https://repository.capsu.edu.ph/handle/123456789/9 Wed, 08 Apr 2026 01:51:22 GMT 2026-04-08T01:51:22Z 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. Thu, 01 Jun 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/747 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. Thu, 01 Jun 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/746 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”. Sat, 01 Jul 2023 00:00:00 GMT https://repository.capsu.edu.ph/handle/123456789/745 2023-07-01T00:00:00Z 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