Mansanita (Muntingia calabura)

As Ice Cream

In Partial Fulfillment in Research II

April John B. Aggabao

Fediric A. Hernandez

Regional Science High School-02

Cagayan Valley Campus
Camp Samal, Arcon, Tumauini, Isabela

Maria Teresa L. Aresta

Research Adviser

S.Y. 2014-2015

Acknowledgement

The researchers would like to thank the following people who assisted and guided
them in conducting their study.
To their Principal, Inocencio T. Balag , who gave his faith in conducting their study.
To their Research Adviser, Maria Teresa L. Aresta for guiding them for their study and
sharing her knowledge for the accomplishment of their study.
To their parents, for showing their all-out support and giving inspiration to make their
study excellent.
And above all, the almighty God for giving the researchers the knowledge and to
stand all throughout the study.

The Researchers

Abstract

In the Philippines, the ice cream industry basically utilizes fruits including
Mango, Coconut and Strawberry. In this regard the researchers ought to use
Mansanitas fruits as a raw maerial to produce an ice cream. This study was conducted
to determine the efficacy of Mansanitas fruit as a natural ice cream flavor. The
effectiveness of Mansanita ice cream was tested in terms of taste, texture, and aroma.
The researchers used the Two Group design in this study. The formulations of the
treatments are as follows:
T1 500 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100
mL of milk and 20 mL of vanilla
T2 700 mL of Mansanita with 100g of sugar, 250 mL of heavy cream, 100
mL of milk and 20 mL of vanilla
The two treatments were compared to the commercialized one. The mansanita
fruits and materials were collected and washed thoroughly with water. The mansanita
fruits were pressed to get its extract and were strained afterwards. Then it was put in a
container where 500 mL and 700mL of mansanita. The mansanita and ingridients
were put altogether then it wasmixed using ladle. It was put in the blender for better
mixing of the ice cream. Data gathered were analyzed and processed using Chisquare. Results show that in terms of aroma and taste have no significant differences
But in terms of texture there is a significant difference between the mansanita ice
cream and the commercialized ice cream. The researchers recommend further study
on this project to obtain better, more useful result.It is suggested to determine the
shelf life of ice cream made from mansanita.

Research Plan
Mansanita (Muntingia calabura) as Ice cream
Researchers:
April John B.Aggabao
Fediric A. Hernandez

A. Question to be addressed:
1. test the acceptability of the product based on its taste and texture
2. ascertain whether the product is comparable to other ice cream products available
in the market
B. Statement of the Hypothesis:
Null Hypothesis
Ho1: There is no significant difference in testing the acceptability of the product based
on its taste, texture and aroma.
Ho2: There is no significant difference of the product compared to ice cream products
available in the market.
Alternative Hypothesis
Ha1: There is a significant difference in testing the acceptability of the product based
on its taste, texture and aroma.
Ha2: There isa significant difference of the product compared to ice cream products
available in the market.
C. Methods and Procedure
4

The mansanita fruits will be collected and will be washed thoroughly with
water. The researchers wear gloves in removing the pulp of the fruit. The mansanita
fruits will be pressed to get its extract and were strained afterwards. Then it will be
put in a clean container where 500mL and 700mL of mansanita are measured using
beaker.With the use of weighing scale or beaker, weigh or measure 100g of sugar, 250
mL of heavy cream, 100 mL of milk and 20 mL of vanilla that served as the constant
for the two treatments.The stainless basins are washed and the ingredients are put
altogether. Then it will be mixed using the laddle. After that, it will be put in the
blender for better mixing of the ingredients.
Treatment 1 with 500 mL of Mansanita with the constant ingredients and
Treatment 2 with 700 mL of Mansanita also with the constant ingredients were put in
two different containers and were placed in a freezer for 3 hours.
D. Bibliography
Ice Cream Nowadays; June 22; www.ukessays.com/essays/marketing/literaturereviewice-cream-nowadays-marketing-essay.php#ixzz35MJ5bVEq
Ice Cream; June 22;www.encyclopedia.com/topic/ice_cream.aspx
Mansanita; June 22;www.stuartxchange.com/Mansanitas.html
Mansanita Fruit; June 22; www.annaplacibe.blogspot.com/2008/12/feasibility-of

mansanitas-zizyphus.html
TatakPinoy; June 22; www.magandafilipino.com/truly-tatak-pinoy-sorbetes-asone-of-the-filipino-street-food/#sthash.wyEalouc.dpuf
Table of Contents

Title Page

Acknowledgement

ii

Abstract

iii

Research Plan

iv-v

ISEF
Table of Contents

vi-vii

I .Introduction
A.
B.
C.
D.
E.
F.

Background of the Study

Statement of the Problem
Hypothesis
Significance of the Study
Scope and Limitation
Definition of Terms

1
2
2-3
3
3
4

II. Review of Related Literature and Studies

A. Review of Related Literature

5-11

B. Review of Related Studies

12-15

III. Methodology
A. Research Design

16

B. Research Environment
C. Materials and Equipments
D. Procedure

16
16-17
17-18

E. Statistical Tool
F. Flow Chart

19
19

IV. Results and Discussion

20-21

V. Conclusion and Recommendation

B. Conclusion

22

C. Recommendation

22

Bibliography

23

Documentation

24-25
6

Appendices

26-29