Final- Thesis -Defense- Presentation.pdf

It's about a thesis

1. JACKFRUIT SEED AS
FLOUR IN MAKING
BIBINGKA
Bajunaid Samsudin
Research Adviser
Presented by:
Esmail, Haguiar S
Esrael, Yasser M.
Gumaga, Nawaf A.
Kamid, Bai Love M.
Luminog, Alleyah Kim S.
Manap, Alladin D.
Pedtukasan , Ayyessah A.

2. What is the topic area that you are investigating?
The use of jackfruit seed flour as an alternative ingredient in
making bibingka, a traditional Filipino rice cake Bibingka. Our
focus is on evaluating the acceptability of bibingka made with
jackfruit seed flour compared to those made with commercial
baking flour.
INTRODUCTION

3. What are the specific research questions that you set out to
answer?
1. How acceptable do you find the bibingka made from jackfruit seed flour in terms of its:
a. Appearance;
b. Aroma;
c. Taste; and
d. Texture.
2. Is there any significant difference between jackfruit seed flour and commercial baking
flour in terms of its:
a. Appearance;
b. Aroma; and
c. Texture.

4. WHY IS THIS QUESTION IMPORTANT TO ANSWER?
Finding alternative uses for jackfruit seeds can reduce food
waste and promote sustainable practices. Additionally,
understanding the acceptability and potential benefits of
using jackfruit seed flour in baking can offer consumers
healthier and more diverse food options. It also opens up new
opportunities for local farmers and producers by creating
demand for an underutilized byproduct of jackfruit.

5. The objectives of our research is to:
Assess the acceptability of bibingka made with jackfruit seed flour in terms of
appearance, aroma, taste, and texture.
Compare the sensory attributes of bibingka made with jackfruit seed flour to those
made with commercial baking flour.
Determine if there are any significant differences between jackfruit seed flour and
commercial baking flour in terms of appearance, aroma, and texture.
Provide insights into the potential marketability and consumer acceptance of jackfruit
seed flour as an alternative ingredient in baking.
WHAT WERE THE OBJECTIVES OF YOUR RESEARCH?

6. RELEVANT CURRENT RESEARCH THAT IS CLOSE TO YOUR
TOPIC
Jackfruit Seed as an Alternative Replacement for Starch Flour,(2022)
Nutritional Quality on Value Addition to Jack Fruit Seed Flour .
Jackfruit Waste: A Promising Source of Food and Feed.

7. 1.Functional Foods Theory: Jackfruit seed flour enhances nutritional profiles,
offering health benefits beyond basic nutrition (Maurya, 2018).
2.Sustainable Food Systems: Utilizing jackfruit seeds reduces waste and
promotes sustainability (Hossain, 2014).
3.Cost-Benefit Analysis: Jackfruit seed flour is a cost-effective alternative to
wheat flour, benefiting lower-income populations (Khan et al., 2016).
4.Sensory Evaluation: High acceptability ratings in sensory evaluations
support its market potential (Hossain, 2014).
5.Nutritional Epidemiology: The nutritional benefits of jackfruit seed flour
promote better health outcomes (Ngwere & Mongi, 2021).
Different theories/concepts that may apply to your specific area of your research:

8. Areas of weakness that are currently highlighted
1.Short Evaluation Period: Does not account for long-term acceptability and market
viability.
2.Nutritional Analysis Excluded: Study does not explore the nutritional and health
benefits of jackfruit seed flour.
3.Sensory Impact: Potential changes in taste and texture might affect wider
consumer acceptance.
4.Consumer Awareness: Lack of consumer knowledge about the benefits and uses of
jackfruit seed flour.

9. METHODOLOGY
The type of study you have conducted.
A quasi-experimental research design with a quantitative survey
method.
The methods that you chose and why?
A quasi-experimental design because it allows for direct comparison between
two types of flour under controlled conditions. The quantitative survey
method was chosen to gather measurable data on participant preferences and
perceptions, which facilitates statistical analysis and comparison.

10. METHODOLOGY
DetaIls of the population, sampling methods, and other
information.
Datu Odin Sinsuat, Maguindanao Del Norte, located approximately
1.2 kilometers from Mindanao State University - Maguindanao.
aged 18 to 30 years old.
40 participants were selected through purposive sampling to
ensure a diverse range of perspectives.

11. Provide information regarding how you have analyzed the data that you have
collected.
The data collected from the survey questionnaires were analyzed using both
descriptive and inferential statistics.

Descriptive statistics were used to calculate the mean scores for the appearance,
aroma, taste, and texture of bibingka made from both jackfruit seed flour and
commercial flour. This provided a clear overview of the overall acceptability of
each type of bibingka. Additionally, T-tests were conducted to compare the
acceptability ratings between the two types of flour, identifying any significant
differences in participant preferences. The findings were then presented in
tabular form, allowing for a straightforward interpretation and comparison of
the results.

12. RESULTS

13. An overall description of the data that you collected during your research

14. An overall description of the data that you collected during your research

15. The results of the analysis that you have done on that data
The analysis of the survey data revealed that bibingka made from jackfruit seed flour was
highly acceptable among participants, with particularly high ratings for appearance, aroma,
and taste. Descriptive statistics showed that the appearance had a mean score of 8.625,
aroma 8.700, taste 8.650, and texture 7.950. These scores indicate that participants found
the bibingka made from jackfruit seed flour to be extremely acceptable overall.
In comparison, the jackfruit seed flour consistently outperformed commercial flour. The
comparison showed that jackfruit seed flour had a higher mean score for appearance
(7.125), aroma (8.45), and texture (6.75), resulting in a total mean score of 7.44, which is
significantly better than the commercial flour.

16. What were the most significant findings from your data
1. High Acceptability of Jackfruit Seed Flour Bibingka:The bibingka made from jackfruit seed flour
received extremely high acceptability ratings, especially for appearance (8.625), aroma (8.700),
and taste (8.650), indicating strong positive reception from participants.

2. Superior Aroma: Jackfruit seed flour was notably preferred over commercial flour in terms of
aroma, with a mean score of 8.45 compared to lower scores for commercial flour. This suggests
that the unique aroma of jackfruit seed flour is a significant factor in its overall appeal.
3. Overall Preference for Jackfruit Seed Flour:The total mean acceptability score for jackfruit seed
flour (7.44) was higher than that of commercial flour, particularly highlighting its superiority in
aroma and general acceptability. This finding underscores the potential of jackfruit seed flour as
a viable and preferable alternative to commercial baking flour.

17. What are the Major Findings and What Do They Mean With Regard
to Your Research?
DISCUSSION
The major findings from our research are as follows:
1. High Acceptability of Bibingka Made With Jackfruit Seed Flour: Bibingka made
from jackfruit seed flour was rated extremely acceptable, especially in terms of
appearance (8.625), aroma (8.700), and taste (8.650). This high level of
acceptability suggests that jackfruit seed flour is a viable alternative to
traditional flour in bibingka production, indicating strong consumer
preference.

18. 2. Superior Aroma: Jackfruit seed flour was significantly preferred over
commercial flour for its aroma, with a mean score of 8.45 compared to
lower scores for commercial flour. This finding highlights the unique
aromatic qualities of jackfruit seed flour, which contribute to its overall
appeal.
3. Overall Preference for Jackfruit Seed Flour: The total mean acceptability score
for jackfruit seed flour (7.44) was higher than that of commercial flour,
particularly emphasizing its superiority in terms of aroma and general
acceptability. This suggests that jackfruit seed flour could be a better alternative
for baking, appealing to consumers' sensory preferences.

19. How Do These Findings Relate to What Others Have Found in the Past?
These findings are consistent with previous research that has
highlighted the potential of jackfruit seed flour as a nutritious and
acceptable alternative to traditional flours. Previous studies have
shown that jackfruit seed flour is rich in dietary fiber, proteins, and
essential minerals, which contribute to its health benefits and
versatility in various culinary applications. Additionally, the unique
aroma and flavor of jackfruit seed flour have been noted in earlier
research as contributing factors to its acceptability.

20. How Can You Explain Any Unusual or Surprising Result?
The study found a significantly higher preference for the aroma of
jackfruit seed flour over commercial flour, likely due to the unique
natural compounds in jackfruit seeds and cultural familiarity among
participants. Additionally, the texture of bibingka made with
jackfruit seed flour received a high acceptability score (7.950),
suggesting that the inherent properties of jackfruit seed flour
positively influenced the product's mouthfeel and texture, despite
initial concerns about its compatibility with traditional baking
recipes.

21. CONCLUSION
Restate your research questions
1. How acceptable do you find the bibingka made from jackfruit seed flour in terms of its:
a. Appearance;
b. Aroma;
c. Taste; and
d. Texture.
2. Is there any significant difference between jackfruit seed flour and commercial baking
flour in terms of its:
a. Appearance
b. Aroma
c. Texture

22. Our results indicate that bibingka made from jackfruit seed flour is highly acceptable.
Specifically:
Appearance: Rated extremely acceptable with a mean score of 8.625.
Aroma: Rated extremely acceptable with a mean score of 8.700.
Taste: Rated extremely acceptable with a mean score of 8.650.
Texture: Rated highly acceptable with a mean score of 7.950.
When comparing jackfruit seed flour to commercial baking flour:
Appearance: Jackfruit seed flour was rated better, with a mean score of 7.125.
Aroma: Jackfruit seed flour was rated much better, with a mean score of 8.45.
Texture: Jackfruit seed flour was rated better, with a mean score of 6.75.
Show how your results answer these questions

23. 0ur study contributes to the body of knowledge by demonstrating the high
acceptability of jackfruit seed flour in baking applications, particularly in the
context of making bibingka. This research highlights jackfruit seed flour's
potential as a superior alternative to commercial flour, especially in terms of
aroma and overall consumer preference. Additionally, the study provides
insights into the sensory attributes of bibingka made from jackfruit seed flour,
offering valuable information for the food industry and future research.
Show what contribution you have made

24. State any limitations to the work you have done
This study did not explore the nutritional analysis of bibingka
made with jackfruit seed flour. Additionally, the sample size
was limited to 40 participants, and the sensory evaluation was
conducted within a short timeframe. Further research is
needed to assess long-term consumer acceptance and
potential variations in taste and texture with different baking
methods.

25. Suggest future research
Extended Evaluation Period: Future research should consider longer
evaluation periods to assess the long-term acceptability and market
viability of jackfruit seed flour products.
Nutritional Value and Versatility: Further exploration into the
nutritional benefits and culinary versatility of jackfruit seed flour in
various recipes.
Controlled Experimental Conditions: Ensure precise measurements
and standardized procedures to improve the reliability and
reproducibility of results

26. Make any recommendations
Nutritional Value and Versatility
Extended Evaluation period
Accurary in Measurements

27. THANK YOU

28. RESEARCH
Defended