Open AccessBatuan (Garciniabinucao) Fruit Preservation
Author(s) -
Novelita J. Belmes
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1254/1/012030
Subject(s) - aroma , taste , significant difference , organoleptic , food science , product (mathematics) , post hoc , mathematics , statistics , chemistry , medicine , dentistry , geometry
This experimental research aimed to determine the most acceptableBatuan (Garciniabinucao) Fruit Preservation.Specifically, it sought to answer if there is no significant difference in the acceptability of Batuan Fruits Preserved using different methods of preservation as to appearance, aroma, taste, texture and general acceptability. Batuanfruits weresubjected into different solutions of plain water (Product A), brine solution (Product B) and light syrup solution (Product C). It was determined through organoleptic evaluation using Five-point Hedonic Scaleby thirty (30) respondents at Iloilo Science and Technology University, La Paz, Iloilo City last April, 2018. The statistical tools used were the Mean, Analysis of Variance (ANOVA) tested at 0.01 level of significance and post hoc test.Product C is the most accepted product in terms of appearance, aroma, taste, texture and general acceptability as evaluated by the respondents. Findings also revealed that there is significant difference in Product A as to taste. The general result of the study revealed that there is no significant difference between three products in terms of appearance, aroma, taste, texture becauseit does not affect the general acceptability of the products using the three methods of preservation after post hoc test.