Thesis Final

Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY

i

ACCEPTABILITY OF COCONUT BAGASSE AS MEAT

EXTENDER

Aicyl P. Regencia , Jonard C. Macayaon , Renalyn Q. Matimtim

Marineth M. Jinao , Marie Joy R. Abling

BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY

FOOD TECHNOLOGY

© Copyright, March 2011


Tanza, Boac, Marinduque


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APPROVAL SHEET

This research-innovation work entitled ACCEPTABILITY OF COCONUT BAGASSE AS MEAT EXTENDER developed and submitted Aicyl P. Regencia , Jonard C. Macayaon , Renalyn Q. Matimtim, Marineth M. Jinao and Marie Joy R. Abling in partial fulfilment of the requirements for the degree of Bachelor of Science in Industrial Technology, major in Food Technology is hereby approved.

Mr. Carlo T. AlmadronesAdviser

PANEL OF EXAMINERS

Romulo H. Malvar, PhDChairperson

Virginia M. Sotto, EdD Carlos J. Andam PhDMember Member

Diosdado P. Zulueta DPAMember

Accepted in partial fulfillment of the requirements for the degree of Bachelor of Science in Industrial Technology

Mercedita M. HermosaDean, School of Industrial Technology

Date signed: ____________________

ACKNOWLEDGEMENT


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We wish to convey our sincerest appreciation and most profound gratitude to those who

gave their valuable assistance in preparation and completion of this study

To the internal source of knowledge and wisdom, Almighty God, who has bestowed us his

guiding torch in making this work possible despite hardship and difficulties.

To Mr. Carlo T. Almadrones, our thesis adviser, for his assistance on the specific detailed

techniques, suggestions and for untiring effort in editing and statistical treatment of data.

To Professor Panchito Labay, our thesis writing Professor, for his expertise in research that

made us knowledgeable along his field.

To Mrs. Nenita O. Gonzalez, for her generosity and hospitality in providing our shelter

during data analysis, interpretation and other related works for thesis.

Especial thanks are given to our loving parents, brothers and sisters for their unending moral

and financial support.

To our friends, classmates and respective special someone’s who inspired us in doing this

work.

To them, this piece of work is dedicated.

The Researchers

THE ACCEPTABILITY OF COCONUT BAGASSE


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AS MEAT EXTENDER

Aicyl P. Regencia, Jonard C. Macayaon, Marineth M. Jinao,Renalyn Q. Matimtim, Marie Joy R. Abling

Mr. Carlo T. AlmadronesAdviser

2011

ABSTRACT

The study attempted to determine the most acceptable quantity of Coconut Bagasse

as Meat Extender.

Specifically the study finds out if there’s a significant difference in Organoleptic

characteristic quality of Meat Balls, Burger Patties and Skinless Longanisa with the different

quantity of Coconut Bagasse as Extender.

The study attempted to test the acceptability of Coconut Bagasse as Meat Extender to

determine the significant differences of the meat products as well as the treatments which

include Control (10% TVP), 10% Coconut Bagasse, 20% Coconut Bagasse and 30%

Coconut Bagasse.

The finding revealed that all the three products and the four treatments are acceptable

to moderately acceptable with the 10% Coconut Bagasse as the most preferred treatment in


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the three processed meat products. The F test or the Analysis of Variance has revealed a

non-significant difference in both the products and the treatments.

The finding that the treatments are acceptable to moderately acceptable in the three

processed meat products in terms of taste, texture, appearance and aroma points to the

usefulness of Coconut Bagasse as meat extender.

The hypothesis which states that there is no significant differences in the

organoleptic characteristics of meat balls, hamburger patties and skinless longanisa and the

treatments such as Control (10% TVP), 10% Coconut Bagasse, 20% Coconut Bagasse and

30% Coconut Bagasse point out to the similarity of the products and of the treatments in

terms of taste, texture, appearance and aroma. The hypothesis is therefore accepted.

Based on the foregoing findings and conclusion, the researchers are confident in

offering the following recommendations:

1. The 10% coconut baggasse can be utilized at meat extender to meat balls, hamburger

patties, skinless longanisa or other products with ground meat as base ingredient.

2. Not to use coconut bagasse beyond 30% level.

3. To add some amount of salt when the products are to be frozen as the taste tend to be

reduced during freezing.

4. A follow-up study may be conducted to confirm this findings or to tap other

processed meat products that can be extended using coconut bagasse.


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TABLE OF CONTENTS

PRELIMINARIES

Title Page ……..………………………………………………………….……….i

Approval Sheet ………………………………………….………………………..ii

Acknowledgement ……………………………………………………………….iii

Abstract …………………………………………………………………………..iv

Table of Contents ………………………………………………………………..vii

CHAPTER 1: THE PROBLEM AND ITS BACKGROUNDIntroduction …………………………………………………………….……...…1

Objectives of the Study……………………………………………..…….………...2

Statement of the Problem ..………………………………………………………2

Significance of the Study ……………………………………………….…………3

Scope and Limitation . .………………………………………………….………..3

Definition of Terms ……………………………………………………………4

CHAPTER 2: REVIEW OF RELATED LITERATURE AND STUDIESRelated Literature .. …..……………………………………………………………6

Conceptual Paradigm …..…………………………………………………….…..10

CHAPTER 3: METHOLOGYResearch Locale...…….………………………………………………………….....11

Research Design ........….……………………………….……………….….……..11

Research Instrument ...………………………………….………………..….……..13

Respondents of the Study...…. ..……………………………………………...……14

Sampling Technique ……..………………………………………………….……..14

Data Gathering ….…………………………………………………………….......14

Statistical Treatment of Data ....………………………………………………….15


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CHAPTER 4: PRESENTATION, INTERPRETATION AND ANALYSISTable 1. Organoleptic Characteristic of Meat Products

with Coconut Bagasse as Meat Extender …....…………………………20

Table 2. Comparisons of the Different Organoleptic Characteristic Pro-

cessed Meat Products using Coconut Bagasse as Extender ……………….24

CHAPTER 5: SUMMARY, CONCLUSION AND RECOMMENDATIONSSummary …………………………………….…………………………………….28

Conclusion ……………………………………………………………………….29

Recommendation .……………………………………………………………….29

Bibliography ….. …………………………………………………………………30

APPENDICESAppendix Table 1. Data of the Organoleptic Characteristics of Processed

Meat with Coconut Bagasse as Meat Extender ……………………………..31

Appendix Table 2. Analysis of Variants for the Comparison of the Processed

Meat Product and Treatments (Coconut Bagasse as Meat Extender) ………..33

Appendix Table 3.

Table 3.1. List of Evaluators from 329 Household Residents of Barangay,

Tanza, Boac, Marinduque Using Random Sampling ………………34

Table 3.2 List of Faculty & Students Evaluators Using Random Sampling.…36

Appendix Table 4. List of Tools, Equipments and Materials Used ……………..37

Appendix 5. Ingredients & Procedures for the Production of Meat Products …..39

Appendix 6. Letters …………………………………………………………….42

Appendix 7. Sample of Evaluation Sheet …..………………………………..45

ABOUT THE RESEARCHERS ………………………………………………46


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Chapter 1

INTRODUCTION

Background of the Study

One of the thriving enterprises in the Philippines and the other countries is meat

processing. It provides income to home makers and out of school youth in the rural and

urban areas. This compliments the livestock industry by utilizing its output in the form of

various meat products which can be produced from beef, pork and poultry such as sausages,

tapa, hamburger patties, patties, barbecue and others; these products may be in sliced piece

by piece or ground form. Those made out of ground form are added with extender in order

to increase its volume, flavor and texture thus to gain more profit.

Among the extender utilized by meat processor, the Textured Vegetable Protein

(TVP) is the most common which is available in the market; however, the supply is limited

only in the urban centers.

These become a burden to some meat processors in the province as they have to

travel and spend some other amount in purchasing TVP for their adventure.

Finding an alternative that is locally available and cheaper made the researchers

decide to try coconut bagasse as substitute meat extender. Coconut bagasse is commercially

utilized in the form of desiccated coconut. Its utilization is confined in baking and pastries


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and no studies nor literatures are sufficient enough to support for the right quantity of this

product when used as meat extender, hence this study.

Objectives of the Study

This proposed study aimed to determine if coconut bagasse would be acceptable to

consumer as meat extender.

Specially, it would measure the acceptability rating of coconut bagasse used as

extender for meat balls, burger patties and skinless longanisa in terms of taste, texture,

aroma and appearance as evaluated using the hedonic scale.

The study would also determine the most acceptable quantity of coconut bagasse as

meat extender.

Statistically, the study would find out if there would be a significant difference in

the quality of coconut bagasse and the organoleptic characteristic rating of coconut bagasse

with the meat three productions.

Statement of the Problem

1. What is the acceptability rating of coconut bagasse used as extender for meat balls,

burger patties and skinless longanisa in terms of taste, aroma, texture and appearance

as evaluated using the hedonic scale.


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2. Is there any significant difference in the organoleptic characteristics between the

processed meat product and between treatments (control vs. 10% CB vs. 20% CB vs.

30% CB)?

Significance of the Study

The study will be more beneficial for those people living in Tropical countries such

as the Philippines because coconut suitable in tropical area. This will encourage people to

develop and cultures coconut to generate additional income for their family. The use of

coconut bagasse as meat extender will also increase the profit of meat, processors since the

cost increase of production is reduced.

Scope and Limitation

This study concerns mainly about the acceptability of coconut bagasse as extender

to meat balls, burger patty and skinless longanisa.

The taste, aroma, texture and appearance of the three meat products will be tested

with pure meat as control, while the meats include 10%, 20% and 30% coconut bagasse

extender. The basis for the computation of the quantity of coconut bagasse is the weight of

the meat that is 1000 grams. All the meat products will have an equal proportion of spices

and condiments as specified in the list of inputs. For control, 10% TVP will be used.


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In determining the acceptability rating, a 10 points hedonic scale will be used. The

products will be evaluated by the SIT Faculty, 3rd year Food Technology students and the

community of Barangay Tanza, Boac, Marinduque, all chosen using the Stratified Sampling

Technique.

The shelf life of the product will not be determined in this study. The significant

differences between products and treatments will be tested using the Analysis of Variance.

The researcher will not subject the product to physco-chemical evaluation.

Definition of Terms

To facilitate easy understanding of the important terms used in this thesis, the

operational definition of the following is discussed.

Aroma – this pertains to smell that the meat product gives off after cooking.

Appearance – this pertains to what can be seen as to color and shape of the cook meat

product.

Burger Patties – a process meat product primarily made up of beef used in the

preparation of hamburger.

Coconut Bagasse – grated coconut meat in which the milk is extracted, in this thesis

the fresh weight was made as basis in the determination of the ratio bagasse from the meat.

Extender – any food additive used to increase the volume of the meat mixture, in

some cases, it may enhance flavor.


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Evaluators – group persons who have done the taste test of the meat product with

coconut bagasse as extender. They rated the organoleptic characteristics of the treatments

employing the 1 – 10 hedonic rating scale.

Flavor – pertains to the distinct taste of the cooked meat product.

Meat Balls – a cooked ground meat shaped into 1 inch balls.

Organoleptic – it refers to the sense organs particularly tongue, nose and eyes used to

preceive an impression of taste, aroma and appearance respectively. Texture in this thesis

was determined through the feel of the mouth.

Texture Vegetable Protein – a commercially prepared meat extender made up of

ground soy beans seeds.


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CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDY

According to the website www.google.com.ph the meat is a common term used to

describe the edible portion of animal tissues and any processed or manufactured products

prepared from these tissues. Meats are often classified by the type of animal from which

they are taken. Red meats refer to the meat taken from mammals, white meat refer to the

meat taken from fowl, seafood refers to the meat taken from fish and shellfish, the game

refers to meat taken from animals that are not commonly domesticated.

Rivera (2006), the acknowledged meat processing guro in the country, claimed that

the value of meat is more is more than double though processing. Adding value to the meat

through modern processing is profitable. And more people, including the animal raisers

themselves, should know how to process the meat they produce. She added that the most

popular meat processing recipe that one can produce in big quantity for commercial

http://www.google.com.ph/


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consumption are Tocino, Skinless Longanisa, Fresh Native Sausages, Quick Cured Ham,

Corned Beef and Beef sausage.

Pearson (1976) has provided the description of meat extenders in the Bio Science

Journal. According to him, meat extenders are primarily plant protein from legumes, with

soybeans as the major source that the use of meat extender and substitute is not a new

development. It predates the dawn of civilization. Even though meat extender and substitute

have been available for well over 30 years, the great expansion for human food had occurred

during the past few years.

The Food and Agriculture Organization (1995) reported that TVP (Texture

Vegetable Protein) is the most common soybean extender. These cheaper plant proteins

“extended” the more expensive meat protein, resulting in the acceptable over all protein

content of lower cost meat products. Extenders are added in sizeable amount that increase

the bulk of the meat products, but this may also alter their quality from animals protein

source, whole milk and eggs considered as meat extenders. In some countries, replacement

of meat by fish is gaining popularity resulting in fish products which maybe meat

technology and process as Vienna’s made of meat.

According to Clark, J.D. et. al (1991), TVP is made from a mixture of protein

extracted primarily from soybean, but also cottonseeds, wheat and oats. It is texture into

various shapes (chucks, flakes, nuggets, grains and strips) and sizes, existing the nozzle

while still hot and expanding as it does so. The defattedmoplastic protein is heated to 150 -


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200 C, which denatures them into a fibrous, insoluble, porous network that can soak up as

much as three times its weight in liquids. As the pressurized molten protein mixture exits the

extruder, the sudden drop in pressure causes rapid up to 1:3 (rehydrated TVP) without

reducing the quality of the final product, sometimes improving it if the meat used in poor.

TVP is primarily used as a meat substitute due to its very low cost as less than a third the

price of ground beef, and when cooked together will help retain more weight from the meat

by the absorbing juices normally lost.

Among the possible substitute for soybean based meat extenders, Coconut is

potentially developed by the Philippine Coconut Authority (2009) in its state of the arts

processing and utilization research and development. Botanically, coconut is a fruit that is

consumed in a number of form raw ( flesh ), milk, water and oil. The origin of the fruit is not

clear, though the two most possible places of its origin are the South Asia and South

America. However, today it is cultivated in almost all the tropical countries. Coconut is a

simple dry nut, formed of a number of layers. The outmost is the brown husk formed of

fibers called coir, while the second one is endocarp i.e. an inner stone. As you remove the

layers, you get the testa, which covers the white and fleshy edible part of the fruit. Inside it

is the coconut water, associated with a number of health benefits. Coconut water is mostly

from the green coconut, which is not fully ripe ( Philippine Coconut Authority, 2009)

The Philippine Coconut Authority, Market Research and Promotion Division (2005)

has described desiccated coconut as the pure white, dehydrated from the fresh kernel of the

coconut crispy, sweet, pleasant and fresh lasting. It contains the basic nutritive components


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of coconut meat. It is prepared in different cuts: extra fine, medium, granular, macaroons,

flakes, chips, long and threads, rice cut and coarse. Its general uses include: 1. Confectionary

– main flavor ingredients in chocolate bars and as filler in nuts based chocolate products and

candies. 2. Bakery – an ingredient in cakes as decoration or nut meat miller. 3. Frozen Food

– an ingredient in flavoring and decorating ice cream and other Frozen Products. 4.

Consumers – an ingredient in ready-to-cook mixers for dishes and homemade pastries.

Similarly, the website http://www.wisegeek.com/what-is-desiccated-coconut.htm

described desiccated Coconut as coconut meat which has been shredded or flaked and then

dried to remove as much moisture as possible. There are a number of different styles of

desiccated coconut used around the world, and availability of this coconut product varies,

depending on the region where one is shopping. If desiccated coconut is not available,

regular dried coconut can be used as a replacement, although dried content tends to have

higher moisture content, despite the “dried” in the name. One of the most common forms of

desiccated coconut is an unsweetened, very powdery product which is produced by drying

shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated

coconut, such as desiccated shreds and even flakes of coconut. Many producers also make

sweetened versions. The label should clearly specify whether or not the coconut has been

sweetened.

According to the website www.google.com.ph the coconut meat is the flesh of the

coconut fruit, a tropical fruit produced by the coconut tree. There are number of uses for

coconut meat, along with other parts of the coconut. Some grower sell fresh coconuts which


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can be cracked open for their meat, and coconut meat can also be purchased in canned and

dried form. Some Southeast Asian dishes call for this coconut product, and it appears in

some Western – style dishes as well.

CONCEPTUAL PARADIGM

Meat Balls

Equipment

Sauce pah, weighing scale, stove, mixing bowl, knives, meat balls molder, chopping board, strainer, food tong, 1 set measuring cup and spoon, graduated cylinder, mortar and pestle.

Materials

Cooking oil, ground meat, onion, garlic, phosphate, coconut bagasse (yamas), egg, milk, bread crumb, salt, MSG and Worcestershire sauce.

Burger Patties

Equipment

Frying pan, stove, mixing bowl, knives, chopping board, food tong, 1set of measuring cup and spoon.

Materials

Cooking oil, ground meat, onion, garlic, milk, bread crumb, salt, MSG, milk powder, phosphate, black pepper, Worcestershire sauce and water.

Skinless Longanisa

Equipment

Frying pan, stove, mixing bowl, knives, chopping board, food tong, 1set of

Meat balls

with the desired quantity of coconut bagasse as a meat

extender

Burger Patties


extender

Skinless Longanisa


extender

Meat Balls

1. Preparation2. Mixing3. Shape the mixtures

into balls4. Deep fry until golden

brown5. Evaluation

Burger Patties

1. Preparation 2. Mixing 3. Shape into patties 4. Fry in thin oil

Skinless Longanisa

1. Preparation 2. Mix all ingredients3. Cure in room temp.

(8-10 hrs.)4. Wrap with paperlyne5. Cook or Freeze for

several

INPUT PROCESS OUTPUT


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CHAPTER 3

METHODOLOGY

This chapter percents the materials and procedures employed in this study. It

included the research locale, research design, sampling techniques, respondent and statistical

treatment of data.

Research Local

This study was conducted at the M.S.C. School of Industrial Technology. The

cooking of meat to be evaluated was done at the Food Technology Laboratory of MSC –

SIT. The taste test of evaluating of the meat product (treatment) was conducted at the MSC

– SIT also for the faculty and student evaluations, for the community, it was conducted at

Brgy. Tanza, Boac, Marinduque.

Meat Balls

Equipment

Sauce pah, weighing scale, stove, mixing bowl, knives, meat balls molder, chopping board, strainer, food tong, 1 set measuring cup and spoon, graduated cylinder, mortar and pestle.

Materials

Cooking oil, ground meat, onion, garlic, phosphate, coconut bagasse (yamas), egg, milk, bread crumb, salt, MSG and Worcestershire sauce.

Burger Patties

Equipment

Frying pan, stove, mixing bowl, knives, chopping board, food tong, 1set of measuring cup and spoon.

Materials

Cooking oil, ground meat, onion, garlic, milk, bread crumb, salt, MSG, milk powder, phosphate, black pepper, Worcestershire sauce and water.

Skinless Longanisa

Equipment

Frying pan, stove, mixing bowl, knives, chopping board, food tong, 1set of

Evaluation

TasteTexture

AppearanceAroma


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Research Design

The study is experimental in nature and involves comparison of the organoleptic

characteristic of three meat products with coconut bagasse as extender. In this study the

meat balls, burger patties and skinless longanisa were prepared, cooked and evaluated for

taste, aroma, texture and appearance.

The three products served as replication while the treatment, the utilization of

T.V.P. as extender for control, 10% coconut bagasse for the first treatment, 20% coconut

bagasse for the second treatment and 30% coconut bagasse for the third treatment.

The experimental layout is presented below:

Product

Treatment MB HP SL

Control

10% CB

20% CB

30% CB

The sample size was determined as follows:

1.1. Stratified Sampling n = ___N___ = _ 373__ 1+N (e) 2 1+373(-1)2


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= __ 373__ 1+373(.01)1

= _ 373__ _ __ 373__ 1+3.73 4.73 = 78.85 or 79

N % n

Faculty = 28 .075 6 FT Student = 16 .043 4 Brgy. Tanza = 329 .882 70

---------- ----------- ----------- 373 1.001 80

1.2. Stratified sampling of Sitio for community evaluators

Name of Purok N % n

Tanguile 1 46 .139 10

Tanguile 2 36 .109 36

Narra 1 56 .170 12

Narra 2 80 .243 17

Yakal 51 .155 11

Acacia 42 .127 9

Guijo 18 .055 4-------- -------- 329 71


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Research Instrument

The standard format was utilized for food product evaluation that will measure the

acceptability level of the products taste, aroma, texture and appearance. The forms were

distributed to every evaluator during the taste test session.

REPLICATIONSTREATMENTS MEAT BALLS

Control(10% TVP)PATTIES

Control(10% TVP)SKINLESS

LONGANISAControl(10% TVP)

T1 (10%) CB T1 (10%) CB T1 (10%) CB

T2 (20%) CB T2 (20%) CB T2 (20%) CB

T3 (30%) CB T3 (30%) CB T3 (30%) CB

TVP – Texture Vegetable Protein CB – Coconut Bagasse%CB – based on the one kilo meat

Respondents of the Study

This study employed evaluators chosen at random from the sectors, namely: SIT

Faculty, Third Year Food Technology Students and the Community (household heads or

representatives) of Brgy. Tanza, Boac, Marinduque.

Sampling Techniques

The respondents who acted as evaluators of the products were determined

employing two Sampling Procedures that is: Stratified Sampling for the determination of the

number of evaluators from each sector and the simple random sampling with the use of


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lottery method for the determination of the actual evaluators from among the pre-determined

number of evaluators in each sector.

A ten percent margin of error, (10%) was the basis of the determination of sample

size.

Data Gathering

The data gathering activity for this study commenced, after cooking. The data on the

taste, texture, aroma and the appearance were taken from the evaluators who tasted the

cooked meat product and rated the required characteristics of each product using the hedonic

rating scale.

The quantity of the finished product was also recorded and collated.

Statistical Treatment of Data

The data were collated and analyzed using appropriate statistical equations. The

differences of the product taste, aroma, texture and appearance were subjected to F-test

(Analysis of Variance). If there is a significant difference, the Duncan’s Multiple Rage test

(DMRT) is employed further.

The procedures and equations for weighted means, F-test and DMRT are presented

in this section:


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1. Weighted mean: weighted mean was used to determine the level of acceptability of

the meat products as evaluated by the faculty, students and the community. The

formula for weighted mean is shown below:

WM = TWF

= N

Where:

WM = Weighted Mean

TWF = Total Weighted Frequency

N = total number of the respondent

2. F-Test: This was used to test the significant between the taste, aroma, texture and

appearance as well as the three products. The procedures and the equations involved

in F-test (Pagoso et. al. 1992) are the following:

Step 1. State the null hypothesis

HO; there is no significant difference among the samples.

Step 2. Set the desired level of significance.

Step 3. Compute the sum of square by the following formulas:

TSS = ∑x2 – (∑x)2

_____

N

SSb = 1 (∑x i j)2 – (∑x)2

____ ____ r N

SSw = TTS - SSb


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Step 3.a. Compute the degrees of freedom.

dfb = k – 1

dfw = dft – dfb

Step 3.b. Compute the mean sum of squares.

MSb = SSb/dfb

MSw = SSw/dfw

Enter the sum of squares, degrees of freedom and the mean sum of squares into an

ANOVA Table.

Source of Variation

Sum of Squares

Degree of freedom

Mean square

Computed F

Tabular F .051/.01

Between product (3-1) 2

Between Treatment (4-1) 3

Error (3-1)(4-1) 6

Total (12-1) 11

Step 4. Locate the tabular value of F by getting the intersection value of nj (df of

greater MS) and (df of smaller MS)

Step 5. Calculate the value of F by the following formula.

F = MSb

------ MSw

Step 6. Compare the computed F value with the tabular value, then state the

conclusions arrive at.


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If the computed value < tabular value, the comparison is not statistically significant

and the null hypothesis is accepted. If > tabular value, the comparison is not

statistically significant and the null hypothesis is rejected.

3. Duncan Multiple Range Test: If the comparison is found to be significant, further

testing should be done to find out which among the pairs of treatment means vary

significantly, this were tested using the Duncan’ s Multiple Range Test (DMRT).

The steps in computing the DMRT are (according to Gomez, K.A. and A.A. Gomez,

1976) shown below:

Step 1. Arrange the treatment means in decreasing or increasing order.

Step 2. Calculate standard error of the treatment mean, as follows:

Sx = √S2/r

Where :

S2 = is the error mean square

r = is the number of replications

Step 3. Calculate the “shortest significant ranges” for various ranges

of mean as follows:

Rp = rpSr

Where:


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Rp ( p = 2,3.........t) are values of “significant stuentize ranges” obtained

from appendix 6 based or the error degrees of freedom.

t = is the number of treatments.

Step 4. Group the treatments means according to the statistical significance for this,

the following method may be used:

1. From the largest mean, subtract the “shortest significant range” of the largest

p. Declare all means less than this significantly different from the largest

mean. For the remaining means not declared significantly different, compare

the range (1.e...., difference between the largest and the smallest) with

appropriate Rp. If the range is smaller than its corresponding Rp, all

remaining means are not significantly different.

2. From the second largest means, subtract the second largest Rp. Declare all

means less than this value significantly different from the second largest

mean. Then, compare the range of the remaining means with the appropriate

Rp.

3. Continue the process with the third largest mean, then the fourth, and so on,

until all means have been properly compared.

The variability of the data was measured by using the Coefficient of Variation

( CV ), that is:

CV = S -------


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X2

Where:

CV = Coefficient of Variation

X = Grand Mean

S = Standard Deviation

CV is expressed in percent and this denotes that the variation is ____ percent above

or below the mean. This also indicates the accuracy and validity of the data gathered.

CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA


xxviii

This chapter presents the findings derived from three sets of evaluators among

community members of Brgy. Tanza, Boac, Marinduque, the Faculty members of the School

of Industrial Technology and the third year student of the BSIT major in Food Technology.

The findings are presented in tabular form and substantiated by the discussion of the

interpretation and analysis of the data.

Table 1 contains the data or the organoleptic characteristic of the meat products with

coconut bagasse extender. Table 2 on the other hand, shows the comparison of the products

as well as the treatments as tested by the F-test. The significant differences on the

organoleptic characteristics between the products and the treatments are also indicated.

Table 1: Organoleptic Characteristic of Meat Products with Coconut Bagasseas

Meat Extender

1.1 Meat Balls

Characteristics Weighted Mean Rank InterpretationTaste:

Control 7.71 2.5 Moderately Acceptable10 % CB 8.31 1 Moderately Acceptable20 % CB 7.71 2.5 Moderately Acceptable30 % CB 6.66 4 Moderately Acceptable

Mean 7.60

Table 1.1 continued

Texture:


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Control 6.21 3 Acceptable10 % CB 7.90 1 Moderately Acceptable20 % CB 7.05 2 Moderately Acceptable30 % CB 5.95 4 Acceptable

Mean 6.68Appearance :

Control 7.32 3 Moderately Acceptable10 % CB 7.87 1 Moderately Acceptable20 % CB 7.45 2 Moderately Acceptable30 % CB 6.25 4 Acceptable

Mean 7.23Aroma:

Control 7.62 3 Moderately Acceptable10 % CB 8.08 1 Moderately Acceptable20 % CB 7.76 2 Moderately Acceptable30 % CB 6.86 4 Moderately Acceptable

Mean 7.58Note: 9-10 Highly Acceptable, 7-8 Moderately Acceptable, 5-6 Acceptable, 3-4 Moderately unacceptable and 2-1 unacceptable

Table 1 shows the organoleptic characteristics of processed meat products with

coconut bagasse extender. Specifically, Table 1.1 describes the acceptability rating of Meat

Balls. It can be gleaned from the table that all treatment had a rating ranging from 6 to 8

which means that the Meat Balls, with TVP (control) and with 10%, 20% and 30% coconut

bagasse are moderately acceptable. The Meat Balls extended with 10% coconut bagasse was

rated as the number one in all the characteristics tested. Meat Balls with 20% control and

30% are rated least respectively.

1.2 Burger Patties


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Characteristic Weighted Mean Rank InterpretationTaste: Control 8.10 2 Moderately Acceptable

10 % CB 8.16 1 Moderately Acceptable20 % CB 7.02 3 Moderately Acceptable30 % CB 6.20 4 Acceptable

Mean 7.37Texture:

Control 7.60 2 Moderately Acceptable10 % CB 7.61 1 Moderately Acceptable20 % CB 6.41 3 Acceptable30 % CB 5.71 4 Acceptable


Control 6.69 2 Moderately Acceptable10 % CB 7.59 1 Moderately Acceptable20 % CB 6.20 3 Acceptable30 % CB 5.82 4 Acceptable

Mean 6.57Aroma:


Mean 7.23 Note: 9-10 Highly Acceptable, 7-8 Moderately Acceptable, 5-6 Acceptable, 3-4 Moderately unacceptable and 2-1 unacceptable

Table 1.2 shows the rating on the organoleptic characteristic of Burger Patties

ranging from 6 to 8.16 which indicate that burger patties with coconut bagasse is acceptable

to moderately acceptable in terms of taste, texture, appearance and aroma. Similar with

meat balls, the patties with 10% coconut bagasse, registered the highest mean score in all

characteristics tested. The burger patties added with 30% coconut bagasse was rated lowest


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taste, texture, appearance and aroma. However, the rating obtained by this treatment indicate

that more coconut bagasse is still acceptable although the texture had the lowest mean.

1.3 Skinless Longanisa

Characteristic Weighted Mean Rank InterpretationTaste:

Control 8.305 2 Moderately Acceptable10 % CB 8.66 1 Highly Acceptable20 % CB 7.04 3 Moderately Acceptable30 % CB 6.30 4 Acceptable

Mean 7.57Texture:



Control 6.55 3 Acceptable10 % CB 8.50 1 Moderately Acceptable20 % CB 7.01 2 Moderately Acceptable30 % CB 5.67 4 Acceptable

Mean 6.93Aroma:

Control 7.94 2 Moderately Acceptable10 % CB 8.74 1 Highly Acceptable20 % CB 7.16 3 Moderately Acceptable30 % CB 6.37 4 Acceptable

Mean 7.55Note: 9-10 Highly Acceptable, 7-8 Moderately Acceptable, 5-6 Acceptable, 3-4 Moderately unacceptable and 2-1 unacceptable

The Table 1.3 shows the rating of organoleptic characteristics of Skinless Longanisa

ranging from 5.67 – 8.74 which indicate that burger patties with coconut bagasse is


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acceptable to moderately acceptable in terms of taste, texture, appearance and aroma.

Similar with meat balls, the patties with 10% coconut bagasse, registered the highest mean

score in all characteristics tested. The burger patties added with 30% coconut bagasse was

rated lowest taste, texture, appearance and aroma. However, the rating obtained by this

treatment indicates that more coconut bagasse is still acceptable although the texture had the

lowest mean.

Table 2: Comparison of the Different Organoleptic Characteristics Meat Products

using Coconut Bagasse as Extender

Table 2 show the comparison the different organoleptic characteristics processed

meat using coconut bagasse as extender. The comparison was made based on the result of

the F-test or the Analysis of Variance. The interpretations and analysis was made separately

per characteristic.

2.1 Taste

ProductsTreatment Meat Balls Burger

PattiesSkinless

LonganisaTotal Mean

Control 7.71 8.10 8.305 24.11 8.04 a10% CB 8.31 8.16 8.66 25.13 8.38 a20% CB 7.71 7.02 7.04 21.77 7.26 a

30% CB 6.66 6.20 6.30 19.16 6.39 aTotal 30.39 29.48 30.3 90.17Mean 7.60 a 7.37 a 7.57 a 7.51

Note: Product and treatment means with common letters superscript are not statistically significant.


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Table 2.1 presents the findings on the taste of the meat products as well as

the treatments. It can be gleaned from the table that the meat balls, burger patties and the

skinless longanisa with 10% TVP (control), 10%, 20% and 30% coconut bagasse registered

acceptable to moderately acceptable ratings. The F-test, however, has failed to detect a

significant difference between products and treatments. No related study was available to

confirm these findings. The non significance between the products and treatments in terms

of taste maybe attributable to the spices and condiments rather on the amount of coconut

bagasse.

2.2 Texture


PattiesSkinless

LonganisaTotal Mean

Control 6.21 7.60 7.90 21.71 7.24 a10% CB 7.90 7.61 8.54 24.05 8.02 a20% CB 7.05 6.41 6.99 20.45 6.82 a30% CB 5.95 5.71 4.96 16.62 5.54 a

Total 27.11 27.33 28.39 82.83Mean 6.68 a 6.83 a 7.1 a 6.90


Table 2.2 presents the findings on the texture of the meat products as well as



acceptable to moderately acceptable ratings. The F-test, however, has failed to detect a


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significant difference between products and treatments. The least rating obtained by the

meat products extended with 30% coconut bagasse indicates that this treatment is not ideal

in terms of texture. As more coconut bagasse is added the texture of the meat product tend to

be gritty or rough with the presence of a foreign matter easily detectable. Similarly the

researchers were not able to find related study to support this finding.

2.3 Appearance


PattiesSkinless

LonganisaTotal Mean


Total 28.91 26.30 27.73 82.94Mean 7.23 a 6.57 a 6.57 a 6.91


Table 2.3 presents the findings on the appearance of the meat products as well as



acceptable to moderately acceptable ratings. Similarly, the F-test, failed to detect any

significant differences between the products and the treatments. Meat balls, Burger patties

and Skinless longanisa with 10% TVP (control) appeared darker in color when cooked or

fried. The products added with coconut bagasse turn lighters or paler as the concentrations


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of coconut bagasse are added. This finding is not also substantiated by any related literature

or studies.

2.4 Aroma


PattiesSkinless

LonganisaTotal Mean


Total 30.32 28.93 30.21 89.46Mean 7.58 a 7.23 a 7.55 a 7.45


Table 2.4 presents the findings on the aroma of the meat products as well as the

treatments. It can be gleaned from the table that the meat balls, burger patties and the


acceptable to moderately acceptable ratings. Similarly, the F-test, failed to detect any

significant differences between the products and the treatments. Meat balls, Burger patties

and Skinless longanisa with 10% TVP (control) appeared darker in color when cooked or

fried. The products added with coconut bagasse turn lighters or paler as the concentrations

of coconut bagasse are added. This finding is not also substantiated by any related literature

or studies.


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CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the recapitulation of the foregoing chapter that is the

presentation, analysis and interpretation of the findings of the study. Here, the findings are

summarized based on the order of arrangement of the specific statements of the problem.

The confirmation and the decision about the hypothesis is also provided in this chapter. Also

discussed in this section are the recommendations offered by the researchers.

Summary

The study attempted to test the acceptability of coconut bagasse as meat extender to

three determined the significant differences of the meat products as well as the treatments

which include Control (10% TVP), 10% Coconut Bagasse, 20% Coconut Bagasse and 30%

Coconut Bagasse.

The finding revealed that all the three products and the four treatments are

acceptable to moderately acceptable with 10% Coconut Bagasse as the most preferred


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treatment in the three processed meat products. The F-test or the Analysis of Variance has

revealed a non-significant difference in both the products and the treatments.

Conclusion

The findings that the treatments are acceptable to moderately acceptable in the three

processed meat products in terms of taste, texture, appearance and aroma points to the

usefulness of Coconut Bagasse as meat extender.

The hypothesis which states that there is no significance difference in the

organoleptic characteristics of meat balls, burger patties and skinless longanisa and the

treatments such as control ( 10% TVP ), 10% coconut bagasse, 20% coconut bagasse and

30% coconut bagasse point out to the similarity of the products and of the treatments in

terms of taste, texture, appearance and aroma. The hypothesis is therefore accepted.

Recommendation

Based on the foregoing findings and conclusion, the following are highly

recommended:


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1. The 10% coconut bagasse can be utilized at meat extender to meat balls,

hamburger patties, skinless longanisa or other products with ground meat as base

ingredient.

2. Coconut bagasse should not be used beyond the 30% level; and

3. Add some amount of salt when the products are to be frozen as the taste tends to

be reduced during freezing.

4. A follow-up study may be conducted to confirm this finding or to tap other

extenders. The use of coconut bagasse based on maturity stages of coconut is an

ideal follow-up spuds.

BIBLIOGRAPHY

BOOKS Pagoso et. al (1992)

INTERNET

http://www.wisegeek.com/what-is-desiccated-coconut.htm

www.google.com.ph

Philippine Coconut Authority (2009); Research and Development Highlights. Diliman, Quezon City.

Philippine Coconut Authority (2005); Market Research and Promotion Divison. Rivera (2006); Meat Processing FAO (1995); Texturized Vegetable Protein Clark, JD. et. al (1991)

http://www.google.com.ph/

http://www.wisegeek.com/what-is-desiccated-coconut.htm


xxxix

Gomez & Gomez (1976) JOURNAL

Pearson A.M. 1976. Meat Extender and Substitute Bioscience Vol. 26, No. 4 California; American Institute of Biological Science. Pp. 249-256

LEAFLETS

Philippine Coconut Authority (2005); Market Research and Promotion Division. Diliman, Quezon City.

MAGAZINES

Agriculture Vol. X No. 3 March 2006 S

“APPENDIX TABLE 1”

DATA ON THE ORGANOLEPTIC CHARACTERISTICS OF PROCESSED MEAT WITH COCONUT BAGASSE AS MEAT EXTENDER

Table 1.1 Meat BallsCharacteristics 1 2 3 4 5 6 7 8 9 10 TWF WM

TasteControl 0 0 0 1 7 11 12 26 10 13 617 7.3110% CB 0 0 0 2 2 5 15 21 14 21 665 8.3120% CB 0 0 0 0 6 10 17 28 6 13 617 7.7130% CB 0 0 3 6 12 18 15 14 5 7 533 6.66

TextureControl 0 0 0 2 8 13 15 26 4 12 497 6.2110% CB 0 1 0 2 6 16 11 24 13 17 632 7.9020% CB 0 2 0 5 10 15 14 14 10 10 564 7.0530% CB 2 5 3 12 13 13 6 17 4 5 476 5.95

AppearanceControl 0 0 1 2 10 3 11 19 9 15 586 7.3210% CB 0 1 1 2 9 7 6 15 15 24 530 7.8720% CB 0 1 3 4 8 9 12 11 8 24 596 7.4530% CB 1 5 5 13 8 10 7 13 9 9 502 6.27


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AromaControl 0 1 2 2 7 12 7 20 12 17 610 7.6210% CB 0 0 0 6 6 6 5 18 12 27 647 8.0820% CB 0 0 2 3 4 12 13 18 14 15 621 7.7630% CB 0 3 4 11 11 6 7 6 17 13 549 6.86

Table 1.2 Burger PattiesCharacteristics 1 2 3 4 5 6 7 8 9 10 TWF WM

TasteControl 0 1 0 0 0 14 6 32 6 21 648 8.1010% CB 0 0 0 2 1 11 5 32 7 22 653 8.1620% CB 0 4 0 8 2 21 6 22 2 15 562 7.0230% CB 2 19 2 8 0 8 1 17 3 10 496 6.20


AppearanceControl 1 4 3 8 4 18 3 27 0 12 535 6.69

Appendix Table 1.2 continued10% CB 0 3 2 3 3 10 6 30 4 19 607 7.5920% CB 0 9 2 14 4 13 2 28 0 8 496 6.2030% CB 2 14 3 10 5 11 2 23 2 8 466 5.82


Table 1.3 Skinless Longanisa

Characteristics

1 2 3 4 5 6 7 8 9 10 TWF

WM

TasteControl 0 1 0 0 0 10 6 28 12 23 666 8.30

510% CB 0 0 0 0 2 10 1 20 14 33 693 8.66


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20% CB 0 0 1 10 2 15 15 23 9 5 563 7.0430% CB 0 2 4 11 7 19 12 18 5 2 502 6.30


AppearanceControl 0 1 4 7 18 10 7 21 5 7 524 6.5510% CB 0 0 0 1 3 6 5 24 14 27 678 8.5020% CB 0 0 1 10 4 10 21 21 7 6 561 7.0130% CB 3 2 5 15 18 13 5 10 1 8 454 5.67


“APPENDIX TABLE 2”ANALYSIS OF VARIANCE FOR THE COMPARISON OF THE PROCESSED

MEAT PRODUCT AND TREATMENTS (COCONUT BAGASSE AS EXTENDER)

Table 2.1 TASTE

Source ofVariation

Sum of Squares

Degrees of Fredom

Mean Square

F Ratio Tabular F.05 .01

Between Products 670.18 (3-1) 2 335.09 -3.00ns 5.14 10.82Between Treatments 677.12 (4-1) 3 225.73 -2.02ns 4.76 4.78Error 669.45 (3-1)(4-1) 6 -111.575Total 677.85 (12-1) 11

ns-not significant CV=1.5%


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Table 2.2 TEXTURE

Source ofVariation

Sum of Squares

Degrees of Fredom

Mean Square


Between Products 565.07 (3-1) 2 282.54 -59.48ns 5.14 10.82Between Treatments 40.78 (4-1) 3 13.59 -2.86ns 4.76 4.78Error -28.5 (3-1)(4-1) 6 -4.75Total 577.35 (12-1) 11

ns-not significant CV=2.24% Table 2.3 APPEARANCE

Source ofVariation

Sum of Squares

Degrees of Fredom

Mean Square




Table 2.4 AROMA

Source ofVariation

Sum of Squares

Degrees of Fredom

Mean Square





LIST OF EVALUATOR FROM 329 HOUSEHOLD RESIDENT OF BRGY. TANZA, BOAC, MARINDUQUE SELECTED USING RANDOM SAMPLING (lottery)

Table 3.1

Code Number Name of Household 001 Daria Malangis


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002 Noel Maling 003 Antonio Loto

004 Beje Labos005 Guillermo Romasanta006 Nonito Mogol007 Crisanto Sena008 Alfredo Sena009 Angeles Laso010 Medel Sena011 Marito Ramos012 Marapia Ramos013 Felicito Oliverio014 Liticia Leal015 Justino Riego016 Albert San Jose017 Romulo Monteagudo018 Alejandra Hintay019 Constantino Manrique020 Rio Luha021 Rodolfo Malvar022 Wilma Lintot023 Edimer Magalang024 Ramil Mercene025 Armando Tan026 Isidro Jalaan027 Pedro Jasmin028 Bernardo Ocacdin029 Romualdo Olavides030 Rafael Jayag031 Rustico Mantal

032 Arsenia Maling 033 Virgilio Mendoza

Appendix Table 3.1 Continued 034 Jose Almonte 035 Luis Labos 036 Nolasco De Luna 037 Ulyssis Largo 038 Alex San Jose 039 Lenticia Leal 040 Mylene Lial


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041 Jocelyn Mercene 042 Genesis Sena 043 Siony Mantal 044 Marina Cipriano 045 Julieto Romasanta 046 Nelia Mayores 047 Rowena Abaro 048 Jesica Quis 049 Daisy Obaltero 050 Alberto Porley 051 Alex Sena 052 Mayolo Marapia 053 Rogelio Guevarra 054 Ronaldo Cipriano 055 Wilfredo Malapad 056 Felilia Linga 057 Adolfo Largado 058 Cristino Mercado 059 Joseph Mabuti 060 Reynaldo Malimata 061 Alicia Serrano 062 Ofelia Labos 063 Joseph Leal 064 Belen Retardo 065 Ruel Mogol 066 Inocencio Marciano 067 Mary Ellah Mercene 068 Janeth Mogol 069 Marilyn Macunat 070 Lito San Jose

LIST OF FACULTY AND STUDENT EVALUATORS USING RANDOM SAMPLING

Table 3.2


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Code Number Name of Faculty and Student 071 Ernani Sto. Domingo 072 Nenita Gonzalez 073 Teressa Chaves 074 Luci Oliverio 075 Lovely Mangana 076 Anthony De Guzman 077 Cezar Olaño 078 Sharmin Chaves 079 Nestle Joy Baldovino 080 Lurisel Montiel 081 Hector Carlo Olaño


LIST OF TOOLS, EQUIPMENT AND MATERIALS USED


xlvi

4.1Tools and Equipment

NUMBER QUALITY UNIT SPECIFICATION REMARKS1 1 Set Measuring Cup Shop Equipment2 1 Set Measuring Spoon Shop Equipment3 14 Pieces Mixing Bowl Shop Equipment4 4 Pieces Knives Shop Equipment5 2 Pieces Chopping Board Shop Equipment6 2 Pieces Sauce Pan Shop Equipment7 1 Pieces Gas Range Shop Equipment8 1 Pieces Weighing Scale Shop Equipment9 1 Pieces Wooden Spoon Shop Equipment10 2 Pieces Ladle Shop Equipment11 4 Pieces Tapper Ware Shop Equipment

4.2 Materials

NUMBER QUALITY UNIT SPECIFICATION REMARKS1 8 Kilos Pork Purchased 2 4 Kilos Beef Purchased3 1 Packs Curing Salt Purchased4 1 Bottle Anisado Wine Purchased5 4 Packs Milk Purchased6 4 Packs Milk Powder Purchased7 2 Packs Bread Crumbs Purchased8 1 Cup Phosphate Purchased9 12 Pieces Eggs Purchased10 ¼ Kilo Garlic Purchased11 ½ Kilo Onion Purchased12 1 Pack Salt Purchased13 ½ Kilo Sugar Purchased14 1 Pack MSG Purchased15 1 Pack Black Pepper Purchased16 3 Cans Pineapple Juice Purchased17 1 Bottles Worcestershire Sauce Purchased

4.3 Bills of Materials and Supplies Needed

NUMBER QUALITY UNIT SPECIFICATION UNITPRICE TOTAL


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1 8 Kilos Pork 170.00 1,360.002 4 Kilos Beef 230.00 920.003 1 Pack Curing Salt 5.00 5.004 1 Bottle Anisado Wine 28.00 28.005 4 Cans (big) Milk 25.00 100.006 4 Packs Milk Powder 20.00 80.007 2 Packs Bread Crumbs 30.00 60.008 1 Packs Phosphate 35.00 35.009 12 Piece Eggs 5.00 60.0010 ¼ Kilo Garlic 30.00 30.0011 ½ Kilo Onion 40.00 40.0012 1 Packs Salt 5.00 5.0013 3 Cans Pineapple 25.00 75.0014 ½ Kilo Sugar 30.00 30.0015 1 Pack Black Pepper 10.00 10.0016 1 Pack MSG 1.00 1.0017 1 Bottle Worcestershire 40.00 48.0018 10 Pieces Coconut 16.00 160.00 Total 3,047.00

4.4 Total Budgetary Requirements

PARTICULAR AMOUNT1.Personal Service (PS) 1.1 Technical Consultant

1.2 Contractual Labor 1.2.1Laboratory Testing

1.2.2Others pls. specify a. Printing 50.00 b. Photo Copy 450.00Total Personal Service 500.00

2.Maintenance and other Operating Expenses 2.1 Travel Expenses 600.00 2.2 Materials and Supplies 2.3 Sundries/Laboratory Fee 2.4 Food 500.00Total Maintenance and other Operating Expenses 4,147.00

Total Budget 4,647.00“APPENDIX 5”


xlviii

INGREDIENTS & PROCEDURES FOR THE PRODUCTION OF MEAT PRODUCTS

5.1 How To Make A Meat Balls

Ingredients:

1 kls. Lean Pork Ground

1 cup Breadcrumbs

½ cup Evap Milk

1 tbsp. Salt

1 tsp. Worcestershire Sauce

½ tsp. Black Pepper Ground

2 pcs. Onion Minced

2 pcs. Eggs Beaten

1 tsp. Phosphate dissolve in ¼ cup of water

*Coconut Bagasse (100g, 200g and 300g)

Procedures:

1. Preparation of all the ingredients

2. Mixing

3. Shape into balls

4. Deep fry until golden fry


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5.2 How To Make Burger Patties

Ingredients:

1 kl. Ground Lean Pork

1 cup Breadcrumbs

½ cup Milk Powder

1tbsp. Worcestershire Sauce

½ tsp. Black Pepper Ground

2 pcs Onion Minced

1 clove Garlic Minced

1 pack Magic Sarap

1 tsp. Phosphate dissolve into ¼ cup water

*Coconut Bagasse (100g, 200g and 300g)

Procedures:

1. Prepare all the ingredients

2. Mixing

3. Shape into patties

4. Fry


l

5.3 How To Make Skinless Longanisa

Ingredients:

1kilo Lean Pork Ground

2 tbsp. Salt

8 tbsp. White Sugar

2 tbsp. Anisado Wine

¼ cup Pineapple Juice

1 clove Garlic, Minced finely

1 tsp. Black Pepper Ground

½ tsp. Prague Powder

1 tsp. Phosphate dissolves in ¼ cup water

Procedures:

1. Mix all ingredients

2. Cure the mixture (8-10 hours) room temperature or (12-24 hours) refrigerator

3. Wrap with paperlyne

4. Cook or freeze


li

Republic of the PhilippinesMARINDUQUE STATE COLLEGE

Boac Main CampusTanza, Boac, Marinduque

March 2011

Mr. Carlo T. Almadrones Instructor 111This College

Sir:

We are please to inform you that we are now writing our thesis entitled Acceptability of Coconut Bagasse as a Meat Extender.

In view of this, we may avail of your expertise and able service to be our adviser.

You believe you are the person in authority who could give us helpful suggestion and good advices to carry out of this endeavor successfully.

We look forward for your favorable to this matter.

Respectfully yours,

Aicyl P. Regencia Jonard C. Macayaon Renalyn Q. Matimtim Marineth M. Jinao Marie Joy R. Abling

Noted:

Prof. Panchito LabayThesis Writing Instructor


lii

Conformed:Mr. Carlo T. Almadrones Thesis Adviser/Statistician



March 2011

To Barangay Captain

Sir/Madam;

May we have the honor to request your permission to conduct evaluation in your barangay. We are presently writing our thesis entitled “Acceptability of Coconut Bagasse as a Meat Extender”, to complete the requirements in Bachelor of Science and Industrial Technology. Thank you very much and god bless.

Very truly yours,


Noted:Mr. Carlo T. Almadrones Thesis Adviser/Statistician


liii

Prof. Panchito LabayThesis Writing Instructor



March 2011

Prof. Mercidita M. HermosaDean of School of Industrial TechnologyMarinduque State College

Dear Ma’am:

We would like to request to use the laboratory shop (Deli Chef Cafe) in conducting our thesis titled “Acceptability of Coconut Bagasse as a Meat Extender”, in preparation of our product.

Your kind consideration to this matter is gently appreciated.

Thank you very much.

Respectfully yours,


Noted:Prof. Panchito Labay


liv

Thesis Writing Instructor

Mr. Carlo T. Almadrones Thesis Adviser/Statistician

Evaluation Sheet

Code Number: Name of Recipe: Date:10 9 8 7 6 5 4 3 2 1

TasteTextureAppearanceAroma

9-10 Highly Acceptable, 7-8 Moderately Acceptable, 5-6 Acceptable, 3-4 Moderately Unacceptable, 1-2 Unacceptable

Signature of Evaluator

Evaluation Sheet






lv

Evaluation Sheet





ABOUT THE RESEARCHERS

“Self-confidence is the founder of great success and achievements”

AICYL PERLAS REGENCIA, Cyl as she called by her friends, saw the first light of the dawn on Bangcuangan, Sta. Cruz, Marinduque on July 4, 1992 under the guiding star of Cancer. She’s the youngest among the eight children of Mr. Ambrocio P. Regencia and Mrs. Delma P. Regencia. She got her elementary diploma at Santa Cruz North Central School and took her secondary at Landy National High School. At present she is third year student of Marinduque Stae College, Boac Campus taking up Bachelor of Science in Industrial Technology with specialization in Food Technology. For her, education is the road to success in every endeavor in life. In spite of the challenges that she encountered and presently facing, she hope to be the one luckiest candidate for graduation this coming April 2012.

“A Journey of thousand miles begin in a single step”

JONARD CARANDANG MACAYAON was born in a light of dawn of the 28th day of June, year 1992 in Corechea’s Clinic, Sto. Tomas, Batangas. He is under the guiding star of cancer, year of the monkey. He is the 6 th child among the seven siblings of Mr. Adriano and Mrs. Estela Macayaon. He studied his grade one to three at San Roque Elementary School in Sto. Tomas, Batangas and he got his diploma in elementary education at Tanuan North


lvi

Central School in Tanuan City, Batangas. He finished his high school journey at Sta. Anastacia San Rafael National High School in Sto. Tomas, Batangas. God tested his ability of being independent when his uncle sent him and his brother in Marinduque to pursue their college life. He has a goal to pursue his journey in studying college so he decided to study at Marinduque State College taking up Bachelor of Science in Industrial Technology with specialization in Food Technology. In spite of all challenges that he encountered and presently facing, he hope to be the one of the lucky candidate for passing in the depending of the thesis in this coming March 2011.

“Failure is the mother of success”

RENALYN QUEZON MATIMTIM saw the beauty of Brgy. Kaibiga, Novaliches, Caloocan City on November 12, 1991 in the guiding star of the poisonous Scorpio and year of the goat. She is the eldest child among the eight siblings of Mr. Reynaldo and Mrs. Erlinda Matimtim. She achieved her elementary diploma at Mainit Elementary School in Boac, Marinduque and she got her high school diploma at Marinduque National High School in Boac, Marinduque. At present, she is a 3rd year college student taking up Bachelor of Science in Industrial Technology with specialization in Food Technology at Marinduque State College. In spite of the challenges that she encountered and presently facing, she hope to be the one of the luckiest candidate for passing in depending their thesis in this coming March 2011.

“Experience is the good teacher”

MARIE JOY ABLING was born on midnight of the 29th of November, 1989 in Barangay Caigangan, Buenavista, Marinduque. She is under the zodiac sign Saguitarious. She is the 2nd child among the five siblings of Mr. Joelito Abling and Marietta Abling. She finished her elementary education in Sitio Pag-asa, Brgy. Caigangan Buenavista, Marinduque. She continued studying in Buenavista National High School in Brgy. Uno, Buenavista,


lvii

Marinduque. She stopped two years. God tested her strength by giving more problems and trials but she never gave up. She had a goal to finish college when she decided to study at Marinduque State College taking up Bachelor of Science in Industrial Technology, major in Food Technology.

“Just be yourself. Express who you are”

Marineth Malabayabas Jinao is 18 years old, from Barangay Bunganay, Boac, Marinduque. Her birthday is July 18, 1992. She is the eldest among the five children of Mrs. Cherlita Malabayabas and Mr. Rodolfo Jinao. She graduated in Cawit Elementary School and Cawit National Comprehensive High School. At present she is studying at Marinduque State College, a third year student taking up Bachelor of Science in Industrial Technology, major in Food Technology.

Thesis Final

Documents

usefulness of coconut

processed meat products

coconut baggasse

meat extenderaicyl

ground meat

meat extender aicyl

abstractthe study

followup study