TABLEA FLAVORED YOGURT IN DIFFERENT FERMENTATION PERIOD

JILMAR F. JACOLBE

An Undergraduate Thesis Submitted to the College of Education, Arts and

Sciences, University of Southern Mindanao-Kidapawan City Campus,
Sudapin, Kidapawan City in Partial Fulfillment of the Requirements
for the Degree of

BACHELOR OF TECHNICAL TEACHER EDUCATION

(Food and Service Management Technology)

DECEMBER 2018

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 Republic of the Philippines
University of Southern Mindanao
Kidapawan City Campus
Sudapin, Kidapawan City

APPROVAL FOR THE THESIS MANUSCIPT

Name: JILMAR F. JACOLBE

Major: Food and Service Management Technology Degree: BTTE
Thesis Title: Tablea Flavored Yogurt in Different Fermentation Period
APPROVED BY THE GUIDANCE COMMITTEE

JANICE EXIM REYNES, MA. EMILIE S. ESTELLOSO, PhD.

Adviser Statistician
___________ __________
Date Date

CRISTINA Q. DELA CRUZ, Ed D VICKY Q. GRIJALDO MEP.

College Dean, EAS Research Coordinator
__________ __________
Date Date
RONIELYN F. PINSOY, Ed D
Chancellor
__________
Date
PANEL:

EMILIE S. ESTELLOSO, PhD PHOEBE NORVIN B. LACBAYO, MAEd

Member Member
________ _________
Date Date
KIRIL VAN A. AGUILAR, MEP
Committee Chairperson
____________
Date

DR. RAMIL B. PURUGANAN

Chairperson for Research, Extension and Training
__________________
Date
Study no.; _________
Index no.: _________
Recorded by.: ________

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 DEDICATION

Heartfelt thanks to the following who gave him love, strength, guidance and

care,

To his beloved parents,

Mr. Paquito O. Jacolbe

and

Mrs. Nochie F. Jacolbe;

Brothers,

Jefferyl F. Jacolbe,

Jenmark John F. Jacolbe;

To friends and love one’s,

Loren T. Sabete, Pearl Dominique A. Piamonte, Hannah Jessa L. Pillo, Allen

Rhae M. Malaluan, Florence Ann B. Pataray, Merry Loyd Candol and Kierl S.

Dianon;

To his beloved family, relatives and to his batch mates;

To the source of everything, the Almighty God

To all of you, this study is heartily dedicated.

J.F.J

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 ACKNOWLEDGMENT

The researcher would like to express his profound gratitude and

deepest appreciation to the following persons for their valuable help and

encouragement in the completion of the study.

Dr. Ronielyn F. Pinsoy, the Chancellor of the University of Southern

Mindanao- Kidapawan City Campus, who have shared her precious time in

the pursuit of this study;

The panel of examiners, chaired by Dr. Emilie S. Estelloso and his

members, Engr.Vicky Q. Grijaldo and Ms.Phoebe Norvin B. Lacbayo for their

time, knowledge, comments and suggestions for the improvement of this

study;

Prof. Janice R. Exim-Reynes, his adviser and editor, for her motherly

and moral support and the immediate help extended, guidance, valuable

suggestions, advises, trust, precious time and assistance on editing this

paper, thus led the completion of this study;

Dr. Emilie S. Estelloso, his statistician, for her patience and assistance,

suggestions, and the interpretation of data;

The respondents, for their cooperation and willingness in answering

the questionnaire;

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 His parents, Mr. Paquito O. Jacolbe and Mrs. Nochie F. Jacolbe, for

their undying love and care, sacrifices and understanding, as well as for the

financial support for the researcher;

His brothers, Mr. Jefferyl F. Jacolbe and Jenmark John F. Jacolbe, for

their support and inspiration;

His friends and travel buddies, Mr. Jay S. Camariñas, Ms. Jessa Mae C.

Zamora, Ms. Algin Amigo, Ms. Thea L. Pines, Ms. Tiffany L. Pines, Mr. Ian E.

Tari-an, and Mr. John Mar S. Estillero for their untiring support, suggestions

and pieces of advice in the preparation on the various stages of the research;

and foremost, to the almighty Father God for the blessings, strength, wisdom,

enlightenment, unending guidance and power to withstand the whole duration

in making this study.

JILMAR FERNANDO JACOLBE

Researcher

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 ABSTRACT

JACOLBE, JILMAR F., 2018 Tablea Flavored Yogurt in Different

Fermentation Period. BTTE Undergraduate Thesis. College of Arts and
Sciences, University of Southern Mindanao, Kidapawan City Campus,
Sudapin Kidapawan City. 31pp.

Adviser: JANICE R. EXIM-REYNES, MA

This study aimed to determine the product quality of Tablea Flavored

Yogurt in Different Fermentation Period. The fermentation period was the
experimental group. Treatments were the treatment 1 overnight (24 hours),
treatment 2 two days (48 hours), treatment 3 four days (72 hours). The study
was conducted at the Fit Power Gym in Kidapawan City, were the 30 randomly
selected respondents came from. The Likert Scale method of sensory
evaluation was used to obtain the data for the study, thus statistical treatment
used were frequency count and weighted mean. The result revealed that
among the 3 treatments, treatment two (2) two days fermentation was rated as
very tasty and very thick.

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 TABLE OF CONTENTS

PRELIMINARY PAGES PAGE

Title Page I

Approval Sheet II

Dedication III

Acknowledgment IV

Abstract V

Table of Contents VI

List of Tables VII

List of Appendices VIII

INTRODUCTION 1

Objective of the study 3

Significance of the study 3

Scope and Delimination of the study 4

Operational Definition of Terms 4

REVIEW OF RALATED LITERATURE 5

Conceptual Framework 9

METHODOLOGY 10

Research Design 10

Research Locale 10

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 Research Ingredients, Materials and Procedure 11

Research Instrument 11

Respondents of the Study 14

Sampling Procedure 14

Data Gathering 15

Statistical treatment 15

RESULTS AND DISCUSSION 16

FINDINGS, CONCLUSION AND RECOMMENDATION

Findings 19

Conclusion 19

Recommendation 20

LITERATURE CITED 21

APPENDICES 22

CURRICULUM VITAE 30

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 LIST OF FIGURE

Figure Title Page

1 The Schematic Diagram of Study 9

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 LIST OF TABLES

Table Title Page

A Likert scale of Taste 12

B Likert scale of Body 13

1.1 Product Quality of Tablea Flavored 17

Yogurt in Different Fermentation Period
in terms of taste.

1.2 Product Quality of Tablea Flavored 18

Yogurt in Different Fermentation Period in
terms of body.

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 LIST OF APPENDICES

Appendix Title Page

A Letter of Request 23

B Recipe and Procedure 24

C Sensory Evaluation Sheet 26

D Documentation 29

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