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Taro smidgets / Jonerie Ivan T. Aballa, [and 3 others].

By:

Aballa, Jonerie Ivan T [author]

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Material type: Text

TextDescription: 93 leavesContent type:

text

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unmediated

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volume

Dissertation note: Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023. Summary: This study was conducted to determine the acceptability of taro smidgets in terms of appearance, taste, aroma, and texture and the level of acceptability of packaging in terms of label and material. Identify the most preferred flavor of taro smidgets in terms of classic, sugar glaze, strawberry glaze, chocolate glaze, and cheese. The researchers used an adaptive questionnaire as a key instrument in their evaluation procedure to thoroughly examine the overall acceptability of taro smidgets, their packaging, and the preferred flavor. The researchers employed the Likert scale approach to evaluate the acceptability of taro smidgets. On the scale, a rating of 4 indicates high acceptability, 3 signifies acceptability, 2 reflects lower acceptability, and 1 denotes low acceptability or is not accepted. The respondents of this study included 50 participants from the municipality of Nabua, particularly from Camarines Sur Polytechnic Colleges. Based on the findings, it was concluded that taro smidgets and their packaging were all highly acceptable, emphasizing their contentment with the visually appealing appearance, the alluring and pleasant aroma, the flavorful and satisfying taste, and the pleasing texture. The chocolate glaze was the preferred flavor of taro midgets among the five flavors. These replies highlight the generally favorable acceptability of eating these delicious taro smidgets. However, it is recommended to maintain the current quality of the product's aroma, appearance, taste, and texture. Also, it is recommended to improve the label of the product by making it more visually appealing, ensuring that the texts are easy to read, and providing more information about the products. Also, it is recommended that the chocolate glaze be highlighted. At the same time, it is recommended that the classic flavor be adjusted to fit consumer tastes better.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Unpublished Materials	Main Library	Undergraduate Thesis Section	UTH BSHM Ab16t 2023 (Browse shelf(Opens below))	1-1	Not for loan		006426UM

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Previous	UTH BSHM A118a 2024 Acceptability of amaranth kropek /	UTH BSHM A11t 2022 Tourist destination experience: influence of local food authenticity in Rinconada /	UTH BSHM A711b 2024 Banana peel cracklets /	UTH BSHM Ab16t 2023 Taro smidgets /	UTH BSHM Ab36g 2022 Guest preferences for accommodation services in Buhi, Camariones Sur /	UTH BSHM Ab57c 2022 Customer satisfaction of restobars in polangui albay towards achieving customer loyalty	UTH BSHM Ad84u 2022 Uncertainties of bachelor of science in hospitality management of Camarines Sur Polytechnic Colleges /	Next

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023.

Includes bibliographical references,

This study was conducted to determine the acceptability of taro smidgets in terms of appearance, taste, aroma, and texture and the level of acceptability of packaging in terms of label and material. Identify the most preferred flavor of taro smidgets in terms of classic, sugar glaze, strawberry glaze, chocolate glaze, and cheese. The researchers used an adaptive questionnaire as a key instrument in their evaluation procedure to thoroughly examine the overall acceptability of taro smidgets, their packaging, and the preferred flavor. The researchers employed the Likert scale approach to evaluate the acceptability of taro smidgets. On the scale, a rating of 4 indicates high acceptability, 3 signifies acceptability, 2 reflects lower acceptability, and 1 denotes low acceptability or is not accepted. The respondents of this study included 50 participants from the municipality of Nabua, particularly from Camarines Sur Polytechnic Colleges. Based on the findings, it was concluded that taro smidgets and their packaging were all highly acceptable, emphasizing their contentment with the visually appealing appearance, the alluring and pleasant aroma, the flavorful and satisfying taste, and the pleasing texture. The chocolate glaze was the preferred flavor of taro midgets among the five flavors. These replies highlight the generally favorable acceptability of eating these delicious taro smidgets. However, it is recommended to maintain the current quality of the product's aroma, appearance, taste, and texture. Also, it is recommended to improve the label of the product by making it more visually appealing, ensuring that the texts are easy to read, and providing more information about the products. Also, it is recommended that the chocolate glaze be highlighted. At the same time, it is recommended that the classic flavor be adjusted to fit consumer tastes better.

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