Acceptability of Guyabano (Annona muricata) jam

Abstract

This study was conducted at Capiz State University Sigma Satellite College Sigma, Capiz during the First Semester of the School Year 2020-2021. Generally, it aimed to find out the general acceptability of Guyabano jam. Specifically, it aimed to determine which Treatment will produce the most acceptable jam and at the same time find out if there are significant differences among the Treatments in making Guyabano jam in terms of appearance, aroma, texture, taste, and consistency. The study has five Treatments. 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 5 instructors of Capiz State University, 5 college students, and 5 people from the community were requested to evaluate the product. Results showed that product in Treatment D got the highest mean in terms of appearance, taste, texture, and consistency while, product in Treatment C got the highest mean in terms of aroma. Further revealed that Treatment D was the generally acceptable Treatment in terms of its sensory attributes. Result further showed that there was a significant difference in the sensory qualities of Guyabano jam in terms of appearance, aroma, texture, and consistency, while there was no significant difference in terms of taste.