Chapter 3

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter discussed the findings obtained from the primary instrument used

in the study. It discussed the characteristics of the respondents, present and analyze

the gathered data for Development and Acceptability of Bamboo Shoot as Raw

Ingredients in Noodles making. In order to simplify the discussion, the researcher

provided tabulation of data that summarize the collective data gathered provided by

outline in the statement of the study.

1. Profile of the Respondents

Table 1 shows the frequency, percentage and rank distribution of the profile of

the respondents. The perceiving table shows the highest frequency of Age belongs to

range 26-30 years old with a percentage of 30 which is rank 1 followed by age

belong to range 21-25 with a percentage of 15 next age belong to range 16-20 with a

percentage of 10 . In terms of sex, male has frequency of 67 percentage. In terms of

Educational Attainment, College Level has a frequency of 50. In terms of the

respondents of the study, the professionals have the highest frequency and

percentage.

Profile of the Respondents

Age Frequency percentage Rank

21-25 15 15 2
26-30 30 30 1
31-35 7 7 5.5
36-40 12 12 3
41-45 6 6 7
45-50 8 8 4
 51-55 5 5 8
56-60 7 7 5.5
total 100 100 total

Table 2. Distribution of the respondent according to their Sex

SEX Frequency Percentage rank

Male 67 67 1
Female 33 33 2
Total 100 100

Table 3. Distribution of the respondent according to their Educational Attaintment

EDUCATIONAL
ATTAINTMENT
Elementary level 13 13 3
Highschool level 37 37 2
College Graduate 50 50 1
Total 100 100

Table 4. Distribution of the respondent according to their Classification

CLASSCIFICATION Frequency Percentage rank

Professional 50 50 1
Non-Professional 50 50 1
Total 100 100
2. Level of Acceptability of Bamboo Shoot as Raw Ingredients in Noodles
making

Table 2 shows the average weighted mean of sample 2, which is Bamboo shoot as

raw ingredients in noodle making,the general acceptability having a general Average

Weighted Mean of 4.41 which has a Verbal Interpretation of Highly Acceptable. In

terms of sensory qualities such as Aroma with a weigthed mean of 4.66 highly

acceptable which is rank 1 followed by Texture with a weighted mean of 4.52 as a

verbal interpretation of highly acceptable which is rank 2, then the appearance

weighted mean of 4.34 which has a verbal interpretation of highly acceptable which is

rank 3,lastly the taste with a weighted mean of 4.14 as a verbal interpretation of

acceptable which is rank 4. It implies that majority of the respondents accepted the

overall sensory qualities of the product.

Table2.Level of Acceptability of Bamboo Shoot as Raw Ingredients in Noodles making.

Level Acceptability Weighted Mean Verbal Interpretation Rank

Aroma 4.66 Highly Acceptable 1

Appearance 4.34 Highly Acceptable 3

Taste 4.14 Acceptable 4

Texture 4.52 Highly Acceptable 2

General 4.41 Highly Acceptable

Acceptability
 3. Signicant Relationship between the profile of the respondents and their

Level of Acceptability of bamboo shoot as raw ingredients in noodles making.

Table 3 shows the significance on the mean of the acceptability of the bamboo

shoot noodles. It revealed that in terms of age the general weighted mean 0.008 with

verbal interpretation of significant. The aroma taste has a verbal interpretation of not

significant with a p value of 0.565 and 0.446 while the texture and appearance has p

value of 0.016 and 0.000 with a verbal interpretation of significant.

In terms of sex the general weighted mean 0.006.The aroma, taste has a verbal

interpretation of not significant with a p value of 0.564 and 0.445 while the texture and

appearance has p value of 0.013 and 0.001 with a verbal interpretation of significant.

In terms of educational attainment the general weighted mean 0.004.The

aroma, taste has a verbal interpretation of not significant with a p value of 0.567 and

0.443 while the texture and appearance has p value of 0.014 and 0.003 with a verbal

interpretation of significant.

In terms of classification the general weighted mean 0.005.The aroma,taste has

a verbal interpretation of not significant with a p value of 0.566 and 0.444 while the
 texture and appearance has p value of 0.015 and 0.002 with a verbal interpretation of

significant.

3.Signicant Relationship between the profile of the respondents and their Level of Acceptability

of bamboo shoot as raw ingredients in noodles making.

PROFILE P-Value Interpretation Decision

Age
Aroma 0.565 Not Significant Accept Ho

Taste 0.446 Not Significant Accept Ho

Texture 0.016 Significant Reject Ho
Appearance 0.000 Significant Reject Ho
General 0.008 Significant Reject Ho
Acceptability

Sex
Aroma 0.564 Not Significant Accept Ho

Taste 0.445 Not Significant Accept Ho

Texture 0.013 Significant Reject Ho
Appearance 0.001 Significant Reject Ho
General 0.006 Significant Reject Ho
Acceptability

Educational Attainment
Aroma 0.566 Not Significant Accept Ho

Taste 0.444 Not Significant Accept Ho

Texture 0.014 Significant Reject Ho
Appearance 0.003 Significant Reject Ho
General 0.004 Significant Reject Ho
Acceptability
 PROFILE P-Value Interpretation Decision
Classification
Aroma 0.565 Not Significant Accept Ho
Taste 0.446 Not Significant Accept Ho
Texture 0.015 Significant Reject Ho
Appearance 0.002 Significant Reject Ho
General 0.005 Significant Reject Ho
Acceptability
 CHAPTER 4

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the research work undertaken, the

conclusion drawn and the recommendations made as an outgrowth of this study. This

study was about the Development and Acceptability of Bottled Native Chicken Adobo

in different variants

The profiles of the respondents were age, sex, educational attainment, cooking

ability and food preferences was undertaken.

Summary

This study was conducted in the town of Siniloan, Famy, Laguna. 100

respondents such as professional and non-professional were involved in this study.

The study was conducted to determine the sensory characteristics and acceptability

of bamboo shoot cookies using 9-point hedonic scale. In terms of aroma,

appearance, color and over-all acceptability, it is evident that all the treatments were

described as “like extremely”. Moreso, the texture evaluation reveals that cookies

made of 100% bamboo shoot flour was labelled “like very much”. The same is true

with taste wherein cookies from treatment 2 (75% bamboo shoot and 25% all-

purpose flour) was also described as “like very much”.

Conclusion

Based from the results of the sensory evaluation , the developed product (bamboo

shoot cookies)is nearly good as the cookies made from 100% all purpose flour. In

terms of over-all acceptability, all treatments were described as “like extremely”

which means that bamboo shoot cookies are acceptable,ergo, commercialization is

highly recommended. Significant differences between treatments exist in texture and

taste but not in the rest of the parameters under study.

Recommendation

Based on the following findings, the study arrived at the following

recommendation.Bamboo shoot should be considered choice in making cookies.

Aside from its usual use as a main course,it can be served as snack,dessert or side

dish.The use of bamboo shoot flour is recommended to be adopted by entrepreneurs

who wish to commercialize bamboo-based cookies because it is comparable to purely

all-purpose flour-made cookies in terms of its over-all acceptability

Recommendations

Other reseachers should conduct futher studies related to this researcher to improve

the quality of bamboo-based cookies

 CHAPTER 4

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the research work undertaken, the

conclusion drawn and the recommendations made as an outgrowth of this study. This

study was about the Development and Acceptability of Bottled Native Chicken Adobo

in different variants

The profiles of the respondents were age, sex, educational attainment, religion,

cooking ability and food preferences was undertaken.

Summary
 This study was conducted in the town of Mabitac, Laguna. 30 respondents such

as professional and non-professional were involved in this study.

The salient findings of the study in terms of highest frequency of Age belongs

to ranges 16-32 years old with a percentage of 73.33. In terms of sex, male has

frequency of 19, while in the Religion, Roman Catholic has a high frequency and

percentage. In terms of Educational Attainment, College Level has a frequency of 20,

which is rank 1. In terms of the respondents of the study, the professionals have the

highest frequency and percentage.

According to the respondents, Cooking Ability the highest which has a

frequency of 14 are those who Cooks Independently with a percentage of 46.67,

compare to those who Cooks Professionally which has a lowest frequency of 3, with

a rank of 4. In terms of Food Preferences, the most preferred in rank according to the

respondents are those who preferred pork and this is followed by vegetable, while the

most least preferred in rank according to the respondents is beef at shows that majority

of the respondents preferred meat.

It revealed that Plain adobo, sweet and spicy, spicy adobo, the taste has a P-

value of 0.821, aroma of 0.565 flavor of 0.388, appearance of 0.919, color of 0.260and

texture of 0.508 which has no significant difference. This implies that the Bottled Native

Chicken Adobo in different variants is accepted to the respondents.

It revealed that Plain Adobo, Spicy Adobo and Sweet and Spicy Adobo, the

taste had a P-value of 0.821, aroma of 0.565 flavor of 0.388, appearance of 0.919,

color of 0.260 and texture of 0.508 with a verbal interpretation of not significant.
 All variants got verbal interpretation of like extremely and the overall computed

P-value was greater than percent level of significance of 0.05. the decision was not

significant therefore the null hypothesis is accepted.

Conclusion

Variety of delicious menus could be made from native chicken. Among which

the Native Chicken cooked with different variants such as plain adobo, sweet and

spicy. In conclusion, native chicken with different variants seems to be a suitable

alternative for broiler or 45 days chicken meat for low capital production. As stated by

Dr. Mercola, (2016), this type of meat is safer and healthier for the body because it

does not contain toxic chemicals injected into the chickens, which can be harmful

when eaten. Native chickens roam outdoors freely, where they hunt for worms, seeds,

insects and plants. By letting chickens eat their natural diet at their own leisure, they

grow healthy without the problems from injected antibiotics.

Native chicken, a type of chicken meat, is very flavorful but the meat can be

tougher than regular chicken meat. The reason is that native chicken are usually

allowed to roam around the backyard and live a happy and healthier life (MommyLace

blogger, 2015).

Furthermore, bottled native chicken in different variants resulted in not

significant differences in its general sensory acceptability and in terms of appearance,

taste, color and texture; hence the null hypothesis was accepted. Native chicken being

cheap, very nutritious and is locally abundant, should be maximized as a key

ingredient in adobo. Since the use of native chicken in menu is proved to be very
acceptable, wide dissemination of the result of this study is encouraged in venues like

trainings and workshops as product of research for community knowledge

enhancement.

Recommendation

Based on the following findings, the study arrived at the following

recommendation.

 Professional must provide attention in raising native chicken and

enhance gain new ideas and knowledge to produce new products and to

encourage them to enter in this kind of business.

 Non-professional must provide time and effort to acknowledge and

raising the native chicken as accepted dish and will help the community

to have a healthy living and added source of income with a minimal

capital for those who are willing to start a business.