Utilization of yam (dioscorea rotundata, poiret) in making catsup

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2016

EXECUTIVE SUMMARY: This focused on the utilization of yam as main ingredient in making catsup. The basis in making catsup is the standard recipe of tomato catsup. The Hotel and Restaurant Management Students from University of Rizal System (URS), Morong Campus were the researchers of the said study. University of Rizal System is where the study was conducted. The study began from June 2015 to March 2016. Trials were done to compare the standard recipe with experimental recipe to find the acceptability of the used ingredient. The first procedure was to try yam as main ingredient in making catsup. The researchers made five trials to achieve the color, consistency, aroma, texture and taste. Pre evaluation was the second part done to determine the weaknesses and strengths of yam catsup. The respondents were divided into four, where each group is composed of 20 persons. Grade 6, grade 10, 4th year HRM Students and CIT Faculty were the chosen group of respondents. The researchers underwent the problem identification and title defense, consultation to the thesis adviser and critic reader, gathering of data and related literature, preparation for colloquium, oral presentation/colloquium, revision of chapters 1 and 2 defense, submission of chapters 1 and 2, preparing of working drawing, constructing the project, testing of project, revising of the project, validation of score sheet and hedonic scale, evaluation of output project, interpretation of data, writing chapters 3 and 4m final oral defense, revising of the manuscript and submission of hardbound after coming up with the result of the study. As revealed by the Grade 6 students, it obtained an overall mean of 4.14 verbally interpreted as "acceptable". As revealed by the Grade 10 students, it obtained an overall mean of 4.38 verbally interpreted as "acceptable". As revealed by the HRM students, it obtained an overall mean of 3.91 verbally interpreted as "acceptable". As revealed by the CIT Faculty, it obtained an overall mean of 4.24 verbally interpreted as "highly acceptable". Based on the summary of findings and conclusion drawn, researchers recommended that proper ingredients must be chosen in preparing yam catsup, yam catsup must be kept refrigerated to keep the quality, keeping quality, keeping quality should be tested to determine the expiration date of yam, yam catsup should be subjected to the DOST for analysis and further studies should be conducted using the other characteristics and variables.