Acceptability of bitter gourds (momordica charantia) in making hamburger patties John Louie D. Julian...[et.al].

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

EXECUTIVE SUMMARY: This study aimed to evaluate the ACCEPTABILITY OF BITTER GOURD (MOMORDICA CHARANTIA) IN MAKING HAMBURGER PATTIES. It also aimed to determine to the general acceptability of bitter gourd in making burger patty by using subjective evaluation with the use of hedonic scale and score sheet. This study measured the acceptability of bitter gourd patty in terms of taste, color, aroma, appearance, consistency. The study was undertaken at the University of Rizal System during the school year 2014-2015. The respondents were the twenty (20) HRM student twenty (20) CIT instructor and (20) Non-teaching staff of University of Rizal System. Weighted mean was used to measure the level of acceptability of bitter gourd while one way anova was used to determine the significant difference on the acceptability of bitter gourd in making patty in terms of taste, color, aroma, appearance, consistency. On the level of acceptability of bitter gourd in making patty as evaluated by the three groups of respondents with respect to aroma it obtained a weighted mean of 4.3 respectively and verbally interpreted as very much accepted. The other variables are taste, appearance, color and consistency which obtained a weighted mean of 4.15, 4.00, 3.95 and 4.05 respectively and verbally interpreted as much accepted. While the group of instructors with respect to appearance, color and aroma obtained a weighted mean of 4.35, 4.40, 4.25 respectively and verbally interpreted as very much accepted. The other variable were taste and consistency which obtained a weighted mean of 4.15, 3.90 respectively and verbally interpreted as much accepted. While the other group of non-teaching staff with respect to taste, color and aroma obtained weighted mean of 4.25, 4.22, 4.33 respectively and verbally interpreted as very much accepted. The other variables are appearance and consistency which obtained a weighted mean of 4.15, 4.08 respectively and verbally interpreted as much accepted. On the general acceptability of Bitter Gourd in Making Burger Patty as perceived by the respondents, it obtained weighted mean of 8.45 as revealed by the non-teaching staff which is verbally interpreted as liked extremely, while the instructors and students weighted mean of 8.0 which is verbally interpreted as like very much. From the summary of findings, it was concluded that the bitter gourd (momordica charantia) used as hamburger patties as evaluated by the three groups of respondents was rated like extremely on the level of acceptability in terms of taste, aroma, color appearance and consistency. Based on the findings and conclusions the researchers recommended that bitter gourd can be used as a replacement in the absence of meat as revealed on the response of the respondents the further researchers. Likewise, objective testing should be done for further improvement of the taste of the products.