SQUASH-NIPA FRUIT SHAKE

__________________________________

An Undergraduate Thesis
Presented to the Faculty of Education Department
of EASTERN VISAYAS STATE UNIVERSITY
Ormoc City Campus
Ormoc City

__________________________________

In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Technical Vocational Teacher Education Major in Food and Services Management

___________________________________

GILBERT ANTHONY O. ABAÑO

June, 2021

i
 APPROVAL SHEET

UNDERGRADUATE THESIS
EDUCATION DEPARTMENT

The undergraduate thesis entitled Squash-Nipa Fruit Shake prepared and

submitted by (group name) in partial fulfillment of the requirements for the degree
of Bachelor of Technical Vocational Teacher Education Major in Food and
Services Management has been reviewed by the Panel of Examiners and is
recommended for acceptance and approval.

GILBERT ANTHONY O. ABAÑO, RN, MAN

Adviser

Approved by the Examining Tribunal at the Oral Examination conducted on

__________________ with a grade of ____________________.

MA. ERENITA V. BAHIAN, PhD

Chairman- Research Committee

GILBERT ANTHONY O. ABAÑO, RN, MAN JOEL RAY A. ACOB, RN,

PhD
Examiner/Member Examiner/Member

Accepted and approved in the partial fulfillment of the requirements for the
degree Bachelor of Technical Vocational Teacher Education Major in Food and
Services Management.

DELICIA C. INGHUG, PhD

Head, Education Department

____________________

ii
 TABLE OF CONTENTS
Title Page…………………………………………………………………………………….……i
Approval Sheet……………………………………………………………………………………ii
Acknowledgement………… ……………………………………………………………………iii
Abstract…………………………………………………………………………………………...iv
Table of Contents…………………………………………………………………………………v
List of Table and Figures…………………………………………………………………………vi

Chapter 1: INTRODUCTION
Background of the Study………………………………………………………………………….
Statement of the Problem………………………………………………………………………….
Significant of the Study………………………………………………………………………….
Scope and limitations……………………………………………………………………………….
Definition of Terms…………………………………………………………………………………

Chapter 2: REVIEW OF RELATED LITERATURE AND STUDIES

Chapter 3: RESEARCH METHODOLOGY

Research Design…………………………………………………………………………………….
Respondent Locale……………………………………………………………………………
Respondents of the Study………………………………………………………………………
Research Instrument………………………………………………………………………
Gathering Data Procedure………………………………………………………………………
Statistical Treatment…………………………………………………………………………

Chapter 4: PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Descriptive Test……………………………………………………………………………………
Hedonic Test…………………………………………………………………………………….

Chapter 5: SUMMARY OF FINDIINGS, CONCLUSION AND RECOMMENDATION

Summary of Findings………………………………………………………………………………
Conclusion…………………………………………………………………………………….……
Recommendations…………………………………………………………………………………

REFERENCES…………………………………………………………………………………….

APPENDICES

LIST OF TABLES AND FIGURES

Table 1- Respondents of the Studies………………………………………………………………

Table 2- Interpretation of the 7-Point Scale Hedonic Test…………………………………
Table 3- Interpretation of the 5-Point Scale of Descriptive Test…………………………
Table 4- Color Attribute Description of the Different Treatments………………………
Table 5- Aroma Attribute Description of the Different Treatments………………………
iii
Table 6- Flavor Attribute Description of the Different Treatments……………………
Table 7- Texture Attribute Description of the Different Treatments………………………
Table 8- Appearance Attribute Description of the Different Treatments………………………
Table 9-Purchase Intention Attribute Description of the Different Treatments………
Table 10- Summary Table on the Description Test………………………
Table 11- Color Attribute………………………………………………………………
Table 12- Aroma Attribute………………………………………………………………
Table 13- Texture Attribute……………………………………………………………
Table 14- Appearance Attribute……………………………………………………………
Table 15- Purchase Intention Attribute……………………………………………………………
Table 16- Summary Table on the Level of Attribute…………………………………
Table 17- Treatment Statistics……………………………………………………………
Table 18- Anova Results…………………………………………………………………

Figure 1.0 Theoretical/ Conceptual Framework

Figure 1.1 Process and Preparation in Making Squash-Nipa Fruit Shake
Figure 1.3 Reliability Statistics

iv
 ABSTRACT 

Nipa is one of the most widely distributed and useful palm in the mangroves forests in southeast

Asia and Oceania. It is notable by the fact that they are locally available, however, we do not

know that nipa has a wide diversity of use, and the fact that many of these fruits are still not

familiar due to lack of publicity and promotional campaign. Similarly, squash commonly grown

in the Philippines throughout the year and it has essential sources of vitamins and minerals. And

the fact squash considered as one of the farmers cash crops in the country, and the potential of

squash it has high command in terms in market industrial. This present study belongs to the

processing and production of fruit's keeping in view the nutritional value and the essential of this

fruit. The Nipa was pulled, and then the process of adding and mixing of squash, vanilla,

condensed milk, evaporated milk and ice. The product was blended to a mixer to get the desire

outcome and become acceptable in terms of: color, aroma, flavor, texture and appearance. The

result suggested according to the statistical treatment and significant level of study that nipa palm

and squash in the Philippines can produce a quality and marketable shake product out of fruits.

This study aims to develop a new product from nipa fruit and squash to offer it to the

community, which can generate income. Consequently, we the researchers want to prove that

this fruit is the best alternative and sustainable way to produce and utilize mangrove forest

v
resources, leading to effective conservation and good life quality. Regarding problems and

difficulties in finding new products to open a new business.

vi
 CHAPTER 1

INTRODUCTION

Background of the Study

Nipa palm fruit is one of the essential underutilized mangroves in Philippines, which

deficiencies of scientific attention. Some of the Filipino neglect the fruit of Nypa palm tree

because they are not knowledgeable enough on how to use its resources. In connection with, the

fruit is widely used in any aspects; for example; the process food itself that commonly known as

“Kaong” is one of the main ingredients in making a fruit salad, making sweets, vinegar,

beverages and alcohol production.

Squash-Nipa fruit shake is an authentic kind of shake among of the common shake that

we usually drink. In which, the curiosity and interest of this food product is one of the reasons to

foster the vital role of Nipa palm fruit aside for the squash. The main ingredients are nipa palm

fruit, squash, evaporated milk, condensed milk and vanilla.

On the other hand, nipa palm fruit and squash have essential properties in terms in

nutritional value and health benefits. Like the nipa palm fruit has it source of natural antioxidant

which is according to the epidemiological studies have shown tha it can lower the incidence of

certain types of cancer, cardiovascular diseases, and diabetes. The fruit is also rich in

carbohydrates, fibers, minerals and vitamin A. While the squash health benefits have the ability

to improve heart health, aid in diabetes, normalize blood pressure, anti-inflammatory and the

Vitamin A which has a significant role in vision and maintaining a healthy immune system.

In some point, the nipa palm fruit is a monoecious palm found growing in brackish water

with upright stem, trunk less with fruit found commonly emerging from the soil. And while the

1
squash is commonly grown vegetables in Philippines even throughout the world and it grow

from leafy plant out of the ground.

Consequently, squash nipa fruit shake has variety of benefits. And the unique feature of

its studies is to prove that it can be serve and market in local or even in international value kind

of shake.

Statement of the Problem

This research was aimed to ascertain the sensory characteristics of Squash-Nipa Fruit

shake.

Specifically, this sought to:

1. Determine the sensory characteristics of Squash-Nipa fruit shake in terms of:

1.1 Color;

1.2 Aroma;

1.3 Texture;

1.4 Taste;

1.5 Appearance; and

1.6 Purchase Intention.

2. Find out if Squash-nipa fruit shake is comparable to vanilla milk shake and the other existing

shake.

3. To learn by the study if there is essential difference on sensory characteristics of the Squash-

Nipa Fruit Shake

2
Null Hypothesis

Ho1. Squash- Nipa fruit shake is not comparable in terms of sensory characteristics to Vanilla

Milk Shake

Ho2. There are essential differences on the sensory quality of Squash- Nipa fruit shake as

perceived by the panelists.

Conceptual Framework

While commonly the shake that we drink is came from natural ingredients and typically

some are from artificial ingredients that we usually we have in any types of shake. The

essentiality of the ingredients in Squash-Nipa fruit shake has the significant contribution and

satisfactory result.

From variety of shake across the world, the shake will depend to the ingredients that are

being used and the taste of it towards to the respondents. The Squash- Nipa fruit shake had an

absolute result which actually adding natural flavoring to make impingement to the product.

Nipa palm is one of the oldest angiosperm plant and probably the oldest palm species. It

was introduced to West Africa in the beginning of the 20 th century (Burns et al.; 2002). Nipa

palm is a tropical plant. The average minimum temperature in its growing areas is 20°C and the

maximum 32-35°C. Its optimum climate is sub humid to humid with more than 100 mm rainfall

per month throughout the year.

The nipa palm fruit and squash abundant product in the Philippines that is why the

resources is advantage and affordable to the people.

3
 Process
Input Output
Evaluation

T0: Vanilla milk

shake
T1: 100% Survey Over all
squash(1kg) 50% Descriptive Test acceptability of
Nipa fruit (500g) Statistical Squash-Nipa fruit
T2: 50% Treatment Shake
squash(500g) Anova
25%Nipa fruit Average Weighted
(250g) Mean
T3: 25%
squash(250g)
12.5% Nipa fruit
(125g)

Significant of the Study

The Nipa palm fruit and squash are available across in Asia, especially in the Philippines

and even in some barrio in Ormoc City.

The study is being undertaken by BTVTED-FSM major, addressing and formulating a

unique kind of shake which is suitable and affordable in Ormoc City. In connection with, this

will help the people in Ormoc City to exploit and recognize the benefits of nipa palm fruit and

squash.

4
 The study would also encourage to Ormoc locals and farmers to cultivate and produce

more useful product from nipa palm fruit and squash. This has a potential to generate means to

the community and entrepreneur.

The researcher proposed the unique and healthy kind of shake towards to the consumer

with the standard quality product in able to develop healthy shake comparing to other existing

shake in supermarket. And the product is available to the consumer.

Consequently, this product would serve as a new source of income for the future

researchers and could be used for further studies related to others shake across the globe.

Community

- Since our country is abundant of nipa palm fruit and squash, this would result more

knowledge and production of sales of nipa palm fruit and will even encourage them to

practice healthy shake drinks like nipa palm fruit with squash shake.

Costumer

- Nipa palm fruit and squash would probably put interest and healthy lifestyle for its

substantial recipe.

Small Scale Entrepreneurs

- This will encourage them to propagate small scale business.

Scope and limitations

The study is determinate to the outgrowth of Squash- Nipa fruit shake and its

acceptability in terms of color, aroma, texture, appearance, taste and overall of this study.

Furthermore, this would determine the satisfactory and acceptability to the distinctive

5
respondents in Ormoc City, especially the residents in Purok-3 Barangay Margen, Ormoc City,

Leyte. This study was conducted during the first semester of school year 2020-2021.

Definition of Terms

Appearance – it is a sense of impression. The beauty of the food it is presentable.

Aroma -a distinctive, pervasive, and usually pleasant or savory smell, specifically the delightful

smell of nipa palm and squash.

Color - the aspect of the appearance of a certain object or the product like nipa palm fruit with

squash shake.

Nipa Palm Fruit- is a species of palm native to the coastlines and estuarine habitats of the

Indian and Pacific Ocean. It is the only palm considered adapted to the mangroves biome.

Purchase Intention– the structure or if it is passed to the consumer.

Squash- is a very rewarding vegetable crop that can produce a bountiful harvest. It can be added

to soups, salads or other vegetable.

Texture - the visual or tactile surface characteristics and appearance of something especially

how it is feels when the shake is being masticated and drink.

Taste – top ascertain the flavor of by taking a little into the mouth or if the food taste good. It

refers also to the palatability of the products indicated by the evaluator.

6
 Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

REVIEW OF RELATED LITERATURE AND STUDIES

Nypa fruticans belongs to Araceae family and is considered as “underutilized” plant other

synonym of this plant includes Cocos nypa Lour, Nypa fruticans Thunb, and Nypa palm. It is a

monoecious palm found growing in brackish water with upright stem trunkless with fruits found

commonly emerging from the soil. This palm is typically found in India, Malaysia, Indonesia,

Philippines, and in some parts of Queensland, Australia. Nipa palm (Nypa fruticans,) is a useful,

versatile, and fairly common component of mangrove forests of Asia and Oceania.

Nipa palm is one of the oldest angiosperm plants and probably the oldest palm species.

Philippines is one of the the largest natural nipa stand (8000 ha). In South-East Asia, nipa palm

is also cultivated. It was introduced to West Africa in the beginning of the 20th century and is

found in Nigeria and in northern Cameroon. The nipa palm fruit has it source of natural

antioxidant.

7
 Squash botanically known as Cucurbita maxima Duchesne ex Lamk., is commonly

grown in the Philippines throughout the year. It is usually grown in home garden squash is

recognized as an important source of vitamins and minerals.

Nipa palm is a tropical plant. The average minimum temperature in its growing areas is

20°C and the maximum 32-35°C. Its optimum climate is subhumid to humid with more than 100

mm rainfall per month throughout the year. Squash can be grown in both wet and dry season. It

has been reported that environment can have a marked effort development and quality of the

fruit. The optimum monthly average temperature for good growth is from about 18 to 27°C.

Likewise,warm temperature.

Nypa comprises its own monotypic subfamily in Arecaceae, with high or moderate

support of its sister position to other palms excluding Calamoideae or even sister to all other

palms including Calamoideae. While the Squash or “kalabasa” (Cucurbita moschata Duch),

belonging to family Cucurbitaceae, is viny, creeping and trailing crop producing fruits and

considered to be one of the most delicious vegetables. It is the most commonly and regularly

grown among the cucurbits due to its rich source of Vitamins A and C, phosphorus, calcium and

iron.

Epidemiological studies have shown that frequent consumption of fruits and vegetables

high in natural antioxidants can lower the incidence of certain types of cancer, cardiovascular

diseases, and diabetes.

Like other cucurbits, squash is recognized as an important source of vitamins and minerals. It is

considered as one of the farmers’ cash crops in the country. Acceptability to consumers is very

high because of its nutritional value especially in Vitamin A. It is not perishable, commands high

8
price in

the market and a very good industrial potential.

As how beneficial the Nipa palm tree. They are notable by the fact that they are locally

available but universally erratic, and much related information is also limited. Many of these

fruits have a wide range of color for skin and pulp with health-promoting benefits. However,

many of these fruits are still not familiar due to lack of publicity and promotional campaign.

Chapter III

RESEARCHER METHODOLOGY

The section outlines the specific research methodology we will use in the study and the

strategy to analyze the data.

It will determine that the above methodology is appropriate in making a depth analysis

into the process by which the participants evaluate and determine which aspects such

presentation had an effect on the Squash- Nipa fruit shake. Furthermore, it is intended to

determine if the nipa palm fruit with squash shake is acceptable for production.

9
 The factors which can affect the external validity are explained in detailed in order to be

able to replicate the study, compare the findings, and testing the hypothesis. A survey will be

conducted under different conditions or using different research designs.

Research Design

Descriptive and experimental method of research was used to evaluate the overall

acceptability of Squash- Nipa fruit shake in terms of color, aroma, flavour, texture, appearance

and purchase intention.

Materials and Ingredients

The ingredients used in the study areas following: nipa palm fruit, squash, evaporated

milk, condensed milk, vanilla and ice. Table 1 shows the materials and ingredients with

corresponding quantity of each item.

Materials and ingredients Quantity

Nipa fruit 600 g

Squash 2 kg

Evaporated milk 250 ml

Condensed milk 500ml

Vanilla 1 tablespoon

Ice 750ml

Equipment and Utensils

The equipment and utensils in the preparation of nipa palm fruit with squash shake are

follows: Blender, measuring cups, measuring spoons, knife, chopping board, weighing scale,

10
 plate, can opener, glass, and spoons. Table 2 shows the equipment and utensils used with

corresponding quantity of each item.

Equipment and utensils Quantity

Blender 1 unit

Measuring cups 1 set

Measuring spoons 1 set

Knife 1 unit

Chopping board 1 unit

Weighing scale 1 unit

Plate 1 unit

Can opener 1 unit

Glass 1 unit

Spoons 1 unit

Bowl

TABLE3. PROCESS OF THE PREPARATION IN MAKING SQUASH-NIPA FRUIT

SHAKE

The Preparations of Materials and Ingredients

Q
Clean the squash Prepare the blender Clean the harvested
nipa palm fruit

Boiled the squash in Add the slice squash

(5 minutes) and nipa fruit in the
Remove the skin of
blender and shake
the nipa palm fruit

11
 Cool the squash
Add the already
Slice it into small
crushed ice
pieces
Cut the squash into
cube and small pieces
Add the evaporated
milk

Add the condensed

milk

Add the vanilla syrup

Finally, shake it all

ingredients and serve

Respondent Locale

This study was conducted Barangay Margen, NHA, Ormoc City, Leyte during the first

semester of the academic year 2021.

Respondents of the Study

The respondents of the study were the Barangay Margen, NHA, Ormoc City local

residence.

TABLE 3. RESPONDENTS OF THE STUDIES

Category Number of Respondents

Food Experts 5
Local Residence of Barangay Margin, NHA, 15

12
 Ormoc City
Total 20

Research Instrument

The instrument used for the descriptive test in this study was a 5-point scale score sheet

with different interpretations for every attributes of the product. While the experiment test, a 7-

point scale score sheet was used for the sensory characteristics of the product, with a 5-point

scale score sheet for the purchase intension. It provides a list of choice among alternatives as

answer to the specific question raised in the study. The instrument was designed in such manner

that the needed data will be obtained thoroughly.

Gathering Data Procedure

The researcher used the score sheet to obtain the necessary data in the study. The

respondents were given a sample product, together with the score sheet of which they are going

to answer. The data was then collected and processed. The result were tallied and arranged in

tables for the purpose of analysis and presentation.

Method of Scoring

Descriptive Test

To find the result of the study, a 7-point scale was used to interpret the data of the study.

Hedonic Test

TABLE 4. INTERPRETATION OF THE 7-POINT (HEDONIC) SCALE

Scale Numerical Range Quantitative Interpretation

7 6.6-7.0 Like extremely
6 5.6-6.5 Like very much
5 4.6-5.5 Like moderately
4 3.6-4.5 Neither like or dislike
3 2.6-3.5 Dislike slightly

13
2 1.6-2.5 Dislike moderately

TABLE 5. COLOR ATTRIBUTE DESCRIPTION OF THE DIFFERENT TREATMENTS

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Yellow
3.50-4.49 4 Slightly Yellow
2.50-3.49 3 White
1.50-2.49 2 Slightly White
1.00-1.49 1 Dirty White

TABLE 6. AROMA ATTRIBUTE DESCRIPTION OF THE DIFFERENT TREATMENT

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Extremely pleasant
3.50-4.49 4 Very Pleasant
2.50-3.49 3 Moderately pleasant
1.50-2.49 2 Slightly pleasant
1.00-1.49 1 Unpleasant

TABLE 7. FLAVOR ATTRIBUTE DESCRIPTION OF THE DIFFERENT TREATMENT

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Very sweet
3.50-4.49 4 Sweet
2.50-3.49 3 Moderately sweet
1.50-2.49 2 Slightly sweet
1.00-1.49 1 Tasteless

TABLE 8. TEXTURE ATTRIBUTE DESCRIPTION OF THE DIFFERENT

TREATMENTS

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Extremely fine
3.50-4.49 4 Very fine
2.50-3.49 3 Moderately fine
1.50-2.49 2 Slightly fine
1.00-1.49 1 Very hard

14
 TABLE 8. APPEARANCE ATTRIBUTE DESCRIPTION OF THE DIFFERENT

TREATMENTS

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Very light
3.50-4.49 4 Light
2.50-3.49 3 Moderately light
1.50-2.49 2 Slightly light
1.00-1.49 1 Lightless

TABLE 9. PURCHASE INTENTION ATTRIBUTE DESCRIPTION OF THE

DIFFERENT TREATMENTS

Numerical Range Scale Qualitative Interpretation

4.00-5.00 5 Absolutely would buy

product
3.50-4.49 4 Perhaps would buy product
2.50-3.49 3 Might buy product
1.50-2.49 2 Probably wouldn’t buy

product
1.00-1.49 1 Definitely wouldn’t buy

product

Statistical Treatment (analysis)

The following statistical treatments of the data gathered were used in order to analyze the

problem under research.

1. Average Weighted Mean (AWM)

An Arithmetical Average computed by the use of the following formulae:

AWM=∑(fx7)+(fx6)+(fx5)+(fx4)+(fx3)+(fx2)+(fx1)

Where:

15
AWM= Average Weighted Mean

∑= Summation

f= frequency

N= Total Number of Respondents

2. ANOVA (Analysis of Variance)

A collection of statistical models and their associated estimation procedures (such

as the “variation” among and between groups) used to analyze the differences

among group means in a sample.

APPENDIX B

SCORE SHEET FOR SQUASH-NIPA FRUIT SHAKE

Like Like Like Like Neither Dislike Dislike

extremely very modera slightly like or slightly moderatel

(7) much (6) tely (5) (4) dislike (2) y (1)

(3)
COLOR
T0
T1
T2
T3
AROMA
T0

16
T1
T2
T3
FLAVOR
T0
T1
T2
T3
TEXTURE
T0
T1
T2
T3
APPEARAN

CE
T0
T1
T2
T3
PURCHASE Absolutel Perhaps Might Probabl Definitel Definitel Definitely

INTENSIO y would would use y y y would wouldn’t

N use use Produc Wouldn wouldn’ buy not buy

Product Product t ’t use t use product

Product product
T0
T1
T2
T3

Evaluate the Squash-Nipa Fruit Shake

COLOR Yellow Slightly White Slightly Dirty

Yellow White
T0
T1
T2
T3
AROMA Extremely Very Moderately Slightly Unpleasant

17
 pleasant pleasant pleasant pleasant
T0
T1
T2
T3
FLAVOUR Very sweet Sweet Moderately Slightly Tasteless

sweet sweet
T0
T1
T2
T3
TEXTURE Extremely Very Fine Moderately Slightly fine Very hard

Fine Fine
T0
T1
T2
T3
APPEARANCE Very light Light Moderately Slightly Lightless

light light
T0
T1
T2
T3
PURCHASE Absolutely Perhaps Might use Probably Definitely

INTENSION would use would use product wouldn’t wouldn’t

product product use product use product

T0
T1
T2
T3

Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF THE DATA

18
Descriptive Test

This test requires the analytic expertise of the panelist to describe the color, aroma, flavor,

texture, appearance and purchase intention. The descriptive test results as assessed by the

panelist used the 5-point scale. The results were presented on the

TABLE 6: COLOR ATTRIBUTE DESCRIPTION OF THE DIFFERENT TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 4.2 4.35 4.4 4.31 Slightly Yellow
T1 4.2 4.3 4.4 4.3 Slightly Yellow
T2 4.4 4.1 4.75 4.41 SlightlyYellow
T3 4.2 4.25 4.25 4.23 Slightly Yellow
Legend:
4.50-5.00: Yellow
3.50-4.49: Slightly Yellow
2.50-3.49: White
1.50-2.49: Slightly White
1.00-1.49: Dirty White

It is revealed in table 6 that the average means score of T0 is 4.3, T1 is 4.3, while T2 is 4.41 and

T3 is 4.23. And all of the treatment has the same description of "Slightly Yellow". As a result,

the following treatment is consistent in terms of the level of color description, and vary also to

the distinction of trial for every treatment and the transmute average mean.

TABLE 7: AROMA ATTRIBUTE DESCRIPTION OF THE DIFFERENT

TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 4.55 4 4.1 4.2 Very pleasant

19
 T1 4.4 4.55 4.4 4.45 Very pleasant
T2 4.25 4.35 4.15 4.25 Very pleasant
T3 4.1 4.25 4.3 4.21 Very pleasant
Legend:
4.50-5.00: Extremely pleasant
3.50-4.49: Very pleasant
2.50-3.49: Moderately pleasant
1.50-2.49: Slightly pleasant
1.00-1.49: Unpleasant

It is revealed in Table 7 that the average score of T0 is 4.2, T1 is 4.45, while T2 is 4.25 and T3 is

4.21. And all of the treatment has the same description of "Very Pleasant". As a result, the

following treatment is unvarying in terms of the aroma description, and vary also to the

discrepancy of trial for every treatment and changes of average mean.

TABLE 8: FLAVOR ATTRIBUTE DESCRIPTION OF THE DIFFERENT

TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Means
T0 3.8 3.85 3.65 3.76 Sweet
T1 3.85 4.2 4.05 4.03 Sweet
T2 3.8 4.3 4.15 4.08 Sweet
T3 4.1 3.95 4.05 4.03 Sweet
Legend:
4.50-5.00: Very Sweet
3.50-4.49: Sweet
2.50-3.49: Moderately sweet
1.50-2.49: Slightly sweet
1.00-1.49: Tasteless

It is revealed in table 8 that the average mean of T0 is 3.76, T1 is 4.03, T2 is 4.08 and T3 4.03.

And all the treatment has the same description of “Sweet”. As a result, the following treatment is

20
constant in terms of the flavour description, and vary also to the discrepancy of trial for every

treatment and reformation of average mean.

TABLE 9: TEXTURE / DESCRIPTION OF THE DIFFERENT TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Recipe Mean
T0 3.55 3.5 3.9 3.65 Very fine
T1 3.7 4.05 3.55 3.7 Very fine
T2 4.05 3.8 3.85 3.9 Very fine
T3 4.35 3.85 4 4.06 Very fine
Legend:
4.50-5.00: Extremely fine
3.50-4.49: Very fine
2.50-3.49: Moderately fine
1.50-2.49: Slightly hard
1.00-1.49: Very hard

It is revealed in table 9 that the average mean score of TO is 3.65, T1 is 3.7, whil2 is 3.9 and T3

is 4.06. And all of the treatment has the same description of "Very Fine". As a result, the

following treatment is persistent in terms of the texture description, and vary also to the variation

of trial for every treatment and changes of average mean.

TABLE 10: APPEARANCE ATTRIBUTE DESCRIPTION OF THE DIFFERENT

TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 3.55 3.5 3.75 3.71 Light
T1 3.75 3.75 3.55 3.69 Light

21
 T2 3.7 4.1 3.9 3.9 Moderately light
T3 3.8 4.1 3.8 3.9 Moderately light
Legend:
4.50-5.00: Very light
3.50-4.49: Light
2.50-3.49: Moderately light
1.50-2.49: Slightly light
1.00-1.49: Lightless

It is revealed that the average mean score of T0 is 3.71 and T1 is 3.69 which has a description of

“Light”. While the T2 is 3.1 and T3 is 3.9 with has a description of “Moderately light”. As a

result, the following treatment has different in terms of description appearance, and vary

description the variation of trial for every treatment and the changes of average mean.

TABLE 11: PURCHASE INTENTION ATTRIBUTE DESCRIPTION OF THE

DIFFERENT TREATMENTS

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 3.9 3.7 3.9 3.83 Very Tasty and

Healthy
T1 3.85 3.95 3.95 3.91 Very Tasty and

Healthy
T2 3.9 3.6 4.05 3.85 Very Tasty and

Healthy
T3 4 3.9 3.7 3.86 Very Tasty and

Healthy
Legend:

4.50-5.00: Extremely Tasty and Healthy

3.50-4.49: Very Tasty and Healthy
2.50-3.49: Moderately Tasty and Healthy

22
1.50-2.49: Slightly Tasty and Healthy
1.00-1.49: Untasted and Unhealthy

It is revealed in table 11 that the average mean score of T0 is 3.83, T1 is 3.91, while T2 is 3.85

and T3 is 3.86. And all the three treatment has the same description of "Very Tasty and Healthy".

As a result, the following treatment has consistency in terms of description purchase intention,

and vary description the variation of trial for every treatment and the changes of average mean.

12: SUMMARY TABLE ON THE DESCRIPTION TESTS OF THE SENSORY

ATTRIBUTES OF THE DIFFERENT TREATMENTS AS EVALUATED BY

PANELLISTS

Treatment Color Desc Arom Des Flav Des Text Des App Des P.I Descr

(Ave. ripti a cript our cript ure cript eara cript (Av iption

Mean) on (Ave. ion (Av ion (Av ion nce( ion e.

Mean e. e. Ave. Mea

) Mea Mea Mea n)

n) n) n)

TO 4.31 SY 4.21 VP 3.76 S 3.65 VF 3.71 L 3.83 VTH

TI 4.3 SY 4.45 VP 4.03 S 3.76 VF 3.69 L 3.91 VTH
T2 4.23 SY 4.25 VP 4.08 S 3.9 VF 3.9 ML 3.85 VTH
T3 4.41 SY 4.21 VP 4.03 S 4.06 VF 3.9 ML 3.86 VTH
Grand 4.31 SY 4.23 VP 3.97 S 3.84 VF 3.8 ML 3.86 VTH

Mean

Legend for color:

4.50-5.00: Yellow
3.50-4.49: Slightly Yellow
2.50-3.49: White

23
1.50-2.49: Slightly White
1.00-1.49: Dirty White

Legend for aroma:

4.50-5.00: Extremely pleasant
3.50-4.49: Very pleasant
2.50-3.49: Moderately pleasant
1.50-2.49: Slightly pleasant
1.00-1.49: Unpleasant

Legend for flavor:

4.50-5.00: Very Sweet
3.50-4.49: Sweet
2.50-3.49: Moderately sweet
1.50-2.49: Slightly sweet
1.00-1.49: Tasteless

Legend for texture:

4.50-5.00: Extremely fine
3.50-4.49: Very fine
2.50-3.49: Moderately fine
1.50-2.49: Slightly hard
1.00-1.49: Very hard

Legend for appearance:

4.50-5.00: Very light
3.50-4.49: Light
2.50-3.49: Moderately light
1.50-2.49: Slightly light
1.00-1.49: Lightless

Legend for purchase intention:

4.50-5.00: Extremely Tasty and Healthy
3.50-4.49: Very Tasty and Healthy
2.50-3.49: Moderately Tasty and Healthy
1.50-2.49: Slightly Tasty and Healthy
1.00-1.49: Untasted and Unhealthy

It is shown in table 12 the grand mean of color attribute was 4.31 which had a description of "

Yellow". On the other hand, aroma has a grand mean was 4.23 which had a description of "Very

Pleasant" and flavour has a grand mean was 3.97 with a description of “Sweet”. While texture

has 3.84 with a description of "Very Fine", appearance had 3.8 with a description of “Moderately

24
light” and Purchase Intention attribute has a grand mean of 3.86 with a description of "Very

Tasty and Healthy". Conversely, if you would determine the overall result of the description test,

the aroma has the highest scale result in terms of the grand mean, it means that the level of aroma

has the highest treatment evaluated among the other sensory characteristics of description test

level.

25
 LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN TERMS OF

COLOR

TABLE 13: COLOR ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 6.2 5.75 6.25 6.06 Like

Moderately
T1 5.95 5.75 6.4 6.03 Like

Moderately
T2 6 5.8 5.9 5.9 Like slightly
T3 5.95 59 6.15 6.01 Like

Moderately
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

The acceptability of Squash-Nipa Fruit Shake in terms of color differs, but T0, T1, T3 are like.

T0 is 6.06, T1 is 6.03 and T3 is 6.01 which is the three treatment has a description of "Like

Moderately". While T2 is 5.9 with a description of "Like slightly”. As a result, the level of

acceptability of color attribute is in between the result on the changes of description and average.

All the treatment and trial are resulted a favourable result. Conversely, the color varied also to

26
the acceptability of squash-nipa fruit shake which can be used as determining the essential

impact of color to the product.

LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN TERMS OF

AROMA

TABLE 14: AROMA ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 6.65 6.75 6.35 6.75 Like Very

much
T1 4.6 4.7 5.6 4.96 Like slightly
T2 4.25 4.25 4.55 4.35 Like nor

Dislike
T3 6.6 6.4 6.5 6.5 Like

Moderately
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

The acceptability of Squash-Nipa Fruit Shake in terms of Aroma differs, T0 is 6.75 has a

description of "Like Very much", T1 is 5.6 with a description of "Like slightly". While T2 is

4.35 which has a description of "Like nor Dislike" and T3 is 6.5 has a description of "Like

Moderately". As a result, the level of acceptability aroma attribute is in all treatment is not the

27
same, the result changes of description and average. All the treatment and trial had a divided

result. Conversely, it varies also to the acceptability of squash-nipa fruit shake which can be used

as determining the essential impact of aroma to the product.

LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN TERMS OF

FLAVOR

TABLE 15: FLAVOR ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 6.1 5.85 6.25 6.06 Like

Moderately
T1 6.75 6.45 5.45 6.38 Like

Moderately
T2 6.45 5.85 5.4 5.9 Like slightly
T3 5.25 5.15 4.95 5.11 Like slightly
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

The acceptability of Squash-Nipa Fruit Shake in terms of flavour differs, but both T0 and T1 are

alike. T0 is 6.06, T1 is 6.38 has a description of "Like Moderately". While both T2 and T3 are

alike also, in which T2 is 5.9 and T3 is 5.11 with a description of "Like slightly". As a result, the

level of acceptability of flavour attribute is in between the result on the changes of description

and average. All the treatment and trial are resulted a favourable result. Conversely, the aroma

28
varies also to the acceptability of squash-nipa fruit shake which can be used as determining the

essential impact of aroma to the product.

LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN TERMS OF

TEXTURE

TABLE 16: TEXTURE ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 5.7 5.6 5.95 5.75 Like

Moderately
T1 5.85 5.8 6.1 5.91 Like

Moderately
T2 5.75 5.55 5.9 5.73 Like

Moderately
T3 5.55 5.85 6 5.8 Like Slightly
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

The acceptability of Squash-Nipa Fruit Shake in terms of Texture differs but T0, T1 and T2 are

alike. T0 is 5.75, T1 is 5.91 and T2 is 5.73 which is the three treatment has a description of "Like

Moderately". While T3 is 5.8 with a description of "Like slightly". As a result, the level of

acceptability of texture attribute is in between the result on the changes of description and

average. All the treatment and trial are resulted a favourable result. Conversely, the texture varies

29
also to the acceptability of squash-nipa fruit shake which can be used as determining the

essential impact of texture to the product.

LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN TERMS OF

APPEARANCE

TABLE 17: APPEARANCE ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 5.75 5.95 5.95 5.88 Like

Moderately
T1 5.8 6.15 6.2 6.05 Like

Moderately
T2 6.05 5.85 6.15 6.01 Like

Moderately
T3 5.95 6.05 6.1 6.03 Like

Moderately
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

The acceptability of Squash-Nipa Fruit Shake in terms of appearance are alike in T0, T1, T2 and

T3. In which, T0 is 5.88, T1 is 6.05, T2 is 6.01 and T3 is 6.03 which the all the treatment has the

same description of "Like Moderately". As a result, the level of acceptability of appearance

attribute is in between the result on the changes of description and average. All the treatment and

30
trial are resulted a favorable result. Conversely, the appearance varies also to the acceptability of

squash-nipa fruit shake which can be used as determining the essential impact of appearance to

the product.

TABLE 18: LEVEL OF ACCEPTABILITY OF SQUASH-NIPA FRUIT SHAKE IN

TERMS OF PURCHASE INTENTION

TABLE 18: PURCHASE INTENTION ATTRIBUTE

Treatment Trial 1 Trial 2 Trial 3 Average Description

Mean
T0 4.5 4.6 4.7 4.6 Probably will

buy the

product
T1 4.5 4.65 4.7 4.61 Definitely

will buy the

product
T2 4.65 4.55 4.65 4.61 Definitely

will buy the

product
T3 4.6 4.6 4.65 4.61 Definitely

will buy the

product
Legend:

4.50-5.00: Definitely will buy the product

3.50-4.49: Probably will buy the product
2.50-3.49: Might or might not buy the product

31
1.50-2.49: Probably will not buy the product
1.00-1.49: Definitely will not buy the product

The acceptability of Squash-Nipa Fruit Shake in terms of purchase intention differs, T0 is 4.6 has

a description of "Probably will buy the product". While T1, T2 and T3 are alike, T1 is 4.61 and

T2 is 4.61 and T3 is 4.61 which is the three has a description of "Definitely will buy the

product". As a result, the level of acceptability of purchase intention attribute is in between the

result on the changes of description and average. All the treatment and trial are resulted a

favourable result of “Definitely will buy the product". Conversely, the purchase intention varies

also to the acceptability of squash-nipa fruit shake which can be used as determining the

essential impact of purchase intention to the product. The more that the result of purchase

intention is at the level of satisfying description and the rest of its result, the efficient and

effective it is to purchase and market.

TABLE 19: SUMMARY TABLE ON THE LEVEL OF ACCEPTABILITY OF SQUASH-

NIPA FRUIT SHAKE IN TERMS OF THE DIFFERENT ATTRIBUTES AS

PERCEIVED BY THE PANELISTS

Treatment Color Des Aro Des Flav Des Tex Des App Des P.I Descr

(Ave. cript ma crip or crip ture crip eara crip (Av iption

Mean ion (Ave tion (Av tion (Av tion nce( tion e.

) . e. e. Ave Mea

Mea Mea Mea . n)

n) n) n) Me

32
 an)

TO 6.06 LM 6.75 LV 6.06 LM 5.75 LM 5.88 LM 4.6 PWB

P
TI 6.03 LM 4.96 LS 6.38 LM 5.71 LM 6.05 LM 4.61 DWB

P
T2 5.9 LSS 4.05 LN 5.9 LS 5.73 LM 6.01 LM 4.61 DWB

D P
T3 6.01 LM 6.5 M 5.11 LS 5.8 LS 6.03 LM 4.61 DWB

P
Grand 6 LM 5.56 LV 5.86 LM 5.79 LM 5.99 LM 4.60 DWB

Mean P
Legend:
6.50-7.00 Like Very much
5.50-6.49 Like Moderately
4.50-5.49 Like Slightly
3.50-4.49 Like nor Dislike
2.50-3.49 Dislike Slightly
1.50-2.49 Dislike Moderately
1.00-1.19 Dislike Very much

Legend: (For Purchase Intention Only)

4.50-5.00: Definitely will buy the product
3.50-4.49: Probably will buy the product
2.50-3.49: Might or might not buy the product
1.50-2.49: Probably will not buy the product
1.00-1.49: Definitely will not buy the product

It is shown that the grand mean in the color attribute was 6, aroma was 5.56, flavour was 5.86,

while texture was 5.79 and appearance was 5.99. As a result, the overall attributes had a

description of "Like Moderately". While purchase intention grand mean was 4.60 which had a

description of "Definitely will buy the product”. On the other hand, the result of the summary

level of acceptability of squash-nipa fruit shake is recommendable and has a higher acceptable

result based on the attribute, trial, description, average mean and other result that can make the

33
product more effective, and has an accurate finding in terms of the sensory characteristics and

purchase intention. Consequently, the significant tool of the level of acceptability is one of the

factors that can determine the quantity and quality of a squash-nipa fruit shake.

TABLE 20: TREATMENT STATISTICS

DATA SUMMARY

Variables Groups N Mean Std. Dev. Std. Error

T0 3 3.5500 1.05006 .23480

Appearance T1 3 3.5500 1.14593 .25624
T2 3 3.7000 1.08094 .24170
T3 3 3.8500 .93330 .20869

T0 3 4.2000 .76777 .17168

T1 3 4.2000 .76777 .17168
Colour T2 3 4.2000 .76777 .17168
T3 3 4.4000 .68056 .15218

T0 3 4.5500 .66481 .13524

T1 3 4.4000 .75394 .16859
Aroma T2 3 4.1000 .78807 .17622
T3 3 4.2500 .63867 .14218

T0 3 3.5500 .99869 .22331

T1 3 3.7000 1.03110 .23056
Texture T2 3 4.0500 .88704 .19835
T3 3 4.3500 .81273 .18173

34
 T0 3 3.8000 1.05631 .23260
T1 3 3.8500 .98809 .22094
Flavour T2 3 3.8000 1.00525 .22478
T3 3 3.8000 .85224 .19057

TABLE: 21 ANOVA TEST RESULT

Sum of
Squares Df Mean Square F Sig.
COLOR Between
3.375 18 .188 . .
Groups
Within Groups .000 1 .000
Total 3.375 19
AROMA Between
2.888 18 .160 1.283 .611
Groups
Within Groups .125 1 .125
Total 3.013 19
FLAVOR Between
3.528 18 .196 6.272 .306
Groups
Within Groups .031 1 .031
Total 3.559 19
TEXTURE Between
6.253 18 .347 11.117 .232
Groups
Within Groups .031 1 .031
Total 6.284 19
PURCHASEINTENTI Between
5.609 18 .312 2.493 .466
ON Groups
Within Groups .125 1 .125
Total 5.734 19
APPEARANCE Between
3.909 18 .217 1.738 .542
Groups
Within Groups .125 1 .125
Total 4.034 19

35
Results insinuate that the value of F computed with P-value at 5% of level statistically significant

in terms of color. As F value of 1.283 with the P value .611 at 5% level of statistically significant

in terms of aroma. And the value of F computed 6.272 with P-value at .306 at 5% level of

statistically significant in terms of flavor. As F value of 11.117 with the P value .232 at 5% level

of statistically significant in terms of texture. While F value of 2.493 with the P-value .466 at 5%

level of statistically significant in terms of purchase intention. While F value of 1.738 with the P-

value .542 at 5% level of statistically significant in terms of aroma.

As a result, the F is greater than the P-level or the statistically significant level. It means that

there is enough evidence to the value result and the level of how we assess the essential result of

null hypothesis and terminating that the actual difference is existed. Likewise, it implies that

there is no significance on the Squash-Nipa Fruit Shake on the sensory characteristics attributes

as perceived by the panelist. Consequently, the authenticity indicated that the Squash-Nipa Fruit

Shake is not comparable to the Vanilla Milk Shake.

36
 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter discusses the summary, conclusion and recommendation. The

conclusions are derived from the findings and outgrowths of the calculations are the

recommendation.

SUMMARY

The research was aimed to determine the sensory characteristics of Squash-Nipa

Fruit Shake.

Specifically, this sought to:

1. Determine the sensory characteristics of Squash-Nipa fruit shake in terms of:

1.1 Color;

1.2 Aroma;

1.3 Texture;

1.4 Taste;

37
1.5 Appearance; and

1.6 Purchase Intention.

2. Find out if Squash-nipa fruit shake is comparable to vanilla milk shake and the other existing

shake.

3. To learn by the study if there is essential difference on sensory characteristics of the Squash-

Nipa Fruit Shake

Null Hypothesis

Ho1. Squash- Nipa fruit shake is not comparable in terms of sensory characteristics to nipa palm

fruit shake.

Ho2. There are essential differences on the sensory quality of Squash- Nipa Fruit Shake as

perceived by the panelists.

It will determine that the above methodology is appropriate in making a Squash-

Nipa Fruit Shake along the process by which the participants evaluate and determine which level

of treatment and presentation had an effect. Hence, it is intended to determine if the Squash-Nipa

Fruit Shake can be acceptable for production.

The factors which can affect the external validity are explained in the statistical

treatment and given data to be able to incurve the study, and can compare the findings and

testing hypothesis. A survey will be conducted under different conditions or using different

research designs.

Descriptive and experimental method of research was used to evaluate the level

of acceptability of Squash-Nipa Fruit Shake in terms of: color, aroma, flavour, texture,

appearance and purchase intention.

38
The ingredients of Squash-Nipa Fruit Shake used is the following Squash, Nipa fruit, Condensed

milk, Evaporated milk, Ice and Vanilla.

The materials and equipment in the preparation and process of Squash-Nipa Fruit Shake are

follows: automatic weighing scale, blender, measuring cups, measuring spoons, chopping board,

knife, plate can opener, glass, bowl and spoons.

The study was conducted for the purpose of discovering the potential of Squash-Nipa Fruit

Shake as a marketable product. Experimental method of research was utilized and the nominative

survey techniques was used for gathering data. Five (5) food experts and Fifteen (15) residents in

Barangay Margen, Ormoc City, 95% of the total twenty (20) total number of populations were

the respondents. The inquiry was conducted during the 2nd semester of the school year 2020-

2021.

Result of the study shows that treatment 1 which had 100% of Squash and 100% of Nipa Fruit

was the same portion and comparable among the three treatments with the original recipe in all

sensory attributes. It implies that there was significant difference in terms of: Color, Aroma,

Flavor, Texture and Appearance, as perceived by the panelist.

FINDINGS

Based on the result and data gathered, the following results are presented below:

1. The descriptive test of squash-nipa fruit shake is the following: Slightly Yellow color,

very pleasant aroma, sweet flavour, very fine texture, moderately light appearance.

Consequently, the panellist definitely will buy the squash-nipa fruit shake.

2. The hedonic scale of squash-nipa fruit shake is the following: color, flavour, texture, and

appearance are overall like moderately while the aroma is like slightly.

3. The squash-nipa fruit shake is not comparable in terms to the existing product.

39
CONCLUSION

Based on the result, the quality factor is one of the authentic evidenced that can be proven, that

the squash-nipa fruit shake has a potential to be accepted.

Production of squash-nipa fruit shake is in great help for the locality because it creates another

variety of shake that can generate extra income for entrepreneurs. Consumers do not need to look

for a unique ingredient in making a delicate vanilla milk shake, rather they can used squash and

nipa fruit as a unique ingredient and flavor of shake because it comprises the nutritional value

and the quality result of shake. Whenever they want and not depending on buying it.

Conversely, this will help future food technology students to develop an acceptable product with

the basis of squash-nipa fruit shake it will create opportunities for the students to enhance and

innovate on the product. I will give the student some ideas and insights on what

Squash-nipa fruit shake can and cannot do.

Therefore, squash-nipa fruit shake will give opportunities to the people in the locality to open up

businesses and showcase the important of nipa fruit in their area.

RECOMMENDATIONS

After interpreting the calculation of squash-nipa fruit shake certain area of treatment

acceptability has low mean score than others. This recommendation and opinions will surely help

pursue a highly acceptable output of squash-nipa fruit shake. Here is the recommendation:

40
 Improvement of color based on the result over the level of treatment acceptability and the

description test attribute of every sensory characteristics.

 The level of quality and quantity of the product sizes and the flavour that will be more

acceptable to the consumers.

 Exact selling price of the product

 Submit for evaluation in the bureau Food and Drug (BFAD) before mass production.

APPENDICES

41
 Appendix A

Survey Questionnaire

Republic of the Philippines

EASTERN VISAYAS STATE

UNIVERSITY

ORMOC CITY CAMPUS

Brgy. Don Felipe, Larrazabal, Ormoc City Leyte

Name of respondents (Optional):

Sex: Male Female Age:

Direction: Fill out and evaluate the score sheet accordingly.

SCORE SHEET FOR SQUASH-NIPA FRUIT SHAKE

Like Like Like Like Neither Dislike Dislike

extremely very modera slightly like or slightly moderatel

(7) much (6) tely (5) (4) dislike (2) y (1)

42
 (3)
COLOR
T0
T1
T2
T3
AROMA
T0
T1
T2
T3
FLAVOR
T0
T1
T2
T3
TEXTURE
T0
T1
T2
T3
APPEARAN

CE
T0
T1
T2
T3
PURCHASE Absolutel Perhaps Might Probabl Definitel Definitel Definitely

INTENSIO y would would use y y y would wouldn’t

N use use Produc Wouldn wouldn’ buy not buy

Product Product t ’t use t use product

Product product
T0
T1
T2
T3

Evaluate the Squash-Nipa Fruit Shake

43
COLOR Very yellow Yellow Moderately Slightly Yellow

yellow Yellow green

T0
T1
T2
T3
AROMA Extremely Very Moderately Slightly Unpleasant

pleasant pleasant pleasant pleasant

T0
T1
T2
T3
FLAVOUR Very sweet Sweet Moderately Slightly Tasteless

sweet sweet
T0
T1
T2
T3
TEXTURE Extremely Very Fine Moderately Slightly fine Very hard

Fine Fine
T0
T1
T2
T3
APPEARANCE Very light Light Moderately Slightly Lightless

light light
T0
T1
T2
T3
PURCHASE Absolutely Perhaps Might use Probably Definitely

INTENSION would use would use product wouldn’t wouldn’t

product product use product use product

T0
T1
T2
T3

44
45
46