Dragon Fruit Ice cream

Dragon Fruit Ice cream

Objectives of the Study

This study aims to determine the feasibility of a dragon fruit

flavored ice cream. Specifically, it aims to answer the following
questions:

1. Describe the profile of the following respondents as to:

1.1 Teacher – respondents
1.1.1 Gender
1.1.2 Age
1.1.3 Field of Specialization
1.1.4 Subject Taught
1.2 Student – respondents
1.2.1 Gender
1.2.2 Age
1.2.3 Course
1.2.4 Year Level
 2. How may the characteristics of the dragon fruit
ice cream be described in terms of:
2.1) Texture
2.2) Appearance
2.3) Aroma
2.4) Taste
2.5) Shelf Life
2.6) Nutritional Value

3. How may the cost analysis of dragon fruit ice

cream development be described?
4.How may the level of acceptability with the
dragon fruit ice cream be described?
 Research Paradigm

Development of
Dragon Fruit
Ice Cream

Teacher- Appearance Aroma Texture Taste Presentable

Student
Respondents
Respondents
a. Age
a. Age
b. Gender CHARACTERISTICS
b. Gender
c.
c. Year
Specializat
Likability level
ion

d. Subject
taught
Acceptability

Cost Analysis

Feasibility
Significance of the Study
This research primary purpose is will be the following:
The Community: Many people could experience a new
flavour of ice cream and what are the benefits of it to the
health.
The Cook and Chef: They can add some twist to the dragon
fruit ice cream.
The Business: To the business minded person this study
will bring out more ideas to make dragon fruit ice cream
and give greater health benefits that they can market.
The Researchers: They will gain experience while
conducting this experimental study where they can put it
into actual practices.
Research Design
The study will utilize experimental method of research.
The study used the experimental method of research with an
evaluation sheet that served as an instrument in gathering data. The
respondents will assess the products in terms of its appearance, aroma,
color, texture, and taste.

The Research Locale

The dragon fruit (Hylocereusundatus) were found in the Baler,
Aurora. We will make an ice cream flavored dragon fruit here in NEUST
food laboratory in Gen. Tinio, Cabanatuan City.

The Respondents
The respondents in this study were comprised of the five (5) faculty staff and
one hundred ninety five (195) selected students enrolled in the different colleges
of the Nueva Ecija University of Science and Technology (NEUST) Main Campus
for the first semester, annual year 2017-2018.
 The Instrument

The data gathered in this study are based on the

survey and observation/interview prepared by
the researchers. The researchers used
observational questionnaire.
 Table 1.1.1
Gender of the Teacher-Respondents
Sex f %
Female 3 60
Male 2 40
TOTAL 5 100
Field f %

TLE 4 80

HRM 1 20

BSIT    

Total 5 100

Subject    

Taught

TLE 4 80

Culinary 1 20

BIT - -

  5 100
 Table 1.1.2
Age of the Teacher-Respondents

Age f %

21-30 years old 2 40

31-40 years old 1 20

41-50 years old 2 40

51-60 years old - -

Total 5 100
 Table 1.2.1
Gender of Student-Respondents

Sex F %

Male 61 31.28

Female 134 68.72

Total 195 100

 Table 1.2.2
Age of Student-Respondents

Age f %

18-20 years 23 24.21

old

21-22 years 160 82.05

old

23- above 12 6.15

Total 195 100

 Characteristics of the Dragon Fruits Ice Cream

Teacher-Respondents Student- Respondents

Appearance WM VD WM VD

Texture 4.4 Fine 4.15 Fine

Color 4.6 Very 4.62 Very

attractive attractive

Appearance 4.6 Very 4.52 Very

Presentable Presentable

Aroma 3.8 Pleasant 4.29 Pleasant

Taste 4.2 Delicious 4.43 Delicious

Likeability 3.4 Like 3.59 Like

Extremely Extremely

Acceptability 4.4 Acceptable 4.51 Highly

 Nutrient Amount per 100 g % daily value Comment

Water Very high water content

87 g NA
Protein

Fat

Carbohydrates
1.1 g 2.1 %

Fiver
Contains practically no fat

Vitamin B1
0.4 g NA
( Thiamine)

Vitamin B2 (Riboflavin) 11.0 g 3.4 %

Very good source of dietary

Vitamin B3 3 g 12%
( Niacin )
fiver

Vitamin C 0.04 mg 2.7 %

( ascorbic acid)

0.05 mg 2.9 %
Calcium

( Ca )

0.16 mg 0.8 %
Iron

( Fe )

20.5 mg 34.2 % Contains more than 3 times the

Phosphorous
amount of vitamin C found in
( P )
carrots

zinc

( Zn )
8.5 mg 0.9 %
 Cost Analysis

Table 7.1
Cost Analysis Dragon fruit Ice cream
Ingredients Quantity Cost/Unit Amount
Dragon Fruit 1 kg 180.00/kg 180.00

Cassava Powder 3 cups 20.00/kg 20.00

Nestle Cream 250ml 46.00/pack 46.00

Condensed Milk 300ml/ 390g 48.00/can 96.00

Evaporated Milk 370ml/ 397g 36.00/ can 36.00

30.00
Coconut Extract 4 cups 30.00/whole
25.00
Skimmed Milk 2 cups 15.00/ ¼
15.00
Sugar 3 cups 15.00/ ¼

Materials
Plastic cups 200 pcs. 1.3/pc. 150.00
Plastic spoon 200 pcs. 0.25/pc 50. 00
Plastic spoon 200 pcs. 0.25/pc 50. 00

Total 648.00
Dragon fruit ice cream yields@32g each cup. 150
Selling price@150% *FC= 5.00 5.00
Cost per portion 4.59
Net profit = Gross Income –Expenses =750-648.00 102.00
 Table 4.1
Shelf life of the Dragon Fruit Ice
Cream
  Temperature Shelf Life

Room 6°F and 10°F 1 day

Temperature

Refrigerated -5°F and 0°F 3 months

Conclusion
The following are the conclusions that were made during the
final presentation and interpretation of data:
1.Findings revealed that majority of the respondents are females,
young in age and teaching subjects related to foods or improving the
competencies and capabilities of the students to the fullest like TLE
and BSIT.
2.Findings revealed that majority of the students who participated in
the study are females, young and mostly Education students, it also
implies that these students are very optimistic in their career and
wants better education for their future and some are wanting to
improve more their competencies and skills that is why majority of
them are participated in the study to determine what is all about
and how important are the research studies of the researchers.
3.Findings revealed that both teacher and students accept the
characteristics of the dragon fruit ice cream in terms of appearance,
aroma and taste while the texture, although in the level of
acceptability still needs improvement to make it very fine.
Recommendation
Based on the Summary of findings and
recommendation presented, the following
recommendation suggested;
1. The researchers recommend that the Filipino can
make their own ice cream and they may choose to add
some appropriate flavor combination.
2. The researchers recommend that they can add
Pandan leaves or Pandan syrup to add as an aroma of
the ice cream.
3. The researchers recommend that they need to
intensify the Dragon fruit as a flavor of ice cream that it
can easily identify that it is dragon fruit.
4. The researchers recommend that they can also use
white dragon fruit based on their desirability in color.