1 CHAPTER I INTRODUCTION There are so many countries at present, especially our beloved country which are suffering from

crisis. Most of the Filipino did not see that our country has bountiful and rich natural resources that God had given us. The world abounds with different beautiful flowers, and trees that give pleasure to the eye; lots of green leafy vegetables, delicious and sweet fruits that give nutrients to out body. Now it is time for us to create something that can improve our economy. This can encourage and lead not only the young and adult but also the people in the community to find ways to help our economy. Operating a business is earning money and seeking income from simple things to come out with something useful and would contribute to the improvement of human life. If we compare the kundol prune with commercial prune, the kundol is a good idea material since it is readily available in the backyard of the researchers. Using kundol is a new discovery in prune making. In our journey to achieving good health, we should take into account our food habits. Through this study the researchers believed that the commercial product can be substituted by homemade material like the kundol prune to maximize the use of available material that abounds in the community. Importance of the Study This study is made to provide valuable information to the consumers that kondol can be made into prune. This is also useful to the consumers in terms of taste, texture, appearance, tenderness and nutritive value as they will be informed of the result of the 1

2 study. This can also be an additional income to those will make the product because it is new and easy to prepare. This study will help people develop their initiative and resourcefulness in doing this product. This will give them the idea on how to make this product in an easy and economical. Objectives of the Study The general objectives of the study is to find out the Acceptability and Utilization of Kundol Prune. Specifically, it will aim to:
1. find out the nutritive value of Kundol;

2. find out the level of taste, texture, appearance and tenderness; 3. find out the level of acceptability of Kundol Prune base on the factor used. 4. determine if there is significant difference in the acceptability among three (3) treatments based in the factors used such as taste, texture, appearance and tenderness. Scope and Delimitation of the Study This study is limited only in making prune from kundol (white ground melon) using three (3) treatments with different stage of maturity. This is also limited using fifteen (15) evaluators who rated the product in terms of taste, texture, appearance and tenderness.

Time and Place of the Study

3 This study will be conducted in Food Technology Laboratory of Capiz State University, Main Campus, Roxas City this First Semester School Year 2010 2011. Definition of Terms The following terms are defined to provide better understanding to a study. Blanching refers to the method of cooking of kundol to become soft. Calamansi Juice refers to kalamansi that will keep green color of Kundol. Glucose refers to the ingredients added to avoid the sugar granulation or crystallization. Lime refers to the chemical compound used to keep the tenderness of kundol Kundol (white ground melon) refers to the main ingredient in making prune Kundol Prune refers to the product in this study. Prune refers to a dried fruit, wrinkly in texture and coated of sugar. Soaking refers to the process of dipping the kundol in lime within 24 hours. Sugar refers to one of the ingredient that sweetened the product (Kundol Prune). Wrapping refers the packaging of the finished product in this study.

CHAPTER II REVIEW OF RELATED LITERATURE

4 This chapter presents the survey of related literature which has established a frame of reference in the conduct the study taken from unpublished books, literature books; dictionary, internet, periodicals by local and foreign authors. PRUNE Prune is any of various plum species, mostly Prunus Domestica or Europe Plum. It is called Alu Bukhara in India, Pakistan and Bangladesh. They are usually sold as dried fruit. Dried fruit is wrinkly in texture, and has chewy flesh. Fresh plums that are marketed as prunes have an oval shape and a more easily removed pit. More than 1,000 cultivators of plums are grown for drying. The main cultivar grown in the US is the improved French prune. Other varieties include Sutterm Tulare, Gaint, Mayer, Imperial, Italian and Greengage. In general, fresh prunes are freestone cultivars, whereas most other plums are usually smaller in size. Prune are used in cooking both sweet and savory dishes. Stewed prunes, a comote, are a dessert. Prunes are a frequent ingredient in North African tanginess. Perhaps the best known gastronomic prunes are those of Agen (pruneanx d A gen). prune are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; and in the traditional Norwegian Dessert Fruitsuppe and Sviskekompott. Prunes have also been included in other holiday dishes, such as stuffing, cake, and sugar plums making. (Kumar A, Vimalavathini, R. 2004.) Health Benefits of Prunes 4 Prune juice is made by softening prunes through steaming and then putting them through a pulper to create a watery puree. Prunes and their juice contain the natural

5 laxative dihydrophenylisatin (related to isatin). Faster results are obtained by heating the prune juice. Prune also contain dietary fiber (about 6% or 0.06 g/g of prune). Prunes and prune juice are thus common home remedies for constipation. Prunes also have a high antioxidant content. In china, the popular summer drink suanmeitang, made with sour prunes, is sometimes thought to have positive effects on acidity in the body. (Grover JK et al 2000) Kondol (White Ground/Gourd Melon ; Banincasa Hispida Cogn) Kondol is wide spreading, hairy, annual vine with branched tendrils reaching a length of 4 to 8 meters. Leaves are rounded or kidney shaped, 10 to 20 cm diameter, 5 yo 7 lobed, hearth shaped at the base. Flowers are large and yellow, with a densely hairy bell shaped calyx tube. The fine (5) petals are spreading, 3 to 5 cm long. Fruit is ellipsoid or ovoid, 25 to 40 cm long, green, with a white and waxy bloom. The seeds are many, oblong, and compressed. (Beena, Shetly et al 2008) Kondol has local names, Kondol (Bisaya); Kondol (lv., Tagalog); Kundul (Sul.); Rodal (Bicol); Tabugok (Sub.); Tibiayon (Bis.); White Gourd Melon, wax gourd (Eng.). Kondol is cultivated for its large edible fruit. It is a purposely introduced plant in the Philippines and is occasionally met with as an escape. It also occurs in India to Japan, Malaya, and Polynesia in general cultivation. (Nervaes, Nora) The unripe is peeled and candied and eaten as a vegetable, while the ripe is peeled eaten as delicacy with tea. Stuart says that the seeds are also used in application to the skin cases of simple eruption. Read reports that the pulp contains Vitamins B and C. An Alkaline, Cucuritine; an Acid Resin; the Proteids, Myosin and Vitellin; and Sugar 4%.

6 According to Guerrero, in the Philippines, the fresh fruit is made into syrup, and is administered generally for disorders of the respiratory organs. According to Nadkarmi the fruit is nutritive, tonic, and diuretic; it is also alternative and styptic and valuable antimercurial. The fresh juice of the fruit is administered as a specific in haemoptysis and other hemorrhages from internal organs, while a slice of the fruit is applied to the temple. The fresh juice is often used as a vehicle in administering pearl ash for the cure of phthisis in the first stage. It is also useful (with or without the addition of liguorice) in insanity, epilepsy and other nervous diseases. It is a good antidote for many kinds of vegetable poisons; also for mercurial and alcoholic poisoning. In diabetes the juice of the cortical portion, 4 ounces with powdered saffron and red rice bran, 100 grams each is given morning and evening with a strict diet. The preserve is given in piles and in dyspepsia as an antibilious food. It is a highly nutritious food given in wasting diseases such as consumption. Hooper and Stuart say that the ash of the rind skin, when incinerated is applied to painful wounds. (Lee KeyongHo et al 2005) Nadkarni adds that the seeds, deprived of the outer covering, are vermifuge (against tapeworms and lumbirici) and diuretic. The confection is alternative, tonic, diuretic, and rest orative. Dey states that the expressed oil of the seeds, in doses of half an ounce repeated at an internal of two hours and followed by an apereint, is said to be equally efficacious. Stuart says that the seeds, incinerated, are taken internally for the treatment of gonorrhea. Perrot and Hurrier say that in Indo China the leaves and seeds are given as a purgative. Uses of Kondol Plant as Nutritional Value

7 The edible part of kondol plants are: flowers, fruit, leaves and seeds. Fruit used as vegetable (boiled), in pickles, curries, and preservers; sweetened or candied. The fried seeds are eaten as a delicacy. The young leaves and flower buds are steamed and consumed as vegetable. Extract of Banincasa hispida(Bh) prevent development of experimental ulcers. The seeds are applied to simple skin eruptions, the outer covering of seeds as vermifuge, and used for vagina discharged and coughs. The fruit rid is used for diuretic, the ashes applied to painful wounds and used for insanity and epilepsy. The juice of kondol used as antidote for vegetable poisons. (Chandan, Roy et al 2007) In china is popular for its dermatologic and cosmetic application for facial blemishes; moisturizing and skin softening use, anti wrinkle and anti aging skin properties, preventing sun damage. In Japan, kondol is a component of most traditional dermatologic formulations because of its skin regenerative. In Korea they use it for coughs, epilepsy, asthma, peptic ulcer. In India they use it for treatment of peptic ulcer; the juice is squeezed out of grated ground, equal amounts of water is added, taken daily on an empty stomach with no food intake for 2 to 3 hours.(Lim S J. Jeong J 6 et al 2003) Health Benefits of Kondol Kondol has many benefits in our body especially the health benefits, one of the benefits are: Anti ulcer, the extract of kondol prevent development of experimental ulcers, also it prevents in Ayurveda for peptic ulcers. Anti angiogenic effect, the extract of seed it supports anti angiogenic property through inhibition of endothelial cell proliferation.

8 Gastroprotective/anti ulcer/antioxidant, it decrease in ulcer index in animal treated with antioxidant property. It helps also in inhibiting gastric mucasal damage by scavenging free radicals and repressing production of superoxide dismutase. Bronchodilator effect, against histamine induced bronchospam probably through an antihistamine activity (HI receptor antagonism). Opioid Withdrawal Benefits, it is used against symptoms of morphine withdrawal. It also prevent the development of morphine addition and suppression of opioid withdrawal in animals. Antinociceptive or Antipyretic, its folkloric used for fever and pain conditions. Antioxidant or Alzheimers disease, the pulp extract markedly decreases lipid peroxidation level, significantly increased superoxide dismutase, CAT and reduce glutathione level in different parts of the brain. It must be beneficial in the management of colchicene induced rat model of Alzheimers disease. Anoretic/Potential Anti-Obesity benefit, effect of the methanol extract of kondol in swiss albino mice. It is use as antiobesity potential. Hypoglycemic/Hypolipidemic, its preventive use of kondol in diabetes and hyperlipidemic states. Renoprotective, it prevents renal damage induced by ischema/referfusion injury in hyperlipidemic rats through decreasing of lipid peroxidation and increased anti oxidants enzymes activities. (Stuart xchange.org) Kondol/white ground melon, Banincasa hispida Cogn, contains amino acids, antiaging, asthma, blemishes, bronchospan, cough, dermatologic/cosmetic, diabetes, diuretic, insanity, kidney disorder, kidney infection, liniments, nutrition, peptic ulcer,

9 phytochemicals, poison, antidote, poison/toxin/gases, skin beauty, skin infection, skin problems, skin regeneration, sun damage, tincture, vaginal discharge, vegetable poison, vermefuge, Vitamin B, C, wrinkles. (Manish A Rachchh 2008)

CHAPTER III MATERIALS AND METHODS This chapter includes the presentation of methods, equipment, tools, ingredients and procedure to be used in the study. Materials

10 The materials, tools and equipment used in making kundol prune will be kundol, brown sugar, water, calamansi juice, lime, measuring cup, measuring spoon, strainer, casserole, non stick pan, wooden ladle, knife, chopping board, bottle, baking sheet pan, sunlight, stove, and working table. Methods This study will used the experimental methods of research, three (3) treatments utilized with varied proportion of the ingredients in different proportion. It determined and analyzed variable which carefully controlled conditions basic for inference and inclusions. Experimental method or procedure involved the manipulation of condition for the purpose of studying of various treatment applied to members of the sample, or of various treatment applied to members of different samples

Ingredients and Proportion of the Study 10 Table 1. The proportion of kundol prune in Treatments A, B, and C. Ingredients Kundol Brown Sugar Water for syrup Water for soaking Calamansi Juice Lime A 2 cups 10 days mature 2 cup 1 cup 5 cups 2 tbps. 1T Treatments B 2 cups 20 days mature 2 cup 1 cup 5 cups 2 tbps. 1T C 2 cups 30 days mature 2 cup 1 cup 5 cups 2 tbps. 1T

11 Procedure of the Study The following procedures of the preparation of kundol are as follows:
1. Select the best kundol for prune making. Peel and cut into quarter parts, remove

the seeds and cut into cubes.

2. Prick the kundol and soak in lime and water (1T lime to 5 cups of water) 3. Wash kundol thoroughly. Blanch kundol in a copper val with enough water to

cover until smooth. 4. Remove from fire and soak in cold water for 2 hours then drain. 5. Prepare syrup (1 cup sugar and 1 cup water) 6. Add calamansi to the syrup and continue boililng.

Gathering all Ingredients

7. Boil syrup for 1 week, heating it everyday for the syrup become thick 8. dry it in the sun for one week until the kundol prune become sticky and dry.

Measuring all Ingredients Experimental Layout

Soaking

Blanching of Kundol

Preparing Syrup

Drying in the Sun

Wrapping

12

Figure 1. Flow chart showing the process in making Kundol prune

Collection of Data An evaluation sheet was used in gathering of data which become the basis of the acceptability of the product in terms of taste, texture, appearance and tenderness. In order to determine the acceptability of the product, there will be three (3) appropriate or corresponding weight of rank of score and weight mean to be employed as follows: Weight 3 2 1 Weighted Mean 2.4 - 3.0 1.7 - 2.3 1.0 - 1.6 Verbal Interpretation Very Acceptable Acceptable Not Acceptable

The researchers study was evaluated by the fifteen (15) evaluators who were experts in their fields of specialization. After the evaluation of the product, the data were recorded, tabulated and statistically analyzed.

Scoring of Variables

13 In scoring the variables the three (3) point Likert rating scale was used. (Bradfield and Moredock, 1955).

1. Taste Weight 3 2 1 2. Texture Weight 3 2 1 Weighted Mean 2.4 3.0 1.7 2.3 1.0 1.6 Verbal Interpretation Very Fine Fine Coarse Weighted Mean 2.4 3.0 1.7 2.3 1.0 1.6 Verbal Interpretation Very Delicious Delicious Not Delicious

3. Appearance
Weight 3 2 1 Weighted Mean 2.4 3.0 1.7 2.3 1.0 1.6 Verbal Interpretation Very Attractive Attractive Not Attractive

4. Tenderness
Weight 3 2 1 Weighted Mean 2.4 3.0 1.7 2.3 1.0 1.6 Verbal Interpretation Very Tender Tender Not Tender

Statistical Tools and Analysis

The statistical tools used in analyzing the data obtained were mean. To find out the acceptability of the product, and One Way Analysis of Variance (ANOVA) to

14 determine the difference in the acceptability of the product in terms of taste, texture and appearance and tenderness. The formula for mean (Pagoso, 1996) is:

X =

X
N

Where: x = mean x = sum of all scores N = total number of cases The formula for One-Way ANOVA (Pagoso, 1996) is:
Mean square between Mean square within MS b MS w

F=

CHAPTER IV RESULTS AND DISCUSSION

15 This chapter presents the analysis and the interpretation of the data taken from the result of the evaluators of (15) evaluators on the three (3) treatments using four (4) factors. Nutritive Value of Kundol The nutritive value of kondol. Amino Acids, Niacin, mineral salts, starch, Vitamin B and C, fixed oil, cucurbitine, acid resin, myosin, vitellin, sugar. The data revealed than among those composistion of kondol the fixed oil was the highest percentage per 100grams, it has 44% and the lowest composition is the sugar with a percentage of 4%. Therefore kondol was nutritious vegetable. Table 2. Nutritive value of kondol Composition Amino Acid Organic Acid Niacin Mineral Salt Starch Vitamin B Vitamin C Fixed Oil Cucurbitine Acid Resin Myosin Vitellin Natural Sugar Percentage

32% 44%

4%

16 The Acceptability of Kondol Prune in Treatments A, B, and C in terms of Taste, Texture, Appearance and Tenderness

16 Table 1 shows the acceptability of Kondol Prune in three (3) treatments in terms of taste, texture, appearance and tenderness. In Treatment A taste got a mean of 2.86 which is very delicious; texture got a mean score of 2.53 which means very fine; appearance got a mean score of 2.53 which means very attractive and tenderness got a mean score of 2.6 which means very tender. In Treatment B taste got a mean score of 2.8 which means very delicious, texture got a mean score of 1.87 which means fine, appearance got a mean score of 2.13 which means attractive and tenderness got a mean score of 2.33 which means tender. In Treatment C the taste got the mean score of 2.93 which means very delicious, texture got a mean score of 2.47 which means very fine; appearance got a mean score of 2.47 which means very attractive; and tenderness got a mean score of 2.33 which means very tender. Treatment A got an average mean of 2.63 which means very acceptable; Treatment B got an average mean of 2.28 which means acceptable and Treatment C got an average mean of 2.55 which means very acceptable with a grand mean of 2.49.

Table 2. Acceptability of kondol prune in Treatments A, B, and C in terms of taste, texture, appearance and tenderness. Factors Treatment A Treatment B Treatment C Mean Verbal Mean Verbal Mean Verbal Interpretation Interpretation Interpretation

17 Taste Texture Appearance Tenderness Total: Average Mean 2.86 2.53 2.53 2.6 10.52 2.63 Very Delicious Very Fine Very Attractive Very Tender Very Acceptable 2.83 1.87 2.13 2.33 9.13 2.28 Very Delicious Fine Attractive Tender Acceptable 2.93 2.47 2.47 2.33 10.2 2.55 Very Delicious Very Fine Very Attractive Tender Very Acceptable

Overall /Grand Mean

2.49 Very Acceptable

Difference in the Acceptability of Treatments A, B, and C in Terms of Taste Table 3 shows that the result of the difference in the acceptability of Treatments A, B, and C in terms of taste. The data revealed that the computed F-value of 0.55 was lesser than the tabulated f-value of 5.15 with 2/42 degrees of freedom and 0.01 level of significance. Furthermore, the result further revealed that there was no significant difference in the acceptability of kondol prune among three (3) treatments as to its taste. The result further implies that the taste of the three (3) treatments were all the same in terms of taste.

Table 3. Difference in the acceptability of Treatments A, B, and C in terms of taste Source of Variation Between Groups Within Groups df 2 42 Sum of Mean Squares Squares 0.1 0.07 5.1 0.12

0.01

F Value Comp. Tab. 0.55 5.15

Probability n.s.

18 Difference in the Acceptability of Treatments A, B, and C in terms of Texture Table 4 reflects the data of the result of the difference in the acceptability of Treatments A, B and C in terms of texture. The data revealed that computed f-value of 4.39 was lesser than the tabulated f-value of 5.15 with 2/42 degrees of freedom and 0.01 level of significance. Furthermore, the result further revealed that there was no significant difference in the acceptability of kondol prune among three (3) treatments as to its texture. The result further implies that the texture of the three (3) treatments were the same. Table 4. Difference in the acceptability of Treatments A, B, and C in terms of texture Source of Variation Between Groups Within Groups df 2 42 Sum of Squares 4.04 19.2 Mean Squares 2.02 0.46

0.01

F Value Comp. Tab. 4.39 5.15

Probability n.s.

Difference in the Acceptability of Treatments A, B, and C in terms of Appearance Table 5 reflects the data of the result of the difference in the acceptability of Treatments A, B and C in terms of appearance. The data revealed that computed f-value of 3.14 was lesser than the tabulated f-value of 5.15 with 2/42 degrees of freedom and 0.01 level of significance. Furthermore, the result further revealed that there was no significant difference in the acceptability of kondol prune among three (3) treatments as to its appearance. The result further implies that the appearance of the three (3) treatments were the same.

Table 5. Difference in the acceptability of Treatments A, B, and C in terms of appearance

19 Source of Variation Between Groups Within Groups df 2 42 Sum of Squares 1.38 9.20 Mean Squares 0.69 0.22

0.01

F Value Comp. Tab. 3.14 5.15

Probability n.s.

Difference in the Acceptability of Treatments A, B, and C in terms of Tenderness Table 6 reflects the data of the result of the difference in the acceptability of Treatments A, B and C in terms of tenderness. The data revealed that computed f-value of 1.12 was lesser than the tabulated f-value of 5.15 with 2/42 degrees of freedom and 0.01 level of significance. Furthermore, the result further revealed that there was no significant difference in the acceptability of kondol prune among three (3) treatments as to its tenderness. The result further implies that the tenderness of the three (3) treatments were the same. Table 6. Difference in the acceptability of Treatments A, B, and C in terms of tenderness Source of Variation Between Groups Within Groups df 2 42 Sum of Squares 0.71 13.27 Mean Squares 0.36 0.31

0.01

F Value Comp. Tab. 1.12 5.15

Probability n.s.

20 CHAPTER V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS This chapter presents the summary, findings, conclusions and recommendations of the study. Summary This study was conducted to find out the acceptability of kondol prune. Specifically, it aimed to: (1) find out the nutritive value of Kundol;(2) find out the level of taste, texture, appearance and tenderness;(3) find out the level of acceptability of Kundol Prune base on the factor used;(4) determine if there is significant difference in the acceptability among three (3) treatments based in the factors used such as taste, texture, appearance and tenderness.

The experimental method of research was used in this study. The data gathered were analyzed and interpreted using the mean and the One Way Analysis of Variance (ANOVA) to find out the difference in the acceptability of Treatments A, B, and C. This study involved (15) evaluators of Capiz State University, Main Campus, Roxas City during the second semester of S.Y. 2010 2011. The instrument used to gather the needed data was the evaluation sheet. Findings The findings revealed that the evaluators highly accepted the kondol prune. Furthermore, they rated the kondol prune as very delicious, very fine, very attractive and very tender. Treatment A got the highest mean and therefore the most acceptable with an

21 average mean of 2.63 while Treatment B has the lowest mean and therefore the least acceptable with an average mean of 2.28. Likewise, kondol prune was generally very acceptable. The one-way analysis of variance (anova) test indicated that Treatment A, B, and C did not significantly differ in taste, texture, appearance and tenderness. This findings was supported by the obtained computed f-value of 0.42 (taste), 4.39 (texture), 2.32 (appearance), 1.12 (tenderness) which are lesser than the tabulated f-value of 5.15 a 0.01 level of significance and 2/42 degrees of freedom. Conclusions Based on the findings of the study, the following conclusions were formulated; 1.) Kondol Prune was rich of different nutrient such as Amino Acid, Niacin, Mineral Salt, Starch (32%), Vitamin B and C, Fixed Oils (44%), Cucurbitine, Acid Resin, Myosin, Vitellin, Sugar/Natural Sugar (4%) and organic acids. Therefore, kondol fruits can give some nutrients and also health benefits. 2.) Treatment A is most acceptable compare to Treatment B and C. 3.) In Terms of taste, texture, appearance and tenderness kondol prune has no significant difference. Therefore, the null hypothesis stated that there is no significant between three (3) treatments is accepted.

Recommendations

22 Based on the findings and conclusions of the study, the following recommendations are drawn: 1.) Since the prune made from kondol was generally accepted, it is recommended for production because of its nutritive value and health benefits. 2.) The young is recommended highly. 3.) Further study should be done by other researchers using other factors to other level of maturity of kundol.

23

LITERATURE CITED BEENA, SHETLY et al /i1n7d8ianS hje ttPyn y seito I aPlharmacol (2008) Effect of Extract of Benincasa Hispada on Oxidative Stress in Rats with Indomethacin Induced Gastric Ulcers. Pp. 178 182 CHANDAN, ROY et al (2007) The Antioxidative role of Benincasa Hispada on Colchicine Induced in Experimental Rat Model of Alzheimers Disease, Biogenic Amines, Vol 21, Issues pp. 12 D AMIL KUMAR and P. RAMU (2002) Indian Journal of Pharnacology, pp. 34: 365 366. JK GROVER et al, December 2000, Fitoterapia, Vol. 71, issue 6, pp. 707 709 JK GOVER et al, December 2001, Journal of Ethnopharmacology, Vol. 78, Issue 2 3, pp. 159 164 KUMAR A, VIMALAVATHINI, R. November December 2004, Indian Journal of Pharmacology, Vol. 36, No. 6, pp. 348 350 LEE KEYONG HO et al (2005) Journal of Ethnophamology, Vol. 97, No. 3, pp 509 513 LIM S J. JEONG J 6 et al (2003) Korean J Hutr., Vol. 36, No. 4, pp. 335 343 MANISH A RACHCHH, JUNITA M. JAIN (2008) Research Article, Vol. 40, Issue 6 pp. 271 275 NERVAES, NORA A. Guide to Food Selection, Preparation and Preservation, Revised Edition, Manila, pp. 69 89 PAGOSO, C.M. et al (1996) Introductory Statistics, Revised Edition, Rex Publishing House, Metro Manila pp. 69 89 Webster Dictionary, Encyclopedia Edition Retrieved November 1, 2010 from Wikipedia Online Encyclopedia Retrieved November 2, 2010 from www.google.com Retrieved November 2, 2010 from www.yahoo.com Retrieved December 25, 2010 from http://www.stuartxchange.org/kondol.html

24 APPENDIX A TIME AND PLACE OF THE STUDY This includes the number of hours and days consume by the researchers in making the project as well as its cost. A. Time Table Research Title: Acceptability of Kodol Prune Day/Time August 16 October 15, 2010 November 9 December 2, 2010 January 24 January 28, 2010 February 1, 2011 Activity Collecting data and information about the study Gathering all the tools, ingredients and utensils Cooking and preparation of the product Evaluation of the product Remarks The data and information were gathered by the researchers Ingredients, tools and utensils were prepared Acceptance of the product was considered The 15 evaluators had evaluated the product

B. PROJECT COST TRIAL A QUANTITY UNIT 2 2 1 4 5 3 Cups Cups Tbsp. Cups Pcs. Tbsp. DESCRIPTION Kondol Sugar Lime Water Calamansi Glucose UNIT VALUE 14.00 1.00 0.60 1.67 TOTAL TOTAL VALUE 28.00 1.00 3.00 5.00 37.00

TRIAL B

25

QUANTITY UNIT 2 2 1 4 5 3 Cups Cups Tbsp. Cups Pcs. Tbsp.

DESCRIPTION Kondol Sugar Lime Water Calamansi Glucose

UNIT VALUE 14.00 1.00 0.60 1.67 TOTAL

TOTAL VALUE 28.00 1.00 3.00 5.00 37.00

TRIAL C QUANTITY UNIT 2 2 1 4 5 3 MATERIALS QUANTITY UNIT 15 Pcs. DESCRIPTION Plastic Wrapper Fare UNIT VALUE 0.67 15.00 TOTAL TOTAL VALUE 10.00 15.00 25.00 Cups Cups Tbsp. Cups Pcs. Tbsp. DESCRIPTION Kondol Sugar Lime Water Calamansi Glucose UNIT VALUE 14.00 1.00 0.60 1.67 TOTAL TOTAL VALUE 28.00 1.00 3.00 5.00 37.00

TOTAL LABOR: If 10% is added to the researchers project cost THEREFORE: Cost of material and Ingredients 62.00 Labor Cost 62.00 (0.10) 6.20 Total Cost of Project 68.20

APPENDIX B EVALUATION SHEET

26

APPENDIX C

27 Computation for the Difference in the acceptability among the three (3) treatments in terms of Taste TREATMENT A XA X2A 3 9 3 9 3 9 3 9 3 9 3 9 3 9 2 4 2 4 3 9 3 9 3 9 3 9 3 9 3 9
A

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

43

=12

X
2

TREATMENTS TREATMENT B XB X2B 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 2 4 3 9 3 9 3 9 2 4 2 4 3 9

B

=4

=12

X
4

TREATMENT C XC X2C 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 3 9 2 4 3 9 3 9
C

=4

=130

X A =2.86 NA = 15

=12

X B =2.8 NB = 15 NT = 45

X C =2.93

NC = 15

2 T

=375

Compute for the sum of squares (SST)

SS T = X
2 T

(X )
T

NT

= 375 = 5.2

(129 ) 2

45 = 375 369 .8

SSB (Sum of Square between group variability)

28

SS B

( X ) =
A

NA

( X ) +
B

NB

( X ) +
C

NC 45

( X )
T

NT

15 = 0.13

( 43 ) 2 + ( 42 ) 2 + ( 44 ) 2 (129 ) 2
15 15

SSW (Sum of Square within the group variability) SSW = SST SSB = 5.2 0.13 = 5.07 For degree of freedom (df)
a. Between groups: df = K 1: df = 3 1 = 2 b. Within groups: df = NT K: df = 45 3 = 42

For computed f-value SS B 0.13 = = 0.07 a. MS B = df B 2 SSW 5.07 = = 0.12 b. MS W = df W 42

F= MS B 0.07 = = 0.55 MS W 0.12

Tabulated f-value

= 0.01 = 5.15

APPENDIX D

29 Computation for the Difference in the acceptability among the three (3) treatments in terms of Texture TREATMENT A XA X2A 3 9 2 4 1 1 3 9 2 4 3 9 3 9 2 4 2 4 2 4 3 9 3 9 3 9 3 9 3 9
A

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

38

=10

X
8

TREATMENTS TREATMENT B XB X2B 3 9 2 4 3 9 2 4 2 4 1 1 1 1 2 4 2 4 2 4 1 1 1 1 2 4 1 1 3 9

B

=2

=60

X
7

TREATMENT C XC X2C 3 9 3 9 3 9 3 9 3 9 1 1 2 4 3 9 2 4 3 9 2 4 2 4 2 4 2 4 3 9
C

=3

=97

X A =2.53 NA = 15

=10

X B =1.87 NB = 15 NT = 45

X C =2.47

NC = 15

2 T

=259

Compute for the sum of squares (SST)

SS T = X
2 T

(X )
T

NT

= 259 = 23 .24

(103 ) 2

45 = 259 235 .76

SSB (Sum of Square between group variability)

30

SS B

( X ) =
A

NA
2

( X ) +
B

NB

( X ) +
C

NC 45

( X )
T

NT

( 38 )

15 = 4.04

( 28 )
15

( 37 )
15

(103 )

SSW (Sum of Square within the group variability) SSW = SST SSB = 23.24 4.04 = 19.20 For degree of freedom (df)
a. Between groups: df = K 1: df = 3 1 = 2 b. Within groups: df = NT K: df = 45 3 = 42

For computed f-value SS B 4.04 = = 2.025 a. MS B = df B 2 SSW 5.07 = = 0.467 b. MS W = df W 42

F= MS B 4.04 = = 4.39 MS W 0.467

Tabulated f-value

= 0.01 = 5.15

APPENDIX E

31

Computation for the Difference in the acceptability among the three (3) treatments in terms of Appearance TREATMENT A XA X2A 3 9 2 4 2 4 2 4 2 4 3 9 3 9 2 4 2 4 2 4 3 9 3 9 3 9 3 9 3 9
A

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

38

=10

X
2

TREATMENTS TREATMENT B XB X2B 3 9 3 9 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4 2 4

B

=3

=70

X
7

TREATMENT C XC X2C 3 9 2 4 3 9 2 4 3 9 2 4 2 4 3 9 3 9 3 9 2 4 2 4 2 4 2 4 3 9
C

=3

=95

X A =2.53 NA = 15

=10

X B =2.13 NB = 15 NT = 45

X C =2.47

NC = 15

2 T

=265

Compute for the sum of squares (SST)

SS T = X
2 T

(X )
T

NT

= 265 = 10 .58

(107 ) 2

45 = 265 254 .42

32 SSB (Sum of Square between group variability)

SS B

( X ) =
A

NA
2

( X ) +
B

NB

( X ) +
C

NC 45

( X )
T

NT

( 38 )

15 = 1.38

( 32 )
15

( 37 )
15

(107 )

SSW (Sum of Square within the group variability) SSW = SST SSB = 10.58 1.32 = 9.20 For degree of freedom (df)
c. Between groups: df = K 1: df = 3 1 = 2 d. Within groups: df = NT K: df = 45 3 = 42

For computed f-value SS B 1.38 = = 0.69 c. MS B = df B 2 SSW 9.20 = = 0.22 d. MS W = df W 42

F= MS B 0.69 = = 3.14 MS W 0.22

Tabulated f-value

= 0.01 = 5.15

33 APPENDIX F Computation for the Difference in the acceptability among the three (3) treatments in terms of tenderness TREATMENT A XA X2A 2 4 2 4 2 4 3 9 2 4 3 9 3 9 2 4 3 9 2 4 3 9 3 9 3 9 3 9 3 9
A

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

39

=10

X
5

TREATMENTS TREATMENT B XB X2B 3 9 3 9 2 4 3 9 2 4 2 4 2 4 2 4 2 4 2 4 3 9 3 9 2 4 2 4 2 4

B

=3

X
5

TREATMENT C XC X2C 1 1 3 9 3 9 2 4 3 9 2 4 2 4 3 9 2 4 3 9 3 9 3 9 1 1 2 4 2 4
C

=3

85

= 89

X A =2.6 NA = 15

=10

X B =2.33 NB = 15 NT = 45

X C =2.33

NC = 15

2 T

=278

Compute for the sum of squares (SST)

SS T = X
2 T

(X )
T

NT

= 278 = 13 .98

(109 ) 2

45 = 278 264 .02

34

SSB (Sum of Square between group variability)

SS B

( X ) =
A

NA
2

( X ) +
B

NB

( X ) +
C

NC

( X )
T

NT

( 39 )

15 = 0.71

( 35 )
15

( 35 )
15

(109 )
45

SSW (Sum of Square within the group variability) SSW = SST SSB = 13.98 0.71 = 13.27 For degree of freedom (df)
e. Between groups: df = K 1: df = 3 1 = 2 f. Within groups: df = NT K: df = 45 3 = 42

For computed f-value SS B 0.71 = = 0.36 e. MS B = df B 2 SSW 13 .27 = = 0.316 f. MS W = df W 42

F= MS B 0.36 = = 1.12 MS W 0.316

Tabulated f-value

= 0.01 = 5.15