Acceptability of turmeric (curcuma longa, I.) as flavor in making ice cream Shenna Vanice S. Vertudazo...[et.al].

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

EXECUTIVE SUMMARY: The study aimed to evaluate the ACCEPTABILITY OF TURMERIC (Curcuma longa) ICE CREAM. It determined the general acceptability of turmeric as flavor in making ice cream subjective evaluation with the use of hedonic scale and score sheet. This was limited only in measuring the acceptability of turmeric ice cream in terms of appearance, aroma, color, flavor and texture. The study was undertaken at University of Rizal System, Morong Campus during the S.Y. 2015-2016. The respondents were twenty (20) Elementary students, twenty (20) High School students, twenty (20) College of Industrial Technology Students and twenty (20) College of Industrial Technology Instructors. Weighted mean was used to measure the level of acceptability of turmeric as flavor in making ice cream while independent f-value was used to determine the significance difference on the acceptability of turmeric as ice cream flavor in terms of appearance, aroma, color, flavor and texture as evaluated by the four (4) groups of respondents. Based on the analysis of the gathered data, the following findings were hereby summarized: On the level of acceptability of turmeric as ice cream flavor as evaluated by the group of elementary students with respect to appearance, aroma, color, flavor, and texture, it obtained a weighted mean of 4.5, 4.6, 4.4, 4.6, 4.5, respectively and verbally interpreted as very much accepted, the high school students with respect to appearance, aroma, color, flavor and texture, it obtained a weighted mean of 4.6, 4.4, 4.8, 4.4, 4.3, respectively and verbally interpreted as very much accepted, and College of Industrial technology students with respect to appearance, aroma, flavor and color. It obtained a weighted mean of 4.9, 4.6, 4.6, 4.6, 4.9, respectively and verbally interpreted as very much accepted, while College of Industrial Technology instructor with respect to appearance, aroma, color, flavor and texture, it obtained a weighted mean of 4.1, 3.7, 4.4, 3.6, 3.9, respectively and verbally interpreted as much accepted. On the general acceptability of turmeric ice cream by the respondents, it obtained a weighted mean of 7.2, evaluated by the high school students which is verbally interpreted as liked moderately, the College of Industrial technology instructor obtained a weighted mean of 8.0, which is verbally interpreted as Liked Very Much, the elementary students obtained a weighted mean of 8.2, which is verbally interpreted as Liked Extremely, while the College of Industrial Technology students obtained a weighted mean of 8.5, which is verbally interpreted as Liked Very Extremely. Based from the findings of the study, it was concluded that turmeric ice cream is very acceptable in terms of appearance, aroma, flavor and texture. The overall weighted mean is 7.98 and rated liked very much accepted. The null hypothesis is accepted which stated that there is no significant difference between the evaluation made by the four group of respondents on the acceptability of turmeric (curcuma longa) ice cream. As the result of the foregoing findings and conclusions, the following recommendations were hereby offered; it is recommended to improve the texture and color and also try to add other toppings to enhance the appearance and flavor of the ice cream. Other studies should be considered in terms of other aspects.