https://repository.capsu.edu.ph/handle/123456789/471 Fri, 17 Apr 2026 06:11:30 GMT 2026-04-17T06:11:30Z https://repository.capsu.edu.ph/handle/123456789/744 Acceptability of calabash jackfruit ice cream Gumogda, Marco R.; Dizon, Marevic M.; Gaas, Mary June P. This study was conducted at Capiz State University Sigma Satellite College, Sigma, Capiz during the 2nd semester of SY 2021-2022. Generally, it aimed to find out the acceptability of Calabash Jackfruit ice cream. Specifically, it aimed to determine the sensory quality of Calabash Jackfruit ice cream in terms of appearance, aroma, mouth feel, taste and texture among five treatments including its general acceptability. Finally, it aimed to ascertain the significant differences among treatments used for Calabash Jackfruit ice cream in terms of its sensory qualities. The study had five treatments with three replications. The experimental design used was the Completely Randomized Design (CRD). In analyzing the data, Mean and ANOVA were the statistical tools used. An evaluation sheet was utilized to gather the data. Fifteen (15) evaluators composed of five (5) instructors, five (5) students of CapSU Sigma Satellite College and five (5) members of the community were requested to assess the product. Findings of the study revealed that Treatment E (100%jackfruit) was the most preferred treatment among others in terms of sensory quality. It was also found out that Treatment E (100%jackfruit) was the most acceptable product among others. There were no significant differences among treatments in terms of appearance, aroma, mouth feel, taste, texture and general acceptability. Abstract only. Wed, 01 Jun 2022 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/744 2022-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/227 Health habits of BSHM students of CAPSU Sigma Alojado, Danny L.; Feca, Jeanel F.; Visorio, Sheena Maarie B. The study was conducted to find out the health habits of BSHM Students of Capiz State University Sigma Satellite College in COVID-19 context. The respondents of the study were the 297 BSHM Student compose of First year to third year students of academic year 2020-2021. ANOVA and t-test was used to analyze the significant difference between the sex of the respondents and among its year level in particular. The study found out that 3rd year got the highest number of respondents with 190 respondents that is equivalent to 64%. The data reveals that out of 297 respondents, Female Category got the highest respondents with 176 respondents that was equivalent to 59%. The level of the health habits of the Hospitality Management students in terms of Physical Health garnering a grand mean of 3.70 with a verbal interpretation of “Agree”. The top indicator has a mean score of 4.14 with a verbal interpretation of “Agree” indicating that due to COVID-19 pandemic, student’s alcohol intake was in moderate while in terms of mental health, the top indicator has a mean score of 4.06 with a verbal interpretation of “Agree” demonstrating that students practice self-care every day, followed by students take time to relax after doing their school-works with a mean score of 4.03. Controlling how much and what sorts of food you eat, as well as the beverages you consume, is part of healthy eating. Fruits, vegetables, whole grains, low-fat protein foods, and fat-free or low-fat dairy foods should be substituted for items heavy in sugar, salt, and unhealthy fats. There are numerous opportunities for further research and investigation connected to the findings of this study. The numerous variables associated the health habits the students suggest future studies aligned with the investigative focus of this study will facilitate efforts to ensure the healthy living or lifestyle of the students especially to their Physical and Mental Health. Wed, 01 Jun 2022 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/227 2022-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/199 Acceptability of banana (Musa Acuminata) pith filling in siopao Lopez, Re An B.; Parlero, Ralhf Jolious L.; Parohinog, Ailyn Q. This study aimed to find out the general acceptability of banana pith filling in siopao. Specifically, it aimed to determine which proportion will produce the most acceptable banana pith filling in siopao and at the same time to find out if there was a significant difference among the different treatments for banana pith filling in siopao in terms of appearance, aroma, taste and texture. The study had five treatments. These treatments were the banana pith filling in siopao made from 100% banana pith, 75% banana pith and 25% meat, 50% banana pith and 50% meat, 25% banana pith and 75% meat and 100% meat. An evaluation sheet was used to gather the data. The evaluators were five instructors, five (HM) students, and five members of the community. The experimental design used was the Completely Randomized Design (CRD). Data were analyzed using the Mean and Analysis of Variance (ANOVA) as statistical tools. Based on the findings of the study, banana pith filling in siopao with 50% banana pith and 50% meat was found to be generally acceptable. Likewise, this treatment produces a filling in siopao with the best taste. There were no significant differences in the appearance, aroma, taste, texture and generally acceptability of five treatments. Wed, 01 Jun 2022 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/199 2022-06-01T00:00:00Z https://repository.capsu.edu.ph/handle/123456789/198 Perception of third year students in Bachelor of Science in Hospitality management towards flexible learning Lare, Zelmar P.; Sangrones, LJ Necole A.; Buizon, Shella L. The study was conducted at Capiz State University Sigma Satellite College in the school year 2021-2022, among 194 third-year students in Bachelor of Science in Hospitality Management. The study sought to determine the ways in which students perceived flexible education and the reasons why they choose this. Specifically, it aimed to determine the perception of third-year students in Bachelor of Science in Hospitality Management students toward flexible learning education. Furthermore, it aimed to ascertain the significant differences in the students’ perception of flexible learning when grouped according to personal-related variables of the respondents and the significant relationship between respondents’ perception of flexible learning when grouped according to personal-related variables. The study used quantitative method. The gathered data were presented in textual, tabular, and nominal form with the use of statistical treatments, such as, mean, standard deviation, Pearson’s Correlation, and ANOVA. The researcher found out that there were no significant differences in the students’ perception, reasons, and ways of how to perceive flexible learning when grouped according to sex, educational attainment, and monthly income. On the contrary, there were a significant relationship in the students’ perceptions, reasons, and ways of how to perceive flexible learning when grouped according to sex, educational attainment, and monthly income. Wed, 01 Jun 2022 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/198 2022-06-01T00:00:00Z