Chapter 4

NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278
Hospitality and Tourism Management Department
CHAPTER IV
RESULTS, ANALYSIS AND INTERPRETATION OF DATA
This chapter presented the data to answer the research problems. The
corresponding results, analysis and interpretation of data are discussed.
Problem 1: What is the sensory attributes of the vegetable pichi-pichi using
carrot in terms of:
Table 4.1.1 The sensory attributes of the vegetable pichi-pichi using carrot
in terms of color
Table 4.1.1 shows the respondents evaluations on the sensory attributes
of vegetable pichi-pichi using carrots in terms of color. The results of for indicator
no. 1 ‘the color of the product is light orange” revealed that 28 out of 96
respondents answered “Like Extremely”, 31 out of 96 answered “Like Very

Much”, 10 out of 96 answered “Like moderately”, 11 out 96 answered “Like
Slightly”, 4 out of 96 answered “Neither Like nor Dislike”, 4 out of 96 answered
“Dislike Slightly” 3 out of 96 answered “Dislike Moderately”, 5 out of 96 “Dislike
Extremely”. The total of weighted mean was 7.15 which represented “Like
Moderately”. Indicator no. 2 “the color of the product is orange” revealed that 26
out of 96 answered “Like Extremely”, 28 out of 96 answered “Like Very Much”, 20
out of 96 answered “Like Moderately”, 10 out of 96 answered “Like Slightly”, 5
out of 96 answered “Neither Like nor Dislike”, 7 out 96 answered “Dislike Very
Much”. The total of weighted mean was 7.26 which represented “Like Very Much”
For indicator no. 3 “the color of the product is yellow orange” revealed that
11 out of 96 answered “Like Extremely”, 25 out of 96 answered “Like Very Much”,
25 out of 96 answered “Like Moderately”, 13 out of 96 answered “Like Slightly”, 8
out of 96 answered “Neither Like nor Dislike”, 4 out of 96 answered “Dislike
Slightly”, 7 out of 96 answered “Dislike Moderately” 2 out of 96 answered “Dislike
Very Much”, 1 out of 96 answered “Dislike Extremely”. The total of weighted
mean was 6.60 which represented “Like Moderately”.
Therefore, according to Reed (2023), the carrots come in a variety of vibrant
colors of orange, yellow, purple, red, and white depending on the environment
and nutrients they are produced in.
In addition, the researchers came to the conclusion that the pichi-pichi
having an orange color is more appealing for the consumers and the orange
color of the pichi-pichi signifies the presence of nutrient-rich ingredients such as
carrots.
in terms of texture
Table 4.1.2 shows the respondents evaluation on the sensory attributes of
the vegetable pichi-pichi using carrot in terms of texture. The result for indicator
no. 1 “The product has a slightly chewy texture” revealed that 15 out of 96
answered “Like Extremely”, 22 out of 96 answered “Like Very Much”, 22 out of 96
answered “Like moderately”, 17 out of 96 answered “Like Slightly”, 5 out of 96
answered “Neither Like nor Dislike”, 4 out 96 answered “Dislike Slightly”, 4 out of
96 answered “Dislike Moderately”, 4 out of 96 answered “Dislike Very Much”, 3
out of 96 answered “Dislike Extremely”. The total of weighted mean was 6.57
which represented “Like Moderately”.
The result for indicator no. 2 “The product has a soft texture” revealed that

21 out of 96 answered “Like Moderately”, 19 out of 96 answered “Like Slightly”, 4
out of 96 answered “Neither Like nor Dislike”. The total of weighted mean was
7.52 which represented “Like Very Much”.
The result for indicator no. 3 “The product has a slightly sticky texture”
revealed that 30 out of 96 answered “Like Extremely”, 20 out of 96 answered
“Like Very Much”, 18 out of 96 answered “Like Moderately”, 14 out of 96
answered “Like Slightly”, 6 out of 96 answered “Neither Like nor Dislike”, 2 out of
96 answered “Dislike Slightly”, 2 out of 96 answered “Dislike Moderately”, 2 out
of 96 answered “Dislike Very Much”, 2 out of 96 answered “Dislike Extremely”.
The total of weighted mean was 7.19 which represented “Like Moderately”.
The result for indicator no. 4 “The product has a hard texture” revealed
that 5 out of 96 answered “Like Extremely”, 9 out of 96 answered “Like Very
Much”, 2 out of 96 answered “Like Moderately”, 1 out of 96 answered “Like
“Dislike Slightly”, 4 out of 96 answered “Dislike Moderately”, 20 out of 96
answered “Dislike Very Much”, 50 out of 96 answered “Dislike Extremely”. The
total of weighted mean was 2.74 which represented “Dislike Very Much”.
The result for indicator no. 5 “The product has a chunky texture” revealed
“Dislike Slightly”, 4 out of 96 answered “Dislike Moderately”, 2 out of 96

answered “Dislike Very Much”. The total of weighted mean was 7.29 which
represented “Like Very Much”.
According to Role of Texture in Food and Drinks (2023), food can have a
variety of textures, each of which enhances the overall flavor. Textures might be
crunchy, chewy, firm, soft, smooth, lumpy, or a combination of several.
As revealed in the study, the pichi-pichi has a soft texture which may be
associated with freshness and quality in food products. Consumers often
interpret softness as a sign of freshness and tenderness which can positively
influence their perception of the product's overall quality.
in terms of appearance
the vegetable pichi-pichi using carrot in terms of appearance. The result for
indicator no. 1 “The product has a vibrant color of grated carrot” revealed that 30
out of 96 answered “Like Extremely”, 22 out of 96 answered “Like Very Much”, 17
out of 96 answered “Like moderately”, 3 out of 96 answered “Like Slightly”, 9 out
of 96 answered “Neither Like nor Dislike”, 6 out 96 answered “Dislike Slightly”, 5
out of 96 answered “Dislike Moderately”, 2 out of 96 answered “Dislike Very
Much”, 2 out of 96 answered “Dislike Extremely”. The total of weighted mean was
7.01 which represented “Like Moderately”.
The result for indicator no. 2 “The grated coconut complemented the
appearance of the product” revealed that 33 out of 96 answered “Like
Extremely”, 22 out of 96 answered “Like Very Much”, 15 out of 96 answered “Like
Moderately”, 9 out of 96 answered “Like Slightly”, 6 out of 96 answered “Neither
Like nor Dislike”, 5 out of 96 answered “Dislike Slightly”, 2 out of 96 answered
“Dislike Moderately”, 2 out of 96 answered “Dislike Very Much”, 2 out of 96
answered “Dislike Extremely”. The total of weighted mean was 7.23 which
represented “Like Moderately”.
The result for indicator no. 3 “The appearance of a product is like the
usual cassava pichi-pichi” revealed that 25 out of 96 answered “Like Extremely”,
33 out of 96 answered “Like Very Much”, 10 out of 96 answered “Like
Moderately”, 14 out of 96 answered “Like Slightly”, 4 out of 96 answered “Dislike
Slightly”, 7 out of 96 answered “Dislike Moderately”, 2 out of 96 answered
“Dislike Very Much”. The total of weighted mean was 7.17 which represented
“Like Moderately”.
According to Manalo (2019), the traditional Pichi-pichi is a Filipino delicacy
made of grated cassava and coconut juice. Soft, chewy and coated with grated
coconut, this steamed cake is delicious as a snack or dessert.
In addition to its visual appeal, grated coconut can contribute to the overall
appearance and mouthfeel of pichi-pichi. The slightly chewy texture of the
coconut adds another layer of sensory experience aside from its appearance,
thus enhancing the eating experience of consumers.
in terms of palatability
the vegetable pichi-pichi using carrot in terms of palatability. The result for
indicator no. 1 “The taste of the product is sweet” revealed that 27 out of 96
answered “Like moderately”, 4 out of 96 answered “Like Slightly”, 5 out of 96
answered “Neither Like nor Dislike”, 4 out 96 answered “Dislike Slightly”, 2 out of
96 answered “Dislike Moderately”, 2 out of 96 answered “Dislike Extremely”. The
total of weighted mean was 7.43 which represented “Like Very Much”.
The result for indicator no. 2 “There is a carrot taste in the product”
“Like Very Much”, 20 out of 96 answered “Like Moderately”, 13 out of 96
answered “Like Slightly”, 2 out of 96 answered “Neither Like nor Dislike”, 3 out of
96 answered “Dislike Slightly”, 4 out of 96 answered “Dislike Moderately”, 3 out
of 96 answered “Dislike Extremely”. The total of weighted mean was 7.17 which
The result for indicator no. 3 “The product has a bitter aftertaste” revealed
“Dislike Slightly”, 12 out of 96 answered “Dislike moderately”, 29 out of 96
answered “Dislike Very Much”, 31 out of 96 answered “Dislike Extremely”. The
total of weighted mean was 3.08 which represented “Dislike Moderately”.
Overall, according to the American Restaurant, the palatability of a carrot
whether eaten raw or cooked are sweet. The scent of this food is rather earthy
because it is a root vegetable.
Therefore, the preference for a sweet version of pichi-pichi suggests that
consumers are drawn to desserts with sweet flavors. Understanding and catering
to this preference can help producers tailor their products using carrots to better
meet consumer expectations.
in terms of aroma
the vegetable pichi-pichi using carrot in terms of aroma. The result for indicator
no. 1 “The product has sweet aroma” revealed that 24 out of 96 answered “Like
Extremely”, 30 out of 96 answered “Like Very Much”, 15 out of 96 answered “Like
moderately”, 15 out of 96 answered “Like Slightly”, 6 out of 96 answered “Neither
Like nor Dislike”, 4 out 96 answered “Dislike Slightly”, 2 out of 96 answered
“Dislike Very Much”. The total of weighted mean was 7.30 which represented
“Like Very Much”.

The result for indicator no. 2 “The product has a pleasant aroma of
coconut” revealed that 18 out of 96 answered “Like Extremely”, 22 out of 96
answered “Like Very Much”, 27 out of 96 answered “Like Moderately”, 14 out of
96 answered “Like Slightly”, 10 out of 96 answered “Neither Like nor Dislike”, 2
out of 96 answered “Dislike Moderately”, 1 out of 96 answered “Dislike Very
Much”, 2 out of 96 answered “Dislike Extremely”. The total of weighted mean was
6.99 which represented “Like Moderately”.
The result for indicator no. 3 “The product has a natural aroma of carrot”
“Like Very Much”, 17 out of 96 answered “Like Moderately”, 9 out of 96 answered
“Like Slightly”, 6 out of 96 answered “Neither Like nor Dislike”, 5 out of 96
answered “Dislike Slightly”, 3 out of 96 answered “Dislike Very Much”. The total
26
of weighted mean was 7.33 which represented “Like Very Much”.
According to the articles of My Food Job Rocks (2023) many people find
out that the aroma of cooked carrots is sweet pleasant. It is subjective and can
vary from person to person. Many people may perceive a sweet aroma when
carrots are cooked.
Therefore, the presence of a natural aroma of carrot in pichi-pichi may
signal to consumers that the product contains real carrot ingredients which is
manifested of the carrots being cooked as pichi-pichi.

Problem 2: What is the level of acceptability of vegetable pichi-pichi using
carrot in terms of:
Table 4.2.1 The level of acceptability of vegetable pichi-pichi using carrot
Table 4.2.1 shows the respondents evaluation on the level of acceptability
of the vegetable pichi-pichi using carrot in terms of its; The result for indicator no.
1 “Color” revealed that 25 out of 96 answered “Like Extremely”, 31 out of 96
answered “Like Very Much”, 22 out of 96 answered “Like moderately”, 9 out of 96
answered “Like Slightly”, 5 out of 96 answered “Neither Like nor Dislike”, 2 out 96
answered “Dislike Slightly”, 2 out of 96 answered “Dislike Moderately”. The total
of weighted mean was 7.50 which represented “Like Very Much”.

The result for indicator no. 2 “Texture” revealed that 32 out of 96
answered “Like Moderately”, 6 out of 96 answered “Like Slightly”, 5 out of 96
answered “Neither Like nor Dislike”, 2 out of 96 answered “Dislike Slightly”, 1 out
of 96 answered “Dislike Very Much”. The total of weighted mean was 7.70 which
represented “Like Very Much”.
The result for indicator no. 3 “Appearance” revealed that 29 out of 96
of 96 answered “Dislike Moderately” 1 out of 96 answered “Dislike Very Much”.
The total of weighted mean was 7.52 which represented “Like Very Much”.
The result for indicator no. 4 “Palatability” revealed that 30 out of 96
of 96 answered “Dislike Moderately”, 1 out of 96 answered “Dislike Very Much”.
The total of weighted mean was 7.61 which represented “Like Very Much”.
The result for indicator no. 5 “Texture” revealed that 30 out of 96
answered “Neither Like nor Dislike”, 1 out of 96 answered “Dislike Slightly”. The
total of weighted mean was 7.64 which represented “Like Very Much”.
According to Dahl (2020), food texture is defined as those properties of a
food that are sensed by touch in the mouth and with the hands. We use many
words to describe food texture foods can be soft or hard, mushy or crunchy, or
smooth or lumpy. Texture is important to the enjoyment and acceptability of
foods.
In addition, the natural aroma of carrot can enhance the overall flavor
experience of pichi-pichi, providing a subtle sweetness and earthy undertone that
complements its taste. This can make the product more enjoyable to consume
and increase its appeal to consumers.
Problem 3: How much is the selling price of vegetable pichi-pichi using
carrot when offered to its prospective market?

Table 4.3.1 The selling price of vegetable pichi-pichi using carrot when
offered to its prospective market.
Table 4.3.1 shows the respondents evaluation on the selling price of
vegetable pichi-pichi using carrot when offered to its prospective market; The
result for indicator no. 1 “The selling price of ₱13.65 per piece of vegetable carrot
pichi-pichi is affordable” revealed that 21 out of 96 answered “Like Extremely”, 28
out of 96 answered “Like Very Much”, 18 out of 96 answered “Like moderately”,
11 out of 96 answered “Like Slightly”, 12 out of 96 answered “Neither Like nor
Dislike”, 3 out 96 answered “Dislike Slightly”, 3 answered “Dislike Very Much.
The total of weighted mean was 7.11 which represented “Like Moderately”.
The result for indicator no. 2 “The selling price of ₱13.65 per piece of
vegetable carrot pichi-pichi is not overpriced” revealed that 11 out of 96
of 96 answered “Dislike Moderately”. The total of weighted mean was 7.16 which
The result for indicator no. 3 “The selling price of reasonable ₱109.20 per
8 pieces of vegetable carrot pichi-pichi is affordable” revealed that 12 out of 96
of 96 answered “Dislike Moderately”, 1 out 96 answered “Dislike Very Much”, 2

out 96 answered “Dislike Extremely”. The total of weighted mean was 6.80 which
According to Huang (2018), profitability should be considered when
determining the selling price, securing profitability is the main advantage of
choosing an appropriate selling price. Therefore, the research findings suggest
that the selling price of ₱13 per piece is in line with or below the prices of similar
pichi-pichi products in the market. This competitive pricing can help the product
remain appealing especially to the price-sensitive consumers.
Problem 4: What kind of marketing strategy is the most effective to
promote product?
Table 4.4.1 What kind of marketing strategy is the most effective to
promote product.
Table 4.4.1 shows the respondents evaluation on kind of marketing
strategy is the most effective to promote product; The result for indicator no. 1
“Social media (Facebook, Instagram, Tiktok, Grab, Food Panda)” revealed that

13 out of 96 answered “Like moderately”, 5 out 96 answered “Like Slightly”, 1
represented “Like Extremely”.
The result for indicator no. 2 “Flyers” revealed that 15 out of 96 answered
“Like Extremely”, 19 out of 96 answered “Like Very Much”, 24 out of 96 answered
“Like Moderately”, 15 out of 96 answered “Like Slightly”, 13 out of 96 answered
“Neither Like nor Dislike”, 6 out of 96 answered “Dislike Slightly”, 2 out of 96
answered “Dislike Moderately”, 1 out 96 answered “Dislike Very Much”, 1 out 96
represented “Like Extremely”.
The result for indicator no. 3 “Word of mouth” revealed that 26 out of 96
of 96 answered “Dislike Moderately”, 1 out 96 answered “Dislike Extremely”. The
total of weighted mean was 11.88 which represented “Like Extremely”.
According to Social Media Examiner (2022), 97% of small businesses
utilize social media to draw in new consumers. Therefore, the researchers came
to the conclusion that promoting a vegetable pichi-pichi through social media
platforms are highly visual, making them ideal for showcasing visually appealing
and innovative food products like pichi-pichi. Marketers can leverage high-quality
images, videos, and other multimedia content to highlight the vibrant colors,
textures, and freshness of vegetable pichi-pichi, thus, capturing the attention of
users as they scroll through their feeds.

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NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Hospitality and Tourism Management Department

RESULTS, ANALYSIS AND INTERPRETATION OF DATA

corresponding results, analysis and interpretation of data are discussed.

Problem 1: What is the sensory attributes of the vegetable pichi-pichi using

carrot in terms of:

Table 4.1.1 shows the respondents evaluations on the sensory attributes

respondents answered “Like Extremely”, 31 out of 96 answered “Like Very

Hospitality and Tourism Management Department

Much”, 10 out of 96 answered “Like moderately”, 11 out 96 answered “Like

Slightly”, 4 out of 96 answered “Neither Like nor Dislike”, 4 out of 96 answered

“Dislike Slightly” 3 out of 96 answered “Dislike Moderately”, 5 out of 96 “Dislike

out of 96 answered “Like Extremely”, 28 out of 96 answered “Like Very Much”, 20

out of 96 answered “Like Moderately”, 10 out of 96 answered “Like Slightly”, 5

11 out of 96 answered “Like Extremely”, 25 out of 96 answered “Like Very Much”,

25 out of 96 answered “Like Moderately”, 13 out of 96 answered “Like Slightly”, 8

out of 96 answered “Neither Like nor Dislike”, 4 out of 96 answered “Dislike

Slightly”, 7 out of 96 answered “Dislike Moderately” 2 out of 96 answered “Dislike

Very Much”, 1 out of 96 answered “Dislike Extremely”. The total of weighted

mean was 6.60 which represented “Like Moderately”.

Therefore, according to Reed (2023), the carrots come in a variety of vibrant

and nutrients they are produced in.

In addition, the researchers came to the conclusion that the pichi-pichi

color of the pichi-pichi signifies the presence of nutrient-rich ingredients such as

Hospitality and Tourism Management Department

Table 4.1.2 shows the respondents evaluation on the sensory attributes of

answered “Like Extremely”, 22 out of 96 answered “Like Very Much”, 22 out of 96

answered “Like moderately”, 17 out of 96 answered “Like Slightly”, 5 out of 96

96 answered “Dislike Moderately”, 4 out of 96 answered “Dislike Very Much”, 3

which represented “Like Moderately”.

25 out of 96 answered “Like Extremely”, 27 out of 96 answered “Like Very Much”,

Hospitality and Tourism Management Department

21 out of 96 answered “Like Moderately”, 19 out of 96 answered “Like Slightly”, 4

7.52 which represented “Like Very Much”.

revealed that 30 out of 96 answered “Like Extremely”, 20 out of 96 answered

“Like Very Much”, 18 out of 96 answered “Like Moderately”, 14 out of 96

96 answered “Dislike Slightly”, 2 out of 96 answered “Dislike Moderately”, 2 out

of 96 answered “Dislike Very Much”, 2 out of 96 answered “Dislike Extremely”.

that 5 out of 96 answered “Like Extremely”, 9 out of 96 answered “Like Very

Much”, 2 out of 96 answered “Like Moderately”, 1 out of 96 answered “Like

Slightly”, 4 out of 96 answered “Neither Like nor Dislike”, 1 out of 96 answered

“Dislike Slightly”, 4 out of 96 answered “Dislike Moderately”, 20 out of 96

answered “Dislike Very Much”, 50 out of 96 answered “Dislike Extremely”. The

that 28 out of 96 answered “Like Extremely”, 25 out of 96 answered “Like Very

Much”, 17 out of 96 answered “Like Moderately”, 15 out of 96 answered “Like

Slightly”, 3 out of 96 answered “Neither Like nor Dislike”, 2 out of 96 answered

“Dislike Slightly”, 4 out of 96 answered “Dislike Moderately”, 2 out of 96

Hospitality and Tourism Management Department

represented “Like Very Much”.

crunchy, chewy, firm, soft, smooth, lumpy, or a combination of several.

associated with freshness and quality in food products. Consumers often

interpret softness as a sign of freshness and tenderness which can positively

influence their perception of the product's overall quality.

Table 4.1.3 shows the respondents evaluation on the sensory attributes of

Hospitality and Tourism Management Department

out of 96 answered “Like Extremely”, 22 out of 96 answered “Like Very Much”, 17

out of 96 answered “Like moderately”, 3 out of 96 answered “Like Slightly”, 9 out

of 96 answered “Neither Like nor Dislike”, 6 out 96 answered “Dislike Slightly”, 5

out of 96 answered “Dislike Moderately”, 2 out of 96 answered “Dislike Very

7.01 which represented “Like Moderately”.

appearance of the product” revealed that 33 out of 96 answered “Like