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CHAPTER V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents a summary of findings established from the data gathered in the study. It gives the conclusion derived from the summarized findings and recommendation.
Summary
This study focused on the Acceptability of Pineapple Yema. The experiment conducted during second semester, SY 2014-2015. This study used descriptive and experimental design of research.
The respondents of the study were 3rd year college students of the bachelor of science in Industrial Technology studying in Laguna state polytechnic university, 2nd year students of Industrial Engineering studying at UP Los Banos, High School students in Dizon national high school, working in City hall, plain housewife and faculty teachers, out of 30 samples were taken by simple purposive sampling. They are categorically described in terms of their age, gender and educational level using frequency counts and percentage.
They are selected respondents because they ideally present the target clientele of the Pineapple yema samples, Sample A and Sample B.
Researchers made questionnaire was used on gathering personal information on the respondents of the study, establishing the degree of acceptability and the significant difference between the Pineapple Yema in terms of appearance, aroma, taste and texture. Data were gathered, tabulated, analyzed and interpreted.
Summary of findings
The significant findings of the study are the following: A. Profile of the Respondents 1. It shows the data regarding the age of the respondents. There were 18 or (60%) ranged from 11-20 years old, 3 or (10%) ranged from 21-30 years old, 5 or (16%) ranged from 31-40 years old and 4 or (13%) ranged from 41 and above. 2. It shows that out of thirty (30) respondents 7 or (23%) were male and 23 or (77%) were female. 3. It show that out of thirty (30) respondent 14 or (47%) of the respondents were 3rd year students and 5 or (17%) are 2nd year students and 4 or (13%) working, 2 or (7%) house wife, 2 or (6%) faculty teacher, 3 or (10%) high school students. It Included the majority of the respondents were 3rd year college students. B. Perception of the respondents in Degree of Acceptability of Pineapple Yema by Sensory Qualities and General Acceptability 1. It shows the degree of Acceptability of the various sensory of Sample A as perceived by the respondents. All qualities were rated “Extremely Desirable”. The total acceptability with a mean of 4.59 was still equivalent to “Extremely Acceptable”. 2. It shows that the Sensory Evaluation of the Sample A indicates an extreme desirable evaluation; on its appearance, (70%) of the respondents sees its extremely desirable, (13.33%) of the respondents sees its highly desirable and (16.67%) of the respondents sees only desirable; while on its aroma, (60%) of the respondents smells extremely desirable, (30%) of the respondents smells highly desirable and (10%) of the respondents smells it is only desirable; on its color, (80%) of the respondents sees its extremely desirable, and only (20%) of the respondents sees its highly desirable; on the taste of Sample A, (70%) of the respondents tasted it extremely desirable, (26.67%) of the respondents tasted the sample highly desirable and (3.33%) of the respondents only tasted it as desirable; and lastly on its texture, (60%) of the respondents held the sample extremely desirable, (26.67%) of the respondents held it highly desirable and (13.33%) of the respondents only held it desirable. 3. It shows the degree of Acceptability of the various sensory qualities of Sample B as perceived by the respondents. Were also rated “Extremely Desirable” with the total mean 4.49. 4. It shows that the Sensory Evaluation of the Sample B indicates an very high preferences on the desirability evaluation; on its appearance, (56.67%) of the respondents sees its extremely desirable, (36.67%) of the respondents sees its highly desirable and (6.67%) of the respondents sees only desirable; while on its aroma, (53.33%) of the respondents smells extremely desirable, (40%) of the respondents smells highly desirable, (3.33%) of the respondents smells it is only desirable and also (3.33%) of the respondents smells it moderately desirable; on its color, (63.33%) of the respondents sees its extremely desirable, and only (36.67%) of the respondents sees its highly desirable; on the taste of Sample B, (50%) of the respondents tasted it extremely desirable, (50%) of the respondents tasted the sample highly; and lastly on its texture, (30%) of the respondents held the sample extremely desirable, (63.33%) of the respondents held it highly desirable and (6.67%) of the respondents only held it desirable. CONCLUSIONS Based on the significant findings the following are drawn: 1. The research hypothesis that there are no significant differences on the degree of Acceptability of Pineapple Yema in terms of its sensory qualities as appearance, aroma, color, taste, texture and the general acceptability of the product is extremely desirable. 2. There is no significant in the degree of acceptability of Pineapple Yema Sample A and Sample B when the respondents are grouped by educational attainment and age is there by extremely desirable. RECOMMENDATIONS Based on the findings and the conclusions, the following recommendations were drawn 1. Consumer who wants to have a healthy, delicious and cheaper sweets or dessert in their snacks, Pineapple Yema is recommended. 2. To improve the quality of its aroma, the researcher recommended others to have further study of Pineapples. 3. The researcher recommends Pineapple Yema for those pineapple lovers out there that wants to have a little twist on their pineapple.

Cost Analysis A. Total Material Cost (TMC) Material Unit Cost Pineapple…………………………………………………………………. Php. 35.00 Condensed Milk…………………………………………………………...Php. 35.00 Egg…………………………………………………………………………Php. 6.00 Sugar……………………………………………………………………….Php. 10.00 Butter…………………………………………………………………….....Php. 14.00 _____________________ Php. 100.00 B. Labor Cost (LC)= 30% of the total production =.30 (Php.100.00) =Php. 30.00 C. Miscellaneous Cost (MC)= 5% of the total production cost =.05 (Php.100.00) = Php. 5.00 D. Total Miscellaneous Cost (TMC)= TMC+LC+MC =Php. 100.00+Php. 30.00+Php. 5 =Php. 135.00 Yield: No. of servings produced: 60 pcs. Weight per serving: 10g Cost per serving: Php. 3.00 BIBLIOGRAPHY BOOKS Oxford American (Heald College Edition) Dictionary the most authoritative paperbound dictionary of American usage. Webster’s Dictionary the name Webster’s Dictionary may refer to any of the line of dictionaries first developed by Noah Webster in the early 19th century. UNPUBLISHED MATERIALS Masayes, Geraldine M. Development of Oregano candy (February 2014) Briz, Sharmaine Mara B., Acceptability of Malunggay chips as a nutritious snacks (March 2013) INTERNET www.google.com www.crfg.org/pubs/ff/pineapple.html www.en.wikipilipinas.org/index.php/yema www.sweetkuhlet.blogspot.com www.foodipino.com/2012/03/14/yema www.wikipedia.com Appendix A Laguna State Polytechnic University San Pablo City Campus San Pablo City February 3, 2015 Dear respondents, This is regarding to the researchers study at Laguna State Polytechnic University San Pablo City Campus, College of Industrial Technology entitled “Acceptability of Pineapple Yema”. The data will be gathered from you will definitely be useful for my research study. In this connection, it is the researcher’s sincerest interest to have your response to the attached questionnaires as completely and as possible. Rest assured that all the gathered information will be kept confidentially and will be used only for the purpose of the study. Very truly yours, Ms. Shaira Mae S. Tiangco

Appendix B Sensory Evaluation of “Pineapple Yema” A. Profile of the respondents
Name:________________________ Age:_____ Year/Course:____________

SAMPLE A
Please evaluate the samples in terms of appearance, aroma, color, taste and texture. Indicate by checking the appropriate scales below.
5 – Extremely Desirable 3 – Desirable 1 – Undesirable
4 – Highly Desirable 2 – Moderately Desirable

Appearance | 5 | 4 | 3 | 2 | 1 | 1. It is appealing to the eyes | | | | | | 2. It is richly appealing | | | | | | 3. It looks like delicious | | | | | | 4. It is physically attractive | | | | | | 5. Having a very appealing taste | | | | | | Aroma | | | | | | 1. The yema smells delicious | | | | | | 2. The aroma smells sweet | | | | | | 3. It is fragrant | | | | | | 4. Is the aroma last long | | | | | | 5. | | | | | | Color | | | | | | 1. It has warm color | | | | | | 2. The color is attractive | | | | | | 3. The color is looks pale | | | | | | 4. The pigment looks like palatable | | | | | | 5. | | | | | | Taste | | | | | | 1. The taste is enduring | | | | | | 2. It is milky in taste | | | | | | 3. It is excessively sweet | | | | | | 4. The taste is a little bit sour | | | | | | 5. It is melting when it touched the tongue | | | | | | Texture | | | | | | 1. It is sticky | | | | | | 2. It is refine | | | | | | 3. It feels in the mouth | | | | | | 4. | | | | | | 5. | | | | | | Sensory Evaluation of “Pineapple Yema” A. Profile of the respondents
Name:________________________ Age:_____ Year/Course:____________

SAMPLE A
Please evaluate the samples in terms of appearance, aroma, color, taste and texture. Indicate by checking the appropriate scales below.
5 – Extremely Desirable 3 – Desirable 1 – Undesirable
4 – Highly Desirable 2 – Moderately Desirable

Appearance | 5 | 4 | 3 | 2 | 1 | 1. It is appealing to the eyes | | | | | | 2. It is richly appealing | | | | | | 3. It looks like delicious | | | | | | 4. It is physically attractive | | | | | | 5. Having a very appealing taste | | | | | | Aroma | | | | | | 1. The yema smells delicious | | | | | | 2. The aroma smells sweet | | | | | | 3. It is fragrant | | | | | | 4. Is the aroma last long | | | | | | 5. | | | | | | Color | | | | | | 1. It has warm color | | | | | | 2. The color is attractive | | | | | | 3. The color is looks pale | | | | | | 4. The pigment looks like palatable | | | | | | 5. | | | | | | Taste | | | | | | 1. The taste is enduring | | | | | | 2. It is milky in taste | | | | | | 3. It is excessively sweet | | | | | | 4. The taste is a little bit sour | | | | | | 5. It is melting when it touched the tongue | | | | | | Texture | | | | | | 1. It is sticky | | | | | | 2. It is refine | | | | | | 3. It feels in the mouth | | | | | | 4. | | | | | | 5. | | | | | | Appendix C
Proportion of the ingredients used in making Pineapple Yema

Sample A Ingredients | Amount | Pineapple | 1 cup | Condensed Milk | 1 cup | Egg Yolk | 2 pcs | Sugar | ¼ cup |

Sample B

Ingredients | Amount | Pineapple | 2 cups | Condensed Milk | 1 cup | Egg Yolk | 2 pcs | Sugar | ¼ cup |

Note: Do not overcook the mixture of Pineapple Yema, otherwise it will harden will you set it aside before bolding into triangles for yema. Cook it for at least 5-10 mins only. Set it aside for only 20-25 minutes until it can be handled. Apply butter while you are forming it into triangles to avoid sticking to your hands.

CURRICULUM VITAE
SHAIRA MAE SANDOVAL TIANGCO
Brgy. Del Remedio San Pablo City Laguna
Mobile: 09464937388
E-Mail: shairamaetiangco@yahoo.com
-------------------------------------------------
EDUCATIONAL BACKGROUND
Primary

Sto. Angel Elementary School, Brgy. Sto. Angel, San Pablo City Laguna

Secondary

San Jose National High School, Brgy. San Jose Malamig, San Pablo City Laguna

Tertiary
2012- Up to present
Laguna State Polytechnic University, San Pablo City Campus
Course: Bachelor of Science in Industrial Technology
Major: Food Technology

-------------------------------------------------
PERSONAL BACKGROUND
Age: 18
Gender: Female
Date of Birth:
Marital Status: Single
Nationality: Filipino
Religion:
Father:
Occupation:
Mother:
Occupation:

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...Introduction 1.1 Rationale of selecting the Topic There are some reasons behind selecting this topic. Now a day the business world is greatly influenced by their Corporate Social Responsibilities (CSR). It is also a modern marketing concept. Here it is very important to study about Corporate Social Responsibility (CSR) of different company, bank, and financial institution. In this regard as a renowned and large private online bank of Bangladesh the study of Corporate Social Responsibility (CSR) of DBBL is very important. The rationale behind this study is to gain knowledge about Corporate Social Responsibilities of DBBL. 1.2 Background of the Company Dutch-Bangla Bank started operation is Bangladesh's first joint venture bank. The bank was an effort by local shareholders spearheaded by M Sahabuddin Ahmed (founder chairman) and the Dutch company FMO. From the onset, the focus of the bank has been financing high-growth manufacturing industries in Bangladesh. The rationale being that the manufacturing sector exports Bangladeshi products worldwide. Thereby financing and concentrating on this sector allows Bangladesh to achieve the desired growth. DBBL's other focus is Corporate Social Responsibility (CSR). Even though CSR is now a cliché, DBBL is the pioneer in this sector and termed the contribution simply as 'social responsibility'. Due to its investment in this sector, DBBL...

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