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Abstract The objective of this study is to measure and to know the level of acceptability of children aged 10 to 12 years old towards the innovated FEGE Pops: Fence Vege Ice Pops. Besides, as a guide the researchers used survey... more
Abstract
The objective of this study is to measure and to know the level of acceptability of children aged 10 to 12 years old towards the innovated FEGE Pops: Fence Vege Ice Pops. Besides, as a guide the researchers used survey questionnaire in order to measure and know the level of acceptability of the innovated product.
Specifically, it sought to answer the following problems:
1. What are the ingredients that are used to make FEGE: fence vege ice pops?
2. What is the procedures use in innovated product?
3. What is the level of acceptability of fence vege ice popsicles in terms of the following:
3.1 Physical Appearance
3.2 Color
3.3 Texture
3.4 Smell
3.5 Taste
4. What are the feedbacks and suggestions of the respondents in order to improve the product?
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
The ingredients used to make an innovated FEGE POP: Fence vege ice pops are 1 cup (128 g) of Alugbati leaves, 1 cup(128 g) Saluyot leaves, 3 cups (13.5 oz) Fresh cow's milk, 1 cup (4.5 oz) Condensed milk and 1 Tbsp (15 ml) of Vanilla Extract. According to Department of Health, the following nutrients that we can get in these ingredients are Calcium, Iron, Phosphate, Niacin, Foliate, Magnesium, Fat, Vitamin A and C and Carbohydrates.
The steps and procedure in making innovated product are the following: Step 1 Prepare all the ingredients, tool and equipment. Step 2, Separately Wash the Alugbati and Saluyot leaves. Rinse thoroughly. Step 3, in separate cooking pots, boil the washed Alugbati, and Saluyot for 3 minutes. Step 4, after boiling, strain the green leafy vegetables, let it cool and set aside. Step 5, Prepare the milk mixture, mix condensed milk, cow’s milk, and vanilla extract. Set aside. Step 6, after cooling the green vegetables, Place it inside the blender and start blending it until it’s purely fine and gradually pour milk mixture. Step 7, after blending, strain the FEGE Pops mixture and pour it in to molder. Place it inside the refrigerator for 10 hours.
In level of the acceptability, Both Frequency and Percentage Distribution has 100%. In indicator 1, the ice Popsicle looks appetizing has a mean of 3.25 and standard deviation of 0.83 which interprets Highly Acceptable, In indicator 2, The ice popsicle has a smooth and soft texture has a mean of 3.32 and standard deviation of 0.87 which interprets Highly Acceptable, In indicator 3, The ice popsicle’s color looks good has a mean of 3.27 and standard deviation of 0.81 which interprets Highly Acceptable, In indicator 4, The ice popsicle smells good has a mean of 3.22 and standard deviation of 0.89 whch interprets Highly Acceptable, while in indicator 5, the ice popsicle taste good has a mean of 2.37 and standard deviation of 1.10 which interprets Highly Acceptable.
23 or 23% of the respondents suggested that the product should be sweeter, 21 or 21% commented the product needs improvement, 19 or 19% suggested the researchers to add more milk to the innovated ice popsicle, 14 or 14% commented the product is delicious, 7 or 7% commented the taste is fine, 6% commented the innovated product taste like vegetables, 4 or 4% commented its creamy 3 or 3% commented that the product taste like fish while 1 or 1% suggested that the product needs extra vanilla extract.
The objective of this study is to measure and to know the level of acceptability of children aged 10 to 12 years old towards the innovated FEGE Pops: Fence Vege Ice Pops. Besides, as a guide the researchers used survey questionnaire in order to measure and know the level of acceptability of the innovated product.
Specifically, it sought to answer the following problems:
1. What are the ingredients that are used to make FEGE: fence vege ice pops?
2. What is the procedures use in innovated product?
3. What is the level of acceptability of fence vege ice popsicles in terms of the following:
3.1 Physical Appearance
3.2 Color
3.3 Texture
3.4 Smell
3.5 Taste
4. What are the feedbacks and suggestions of the respondents in order to improve the product?
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
The ingredients used to make an innovated FEGE POP: Fence vege ice pops are 1 cup (128 g) of Alugbati leaves, 1 cup(128 g) Saluyot leaves, 3 cups (13.5 oz) Fresh cow's milk, 1 cup (4.5 oz) Condensed milk and 1 Tbsp (15 ml) of Vanilla Extract. According to Department of Health, the following nutrients that we can get in these ingredients are Calcium, Iron, Phosphate, Niacin, Foliate, Magnesium, Fat, Vitamin A and C and Carbohydrates.
The steps and procedure in making innovated product are the following: Step 1 Prepare all the ingredients, tool and equipment. Step 2, Separately Wash the Alugbati and Saluyot leaves. Rinse thoroughly. Step 3, in separate cooking pots, boil the washed Alugbati, and Saluyot for 3 minutes. Step 4, after boiling, strain the green leafy vegetables, let it cool and set aside. Step 5, Prepare the milk mixture, mix condensed milk, cow’s milk, and vanilla extract. Set aside. Step 6, after cooling the green vegetables, Place it inside the blender and start blending it until it’s purely fine and gradually pour milk mixture. Step 7, after blending, strain the FEGE Pops mixture and pour it in to molder. Place it inside the refrigerator for 10 hours.
In level of the acceptability, Both Frequency and Percentage Distribution has 100%. In indicator 1, the ice Popsicle looks appetizing has a mean of 3.25 and standard deviation of 0.83 which interprets Highly Acceptable, In indicator 2, The ice popsicle has a smooth and soft texture has a mean of 3.32 and standard deviation of 0.87 which interprets Highly Acceptable, In indicator 3, The ice popsicle’s color looks good has a mean of 3.27 and standard deviation of 0.81 which interprets Highly Acceptable, In indicator 4, The ice popsicle smells good has a mean of 3.22 and standard deviation of 0.89 whch interprets Highly Acceptable, while in indicator 5, the ice popsicle taste good has a mean of 2.37 and standard deviation of 1.10 which interprets Highly Acceptable.
23 or 23% of the respondents suggested that the product should be sweeter, 21 or 21% commented the product needs improvement, 19 or 19% suggested the researchers to add more milk to the innovated ice popsicle, 14 or 14% commented the product is delicious, 7 or 7% commented the taste is fine, 6% commented the innovated product taste like vegetables, 4 or 4% commented its creamy 3 or 3% commented that the product taste like fish while 1 or 1% suggested that the product needs extra vanilla extract.