Chapter 3

MATERIALS AND METHOD

3.1 Study site and Duration

The production of Nipa fruit and Mint extract candy were done in the Food Service Technology
laboratory in University of Antique, Sibalom, Antique on November 2023. While the testing of the
product for its sensory acceptability specifically in terms of appearance, color, odor, texture, taste, and
overall acceptability was done in the Integrated Research and Development Laboratory (IRDL) of
University of Antique in Sibalom, Antique on November 2023.

Table 3.1: Tools, Utensils and Other Equipment

QTY. UNIT DESCRIPTION

1 pc Weighing scale

1 pc Spoon

1 Set Measuring cup

1 pc Laddle

1 pc Frying pan

3.2 Procurement and Preparation of Samples

1kg of Nipa Fruit and 15 grams of Mint extract were procured at the Sabang West Bugasong Market on
November 4, 2023
3.3 Processing of Raw materials

The utilization of Nipa fruits and mint leaves begun by cleaning the mint leaves with running water to
immediately remove the dirt.

Removing the peel of Nipa fruit then get the Nipa meat. Put the mint leaves in a food processor to get
the mint extract.

3.4 Making Mint Candy

On the frying pan, put some sugar and mix it. When it caramelizes, put the Nipa fruit and add some milk
or heavy cream, then drop the mint extract on it.

Table 3.2: Ingredients in making cookies per formulation

FORMULATION
INGREDIENTS FORMULATION FORMULATION C
B
A

70% of Nipa Palm, 30%

60% of Mint
50% of Nipa Palm, of Mint extract
Mixture extract, 40% of
50% of mint extract
Nipa Palm

Sugar 400 grams 400 grams 400 grams

Nipa palm 500 grams 400 grams 700 grams

Mint extract 500 grams 600 grams 300 grams

3.6 Testing of finished product

 Each of the 4 formulations including the control variable (100%mint candy ) had undergone
sensory evaluation by eight (12) panelists from the University of Antique.

3.7 Data collection and evaluation

Data collection has been done by utilizing a sensory scorecard using the 7-point hedonic scale wherein
the highest will be 7- Like very much while the lowest will be 1-dislike very much. The type of test
conducted was based on the following sensory attributes: appearance, color, odor, texture, taste, and
overall acceptability (refer to table 3.3). The raw data collected from Sensory evaluation was subjected
to statistical analysis using one-way analysis of variance (ANOVA) at confidence interval.

Tabele 3.3: 7- Point Hedonic scale

DESCRIPTIVE TEST

Panelist Code: Date:

Product Trial No:

Instructions: You are given coded samples. Please assign a score value from the 7-point hedonic
scale below for each sensory characteristic after sampling each.

Note: Please rinse your mouth with water after testing each sample.

SAMPLE CODES

Sensory #001 #002 #003 #004 7-point hedonic scale

Characteristics

Appearance 7 – Like very much

Color 6 – Like moderately

Odor 5 – Like slightly

Texture 4 – Neither like nor dislike

Taste 3 – Dislike slightly

Overall 2 – Dislike moderately

Acceptability

Total Score 1 – Dislike very much

Comments and/
or Suggestion

Thank you!