https://repository.capsu.edu.ph/handle/123456789/494 2026-04-26T13:52:16Z https://repository.capsu.edu.ph/handle/123456789/510 Acceptability of bamboo shoot to panutsa Subiaga, Geraline F.; Benjamin, Giselle V.; Villa, Jinky A.; Ignacio, Rosanna M.; Gadian, Raymon B. This study was conducted at the HM Laboratory of BSHM Department in Capiz State University, Pilar Satellite College from May 23-26, 2023. Specially, this study has the following objectives. To determine the sensory qualities of bamboo shoots in terms of appearance, taste, texture, and general acceptability. To find out if there is a significant different in the sensory qualities of bamboo shoot to panutsa among the five treatments in terms of appearance ,taste, texture, and general acceptability. To determine the cost and yield of bamboo shoot to panutsa. The statistical tools used to analyze and interpret the data gathered were the mean, standard deviation, cost and yield analysis and interpret the data gathered were the mean, standard deviation, cost and yield analysis and ANOVA evaluated the said product. And as to the result of cost and yield all treatments, The treatment B (75Percents coconut meat and 25Pecents Bamboo Shoots) obtained the highest cost of 17.55 Pesos followed by treatment E (100Percents Bamboo shoot) with the total cost of 16.05Pesos, treatment C (50Percents coconut meat and 50Percents) with the total cost 14.8 Pesos and the treatment A (100Percents coconut meat) got the lowest cost among the five-treatment got 12.3 Pesos. The data implied that the treatment using a greater amount of bamboo shoots had the highest income. 2023-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/509 Acceptability of scallop (Pectinidae) in making macaroons Beter, Liberato Rex A.; Clavero, Jan Rey D.; Balairos, Rey Jr D.; Segunla, Allen A.; Carles, Jomari A.; Bonzo, Hazel The experiment was conducted at the HM Laboratory Room at Capiz State University, Pilar, Campus from June 09-13, 2023 with the following objectives of determining the acceptability of macaroon using scaloop at the different levels base on appearance, taste, aroma, texture, and general acceptability and to determine which of the different level of scaloop white was the most acceptable in making macaroons. A Completely Randomized Design was used in the study with five treatments and three replications. The of panels of evaluators involved are 20 BSHM students and 10 Faculty members to determine the appearance, taste, texture, aroma and general acceptability of scaloop macaroons. Study revealed that the scaloop`s macaroons were highly acceptable, sensibly interpreted as very much liked as evaluated and tasted by the panel of consumers. Specifically, Treatment D (75 percent of scaloop) has the highest mean and acceptable and was very much liked by consumers. It was followed by treatment A ( 0 percent of scaloops), Treatment E (100 percent of scaloops) Treatment B (25 percent of scaloops) and lastly, Treatment C (M equal 7.26) who got the lowest means but also considered as acceptable and was also very much liked by the consumers. The result implies that the scaloop`s macaroons were acceptable and very much liked by the panel of consumers who evaluated the product. 2023-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/508 Acceptability of turmeric mayonnaise Dela Cruz, Ember Myl V.; Alcazaren, April Boy Z.; Penalber, Vanessa B.; Asicarnate, Mazy T.; Barrio, Jemboy V. The Experiment was conducted at the HM Laboratory Room at Capsu Pilar, Campus from May 25-26, 2023 with the following objectives of determining the acceptability of Turmeric Mayonnaise at the different levels based on appearance, aroma, taste, texture and general acceptability and to determine which of the different level of Turmeric Mayonnaise is the most acceptable. The study revealed that Turmeric Mayonnaise, treatment E got the highest mean in terms of appearance, aroma, taste, texture and general acceptability. Data revealed that the treatment A, B, C and D was very much like. Study revealed that treatment A., (0g turmeric mayonnaise), treatment B, (1g turmeric mayonnaise), treatment C, (1.5g turmeric mayonnaise) treatment D, (2g turmeric mayonnaise) and treatment E (2.5g turmeric mayonnaise) got a mean which is verbally interpreted as Acceptable. 2023-07-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/507 Acceptability of bitter gourd (Momordica charantia) into baye-baye Bañes, Erika Ann B.; Regalado, Sairou M.; Salaya, Mica D.; Salvador, Ruby B.; Vargas, Jose Angelo F. The study would examine how ampalaya is converted into baye-baye (delicacy). The experiment was conducted at the HRM Laboratory Room at CapSU Pilar Campus from December 2022 – May 2023 with the following objectives of the study was to determine the acceptability of bitter gourd (momordica charantia) into a baye-baye among four treatments in terms of appearance, flavor, texture, aroma and general acceptability an to find out if there is a significant difference existed among four treatments and to determine the cost and yield of the four treatments. The study was limited on the acceptability of baye-baye using ampalaya. A completely randomized design was used in the study with four treatments and three replications. The panels of evaluators involved are 20 BSHM students and 10 Faculty members to determine the appearance, flavor, texture, aroma and general acceptability of ampalaya baye-baye. For the appearance, flavor, texture, aroma and general acceptability, the choice was extremely like, very much like, moderately like, slightly like, neither like or dislike, slightly dislike, moderately dislike, very much dislike and extremely dislike. The mean scores were used to determine the acceptability of ampalaya bae-baye as to appearance, flavor, texture, aroma and general acceptability. The mean scores were used to determine the acceptability of ampalaya baye-baye as to appearance, flavor, texture, aroma and general acceptability. The researcher used the mean and standard deviation. To find out the cost and yield of ampalaya baye-baye the researchers used the cost and yield analysis. To determine the significant difference of four treatments, the researchers used the analysis of Variance (ANOVA) in a complete randomized design (CRD). The study revealed that the baye-baye using ampalaya, treatment A, got the highest mean in terms of flavor, texture, aroma and general acceptability, treatment B and C got the highest mean in terms of appearance. Data further revealed that treatment 1 – 0% ampalaya flour, treatment B – 50% ampalaya flour, treatment C – 75% ampalaya flour, treatment D – 100% ampalaya flour was moderately liked by the costumers who evaluated the ampalaya baye-baye. The result further affirms that there is no significant difference that exists among the treatments with varying proportions of bittergourd (momordica charantia) into baye-baye in terms of appearance, aroma and texture since the significant is higher than 0.01 alpha level but there is a significant difference that exists among the treatments in terms of flavor and general acceptability since the significant is lower than 0.01 alpha level. In other words, all the treatments are the same and acceptable in terms of flavor and general acceptability. Keywords: Appearance, flavor, texture, aroma and general acceptability. 2023-07-01T00:00:00Z