Learning Resource and Development

Taro leaves pasta / James Roland D. Beriña, Christian B. Brigola, and Trisha Anne A. Muñoz

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Dissertation note: Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2024 Abstract: This study focused on developing Taro Leaves Pasta as a new version of pasta using taro leaves as the main ingredient. The study aimed to determine the level of acceptability and problems encountered in terms of aroma, appearance, taste, and texture. Specifically, the study involved varying the amount of taro leaves used and evaluating their impact on the sensory attributes of the pasta. A survey questionnaire served as the main quantitative tool for data collection. The responses were measured using a 4-point Likert scale, and a weighted mean was calculated to analyze the data; the weighted mean was used in this study. Additionally, we used the Chi-Square Test as a statistical tool to determine the significant relationship between the profile variables, such as age and sex. An experimental research method was employed with 150 selected respondents selected in barangay San Miguel, Iriga City. The findings of the study showed in the level of acceptability of Taro Leaves Pasta that the most acceptable sample is Taro Leaves Pasta Sample 2, with a general weighted mean of 3.47. While the Taro Leaves Pasta Sample 1 with a general weighted mean of 3.38. The Taro Leaves Pasta sample 3 had a general weighted mean of 3.32. Overall, the Taro Leaves Pasta made by the researchers has a general weighted mean of 3.39, interpreted as highly acceptable. Taro Leaves Pasta Sample 2 had the highest level of acceptability. The study concludes that the respondents' high level of acceptability for the Taro Leaves Pasta Sample also draws the conclusion considering that pasta is already a well-liked product in the Philippines, concentrating on improving this product would be more beneficial. The researchers propose an action plan to continuously experiment to develop a new innovative recipe of taro leaves and to maintain and sustain the quality of the Taro Leaves Pasta.
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Item type Current library Shelving location Call number Copy number Status Date due Barcode
Unpublished Materials Unpublished Materials Main Library Undergraduate Thesis Section UTH BSHM B454t 2024 (Browse shelf(Opens below)) 1-1 Not for loan 006705UM

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2024

Includes bibliographic references.

This study focused on developing Taro Leaves Pasta as a new version of pasta using taro leaves as the main ingredient. The study aimed to determine the level of acceptability and problems encountered in terms of aroma, appearance, taste, and texture. Specifically, the study involved varying the amount of taro leaves used and evaluating their impact on the sensory attributes of the pasta. A survey questionnaire served as the main quantitative tool for data collection. The responses were measured using a 4-point Likert scale, and a weighted mean was calculated to analyze the data; the weighted mean was used in this study. Additionally, we used the Chi-Square Test as a statistical tool to determine the significant relationship between the profile variables, such as age and sex. An experimental research method was employed with 150 selected respondents selected in barangay San Miguel, Iriga City. The findings of the study showed in the level of acceptability of Taro Leaves Pasta that the most acceptable sample is Taro Leaves Pasta Sample 2, with a general weighted mean of 3.47. While the Taro Leaves Pasta Sample 1 with a general weighted mean of 3.38. The Taro Leaves Pasta sample 3 had a general weighted mean of 3.32. Overall, the Taro Leaves Pasta made by the researchers has a general weighted mean of 3.39, interpreted as highly acceptable. Taro Leaves Pasta Sample 2 had the highest level of acceptability. The study concludes that the respondents' high level of acceptability for the Taro Leaves Pasta Sample also draws the conclusion considering that pasta is already a well-liked product in the Philippines, concentrating on improving this product would be more beneficial. The researchers propose an action plan to continuously experiment to develop a new innovative recipe of taro leaves and to maintain and sustain the quality of the Taro Leaves Pasta.

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