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SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
-
Sanchez Mira School of Arts and Trades Senior High

School
CHAPTER III
METHODOLOGY
This chapter presents the research methods and procedures that will be utilized in
this study. It includes the research design population and sample, research, instruments,
data gathering procedure and the statistical treatment of the data
Research Design
Experimental research is chosen as the research method for this study.
Experimental research is conducted with a scientific approach, where a set of variables
are being measured as the subject of experiment. An experimental research is considered
and more relevant to undertake this research as it allowed greater capacity to determine
the acceptability of nipa fruit as pie.
Research Locale
This study will be conducted at the Sanchez Mira School of Arts and Trades. The
school is situated at Santor, Sanchez Mira Cagayan along Maharlika Highway. The
school is a Technical Vocation School that follows the K-12 Curriculum.

SANCHEZ
OF ARTS
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TRADES
MIRA
AND
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School
Materials and Equipment of the Study
The equipment used in the preparation of nipa pie is large mixing bowls. Measuring
cups (both liquid and dry), rolling pin, sprinkling can for flour, pastry blender, spatula,
large spoon, rubbers, scrapper, pie pans, wire racks, and electric mixer.
Table: Equipment used in the preparation of nipa pie
Tools and equipments:
Mixing bowls Pie pans
Measuring cups Oven
Rolling pin Saucepan
Measuring spoons Ladle
Large Fork Sifter
Rubber scrapper
General Procedure
Preparation of nipa fruit as flour:
1. Separate this nipa seed to its cover
2. Scratch the seed with any sharp thing
3. Smash the nipa seed into small particle
4. Blend the nipa seed until it become smooth

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
Preparation of nipa pie:
1. Create the crust. Combine nipa flour, all purpose flour, sugar, and salt then
mix using a rubber scrapper.
2. Add shortening then mix using a pastry mixes. Gradually add cold water a
tablespoon at a time while mixing the ingredients when everything is
completely mixed, gather the mixture and divide into two equal parts. In a flat
surface flatten each of the dough and roll using a rolling pin until wide enough
to fit an eight or nine inch cake pan.
Note: Sprinkle flour over the flat surface to prevent the dough from sticking or
use a silicon mat. Arrange the fist dough over the pie pan. This will be base, set
the second flattened dough aside. This will be needed after arranging the filling in
the pie pan.
3. Make the filling by heating a saucepan and pour in the milk. Let boil
4. Add granulated white sugar and stir
5. Put- in the filling and cook for 3 minutes.
6. Pour-in the cornstarch diluted in water and stir
7. Turn off the heat and allow the mixture to cool down
8. Preheat oven to 375 degrees Fahrenheit
9. Arrange the cooked filling in the pie pan
10. Put the second crust over the filling and seal the sides
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
11. Create holes on their secondary crust using a fork. This will serve as exhaust
vents that will prevent the crust from deforming.
12. Bake for 45 to 55 minutes or until the color turns golden brown.
13. Baking time may ever: make sure to check the color of the crust to determine
if baking is complete.
14. Let cool and serve. Share and enjoy
Sampling Technique
In choosing the sample of research, the researches use a purposive sampling
technique. This form of sampling is essentially strategic and necessitates an attempt to
establish a good correspondence between research question s and sampling. The inclusion
criterion was based on the knowledge and experiences of the evaluators.
Research Instrument
In this study, a rating sheet that uses 9-point Hedonic Scale was used to determine
the acceptability of nipa fruit as a pie in terms of texture, aroma, taste, and appearance,
and its shelf life.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
-

School
Data Gathering Procedure
The researchers personally float the rating sheets and explain to the respondents
the rationale behind the research activity. The assistance of the advisers in the data
gathering was requested to ensure cooperation on the part of the respondents the
researchers immediately retrieve the rating sheet after the respondents gave answer. Prior
the initiation of the server process the purpose the significance and the objective of the
study is to be relay to the respondents they were also assure that all the purpose of the
study while this identities would remain confidential.
Treatments of the Study
TREATMENT 1 TREATMENT 2 TREATMENT 3
Flaky pie crust Flaky pie crust Flaky pie crust
•¾ cup AP flour • ½ cup AP flour • ¼ cup AP flour
•¼ cup nipa flour • ½ cup nipa flour • ¾ cup nipa flour
Filling Filling Filling
•½ water • ½ water •½ water
•½ evaporated milk • ½ evaporated milk •½ evaporated milk
•¾ sugar • ¾ sugar •¾ sugar
•1 cup young nipa fruit • 1 cup young nipa fruit •1 cup young nipa fruit
•1/3 cornstarch •1/3 cornstarch •1/3 cornstarch

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
Egg wash Egg wash Egg wash
• 1 tbsp milk • 1 tbsp milk • 1 tbsp milk
Statistical Treatment
The main purpose of the study is to discover which among the treatments is not
acceptable. The data will be subjected to analysis of variance (ANOVA) to determine
whether the treatment show a significant difference from each other.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
CHAPTER IV
RESULTS AND DISCUSSION
This chapter presents analysis and interpretation of data concerning the study.
They are presented in tabular form and the arrangements of tables followed from the
presentation of the statement of the problem.
Table 1.0 Appearance of the nipa fruit pie as perceived by the raters.
SUMMAR
Y
Groups Count Sum Average Variance
0.471052
Column 1 20 171 8.55 6
0.905263
Column 2 20 156 7.8 2
0.618421
Column 3 20 165 8.25 1
Table 1.0 shows the appearance of the nipa fruit pie as perceived by the raters. It
shows the treatment 1 with the mean of 8.65 with the corresponding descriptive value of
very appealing. And treatment 2 was rated with the mean of 8.2 with the corresponding
descriptive value of very appealing while treatment 3 has the mean of 8.3 with the
corresponding descriptive value of very appealing. This means that the nipa fruit pie is
very appealing in terms of its appearance.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
T1 T2 T3
Mean
(8.55) (7.80) (8.25)
T1 0 0.75* 0.3
T2 0 0.45
T3
Lsd 0.05 0.516
Table 1.1 The difference between the mean of Treatment 1 and Treatment 2 is
significant at 0.05 since it is greater than the LSD, that is 0.75 > 0.516.
F critical
Source of
SS df MS F P-value
Variation 0.05 0.01
Between 4.99811
5.7 2 2.85 4.2862797* 0.01844389 3.158843
Groups
Within
37.9 57 0.664912281
Groups
*-Significant@ 0.05
Table 1.2 shows that there is significant difference between the control pie and the
treatment nipa fruit pie in terms of appearance. This could be seen in the F-value of 4.3
which is greater than the F-tabular value of 3.2
Table 2.0 Aroma of the nipa fruit pie as perceived by the raters
SUMMARY
0.30263157
T1 20 165 8.25 9
T2 20 166 8.3 0.43157894
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7
0.25263157
T3 20 168 8.4 9
Table 2.0 shows the aroma of the nipa fruit pie as perceived by the raters. It shows
the treatment 1 with the mean of 8.25 with the corresponding descriptive value of very
pleasant. Treatment 2 was rated with the mean of 8.3 with the corresponding descriptive
value of very pleasant while treatment 3 has a mean of 8.4 with the corresponding
descriptive value of very pleasant. This means that the nipa fruit pie is very pleasant in
terms of its aroma.
Source of F critical
SS df MS F P-value
Variation 0.05 0.01
Between
0.23333333 2 0.116666667 0.3546667 0.70294404 3.158843 4.99811
Groups
Within
18.75 57 0.328947368
Groups
Table 2.1 shows that there is no significant difference between the control
pie and the treatment nipa fruit pie in terms of appearance. This could be seen in the F-
value of 0.4 which is lesser than the F-tabular 0.05 which is 3.2 and 0.01 which is 5.
Table 3.0 Texture of the nipa fruit pie as perceived by the raters
SUMMARY
T1 20 168 8.4 0.46315789
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
5
0.78684210
T2 20 161 8.05 5
0.84210526
T3 20 160 8 3
Table 3.0 shows the texture of the nipa fruit flour as perceived by the raters. It
shows the treatment 1 with the mean of 8.4 with the corresponding descriptive value of
very smooth. And treatment 2 was rated with the mean of 8.05 with the corresponding
descriptive value of very smooth while treatment 3 has a mean of 8 with the
corresponding descriptive value of very smooth. This means that the nipa fruit pie is very
smooth in terms of its texture.
SS df MS F P-value
Variation 0.05 0.01
Between
1.9 2 0.95 1.3622642 0.26428994 3.158843 4.99811
Groups
Within 39.7 0.69736842
57
Groups 5 1
Table 3.1 shows that there is no significant difference between the control pie and
the treatment nipa fruit pie in terms of appearance. This could be seen in the F-value of
1.4 which is lesser than the F-tabular 0.05 which is 3.2 and 0.01 which is 5.
Table 4.0 Taste of the nipa fruit pie as perceived by the raters
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
SUMMAR
Y
0.239473
Column 1 20 173 8.65 7
Column 2 20 164 8.2 0.8
1.273684
Column 3 20 166 8.3 2
Table 4.0 shows the taste of the nipa fruit pie as perceived by the raters. It shows
the treatment 1 with the mean of 8.65 with the corresponding descriptive value of very
delicious. Treatment 2 was rated with the mean of 8.2 with the corresponding descriptive
value of very delicious while treatment 3 has a mean of 8.3 with the corresponding
descriptive value of very delicious. This means that the nipa fruit flour is very delicious
in terms of its taste.
SS df MS F P-value
Variation 0.05 0.01
Between
2.23333333 2 1.116666667 1.4482366 0.2434993 3.158843 4.99811
Groups
Within 5
43.95 0.771052632
Groups 7
Table 4.1 shows that there is no significant difference between the control pie and
the treatment nipa fruit pie in terms of appearance. This could be seen in the F-value of
1.4 which is lesser than the F-tabular 0.05 which is 3.2 and 0.01 which is 5.
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
CHAPTER V
SUMMARY, CONCLUSION, AND RECOMMENDATION
Summary
This study determined the sensory acceptability of nipa fruit as pie.
Specifically, it determined the sensory acceptability of nipa fruit as pie in terms of
appearance, aroma, texture and taste. Likewise, it determined what is the appearance?
And how long is the shelf life of nipa fruit as pie. Moreover, it determined the significant
difference in the acceptability of the different treatments in terms of taste.
The study used the descriptive experimental research design with the survey
questionnaire and evaluation form or rating sheet as the main instrument by gathering the
data. The data were analyzed by the used of Analysis of Variance.
The study came out with the following finding.
The acceptance of sensory acceptability of nipa fruit as pie in terms of
appearance, aroma, texture and taste is highly favourable.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
For the Aroma, Appearance, and Texture, all the treatments are comparable.
Conclusion
Based on the results and discussions, the following conclusion will draw from the
study:
 It is feasible and acceptable to produce a pie made up of nipa fruit.
 In terms of taste, there is a significant difference among the three treatments.
 For the appearance, aroma, texture and taste, all the treatments are comparable.
 Among the treatments, treatment 1 is the most acceptable in terms of taste, aroma,
and its appearance.
Recommendation
Based from the findings and conclusion drawn from the study, the research highly
recommends the following:
 Future researches along this line of interest should discover a way to
eradicate the unpleasant aroma of nipa fruit pie.

SANCHEZ
OF ARTS
SCHOOL
TRADES
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AND
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School
 Baker's, especially for those who have a bakeshops and students should
always consider the nutritional content of the food they are baking.
 For those who are selling bake products like pie they should use a twist of
the flavor of the product they are producing to be patronized by the
buyers.
 A follow up study is highly recommended to validate the results of the
present study.
 The pies from the treatments should be consumed before 1 week before
the nipa fruit is spoiled.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
APPENDICES
The appendices contains five subsections, first is Appendix A which contains the
letter of the principal and letter of respondents while second subsection, Appendix B
includes the rating sheet. Third subsection, Appendix C contains the pictorials. Lastly, the
fifth subsection Appendix E which contains the curriculum vitae.

SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
- 1963
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School
APPENDIX A
Republic of the Philippines

Department of Education
Region 02
DIVISION OF CAGAYAN
Sanchez Mira School of Arts & Trades
Sanchez Mira, Cagayan
February 26, 2020
DR. RONALD B. GAPUSAN

Secondary School Principal II
This School
Sir:
We are Grade 12 TVL students enrolled in Inquiries, Investigations, and Immersions are
conducting a study titled “Sensory Acceptability of Nipa Fruit as Pie”. The purpose of
this study is to inform everyone that nipa fruit has lot contributions to our country.
In this regard, we are asking permission to conduct a survey among Senior High Students
in any of their free time this second semester. Rest assured that there will be no harm
from this survey. Results of the study will be treated with utmost confidentiality and will
be used for educational purposes only.
Thank you very much for your approval.
Respectfully yours,
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
FERNANDO AGUINALDO SACIA P. CEREÑADO

Researcher Researcher
ROSEMARIE I. BAUTISTA EMILIO D. DOMINGO

MICKAELLA MHAE I. BERNARDINO ARLYN GABRIEL

ADELYN FAITH J. CAOAGAS JOHN RYAN M. VERACION

Noted:
(SGD)CATHLYN ROSE S. UTRERA
Research Project Teacher

Region 02
DIVISION OF CAGAYAN
February 26, 2020
Dear Respondent:
We are Grade 12 TVL students enrolled in Inquiries, Investigations, and Immersions are
conducting a study titled “Sensory Acceptability of Nipa Fruit as Pie”. The purpose of
this study is to inform everyone that nipa fruit has lot contributions to our country.
SANCHEZ
OF ARTS
SCHOOL
TRADES
MIRA
AND
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School
In this regard, we want you to be one among our participants and will be subjected for an
interview in any of your free time this second semester. Rest assured that there will be no
harm from this interview. Results of the study will be treated with utmost confidentiality
and will be used for educational purposes only.
Thank you very much for your approval.
Respectfully yours,
FERNANDO AGUINALDO SACIA P. CEREÑADO

ROSEMARIE I. BAUTISTA EMILIO D. DOMINGO

MICKAELLA MHAE I. BERNARDINO ARLYN GABRIEL

ADELYN FAITH J. CAOAGAS JOHN RYAN M. VERACION

Noted:
(SGD)CATHLYN ROSE S. UTRERA
Research Project Teacher
SANCHEZ
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APPENDIX B

Region 02
DIVISION OF CAGAYAN
Santor, Sanchez Mira, Cagayan
Rating Sheet
Name of Evaluator (optional): Date:
Direction: Put a check (√) on the corresponding data below based on the product.
“Sensory Acceptability of Nipa Fruit as Pie”
TREATMENT 1: 25% NIPA FRUIT FLOUR WITH 75% ALL PURPOSE FLOUR
9 8 7 6 5 4 3 2 1
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APPEARANCE
T1
T2
T3
9 8 7 6 5 4 3 2 1
TEXTURE
T1
T2
T3
9 9 88 77 66 55 44 33 22 11
TASTE
T1
T2
T3
AROMA
T1
T2
T3
LEGEND:
APPEARANCE: TEXTURE:
9 – Extremely Appealing 9 – Extremely Smooth
8 – Very Appealing 8 – Very Smooth
7 – Moderate Appealing 7 – Moderate Smooth
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6 – Slight Appealing 6 – Slight Smooth
5 – Neither Appealing 5 – Neither Smooth
4 – Slight Unappealing 4 – Slight Rough
3 – Moderate Unappealing 3 – Moderate Rough
2 – Very Unappealing 2 – Very Rough
1 – Extremely Unappealing 1 – Extremely Rough
TASTE: AROMA:
9 – Extremely Delicious 9 – Extremely Pleasant
8 – Very Delicious 8 – Very Pleasant
7 – Moderate Delicious 7 – Moderate Pleasant
6 – Slight Delicious 6 – Slight Pleasant
5 – Neither Delicious 5 – Neither Pleasant
4 – Slight Not Delicious 4 – Slight Unpleasant
3 – Moderate Not Delicious 3 – Moderate Unpleasant
2 – Very Not Delicious 2 – Very Unpleasant
1 – Extremely Not Delicious 1 – Extremely Unpleasant
C. INGREDIENTS
TREATMENT 1 TREATMENT 2 TREATMENT 3

All-purpose flour All-purpose flour All-purpose flour
Nipa fruit flour Nipa fruit flour Nipa fruit flour
Cold water Cold water Cold water
Sugar Sugar Sugar
Evaporated milk Evaporated milk Evaporated milk
Young nipa fruit Young nipa fruit Young nipa fruit
Cornstarch Cornstarch Cornstarch
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Bibliography
V. Lobo, A. Patil, A. Phatak & N. Chandra (2010). Free Radicals antioxidants and
Functional foods: Impact on Human Health retrieved from https://www.ncbi.nlm.nih.gov
Hamilton, S. & Murphy, H. (1988). Uses and Management of Nipa Palm a review
retrieved from https://www.jstor.org/stable/4255066
P. Krishnamurthy, A. Zabidah, A. Azrina, I. Amin & R. Zulfiki (2012).

International Journal Food, Nutrition and Public health. Vol. 5 No. 1/2/3, 2012
Aghaie, S. (2015) 13 Health Benefits of Nipa Fruit retrieved from

https://drhealthbenefits.com
Dowe, J. (2010). Nutritional Facts of Nipa Fruit. Retrieved from

https://www.worldwidefruits.com
Stuart, G. (2017). Nipa Fruiticans. Retrieved from

https://www.science.gov>topicpages
Roux, M. (2010). "Predicting Baking Performance through Evaluation of Short-

crust Dough/Perten Instruments". Retrieved from https://www.perten.com
Alberto, R. T, Serrano. (2017). Nypa fruiticans (Nipa Palm) from

https://www.science.gov.topicpages
Alexey V. F. Ch. Bobrov et. al (2012). Nypa fruiticans (Nipa Palm) retrieved
from https://www.jstor.org/stable/101086/666668
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CURRICULUM VITAE
Name: SACIA P. CEREÑADO
Address: Centro 1, Sanchez Mira, Cagayan
Birthday: September 11, 2001
Birthplace: City of San Jose Del Monte, Bulacan
Mother: Marites P. Cereñado
Father: Emmanuel S. Cereñado
Brother: Marknol P. Cereñado
Sister: Marienol P. Cereñado
Educational Background
Elementary: Sanchez Mira Central Elementary School
Year Graduate: 2013 – 2014
Awards: Drum & Glockenspiel Member
RAP Contest (4th placer)
With Honors
SANCHEZ
OF ARTS
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Secondary:
Junior High School: Thoburn Memorial Academy
Awards: Second Honorable Mention
CURRICULUM VITAE
Name: ROSEMARIE I. BAUSTISTA
Address: Casitan, Pamplona, Cagayan
Birthday: July 2, 2001
Birthplace: Casitan, Pamplona, Cagayan
Mother: Glenda P. Ibe
Father: Eduardo S. Bautista
Sister: Zarina Camille S. Bautista
Krizelle S. Bautista
Karylle S. Bautista
Elementary: Casitan Elementary School
Awards: With Honors
Certificate of Recognition (poster making champion)

SANCHEZ
OF ARTS
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AND
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School
Secondary:
Junior High School: Sanchez Mira School of Arts and Trades
Awards: Certificate of Good Conduct
CURRICULUM VITAE
Name: ARLYN GABRIEL
Address: Bangan, Sanchez Mira, Cagayan
Birthday: December 9, 2001
Birthplace: Bangan, Sanchez Mira, Cagayan
Mother: Linalyn G. Cereñado
Father: Arnolfo B. Cereñado
Sister: Ailyn G. Cereñado
Elementary: Bangan Elementary School
Secondary:

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CURRICULUM VITAE
Name: MICKAELLA MHAE I. BERNARDINO
Address: Centro 1, Sanchez Mira, Cagayan
Birthday: January 2, 2002
Birthplace: Lanting Quezon City
Mother: Ronalyn D. Ilac
Father: Aldrin V. Bernardino
Brother: Rainer I. Gumaat
Elementary: Pasong Tamo Elementary School
Secondary:
Junior High School: Luis Y Ferrer Junior North National High School

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CURRICULUM VITAE
Name: FERNANDO M. AGUINALDO Jr.
Address: Namuac, Sanchez Mira, Cagayan
Birthday: June 12, 2002
Birthplace: San Andres, Sanchez Mira, Cagayan
Mother: Remalyn I. Manglallan
Father: Fernando G. Aguinaldo Sr.
Brother: Joshua M. Aguinaldo
Vincent Dave M. Aguinaldo
Steven M. Aguinaldo
Kent M. Aguinaldo
Elementary: Namuac San Andres Elementary School
Secondary:
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CURRICULUM VITAE
Name: ADELYN FAITH J. CAOAGAS
Address: Nagattatan, Pamplona, Cagayan
Birthday: January 20, 2001
Birthplace: Nagattatan, Pamplona, Cagayan
Mother: Flordelyn J. Caoagas
Father: Artemio G. Caoagas Jr.
Brother: Art Jhone J. Caoagas
Sister: Arlyn Angel J. Caoagas
Elementary: Nagattatan Elementary School
Secondary:

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CURRICULUM VITAE
Name: EMILIO D. DOMINGO
Address: Balingit, Pamplona, Cagayan
Birthday: August 21, 1998
Birthplace: Sapang Palay, Bulacan
Mother: Paulita C. Davin
Father: Geminiano D. Domingo
Brother: Melchor D. Domingo
Ñino D. Domingo
Arnel D. Domingo
Sister: Evelyn D. Rosario
Melanie D. Domingo
Fe D. Domingo
Julie D. Domingo
Elementary: Lawang Pare Elementary School

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School
Secondary:
CURRICULUM VITAE
Name: JOHN RYAN M. VERACION
Address: Namuac, Sanchez Mira Cagayan
Birthday: September 7, 2001
Birthplace: Namuac, Sanchez Mira, Cagayan
Mother: Miriam M. Veracion
Father: Eaustacio U. Veracion
Sister: Vea Jane M. Veracion
Elementary: Namuac San Andres Elementary School
Award: Baseball Player
Secondary:

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OF ARTS
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AND
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SANCHEZ

Sanchez Mira School of Arts and Trades Senior High

data gathering procedure and the statistical treatment of the data

Experimental research is chosen as the research method for this study.

Experimental research is conducted with a scientific approach, where a set of variables

are being measured as the subject of experiment. An experimental research is considered

the acceptability of nipa fruit as pie.

school is a Technical Vocation School that follows the K-12 Curriculum.

Sanchez Mira School of Arts and Trades Senior High

Table: Equipment used in the preparation of nipa pie

Tools and equipments:

Mixing bowls Pie pans

Measuring cups Oven

Rolling pin Saucepan

Measuring spoons Ladle

Large Fork Sifter

Preparation of nipa fruit as flour:

1. Separate this nipa seed to its cover

2. Scratch the seed with any sharp thing

3. Smash the nipa seed into small particle

4. Blend the nipa seed until it become smooth

Sanchez Mira School of Arts and Trades Senior High

mix using a rubber scrapper.

tablespoon at a time while mixing the ingredients when everything is

to fit an eight or nine inch cake pan.

the pie pan.

4. Add granulated white sugar and stir

5. Put- in the filling and cook for 3 minutes.

6. Pour-in the cornstarch diluted in water and stir

8. Preheat oven to 375 degrees Fahrenheit

9. Arrange the cooked filling in the pie pan

Sanchez Mira School of Arts and Trades Senior High

vents that will prevent the crust from deforming.

14. Let cool and serve. Share and enjoy

In choosing the sample of research, the researches use a purposive sampling

technique. This form of sampling is essentially strategic and necessitates an attempt to

criterion was based on the knowledge and experiences of the evaluators.

and its shelf life.

Sanchez Mira School of Arts and Trades Senior High

study while this identities would remain confidential.

Treatments of the Study

TREATMENT 1 TREATMENT 2 TREATMENT 3

Flaky pie crust Flaky pie crust Flaky pie crust

•¾ cup AP flour • ½ cup AP flour • ¼ cup AP flour

•¼ cup nipa flour • ½ cup nipa flour • ¾ cup nipa flour

Filling Filling Filling

•½ water • ½ water •½ water

•½ evaporated milk • ½ evaporated milk •½ evaporated milk

•¾ sugar • ¾ sugar •¾ sugar

•1/3 cornstarch •1/3 cornstarch •1/3 cornstarch

Sanchez Mira School of Arts and Trades Senior High

• 1 tbsp milk • 1 tbsp milk • 1 tbsp milk

acceptable. The data will be subjected to analysis of variance (ANOVA) to determine

whether the treatment show a significant difference from each other.

Sanchez Mira School of Arts and Trades Senior High

RESULTS AND DISCUSSION

presentation of the statement of the problem.

very appealing in terms of its appearance.

Sanchez Mira School of Arts and Trades Senior High

which is greater than the F-tabular value of 3.2

Sanchez Mira School of Arts and Trades Senior High

terms of its aroma.