Acceptability of sambong (blumea balsamifera ldc.) as flavor in making cupcake Ma. Angelika L. Severino... [et.al].

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

EXECUTIVE SUMMARY: This study aimed to determine the acceptability of sambong (Blumea balsamifera LDC.) cupcake. It was conducted at the University of Rizal System, Morong Campus during the school year 2015-2016. There were sixty (60) respondents who evaluated the level of acceptability of sambong (Blumea balsamifera LDC.) as flavor in making cupcake in terms appearance, aroma, color, taste and texture. There were twenty (20) students from Laboratory school, another twenty (20) from Hotel and Restaurant Management students and twenty (20) from College of Industrial Technology professorswho were selected through convenience sampling. Weighted mean was used to measure the acceptability while One Way Anova was used to significant difference on the Acceptability of Sambong in terms of appearance, aroma, color, taste and texture. On the level of acceptability of sambong as flavor in making cupcake in terms of appearance, aroma, color, taste and texture as revealed by different groups of respondents, the laboratory students rated this as like very much. The college students rated the acceptability of sambong cupcake in terms of five characteristics as like very much. The college professors rated the sambong cupcake in terms of five characteristics as like very much. With the use of Hedonic scale, the three groups of respondents generally rated the sambong cupcake in terms of five characteristics with an overall mean of 8.35 verbally interpreted as Like Very Much. On the significant difference on the acceptability of sambong cupcake as evaluated by the three groups of respondents, it was found out that there is no significant differences on the acceptability of sambong as flavor in making cupcake in terms of appearance, aroma, color and texture. Likewise, in terms of taste the null hypothesis stating that there is no significant difference on the evaluation made by the three groups of respondents was rejected. Based from the findings and conclusions drawn the researchers recommended that honey should be added to lessen the after taste of sambong and to increase the nutrient content, further study should be conducted in making cupcake using healthy and medicinal plants. Lastly, put up an affordable and healthy products for sale in small scale industry.