Acceptability of aloe barbadensis miller l. (aloe vera) in making jam Resielen B. Penalver... [et. al]

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

EXECUTIVE SUMMARY: This study entitled ACCEPTABILITY OF ALOE BARBADENSIS MILLER L. (ALOE VERA) IN MAKING JAM was conducted to introduce new source of income. The production was done at Hotel and Restaurant Management building, located at University of Rizal System, Morong Campus the School Year 2016-2017. The research was conductewd by the Bachelor of Technology major in Hotel and Restaurant Management students to satisfy their curiosity about the product of their research. The general acceptability of Aloe Vera Jam was determined by the use of Hedonic Scale Score Card to seek respondents' rating on the food from outstanding to poor characteristics. With respect to color, aroma, flavor and taste. The respondents of the study were twenty (20) students and twenty (20) instructors from the College of Industrial Technology. On the general acceptability of Aloe Vera Jam as evaluated by the two groups of respondents, obtaining a total weighted mean of 7.65 which verbally interpreted as Liked Very Much. On the acceptability of Aloe Vera Jam as evaluated by the respondents, with respect to different characteristics, in terms of color as evaluated by the College of Industrial Technology instructors it has a weighted mean of 4.30 verbally interpreted as very much accepted. The evaluation of the Hotel and Restaurant Managements students obtained a weighted mean of 4.15 and is verbally interpreted as much accepted. With respect to flavor, as evaluated by the College of Industrial Technology instructor, it obtained a weighted mean of 4.0 and for Hotel and Restaurant Management students, it obtained a weighted mean of 3.90, both were verbally interpreted as much accepted. With respect to aroma, as evaluated by the College of Industrial Technology instructors it has a weighted mean of 3.75 and for Hotel and Restaurant Management students it obtained a weighted mean of 3.65, both were verbally interpreted as much accepted. With respect to taste, as evaluated by the College of Industrial Technology instructor with a weighted mean of 3.95 and Hotel and Restaurant Management students it obtained a weighted mean of 3.95, both were verbally interpreted as much accepted. Based on the findings of the study it was concluded that the Aloe Vera Jam was Much Accepted by the respondents. The null hypothesis stating that there is no significant difference between the evaluations made by the two groups of respondents in terms of all characteristics was accepted. Therefore it is recommended that further improvement of the product should be made to achieve the desired result in terms of texture. To achieve the good quality of the product, in terms of texture, the mixture should be blended well with the use of blender. Furthermore, similar study should be made considering other variables.