DEVELOPMENT AND ACCEPTABILITY OF JAM FROM YAM WITH CABBAGE (BRASSICA oleracea) AND LIME (CITRUS microcarpa)

Abstract

The study produced jam that was combined with cabbage and calamansi juice. It calculated the amount of ingredients needed to make jam (10g calamansi juice and 15g chopped cabbage), as well as the product's acceptability in terms of appearance, aroma, taste, and texture. The items came from three treatments: Control (Treatment 1), 10g of calamansi juice in Treatment 2, and 10g of calamansi juice and 15g of chopped cabbage in Treatment 3. The t-test and ANOVA (Analysis of Variance) were used to analyze the data in order to find the treatment differences that were statistically significant. Experts' sensory evaluation of T1-Jam (Control), T2-Jam with calamansi juice, and T3-Jam with calamansi juice & Cabbage compared to T1-Jam (Control) showed that all three treatments had somewhat similar adjectival descriptions, despite differences in their means. Regarding T2-Jam with Calamansi Juice, it outperformed the other two treatments in terms of mean scores for appearance, aroma, and texture; however, texture received a lower score than the mean for all three quality attributes. Treatment 2 had the highest overall mean among the quality attributes, while treatment 3 had the lowest. When the acceptability of the jam was tested in three different treatments, treatment 3 had the lowest acceptability, while the jam with calamansi juice had the highest acceptability. The sensory evaluation conducted by experts taking gender into account revealed a significant difference in the treatments given to males and females in terms of the appearance, aroma, and taste of the jam made with calamansi juice and the jam made with calamansi juice and cabbage. Age differences could be seen in the appearance of T1—jam (control) and T3—jam with calamansi juice and cabbage. T1 - jam (Control) and T3 - jam with calamansi juice & cabbage differed from each other in terms of aroma, and T3 was clearly different in terms of texture. The sensory evaluation of experts based on income results revealed a significant difference in the quality of the jam. T1 - jam (control) and T3 - jam with calamansi juice & cabbage - had different appearances and aromas. There was a taste difference between T2-jam with calamansi juice and T3-jam with calamansi juice & cabbage; however, there was only a texture difference between the two jams. The sensory evaluation of experts on the quality of the jam revealed a significant difference in texture and aroma between T3 - Jam with calamansi juice & cabbage and T1 - Jam (Control). The results showed that there was a difference in appearance between T2 (jam with calamansi juice) and T3 (jam with calamansi juice and cabbage), as well as between the two groups overall. Age-related differences in taste were noticeable between T2-jam with calamansi juice and T3-jam with calamansi juice and cabbage. When comparing the acceptability of products based on income between treatments, the appearance, aroma, and texture of treatment 2 (jam made with calamansi juice) showed a significant difference. Treatment 2 (jam with calamansi juice) and Treatment 3 (jam with calamansi juice & cabbage according to taste) both showed variation. Overall, there was a noticeable difference in the products' quality attributes between Treatment 1-Jam (Control) and Treatment 2-Jam with calamansi juice. Similar differences were observed in the appearance, taste, aroma, and texture of the jam with calamansi juice and cabbage compared to the jam (control).