Mansanita (Muntingia calabura)

As Ice Cream

In Partial Fulfillment in Research II

April John B. Aggabao

Fediric A. Hernandez

Regional Science High School-02

Cagayan Valley Campus

Camp Samal, Arcon, Tumauini, Isabela

Maria Teresa L. Aresta

Research Adviser

S.Y. 2014-2015

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 Acknowledgement

The researchers would like to thank the following people who assisted and guided

them in conducting their study.

To their Principal, Inocencio T. Balag , who gave his faith in conducting their study.

To their Research Adviser, Maria Teresa L. Aresta for guiding them for their study and

sharing her knowledge for the accomplishment of their study.

To their parents, for showing their all-out support and giving inspiration to make their

study excellent.

And above all, the almighty God for giving the researchers the knowledge and to

stand all throughout the study.

The Researchers

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 Abstract

In the Philippines, the ice cream industry basically utilizes fruits including

Mango, Coconut and Strawberry. In this regard the researchers ought to use

Mansanitas fruits as a raw maerial to produce an ice cream. This study was conducted

to determine the efficacy of Mansanitas fruit as a natural ice cream flavor. The

effectiveness of Mansanita ice cream was tested in terms of taste, texture, and aroma.

The researchers used the Two Group design in this study. The formulations of the

treatments are as follows:

T1 – 500 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100

mL of milk and 20 mL of vanilla

T2 –700 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100

mL of milk and 20 mL of vanilla

The two treatments were compared to the commercialized one. The mansanita

fruits and materials were collected and washed thoroughly with water. The mansanita

fruits were pressed to get its extract and were strained afterwards. Then it was put in a

container where 500 mL and 700mL of mansanita. The mansanita and ingridients

were put altogether then it wasmixed using ladle. It was put in the blender for better

mixing of the ice cream. Data gathered were analyzed and processed using Chi-

square. Results show that in terms of aroma and taste have no significant differences

But in terms of texture there is a significant difference between the mansanita ice

cream and the commercialized ice cream. The researchers recommend further study

on this project to obtain better, more useful result.It is suggested to determine the

shelf life of ice cream made from mansanita.

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 Research Plan

Mansanita (Muntingia calabura) as Ice cream

Researchers:

April John B.Aggabao

Fediric A. Hernandez

A. Question to be addressed:
1. test the acceptability of the product based on its taste and texture
2. ascertain whether the product is comparable to other ice cream products available

in the market

B. Statement of the Hypothesis:

Null Hypothesis

Ho1: There is no significant difference in testing the acceptability of the product based

on its taste, texture and aroma.

Ho2: There is no significant difference of the product compared to ice cream products

available in the market.

Alternative Hypothesis

Ha1: There is a significant difference in testing the acceptability of the product based

on its taste, texture and aroma.

Ha2: There isa significant difference of the product compared to ice cream products

available in the market.

C. Methods and Procedure

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 The mansanita fruits will be collected and will be washed thoroughly with

water. The researchers wear gloves in removing the pulp of the fruit. The mansanita

fruits will be pressed to get its extract and were strained afterwards. Then it will be

put in a clean container where 500mL and 700mL of mansanita are measured using

beaker.With the use of weighing scale or beaker, weigh or measure 100g of sugar, 250

mL of heavy cream, 100 mL of milk and 20 mL of vanilla that served as the constant

for the two treatments.The stainless basins are washed and the ingredients are put

altogether. Then it will be mixed using the laddle. After that, it will be put in the

blender for better mixing of the ingredients.

Treatment 1 with 500 mL of Mansanita with the constant ingredients and
Treatment 2 with 700 mL of Mansanita also with the constant ingredients were put in

two different containers and were placed in a freezer for 3 hours.

D. Bibliography
 Ice Cream Nowadays; June 22; www.ukessays.com/essays/marketing/literature-

reviewice-cream-nowadays-marketing-essay.php#ixzz35MJ5bVEq
 Ice Cream; June 22;www.encyclopedia.com/topic/ice_cream.aspx
Mansanita; June 22;www.stuartxchange.com/Mansanitas.html
 Mansanita Fruit; June 22; www.annaplacibe.blogspot.com/2008/12/feasibility-of-

mansanitas-zizyphus.html
 TatakPinoy; June 22; www.magandafilipino.com/truly-tatak-pinoy-sorbetes-as-

one-of-the-filipino-street-food/#sthash.wyEalouc.dpuf

Table of Contents

Title Page i

Acknowledgement ii

Abstract iii

Research Plan iv-v

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ISEF

Table of Contents vi-vii

I .Introduction

A. Background of the Study 1

B. Statement of the Problem 2
C. Hypothesis 2-3
D. Significance of the Study 3
E. Scope and Limitation 3
F. Definition of Terms 4

II. Review of Related Literature and Studies

A. Review of Related Literature 5-11

B. Review of Related Studies 12-15

III. Methodology

A. Research Design 16

B. Research Environment 16
C. Materials and Equipments 16-17
D. Procedure 17-18

E. Statistical Tool 19
F. Flow Chart 19

IV. Results and Discussion 20-21

V. Conclusion and Recommendation

B. Conclusion 22

C. Recommendation 22

Bibliography 23

Documentation 24-25

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Appendices 26-29