WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT

Iloilo City

AMPALAYA COOKIES

An Undergraduate Thesis Presented to the

Faculty of the College of Business and Management
West Visayas State University
Iloilo City

In Partial Fulfillment
of the Requirements for the Degree
Bachelor in Hotel and Restaurant Management

by
Kathryn Anne B. Galilea
Neschelle B. Bronda
March 2015

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

APPROVAL SHEET

This undergraduate thesis entitles Ampalaya Cookies, prepared and submitted by

Kathryn Anne B. Galilea and Neschelle B. Bronda, in partial fulfillment of the
requirements for the degree, Batchelor in Hotel and Restaurant Management, is hereby
approved.

PROF. MARIA ROSELLE S. UDANG

Research Adviser

BETTY D. RILE, DBM-HM

Chair, Division of Hospitality management

PROF. RITA A. ARGUELLES

Research Coordinator
PROF. LOURDES F. ESPESOR
Dean

March 2013

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Acknowledgement

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Galilea, Kathryn Anne B. and Bronda, Neschelle B. Ampalaya Cookies. Unpublished

Undergraduate Thesis, College of Business and Management, West Visayas State
University, Iloilo City March 2015.

Abstract

This study aimed to determine the quality of ampalaya cookies with cup ampalaya
residue, 1 cup ampalaya residue and cup ampalaya residue.Conducted during the
academic year 2013-2014 at West Visayas State University, the researchers used a
sensory evaluation score sheet based on nine-point hedonic scale. The results revealed
that the ampalaya cookies with 1 cup ampalaya residue and cup ampalaya residue
was like very much in terms of color, taste and very much acceptable to the jurors. On
the other hand, the cookie with cup of ampalaya was like very much in color, liked
moderately in taste and very much acceptable. Result of scheffe test that the cookie
with cup of ampalaya residue was significantly tasteful.

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Table of Contents
Chapter

Page

INTRODUCTION TO THE STUDY

Background the Theoretical Framework of the Study

Statement of the Problem and the Hypothesis

Significance of the Study

Definition of Terms

Delimitation of the Study

REVIEW OF RELATED LITERATURE

Ampalaya

Plant Description

Botanical Description

Climatic and Soil Requirement

10

Land Preparation

10

Characteristivcs of Ampalaya

10

Uses of Ampalaya

11

Culinary Uses

12

Other Uses

14

Nutritional Value

14

Health Benefits

15

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Cookies

17

Production

19

Baking

21

Ingredients Used in Cookie Preparation

22

RESEARCH DESIGN AND METHODOLOGY

Purpose of the Study and Research Design

31

Method

32
Panel of Evaluators

32

Data Gathering Instrument

32

Procedure

34

Data Analysis Procedures

4

30

37

RESULTS

38

Descriptive Data Analaysis

38

Inferential Data Analysis

43

SUMMARY, CONCLUSIONS, IMPLICATIONS, AND RECOMMENDATIONS

46

Summary of Probles, Methods and Findings

46

Conclusions

48

Implications

48

Recommendations

49

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

REFERRENCES

51

APPENDIXES

54

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

List of Tables
Table
1

Standardized Recipe

36

Quality of Ampalaya Cookies in terms of Color

39

Quality of Ampalaya Cookies in terms of Taste

40

Quality of Ampalaya Cookies in terms of Texture

41

General Acceptability of Ampalaya Cookies

42

One-way ANOVA Result for the Differences in the Quality of Ampalaya

Cookies in Terms of Color

43

One-way ANOVA Result for the Differences in the Quality of Ampalaya

Cookies in Terms of Taste

43

One-way ANOVA Result for the Differences in the Quality of Ampalaya

Cookies in Terms of Texture

44

One-way ANOVA results for the Differences in the General Acceptability

of Ampalaya cookies

45

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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

List of Figure

Figure
1

General Acceptability of Quality of Ampalaya Cookies in Terms of Color,

Taste and Texture

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