Artocarpus heteriphyllus l. (jackfruit seeds) spread Rowinzel B. Regundula... [et. al]

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2018

EXECUTIVE SUMMARY: This study was mainly concerned with the potential of artocarpus heterophyllus L. (jackfruit seeds) in terms of texture, aroma, color and taste as revealed by two groups of respondents. In the university of rizal system morong campus of the s.y. 2017-2018. The acceptability of the spread was determined by the use of hedonic scale, score was used to rate the jackfruit seeds spread from outstanding to poor with respect to the different characteristics. The respondents of the study were forty (40) students and twenty (20) pesos professor of the university of rizal system morong campus. On the utilization of the jackfruit seeds spread, the researchers use three ingredients, jackfruit seeds, water and sugar. The recipe in making the jackfruit spread is based on the recipe of making jam. On the try out version, on the first trial it was found out that the jackfruit seeds spread was very sweet and the revision made was to lessen the amount of sugar, which resulted to desired taste of the spread. In terms of taste, aroma, texture and color it was evaluated by the respondents as much accepted. There is no significant difference on the level of acceptability of jackfruit seeds spread on the evaluation made by the two groups of respondents with respect to aroma, color, taste and texture.