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INTRODUCTION
This chapter deals with the introduction, which consists of background of the
study, statement of the problem, hypothesis, significance of the study, scopes and
The overall goal of this study is to examine the question: “Can Macopa fruit be
made into different delicacies?” and “How appealing would it be?” The present
researcher’s specific task was to make a profitable delicacies made out of Macopa fruit
and simple ingredients. The study focuses on using Macopa fruit as the main ingredient in
the delicacies, and how appealing it is in terms of taste, texture, color, appearance and
The student/researcher finds the need to conduct this study to ensure that Macopa
Macopa fruits (Syzygium samarangense) were widely seen blossoming in the rural
parts of the country. It can be on anyone’s backyard and front yard, on a disregarded
empty lot, and seldom sold in the public market. They were usually eaten raw, and were
added salts for more flavor. Macopa fruit also contains nutritional contents like: protein,
fiber, vitamin C, iron and calcium. It contains no saturated fats and sugar. It has
insignificant amounts of cholesterol and sodium as well. It is considered good for the
brain, liver and the blood. Leaves and seeds can be used as medicines for common illness
1
specifically fever and asthma; Macopa juice can be used as natural diuretic potion; and its
seeds may be used to treat diarrhea. However its health benefits must also come with
caution. Too much of this fruit may bring itchiness to the throat which may lead to
coughing. Over the course of decades, these fruits were slightly forgotten and denied of
in regards to the fruits they can use hence this research is conceptualized.
This study generally aims to determine if Macopa fruit can be made into a sweet
2. Is age relevant on the results in acceptance for the delicacies from each age
a. Taste
b. Texture
c. Color
d. Appearance
e. Smell
Hypothesis
Alternative
2
Alternative
Null
Null
The study aims to create sweet delicacies from Macopa fruit and can be an
alternative to those of processed sweets sold in the market. Furthermore, the researcher
considers this significant to the entrepreneurs and common people that is fond of eating
these kind of delicacies. There are also observable plenty in number of Macopa fruits in
the researcher’s local community so using it as an alternative fruit can save lots of money
and effort.
ingredient will be helpful to those of health conscious people. Also, this could be done so
Macopa fruit can be made into different types of foods, and could aid the community for
advocacies.
3
Scope and Delimitations
The study focused on making muffins, jam, and jelly out of Macopa fruit. The
materials used are Macopa fruits, flour, sugar, butter, eggs, oven, trays, cinnamon,
gulaman, milk, vanilla extract and baking powder. In this study, Macopa fruit is the main
The study is conducted at the researcher’s residence at San Isidro Ville Phase II
Javalera General Trias, Cavite. The research study started at July 2015 and ended on
September 2015.
Definition of terms
color red, green and crimson. Its flowers can be used to halt diarrhea and treat fevers.
Often confused with Malay apple that inherits the same texture and color but is bigger in
size.
Muffin- a cupcake like bread that also varies in flavor by using different fruits,
extracts or spices. These are eaten normally at breakfast in other countries but is also
considered a dessert.
4
Research Paradigm
Output
The research paradigm shows the different variable that is relevant in making the
desired standards in the following sweet delicacies to be made using Macopa fruit as the
main ingredient. The independent variables are the amount of Macopa fruit and sugar
which will determine the taste, color, texture, appearance and color of the products which
will fall under the parameters and the sweetness of delicacies will falls under the
dependent variable. Process includes the preparation of the ingredients needed in making
the sweet delicacies, the method of how it is to be cooked and the taste test to be
conducted by the researcher to twenty respondents for each age bracket which are child,
teen and adult respondents. The output would be the finished sweet delicacies.
5
CHAPTER II
information about Macopa fruit (Syzygium samarangense) and the sweet delicacies to be
MACOPA FRUIT
Syzygium samarangense
Common names: Macopa fruit, wax apple, java apple, bell fruit, rose apple, Jamaican
Origin: The Rose Apple or known as Macopa here in the Philippines is native to the East
Indies and Malaya and is cultivated in many parts of India, Ceylon and former Indochina
and the Pacific Islands. It was introduced into Jamaica in 1762 and is introduced in
Bermuda, the Bahamas, and the West Indies and, at low and medium elevations, from
southern Mexico to Peru. In Guatemala, the tree may be planted as a living fencepost or
Adaptation: The rose apple or Macopa fruit blooms in the tropical and near-tropical
climates only.
As a food: Macopa fruit is often eaten raw that can be added with salts for more flavor.
6
MUFFIN
The term muffin refers to a quick bread product which is commonly a sweet
dessert. It looks like cupcakes with different flavors and spices added on it. This delicacy
originated in United States and consists of main ingredients of flour, leavening, and egg.
It is baked in a pan having cuplike molds. Baking a muffin is like baking a cake, mixing
JELLY
Jelly is a preserve usually with soft texture with a smooth consistency that ranges
in flavor. Jellies are made by the setting of a liquid containing pectin or gelatin or by the
addition of gelatin to a liquid, especially such a substance made of fruit juice containing
JAM
This is a type of preserve with fruit mixture that is stewed on sugar. Many
varieties of jams are made globally and numerous fruits can be made to jam, with or
without added pectin. Among the most famous fruits made into jams are strawberries,
7
CHAPTER III
METHODOLOGY
A. Materials
2 eggs JELLY
powder sugar
extract
Fruit
8
900 grams of Macopa
fruit
9
B. Research Procedure.
prove if it can be used as an alternative ingredient in making glazed muffins, jellies and
jams.
Prepare 700 grams of brown sugar and 1 kilogram of chopped Macopa fruit. Heat
one cup of water and sugar in the pan. Once boiled, bring the heat down and add the
chopped Macopa fruits. Wait until the fruits can be easily chewed and are visibly in
Let it cool.
teaspoon of ground cinnamon and 60 g melted butter. Mix thoroughly until it is thick. Set
aside.
Beat 120 grams of unsalted butter until it is smooth and creamy then add 100
grams of brown sugar and 50 grams of white sugar. Mix until it is smooth. Add 2 eggs,
120 grams of yogurt and 1 teaspoon of vanilla extract. Stir until the mixture is uniform in
texture.
Once done, mix together with 220 grams of flour, 1 teaspoon of baking soda and
baking powder, 1 teaspoon of cinnamon and ½ teaspoon of salt. Include the wet
Spoon the muffin batter evenly. Scoop the middle part and add the jam. Insert a
toothpick at the center of the muffin. Bake for 10 minutes at 200 degrees Celsius until
Mix the 120 grams of confectioner’s sugar, 45 ml of heavy cream and ½ teaspoon
For making the jelly, prepare 1500 grams of chopped Macopa fruit, the gelatin
powder, and 500 grams of sugar. Put it into a large pot with 8 cups of water and bring to a
boil. Turn the heat down for 10 minutes. Mash the fruits and simmer it again for 5 more
minutes then strain it using a strainer. Put the juice in a pot and add the gelatin powder
and sugar. Bring to a boil and stir constantly. Transfer into a molder or container and let it
cool.
Prepare 700 grams of brown sugar and 1 kilogram of chopped Macopa fruit. Heat
one cup of water and sugar in the pan. Once boiled, bring the heat down and add the
chopped Macopa fruits. Wait until the fruits can be easily chewed, already in brownish
The researcher will test the taste, color, texture, appearance and smell of the sweet
The researcher will ask 20 respondents children ranging from 5-12 years old,
teens ranging from 13-19 years old, and adults ranging from 20 and above years old to
fill the observation form prepared using a checklist to gather data. The researcher will
a.) Taste- What is the appropriate rating achieved for the taste of the
fair-2 or poor-1?
b.) Color- What is the appropriate rating achieved for the color of the
fair-2 or poor-1?
c.) Texture- What is the appropriate rating achieved for the texture of the
fair-2 or poor-1?
d.) Appearance- What is the appropriate rating achieved for the
e.) Smell- What is the appropriate rating achieved for the smell of the
fair-2 or poor-1?
In analyzing the data gathered, the researcher used Frequency percentage. This is
useful method used in expressing the relative frequency of survey responses and other
data. This specifies the percentage of observations that exist for each data point or
This chapter presents the data gathered by the researcher to answer the problem to
be answered by the conducted study. The data gathered from the survey are presented in
tables and figures and are analyzed and interpreted in narrative form.
rate for the taste of the muffin and its percentage. The table revealed that 40% of the
respondents considered the taste of the muffin as excellent, 45% as very good, 10% as
good, 5% as fair and 0% declared it as poor. The taste of muffin as very good showed the
highest percentage among the child respondents, followed by excellent, good, fair and
poor.
Table 1.2A Color of the muffin based from the child respondents
Table 1.2A shows the frequency of child respondent who selected an appropriate
rate for the color of the muffin and its percentage. The table revealed that 60% of the
respondents considered the color of the muffin as excellent, 20% as very good, 15% as
good, 5% as fair and 0% declared it as poor. The color of muffin as excellent showed the
highest percentage among the child respondents, followed by very good, good, fair and
poor.
Table 1.3A Texture of the muffin based from the child respondents
rate for the texture of the muffin and its percentage. The table revealed that 50% of the
respondents considered the texture of the muffin as excellent, 25% as very good, 20% as
good, 0% as fair and 5% declared it as poor. The texture of muffin as excellent showed
the highest percentage among the child respondents, followed by very good, good, poor
and fair.
Table 1.4A Appearance of the muffin based from the child respondents
Table 1.4A shows the frequency of child respondent who selected an appropriate
rate for the appearance of the muffin and its percentage. The table revealed that 55% of
the respondents considered the appearance of the muffin as excellent, 25% as very good,
excellent showed the highest percentage among the child respondents, followed by very
Table 1.5A Smell of the muffin based from the child respondents
Table 1.5A shows the frequency of child respondent who selected an appropriate
rate for the smell of the muffin and its percentage. The table revealed that 55% of the
respondents considered the taste of the muffin as excellent, 30% as very good, 10% as
good, 5% as fair and 0% declared it as poor. The smell of muffin as excellent showed the
highest percentage among the child respondents, followed by very good, good, fair and
poor.
Table 2.1A Taste of the jam based from the child respondents
rate for the taste of the jam and its percentage. The table revealed that 50% of the
respondents considered the taste of the jam as excellent, 15% as very good, 20% as good,
5% as fair and 10% declared it as poor. The taste of jam as excellent showed the highest
percentage among the child respondents, followed by good, very good, poor and fair.
Table 2.2A Color of the jam based from the child respondents
Table 2.2A shows the frequency of child respondent who selected an appropriate
rate for the color of the jam and its percentage. The table revealed that 40% of the
respondents considered the color of the jam as excellent, 25% as very good, 15% as good,
20% as fair and 0% declared it as poor. The color of jam as excellent showed the highest
percentage among the child respondents, followed by very good, fair, good and poor.
Table 2.3A Texture of the jam based from the child respondents
Table 2.3A shows the frequency of child respondent who selected an appropriate
rate for the texture of the jam and its percentage. The table revealed that 35% of the
respondents considered the texture of the jam as excellent, 25% as very good, 20% as
good, 5% as fair and 15% declared it as poor. The texture of jam as excellent showed the
highest percentage among the child respondents, followed by very good, good, poor and
fair.
Table 2.4A Appearance of the jam based from the child respondents
Table 2.4A shows the frequency of child respondent who selected an appropriate
rate for the appearance of the jam and its percentage. The table revealed that 35% of the
respondents considered the appearance of the jam as excellent, 30% as very good, 25% as
good, 10% as fair and 0% declared it as poor. The appearance of jam as excellent showed
the highest percentage among the child respondents, followed by very good, good, fair
and poor.
Table 2.5A Smell of the jam based from the child respondents
Table 2.5A shows the frequency of child respondent who selected an appropriate
rate for the smell of the jam and its percentage. The table revealed that 40% of the
respondents considered the smell of the jam as excellent, 30% as very good, 15% as
good, 10% as fair and 5% declared it as poor. The smell of jam as excellent showed the
highest percentage among the child respondents, followed by very good, fair, good and
poor.
Table 3.1A Taste of the jelly based from the child respondents
Table 1.1A shows the frequency of child respondent who selected an appropriate
rate for the taste of the jelly and its percentage. The table revealed that 60% of the
respondents considered the taste of the jelly as excellent, 30% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The taste of the jelly as excellent showed the
highest percentage among the child respondents, followed by very good, good, and fair
Table 3.2A Color of the jelly based from the child respondents
rate for the color of the jelly and its percentage. The table revealed that 55% of the
respondents considered the color of the jelly as excellent, 20% as very good, 20% as
good, 0% as fair and 5% declared it as poor. The color of jelly as excellent showed the
highest percentage among the child respondents, followed by very good and good as ties,
Table 3.3A Texture of the jelly based from the child respondents
Table 3.3A shows the frequency of child respondent who selected an appropriate
rate for the texture of the jelly and its percentage. The table revealed that 60% of the
respondents considered the texture of the jelly as excellent, 25% as very good, 15% as
good, 0% as fair and 0% declared it as poor. The texture of jelly as excellent showed the
highest percentage among the child respondents, followed by very good, good, and fair
Table 3.4A Appearance of the jelly based from the child respondents
Table 3.4A shows the frequency of child respondent who selected an appropriate
rate for the appearance of the jelly and its percentage. The table revealed that 50% of the
respondents considered the appearance of the jelly as excellent, 25% as very good, 15%
showed the highest percentage among the child respondents, followed by very good,
Table 3.5A Smell of the jelly based from the child respondents
Table 3.5A shows the frequency of child respondent who selected an appropriate
rate for the smell of the jelly and its percentage. The table revealed that 40% of the
respondents considered the smell of the jelly as excellent, 35% as very good, 20% as
good, 5% as fair and 0% declared it as poor. The smell of jelly as excellent showed the
highest percentage among the child respondents, followed by very good, good, fair and
poor.
Table 1.1B shows the frequency of teen respondents who selected an appropriate
rate for the taste of the muffin and its percentage. The table revealed that 75% of the
respondents considered the taste of the muffin as excellent, 20% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The taste of muffin as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 1.2B shows the frequency of teen respondents who selected an appropriate
rate for the color of the muffin and its percentage. The table revealed that 60% of the
respondents considered the color of the muffin as excellent, 35% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The color of muffin as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 1.3B shows the frequency of teen respondents who selected an appropriate
rate for the texture of the muffin and its percentage. The table revealed that 60% of the
respondents considered the texture of the muffin as excellent, 40% as very good, 0% as
good, 0% as fair and 0% declared it as poor. The texture of muffin as excellent showed
the highest percentage among the teen respondents, followed by very good, with good,
Table 1.4B Appearance of the muffin based from the teen respondents
Table 1.4B shows the frequency of teen respondents who selected an appropriate
rate for the appearance of the muffin and its percentage. The table revealed that 70% of
the respondents considered the appearance of the muffin as excellent, 15% as very good,
good and good as ties for second, and fair and poor as this for the third rank.
Table 1.5B shows the frequency of teen respondents who selected an appropriate
rate for the smell of the muffin and its percentage. The table revealed that 75% of the
respondents considered the smell of the muffin as excellent, 15% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The smell of muffin as excellent showed the
highest percentage among the teen respondents, followed by good, very good, and fair
rate for the taste of the jam and its percentage. The table revealed that 35% of the
respondents considered the taste of the jam as excellent, 55% as very good, 10% as good,
0% as fair and 0% declared it as poor. The taste of jam as very good showed the highest
percentage among the teen respondents, followed by excellent, good, and fair and poor as
ties.
Table 2.2B shows the frequency of teen respondents who selected an appropriate
rate for the color of the jam and its percentage. The table revealed that 45% of the
respondents considered the color of the jam as excellent, 40% as very good, 15% as good,
0% as fair and 0% declared it as poor. The color of jam as excellent showed the highest
percentage among the teen respondents, followed by very good, good, and fair and poor
as ties.
rate for the texture of the jam and its percentage. The table revealed that 25% of the
respondents considered the texture of the jam as excellent, 50% as very good, 25% as
good, 0% as fair and 0% declared it as poor. The texture of jam as very good showed the
highest percentage among the teen respondents, followed by excellent and good as ties
for the second, and fair and poor as ties for the third rank.
Table 2.4B shows the frequency of teen respondents who selected an appropriate
rate for the appearance of the jam and its percentage. The table revealed that 35% of the
respondents considered the appearance of the jam as excellent, 45% as very good, 20% as
good, 0% as fair and 0% declared it as poor. The appearance of jam as very good showed
the highest percentage among the teen respondents, followed by excellent, good, and fair
rate for the smell of the jam and its percentage. The table revealed that 60% of the
respondents considered the smell of the jam as excellent, 30% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The smell of jam as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 3.1B shows the frequency of teen respondents who selected an appropriate
rate for the taste of the jelly and its percentage. The table revealed that 55% of the
respondents considered the taste of the jelly as excellent, 35% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The taste of jelly as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 3.2B Color of the jelly based from the teen respondents
COLOR FREQUENCY PERCENTAGE
Excellent 12 60%
Very Good 5 25%
Good 3 15%
Fair 0 0%
Poor 0 0%
Table 3.2B shows the frequency of teen respondents who selected an appropriate
rate for the color of the jelly and its percentage. The table revealed that 60% of the
respondents considered the color of the jelly as excellent, 25% as very good, 15% as
good, 0% as fair and 0% declared it as poor. The color of jelly as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 3.3B Texture of the jelly based from the teen respondents
Table 3.3B shows the frequency of teen respondents who selected an appropriate
rate for the texture of the jelly and its percentage. The table revealed that 65% of the
respondents considered the texture of the jelly as excellent, 30% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The texture of jelly as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 3.4B shows the frequency of teen respondents who selected an appropriate
rate for the appearance of the jelly and its percentage. The table revealed that 60% of the
respondents considered the appearance of the jelly as excellent, 30% as very good, 10%
showed the highest percentage among the teen respondents, followed by very good, good,
Table 3.5B Smell of the jelly based from the teen respondents
Table 3.5B shows the frequency of teen respondents who selected an appropriate
rate for the smell of the jelly and its percentage. The table revealed that 50% of the
respondents considered the smell of the jelly as excellent, 35% as very good, 15% as
good, 0% as fair and 0% declared it as poor. The smell of jelly as excellent showed the
highest percentage among the teen respondents, followed by very good, good, and fair
Table 1.1C Taste of the muffin based from the adult respondents
Table 1.1C shows the frequency of adult respondents who selected an appropriate
rate for the taste of the muffin and its percentage. The table revealed that 55% of the
respondents considered the taste of the muffin as excellent, 35% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The taste of muffin as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 1.2C Color of the muffin based from the adult respondents
Table 1.2C shows the frequency of adult respondents who selected an appropriate
rate for the color of the muffin and its percentage. The table revealed that 45% of the
respondents considered the color of the muffin as excellent, 50% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The color of muffin as very good showed the
highest percentage among the adult respondents, followed by excellent, good, and fair
Table 1.3C Texture of the muffin based from the adult respondents
Table 1.3C shows the frequency of adult respondents who selected an appropriate
rate for the texture of the muffin and its percentage. The table revealed that 40% of the
respondents considered the texture of the muffin as excellent, 55% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The texture of muffin as very good showed
the highest percentage among the adult respondents, followed by excellent, good, and fair
Table 1.4C Appearance of the muffin based from the adult respondents
Table 1.4C shows the frequency of adult respondents who selected an appropriate
rate for the appearance of the muffin and its percentage. The table revealed that 65% of
the respondents considered the appearance of the muffin as excellent, 25% as very good,
10% as good, 0% as fair and 0% declared it as poor. The appearance of muffin as
excellent showed the highest percentage among the adult respondents, followed by very
Table 1.5C Smell of the muffin based from the adult respondents
Table 1.5C shows the frequency of adult respondents who selected an appropriate
rate for the smell of the muffin and its percentage. The table revealed that 50% of the
respondents considered the smell of the muffin as excellent, 45% as very good, 5% as
good, 0% as fair and 0% declared it as poor. The smell of muffin as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 2.1C Taste of the jam based from the adult respondents
rate for the taste of the jam and its percentage. The table revealed that 40% of the
respondents considered the taste of the jam as excellent, 45% as very good, 10% as good,
5% as fair and 0% declared it as poor. The taste of jam as very good showed the highest
percentage among the adult respondents, followed by excellent, good, fair and poor.
Table 2.2C Color of the jam based from the adult respondents
Table 2.2C shows the frequency of adult respondents who selected an appropriate
rate for the color of the jam and its percentage. The table revealed that 45% of the
respondents considered the color of the jam as excellent, 40% as very good, 15% as good,
0% as fair and 0% declared it as poor. The color of jam as excellent showed the highest
percentage among the adult respondents, followed by very good, good, and fair and poor
as ties.
Table 2.3C Texture of the jam based from the adult respondents
Table 2.3C shows the frequency of adult respondents who selected an appropriate
rate for the texture of the jam and its percentage. The table revealed that 45% of the
respondents considered the texture of the jam as excellent, 30% as very good, 25% as
good, 0% as fair and 0% declared it as poor. The texture of jam as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 2.4C Appearance of the jam based from the adult respondents
Table 2.4C shows the frequency of adult respondents who selected an appropriate
rate for the appearance of the jam and its percentage. The table revealed that 45% of the
respondents considered the appearance of the jam as excellent, 45% as very good, 5% as
good, 5% as fair and 0% declared it as poor. The appearance of jam as excellent showed
the highest percentage among the adult respondents, followed by very good, good and
Table 2.5C Smell of the jam based from the adult respondents
Table 2.5C shows the frequency of adult respondents who selected an appropriate
rate for the smell of the jam and its percentage. The table revealed that 65% of the
respondents considered the smell of the jam as excellent, 25% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The smell of jam as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 3.1C Taste of the jelly based from the adult respondents
Table 3.1C shows the frequency of adult respondents who selected an appropriate
rate for the taste of the jelly and its percentage. The table revealed that 55% of the
respondents considered the taste of the jelly as excellent, 30% as very good, 10% as
good, 5% as fair and 0% declared it as poor. The taste of jelly as excellent showed the
highest percentage among the adult respondents, followed by very good, good, fair and
poor.
Table 3.2C Color of the jelly based from the adult respondents
Table 3.2C shows the frequency of adult respondents who selected an appropriate
rate for the color of the jelly and its percentage. The table revealed that 45% of the
respondents considered the color of the jelly as excellent, 30% as very good, 25% as
good, 0% as fair and 0% declared it as poor. The color of jelly as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 3.3C Texture of the jelly based from the adult respondents
Table 3.3C shows the frequency of adult respondents who selected an appropriate
rate for the texture of the jelly and its percentage. The table revealed that 65% of the
respondents considered the texture of the jelly as excellent, 25% as very good, 10% as
good, 0% as fair and 0% declared it as poor. The texture of jelly as excellent showed the
highest percentage among the adult respondents, followed by very good, good, and fair
Table 3.4C Appearance of the jelly based from the adult respondents
Table 3.4C shows the frequency of adult respondents who selected an appropriate
rate for the appearance of the jelly and its percentage. The table revealed that 60% of the
respondents considered the appearance of the jelly as excellent, 20% as very good, 20%
showed the highest percentage among the adult respondents, followed by very good and
good as ties for second and fair and poor as ties for the third rank.
Table 3.5C Smell of the jelly based from the adult respondents
Table 3.5C shows the frequency of adult respondents who selected an appropriate
rate for the smell of the jelly and its percentage. The table revealed that 55% of the
respondents considered the smell of the jelly as excellent, 20% as very good, 25% as
good, 0% as fair and 0% declared it as poor. The smell of jelly as excellent showed the
highest percentage among the adult respondents, followed by good, very good, and fair
BRACKETS
Figure 1.1 Comparison of frequency percentage from taste of muffin obtained from
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Col umn2
Figure 1.1 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the taste of the muffin. The table unveiled that 40%
of the children claimed that the taste of the muffin is excellent, while 75% of teens and
55% of adults said so. 45% of children, 20% of teens and 35% of adults said the taste is
very good. 10% of children, 5% of teens and 10% of adults said the taste is good, 0%
from the respondents said the taste was fair while 5% of children and 0% from both teen
Figure 1.2 Comparison of frequency percentage from color of muffin obtained from
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 1.2 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the color of the muffin. The table unveiled that 60%
of the children and teen respondents claimed that the color of the muffin is excellent,
while 45% of adults said so. 20% of children, 35% of teens and 50% of adults said the
color is very good. 15% of children and 5% of teens and adults said the color is good, 5%
from the child respondents while 0% for both teen and adult respondents said that the
color of the muffin is fair and 0% from all the respondents said that the color is poor.
Figure 1.3 Comparison of frequency percentage from texture of muffin obtained from
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 1.3 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the texture of the muffin. The table unveiled that 50%
of the children claimed that the texture of the muffin is excellent, while 60% of teens and
40% of adults said so. 25% of children, 40% of teens and 55% of adults said the texture is
very good. 20% of children, 0% of teens and 5% of adults said the texture is good, 0%
from the respondents said the texture is fair while 5% of children and 0% from both teen
80%
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 1.4 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the taste of the muffin. The table unveiled that 55%
of the children claimed that the appearance of the muffin is excellent, while 70% of teens
and 65% of adults said so. 25% of children, 15% of teens and 25% of adults said the
appearance is very good. 15% of children, 15% of teens and 10% of adults said the
appearance is good, 5% of children and 0% from both teen and adult respondents said the
appearance is fair while 0% from all respondents said that the appearance is poor.
Figure 1.5 Comparison of frequency percentage from smell of muffin obtained from
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 1.5 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the smell of the muffin. The table unveiled that 55%
of the children claimed that the smell of the muffin is excellent, while 75% of teens and
50% of adults said so. 35% of children, 15% of teens and 45% of adults said the smell is
very good. 10% of children and teens and 5% of adults said the smell is good, 0% from
Figure 2.1 Comparison of frequency percentage from taste of jam obtained from child,
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adul ts
Figure 2.1 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the taste of the jam. The table unveiled that 50% of
the children claimed that the taste of the jam is excellent, while 35% of teens and 40% of
adults said so. 15% of children, 55% of teens and 45% of adults said the taste is very
good. 20% of children, 10% of teens and 10% of adults said the taste is good, 5% from
both the children and adult respondents said the taste is fair while 0% from the teens and
10% from child respondents and 0% from both teen and adult respondents said the taste
of jam is poor.
Figure 2.2 Comparison of frequency percentage from color of jam obtained from child,
Figure 2.2 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the color of the jelly. The table unveiled that 40% of
the children claimed that the color of the jelly is excellent, while 45% of teens and adults
said so. 25% of children, 40% of teens and 40% of adults said the color is very good.
15% of child, teen and adult respondents agreed that the color is good, 20% from the
child respondents while 0% on both teen and adult respondents said the color is fair while
Figure 2.3 Comparison of frequency percentage from texture of jam obtained from child,
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 2.3 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the texture of the jam. The table unveiled that 35% of
the children claimed that the texture of the jam is excellent, while 25% of teens and 45%
of adults said so. 25% of children, 50% of teens and 30% of adults said the texture is very
good. 20% of children, while 25% of both teens and adults said the texture is good, 5%
from the child respondents and 0% from the both the teen and adult respondents said the
texture is fair while 15% from child respondents and 0% from both the teen and adult
Figure 2.4 Comparison of frequency percentage from appearance of jam obtained from
Figure 2.4 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the appearance of the jam. The table unveiled that
35% of the child and teen respondents claimed that the appearance of the jam is excellent,
while 45% of adults said so. 30% of children, and 45% of teens and adult respondents
said the appearance is very good. 25% of children, 20% of teens and 5% of adults said
the appearance is good, 10% of children, 0% of teens and 5% of adult respondents said
the appearance is fair while 0% from all the respondents said that the appearance is poor.
Figure 2.5 Comparison of frequency percentage from smell of jam obtained from child,
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 2.5 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the smell of the jam. The table unveiled that 40% of
the child respondents, 60% of teen and 65% of adult respondents claimed that the smell
of the jam is excellent, while 30% of child and teen respondents and 25% of adult
respondents said that the smell of the jam is very good. 15% of children, and 10% of
teens and adult respondents said the smell is good. 10% of children and 0% of both adults
and teens said the appearance is fair and 5% of children while 0% of both teen and adult
Figure 3.1 Comparison of frequency percentage from taste of jelly obtained from child,
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 3.1 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the taste of the jelly. The table unveiled that 60% of
the children chose the taste of the jelly as excellent, while 55% from both teen and adult
respondents said so. 30% of child and adult respondents said that the taste is very good
while 35% of teens agreed. 10% of all respondents agreed that the taste is good. 5% of
adults said that the taste of the jelly is fair while the rest is 0%. 0% of the respondents
Figure 3.2 Comparison of frequency percentage from color of jelly obtained from child,
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 3.2 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the color of the jelly. The table unveiled that 55% of
the children chose the color of the jelly as excellent, while 60% from teen and 45% adult
respondents said so. 20% of children, 25% of teens and 30% adult respondents said that
the color is very good. 20% of children, 15% of teen and 25% of adult respondents
agreed that the color is good. 0% of all the respondents agreed that the color of the jelly is
fair while 5% of children and 0% of both teen and adult respondents agreed that the color
Figure 3.3 Comparison of frequency percentage from texture of jelly obtained from
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 3.3 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the texture of the jelly. The table unveiled that 60%
of the children chose the texture of the jelly as excellent, while 65% from teen and adult
respondents said so. 25% of both child and adult respondent and 30% of teen respondents
said that the texture is very good. 15% of children, 5% of teen and 10% of adult
respondents agreed that the texture is good. 0% of all the respondents agreed that the
texture of the jelly is fair and 0% of all the respondents agreed that the texture of the jelly
is poor.
Figure 3.4 Comparison of frequency percentage from appearance of jelly obtained from
70%
60%
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 3.4 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the appearance of the jelly. The table unveiled that
50% of the children chose the appearance of the jelly as excellent, while 60% from both
teen and adult respondents said so. 25% of children, 30% of teens and 20% of adult
respondent said that the appearance is very good. 15% of children, 10% of teen and 20%
of adult respondents agreed that the appearance is good. 5% of children and 0% of both
teen and adult respondents agreed that the appearance of the jelly is fair and 5% of
children and 0% of both teen and adult respondents agreed that the appearance of the
jelly is poor.
Figure 3.5 Comparison of frequency percentage from smell of jelly obtained from child,
50%
40%
30%
20%
10%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults
Figure 3.5 shows the comparison of the frequency percentage obtained from
child, teen and adult respondents to the smell of the jelly. The table unveiled that 40% of
the children chose the smell of the jelly as excellent, while 50% from teen and 55% of
adult respondents said so. 35% of child and teen respondents and 20% of adult
respondent said that the smell is very good. 20% of children, 15% of teen and 25% of
adult respondents agreed that the smell is good. 5% of children and 0% of both teen and
adult respondents agreed that the smell of the jelly is fair and 0% of all the respondents
MUFFIN
Teen respondents dominated the results for taste, color and texture in the muffin.
Both teen and adult respondents for the appearance and both child and adult respondents
for the smell of the muffin. The teen respondents showed the highest response for the
JAM
Teen respondents gained control of the results for the taste of the jam, both teens
and adults for the color, and adults alone for the texture, appearance and smell. The adult
respondents revealed the highest response for the jam followed by child and adult
respondents as ties.
JELLY
Child respondents topped the results for the taste for the taste of the jelly and
teens for the color, texture, appearance, and smell of the jelly. Teen respondents showed
the highest response for the jelly followed by the child and adult respondents as ties.
The result shows that teens favor the muffins and jelly more and the adults favor
the jam. The child respondents showed the lowest response for all the delicacies.
CHAPTER V
The purpose of this chapter is to summarize the study that was conducted.
Included in this summary are a review of the purpose of the study, a restatement of the
research questions, the research methodology used, and a summary of the study results,
conclusions and discussion. Recommendations for further research and possible studies
SUMMARY
The overriding purpose of this study was to determine if Macopa fruit can be
made into various delicacies. Specifically, the study aims to examine the different
responses given by the respondents from the three different age brackets to determine if
there is difference on the results in acceptance for the delicacies from each age bracket in
The research questions for this study were: (1) Can sweet delicacies be made out
of Macopa fruit? (2) Is age relevant on the results of acceptance for the delicacies from
each age bracket in terms of: (a) taste, (b) texture, (c) color, (d) appearance and (e)
smell?
A total of 2900 grams of Macopa fruit were used for making the muffin, jam and
jelly. The delicacies were made based upon the recipes most common to people. The
researcher used descriptive research methodology and survey techniques to collect data
from various sources that will complete the requirement of 20 respondents per child, teen
and adult respondents. Data collected from the survey respondents represented their
perception regarding the taste, color, texture, appearance and smell by checking the rate
of scale: Excellent-5, Very good-4, Good-3, Fair-2, and Poor-1. The data gathered were
Based on the figures, the taste, color, and texture of the muffin is preferred by the
teen respondents, both teen and adult respondents for the appearance and both child and
Taste of the jam is favored by the teen respondents, both teen and adult
respondents for the color of the jam, and the texture, appearance, and smell of the jam
Taste of the jelly is preferred by the child respondents, and the color, texture,
Taste, coor and texture of the muffin is preferred by the teen respondents, both
teen and adult respondents for appearance and both child and adult respondents for smell.
In comparison of the ratings in taste, color, texture, appearance and smell for
each delicacy, it is shown that teens favor the muffin and jelly, and adults favor the jam.
Child respondents showed the lowest response for all the delicacies. Based on the
findings, muffin is more favored among the three delicacies which are muffin, jam and
jelly.
CONCLUSION
Macopa fruit and there is also an observed age relevance in results in acceptance of the
delicacies in terms of taste, color, texture, appearance and smell based on the tables and
RECOMMENDATIONS
Based on the conclusion, the researcher would like to prompt this paper and its
1. For the next researcher. Add more delicacy that can be done with Macopa fruit.
Gather the data by surveying the delicacy for the respondents for weeks and
analyze the consistency of the data of response. Also, add label to your survey
2. For the next researcher. Use the delicacies for business especially the muffin for
it showed the highest response and observe the effects on acceptance with or
Internet:
http://beingwell.expertscolumn.com/article/health-benefits-rose-apple-fruits
http://www.wikihow.com/Make-Jam
http://en.wikipedia.org/wiki/Syzygium_samarangense\
Book:
JELLY
MUFFIN
Parameters Respondents Ratings Average
Taste Children 83 88.87
Teens 94
Adults 89
Color Children 87 88.67
Teens 91
Adults 88
Appearance Children 83 87.33
Teens 92
Adults 87
Texture Children 86 89.33
Teens 91
Adults 91
Smell Children 89 90.33
Teens 93
Adults 89
Total Average: 88.87
JAM
Parameters Respondents Ratings Average
Taste Children 78 82.33
Teens 85
Adults 84
Color Children 77 83
Teens 86
Adults 86
Appearance Children 72 78.67
Teens 80
Adults 84
Texture Children 78 82.33
Teens 83
Adults 86
Smell Children 78 86.33
Teens 90
Adults 91
Total Average: 82.53
JELLY
Parameters Respondents Ratings Average
Taste Children 90 88.67
Teens 89
Adults 87
Color Children 84 85.67
Teens 89
Adults 84
Appearance Children 89 90.67
Teens 92
Adults 91
Texture Children 82 86.67
Teens 90
Adults 88
Smell Children 82 85
Teens 87
Adults 86
Total Average: 87.34
The tables show that the muffin is the most preferred, followed by jelly and then
jam.
Frequency Percentage
The following tables shows the number of respondents per age bracket who
MUFFIN
JAM
JELLY
MUFFIN
EXCELLENT 15 12 12 14 15
VERY GOOD 4 7 8 3 3
GOOD 1 1 3 2
FAIR
POOR
Total: 20
JAM
VERY GOOD 11 8 10 9 6
GOOD 2 3 5 4 2
FAIR
POOR
Total: 20
JELLY
EXCELLENT 11 12 13 12 10
VERY GOOD 7 5 6 6 7
GOOD 2 3 1 2 3
FAIR
POOR
Total: 20
MUFFIN
TASTE COLOR TEXTURE APPEARANCE SMELL
EXCELLENT 11 9 8 13 10
VERY GOOD 7 10 11 5 9
GOOD 2 1 1 2 1
FAIR
POOR
Total: 20
JAM
JELLY
Researcher
Please spare a few minutes of your valuable time to answer this simple Questionnaire.
1. Do you like the taste of the muffin? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
2. Do you like the color of the muffin? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
3. Do you like the texture of the muffin? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
4. Do you like the appearance of the muffin? ___ If so, please rate by checking the
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
5. Do you like the smell of the muffin? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
Researcher
Please spare a few minutes of your valuable time to answer this simple Questionnaire.
1. Do you like the taste of the jam? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
2. Do you like the color of the jam? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
3. Do you like the texture of the jam? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
4. Do you like the appearance of the jam? ___ If so, please rate by checking the
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
5. Do you like the smell of the jam? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
Researcher
Please spare a few minutes of your valuable time to answer this simple Questionnaire.
1. Do you like the taste of the jelly? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
2. Do you like the color of the jelly? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
3. Do you like the texture of the jelly? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
4. Do you like the appearance of the jelly? ___ If so, please rate by checking the
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
5. Do you like the smell of the jelly? ___ If so, please rate by checking the blank
spaces below.
__ 5 Excellent
__ 4 Very good
__ 3 Good
__ 2 Fair
__ 1 Poor
Figure 2. Preparation of ingredients ( Brown sugar, gelatin powder, Macopa fruits, water,
Figure 8. 900 grams of chopped Macopa fruits and 700 grams of brown sugar
Figure 9. Stirring the sugar and 1 cup of water until its boiling
Figure 10. Including the Macopa fruits in the sugary syrup and stirring it constantly
Figure 11. Waiting till the Macopa fruits are visibly brown and soft. Let it cool.
Figure 12. Finished product (Jam)
baking powder, vanilla extract, ground cinnamon, 500 grams of Macopa Fruit, 170 grams of
brown sugar, 70 grams white sugar ,180 grams of unsalted butter, 2 eggs
Figure 14. Mixing the butter, brown and white sugar
Figure 18. Mixing brown sugar, white sugar and butter to make the toppings
Figure 19. Mixing confectioners’ sugar and heavy cream to make the glaze
Figure 20. Mixing water and sugar and reach to a boil. Add the Macopa fruits. Stir well.
Figure 21. Wait until the fruits are well soaked with the syrup.
Figure 24. Bake in 200 celsius for ten minutes. After baking, let it cool.
Figure 25. Finished product (Muffin)
CURRICULUM VITAE
Personal Information
Age: 16
Gender: Female
Educational Background
Primary:
Secondary: