Acceptability of muntingia calabura l (aratilis) in making powdered

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2017

EXECUTIVE SUMMARY: The study was mainly concerned with acceptability of Muntingia calabura L. (Aratilis) in Making Powdered Juice in terms of appearance, aroma, taste, color and texture as revealed by the two groups of respondents, in University of Rizal System-Morong Campus for the S.Y. 2016-2017. There were twenty (20) College of Industrial Technology professors and twenty (20) Hotel and Restaurant Management student of the University of Rizal System-Morong Campus who were involved in the study, The researchers determined that there is no significant difference on the level of acceptability of aratilis in making powdered juice in terms of the given variables as perceived by the two groups of respondents using t-test. The researchers conducted a research on aratilis to help in the development of technology in terms of new taste in beverages and make some new product that contribute to health and wellness of Filipinos. The study was conducted to determine the acceptability of aratilis in making powdered juice during the School Year 2016-2017 in the University of Rizal System-Morong Campus. As the college of industrial technology professors evaluated each characteristics, ranked first is the color and verbally interpreted as very much accepted. Second rank is appearance and verbally interpreted as very much accepted. Third ranked is aroma and verbally interpreted as very much accepted. Fourth on the rank is texture and verbally interpreted as very much accepted. Last rank is taste and verbally interpreted as very much accepted. The product is verbally interpreted as very much accepted as perceived by the CIT Professors. As the Hotel and Restaurant Management students evaluated each characteristics, first in rank is texture and verbally interpreted as very much accepted. Second rank is color and verbally interpreted as very much accepted. Third on the rank is appearance and verbally interpreted as very much accepted while fourth is aroma and verbally interpreted as very much accepted. Last rank is taste is verbally interpreted as very much accepted. The product is verbally interpreted as very much accepted as perceived by the HRM students. On the general acceptability of the product as evaluated by the two groups of respondents, the college of industrial technology professors and hotel and restaurant management students' perception of the product are verbally interpreted as like very much. The overall findings revealed that there is no significant difference on the level of acceptability on the perception of the two groups of respondents with respect to the different aspects such as Appearance, Aroma, Taste, Color and texture. The tabulated t-value which is less than the computed t-value at .602 level of the significance, therefore the hypothesis is failed to reject. On the observed keeping quality of aratilis powdered juice, there is no appearance of molds and bacteria until 26 days in the room temperature. Based on the findings, it was recommended that other fruits should be utilized as juice, conduct other dishes that can be prepared out of aratilis, conduct studies on aratilis juice preparation considering other variables, determine the keeping quality of aralitis juice to determine its freshness and laboratory testing should be considered in determining the nutritive value of aratilis.