APPENDICES

Appendix I. Letter of Permission

Institute of Teacher Education
Education Department

Date:
Dr. Augie E. Fuentes
School President
Davao del Sur State College

Greetings of Peace and solidarity!

The undersigned are senior students of Davao del Sur State

College, Matti, Digos City, Earning The degree of Bachelor of Technology
of Livelihood and Education Major in Home Economics and are now
working on their undergraduate thesis entitled: “ACCEPTABILITY
LEVEL OF ARATILES (Muntingia Calabura) YEMA: BASIS FOR
PRODUCT DEVELOPMENT”. The study aims to determine and evaluate
the sensory characteristics of Aratiles Yema.

In light of this, we are requesting permission from your excellent

office to carry out the study. You may be sure that your office will have
access to the study's results and that they will be handled according to
accepted academic standards.

We are looking forward that this request merits your positive

response for it is our gratitude and honor. Thank you and more prosperity
to your administration.

Respectfully yours,

JHERNIE JOY A. JAMCO

Researcher

Noted by: Approved by:

ARLYN J. OMBOY, M.A DR. AUGIE FUENTES, Ph.D.

Thesis adviser School President
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Appendix II. Validation Sheet

ACCEPTABILITY OF ARATILES (Muntingia calabura) YEMA: BASIS

FOR PRODUCT DEVELOPMENT

NAME OF THE VALIDATOR: HELEN W. NOEL, Ph.D

HIGHESTS DEGREE: Ph.D – BIOLOGY

POSITION: _________________________________________

DIRECTION: PLEASE RATE THE ATTACHED QUESTIONNAIRES BY

CHECKING THE APPROPRAITE BOX, GUIDED BY THE FOLLOWING SCALE:

5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 – Poor

CONTENTS SCALE

5 4 3 2 1

1. Clarity and Directions of Items ✓

The questions' conceptual, linguistic,
and vocabulary levels are appropriate
for the respondents' level. It is easy to
grasp and follow the text's instructions
and item descriptions.
2. Presentation/Organization of the ✓
Items
The information is provided in a logical
order.
3. Suitability of Items ✓
The items accurately reflect the quality
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of the research's content. The

questions are made to ascertain the
circumstances, information,
viewpoints, and attitudes that should
be measured.
4. Adequacy of Items per Category ✓
The items show how adequately the
research is covered. The number of
inquiries for each category is a good
representation of the inquiries required
for the study.
5. Attainment of Purpose ✓
The instrument as whole fulfills the
objectives for which it is constructed.
6. Objectivity ✓
There is no evidence of bias in the
questionnaire, as each item only
requires a single answer or measures a
single behavior.
7. Scale and evaluation rating ✓
system
The modified scale is appropriate for
each of the questionnaire's items.

Comment/s: _________________________________________________

_______________
Signature
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ACCEPTABILITY OF ARATILES (Muntingia calabura) YEMA: BASIS

FOR PRODUCT DEVELOPMENT

NAME OF THE VALIDATOR: MELIZA P. ALO, Ed,D

HIGHESTS DEGREE: DOCTOR OF EDUCATION

POSITION: ASST. PROF. IV

DIRECTION: PLEASE RATE THE ATTACHED QUESTIONNAIRES BY

CHECKING THE APPROPRAITE BOX, GUIDED BY THE FOLLOWING SCALE:

5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 – Poor

CONTENTS SCALE

5 4 3 2 1

1. Clarity and Directions of Items ✓

The questions' conceptual, linguistic,
and vocabulary levels are appropriate
for the respondents' level. It is easy to
grasp and follow the text's instructions
and item descriptions.
2. Presentation/Organization of the ✓
Items
The information is provided in a logical
order.
3. Suitability of Items ✓
The items accurately reflect the quality
of the research's content. The
questions are made to ascertain the
circumstances, information,
 6

viewpoints, and attitudes that should

be measured.
4. Adequacy of Items per Category ✓
The items show how adequately the
research is covered. The number of
inquiries for each category is a good
representation of the inquiries required
for the study.
5. Attainment of Purpose ✓
The instrument as whole fulfills the
objectives for which it is constructed.
6. Objectivity ✓
There is no evidence of bias in the
questionnaire, as each item only
requires a single answer or measures a
single behavior.
7. Scale and evaluation rating ✓
system
The modified scale is appropriate for
each of the questionnaire's items.

Comment/s: _________________________________________________

_______________
Signature
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ACCEPTABILITY OF ARATILES (Muntingia calabura) YEMA: BASIS

FOR PRODUCT DEVELOPMENT

NAME OF THE VALIDATOR: GARNETTE MAE V. BALACY

HIGHESTS DEGREE: MS APPLIED MATH

POSITION: INSTRUCTOR

DIRECTION: PLEASE RATE THE ATTACHED QUESTIONNAIRES BY

CHECKING THE APPROPRAITE BOX, GUIDED BY THE FOLLOWING SCALE:

5 – Excellent 4 – Very Good 3 – Good 2 – Fair 1 – Poor

CONTENTS SCALE

5 4 3 2 1

1. Clarity and Directions of Items ✓

The questions' conceptual, linguistic,
and vocabulary levels are appropriate
for the respondents' level. It is easy to
grasp and follow the text's instructions
and item descriptions.
2. Presentation/Organization of the ✓
Items
The information is provided in a logical
order.
3. Suitability of Items ✓
The items accurately reflect the quality
of the research's content. The
questions are made to ascertain the
circumstances, information,
 8

viewpoints, and attitudes that should

be measured.
4. Adequacy of Items per Category ✓
The items show how adequately the
research is covered. The number of
inquiries for each category is a good
representation of the inquiries required
for the study.
5. Attainment of Purpose ✓
The instrument as whole fulfills the
objectives for which it is constructed.
6. Objectivity ✓
There is no evidence of bias in the
questionnaire, as each item only
requires a single answer or measures a
single behavior.
7. Scale and evaluation rating ✓
system
The modified scale is appropriate for
each of the questionnaire's items.

Comment/s: _________________________________________________

_______________
Signature
 9

Appendix III. Evaluation Sheet

“ACCEPTABILITY LEVEL OF ARATILES (Muntingia calabura)

YEMA: BASIS FOR PRODUCT DEVELOPMENT”

Date:

INSTRUCTION:

Rate the food in each of the following categories from 1 (Not Acceptable)

to 5 (Most Acceptable) in the column per treatment and replication. For a

comprehensive score, add the sums of each column together with the

final row.

Refer to the scoring guidelines below:

Palatability:
Rating Verbal Description

5 - Most Acceptable Taste is extremely delicious

4 - More Acceptable Taste is Moderately delicious

3 - Acceptable Taste is slightly delicious

2 - Less Acceptable Taste is less delicious

1 - Not Acceptable Not delicious

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Texture:
Descriptive Rating Verbal Description/Interpretation

5 - Most Acceptable Very fine, soft, smooth and chewable

4 - More Acceptable Fine, soft, and smooth chewable

3 - Acceptable Not so fine, soft, smooth and chewable

2 - Less Acceptable Less fine, soft, smooth and chewable

1 - Not Acceptable Too coarse, hard and not chewable

Odor:
Descriptive Rating Verbal Description/Interpretation

5 - Most Acceptable Strong flavor with detectable aroma

4 - More Acceptable Mild flavor with detectable aroma

3 - Acceptable Slight flavor with slight detectable

aroma

2 - Less Acceptable Less flavor with less detectable aroma

1 - Not Acceptable Odorless

Color:
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Descriptive Rating Verbal Description/Interpretation

5 - Most Acceptable Light brown

4 - More Acceptable Creamy brown

3 - Acceptable Yellowish brown

2 - Less Acceptable Brown

1 - Not Acceptable Dark brown

Appearance:
Descriptive Rating Verbal Description/Interpretation

5 - Most Acceptable Very appealing

4 - More Acceptable Appealing

3 - Acceptable Moderately appealing

2 - Less Acceptable Less appealing

1 - Not Acceptable Not appealing

DEMOGRAPHIC PROFILE OF THE RESPONDENTS

Name (Optional):___________________________________________
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Gender: [ ] Male [ ] Female [ ] LGBTQ

Educational Attainment:

[ ] JHS [ ] SHS [ ] College [ ] Others

Sensory Treatments
characteristic T1 T2 T3 T4 T5
s
R1 R2 R3 R1 R2 R3 R1 R2 R3 R1 R2 R3 R1 R2 R3

Palatability

Texture

Color

Odor

Appearance

total

Scale:
5- Most Acceptable
4- More Acceptable
3- Acceptable
2- Less Acceptable
1- Not Acceptable
____________________
Signature
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Appendix IV. Data Gathering Procedure

The data to be gathered will proceed in the manner:

1. Preparation of the sample for sensory evaluation. All of the

test materials' qualities often have an impact on the respondents.

As a result, the test sample should be prepared and presented

uniformly.

 The panelist should be given as little information

as possible regarding the test since this

information could affect the result.

 The samples must be uniform in temperature.

 Respondents should be coded in a way that

prevents them from being able to identify the

sample by code or be swayed by coding bias.

The number of samples to be presented during a testing session

will vary depending on the product being evaluated, the complexity and

degree of intensity of the sensory attribute being assessed, and the

taster's previous experiences.

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2. Testing condition.

 Testing schedule – The schedule of the test runs affects the

outcome. The optimal times for testing will be in the late

morning and mid-afternoon. When conducting an evaluation,

respondents should not be hungry or full.

 Containers – the containers samples to be tasted will be

presented to the respondent’s clean, odorless and tasteless.

 Tasting procedures – The result of the test is unlikely to be

affected by swallowing or spitting out the samples. However,

the respondents should be instructed to use the same method

to every sample in each test.

3. Condition of judging.

 For at least an hour prior sensory testing, respondents are

instructed not to eat, smoke, or chew gum.

 Respondents should refrain from speaking to one another in

order to prevent distraction and decision-influencing influence.

 Gurgle water should be served together with the product, but

each respondent must be given the option to rinse between

samples.
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 Respondents with poor memory cannot able to rinse between

samples as this will cause them to forget the flavor of the prior

ones.

4. General procedure for setting up a sensory test.

A. Code of Sample Containers

 The sample containers for each judge will be coded with

3 digit random numbers copied from the master sheet.

B. Preparing a Score sheet

 A score sheet will be prepared for each respondent.

 The score sheet contains instructions on how to assess

the sample as well as the code numbers of the samples

that will be examined after being served in random

order.
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Appendix V. Letter to the Respondents

Date:

Dear Respondent,

Greetings!

The undersigned are currently enrolled at Davao del Sur State

College, Matti, Digos City, taking up The degree of Bachelor of Technology
of Livelihood and Education Major in Home Economics. They are now
currently conducting on their undergraduate thesis entitled:
“ACCEPTABILITY LEVEL OF ARATILES (Muntingia calabura)
YEMA: BASIS FOR PRODUCT DEVELOPMENT”. Which aims to test
the development of Aratiles Yema as a product of Davao del Sur State
College

In light of this, we are requesting your presence on -

_____________
at Davao del sur State College to validate the questionnaire of the study.
Rest assured that all of your answers will be dealt with outermost
confidentially.

Your spare time will make a significant contribution to finishing the

study.

Your presence is highly solicited and appreciated.

Respectfully yours,
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JHERNIE JOY A. JAMCO

Researcher

Appendix VI

DOCUMENTATIONS

Preparation of Aratiles Yema

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Evaluation of The Acceptability Level of Aratiles Yema: Basis for

Food Development
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Curriculum Vitae

Name: Jhernie Joy A. Jamco

Nickname: Lovejoy

Date of birth: August 21, 2001

Place of birth: Power, Tres de Mayo, Digos City, Davao del Sur

Sex: Female

Height: 5’5

Weight: 45 kg

Civil Status: Single

Religion: Foursquare

Nationality: Filipino

Mother’s Name: Geraldina A. Jamco

Father’s Name: Allan Jessrel B. Jamco

EDUCATIONAL BACKGROUND

TERTIARY Bachelor of Technology and Livelihood

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Education Major in Home Economics

DAVAO DEL SUR STATE COLLEGE

Matti, Digos City

S.Y. 2022- Present

SECONDARY Cor Jesu College

Accountancy Business Management

Sacred Heart Ave, Digos City,

Davao del Sur

S.Y. 2018 – 2019

PRIMARY Rizal Central Elementary School

Kapatagan, Digos City, Davao del Sur

S.Y. 2013-2014

AFFILIATIONS

NONE