Chapter 1

INTRODUCTION

Situation Analysis

Making jam has become a wildly popular pursuit across the US with the

recent pandemic, such that there’s actually a nationwide shortage of jars! There’s an

undeniable pleasure in canning, and it can be seen throughout history. or a long,

long time (think in the millions of years), people have been preserving food.

Generally speaking, early preserving methods revolved around separating a food

product from water and air. This meant that products were often salted and dried, or

even coated in honey (which forms a barrier against the elements). In ancient

Greece, quince was mixed with honey, dried, and packed into jars. The Romans

improved upon this method by cooking the quince and honey together, thereby

producing a meld of the ingredients. If you’re up to date on how preserves are made,

you’ll see the bones of the style starting to emerge here. Generally speaking, the

first jams and preserves are accredited to cooks in the Middle East at some point

before the eleventh century - it’s hard to pin down an exact time frame. These

preserves used honey as their sweetener, though sugar quickly surpassed honey in

popularity for making jams. From that point onwards, you can essentially follow the

spread of sugar around the world on a map. If a place had sugar and fruit, people

would likely combine the two to make a preserve.  Jam making and preserves came

to the US with colonists, who had sampled jam in their home countries. Generally

speaking, jams became popular throughout Europe due to the sweet tooth of assorted
 2

royal families who could afford the sugar that was required to make them. As sugar

became more widespread, poorer people in European cities were able to make jam

themselves and took that skill to the US with them. As time went on, more and more

people made jam in the US. There was ready access to both sugar and fruit, so they

made plenty of preserves, along with all other kinds of foodstuffs. The next great

advancement in the jam-making world was the process of aseptic canning.   If you’re

used to making jam in your home, then you’ll surely know what that is. Aseptic

canning is the process of heating the jam and the can separately, in order to ensure

that all surfaces are sterile. This allows the jam that is added to the can to stay

sterile and safe to eat for a long time - it is completely shelf-stable.  When sugar

prices soared in the 1970s, companies began to regularly add high-fructose corn

syrup to their jams instead of sugar, which was particularly unhealthy. It is only in

the fairly recent past that people have gone back to sugar and alternative sweetness,

allowing for a great artisan, home-making movement to arise (Crystal 2023).

Jam conjures comforting memories for many of us, whether it’s a

spoonful of jam spread on a scone, jam sandwiches as a child, or cooking up

jam as a homemade gift. This sugary condiment dates back much further than

you might think, and jam making has interesting links to ancient methods of

preserving food. Jam has been made and eaten by societies throughout the

centuries, from Ancient Greece, to soldiers in the Napoleonic war. The history

of this sweet stuff is far more interesting than you might think, so if you want
 3

to know more about the history of jam and preserves, read on for our handy

guide (Apicius 2021).

Jam as we know it only seems to have emerged in the 19th century. It took a

cheap and reliable source of sugar from the West Indies to make jams affordable. Before

this, sugar was considered a spice and the price in Europe was such that only the richest

could afford it. Preserves made from sugar were too precious to spread thickly on toast.

Instead, they were eaten as "spoon sweets" with feasts being capped off with the

distribution of delicate silver spoons laden with fruit preserves. You may still be offered

such treats with a glass of cooling water in the Middle East and eastern Europe. The first

European sugar preserves made use of that seemingly magical substance, honey. The

earliest fruit preserves would be made by mixing fruit pulp with honey and allowing it to

dry in the sun, creating a texture more like that of a jellied sweet. The high-pectin quince

lent itself to making this well-set fruit preserve. In Greece, a common spiced preserve of

quinces was known as melomeli (apple honey) and was thought to be an aphrodisiac and

to aid digestion. In Britain, it was adapted to incorporate other fruits, such as pears,

damsons, plums, and finally Seville oranges, becoming marmalade. Eventually, when

sugar prices fell late in the 17th century, marmalade became a soft jelly that, smeared on

toast, became a staple of the Scottish breakfast. Jam only reached the masses in the 1880s

when it was used to enliven the dark whole meal bread eaten by the working classes.

Many of these factory-produced jams contained more sugar and color than fruit. The

quality of commercial jams has improved greatly since then but they are still the sickly-

sweet sisters of a good homemade jam. And besides, buying jam gives no way near the

satisfaction of making it yourself (Conelly 2013).

 4

Jam is a semi-solid food product,

prepared by cooking sugar with
fruits or vegetables pulp, pectin,
acid and other ingredients to a
sensibly consistency. Jam should
contain 65% or more TSS and
at least 45% pulp.
Jams generally have two types, the
one which is developed from
pulp of single fruit while the
second type is prepared by
blending
two or more fruits pulp, [9]. In jam,
jellies sugar stops growth of
microorganisms and prevent
spoilage. Sugar holds water due to
which shelf life of the products is
increased, [1].
 5

Stabilizing, thickening and textural

characteristics are improved
by pectin in different foods like
jam, jelly, bakery products, con-
fectionery and beverages, [18].
Citric acid is essential to accurate
balance, which is required in jam
and jellies preparation. For the
replacement of citric acid lime and
lemon juice can be used in
the jam preparation because lemon
and lime juices have greater
amount of citric acid,
Jam is a semi-solid food product,
prepared by cooking sugar with
fruits or vegetables pulp, pectin,
acid and other ingredients to a
 6

sensibly consistency. Jam should

contain 65% or more TSS and
at least 45% pulp.
Jams generally have two types, the
one which is developed from
pulp of single fruit while the
second type is prepared by
blending
two or more fruits pulp, [9]. In jam,
jellies sugar stops growth of
microorganisms and prevent
spoilage. Sugar holds water due to
which shelf life of the products is
increased, [1].
Stabilizing, thickening and textural
characteristics are improved
by pectin in different foods like
jam, jelly, bakery products, con-
 7

fectionery and beverages, [18].

Citric acid is essential to accurate
balance, which is required in jam
and jellies preparation. For the
replacement of citric acid lime and
lemon juice can be used in
the jam preparation because lemon
and lime juices have greater
amount of citric acid,
Jam is a semi-solid food product,
prepared by cooking sugar with
fruits or vegetables pulp, pectin,
acid and other ingredients to a
sensibly consistency. Jam should
contain 65% or more TSS and
at least 45% pulp.
Jams generally have two types, the
one which is developed from
 8

pulp of single fruit while the

second type is prepared by
blending
two or more fruits pulp, [9]. In jam,
jellies sugar stops growth of
microorganisms and prevent
spoilage. Sugar holds water due to
which shelf life of the products is
increased, [1].
Stabilizing, thickening and textural
characteristics are improved
by pectin in different foods like
jam, jelly, bakery products, con-
fectionery and beverages, [18].
Citric acid is essential to accurate
balance, which is required in jam
and jellies preparation. For the
 9

replacement of citric acid lime and

lemon juice can be used in
the jam preparation because lemon
and lime juices have greater
amount of citric acid,
Jam is a semi-solid food product, prepared by cooking sugar with fruits or

vegetables pulp, pectin, acid and other ingredients to a sensibly consistency. Jam should

contain 65% or more TSS and at least 45% pulp. Jams generally have two types, the one

which is developed from pulp of single fruit while the second type is prepared by

blending two or more fruits pulp. In jam, jellies sugar stops growth of microorganisms

and prevent spoilage. Sugar holds water due to which shelf life of the products is

increased. Stabilizing, thickening and textural characteristics are improved by pectin in

different foods like jam, jelly, bakery products, confectionery and beverages. Citric acid

is essential to accurate balance, which is required in jam and jellies preparation. For the

replacement of citric acid lime and lemon juice can be used in the jam preparation

because lemon and lime juices have greater amount of citric acid. Jam is the product

prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including

fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or

pulporpuree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid

glucose to a suitable consistency. Jam making is the most suitable method of preservation

Jam is defined as fruits or vegetables pulp or juice to which Sugar, pectin and citric acid

are added. The mixture is usually boiled until reach reasonable consistency (spreadable).
 10

Production of jam necessitates avail-ability of raw materials and availability of other

ingredients such as pectin, citric acid, sugar and jam jars at reasonable prices. Jam is one

of the most effective means of preservation of fruits and vegetables. It is less time

consuming than other means of preservation such as drying and freezing. The results

obtained are much more satisfying when jam is prepared properly, reported that Jam has

defined in the United States as that semi-solid food made from not less than 45 parts by

weight of the fruit ingredient to each 55parts by weight of sugar. This mixture is

concentrated to 68 percent total soluble solids to achieve desired quality. Flavoring and

coloring agents may be added.

Roses are one of the most cultivated plants in the world, and for good reason.

They are an extremely versatile garden plant, adaptable to most climates and are great

ground cover as well. They also grow as flowering bushes from small to large, and also

as climbers. Roses can provide a great focal point, especially when graphed on a tall stem

such as the Standard Tree Rose. In addition, roses are a powerful and important medicinal

plant. At first glance, roses may seem like a delicate plant that many believe is difficult to

grow, however, if you find the right variety, they can be quite prolific and sturdy, even

under challenging conditions. Behind roses' showy façade hides a formidable plant that is

programmed to survive. Before choosing a rose bush, it is best to first define your needs

and desires, some prefer an impressive garden plant, while others seek out the fragrant

varieties for medicinal uses, or wilder varieties that are best for collecting rosehips. Their

petals are edible and rose water (made from soaking the petals in water) is often added

to jellies or jam or is used as flavoring in Indian and Chinese dishes. Roses also grow a
 11

berry-shaped fruit called rose hips. The fruit can be orange, red, dark purple, or even

black.

Rosa chinensis is the common name for a deciduous shrub belonging to the

species of a flowering plant, Rose. The plant is found mainly in southwest China across

Guizhou, Hubei and Sichuan provinces. Wide varieties of rosa chinensis are grown in

gardens and are popular, because of their bright, red or pink- colored flowers. The rose

medicinal uses are that China rose flowers and to some extent, the plant’s leaves and

roots, are used for medicinal benefits. The flower buds help improve blood circulation

and ease stomach pains and swellings in the body. The plants’ leaves, fruits and roots are

used in treating conditions such as arthritis, boils and coughs. The seeds are a source of

Vitamin E. In cooking, the flower buds, flowers and shoot tips of the plants are eaten as

potherbs or served in soups. The fruit is consumed raw or cooked. However, only a thin

layer of flesh surrounds the seeds. Seed hair must be removed before consuming the fruit

to avoid irritation in the mouth and digestive tract. The seeds are grinded and mixed with

flour or used in other food items as a supplement. In ornamental purposes, the plant

produces semi-double or double flowers in red, pink, white or purple. Gardeners prefer

this plant due to its attractive flowers and pleasant fragrance. Hence, the China rose plant

is widely popular and used in landscaping as an ornamental garden plant. Numerous

varieties of rosa chinensis have been cultivated in China for many years. Thus, there may

not be stark differences between the wild and cultivated varieties of the plant. Some

varieties of garden roses were produced from rosa chinensis (Balasubramanian 2022).

People around the world enjoy flowers in their food. Asian cuisine, for instance,

relies on lilies and chrysanthemums, squash blossoms are common in Italian and Latin
 12

cuisines, and the French use carnations for Chartreuse, a traditional liqueur. Rose petals

and rose hips are popular with home cooks and professional chefs alike. While the

nutritional benefits of rose petals are negligible, they do add benefits beyond their

nutritive value. Because rose petals are about 95 percent water, their nutritional value is

limited and their calorie count is low. However, they do contain some vitamin C, though

less than that found in rose hips, the fruit of the rose that appears after the flowers drop.

Ancient Chinese medicine used roses to treat digestive disorders, the pain from injuries

and menstrual irregularities. Cooking with and eating roses can make you feel good.

Leon Seltzer, a clinical psychologist, writing for Psychology Today, explains that the

delight of discovery of being spontaneous and adventuresome can make you feel good

about yourself. Eating rose petals may seem like a trivial activity, but if doing so reminds

you to savor your food and your life, it will take on a deeper meaning (S.

Lundman,2019).

First, the medicinal properties of the rose are explained by their ability to

strengthen the immune system and relieve symptoms of insomnia, depression or anxiety

and menstrual pain. Rose petals contain mineral salts, vitamins C, volatile oil, tannic acid,

saccharin, malic and tartaric acid salts and antioxidants. In addition, when ingested, the

rose helps digestion, the secretion of bile, the absorption of iron and prevent diarrhea. 

Also, the tannic acid in the rose petals causes an astringent taste and helps control blood

circulation.

Rose water is the purest way to use rose on a daily basis. It is difficult to talk about

the benefits of rose petals, let alone specifically the benefits of rose water. Rose water can

be used in your daily diet for the reasons explained above, but also for skin and hair care.
 13

The rose water created by the Quebec company Rose des Champs is obtained through a

distillation process of rose petals and it is 100% natural.  As explained in

the SMEDA article, rose water is effective for all kinds of skin, but especially for dry and

sensitive skin. In addition, it is a very good product to counteract the effect of aging skin

and soften the appearance of scars. Rose water has invigorating, antiseptic and astringent

effects on the skin. Specifically, when applied to the epidermis, this floral water reduces

the redness that is caused by the enlargement of the capillaries. Rose water can relieve

irritated skin and surprisingly, rose water can be put directly into the eyes to cure

infections (Martineau,2013).

There are over 150 species of roses available in almost any imaginable size and

color. The best part is that they’re all edible. However, roses don’t all taste the same. A

good rule of thumb for choosing a flavorful rose is that if it smells pleasant, it’ll probably

taste good, too. Only eat the petals, though, because the leaves and stems don’t make a

very palatable snack. Rose petals have a very aromatic, floral and slightly sweet flavor.

They can be eaten raw, mixed into various fruit or green salads or dried and added to

granola or mixed herbs. Fresh rose petals can also be muddled and added to liquid to

create rose-infused beverages, jams and jellies. Chopped rose petals added to sugar

or butter give a unique zing to otherwise ordinary ingredients. Like many other edible

flowers, roses may offer health benefits. Some research suggests that certain compounds

in roses may play a role in reducing anxiety and promoting relaxation. All varieties of

roses are edible, but the ones with the sweetest fragrance are likely to have the most

flavor. Rose petals can be used to infuse liquids with flavor or added to sugar or butter to

boost your favorite recipes (Griffitts,2018).

 14

According to Diwekar, Gulkand, (2021) made with sundried rose petals and sugar

in addition to being a natural coolant also helps with a range of issues including acidity,

headache, lethargy and tiredness, constipation and bloating, spotting during periods,

PCOS, acne marks, sugar, cravings and irregular sleep. High on fragrance, taste, and

aroma, gulkand can be made at home in a glass jar. Take some desi rose petals from your

garden, layer it with a bit of sugar, again with petals and then sugar followed by rose

petals in a glass jar. The jar is to be kept in the sun, explained Diwekar (Diwekar,2021).

Rose petal jam is a sweet condiment made from rose petals. Rose petal jam can be

made with either fresh or dried rose petals, and traditionally it is made with the Damask

rose a dark pink, fragrant rose. Some rose jam recipes feature chopped nuts or cardamom

for added flavor. Rose petal jam is not to be confused with rose hip jam, which is made

with rose hips, the fruit that forms after the rose petals have fallen off. In Farsi, rose petal

jam is called morabayeh goleh sorkh or gulkand. This ancient Indo-Persian condiment

originated in approximately 900 B.C. It was considered a delicacy both because of its

time-consuming preparation process and the specialty ingredient of the Damask rose,

which only blooms twice a year (Ramsay 2023).

Eating a rose petal is a luxurious experience. When you first put it into your

mouth, the dominant impression is the smooth texture. When you bite the petal, there is a

very small but satisfying amount of resistance not quite enough to call a “crunch” and a

mild, sweet taste spreads across your tongue. That taste is a fainter version of the flower’s

scent. Scent is a good indication of whether a rose will be worth eating. If there is very

little smell, there will be very little taste; the opposite is also true. In recent times a lot of

rose breeding has focused on visual show rather than strong scent, and the genes for that
 15

attribute have fallen by the wayside in those cultivars. Luckily, it isn’t hard to track down

the varieties that are still sweet; the faintest breeze will lead you to them from many

meters away (Alladin 2020).

Anthocyanins produce the red color in roses. They belong to the family of

flavonoids. Flavonoids include anthocyanin, anthocyanidins and flavones and flavanol

pigments. Anthocyanins are obtained from anthocyanidins by adding sugars. The

skeleton of flavonoids consists of three cycles, two benzene rings and an oxygenated

heterocycle, which carry hydroxyl groups in various positions. Anthocyanins are water-

soluble pigments found in the cell vacuole. They may appear red, purple, magenta, or

blue depending on the pH and occur in leaves, stems, roots, flowers, and fruits.

Anthocyanins can also be found for example in blue poppies, eggplants (aubergines),

blood oranges, blackberries, raspberries, cherries. In 1914, Nobel Prize winner Richard

Willstatter was able to isolate the same pigment from the blue cornflower and the red

rose, which turned out to be cyanine, the Di glucoside of cyanidin. Cyanine appears in

strongly acidic solution orange to red, in weak acid to neutral purple to violet, and in

alkaline medium blue. Cyanidin is a dye belonging to the group of anthocyanidins. (By:

ChemistryViews.org).

To make this Jam more nutritious, the researchers tried to make use of a rose

petals to make the jam more interesting as alternative nutritious snack for everyone,

especially kids who find the bread unpalatable. Jam can be a home- made delicacy and

can be used as a source of income for those who want to create a small-time business.

The advantage of our rose petal jam that gives to our body is that it alleviates or it makes
 16

your suffering less severe heat-related symptoms such as lethargy, rashes, aches and

pains and reduces any burning sensations in foot soles and palms. Improves memory &

eyesight, it also helps enhance memory power, and it is a powerful antioxidant which also

helps in improving eyesight over time ( www.baldwins.co.uk).

The main importance of this study is to trigger the interest of the entrepreneurs and

manufacturers for product development and improvement. In addition to that, retailers/

vendors will be given an idea on what is the most demanded product that might lead to

profit augmentation. This thesis will bring - about the production of rose petals in the

province of la union it will set the province to lime light of where new product

discoveries are made and also will set the province where rose petal jam is made first.

Hence, this study endeavored to find out the best Acceptability of Rose Petal Jam, which

shall be introduced to the consuming public as a better alternative to those common Jam.

Statement of Objectives

The study aimed to determine the Acceptability of Rose Petal Jam (RPJ).

It specifically answers the following objectives:

1. to formulate RPJ in four treatments.

2. to rank the sensory characteristic of RPJ in terms of:

a. Appearance

b. Aroma

c. Sweetness

d. Spreadability
 17

e. Acceptability;

3. to determine the level of acceptability of the most acceptable treatment of:

a. Appearance

b. Aroma

c. Sweetness

d. Overall acceptability

e. Spreadability

4. to determine the microbiological quantities of RPJ in terms of:

a. Aerobic plate counts

b. Molds and Yeast counts; and

5. to determine the production cost of a Rose Petal Jam

Time and Place of the study

The completion of the processing the product was done at the Food Trades

laboratory shop, Bachelor of Industrial Technology, College of Technology, Don

Mariano Marcos Memorial State University-Mid La Union Campus, City of San

Fernando, La union, School Year 2022-2023.

The microbiological qualities of the processed rose petal jam was examined and

analyzed at the Department of Science Technology, Region 1, City of San Fernando, La

Union.
 18

Definition of Terms

Acceptability refers to the capability or worthiness of the product being accepted.

It is the reaction of the respondents to the finish product.
Aerobic plate count (APC) is intended to indicate the level of microorganism in a
product.
Appearance refers to the quality of rose petal jam, which involved the visual
property of the product.
Aroma refers to the characteristics, fragrance and scent or odor of rose petal jam.
Formulation the different amount of rose petals into Jam
Jam is a food made by boiling fruit and sugar to a thick consistency
Microbiological is part of food safety management and conformity tests that
define microbiological criteria or assess the performance of control strategies based
on the Hazard Analysis and Critical Control Point.
 19

Molds and Yeast count (TYMC) is a test to detect mesophilic fungi in pharmaceutical
ingredients that range from raw materials and water to the finished products.
Production cost it refers to the computation of the raw materials used.
Rose petal is the main ingredients in making rose petal jam.
Spread Ability is the ease with which a product or the jam can be spread.
Texture refers to the smoothness, roughness, greasiness of the jam.

Chapter 2
METHODOLOGY

Research Design

In this study, the researchers will used product development research using the

experimental approach with sensory evaluation (Ojmarch, Michael 2015) defines

experimental research design is centrally concerned with constructing research that is

high in casual (internal) validity. In the case of the present study, the researchers try to

determine if the varying amounts of Jam using rose petals and other ingredients in the

different formulations influences the degree of likeness of the evaluators on the

 20

development of Jam using rose petals. It is also experimental because the researchers

conducted an experiment for the acceptability of Rose petal Jam and determine a better

formulation by comparing the results of the sensory evaluation. The aim of this research

is to present the first results regarding to sensorial analysis and the customer’s

perceptions on innovative jam obtained from organic rose petals.

For this particular Jam, the researchers were encouraged to create solutions, but

other Jams are used to explore issues more broadly or test potential solutions instead. Not

every research Jam includes drawing, but each one encourages the people involved to

think creatively and collaboratively. In some cases, when researchers can’t meet up with

groups in person, Jams might also include journaling or workbooks to help participants

come up with fresh insights.

A completely randomized design (CRD) is the simplest design for comparative

experiments, as it uses only two basic principles of experimental

designs: randomization and replication. Its power is best understood in the context of

agricultural experiments (for which it was initially developed), and it will be discussed

from that perspective, but true experimental designs, where feasible, are useful in the

social sciences and in medical experiments. In CRDs, the treatments are allocated to the

experimental units or plots in a completely random manner. CRD may be used for single-

or multifactor experiments. This entry discusses the application, advantages, and

disadvantages of CRD studies and the processes of conducting and analyzing them.
 21

This study describes the preparation of five (5) treatment of Rose petal Jam, in

which was the best treatment solution among the five, in terms of appearance, aroma,

sweetness, acceptability and spread ability.

Materials and Procedures

Fresh rose was randomly picked and purchased from La Trinidad, Benguet

Baguio City. Sugar, lemon and salt was purchased at the market of San Fernando City,

La Union. While the Pectin powder was purchased through Shopee online. Jam jar was

purchased at Local stores in San Fernando City. All the ingredients and materials were

clean and sanitized before using them.

 22

Plate 1. Rose

Petals (Rosa

chinensis L.)

Formulation of

Rose Petal Jam

Table 1 shows the

formulation of

rose petal jam in

different

treatment. The

proportion of

75:25, 50:50,

25:75 and 100 of

rose petals as with

the basic

ingredients.

Treatment

1 consist of 330

grams of

strawberry and 110 grams of rose petals with other basic ingredients. Treatment 2

consist of 220 grams strawberry and 220 grams rose petals with other basic ingredients.
 23

Treatment 3 consist of 110 grams strawberry and 330 grams rose petals with other basic

ingredients. Treatment 4 consist of 440 grams rose petals and other basic ingredients.

Table 1. Formulation of Rose Petal Jam

Ingredients Control Treatment Treatment Treatment Treatment

treatment 1 2 3 4

100% 75:25 50:50 25:75 100%

Strawberry 440: 330: 220: 110: 0

(g) 0 110 220 330 440

Rose petals

(g)

Sugar (g) 700 700 700 700 700

Pectin 6.6 6.6 6.6 6.6 6.6

powder (g)

Salt (g) 2 2 2 2 2

Lemon (g) 60 60 60 60 60

Water (ml) 750 750 750 750 750

HARVESTING

PLUCKING

WASHING

SOAKING
 24

MEASURING

MIXING

COOKING

STIRRING

BOTTLING

STERILLIZING

COOLING

LABELLING

Fig.1 Production Flow Chart of Rose petals for Jam

 25

Plate 2. Rose Petal Jam

Procedure

The rose petals were gently washed with clean water with damage ones removed

prior to process. Soak the petals in a cold water because colder water slows any decay,

bacteria, or mold from breaking down the organic matter . Measure the ingredients such

pectin, lemon, sugar, salt and water. Mix the ingredients then cook in a continuous

stirring until you get the right consistency using the bowl test. Filling the finish product

into a jar, then sterilized it for about 15 minutes. Let it cool then put the label of the Jam.

Plate 2 shows the finish product of the Rose Petal Jam.

 26

Sensory Evaluation

The different formulation for the rose petal as an additive of a jam were prepared,

presented and evaluated by ten (10) trained panelist. After choosing the most preferred

formulation, this was compared to the control. Lastly the most acceptable formulation

was prepared again and was evaluated for its level of acceptability. A 7-point scale will

be used for this test.

Sensory characteristics

Number Rating Statistical Mean Range Descriptive Equivalent

7 6.15-7.00 Excellent/ Best

6 5.29-6.14 Very Good

5 4.40-5.28 Good

4 3.57-3.56 Fair

3 2.71-2.70 Poor

2 1.83-2.70 Very Poor

1 1.00-1.84 Extremely Poor

 27

Level of Acceptability

The most acceptable treatment will be evaluated by sixty (60) consumer panelist
for its level of acceptability using the 9 Hedonic Scale Rating and score sheet will be
used.

Point value Rating scale Descriptive Equivalent

9 8.50-9.00 Like Extremely

8 7.50-8.44 Like Very Much

7 6.50-7.49 Like Moderately

6 5.50-6.49 Like Slightly

5 4.50-5.49 Neither like or dislike

4 3.50-4.49 Dislike Slightly

3 2.50-3.45 Dislike Moderately

2 1.50-2.49 Dislike Very much

1 1.00-1.49 Dislike Extremely

Microbiological Analysis

The most acceptable formulation of Rose Petal Jam will be submitted at the

Department of Science and Technology (DOST), Regional Office 1 for the

microbiological test for aerobic plate count and mold and yeast count. A good

manufacturing practices will be observed to ensure the safety for human consumption.

Data Gathered
 28

Information was gathered through sensory evaluation using scoresheet, each

respondent was given each treatment after evaluation period, data from score were

subjected to statistical procedure in which the researcher determined the most acceptable

formulation.

Response to the sensory evaluation was categorized, tabulated, and analyzed in

accordance with the purpose of the study- descriptive statistics as frequency count and

mean are used.

Data Analysis

The following were the statistical procedures employed for the data analysis.

Wilcoxon signed rank test to compare data when the word non parametric is used in

statistic. The Wilcoxon rank test should be used if the differences between two pairs of

data is none normally distributed.

Production Cost

The most acceptable formulation will be computed for the cost of all the

ingredients, packaging cost, labor cost for the number yield. To determine the economical

way of processing and to compare the price of the existing product in the market.

Production cost = ingredient cost + labor cost + overhead cost

Yield
 29

Chapter 3

RESULT AND DISCUSSION

Formulation of Rose Petal Jam

The Rose petal Jam in different formulation were prepared through the process of

drying the rose petal, combining and mixing all ingredients until the jam reached the

desired consistency using the following formulations:

Treatment 1- 330 grams strawberry + 110 grams rose petals + other ingredients

Treatment 2- 220 grams strawberry + 220 grams rose petals + other ingredients

Treatment 3- 110 grams strawberry + 330 grams rose petals + other ingredients

Treatment 4- 440 grams + other ingredients. The findings imply that the control made use

of no rose petal plus basic ingredients. Treatment 1 with 75% strawberry + 25% rose

petals + basic ingredients. Treatment 2 with 50% strawberry + 50% rose petals with basic

ingredients. Treatment 3 with 25% strawberry + 75% rose petals + basic ingredients.

Treatment 4 with 100% rose petals + basic ingredients.

 30

Sensory Evaluation of Rose Petal Jam

The score of different sensory characteristics of Rose Petal Jam given by each panelist for

each characteristic, the average mean rank is shown in Table 2.

Comparing for the appearance. Treatment 4 gathered the highest mean rating of

(3.95) as compared to treatment 1 with mean rating of (2.70), treatment 2 with (3.10),

treatment 3 with (3.35). Treatment 4 has a higher mean rating than the control which has

(1.90) mean rating. Analysis of variance showed that there were significant differences in

the appearance of control and treatment 4. Comparing for the aroma. Treatment 4

gathered the highest mean rating of (3.80) as compared to treatment 1 with (2.55),

treatment 2 with (3.40) and treatment 3 with (2.95). Treatment 4 has a higher mean rating

than the control which has (2.30). Analysis of variance showed up No statistically

significant differences in the aroma of five treatments. Comparing for the sweetness.

Treatment 4 gathered the highest mean rating of (4.35) as compared to treatment 1 with

(3.05), treatment 2 with (2.95), treatment 3 with (2.60). Treatment 4 has a higher mean

rating than the control which has (2.05). Analysis of variance showed that there were

statistically significant differences in the sweetness of the five elements. There were

significant differences in the sweetness of control and treatment 4, treatment 3 and

treatment 4. Comparing for the spread ability. Treatment 4 gathered the highest mean

rating of (4.10) as compared to treatment 1 with (3.10), treatment 2 with (3.30), treatment

3 with (2.60). Treatment 4 has a higher mean rating than control which has (1.90).

Analysis of variance showed that there were statistically significant differences in the

spread ability of control and treatment 4, treatment 3 and treatment 4. Comparing for the
 31

acceptability. Treatment 4 gathered the highest mean ranking of (4.35) as compared to

treatment 1 with (2.60), treatment 2 with (3.30), treatment 3 with (2.85). Treatment 4 has

a higher rating than control which has (1.90). Analysis of variance showed that there

were statistically differences in the acceptability of the five treatments, there were

significance differences in the acceptability of control and treatment 4, treatment 3 and

treatment 4.

Table 2. Mean rank of the Sensory characteristics of the R.P.J

Characteristics Control Treatment 1 Treatment 2 Treatment 3 Treatment 4

treatment 25% R.P. J 50% R.P. J 75% R.P. J 100% R.P. J

Appearance 1.90 2.70 3.10 3.35 3.95

Aroma 2.30 2.55 3.40 2.95 3.80

Sweetness 2.05 3.05 2.95 2.60 4.35

Spread Ability 1.90 3.10 3.30 2.60 4.10

Acceptability 1.90 2.60 3.30 2.85 4.35

Mean score of the Sensory characteristic of the RPJ

Characteristics Control Treatment 1 Treatment 2 Treatment 3 Treatment 4

treatment 25% R.P. J 50% R.P. J 75% R.P. J 100% R.P. J

Appearance 4.4 5.2 5.3 5.5 5.9

Aroma 4.8 4.9 5.3 5.2 5.8

Sweetness 4.8 5.3 5.2 5.2 6.5

Spread Ability 4.4 5.3 5.4 4.9 6.4

Acceptability 4.4 5.0 5.5 5.4 6.5

 32

Table 2 shows that there are statistically differences between treatment 4 which is

100% Rose Petal Jam into 100% Strawberry Jam which is the control treatment.

Level of Acceptability of Rose petal Jam

The most acceptable formulation was conducted to determine its level of

acceptability. As can be seen in table 3, out of sixty (60) respondents, the most acceptable

treatment is treatment 4.

Table 3. Level of Acceptability of Rose petal Jam

Descriptive rating f % Weighed Frequency

Like Extremely 41 41% 369

Like Very Much 16 16% 128

Like Moderately 2 2% 18

Like Slightly 1 1% 6

Neither Like or Dislike 0 0% 0

Dislike Slightly 0 0% 0

Dislike Moderately 0 0% 0

Dislike Very Much 0 0% 0

Dislike Extremely 0 0% 0

Total: 60 60% 8.68

 33

Microbiological Qualities

To ensure that the Rose Petal Jam is safe to test and analyzed properly. Results

was based on the FDA 2013 in which all the microbiological qualities have passed. It

showed in Table 4 that the Aerobic Plate Count was <1.0 CFU/g which is passed allowed

limit. Mold and Yeast Count the microbial status of the food sample was less than 10

CFU/g they were also passed the allowed limit. Table 4 shows the result of

microbiological qualities of the Rose Petal Jam.

Table 4. Microbiological Qualities of the Rose Petal Jam

Test Method Result Allowed Limits Remarks

Aerobic Plate Count <1.0 CFU/g 1000 CFU/g Passed

Mold Count <10 CFU/g <100 CFU/g Passed

Yeast Count <10 CFU/g <100 CFU/g Passed

Production Cost

The most acceptable treatment of Rose Petal Jam was done to compute the cost. A 100g

of 1 jar of Rose Petal Jam was P250.00. Table 5 showed the Production Cost of

Treatment 4.
 34

Table 5. Production Cost of Rose Petal Jam

Ingredients Quantity Unit Cost Total Cost

Rose Petal 440g Php600.00/440g Php600.00

Sugar 700g Php90.00/ 1000g Php63.00

Pectin 6.6g Php100.00/100g Php6.6

Lemon 60g Php40.00/1000g Php2.4

Salt 2g Php1.00/10g Php0.2

Water 750g Php15.00/1000ml Php11.25

Subtotal Php 683.45

Miscellaneous (Packaging)

Jar 4 pc Php20.00/1pc Php80.00

Label 4 pc Php2.00/1pc Php8.00

Total cost (30%) Php231.435

Contingency cost (10%) Php77.145

Overall Total Php1080.03

Cost Per 1Jar@ 150g Php270.00

Market up (20%) Php54.00

Selling Price 1Jar@ 150g Php324.00

 35

Chapter 4

SUMMARY, CONCLUSIONS, AND RECOMMENDATION

SUMMARY

The study aims to utilized Rose Petal Jam (Rosa chinensis) is one of the famous

flowers in the Philippines especially in Baguio City, Benguet which benefits to the skin,

it has anti inflammatory properties that can help to reduce the redness of irritated skin.

Rose contains the phytochemicals; nerol, geraniol and citronellol which are effective

against many strains of microbes and bacteria. It makes a wonderful natural cleanser that

can combat acne, rosacea and other bacterial skin conditions. The Rose Petal Jam was

undergone in boiling process and then formulated in Jam. Rose Petal Jam was processes

into different proportion at 0:100, 25:75, 50:50, 75:25, and 100:0 varying amount of Rose

Petals.

The study showed that Treatment 4 with 100% of Rose Petal Jam was the most

acceptable formulation for sensory characteristics in terns of appearance, aroma, color,

flavor, taste, texture and general acceptability. The microbiological qualities had an

aerobic plate count of <10 CFU/g and Mold and Yeast Count of <10 CFU/g. Which

means the product developed passed the microbiological qualities and safe for
 36

consumption. It is affordable to the consumers in Php 128.00 per 100g which is new

product developed and, in a jar, and ready to eat.

CONCLUSION

Findings:

1. The Rose Petal is feasible as an added ingredient in jam.

2. The Rose Petal Jam has a desirable sensory attribute which makes the product

acceptable.

3. The acceptability of Rose Petal Jam is beneficial.

4. The Rose Petal Jam was safe for human consumption.

5. The Rose Petal Jam was affordable and has a market potential.

RECOMMENDATIONS

Based on the findings and conclusions, the following recommendations

were derived.

1. Future researchers may test the shelf life of the product.

2. Improve labeling of Rose Petal Jam.

3. Future researchers need to test the pesticide control of a flower.

 37

Literature Cited

Crystal (2023). Little black box baked goods. Retrieved on year 2023 from
https://www.littleblackboxbakedgoods.com/recipes1/2021/2/9/e0nz8dbwoz833gnluj5kge
3ct4pzo#:~:text=Generally%20speaking%2C%20the%20fist%20jams,in%20popularity
%20for%20making%20jams.
Apicius (2021) – A History of Jam and Preserves. Retrieved on January 4, 2021
from https://www.freshways.co.uk/a-history-of-jam-and-preserves/#: ~:text=The
%20first%20jam%20recipe&text=It's%20attributed%20to%20Marcus%20Gavius, from
%20fourth%20century%20AD%20Rome.
A. Colleny (2013)- the science and magic of making jam. Retrieve on October 3 2013
from https://www.theguardian.com/ science/blog/2013/ oct/ 03/science-magic-jam-
making
Melaku Tafese Awulachew (2021)- Melaku Tafese Awulachew. Fruit Jam Production.
Int J Food Sci Nutr Diet.retrieve on June 23, 2021 2021;10(4):532-537. doi: from
http://dx.doi.org/10.19070/2326-3350-2100092
Balasubramanian (2022) - Rosa chinensis – Plant benefits, care and maintenance
tips. Retrieved on September 1, 2022 from https://housing.com/news/rosa-
chinensis/
Lundman (2019) - What Are the Benefits of Eating Rose Petals? By Susan Lundman
Retrieve on January 23, 2019 from https://www.livestrong.com/article/412805-what-are-
the-benefits-of-eating-rose-petals/
Martineau (2013)-Benefits of rose petals by Karine Martineau retrieve on January
09, 2013 from https://www.rosedeschamps.com/en/benefits-of-rose-petals/
Chris Griffiths (2018) – Healthline. - Edible Flowers with Potential Health Benefits.
Retrieve on December 11, 2018 fromhttps://www.healthline.com/nutrition/edible-
flowers#TOC_TITLE_HDR_9

Dewikar (2021) - Gulkand: Here's why you should have rose petal jam in
summers. Retrieve on (March 11, 2021) from https:/ / Indian express. com/
 38

article/lifestyle/ health /gulkand-rose-petal-jam-health-benefits-summer-constipation-

acne-rujuta-diwekar-72222 71 /
Gordon Ramsay 2023- Rose Petal Jam Recipe: How to Make Persian Rose Jam by,
master class. Retrieve on January 7, 2023 from
https://www.masterclass.com/articles/rose-petal-jam-recipe

Erin Alladin (2020)- Can you eat rose petal raw? A sweet and healthy snack. Retrieve on
July 7, 2020 from
https://earthundaunted.com/can-you-eat-rose-petals-raw/#:~:text=While%20most
%20parts%20of%20a,Afghanistan%2C%20India%2C%20and%20Pakistan.

ChemistryViews.org (2017)- Red rose pigments by chemistry views org. retrieve on

February 14, 2017 from https:// www.chemistryviews.org/ details/news/10466233/
Red_Rose_Pigments/#:~:text=Where%20does%20the%20color%20come,and
%20flavones%20and%20flavonol%20pigments.

CRD – Customize Random Design by Kisbore Sinba retrieve from

https://methods.sagepub.com/reference/encyc-of-research-design/n64.xml
 39

APPENDICES
 40

Appendix A

SCORE SHEET FOR THE SENSORY EVALUATION OF

ROSE PETAL JAM

Name of evaluator: Date:

Panel No.: Sample: ROSE PETAL JAM

Direction: Taste and evaluate the samples in terms of Appearance, Aroma, Sweetness,

Spread Ability, Acceptability of the coded sample according your preference 7 is highest

and 1 is lowest.

Sensory

Characteristics 343 072 230 180 852

Appearance

Aroma

Sweetness

Spread Ability

Acceptability
 41

Comment:

Appendix B

Random Codes for the sensory Evaluation of Rose Petal Jam

Panel No. Control Treatment Treatment Treatment Treatment
Treatment 1 2 3 4
1 343 072 230 180 852

2 852 230 180 072 343

3 230 343 072 852 180

4 180 230 852 343 072

5 072 852 343 230 180

6 852 343 072 230 180

7 230 180 343 852 072

8 343 072 852 230 180

9 180 852 343 072 230

10 072 180 230 852 343

 42

Appendix C

Presentation of Samples for the Sensory Evaluation of Rose Petal Jam

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 1 2 3 4 5

2 5 3 4 2 1

3 3 1 2 5 4

4 4 3 5 1 2

5 2 5 1 3 4

6 5 1 2 3 4

7 3 4 1 5 2

8 1 2 5 3 4

9 4 5 1 2 3

10 2 4 3 5 1
 43

Appendix D

Raw Data for Sensory Evaluation of Rose Petal Jam

Appearance

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 5 7 7 4 6

2 3 5 4 6 6

3 6 5 6 6 7

4 6 5 4 6 7

5 3 5 6 6 6

6 3 6 6 6 5

7 6 5 6 6 7

8 7 6 5 5 6

9 7 5 5 4 6

10 6 4 7 5 6

Mean 5.2 5.3 5.0 5.4 6.2

 44

Aroma

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 5 6 7 6 6

2 4 4 5 6 6

3 5 5 5 5 7

4 6 5 3 5 6

5 3 5 7 5 6

6 4 5 6 6 5

7 5 5 6 5 7

8 7 6 5 5 6

9 6 4 4 5 7

10 7 5 6 5 6

Mean 5.2 5.0 5.4 5.3 6.2

Sweetness

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 3 7 7 7 7

2 6 6 6 6 7

3 6 5 5 4 7
 45

4 6 5 3 5 7

5 4 5 7 4 7

6 3 6 5 7 5

7 6 5 5 5 7

8 6 6 5 5 7

9 5 3 5 6 6

10 6 6 7 5 6

Mean 5.1 5.4 5.2 5.4 6.6

Spread Ability

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 3 5 7 5 7

2 5 4 4 6 7

3 5 5 6 5 7

4 7 5 5 5 7

5 4 7 7 5 7

6 4 7 5 5 5

7 7 5 5 5 7

8 6 6 5 5 7

9 7 3 5 4 7

10 6 5 7 5 5

Mean 5.4 5.2 5.6 5.0 6.6

 46

Acceptability

Panel No. Control Treatment Treatment Treatment Treatment

Treatment 1 2 3 4
1 3 6 7 6 7

2 5 5 5 6 7

3 6 4 7 5 7

4 6 4 3 5 7

5 3 5 7 5 7

6 5 6 6 6 5

7 3 5 6 5 7

8 5 6 5 6 7

9 4 3 5 5 7

10 3 7 6 6 6

Mean 4.3 5.1 5.7 5.5 6.7

 47

Appendix E
Statistical Analysis of Rose Petal Jam

APPEARANCE
NPAR TESTS
  /FRIEDMAN=T1APPEAR T2APPEAR T3APPEAR T4APPEAR T5APPEAR
  /STATISTICS DESCRIPTIVES
  /MISSING LISTWISE.

Descriptive Statistics
N Mean Std. Deviation Minimum Maximum
T1APPEAR 10 4.4000 1.34990 3.00 6.00
T2APPEAR 10 5.2000 .63246 4.00 6.00
T3APPEAR 10 5.3000 .82327 4.00 6.00
T4APPEAR 10 5.5000 .70711 4.00 6.00
T5APPEAR 10 5.9000 .56765 5.00 7.00

Friedman Test

Ranks
Mean Rank
T1APPEAR 1.90 a

T2APPEAR 2.70ac

T3APPEAR 3.10ac

T4APPEAR 3.35ac

T5APPEAR 3.95bc

Test Statistics a

N 10
Chi-Square 12.537
df 4
Asymp. .014
Sig.

a. Friedman Test
 48

Wilcoxon Signed Ranks Test

Test Statistics
a

T2APPEAR - T3APPEAR - T4APPEAR - T5APPEAR - T3APPEAR -

T1APPEAR T1APPEAR T1APPEAR T1APPEAR T2APPEAR
Z -1.867 b
-1.811b
-1.841b
-2.388b
-.378b

Asymp. Sig. .062 .070 .066 .010 .705

(2-tailed)
Test Statistics
a

T4APPEAR - T5APPEAR - T4APPEAR - T5APPEAR - T5APPEAR -

T2APPEAR T2APPEAR T3APPEAR T3APPEAR T4APPEAR
Z -1.342 b
-2.333b
-.520b
-1.511b
-1.633b

Asymp. Sig. .180 .020 .603 .131 .102

(2-tailed)

a. Wilcoxon Signed Ranks Test

b. Based on negative ranks.

There were statistically significant differences in the APPEARANCE of the five treatments, 
χ (4) = 12.537, p = 0.014.  Post hoc analysis with Wilcoxon signed-rank tests was conducted
2

with a Bonferroni correction applied, resulting in a significance level set at p < 0.01

There were significant differences in the Appearance of:

Treatment 1 and treatment 5

There were NO significant differences in the Appearance of:

Treatment 1 and treatment 2
Treatment 1 and treatment 3
Treatment 1 and treatment 4
Treatment 2 and treatment 3
Treatment 2 and treatment 4
Treatment 2 and treatment 5
Treatment 3 and treatment 4
Treatment 3 and treatment 5
Treatment 4 and treatment 5

AROMA
NPAR TESTS
  /FRIEDMAN=T1AROMA T2AROMA T3AROMA T4AROMA T5AROMA
  /STATISTICS DESCRIPTIVES
  /MISSING LISTWISE.

Descriptive Statistics
N Mean Std. Deviation Minimum Maximum
 49

T1AROMA 10 4.8000 .91894 4.00 6.00

T2AROMA 10 4.9000 .56765 4.00 6.00
T3AROMA 10 5.3000 1.25167 3.00 7.00
T4AROMA 10 5.2000 .42164 5.00 6.00
T5AROMA 10 5.8000 .91894 4.00 7.00

Friedman Test
Ranks
Mean Rank
T1AROMA 2.30
T2AROMA 2.55
T3AROMA 3.40
T4AROMA 2.95
T5AROMA 3.80

Test Statistics a

N 10
Chi-Square 8.248
df 4
Asymp. .083
Sig.

a. Friedman Test

There were NO statistically significant differences in the AROMA of the five treatments, 
χ (4) = 8.248, p = 0.083.  
2

SWEETNESS
NPAR TESTS
  /FRIEDMAN=T1SWEET T2SWEET T3SWEET T4SWEET T5SWEET
  /STATISTICS DESCRIPTIVES
  /MISSING LISTWISE.

Descriptive Statistics
N Mean Std. Deviation Minimum Maximum
1 4.8000 1.47573 3.00 7.00
T1SWEET
0
1 5.3000 .94868 3.00 6.00
T2SWEET
0
1 5.2000 1.22927 3.00 7.00
T3SWEET
0
1 5.2000 .91894 4.00 7.00
T4SWEET
0
1 6.5000 .70711 5.00 7.00
T5SWEET
0
Friedman Test
 50

Ranks
Mean Rank
T1SWEET 2.05 a

T2SWEET 3.05
ac

T3SWEET 2.95
ac

T4SWEET 2.60 a

T5SWEET 4.35
bc

Test Statistics a

N 10
Chi-Square 13.762
df 4
Asymp. .008
Sig.

a. Friedman Test

Wilcoxon Signed Ranks Test

Test Statisticsa

T2SWEET - T3SWEET - T4SWEET - T5SWEET - T3SWEET -

T1SWEET T1SWEET T1SWEET T1SWEET T2SWEET
Z -.780 b
-.641 b
-1.006b
-2.539b
-.439c

Asymp. Sig. .435 .521 .314 .010 .660

(2-tailed)

Test Statisticsa

T4SWEET - T5SWEET - T4SWEET - T5SWEET - T5SWEET -

T2SWEET T2SWEET T3SWEET T3SWEET T4SWEET
Z -.107 b
-2.232 b
-.707 b
-2.200b
-2.539c

Asymp. Sig. .915 .026 .480 .028 .010

(2-tailed)

a. Wilcoxon Signed Ranks Test

b. Based on negative ranks.
c. Based on positive ranks.

There were statistically significant differences in the SWEETNESS of the five treatments, 
χ (4) = 13.762, p = 0.008.  Post hoc analysis with Wilcoxon signed-rank tests was conducted
2

with a Bonferroni correction applied, resulting in a significance level set at p < 0.01

There were significant differences in the Sweetness of:

Treatment 1 and treatment 5
Treatment 4 and treatment 5

There were NO significant differences in the Sweetness of:

 51

Treatment 1 and treatment 2

Treatment 1 and treatment 3
Treatment 1 and treatment 4
Treatment 2 and treatment 3
Treatment 2 and treatment 4
Treatment 2 and treatment 5
Treatment 3 and treatment 4
Treatment 3 and treatment 5
Treatment 4 and treatment 5

SPREADABILITY
NPAR TESTS
  /FRIEDMAN=T1SPREAD T2SPREAD T3SPREAD T4SPREAD T5SPREAD
  /STATISTICS DESCRIPTIVES
  /MISSING LISTWISE.

Descriptive Statistics
N Mean Std. Minimum Maximum
Deviation
1 4.4000 1.34990 3.00 7.00
T1SPREAD
0
1 5.3000 1.25167 3.00 7.00
T2SPREAD
0
1 5.4000 .96609 4.00 7.00
T3SPREAD
0
1 4.9000 .56765 4.00 6.00
T4SPREAD
0
1 6.4000 .84327 5.00 7.00
T5SPREAD
0

Friedman Test
Ranks
Mean Rank
T1SPREAD 1.90 a

T2SPREAD 3.10
ac

T3SPREAD 3.30
ac

T4SPREAD 2.60 a

T5SPREAD 4.10
bc

Test Statisticsa

N 10
Chi-Square 14.685
df 4
Asymp. .005
Sig.
 52

a. Friedman Test

Wilcoxon Signed Ranks Test

Test Statisticsa

T2SPREAD - T3SPREAD - T4SPREAD - T5SPREAD - T3SPREAD -

T1SPREAD T1SPREAD T1SPREAD T1SPREAD T2SPREAD
Z -1.201 b
-2.157 b
-.957 b
-2.414 b
-.136 b

Asymp. Sig. .230 .031 .339 .010 .892

(2-tailed)

Test Statisticsa

T4SPREAD - T5SPREAD - T4SPREAD - T5SPREAD - T5SPREAD -

T2SPREAD T2SPREAD T3SPREAD T3SPREAD T4SPREAD
Z -.921 b
-1.725 b
-1.414b
-2.049 b
-2.414 b

Asymp. Sig. .357 .084 .157 .040 .010

(2-tailed)

a. Wilcoxon Signed Ranks Test

b. Based on negative ranks.
c. Based on positive ranks.

There were statistically significant differences in the SPREADABILITY of the five treatments, 
χ (4) = 14.685, p = 0.005.  Post hoc analysis with Wilcoxon signed-rank tests was conducted
2

with a Bonferroni correction applied, resulting in a significance level set at p < 0.01

There were significant differences in the Spreadability of:

Treatment 1 and treatment 5
Treatment 4 and treatment 5

There were NO significant differences in the Spreadability of:

Treatment 1 and treatment 2
Treatment 1 and treatment 3
Treatment 1 and treatment 4
Treatment 2 and treatment 3
Treatment 2 and treatment 4
Treatment 2 and treatment 5
Treatment 3 and treatment 4
Treatment 3 and treatment 5
Treatment 4 and treatment 5

ACCEPTABILITY
NPAR TESTS
  /FRIEDMAN=T1ACCEPT T2ACCEPT T3ACCEPT T4ACCEPT T5ACCEPT
  /STATISTICS DESCRIPTIVES
  /MISSING LISTWISE.

Descriptive Statistics
 53

N Mean Std. Deviation Minimum Maximum

T1ACCEPT 10 4.4000 1.42984 3.00 7.00
T2ACCEPT 10 5.0000 1.15470 3.00 7.00
T3ACCEPT 10 5.5000 1.17851 3.00 7.00
T4ACCEPT 10 5.4000 .51640 5.00 6.00
T5ACCEPT 10 6.5000 .70711 5.00 7.00

Friedman Test
Ranks
Mean Rank
T1ACCEPT 1.90 a

T2ACCEPT 2.60 ac

T3ACCEPT 3.30 ac

T4ACCEPT 2.85 a

T5ACCEPT 4.35 bc

Test Statistics a

N 10
Chi-Square 15.283
df 4
Asymp. .004
Sig.

a. Friedman Test

Wilcoxon Signed Ranks Test

Test Statisticsa

T2ACCEPT - T3ACCEPT - T4ACCEPT - T5ACCEPT - T3ACCEPT -

T1ACCEPT T1ACCEPT T1ACCEPT T1ACCEPT T2ACCEPT
Z -.988 b
-1.794 b
-1.628b
-2.682b
-.921 b

Asymp. Sig. .323 .073 .103 .007 .357

(2-tailed)

Test Statisticsa

T4ACCEPT - T5ACCEPT - T4ACCEPT - T5ACCEPT - T5ACCEPT -

T2ACCEPT T2ACCEPT T3ACCEPT T3ACCEPT T4ACCEPT
Z -.973 b
-2.388 b
-.368 b
-1.852b
-2.373b

Asymp. Sig. .330 .017 .713 .064 .010

(2-tailed)

a. Wilcoxon Signed Ranks Test

b. Based on negative ranks.
c. Based on positive ranks.
 54

There were statistically significant differences in the ACCEPTABILITY of the five treatments, 
χ (4) = 15.283, p = 0.004.  Post hoc analysis with Wilcoxon signed-rank tests was conducted
2

with a Bonferroni correction applied, resulting in a significance level set at p < 0.01

There were significant differences in the Acceptability of:

Treatment 1 and treatment 5
Treatment 4 and treatment 5

There were NO significant differences in the Acceptability of:

Treatment 1 and treatment 2
Treatment 1 and treatment 3
Treatment 1 and treatment 4
Treatment 2 and treatment 3
Treatment 2 and treatment 4
Treatment 2 and treatment 5
Treatment 3 and treatment 4
Treatment 3 and treatment 5
Treatment 4 and treatment 5

Appendix F
Scoresheet for Level of Acceptability of Rose Petal Jam
Name of Evaluator: Date:
Panel No: Sample: ROSE PETAL JAM

Instruction: Evaluate the sample by checking (/) that describe your feeling for the
product.
Level of Appearance Aroma Sweetness Texture Spread Overall
Acceptability Ability Accept-
ability
Like
Extremely
Like Very
Much
Like
Moderately
Like
Slightly
Neither Like or
Dislike
Dislike
Slightly
 55

Dislike
Moderately
Dislike Very
Much
Dislike
Extremely

Comment:

Appendix G
Raw Data for Level of Acceptability of Rose Petal Jam

Panel No. Appearance Aroma Sweetness Texture Spread Overall

Ability Accept-
ability
1 9 9 7 8 9 9

2 8 9 9 7 6 9

3 9 9 9 9 9 9

4 8 9 9 5 5 7

5 9 9 8 6 5 8

6 9 8 7 8 6 8

7 9 9 9 8 8 8

8 9 9 9 7 8 8

9 9 8 6 8 7 9
 56

10 9 9 9 9 9 9

11 7 8 9 9 6 8

12 9 9 9 9 9 9

13 7 9 9 8 6 8

14 9 8 8 9 7 9

15 9 8 9 8 9 8

16 9 8 9 8 7 8

17 9 9 9 9 9 9

18 9 9 9 9 8 9

19 8 9 9 8 4 9

20 9 9 9 9 7 9

21 9 9 9 9 9 9

22 9 9 9 9 9 9

23 9 9 9 9 9 9

24 9 8 6 8 7 9

25 9 9 9 7 8 8

26 9 8 9 8 9 8

27 7 8 9 9 6 8

28 9 9 9 9 7 9

29 9 9 9 8 8 8

30 8 9 9 5 5 7

31 9 9 9 9 9 9

32 7 9 9 8 6 8

33 9 9 8 6 5 8
 57

34 9 8 9 8 7 8

35 9 9 9 9 9 9

36 9 9 7 8 9 9

37 8 9 9 7 6 9

38 9 8 7 8 6 8

39 8 9 9 8 4 9

40 9 8 8 9 7 9

41 9 9 8 9 8 9

42 8 9 9 8 9 9

43 8 9 9 8 9 9

44 9 9 9 9 9 9

45 9 8 4 3 2 1

46 9 9 9 8 9 9

47 9 9 9 8 9 8

48 9 8 8 9 8 9

49 9 9 9 9 9 9

50 9 9 9 9 9 9

51 9 9 9 8 9 9

52 9 8 9 9 9 9

53 9 9 9 9 9 9

54 9 8 9 9 9 9

55 8 9 9 8 9 9

56 9 9 8 8 8 8

57 9 9 8 9 9 9
 58

58 9 9 9 9 9 9

59 7 8 7 8 7 8

60 9 8 9 9 9 9

Mean 8.55 8.65 8.65 8.13 7.62 8.48

Appendix H
Microbiological Qualities of the Rose Petal Jam
 59

Appendix I
Certification for Statistical Evaluation
 60

Appendix J
Certification of English Critic
 61

PLATES
 62

Plate 1. Rose petals (Rosa chinensis L.)

Plate 2.
Finish Product of
Rose Petal Jam
 63

CURRICULUM VITAE
 64

OCCEÑA DANIELLE B.
Address: Tabirna Bauang, La Union
E-mail: denenga548@gmail.com
Contact No.: (0927)376-2486

Mobile: (+63) 9167767337

EDUCATIONAL ATTAINMENT
TERTIARY
Bachelor of science in Industrial Technology Major in Food Trades

Don Mariano Marcos Memorial State University- Mid La Union Campus

Catbangen, City of San Fernando La Union

2019-2023

SECONDARY

High School

Sacred Heart School

2016– 2017

PRIMARY

Elementary

Saint Peter and Paul Learning Center

 65

Central East Bauang, La Union

2010– 2011

SEMINARS OR TRAINING ATTENDED:

 On-The-Job Trainee- The Hotel Elizabeth Baguio (September 2022)

 On-The-Job Trainee- Sebay Surf Central San Juan La Union (February 2023)

PERSONAL INFORMATION

Date of Birth: June 1, 1998

Place of Birth: Tabirna Bauang, La Union

Age: 24 years old

Civil Status: Single

Sex: Female            

Height: 4’11

Weight: 45 kg.

Religion: Roman Catholic

Nationality: Filipino

Language spoken: Tagalog, Iloko, Bisaya, English

Skills: Cooking, Dancing

 66

JAN ALDRICH P. BARTOLO

Quinavite, Bauang, La Union
bartolojanaldrich8@gmail.com
Mobile: (+63) 9167767337
EDUCATIONAL ATTAINMENT

TERTIARY
Bachelor of science in Industrial Technology Major in Food Trades

Don Mariano Marcos Memorial State University- Mid La Union Campus

Catbangen, City of San Fernando La Union

2022-2023

SECONDARY

DON EULOGIO DE GUZMAN MERIAL NATIONAL HIGH SCHOOL

Calumbaya, Bauang, La Union

2017-2018

PRIMARY

Bauang North Central School

Bauang La Union

2010-2011  
 67

SEMINARS OR TRAINING ATTENDED:

 NCII-Bread and Pastry Production (2016)

 NCII-Cookery (2017)

 On-The-Job Trainee- Hotel 45 at Paringao, Balaoan La Union (March 2018)

 On-The-Job Trainee- Lafaayette Luxury Resort at Baccuit Sur, Bauang, La

Union (September 2023)

 On-The-Job Trainee- Cococay at Paringao, Bauang, La union

PERSONAL INFORMATION

Date of Birth: June 9, 1998

Place of Birth: Bauang La Union

Age: 24 years old

Civil Status: Single

Sex: Male            

Height: 5’7

Weight: 70 kg.

Religion: Roman Catholic

Nationality: Filipino

Language spoken: Filipino, Iloko, English

Skills: Cooking, Dancing

 68

CUARESMA LAURYN D.
Address: Zone 4, Brgy. Libtong, Tagudin, Ilocos Sur
E-mail: lauryncuaresma27@gmail.com
Contact No.: (0993)367-2468

EDUCATIONAL ATTAINMENT
TERTIARY
Bachelor of science in Industrial Technology Major in Food Trades

Don Mariano Marcos Memorial State University- Mid La Union Campus

Catbangen, City of San Fernando La Union

2022-2023

SECONDARY

Junior-Senior High School

Ilocos Sur Polytechnic State College – Laboratory High School

South Cluster Tagudin Campus

Quirino, Tagudin Ilocos Sur

2018 – 2019

PRIMARY
 69

Libtong Community School

Libtong, Tagudin Ilocos Sur

2012 – 2013

SEMINARS OR TRAINING ATTENDED:

 On-The-Job Trainee- The Hotel Elizabeth Baguio (September 2022)

PERSONAL INFORMATION

Date of Birth: May 30, 2001

Place of Birth: ITRMC, City of San Fernando

Age: 21 years old

Civil Status: Single

Sex: Female            

Height: 5’2

Weight: 55 kg.

Religion: Roman Catholic

Nationality: Filipino

Language spoken: Tagalog, Iloko, English

Skills: Cooking
 70

CHRISTIAN D. HERNANDEZ
Sili Naguilian, La Union
Mobile #: +639669274735
Email Address: ch799439@gmail.com
EDUCATIONAL ATTAINMENT
TERTIARY

Bachelor of science in Industrial Technology Major in Food Trades

Don Mariano Marcos Memorial State University- Mid La Union Campus

Catbangen, City of San Fernando La Union

2022-2023

SECONDARY

Naguilian National High School 

  Imelda Naguilian La Union

 2017-2018

PRIMARY

Naguilian Central School

Ortiz, Burgos La Union

2011-2012
 71

SEMINARS OR TRAINING ATTENDED:

 Cookery- TESDA Training Center (2017)

 Food and Beverage Services- TESDA Training Center (2017)

 On- The- Training (OJT)- Coconut Grove Bauang, La Union

PERSONAL INFORMATION

Date of Birth: February 15, 2000

Place of Birth:  Sili Naguilian, La Union

Age: 25 years old

Civil Status: Single

Sex: Male            

Height: 172.72 cm

Weight: 55 kg.

Religion: Roman Catholic

Nationality: Filipino

Language spoken: Tagalog, Iloko, English

Skills: Cooking
 72

ORACION JELAINE CHRICIA L.

Address: Pagbennecan, Balaoan, La Union
E-mail: oraceonjelainechricialomani@gmail.com
Contact No.: (0928)7458-237

EDUCATIONAL ATTAINMENT
TERTIARY
Bachelor of science in Industrial Technology Major in Food Trades

Don Mariano Marcos Memorial State University- Mid La Union Campus

Catbangen, City of San Fernando La Union

2022-2023

SECONDARY

High School

Castor Z. Concepcion Memorial National High School

Antonino, Balaoan, La Union

2018- 2019

PRIMARY

Balaoan Central School

Antonino Balaoan La Union

2012-2013
 73

SEMINARS OR TRAINING:

 NCII- Bread and Pastry 2017

 NCII- Food and Beverege 2017

PERSONAL INFORMATION

Date of Birth: January 6, 2001

Place of Birth: Balaoan, La Union

Age: 22 years old

Civil Status: Single

Sex: Female            

Height: 4’9

Weight: 42 kg.

Religion: Roman Catholic

Nationality: Filipino

Language spoken: Tagalog, Iloko, Bisaya, English

Skills: Cooling, Dancing