Chapter 1

INTRODUCTION

Background of the Study

Hunger is one of the results of poverty that experience by the locals here in the

Philippines. And it is not surprising why the Philippines still considered as a poor country.

Philippines is well-known in terms of agricultural resources. This is somehow a good

indication that had a chance of sustainability of food supply but hunger is still occurring.

Here in Eastern Samar, poverty pulls our locals to have insufficient money to buy nutritious

or even essential foods that leads to hunger. In Poblacion Salcedo, Eastern Samar, the

location is obviously rich in different agriculture resources such as banana, coconut, and

other green edible plants. Still, students and other locals must had the knowledge on how to

engender a recipe that could change their perspective about the ingredients being used.

The coconut industry in the Philippines faces several challenges in terms of

sustainable agriculture practices. A significant proportion of coconut trees in the Philippines

are old and nearing the end of their productive life. These aging trees require more care

and maintenance, and their productivity declines over time. Reviving the coconut tree

population through replanting and promoting the use of high yielding coconut varieties is

essential for sustainable agriculture practices. In Eastern Samar State University – Salcedo

Campus, the location of the campus is rich of different agriculture resources and one of that

are the coconut trees. Coconut pulp patty lies in its potential to address multiple challenges

faced by the coconut industry. By conducted research on coconut pulp patty, we had unlock

the opportunities and benefits associated with this sustainable food product, contributing to

the growth and transformation of the coconut industry towards a more sustainable and

inclusive future. However, coconut pulp holds immense potential as a versatile ingredient

that can be utilized in various food products. One such product is coconut pulp patty, a

sustainable and nutritious food option that can contribute to waste reduction and promote
the circular economy in the coconut industry.

With regards to the situation, the researchers had conduct an experimental study

to assess the acceptability and sensory evaluation of the pulp patty. In the process of having

sensory evaluation through its appearance, aroma, texture, flavor, and general acceptance.

Through the respondents, the palatability of the patty will be able to measure its acceptance.

With the help of this study, is to be efficient enough to convert used coconut pulp into

something edible and nutritious.

Additionally, by studying coconut pulp patty, we had investigate its potential as a

value-added product that utilizes coconut pulp, reducing waste and promoting sustainable

practices here in Eastern Samar State University – Salcedo Campus. This research will

contribute to the development of strategies for waste reduction and the establishment of a

circular economy in the coconut sector. Coconut pulp is rich in dietary fiber, vitamins,

minerals, and antioxidants. By incorporating coconut pulp into a patty, we had create a

nutritious food product that offers health benefits to consumers.

Coconut pulp is the residue from the coconut milk extraction. It is low-value

material but has a high potential to be a food source by processing the pulp. (Iguttia et al.,

2011) It has been observed that in Dry basis, analyses performed in our laboratory have

shown results of 5.34 to 32.5% lipid; 3.22 to 10.32% of ash; 0.8 to 11.37% of protein and

65.4 to 77.1% of carbohydrate.

As consumers have become increasingly more health conscious, foods including

meat products with decreased levels of fat, salt, cholesterol as well as enriched with dietary

fiber has become more and more popular (Yang et al., 2007).

Fruits and vegetables occupy an important role in human nutrition as they provide

essential minerals, vitamins, dietary fiber and phenolic compounds that are natural

antioxidants (Grigelmo-Miguel et al., 1999).Yet, there is strong evidence linking excessive

intake of processed meat products to type-2 diabetes, obesity, cardiovascular disease, and

certain types of cancer (Cashman and Hayes, 2017; de Smet and Vossen, 2016; Shan et al.,

2017). Additionally, the WHO International Agency for Research on Cancer recently
declared that red meat consumption is cancer-causing to humans (Apostolidis and McLeay,

2016).

Coconut pulp is one of the indigenous ingredients coming from shredded

matured coconut that can be found here in Eastern Samar as mentioned by majority of the

farmers in the same locality. Coconut pulp is somehow used as feeds in poultries and

piggeries as basic observation here in Eastern Samar. We could see coconut pulp cannot

be consumed by human as food because what we only observed is coconut pulp is used to

become feeds, fertilizers, and other organic enhancers. We could also see that in the

matured coconut fruit, only the coconut extract is the only material or ingredient we can use

in food preparation. Hence, coconut residue or coconut pulp is being unrecognized to a

potential ingredient.

Thus, to solve this problem, this study had provide additional way to solve this

existing problem in Poblacion Salcedo, Eastern Samar. The researchers of this study aim to

provide and produce food product that is easily accessed in the location, to utilize coconut

pulp as food source, and to promote the idea of utilizing natural resources. The product that

the researchers aim to provide is patties. Coconut pulp serves the main ingredient of this

patty. Though, coconut pulp is not really patronized by the locals. And this coconut pulp is

only known as feeds for ducks and also for pigs. Poblacion Salcedo, Eastern Samar has

good resources of these. It could turn the left-over pulp into patties.

In this connection, the researchers choose this coconut pulp patty because

coconut pulp can be made as one of the ingredients for making a patty compared of using

commercial flour, it is cheaper and it is abundant in our locality. Besides it is easy to

prepare and it contains vitamins and minerals that gives benefit to our body. To reduce the

cost of making patty, the researchers substitute all-purpose flour with coconut pulp.

However as to correct the amount coconut pulp added to all-purpose flour has been

investigated, so the researchers had inspire to study this problem which focused on the

investigation on which level of coconut pulp produced an acceptable quality of patty.

 4
Objective of the Problem

This experimental study had determine the Acceptability of Coconut Pulp as

extenders for patties. Researchers has attempt to use the coconut pulp as substitute for all-

purpose flour. More specifically, the study seeks to answer the following questions:

1. To determine the Coconut pulp as a burger patty be described in terms of:

1.1. Appearance

1.2. Aroma

1.3. Texture

1.4. Flavor

1.5. Color

1.6. Tenderness

2. To measure the over-all acceptability of coconut pulp patty by consumer.

3. To assess if there a significant difference on the acceptability of coconut pulp patty

with varying levels of coconut pulp.

Hypothesis

Based on the raised question, this study had be guided with the following

hypothesis:

1. There is no significant difference on the acceptability of coconut pulp patty

with varying levels of coconut pulp.

Significance of the Study

The significance of the study had be viewed meaningfully in the following areas of

concerns:

Administrator. Results of the study enable of school administrator to encourage the

Technology and Livelihood Education teachers to conduct more research activities on the

utilization of pulp patty for healthy human consumption.

 5
Teacher. This study enables the teachers to be aware that coconut meat (pulp) can

used as ingredients in making healthy patties. The teacher may encourage their students to

make a good quality of a healthy patty made from coconut meat (pulp) instead of meat.

Students. This study had awaken the minds of the students that coconut meat (pulp)

has a many uses and benefits. They had not only know that this coconut meat (pulp) can be

used as a main food, but it can make into healthy pulp patty.

Housewives. This study had provide information's to the housewives that coconut

meat (pulp) can be made into healthy patty. Furthermore, housewives had be able to lessen

the waste of throwing and feeding coconut meat (pulp) because it can be a good substitute

of meat patty.

Farmers. Findings of the study had help farmers venture on coconut pulp production

because many consumers of coconut pulp had demand it by processing it into coconut pulp

patty and become a good source of income to the farmers.

Community. This study had provide information to the people in the community that

coconut meat (pulp) has many uses aside from being a healthy food it will help also to have

a source of a good income and livelihood. The community had encouraged to produce more

coconut in their respective farms due to its beneficial and healthy for human.

Researcher. This study had serve as references for future researcher who aims to

conduct experimental research related to acceptability of pulp patty. Furthermore, the result

of this study could add the body of related literature. This is also provide empirical data that

can be used as base line information in related topic.

Conceptual Framework of the Study

The input of the study gathered the necessary ingredients and materials that had

used in the study. It also refers the independent variables which varying levels of Coconut

Pulp while the dependent variables refer the quality characteristics of Patty using Coconut

Pulp in terms of appearance, taste, color, texture, tenderness and aroma.

 6
The Output of the study is the Coconut Pulp had used to make a way to make a

Patty. The pulp is nutritious and can re-invent into a patty. It’s full of healthy fiber and good

for our body too. Furthermore, the use of this coconut pulp had help to reduce coconut waste

in the agricultural sector.

During the process phase, the assessment of the food acceptability of the Coconut

Pulp as Patty and testing the evaluation by the selected respondents of Poblacion Salcedo,

Eastern Samar. The product was evaluated by the respondents in terms of the quality of the

product. And the acceptability of Coconut Pulp that process into Coconut Pulp Patty.
 7

Different Levels of Coconut Pulp Patty Quality of Coconut

Coconut Pulp Pulp Patty
Treatment 1 = 100% all- Preparation
purpose flour (control) Sensory Evaluation
Acceptability Testing
Treatment 2 = 75% all-
purpose flour and 25%
coconut pulp Consumer Acceptability
Treatment 3 = 50% all-
purpose flour and 50%
coconut pulp

Treatment 4 = 25% all- Data Analysis and

purpose and 75 coconut Interpretation
pulp

Treatment 5 = 100%
coconut pulp

Input Process Output

Figure 1. The input-output model depicting the conceptual framework of the study.
 8
Scope and Delimitation of the Study

This study had determine the general acceptability of coconut pulp patty. There had

110 participants in this study, consisting of 100 selected participants from Poblacion

Salcedo, Eastern Samar, and 10 selected faculty members from Eastern Samar State

University – Salcedo Campus, who had serve as respondent for this research using the

score sheets methods.

The following varying levels of coconut pulp had serve as treatments in the study.

Treatment 1 - 100% all-purpose flour (control)

Treatment 2 - 75% all-purpose flour and 25% coconut pulp

Treatment 3 - 50% all-purpose flour and 50% coconut pulp

Treatment 4 - 25% all-purpose flour and 75% coconut pulp

Treatment 5 - 100% coconut pulp

Definition of Terms

For easy understanding of the concepts of this study, the following terms conceptually

and operationally defined.

Acceptability. This means the capability or worthy of being acceptable

(Merriam- Webster 2012). This refers to the general interpretation on the result of

coconut pulp patty tasted. The term refers to the level of the taster’s implication from

like to extremely dislike.

Appearance. This refers to the outward aspect of the study which consist of

the shape, and color conditions of the conditions of the surface of the product

(Oxford Dictionary, 2014). In this study, these characteristics (shape, size, color,

etc.) were the basics basis of judging the appearance on quality characteristics by

the consumers or taste panel of evaluations.

 9

Aroma. This refers to the distinctive, pervasive, and usually pleasant or

savory smell (Merriam-Webster 2012). In this study, it refers to the significant role in

various contexts, including the flavor of food. Aroma influences the acceptance and

appreciation of food.

Coconut Pulp. This refers to the shredded meat or flesh of a coconut fruit

(Oxford English Dictionary, 2010). In this study, this refers to the natural fiber that

would serve as substitute of flour.

Color. This is the intensity or brightness of a product perceived by the eye

(Clawdio and de leon, 1987). In this study, it refers to the brightness of Coconut Pulp

Patty as perceived by the eyes of the test evaluators.

Flavor. This refers to the blend of taste and smell sensations involved by a

substance in the mouth (Merriam-Webster 2012). In this study, this refers to the taste

and aroma of coconut pulp patty which is one of the quality characteristics of the

product.

Hedonic scale. This refers to tasting panels where the judges indicate the

extent of their like or dislike for the food (Bender, 2005). In this study this refers to

tasting panels as instrument used to taste the degree of acceptability of coconut pulp

patty tested; responses are expressed in terms of likeness and unlikeness.

Organoleptic test. This is the analysis of the properties of products and

materials – mainly foodstuffs – by means of the sense organs. Organoleptic testing

is extent subjective since perception among different persons as well as in a single

person vary, depending on the state of the body (the Great Soviet Encyclopedia,

2010). In this study organoleptic testing is done by 10 selected testers. It is used to

evaluate the quality characteristic of coconut pulp patty using coconut pulp in terms

of appearance, aroma, color, flavor, tenderness, and texture.

 10

Patty. This refers to a small, flattened cake of chopped or minced food

(Oxford English Dictionary, 2010). In this study, this refers to the output product to be

made.

Tenderness. This refers to the quality of being succulent and easily chewed

(Merriam-Webster, 2012). In this study, this refers to the ease which product can be

measured by the sense of sight and touch.

Texture. This refers to the visual or tactile surface characteristics of the

coconut pulp patty product (Merriam-Webster, 2012). In this study, this refers to the

surface characteristics and appearance of coconut pulp that can measured by the

sense of touch.
 Chapter 2

REVIEW OF RELATED LITERATURE AND RELATED STUDIES

This chapter presents the literature and studies reviewed which will provide the

researcher some insights in the conceptualization of the study.

Related Literature

Coconuts are the fruit of the coconut palm tree, which originated in Southeast

Asia, and was transported throughout the Pacific either by migrating Indonesians and

Polynesians or on the drifting ocean currents. Coconut is believed to be as old as 80 million

years which could be due to the landmass of the Southern Hemisphere, Gondwana. More

than 2000 years ago, the traders carried coconut from islands on their journey towards home

islands which comprises Indonesia in the present era. Coconut’s voyage towards the Indian

Ocean to Madagascar and then to East Africa is assumed to be started by the people of

Borneo. If we talk about recent times, in 1498, Portuguese mariners, Coconut has a broad

scope in food and non-food applications, and it has to be studied, tried, and implemented for

the wellness of mankind. Coconut has been an intrinsic part of the diet of Asia, Africa,

Central America, and the South Pacific Islands since ancient times.

Coconut pulp patty is a unique and innovative food product that incorporates coconut

pulp as a primary ingredient in the patty. This patty stands out from traditional burger patties

by using coconut pulp along with other ingredients like river clams, cheese, and vegetables,

creating a distinct flavor profile and texture.

The process of making a coconut pulp patty involves combining all the ingredients,

including coconut pulp, river clams, cheese, and vegetables, molding them into regular-sized

patties, and adding seasonings for flavor. Unlike typical burger patties made from beef, pork,

or chicken, the coconut pulp patty offers a refreshing alternative with its unique combination

of ingredients.
 12

The use of coconut pulp in the patty not only adds flavor but also brings potential

health benefits. Coconut pulp is rich in nutrients such as fiber, vitamins, and minerals, which

can enhance the nutritional value of the patty.

Furthermore, coconut pulp is known for its versatility and ability to add a tropical

twist to dishes. Its natural sweetness and texture can complement the savory elements of a

patty, creating a harmonious balance of flavors.

Overall, coconut pulp patty offers a creative and flavorful twist to traditional burger

patties, appealing to those looking for innovative and healthier food options.

Patties made from coconut pulp are a new food product that is becoming popular because of

its many culinary uses, sustainable origin, and high nutritional content. The purpose of this

study is to examine the body of research on coconut pulp patties, including studies on its

nutritional makeup, sensory qualities, health advantages, manufacturing methods, and

consumer acceptance. Cocosnucifera, or coconut palm, is a tall tree grouped with the

Palmae or Aceraceae family of monocotyledons. As one of the world’s 10 most beneficial

trees, coconut is known as the tree of abundance, heaven, and life for its numerous uses in

cosmetics, medicine, and nutrition.

Studies have brought to light the rich nutritional profile of coconut pulp patties,

highlighting their substantial amounts of essential fatty acids, vitamins, minerals, and high

fiber content. Research suggests that coconut pulp is a valuable source of dietary fiber,

which plays a role in weight control and supports a healthy digestive system (Jayanegara et

al., 2017). Furthermore, coconut pulp contains medium-chain triglycerides (MCTs), which

have been linked to various health benefits, including enhanced metabolism.

A recent study conducted by Rajapaksha and Pathiraja (2021) focused on evaluating

the sensory attributes of coconut-based snacks, particularly patties. The researchers

conducted a comprehensive sensory evaluation to assess factors such as color, aroma,

mouthfeel, and aftertaste, aiming to determine their influence on consumer preference. The

findings indicated that patties with a strong coconut aroma, a well-balanced level of
sweetness, and a satisfying crunchy texture received higher sensory ratings, indicating

greater acceptance among consumers.

Galactomannan is a polymer containing units mannopiranosa with βeta-(1-4) and unit

galactopiranosa with bonding αlfa-(1-6). Galactomannan source that has been developed is

of plant seeds Leguminoceae, the fenugreek (Trigonellafoenum graecum). The price of 250

mg extract of fenugreek yield 85% galactomannan reach to US $26.75 (Rp. 250,000).

Galactomannan compound also contained in the coconut meat. The more mature of

coconuts fruit, galactomannan compounds will increase. Coconut pulp that has been

processed into flour can be substituted on the processing of snacks so that the product has

Glykemik index (GI) is low. Isolation galactomannan using 4% of furnace ash solution and

coconut pulp 400 g obtained galactomannan isolates 134, 4g. The use of coconut

galactomannan isolates for 52 days in the rabbit (hypercholesterolemia), can prevent the

increase in total cholesterol levels of 24 mg/dl, cholesterol-drugs only 16 mg/dl, preventing

the increase in LDL of 15 mg/dl together with cholesterol-drugs, increase HDL 1 mg/dl, while

the drug to increase HDL 2 mg/dl, and prevent the increase in triglycerides (TG) 18 mg/dl.

By looking at the benefits galactomannan in the food industry, health, environmental and

economic value, these potential needs to developed.

Related Studies

Coconut pulp is the best alternative for gluten-free product seekers as well as

being highly recommended for gluten related disease patients as it low in gluten but rich in

dietary fiber and protein (Caliskan et al., 2020).

(Karandeep et al), coconut is a very important tree in tropical areas since it provides

food, employment, and business opportunities to millions of people. Because of its intrinsic

rich macro and micronutrient profile for human health and nutrition, the fruit is known as

‘wonder fruit’. It also naturally disperses well since the fruits can still germinate on land after

floating in sea water for up to 120 days, enabling wide distribution of the tree globally. This
dispersal characteristic allows this species to spread far from its origins without the need for

human intervention, and to grow into dense monospecific thickets.

The world’s major coconut producers—Indonesia, The Philippines, and India—

produce 61, 18, and 15.85 million tons annually, respectively

Several research studies have delved into the sensory evaluation of coconut pulp patties,

aiming to understand the factors that influence consumer perception and acceptance of

these products. Silva et al. (2019) conducted a comprehensive sensory analysis of coconut

pulp-based snacks, focusing on attributes such as texture, flavor, aroma, and overall

acceptability. Their findings emphasized the importance of texture in creating a desirable

eating experience, with factors like crispiness and chewiness significantly impacting

consumer preferences. Additionally, the study highlighted the role of flavor variety, with

consumers showing preferences for coconut-based snacks with distinct and appealing flavor

profiles.

Building upon this foundation, (Fernando and Jayawardena 2020) investigated the

sensory attributes of various coconut-based products, including patties, desserts, and

beverages. Their research underscored the significance of appearance in influencing

consumer perception, noting that visually appealing patties with a golden-brown crust and

uniform shape were more likely to be preferred. Taste, another crucial aspect, was explored

in detail, with findings suggesting that balancing sweetness and coconut flavor intensity was

key to enhancing product acceptance among consumers.

A sensory evaluation of coconut pulp patties involves assessing their taste, aroma,

texture, and overall acceptability. This evaluation typically employs a panel of trained

assessors or consumers who use standardized methods like descriptive analysis or hedonic

scales to evaluate various sensory attributes. For instance, studies like "Sensory Evaluation

of Coconut-Flavored Ice Creams" by da Silva et al. (2017) and "Effect of Processing on

Sensory and Textural Properties of Coconut Bar" by Khotimchenko et al. (2018) can provide

insights into sensory evaluation methodologies and factors influencing coconut-based

product acceptability. Additionally, resources such as the ASTM E2299 standard for sensory
evaluation can offer guidelines for conducting sensory assessments (ASTM International,

n.d.).

Some of the abundant and gaining wide acceptance sources of livelihood in

Sorsogon are pili (Canarium ovatum), banana (Musa balbisiana), young coconut meat

(Cocos nucifera L), and karagomoi (Pandanus Simplex). This study cited a product

development by making pie filling with the use of pili pulp, banana, young coconut and

karagomoi as the packaging material, as well as give encouragement to the community

particularly of San Ramon Bacon and Bulabog Sorsogon city who has the massive

production of these products. On the other hand, Consumer testing used the 9-point hedonic

scale in collecting data leading to come up with the most acceptable product. There were

225 respondents involving students, residents of San Ramon Bacon and Bulabog, Sorsogon

city. Results revealed that the third treatment was the most acceptable product which is like

very much (8.5). Moreover, the initial physio-chemical analysis of pie revealed 5.35 pH, 17

Brix total soluble solids, and 24.40% moisture content. The initial shelf-life result of pie in

normal temperature is up to 3 days and if kept refrigerated it will last up to 2 weeks. The

product nutrition information shows that the pie is nutritious having a total of 874 calories,

total fat 54%, saturated fat 0%, cholesterol 19.40%, sodium 9.35%, carbohydrate of 44.67%,

Dietary Fiber 56.80%, sugars 73.14 grams, Protein 39.20%, vitamin a 22%, vitamin c 82%,

calcium 60%, iron 11%, vitamin b-6 27%, vitamin b-12 5%, and magnesium 19%. In view of

this, recommendations are made for the improvement of the product.

Coconut (Cocos nucifera) milk is being used by confectionaries, bakeries,

biscuits,and ice cream industries worldwide to enhance the flavor and taste of

variousproducts (Persley 1992).

The coconut (the fruit of the palm Cocos nucifera) is the Swiss Army knife of

the plant kingdom; in one neat package it provides a high-calorie food, potable

water, fiber that can be spun into rope, and a hard shell that can be turned into

charcoal. (Diana Lutz 2011)

 Chapter 3

METHODOLOGY

This chapter discussed and presents the materials used in this study and

methodology which involved in the different treatments and phases of the operation in

the conduct of the study

MATERIALS

The following ingredients are used in the preparation of coconut pulp patty

using varying levels of coconut pulp;

Treatment 1 (control) 100% all-purpose flour

Ingredients: Quantities:

All-purpose Flour 1 ½ cups

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces

Treatment 2 (75% all-purpose flour and 25% coconut pulp)

Ingredients: Quantities:

All-purpose Flour 1 1/8 cup

Coconut Pulp 3/8 cup

Ground Meat 100 grams

Onion ¼ cup
 17

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces

Treatment 3 (50% all-purpose flour and 50% coconut pulp)

Ingredients: Quantities:

All-purpose Flour ¾ cup

Coconut Pulp ¾ cup

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces

Treatment 4 (25% all-purpose flour and 75% coconut pulp)

Ingredients: Quantities:

All-purpose Flour 3/8 cup

Coconut Pulp 1 1/8 cup

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon
 18

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces

Treatment 5 (100% coconut pulp)

Ingredients: Quantities:

Coconut Pulp 1 ½ cups

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces

The following utensils had been used in the study.

Chopping Board. This had been used to avoid surface damage while slicing

ingredients.

Coconut Grater. This had been used to grate the flesh of a coconut into fine

shreds.

Cooking Outfit. This served as protection both for the researcher and the

food being processed to avoid contamination while preparing the product.

Frying Pan. This had been used in frying the patty.

Kitchen Knife. This had been used to cut ingredients.

Ladle. This had been used for mixing all the measured ingredients.

Measuring Cup. This had been used in measuring dry ingredients.

Measuring Spoon. This had been used in measuring small amount of liquid

and dry ingredients.

 19

Mixing Bowl. That is where the different ingredients will be mixed.

Pot Holder. This had been served as protection for the researcher to avoid

extreme heat contact to the frying pan.

Spatula. This had been used to lift and flip the patty while cooking.

Weighting Scale. This had been used to measure the exact measurement of

each ingredient in preparation of the product.

These materials had been provided and gathered by the researchers. Each

of the material was thoroughly cleaned before the preparation of coconut pulp patty.

PROCEDURE

Preparation of Coconut Pulp

Crack the coconut open first. Use the coconut grater to grade the coconut

meat, then prepare a large bowl to place the grated coconut meat. Extract the grated

coconut meat to remove the milk and set aside the coconut pulp.

Preparation of Coconut Pulp Patty

Preheat the frying pan. In a large bowl, combine the coconut pulp, all-

purpose flour, ground pork, onion, garlic, tomato, salt, ground peeper, egg and water.

Mix until the ingredients are distributed properly. Scoop 1/8 cup of mixed ingredients and

mold it into a ball shaped figure. Gently press on the ball shaped mixtures to form a flat

ground burger patty. Arrange the patties over the greased aluminum foil sheet. Put

cooking oil to the frying pan. Fry the patties until it achieved the color of golden brown.

Separate first the fried patty into tray to remove excess oil. Finally, arrange the patties in

a serving plate.

METHODS

Product Evaluation

To obtain a reliable result in the evaluation of Coconut Pulp Patty sensory

evaluation (Organoleptic test) and acceptability test (Consumer preferences) had used.

A testing panel score card for organoleptic test and Hedonic Rating Scale for

acceptability test had been used in the study.

Research Design

Laboratory Taste Panel. Organoleptic test had been conducted to determine

the quality characteristics and acceptance level or preferences of the Coconut Pulp

Patty. The products had been presented to the taste panel that has training, expertise

and experiences in this line of work. The panel consist of 10 members who will evaluate

the products appearance, aroma, tenderness, color, flavor, and texture using the

Organoleptic test score card. These ten panel of testers had been randomly selected

from the faculty members in Eastern Samar State University, Salcedo Eastern Samar.

Samples for each replication had been coded as follows: A for Treatment 1, B for

Treatment 2, C for Treatment 3, D for Treatment 4 and E for Treatment 5. These

products had been examined and tested using a five point-rating scale based on the

variables considered. Scales values had been used with their corresponding description

as follows:

Scale Weight/Score Description

4.20 – 5.00 5 Excellent

3.20 – 4.19 4 Very Good

2.20 – 3.19 3 Good

1.20 – 2.19 2 Poor

1.00 – 1.19 1 Very Poor

The following are the quality characteristics of coconut pulp patty that had

been used to describe the patty with varying levels of coconut pulp.

Appearance

5 – looks mouth-watering
 4 – looks appetizing 21
3 – neat but not extra ordinary way

2 – looks uneven

1 – looks very thin

Aroma

5 – Rancid

4 – Aromatic

3 – Musty

2 – Savory

1 – Mild

Texture

5 – Chewy

4 – Soft

3 – Hard

2 – Dry

1 - Greasy

Flavor

5 – Tasty

4 – Salty

3 – Fatty

2 – Burnt

1 - Undercooked

Color

5 – Golden Brown

4 – Brown

3 – Dark Brown

2 – Pale Brown

1 – Light Brown
 Tenderness 22
5 – meat has substantial texture

4 – meat has tender juicy

3 – meat is moist but

2 – meat is dry

1 – meat has no texture

Consumer Testing. A panel of fifty tasters had been randomly selected to

evaluate the general acceptability of the product. Selected and one hundred (100)

selected participants including 40 students, 10 households, and 50 consumers had

evaluate their preference on coconut pulp patty using the score card of acceptability.

Using the Hedonic Rating Scale, this method had measure the consumer reactions in

terms of their degree of likeness of the product. The evaluators’ reaction had been

indicated by the description on the scale. The following scale values with corresponding

interpretations.

Scale Weight/Score Description/Interpretation

8.20 – 9.00 9 Like extremely

7.20 – 8.19 8 Like very much

6.20 – 7.19 7 Like moderately

5.20 – 6.19 6 Like slightly

4.20 – 5.19 5 Like neither dislike

3.20 – 4.19 4 Dislike slightly

2.20 – 3.19 3 Dislike moderately

1.20 – 2.19 2 Dislike very much

0.20 – 1.19 1 Dislike extremely

Data Analysis

The data had been subjected to statistical treatments. The percentage and

mean had been used to compute for quality characteristics and acceptability of the
products. The analysis of variance (ANOVA) in complete randomized design (CRD) had

been used to determine if there are significant differences between treatments in

appearance, aroma, tenderness, color, flavors, and over-all acceptability of the product.
 Chapter 4

RESULTS AND DISCUSSION

This chapter presents the results, analysis and interpretation of the findings of the

study. The analysis of the data focused on the quality characteristics of the coconut pulp

patty treated with different levels of coconut pulp which include appearance, aroma, texture,

flavor, color, and tenderness. The consumers preference and acceptability of the different

coconut pulp patty treatment were also determine using the Hedonic rating scale.

On Quality Characteristics

The experts rated the quality characteristics of coconut pulp patty with different level

of coconut pulp.

Table 1 presents the quality characteristics of coconut pulp patty with different levels

of coconut pulp as rated by taste panel of evaluators. It showed that treatment 1 had

received a rating of “very good” in terms of appearance, aroma, texture, and tenderness and

“excellent” for flavor and color. Treatment 2 was rated “excellent” in terms of appearance,

flavor, and color and “very good” in terms of aroma, texture, and tenderness. Treatment 3

was rated “excellent” in terms of flavor, color, and tenderness and “very good” in terms of

appearance, aroma, and texture. Treatment 4 was rated “very good” in all characteristics

except of flavor which was rated “excellent”, while treatment 5 was rated “very good” in all

characteristics.
 25

Table 1.

Quality Characteristics of Coconut Pulp Patty as Rated by the Panel of Evaluators.

Characteristics Treatment Replication Mean Quality Description

1 2 3
Appearance 1 4.20 3.60 4.50 4.10 Very Good
2 4.30 3.90 4.50 4.23 Excellent
3 4.00 4.10 4.30 4.13 Very Good
4 3.80 3.60 4.10 3.83 Very Good
5 3.60 3.60 3.90 3.70 Very Good
Aroma 1 3.90 3.70 4.40 4.00 Very Good
2 4.10 3.90 4.40 4.13 Very Good
3 4.00 3.60 4.40 4.00 Very Good
4 4.00 3.80 4.60 4.13 Very Good
5 3.60 3.60 4.20 3.80 Very Good
Texture 1 3.80 4.40 4.00 4.06 Very Good
2 3.90 4.00 4.30 4.06 Very Good
3 3.70 4.40 4.30 4.13 Very Good
4 3.20 4.10 4.00 3.76 Very Good
5 4.10 3.80 4.00 3.96 Very Good
Flavor 1 4.10 4.30 4.60 4.33 Excellent
2 4.40 4.60 4.60 4.53 Excellent
3 4.50 4.80 4.70 4.66 Excellent
4 3.90 4.40 4.70 4.33 Excellent
5 3.80 4.10 4.30 4.06 Very Good
Color 1 4.60 4.00 4.70 4.43 Excellent
2 4.30 4.40 4.50 4.40 Excellent
3 4.40 4.00 4.80 4.40 Excellent
4 4.10 3.90 4.10 4.03 Very Good
5 3.30 3.20 3.60 3.36 Very Good
Tenderness 1 4.40 3.70 4.30 4.13 Very Good
2 3.90 3.80 4.20 3.96 Very Good
3 4.40 4.10 4.30 4.26 Excellent
4 3.80 4.10 4.20 4.03 Very Good
5 3.40 3.40 4.10 3.63 Very Good
 26

Appearance of Coconut Pulp Patty

Table 2 presents the data of the mean rating on the appearance of coconut pulp

patty treated with different levels of coconut pulp as rated by the respondents. The results

showed that treatment 2 had the highest mean rating of 4.23. This was followed by treatment

3 with a mean of 4.13. Followed by treatment 1 with a mean of 4.10. Followed by treatment 4

with a mean of 3.83, and then treatment 5 got the lowest mean of 3.70.

Table 2a presents the analysis of variance on the appearance of coconut pulp patty

treated with different levels of coconut pulp. It showed that there was no significant

difference among the different treatments since the computed F value of 1.79 and had a

significance value of 0.21.

Aroma of Coconut Pulp Patty

Table 3 presents the data of the mean rating on the aroma of coconut pulp patty

treated with different levels of coconut pulp as rated by the respondents. The results showed

that treatment 2 and treatment 4 had the highest mean rating of 4.13. This was followed by

treatment 1 and treatment 3 with a mean of 4.00, and then treatment 5 got the lowest mean

of 3.80.

Table 3a presents the analysis of variance on the aroma of coconut pulp patty

treated with different levels of coconut pulp. It showed that there was no significant

difference among the different treatments since the computed F value of 0.43 and had a

significance value of 0.78.

 27

Table 2.

Appearance of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.10 .45826 .26458 2.96 5.24 3.60 4.50
2 3 4.23 .30551 .17638 3.47 4.99 3.90 4.50
3 3 4.13 .15275 .08819 3.75 4.51 4.00 4.30
4 3 3.83 .25166 .14530 3.21 4.46 3.60 4.10
5 3 3.70 .17321 .10000 3.27 4.13 3.60 3.90
Total 4.00 .32071 .08281 3.82 4.19 3.60 4.50

Table 2a.

Analysis of Variance on Appearance of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups .600 4 .150 1.786 .208
Within Groups .840 10 .084
Total 1.440 14
NS = not significant
 28

Table 3.

Aroma of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.00 .36056 .20817 3.10 4.90 3.70 4.40
2 3 4.13 .25166 .14530 3.51 4.76 3.90 4.40
3 3 4.00 .40000 .23094 3.01 4.99 3.60 4.40
4 3 4.13 .41633 .24037 3.10 5.17 3.80 4.60
5 3 3.80 .34641 .20000 2.94 4.66 3.60 4.20
Total 15 4.01 .32921 .08500 3.83 4.20 3.60 4.60

Table 3a.

Analysis of Variance on Aroma of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups .224 4 .056 .433 .782
Within Groups 1.293 10 .129
Total 1.517 14
NS = not significant
 29

Texture of Coconut Pulp Patty

Table 4 presents the data of the mean rating on the texture of coconut pulp patty

treated with different levels of coconut pulp as rated by the respondents. The results showed

that treatment 3 had the highest mean rating of 4.13. This was followed by treatment 1 and

treatment 2 with a mean of 4.06. Followed by treatment 5 with a mean of 3.96 and then

treatment 4 got the lowest mean of 3.76.

Table 4a presents the analysis of variance on the texture of coconut pulp patty

treated with different levels of coconut pulp. It showed that there was no significant

difference among the different treatments since the computed F value of 0.56 and had a

significance value of 0.69

Flavor of Coconut Pulp Patty

Table 5 presents the data of the mean rating on the flavor of coconut pulp patty

treated with different levels of coconut pulp as rated by the respondents. The results showed

that treatment 3 had the highest mean rating of 4.66. This was followed by treatment 2 with a

mean of 4.53. Followed by treatment 1 and treatment 4 with a mean of 4.33, and then

treatment 5 got the lowest mean of 4.06.

Table 5a presents the analysis of variance on the flavor of coconut pulp patty treated

with different levels of coconut pulp. It showed that there was no significant difference

among the different treatments since the computed F value of 2.39 and had a significance

value of 0.121.
 30

Table 4.

Texture of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.07 .30551 .17638 3.31 4.83 3.80 4.40
2 3 4.07 .20817 .12019 3.55 4.58 3.90 4.30
3 3 4.13 .37859 .21858 3.19 5.07 3.70 4.40
4 3 3.77 .49329 .28480 2.54 4.99 3.20 4.10
5 3 3.97 .15275 .08819 3.59 4.35 3.80 4.10
Total 15 4.00 .30938 .07988 3,83 4.17 3.20 4.40

Table 4a.

Analysis of Variance on Texture of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups .247 4 .062 .564 .694
Within Groups 1.093 10 .109
Total 1.340 14
NS = not significant
 31

Table 5.

Flavor of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.33 .25166 .14530 3.70 4.95 4.10 4.60
2 3 4.53 .11547 .06667 4.24 4.82 4.40 4.60
3 3 4.67 .15275 .08819 4.28 5.04 4.50 4.80
4 3 4.33 .40415 .23333 3.32 5.33 3.90 4.70
5 3 4.06 .25166 .14530 3.44 4.69 3.80 4.30
Total 15 4.38 .30206 .07799 4.21 4.55 3.80 4.80

Table 5a.

Analysis of Variance on Flavor of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups .624 4 .156 2.388 .121
Within Groups .653 10 .065
Total 1.277 14
NS = not significant
 32

Color of Coconut Pulp Patty

Table 6 presents the data of the mean rating on the color of coconut pulp patty

treated with different levels of coconut pulp as rated by the respondents. The results showed

that treatment 1 had the highest mean rating of 4.43. This was followed by treatment 2 and

treatment 3 with a mean of 4.40. Followed by treatment 4 with a mean of 4.03, and then

treatment 5 got the lowest mean of 3.36.

Table 6a presents the analysis of variance on the color of coconut pulp patty treated

with different levels of coconut pulp. It showed that there was significant difference among

the different treatments since the computed F value of 8.41 and had a significance value of

0.003.

Tenderness of Coconut Pulp Patty

Table 7 presents the data of the mean rating on the tenderness of coconut pulp patty

treated with different levels of coconut pulp as rated by the respondents. The results showed

that treatment 3 had the highest mean rating of 4.26. This was followed by treatment 1 with a

mean of 4.13. Followed by treatment 4 with a mean of 4.03. Followed by treatment 2 with a

mean of 3.96, and then treatment 5 got the lowest mean of 4.06.

Table 7a presents the analysis of variance on the tenderness of coconut pulp patty

treated with different levels of coconut pulp. It showed that there was no significant

difference among the different treatments since the computed F value of 2.03 and had a

significance value of 0.17

 33

Table 6.

Color of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.43 .37859 .21858 3.49 5.37 4.00 4.70
2 3 4.40 .10000 .05774 4.15 4.64 4.30 4.50
3 3 4.40 .40000 .23094 3.40 5.39 4.00 4.80
4 3 4.03 .11547 .06667 3.74 4.32 3.90 4.10
5 3 3.36 .20817 .12019 2.84 3.88 3.20 3.60
Total 15 4.12 .48028 .12401 3.86 4.39 3.20 4.80

Table 6a.

Analysis of Variance on Color of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups 2.489 4 .622 8.410 .003
Within Groups .740 10 .074
Total 3.229 14
S = Significant
 34

Table 7.

Tenderness of Coconut Pulp Patty Treated with Different Levels of Coconut Pulp.

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 4.13 .37859 .21858 3.19 5.07 3.70 4.40
2 3 3.96 .20817 .12019 3.44 4.48 3.80 4.20
3 3 4.26 .15275 .08819 3.88 4.64 4.10 4.40
4 3 4.03 .20817 .12019 3.51 4.55 3.80 4.20
5 3 3.63 .40415 .23333 2.62 4.63 3.40 4.10
Total 15 4.00 .32834 .08478 3.82 4.18 3.40 4.40

Table 7a.

Analysis of Variance on Tenderness of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups .676 4 .169 2.028 1.66
Within Groups .833 10 .083
Total 1.509 14
NS = not significant
 35

Multiple Comparisons

In quality characteristics, it was tested not significant in terms of appearance, aroma,

texture, flavor, and tenderness. Since color is the only characteristic got the significant value

of about 0.003. In table 8, presenting below the multiple comparisons among the treatments

in terms of color. It shows that treatment 1 and treatment 5 has significant difference,

treatment 2 and treatment 5 has significant difference, treatment 3 and treatment 5 has

significant difference, treatment 4 and treatment 5 has also its significant difference.

Table 8

Multiple Comparisons among the Treatments in Terms of Color of Coconut Pulp Patty

Treated with Different Levels of Coconut Pulp.

Dependen (I) (J) Mean Std. Sig. 95%

t Variable Treatment Treatment Difference Error Confidence Interval
Lower Upper
Bound Bound
2 .03333 .22211 .884 -.4616 .5282
3 .03333 .22211 .884 -.4616 .5282
1 4 .40000 .22211 .102 -.0949 .8949
5 1.06667* .22211 .001 -.5718 1.5616
1 -.03333 .22211 .884 -.5282 .4616
3 .00000 .22211 1.000 -.4949 .4949
2 4 .36667 .22211 .130 -.1282 .8616
5 1.03333* .22211 .001 .5384 1.5282
1 -.03333 .22211 .884 -.5282 .4616
Color 2 .00000 .22211 1.000 -.4949 .4949
3 4 .36667 .22211 .130 -.1282 .8616
5 1.03333* .22211 .001 .5384 1.5282
1 -.40000 .22211 .102 -.8949 .0949
2 -.36667 .22211 .130 -.8616 .1282
4 3 -.36667 .22211 .130 -.8616 .1282
5 .66667 .22211 .013 .1718 1.1616
 1 -1.06667 .22211 .001 -1.5616 -.5718
2 -1.03333 .22211 .001 -1.5282 -.5384
5 3 -1.03333 .22211 .001 -1.5282 -.5384
4 -.66667 .22211 .013 -1.1616 -.1718
*The mean difference is significant at the 0.05 level.

Taste Panel Acceptability

The acceptability test of Coconut Pulp Patty treated with different levels of coconut

pulp was done by 100 respondents namely: 10 households, 40 students, and 50 consumers.

Respondents based this test on the Hedonic Rating Scale that measured the acceptability of

the product.

The data on consumers’ acceptability of Coconut Pulp Patty treated with different

level of coconut pulp is presented in table 9. It shows that treatment 1, treatment 2, and

treatment 5 was rated with a quality description of “like moderately. While treatment 3 and

treatment 4 was rated with a quality description of “like very much”.

Table 9a presents the data of the mean rating on the acceptability of coconut pulp

patty treated with different levels of coconut pulp as rated by the respondents. The results

showed that treatment 4 had the highest mean rating of 7.33. This was followed by treatment

3 with a mean of 7.21. Followed by treatment 2 with a mean of 6.86. Followed by treatment

5 with a mean of 6.42, and then treatment 1 got the lowest mean of 6.40.

Table 9b presents the analysis of variance on the acceptability of coconut pulp patty

treated with different levels of coconut pulp. It showed that there was significant difference

among the different treatments since the computed F value of 3.471 and had a significance

value of 0.049.
 37

Table 9.

Quality Characteristics of Coconut Pulp Patty as Rated by the Panel of Evaluators.

Treatment Replication Mean Quality Description

1 2 3
Acceptability 1 6.98 6.35 5.87 6.40 Like Moderately
2 6.92 7.11 6.56 6.86 Like Moderately
3 7.23 7.24 7.15 7.21 Like Very Much
4 7.17 7.56 7.27 7.33 Like Very Much
5 7.08 6.32 5.87 6.42 Like Moderately

Table 9a

Acceptability of Coconut Pulp Patty as Rated by the Panel of Evaluators

Treatment N Mean Std. Std. 95% Minimum Maximum

Deviation Error Confidence
Interval for
Mean
Lower Upper
Bound Bound
1 3 6.40 .55669 .32140 5.02 7.78 5.87 6.98
2 3 6.86 .27934 .16128 6.16 7.55 6.56 7.11
3 3 7.21 .04933 .02848 7.08 7.32 7.15 7.24
4 3 7.33 .20257 .11695 6.83 7.83 7.17 7.56
5 3 6.42 .61158 .35310 4.90 7.94 5.87 7.08
Total 15 6.85 .52421 .13535 6.55 7.13 5.87 7.56
 38

Table 9b.

Analysis of Variance on Acceptability of Coconut Pulp Patty Treated with Different Levels of

Coconut Pulp

Sum of df Mean Square F Significant

Squares
Between Groups 2.236 4 .559 3.471 .049
Within Groups 1.611 10 .161
Total 3.847 14
S =Significant

Table 9c

Multiple Comparisons among the Treatments in Terms of Acceptability of Coconut Pulp

Patty Treated with Different Levels of Coconut Pulp.

Dependent (I) (J) Mean Std. Sig. 95%

Variable Treatment Treatment Difference Error Confidence Interval
Lower Upper
Bound Bound
2 -.46333 .32771 .188 -1.1935 .2668
3 -.80667* .32771 .034 -1.5368 -.0765
1 4 -.93333* .32771 .017 -1.6635 -.2032
5 -.02333 .32771 .945 -.7535 .7068
1 .46333 .32771 .188 -.2668 1.1935
3 -.34333 .32771 .319 -1.0735 .3868
2 4 -.47000 .32771 .182 -1.2002 .2602
5 .44000 .32771 .209 -.2902 1.1702
1 .80667* .32771 .034 .0765 1.5368
Acceptability 2 .34333 .32771 .319 -.3868 1.0735
3 4 -.12667 .32771 .707 -.8568 .6035
5 .78333* .32771 .038 .0532 1.5135
1 .93333* .32771 .017 .2032 1.6635
2 .47000 .32771 .182 -.2602 1.2002
 39
4 3 .12667 .32771 .707 -.6035 .8568
5 .91000* .32771 .020 .1798 1.6402
1 .02333 .32771 .945 -.7068 .7535
2 -.44000 .32771 .209 -1.1702 .2902
5 3 -.78333* .32771 .038 -1.5135 -.0532
4 -.91000* .32771 .020 -1.6402 -.1798

Multiple Comparisons

In terms of acceptability, it was tested of having significant differences among

treatments. In table 8, presenting below the multiple comparisons among the treatments in

terms of acceptability. It shows that treatment 1 and treatment 3 has significant difference,

treatment 1 and treatment 4 has significant difference, treatment 3 and treatment 5 has

significant difference, treatment 4 and treatment 5 has also its significant difference.
 Chapter 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary, conclusion and recommendation on the

study of coconut pulp patty with varying levels of coconut pulp.

Summary

The experiment was conducted at the Food Technology Laboratory Room of

Eastern Samar State University Salcedo-Campus, Salcedo Eastern Samar on

September 2024.

The study focused on determining the food quality characteristics and

acceptability of Coconut Pulp Patty treated with varying levels of coconut pulp which

were 0 percent, 25 percent, 50 percent, 75 percent and 100 percent. The quality

characteristics, consumers preferences and acceptability were investigated with the

use of Hedonic Rating Scale.

The product testing was done by one hundred ten (110) evaluators, consisting

of ten experts that had test the quality characteristics of the product, one hundred

(100) evaluators, namely: 40 students, 10 households and 50 consumers. These 100

participants evaluated the coconut pulp patty acceptance level treated with varying

levels of coconut pulp.

 41

The major findings of the study were summarized as follows;

1. In quality characteristics, in terms of appearance all treatments had a

quality description of “very good” except treatment 2 that was rated

“excellent”. In terms of aroma, all treatments had a quality description of

“very good”. In terms of texture, all treatments had a quality description of

“very good”. In terms of flavor, all treatment had a quality description of

“excellent” except treatment 5 that was rated “very good”. In terms of color,

all treatment had a quality description of “excellent” except treatment 4 and

5 that was rated “very good”. In terms of tenderness, all treatment had a

quality description of “very good” except treatment 3 that was rated

“excellent”.

2. The quality characteristics of Coconut Pulp Patty were evaluated and the

analysis variance for appearance, aroma, texture, flavor, and tenderness

showed there were no significant differences among various treatments

while color showed there were significant differences among various

treatments.

3. The taste panel preferences revealed the acceptability level of Coconut

Pulp Patty treated with different levels of Coconut Pulp. The result showed

that treatment 4 had the highest mean rating of 7.33. Followed by

treatment 3 with a mean rating of 7.20. Followed by treatment 2 with a

mean rating of 6.86. Followed by treatment 5 with a mean rating of 6.42

and then treatment 1 got the lowest mean rating of 6.40.

 42

4. The evaluators acceptability of Coconut Pulp Patty was evaluated and

analyzed and showed that there were significant differences in terms of

over-all acceptability among the different treatments. This indicated that

these treatments vary with each other in terms of acceptability of the

consumer.

Conclusion

Based on the results of the study, the following conclusion were drawn:

1. The 75 percent Coconut Pulp and 100 percent Coconut Pulp had similar

quality characteristics (appearance, aroma, texture, color and tenderness).

2. All treatments got the quality description rated “very good” in terms of flavor.

3. In terms of color, consumer rating preference decreased as the level of

coconut pulp increased (from 0 percent, 25 percent, 50 percent, 75 percent to

100 percent).

4. All treatments level (from 0 percent, 25 percent, 50 percent, 75 percent to 100

percent) of Coconut Pulp were acceptable by the taste panel of evaluators in

making Coconut Pulp Patty.

Recommendations

With reference to the findings of the study, the researchers recommend the

following:

1. The 75 percent Coconut Pulp and 50 percent Coconut Pulp should undergo

into low heat cooking preparation to improve the color.

2. Also, treatment 3 (50 percent Coconut Pulp and 50 percent All Purpose Flour)

may be made for made consumption.

3. Further studies, Coconut Pulp may be made into Pulp Roll and Pulp Lumpia

as extender to the said recipe.

 43

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 47

Appendix A. Sensory Scoresheet of Coconut Pulp Patty

Sensory Scoresheet
Laboratory Taste Panel
Coconut Pulp Patty
Name: Date:

Judge no: Age:

Instructions: Kindly EVALUATE appearance, aroma, texture, flavor, color, and tenderness and
using the scale provided below.
Sample Codes
A B C D E
Appearance Description _____ _____ _____ _____
_____
Appearance Acceptability _____ _____ _____ _____
_____
Aroma Description _____ _____ _____ _____
_____
Aroma Acceptability _____ _____ _____ _____
_____
Texture Description _____ _____ _____ _____
_____
Texture Acceptability _____ _____ _____ _____
_____
Flavor Description _____ _____ _____ _____
_____
Flavor Acceptability _____ _____ _____ _____
_____
Color Description _____ _____ _____ _____
_____
Color Acceptability _____ _____ _____ _____
_____
Tenderness Description _____ _____ _____ _____
_____
Tenderness Acceptability _____ _____ _____ _____
_____
Appearance Aroma Texture Flavor
Color
5 – looks mouth-watering 5 – Rancid 5 – Chewy 5 – Tasty 5–
Golden Brown
4 – looks appetizing 4 – Aromatic 4 – Soft 4 – Salty 4 – Brown
3 – neat but not extraordinary way 3 – Musty 3 – Hard 3 – Fatty 3 – Dark
Brown
2 – looks uneven 2 – Savory 2 – Dry 2 – Burnt 2 – Pale
Brown
1 – looks very thin 1 – Mild 1 – Greasy 1 – Undercooked 1 – Light
Brown
Tenderness
5 – meat has substantial texture
4 – meat has tender and juicy
3 – meat is moist but not juicy
2 – meat is dry
1 – meat has no texture
 Appendix B. Sensory Scoresheet of Coconut Pulp Patty
Sensory Scoresheet
Consumer Testing
48
Coconut Pulp Patty
Name: Date:

Judge no: Age:

Instructions: Kindly EVALUATE the over-all acceptability using the scale provided
below.
Sample Codes
A B C D E

Over-all Acceptability: _____ _____ _____ _____

_____

Over-all Acceptability
9 – like extremely 3 – dislike moderately
8 – like very much 2 – dislike very much
7 – like moderately 1 – dislike extremely
6 – like slightly
5 – like neither dislike
4 – dislike slightly
 49

PICTORIALS

Preparation of making Coconut Pulp Patty.

 50

One of the expert taste panel of evaluators submitting her rating on the different

treatments of Coconut Pulp Patty.

 51

Selected students taste of panel writing their rating on the different treatments of

coconut pulp patty.

 52

CURRICULUM VITAE

NAME : Mark Joshua E. Bacleon

DATE OF BIRTH : October 04, 2002
PLACE OF BIRTH : Malibay, Pasay City
ADDRESS : Brgy. Maslog, Lawaan, Eastern Samar
CIVIL STATUS : Single
SEX : Male
RELIGION : Roman Catholic
PARENTS : Lito B. Bacleon
Ma. Loida E. Bacleon

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State - Salcedo
Salcedo, Eastern Samar

SECONDARY : Lawaan National School of Craftsmanship Home

Industries
Lawaan , Eastern Samar

ELEMENTARY : Brgy. Maslog Elementary School

Brgy: Maslog, Lawaan Eastern Samar
 53

CURRICULUM VITAE

NAME : Algado, jolina C.

DATE OF BIRTH : April 6, 2000
PLACE OF BIRTH : Brgy. Palactad, Quinapondan Eastern Samar
ADDRESS : Brgy. Palactad, Quinapondan Eastern Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Marcelino A. Algado
Beatriz C. Algado

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State College- Salcedo
Salcedo, Eastern Samar

SECONDARY : Quinapondan National High School

Quinapondan, Eastern Samar

ELEMENTARY : Rizal Elementary School

Brgy: Rizal , Quinapondan Eastern Samar
 54

CURRICULUM VITAE

NAME : Jenia V. Amazona

DATE OF BIRTH : August 27,2001
PLACE OF BIRTH : Brgy: Odoc, Marabut W. Samar
ADDRESS : Brgy: Odoc, Marabut W. Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Emilyn V. Amazona
Nelio B. Amazona

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State- Salcedo
Salcedo, Eastern Samar

SECONDARY : Osmeña National High School

Brgy: Osmeña , Marabut W. Samar

ELEMENTARY : Ferreras Elementary School

Brgy: Odoc , Marabut W. Samar
 55

CURRICULUM VITAE

NAME : Asadon, Regie Macawile

DATE OF BIRTH : September 14,2001
PLACE OF BIRTH : Brgy. Anislag ,Quinapondan, Eastern Samar
ADDRESS : Brgy. Anislag, Quinapondan, Eastern Samar.
CIVIL STATUS : Single
SEX : Male
RELIGION : Roman Catholic
PARENTS : Gina M. Asadon
Irene M. Asadon

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood of Education
Major in Home Economics - Salcedo
Salcedo, Eastern Samar

SECONDARY : General Macarthur National Agricultural School

Macarthur , Eastern Samar

ELEMENTARY : Anislag Elementary school

Brgy: Anislag, Quinapondan Eastern Samar
 56

CURRICULUM VITAE

NAME : Jelaiza Galaz Balbuena

DATE OF BIRTH : October 01,1999
PLACE OF BIRTH : Quinapondan Eastern Samar
ADDRESS : Brgy 01 Pob. Quinapondan Eastern Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Joel P. Balbuena
Elizabeth G. Balbuena

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelorof Technology and Livelihood Education
Major in Home Economic
Eastern Samar State- Salcedo
Salcedo, Eastern Samar

SECONDARY : Quinapondan National High School

Quinapondan, Eastern Samar

ELEMENTARY : Quinapondan Central Elementary School

Quinapondan, Eastern Samar
 57

CURRICULUM VITAE

NAME : Jesseca A. Padual

DATE OF BIRTH : May 12, 2002
DATE OF PLACE : Brgy: San Roque, Salcedo Eastern Samar
ADDRESS : Brgy: San Roque Salcedo, Eastern Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Cristina A. Padual
Antonio P. Padual
EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State- Salcedo
Salcedo, Eastern Samar

SECONDARY : Matarinao School of Fisheries

Brgy: Matarinao, Salcedo Eastern Samar

ELEMENTARY : Asgad Elementary School

Brgy: Asgad, Salcedo Eastern Samar
 58

CURRICULUM VITAE

NAME : Evangeline G. Prongo

DATE OF BIRTH : August 22,2003
PLACE OF BIRTH : Giporlos Eastern Samar
ADDRESS : Brgy 7 Giporlos Eastern Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Emma G. Prongo
Ben P. Prongo

EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State University-Salcedo
Salcedo, Eastern Samar

SECONDARY : Giporlos National Trade School

Giporlos, Eastern Samar

ELEMENTARY : Giporlos Central School

Giporlos, Eastern Samar
 59

CURRICULUM VITAE

NAME : Ramie Joy Base Rojas

DATE OF BIRTH : March 23, 2003
PLACE OF BIRTH : Balangiga, Eastern Samar
ADDRESS : Brgy. Maslog Lawaan Eastern Samar
CIVIL STATUS : Single
SEX : Female
RELIGION : Roman Catholic
PARENTS : Romeo Daga Rojas Jr.
Lory Base Rojas.
EDUCATIONAL ATTAINMENT
COLLEGE : Bachelor of Technology and Livelihood Education
Major in Home Economics
Eastern Samar State- Salcedo
Salcedo, Eastern Samar
SECONDARY : Lawaan National School of Craftmanship and Home
Industries
ELEMENTARY : Maslog Elementary School
Maslog, Eastern Samar