Pannacotta by-products / Christine S. Baldoza, Keith Angelyn B. Bondad, and Shaft Andrew F. Jardinel

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

Includes bibliographic references.

Among the readily available raw materials in the Philippines are macapuno, ube, and langka. Due to their abundance in the Philippines, those products are preferred and most usually used as dessert. Therefore, the goal of the study is to create a dessert that incorporates and infuses Macapuno, Ube, and Langka into its combination and toppings. Specifically, the study answered the queries regarding the profile of the respondents along age, sex; the level of acceptability of PannaCotta By-Products in terms of Appearance, Aroma, Taste and Texture; the most preferred variant in terms of Langka, Macapuno, Ube; Significant difference between the level of acceptability and the most preferred variant; Innovative PannaCotta By-Products can be developed. The researchers utilized the Quantitative Research Design Method. The data of this study was gathered from 100 random respondents. The data was statistically treated using the percentage technique, and weighted mean. The results of the study revealed the Coconut Cream with Ube has the highest mean of rank of 1.54 and first on overall rank on the most preferred variant. Contrarily, Coconut Cream with Langka has the lowest mean of rank of 2.36 and rank as third on its overall rank on the most preferred variant. Based on the findings, the Level of acceptability and Preferred variant of PannaCotta By-Products has no significant difference. In conclusion, the PannaCotta By-Products and the future researchers can sell the product in the market, might use and offer the product as a nutritional dessert, think or add new ingredients to improve the PannaCotta. The output is a booklet containing the recipe and procedure of PannaCotta By-Products showing the product step-by-step procedure.