CRISPY AND CREAMY

HOMEMADE
DOUGHNUT
ASSESSMENT OF PRODUCT
 Step 1. Identify the performance
product.

“CRISPY AND CREAMY HOMEMADE DOUGHNUT”

DOUGHNUT – are deep-fried cakes with a long
European history and roots in earlier Middle Eastern
cuisine. They were introduced to America by the Dutch
in New Netherlands to America as oliekoecken (oil cakes
or fried cakes). It is made of yeast dough rich in eggs
and butter.
Eventually holes were added to the center of the
fritter to create the shape of doughnut we are
familiar with today. This invention came out of
necessity.
Step 2. Choose the center of Assessment

The product is “Crispy and Creamy Homemade

Doughnut” and it is the center of assessment to
be evaluated on its acceptability, salability and
profitability and its nutritional content.
We used the Hedonic scale to assess the
acceptability of the product.
1

9
 Quantity Ingredients Cost
2(.25 ounce) Envelopes active yeast 20.00
¼ cup Warm water -
1 ½ cups Lukewarm water -
½ cup White sugar 20.00
1 teaspoon salt 2.00
2 pcs. Large eggs 20.00
1/3 cup shortening 30.00
5 cups All purpose flour 100.00
1 quart Vegetable oil ( for frying) 60.00
1/3 cup Butter 25.00
2 cups Confectioner’s sugar 25.00
1 ½ teaspoons vanilla 20.00
1 bottle Honey 60.00
Total cost: 382.00
This recipe can make 18 peices.

The product is sold for 40.00 pesos per piece which can earn a
total of 720.00 pesos.

Total Earnings: 720.00

Capital: - 382.00
Profit: 338.00

This quantity is said to be sold out within an hour.

Per cent Daily Values are
based on a 2,000 calorie
diet. Your daily values
maybe higher or lower
depending on your calorie
needs.
Step 3. Choose the appropriate degree of
realism.
Knowing that Filipinos love to eat foods especially now
that we are embracing the western culture, especially
breads. So I think it is good to make it a business. Start
from a small capital eventually it will success. And now
we have a lot of doughnuts store here in the
Philippines and people love to eat doughnuts as I have
observed for the past 5 years of working in a mall.
The main ingredients is
All purpose flour also know as refined flour or simply
flour. It is made from WHEAT GRAINS, after removing
the brown covering. It is milled, refined and bleached.
It is very common in Indian cuisine specially for
various many Indian breads. It is commonly used in
baking cakes, pies and other desserts.
We suggest Coconut Flour as the best substitute for wheat flour.
Philippines is abundant in coconut trees since the time of Magellan.
All over the country, there are 3.5 million coconut farmers, PCA
reports.

If the government will support the substitution of wheat flour into

gluten free coconut flour it will pen more opportunities, produce
more jobs for the local. Eventually will have a progressing
contribution to our nations economic standing.
Step 4. Choose the Performance
Situation.

for the video, please refer to:

https://m.youtube.com/watch?v=w6TxH8ha8XU
In this step, we used Excel as the tool for solving
numeric problem and the t-score formula:
The specific research problems are as
follows:
1. What is the general acceptability of the quality attributes
of Doughnut without honey and Doughnut with honey
syrup?

2. Is there a significant difference on the general

acceptability of the quality attributes of doughnut without
and with honey syrup?
Scores gathered for the two variety of the product.
Without Honey Syrup With Honey Syrup
Panel Names Hedonic Scores Panel Hedonic Scores
1 Gloria 7 1 9
2 Rexiel 6 2 8
3 Sharmine 8 3 6
4 George 6 4 9
5 Cade 6 5 9
6 May2x 5 6 8
7 Tatay Totong 9 7 7
8 Echo 4 8 9
9 Jade 6 9 9
10 Agua 6 10 9
SUM 63 SUM 83
MEAN 6.3 MEAN 8.3
The mean value of the general acceptability of the quality
attributes of doughnut without honey syrup is 6.3 (Like
slightly)and doughnut with honey syrup is 8.3 ( like very
much)

This means that doughnut with the honey syrup is like very
much acceptable than the doughnut without syrup is
slightly acceptable.
 Without
With honey honey Difference (ΣD) (Difference)² (ΣD²)
9 7 2 4
8 6 2 4
6 8 2 4
9 6 3 9
9 6 3 9
8 5 3 9
7 9 2 4
9 4 5 25
9 6 3 9
9 6 3 9
SUM 83 63 28 86
MEAN 8.3 6.3 2.8
ΣD = 28 ΣD² = 86
t =9.655
 w/honey w/o honey
9 7

8 6

6 8

9 6

9 6

8 5

7 9

9 4 We used T- Test : Paired Two Sample

9 6

9 6

sum 83 63
mean tStat pvalue
8.3 6.3
N 10 10 2.797514425 0.020796916
standard deviation 1.05935 1.418136
std.error mean 0.335 0.448454
t= 9.655
df 9
sig.(two-tailed) 0.020
Interpretation Problem 2:

There is a significant difference in the general acceptability

the doughnut with honey syrup and without honey,
(t(9),2.798,p=0.021. Based on the values of means, the
with honey is more acceptable than without honey.