Acceptability of purslane (portulaca oleracea l.) in making green

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2017

EXECUTIVE SUMMARY: This study entitled acceptability of puslane (portulaca oleracea L.) in making green salad was conducted to determine the level of acceptability of purslane as an alternative for the main ingredient in making green salad. This study was undertaken at the University of Rizal System, Morong Campus during the school year 2016-2017. The level of acceptability of purslane (portulaca oleracea L.) in making green salad as evaluated by the (30) HRM 3rd year students and (20) CIT Instructors in terms of aroma, color, taste and texture. The researchers used score card to rate the product from accepted to not accepted. Hedonic scale was used to determine the extent of acceptability, statistical treatment used qualitative descriptive, weighted mean and independent t-test was used. On the evaluation of the respondents on the acceptability of purslane in making green salad with respect to the aroma, color, taste and texture, the result showed that it is highly acceptable. On the significant difference on the acceptability of purslane in making green salad as evaluated by the two groups of respondents, it was found that there is no significant difference, with respect to the aroma, color, taste and texture with the null hypothesis stating that there is no significant difference on the evaluation made by the two groups of respondents, in terms of aroma, color, taste and texture accepted. From the findings and conclusion of the study, the researchers recommended the following; use purslane in other dishes/recipe and use other possible ingredients aside from purslane.