ARELLANO UNIVERSITY-MALABON

ELISA ESGUERRA CAMPUS

Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

THE ACCEPTABILITY OF PINEAPPLE-MANGO JAM AS A SPREAD FOR COOKERY

STUDENTS FROM ARELLANO UNIVERSITY ELISA ESGUERRA CAMPUS

A Research Paper Submitted as a Partial Fulfillment of Requirements in Research Project

Submitted By

Basco, Lyka R.
Corpuz,Leanne E.
Fructuoso, Coleen E.
Palconit, Clarizel S.
Quianzo, Carol Ann D.
Santos, Pauline Abigael D.
Tonga, Kim Daniel B.
Wabe, Princess Melody G.

Grade 12 – Cookery 1A

Teacher: Mr. Wilbert F. Zialcita

 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

Chapter 1
THE PROBLEM AND ITS BACKGROUND
1.1. BACKGROUND OF THE STUDY
Pineapple is a tropical plant that produces an edible fruit. Pineapple is a fruit with spiky and
tough segmented skin outside that is called the "eyes" but if you slice it open it is yellow and it is extra
sweet. Pineapples is native in South America, where it has been grown for many centuries. Mangoes are
usually large ovoid or oblong fruit with yellowish-red skin. It is sweet in the inside and a bit of sour when
raw. It is the national fruit of India and it is mostly available in the summer season and the rate of price is
not too much.
Pineapples can help shorten viral and bacterial infections, strengthen bones, prevent cancer
and improve fertility. It is also rich in fiber and it has less cholesterol that is good for human heart. Mangoes
also helps boost the immune system, improve skin health, protect you against diseases, and many more
good health benefits that is good for students. Pineapples and mangoes are a good combination of fruits.
Two fruits make your jam healthier than the usual one fruit jam. Although students may encounter health
issues from eating other jams. Also, the price range due to seasonal harvest and it can be easily rotten.
Students may not be able to afford other jams. ……………………………………………………………………..
Furthermore, the researcher aims to determine the acceptability of pineapple-mango jam as
a spread for Cookery students of Arellano University Elisa Esguerra Campus.

1.2 STATEMENT OF THE PROBLEM

The objective of the study is to know the level of the acceptability of Pineapple-Mango jam as a
spread for cookery students of Arellano University Elisa Esguerra Campus.
…………………………………………….
The research sought to answer the following:

1. Demographic Profile
1.1 Name (optional)
1.2 Section
2. Are the qualities of Pineapple-Mango jam acceptable in terms of:
2.1 Appearance
2.2 Taste
2.3 Texture
3.What is the acceptable rate of cookery students to pineapple-mango jam as a spread?
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

1.3 SIGNIFICANCE OF THE STUDY

This study will contribute significantly to the following beneficiaries: ……....................
Students
This study is beneficial for grade 12 Cookery students for them to determine the acceptability of
Pineapple-Mango jam as a spread. Also to enhance their skills in food tasting.
Teachers
This study will benefit to the teachers to know more about a student’s capability in terms of determining
the acceptability of the Pineapple-Mango jam as a spread. Also to know the skill levels of their students.
Parents
This study will help parents see the improvements of their child skills. Especially in their chosen field.
Future Researchers
This study will also be useful for future researchers as their reference and will serve as the source of
information in determining the acceptability of Pineapple-Mango jam as a spread. ……………………………

1.4 SCOPE AND DELIMITATION

The researchers aim to determine the acceptability of Pineapple-Mango jam as a spread for
Cookery students. The researchers include 30 respondents from Arellano University Elisa Esguerra
Campus from Cookery strand of grade 12 from the said school. This study focuses on the acceptability of
Pineapple-mango jam as a spread, especially to the Cookery students. The study covers the Cookery
students because of their food tasting skills.
This study will be conducted in the entire second semester of school year 2023-2024. This
study will be limited only in determining the acceptability of Pineapple-mango jam as a spread to the
Cookery students of Arellano University Elisa Esguerra Campus. This study will not include other jams.
This study will be beneficial only to the Cookery students of Arellano University Elisa Esguerra Campus.
……………….
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

1.5 DEFINITION OF TERMS

To facilitate the understanding of this study, different terms are defined herein.
Benefits. In this study, this term refers to something that produces good or helpful results or effects that
promotes well-being.
Combination. As use in this study, this refers to joining or merging of two fruits in which the two fruits are
individually distinct.
Contamination. As use in this study the term contamination refers to the hazardous materials or present in
an environment that can cause degradation or render it unsuitable for its intended use.
Dietary. In this study, this term refers to anything that is related to the types of food and nutrients that a
person consumes as part of their overall eating pattern.
Health. As use in this study, this term refers to the state of being free from illness or injury, also refers to a
humans well-being.
Jam. In this study, this term refers to a sweet spread or preserve made from fruit and sugar boiled to a
thick consistency.
Price range. As use in this study, the term price range describes the range of costs that a good or service
is normally offered or sold within.
Shortage. As use in this study, this term refers to severe lack of something.
Spread. As use in this study, the term spread refers to a food that is spread, generally with a knife, onto
foods such as bread and crackers.
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

METHODOLOGY
This chapter present the research design, research instrument, respondents of the
study, data gathering procedure and statistical treatment of data that is used in this study. The following
proposed study will be detailed here.

2.1 RESEARCH DESIGN

The design that is use in this study is Descriptive research, survey method.
Descriptive research as defined by Vijayamohan (2023), it describes the characteristics of the
problem, situation or group under study.
……………………………………………………………………..
This methodology is applicable to use in this study as it was design to show
the acceptability rate of pineapple-mango jam as a spread for Cookery students of Arellano
University Elisa Esguerra Campus. Moderately, in this study the researchers use the survey method
under descriptive research to gather the respondent data.

2.2 RESEARCH INSTRUMENT

This study conducts survey questions using likert scale. The researchers
will use survey questionnaires as their research instrument for exact data collection and calculation.
This study is divided into three parts: Part I: Demographic profile of the respondents in terms of
Name (optional), section and gender. Part II: Assessment of the qualities of pineapple-mango jam
as a spread. Part III: Assessment of acceptable rate of pineapple-mango jam as a spread to
cookery students.

2.3 POPULATION AND SAMPLING

Using Convenience Sampling, the researchers will select the respondents
based on availability and willingness. The researchers include 30 cookery students from Arellano
University Elisa Esguerra Campus. This strategy was utilized to ensure a uniform distribution of
outcomes within the selected setting.
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

2.4 STATISTICAL TREATMENT OF DATA

As the researchers gathered the data, the data gathered will be tally,
analyze and interpret. To get the average mean of the data for the evaluation and determining the
acceptability rate of pineapple-mango jam in terms of its qualities and the acceptability rate of the
respondents to the jam. Using the weighted mean or getting the average or central value of
respondents in every statement using the formula:
x1+x2+x3+x4
WM= n

Where WM is Weighted Mean, 4 is the highest rate and 1 is the lowest rate.
X1= No. of respondents who ranks 1
X2= No. of respondents who ranks 2
X3= No. of respondents who ranks 3
X4= No. of respondents who ranks 4
n= No. of respondents
Chapter 3
RESULTS AND INTERPRETATION OF DATA
This chapter shows the presentation, analysis, and interpretation of the data gathered
from the respondents. The data found in this chapter is arranged according to the problems treated
in this study.
3.1 Section of the respondents
Table 1.
Section Frequency Percentage

Cookery 12-1A 20 67%

Cookery 12-2A 10 33%

Total 30 100%

In table 1, it indicates the selected sections of the respondents. Most of the respondents came from Grade
12 Cookery 1A with 20 respondents that weighs over 67% of the respondents. While in grade 12 Cookery
2A with 10 respondents that weighs over 33% of the respondents. Overall there are 30 respondents both
sections.
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

3.2 Qualities of Pineapple-Mango jam as a spread in terms of

Table 2.

Qualities Weighted Mean Interpretation Percentage

Taste
1.1 Sweetness 3.03 Moderately High 80%
1.2 Sour 2.13 Moderately Low 53%

Appearance

2.1 Appealing 3.13 Moderately High 78%

2.2 Appetizing 3.10 Moderately High 77%

2.3 Color 3.23 Moderately High 81%

Texture

3.1 Sticky 2.47 Moderately Low 62%

3.2 Juicy 2.90 Moderately High 73%

3.3 Watery 2.53 Moderately High 63%

In table 2, it indicates the average, interpretation and percentage of the acceptability rate
of the qualities of pineapple-mango jam to the cookery students. In taste, the pineapple-mango jam has an
average of 3.03 that weighs over 80%. Therefore, the pineapple-mango jam is more sweet than sour. In
appearance, according to table 2 pineapple-mango jam is 81% acceptable in terms of its color. While in
appealing and appetizing it is 77.5% acceptable. Lastly in Texture, according to table 2 pineapple-mango
jam is more watery than sticky it is 63% watery and 73% juicy due to the freshness of the pineapple and
mango. Overall the total average of the qualities of pineapple-mango jam weighs over 70.88% acceptable
to the respondents.

3.3 Acceptability rate of Pineapple-Mango jam as a spread

Table 3.

Weighted Mean Interpretation Percentage

Acceptability rate 3.27 Higher rate 82%
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

In table 3, it indicates the acceptability rate of the respondents to pineapple-mango jam

as a spread. According to table 3, the weighted mean of the acceptability rate of respondents is 3.27 that
weighs over 82%. Therefore, the acceptability rate of pineapple mango jam is in higher rate both Cookery
1A and Cookery 2A.
Chapter 4
DISCUSSION
This chapter presents the discussion of the study. It includes the summary of findings, and
Conclusion to the final product.

4.1 SUMMARY OF FINDINGS

• What is the Demographic Profile of the respondents?
- The respondents are grade 12 student from Arellano University Elisa Esguerra Campus. The
respondents are Cookery students both are AM shift.
• Are the qualities of pineapple-mango jam acceptable?
- 70.88% of the respondents agreed that the qualities of pineapple-mango jam is acceptable.
However, 29.12% of the respondents were uncertain because it does not satisfied their taste.
• What is the acceptable rate of the pineapple-mango jam as a spread?
- 82% of the respondents agreed that pineapple-mango jam is acceptable as a spread to the cookery
students. The respondents think that pineapple and mango is a good fruit combination to make a jam and
use as a spread.

4.2 CONCLUSION
Based on the results of the data gathered, the researchers therefore conclude the following:
• The respondents agreed that the qualities of pineapple-mango jam is good and it satisfies their taste.
• Furthermore, the respondents also agreed that pineapple-mango jam is acceptable as a spread.
• However, some of the respondents were uncertain about the qualities and acceptability of pineapple-
mango jam because they don’t like or not satisfied with the taste.
• Therefore, the product should be enhanced more to get better results and to make it more
acceptable to the respondents.
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

4.3 RECOMMENDATIONS
Along with these conclusion, this study provides the basis for recommendations to the future
researchers and students.
• It is recommended to balance the heat to enhance the color of the product.
• It is also recommended to add a little bit of sugar to ease the sourness of the mango and pineapple.
• Also, it is important to balance the sweetness and sourness to make the combination of pineapple
and mango better.
• They also recommend trying other fruit trends combination to make it more familiar to others.
• Make it more appealing and appetizing in terms of appearance.
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

APPENDICES
(References, Documentations, Consent form, Survey questionnaire)
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

APPENDICES
(References, Documentations, Consent form, Survey questionnaire)

REFERENCES
• Is mango the luscious superhero of fruit? | American Heart Association
• 13 Benefits Of Mangoes, Nutrition, Recipes, & Side Effects (stylecraze.com)
• Study-On-Physico-chemical-Properties-And-Shelf-life-Of-Mixed-Pineapple-And-Mango-Jam-Under-
Ambient-Storage.pdf (ijarp.org)
• Descriptive Research 101: Definition, Methods and Examples (surveysparrow.com)

DOCUMENTATION
1. Process in making Pineapple-mango jam

1. Cut 2 slice of 2. Put it in a pot 3. Let it boil. 4. When it’s 5. Crashed the fruits
Pineapple and 2 and mix it. boiling, pour ½ using potato smasher
Mangoes into cup of sugar and let it cool before
cubes. gradually. transferring it to the
container.

2. Survey questionnaire printing.

 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

3. Surveying
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

RESEARCH QUESTIONS

Demographic Profile
Name (optional):
Section: Cookery 12-1A Cookery 12

1. How do you rate the pineapple-mango jam in terms of:

Qualities 1 2 3 4
Taste

1.1 Sweetness
1.2 Sour
Appearance
2.1 Appealing
2.2 Appetizing
2.3 Color
Texture
3.1 Sticky
3.2 Juicy
3.3 Watery

2. What is your acceptable rate as a cookery students to pineapple-mango jam as a spread?

1 2 3 4

CONSENT FORM
Date: March 21, 2022
 ARELLANO UNIVERSITY-MALABON
ELISA ESGUERRA CAMPUS
Gen. Luna St. Brgy. Bayan-Bayanan Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024

To whom it may concern,

We are researchers from Cookery 12-1A. We would like to ask permission to present
our product and distribute survey questionnaires to our fellow cookery students with your kindness and
sincerest answer. This study entitled “The Acceptability of Pineapple-Mango jam as a spread for Cookery
students from Arellano University Elisa Esguerra Campus”. We aim to determine the acceptability rate of
cookery students to the pineapple-mango jam.

Thank you for your cooperation! May God bless you!

RESEARCHERS:

Basco, Lyka R.
Corpuz,Leanne E.
Fructuoso, Coleen E.
Palconit, Clarizel S.
Quianzo, Carol Ann D.
Santos, Pauline Abigael D.
Tonga, Kim Daniel B.
Wabe, Princess Melody G.