|1

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN SELECTED

FOOD PRODUCTS

A Project Feasibility Study

Presented to

The Faculty of the College of Industrial Technology

EARIST- Cavite Campus, G.M.A Cavite

In Partial Fulfillment

Of the Requirements for the Degree

Bachelor of Science in Industrial Technology

Major in Food Technology.

By

NOEMI S. MARGEN

ANGELICA P. ABASTILLAS

CHARLES RANDOLPH C. GONZALES

JAYRON L. JAKOSALEM

NHICO B. SAN FRANCISCO

2020
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Certification/Approval Sheet
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

ABSTRACT

TITLE: PITAYA “DRAGON FRUIT” AS A MAIN INGREDIENT IN

SELECTED FOOD PRODUCTS

Researchers: MARGEN, NOEMI S.

ABASTILLAS, ANGELICA P.

GONZALES, CHARLES RANDOLPH C.

JAKOSALEM, JAYRON L.

SAN FRANCISCO, NHICO B.

Degree Course: Bachelor of Science in Industrial Technology

Major in Food Technology

Year: 2020

Adviser: Ms. Ma. Lee Delos Reyes

Rationale of the study:

Pitaya or “Dragon Fruit” is known in the market

globally. Due to its surprising health benefits, products

are developed made from the fruit, pulp and peel of the

dragon fruit namely pitaya caramel candy, pitayaditas and

pitaya dressing. It will be safe for consumption by the

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Earist Faculty members and BS HM and BSIT Food Technology

students.

Statement of the Problem

This study aims to develop a caramel candy,

dressing and pitayaditas made of Pitaya “Dragon Fruit” with

its nutritional value.

This study seeks to answer the following questions :

1. What are the characteristics of Pitaya fruit in

terms of?

1.1 Nutritional content;

1.2 Market price; and

1.3 Source of fruit?

2. What are the ingredients and procedures in

preparing the following?

2.1 Pitaya caramel candy;

2.2 Pitaya dressing; and

2.3 Pitayaditas ( small empanada)?

3. What is the sensory evaluation of Pitaya food

products as to:
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

3.1 Flavor;

3.2 Texture;

3.3 Aroma;

3.4 Appearance; and

3.5 General acceptability?

4. Is there a significant difference in the sensory

evaluation of the faculty and student respondents on the

above-mentioned variables?

5. Based on the findings, what product improvement

maybe proposed?
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

ACKNOWLEDGEMENT

This feasibility study has never been easy for us,

that is why we extend our deepest gratitude to all the

people behind this study .In response, we sincerely

appreciate the support of all those people who have been

instrumental in making this study a success.

First, to Almighty God who gave us strength, knowledge

and wisdom in making this study become possible.

To Professor Ma. Lee Delos Reyes, our adviser who

helped and guided us by extending her patience throughout

the study.

To our Panelists, for their critical advices and expert

guidance.

And lastly, to our parents, guardians and supporters,

Marilou and Eduard Margen, Ma. Cristina and Arnold

Abastillas, Norma and Victor Gonzales, Eva and Roy

Jakosalem and Rosanna and Randy San Francisco.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

We gratefully thank them for supporting us financially

and emotionally since the beginning of the research.

DEDICATION
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

We, the Researchers would like to dedicate this

Project Feasibility Study to our families who gave us

financial help and endless support to finish this study, to

almighty god who gave us strength through our ups and

downs, to our friends and schoolmates who were always by

our side to cheer us up.

To our adviser who supported and guided us along the

way, to the Panelists and Campus Administrator who made

this study possible and continuously encourage us to pursue

our dreams to create a better future. To God be the Glory.

Margen, Noemi S.

Abastillas, Angelica P.

Gonzales, Charles Randolph C.

Jakosalem, Jayron L.

San Francisco, Nhico B.

TABLE OF CONTENTS
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

TITLE PAGE i

APPROVAL SHEET ii

CERTIFICATION

ACKNOWLEDGEMENT

TBLE OF CONTENT

LIST OF TABLE/ FIGURES

CHAPTER PAGES

1 The Problem and Its Background

Introduction 1

Theoretical Framework 2

Conceptual Framework 3

Statement of the Problem 4

Scope and Limitation of the Study 5

Significance of the study 6

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Definition of Terms 7

2Review of related literature and studies

Local Literature 9

Foreign Literature 11

Local Studies 12

Foreign Studies 14

Synthesis 16

3 Methodology

Research Design 17

Population Sampling 17

Respondents of the Study 17

Research Instrument 19

Data Gathering Procedure

Statistical Treatment of the Data 18

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

4 Presentation, Analysis, and Interpretation of Data

Sub- problem No. 1 21

Sub- problem No. 2 23

Sub- problem No. 3 27

Sub- problem No. 4 31

Sub- problem No. 5 35

5 Summary of Findings, Conclusion and Recommendation

Summary of the Finding 37

Conclusion 42

Recommendation 43

REFERENCES

APPENDIX

CURRICULUM VITAE

LIST OF TABLES

Table Page
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

1. Shows the number of respondents.

2. Characteristics of Pitaya fruit as to

Nutritional and Health Value

3. Characteristics of Pitaya fruit as to

Market Price

4. Proportion of the ingredients for Pitaya

Empanaditas.

5. Proportion of the ingredients for Pitaya

Empanaditas.

6. Proportion of ingredients for pitaya dressing

7. Level of Acceptability of on Dressing

8. Level of Acceptability on Caramel

9. Level of Acceptability on Pitaya Empanaditas

10. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to Flavor
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

11. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to Texture

12. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to Aroma

13. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to Appearance

14. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to Consistency

15. Difference on the Evaluation of the

Two Groups of Respondents on Dressing

as to General Acceptability

16. Difference on the Evaluation of the

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Two Groups of Respondents on Dressing

as to General Acceptability

17. Difference on the Evaluation of the

Two Groups of Respondents on Caramel

as to Texture

18. Difference on the Evaluation of the

Two Groups of Respondents on Caramel

as to Aroma

19. Difference on the Evaluation of the

Two Groups of Respondents on Caramel

as to Aroma

20. Difference on the Evaluation of the

Two Groups of Respondents on Caramel

as to Consistency

21. Difference on the Evaluation of the

Two Groups of Respondents on Caramel

as to General Acceptability
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

22. Difference on the Evaluation of the

Two Groups of Respondents on Pitaya

Empanaditas as to Flavor

23. Difference on the Evaluation of the

Two Groups of Respondents on Pitaya

Empanaditas as to Texture

24. Difference on the Evaluation of the

Two Groups of Respondents on Pitaya

Empanaditas as to Aroma

25. Difference on the Evaluation of the

Two Groups of Respondents on Pitaya

Empanaditas as to Appearance

26. Difference on the Evaluation of the

Two Groups of Respondents on Pitaya

Empanaditas as to Consistency

27. Difference on the Evaluation of the

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Two Groups of Respondents on Pitaya

Empanaditas as to General Acceptability

LIST OF FIGURES

Table Page
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

1. Conceptual framework of the study

2. The procedure in preparing pitaya

empanaditas

3. The procedure in preparing pitaya caramel

Candy

4. The procedure in preparing pitaya dressing

CHAPTER 1

The Problem and Its Background

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Introduction

Some people especially kids nowadays are more into

snacks than fruits. That is why in the study, an

innovation of a product was made using dragon fruit or

pitaya that is suitable on the taste of some people that

are more into snacks or candy rather than fruits. The group

used dragon fruit as a main ingredient because of its

amazing health benefits that are good for the body.

Dragon fruit or pitaya is a tropical fruit that has

red skin with green fins on the fruit. It belongs to the

cactus family, Cactaceae. The pulp of the dragon fruit

contains high quantities of vitamin C and water-soluble

fiber.

Backed by studies and real-life experiences, the

following are some of the surprising benefits and uses of

dragon fruit that not many have realized. Rich in

anthocyanin and antioxidants. A great source of soluble

dietary fiber

Energy and mood booster it also has minerals and vitamins

that are good for the body that is why pitaya is one of the
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

tremendous fruit in the market today. Because of its unique

color and green tipped overlapping scales, it is called

dragon fruit. In this study, the dragon fruit peel, pulp

and juice will be used for selected products.

Theoretical Framework

This study is anchored on the product development

theory of Claudio De Leon. It is said that food shortage

will only be addressed by creating new recipes and new food

on the Filipino table by utilizing every available

resources both plants and animals. In fact, according to

him, the discovery of a new dish is more than the discovery

of a new star. A star fades away but a dish that is

patronized by the family will be handed down from

generation to generation thereby creating sustainability in

the human diet and consumption. Since the pitaya (Dragon

fruit) has more nutrients it is good for human health and

can cure diseases and boost the immune system.

Conceptual Framework         

INPUT PROCESS OUTPUT

1.Characteristic 1. Preparation Product
s of Pitaya as and development improvement
to; of the Pitaya in
1.1Availability
selected product - Pitaya
1.2 Nutritional
content procedures. Caramel
1.3Market price candy
2. Subjecting
2. Ingredients
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Feedback

Figure 1. Conceptual framework of the study

Frame 1 is the input which indicates the

characteristics of pitaya in selected products and to show

the nutritional content, market price and source of fruit.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Frame 2 is the process wherein the experimentation

and development of pitaya fruit (dragon fruit) are done in

selected products.

Frame 3 is the output wherein it is determined if the

pitaya fruit is suitable as the main ingredient of Pitaya

Empanaditas, Pitaya caramel candy and Pitaya dressing.

Statement of the Problem

     This study aims to develop caramel candy, dressing and

empanaditas made of peel, fruit and juice of the pitaya

(Dragon fruit) with nutritional value.

This study seeks to answer the following questions:

1.What are the characteristics of the pitaya (Dragon fruit)

in selected products as to;

1.1Nutritional content;

1.2 Market price; and

1.3 Source of Fruit?

. 2. What are the ingredients and procedures in

preparing the following:

. 2.1 Pitaya caramel candy;

. 2.2 Pitaya dressing; and

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

. 2.3 Pitayaditas (small empanada)?

. 3. What is the sensory evaluation of pitaya food

products as to:

3.1Flavor;

3.2Texture;

3.3Aroma;

3.4Appearance; and

3.5General acceptability?

4. Is there a significant difference in the sensory

evaluation of the faculty and student respondents on the

above-mentioned variables?

5. Based on the findings, what product improvement maybe

proposed?

Scope of Limitation

         This study focuses on development of Pitaya

(Dragon fruit) in three selected products. This study is on

product development using the juice, pulp and peel of the

pitaya (Dragon Fruit) as a product which is pitaya caramel

candy, pitaya empanaditas and pitaya dressing.

Respondents are composed of Earist Faculty Members and HM

and Food tech 2nd year level Earist students.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Significance of the study

         This study will be significant and valuable to the

following:

Food Technology and related field This study will give an

insight into product development that will help answer how

pitaya fruit can make three products using its juice, pulp

and peel.

Academe The study will help establish the necessities of

product development as a research. It will also serve as a

guide on establishing priorities in its mirrored present

situation.

Consumers This study may help the people who are health

conscious especially those persons who have health

problems.

Earist Cavite Campus This study may help the school to

produce some products that are made of dragon fruit. Since

the BSBA and BSOA have their own studies in cultivating and

planting the Pitaya “Dragon fruit” at the school back yard,

with this, it will help the Earist Cavite Campus to

manufacture products that are made with pulp, peel and

juice of the dragon fruit.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Future Researchers The findings of this study will serve as

a reference to the next proponents and EARIST students as a

whole to improve their present performance through

acceptance of new products for the benefit of the

consumers.

Definition of Terms

The terms that are utilized in this study are

defined conceptually or operationally to give the readers

an idea and better understanding of the study.

Appearance It refers to foods that include all attributes

and are derived from the interactions between a substance

of an object and its environment as perceived by the human

observer.

Aroma The odor arising from spices, plants, cooking, etc.

especially an agreeable color and fragrance.

Consistency The physical nature of a substance, especially

a thick liquid, for example by being thick or thin, smooth

or lumpy, etc.
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Dressing It refers to a sauce for salads, typically one

consisting of oil and vinegar mixed together with herbs or

other flavorings

Flavor It refers to the distinctive taste of a food or

drink.

Nutritional Value It refers to the contents of food and the

impact of constituents on the body.

Palatability It is a food or fluid unlike its flavor or

taste, varies with the taste of an individual.

Pitaya Also called: dragon fruit, the edible red pulpy

fruit of such cacti, which has a mild sweet flavor.

Sensory Evaluation It is a science that measures, analyzes,

and interprets the reactions of people to products as

perceived by the senses.

Texture It is defined as those properties of a food that

are sensed by touch, in the mouth and with the hands.

CHAPTER 2

Review of Related Literature and Studies

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

This study contains information obtained from the

different sources of literature and to give support to the

ideas and views regarding the research. This includes the

related literature both foreign and local, which are

pertinent to the study.

Local Literature

This study discusses the health benefits and origin of

pitaya (Dragon Fruit). Pitaya or also known as Dragon Fruit

has many health benefits to the body that is why it became

popular especially in Asia. Dragon fruit has a sweet taste,

its taste captivates people.

According to Syakira (2016) there are some benefits of

the dragon fruit for beauty essentials. It smooths and

moisturizes the skin preventing premature aging, prevents

and eliminates acne and drug burns. The dragon fruit or

pitaya has more surprisingly health benefits throughout

the body that is why it became popular in the whole of

Asia.

According to Fernandez (2012) A “dragon fruit” is fast

emerging as the “apple of the eye” of the local industry.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Because of its unique color and green tipped overlapping

scales it is named as dragon fruit. In the Philippines

dragon, fruit were started to be planted in several

provinces , it is also available in supermarkets nowadays.

Pitaya “Dragon Fruit” has three different types, the

Hylocerus megalantus(yellow skinned with white

flesh),Hylocerus polyrhizus (red skinned with red flesh)

and Hylocerus Undatus (red skinned with white flesh).

Ballener (2013) Hobbies are a gate way to past time.

He is the owner of three hectares of dragon fruit farm in

Lemery, Iloilo. He is one of the thousand providers of

dragon fruit in the market. It is not only good to the body

and promotes healthy living but it is a great source of

income and it can also cure some internal and skin

diseases.

Reynoso (2012), Dragon fruit is an emerging crop in

the Philippine market. It has a great economic potential

because of its attractive color and unique peculiar

appearance supplemented with its therapeutic values.

Pascua (2016) Ilocos Norte is one of the biggest

producers of pitaya in the country next to Indang Cavite

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

with six hectares of pitaya farm. Now with almost 400

hectares of pitaya farm in the Philippines, it is now

importing the products in Taiwan, Thailand and Vietnam.

Foreign Literature

Liaotrakoon (2013) Mentioned that Dragon fruit also

known as pitaya or pitahaya, is increasingly gaining

interest in many countries, including Thailand which is a

country with a climate ideal for breeding different

varieties of tropical and subtropical fruits in general,

dragon fruit more specifically. The benefits of dragon

fruit in human health can be explained by its essential

nutrients such as vitamins, minerals, complex

carbohydrates, dietary fiber and antioxidants.

Furthermore, Hardjadinata (2010) dragon fruit is

believed as a beneficial fruit to balance blood glucose,

prevent bowel cancer, protect oral health, decrease

cholesterol, strengthen kidney and bone function, prevent

bleeding and such, it can increase endurance overall.

Likewise, Gusti (2011) dragon fruit is often

cultivated in Indonesia because it has its own advantages

namely, has a larger size, more attractive color and

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

containing many nutrients. Now Indonesia is one of the

sources of dragon fruit in exporting in other countries

like Thailand.

Dragon fruit is a tropical fruit. According to Bowman

(2010) “pitaya” is one kind of cactus that came from

Mexico, United States and South of America, then brought to

Indochina (Vietnam) as an ornamental plant because it has a

unique shape, beautiful flower and red shiny fin fruit.

Shelton (2015) claimed that the dragon fruit is

suitable with the tropical climate, for example Vietnam and

Thailand, they become the largest producers of dragon

fruit.

Local Studies

In the Philippines, dragon fruit is becoming a

favorite of many Filipinos for its known therapeutic

properties. Moreover the fruit is now considered as

“healthy food for the table” because of low calories but

rich fiber and minerals. The red Moroccan dragon fruit can

also be made into different products such as juice,

pastries, sweets, jellies and also wines from researcher

(Le Bellec et al, 2016; Khalili et al., 2016).

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

According to Pascual et al,.(2015) The Hylocerus

Polyrhizus, the dragon fruit with red skin and red flesh is

high in nutrients, low in calories but rich in vitamins and

minerals and beneficial plant compounds such as

polyphenols, carotenoids and betacyanins. It also contains

antioxidant lycopene that is good for the body and reduces

chronic disease.

This study aims to determine the growth, fruit quality

and economic efficiency of the growing flesh of the dragon

fruit. Specifically, it seeks to determine the recommended

NPK level suitable under Claveria, Northern Mindanao.

(Mercado 2015).

Pitahaya fruit or commonly known as the Dragon fruit

is among the most nutritious and wonderful exotic fruits.

It is favorite to many, particularly people with Asian

origin. It features a mouthwatering, light sweet taste, an

intense shape and color, not forgetting its outstanding

flowers. In addition to being tasty and refreshing,

this beautiful fruit boasts of a lot of water and other

vital minerals with varied nutritional ingredients.

According to the study of (Mercado 2017).

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Red Dragon fruit known for its unique vibrant red

skin, sweet seed speckled pulp and nutritious content has

proven why it became a superfood as technology turned it

into jam, wine and ready to drink juice products during the

training on dragon fruit based products conducted by UPLB

of Food Science and Technology, Hernandez (2018).

Foreign Studies

Fitri (2017) in his study aimed to evaluate the

effectiveness of dragon fruit peel extracts as an addition

on beef sausages. Dragon fruit peel extracts were obtained

by maceration using solvent at ph 5, antioxidant and

antimicrobial activities of the peel extracts were

observed. Nowadays, some people in Asia are innovating

pitaya in other products because of its surprisingly health

benefits.

According to Kriswiyanti (2015) his study aimed to

investigate the generative reproductive characteristics of

the dragon fruit in the characteristics and development of

male and female reproductive system and embryo.

Analianasan (2018) The composition of dragon fruit

skin with fruit has a weight of 30-35% of the fruit weight

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

and has not been widely utilized. Previous studies have

suggested that dragon fruit skin extract with water solvent

contains 1.1 mg/ 100ml anthocyanin. The content of

anthocyanin can function in lowering the cholesterol

content in blood.

Furthermore Tang (2015) cited that it could be an

attractive source of red colourant for food application.

This paper presents results on the extraction of betacyanin

pigments from pitaya fruit grown locally in Malaysia. Both

the flesh of the fruit and its mesocarp were investigated

and it was found that the flesh has higher pigment contents

compared to its peel component. 

Idris (2015) mentioned that the effectiveness

of dragon fruit foliage as a natural coagulant for

treatment of concentrated latex effluent, it was

investigated and compared with ferric sulfate, a chemical

coagulant. 

Dragon fruit is a round and often red-colored fruit with

scale-like texture and is native to south American

countries which is also cultivated and heavily marketed in

southeast Asian countries. Its foliage represents a part of

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

its overall plant system. Latex effluent is one of the main

byproduct from rubber processing factories in Malaysia.

Synthesis

The foreign studies of Fitri (2017), Analianasan

(2018), Idris (2015), and Tang (2015) also investigated

Dragon fruit same as this study.

The local literature of Syakira (2016)discussed the

health benefits of Dragon fruit which is also aimed in the

development of this study while the study of Reynoso (2018)

emphasized the therapeutic values. On the other hand

Ballener (2013) cited that aside from health benefits, it

can give great income which provides additional concept to

the study.

CHAPTER 3

Methodology

The methodology selected for the proposed study will

be detailed here. The planned research design, methods of

sample selection, data collection and analysis of results

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

will be explained. Ethical considerations for this

particular research study will be detailed. It is hoped

that the chosen methodology will generate useful

information through the collection and analysis of data.

Research Design

This used the descriptive method of research. It is

descriptive exploratory research that involves the data and

analysis to identify the utilization and development of

pitaya fruit in selected products.

Population and Sampling

The quota sampling technique was used in this study.

The data were gathered from the population of Eulogio Amang

Rodriguez Institute of Science and Technology, Cavite

Campus.

Table 1. Shows the number of respondents.

Respondents Number of Percentage

Respondents
Faculty member 30 26%

Students 86 74%

Total 116 100%

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Respondents of the Study

There are two (2) groups of respondents utilized in

the study. The Earist Faculty and Foodtech and HM

students. These respondents were utilized to ensure the

acceptability of local consumers to determine the

satisfactory and the efficiency of the following products-

pitaya caramel candy, pitaya dressing and pitaya

Empanaditas. These two (2) respondents are from Eulogio

“Amang” Rodriguez Institute of Science and Technology,

Cavite Campus from different ages and gender. They are

composed of 36 Earist Professors and 86 Students.

Research Instrument

We used the sensory evaluation form developed by Sonia

Deleon as instrument in order to gather the data on the

acceptability of food products.

Scale Range Verbal Interpretation

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

5 4.50-5.00 Extremely Like

4 3.50-4.49 Moderately Like

3 2.50-3.49 Neither Like or Dislike

2 1.50-2.49 Moderately Dislike

1 1.00-1.49 Extremely Dislike

Data Gathering Procedure

In the study, the following were executed in gathering

the data:

1. Preparation and development of the Pitaya in selected

product procedures.

2. Subjecting the product

3. Food product in sensory evaluation

4. Statistical treatment of data

5. Gathering of the data

Statistical Treatment of Data

| 37

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Weighted Mean. This will be used to get the best

information about the central value of the composite

sample. This procedure is the quotient of the sum of the

values being totaled each multiplied by its appropriate

weight and the sum of weights. This will be used in

addressing sub-problem no.3

To answer sub-problem number 4, T-test is used to

determine the difference between the assessments of the two

groups of respondents.

Below is the formula for T-test.

| 38

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

CHAPTER 4

Presentation, Analysis and Interpretation of Data

| 39

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

This chapter deals with the presentation, analysis,

and interpretation of the respondents’ responses through

the gathering instruments.

Sub-problem No.1. What are the characteristics of

pitaya (dragon fruit) as to:

1.1 Nutritional and Health Value;

1.2 Market Price;

1.3 Source of Fruit?

It described the nutritional and health value of

market price and source of fruit in Table 3, Table 4 and

Table 5.

1.1 Nutritional and Health Value;

Table 2 Nutritional and Health Value

| 40

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Principle Nutrient Value

Energy 50 Kcal
Protein 0.159-0.229 g
Total Fat 0.21-0.61 g
Dietary Fiber 0.7-0.9 g
Vitamins
Thiamin 0.28-0.043mg
Riboflavin 0.043-0.045mg
Niacin 0.297-0.43mg
Vitamin C 8.0-9.0mg
Minerals
Calcium 6.3-8.8mg
Iron 0.55-0.65mg
Phosphorus 30.2-36.1mg
Phyto-Nutrients
Carotene 0.005-0012 mg

1.2 Market Price

The market price of the pitaya is dependent on the

season. If the pitaya it on its season the lesser the value

of pitaya. It is round to 100 to 150 pesos per kilo when it

is in season, while if the pitaya is not in season,

approximately it is round to 200 to 300 per kilo.

Table 3 Pitaya Fruit

Source Seasonal price Not seasonal Price

(Per Kilo) (Per Kilo)

Supermarket 100-150 200-300
Public Market 90-150 180-250
| 41

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

1.3 Source of Fruit

Many Filipinos are now cultivating and planting pitaya

in different provinces. That’s why one may see it in any

fruit stand in the market and even in the supermarket.

Sub-problem No.2 What are the ingredients and

procedures in preparing the different pitaya fruit

products?

2.1 Pitaya Empanaditas;

2.2 Pitaya Caramel Candy; and

2.3 Pitaya Dressing?

2.1 Pitaya Empanaditas

Table 4 Proportion of the ingredients for Pitaya

Empanaditas.

Ingredients Measurement
Crust
Margarine ½
Egg(separated) 1
All purpose Flour 2 cups
Iodized salt 1 tsp
Evaporated milk ¾ cup
| 42

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Calamansi juice 1 tsp

Filling
Peel of pitaya(2nd layer) 2 cups
Calamansi juice 2tsp
All purpose flour 4 tbsp
Margarine 2 tbsp
Sugar 1 cup

Procedure:

Cream margarine and egg yolk until light and

fluffy. Set aside. Combine milk and calamansi
juice.

Let stand until milk is curdled. Add to the

egg mixture while stirring. Add flour
gradually while mixing until formed into ball.
Wrap in wax paper and chill for one hour.

Knead dough for 10 minutes. Cut into 28 pieces.

Flatten each piece into two diameter. Put 1-1/2
tsps of filling on half side of dough and fold
half moon shape.

Dent edges with fork. Brush top with beaten

egg white. Baked on greased baking sheet at
350F for 30 minutes or deep fry until golden
brown. Drain on paper towels.
| 43

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Filling- Combine all ingredients and cook over

medium heat while stirring for 15 minutes.

Figure 2. The procedure in preparing of pitayaditas

Table 5 Proportion of ingredients for Pitaya Caramel Candy

Pitaya Caramel Candy

Ingredients Measurement
Pitaya juice 2 cup
Evaporated milk 1 cup
Butter ¼ cup
Sugar 1 cup
Corn syrup 1 cup
| 44

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Procedure:

Combine all ingredients in a saucepan. Cook over

low heat stirring constantly to prevent
scorching. Milk curdles and scorches when heated
rapidly over a hot stove. Not only appearance
and consistency affect the texture but the
flavor as well.

Cook until the firm ball stage, Over medium heat

this may take 20-25 minutes. Remember that the
consistency of the finished product is chewy not
sticky.

When firm but still warm, score and cut into

2.5cm and wrap in cellophane.

Figure 3 The procedure in preparing pitaya caramel candy

| 45

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

2.2 Pitaya Dressing

Table 6 Proportion of ingredients for pitaya dressing

Ingredient Measurement
Pitaya Pulp 2 cup
Lemon 1 cup
Salt 1 tbsp
Pepper 1 tbsp
Olive oil 1 cup
Garlic 2 tbsp (minced)
| 46

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Procedure:

Blend the pitaya pulp in blender until the juice is

extracted. Squeeze the lemon and separate the
juice, peel the garlic and mince.

Combine all the ingredients.

Add pepper and salt to taste. Place it in a jar or

plastic bottle and chill.

Figure 4.The procedure in preparing the dressing

Sub-problem No. 3 What is the sensory evaluation of pitaya

food products as to:

3.1 Flavor;

3.2 Texture;

3.3 Aroma;

3.4 Appearance; and

3.5 General Acceptability?

| 47

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 7

Level of Acceptability of Dressing

Teacher Student      
Indicators
Mean V.I. Mean V.I. CM V.I. Rank
Flavor 4.00 ML 3.50 ML 3.75 ML 6
Texture 4.50 EL 3.56 ML 4.03 ML 1
Aroma 4.30 ML 3.39 D 3.84 ML 4.5
Appearance 4.00 ML 3.83 ML 3.92 ML 2
Consistent 3.90 ML 3.78 ML 3.84 ML 4.5
General Acceptability 4.00 ML 3.78 ML 3.89 ML 3
Average weighted mean 4.12 ML 3.64 ML 3.88 ML  
Legend:

4.50-5.00 Extremely Like EL

3.50-4.49 Moderately Like ML

2.50-3.49 Neither Like or Dislike D

1.50-2.49 Moderately Dislike MD

1.00-1.49 Extremely Dislike ED

Table 7 shows that the general acceptability of the

dressing based on the computed composite mean is 3.89;

Consistency is 3.84; Aroma is 3.84; Appearance is 3.92;

texture is 4.03; flavor is 3.75 and all are interpreted as

moderately like. Moreover, the results of evaluation based

| 48

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

on the average weighted mean as assessed by the teachers is

4.12; students is 3.64; and interpreted as moderately like.

Table 8

Level of Acceptability on Caramel

Teacher Student      
Indicators
Mean V.I. Mean V.I. CM V.I. Rank
Flavor 4.40 ML 4.35 ML 4.38 ML 2
4.31

Texture 4.40 ML 3.95 ML 8 ML 3

Aroma 4.30 ML 3.30 D 3.80 ML 6
Appearance 4.50 EL 3.80 ML 4.15 ML 4
Consistent 4.30 ML 3.90 ML 4.10 ML 5
General Acceptability 4.50 EL 3.95 ML 4.22 ML 1
Average weighted mean 4.40 ML 3.88 ML 4.14 ML  
#Table 8 presents that the acceptability of the

caramel as to flavor based on the computed composite mean

is 4.38 and interpreted as moderately like. As to general

acceptability it is 4.22; as to appearance it is 4.15; as

to consistency it is 4.10; as to texture it is 4.18; and as

to aroma it is 3.80 and all are interpreted as moderately

like. Further, the results reveal that as to the average

weighted mean, the assessment of the teacher is 4.40;

student is 3.88 and are all interpreted as moderately like.

| 49

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 9

Level of Acceptability on Pitaya Empanaditas

Teacher Student      
V.I V.I
Indicators
Mean . Mean . CM V.I. Rank
Flavor 4.50 EL 4.37 ML 4.44 ML 3
Texture 4.20 ML 4.26 ML 4.13 ML 5
Aroma 4.40 ML 4.68 4.54 EL 1.5
Appearance 4.10 ML 4.32 ML 4.30 ML 6
Consistent 4.40 ML 4.42 ML 4.41 ML 4
General Acceptability 4.60 EL 4.47 ML 4.54 EL 1.5
Average weighted 4.54M

mean 4.37 ML 4.42 ML L

| 50

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 9 shows that the results of combined assessments

of the two groups of respondents on the acceptability on

Pitaya Empanaditas as to Flavor is 4.44; Appearance is

4.30; General acceptability is 4.54; consistency is 4.41;

texture is 4.13; and aroma is 4.54 and are all interpreted

as moderately like. The assessment of teachers based on

the average weighted mean is 4.37; students is 4.42; and

all are interpreted as moderately like.

Sub-problem No. 4 Is there a significant difference in the

sensory evaluation of the faculty and student respondents

as to the above-mentioned variables?

Table 10

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Flavor

p-
Variable F T df value Conclusion Interpretation
Flavor 0.696 1.995 26 0.412 Accept Ho Not Significant
  1.753 13.072      
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

| 51

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

the dressing as to flavor is shown in Table 4. The

computed value is equal to 0.412 which is greater than at

0.05 level of significance. This means that there is no

significant difference among the assessment of the two

groups of respondents on the sensory evaluation on dressing

as to flavor.

Table 11

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Texture

p-
Variable F t df value Conclusion Interpretation
Texture 1.973 4.083 26 0.172 Accept Ho Not Significant
  3.718 14.347      
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

the dressing as to texture is shown in Table 5. The

computed value is equal to 0.172 which is greater than at

0.05 level of significance. This means that there is no

significant difference among the assessment of the two

groups of respondents on the sensory evaluation on dressing

as to texture.
| 52

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 12

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Aroma

p-
Variable F t df value Conclusion Interpretation
Aroma 1.020 4.070 26 0.322 Accept Ho Not Significant
  3.734 14.641      
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

the dressing as to aroma is presented in Table 6. The

computed value is equal to 0.322 which is greater than at

0.05 level of significance. This means that there is no

significant difference among the assessment of the two

groups of respondents on the sensory evaluation on dressing

as to aroma.

Table 12

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Appearance

p- Conclusio Interpretatio
Variable F t df value n n
Appearanc 3.149 0.665 26 0.088 Accept Ho Not Significant
e   0.535 10.683      
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

| 53

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

the dressing as to appearance is presented in Table 7. The

computed value is equal to 0.088 which is greater than at

0.05 level of significance. This means that there is no

significant difference among the assessment of the two

groups of respondents on the sensory evaluation on dressing

as to appearance.

Table 14

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to Consistency

p- Conclusio Interpretatio
Variable F t df value n n
Consistenc 2.144 0.558 26 0.155 Accept Ho Not Significant
y   0.481 12.445      
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

the dressing as to consistency is presented in Table 8.

The computed value is equal to 0.155 which is greater than

at 0.05 level of significance. This means that there is no

significant difference among the assessment of the two

groups of respondents on the sensory evaluation on dressing

as to consistency.
| 54

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 15

Difference on the Evaluation of the Two Groups of

Respondents on Dressing as to General Acceptability

p- Conclusio Interpretatio
Variable F t df value n n
General 3.217 0.952 26 0.085 Accept Ho Not Significant
Acceptabilit   0.802 11.809  
y    
Note: p<.05 = Significant

The results on the difference between the assessments

of the two groups of respondents on the acceptability of

the dressing as to general acceptability is presented in

Table 9. The computed value is equal to 0.085 which is

greater than at 0.05 level of significance. This means

that there is no significant difference among the

assessment of the two groups of respondents on the sensory

evaluation on dressing as to general acceptability.

Table 16

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to Flavor

p-
Variable F t Df value Conclusion Interpretation
| 55

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Flavor 3.245 0.228 28 0.082 Accept Ho Not Significant

  0.203 13.563      
Note: p<.05 = Significant

Table 16 shows the evaluation of the two groups of

respondents on caramel as to flavor. Data reveal that the

computed p-value of 0.082 is greater than at 0.05 level of

significance which means that the null hypothesis is

accepted. Thus, there is no significant difference on the

evaluation of the respondents on caramel as to flavor.

Table 17

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to Texture

p-
Variable F t Df value Conclusion Interpretation
Texture 6.755 2.658 28 0.015 Reject Ho Significant
  2.425 14.424      
Note: p<.05 = Significant

Table 17 shows the evaluation of the two groups of

respondents on caramel as to texture. Data reveal that the

computed p-value of 0.015 is less than at 0.05 level of

significance which means that the null hypothesis is

rejected. Thus, there is a significant difference on the

evaluation of the respondents on caramel as to texture.

| 56

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 18

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to Aroma

p-
Variable F t df value Conclusion Interpretation
Aroma 7.818 4.257 28 0.009 Reject Ho Significant
  3.562 12.023      
Note: p<.05 = Significant

Table 18 shows the evaluation of the two groups of

respondents on caramel as to aroma. Data reveal that the

computed p-value of 0.009 is less than at 0.05 level of

significance which means that the null hypothesis is

rejected. Thus, there is a significant difference on the

evaluation of the respondents on caramel as to aroma.

Table 19

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to Appearance

p-
Variable F t df value Conclusion Interpretation
Appearance 0.933 3.447 28 0.342 Accept Ho Not Significant
  3.438 17.984      
Note: p<.05 = Significant

Table 19 shows the evaluation of the two groups of

respondents on caramel as to appearance. Data reveal that

| 57

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

the computed p-value of 0.342 is greater than at 0.05 level

of significance which means that the null hypothesis is

accepted. Thus, there is no significant difference on the

evaluation of the respondents on caramel as to appearance.

Table 20

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to Consistency

p-
Variable F t df value Conclusion Interpretation
Consistency 4.749 1.944 28 0.038 Reject Ho Significant
  1.697 13.086      
Note: p<.05 = Significant

Table 20 shows the evaluation of the two groups of

respondents on caramel as to consistency. Data reveal that

the computed p-value of 0.038 is less than at 0.05 level of

significance which means that the null hypothesis is

rejected. Thus, there is a significant difference on the

evaluation of the respondents on caramel as to consistency.

Table 21
| 58

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Difference on the Evaluation of the Two Groups of

Respondents on Caramel as to General Acceptability

p-
Variable F t df value Conclusion Interpretation
General 8.051 3.219 28 0.008 Reject Ho Significant
Acceptability   2.917 14.208      
Note: p<.05 = Significant

Table 21 shows the evaluation of the two groups of

respondents on caramel as to general acceptability. Data

reveal that the computed p-value of 0.008 is less than at

0.05 level of significance which means that the null

hypothesis is rejected. Thus, there is a significant

difference on the evaluation of the respondents on caramel

as to general acceptability.

Table 22

Difference on the Evaluation of the Two Groups of

Respondents on Pitayaditas as to Flavor

p-
Variable F t df value Conclusion Interpretation
Flavor 0.254 0.453 27 0.618 Accept Ho Not Significant
  0.464 19.661      
Note: p<.05 = Significant

Table 22 presents the evaluation of the two groups of

respondents on Pitaya empanaditas as to flavor. Data

| 59

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

reveal that the computed p-value of 0.618 is greater than

at 0.05 level of significance which means that the null

hypothesis is accepted. Thus, there is no significant

difference on the evaluation of the respondents on Pitaya

empanaditas as to flavor.

Table 23

Difference on the Evaluation of the Two Groups of

Respondents on Pitaya empanaditas as to Texture

p-
Variable F t df value Conclusion Interpretation
Texture 0.465 -0.230 27 0.501 Accept Ho Not Significant
  -0.217 15.653      
Note: p<.05 = Significant

Table 23 presents the evaluation of the two groups of

respondents on Pitaya empanaditas as to texture. Data

reveal that the computed p-value of 0.501 is greater than

at 0.05 level of significance which means that the null

hypothesis is accepted. Thus, there is no significant

difference on the evaluation of the respondents on Pitaya

empanaditas as to texture.

Table 24
| 60

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Difference on the Evaluation of the Two Groups of

Respondents on Pitayaditas as to Aroma

p-
Variable F T df value Conclusion Interpretation
Aroma 1.149 -1.166 27 0.293 Accept Ho Not Significant
  -1.100 15.724      
Note: p<.05 = Significant

Table 24 presents the evaluation of the two groups of

respondents on Pitayaditas as to aroma. Data reveal that

the computed p-value of 0.293 is greater than at 0.05 level

of significance which means that the null hypothesis is

accepted. Thus, there is no significant difference on the

evaluation of the respondents on Pitayaditas as to aroma.

Table 25

Difference on the Evaluation of the Two Groups of

Respondents on Pitaya empanaditas as to Appearance

p-
Variable F T df value Conclusion Interpretation
Appearance 0.000 -0.626 27 0.999 Accept Ho Not Significant
    -0.589        
Note: p<.05 = Significant

Table 25 presents the evaluation of the two groups of

respondents on Pitaya empanaditas as to appearance. Data

| 61

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

reveal that the computed p-value of 0.999 is greater than

at 0.05 level of significance which means that the null

hypothesis is accepted. Thus, there is no significant

difference on the evaluation of the respondents on Pitaya

empanaditas as to appearance.

Table 26

Difference on the Evaluation of the Two Groups of

Respondents on Pitaya empanaditas as to Consistency

p-
Variable F t df value Conclusion Interpretation
Consistency 0.775 -0.072 27 0.386 Accept Ho Not Significant
  -0.068 15.543      
Note: p<.05 = Significant

Table 26 presents the evaluation of the two groups of

respondents on Pitaya empanaditas as to consistency. Data

reveal that the computed p-value of 0.386 is greater than

at 0.05 level of significance which means that the null

hypothesis is accepted. Thus, there is no significant

difference on the evaluation of the respondents on Pitaya

empanaditas as to consistency.
| 62

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Table 27

Difference on the Evaluation of the Two Groups of

Respondents on Pitaya empanaditas as to General
Acceptability

p-
Variable F t df value Conclusion Interpretation
General 0.003 0.503 27 0.957 Accept Ho Not Significant
Acceptability   0.482 16.384      
Note: p<.05 = Significant

Table 27 presents the evaluation of the two groups of

respondents on Pitaya empanaditas as to general

acceptability. Data reveal that the computed p-value of

0.957 is greater than at 0.05 level of significance which

means that the null hypothesis is accepted. Thus, there is

no significant difference on the evaluation of the

respondents on Pitaya empanaditas as to general

acceptability.

Sub-problem No.5 Based on findings what product improvement

maybe proposed.

Based on the findings there is a difference in the

assessment of the two groups of respondents on caramel as

| 63

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

to texture, aroma and consistency. The results of general

acceptability revealed that there is a difference on the

assessment of two respondents thus caramel needs to

improved.

CHAPTER 5

Summary, Conclusions and Recommendations

| 64

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

This chapter presents the summary of findings,

conclusion and recommendations of the study. These are all

about the results or outcome of investigations during the

survey that was made in the study, use of questionnaires

answered by the respondents will know or determine the

quality.

Summary

Based from the results, the following are the

findings:

1. Dragon fruit contains small amounts of several

nutrients. It’s also a decent source of iron, magnesium,

and fiber. Here are the nutrition facts for a serving of

3.5 ounces, or 100 grams. Calories 60, Protein 1.2 grams,

fat 0 grams, carbs 13 grams, Fiber 3 grams, Vitamin C 3% of

the RDI, Iron 4% of the RDI, Magnesium 10% of the RDI.

Given the high amount of fiber and magnesium, as well as

the extremely low calorie content, dragon fruit can be

considered as a highly nutrient-dense fruit.
| 65

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

The market price of pitaya ranges to 50-100 pesos

according to season. The pitaya is sold on public markets,

supermarkets and in any fruit stalls along the highway.

2. Pitayaditas the ingredients of pitayaditas for crust

is ½ cup of margarine, one piece egg, 2 cups of all purpose

flour, 1 tsp of salt, ¾ evaporated milk, 1 tsp of calamansi

juice. For filling, 2 cups of pitaya “dragon fruit” 2 nd

layer of the peel of dragon fruit, 1 tsp of calamansi, 2

tbsp of all purpose flour, 1 tbsp of margarine, ¼ cup of

sugar. Hereunder are the step by step procedure in making

pitayaditas.

Cream margarine and egg yolk until light and fluffy. Set

aside. Combine milk and calamansi juice. Let stand until

milk is curdled. Add to the egg mixture while stirring. Add

flour gradually while mixing until formed into a ball. Wrap

in wax paper and chill for one hour. Knead dough for 10

minutes. Cut into 28 pieces. Flatten each piece into two

diameters. Put 1-1/2 tsp of filling on half side of dough

and fold half moon shape. Dent edges with fork. Brush top
| 66

EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

with beaten egg white. Baked on greased baking sheet at

350F for 30 minutes or deep fry until golden brown. Drain

on paper towels. Filling- Combine all ingredients and cook

over medium heat while stirring for 15 minutes or until

dry.

Pitaya caramel the ingredients in pitaya caramel candy are

two cups of Pitaya juice from the extract of the pulp of

pitaya “dragon fruit”, evaporated milk one cup, butter ¼

cup, sugar one cup, corn syrup one cup. Here are the step

by step procedure in making pitaya caramel candy

Combine all ingredients in a saucepan. Cook over low heat

stirring constantly to prevent scorching. Milk curdles and

scorches when heat rapidly over a hot stove. Not only

appearance and consistency are affect the texture but

flavor as well.

Cook until the firm ball stage, Over medium heat this may

take 20-25 minutes. Remember that the consistency of the

finished product is chewy not sticky.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

When firm but still warm, score and cut into 2.5cm and

wrap in cellophane.

Pitaya Dressing here are the ingredients in making

pitaya dressing. Pitaya pulp two cups, lemon one cup,

pepper one tbsp, olive oil one cup, garlic two tbsp minced,

salt one tbsp. Here are the step by step procedure in

making pitaya dressing.

Blend the pitaya pulp in blender until juice extract.

Squeeze the lemon and separate the juice, peel the garlic

and mince. Combine all ingredients. Add salt and pepper to

taste. Place it on a jar or plastic bottle and chill.

3. The results of the assessment of the two groups of

respondents as to the level of acceptability of Caramel is

CM=4.40; Pitaya Empanaditas is CM=4.24; and Dressing is

CM=3.71 are all moderately like.

4. The results on the difference between the assessments

of the two groups of respondents on the acceptability of

the dressing is p= 0.000; and Pitaya Empanaditas is

p=0.001 is less than at 0.05 level of significance which

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

means that the null hypothesis is rejected. Further, the

difference on the assessment of the respondents on the

level of acceptability of Caramel based on the computed

value is equal to 0.135 which is greater than at 0.05

level of significance which means that the null

hypothesis is accepted.

Conclusions

From the findings, the following conclusions are drawn:

1. Pitaya (Dragon Fruit) is available in supermarkets or

any fruit stands in General Mariano Alvarez.

2. The developed product is acceptable as to flavor,

aroma, appearance and texture

3. The level of acceptability of caramel, Pitaya

empanaditas, and dressing are moderately acceptable

according to the two groups of respondents.

4. Based on the findings there is a difference in the

assessments of the two groups of respondents on caramel

as to texture, aroma and consistency. The results of

general acceptability revealed that there is a

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

difference on the assessments of the two respondents

thus caramel needs to be improved.

Recommendation

From the aforementioned findings and conclusions, the

proponents formed the following recommendations:

1. Recommend to the upcoming researchers in the

same/related expertise to use this research as a

reference in their undertaking of studies.

2. Maximum utilization of recipe is encouraged.

3. Use attractive packaging for the pitaya caramel to

encourage the consumers to buy.

4. Conduct follow up study on the developed product of

pitaya fruit. Improve the Pitaya caramel candy.

5. It is suggested that Pitaya pulp as a dressing, the

flavor, the texture, aroma, appearance should be

improved.

6. As to Acceptability, the use of pitaya juice as

caramel should be improved as well.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

7. It is suggested that the second layer peel of

pitaya (Dragon fruit) as the filling of pitaya

empanaditas, flavor should be improved as well.

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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

References

REFERENCES

A. Books

B. Periodical, Journals & Magazine

C. THESIS/DISSERTATION

D.ONLINE SOURCES
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

APPENDIX

EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

February 17, 2020

PROF. Flordeliza C. Navarro
Academic Supervisor
EARIST Cavite Campus
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Madam:
The Undersigned are presently conducting a research
study entitled “Pitaya Fruit as Main Ingredient in Selected
Food Product” as a requirement for the undergraduate thesis
of Bachelor of Science in Industrial Technology major in
Food Technology students.
In this connection, we would like to request your good
office to allow us to conduct a sensory test evaluation to
the Selected Professors, BSHM and Food Technology students.
We shall greatly appreciate your response regarding
this concern.
Thank you very much.
Noted by:

MA. LEE DELOS REYES D. MARGEN, NOEMI S.

Thesis Adviser ABASTILLAS, ANGELICA P.
GONZALES,CHARLES RANDOLPH C.
JAKOSALEM, JAYRON L.
SHIRLEY P. DE LEON, Ed,d. SAN FRANCISCO, NHICO B.
Prof. ITECH 104 Researchers

APPENDIX B

APPENDEIX B. SURVEY QUESTIONAIRE FOR RESPONDENTS

Part I Profile of the Respondent
Name: ____________________________
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

Age: ____
Gender: Female Male
Part II
Please indicate your response by checking the number
that corresponds, to your assessment of your product. The
rating scale below serves as guide.

Rating Verbal Interpretation

5 Extremely Like
4 Moderately Like
3 Neither Like or
Dislike
2 Moderately dislike
1 Extremely Dislike
Rate Acceptability
Sunflower Sunflower Sunflower
Quality Factor Kernel Custard Kernel Vegan Kernel Sour
Cheese Cream
Flavor
Texture
Appearance
Aroma
Palatability

Comments/Suggestions:
___________________________________________________________

___________________________________________________________

________________________________________________________
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EULOGIO “AMANG” RODRIGUEZ

i INSTITUTE OF SCIENCE AND TECHNOLOGY
CAVITE CAMPUS
General Mariano Alvarez, Cavite

CURRICULUM
VITAE