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CHAPTER I

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

limitations, definition of terms and research paradigm.

Background of the study

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

smell largely based on the people’s response.

The student/researcher finds the need to conduct this study to ensure that Macopa

fruit would be of any importance to a growing community in need of source of income,

food, or even recognition.

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

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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

importance although it is a beneficial crop. This is why the student/researcher thought of

this study as a way of development to a progressive society specifically in food industry.

The student/researcher aims or desires to escalate the options of the entrepreneurs

in regards to the fruits they can use hence this research is conceptualized.

Statement of the problem

This study generally aims to determine if Macopa fruit can be made into a sweet

delicacies. Specifically, the study will answer the following question:

1. Can sweet delicacies be made out of Macopa fruit, and

2. Is age relevant on the results in acceptance for the delicacies from each age

bracket in terms of:

a. Taste

b. Texture

c. Color

d. Appearance

e. Smell

Hypothesis

Alternative

Sweet delicacies can be made out of Macopa fruit

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Alternative

There is an age relevance on the results in acceptance of the products in

terms of taste, texture, color, appearance and smell

Null

Sweet delicacies cannot be made out of Macopa fruit

Null

There is no age relevance on the results in acceptance of the products in

terms of taste, texture, color, appearance and smell

Significance of the study

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.

Macopa fruit also inherits some recognizable benefits in health so using it as an

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.

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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

ingredient for jam and jelly.

Time and Place of Study

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

Delicacies- foods that are pleasing and desirable to eat.

Jam- a preserve added with chunks of fruit and is stewed on sugar.

Jelly- a type of preserve with fruit mixture that is stewed on sugar.

Macopa Fruit- or Syzygium Samarangense, is a bell-shaped fruit ranging from

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.

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Research Paradigm

Figure 1. Variables, Process, Output and Parameters of the Study

Output

Input  Food products from


Macopa fruit
Independent variable Process

 Amount of Macopa  Making the muffin


fruit (per delicacy)  Making the jelly Parameters
 Making the jam
Controlled variable  Testing the food  Appearance
products  Taste
 Ingredients in making  Texture
muffins, jelly, and jam  Color
 Smell

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.

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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter includes the purpose of literature review and relevant

information about Macopa fruit (Syzygium samarangense) and the sweet delicacies to be

used in this study (muffin, jelly, and jam)

MACOPA FRUIT

Syzygium samarangense

Common names: Macopa fruit, wax apple, java apple, bell fruit, rose apple, Jamaican

apple, water apple, cloud apple,

Related species: Malay rose apple/Mountain apple (Syzygium malaccense)

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

in hedgerows around coffee plantations.

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.

Macopa fruit is not sweet and not bitter.

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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

different spices to ensure a delectable taste.

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

pectin boiled with sugar.

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,

mangoes, apples, plums and oranges.

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CHAPTER III

METHODOLOGY

A. Materials

MUFFIN  170 grams of brown sugar

 120 grams confectioner’s  15 grams white sugar

sugar  180 grams of unsalted

 45 ml heavy cream butter

 120 grams of yogurt

 2 eggs JELLY

 60 ml milk  Gelatin Powder

 ½ teaspoon of salt  Large pan

 1 teaspoon of baking soda  5 cups of water

 1 teaspoon of baking  1 kilogram of brown

powder sugar

 220 grams of flour  1500 grams of Macopa

 1 teaspoon of vanilla fruit

extract

 1 teaspoon of ground JAM

cinnamon  1 cup of water

 500 grams of Macopa  700 grams of brown sugar

Fruit

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 900 grams of Macopa

fruit

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B. Research Procedure.

The use of Macopa fruit will be observed throughout the study. It is to

prove if it can be used as an alternative ingredient in making glazed muffins, jellies and

jams.

I. MAKING THE MUFFIN

MAKING THE JAM

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

brownish color and if the syrup is thick.

Let it cool.

MAKING THE TOPPINGS

In a bowl, combine 70 grams of brown sugar and 15 grams of white sugar, 1

teaspoon of ground cinnamon and 60 g melted butter. Mix thoroughly until it is thick. Set

aside.

MAKING THE MUFFINS

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

ingredients. Add the 60 grams of milk.

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

the toothpick inserted in center comes out clean.

MAKING THE GLAZE

Mix the 120 grams of confectioner’s sugar, 45 ml of heavy cream and ½ teaspoon

of vanilla extract. Sprinkle this over the warm muffins.

II. MAKING THE JELLY

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.

III. MAKING THE JAM

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

color and if the syrup is thick.

Let it cool and place unto jars.

IV. TESTING THE SWEET DELICACIES

The researcher will test the taste, color, texture, appearance and smell of the sweet

delicacies to twenty respondents in each age bracket.

V. SURVEY AND GATHERING OF DATA

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

gather the results based on the:

a.) Taste- What is the appropriate rating achieved for the taste of the

muffin, jam and jelly separately: Excellent-5, very good-4, good-3,

fair-2 or poor-1?

b.) Color- What is the appropriate rating achieved for the color of the

muffin, jam and jelly separately: Excellent-5, very good-4, good-3,

fair-2 or poor-1?

c.) Texture- What is the appropriate rating achieved for the texture of the

muffin, jam and jelly separately: Excellent-5, very good-4, good-3,

fair-2 or poor-1?
d.) Appearance- What is the appropriate rating achieved for the

appearance of the muffin, jam and jelly separately: Excellent-5, very

good-4, good-3, fair-2 or poor-1?

e.) Smell- What is the appropriate rating achieved for the smell of the

muffin, jam and jelly separately: Excellent-5, very good-4, good-3,

fair-2 or poor-1?

The data gathered were presented and interpreted.

VI. STATISTICAL TREATMENT

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

grouping of data points.


CHAPTER IV

RESULTS, ANALYSIS, AND INTERPRETATION OF DATA

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.

RESPONSE OF THE CHILD RESPONDENTS TO THE MUFFIN

Table 1.1A Taste of the muffin from the child respondents

TASTE FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 9 45%
Good 2 10%
Fair 1 5%
Poor 0 0%
Table 1.1A shows the frequency of child respondent who selected an appropriate

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

COLOR FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 4 20%
Good 3 15%
Fair 1 5%
Poor 0 0%

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

TEXTURE FREQUENCY PERCENTAGE


Excellent 10 50%
Very Good 5 25%
Good 4 20%
Fair 0 0%
Poor 1 5%
Table 1.3A shows the frequency of child respondent who selected an appropriate

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

APPEARANCE FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 5 25%
Good 3 15%
Fair 1 5%
Poor 0 0%

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,

15% as good, 5% as fair and 0% declared it as poor. The appearance of muffin as

excellent showed the highest percentage among the child respondents, followed by very

good, good, fair and poor.

Table 1.5A Smell of the muffin based from the child respondents

SMELL FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 6 30%
Good 2 10%
Fair 1 5%
Poor 0 0%

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.

RESPONSE OF THE CHILD RESPONDENTS TO THE JAM

Table 2.1A Taste of the jam based from the child respondents

TASTE FREQUENCY PERCENTAGE


Excellent 10 50%
Very Good 3 15%
Good 4 20%
Fair 1 5%
Poor 2 10%
Table 2.1A shows the frequency of child respondent who selected an appropriate

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

COLOR FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 5 25%
Good 3 15%
Fair 4 20%
Poor 0 0%

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

TEXTURE FREQUENCY PERCENTAGE


Excellent 7 35%
Very Good 5 25%
Good 4 20%
Fair 1 5%
Poor 3 15%

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

APPEARANCE FREQUENCY PERCENTAGE


Excellent 7 35%
Very Good 6 30%
Good 5 25%
Fair 2 10%
Poor 0 0%

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

SMELL FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 6 30%
Good 3 15%
Fair 2 10%
Poor 1 5%

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.

RESPONSE OF THE CHILD RESPONDENTS TO THE JELLY

Table 3.1A Taste of the jelly based from the child respondents

TASTE FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 6 30%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 3.2A Color of the jelly based from the child respondents

COLOR FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 4 20%
Good 4 20%
Fair 0 0%
Poor 1 5%
Table 3.2A shows the frequency of child respondent who selected an appropriate

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,

poor and fair.

Table 3.3A Texture of the jelly based from the child respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 5 25%
Good 3 15%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 3.4A Appearance of the jelly based from the child respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 10 50%
Very Good 5 25%
Good 3 15%
Fair 1 5%
Poor 1 5%

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%

as good, 5% as fair and 5% declared it as poor. The appearance of jelly as excellent

showed the highest percentage among the child respondents, followed by very good,

good, and fair and poor as ties.

Table 3.5A Smell of the jelly based from the child respondents

SMELL FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 7 35%
Good 4 20%
Fair 1 5%
Poor 0 0%

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.

RESPONSE OF THE TEEN RESPONDENTS TO THE MUFFIN

Table 1.1B Taste of muffin based from the teen respondents


TASTE FREQUENCY PERCENTAGE
Excellent 15 75%
Very Good 4 20%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 1.2B Color of muffin based from the teen respondents

COLOR FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 7 35%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.


Table 1.3B Texture of the muffin based from the teen respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 8 40%
Good 0 0%
Fair 0 0%
Poor 0 0%

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,

fair and poor as ties.

Table 1.4B Appearance of the muffin based from the teen respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 14 70%
Very Good 3 15%
Good 3 15%
Fair 0 0%
Poor 0 0%

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,

15% as good, 0% as fair and 0% declared it as poor. The appearance of muffin as


excellent showed the highest percentage among the teen respondents, followed by very

good and good as ties for second, and fair and poor as this for the third rank.

Table 1.5B Smell of muffin based from the teen respondents

SMELL FREQUENCY PERCENTAGE


Excellent 15 75%
Very Good 3 15%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

RESPONSE OF THE TEEN RESPONDENTS TO THE JAM

Table 2.1B Taste of the jam from the teen respondents

TASTE FREQUENCY PERCENTAGE


Excellent 7 35%
Very Good 11 55%
Good 2 10%
Fair 0 0%
Poor 0 0%
Table 2.1B shows the frequency of teen respondents who selected an appropriate

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 Color of the jam from the teen respondents

COLOR FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 8 40%
Good 3 15%
Fair 0 0%
Poor 0 0%

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.

Table 2.3B Texture of the jam from the teen respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 5 25%
Very Good 10 50%
Good 5 25%
Fair 0 0%
Poor 0 0%
Table 2.3B shows the frequency of teen respondents who selected an appropriate

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 Appearance of the jam from the teen respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 7 35%
Very Good 9 45%
Good 4 20%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 2.5B Smell of the jam from the teen respondents

SMELL FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 6 30%
Good 2 10%
Fair 0 0%
Poor 0 0%
Table 2.5B shows the frequency of teen respondents who selected an appropriate

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

and poor as ties.

RESPONSE OF THE TEEN RESPONDENTS TO THE JELLY

Table 3.1B Taste of the jelly from the teen respondents

TASTE FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 7 35%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

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

and poor as ties.

Table 3.3B Texture of the jelly based from the teen respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 13 65%
Very Good 6 30%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.


Table 3.4B Appearance of the jelly based from the teen respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 6 30%
Good 2 10%
Fair 0 0%
Poor 0 0%

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%

as good, 0% as fair and 0% declared it as poor. The appearance of jelly as excellent

showed the highest percentage among the teen respondents, followed by very good, good,

and fair and poor as ties.

Table 3.5B Smell of the jelly based from the teen respondents

SMELL FREQUENCY PERCENTAGE


Excellent 10 50%
Very Good 7 35%
Good 3 15%
Fair 0 0%
Poor 0 0%

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

and poor as ties.


RESPONSE OF THE ADULT RESPONDENTS TO THE MUFFIN

Table 1.1C Taste of the muffin based from the adult respondents

TASTE FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 7 35%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 1.2C Color of the muffin based from the adult respondents

COLOR FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 10 50%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 1.3C Texture of the muffin based from the adult respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 11 55%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 1.4C Appearance of the muffin based from the adult respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 13 65%
Very Good 5 25%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

good, good, and fair and poor as ties.

Table 1.5C Smell of the muffin based from the adult respondents

SMELL FREQUENCY PERCENTAGE


Excellent 10 50%
Very Good 9 45%
Good 1 5%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

RESPONSE OF ADULT RESPONDENTS TO THE JAM

Table 2.1C Taste of the jam based from the adult respondents

TASTE FREQUENCY PERCENTAGE


Excellent 8 40%
Very Good 9 45%
Good 2 10%
Fair 1 5%
Poor 0 0%
Table 2.1C shows the frequency of adult respondents who selected an appropriate

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

COLOR FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 8 40%
Good 3 15%
Fair 0 0%
Poor 0 0%

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

TEXTURE FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 6 30%
Good 5 25%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 2.4C Appearance of the jam based from the adult respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 9 45%
Good 1 5%
Fair 1 5%
Poor 0 0%

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

fair as ties and poor.

Table 2.5C Smell of the jam based from the adult respondents

SMELL FREQUENCY PERCENTAGE


Excellent 13 65%
Very Good 5 25%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

RESPONSE OF THE ADULT RESPONDENTS TO THE JELLY

Table 3.1C Taste of the jelly based from the adult respondents

TASTE FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 6 30%
Good 2 10%
Fair 1 5%
Poor 0 0%

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

COLOR FREQUENCY PERCENTAGE


Excellent 9 45%
Very Good 6 30%
Good 5 25%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 3.3C Texture of the jelly based from the adult respondents

TEXTURE FREQUENCY PERCENTAGE


Excellent 13 65%
Very Good 5 25%
Good 2 10%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

Table 3.4C Appearance of the jelly based from the adult respondents

APPEARANCE FREQUENCY PERCENTAGE


Excellent 12 60%
Very Good 4 20%
Good 4 20%
Fair 0 0%
Poor 0 0%

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%

as good, 0% as fair and 0% declared it as poor. The appearance of jelly as excellent

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

SMELL FREQUENCY PERCENTAGE


Excellent 11 55%
Very Good 4 20%
Good 5 25%
Fair 0 0%
Poor 0 0%

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

and poor as ties.

COMPARISON OF FREQUENCY PERCENTAGE FROM DIFFERENT AGE

BRACKETS

Figure 1.1 Comparison of frequency percentage from taste of muffin obtained from

child, teen and adult respondents

Taste of muffin obtained from child, teen and adult respondents


80%

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

and adult respondents said that the taste is poor.

Figure 1.2 Comparison of frequency percentage from color of muffin obtained from

child, teen and adult respondents

Color of muffin obtained from child, teen and adult respondents

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

child, teen and adult respondents

Texture of muffin obtained from child, teen and adult respondents

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

and adult respondents said that the texture is poor.

Figure 1.4 Comparison of frequency percentage from appearance of muffin obtained

from child, teen and adult respondents


Appearance of muffin obtained from child, teen and adult respondents

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

child, teen and adult respondents


Smell of muffin obtained from child, teen and adult respondents
80%

70%

60%

50%

40%

30%

20%

10%

0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults

Figure 1.5 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

all the respondents said the smell is fair and poor.

Figure 2.1 Comparison of frequency percentage from taste of jam obtained from child,

teen and adult respondents


Taste of jam obtained from child, teen and adult respondents
60%

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,

teen and adult respondents

Color of jam obtained from child, teen and adult respondents


50%
45%
40%
35%
30%
25%
20%
15%
10%
5%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults

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

0% from all the respondents said that the color is poor.

Figure 2.3 Comparison of frequency percentage from texture of jam obtained from child,

teen and adult respondents


Texture of jam obtained from child, teen and adult respondents

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

respondents said that the texture is poor.

Figure 2.4 Comparison of frequency percentage from appearance of jam obtained from

child, teen and adult respondents


Appearance of jam obtained from child, teen and adult respondents
50%
45%
40%
35%
30%
25%
20%
15%
10%
5%
0%
Excel l ent Very Good Good Fai r Poor
Chi l dren Teens Adults

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,

teen and adult respondents


Smell of jam obtained from child, teen and adult respondents
70%

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

respondents said that the smell of the jam is poor.

Figure 3.1 Comparison of frequency percentage from taste of jelly obtained from child,

teen and adult respondents


Taste of jelly obtained from child, teen and adult respondents
70%

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

agreed that the taste of the jelly is poor.

Figure 3.2 Comparison of frequency percentage from color of jelly obtained from child,

teen and adult respondents


Color of jelly obtained from child, teen and adult respondents
70%

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

of the jelly is poor.

Figure 3.3 Comparison of frequency percentage from texture of jelly obtained from

child, teen and adult respondents


Texture of jelly obtained from child, teen and adult respondents
70%

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

child, teen and adult respondents

Appearance of jelly obtained from child, teen and adult respondents

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,

teen and adult respondents

Smell of jelly obtained from child, teen and adult respondents


60%

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

agreed that the smell of the jelly is poor.


COMPARING THE RATINGS IN TASTE, COLOR, TEXTURE, APPEARANCE

AND SMELL FOR EACH DELICACY

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

muffin followed by adults then children.

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

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

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

conclude this chapter.

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

terms of taste, color, texture, appearance and smell.

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

then treated and analyzed using frequency percentage as statistical treatment.

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

adult respondents for the smell of the muffin.

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

were all preferred by the adult respondents.

Taste of the jelly is preferred by the child respondents, and the color, texture,

appearance and smell were all preferred by the teen respondents.

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

The findings in this study indicate a positive response to the delicacies

made from Macopa fruit from the majority of the respondents.


Therefore, the alternative hypothesis is accepted, delicacies can be made out of

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

figures from the data collected from the survey.

RECOMMENDATIONS

Based on the conclusion, the researcher would like to prompt this paper and its

product to the following

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

form for more accurate results.

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

without age bracket.


BIBLIOGRAPHY

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:

Merriam Webster Dictionary


APPENDICES

COMPARISON OF RATINGS AND AVERAGE FOR THE MUFFIN, JAM AND

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

selected the ratings for the following sweet delicacies.

From child respondents (A) (5-12 years old)

MUFFIN

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 8 12 10 11 11
VERY GOOD 9 4 5 5 7
GOOD 2 3 4 3 2
FAIR 1 1
POOR 1 1
Total: 20

JAM

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 10 8 7 7 8
VERY GOOD 3 5 5 6 6
GOOD 4 3 4 5 3
FAIR 1 4 1 2 2
POOR 2 3 1
Total: 20

JELLY

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 12 11 12 10 8
VERY GOOD 6 4 5 5 7
GOOD 2 4 3 3 4
FAIR 1 1
POOR 1 1
Total: 20

From teen respondents (B) (13-19 years old)

MUFFIN

TASTE COLOR TEXTURE APPEARANCE SMELL

EXCELLENT 15 12 12 14 15

VERY GOOD 4 7 8 3 3

GOOD 1 1 3 2

FAIR

POOR

Total: 20

JAM

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 7 9 5 7 12

VERY GOOD 11 8 10 9 6

GOOD 2 3 5 4 2

FAIR

POOR

Total: 20

JELLY

TASTE COLOR TEXTURE APPEARANCE SMELL

EXCELLENT 11 12 13 12 10

VERY GOOD 7 5 6 6 7

GOOD 2 3 1 2 3

FAIR

POOR

Total: 20

From adult respondents (C) (20 and above years old)

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

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 8 9 9 9 13
VERY GOOD 9 8 6 9 5
GOOD 2 3 5 1 2
FAIR 1 1
POOR
Total: 20

JELLY

TASTE COLOR TEXTURE APPEARANCE SMELL


EXCELLENT 11 9 13 12 11
VERY GOOD 6 6 5 4 5
GOOD 2 5 2 4 4
FAIR 1
POOR
Total: 20
MAKING SWEET DELICACIES OUT OF MACOPA FRUIT

Greetings! I am a Grade 10 student of Amadeo National High School (Special


Science Curriculum) currently conducting a research study. With regards to this, kindly evaluate
the decorative papers by choosing the number that corresponds to your rating. I am hoping that
you’ll rate it based on the true result. Any information that we can gather will be used for
academic purposes only. Anything you can contribute will be treated confidentially. Thank you
very much and may God Bless you.

Alyssa Marie Rañosa

Researcher

Name: ___________________________________________________ Gender: Male

Age: {5-12} {13-19} {20 and above} Female

Status: Employed Unemployed Self-employed

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

blank spaces below.

__ 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

MAKING SWEET DELICACIES OUT OF MACOPA FRUIT

Greetings! I am a Grade 10 student of Amadeo National High School (Special


Science Curriculum) currently conducting a research study. With regards to this, kindly evaluate
the decorative papers by choosing the number that corresponds to your rating. I am hoping that
you’ll rate it based on the true result. Any information that we can gather will be used for
academic purposes only. Anything you can contribute will be treated confidentially. Thank you
very much and may God Bless you.

Alyssa Ashly Beltran

Researcher

Name: ___________________________________________________ Gender: Male

Age: {5-12} {13-19} {20 and above} Female

Status: Employed Unemployed Self-employed

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

blank spaces below.


__ 5 Excellent

__ 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

MAKING SWEET DELICACIES OUT OF MACOPA FRUIT

Greetings! I am a Grade 10 student of Amadeo National High School (Special


Science Curriculum) currently conducting a research study. With regards to this, kindly evaluate
the decorative papers by choosing the number that corresponds to your rating. I am hoping that
you’ll rate it based on the true result. Any information that we can gather will be used for
academic purposes only. Anything you can contribute will be treated confidentially. Thank you
very much and may God Bless you.

Alyssa Ashly Beltran

Researcher

Name: ___________________________________________________ Gender: Male


Age: {5-12} {13-19} {20 and above} Female

Status: Employed Unemployed Self-employed

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

blank spaces below.

__ 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

MAKING THE JELLY


Figure 1. 1,500 grams of chopped Macopa fruit and 500 grams of brown sugar

Figure 2. Preparation of ingredients ( Brown sugar, gelatin powder, Macopa fruits, water,

large pan, weighing scale)


Figure 3. Boiling the water and the Macopa fruits

Figure 4. Mashing the fruits


Figure 5. Straining the juice out of the pot

Figure 6. Adding the sugar and the gelatin powder


Figure 7. Finished product (Jelly)
MAKING THE JAM

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)

MAKING THE MUFFIN


Figure 13. 120 grams of yogurt, 60 ml milk, ½ teaspoon of salt, 1 teaspoon of baking soda,

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 15. Adding eggs and yogurt


Figure 16. Adding vanilla extract, flour, baking soda, baking powder and cinnamon

Figure 17. Adding milk to the mixture

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

Making the Jam-filling

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 22. Putting the dough into the pan

Figure 23. Adding toppings and jam-filling

Figure 24. Bake in 200 celsius for ten minutes. After baking, let it cool.
Figure 25. Finished product (Muffin)

Packing the delicacies for the respondents


Figure 26. Packing the jams and jellies

Figure 27. Packing the muffins

CURRICULUM VITAE

Personal Information

Name: Alyssa Marie B. Rañosa


Address: 618 San Isidro Vill Phase II Javalera General Trias Cavite

Date of Birth: September 24, 1999

Age: 16

Gender: Female

Father’s Name: Al Cir Juan R. Rañosa

Mother’s Name: Jennifer B. Rañosa

Siblings: Christian Andrei B. Rañosa

Educational Background

Primary:

Saint Mary Magdalene Parochial School

Secondary:

Amadeo National High School

Seminars & Trainings

Awards & Achievements

3rd Honor (Grade I)

2nd Honor (Grade II)

2nd Honor (Grade III)

2nd Honor (Grade IV)

3rd Honor (Grade V)

Salutatorian (Grade VI)

6th Honor (Grade VII)


8th Honor (Grade VIII)

5th Honor (Grade IX)

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