Tart Recipe Utilizing Cabbage Jam As A Filling Ingredient-June-26

TART RECIPE UTILIZING CABBAGE (Brassica oleracea var.
capitata)
JAM AS A FILLING INGREDIENTS
An Undergraduate Research
presented to
The College of Hospitality Management and Tourism
Cebu Technological University
Argao Campus
In Partial Fulfillment
of the Requirements for the Course
HPC 2210- Research in Hospitality
By:
Caminero, Monique Narca, Catherine
Davin, Stephen Nepangue, Vincent France
Gealon, Jeralyn Relatado, Princess Dhee
Glipa, June Rey Saberon, John Warren
Rabe, Mariztrelle
Bachelor of Science in Hospitality Management
AY 2020-2021
ii
APPROVAL SHEET
This undergraduate research entitled “ TART RECIPE UTILIZING J(Brassica

oleracea var. capitata) JAM AS A FILLING INGREDIENTS “, presented and
submitted by Monique P. Caminero, Stephen Davin, Jeralyn Gealon, June Rey
Glipa, Mariztrelle Rabe, Catherine Narca, Vincent France Nepangue, Princess
Dhee Relatado, John Warren Saberon, in partial fulfillment of the Requirement of
the course, HPC 2210- Research in Hospitality, has been examined and is
recommended for the acceptance and approval for Oral Defense.
RESEARCH ADVISORY COMMITTEE
ANESITO L. CUTILLAS, Dev.Ed.D. PAUL VINCENT C.

DURAN, MBA-HRM
Dean of Instruction Dean, College of Hospitality Mgt
and Tourism
MARIE ROSE M. DERRAMAS, MBA, MSc-IHM REY ANTHONY A.

SARONA, DBA
Chair, HM Department Chair, Tourism Department
PANEL OF EXAMINERS
Approved by the committee on Oral Examination with a grade of ______.
REY ANTHONY A. SARONA, DBA

Chairman
MARIE ROSE M. DERRAMAS, MBA, MSc-IHM

Member
(Venus H. Baldea)
Adviser
Accepted and Approved in partial fulfillment of the requirements for the course
HPC 2210 – RESEARCH IN HOSPITALITY
Date of Design Hearing:

Date of Oral Defense:
EINGILBERT C. BENOLIRAO,
Dev.Ed.D.
Campus Director
iii
ABSTRACT
Title : TART RECIPE UTILIZING CABBAGE (Brassica oleracea var.

capitata) JAM AS A FILLING INGREDIENTS
Researchers: CAMINERO, MONIQUE P.
DAVIN, STEPHEN L.
GEALON, JERRALYN R.
GLIPA, JUNE REY S.
NEPANGUE, VINCENT FRANCE B.
RABE, MARIZTRELLE C.
RELATADO, PRINCESS DHEE O.
SABERON, JOHN WARREN E.
NARCA, CATHERINE C.
Adviser: BALDEA, VENUS H.
Institution: CEBU TECHNOLOGY UNIVERSITY- ARGAO CAMPUS
Year Completed:
This study is a product development using cabbage as the main
ingredient. Employing both experimental and descriptive methods, treatment one
(T1) used 12 cup of cabbage filling, treatment two (T2) used 1 cup of cabbage
filling, treatment three (T3) used 1 12 cup of cabbage filling, and treatment four
(T4) used 2 cups of cabbage filling. The tarts were developed following the
specific recipe and sensory attributes as to flavor, aroma, texture, color, and
iv
general acceptability were identified based on tasters' responses. The descriptive
method was used in the sensory analysis of Cabbage Jam to determine the
acceptability of the product utilizing the 9-Point Hedonic Scale developed by
David R. Peryam, as cited by Gobetti (2011), rated by 27 random consumers,
and in the test of significant mean difference of the sensory analysis using the
One-Way Analysis of Variance (ANOVA).
Findings revealed that cabbage tart can be developed using different
concentrations of cabbage filling. Among the treatments, there is no significant
difference in all sensory analysis except aroma. To improve the aroma of
cabbage tart, adding aromatic extracts that could also enhance the color, taste,
and aroma of the filling, like lemon, is recommended. Cabbage could either be
mashed or blended. To explore its market potential, appropriate packaging
potential, and submission of the product to a shelf life and proximate analysis are
also recommended.
Program: Bachelor of Science in Hospitality Management
Research Started:
Research Completed:
v
ACKNOWLEDGEMENT
This research would not have been possible without never-ending of

support many people who shared their expertise and who never ceased in
extending their helping hands in making this remarkable work of success.
To the panelists, Dr. Rey Anthony A. Sarona, Marie Rose M. Derramas, for
providing ample constructive comments and suggestions which direct to the
success of this work.
To Dr. Venus H. Baldea, for the brilliant ideas and advices for our research title
and accepting our request to be our research adviser.
To the respondents, the Second-year students of Bachelor of Science in

Hospitality Management (BSHM) who spared their time in answering the
questionnaires which made the researchers came up with a substantial results;
To Dr. Rey Anthony Sarona, for the brilliant ideas and patience to help us with
this research;
To the researcher’s classmates, co-researchers and schoolmates who extend

their assisting hands from the beginning until the end of this work; and
To Mariztrelle Rabe’s family who extend their assisting hands and letting us
made our cabbage tart for food tasting.
To John Warren’s family who offer their helping hands and for welcoming us in
their house to practice and prepare in making our food innovation research for
food tasting.
To Catherine Narca’s family who offer their helping hands and for welcoming us
in their house to continue making our Chapter 2 and 3 food innovation research.
Above all, to the Almighty Father for the strength, wisdom and good health which
allow the researchers to accomplish this piece of work. If not because of HIM,
this work turns to nothing.
vi
DEDICATION
This research study is heartily dedicated to
All the parent’s researchers who offered their endless support and
Guidance all throughout,
All our instructors for the encouragement and patience in mentoring us as
we pursue this study
The people who have been there to support, love, care, encourage
And inspire
Above all to the ALMIGHTY FATHER
For being the source of everything that made the researchers strong enough to
pursue this study and to aim success after all.

vii
TABLE OF CONTENTS
Page
TITLE PAGE
APPROVAL SHEET
ABSTRACT
ACKNOWLEDGEMENT
DEDICATION
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
CHAPTER
1 THE PROBLEM AND ITS SCOPE
INTRODUCTION 1
Rationale of the Study 1
Theoretical Background 5
THE PROBLEM 10
Statement of the Problem 10
Significance of the Study 11
RESEARCH METHODOLOGY 12
Research Design 12
Research Environment 14
Research Respondents 16
Research Procedures 18
Data Gathering 19
viii
Treatment of Data 20
DEFINITION OF TERMS 21
2 DATA PRESENTATION, ANALYSIS AND INTERPRETATION
PROFILE OF THE RESPONDENTS
Respondents profile in terms of age 23
Respondents profile in terms of gender 24
EVALUATIONS OF THE SENSORY ATTRIBUTES
OF CABBAGE IN TERMS OF FLAVOR, AROMA,
TEXTURE, COLOR, AND GENERAL ACCEPTABILITY
OF THE CABBAGE JAM IN VARIOUS
CONCENTRATIONS FILLING FOR TART IN
DIFFERENT TREATMENTS
Sensory Analysis of Tart Recipe Utilizing 25
Cabbage (Brassica Oleracea Var. Capitata)

Jam as A Filling Ingredient in Terms of Flavor
Jam as A Filling Ingredient in Terms of Aroma

Jam as A Filling Ingredient in Terms of Texture
Jam as A Filling Ingredient in Terms of Color
Jam as A Filling Ingredient in Terms of General
Acceptability
Over-All Sensory Evaluation of Cabbage 30
(Brassica Var. Capitata) Tart Using Different
Amounts of Cabbage Jam (T1-T4) As Evaluated
by The Panel of Tasters
TEST OF SIGNIFICANT MEAN DIFFERENCE OF THE

WEIGHTED MEAN OF TART RECIPE UTILIZING CABBAGE
JAM AS FILLING INGREDIENTS FROM T1-T4
ix
Test of Significant Mean Difference of the Weighted 32

Mean of Tart Recipe Utilizing Cabbage (Brassica
olarecea var. capitata) Jam in Terms of Flavor
olarecea var. capitata) Jam in Terms of Aroma
olarecea var. capitata) Jam in Terms of Texture
olarecea var. capitata) Jam in Terms of Color
olarecea var. capitata) Jam in Terms of General
Acceptability
OUTPUT OF THE STUDY 40
3 SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATION

Summary 41
Findings 41
Conclusion 43
Recommendation 43
REFERENCES 44
APPENDICES 47
A Transmittal Letter 48
B Research Instrument 50
C Sample Computation 52
D Documentation 53
CURRICULUM VITAE 56
x
LIST OF TABLES
Table Title Page
1 Distribution of Respondents 16
2 Ingredients Used 19
3 Respondent’s Profile in Terms of Age 37
4 Respondent’s Profile in Terms of Gender 38
5 Sensory Analysis of Tart Recipe Utilizing 39
Jam as A Filling Ingredient in Terms of Flavor
Cabbage (Brassica oleracea Var. capitata) Jam
as a Filling Ingredients Terms of Aroma
Cabbage (Brassica oleracea var. capitata) Jam
as a Filling Ingredients Terms of Texture
as a Filling Ingredients Terms of Color
as a Filling Ingredients Terms of General Acceptability
10 Over-All Sensory Evaluation of Cabbage 45
(Brassica Var. Capitata) Tart Using
Different Amounts of Cabbage Jam (T1-T4)
As Evaluated by The Panel of Tasters
11 Test of Significant Mean Difference of the 47
Weighted Mean of Tart Recipe Utilizing
Cabbage (Brassica olarecea var. capitata) Jam
xi
in Terms of Flavor
in Terms of Aroma
in Terms of Texture
14 Test of Significant Mean Difference of the Weighted 51
Mean of Tart Recipe Utilizing
in Terms of Color
15 Test of Significant Mean Difference 53
of the Weighted Mean of Tart Recipe Utilizing
in Terms of General Acceptability
xii
LIST OF FIGURES
Figure Title Page
1 Schema of the Theoretical Background 6
2 Flow of the Study 13

3 Location Map of the Research Environment 15
xiii
1
Chapter 1
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale of the Study

Agriculture is undergoing a huge transformation. In the past, agriculture
was seen as a subsistence activity of farmers involving crop and livestock
production. For centuries agriculture was the same as farming, and most people
lived on farms or nearby and were largely self-sufficient. This is, however,
changing substantially in the recent years. Today, agriculture is rapidly turning
into a technology and market oriented “industry” which extends from agricultural
production, to sophisticated agriscience, and agribusiness. It now connects
strongly to the national and global economy. Many people who work in
agriculture actually do not work on farms but are engaged in businesses of seed,
fertilizer, agro-chemical, farm machinery, food-processing, marketing and trade.
Many are engaged in finance, research, distribution, and marketing activities
which provide services to the production agriculturalists. Agriculture has become
a big business. (Gandhi, 2014).
Product Innovation is all about of creating a new taste that can be loved
and appreciated by the target market or consumers that can be fit in their need
and wants. Now a days the consumers are being conscious of their health and
they want a nutritious and healthy product but in the same time can satisfy in
their cravings. Most people want a new taste, appearances and aroma that is
2
why they search for the new flavor, formulas and ingredients for the consumers
wants a new taste of food. (David, et. al. 2018)
Cabbage (Brassica oleracea L. var. capitata) is one of the most important
vegetables grown worldwide. It belongs to the family Cruciferae, which includes
broccoli, cauliflower, and kale. The different cultivated types of cabbage show
great variation in respect of size, shape and color of leaves as well as the texture
of the head (Singh et al., 2006). Approximately 6.3 kg of Brassica vegetables are
consumed per person annually (Jordbruksverket, 2003). Cabbage, as a highly
rated leafy vegetables and a marvelous food item, is grown for its enlarged,
edible, terminal buds; and is also preferably eaten almost everywhere in the
world (Tirasoglu et al., 2005). Cabbage is consumed either raw or processed in
different ways, e.g., boiled or, fermented or, used in salads. Due to its
antioxidant, anti-inflammatory and antibacterial properties, cabbage has
widespread use in traditional medicine, in alleviation of symptoms associated
with gastrointestinal disorders (gastritis, peptic and duodenal ulcers, irritable
bowel syndrome) as well as in treatment of minor cuts and wounds and mastitis.
Fresh cabbage juice, prepared either separately or mixed with other vegetables
such as carrot and celery, is often included in many commercial weight-loss diets
(Samec, 2011), diets that improve the bioavailable content of nonheme iron
(Chiplonkar et al., 1999), as well as alternative therapies for cancer patients
(Maritess et al., 2005)
In 2020, the volume of cabbage produced in the Philippines was
approximately 129.8 thousand metric tons, reflecting a slight increase from the
3
previous year. This was equivalent to around 2.3 billion Philippine pesos in
production value (Statista Research Department, 2021). According to Nera
(2021), cabbage and other cruciferous vegetables are good sources of vitamins,
minerals, and other substances. Most importantly, they are packed with folate,
potassium, vitamin C, vitamin K, manganese, folate, calcium, carotenoids, and
flavonoids. Cabbage's fiber content is another one of its health advantages. Fiber
is necessary for a healthy digestive system and colon. Base on Philippine Dietary
Reference Intakes (PDRI) from the Department of Health (DOH), adults should
eat 20 to 25 grams of fiber per day. School-aged children and teenagers need
approximately 10 to 20 grams of fiber per day.
Cabbages produced in Mantalongon, Dalaguete, Cebu, were transported
to the Mantalongon Trading Centre and retailed at the Carbon market in Cebu
City. The traditional supply chain involved five players: farmers in Mantalongon
and nearby barangays; commission agents and wholesalers in the Mantalongon
Trading Centre; and wholesalers and retailers in the Carbon market. With the
abundance of rain and less heat this dry season in Mantalongon Dalaguete,
cabbages are easy to grow. As a result, there was an oversupply of cabbage in
the market (Skyscraper City-Cebu, 2021).
According to legend, the tart was invented by the unmarried French sisters
who ran the hotel in the 1880s, so in France, the actual name of the tart is "Tarte
des Demoiselles Tatin" (the tart of two unmarried women named Tatin.) It
actually didn't become famous until a Parisian restaurant called Maxim's put it on
4
the menu. Nowadays, though the apple tart is still the version served in France
(with tons of
caramel to hold it together). The tarte Tatin can be made with any fruit, but to be
strictly traditional, it must be served warm with cream on the side (Bundel, 2018)
Tart is a dessert with a crust on the bottom and sides that are shallow.
The crusts are produced using pastry dough (flour, sugar, unsalted butter, and
ice-cold water). The objective is to get a crust that is thick, solid, and crumbly.
The filling is spooned straight onto the crust, which is then baked to firm up
(TimesofIndia.com, 2021).
The researchers aim to introduce the innovated cabbage tart that contains
high levels of nutrition to different types of market critically assess the various
needs of customers because of its wholesome, fairly price, and nutritionally
innovated according to the aim of food industry.
The researchers will do everything to satisfy the consumer, but in the end
up the consumer satisfaction are always followed, because they are the
inspiration to innovate a product. Making product innovation is not only about the
safety and procedure but also the environment of the product and those who
produced it.
This innovated cabbage tart products can be a successful business of the
researchers once they will get the right target market, and the product does have
a unique healthy flavor that can roll out the same old tart also it offers good price
value so that the customers can easily afford the product, and lastly the factor
that can lead this product to success is the fearless but yet strategically planning.
5
To provide benefit to the bread and pastry- eating public, particularly to the
children, the researcher developed a tart with cabbage filling to provide more
nutritious, inexpensive and easy to prepare bake goodie utilizing the abundance
of chayote in the locality specifically in the well- known vegetable basket and
summer capital of southern Cebu, Mantalongon, Dalaguete.
Theoretical Background
This research is anchored in the theory of Diffusion of Innovation by
Rogers which emphasizes technology diffusion and adoption. It focuses on the
process of innovation by which new products are adopted (or not) by their
intended audiences. Rogers defines innovation as “the process by which an
innovation is communicated through certain channels over time among the
members of a social system. The theory was developed by E.M. Rogers, a
communication theorist at the University of New Mexico, in 1962(Halton, 2021).
Additionally, it also stated that diffusion is a special type of communication in
which the messages is all about new ideas. The newness of the idea in the
message content gives diffusion its special character. Rogers (2003) described
the innovation-decision process as “an information-seeking and information-
processing activity, where an individual is motivated to reduce uncertainty about
the advantages and disadvantages of an innovation”. According to Sahin (2006),
adoption means making complete use of an innovation as the best course of
action available, “while rejection means, “not adopting an innovation.” Rogers
established four main components of innovation diffusion based on his concept
of diffusion; communication channel, innovation, time, and social system.

6
The first element of the diffusion of innovation process is the innovation.

Diffusion of Innovation Theory
(Rogers, 2003)
Consumer Act of the Philippines

and P.D. # 491 (Creation of
Nutrition Council)
T1 T2 T3 T4
1/2 cup 1 cup 1 1/2 cup 2 cups

cabbage cabbage cabbage cabbage
jam + jam + jam + jam +
Standard Standard Standard Standard
crust recipe crust recipe crust recipe crust recipe
SENSORY ANALYSIS (9 POINT HEDONIC SCALE) OF

CABBAGE JAM:
TART RECIPE UTILIZING

CABBAGE ( Brassica oleracea
var. capitata ) JAM AS A FILLING
INGREDIENTS
Fig 1. Schema of the Theoretical Background

7
Rogers (2003) defined the innovation as an idea, practice, or project that
is perceived as new by an individual or other unit of adoption” (Rogers, 2003, p.
12). An innovation may have been invented a long time ago, but if individuals
perceive it as new, then it may still be an innovation for them. The newness
characteristic of an adoption is more related to the three steps (knowledge,
persuasion, and decision) of the innovation-decision process that will be
discussed later. In addition, Rogers claimed there is a lack of diffusion research
on technology clusters. For Rogers (2003), “a technology cluster consists of one
or more distinguishable elements of technology that are perceived as being
closely interrelated”.
The second element of the diffusion of innovations process is
communication channels. For Rogers (2003), communication is “a process in
which participants create and share information with one another in order to
reach a mutual understanding”. This communication occurs through channels
between sources. Rogers states that “a source is an individual or an institution
that originates a message. A channel is the means by which a message gets
from the source to the receiver”. Rogers states that diffusion is a specific kind of
communication and includes these communication elements: an innovation, two
individuals or other units of adoption, and a communication channel.
According to Rogers (2003), the time aspect is ignored in most behavioral
research. He argues that including the time dimension in diffusion research
illustrates one of its strengths. The innovation-diffusion process, adopter

8
categorization, and rate of adoptions all include a time dimension. These aspects
of Rogers’ theory will be discussed later in more detail.
The social system is the last element in the diffusion process. Rogers
(2003) defined the social system as “a set of interrelated units engaged in joint
problem solving to accomplish a common goal”. Since diffusion of innovations
takes place in the social system, it is influenced by the social structure of the
social system. For Rogers (2003), structure is “the patterned arrangements of the
units in a system”. He further claimed that the nature of the social system affects
individuals’ innovativeness, which is the main criterion for categorizing adopters.
The end result of this diffusion is that people, as part of a social system, adopt a
new idea, behavior, or product.
The study is enhanced by The Philippine Constitution under Article II
Section 15, the state shall protect and promote the right to health of the people
and instill health consciousness among them. Therefore, the state recognizes
that nutritional deficiency problems in the Philippines, based on nutrition surveys,
include deficiency in Vitamin A, energy, iron, riboflavinandiodine, and thiamine.
To a minor extent, the Filipino diet is also a deficient in folate, calcium and
ascorbic.
The World Health Organization and Food and Agriculture Organization,
among many other nationally recognized organizations have noted that there are
over 2 billion people worldwide who suffer from a variety of micronutrient
deficiencies. Almost 160 countries pledge at the FAO/WHO International
Conference on Nutrition to make efforts to help combat these issues of

9
micronutrient deficiencies, highlighting the important aspect of decreasing the
number of those who with Vitamin A, iodine, and iron deficiencies, highlighting
the important aspect of decreasing the number of those with Vitamin A, iodine,
and iron deficiencies.
The Consumer Act of the Philippines is the policy of the State to protect
the interest of the consumer, promote his general welfare and to establish
standards of conduct for business and industry. The Law was enacted to protect
the interests of consumers through the promotion of public health and safety
measures, and the prevention of deceptive and unfair acts of unscrupulous
businessmen.
Presidential Decree 491 of 1974 or the Nutrition Act of the Philippines
created the National Nutrition Council (NNC) to supervise, coordinate and
evaluate the implementation of the national nutrition program which shall be
implemented by all agencies and instrumentalities of both the government and
the private sector concerned with improving the nutrition of our people. The NNC
shall coordinate and integrate policies and programs of all agencies and
instrumentalities of the government charged with the prosecution of existing law,
policies, rules and regulations concerning nutrition.
The Philippine was known for its abundance in cabbage, which can be
found in any region. Just like the other fruits and vegetable Cabbage itself has its
seasonal bearing of when and what month is the most abundant harvesting time.
Cabbage is a cool-season vegetable suited to both spring and fall.

10
The vegetable basket of Cebu, Mantalongon, Dalaguete is one of the
major agricultural centers in the Province of Cebu. It has 16 mountain barangays
that are prime producers of high value crops and vegetable wherein large
plantations and plenty of harvest in a year for a cabbage. Due to its abundance in
the supply of cabbage the benefits they can get are not highly given attention.
THE PROBLEM
Statement of the Problem
This study looked into the general viability of Cabbage (Brassica oleracea
var. capitata) jam as a filling ingredient of the tart which was conducted at Cebu
Technological University-Argao Campus during the academic year 2021-2022 as
basis for a recipe guide.
Specifically, the study sought to answer the following sub-problems:
1. What are the formulations of cabbage tart from T1 to T4?
2. What are the sensory attributes of cabbage tart from T1 to T4:
2.1 color;
2.2 texture;
2.3 aroma
2.4 flavor; and,
2.5 general acceptability?
3 Is there a significant difference among treatments in terms of the sensory
attributes considered?
4 Based on the findings, what cabbage tart can be formulated?
Statement of Null Hypothesis

11
Ho: There was no significant difference among the treatments in terms of
the attributes considered.
Significance of the Study
The findings of the study are beneficial to the following entities:
The Students. This study is a great help to students especially those who
take the course Hospitality Management and at the end of the study, they are
able to know about the benefits of CABBAGE (Brassica oleracea var. capitata)
and the various products that makes out of it especially Cabbage Jam.
Entrepreneurs. This provides the entrepreneurs new product to sell in the
community.
Farmers. To provide them information about Cabbage ( Brassica oleracea
var. capitata) that encourages them to till and produce more harvest from the
plant and to maximize its fresh produce. This provides them the farmers new
idea in utilizing cabbage.
Community. This study provides new image of Tart recipe utilizing
cabbage jam as a filling ingredient which has several health benefits that are
essential in achieving a healthy living and for that health conscious.

12
Future Researchers. The data gathers provide the future researchers
with basis for improving their own studies or in testing the validity of others
related findings. This study also serves as their cross-reference that gives them a
background or an overview of making cabbage jam as a filling in cabbage tart.
RESEARCH METHODOLOGY
Research Design
This research combined experimental and descriptive research
methodologies that determined the sensory analysis of cabbage jam filling from
T1 to T4 in terms of taste, color, texture, aroma, flavor, and general acceptability.
With the assistance of the selected panel of tasters, who were second-year
hospitality management students with an understanding of and familiarity with
food and food preparation. When tasting the different treatments with the 9-Point
Hedonic Scale, observations were made for probable changes in taste, texture,
aroma, and flavor. The instrument aided in determining the attributes of cabbage
tarts treated with different amounts of cabbage. The descriptive approach was
used to interpret the study's data and findings, which included sensory analysis
and overall acceptability. The result was the basis of a cabbage jam.
Flow of the Study
The research flow uses the System Model that consist of three phases as
follows: Inputs, Process and Output.

13
Figure 2 displays the flow of the study. The first phase is the input where
the attributes of cabbage (Brassica oleracea var. capitata) Jam filling treats with
different measurements of the jam ingredients. The treatment one (T1) uses ½
cup of cabbage jam filling, treatment two (T2) uses 1 cup of cabbage jam filling,
treatment three (T3) uses 1 ½ cups of cabbage filling and treatment four (T4)
uses 2 cups cabbage jam filling. The second phase is the process in which it is
the evaluation of the different treatments, the sensory quality of the cabbage jam
using the different measurements of cabbage jam filling in terms of taste, texture,
aroma, flavor and its general acceptability. The last phase is the output/result and
the findings of the experiment serves as basis for the recommendation of a
Cabbage jam recipe.
INPUT PROCESS OUTPUT
Evaluation of the respondents in the

sensory attributes of the Cabbage
CABBAGE TART Tart from T1-T4 treated with the
different measurements of cabbage
 T1 (1/2 cup filling in terms of: TART RECIPE
cabbage jam + Taste, color; texture; aroma, flavor; UTILIZING
Standard crust and, general acceptability. CABBAGE
recipe) 1. Experimental and Descriptive (Brassica
 T2 (1 cup method: oleracea var.
cabbage jam + 1. Gathering of capitata) JAM
Standard crust materials to test
AS A FILLING
2. Obtaining the
recipe) INGREDIENTS
instrument to use:
 T3 (1 1/2 cup the 9 Point
cabbage jam Hedonic scale
+Standard crust 3. Conducting the
recipe) Sensory Analysis
 T4 (2 cups 4. Collation of data
cabbage jam + 5. Statistical
Treatment
Standard crust 6. Analysis,
recipe) Interpretation
And
Recommendations
14
Fig 2. Flow of the Study
Environment
The municipality of Argao is 66.90 kilometers southeast of Cebu Province.
It is bounded in the north by the municipality of Sibonga, in the south, by the
Municipality of Dalaguete, by the Bohol Straight in the east and in the west by
Municipalities of Dumanjug, Ronda, Alcantara, Moalboal, and Badian. The
municipality has 18 kilometers shoreline which stretches from the boundary of
Sibonga to the boundary of Dalaguete and an average depth of 29 kilometers
from the coast to the interior along the boundaries on the western portion of the
municipality.
The municipality occupies a total land area of approximately 20,753
hectares. Of the total land area 13606 hectares are classified as the alienable
and disposable lands while 5350 hectares are timber/forest land.
Argao as a town is composed of 45 barangays is created under
commonwealth act of 1935 and republic act of 1950 s and 1960s. One of its
barangays is barangay Lamacan where Cebu technological university Argao
campus strategically located.
The study was conducted in Cebu Technological University, Argao
Campus, formerly Cebu State College of Science and Technology-Agro Industrial
and Forestry College. The university is situated at Ed Kintanar Street, Lamacan,

15
Argao Cebu. This is located in the southern part of Cebu which is approximately
66 kilometers away from Cebu.

Cebu Technological
University-
Argao Campus
Fig 3. Location Map of the Research Environment

16
Respondents
There were 27 respondents of the study who were randomly
selected and it composed of second-year Hospitality Management students.
Eight respondents from section A, nine respondents from section B, and ten
respondents from section C. They were selected accordingly by considering their
exposure and experience in relation to food technology. The orientation of the
evaluation process conducted prior to the actual testing of the product. The
respondents were informed on the importance of their participation and
commitment to ensure reliable results of the evaluation of the product. Below is
the break down in the distribution of respondents.
Table 1
Distribution of respondents
NO. OF TASTERS
Group Male Female Total %
Respondents 2A 4 4 8 29.63
2B 4 5 9 33.33
2C 5 5 10 37.04
TOTAL 13 14 27 100
Instrument
To gather the necessary data, an adopted Sensory Analysis
Instrument was utilized which the respondents used in order to rate the sensory
qualities of the products evaluated according to taste, color; texture; aroma,
flavor; and, general acceptability with the assigned weight of 9 as the highest and
17
1 as the lowest and a parametric scale of 5 interval between range and
qualitative descriptions of Like Extremely as the highest and Dislike Extremely as
the lowest. The instrument used is the 9-point Hedonic Scale which appears
below.
Assigned Weight Parametric Scale Qualitative Description
9 8.50- 9.00 Like extremely
8 7.50-8.49 Like very much
7 6.50-7.49 Like much
6 5.50-6.49 Like moderately
5 4.50-5.49 Like slightly
4 3.50-4.49 Neither like or dislike
3 2.50-3.49 Dislike slightly
2 1.50-2.49 Dislike very much
1 1.00-1.49 Dislike extremely
Table 2 shows the ingredients of making Tart and its quantity to give the
readers information of the recipe. The researcher used the standard crust recipe
plus different measurements of fillings: ( T1) used 1/2 cup cabbage jam filling,
treatment two (T2) used 1 cup cabbage jam filling, treatment three (T3) used 1 1/2
cup cabbage jam (T4) used 1/2 cup cabbage jam filling. Preparation in making tart
is as follow.
18
Preparation
Dough preparation
1. To make the crust, sift together the flour and salt in a large bowl.
Using a pastry blender or two knives cut the butter or shortening
into the flour and kill mixture resembles coarse breadcrumbs.
2. Sprinkle cold water gradually over the mixture gathering the cramps
together until they form a ball. Sprinkle flower and waxed paper
unwrapped the gathered ball in the paper. Chill in the refrigerator
for 30 minutes.
Cabbage Jam Preparation
1. Cut the cabbage into strips or mash very finely the measure out 400
grams (2 cups) of vegetable.
2. Combine cabbage flesh/pulp and sugar and its juice out from matching in
a medium saucepan. Bring to a boil and simmer over medium heat,
stirring constantly until mixture of s and has the consistency of spreadable
jam.
3. Remove from heat. Set aside to cool, then transferred to a clean
container with cover. Cabbage on can be stored in refrigerator for up to
one week.
4. Serve as a spread for bread or crackers.
Table 2 is constructed below to show the ingredients and their
corresponding measurements from t1 to t4 of the cabbage towards submitted

19
for sensory evaluation to determine the attributes to taste, color; texture;
aroma, flavor; and, general acceptability.
Table 2
Ingredients Used
T1 T2 T3 T4
Ingredients Quantity Ingredients Quantity Ingredients Quantity Ingredients Quantity
Flour 1¼ Flour 1¼ Flour 1¼ Flour 1¼

cup cup cup cup
Chilled ¼ cup Salt ¼ cup Salt ¼ cup Salt ¼ cup
butter
Salt 1T Chilled 1T Chilled 1T Chilled 1T

butter butter butter
Chilled Chilled Chilled Chilled
solid solid solid solid
vegetable 2T vegetable 2T vegetable 2T vegetable 2T
shortenin shortening shortenin shortening
g g
Iced 3-4 T Iced 3-4 T Iced 3-4 T Iced 3-4 T
water water water water
Cabbage ½ cup Cabbage 1 cup Cabbage 1½ Cabbage 2
Jam Jam Jam cup Jam cups
Data Gathering Procedures
A letter request for approval was sent to the Campus Director of Cebu
Technological University- Argao Campus that allowed the researchers to conduct
the study. The researchers were sought an approval, then the information was
sent to the adviser of the second-year students of the BSHM of CTU-Argao

20
Campus who were randomly selected from their groups became the respondents
of the study. Then the conduct of the study was followed.
The preparation in making the Cabbage Jam was done. There were four
treatments to be prepared. Each treatment was prepared with proper food
hygiene and food safety to ensure safe food to produce. Products in each
treatment was wrapped with a designated color to be properly identified by
the tasters. They were oriented before the evaluation was take place. A glass
of water was provided in each taster. The researchers personally assisted the
tasters during the evaluation for them to be guided in assessing to the color;
texture; aroma, flavor; and, general acceptability of Cabbage jam. Then the
filling of the crust in the tarts following the specific measurements of the
specific treatment from T1- T2: ¼ part of cabbage jam filling for the first
treatment, the use of ½ cabbage jam filling, fourth is the use of ¾ part of
cabbage jam filling, and lastly , the use of 100% cabbage jam filling. All
treatments were prepared and baked in the same process.
Treatment of Data
Frequency and Percentage. The statistics was used in describing the profile
of the respondents.
Weighted Mean. The statistical treatment was used to determine the different
levels of responses.
The researchers utilized the 9-point hedonic scale wherein the sponsors of
the consumer panelist had corresponding weights.

21
ANOVA (One factor Analysis). This determined whether there existed
significant difference among the means of the different treatments identified.
This was used to determine the level of effectiveness and acceptance of
cabbage job as an innovative recipe for tart filling.
DEFINITION OF TERMS
The following terms used in the study are operationally defined as follows
Cabbage is a several cultivars of Brassica oleracea, is a leafy green, red, or
white biennial plant grown as an annual vegetable crop for its dense-leaved
heads.
General acceptability is the condition wherein the respondents like or dislike
the product of this study.
Jam is a product made of whole fruit cut into pieces or trust then heated with
water and sugar to activate its pectin before being put into containers.
Sensory analysis is a multidisciplinary science that uses human panelist and
their senses of sight smell taste touch and hearing which measures the
sensory and acceptability of foods.
Tart A pastry shell with shallow sides no top crust and any of various fillings.
22
Chapter 2
DATA PRESENTATION, ANALYSIS AND INTERPRETATION
This chapter covers the presentation, analysis, and interpretation of data
gathered. All the information is based on the responses made by the consumer
panelists through the use of the 9-Point Hedonic Scale. All the data gathered
undergoes tabulation, submission to statistical procedure, analysis, and
interpretation to arrive at valuable generalizations. This chapter has three parts:
Part I presents the profile of the respondents in terms of their age and gender.
Part II presents the Sensory Analysis of Tart Recipe Utilizing Cabbage (Brassica
oleracea var. capitata) Jam as a filling ingredient using the four treatments on
color, aroma, flavor, texture, and general acceptability.
T1- ½ cup Cabbage
T2- 1 cup Cabbage
T3- 1 ½ cup Cabbage
T4- 2 cups Cabbage

23
Part III shows the test significant mean difference using the different treatments
reflective of the different processes made with the Cabbage Jam.
Part IV formulates the possible recipe guide from the results of the data gathered
from this study with the intent of the Tart Recipe Utilizing Cabbage (Brassica
oleracea var. capitata) Jam Ingredients, recipe adoption.
PROFILE OF THE RESPONDENTS
Age
Age as an important variable in the study constitute to the shape of shared

experiences, cultures, values, by a group of individuals which the respondents of
the Study present. Table 3 presents the respondent’s profile in terms of their
Age.
Table 3
Respondent’s Profile in Terms of Age

Age F %
21 years old and 13 48.15
above
20 years old 12 44.44
19 years old 2 7.41
TOTAL 27 100.00
Average age: 20.41

24
As shown in table 3, the maximum bracket of the respondents is under the
category of 21 years old and above, and the minimum age of the respondents is
under 19 years old. There are 13 respondents, or 48.15% of the total
respondents, who belong to the highest age bracket, which is 21 years old and
above. There are 12, or 44.44%, of the total respondents under the age of 20
years old, and the other 7.41% of the total respondents, or 2 respondents, belong
to the lowest age bracket, which is 19 years old. Moreover, the average age of
the respondents is 20.41. It is evident that the majority the respondents are in the
appropriate age for college students which is 21 years old and above, thus
belonging to the adult category supported by the sequence of developmental
shifts (A. Rae Simpson, 2018).
Gender
Gender roles determines the social norm which greatly affects choice which is
relevant to the study. Table 3 presents the respondent’s profile in terms of
gender.
Table 4
Respondent’s Profile in Terms of Gender

Gender F %
Male 14 51. 85
Female 13 48.15
TOTAL 27 100.00
25
Table 4 shows that males make up the majority of responses. Males make
up 14 respondents (51.85 percent), while females make up 13 respondents
(48.15 percent). Furthermore, there are 27 total respondents across both
genders.
EVALUATIONS OF THE SENSORY ATTRIBUTES OF CABBAGE IN TERMS
OF FLAVOR, AROMA, TEXTURE, COLOR, AND GENERAL ACCEPTABILITY
OF THE CABBAGE JAM IN VARIOUS CONCENTRATION AS FILLING
FOR TART IN DIFFERENT TREATMENTS
This section reveals the evaluation of the respondents in terms of the
various concentrations of cabbage jam in the Cabbage (Brassica oleracea var.
capitata) Tart according to its flavor, aroma, texture, color, and general
acceptability.
Table 5
Sensory Analysis of Tart Recipe Utilizing Cabbage (Brassica Oleracea Var.

Capitata) Jam as A Filling Ingredient in Terms of Flavor
Treatment Weighted Mean Quantitative Description
T1 7.74 Like very much
Legend:
8.50-9.00 Like extremely

26
7.50-8.49 Like very much

6.50-7. 49 Like much
5. 50-6.49 Like moderately
4.50-5.49 Like slightly
3.50-4. 49 Neither like or dislike
2.50-3. 49 Dislike slightly
1.50-2. 49 Dislike very much
1.00-1. 49 Dislike extremely
The treatment (T1) receives a weighted mean of 7.74, which indicates that
it is Like very much. The treatment (T2) achieves a weighted mean of 7.81, which
is Like very much. The treatment (T3) receives a weighted mean of 7.63, which
indicates that it is Like very much. The treatment (T4) has a weighted mean of
7.59, which is Like very much. T2 gets the highest flavor rating of the treatments.
According to Flood (2016), the primary function of flavor is to add taste to
foods, as they have no nutritional properties. This is supported by the chemistry
industry (2009), explicating that the flavor plays an important role in the
consumption and acceptance of food and in the quality of life in general.
Hence, the importance of flavor in food with regard to its palatability is
well known, but its value to digestion and metabolism must not be overlooked.
The flavor and taste of food stimulation salivary flow and acid digestion
(Chemistry industry, 2009).
Table 6
Sensory Analysis of Tart Recipe Utilizing Cabbage (Brassica oleracea Var.

capitata) Jam as a Filling Ingredients Terms of Aroma

27
T3 7.37 Like much
The treatment (T1) gets a weighted mean of 8.30, or like very much. The
treatment (T2) receives a weighted mean of 8.00, or like very much. The
treatment (T3) achieves a weighted mean of 7.37, which is similar to a lot. The
treatment (T4) obtains a weighted mean of 7.63, or like very much. In terms of
aroma, this means T1 has the greatest rating among the treatments. People
have various sensitivities in terms of odor depending on their state of starvation,
disposition, gender, ability, and also their health capabilities.
It is proved by the study of Keeffe (2019), that aromas play a central role
in our perception of food. If you pinch your nostrils when you eat, you’ll rarely
taste anything. That fact is why food scientist use chemical aromatics, essential
oils, botanical extracts to enhance the flavor of foods and beverages.
Therefore, this finding suggests that perception of a food is influenced by
its familiarity and retronasal aroma. These results suggest when a food is
unfamiliar, the noticeability and intensity of a particular taste quality are not
match altered by the retronasal aroma, but when a food is highly familiar,
retronasal aroma serves to decouple noticeability and intensity of a given taste
quality. Danguin (2009) said that, “we have come to believe that aromas can help
28
compensate for the reduction of fat, sugar, and salt in healthful foods, and make
them more appealing.
Table 7
Sensory Analysis of Tart Recipe Utilizing Cabbage (Brassica oleracea var.

capitata) Jam as a Filling Ingredients Terms of Texture
The treatment (T1) gets a weighted mean of 7.81, or like very much. The
treatment (T2) receives a weighted mean of 8.00, or like very much. The
treatment (T3) obtains a weighted mean of 7.63 or like very much. The treatment
(T4) has a weighted mean of 7.78, which means like very much. In terms of
texture, this means T2 has the greatest rating among the treatments.
According to Szczesniak (2007), texture affects consumer attitudes to and
preference for specific foods, often being equal to flavor in importance. It must be
recognizing the texture is the multi parameter attribute. Definitions and
connotations of specific textural characteristics are reviewed as well as their
classification.
In conclusion, Kilcast (2004), texture is one of the most important
attributes used by the consumers to assess food quality. Consumers experience

29
texture when they eat, and how they perceived and describe key textural
qualities such as crispness.
Table 8

capitata) Jam as a Filling Ingredients Terms of Color
The treatment (T1) obtains the weighted mean of 8.00 or Like very much.
The treatment (T2) obtains the weighted mean of 7.78 or Like very much. The
treatment (T3) obtains the weighted mean of 7.67 or Like very much. The
treatment (T4) obtains the weighted mean 7.59 or Like very much. In terms of
color, this means T1 has the greatest rating among the treatments.
This is supported by Narich creative innovation (2019), that color is
potentially the most important sensory property in the food and beverages
industry. Food color gives consumers an almost immediate impression about the
freshness, flavor and quality of a product. This affects a consumer’s decisions to
purchase that product or select something that looks more appealing.
Therefore, color is the single most important product-intrinsic sensory cue
when it comes to setting peoples expectations regarding the likely taste and
flavor of food and drink (Spence, 2015).

30
Table 9

capitata) Jam as a Filling Ingredients Terms of General Acceptability
The treatment (T1) receives a weighted mean of 7.78 or Like very much.
The treatment (T2) obtains the weighted mean of 7.93 or Like very much. The
treatment (T3) gets the weighted mean of 7.59 or Like very much. The treatment
(T4) has the weighted mean 7.96 or Like very much. In terms of general
acceptability, this means T4 has the greatest rating among the treatments.
This is supported with the study of Sharif et.al (2007) cited in Handbook of
food and science technology (2017), entitled “Sensory evaluation and consumer
acceptability” explains that the successful evaluation in food industries is
achieved by linking sensory properties to physical, chemical, formulations and
process variables which enables food manufacturing products with maximum
consumer acceptance.
Hence, the sensory attributes of foods are widely considered to be an
important determinant, of acceptability. Other factors that determine whether a

31
food will be acceptable to an individual include physiological state of the
individual and the social, institutional and motivational context of eating, serving,
cooking or purchase (Booth, 1981).
Table 10
Over-All Sensory Evaluation of Cabbage (Brassica Var. Capitata) Tart Using

Different Amounts of Cabbage Jam (T1-T4) As Evaluated by The Panel of
Tasters
This part reveals the over-all evaluation of cabbage (Brassica var. capitata) Tart
using different amounts of cabbage jam filling as evaluated by the tasters.
Over-All
Weighted
Flavor Aroma Texture Color General
Mean
Treatmen Acceptabilit
t y
WM QD WM QD WM QD WM QD WM QD WM QD
T1 7.7 LV 8.3 LE 7.8 LV 8.0 LV 7.78 LVM 7.9 LV
4 M 0 1 M 0 M 2 M
T2 7.8 LV 8.0 LV 8.0 LV 7.7 LV 7.93 LVM 7.9 LV
1 M 0 M 0 M 8 M 0 M
T3 7.6 LV 7.3 LV 7.6 LV 7.6 LV 7.59 LVM 7.5 LV
3 M 7 M 3 M 7 M 8 M
T4 7.5 LV 7.6 LV 7.7 LV 7.5 LV 7.96 LVM 7.7 LV
9 M 3 M 8 M 9 M 1 M
32
Legend: WM- Weighted Mean QD- Qualitative Description
LE- Like Extremely LVM- Like Very Much
The Table 10 shows that the treatment 1 (T1) obtains the overall weighted
mean of 7. 92 or Like Very Much; the Treatment 2 (T2) obtains its overall
weighted mean of 7.90 or Like Very Much; the Treatment 3 (T3) obtains its
overall weighted mean of 7.58 or Like Very Much; and the Treatment 4 (T4) as
well obtains its overall weighted mean of 7.71 or Like Very Much.
The result implies that the sensory qualities such as flavor, aroma,
texture, and color are strong determinants of alimentary behavior. These food
properties not only play a role in determining, but also in choosing foods during a
meal, ingestion, and degree of satisfaction, moreover timely, successful
development and launch of new products depend on the manner in which
decisions are reached a new product strategy are formulated (Singh-Ackbarali,
D., 2014).
In this case, all the four treatments: T1-T4 are much like in terms of
sensory attributes considered and are generally acceptable according to the
obtained rating of Like Very Much as evaluated of the panel of tasters.
Test of Significant Mean Difference of the Weighted Mean of Tart Recipe

Utilizing Cabbage (Brassica olarecea var. capitata) Jam as filling
ingredients from T1-T4
The portion reveals the test of significant mean difference of the
weighted mean of the sensory analysis of the Tart Recipe Utilizing
Cabbage (Brassica olarecea var. capitata) Jam as filling ingredients.

33
Table 11

Utilizing Cabbage (Brassica olarecea var. capitata) Jam in Terms of Flavor
This portion reveals the test result of the test of significant mean difference of the
Cabbage Tart from T1-T4 in terms of flavor.
Sensory Formulation Mean Computed Critical P Decision Interpretation
Qualities F-value F-value

Value
T1 7.74
T2 7.81
Flavor T3 7.63 0.23 2.69 0.88 Accept Not
Ho Significant
T4 7.59
Table 11 unveils the difference among the four (4) treatments (T 1-T4) of in
terms of flavor. As to the difference in aroma between the four (4) treatments
(T1-T4), the p value obtains 0.88 which is greater than the alpha (a) at 0.05 that
leads to the decision of accepting the null hypothesis. Thus, there is no
significant difference in the weighted means among the four treatments (4)
treatments (T1-T4) in terms of flavor. To determine that there is no significant
difference among the four (4) treatments, different formulations or treatments are
subjected to F-test. The Fisher-test results reveal that, though the weighted
means are different, there is no significant difference between all the treatments
34
involves in considering that all the p-values are greater than 0.05 level of
significance. All treatments differ in terms of flavor.
Considering the mean values shown above, the treatment (T 2) gets the
highest weighted mean of 7.81 or Like Very Much which means that the
Cabbage Jam with the presence of cabbage (1 cup of Cabbage) is in favor in
terms of aroma among all the other formulations. According to Szczesniak, A.S.
et. al (1992), the flavor profile method is based on the concept that flavor
consists of identifiable taste, odor, and chemical feeling factors plus an
underlying complex of sensory impressions not separately identifiable. The
method consists of formal procedures for describing an assessing the aroma and
flavor of a product in a reproducible manner. The separate characteristics
contributing to the overall sensory impression of the product are identified, and
their intensity assessed in order to build a description of aroma, flavor and
aftertaste of the product.
Thus, flavors are the sensory impressions you experience when
consuming foods and beverages. These impressions are formed by the chemical
sensations of taste and smell. Along with other sensations, like texture, you get
the full experience of a food product (Anderson et.al,2019).
Table 12

Utilizing Cabbage (Brassica olarecea var. capitata) Jam in Terms of Aroma
Cabbage Tart from T1-T4 in terms of aroma.

35
Sensory Computed Critical P

Qualities Formulation Mean F-value F-value Value Decision Interpretation
T1 8.30
T2 8.00 3.69 2.69 0.01 Reject Ho Significant
Aroma
T3 7.37
T4 7.63
terms of aroma. As to the difference in aroma between the four (4) treatments
(T1-T4), the p value has obtained 0.01 which is lesser than the alpha (a) at 0.05
that leads to the decision of rejecting the null hypothesis. Thus, there is a
treatments (T1-T4) in terms of aroma. To determine that there is no significant
involved considering that all the p-values are greater than 0.05 level of
significance. All treatments differ in terms of aroma.
highest weighted mean of 8. 30 or Like Very Much which means that the
Cabbage Jam with the presence of cabbage (1/2 cup of Cabbage) is in favor in
terms of aroma among all the other formulations. According to Anthony (2007),
aroma is the first cousin of taste. In fact, much of what we call taste is an
intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.
Hence, Aromas play a central role in our perception of food. If you pinch
your nostrils when you eat, you’ll rarely taste anything. That fact is why food
36
scientists use chemical aromatics, essential oils, and botanical extracts to
enhance the flavor of food and beverages (Keeffe, 2019).
Table 13

Utilizing Cabbage (Brassica olarecea var. capitata) Jam in Terms of Texture
Cabbage Tart from T1-T4 in terms of texture.
Qualities F-value F-value

Value
T1 7.81
T2 8.00
Texture 0.72 2.69 0.54 Accept Not

T3 7.63
Ho Significant
T4 7.78
terms of texture. As to the difference in aroma between the four (4) treatments
(T1-T4), the p value has obtained 0.54 which is lesser than the alpha (a) at 0.05
that leads to the decision of accepting the null hypothesis. Thus, there is no
treatments (T1-T4) in terms of texture. To determine that there is no significant
37
significance. All treatments differ in terms of texture.
terms of aroma among all the other formulations. Texture produces the most
complex sensory experience. A very significant portion of food texture perception
is derived from sensations originating in the oral cavity (Christensen, 1994).
Thus, according to Kilcast D. et. al,(1990), in his paper "Structure and
texture their importance in food quality". Texture is important in determining the
eating quality of foods and can have a strong influence on food intake and
nutrition. Perceived texture is closely related to the structure and composition of
the food, and both microscopic and macroscopic levels of structure can influence
texture.
Table 14

Utilizing Cabbage (Brassica olarecea var. capitata) Jam in Terms of Color
Cabbage Tart from T1-T4 in terms of color.

Qualities F-value F-value Value
T1 8.00
T2 7.78
38
Color 0.81 2.69 0.81 Accept Not

Ho Significant
T3 7.67
T4 7.59
terms of color. As to the difference in aroma between the four (4) treatments (T 1-
T4), the p value has obtained 0.81 which is greater than the alpha (a) at 0.05 that
leads to the decision of accepting the null hypothesis. Thus, there is no
treatments (T1-T4) in terms of color. To determine that there is no significant
significance. All treatments differ in terms of color.
highest weighted mean of 8. 00 or Like Very Much which means that the
terms of aroma among all the other formulations. According to Spence &
Fiszman (2016), color is perhaps the single most important product-intrinsic
sensory cue when it comes to setting our expectations regarding the likely taste
and flavor of food and drink. Changing the hue or intensity or saturation of the
color of a variety of different food and beverage items exerts a sometimes-

39
dramatic impact on the expectations, and often on the subsequent taste or flavor
experiences of the consumers even the participants of the lab.
Thus, color is possibly the single most important product-intrinsic sensory
signal when it comes to shaping our expectations on the expected taste and
flavor of food and drink (Spence, 2016).
Table 15

Utilizing Cabbage (Brassica olarecea var. capitata) Jam in Terms of General
Acceptability
Cabbage Tart from T1-T4 in terms of general acceptability.
Qualities F-value F-value value
T1 7.78
T2 7.93
General 0.23 2.69 0.88 Accept Not
T3 7.59
Acceptability Ho Significant
T4 7.96
terms of general acceptability. As to the difference in aroma between the four (4)
treatments (T1-T4), the p value obtains 0.88 which is greater than the alpha (a) at
0.05 that leads to the decision of accepting the null hypothesis. Thus, there is
40
no significant difference in the weighted means among the four treatments (4)
treatments (T1-T4) in terms of acceptability. To determine that there is no
significant difference among the four (4) treatments, different formulations or
treatments are subjected to F-test. The Fisher-test results reveal that, though the
weighted means are different, there is no significant difference between all the
treatments involved considering that all the p-values are greater than 0.05 level
of significance. All treatments differ in terms of general acceptability.
Cabbage Jam with the presence of cabbage (2 cups of Cabbage) is in favors in
terms of aroma among all the other formulations. Acceptability encompasses
actor-based and dynamic decision processes, this includes products of
interactions among the actors, the object, and the context. The idea is that
acceptance and acceptability should be distinguished to gain more clarity in the
use of terms (Busse, M. et.al., 2018).
Thus, there are factors which determine whether a food will be acceptable
to an individual that includes the physiological state of the individual and social,
the institutional and motivational context of eating, serving, cooking or purchase.
The process through which an individual accepts or rejects food is considered to
be of a multi-dimensional nature. Sensory characteristics of food such as taste,
texture, aroma, and appearance have distinct and influential effects on food
acceptability. Therefore, a sensory attribute of food is considered the key area in

41
which food manufacturers can successfully use to differentiate their products
(Maina, J, 2018).
OUTPUT OF THE STUDY
TART RECIPE UTILIZING CABBAGE JAM FILLING INGREDIENT
The cabbage tart recipe is an innovative recipe that uses highly nutritious
foods in the human diet. The aim of this research is to investigate the nutritive
value of vegetables and the acceptability of vegetables as a vegetable product.
The jam can be made in four different ways. The treatments are T1, T2, T3, and
T4. Consumers will benefit from the prepared jam because it is nutritious,
healthy, and cost-effective. It does not have fat and cholesterol, which helps you
gain healthy weight.
The results of this investigation are in line with previous research on the
benefits of vegetables and their beneficial health effects, lowering risks for
chronic conditions such as cardiovascular disease. This study provides some
support for the benefits of including vegetables in the regular diet.
By:
Caminero, Monique Rabe, Mariztrelle

Davin, Stephen Narca, Catherine
Gealon, Jerralyn Nepangue, Vincent France
Glipa, June Rey Relatado, Princess Dhee
Saberon, John Warren
CHAPTER 3
SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

42
This chapter covers the summary of the outcomes of the study which
comprises the statements of the problems, findings, conclusions and
recommendations.
Summary
The main purpose of the study is to determine the general acceptability of
a tart recipe utilizing cabbage jam as a filling ingredient using four treatments.
The result of which can be used as the basis for a recipe guide.
Specifically, the study sought to determine the sensory analysis profile of
the cabbage jam from the four treatments in terms of flavor, texture, aroma,
color, and general acceptability. It also identifies the significant difference in the
sensory analysis and the cabbage jam, which implies that the T1 with the
appraisal of "like very much" is the most favorable formulation among other
treatments. This formulation can be recommended for recipe adoption.
Findings
Based on the results of the study gathered and treated statistically, the
following findings evolved:
Sensory Analysis of The Tart Recipe Utilizing Cabbage Jam as a filling
ingredient in terms of flavor, texture, aroma, color, and general
acceptability in T1 to T4
From the Sensory Analysis of Tart Recipe Utilizing Cabbage Jam as a filling
ingredient in terms of all the attributes, the T1 was rated by the consumer
panelist Like Very Much in terms of color and aroma. In terms of flavor and
43
texture T2 was rated Like Very Much. However, as to general acceptability, T4
obtained Like Very Much.
Test of Significant Mean Difference of Sensory Analysis of Tart Recipe
Utilizing Cabbage Jam as a Filling Ingredients
After subjecting the result to One-way Analysis of Variance (ANOVA), was
found that in terms of aroma, the sensory analysis obtained p-value which is
lesser than the alpha at 0.05 level of significance which leads to the decision of
rejecting the null hypothesis. This means that there is no significant difference
in the sensory analysis of tart recipe utilizing cabbage jam as a filling ingredient
from T1-T4 in terms of flavor, color, texture, and general acceptability as of the
reason that their p-value are greater than the alpha at 0.05 level of significance
which leads to the decision of accepting the null hypothesis. The data entails
those differences among the treatments of tart recipe utilizing cabbage jam
reflected in the sensory analysis are sufficient to mean a real significance in the
study. The groups perceived the attributes of the products differently. It can be
inferred that based on a result of the test there is a treatment that could be
considered as the best. According to the weighted mean, treatment 1 (T1) which
has ½ cup of cabbage as a flavoring ingredient is the best treatment in over-all
sensory evaluation as described as Like Very Much.
CONCLUSION
44
Among the four treatments, T1 which used cabbage jam in the composition
with the same amounts of the ingredients from the other treatments was match
favored by the consumer panelists in flavor, color, aroma, texture, and general
acceptability, having obtained a sensory description of Like Very Much.
Therefore, T1 is recommended for Recipe adoption.
RECOMMENDATION
1. A study of tart recipe utilizing cabbage jam as a filling ingredient is to
maintain its quality.
2. The most effective treatment that can be used as a recipe guide is T1 due
to its crispness of the tart’s crusts and the sweetness of the jam attributes
that consumers can be surely loved.
3. T4 are best suited for those who prefer cabbage tart whose filling is not so
sweet.
4. Cabbage Tart should be packed in airtight container or in Ziplock bags to
seal its freshness and prevent from going stale. It can be layered with
parchment paper to keep them separated.
REFERENCES
45
Journal
Anderson et.al, (2019). Flavors. Center for Research on Ingredient Safety.

Michigan State University.
Booth, D.A. (1981) Momentary acceptance of particular foods and processes that
change it, in Criteria of Food Acceptance, Forster Publishing, Zurich.
Busse, M. et.al., (2018). "Acceptance studies in the field of land use. A critical
and systematic review to advance the conceptualization of
acceptance and acceptability. Land Use Policy. Elsevier, vol. 76(C),
pages 235-245.
Chiplonkar S., et al (1999). Fornication of vegetarian diets for increasing

Bioavailable iron density using green leafy vegetables. Food Res Int, 32,
169-74.
David et.al (2018). Four Season tart. National college of science and
Technology.
Gandhi, V. (2014). Growth and Transformation of the Agribusiness Sector:
Drivers, Models and Challenges.
Jordbruksverket D. (2003). Consumption of foodstuffs. Year book of agricultural
Statistics. Orebro, Sweden: SCB-Tryck, 2003, 259-72.
Maina, J., (2018). Analysis of the factors that determine food acceptability.
Murang’a University of Technology, Department of Food Science and
Technology, Kenya. The Pharma Innovation Journal 2018; 7(5): 253-257.
Maritess C, et al. (2005). Alternative nutrition therapies in cancer patients. Sem

Oncol Nurs, 21, 173-6.
Medlin, B.D. (2001). The factors that may influence a faculty member's decision
To adopt electronic technologies in instruction (Doctoral dissertation)
Rokayya S. et al. 2020. Cabbage (Brassica oleracea L. var. capitata).
Virginia Polytechnic Institute and State University.
Sahin I., (2006). Detailed Review of Rogers’ Diffusion of Innovations Theory
And Educational Technology-Related Studies Based on Rogers’ Theory.
The Turkish Online Journal of Educational Technology
Samec D., et. al (2011). Antioxidant potency of white (Brassica oleracea L. var.
46
capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage:

The influence of development stage, cultivar choice and seed selection.
Sci Hort, 128, 78-83.
Sharif et.al (2007). Sensory Evaluation and Consumer Acceptability. October
2017. In book: Handbook of Food Science and Technology
(pp.362-386)Chapter: Sensory Evaluation and Consumer
Acceptability.
Singh-Ackbarali, D. (2014). Journal of Curriculum and Teaching, v3 n1 p10-27

2014. Sensory Evaluation as a Tool in Determining Acceptability of
Innovative Products Developed by Undergraduate Students in Food
Science and Technology at the University of Trinidad and Tobago.
Singh J, et al. (2006). Antioxidant phytochemicals in cabbage (Brassica oleracea

L. var. capitata). Sci Hort, 108, 233-7.
Szczesniak, A. (2007). Textural Perceptions And Food Quality. Journal of
Food Quality. Wiley Online Library. Volume14, Issue1. February 1991.
Pages 75-85.
Szczesniak, A.S. et. al (1992). The Spectrum Descriptive Analysis
Method. Journal of ASTM International: Manual Series. Technology,
Department of Food Science and Technology, Kenya. The Pharma
Innovation Journal 2018; 7(5): 253-257.
Tirasoglu, et.al. (2005). Determination of trace elements in cole (Brassica
oleraceae var. acephale) at Trabzon region in Turkey. J. Quantitative,
Spectroscopy, Radiative Transfer, 94: 181-187.
Internet Sources
Anthony M., (2007). The importance of Aroma. Food Processing.

https://www.foodprocessing.com/articles/2007/291/
Acedo A, et al. 2015. Supply chain losses of vegetables in Central Philippines.
Bundel A, (2018). Know Your GBBS History: Tart Week. Cabbage production
volume in the Philippines 2011-2020.Chemistry Industry (2009).
Flavorings. https://www.chemistryindustry.biz/flavorings.html
Christensen C.M, Food Texture Perception. Monell Chemical Senses Center and
School of Dental Medicine, University of Pennsylvania Philadelphia,
Pennsylvania. Advances in Food Research Volume 29, 1984, Pages
159-199.
47
Danguin, T. (2019). Smelling Our Way to Tastier Foods. Health News. Healthline.
Flood, A. (2016). Understanding the Flavor of Food.

https://foodinsight.org/understanding-the- flavoroffood/#:~:text=The
%20primary%20function%20of%20flavors,more %20diverse%2
0variety%20of%20flavors.
Haiden Heath, 2019. Rampfesthudson.com.

https://www.rampfesthudson.com/what-is-everett-rogers-change-
theory/#:~:text=Diffusion%20of%20Innovation%20(DOI)%20Theory,this
%20that%20diffusion%20is%20possible.
Keefee, P. (2019). Smelling Our Way to Tastier Foods. Health News. Healthline.
Kilcast D. et. al, (1990). Structure and texture.). Structurertance in food quality.
https://doi.org/10.1111/j.1467-3010.1990.tb00073.x
Kilcast, D. (2004). Solid Foods. Texture in Food. Volume 2: Solid Foods. A

volume in Woodhead Publishing Series in Food Science, Technology
and Nutrition Book • 2004
https://www.fnri.dost.gov.ph/images/images/news/PDRI-2018.pdf.
Kew. (2017). Brassica oleracea L." Plants of the World Online. Board of
Trustees of the Royal Botanic Gardens.
Narich creative innovation (2019). Colour gives us an expectation about
Taste and Quality. Application Food. Applications.
Phytochemicals with Antioxidant and Anti-inflammatory
article_28350_52583657b77af22c1a222d7c5934562a.pdf (waocp.org).
Published by Statista Research Department, Oct 1, 2021.
Nera S, RPh, PharmD 2021. Health Benefits of Cabbage (Repolyo) Hello doctor
Skyscraper City-Cebu. 2021. Facebook.
Spence, C. (2015). On the psychological impact of food colour. Flavour 4, 21
(2015). https://doi.org/10.1186/s13411-015-0031-3
TimesofIndia.com. Jan 23, 2021, 21:00 IST.
APPENDICES
Republic of the Philippines
CEBU TECHNOLOGICAL
UNIVERSITY
MAIN CAMPUS
M. J. Cuenco Avenue Cor. R. Palma Street, Cebu City, Philippines
Website: http://www.ctu.edu.ph E-mail:
thepresident@ctu.edu.ph Phone: +6332
402 4060 loc. 1137
OFFICE OF THE
UNIVERSITY PRESIDENT
APPENDIX A
LETTER REQUEST TO CONDUCT THE RESEARCH
April 27, 2022
Dr. Eingilbert C. Benolirao

Campus Director
Argao, Cebu
Dear Dr. Benolirao,
The second year Bachelor of Science in hospitality Management (BSHM)

researchers will conduct a research titled “CABBAGE (Brassica oleracea var.
capitata) TART: A RECIPE GUIDE” as partial requirement of the course Research in
Hospitality. In this connection, we would like to request permission from your good office
to allow us to carry out the said undertaking. Your favorable consideration and approval
to this request will be highly appreciated. Thank you very much for your support.
Very truly yours,
MONIQUE P. CAMINERO
Team Leader
Noted by:
DR. VENUS H. BALDEA
Adviser
Recommending Approval:
MRS. MARIEROSE M. DERRAMAS PAUL VINCENT DURAN

Chair, College of Hospitality Dean, College of Hospitality
Management and Tourism Management and Tourism
Approved by:
DR. EINGILBERT C. BENOLIRAO

Campus Director
Republic of the Philippines
CEBU TECHNOLOGICAL
UNIVERSITY
MAIN CAMPUS
M. J. Cuenco Avenue Cor. R. Palma Street, Cebu City, Philippines
Website: http://www.ctu.edu.ph E-mail:
thepresident@ctu.edu.ph Phone: +6332
402 4060 loc. 1137
OFFICE OF THE
UNIVERSITY PRESIDENT
APPENDIX A
LETTER REQUEST TO CONDUCT THE RESEARCH
April 27, 2022
Dr. Eingilbert C. Benolirao

Campus Director
Argao, Cebu
Dear Dr. Benolirao,
The second year Bachelor of Science in hospitality Management (BSHM)

researchers will conduct a research titled “CABBAGE (Brassica oleracea var.
capitata) TART: A RECIPE GUIDE” as partial requirement of the course Research in
Hospitality. In this connection, we would like to request permission from your good office
to allow us to carry out the said undertaking. Your favorable consideration and approval
to this request will be highly appreciated. Thank you very much for your support.
Very truly yours,
MONIQUE P. CAMINERO
Team Leader
Noted by:
DR. VENUS H. BALDEA
Adviser
Recommending Approval:
MRS. MARIEROSE M. DERRAMAS PAUL VINCENT DURAN

Chair, College of Hospitality Dean, College of Hospitality
Management and Tourism Management and Tourism
Approved by:
DR. EINGILBERT C. BENOLIRAO

Campus Director
50
APPENDIX B
ADOPTED RESEARCH INSTRUMENT
(9 POINT HEDONIC SCALE)
Dear Tasters:
The researchers are conducting a study on the General Acceptability of "TART

RECIPE REALIZING CABBAGE (Brassica oleracea var capitata) JAM AS A
FILLING INGREDIENTS" by using the four treatments, the instrument and rating
scale are important for the researcher and the beneficiaries of the study. Your
participation in the study by way of answering the instrument and rating the
samples are very significant to get the exact data and findings of the study.
SENSORY ANALYSIS: Section: _____ Gender: ______
Direction: Please check on the appropriate boxes that best describes your
senses with 9 as the highest and 1 as the lowest.
9- Like Extremely 8- Like very Much
7- Like Much 6- Like Moderately
5- Like Slightly 4- Neither Like nor
3-Dislike Slightly 2-Dislike Very
1- Dislike Extremely
51
RESEARCH INSTRUMENT
Treatments Taste
9 8 7 6 5 4 3 2 1
T1
T2
T3
T4
Treatment Color
s
9 8 7 6 5 4 3 2 1
T1
T2
T3
T4
Treatment Textur
s e
9 8 7 6 5 4 3 2 1
T1
T2
T3
T4
Treatment Flavor
s
9 8 7 6 5 4 3 2 1
T1
T2
T3
T4
Treatments General Acceptability

9 8 7 6 5 4 3 2 1
T1
T2
T3
52
T4
Appendix C
SAMPLE COMPUTATION
Weighted Mean- was used to determine the difference levels of responses.
Ʃƒw
WM ¿
n
Where: ƒ= represents each of the items or values

w = weight of each item or value
n = total number of weights
72+ 96+ 42+ 6+0+0+ 0+0+ 0
WM ¿
27
WM = 8.00
Treatment 9 8 7 6 5 4 3 2 1
(Color)
T1 8 12 6 1 0 0 0 0 0
ANOVA (One way Analysis of Variance)- is used to determine whether there existed
significant mean difference among the means of the different treatments identified.
Source of Decisio Interpretati

Variation SS df MS F P-value F crit n on
Between 0.84259 0.28086
Groups 3 3 4 0.2280 0.87667 2.69197 Accept Not
Within 128.074 10 1.23148 7 2 9 Ho Significant
Groups 1 4 1
128.916 10
TOTAL 7 7
53
Appendix D
DOCUMENTATION
54
55
CURRICULUM
VITAE
57
CURRICULUM VITAE
MONIQUE P. CAMINERO
Bala-as, Argao, Cebu
09208028293
A. PERSONAL INFORMATION
Nickname : nic
Age : 19
Date of Birth : June 10, 2002
Place of Birth : Cebu City
Citizenship : Filipino
Religion : Roman Catholic
B. EDUCATIONAL BACKGROUND
Tertiary : Cebu Technological University
Secondary : Manlapay National High School
Elementary : Bala-as Elementary School

58
CURRICULUM VITAE
STEPHEN L. DAVIN
Bogo, Argao Cebu
09637928806
Nickname : koping
Age : 20
Date of Birth : July 08 , 2001
Place of Birth : Dalaguete Cebu

(Present)
Secondary : Argao National High School
Elementary : Bogo Elementary School

59
CURRICULUM VITAE
JERRALYN R. GEALON
Bug-ot, Argao Cebu
Phone Number : 09452914455
Nickname : Jerra
Age : 20
Date of Birth : October 03, 2001
Place of Birth : Bug-ot, Argao Cebu

Elementary : Bug-ot Elementary School

60
CURRICULUM VITAE
June Rey S. Glipa
Malones, Dalaguete, Cebu
09685549770
Nickname : June
Age : 23
Date of birth : 06/16/1998

Secondary : Cawayan National High School
Elementary : Malones Elementary School

61
CURRICULUM VITAE
MARIZTRELLE C. RABE
Binlod, Argao, Cebu
09494982312
Nickname : Mariz
Age : 20
Date of Birth : June 16, 2001
Place of Birth : Binlod, Argao, Cebu

Secondary : Cebu Technological University
Argao Campus
Primary : Binlod Elementary School

62
CURRICULUM VITAE
Catherine C.Narca
Binlod, Argao, Cebu
Nickname : Cath
Age : 20
Date of Birth : September 9, 2001
Place of Birth : Cebu City
Tertiary : Bachelor of Science in Hospitality Management
Elementary : Bulasa Elementary School

63
CURRICULUM VITAE
VINCENT FRANCE B. NEPANGUE
Tapon, Dalaguete,Cebu
Phone number: 09073231178
Nickname: France
Age 21
Date of Birth 0ctober 04,2000
Place of Birth Balud Dalaguete Cebu
Citizenship Filipino
Religion Roman Catholic
Tertiary: Cebu Technological University
Secondary: Dalaguete National High School
Elementary Panaguikan Elementary School

64
CURRICULUM VITAE
PRINCESS DHEE O. RELATADO
Canduran, Tulic, Argao Cebu
Nickname : printit
Age : 21
Date of Birth : September 24, 2000
Place of Birth : Sapang Ama, Sapang Dalaga, Mis. Occ.
Tertiary : Bachelor of Science in Hospitality Management
Elementary : Calamba Central Elementary School

65
CURRICULUM VITAE
JOHN WARREN SABERON
Lamacan, Argao
09617640025
Nickname : warren
Age : 23
Date of Birth : January 1, 1999
Place of Birth : Lamacan, Argao
College: Cebu Technological University-Argao Campus
Secondary: Argao National High School
Elementary: Tulic Elementary School

Tart Recipe Utilizing Cabbage Jam As A Filling Ingredient-June-26

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tart Recipe Utilizing Cabbage Jam As A Filling Ingredient-June-26

Uploaded by

Copyright:

Available Formats

TART RECIPE UTILIZING CABBAGE (Brassica oleracea var.

JAM AS A FILLING INGREDIENTS

The College of Hospitality Management and Tourism

Cebu Technological University

of the Requirements for the Course

HPC 2210- Research in Hospitality

Caminero, Monique Narca, Catherine

Davin, Stephen Nepangue, Vincent France

Gealon, Jeralyn Relatado, Princess Dhee

Glipa, June Rey Saberon, John Warren

Bachelor of Science in Hospitality Management

This undergraduate research entitled “ TART RECIPE UTILIZING J(Brassica

ANESITO L. CUTILLAS, Dev.Ed.D. PAUL VINCENT C.

MARIE ROSE M. DERRAMAS, MBA, MSc-IHM REY ANTHONY A.

REY ANTHONY A. SARONA, DBA

MARIE ROSE M. DERRAMAS, MBA, MSc-IHM

Date of Design Hearing:

Title : TART RECIPE UTILIZING CABBAGE (Brassica oleracea var.

Researchers: CAMINERO, MONIQUE P.

GLIPA, JUNE REY S.

NEPANGUE, VINCENT FRANCE B.

RELATADO, PRINCESS DHEE O.

SABERON, JOHN WARREN E.

Adviser: BALDEA, VENUS H.

Institution: CEBU TECHNOLOGY UNIVERSITY- ARGAO CAMPUS

This study is a product development using cabbage as the main

ingredient. Employing both experimental and descriptive methods, treatment one

general acceptability were identified based on tasters' responses. The descriptive

acceptability of the product utilizing the 9-Point Hedonic Scale developed by

David R. Peryam, as cited by Gobetti (2011), rated by 27 random consumers,

One-Way Analysis of Variance (ANOVA).

Findings revealed that cabbage tart can be developed using different

concentrations of cabbage filling. Among the treatments, there is no significant

difference in all sensory analysis except aroma. To improve the aroma of

mashed or blended. To explore its market potential, appropriate packaging

Program: Bachelor of Science in Hospitality Management

This research would not have been possible without never-ending of

To the respondents, the Second-year students of Bachelor of Science in

To the researcher’s classmates, co-researchers and schoolmates who extend

This research study is heartily dedicated to

Guidance all throughout,

All our instructors for the encouragement and patience in mentoring us as

we pursue this study

Above all to the ALMIGHTY FATHER

pursue this study and to aim success after all.

Cabbage (Brassica Oleracea Var. Capitata)

Cabbage (Brassica Oleracea Var. Capitata)

TEST OF SIGNIFICANT MEAN DIFFERENCE OF THE

Test of Significant Mean Difference of the Weighted 32

3 SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATION

Table Title Page

Figure Title Page

1 Schema of the Theoretical Background 6

2 Flow of the Study 13

THE PROBLEM AND ITS SCOPE

Rationale of the Study

was seen as a subsistence activity of farmers involving crop and livestock

changing substantially in the recent years. Today, agriculture is rapidly turning

production, to sophisticated agriscience, and agribusiness. It now connects

fertilizer, agro-chemical, farm machinery, food-processing, marketing and trade.

Many are engaged in finance, research, distribution, and marketing activities

which provide services to the production agriculturalists. Agriculture has become