Acceptability of squash (cucurbita maxima, duch) in making yema Maria Eden G. Buenafe... [et.al].

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

EXECUTIVE SUMMARY: This thesis aimed to evaluate the ACCEPTABILITY OF SQUASH IN MAKING YEMA. This determined the general acceptability of squash through subjective evaluation with use of Hedonic Scale and Score Card Sheet. The respondents of the study included twenty (20) Elementary Students, twenty (20) High School Students, twenty (20) College students, twenty (20) instructors. Weighted mean was used to measure the level of acceptability of squash yema, while independent f-value was used to determine the acceptability of squash yema in terms of appearance, aroma, color, flavor, and taste. As revealed by the Elementary students, flavor ranked first with weighted mean of 4.80 interpreted as very much accepted, appearance, ranked second which obtained a weighted mean of 4.55 with the verbal interpretation of very much accepted, aroma, color and taste obtained ranked of 4.30 with the verbal interpreted as very much accepted. As revealed by High School Students, flavor ranked first with a weighted mean of 4.75 interpreted as very much accepted. Aroma ranked second with a weighted mean of 4.70 interpreted as very much accepted, color ranked third which a weighted mean of 4.55 with verbal interpretation of very much accepted. Taste ranked fourth with a weighted mean of 4.40 with verbal interpretation of very much accepted, last in ranked is appearance with a weighted mean of 4.30 with verbal interpretation of very much accepted. As revealed by the college students, flavor ranked first with a weighted mean of 4.75 interpreted as very much accepted, aroma ranked second with a weighted mean of 4.65 with a verbal interpreted as very much accepted, appearance and color obtained a weighted mean of 4.35 with verbal interpreted of very much accepted, while the taste is a weighted mean of 4.15 interpreted as much accepted. As revealed by the instructors, flavor ranked first with a weighted mean of 4.10 interpreted as much accepted, aroma and color obtained a weighted mean of 3.75 with a verbal interpreted as much accepted. Appearance ranked four with a weighted mean of 3.65 interpreted as much accepted, last in rank is taste with a weighted mean of 3.10 with verbal interpretation of accepted. The hypothesis stated that there is a significant difference in the level of Acceptability of Squash Yema. On the basis of the findings the study concluded that the squash yema were liked very much by the four group of respondents. It is therefore, concluded that on the range of significant difference on the acceptability of squash yema revealed that the null hypothesis was not accepted and therefore, there is a significant difference as perceived by the four groups of respondents in terms of appearance, aroma, color, flavor and taste.