Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2015

EXECUTIVE SUMMARY: The study aimed to evaluate the ACCEPTABILITY OF CUCUMBER (CUCUMISSATIVUS) AS ICE CREAM FLAVOR. It determine the general acceptability of cucumber as ice cream flavor using subjective evaluation with the used of hedonic scale and score sheet. This was limited only in measuring the acceptability of cucumber ice cream in terms of texture, flavor, color and taste. The study was undertaken at the University of Rizal System Morong Campus during S.Y. 2014-2015. The respondents were the twenty (20) HRM Students and ten (10) CIT Professors. Weighted mean was used to measure the level of acceptability of Cucumber as ice cream flavor while independent t-value was used to determine the significant difference on the acceptability of cucumber as ice cream flavor in terms of texture, flavor, color and taste. Based on the analysis of gathered data, the following findings were hereby summarized: On the level of acceptability of cucumber as ice cream flavor as evaluated by the group of HRM students with respect to texture, flavor, color and taste, it obtained a weighted mean of 4.74, 4.70, 4.80, 4.75 respectively and verbally interpreted as very much accepted, while the CIT professors with respect to texture, flavor, color and taste, it obtained a weighted mean of 4.80, 4.60, 4.60, 4.30 respectively and verbally interpreted as very much accepted. On the general acceptability of cucumber as ice cream flavor by the respondents, it obtained a weighted mean of 8.5 evaluated by the HRM students which is verbally interpreted as liked extremely, while the CIT professors obtained a weighted mean of 8.3 which is verbally interpreted as liked extremely. Based from the findings of the study, it was concluded that cucumber ice cream is very acceptable in terms of texture, flavor, color and taste. The overall weighted mean id 8.4 and rated like extremely. The null hypothesis is accepted which stated that there is no significant difference between the evaluation made by the two group of respondents on the Acceptability of Cucumber (cucumissativus) as Ice Cream Flavor. As the result of the foregoing findings and conclusions, the following recommendations are hereby offered. Future researchers should be recommended to improve the texture, color, flavor, color, and taste. Further research and other studies should be considered in terms of characteristics and variable nutritive value and price.