https://repository.capsu.edu.ph/handle/123456789/477 2026-04-17T06:13:01Z https://repository.capsu.edu.ph/handle/123456789/747 Acceptability of turmeric (Curcuma longa) ice cream Camiros, Darlyn B.; Cornelio, Mavil V.; Alayon, Charllot O. The study was conducted at Capiz State University Sigma Satellite College, Sigma Capiz during the second semester of the school year 2022-2023. Generally, it aimed to find out the general acceptability of turmeric ice cream. Specifically, it aimed to determine which treatment will produce the most acceptable ice cream and determine if there are significant differences among the treatments in making turmeric ice cream in terms of appearance, aroma, texture, taste and consistency. This study has five treatments. An evaluation sheet was utilized to gather the data. Fifteen evaluators composed of five (5) instructors of Capiz State University, five (5) college students, and five (5) people from the community were requested to evaluate the product. Mean and ANOVA were the statistical tools used to analyze the data. The study results revealed that Treatment D (25% turmeric and 75% ginger) was the highest treatment in appearance, texture, and consistency. Furthermore, it was also the most acceptable treatment regarding all sensory qualities. The study’s result revealed significant differences in the aroma, taste, texture, consistency, and general acceptability of the product in favor of Treatment D. 2023-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/746 Acceptability of bangus siomai enhanced with black fungus (langot-langot) Pioquinto, Kimberly C. The study was conducted at Capiz State University Sigma Satellite College, Sigma Capiz during the school year 2021-2022. Generally, it aimed to find out the general acceptability of bangus siomai enhanced with black fungus. Specifically, (1) to determine the acceptability of bangus siomai enhanced with black fungus in terms of appearance, aroma, taste and texture; (2) to determine which treatment produce a general acceptable siomai using following proportions: Treatment A- 100% bangus, Treatment B- 75% bangus, 25% pork and 50% Fungus, Treatment C- 50% bangus, 50% pork and 50% Fungus, Treatment D- 25% bangus, 75% pork and 50% Fungus, Treatment E- 100% pork.; (3) to determine if there’s a significant difference among the different treatments in making bangus siomai enhanced with black fungus in terms of appearance, aroma, taste and texture. The study had five treatment with three replication. An evaluation sheet using Nine point Hedonic Scale was utilized to gather the data. Fifteen (15) evaluators composed of 5 instructors of Capiz State University, 5 college students, and 5 people from community were requested to evaluate the product. Mean and ANOVA were statistical tools used to analyze the data. Results that the product in Treatment C (50% Bangus and 50% pork and 50% Fungus) produce the best sensory qualities in terms of appearance, aroma, and texture while the other product in Treatment D (25% Bangus and 75% Pork and 50% Fungus) got the highest mean in terms of taste. Further revealed tat treatment C was the most acceptable among other treatments. The One-Way Analysis of Variance showed that there was a significant difference among the five treatments in terms of appearance, taste, aroma, texture and general acceptability. 2023-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/745 Development of valve spring compressor Buday, Jhoben E.; Fria, James L.; Valentino, Greg B. This study was conducted at Capiz State University Sigma Satellite College, Sigma Capiz, during the semester S.Y 2022-2023. The main objective if the study was to determine the acceptability of the developed of valve spring compressor. In analyzing the data, the mean and Analysis of Variance (ANOVA) were the statistical tool used. The evaluators of the study were limited to fifteen people, composed of five Automotive Technology Students, Five Instructors of Capiz State University Sigma Capiz and five Automotive Mechanics who have recognizable background in Automotive Technology. The result of the study implied that in terms of affordability, design, efficiency, effectiveness, and general acceptability were perceived by the evaluators. Based on the result of the study, the respondents or evaluators consider the valve spring compressor a tool that is very useful in removing valve springs. The affordability of valve spring compressor result reveal that based on the respondent’s evaluation of the product; automotive student’s evaluation had the highest mean and verbal interpretation of “Extremely Affordable”. In terms of faculty evaluation with the verbal interpretation of “Extremely Affordable”, while Auto Mechanics Experts’ evaluation with the verbal interpretation of “Extremely Affordable”. 2023-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/647 Acceptability of chicken curry bun enhanced with veggies Cataluña, Rodnie G. This study was conducted to determine which treatment of chicken curry bun enhanced with veggies will produce the best appearance, aroma, taste, and texture and which of those are generally acceptable. The treatments tasted were chicken curry filling, pure chicken curry, chicken curry with green onion, chicken curry with camote tops, chicken curry with kangkong tops and chicken curry with pechay. The experimental design used was the Completely Randomized Design (CRD). It has five treatments with three replications. A total of 15 evaluators consisting of teachers, students and community members evaluated the product. Mean and ANOVA were the statistical tools used to analyze the data. The results revealed that the chicken curry with onion leaves produced the best sensory quality of chicken curry buns enhanced with veggies. The analysis of variance showed that there was no significant differences among the five treatments in terms of appearance, aroma, taste and texture of chicken curry buns. 2019-03-01T00:00:00Z