Quality of "Musa Balbasiana" jam using different types of sweeteners / Dimi Mhoor B. Albing et al.

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Th BTTE 641.852 Q252 2017

Summary: This study determined the quality of pakawan jam using different types of sweetener. It used the experimental method of research applying the Analysis of Variance (ANOVA) . to further determine where significant differences lie between means, the Tukey’s Honest Significant Difference (HSD) was used. The treatment used were T1 - 2 cups pakawan banana: 1 cup white sugar; T2-2 cups pakawan banana: 1 cup brown sugar; T3- 2 cups pakawan of banana: 1 cup muscovado; and T4- 2 cups pakawan banana : 1 cup honey. The data gathered were based on appearance, color, texture, and aroma. The result and finding indicated that quality of pakawan banana jammed in different types of sweetener : In terms of texture, taste, appearance, pungency and aroma, honey is preferred over white sugar, brown sugar, and muscovado. Another result showed that the comparison of the quality of pakawan banana jammed in different types of sweetener; there is a significant effect of the different types of sweetener in terms of texture, taste, appearance, pungency and aroma. Honey makes a better pakawan jam in terms of texture, taste, appearance, pungency and aroma compared to white sugar and muscovado. Honey is better that the other varieties of sugar in jamming the pakawan banana in terms of texture, taste, appearance, pungency and aroma. Basing from the results, findings and conclusions, it is recommended that honey will be used to jam the pakawan banana. It is also recommended that honey will be tested in jamming other fruits aside from pakawan banana.

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Unpublished Thesis

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This study determined the quality of pakawan jam using different types of sweetener. It used the experimental method of research applying the Analysis of Variance (ANOVA) . to further determine where significant differences lie between means, the Tukey’s Honest Significant Difference (HSD) was used. The treatment used were T1 - 2 cups pakawan banana: 1 cup white sugar; T2-2 cups pakawan banana: 1 cup brown sugar; T3- 2 cups pakawan of banana: 1 cup muscovado; and T4- 2 cups pakawan banana : 1 cup honey. The data gathered were based on appearance, color, texture, and aroma.

The result and finding indicated that quality of pakawan banana jammed in different types of sweetener : In terms of texture, taste, appearance, pungency and aroma, honey is preferred over white sugar, brown sugar, and muscovado.

Another result showed that the comparison of the quality of pakawan banana jammed in different types of sweetener; there is a significant effect of the different types of sweetener in terms of texture, taste, appearance, pungency and aroma. Honey makes a better pakawan jam in terms of texture, taste, appearance, pungency and aroma compared to white sugar and muscovado. Honey is better that the other varieties of sugar in jamming the pakawan banana in terms of texture, taste, appearance, pungency and aroma.

Basing from the results, findings and conclusions, it is recommended that honey will be used to jam the pakawan banana. It is also recommended that honey will be tested in jamming other fruits aside from pakawan banana.

Bachelor of Technical Teacher Education

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