CHAPTER III

MATERIALS AND METHODS

This Chapter presents the tools and Materials, methods, data gathering procedure,

data gathering instrument and statistical tools used in the study.

Research Methods

In conducting this experimental study, the researcher used the Completely

Randomized Design (CRD). The product has 4 treatments with no replications. The parameters

included for evaluation are the appearance, aroma, texture and taste.

Treatments used in the Study

Treatment A Treatment B Treatment C Treatment D

75% Desiccated 25% Desiccated 50% Desiccated 100% Dried Bamboo

Coconut Coconut Coconut Shoot

25% Dried Bamboo 75% Dried Bamboo 50% Dried Bamboo

Shoot Shoot Shoot

20 g Egg 20 g Egg 20 g Egg 20 g Egg

1 g Salt 1 g Salt 1 g Salt 1 g Salt

4 g Vanilla 4 g Vanilla 4 g Vanilla 4 g Vanilla

400 g Shredded 400 g Shredded 400 g Shredded 400 g Shredded

coconut coconut coconut coconut

400 milk powder 400 milk powder 400 milk powder 400 milk powder

100 g Butter 100 g Butter 100 g Butter 100 g Butter

 Tools and Materials

The tools and Materials used in the study were one (1) Mixing bowl, One (1) Digital
weighing scale, one (1) Spatula, One (1) Hand Mixer, One (1) Oven, One (1) Set of Macaroons
paper sheet, and One (1) Set of Measuring cups.

Ingredients in Making Bamboo shoot macaroons

The ingredients uses in this study were 120 grams Egg, 20 g granulated White sugar, 1
g salt, 4 g Vanilla extract, 400 g Desiccated Coconut, 400 g skimmed milk powder, 100 g Butter
and 60 g dried bamboo Shoot.

Procedure in Making Bamboo Shoot Macaroons

Line mini muffin pans with paper cups. Set aside. In a bowl, creamed butter using hand
mixer on a low speed. Add sugar and beat together until well blended and fluffy. Add eggs one
at a time, beating well after each addition. And then Add Condensed Milk and Vanilla extract
and continue to beat until well blended. In a mixing bowl, combine flour and desiccated coconut.
Add to the Egg mixture and beat until combined. Scoop into prepared muffin pans and bake in a
350 F oven for about 15-20 minutes or until golden. Lastly, remove from baking pan and let cool
for about 5 minutes.

Data Gathering Procedures

To collect the necessary data the researchers prepared an evaluation sheets or score
cards. These were given to the evaluators for them to accomplish. After they had accomplished
the evaluation sheets, the researcher retrieved them. The gathered data were recorded,
tabulated, analyzed and interpreted.

Scoring of Variables

In scoring the acceptability of Bamboo Shoot macaroons in terms of appearance,

aroma, taste, and texture, the variables were scored using the Fuser liker rating scale.
Appearance

Score Range Verbal Interpretation

5 Very Attractive

4 Attractive

3 Moderately Attractive

2 Slightly Attractive

1 Not Attractive

Taste

Score Range Verbal Interpretation

5 Very Attractive

4 Attractive

3 Moderately Attractive

2 Slightly Attractive

1 Not Attractive

Texture

Score Range Verbal Interpretation

5 Very Attractive

4 Attractive

3 Moderately Attractive

2 Slightly Attractive

1 Not Attractive
Aroma

Score Range Verbal Interpretation

5 Very Attractive

4 Attractive

3 Moderately Attractive

2 Slightly Attractive

1 Not Attractive

Statistical Tools

To analyze the data, the researchers used the mean and Analysis of Variance

(ANOVA). Mean was used to determine the general acceptability of Bamboo Shoot Macaroons

using the four treatments. ANOVA was used to determine if there is a significant difference

among treatments in terms of appearance, aroma, taste and texture.