Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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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
Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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
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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
with the desired quantity of coconut bagasse as a meat
extender
Skinless Longanisa
with the desired quantity of coconut bagasse as a meat
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
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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
Mean 6.83Appearance :
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:
Control 7.56 2 Moderately Acceptable10 % CB 7.57 1 Moderately Acceptable20 % CB 7.51 3 Moderately Acceptable30 % CB 6.29 4 Acceptable
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 7.90 2 Moderately Acceptable10 % CB 8.54 1 Moderately Acceptable20 % CB 6.99 3 Moderately Acceptable30 % CB 4.96 4 Acceptable
Mean 7.10Appearance :
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
ProductsTreatment Meat Balls Burger
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
Note: Product and treatment means with common letters superscript are not statistically significant.
Table 2.2 presents the findings on the texture 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
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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
ProductsTreatment Meat Balls Burger
PattiesSkinless
LonganisaTotal Mean
Control 7.32 6.69 6.55 20.56 6.85 a10% CB 7.87 7.59 8.50 23.96 7.99 a20% CB 7.45 6.20 7.01 20.66 6.89 a30% CB 6.25 5.82 5.67 17.76 5.92 a
Total 28.91 26.30 27.73 82.94Mean 7.23 a 6.57 a 6.57 a 6.91
Note: Product and treatment means with common letters superscript are not statistically significant.
Table 2.3 presents the findings on the appearance 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. 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
ProductsTreatment Meat Balls Burger
PattiesSkinless
LonganisaTotal Mean
Control 7.62 7.56 7.94 23.12 7.71 a10% CB 8.08 7.57 8.74 24.39 8.13 a20% CB 7.76 7.51 7.16 22.43 7.48 a30% CB 6.86 6.29 6.37 19.52 6.51 a
Total 30.32 28.93 30.21 89.46Mean 7.58 a 7.23 a 7.55 a 7.45
Note: Product and treatment means with common letters superscript are not statistically significant.
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
skinless longanisa with 10% TVP (control), 10%, 20% and 30% coconut bagasse registered
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)
Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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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
TextureControl 0 1 0 1 0 19 8 39 0 12 608 7.6010% CB 0 0 1 4 2 18 5 30 3 17 609 7.6120% CB 1 10 0 7 3 21 2 25 1 10 513 6.4130% CB 3 12 1 12 13 9 1 17 3 9 496 5.71
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
AromaControl 0 2 0 5 3 16 5 16 3 20 605 7.5610% CB 1 2 2 2 3 16 5 33 5 20 606 7.5720% CB 0 9 2 8 1 15 16 26 0 13 601 7.5130% CB 3 10 4 3 6 11 7 24 1 11 503 6.29
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
TextureControl 0 1 0 1 3 12 8 31 7 17 630 7.9010% CB 0 0 0 0 1 6 7 25 17 34 683 8.5420% CB 0 0 1 5 7 16 23 15 6 7 559 6.9930% CB 4 14 8 17 5 12 3 6 3 8 397 4.96
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
AromaControl 0 1 0 1 1 14 6 30 12 15 635 7.9410% CB 0 0 0 0 2 6 5 17 18 32 699 8.7420% CB 0 3 0 3 5 15 16 23 6 9 572 7.1630% CB 1 0 3 11 17 10 8 21 3 6 510 6.37
“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
F Ratio Tabular F.05 .01
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
F Ratio Tabular F.05 .01
Between Products 427.85 (3-1) 2 213.92 -3.06ns 5.14 10.82Between Treatments 572.77 (4-1) 3 190.92 -2.73ns 4.76 4.78Error -419.17 (3-1)(4-1) 6 -69.86Total 581.45 (12-1) 11
ns-not significant CV=1.8%
Table 2.4 AROMA
Source ofVariation
Sum of Squares
Degrees of Fredom
Mean Square
F Ratio Tabular F.05 .01
Between Products 659.76 (3-1) 2 329.88 -3.00ns 5.14 10.82Between Treatments 663.73 (4-1) 3 221.24 -2.01ns 4.76 4.78Error -658.62 (3-1)(4-1) 6 -109.77Total 664.86 (12-1) 11
ns-not significant CV=1.26%
“APPENDIX TABLE 3”
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
“APPENDIX TABLE 4”
LIST OF TOOLS, EQUIPMENT AND MATERIALS USED
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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”
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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
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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
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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
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Conformed:Mr. Carlo T. Almadrones Thesis Adviser/Statistician
Republic of the PhilippinesMARINDUQUE STATE COLLEGE
Boac Main CampusTanza, Boac, Marinduque
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,
Aicyl P. Regencia Jonard C. Macayaon Renalyn Q. Matimtim Marineth M. Jinao Marie Joy R. Abling
Noted:Mr. Carlo T. Almadrones Thesis Adviser/Statistician
Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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Prof. Panchito LabayThesis Writing Instructor
Republic of the PhilippinesMARINDUQUE STATE COLLEGE
Boac Main CampusTanza, Boac, Marinduque
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,
Aicyl P. Regencia Jonard C. Macayaon Renalyn Q. Matimtim Marineth M. Jinao Marie Joy R. Abling
Noted:Prof. Panchito Labay
Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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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
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
Marinduque State CollegeSCHOOL OF INDUSTRIAL TECHNOLOGY
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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
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
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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,
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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.