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ACCEPTABILITY OF CANISTEL FRUIT YEMA

A Thesis

Presented to

The Faculty of the College of Education

Eastern Samar State University

Guiuan, Eastern Samar

In Partial Fulfillment Requirement for the Degree of Bachelor

of Technology and Livelihood Education Major in Home Economics

MA. RIZZA E. CAMPOSANO

MARIANNE JOYCE N. PADRIQUEZ

JESSAMIE D. ABANADOR

RON JOSHUA V. CABUS

October 2023
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APPROVAL SHEET

The thesis attached entitled “ACCEPTABILITY OF CANISTEL FRUIT

(Pouteria campachiana) YEMA” prepared and submitted by MA. RIZZA E.
CAMPOSANO, MARIANNE JOYCE N. PADRIQUEZ, JESSAMIE D. ABANADOR
and RON JOSHUA V. CABUS, in partial fulfillment of the requirements for the
degree of BACHELOR OF TECHNOLOGY LIVELIHOOD EDUCATION major in
Home Economics is hereby accepted and approved with a grade of
_____________.

MARIA SOLEDAD P. CABANTOC

Thesis Adviser

_____________________
Date Signed

CONRADO A. LOMBRIO, D.M. MARIA S. CHUA, D.M.

Member, Advisory Committee Member, Advisory Committee

_____________________ _____________________
Date Signed Date Signed

MARIA SOLEDAD P. CABANTOC

Member, Advisory Committee
Program Head
Bachelor of Technology Livelihood Education

_____________________
Date Signed

EDDIE C. MANZANO, PhD

Chairman, Advisory Committee
Dean
College of Education

_____________________
Date Signed
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BIOGRAPHICAL SKETCH
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ACKNOWLEDGEMENT

First and foremost, thanks and praises to the God Almighty for His mercies

and blessings throughout our research work to complete and have it successfully.

This study encountered hurdles from the planning to the formulation of the

research title to the making of recommendations for concerned individuals. This

required a lot of effort, time, finances and positive character from the researchers,

as it was necessary to have a stronghold. With this, we, the researchers, would like

to extend our gratitude to the following persons who have contributed and

supported us in fulfilling this study.

To Prof. Maria Soledad P. Cabantoc, our thesis adviser, who patiently

checks and rechecks the manuscripts and for sharing, correcting, and adding

suggestions to our proposed study to make it well-completed.

To Dr. Eddie C. Manzano, our subject instructor, who showers his full

support and recommendations for the betterment of the study. We commend the

patience and guidance that he had during the process of this study.

To our panel evaluators, Dr. Conrado A. Lombrio, Dr. Maria S. Chua, and

Prof. Jocelyn S. Castro, who gave us additional suggestions and ideas to make

our study relevant and successful.

To our beloved families, who extended their unending love, understanding,

patience and support in our research in terms of financial and moral support. We

also give our heartfelt gratitude to the parents who allowed us to stay in their house

overnight and for their support.

Another special appreciation to our former adviser, Mrs. Conchita C.

Yodico, who gave us additional ideas and methods for this product development
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research to be successful. We also appreciate her unwavering support towards the

betterment and success of our study.

The Researchers

TABLE OF CONTENTS

Page
TITLE PAGE i

CERTIFICATION OF THE RESEARCHER ii

APPROVAL SHEET iii

BIOGRAPHICAL SKETCH iv

ACKNOWLEDGEMENT vii

TABLE OF CONTENTS ix

LIST OF TABLES xi

LIST OF FIGURES xii

ABSTRACT xiii

Chapter
I INTRODUCTION

Background of the Study 1

Objectives of the Study 3

Scope and Delimitation of the Study 3

Significance of the Study 4

Definition of Terms 5

II REVIEW OF RELATED LITERATURES AND STUDIES

Related Literature 7

Related Studies 10
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Conceptual Process 12

III METHODOLOGY

Research Design 14

Research Locale 15

Respondents of the Study 16

Research Instrument 16

Data Gathering Procedure 17

Measurement of Variable 17

Statistical Treatment of Data 18

IV RESULTS AND DISCUSSION

Product Description 24

Materials and Equipment Used 24

Development Process 26

Developmental Cost 30

Testing the Product 31

V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary 41

Conclusion 43

Recommendations 43

VI REFERENCES 45

APPENDICES

A. Letter to the Respondents 48

B. Evaluation Sheet 49

Editor’s Certification 52

Proofreaders Certification 53
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LIST OF TABLES

Table Page

1 Developmental Costs 30

2 Benchmark Test, Pilot Test and Final Test of Canistel Fruit Yema
in terms of Appearance 31

3 Benchmark Test, Pilot Test, and Final Test result of Canistel fruit
yema done by the respondents in terms of texture 32

4 Benchmark Test, Pilot test and Final test result of Canistel fruit
yema by the respondents in terms of taste 33
5 Benchmark Test, Pilot Test and Final test result of Canistel fruit 34
yema done by the respondents in terms of aroma

6 Benchmark Test, Pilot Test and Final test result of Canistel fruit 36
yema done by the respondents in terms of General Acceptability

7 Summary of the Benchmark Test, Pilot test and Final test of

Canistel fruit yema in terms of Taste, Appearance, Texture, and
Aroma 37
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LIST OF FIGURES

Figure Page

1 Conceptual Process 12

2 Research Locale 15

3 Technical Study 20

4 Sensory evaluation in terms of Appearance 32

5 Sensory Evaluation in terms of Texture 33

6 Sensory Evaluation in terms of Taste 34

7 Sensory Evaluation in terms of Aroma 35

8 Sensory Evaluation in terms of General Acceptability 36

9 The Overall mean of benchmark test, pilot test, and final test 37

10 Canistel Fruit Yema Finished Product 39

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ABSTRACT

MA. RIZZA E. CAMPOSANO, MARIANNE JOYCE N. PADRIQUEZ,

JESSAMIE D. ABANADOR and RON JOSHUA V. CABUS “ACCEPTABILITY OF
CANISTEL FRUIT (Pouteria campachiana) YEMA” (Eastern Samar State
University, Guiuan, Eastern Samar, October 27, 2023). 53 pp.

Adviser: MARIA SOLEDAD P. CABANTOC

Head, Bachelor of Technology Livelihood Education
Eastern Samar State University
Guiuan, Eastern Samar

The general purpose of this study is to make canistel fruit yema; the

researcher’s products serve a new flavour of yema, a confectioner product that

could be added as a new food development introduced to the desserts industry.

Additionally, this food development contains vitamins, which provide health benefits

to the consumer or customer. This will help those who do not eat fruit like canistel

fruit consume yema. This study utilized product development research in which

scorecards were given to collect necessary data about the canistel fruit yema as the

researcher’s product. The test was conducted at Guiuan, Eastern Samar, and Brgy.

Campoyong Guiuan, Eastern Samar, has a target population of 64 residents. The

study findings on canistel fruit yema are highly acceptable in terms of technical

aspects of the study, sensory evaluation of the product, and general acceptability.

This product can be an opportunity for those individuals who want to build a

business. They can profit from this product development, as it was concluded in a

test that the canistel fruit yema is highly acceptable to the respondents because of

the different benefits offered to the consumers.

Keywords: Canistel fruit, confectioner product, sensory evaluation, yema

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