WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT

Iloilo City

Chapter 1
Introduction to the Study
This chapter consists of five parts: (1) Background and Theoretical Framework of the
Study, (2) Statement of the Problem and the Hypothesis, (3) Significance of the Study, (4)
Definition of Terms, and (5) Delimitation of the Study.
Part One, Background and Theoretical Framework of the Study, presents the reasons for
choosing the problem and the theoretical framework upon which the study was anchored.
Part Two, Statement of the Problem and the Hypothesis, identifies the main and specific
problems of the research and the hypothesis tested.
Part Three, Significance of the Study, cites the benefits that may be derived from the
findings of the study.
Part Four, Definition of Terms, describes conceptually and operationally the important
terms used in the research.
Part Five, Delimitation of the Study, specifies the scope and coverage of the study.
Background and Theoretical Framework of the Study
Nowadays, it is very important to have a clean and healthy lifestyle. People and
especially those in diet are very particular on the food that they take that it has to be healthy
and at the same time will satisfy their hunger. At the same time, there are many food
innovations nowadays that even some people would like to experiment a new dish and a new
food with a unique main ingredient. But what if you can eat ampalaya without tasting the bitter
taste it gives you or possibly you are not even aware that you

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Chapter 2
Review of Related Literature
This chapter consists of three parts: (1)Ampalaya, (2)Cookies, and (3) Recipe
Development
Part One, Ampalaya, discusses the history, botanical description,climatic and soil
requirement, land preparation, characteristics, culinary uses, other uses, nutritional and health
benefits of ampalaya.
Part Two, Cookies, history, description, production, baking and , production, and
ingredients used in the process of cookies.
Ampalaya
History. Ampalaya is Filipino for bitter melon, or bitter gourd or bitter cucumber. Its
scientific name is Momordia Charantia. It is also found in China, Japan, Indonesia, Vietnam and
India. It is a greenish, oblong-shaped fruit that grows on vines to about 20 centimeters long,
with tapering ends. Sour in taste, it has many culinary and medicinal uses in Asia and parts of
South America and the Carribean. Its origin is unknown.
(http://www.ehow.com/about_5393643_history-ampalaya.html)
Filipino centenarians will remember being forced as children to eat ampalaya sauted
with egg. They will also remember seeing "beef ampalaya" on the menus of old and new
Chinese restaurants, and the bitter taste in the ancient Ilocano mixed-vegetable dish called
"pinakbet." All of these dishes indicate that ampalaya in the Philippines is at least a century old,
even as the first Philippine-documented information on this fruit as having health benefits is
only in the 1940s.

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Chapter 3
Research Design and Methodology

This chapter consists of three parts: (1) Purpose of the Study and Research Design,
(2)Method, and (3) Data Analysis Procedures.
Part One, Purpose of the Study and Research Design, restates the purpose of the study,
and describes the research design and the variables employed in the research.
Part Two, Method, describes the panel of evaluators, the data-gathering instrument, and
the procedure employed in the production and evaluation of the final product.
Part Three, Data Analysis Procedure, explains how the data were statistically treated and
analyzed.
Purpose of the Study and Research Design
This experimental study aimed to determine the acceptability and quality of cookies
using varied amount of ampalaya residue as the main ingredient. It further aimed at the
ascertaining the jurors evaluation of the color, taste, and texture of ampalaya cookies.
According to Van Dalen (1963 in Estrella&Molinos, 2009), experimental method is a research
which involves a situation in which certain phenomena may be controlled to the extent that one
element is observed under different conditions while all other elements remain constant.

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Chapter 4
Results
This chapter consists of two parts: (1) Descriptive Data Analysis, and
(2) Inferential Data Analysis.
Part One, Descriptive Data Analysis, discusses the descriptive data and their respective
analyses and interpretations.
Part Two, Inferential Data Analysis, reports the inferential data and their respective
analyses and interpretations.
Descriptive Data Analysis
Jurors evaluation of the General Acceptability and Quality of jelly Using Varied Amount of
Watermelon Extract in Terms of Color, Taste and Texture.

Color. Data in Table 2 showed that in terms of color, the cookie with, cup ampalaya
residue (M = 7.91, SD = 0.42), ampalaya residue (M = 7.93, SD = 0.42), and 1 cup blended
ampalaya (M = 7.82, SD = 0.37) were all very much liked by the jurors.

Taste. In Table 3, the data revealed that in terms of taste, the cookie with cup
ampalaya residue (M = 7.62, SD = 0.39) and cup ampalaya residue (M = 8.06, SD = 0.35)
were very much liked by the jurors and 1 cup ampalaya residue (M = 7.84, SD = 0.51) was
liked moderately by the jurors.

Texture. Data in Table 4 showed that in terms of texture, the cookie with cup ampalaya
residue (M = 7.71, SD = 0.50), cup ampalaya residue (M = 7.84, SD = 0.39), and 1 cup
blended ampalaya (M = 7.64, SD = 0.55) were all liked very much by

WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT
Iloilo City

Chapter 5
Summary, Conclusions, Implications, and Recommendations
This chapter consists of four parts: (1) Summary of the Problems, Method, and Findings,
(2) Conclusions, (3) Implications, and (4) Recommendations.
Part One, Summary of the Problems, Method, and Findings, gives the salient points of
the study and its findings.
Part Two, Conclusions, presents the decisions drawn from the results of the analyzed
data.
Part Three, Implications, clarifies the relationships between the findings of the present
study and the various theories presented.
Part Four, Recommendations, offers suggestions based on the findings, conclusions, and
implications advanced in the study.
Summary of the Problems, Method, and Findings
This study aimed to determine the acceptability and quality of ampalaya cookies.
Specifically, the study sought answers to the following questions:
1.

What is the jurors evaluation of the acceptability in general and in terms of

the quality of color, taste, and texture of ampalaya cookies with (a) cup, (b) cup, and (c)
1 cup ampalaya residue?
2.

Are there significant differences in the jurors evaluation of the acceptability

in general and in terms of the quality of color, taste, and texture of cookies with
(a) 1 cup, (b) cup, and (c) cups ampalaya residue?
Based on the preceding problems, this null hypothesis was advanced: