La Union Colleges of Science and Technology Inc.

Central West, Bauang, La Union

“Acceptability of Yema Kalabasa”

Hipona, Jyzell Jade P.

Rimpillo, Janine C.

Tejada, Josphine P.

La Union Colleges of Science and Technology Inc.

Central West, Bauang, La Union

Bachelor of Science in Hospitality Management

September 2022
 Chapter 1

INTRODUCTION

Situational Analysis

There are many elements that constitute a diet in order for it to be considered nutritionally

adequate; no single natural food supplies all needed elements. Vegetables are a big source of

minerals and vitamins, particularly vitamin A; they come in rainbow colors and a medley of

texture which brighten even a simple meal. When speed is required, raw vegetables qualify as

“instant” (Worth, 1965). Vegetables, in the broadest sense, are any kind of plant life, or plant

products; in the narrowest sense, they are fresh edible portion of herbaceous plants or plant parts

that either consumed raw or cooked with the main course of the meal (Encyclopedia Britanica,

Vol. 19, 1978). The results of this study on the acceptability is relative to the cost and nutrient

content of the snack item may help individual prevent Vitamin A deficiency particularly in PNU

– AC Community.

Yema Kalabasa is another popular and easy Filipino sweet that is made up of mashed

squash then mixed and cooked with condensed milk and egg yolks. Kalabasa is popularly known

as squash. It is recognized for its vitamin a benefits. However, kalabasa is also good source of

vitamin b1, vitamin b2, vitamin c, calcium, phosphorus, iron and magnesium. Although squash is

a fruit according to its botanical classification, it is generally considered a vegetable in food

preparation. It strengthen the immune system, prevent cancer, manage symptoms of diabetes,

build strong bones, protect heart health, and reduce the symptoms of insomnia. It also helps

prevent inflammatory conditions, relieves system of arthritis, eliminates parasites and infections,
improves prostrate health, protects against birth defects, boosts respiratory health, and reduces

blood pressure.

The classic story of agriculture comes from the Middle East, where wheat, barley, pigs,

and sheep were quickly domesticated and then spread to other parts of the world. Many

archaeologists tried to tell a similar story for the Americas, and they fund supporting evidence

for the domestication of squash, and later corn, in the highlands of Mexico. Squash remains

found there were the oldest known (ScienceNOW, 8 May 1997, but a new study suggests that

was merely because the dry climate favors the preservation of large plant remains.

This is being named Yemapoetics, deriving its epistemic framework from the figure of

shamaness or Yema in Limboo healing traditional in Sikkim. Yemapoetics is attempt to propose

a new indigenous paradigm for indigenous literary expression around the world.

This identifies stages of poetic composition as well as reception, ranging from

purification, possession, communication to catharsis. An indigenous literary theory like this will

provide context for locating the poet (ess), examining her/his role as community healer who

connects the modern, urban psyche of individual with communal, archetypal symbols. This

Significance of the Study

People depend on plants for food that is why they continue researching and

experimenting food stuff out of plants. Food is important as oxygen in maintaining life. It is

something that should not only alleviate hunger and nourish the body but it must also satisfy the
human need for food. Thus, foods from plants are good sources of all nutrients needed by our

body or the betterment of quality of life.

But with the advancements of today’s technology, processed foods became very rampant

in the market and the intakes of plant foods were very much neglected. These foods were

commonly called as instant foods. They became part of our meal planning, like our viands and

snack items. They become ingredients to the recipe of those people who find difficulty in making

meal because of their limited time.

Statement of the Problem

This study aims to ascertain the Acceptability of Yema Kalabasa varied quantities in

Yema spread as to appearance, taste, color, texture, and general acceptability.

It seeks to answer the following questions.

1. What is the level of Yema Kalabasa in terms of :

1.1 Appearance

1.2 Color

1.3 Texture

1.4 Taste

1.5 Aroma

2. Is there a significant difference between the level of acceptability of Yema Kalabasa in

terms of its sensory qualities as perceived by:

2.2 Faculty

3. How Yema Kalabasa can benefit the students in La Union Colleges of Science and

Technology Inc.

Research Paradigm

Input Process Output

A. Making the 1. Questioners

3. Data Analysis
C. Examination of
Figure 1.product
the The Research

Figure 1. The Research Paradigm of the Study

Kalabasa.
Theoretical Framework

Conceptual Framework

Related Studies

Definition of Terms

Acceptability -

Appearance -

Aroma –

Kalabasa/squash –

Taste -.

Yema -
 Chapter 2

METHODOLOGY

This chapter discuss the research method used in the study, the research design, materials

and equipments, procedure, population and locale of the study, instrumentation and data

collection, and data analysis

Research Design

This study utilized experimental research to determine the acceptability level of Yema

Kalabasa among respondents as to general acceptability, appearance, taste, color and texture.

Quasi-experimental study used to estimate the casual impact of intervention on its target

population.This method has been defined by good as a process method concerned with

controlling or manipulating conditions for the purpose of studying the relative effects of different

treatment methods applied to a member of a group. The researchers believed that the

experimental method is the appropriate method in this study. The main goal of this type of

research is to describe the data and characteristic about what is being studied. A survey

questionnaire is administered to a selected sample from a specific population. The survey

involved the administration of a Questionnaire which sought to obtain data on the sensory

evaluation of the Yema Kalabasa.

This study conducted at La Union Colleges of Science and Technology Inc. (LUCST), to

the acceptability of Yema Kalabasa as dessert. The respondents were the BSHM VI-B (batch b)

students and some of the instructor.

Respondents Number of Respondents

BSHM IV-B (Batch b) 13

Instructors 10

Total 23

Instrumentation and Data Collection

The researchers used the survey questionnaire in conducting the study, the

responses/comments of the respondents will be gathered through questionnaire. And in the data

gathering, the researchers allowed the respondents to taste their product and evaluate it by

answering the questions according to their level of acceptance in yema kalabasa, it was divided
into 3 parts. Part I measured the level of Yema Kalabasa as to appearance, color, texture, taste

and aroma. Part II measured the level of acceptability of Yema Kalabasa in terms to students and

faculty. Part III measure the benefits of Yema Kalabasa to students in La Union Colleges of

Science and Technology.

Data Analysis

Five-point Hedonic Rating Scale

Scale Range Description

5 4.5-5.0 Liked Very Much

4 3.5-4.49 Liked Moderately

3 2.5-3.49 Neither Liked or Dislike

2 1.5-2.49 Disliked Moderately

1 1.0-1.49 Disliked Very Much

This questionnaire is part of the study designed to Acceptability of Yema Kalabasa in La Union

Colleges of Science and Technology. We are asking you to help with this study by completing

this attached survey. Your participation is voluntary.

The benefit of participating in this study is that the information collected could help

improve the
References

https://www.bartleby.com/essay/Squash-Yema-PK77RC4KRYZA

http;//filipinostylerecipe.com/2013/02/squash-yema/