Cassava Icecream: The Acceptability of

Manihot Esculenta (cassava) as a Icecream

A researchers presented to the

Faculty of the Senior High School
Angeles City National High School
Angeles City
In partial fulfillment of the
Requirements for the strand
Technical Vocational Livelihood
Jemielo David

Aliyah Rose Dalusung

Geedei Rogador

Kyla Simeon

Jerico Fernandez

Robert Infante
Table of Contents

Title Page

Dedication

Acknowledgement

Abstract

Introduction

Background of the study

Methodology

Statement of the problem

Significance of the study

Scope and limitation

Review Related Literature

Data and result / Fiindings

Discussion

Conclusion

Recommendation

Refference

Curriculum Vitae
Dedication

The researchers study is dedicated to the Senior High School Students of the
Angeles City National High School. This study is dedicated to those who
participated and provided us their responces and answers on our survey.
Acknowledgement

We are very graeful to Mr.Edison Pasamonte for the assistance he contributed

and knowledge he provided us to accomplish this study.Also we are grateful to
the students of the Angeles City National High School Senior High school for
their active responsed in our survey.
Abstract

This paper investigates if the cassava can be one of the best ice cream.The
researchers conducted a questions to a 20 senior high students who have
tasted the cassava even if it not in the ice cream form.
Background of the Study:

We, the researchers conducted anew product which is cassava ice cream as
cold-serve dessert. Cassava is a nutty-flavored, starchy root vegetable or
tuber. Native to South America, it’s a major source of calories and carbs for
people in developing countries. Its scientific name is Manihot Esculenta.

The researchers aim to develop a healthier product of cassava for the

consumer especially the student of Angeles City National high School Senior
High School. We, the researchers come up in prepairing a healthy and
nutritous cassava ice cream.
Methodology:

Research Design:

The developmental research design will be employed in this study which is to

prepare and validate ice cream as the product with the use of Manihot
Esculenta (Cassava). The method of data collection will include a survey to
determine the acceptability of the product in terms appearance, presentation,
taste and texture.

Developmental research is defined as the systematic study of designing,

developing and evaluating inistructional programs, processes and products
that must meet criteria of internal consistency and effectiveness. Richey 1994
Hence, the researchers haveemployed the resaerch and followed certain steps.
The researchers first conceptualized the product and determine to which
ingredients they will develop the proposed product. After which they have set
criteria for the acceptability of the product by developing a surey-
questionnaire validated by experts. Prior to the survey process process the
product will under go for approval from the food experts for consistency and
acceptability of the ice cream made from Manihot Esculenta (cassava).

Research Instrument

The researchers adapted the Hedonic Scale (Peryam and Pilgrim 1957) which
respondents choose one option that best aligns with their food prefrence by
asking the extent to which they lilke very much, dislike moderate and dislike
very much

Data Gathering Procedure

The researchs provide a letter to the principal for the purpose of asking
permission to intervie the students of the Angeles City National High School –
Senior High School of the school year 2019 – 2020.
Statement of the problem

The general problem of this study is the acceptability of Cassava as Icecream.

Specifically, it sought answers to the following question:

1.) How many the respondents rate the cassava ice cream based on
apperance?
2.) How many the respondents rate the presentation of the cassava ice
cream?
3.) How many the respndents rate the taste of the cassava iceream
4.) How many the respondents rate the aroma of cassava icecream
Signifance of the study

It is important to conduct the study from the vantage point of increasing

the varation of products for cassava. This study will the consumer and
business enthusiast especially in the food industry an alternative of
improving their products. This study will be particularly significant to
the following benificiaries:

To the Administrators:
The findings of this study will help used as basis for producing and
newly develope product.

To the Teachers:
The findings of this study can help the teachers to this land of
experiment and gain a new knowledge together with their students.

To the food Business:

The findings of this study can help the food bisiness to have a newly
develop product.

To the Comsumers:
The findings of this study provides them some knowledge on a better
selction of product which have a good beneficial.
Scope and Delimitation
This study focus on preparing flavored icecream using cassava as a main
ingridients after that the product will subjected for approvalby the food
experts. The food expertswill validate the product in terms of
appearance, taste, and texture. Lastly, a survey on the acceptability of
the product particularly the cassava ice cream will be conducted among
the senior high school students.
Recommendation

The purpose of this study is to contribute for the Product Acceptability

of Cassava Ice cream to the Senior High School students of Angeles City
National High School specifically to the Technical-Vocational-Livelihood
Students. The researchers recommend you to do the four phases: Follow
Correctly, Focus on the study, Preparation and Analysis. This study must
have related literature for you to defend the study itself. This study can
correct and avoid the things we usually know about the Ice cream.
However, this study requires a big tam for the analysis and coding. The
future researchers about the topic of the Product Acceptability of
Cassava Ice cream to the Senior High School Students can use this basis
to their future study. The study needs a lot of time to hae a better
outcomle, also the cooperation of each researchers is very important to
accomplish this study.
Data and Results/Findings

The sweetness of the product is acceptable

Most of the students like the sweetness of the product so that we can
say that the weetnessof the product is acceptable based on the survey
we made.

The color of the product stimulates the apetite

Out of the 20 students,17 of them like the color of the product so that
we can say that the color of the product stimulates based on the survey
we made.

The main ingredient Cassava ismore dominant than to other ingredients

Few of the students that we survey like the dominant taste of the
product because the more dominant the creamand the milk not be
cassava at all.

The product has a pleasant after taste

Out of the 20 students,15 of them like the after taste of the product
because it has sweet taste.
Discussion

Appearance, The product assumes the appearance of Cassava Ice cream

Mostof the students we surveyed like it very much. When it comes to the
color suitability in the product most of them like it because it has dirty
whute color . When it comesto stimulates the appetite the decision of
students arein half. Many of the sudents like the color attractiveness of
the Cassava Ice Cream.

Presentation, The packaging of Cassava Ice cream we present most of

the like it. The arrangement of the product is presentable and it is eye
catching basedlon the survey results.

Taste,Most of the students like the Cassava Ice cream, they say that the
it hasmore milk but it is creamy.