Case study
Caberoy, Steven P; Eripol, Keith E; Ko, Brian James C; Solejon, Jerrad Kent L. “Assorted Banana Muffins” Unpublished Student Thesis, St. Therese-MTC Colleges La Fiesta Site, M.H. Del Pilar St., Molo, Iloilo City. March 2013
ABSTRACT
The problem of this study is the high price of Lakatan which is used in making Banana Muffins. The researcher needs to expand the study in Banana to search an alternative, flavorful and nutritious food. The price of Lakatan is very expensive in the market, researchers search for other varieties which are Tundal, Sab-a, and Señorita as replacer in making Banana Muffin. The study was adopted an experimental research design which allowed the researchers to determine the acceptability of Banana Muffin using three (3) varieties of banana which are Tundal, Señorita and Sab-a. These three varieties of banana were used to compare the quality of muffins in terms of taste, aroma, texture, and appearance or which of them are acceptable among respondents, involving 30 respondents by means of purposive sampling technique. To gather primary data, the questionnaire was formulated and tested for reliability and validity to ensure its consistency and accuracy. Secondary data were collected from Internet, Books, and Magazines. The descriptive and inferential statistics tools were used in presenting, analyzing and interpreting the data generated. Descriptive statistics such as mean with the mean scale and corresponding as the basis was being used and also Frequency, Standard Deviation and Percentage have been utilized to process the findings, and used as bases for interpreting the level of acceptability of banana muffins among respondents, the Wilcoxon Signed - Rank Test was used to measure the significant differences in the level of acceptability of Banana Muffin using original flavor which is Lakatan when compared to Banana Muffin using Tundal, Señorita, and Sab-a. Finding showed that Treatment K which is Señorita got a highest general mean
ABSTRACT
The problem of this study is the high price of Lakatan which is used in making Banana Muffins. The researcher needs to expand the study in Banana to search an alternative, flavorful and nutritious food. The price of Lakatan is very expensive in the market, researchers search for other varieties which are Tundal, Sab-a, and Señorita as replacer in making Banana Muffin. The study was adopted an experimental research design which allowed the researchers to determine the acceptability of Banana Muffin using three (3) varieties of banana which are Tundal, Señorita and Sab-a. These three varieties of banana were used to compare the quality of muffins in terms of taste, aroma, texture, and appearance or which of them are acceptable among respondents, involving 30 respondents by means of purposive sampling technique. To gather primary data, the questionnaire was formulated and tested for reliability and validity to ensure its consistency and accuracy. Secondary data were collected from Internet, Books, and Magazines. The descriptive and inferential statistics tools were used in presenting, analyzing and interpreting the data generated. Descriptive statistics such as mean with the mean scale and corresponding as the basis was being used and also Frequency, Standard Deviation and Percentage have been utilized to process the findings, and used as bases for interpreting the level of acceptability of banana muffins among respondents, the Wilcoxon Signed - Rank Test was used to measure the significant differences in the level of acceptability of Banana Muffin using original flavor which is Lakatan when compared to Banana Muffin using Tundal, Señorita, and Sab-a. Finding showed that Treatment K which is Señorita got a highest general mean