ACCEPTABILITY AND

SENSORY EVALUATION OF
COCONUT PULP PATTY
By;

Bacleon, Mark Joshua E.

Algado, Jolina C.
Amazona, Jenia V.
Asadon, Regie M.
Balbuena, Jelaiza G.
Padual, Jesseca A.
Prongo, Evangeline G.
Rojas, Ramie Joy B.
Chapter 1: Introduction

Hunger is one of the branches of poverty that experience by the locals here
in the Philippines. Here in Eastern Samar State University Salcedo Campus, the
location of the campus is obviously rich in different agriculture resources such as
banana, coconut and other green edible plants. Still, students and other locals must
have the knowledge on how to engender a recipe that could change their perspective
about the ingredients being used.
Chapter 1: Statement of the Problem
The study seeks to answer the following questions:

1. How will the Coconut pulp as a burger patty be described in terms of:

1.1. Appearance

1.2. Aroma

1.3. Texture

1.4. Flavor

1.5. Color

1.6. Tenderness

1.7. Over-all acceptability?

2. Is there a significant difference on the acceptability of coconut pulp patty with varying levels of coconut

pulp?

3. What is the acceptability of coconut pulp patty by consumer?

Chapter 1: Hypothesis

Based on the raised question, this study will be guided with the following
hypothesis:

1. There is no significant difference on the acceptability of coconut pulp patty with

varying levels of coconut pulp.
Chapter 1: Significance of the Study

• Administrator
• Teacher
• Students
• Housewives
• Farmers
• Community
• Researcher
Chapter 1: Conceptual Framework of the Study
Different Levels of Coconut Pulp Patty Quality of Coconut Pulp
Coconut Pulp Patty
Preparation
Treatment 1 = 100% all- Sensory Evaluation Consumer Acceptability
purpose flour (control) Acceptability Testing
Treatment 2 = 75% all-
purpose flour and 25%
coconut pulp
Treatment 3 = 50% all-
purpose flour and 50%
coconut pulp
Treatment 4 = 25% all- Data Analysis and
purpose and 75 coconut Interpretation
pulp
Treatment 5 = 100%
coconut pulp

Input Process Output

Figure 1. The input-output model depicting the conceptual framework of the study.
Chapter 1: Scope and Delimitation of the Study
There will be 50 participants in this study, consisting of 40 selected students and 10 faculty members

from Eastern Samar Estate University Salcedo Campus, who will serve as respondent for this research using the

score sheets methods.

The following varying levels of coconut pulp will serve as treatments in the study.

Treatment 1 - 100% all-purpose flour (control)

Treatment 2 - 75% all-purpose flour and 25% coconut pulp

Treatment 3 - 50% all-purpose flour and 50% coconut pulp

Treatment 4 - 25% all-purpose flour and 75% coconut pulp

Treatment 5 - 100% coconut pulp

Chapter 2: Review of Related Litirature and Study

(Fernando and Jayawardena 2020) investigated the sensory attributes of

various coconut-based products, including patties, desserts, and beverages.

Silva et al. (2019) conducted a comprehensive sensory analysis of coconut

pulp-based snacks, focusing on attributes such as texture, flavor, aroma, and overall

acceptability.
 Chapter 3: Methodology
Materials
The following ingredients are used in the preparation of coconut pulp patty using varying levels of coconut pulp;

Treatment 1 (control) 100% all-purpose flour

Ingredients: Quantities:

All-purpose Flour 1 ½ cups

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces
 Chapter 3: Materials
Treatment 2 (75% all-purpose flour and 25% coconut pulp)

Ingredients: Quantities:

All-purpose Flour 1 1/16 cups

Coconut Pulp 3/8 cup

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces
 Chapter 3: Materials
Treatment 3 (50% all-purpose flour and 50% coconut pulp)

Ingredients: Quantities:

All-purpose Flour 3/4 cup

Coconut Pulp 3/4 cup

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces
 Chapter 3: Materials
Treatment 4 (25% all-purpose flour and 75% coconut pulp)

Ingredients: Quantities:

All-purpose Flour 3/8 cup

Coconut Pulp 1 1/16 cups

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces
 Chapter 3: Materials
Treatment 5 (100% coconut pulp)

Ingredients: Quantities:

Coconut Pulp 1 1/2 cups

Ground Meat 100 grams

Onion ¼ cup

Garlic ½ cup

Tomato ½ cup

Salt ¾ teaspoon

Ground Pepper ½ teaspoon

Water 1 tablespoon

Egg 2 pieces
Chapter 3: Materials
The following utensils will be used to the study:

• Chopping Board • Measuring Cup

• Coconut Grater • Measuring Spoon

• Cooking Outfit • Mixing Bowl

• Frying Pan • Pot Holder

• Kitchen Knife • Spatula

• Ladle • Weighting Scale

Chapter 3: Materials
Preparation of Coconut Pulp Patty

1. Preheat the frying pan.

2. In a large bowl, combine all the ingredients.

3. Mix until the ingredients are distributed properly.

4. Scoop 1/8 cup of mixed ingredients and mold it into a ball shaped figure.

5. Gently press on the ball shaped mixtures.

6. Arrange the patties over the greased aluminum foil sheet.

7. Put cooking foil to the frying pan.

8. Fry the patties until it achieved the color of golden brown.

9. Separate first the patty to remove the excess oil.

10.Finally, arrange the patties in a serving plate

Chapter 3: Methods
Product Evaluation

• Organoleptic Test

• Hedonic Rating Scale

Chapter 3: Methods
Research Design

Laboratory Tate Panel. The panel will consist of 10 members who will evaluate the

products appearance, aroma, tenderness, color, flavor, texture, and over-all acceptability using

the Organoleptic test score card. These ten panel of testers will be randomly selected from the

faculty members in Eastern Samar State University, Salcedo Eastern Samar. Samples for each

replication will be coded as follows: A for Treatment 1, B for Treatment 2, C for Treatment 3, D

for Treatment 4 and E for Treatment 5. Scales values will be used with their corresponding

description as follows:
Scale Weight/Score Description

4.20 – 5.00 5 Excellent

3.20 – 4.19 4 Very Good

2.20 – 3.19 3 Good

1.20 – 2.19 2 Poor

1.00 – 1.19 1 Very Poor

Chapter 3: Methods
Research Design

Consumer Testing. A panel of fifty tasters will be randomly selected to

evaluate the general acceptability of the product. Selected ten (10) faculty members

from the campus and forty (40) selected students will evaluate their preference on

coconut pulp patty using the score card of acceptability. Scales values will be used

with their corresponding interpretations as follows:

Scale Weight/Score Description/Interpretation
8.20 – 9.00 9 Like extremely
7.20 – 8.19 8 Like very much
6.20 – 7.19 7 Like moderately
5.20 – 6.19 6 Like slightly
4.20 – 5.19 5 Like neither dislike
3.20 – 4.19 4 Dislike slightly
2.20 – 3.19 3 Dislike moderately
1.20 – 2.19 2 Dislike very much
0.20 – 1.19 1 Dislike extremely
 Chapter 3: Methods
Data Analysis

• The data will be subjected to statistical treatments. The percentage and mean will

be used to compute for quality characteristics and acceptability of the products.

• The analysis of variance in complete randomized design (CRD) will be used to

determine if there are significant differences between treatments in appearance, aroma,

tenderness, color, flavor, and over-all acceptability of the product.

 ACCEPTABILITY AND
SENSORY EVALUATION OF
COCONUT PULP PATTY
By;

Bacleon, Mark Joshua E.

Algado, Jolina C.
Amazona, Jenia V.
Asadon, Regie M.
Balbuena, Jelaiza G.
Padual, Jesseca A.
Prongo, Evangeline G.
Rojas, Ramie Joy B.