Acceptability of cassava (manihot esculenta, crantz) as main

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

EXECUTIVE SUMMARY: The study entitled Acceptability of Cassava (Manihot esculenta, Crantz) Ice Cream this study aimed to determine the acceptability of cassava in making ice cream during school year 2015-2016. The study was conducted by the students taking up Hotel and Restaurant Management at University of Rizal System, Morong Rizal. The instruments used by the researchers were the hedonic scale and score card to gather the needed data. There were forty (40) hotel and restaurant management students and twenty (20) College of Industrial Technology Instructors of University of Rizal System-Morong Campus who were involved in the study. Based on the findings, on the acceptability of Cassava (Manihot esculenta, Crantz) Ice Cream as revealed by the two groups of respondents, the hotel and restaurant management students and the College of Industrial Technology Instructors both rated the cassava ice cream as "Liked Very Much"/ On the acceptability of Cassava (Manihot esculenta, Crantz) Ice Cream, it was revealed by the two groups of respondents that cassava ice cream was rated "Liked Very Much". With respect to appearance, aroma, color, taste and consistency, the two respondents described it was "very Much Accepted". Based on the findings and conclusions it was recommended that the improvement of the ice cream should be made to achieve the desire result in terms of appearance, aroma, color, tastes and consistency. To achieve the good quality of the product it was the recommended to keep the ice cream refrigerated.