ABSTRACT

The main thrust of this study was to determine the acceptability of varied Iba-based Jelly in terms of appearance, aroma, taste and texture in four treatments: plain iba, iba-apple, iba-guava and iba-pineapple jelly. This study also sought to find out the profile of varied iba-based jelly in terms of ingredients and costs, tools and equipment needed, procedures involved and shelf life; the acceptability level of varied iba-based jelly in terms of appearance, aroma, taste and texture in each of the four treatments; the difference in the acceptability of varied iba-based jelly in terms of appearance, aroma, taste and texture among the four treatments. There were 54 participants from Holy Name University, (5) HRM teachers and (5) TLE teachers of college and junior high school department, (37) HRM students and (7) TLE students. The products were distributed and tasted by the participants and after it, the questionnaires were given. The participants rated the plain iba, iba-apple, iba-guava and iba-pineapple jelly using the 9 point Hedonic Scale. The gathered data were computed and analyzed using the weighted mean and One Way Analysis of Variance (ANOVA) to determine the significant difference in the acceptability of varied iba-based jelly in terms of appearance, aroma, taste and texture in four treatments. The findings revealed that there was no significant difference in the varied iba-based jelly in terms of appearance, aroma, taste and texture among the four treatments: plain iba, iba-apple, iba-guava and iba-pineapple jelly.
Therefore, the four treatments were all acceptable to the participants.

College of Education Bachelor of Technology and Livelihood Education major in Home Economics