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CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter discussed the summary of findings from the sensory evaluation of the product, the conclusions drawn from the results of the study, and the recommendations for the problems discovered in the study which may help the future researchers to develop a new product using Ampalaya.
Summary of Findings
Since ampalaya has medicinal value, there has been much research done on its effectiveness as an herbal medicine for various ailments. Because of this, ampalaya has been considered as a great challenge for Filipinos to convert ampalaya into something beneficial. This is the reason why we focus our study on the acceptability of Ampalaya as Ampalaya Waffle and its utilization.
The questionnaire and constructed interviews were used to get the responses toward the color, appearance, aroma, taste and texture. Statistical tool used to evaluate the collected data are the weighted mean and frequency were further used to be able to come up with the results of the study regarding the perceptions on Ampalaya waffle.
Based on the findings that the researchers gathered, after conducting sensory evaluation among the two-hundred (200) respondents. Evaluation from College Students on the Ampalaya Waffle, the color with the weighted mean of 4.22 was acceptable; appearance with the weighted mean of 4.22 was acceptable; aroma with the weighted mean of 4 was acceptable; taste with the weighted mean of 4.2 was acceptable; and texture with the weighted mean of 4.2 was acceptable.
From the evaluation of Elementary Students on the Ampalaya Waffle, the color criterion earned a weighted mean of 4.12 and translated as acceptable. The appearance quality of the Ampalaya Waffle was acceptable with the weighted mean of 4.1. The aroma quality scored 3.96 in weighted mean which is acceptable. The taste received the weighted mean of 4.12 translated as acceptable. The texture received the weighted mean of 4.24
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter discussed the summary of findings from the sensory evaluation of the product, the conclusions drawn from the results of the study, and the recommendations for the problems discovered in the study which may help the future researchers to develop a new product using Ampalaya.
Summary of Findings
Since ampalaya has medicinal value, there has been much research done on its effectiveness as an herbal medicine for various ailments. Because of this, ampalaya has been considered as a great challenge for Filipinos to convert ampalaya into something beneficial. This is the reason why we focus our study on the acceptability of Ampalaya as Ampalaya Waffle and its utilization.
The questionnaire and constructed interviews were used to get the responses toward the color, appearance, aroma, taste and texture. Statistical tool used to evaluate the collected data are the weighted mean and frequency were further used to be able to come up with the results of the study regarding the perceptions on Ampalaya waffle.
Based on the findings that the researchers gathered, after conducting sensory evaluation among the two-hundred (200) respondents. Evaluation from College Students on the Ampalaya Waffle, the color with the weighted mean of 4.22 was acceptable; appearance with the weighted mean of 4.22 was acceptable; aroma with the weighted mean of 4 was acceptable; taste with the weighted mean of 4.2 was acceptable; and texture with the weighted mean of 4.2 was acceptable.
From the evaluation of Elementary Students on the Ampalaya Waffle, the color criterion earned a weighted mean of 4.12 and translated as acceptable. The appearance quality of the Ampalaya Waffle was acceptable with the weighted mean of 4.1. The aroma quality scored 3.96 in weighted mean which is acceptable. The taste received the weighted mean of 4.12 translated as acceptable. The texture received the weighted mean of 4.24