JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM) SEEDS AS A BREAD JAM

 ABSTRACT

WAGILA G. BARA. Grade 12 – Hydra, Science, Technology, Engineering and Mathematics Strand. Senior High School, S.Y. 2020-2021. Tawi-Tawi School of Arts and Trades, Brgy. Pag-Asa, Bongao, Tawi-Tawi. JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM) SEEDS AS A BREAD JAM

Adviser: FERMIN J. HAMJA

 

 

            This study aimed to determine the acceptability of jackfruit seeds mixed with sugar or honey or margarine as bread jam.  Specifically, it sought to answer the following questions:  What is the acceptability of jackfruit seeds as bread jam in terms of texture, aroma and sweetness among the three (3) products: Product – I: jackfruit seed jam with sugar, Product – II: jackfruit seed jam with honey, and  Product – III: jackfruit seed jam with margarine? And is there a significant difference on the acceptability of jackfruit seeds as bread jam mixed in terms of texture, aroma and sweetness among the three (3) products?

Further, the researchers hypothesized that there is no significant difference on the acceptability of jackfruit seeds as bread jam mixed in terms of texture, aroma and sweetness among the three (3) products.

Moreover, this experimental research design utilized in this study is a three-group design consist of two treatments. There were thirty-five (35) respondents selected in this study through a convenient sampling method to evaluate the products in terms of aroma, texture and taste. All respondents were senior high school students at the Tawi-Tawi School of Arts and Trades who were officially enrolled during the second semester School Year 2020-2021.

The Analysis of Variance (ANOVA) confirmed that there is no significant difference on Jackfruit seeds Jam Among Three (3) Products in terms of Texture since the probability value obtained is 0.089, means not significant. Hence, the hypothesis tested on texture was accepted.  The ANOVA also confirmed that there is a significant difference on Jackfruit seeds Jam Among Three (3) Products in terms of aroma since the probability value obtained is 0, means highly significant. Hence, the hypothesis tested on aroma was rejected. Further, the ANOVA also confirmed that there is a significant difference on Jackfruit seeds Jam Among Three (3) Products in terms of sweetness since the probability value obtained is 0, means highly significant. Hence, the hypothesis tested on sweetness was rejected.

 

Based from the results and findings of the study, the researchers concluded that jackfruit seed is a good source of bread jam. Among the three (3) treatments in this study, the bread jam made out of jackfruit seed do not differ in terms of texture. While, bread jam differs in terms of aroma and sweetness. Hence, the jackfruit seed jam mixed with sugar are more acceptable than those with honey and margarine.