CHAPTER III

METHODOLOGY

This Chapter presents the research design essential to the study. It

includes the processes involved in Pili Pulp Chico Butter Making, the data

gathering procedure and research sample.

Methods

The Research and Development will be used to innovate and develop new

product out of unexplored raw materials that will address consumer’s needs and

utilized the chosen raw materials to its full potential. Specifically it will be used to

develop Fruit Butter out of Chico (Manilkara Zapota L.) with enrichment added

such as Pili Pulp (Canarium Ovatum). It includes the planning, product

development, trials and modification and evaluation to determine the

acceptability of Pili Pulp Chico Butter.

Planning

The Work Plan includes the identification of materials and determining the

preliminary formulations and processes in making Pili Pulp Chico Butter. Time

frame is also considered for the completion of the study, as well as the feasibility

and abundance of Chico and Pili Pulp to be used in making fruit butter.

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 The data and information gathered were based from the related studies

conducted that contribute to the processing of Fruit Butter, the feasibility of

Chico and Pili Pulp as well as its potential in the market.

Trials will be conducted to test the acceptability of the product. For the

sensory evaluation and consumer’s acceptability, a score sheet will be given to

the respondents and the responses will be gather and analyse to describe how

acceptable the product.

Product Development

Preparation of Pili Pulp Chico Butter

Kitchen test was done using different ingredients in making fruit butter

such as Chico, Pili Pulp, water, and spices, with the processes involve in making

Pili Pulp Chico Butter which are as follows; washing of ingredients, weighing,

cutting, boiling, blending, combining, canning, sealing, and labelling. When it

comes to canning the fruit butter, water bath canning is advisable than pressure

canning because it is suitable only for acidic foods specifically food that has been

processed in some way before being canned, while pressure canning is suitable

for foods that are not acidic like meat, fish, and poultry. Figure 3 shows the

process flow for the preparation of Pili Pulp and Figure 4 shows the process flow

for the preparation of Pili Pulp Chico Butter.

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 Washing of Pili Boiling of Water Blanching of Pili

Ready to Use Pili Removing the skin Separating of Pili

Pulp of Pili Pulp Pulp from shell

Figure 3. Flow Chart for the Preparation of Pili Pulp

Washing of
Chico and Weighing Cutting Boiling
Pili Pulp

Sealing Canning Combining Blending

Pili Pulp
Labeling
Chico Butter

Figure 4. Flow Chart for the Preparation of Pili Pulp Chico Butter

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Trials and Modification

Trials and modification are not yet conducted by the researcher, instead

the ingredients and procedures presented in the table are the ones used during

the kitchen test. Table 1 shows the ingredients, procedure and Result of Pili Pulp

Chico Butter during the kitchen test.

Table 1. Trials and Modification For Pili Pulp Chico Butter

Ingredients Trial 1 Trial 2 Trial 3

450 g Chico Findings Findings Findings
200 g Pili Pulp
5 g Cinnamon
Powder
250 ml Water
Modification Modification Modification

Procedure:
In making fruit butter, gather, wash, and weigh first all the ingredients. Peel,
core and slice the Chico into dice. Blanch the Pili into the boiling water until the
pulp softens. Add the Chico and Pili pulp into the pot with some water until
simmering. Simmer for 30 minutes. Use blender to puree the Chico and Pili Pulp
mixture into sauce. Add the sugar and cinnamon powder and lower the heat. Stir
frequently until the consistency is thick and dark paste. Use the blender to
smooth the butter even more. Fill the jars and remove the bubbles, then clean
the rim of the jars and close it. Process in the water bath canner.

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Evaluation

The product will be evaluated in terms of sensory descriptors such as

appearance, aroma, palatability and texture. A score sheet will be given to a total

of 35 respondents. The product will be subjected to sensory evaluation to be

evaluated by five (5) experts from BISCAST food technology professors, and to

consumer’s acceptability to be evaluated by ten (10) TVL/TLE teachers, ten (10)

TVL- Cookery and Food Processing students from Bagacay National High School,

and ten (10) potential consumers like parents and vendors along the vicinity of

Barangay San Pascual, Tinambac Camarines Sur.

Table 2 shows the sensory characteristics of Pili Pulp Chico Butter in terms

of appearance, aroma, palatability and texture.

Table 2. Sensory Characteristics of Pili Pulp Chico Butter

Scales Appearance Aroma Palatability Texture

4.51 – 5.0 Dark Brown Mild Sweet Spreadable

3.51 – 4.50 Light Brown Pronounce Moderately Sweet Slightly

2.51 – 3.50 Brown Pungent Slightly Sweet Spreadable

1.51 – 2.50 Slightly Purple Rancid Bland Buttery

1.0 – 1.50 Dark Purple Awful Bitter Supple

Lumpy

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 Table 3 shows the Descriptive Scaling for Consumer Acceptability of Pili

Pulp Chico Butter

Table 3. Descriptive Scaling for Consumer Acceptability of Pili Pulp Chico Butter

Scales Appearance Aroma Palatability Texture

4.51- Highly Acceptable Highly Desirable Highly Highly

5.0 Acceptable Desirable

3.51- Acceptable Desirable Acceptable Desirable

4.50

2.51- Moderately Moderately Moderately Moderately

3.50 desirable Acceptable desirable
Acceptable

1.51- Acceptable Desirable Acceptable Desirable

2.50

1.0- Unacceptable Undesirable Unacceptable Undesirable

1.50

For the statistical treatment, the data were gathered and use the formula

to get the average weighted mean of the result. To get the mean, this equation

will be use:

∑𝑤𝑥
𝑥̃ =
𝑛

Final Product

The product, formulations, and process presented in the recipe were the

result of the kitchen test conducted.

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 Pili Pulp Chico Butter Recipe

Raw Materials:

450 g Chico

200 g Pili Pulp

5 g Cinnamon Powder

250 ml Water

Procedures:

In making fruit butter,

gather, wash, and weigh first all the ingredients. Peel, core and slice the Chico

into dice. Blanch the Pili into the boiling water until the pulp softens. Add the

Chico and Pili pulp into the pot with some water until simmering. Simmer for 30

minutes. Use blender to puree the Chico and Pili Pulp mixture into sauce. Add

the sugar and cinnamon powder and lower the heat. Stir frequently until the

consistency is thick and dark paste. Use the blender to smooth the butter even

more. Fill the jars and remove the bubbles, then clean the rim of the jars and

close it. Process in the water bath canner.

Materials

It presents the ingredients, tools, and equipment used in making Pili Pulp

Chico Butter as well as its functions and descriptions of how it is used in the

study. Table 4 shows the different ingredients used in preparing Pili Pulp Chico

Butter.

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Table 4. Ingredients in Making Pili Pulp Chico Butter

Ingredients Function

Chico

It is the primary ingredient used in

making fruit butter.

Pili Pilp

It is the enrichment added to the fruit

butter for additional nutrients and to
improve the spreadable consistency of
the fruit butter.
Cinnamon Powder

It is a spices added for additional

aroma and flavour.

Table 5 shows the different tools and equipment used in preparing Pili

Pulp Chico Butter.

Table 5. Tools and Equipment in Making Pili Pulp Chico Butter

Tools/Equipment Function

Weighing Scale

It is used to weigh all the dry

ingredients.

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 Blender

It is used to blend the mixture to

achieve a fine smooth texture.

Sauce Pan

It is where the fruit butter was being

cooked.

Wooden Spoon

It is used to stir the mixture while

cooking.

Rubber Scraper

It is used to scrape the mixture from

the blender and from the sauce pan.

Glass Jar

It is the packaging material used for

fruit butter.

Product Cost

The following were the list of ingredients and packaging materials used

during the kitchen test of Pili Pulp Chico Butter. The ingredients used are

31
guaranteed fresh and in good condition to produce a good quality product. Table

6 shows the list of ingredients used in preparing Pili Pulp Chico Butter.

Table 6. Ingredients of Pili Pulp Chico Butter

Quantity Unit Ingredients Unit Cost Total Cost

450 Grams Chico P 60.00/ 1 kg P 30.00

200 Grams Pili Pulp P P 20.00

100 Grams Brown Sugar 60.00/100pcs P 4.50

5 Grams Cinnamon Powder P 45.00/1 kg P 10.66

1 Piece Glass Jar P 64.00/30g P 24.00

P 24.00

TOTAL P 89.10

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