i

Acceptability of Dragon Fruit Jam

Cristy Obamos

Leslie Ann Binoy

Christine Bano

John Paul Castaneda

A thesis presented to the faculty of the Department of Tourism and Hospitality

Management of Capiz State University Sigma Satellite College in partial

fulfillment of the requirements of the degree

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

March 2019
 ii

Republic of the Philippines

CAPIZ STATE UNIVERSITY
Sigma, Satellite Campus
Sigma, Capiz

TOURISM AND HOSPITALITY MANAGEMENT (THM) DEPARTMENT

APPROVAL SHEET

Thesis Title : ACCEPTABILITY OF DRAGON FRUIT JAM

Researchers : Cristy Obamos, Leslie Ann Binoy, Christine Baño, John Paul
Castañeda
Course : Bachelor of Science in Hotel and Restaurant Management

Advisory Committee:

JENNY B. MURGUIA, MSBA-HRM

Thesis Adviser Date

EMELDA R. BACALANGCO, MAIED

Member Date

RECHEL C. VILLAGRACIA, MBA

Member Date

Recommending Approval:

LEIZL S. ALFONSO, DBM-MH

THM Department Head Date

RAMY LLOYD L. LOTILLA, MAT

Research Department Chairman Date

Approved:

ANNALIE G. CAMPOS, Ph.D.

College Satellite Director Date

Reseach No.
 iii

Republic of the Philippines

Capiz State University
Sigma Satellite College
Sigma, Capiz

Tourism and Hospitality Management Department

ACCEPTANCE SHEET

In partial fulfillment of the requirements for the degree of Bachelor of Science in

Hotel and Restaurant Management, this thesis entitles “Acceptability of Dragon Fruit

Jam" prepared and submitted by: Cristy V. Obamos, Leslie Ann M. Binoy, John Paul L.

Castañeda, Christine S. Baño has been evaluated and recommended for final and oral

examination.

JENNY B. MURGUIA – MSBA HRM

Thesis Adviser

Approved by the thesis advisory committee with the grade of on

March .

PROF. RICHEL C. VILLAGRACIA PROF. EMELDA R. BACALANGCO

Member Member

JENNY B. MURGUIA, MSBA HRM

Thesis Adviser

Accepted and approved in partial fulfillment of the requirements for the degree of
Bachelor of Science in Hotel and Restaurant Management.

ANNALIE G. CAMPOS, Ph.D.

Satellite College Director
 iv

BIOGRAPHICAL SKETCHES

Cristy V. Obamos, a very determined student who

only wants what is best for her family. She was born on

April 20, 1996 and she is 22 years old now. She is residing

at Brgy. Bilao, Sapian, Capiz. Her mother is Mrs. Leonisa V.

Obamos and her father is Mr. Norman F. Obamos. During

her elementary days, she was an achiever. She graduated as valedictorian in Benlit

Elementary School. During her high school days at Sapian National High School, she

was the model girl and also a student leader. Recently, she is taking up Bachelor of

Science in Hotel and Restaurant Management. Her motto in life is “Nothing is

impossible” because she believes that the impossible can be possible if you try things

without fear. Moreover everything will be possible if you have perseverance and

determination.

Leslie Ann M. Binoy, is residing at Manhoy, Dao,

Capiz, she was born on 23rd day of February 1998 and she is

now 20 years old. She is the eldest daughter of Ma. Donna

Binoy and Andronico Binoy. She graduated her elementary

education at Matinabus elementary school and her

secondary education at Arturo Jugo National Highschool. She like to try new experiences,

she believes in the saying “Always do what you are afraid to do.”
 v

Christine S. Baño is residing at Jagnaya, Jamindan,

Capiz. She was born on 13th day of February 1998 and she

is now 20 years old. She is the daughter of Felimon Baño

and Lolita C Baño. She graduated her elementary

education at Jagnaya Elementary School and her secondary

education at Jagnaya National High school.

John Paul L. Castañeda, is residing at Caidquid,

Mambusao, Capiz. He was born on 24th day of April 1999

and he is now 19 years old. He is the son of Mrs. Catalina

Lopez Castañeda and Mr. John Castañeda. He graduated his

elementary at Tungatong Elementary School and finished

his High School at Mambusao National High School.

 vi

ACKNOWLEDGEMENT

The researchers would like to express their deepest appreciation to the following

persons who gave their time, effort, support and assistance for the completion of the

study.

Dr. Annalie G. Campos, college director, for the approval of this study;

Prof. Jenny B. Murguia, thesis adviser, for her suggestions and correction to the

research work; for her patience, time and understanding;

Prof. Jocelyn A. Magallanes, Chairman of the Research Department, at the

same time research professor, for her suggestions, time, effort, guidance and

encouragement to finish this study.;

Prof. Rechel C. Villagracia, thesis committee, for her suggestions and idea that

help the researchers finish their study;

Prof. Emelda Bacalangco, thesis committee, for the help, effort and time that she

gave for the improvement of our study and guiding us during our evaluation.

Deep appreciation is also extended especially to their parents, brothers and sisters

for their unconditional love, support in either moral or financial, patience and

understanding that help the researchers towards the success of this research study.

To all their classmates, friends and to the evaluators who gave their time and

effort during the evaluation of their finished product.

 vii

Above all to the Heavenly Father, for his Divine grace, guidance and love; for His

blessing on good health and wisdom that help the researchers overcome the difficulties of

student life;

To those who in one way or another have inspired and extended help in whatever

means, thank you very much.

The Researchers;

Cristy Obamos
Leslie Ann Binoy
Christine Baño
John Paul Castañeda
 viii

TABLE OF CONTENTS

Pages

Title Page i

Approval Sheet ii

Acceptance Sheet iii

Biographical Sketches vi

Acknowledgement viii

Table of Content x

Abstract xi

Chapter

I INTRODUCTION 1

Objective of the Study 2

Significance of the Study 3

Definition of Terms 4

Scope and Limitation of the Study 5

Time and Place of the Study 5

II REVIEW OF RELATED LITERATURE 6

III MATERIALS AND METHOD 11

Material 11

Method 12

Experimental Method 12

Collection of Data 12
 ix

Statistical Tools 13

Scoring of Variables 13

IV RESULT AND DISCUSSION 15

Sensory Qualities of Dragon Fruit Jam in Terms of

Appearance 15

Sensory Qualities of Dragon Fruit Jam in Terms of

Aroma 15

Sensory Qualities of Dragon Fruit Jam in Terms of

Consistency 15

Sensory Qualities of Dragon Fruit Jam in Terms of

Taste 16

Sensory Qualities of Dragon Fruit Jam 16

General Acceptability of Dragon Fruit Jam 18

Analysis of Variance of Dragon Fruit Jam 19

V SUMMARY, CONCLUSION AND RECOMMENDATION 21

Summary 21

Conclusion 21

Recommendation 22

Evaluation Sheet 23

References 24

Appendices 27
 x

ABSTRACT

Obamos Cristy V, Binoy Leslie Ann M, Baño Christine S. and Castañeda John Paul L.

Capiz State University Sigma Satellite College, Sigma, Capiz August 2018. Acceptability

of Dragon fruit (Hycolereus undatus)Jam

Thesis Adviser: Prof. Jenny B. Murguia

Fruit industry has significant contribution not only to a healthy living and food

security of the people but also to the economic stability of a country to realize this,

researchers and inventors are continuously conducting relevant researches of the new

knowledge. The study was conducted at Capiz State University Sigma Satellite College,

Sigma, Capiz during the first semester of the school year 2018-2019. Generally, it aimed

to find out the acceptability of dragon fruit (Hycolereus undatus) jam considering it

sensory qualities. Specifically, it aimed to find out which treatments produce the most

acceptable jam in terms of appearance, aroma, consistency and taste. Finally, it aimed to

find out if there is a significant difference in the sensory qualities of dragon fruit jam. The

study has five treatments with three replications. These treatments were the jam made

from 100% dragon fruit, 75% dragon fruit and 25% blended mango, 50% dragon fruit

and 50% blended mango, 25% dragon fruit and 75% blended mango and 100% blended

mango (control). An evaluation sheet was used to gather the data. The evaluators were

five faculty members who are experts in food preparation, five major in food technology

students and five members of community. Data were analyzed using the mean, Analysis

of Variance (ANOVA) as statistical tools. Based on the findings of the study, jam from

50% dragon fruit and 50% blended mango was found out as generally acceptable.
 xi

Likewise, this treatment produces a jam with best taste. Results further indicate that there

is no significant difference in the appearance, aroma and consistency of jam despite of the

different treatments used. Another significant finding of the study was there is a

significant difference in terms of taste. It is recommended that intense study on other by-

products of dragon fruit be conducted by future researchers.

 1

Chapter 1

INTRODUCTION

Philippines is bestowed with varied agro climatic conditions, as it can most

produce a wide variety of fruits and vegetables. Now, it is the world top 9 country with

most production.(Idree, 2014). The wealth of nutrients, which can be found in different

types of fruits, it is the reason that the great advantage in the healthy diet is given to fruit

and its products. One of the most common products of fruits is jam. It is the most popular

condiments. The jam is in the group of jellied products. It features with jelly consistency,

which is created during the process of boiling fresh, frozen or semi processed fruit or fruit

pieces (Stanley, 2014).

Traditional jams are produced with extra amount of sucrose, which does allow

their consumption by people with overweight or obese, people with diabetes,

hyperglycemia and others (Parsayee, 2010). Jams are basically prepared from fruits and

various sugars that are made considerable mainly by heat treatment(Idree, 2014). One of

the main aspects that should be considered in the food application of natural

antimicrobials is their possible effect on the sensory properties of foods(Taylor,2012).

Jam production is one of the oldest food conserving methods, where the properties of the

raw material are transferred to the finished product. Some study has already conducted to

determine the role of dragon fruit in improving the overall health and well-being of

person. It is the fruit of several cactus species, most importantly the Hylocereus Undatus

(sweet pitayas). Currently it is being cultivated in at least 22 countries in the tropics

 2

including Australia, Cambodia, China, Malaysia, Thailand, and Sri Lanka and also in

Bangladesh (Mizrahi and Nerd, 2010; Nerd et al., 2012; Nobel ,et al.,2012).

Dragon fruit have black tiny edible seeds. The texture of dragon fruit is similar

kiwi and watermelons, and the flavor is mildly sweet with subtle earthly note. The

cultivars with deeper pink flesh are said to have the most flavor (Setzer, 2014)

(McEachran, 2015). Dragon fruit are roughly the size of baseball, but oval shaped

(Controy-Randall, 2011). In addition, it is fast return perennial fruit crop with full

production after five years (Gunesena et al, 2008).Dragon fruit is low in calories but

packed with essential vitamins and minerals. It also contains a substantial amount of

dietary fiber. Dragon fruit contains the anti-oxidant Vitamin C, beta-carotene, lycopene

and betalain. Studies linked diets high in anti-oxidant reduced the risk of chronic heart

disease. It may promote the growth of healthy bacteria in the gut, which is associated

with a healthy gastrointestinal tract. Dragon fruit offers 7 grams of fiber per serving,

making it an excellent choice for meeting your daily fiber needs. It has high supply of

vitamin C and carotenoids may offer immune-boosting properties. It is a great source of

magnesium, a nutrient needed for over 600 biochemical reactions in your body.Dragon

fruit is a perishable fruit its shelf life is limited to 1 week at a room temperature. It is

specifically always available in the market. This study were conducted to mobilize the

production of dragon fruit and to produce a new version of jam.

Objectives of the study

This study has the following objectives:

 3

1. To determine the general acceptability of dragon fruit jam in terms of appearance,

aroma, texture and taste.

2. To determine if there significant difference in the appearance, aroma, consistency

and taste of dragon fruit jam in terms of different proportions.

Significance of the Study

Results of the study will be beneficial to the following:

Community. Result of this study will give them information about the utilization

of dragon fruit.

Entrepreneurs. This study will give idea to the entrepreneurs that investing in

production and marketing of dragon fruit jam can give them a good profit.

Farmers. This study will give idea to the farmers to cultivate more dragon fruit

and increase the supply in the market to generate more income.

Future researchers. This study will also serve as reference to the other

researchers who would like to undergo studies along in this area in the future.

BSHRM Graduating Students. Results of this study will give them an idea later

on how to make a dessert that is healthy and delicious.

Teachers. Result of this study will give them valuable knowledge about making

dragon fruit as a jam.

Definition of Terms

This following term were conceptually and operationally defined for more

understanding.
 4

Appearance – refers to the look or outside aspect of a person or thing (Chambers

2017).

In this study, it referred to the color and attractiveness of dragon fruit jam. It was

described as very attractive, moderately attractive, slightly attractive, and not attractive.

Aroma – refers to the sweet smell, usually pleasant odor given off by a food or

drinks (Vilgis 2013).

In this study, it referred to the smell of dragon fruit jam if it is pleasant,

moderately pleasant, slightly pleasant and not pleasant.

Texture – refers to the food texture and it is defined as those properties of a food

that are sensed by touch in the mouth and with the hands. We use many words to describe

food texture—foods can be soft or hard, mushy or crunchy, or smooth or lumpy

(Kleinostheim, 2018).

In this study, it referred to a very fine, moderately fine, slightly fine or not fine.

Taste –Is the sense which communicates to us a knowledge of vapid bodies by

means of the sensations which they excite (Savarin 2016).

In this study, it was referred to the flavor detected by evaluators in dragon fruit

jam as very much liked, moderately liked, slightly liked or not liked.

General Acceptability – refers to the decision of the evaluators as what

proportion generally acceptable (Carter, 2018).

In this study, it was the classification of the treatment as very acceptable,

moderately acceptable, slightly acceptable or not acceptable.

 5

Scope and Limitations of the Study

This study was limited only to the experimentation of the acceptability of jam out

of dragon fruit. This study used five treatments with three replications. The five different

treatments of the study were (a) 100% dragon fruit; (b) 75% dragon fruit and 25%

blended mango; (c) 50% dragon fruit and 50% blended mango; (d) 25% dragon fruit and

75% blended mango; (e) 100% blended mango.

.Time and Place of the Study

This study was conducted at Capiz State University Sigma Satellite College

Sigma, Capiz during the first semester of School Year 2018-2019.

 6

Chapter 2

Review of Related Literature

This chapter presents the review of literatures that has relevance to the present

studies.

Dragon fruit (Hylocereus Undatus) is a climbing-vine cactus species native to the

tropical forest regions of Mexico and South America. In the past decades, it has gained

popularity among producers, exporters and consumers alike in Indonesia, Malaysia,

Taiwan, Thailand, Vietnam and the Philippine where agro-environmental conditions are

conducive for growing this plant. In Vietnam alone, its cultivation area is reaching near

30,000 hectares with 640,000 ton of fruit in 2013. And several factors are accountable for

the popularity of this crop: 1) high net returns; 2) functional properties because of its high

level of antioxidants; and 3) emerging export potential to high value markets in

developed countries due to its uniqueness and health benefits. (Mizrahi, 2015)

According to the studies of Manihuruk, (2017) where in them incorporated dragon

fruit peels extract on beef sausages. The result showed that the addition of dragon fruit

peel extracts significantly reduced texture values, but increased intensity of luminosity,

intensity of red color, and intensity of yellow color. The addition of red dragon fruit peels

extract was effective in increasing the antioxidant activity and decreasing TBARS values.

The addition of red dragon fruit peels extract did not affect the reddish colorization of

beef sausages, but it was capable of increasing the yellowish colorization on sausages.

Ong, et. al. (2012) in their study they used phenotypic and genotypic methods to

confirm the identity of lactic bacteria (LAB) appeared in fermented red dragon fruit
 7

beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged

to the genus of Enterococcus based on their biochemical characteristics.

According to the study of Kusuma, (2013) they utilize the peel waste of dragon

fruit to prolong the shelf life of soy milk through microbial growth inhibition so it will

not be easily contaminated during storage, transportation and distribution time to meet

the needs of the consumers. Microbiological analysis showed a notably higher inhibitory

effect of dragon fruit peel extract when soy milk was stored at 4 degree Celsius and it

exhibited lower number of colonies. However it could not prolong the shelf life of soy

milk at ambient temperature.

Red Dragon fruit has high antioxidant content and it is very useful and suitable

processed into a natural coloring. Wahyuningtias, (2015) used Dragon fruit as an

alternative natural food coloring in red velvet cake. Experimental research is used by

doing planned and systematic testing to red velvet cake and by collecting primary data

and secondary data as well. From the result red velvet cake using natural food coloring

from red dragon fruit is acceptable to the community.

According to the study of Mufas, (2013) they incorporated Dragon fruit pulp with

ice cream. In this value addition process, the post harvest loss of Dragon fruit minimized.

The shelf life of Dragon Fruit incorporated ice cream is three months. As the fruit has

some special, medicinal and nutritive value (Taiwan Food Industry Development and

research Authorities), it is assumed that it could fetch a good economical value from

consumers.

Juice was extracted from Dragon fruit pulp. After fermentation, the wine produced

contained 11.2% vol. (v/v) alcohol, in line with the requirements of low –alcohol health
 8

wine. Total sugar only is 7.3g/L, 7.8% of Brix, the content of titratable acid and amino

acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. It has appropriate sugar acid ratio so

good taste. Dragon fruit wine of the communist party of detect aroma components is 56

kinds, content more than 0.5% has 17 kinds, esters are among those 9 kinds, alcohol has 5

kinds, there are 2 kinds of acids and one alkaline. (Gong et, al. 2017)

Pitaya commonly known as dragon fruit is very popular in China due to its intense

color, constituent minerals, vitamins, and antioxidant properties. In the present study,

physiochemical properties and antioxidant activities of fruit powder from two pitaya

cultivars (namely red flesh and white flesh) and fruit peel were observed. Compared with

the fruit powder of fruit flesh, the fruit powder made from fruit peel showed a higher

antioxidant activity. The current study provides insights to produce spray-dried pitaya

fruit powders that could potentially be used as functional food ingredients in various food

fields (Yangyang, 2018).

According to the study of Low PinYee, 2017 Red pitaya, is rich in betacyanin

content that gives the fruit a red-violet colour. Hence, red pitaya is a potential source of

natural colorant as an alternative to the synthetic colorant. Fruit pastille with red pitaya

powder applied as a natural colourant. Fruit pastille was prepared and subjected to

antioxidant, stability and sensory analysis. The Physicochemical study showed that

pastille incorporated with red pitaya powder exhibited significantly (p<0.05 higher

antioxidant properties than the blank pastille (control. An eight weeks storage stability

study revealed that betacyanin content of pastille incorporated with pitaya powder

remained stable for the first four weeks of storage. Colour attribute of pastille

incorporated with red pitaya powder has gained significantly (p<0.05 higher liking that
 9

the one added with synthetic colour. Red pitaya powder could be a potential natural

colourant for gummy confectionery.

Jam production is one of the oldest food conserving methods, where the

properties of the raw material are transferred to the finished product. The most frequently

used sweetener in jam production is sucrose, however, other sweeteners may also be

used. In order to determine and compare the characteristics of jams produced by using

different sweeteners, different types of plum jams were produced and their chemical

properties were determined. Jams were produced by boiling down previously prepared

fruits, in open stainless steel vats on direct flame, temperature of ⸗ 100 0 C, for a period

of 15 minutes, (Figuerola E.F. (2017).

Abdullah and Cheng (2010) reported that response surface methodology using

mixture design was used to determine the optimum ratio of pineapple, papaya and car-

ambola in the formulation of reduced calorie tropical mixed fruit jam. Ten formulations

covering the entire range of a triangular simplex were subjected to sensory evaluation.

Contour plot of sensory attributes showed that formulations containing 3.5±37.7%

papaya, 0±15% carambola and 61.5±96.5% pineapple produced optimum acceptance. A

predicted optimum formulation containing 71% pineapple, 25% papaya and 4%

carambola together with two non-optional formulations were selected and subjected to

sensory evaluation to confirm the validity of the model. There was a significant

difference between predicted optimum and the other two tested formulations. Results

obtained matched the predicted value where the optimum formulation received the best

sensory scores for most attributes tested. The optimum mixed fruit jam formulation

contained 106 kcal/100g which is one-third of the caloric value of a normal jam.
 10

Fugel et al. (2009) reported that adulteration of foods is a serious economic

problem concerning most food commodities, in particular fruit products. Since high-

priced fruits command premium prices, producers of fruit-based products such as juices,

jams, jellies, puree’s, and fruit preparations might be tempted to blend these products

with cheaper fruits. In addition to admixtures of 7 adulterants, the labeled fruit contents

may not be met. Both types of adulteration are difficult to detect and lead to a

deterioration of product quality.

Singh et al. (2008) revealed that during storage of jam, the total soluble solids and

total sugars increased up to three months. Throughout the storage period of six months,

the reducing sugar and browning increased, whereas, acidity and non-reducing sugars

showed a decreased trend. They also reported that the organoleptic rating decreased from

8.36 to 6.57 irrespective of the recipes during storage.

 11

Chapter 3

Materials and Methods

This chapter presents the materials and methods that were used in the study.

Materials and Tools

In making the dragon fruit jam the materials that we used are mixing bowl with 14

inches diameter, chopping board (9” x 12”), measuring cups and spoons, scooper, knife, a

frying pan (28cm) in diameter, wooden ladle, glass jar and blender with 1L capacity and

plastic gloves.

Ingredient

In making dragon fruit jam the ingredients that we used are fresh and mature

dragon fruit, sugar, lemon juice and fresh ripe mango.

Experimental Design

The experimental method used in this study was the CRD (Completely

Randomized Design). It has five treatments and three replications. The treatments are as

follows:

A. 100% Dragon Fruit

B. 75% Dragon fruit and 25% Mango

C. 50% Dragon Fruit and 50% Mango

D. 25% Dragon Fruit and 75% Mango

E. 100% Mango
 12

Treatments of the Study

TREATMENT A B C D E
INGREDIENTS
Dragon fruit 100% 75% 50% 25% 0%

Mango 0% 25% 50% 75% 100%

Procedure

A. Preparing the Ingredients

The selected fresh and mature dragon fruit and mango were washed

thoroughly with running water. Then it was cut in half and scooped out the pulp

using a scooper. The mango was cut also into halves and the seed were removed.

And then the pulp of dragon fruit and mango were separately to make.

B. Making the Jam

In cooking the jam, a mixing bowl of one cup sugar, one teaspoon of

lemon juice in different treatment of dragon fruit and mango were mixed. Mixture

was then cooked for 30 minutes on low heat to the desired consistency with

constant stirring. The prepared jam was filled hot in clean sterilized jars, sealed air

tight and stored in ambient conditions.

Gathering of Data

To collect the data, evaluation sheets or scorecards were given to the evaluators

individually. The evaluators were five faculty members of CAPSU Sigma who have

background in food preparation, five food technology major students and five members

of community. After they had finished evaluating the product the researchers gathered the

evaluation sheets and immediately tabulated the data.

 13

Statistical Tools

Mean, Analysis of Variance (ANOVA), and Least Square Difference (LSD) were

the statistical tools used in the analysis and interpretation of the data gathered. Mean was

used to determine the general acceptability of Dragon Fruit Jam using five treatments. On

the other hand, ANOVA was used to determine the significant differences among

treatments in terms of appearance, aroma, taste and consistency.

Scoring of Variables

The Five-Point Likert Scale was used to score the variables. These were

categorized as follows:

Score Appearance Aroma Texture Taste

5 Very Attractive Very Pleasant Very Fine Very much liked

4 Attractive Pleasant Fine Liked

3 Moderately Moderately Moderately Moderately

Attractive Pleasant Fine Liked

2 Slightly Slightly Slightly Slightly

Attractive Pleasant Fine Liked

1 Not Attractive Not Pleasant Not Fine Not Liked

 14

The following ranges were used to determine the level of acceptability of jam

from Dragon Fruit.

Score Appearance Aroma Texture Taste

Interval

4.20-5.0 Very Attractive Very Pleasant Very Fine Very Much Liked

3.40-4.19 Attractive Pleasant Fine Liked

2.60-3.39 Moderately Moderately Moderately Moderately

Attractive Pleasant Fine Liked

1.80-2.29 Slightly Slightly Slightly Slightly

Attractive Pleasant Fine Liked

1.0-1.79 Not Attractive Not Pleasant Not fine Not Liked

To determine the general acceptability of Dragon Fruit Jam the table below was used.

Verbal Interpretation Score Interval

Very Acceptable 4.20 – 5.0

Acceptable 3.40 – 4.19

Moderately acceptable 2.60 – 3.39

Slightly Acceptable 1.80 – 2.59

Not Acceptable 1.0 – 1.79

 15

CHAPTER IV

RESULTS AND DISCUSSION

This chapter presents the results and discussions of the study.

Sensory Qualities of Dragonfruit Jam in Terms of Appearance

Reflected in table 1.0 is the mean score of appearance of dragon fruit jam. Data

revealed that the dragon fruit jam made from 75% dragon fruit and 25% mango got the

highest mean score of 4.42 which is verbally interpreted as very attractive. The next

highest proportion was treatment C (50% of dragon fruit and 50% mango) with the mean

score of 4.22 and verbally interpreted as very attractive. This implies that using large

amount of dragon fruit in making dragon fruit jam results to a more attractive appearance

of the jam.

Sensory Qualities of Dragonfruit Jam in Terms of Aroma

Result shows that dragon fruit jam made from 100% mango got the highest mean

score of 4.33 which is verbally interpreted as pleasant. It indicates that dragon fruit jam

made from this proportion has the best aroma. Moreover, the proportion of the 25%

mango and 75% dragon fruit got the second highest mean score of 4.13 verbally

interpreted as very pleasant. This implies that using pure blended mango in making jam

results to is more pleasant.

Sensory Qualities of Dragonfruit Jam in Terms of Consistency

Result reveal that dragon fruit jam made from 75% dragon fruit and 25% mango

got the highest mean score of 4.38 verbally interpreted as very fine. This indicates that,

the proportion of 75% dragon fruit and 25% mango results to the best consistency of

dragon fruit jam. However, the treatment that got the second highest score is the
 16

proportion of 50% dragon fruit and 50% mango with a mean score of 4.17 verbally

interpreted as fine.

Finally in Terms of Taste

Result reveal that dragon fruit jam made from 50% dragon fruit and 50% mango

got the highest mean score of 4.58 verbally interpreted as very much liked. This means

that the best taste of dragon fruit jam was made from 50% dragon fruit and 50% mango.

In addition, the proportion of 75% dragon fruit and 25% mango got the second highest

mean score of 4.36 which is verbally interpreted as very much liked also.

Table 1.0 Sensory qualities of Dragon Fruit Jam

Treatments Mean Verbal Interpretation

Percentage of Dragon Fruit
Appearance
A. 100% dragon fruit 4.22 Very Attractive
B. 75% dragon fruit and 25% mango 4.42 Very Attractive
C. 50% dragon fruit and 50% mango 4.22 Very Attractive
D. 25% dragon fruit and 75% mango 3.82 Attractive
E. 100% mango 3.80 Attractive
Total 4.10 Very Attractive
Aroma
A. 100% dragon fruit 3.84 Pleasant
B. 75% dragon fruit and 25% mango 3.87 Pleasant
C. 50% dragon fruit and 50% mango 4.09 Pleasant
D. 25% dragon fruit and 75% mango 4.13 Pleasant
E. 100% mango 4.33 Very Pleasant
Total 4.05 Pleasant
Table 1.0 Sensory qualities of Dragon Fruit Jam

Treatments Mean Verbal Interpretation

Percentage of Dragon Fruit
Consistency
A. 100% dragon fruit 4.06 Fine
B. 75% dragon fruit and 25% mango 4.38 Very Fine
C. 50% dragon fruit and 50% mango 4.17 Fine
D. 25% dragon fruit and 75% mango 3.91 Fine
E. 100% mango 3.78 Fine
Total 4.06 Fine
Taste
 17

A. 100% dragon fruit 4.11 Liked

B. 75% dragon fruit and 25% mango 4.36 Very Much Liked
C. 50% dragon fruit and 50% mango 4.58 Very Much Liked
D. 25% dragon fruit and 75% mango 3.92 Liked
E. 100% mango 3.84 Liked
Total 4.16 Very Much Liked

Analysis of Variance of Dragon Fruit Jam

Appearance

Reflected in Table 2.0 is the analysis of variance of appearance of dragon fruit

Jam. Result shows that the computed F of 1.827 is higher than the 5% level of

significance. This implies that there is no significant difference in the appearance of

dragon fruit jam. This means that the appearance of dragon fruit jam does not differ when

different amount of dragon fruit is used.

Aroma

Reflected in Table 2.0 is the analysis of variance of aroma of dragon fruit jam.

Result shows that the computed F of 1.051 is lower than the 5% level of significance.

This implies that there is significant difference in the appearance of dragon fruit jam. This

means that the aroma of dragon fruit jam differ when different amount of dragon fruit is

used.

Consistency
 18

Reflected in Table 2.0 is the analysis of variance of consistency of dragon fruit

jam. Result shows that the computed F of 1.558 is higher than the 5% level of

significance. This implies that there is no significant difference in consistency of dragon

fruit jam. This means that the consistency of dragon fruit jam does not differ when

different amount of dragon fruit is used.

Taste

Reflected in Table 2.0 is the analysis of variance of taste of dragon fruit jam.

Result shows that the computed F of 2.826 is higher than the 5% level of significance.

This implies that there is significant difference in taste of dragon fruit jam. This means

that the taste of dragon fruit jam differ when different amount of dragon fruit is used.

General acceptability of Dragon Fruit Jam

Data in Table 3.0 show the general acceptability of dragon fruit jam. Result reveal

that 50% of dragon fruit and 50% mango got the highest score of 4.27 verbally

interpreted as very acceptable. It implies that in making dragon fruit jam, this treatment is

the most acceptable. In addition, the proportion of 75% dragon fruit and 25% mango

gained the second highest mean score of 4.26 verbally interpreted as very acceptable. It

implies that 75% dragon fruit and 25% mango is also acceptable in terms of appearance,

aroma, consistency and taste.

Table 3.0 General acceptability of dragon fruit jam

Treatment Variables Total Weighted Verbal

Percentage of Appearance Aroma Consistency Taste
dragon fruit Mean Interpretation
jam
A. 100% 4.22 3.84 4.07 4.11 16.24 4.06 Acceptable
Very
B. 75% 4.42 3.87 4.38 4.36 17.03 4.26
Acceptable
 19

Very
C. 50% 4.22 4.09 4.17 4.58 17.06 4.27
Acceptable
D. 25% 3.82 4.13 3.91 3.92 15.78 3.95 Acceptable
E. 100%
3.80 4.33 3.78 3.84 15.75 3.94 Acceptable
mango
Total 4.10 4.05 4.06 4.16 16.37 4.09 Acceptable

Table 4.0 Summary on the Analysis of Variance

Sources of F Significance Verbal

Variance interpretation
Appearance 1.128 0.133 Not significant
Aroma 1.051 0.387 Not significant
Consistency 1.558 0.195 Not significant
Taste 2.826 0.031 Significant

Summary on the Analysis of Variance

Reflected in the Table 4.0 is the summary on the analysis of variance. Data show

that among the four variables only the taste has significance difference. This means that

the amount of dragon fruit used in making jam affect the aroma of dragon fruit jam.
 20

CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary, conclusions and recommendations of the

study.

Summary

The primary objective of the study was to determine the general acceptability of

dragon fruit jam. There were five treatments with three replications: Treatment are A

(100% dragon fruit), Treatment B (75% dragon fruit and 25% blended mango), Treatment

C (50% dragon fruit and 50% blended mango), Treatment D (25% dragon fruit and 75%

blended mango), Treatment E (100% blended mango) respectively. The statistical tools

used in this study were MEAN and ANOVA. To gather the needed data, an evaluation

sheet or score card was used. The evaluators were the 5 faculty of Capiz State University

Sigma Satellite College, 5 BSHRM/BSHM students and 5 community members.

The study revealed that jam made from 50% dragon fruit and 50% blended mango

are the generally acceptable in making jam. Moreover, among the four variables only the

taste has significant difference.

CONCLUSIONS

Based on the findings of the study, the following conclusions were drawn;

1. Jam made from 50% dragon fruit and 50% blended mango are the generally

acceptable among the five treatments in terms of appearance, aroma, consistency

and taste.

2. Taste of jam is significantly affected by the proportion being used.

RECOMMENDATIONS
 21

Based on the conclusions made, the following recommendations were forwarded:

1. To produce jam with best sensory quality, it is recommended to use 50% dragon

fruit and 50% mango.

2. The researchers highly recommend that other uses of dragon fruit be uncovered

by future researchers. Further study should be conducted to improve the present

study.

3. Farmers in the community are encouraged to plant more dragon fruit to sustain

the demand of dragon fruit in making dragon fruit jam.

 22

ACCEPTABILITY OF DRAGON FRUIT JAM

Evaluation Sheet

Direction: Please check below the appropriate columns of the score sheet to indicates
your honest opinion on the sample.

Legend: Appearance Aroma Consistency Taste

5 Very Attractive Very Pleasant Very Fine Very Liked
4 Attractive Pleasant Fine Liked
3 Moderate Attractive Moderate Pleasant Moderate Fine Moderate Liked
2 Slightly Attractive Slightly Pleasant Slightly Fine Slightly Liked
1 Not Attractive Not Pleasant Not Fine Not Liked

Appearance Aroma Taste Texture

1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O

Types of Evaluator: Please check below

INSTRUCTOR

STUDENT

COMMUNITY MEMBER

Signature
 23

REFERENCES

Websites

Carter, T; (2018). JMRN Market Research.

Retrieved from: https://www.carterjmrn.com Dec. 2018

Chambers, R; (2017). A Research Study. Do consumers really support food businesses?

https://www.chambersandpartners.com

Gunasena, T; (2008). Medical Research Institute of Shri Lanka.

https://www.researchgate.net>5

Kleinostheim, M; (2018). Phosphoric Acids – Advances in Research and Application

https://www.books.google.com.ph>books

Kunsuma, Y.S; (2013). Response Surface Methodology for Optimization Studies of

Microwave-Assisted Extraction of Sandalwood Oil.
https://www.sciencemag.org>news>2018/07

Manihuruk, T., (2017). (PDF) Effectiveness of Red Dragon Fruit (Hylocereus Polyrhizus)
Peel. https://www.researchgate.net>publication

McEachran, A., (2015). MS,PhD/National Center for Computational Toxicology

https://www.researchgate.ne>A.

Mizrahi, N; Nerd, A; (2012). A prospective, multicentre, National Cancer Institute Early

Detection. Research Network study of [-2] pro PSA: Improving Prostate Cancer
https://www.ncbi.nlm.nih.gov>pubmed.

Mufas, A; (2013). Fat Belly Diet! Gluten-Free Cook Book: 150 Delicious Fat-Blasting.
https://www.books.google.com.ph>books

Parchayee, Z., (2010). Health and environmental considerations of rootcrop catchment.

https://www.researchgate.net>publication.

Randall, R; (2011). Electronic Health and Clinical Decision Support.

https://www.dira-portal.org>smash>get.

Savarin, J.A; (2016). Treatise on the mouth and Ingestion.

https://www.researchgate.net>publication

Setzer, F., (2014). Comparison of long term Survival of Implants and Endodontically –
NCBI – NIH
https://www.ncbi.nlm.nih.gov>articles
 24

Sreekumar, S; (2014). Pomegranate Fruit as a Rich Source of Biologically Active

Compounds
https://www.hindawi.com>journals>bmri

Taylor, S., (2012). Revearsing Type 2 Diabetes – Newcastle Magnetic Resonance Centre
https://www.ncl.ac.uk>diabetes>reversal

Vilgis, T; (2013). (PDF) Soft matter food physics – The physics of food and cooking
https://www.researchgate.net>publication

Yangyang, C; (2018). National Culture and Corporate Innovation

https://www.ssrn.com>
 25

Books

Idrees, K., (2014). Agricultural Reform! More efficient farming using advanced parallel

refactoring tools.

Stanley, D., (2014). Health Professionals’ perceptions.

Wahyuningtias, D; (2015). The Application of Dragon Fruit Peels a Dye in Red Velvet

Cake – BINUS Journal

Journal.binus.ac.id>BBR>article>view

Antioxidant Study of Pulps and Peels of Dragon Fruit: a Comparative Study .

International Food research journal, 17:367 – 375. Detijo

 26

APPENDICES
27
28
29
30
31