CHAPTER 4

RESULTS AND DISCUSION

This chapter gave a concise description of the product regarding its acceptability in terms

of taste, colour, and texture.

Main ingredients of the Product

A. Banana peel

Taste of Yema

S. 5 9 29%  The figure 1.1 shows that 55% of the grade 12

academic strand student prove that the yema has
A some fibbers of banana peel but no aftertaste and
4 17 55% 6% disagree with it.

A
N 3 3 10%
Sales
agree
D 2 2 6% 29% 10% stongly agree
6% nueral
D. 0 0% stongly disagree
disagree
S 55%
COD Frequenc Percenta

E y ge
Table 1.1
distributi distributi

on on
 Colour of the yema

S. 5 12 39%
 Majority of their answer strongly agree the color
A of the yema where it has a light brown color just
4 11 35% like with an ordinary yema.

A
N 3 4 13%

D 2 4 13%
Sales

D. 0 0% 13% S.S
A
13% 39%
N
S D
COD Frequenc Percenta
35%

E y ge

distributi distributi
Table 1.2
on on

Texture of yema

S. 5 3 10%  Majority of their answer disagree the texture of

yema where in 35% tells the texture of the yema
A is hard and not similar to original yema.
4 7 23%

A
N 3 3 10%

D 2 11 35%

D. 7 23%

S
COD Frequenc Percenta

E y ge

distributi distributi

on on
 Sales
10% S.A
23% A
23% N
D
S.D
35%
10%

Table 1.3

Considering banana peel as an additive ingredients

S. 5 15 48%  48% of the grade 12 academic strand student tells

that banana peel could be serves as an additive
A ingredients.
4 8 26%

A
N 3 7 23% Sales
3%
D 2 1 3% S.A
A
23%
D. 1 0 0% N
48% D
S.D
S
S. 5 15 48% 26%
COD Frequenc Percenta
A
4E y
12 ge
39%
Table 1.4
A distributi distributi
N 3 3 10%
on on
D 2 1 3%
Loves to eat sweets product like yema.
D. 1 0 0%
 Based on the survey we conducted we found out
S that there are 48% students loves to eat sweet
COD Frequenc Percenta product.

E y ge

distributi distributi

on on
 Sales
3% S.A
10%
A
N
48% D
39% S.D

Table 1.5

Tabulation table

1. 15 -4 16
2. 23 4 16
3. 24 5 25
4. 23 4 16
5. 21 2 4
6. 22 3 9
7. 22 3 9
8. 20 1 1
9. 19 0 0
10. 16 -3 9
11. 20 1 1
12. 15 -4 16
13. 19 0 o
14. 17 -2 4
15. 15 -4 16
16. 17 -2 4
17.16 -3 9
18. 14 -5 25
19. 18 -1 1
20. 20 1 1
21. 20 1 1
22. 21 2 4
23. 16 -3 9
24. 18 -1 1
25. 21 2 4
26. 20 1 1
27. 22 3 9
28. 20 1 1
29. 22 3 9
30. 22 3 9
31. 22 3 9
Data item Standard Deviation Square of deviation

Mean =600÷31= 19.35 or 19

Sum of the square= 239
Variance=239÷31= 8
Standard deviation =√ 8= 2.82
Median = 20
Mode 20 and 22

CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter consists of summary conclusion and recommendation of the study.

Summary

The study wants to find out the acceptability of yema that is made of banana peel and

considering banana peel as an additive ingredient instead of throwing it.

The respondents for this study was been randomly selected from the 31 students from

grade 12 academic strand (STEM, HUMSS, & GAS) The overall result of the product was able

garnered an impressive rating of 19.35 that has a descriptive rating scale of “Satisfied” based on
the interpretation of the survey of the panel of experts. It implies that the banana peel could be an

additive ingredient for yema.

Conclusion

After the survey conducted at Ayala National High School- Senior High School, Ayala,

Zamboanga City it was found out that the yema that is made of banana peel was effective and

tasteful. With this, the researcher made the following conclusion:

1. Most of the respondents were satisfied with the taste and colour of the yema.

2. Banana peel can be considered as an additive ingredient for sweets like yema

3. Therefore, the researcher concluded: the yema that is made of banana peel is

nutritious good for the health of individuals, affordable, and consumable.

Recommendation

Based on the conclusion of the study, the following recommendations were proposed.

1. This study can be used for future references to give new flavour for Banana peel.

2. The researchers Banana peel can be also use as a new flavour of yema.

3. The researchers would suggest that the texture of yema must be soft and not hard.

4. The researchers would suggest to test the shelf life of the yema.

5. This researcher would like to recommend this study can be a good start for a small

business.