THE ABILITY IN DETERMINING THE FEASIBILITY OF THE CAMOTE (Ipomoea batatas) AND TAMARIND (Tamarindus indica) CANDY OR THE "CAMARIND CANDY"
THE ABILITY IN DETERMINING THE FEASIBILITY OF THE CAMOTE (Ipomoea batatas) AND TAMARIND (Tamarindus indica) CANDY OR
THE "CAMARIND CANDY"
An Investigatory Project
Presented to
The faculty of the College of Teacher Education
University of Northern Philippines
Vigan City, Ilocos Sur
In partial Fulfillment of the Requirements for the Degree
Bachelor of Elementary Education
General Education
GROUP III
March 2014
ABSTRACT
Apuado, Juvelyn C. Baniaga, Erlyn U. Corpuz, Gladys S. Frando, Eileen Mae A. Paiste, Caroline P. Pita, Geli Katrina P. Rabina, Caroline C. Segui, Rica S. Tolio, Kimberly T. University of Northern Philippines, College f Teacher Education. 2014. The Ability in determining the Feasibility of the Camote (Ipomoea batatas) and Tamarind (Tamarindus indica) Candy or the "Camarind Candy”. Bachelor of Elementary Education, major in General Education.
Research Adviser: Mr. Joey Nell Marzan This study was undertaken to determine the feasibility of Camote and Tamarind Candy in terms of Taste, Texture and Appearance. It was conducted during the Second Semester at the University of Northern Philippines during the School Year 2013-2014. The product was evaluated by 10 CTE Faculty and 10 CTE Students. The Score Card was the main evaluation tool in gathering the data. Based on the data gathered, Mixture A obtained the highest mean of 3.61 with a descriptive rating of “Excellent” followed by Mixture B with an overall mean score of 3.53 with a descriptive rating of “Excellent” and lastly Mixture C with an overall mean of 3.3 and a descriptive rating of “Very Satisfactory”. Based on the findings of this study, it was concluded that the Camarind Candy Mixture A was rated “Excellent” in terms of Taste, Texture and Appearance. Therefore, majority of the respondents evaluated Mixture A which is 70% Tamarind and 30% Camote as the best among the three mixtures along the quality of Taste, Texture
THE "CAMARIND CANDY"
An Investigatory Project
Presented to
The faculty of the College of Teacher Education
University of Northern Philippines
Vigan City, Ilocos Sur
In partial Fulfillment of the Requirements for the Degree
Bachelor of Elementary Education
General Education
GROUP III
March 2014
ABSTRACT
Apuado, Juvelyn C. Baniaga, Erlyn U. Corpuz, Gladys S. Frando, Eileen Mae A. Paiste, Caroline P. Pita, Geli Katrina P. Rabina, Caroline C. Segui, Rica S. Tolio, Kimberly T. University of Northern Philippines, College f Teacher Education. 2014. The Ability in determining the Feasibility of the Camote (Ipomoea batatas) and Tamarind (Tamarindus indica) Candy or the "Camarind Candy”. Bachelor of Elementary Education, major in General Education.
Research Adviser: Mr. Joey Nell Marzan This study was undertaken to determine the feasibility of Camote and Tamarind Candy in terms of Taste, Texture and Appearance. It was conducted during the Second Semester at the University of Northern Philippines during the School Year 2013-2014. The product was evaluated by 10 CTE Faculty and 10 CTE Students. The Score Card was the main evaluation tool in gathering the data. Based on the data gathered, Mixture A obtained the highest mean of 3.61 with a descriptive rating of “Excellent” followed by Mixture B with an overall mean score of 3.53 with a descriptive rating of “Excellent” and lastly Mixture C with an overall mean of 3.3 and a descriptive rating of “Very Satisfactory”. Based on the findings of this study, it was concluded that the Camarind Candy Mixture A was rated “Excellent” in terms of Taste, Texture and Appearance. Therefore, majority of the respondents evaluated Mixture A which is 70% Tamarind and 30% Camote as the best among the three mixtures along the quality of Taste, Texture