………………….………………….…..27
Conclusions…………………………………………………………………………….…………….….27
Recommendations………………………………………………………………………………………27
REFERENCES…………………………………………………………...…....………………………..28
APPENDICES
Appendix A…………………………………………………..…………………………….…….29
Appendix B………………………………………………………………..……………………..31
Appendix C……………………………………………………………….…………………..…33
Appendix D……………………………………………………………….……………………..34
Appendix E………………………………………………………..……………………………..35
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Chapter I The Problem and Its Background
Introduction
As Filipinos, we can't deny that we adore bread, especially when it's paired with stuffing.
So, to produce a cheesy orange butter spread, we utilized goods that are beneficial to our health,
or that we may call healthy. Cheese is high in calcium, fat, zinc, phosphorus, and riboflavin.
Butter is a dairy product made from milk and cream proteins and lipids. Most butter in the
United States is made from cow milk, however butter can also be made from sheep, goats, buffalo,
and yak milk.
Butter is made by churning milk or cream to extract fat globules from buttermilk by
manufacturers and amateur chefs. They also add salt and food coloring on occasion.
Rendering butter (removal of the water and milk particles) yields butterfat-rich clarified
butter, also known as ghee. Ghee is popular among home cooks because it has a greater smoke
point than ordinary butter, which browns or burns easily. Because of its greater smoke point, ghee
is ideal for frying and sautéing meals over high heat.
Nondairy "butters" such as peanut butter, apple butter, cocoa butter, and baby bottom
butter are not butter in the strict sense, but they have a consistency that is similar to butter.
Some research has identified a correlation between high-fat dairy products like butter and
a lower risk of obesity, diabetes, and heart disease. However, keep in mind that butter is heavy
in calories and saturated fat. For decades, scientists have disputed the health benefits of butter.
Nutrition Information of one tablespoon of unsalted butter contains:102 calories, 12 grams
of fat, 0 grams of carbohydrates, fiber, sugar, and protein. Butter is also source of Vitamin A,
Vitamin D, Vitamin E, and Calcium. Written by Atli Arnarson (2019).
Vitamin A is important for normal vision, the immune system, and reproduction. Vitamin
A also helps the heart, lungs, kidneys, and other organs work properly. There are two different
types of vitamin A. The first type, preformed vitamin A, is found in meat, poultry, fish, and dairy
products.
Vitamin D serves numerous roles. Perhaps the most important are calcium and
phosphorus absorption regulation and normal immune system function. Getting adequate vitamin
D is necessary for normal bone and tooth formation, as well as enhanced resistance to some
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diseases.

Vitamin E is a fat-soluble vitamin that comes in numerous forms, but the human body
exclusively uses alpha-tocopherol. Its primary function is to act as an antioxidant, scavenging
loose electrons known as "free radicals" that can cause cell harm.
Calcium is a mineral that is most commonly linked with healthy bones and teeth, but it also
plays a crucial role in blood clotting, muscular contraction, and normal heart rhythms and neuron
activities. About 99 percent of the calcium in the body is stored in bones, with the remaining 1%
found in blood, muscle, and other tissues.
According to Kathy W. Warwick, R.D. (2022) Cheese is a great source of calcium, fat, and
protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and
riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients
and also contains omega-3 fatty acids and vitamin K-2. Cheese is a great source of calcium, fat,
and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus,
and riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in
nutrients and also contains omega-3 fatty acids and vitamin K-2. The nutritional profiles of
different types of cheese differ significantly. For example, mozzarella contains 85 calories and 6.3
grams of fat per ounce. In comparison, Brie has 95 calories and 7.9 grams of fat per ounce, while
cheddar has 113 calories and 9 grams of fat per ounce. Try part-skim mozzarella, Swiss cheese,
and feta cheese if you want to stick to low-calorie cheeses. If you're concerned about sodium, try
Swiss, which has only 20 mg per ounce.
Medically reviewed by Natalie Butler R.D. L.D- written by Megan Ware, RDN. L.D on
September 13, 2017.Cheese is a good source of calcium a key nutrient for healthy bones and
teeth, blood clotting, wound healing, and maintaining normal blood pressure. Men and women
aged from 19 to 50 years should consume 1,000mg of calcium a day. One ounce of cheddar
cheese provides 20 percent of this daily requirement.
Natalie Butler (2018) reviewed that the harder cheeses should be avoided since they
require more salt throughout the aging process. You can also look for reduced-sodium versions
of your favorite cheeses. According to several studies, cheese and dairy products in general could
work to protect your teeth from cavities. In a Danish study from 2015, more children with an above-
average daily intake were cavity-free after three years than those with a below-average intake.
Butter is a popular dairy product made from cow's milk. Composed of milk fat that has
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been separated from other milk components, it's having a rich flavor and is widely used as a
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spread as well as for cooking and baking written by Alti Arnarson BSc, PhD 2019

Despite the fact that cheese is generally strong in saturated fats and salt, we blend it with
orange to make it healthier to eat. Oranges are high in fiber and vitamin C. Oranges may improve
heart health and lower the likelihood of some chronic immunological responses. According to
health line, eating meals high in vitamin C may help avoid anemia. Oranges are high in important
vitamins, minerals, and nutrients. They are low in carbohydrates, lipids, and calories, all of which
are beneficial to heart health.
Oranges are round, orange-colored citrus fruits that grow on trees. They originally came
from China, but today these nutritious powerhouses are grown in warm climates around the world.
There are many different varieties of oranges. Some are sweet, and some are sour.
Common types include Navel, Mandarin, Cara Cara, Blood orange, Valencia, Seville, Jaffa every
type of orange has more than 100% of your recommended daily amount of vitamin C. That's more
than any other citrus fruit. All you have to do to get this key vitamin is peel and eat.
One medium-sized orange has 60 calories, No fat or sodium, 3 grams of fiber, 12 grams
of sugar, 1 gram of protein, 14 micrograms of vitamin A, 70 milligrams of vitamin C, 6% of your
daily recommended amount of calcium, 237 milligrams of potassium, 15.4 grams of
carbohydrates.
The vitamin C in oranges helps your body in lots of ways it can protects your cells from
damage, helps your body make collagen, a protein that heals wounds and gives you smoother
skin, makes it easier to absorb iron to fight anemia. boosts your immune system, your body's
defense against germs, helps fight cancer-causing free radicals.When you're feeling anxious,
vitamin C can also lower your levels of the stress hormone cortisol and your blood pressure.
(Danny Bonvissuto 2020).
According to Healthy Lifestyle,2004, “Fruit Peelings is very rich in essential oils, which
gives characteristic aroma to the fruit. These oil glands are spread all over the peel but denser
near its pits. These oil glands are quite uniquely prominent in citrus fruits like lemons, and
oranges” which shows that oranges contain oil needed to light or prolong a fire needed to start a
candle.
The researchers wanted to develop and introduce a new flavored butter spread and it is called
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Cheesy Orange Butter Spread.

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When most people make toast or basic bread, they use a spread like jam or butter, but they
sometimes combine both. As a researcher we discover that it is possible to have orange butter
spread and add more texture and flavor, which is why we add cheese to it; as researchers, we
discovered that such a product is feasible.
Research Locale
The respondents of this study are the people of Barangay San Miguel, San Simon,
Pampanga 2015. We choose this Barangay because we think we can gather more information
for our study
Conceptual Framework
Input Process Output
➢ Review of ➢ Analysis of
nutrients
Related ➢ Product testing
➢ Survey ➢ Cheesy Orange
Literature
questionnaire Butter Spread
➢ Recipe ➢ Recipe costing
➢ Developed
➢ Acceptability of
the product
formulation
This diagram helped the researchers to illustrate the process of the study. The input
includes knowledge requirement, the process includes the ideas, and the output is the product
Statement of the Problem
The purpose of this study is to offer a novel spread called Cheesy Orange Butter Spread.
1. How may the cheesy orange butter spread be developed and tested?
2. The respondent’s demographic profile
1.1 age;
1.2 gender?
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3. How would respondents rate the Cheesy Orange Butter Spread in terms of:
3.1 appearance;

3.2 aroma;
3.3 taste; and
3.4 texture?
4. How much would the respondents be willing to pay for one 200g Cheesy Orange Butter
Spread?
5. How may the respondents accept the combination of orange and cheese in a spread?
5.1 very satisfied;
5.2 satisfied;
5.3 dissatisfied;
5.4 Very dissatisfied?
Assumption
The researchers have developed a product wherein the respondents will highly accept it
and approved the development of the proposed product. We assure that our product is a healthier
version of butter spread that the consumer will be satisfied.
Our respondents are expected to taste a typical cheesy orange butter spread at the
reasonable price. We also make sure that the market will benefit too. It can also preserve longer
inside the refrigerator so that's the flavor, and taste stay and it’s not being contaminate.
Scope and Limitation
The purpose of this is to develop the cheesy orange butter spread. It's focusing on how to
process of making cheesy orange butter spread. Cheese, orange, and butter as part of the major
ingredients. This product will be described in terms of taste, color, aroma, and appearance.
There is no limit in this said study. The respondents of the study will be delimited and will
be gathered in San Miguel, San Simon, Pampanga.
Significance of the study
This study is beneficial to the following:

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To the consumer- The study will provide consumers a healthy a delicious filling in bread
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and can also be mixed with other foods the spread cheesy orange butter spread has nutrients

available because of the orange flavor Helps your body make collagen, a protein that heals
wounds and gives you smoother skin.
To the farmers- The use of orange in one of the ingredients of the spread cheesy orange
butter spread will increase the demand of orange due to the popularity of our product.
To the future researcher - The study of cheesy orange butter spread can be used by the
future researcher in those who want to use orange butter in their dishes
Definition of Terms
Butter - Butter is a dairy product formed from the fat and protein components of churned
cream. At room temperature, it is a semi-solid emulsion made up of roughly 80% butterfat.
(Wikipedia)
Cheese - is a dairy product made in a variety of flavors, textures, and shapes through the
coagulation of the milk protein casein. It is made up of proteins and fat derived from milk, mainly
that of cows, buffalo, goats, or sheep. (Wikipedia)
Orange - is a fruit of numerous citrus species in the Rutaceae family; it generally refers to
Citrus sinensis, also known as sweet orange, to distinguish it from the related Citrus aurantium,
known as bitter orange. (Wikipedia)
Spread - is a spreadable meal that is typically spread with a knife onto foods such as
bread and crackers. Spreads are used to enhance the flavor or texture of food that might
otherwise be considered bland. Spreads such as butter and soft cheeses are common.
(Wikipedia)
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Chapter II
METHODS AND MATERIALS
Research Design
This study used descriptive types of research to assess the people towards the product of
cheesy spread oranges butter spread
According to Gay (1992) descriptive research involves collecting data in order to test
hypotheses or to answer questions concerning the current status of the subject of the study. A
descriptive study determines and reports the way things are. The study use designed to test the
significant of taste from the original butter to our product cheesy spread oranges butter spread
and to assess the difference of the two products from the respondents in terms of quality of the
product.
Respondents of the study
The respondents of the study are the people from barangay San Miguel municipality of
San Simon province of Pampanga whose age of 13 to 45 years old and above as per population
projection in the Philippines (2022) the said local has total of 4,699 people population
• The relevant attributes of individual are providing an information from our study
which is the elevation of cheesy oranges butter spread
• We have 358 participants from barangay San Miguel municipality of San Simon.
• Respondents our respondents are the people from barangay San Miguel San
Simon who interviewed and surveyed.
• Participants the person who involved from the experiments is the random people
of barangay San Simon from age 13 to 45 years old and above.
Sampling Technique
A stratified random procedure was used for selecting the participants in this study. This
technique was employed to ensure a fairly equal representation of the variables of the study. The
stratification was based on the Barangay San Miguel, San Simon, Pampanga.
Instruments
The researchers used survey questionnaires and interviewed people to obtain accurate
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information for this study.

Data Collection
The conducts of the study officially communicated to the concerned authorities like the
residents of San Miguel San Simon Pampanga. The said letters contain the approval and request
to conduct interviews to target participants or the respondents. If the letter releases the approval,
the researcher will personally conduct the data gathering using the a forementioned instrument.
Data analysis
The data gathered through the survey questionnaire were classified and tabulated. The
data were interpreted the following statistical tools.
Scale Statistical Rage Descriptive Rating
4 3.26 – 4.00 Very satisfied
3 2.57 – 3.25 Satisfied
2 1.76 – 2.50 Moderately Satisfied
1 1.00 – 1.75 Dissatisfied
Frequency and percentage distribution. This was used to present the profile of the
respondents. Mean Rating/ mean weighted. This was used to determine the average responses
of the respondents to the different options.
Ethical Consideration
We inform our respondents that the survey about Cheesy Orange Buttered Spread is for
academic purposes only and we make sure that all data are treated confidentiality. Before we
made our survey, we present introduction to make instructions clear and to informed them what
is the study all about. We also informed and ask permission to the head of Barangay San Miguel
in San Simon, Pampanga since the survey we will conduct is in their barangay. They were
informed also about the study and their participation.

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Materials
PRODUCT SAMPLE
This is the sample packaging for the product cheesy
orange butter spread. We utilize Sugarcane bagasse for
ecofriendly because it is composable, as well as for better
appearance.
LOGO
In those Figure is the logo of cheesy
orange butter spread it represent our
product, we use square shape for side label
and circle shape for upper label or for the cup
of packaging. This logo symbolizes the butter
flavor cheese and orange and also the color.
NUTRITION FACTS
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RECIPE TESTING
Recipe testing. Taste, aroma,
texture, and appearance of the recipe
are all observed.
Final Recipe

CHEESY ORANGE BUTTER SPREAD
INGREDIENTS PROCEDURES
Orange 500g For jam
Sugar 400g 1. Blend the zest and pulp of orange and add 250ml water
Orange Flavor 5ml 2. Cook the blended oranges in a pan (low heat)
3. Add sugar and Oranges flavor syrup then let the consistency
Full cream milk 1000ml thickened.
white vinegar 5ml 4. Then set aside
iodized salt 3g For butter
heavy cream 1000ml 1. Pour 1L heavy cream in mixing bowl
2. Use electric hand mixer and whist it until it become butter
3. Put it in fridge and set aside
For Cheese
1. Pour the full cream milk in the pan with low heat, the when
the milk reached the temperature before boiling point add 3
tsp. white vinegar then wait till the curd forms.
2. Lay a sieve with cheesecloth over a large bowl.
3. Pour the curd mixture into the strainer and cheesecloth.
4. Let it strain and cool
For the cheesy orange butter spread
1. Pour the butter and jam in a mixing bowl then mix
2. Add the cheese and mix again
3. The add iodized salt.
4. The put it to the packaging.
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SCHEMATIC DIAGRAM
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WORK PLAN
Mise en Place for Mise en Place for Put the Orange

all the ingredients Orange Jam Zest And blend it
Put it in pan and Add Orange Pulp

After Blending
low heat fire then blend it again
Add Orange Flavor

syrup and stir it
Rest and let the
Add Sugar continuously till
jam cool
the consistency is
thicken
Now Prapare
continue whisking Use electric hand
Butter Pour the
until it become mixer or wire whist
heavy cream in
butter to whist
mixing bowl
Now lets prepare the

remove the excess Put the butter in cheese pour the full
water bowl and fridge cream milk in pan with
low heat, then when the
milk is reach the
temparature of before
boiling add 3 tsp. white
vinegar
Now Lets prepare Lay a sieve with

the Cheesy Orange Add salt to the cheesecloth over a large
Butter Spread. Put cheese bowl. Pour the curd
butter in bowl mixture into the strainer
and cheese cloth. Let it
strain and cool
After mixing Put the

Cheesy Orange
Add the Orange
Add Cheese Butter to the
jam and Mix
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Packaging and
place it on fridge
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RECIPE COSTING
Recipe Costing (Product testing 1)

Recipe Name: Cheesy Orange Butter
Yield: 2 (400g)
Spread
Quantity Quantity Purchase Extension
Ingredients Cost Unit
(AP) (EP) Price Cost
Orange (Medium) 1pc 1pc ₱30.00/1pc 30 ₱30.00
Cheddar Cheese
(Shredded) 200g 200g ₱165.00/200g 0.825 ₱165.00
Butter 200g 200g ₱65.00/200g 0.325 ₱65.00
Iodized Salt 1000g 1g ₱24.00/1000g 0.0024 ₱0.00
Orange Powder 20g 15g ₱20.00/20g 1 ₱15.00
Total Recipe
Cost ₱246.00
246.00 x 246.00 + 94.4
Mark Up 40% 0.4 =94.4 =340.4
Selling Price 340.4 / 2
per 200g (400g) = ₱170.20
Selling Price
per packed ₱170.20
Packaging
cost ₱21.00
total selling
price with
packaging ₱170.20 +
cost ₱21.00 ₱191.20
Recipe Costing (Final Product)

Recipe Name: Cheesy Orange Butter Spread Yield: 5 (1000g)
Quantity Quantity Extension
Ingredients Purchase Price Cost Unit
(AP) (EP) Cost
Orange 500g 465g ₱75.00/500g 0.15 ₱75.00
Sugar 500g 400g ₱25.00/500g 0.05 ₱20.00
Orange Flavor 20ml 5ml ₱42.00/20ml 2.1 ₱10.50
Full cream milk 1000ml 1000ml ₱75.00/1000L 0.075 ₱75.00
white vinegar 200ml 5ml ₱10.00/200ml 0.05 ₱0.25
iodized salt 250g 3g ₱20.00/250g 0.08 ₱0.24
heavy cream 1000ml 1000ml ₱250.00/1000ml 0.25 ₱250.00
Total Recipe
Cost ₱430.99
₱430.99 +
₱430.99 x 0.4 = ₱172.39 =
Mark up 40% ₱172.39 ₱603.38
Selling Price ₱603.38 / 5

per 200g (1000g) = ₱120.67
Selling price
per packed ₱120.67
Packaging
cost 11.26
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Total selling
price with ₱120.67 + ₱11.26
packaging cost = ₱131.93

Survey Questionnaire
The Elevation Of Cheesy Orange Butter Spread
Name: (Optional)___________________________________
Instruction: Answer the following question by putting a check (✓) in the space given
below.
age:
13-23_____ 24-34_____ 35-45_____ 45 and above____
gender:
female______ male______ others_______
1. How much you are willing to spend for one 200g of Cheesy Orange Butter Spread?
____₱50.00 – ₱60.00
____₱61.00 – ₱100.00
____₱101.00 – ₱150.00
____₱151.00 – ₱200.00
2. What spread do you prefer most?
____sweet and creamy
____slightly salty and sour
____salty and sour
____creamy and sour
3. How often do you eat bread with spread?
____once a week
____twice a week
____thrice a week
____other.
4. Are you pleased after tasting Cheesy Orange Butter Spread? If so, how would you
grade it?
____very satisfied
____satisfied
____dissatisfied
____strongly dissatisfied
Instruction: Check the description below to describe the sensory exclusion of

Scale:
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4 - Very satisfied
3 - Satisfied
2 - Moderately satisfied

1 - Dissatisfied
A. Appearance 4 3 2 1
1. I like the orange color of the
2. Packaging of Cheesy Orange

Butter Spread.
3. Eye-pleasing of Cheesy
Orange Butter Spread
B. Aroma 4 3 2 1
1. Smell of Cheesy Orange

Butter Spread.
2. Orange smell in butter spread
3. Cheese smell in butter spread
C. Taste 4 3 2 1
1. Taste of Cheesy Orange

Butter Spread
2. Saltiness and Sour of Cheesy
3. Sweet and Creaminess of
Cheesy Orange Butter
Spread.
D. Texture 4 3 2 1
1. Spreadability of Cheesy
2. Consistency of Cheesy
3. Stickiness of Cheesy Orange
Butter Spread
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Chapter III
This chapter presents the findings from the survey questionnaire, which was completed
by 358 people from the Barangay San Miguel San Simon Pampanga.
Table 1. Demographic profile of the respondents
Demographic Profile of the

respondents Frequency (f) Percentage (%)
Gender
Male 180 40.22%
Female 144 50.28%
Other 34 9.50%
Total 358 100.00%
Age
13 - 23 110 30.72%
24 - 34 115 32.12%
35 - 45 67 18.72%
45 and above 66 18.44%
Total 358 100.00%
The demographic profile of 358 respondents is shown in Table 1.1. In terms of gender,
there are 50.28% or 180 respondents are female while 40.22% or 144 of them are male while
9.5% or 34 respondents are others. When it comes to age, 18.44% or 66 respondents are 45
years old and above; 18.72% or 67 respondents are 35 to 45 years old, 32.12% or 115
respondents are 24 to 34 years old; and lastly, 30.72% or 110 respondents are 13 to 23 years
old.
Table 2. Descriptive analysis of cheesy orange butter spread
Table 2.1 Product Pricing
Rating Scale Frequency (f) Percentage (%)
₱50 - ₱60 58 16.20%

₱61 - ₱100 159 44.41%
₱101 - ₱150 141 39.39%
₱151 - ₱200 0 0.00%
Total 358 100.00%
Table 2.1 This graph shows how the respondents willing to spend for one 200g of Cheesy
Orange Butter Spread should be priced. Based on the result, 16.2% or 58 respondents chose
₱50to ₱60; 44.41% or 159 respondents chose ₱61 to ₱100; 39.39% or 141 respondents chose
₱101 to ₱150; and 0 of the respondents did not chose ₱151 to ₱200.
Table 2.2 Spread preferred most

Sweet and creamy 192 53.63%
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slightly salty and sour 89 24.86%

salty and sour 42 11.73%
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creamy and sour 35 9.78%

Total 358 100.00%

Table 2.2 This table shown what type of spread is the most prefer of the respondents,
sweet and creamy 192 frequency and 53.63% percentage slightly salty and sour have 89
frequency and 14.86% percentage salty and sour 42 frequency 11.73 percentage and lastly salty
and sour 35 frequency and 9.78% percentage. Base on the result sweet and creamy is the most
prefer of the respondents.
Table 2.3 Often eat bread

Once a week 131 36.59%
Twice a week 102 28.49%
Thrice a week 67 18.72%
Others 58 16.20%
Total 358 100.00%
Table 2.3 Explain how often the respondents eat bread with spread. Once a week there
is 131 frequency 36.59% percentage twice a week 102 frequency 28.49% percentage thrice a
week 67 frequency 18.72% percentage and the last one is others have 58 frequency and 16.2%
percentage. Most of the respondents only eat a bread with spread once a week.
Table 2.4 Acceptability of cheesy orange butter spread
Frequency (Very Frequency Frequency (Strongly

Satisfied) Frequency (Satisfied) (Dissatisfied) Dissatisfied)
206 150 2 0
General weighted mean 3.307374302
Table 2.4 This graph represents how respondents of Cheesy Orange Butter Spread
should be accepted. Based on the result, 206 respondents were very satisfied; 150 respondents
were satisfied; 2 respondents were moderately satisfied; 0 of the respondents dissatisfied. For
overall interpretation in terms of appearance, the average mean value is 3.30 with a verbal
description of "Very Satisfied."
Table 3. Sensory exclusion of cheesy orange butter spread
Points Statical Range Descriptive rating Mid-point

4 3.26 - 4.00 Very Satisfied 3.63
3 2.57 - 3.25 Satisfied 2.88
2 1.76 - 2.50 Dissatisfied 2.13
1 1.00 - 1.75 Strongly Dissatisfied 1.38
Table 3.1 Appearance
Frequency Frequency
(Very Frequency Frequency (Strongly
Appearance Satisfied) (Satisfied) (Dissatisfied) Dissatisfied) Mean
I like the orange color of
the Cheesy Orange
Butter Spread 230 119 9 0 3.342989
Packaging of Cheesy
Orange Butter Spread 169 165 24 0 3.183771
24
Eye-pleasing of Cheesy
Page
General Weighted Mean 3.240335

Table 3.1 These graphs show how respondents rated the product's appearance. I like the
orange color of the cheesy orange butter spread. Based on the result, 230 respondents were very
satisfied; 119 respondents were satisfied; 9 respondents were moderately satisfied, and 0 were

not dissatisfied. While Packaging of the cheesy orange butter spread. According to the result, 169
respondents were very satisfied; 165 respondents were satisfied; 24 respondents were
moderately satisfied, and 0 were dissatisfied. Eye- pleasing of cheesy orange butter spread.
Based on the result, 169 respondents were very satisfied; 170 respondents were satisfied; 19
respondents were moderately satisfied, and 0 were dissatisfied. For overall interpretation in terms
of appearance, the average mean value is 3.24with a verbal description of “satisfied.”
Table 3.2 Aroma
Frequency Frequency
Aroma Satisfied) (Satisfied) (Dissatisfied) Dissatisfied) Mean
Smell of Cheesy
Orange smell in butter

spread 188 126 44 0 3.181676
Cheese smell in butter

spread 176 165 17 0 3.213101
Table 3.2 shows how the respondents evaluated the product in terms of its aroma. Smell
of cheesy orange butter spread. Based on the result, 216 respondents were very satisfied; 128
respondents were satisfied; 14 respondents were moderately satisfied, and 0 were dissatisfied.
Orange smell in butter spread. Based on the result, 188 respondents were very satisfied; 126
respondents were satisfied; 44 respondents were moderately satisfied and 0 were dissatisfied.
Cheese smell in butter spread. According to the result 176 respondents were very satisfied; 165
respondents were satisfied; 17 respondents were moderately satisfied a 0 were dissatisfied. For
overall interpretation in terms of appearance, the average mean value is 3.23 with a verbal
description of “satisfied."
Table 3.3 Taste
Frequency Frequency
Taste Satisfied) (Satisfied) (Dissatisfied) Dissatisfied) Mean
Taste of Cheesy
Saltiness and Sour of
Spread 178 161 19 0 3.213101
Sweet and Creaminess
of Cheesy Orange
Butter Spread 187 148 23 0 3.223575
Table 3.3 This graph represent how the respondents rated the product's when it comes to
taste. Taste of cheesy orange butter spread. According to the result, 224 respondents were very
satisfied; 125 respondents were satisfied; 9 respondents were moderately satisfied; 0 were
dissatisfied. Saltiness and sour of cheesy orange butter spread. Based on the result 178
moderately satisfied and 0 were dissatisfied. For overall interpretation in terms of taste, the
25
average mean value is 3.25 with a verbal description of "satisfied."

Page
Table 3.4 Texture

Frequency Frequency
Texture Satisfied) (Satisfied) (Dissatisfied) Dissatisfied) Mean
Spread ability of
Spread 121 121 77 0 2.658436
Consistency of Cheesy
Stickiness of Cheesy
Table 3.4 shows the texture of the product. Spread ability of cheesy orange butter spread.
Among 121 respondents who rated very satisfied; 121 respondents who rated satisfied; 77
respondents who rated moderately satisfied and No one among the respondents rated
dissatisfied. Consistency of cheesy orange butter spread. Based on the result, 156 respondents
were very satisfied; 151 respondents were satisfied; 51 respondents were moderately satisfied
and 0 were dissatisfied. Stickiness of cheesy orange butter spread. According to the result, 173
moderately satisfied and 0 were dissatisfied. For overall interpretation in terms of texture, the
average mean value is 2.96 with a verbal description of "satisfied."
26
Page
Chapter IV

SUMMARY, CONCLUSION and RECOMMENDATION
SUMMARY OF FINDINGS
This study was conducted to enhance the cheesy orange butter spread and test its
acceptability of product to be introduced to the market as perceived to the respondents of the
study. Specially the student sought answer the following description of the respondents. The
profile including their age' gender. The descriptive analysis of respondents on cheesy orange
butter spread taste aroma appearance and texture and also the descriptive of the price preference
of the respondent as input in developing the proposed product.
The respondents of the study were 358 commoners of barangay San Miguel San Simon
Pampanga with the age range 13 to 45 above who were credible to assessing the cheesy orange
butter spread.
The researcher was able to float the survey questionnaire through the approval of
barangay chairman of San Miguel San Simon Pampanga. note by the thesis adviser and research
consultant of the prominent of the study.
Conclusion
Cheesy orange butter spread will be a new version of spread the product has a big chance to
earn in the market.
The results of the survey shown that the majority of the survey are aged 24-34 years old and
female who prefer to spend up 61-100 pesos for a 200 gram of cheesy orange butter spread. The
researcher’s respondents highly accepted the taste, aroma, texture, and appearance of the
product. As the results most of the respondents are willing to buy and consume once the product
come out in the market according to the survey.
Recomendation
The researchers must maintain a balance between the taste, appearance, aroma, and the texture
of the product.
Satisfaction of the respondents or the consumer should be the main priority of the researchers.
Respondents suggested to the researchers to improve their product more to make a better
product and to make the product more profitable in the market. Researchers recommend to the
future researchers to make a product that reached the satisfaction of the respondents or the
consumers.
27
Page
Reference:

By WebMD Editorial Contributors Reviewed by Dan Brennan, MD on November 23, 2020
(https://www.webmd.com/diet/health-benefits-butter#1.)
Medically reviewed by Kathy W. Warwick, R.D., CDE, Nutrition — Written by Anna Schaefer —
Updated on March 31, 2022
https://www.healthline.com/health/is-cheese-bad-for-you
Written By DrxHina Firdous PhD (Pharmacology) Pursuing, M.Pharma (Pharmacology),

B.Pharma - Certificate in Nutrition and Child Care, Pharmacology
(https://www.lybrate.com/topic/orange-benefits-and-side-effects).
Wikipedia
https://en.wikipedia.org/wiki/Butter#:~:text=Most%20frequently%20made%20from%20cow%27s
%20milk%2C%20butter%20can,and%20food%20colorings%20are%20sometimes%20added%2
0to%20butter.
BY ISADORA BAUM
MAR 3, 2020
The 7 Best Non-Dairy Butters Substitutes For Vegans, Per RDs (womenshealthmag.com)
Written by Atli Arnarson BSc, PhD — Updated on March 29, 2019

https://www.healthline.com/nutrition/foods/butter
Updated: June 15, 2022 History of changes to this fact sheet

National Institute of Health
https://ods.od.nih.gov/factsheets/VitaminA-
Consumer/#:~:text=Vitamin%20A%20is%20important%20for,fruits%20and%20vegetables%20t
heir%20color.
Medically reviewed by Sade Meeks, MS, RD, Nutrition — Written by Shahzadi Devje, RD, CDE,
MSc — Updated on January 14, 2022
https://www.healthline.com/health/food-nutrition/benefits-vitamin-d
Institute of Medicine. Dietary reference intakes for vitamin C, vitamin E, selenium, and
carotenoids. Washington, D.C.: National Academies Press; 2000. Et al.
https://www.hsph.harvard.edu/nutritionsource/vitamin-e/
Institute of Medicine (US) Committee to Review Dietary Reference Intakes for Vitamin D and
Calcium; Ross AC, Taylor CL, Yaktine AL, et al., editors. Dietary Reference Intakes for Calcium
and Vitamin D. Washington (DC): National Academies Press (US); 2011. 5, Dietary Reference
Intakes for Adequacy: Calcium and Vitamin D. Available from:
https://www.ncbi.nlm.nih.gov/books/NBK56056 Accessed 12/16/2019/ Calcium | The Nutrition
Source | Harvard T.H. Chan School of Public Health
Medically reviewed by Natalie Butler, R.D., L.D. — Written by Megan Ware, RDN, L.D. on
September 13, 2017
https://www.medicalnewstoday.com/articles/299147
Butter 101: Nutrition Facts and Health Effects. Written by Atli Arnarson BSc, PhD — Updated on
March 29, 2019
https://www.healthline.com/nutrition/foods/butter
Oranges: Nutrients, Benefits, Juice, and More, written by Jillian Kubala, MS, RD and Atli Arnarson
BSc, PhD — Medically reviewed by Katherine Marengo LDN, R.D., Nutrition — Updated on
November 16, 2021
https://www.healthline.com/nutrition/oranges
Oranges, By Danny Bonvissuto Medically Reviewed by Hansa D. Bhargava, MD on September

23, 2020
https://www.webmd.com/food-recipes/health-benefits-oranges
According to Healthy Lifestyle,2004, “Fruit Peelings,

https://cupdf.com/document/the-effects-of-orange-research-autosaved-revised.html?page=1
28
Page
Appendix A

Survey Questionnaire
The Elevation Of Cheesy Orange Butter Spread
Name: (Optional) ___________________________________
Instruction: Answer the following question by putting a check (✓) in the space given
below.
age:
13-23_____ 24-34_____ 35-45_____ 45 and above____
gender:
female______ male______ others_______
5. How much you are willing to spend for one 200g of Cheesy Orange Butter Spread?
____₱50.00 – ₱60.00
____₱61.00 – ₱100.00
____₱101.00 – ₱150.00
____₱151.00 – ₱200.00
6. What spread do you prefer most?
____sweet and creamy
____slightly salty and sour
____salty and sour
____creamy and sour
7. How often do you eat bread with spread?
____once a week
____twice a week
____thrice a week
____other.
8. Are you pleased after tasting Cheesy Orange Butter Spread? If so, how would you
grade it?
____very satisfied
____satisfied
____dissatisfied
____strongly dissatisfied
Instruction: Check the description below to describe the sensory exclusion of

29
Scale:
Page
4 - Very satisfied
3 - Satisfied

2 - Moderately satisfied
2 - Dissatisfied
E. Appearance 4 3 2 1
4. I like the orange color of the
Spread.
5. Packaging of Cheesy Orange

Butter Spread.
6. Eye-pleasing of Cheesy
F. Aroma 4 3 2 1
4. Smell of Cheesy Orange

Butter Spread.
5. Orange smell in butter spread
6. Cheese smell in butter

spread
G. Taste 4 3 2 1
4. Taste of Cheesy Orange

Butter Spread
5. Saltiness and Sour of
Spread
6. Sweet and Creaminess of
Spread.
H. Texture 4 3 2 1
4. Spread ability of Cheesy

5. Consistency of Cheesy
6. Stickiness of Cheesy Orange
Butter Spread
30
Page

Appendix B
Republic of the Philippines

STO. TOMAS CAMPUS
College of Hospitality Management
Dear Sir/Ma’am,
Greetings of peace!
We, the third year Bachelor of Science in Hospitality Management students are
currently conducting a research study entitled “The Elevation of Spread: Cheesy Orange Butter
Spread”
In light of this, we are requesting your assistance in verifying the information

included in the questionnaire that will be utilized for the study. Rest assured that all of your
opinions and ideas will be taken into account and appreciated in order to enhance our
instrument. However, if the given information is valid and relevant to the topic of the study,
you may place your name and signature below the given column as an evaluator.
Sincerely yours,
Repectfully yours,
CELERINO SALVADOR JR CHARIE BATAC
REGEL RODRIGUEZ
FRANCIS JOHN RAMOS JEMUEL CLYDE

YUMUL
31
Page

Evaluator 1 Evaluator 2 Evaluator 3 Research

Adviser
Name: Name: Name: Name:
Mary Ann Z. Parungao Kristal Ann M. Jenica V. ROD C. RAGUINE,

Garcia Bamba Ph. D.
Comments and Suggestions: Comments and Comments and Comments and

Suggestions: Suggestions: Suggestions:
1. The questionnaire provides
unbiased data.
2. The indicators in the questionnaire
are consistent with the variables
needed for the investigation.
3. The choice of words in the
sensory exclusion of Cheesy Orange
Butter Spread:
Suggestions:
a. You may use the word eye-
pleasing for the appearance.
4. The participants can understand
what is being asked in the
questionnaire.
5. Arrange the table on the sensory
exclusion of cheesy orange bread
butter spread.
* You may also add criteria per

category (appearance, aroma, taste,
and texture) that match the objective
of the study.
6. How will you answer/measure this
SOP? “How is long the lifespan of
the Cheesy Orange Butter Spread?”
7. “How may the respondents accept

the combination of orange and
cheese in a spread?”
32
Suggestion: use the word rate

Page

Appendix C
Republic of the Philippines

STO. TOMAS CAMPUS
April 6, 2022
Dr. Rod C. Raguine
College Professor
Dear Sir:
Greetings!
We, the third-year students of Don Honorio Ventura State University, Sto. Tomas Campus is
currently working on our research study entitled “The Elevation of Cheesy Orange Butter
Spread.” This is in partial fulfillment of the requirements for the degree of Bachelor of Science in
Hospitality Management.
The undersigned are humbly requesting your expertise to serve as an adviser to our research
study, we believed that your knowledge and insights will be valuable and will greatly enrich our
work.
Thank you for your consideration and we hope you will be able to fulfill our request.
Respectfully yours,
CELERINO SALVADOR JR CHARIE BATAC
REGEL RODRIGUEZ
FRANCIS JOHN RAMOS JEMUEL CLYDE YUMUL
Noted by:
ABIGAIL R. ISIDRO, LPT, MAIE

Research Instructor
Conformed by:
ROD C. RAGUINE, Ph. D.

Research Adviser
Approved by:
33
JOVITA G. RIVERA, PH.D.

Page
Director, DHVSU Sto. Tomas Campus

Appendix D
Sample Answered Survey Questionnaire
Floating of survey questionnaires
34
Page

Appendix E
Curriculum Vitae
Personal Data
Name: CELERINO JR, D. SALVADOR
Date of Birth: October 14, 2000
Address: 0875 purok 6 San Miguel San Simon Pampanga
Educational Attainment
Tertiary : Bachelor Of Science In Hospitality Management
Sto Tomas Campus
2018-Present
Secondary : TVL
Pampanga Central High School
San Agustin (Tulaoc) San Simon Pampanga
Senior High School
2018
: Pampanga Central High School
Junior High School
2016
Primary : Pampanga Central High School
2012
35
Page

Personal Data
Name: CHARIE Z. BATAC
Date of Birth: February 9, 2001
Address: Colgante Apalit Pampanga
Sto Tomas Campus
2019-Present
Secondary : TVL
Senior High School
Actec Apalit
San Vicente Apalit, Pampanga
2019
: Caduang Tete High School
Junior High School
Macabebe, Pampanga
2017
Primary : Fausto Gonzales Sioco Memorial School
Colgante, Apalit, Pampanga
2013
36
Page

Personal Information
Name: JEMUEL CLYDE, V. YUMUL
Date of Birth: November 01 1999
Address: 3.050 Sucad Apalit Pampanga
Sto Tomas Campus
2019-Present
Secondary :TVL
Senior High School In Apalit
Villena Subdivision San Vicente Apalit Pampanga
2019
Computer System Servicing
: Bro Andrew Technical High School
San Juan Apalit Pampanga
2017
Primary : Sucad Elementary School
Sucad Apalit Pampanga
2013
37
Page

Name: RAMOS FRANCIS JOHN D.
Date of Birth: April 25 2001
Address: Cansinala Apalit Pampanga.
Educational Background
Tertiary: Bachelor of Science in Hospitality Management.
Don Honorio Ventura State University.
Sto Tomas Campus
2019 present
Secondary; TVL
Cansinala High School
Cansinala Apalit Pampanga
2019
ACTEC Apalit
San Vicente Apalit Pampanga
2019
Primary; Cansinala Elementary School

Cansinala Apalit Pampanga
2007 - 2013
38
Page

Name: REGEL A. RODRIGUEZ

Date of Birth: February 01, 2000
Address: Lourdes Heights Del Rosario City of San Fernando Pampanga.
Educational Background
Tertiary: Bachelor of Science in Hospitality Management.
Sto. Tomas Campus
(2019 present)
Secondary; GAS STRAND

Panique National High School
Capsay, Aroroy, Masbate
2017
Panique National High School

Capsay, Aroroy, Masbat
2019
Primary Capsay Elementary School

Capsay, Aroroy, Masbate
2014
39
Page

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THE ELEVATION OF CHEESY ORANGE BUTTER SPREAD

A Thesis Presented to the

Faculty of the College of Hospitality & Tourism Management

Don Honorio Ventura State University

Moras Dela Paz, Sto. Tomas Pampanga

In Partial Fulfillment of Requirements for the Degree of

Bachelor of Science in Hospitality Management

Salvador, Celerino Jr. D.

Ramos, Francis John D.

Yumul, Jemuel Clyde V.

A lead university in producing quality individuals with competent capacities to generate

global competitiveness through continuous innovation.

DHVSU commits itself to provide an environment conducive to continuous creation of

College of Hospitality and Tourism Management

ABBIE GAILE B. GIGANTE, MSHRM JOLEAN S AGUILAR, MSHTM

Panel Member Panel Member

JOVITA G. RIVERA Ph. D.

Ms. Jovita G. Rivera, Ph,D

Director, Sto Tomas Campus

College of Hospitality and Tourism Management

Researchers tabulated, analyze and carefully interpreted the accurate data.

Keyword: Butter, Cheesy, Spread, Butter, Orange Butter

College of Hospitality and Tourism Management

College of Hospitality and Tourism Management

Chapter 1. The Problem and Its Background

Statement of the Problem……………………………………………………….………………….…..11

Scope and Limitation……………………………………………………………………………………12

Significance of the Study………………………………………………………………………………..12

Chapter 2: Method and Material

Research Design ........................................................................................................................ 14

Respondent of the Study............................................................................................................. 14

Sampling Technique ................................................................................................................... 14

Data Collection ........................................................................................................................... 15

Data Analysis ............................................................................................................................. 15

Ethical Consideration ................................................................................................................. 15

Recipe Testing …………………………………..…………………………………….………………..17

College of Hospitality and Tourism Management

Chapter 3. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Chapter 4. SUMMARY OF FINDINGS, CONCLUSIONS AND

College of Hospitality and Tourism Management

and yak milk.

is ideal for frying and sautéing meals over high heat.

Nutrition Information of one tablespoon of unsalted butter contains:102 calories, 12 grams

Vitamin D, Vitamin E, and Calcium. Written by Atli Arnarson (2019).

College of Hospitality and Tourism Management

exclusively uses alpha-tocopherol. Its primary function is to act as an antioxidant, scavenging

found in blood, muscle, and other tissues.

Swiss, which has only 20 mg per ounce.

cheese provides 20 percent of this daily requirement.

College of Hospitality and Tourism Management

are beneficial to heart health.

of sugar, 1 gram of protein, 14 micrograms of vitamin A, 70 milligrams of vitamin C, 6% of your

daily recommended amount of calcium, 237 milligrams of potassium, 15.4 grams of

(Danny Bonvissuto 2020).

Cheesy Orange Butter Spread.

College of Hospitality and Tourism Management

discovered that such a product is feasible.

13-23___ 24-34_ 35-45_ 45 and above__

female male others___