Summary of Results

Based on the general and specific questions of the

study, the findings were summarized as follows:
1. Results and findings showed that the respondents
composed of BSHRM students, teachers, and parents in
NIPSC Ajuy campus perceived that puto cheese with
malunggay leaves was Highly Acceptable in terms of
aroma, color, taste, and texture.
2. When Kruskal-Wallis was performed results revealed
that in terms of aroma, taste, and texture the ratings
of the respondents with respect to the level of
acceptability of puto cheese with malunggay leaves
significantly differs with critical p values of
0.276,0.699, and
0.145 respectively which were all
greater than 0.05. Thus, this means that at 0.05 level
of significance the null hypothesis was accepted as to
aroma, taste and texture of puto cheese with malunggay
leaves. On the contrary, as to color, results revealed
a critical p-value of 0.010 and thus was significant at
0.05 level of significance. Hence this evidence
concluded that the null hypothesis was rejected at a
given level of significance in terms of color.
3. Results revealed that puto cheese with malunngay
leaves was economically viable with total food cost per
piece of PhP 1.33 and still viable considering the food
factors of 2.0, 2.5, and 3.0 with the respective
suggested selling price of PhP 2.66, PhP 3.325, and PhP
3.99 respectively.

Conclusions
Based on the results
conclusions were drawn:

of

the

study

the

following

1. Since the newly developed puto cheese with malunggay

leaves was perceived to be Highly Acceptable by the
respondents in terms of aroma, color, taste, and
texture it can be deduced that these respondents like
it very much, and since the respondents like it very
much it can further be deduced that the general public
will like it too.
2. Results in terms of aroma, taste, and texture
revealed that there are no significant differences in
the ratings of the respondents, thus it can be
concluded that with respect to the given sensory
attributes the ratings of the respondents were almost
similar and do not vary much, and thus most of the
respondents gave a closely similar ratings. On the
other hand, as to color, since the ratings revealed
significant differences, it can be concluded that the
ratings of the respondents differ from one another or
with a high degree of variation.
3. Since results revealed that puto cheese with
malunggay has economic viability, it can be presumed
that there will be a high possibility in the
commercialization of the product. Further, it can be
concluded that many consumers will be encouraged to
patronize it because it is low cost, delicious, and
nutritious.

Recommendations
Based on the given conclusions, the
recommendations were drawn benefiting the
stakeholders of the study:

following
different

1. To improve the overall quality of the product, and

make it more Highly Acceptable it is recommended that
packaging material shall be introduced.
2. To improve the color of the product as well as
remove the hesitation of consumers with respect to
color, it is recommended that further studies will be
conducted to improve the color of puto cheese with
malunggay leaves.
3. Since the product is economically viable, it is
recommended that commercialization is pushed through,
encouraging the local entrepreneurs and bakeries for
the mass production of puto cheese with malunggay
leaves.