DEVELOPMENT OF BITTER GOURD (Momordica charantia), APPLE (Malus

domestica), AND LEMON (Citrus limon) ICE CREAM

CHELSEA A. CHAN
MARY JOY B. CARRERA
ROMARIE C. FONTANILLA
GWEN R. PIMENTEL
GLADYS N. SOMERA

DON MARIANO MAROCS MEMORIAL STATEUNIVERSITY

MID LA UNION CAMPUS
COLLEGE OF MANAGEMENT
CITY OF SAN FERNANDO, LA UNION

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION

Major in Marketing Management

JANUARY 2021
 APPROVAL SHEET

This research proposal entitled Development of Bitter gourd (Momordica

charantia), Apple (Malus domestica), and Lemon (Citrus limon) Ice Cream prepared

and submitted by Mary Joy B. Carrera, Chelsea A. Chan, Romarie C. Fontanilla,

Gwen R. Pimentel, and Gladys N. Somera in partial fulfillment of the requirements in

Res 101, Methods of Research was examined and passed on January 2021 by the thesis

committee composed of:

KENETH G. BAYANI, MBA JOSEPHINE G. JAVONITALLA, CPA,MDA

Chair Adviser

ROSA M. NOVENCIDO, CPA, MDA GEREMY S. CACANINDIN, MATE-TVSM

Member Member

DANIEL B. GACAYAN, MBA

Member

TABLE OF CONTENTS

Page

TITLE PAGE …………………………………………………………………….... i

ii
APPROVAL SHEET …………………………………………………………….... ii

LIST OF TABLES ………………………………………………………………… iii

CHAPTER

1 INTRODUCTION

Situation Analysis ………………………………………………............ 1

Framework of the Study ……………………………………………….. 5

Objectives of the Study ……………………………………...…………. 8

Definition of Terms ……………………………………………………. 8

2 METHODOLOGY

Research Design ………………………………………………….......... 11

Material and Procedure ………………………...………………............ 11

Data to be Gathered …………………………......................................... 22

Analysis of Data ………………………………………………….......... 23

LITERATURE CITED……………………………………………………………. 24

APPENDIX

Research Instrument……………….………………………….............. 29

iii
 1

Chapter 1

INTRODUCTION

Situation Analysis

Ice cream is everyone’s favorite and consumed daily all over the world. Ice cream

is a dessert made from milk, sugar, stabilizer, and additives, which may also contain other

food products, such as fruits, which enhance their nutrient benefit. There is truly no limit

on how many ice cream flavors being created each year. Furthermore, Ice cream is a

healthy food, since it includes components that are capable of providing the body with

nutrition.

The origin of ice cream is believed to go back as far as the second century B.C.,

but it has not been discovered indisputably attributed to any particular date of origin or

creator. Biblical references also demonstrate that during harvesting, King Solomon was

fond of iced beverages. Nero Claudius Caesar (A.D. 54-86) often sent runner to the

mountains during the Roman Empire for snow, which was then flavored with berries. Ice

cream remained a rare and exotic dessert until 1800s, consumed only by the elites. In the

late 19th century, the widespread availability of ice cream led to new creations.

(“International Dairy Food Association”, 2020)

According to “Ice Cream Market” (2019) that the global ice creams showcase was

worth US$ 57.7 Billion on 2018, enrolling a Compound Annual Growth Rate (CAGR) of
 2

4.5% amid 2011-2018. The advertisement is further anticipated to cross US$ 91.2 Billion

by 2024, at a CAGR of 8.0% amid of 2019-2024. The rise in income, alongside an

increase in demand for sweet dishes, drives the development of this to advertise.

(Business Wire, 2019)

In 2018, the Asia-Pacific ice cream industry had total sales of $20,532.3M,

reflecting a 2.6 percent Compound Annual Growth Rate (CAGR) between 2014 and

2018. With a CAGR of 1.3percent, consumer demand volume increased in between of

2014 to 2018, to hit a total 4,420.9 million kilograms in 2018. During the forecast period

(2020-2025), the Asia-Pacific Ice-Cream market is estimated to grow at a CAGR of 7

percent. In the Asia-Pacific region, there is an increase in demand for premium ice

creams, which is expected to be one of the key factors driving the market growth.

Premium ice creams have become a common commodity among health-conscious

consumers.

In addition, the fastest-growing segment in the last five years, with a CAGR of

6.6 percent, was Ice Cream Desserts. Online Retail Channel sales of Philippines Ice

Cream posted an impressive CAGR of 9.07 percent during 2020-2018. During 2015-2020

the Philippines is driven by the growing economy and a large population of youngsters.

The market is led in Off-trade volume consumption by the ‘Take-Home and Bulk Ice

Cream’ category, while the Artisanal Ice Cream category leads in On-trade volume

consumption. The largest share of the sale of ice cream in the Philippines comes from

hypermarket and supermarkets Unilever Plc and the company Nestle S.A. they are the
 3

leading players in the market for Filipino ice cream (“Consumer and Market Insights: Ice

Cream in the Philippines”, 2016).

Furthermore, the Northern Luzon Market Associates Corporation (NLMAC) is

mainly involved in the distribution of Fast-Moving Consumer Products (FMCP) in the

regions of Region 1 and the Administrative Region of the Cordillera. As a distributor of

multinational brand of Ice Cream and Fresh Dairy Products, NLMAC began operations in

the Ilocos area in 2006. NLMAC’s area has grown to five provinces in Region 1 and

CAR over two years.

One of the imported fruits that Philippines love to eat is apple; the overall value of

Filpino-imported fruits during 2018 is fresh apples that have over 42.7%. During 2018,

China supplied 96% of fresh apples imported into the Philippines, with 2.9% coming

from the faraway United States and just 0.9% coming from apple orchads in New

Zealand (Santiago, 2019). In tropical countries such as Philippines, apple trees do not

usually grow. As no less than 250 hectares are devoted to this crop year of 2019-round

the town of Floridablanca in Pampanga is often referred to as the Ampalaya capital of

Central Luzon (“Floridablanca”, 2019), though its production in the Philippines is low,

there are also local farmer sells and distribute the product. According to Belen and

Nguyen (2017), that Philippines has a low domestic demand to achieve the local demand

in the country; after the 3 years program, Cagayan Valley is now elevating as the “Citrus

Capital of the Philippines”. Most of the citrus production comes from Cagayan Valley,

yet there is a lot of imported lemon in the market.

 4

Moreover, for the couple of years, ice cream products have fully developed and a

new trend introduced for everyone. This concept is all about fruit and vegetable-based ice

cream. Compared from Nestle, Magnolia and Unilever’s Selecta, the researchers

developed a new flavored of ice cream that is different from their existing flavor.

Additionally, ice cream with combined bitter gourd (Momordica charantia), apple (Malus

domestica), and lemon (Citrus limon) are loaded with essential micro-nutrients and

vitamins that are added as a nutritional value because of the natural main ingredients of

the product that is good for the health of the customers (Malik, 2019). Nestle, Magnolia,

and Unilever’s Selecta and other existing Ice Cream Corporations focus only one or two

or three flavors in each gallon, but they are not combined unlike what the researchers

want to develop wherein they combined fruit and vegetables as one flavor in each gallon.

People are looking for healthier food which suits with their taste and preferences.

Those healthier foods include fruits and vegetables. One way of making good use of

fruits and vegetables is to enjoy them as an ice cream (“NDTV Food Desk”, 2019). The

preceding situation motivated the researchers to develop an ice cream with bitter gourd,

apple, and lemon, which is a great contributor to a healthy mind and body. Pairing bitter

gourd, apple, and lemon enhances the flavor of an ice cream which is essential to those

who concerned with their diets. Using fresh fruits and vegetables as a flavor gives healthy

benefits to everyone (The Straits Times, 2018).

The benefits of the product help reduce the risk of cardiovascular disease since

the ice cream is combined with bitter gourd (Momordica charantia), apple (Malus

domestica), and lemon (Citrus limon), which are rich in vitamins, fiber, and other
 5

nutrients. Individuals who eat the most fiber seem to have low risk of heart failure,

coronary disease and stroke. Vitamin C would help enhance the immune system and heart

health. People won’t worry in their health condition while eating the ice cream since it

has healthy content that will balance the overall nutrition. The product will be great to

those individuals who don’t w ant to eat vegetable and fruits alone especially children

who are hard to feed with these kinds of food. The ice cream itself is very healthy and

children won’t notice a piece of the vegetable and fruits that’s why it will be easy for

them to eat it.

This study aims to develop an ice cream with a combined bitter gourd

(Momordica charantia), apple (Malus domestica), and lemon (Citrus limon) as a flavor to

help the body equip itself to meet with wear and tear of an excessively stressful life and

extreme weather.

Framework of the Study

The framework of this study revolves on the principles of food science, sensory

evaluation, and physico-chemical analysis of an ice cream with bitter gourd (Momordica

charantia), apple (Malus domestica), and lemon (Citrus limon).

Principle of Food Science and Nutrition. This principle outlines to emphasize

the concepts in agriculture, production, manufacturing, preparation, preservation, and

metabolic processes of food. It describes how nutrients and other food components

demonstrate basic food chemistry, such as basic food composition, shape, calculation,
 6

and functionality, the effect of macro and micronutrients, as well as the effects of

deficiencies on human (Vijayalakshmi,2019).

Principle of Sensory Evaluation. This principle defines as a scientific method

which focuses in evaluation human responses towards the product using the five senses in

order to assess the physical appearance, color, texture, taste and aroma of the product

(Stone, 2018). This principle is important in order to improve existing product, maintain

high quality standards, address problems, and applicable for development of a new

product particularly the development of ice cream with bitter gourd (Momordica

charantia), apple (Malus Domestica), and lemon (Citrus limon).

Principle of Microbiological Analysis. Microbiological analysis covers the use

of biological, biochemical or chemical methods for the detection, identification or

enumeration of microorganisms. It is also used for diseases that cause and spoil

microorganisms (Microbiology,2021). It will identify Aerobic Plate Count (APC), Yeast

and Mold count, Salmonella and Enumerate of Enterobacteriaceae of an ice cream with

combined bitter gourd (Momordica charantia), apple (Malus domestica), and lemon

(Citrus limon).

Physico-chemical Analysis/Theory. This theory refers to the method of

measuring the various physical properties of ice cream including the viscosity, density,

and hardness (Pelcé, 2019). It is also an essential process in studying, and analyzing the

pH, Acidity, Peroxide Value, Water Activity, and Computation and Drafting Nutrition

Facts of an ice cream with combined bitter gourd (Momordica charantia), apple (Malus

domestica), and lemon (Citrus limon). This scientific theory can support the study of the
 7

researchers in developing a new product which is an ice cream with combined bitter

gourd (Momordica charantia), apple (Malus domestica), and lemon (Citrus limon) as

flavor.

Figure below 1.1 indicates Input-Process-Output on the development of ice cream

with bitter gourd, apple, and lemon. The input variables refer to the raw materials which

includes ingredient such as bitter gourd (Momordica charantia), apple (Malus domestica),

lemon (Citrus limon), milk, vanilla extract, sweetened condensed milk, salt and heavy

cream. It is done through the process of preparing the ingredients, juice extraction of

bitter gourd and apple, pulp extraction of lemon, measure all ingredients, blending all

ingredients, packaging, and freezing. And the output of this or the finish product of

research is an ice cream with combined flavors of bitter gourd, apple, and lemon.
 8

INPUT PROCESS OUTPUT

a) Bitter gourd Standardized

(Momordica Formulation and
charantia) Process: Bitter gourd
b) Apple (Malus a) Preparing all
domestica) ingredients (Momordica
c) Lemon b) Extracting and charantia), Apple
(Citrus straining of bitter
limon) gourd (Momordica (Malus
d) Vanilla charantia), apple domestica), and
extract (Malus
e) Condensed Domestica), and Lemon (Citrus
sdgvdsv Milk lemon (Citrus limon) Ice Cream
f) All- Purpose limon)
cream c) Measuring all
Figure 1.1 ingredients
d) Blending all
ingredients
e) Packaging
f) Freezing

Sensory Analysis:
a) Descriptive Test
Score Sheet
Evaluation
b) Acceptability Test
Score Sheet
Evaluation

Microbiological Analysis:
a) APC (Aerobic
Plate Cout)
b) Yeast and Mold
Counts
c) Salmonella

Physico-chemical
Properties Analysis:
a) pH,
b) Acidity
c) Peroxide Value
d) Water Activity
e) Crude Protein

Fig. 1. Research Paradigm

 9

Objectives of the Study

The study aims on the development of ice cream with Mestiza Bitter gourd, Fuji

Apple and Verna Lemon. Specifically, the study seeks to attain the following objectives:

1. To standardize the formulation of ice cream with combined flavors of bitter gourd

(Momordica charantia), apple (Malus domestica), and lemon (Citrus limon);

2. To determine the sensory qualities of ice cream with bitter gourd (Momordica

charantia), apple (Malus domestica), and lemon (Citrus limon);

3. To determine the microbiological qualities of the ice cream with bitter gourd

(Momordica charantia), apple (Malus domestica), and lemon (Citrus limon); and

4. To determine the physico-chemical properties of ice cream with bitter gourd

(Momordica charantia), apple (Malus domestica), and lemon (Citrus limon).

Definition of Terms

The following terms are defined for better understanding of this study.

Apple (Malus domestica) has many health benefits for our bodies. Vitamins and

minerals make up about 4% of an apple’s weight. Iron and potassium are found in the

flesh which gives nutritional benefits of ice cream (DOST Food and Nutrition Research

Institute, 2017).

Bitter gourd (Momordica charantia) is a good source of essential amino acids,

Vitamin C, Vitamin A, carotenoids, folic acid, thiamin, riboflavin, niacin, and minerals,
 10

and it plays an important role in persevering good health of ice cream. (International

Food Research Journal, 2017)

Ice cream is a frozen dessert made from a variety of dairy products of at least

10% milk fat with the mixture of bitter gourd, lemon, and apple (International Dairy

Foods Association, 2020).

Lemon (Citrus limon) are high in vitamin C, which helps in the prevention of

scurvy and to enhance the taste of ice cream (DOST Food and Nutrition Research

Institute, 2017).

Microbiological Testing includes the detection of spoilage microbes, food

pathogens, and routine microbial testing for food and food products such as Aerobic Plate

Count, Mold and Yeast Count, and Salmonella using biological methods (DOST-1 RSTL,

2021).

Physico-chemical Properties includes the testing for liquids and solids of food,

such as the pH content, Titratable Acidity, Peroxide Value, Crude Protein, and Water

Activity (DOST Food and Nutrition Research Institute, 2014).

Sensory Evaluation uses the analytic sensory experiences of human assessors to

evaluate the intrinsic sensory attributes such as appearance, taste, aroma, texture and after

taste of ice cream with combination flavor of bitter gourd (Momordica charantia), apple

(Malus domestica), and lemon (Citrus limon) (International Food Technology, 2005).

Standardized formulation includes the development of preventive and

corrective measures that serve as the basis for improvements of food products (DOST-

National Capital Region, 2020)

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Chapter 2

METHODOLOGY

Research Design

This study will be used experimental research method, specifically the completely

randomized design (CRD) for the standardized formulation of ice cream with bitter

gourd, apple and lemon. Completely randomized design is appropriate in this study,

where there is only one primary factor- the ice cream with bitter gourd, apple and lemon-

under consideration of the experiment. It was assigned to treatment levels at random. In

sensory evaluation, descriptive evaluative will be used, its purpose is to describe the

appearance, aroma, taste, and texture of an ice cream in which the researchers does not

control or manipulate any of the variables but only observes and measures them

(McComber, 2019). In microbiological qualities, microbiological testing method will be

utilize and for the physico- chemical properties, physico- chemical property

measurement will be use, in which these two will undergo laboratory testing.

Materials and Procedure

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Materials

The main ingredients used in the development of ice cream will be bitter gourd,

apple and lemon. Other ingredients included will be condensed milk, all-purposed cream,

and vanilla extract. The variety of bitter gourd, apple and lemon were mestiza bitter

gourd, fuji apple and verna lemon. These ingredients are commercially available in the

local market. Table 1 shows the materials/ingredients that the researchers will use.

Table 1. Materials used in processing Bitter gourd, Apple, and Lemon Ice Cream

Materials Quantity Cost (Php)

Bitter gourd (kg) 1 140
Apple (piece) 1 27
Lemon (piece) 1 18
Condensed Milk (300ml) 1 40
All-purposed Cream (250ml) 2 116

Vanilla extract (15ml) 1 33.50

Table 2 shows the devices, tools and equipment that will be used in the

development of ice cream with bitter gourd, apple and lemon. Some are personally

provided by the researchers while the others are borrowed through the kindness of their

neighbors and relatives.

In the preparation of ice cream with bitter gourd, apple and lemon, the fruits and

vegetables will be washed, sliced, peeled, seed removed, and measured. Other ingredients

such as condensed milk, all-purpose cream, and vanilla extract will be measured as well.

Table 2. Equipment and Tools used in processing of bitter gourd, apple, and lemon

Use/Purpose
Tools:
 13

Basin A plastic container used to hold the ingredient for washing.

Blender Used to blend, and mixing the ingredients.
Cheese Cloth Used to strain the apple after blending to separate its fiber.
Chopping A plastic or wooden board where the raw ingredients is being cut.
Board
Kitchen Shears Used for cutting and opening food packaging.
Knife Used to peel and cut the ingredients to be used in producing the ice
cream.
Measuring cups Measures the solid and liquid ingredient needed in preparing the ice
cream.
Mixing Bowls A stainless bowl where all the ingredients put together for mixing.
Peeler A steel blade that removes the skin from apple.
Spatula Used to scraping the mixture from the bowl.
Squeezer Used to extract the juice from lemon.
Strainer A crossed-wire container used for draining the bitter gourd after
steaming.

Equipment:

Refrigerator A part of the refrigerator used to freeze or maintain the temperature

Chest of the ice cream.
Hand Mixer An electric mixer used to mix the ingredients in the mixing bowl.

Procedure

Formulation of Ice cream with Bitter gourd, Apple and Lemon. Formulation of

Ice cream with Bitter gourd, Apple and Lemon. Table 3 presents the four treatments in

developing of Ice cream with bitter gourd, apple and lemon. Treatment 1 will contain

10ml of extracted bitter gourd, 10ml of extracted apple, and 5ml of extracted lemon.

Treatment 2 will contain of 10ml of extracted bitter gourd, 5ml of extracted apple, and

10ml of extracted lemon. Treatment 3 will contain of 5ml of extracted bitter gourd, 10ml

of extracted apple and 10ml of extracted lemon. And Treatment 4 will contain of 5ml of

extracted bitter gourd, 15ml of extracted apple, and 5ml extracted lemon.
 14

Table 3. Treatments in the process of Bitter gourd, Apple, and Lemon

Ingredients T1 T2 T3 T4

Bitter gourd Extract (ml) 10 10 5 5

Apple Extract (ml) 10 5 10 15
Lemon Extract (ml) 5 10 10 5
Condensed Milk (ml) 59 59 59 59
All-Purposed Cream 118 118 118 118
(ml)
Vanilla Extract (ml) 12 12 12 12

Total (ml) : 214 214 214 214

Processing of Ice cream with Bitter gourd, Apple and Lemon. In the

development and standardization of ice cream with bitter gourd, apple, and lemon, all the

equipment and tools will be washed and sterilized. The main ingredients such as bitter

gourd, apple, and lemon will be also washed then peel, slice, and de-seed. Apple and

bitter gourd will blend separately using blender, and lemon will extract using squeezer.

After which, extract the bitter gourd, apple, and lemon using flour sack cloth to get the

juice and store each in a clean container. The remaining ingredients which are All-

purposed cream and Condensed milk will be whipped using hand mixer until a fluffy and

smooth consistency will be reached. Afterwards, all will be mix together but with

difference measurement and will be vary to the amount of extracted juice of bitter gourd,

apple, and lemon. The ice cream with bitter gourd, apple, and lemon will be put in a

packaging and freeze for at least 8-10 hours. Figure 1, 2, and 3 shows the process of
 15

extracting the bitter gourd, apple, and lemon and figure 4 shows the process of an ice

cream with bitter gourd, apple, and lemon.

Select good quality of bitter gourd

Wash and de-seed the bitter gourd

Cut into thin slices

Blend the bitter gourd using blender

Fig. 2. Process Flow of Bitter gourd Extraction

Get the extract of the bitter gourd using flour sack cloth

Store in a clean container

Select a good quality of apples

Wash, peel and remove the seeds of apples

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Fig. 3. Process Flow of Apple Extraction

Select a good quality of lemon

Wash, slice, and remove the seed of lemon

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Fig. 4. Process Flow Lemon Extraction

Measure all the ingredients with distinct measurements

Whip the heavy whipping cream using hand mixer until

it will become thick

Add the condensed milk and whip again

 18

Fig. 5. Process Flow of Ice Cream with Bitter gourd, Apple, and Lemon.

Plate 1: Bitter gourd

 19

Plate 2: Apple Plate 3: Lemon

Sensory Evaluation of Bitter gourd, Apple, and Lemon Ice Cream. The sensory

evaluation for the standardized bitter gourd, apple, and lemon ice cream will be evaluated

by the trained panelist for descriptive test and consumer-type panelists for acceptability

test of the product using the Hedonic rating scale.

The panelist will evaluate the descriptive attributes of bitter gourd, apple, and

lemon ice cream based on sweetness, bitterness, sourness, strong flavor, softness,

creaminess, meltdown behavior, and viscosity. The descriptive test will be conducted by

10 trained panelists during sensory evaluation.

For the Acceptability test, consumer-type panelist will evaluate the acceptability

attributes such as appearance, taste, aroma, texture and after taste of ice cream with bitter

gourd, apple, and lemon using Hedonic rating scale 1-9 with an anchor point of dislike

extremely to like extremely. The 50 consumer-type panelist will consist of 15 kids, 20

teenagers, and 15 adults that will rate the acceptability attributes of ice cream with bitter

gourd, apple, and lemon.

 20

Plate 1 shows the ingredients present in making Ice cream with Bitter gourd (Momordica
charantia), Apple (Malus domestica), and Lemon (Citrus limon)

Microbiological analysis of Bitter gourd, Apple, and lemon. To ensure the

safety of bitter gourd, apple, and lemon ice cream, the sample will undergo

microbiological analysis such as Aerobic Plate Count, Mold and Yeast Count,

Enumeration of Enterobacteriaceae and Detection of Salmonella. Samples for the

microbiological analysis will analyze by DOST. Bitter gourd, apple and lemon ice cream

will be tested for Aerobic Plate Count to detect if the product is contaminated. Pour plate

method will be used to determine the Aerobic Plate Count of bitter gourd, apple and

lemon ice cream. (Murray-Brown, 2018)

Mold and yeast count will be used to detect and quantify the amount of bitter

gourd, apple and lemon ice cream and allow for identification of variable yeast and mold

species present. The method will be used to determine the mold and yeast count of bitter
 21

gourd, apple and lemon ice cream is through Pour Plate Method (Cannabis, 2018). The

presence of salmonella reflects the fecal contamination of food products which may

contain bacteria and pathogens. The detection of Salmonella uses the method of Streak

Plating or Rapid Method. These are the procedures and method of DOST in order to test

the microbiological analysis of bitter gourd, apple and lemon ice cream. (Biology,

LibreTexts, 2021).

Physico-chemical analysis of Bitter gourd, Apple, and Lemon Ice cream. The

samples of bitter gourd, apple and lemon ice cream will be tested for physico-chemical

analysis such as pH, Titrable acidity, Peroxide value, crude protein, and water activity

The analysis of results will be used to provide data about the full extent variety of

different characteristics of food, as well as their physico-chemical properties. The pH

meter was used to determine the pH value of the bitter gourd, apple and lemon ice cream.

Kjeldahl method is used to determine the total nitrogen and protein content of bitter

gourd, apple and lemon ice cream. Water activity value of bitter gourd, apple and lemon

ice cream was measured using water activity meter. These are the nutrition facts of Bitter

gourd, Apple and Lemon ice cream which will be tested by the DOST.

Data to be Gathered

The data to be gathered in this study will be the result seen in the standard

formulation and process, sensory qualities, microbiological qualities, and physico-

chemical properties. For the sensory analysis, the descriptive and acceptability attribute
 22

that will be evaluated by 10 trained panelist and 50 consumer-type panelists using the

score sheet. As a method for data collection, the researchers will use a 9-point Hedonic

Rating Scale. The respondents will be asked to rate the descriptive and acceptability of

the 4 Treatments according to the scale below:

Panelist Hedonic Rating Liking Score Statistical Range

Like Extremely 9 8.20-9.00

Like Very Much 8 7.30-8.19
Like Moderately 7 6.40-7.29
Like Slightly 6 5.50-6.39
Neither Like Nor Dislike 5 4.60-5.49
Dislike Slightly 4 3.70-4.59
Dislike Moderately 3 2.80-3.69
Dislike Very Much 2 1.90-2.79
Dislike Extremely 1 1.00-1.89

The treatment samples will be submitted to DOST for microbiological analysis to

determine the amount of as Aerobic Plate Count (APC), Yeast and Mold count, and

Salmonella.

For physico-chemical analysis will test the amount pH, Titratable Acidity,

Peroxide Value, Water Activity and Crude Protein. The results of the data for

microbiological and physico-chemical properties will be released after 3-5 days upon

submission.

Analysis of Data
 23

The Serum Point Method will be used for the standardized formulation and

process of Ice cream with Bitter gourd, Apple, and Lemon. The results of sensory

evaluation in descriptive and acceptability data of Ice cream with Bitter gourd, Apple,

and Lemon will be analyzed using Analysis of Variance (ANOVA) to assess the

difference in the sensory data of four treatments on Bitter gourd, Apple, and Lemon ice

cream that will be evaluated by 50 costumer type panelist (Journal of Advances in

Information Technology, 2019).

In microbiological qualities, Pour Plate method and Streak Plating test methods

will be used to test the Aerobic Plate Count, Yeast and Mold counts, and Salmonella to

determine the microorganism recognition, diagnosis, and enumeration which are

commonly used against pathogenic and spoilage microorganism. The DOST will provide

this data and researchers will analyze this using the method given by DOST such as Pour

Plate Method and Streak Plating test methods.

To test the physico-chemical properties such as pH, acidity, peroxide value, water

activity, sugars, and crude protein. The methods that will be used by the researchers are

Probe Method, Titrimetry, Water Activity Meter Indirect Titration, Refractometer, and

Kjeldahl Method Test Method wherein it identify the quality and composition of

chemical substances of the ingredients that will be used in the development of Bitter

gourd, Apple, and Lemon ice cream.

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https://mb-labs.com/resources/aerobic-plate-count/

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Common-Methods-for-Microbiological-Testing-of-Food-Products

AGRIMAG. (n.d.). Floridablanca, Pampanga is Ampalaya Country. Retrieved February

16, 2019 from https://www.agriculture.com.ph/2019/02/06/floridablanca-is-
ampalaya-country/

Aukkanit, N. & Chopvitayakun, S. (2019). Development of Mobile Application for Ice

Cream Mix Calculation. Journal of Advances in Information Technology, 10(3).
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THE STRAITS TIMES. https://www.straitstimes.com/lifestyle/food/11-fruit-
combinations-to-try-for-your-smoothies-and-juices
 25

Belen, M.A. & Nguyen, M.N. (2017, November 15). Cagayan valley eyes “Citrus
Capital of the Philippines. DOST-PCAARRD S&T Media Services.
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dispatch/3061-cagayan-valley-eyes-citrus-capital-of-the-philippines-title

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https://explorable.com/experimental-research

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Research Institute. https://fnri.dost.gov.ph/index.php/publications/writers-pool-
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AND CALIBRATION. https://www.dost.gov.ph/13-services/541-testing-analysis-
and-calibration.html

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28
 29

Sample Instrument

SCORE SHEET OF ICE CREAM WITH BITTERGOURD, APPLE AND LEMON

Descriptive Test

Name: __________________________ Date: __________ Panelist No: _____ Code: ________

Age: ________ Sex: _________

Instruction: Please indicate your opinion about the sensory attributes or characteristics of the
sample.

Like extremely = 9, like very much = 8, like moderately = 7, like slightly = 6, neither like nor
dislike = 5, dislike slightly = 4, dislike moderately = 3, dislike very much = 2, dislike extremely =
1

TREATMENTS
1 2 3 4

1.) How do you rate the sweetness of the

ice cream sample?
2.) How do you rate the bitterness of the
ice cream sample?
3.) How do you rate the sourness of the ice
cream sample?
4.) How do you rate the strong flavor of
bitter gourd of the ice cream sample?
5.) How do you rate the strong flavor of
apple of the ice cream sample?
6.) How do you rate the strong flavor of
lemon of the ice cream sample?
7.) How do you rate the softness of the ice
cream sample?
8.) How do you rate the creaminess of the
ice cream sample?
9.) How do you rate the meltdown
behavior of the ice cream sample upon
eating?
10.) How do you rate the viscosity of the
ice cream sample?
 30

Acceptability Test

Food Characteristics – Appearance (colour, shape), Taste/Flavour, Smell/Odour/Aroma,

Texture/Mouthfeel, Sweetness

Score Value Assigned:

Like extremely = 9, like very much = 8, like moderately = 7, like slightly = 6, neither like nor
dislike = 5, dislike slightly = 4, dislike moderately = 3, dislike very much = 2, dislike extremely =
1

TREATMENTS
1 2 3 4
Appearance
(color, shape)
Taste/Flavor
(Sweetness)
Aroma
Texture/Mouthfeel
After Taste
Total Score