03080nam a2200265 i 4500003000500000005001700005008004100022040002500063100003500088245006700123300001600190336002100206337002500227338002300252502009900275504003900374520214000413700003802553700004302591700002202634720003702656720004402693720003902737720003802776CSPC20250311140750.0250311s2023    ph a     b    000 0 eng d  aCSPCbengcCSPCerda1 aBato-on, Rosemarie B.eauthor.10aHoney ginger ice cream /cRosemarie B. Bato-on [and 3 others].  a143 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality ManagementcCamarines Sur Polytechnic Colleges, 2023  aIncludes bibliographic references.3 aThis study focuses on developing ice cream with a partial addition of honey and ginger flavor and evaluating its effect. Ice cream is a popular treat in the Philippines, and most youngsters and young teenagers enjoy it, especially when the weather is hot. Several food additives were added to obtain the ice cream-like characteristics. The researchers added a twist by using honey and ginger as flavors in making ice cream. The primary purpose of this study was to determine the level of acceptability of honey ginger ice cream in terms of appearance, aroma, taste, texture, and the recipe that can be produced from honey ginger ice cream. Fifty (50) selected respondents are food-related at Camarines Sur Polytechnic Colleges, Descriptive and developmental methods are used in this study. To gather information from the respondents, the researchers used survey questionnaires. The researchers used the percentage technique, weighted mean, Likert scale, frequency count, and ranking order method to get the results. The survey results revealed that 54% of females aged 21-25 with a monthly income of Php. 10,001 and above were highly acceptable regarding appearance, aroma, taste, and texture. This concluded that the honey ginger ice cream recipe can be produced with similar recipes but different in the process. However, according to the respondents, in the overall results of the level of acceptability of Honey Ginger Ice Cream, the most preferred ice cream was Sample 2. The procedure of Sample 2 was to grate the ginger and squeeze it to extract the juice. Therefore, the preferred sample showed that it was palatable, and the flavor was unique and well-balanced because of the honey and ginger. Sample 2 is recommended for production, and the serving size is 30 ml to 50 ml. as well as to know the nutritional value of the preferred honey-ginger ice cream, considering that both ginger and honey are well known for their health benefits that help relieve a red and sore throat. It not only combines their numerous health advantages and healing capabilities, but it also provides an unrivaled combination of sweetness and spice.1 aCasulla, Angelica May D.eauthor.1 aRagual, Danica lili Yvette B.eauthor.1 aRelato, Shiela S.  aRegondola, Angelica P.eadviser.  aBañaria, Russell E.echair, panelist.  aOrobia, Mark Anthony L.epanelist.  aAmpongan, Ma. Anjelicaepanelist.