Acceptability of tawa-tawa (euphorbia hirta, l) leaves in making cookies Frank Bernard B. Jusayan...[et.al].

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

EXECUTIVE SUMMARY: This study was mainly concerned with the acceptability of tawatawa (euphorbia hirta) leaves in making cookies. It was undertaken at University of Rizal System Morong, Rizal during the school year 2015-2016. Specially, it aimed to bake cookies using tawatawa leaves as a substitute to chocolate chips and determine the acceptability of tawatawa leaves in making cookies in terms of appearance, aroma, color, taste and texture determine the significant difference onlevel of acceptability of tawatawa leaves in making cookies in terms of the above mentioned variables as perceived by the three groups of respondents which comprised twenty (20) University of Rizal System high school students, twenty (20) Hotel Restaurant Management students and ten (10) College of Industrial Technology professors and determine the significant difference on the general utilization on the acceptability of tawatawa (Euphorbia hirta) leaves in making cookies as perceived by the three groups of respondents. Weighted mean was used to measure the level of acceptability while independent One-Way ANOVA was used to determine tawatawa (Euphorbia hirta) leaves in making cookies in terms of appearance, aroma, color, taste, and texture. Based on the findings, the level of acceptability of tawatawa (Euphorbia hirta) leaves in making cookies as revealed by the University of Rizal System high school students, in terms of taste, first in ranked obtained a mean of 4.90 and verbally interpreted as very much accepted. In terms of appearance with an obtained weighted mean of 4.60 which second to the ranked and verbally interpreted as Very Much Accepted. Aroma with obtained mean of 4.55 which third to the ranked and verbally interpreted as Very Much Accepted, and terms of color and texture which fourth to the ranked with obtained weighted mean of 4.50 and verbally interpreted as Very Much Accepted. The average weighted mean of high school students was 4.61 and verbally interpreted as Very Much Accepted. Based from the findings, the level of acceptability of tawatawa (Euphorbia Hirta) leaves in making cookies are revealed by the Hotel and Restaurant Management students, in terms of taste, ranked first with obtained mean of 4.95 and verbally interpreted as Very Much Accepted. In terms of aroma with an obtained weighted mean of 4.85 which second to the ranked and verbally interpreted as Vey Much Accepted. In terms of appearance with obtained mean of 4.80 which third to the ranked and verbally interpreted as Very Much Accepted, and in terms of color and texture which tied in fourth to the ranked with obtained weighted mean of 4.65 and verbally interpreted as Very Much Accepted. The average weighted mean of HRM students was 4.78 and verbally interpreted as Very Much Accepted. Based from the findings, the level of acceptability of tawatawa (Euphorbia hirta) leaves in making cookies as revealed by the College of Industrial Technology professors, in terms of taste which ranked first with obtained mean of 4.70 and verbally interpreted as Very Much Accepted. In terms of color with an obtained mean of 4.60 which second to the ranked and verbally interpreted as Very Much Accepted, in terms of texture with an obtained mean of 4.50 which third to the ranked and verbally interpreted as Very Much Accepted. While in terms of appearance with obtained mean of 4.40 which fourth to the ranked and verbally interpreted as Very Much Accepted and in terms of aroma with obtained mean of 4.30 which fifth to the ranked and verbally interpreted as Very Much Accepted. The average weighted of professors was 4.50 and verbally interpreted as Very Much Accepted. Tawatawa leaves as cookies were liked extremely as revealed by the three groups of respondents with obtained 8.30. There was no significant difference on the level of acceptability of tawatawa ( Euphorbia hirta) leaves in making cookies as perceived by the three groups of respondents in terms of appearance, aroma, color, taste and texture the tawa-tawa cookies was rated very good by te three groups of respondents. Therefore, the hypothesis stating there is no significant different with respect to appearance, color, taste, and texture was partly sustained. On the basis of the findings the researchers concluded that the Tawa-tawa cookies were like extremely by the three group of respondents. It is therefore, concluded that on the extent of significant difference on the acceptability of tawatawa leaves in making cookies revealed that the null hypothesis was accepted and therefore, there is no significant difference as perceived by the three groups of respondents in terms of appearance, aroma, color, taste and texture. The study proved that the tawa-tawa leaves could be used as substitute ingredients to chocolate chip in making cookies.