tomato

1. ILOCOS SUR POLYTECHNIC STATE COLLEGE
ACCEPTABILITY OF TOMATO YEMA
DIANA ROSE B. CABASA
BERNADETTE CAFA
CHRISTY ROMA G. ORPILLA
ILOCOS SUR POLYTECHNIC STATE COLLEGE
COLLEGE OF BUSINESS AND HOSPITALITY MANAGEMENT
SANTA MARIA, ILOCOS SUR
IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS
FOR THE DEGREE
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
MARCH 2014
Bachelor of Science in Hotel and Restaurant Management

2. ILOCOS SUR POLYTECHNIC STATE COLLEGE
ACKNOWLEDGMENT
The reaserchers wish to acknowlege with heartfelt gratitude and sincere
appreciation for the countless guidance and support, time, effort, love and concern of the
following that made the completion of this study possible.
Dr. Francisco D. Lopez, Adviser, for his valuable recommendation and extreme
supervision to the realization of this noble undertaking;
Mr. Francisco N. Divina, Statistician, for his persistent guidance and suggestion
in the statistical analysis of data;
Mrs. Edna Gatmen, English Critic, for her precious time, scholarly insights and
academic inputs in editing this research work;
Dr. Rafael B. Querubin, SUC President II, the members of the Thesis Review
Committee composed of Dr. Francisco D. Lopez, Executive Dean, North Cluster, Mr.
Fernando C. Calibuso, Director for Research; Mr. Carmelo F. Beria, Campus Director,
Mrs. Anna Marie D. Barroga, Associate Dean, College of Business and Hospitality
Management, Mr. Francisco N. Divina, Head, Research, for their constructive criticisms
and suggestions, comments and approval of the research work;
All the faculty members of the Ilocos Sur Polytechnic State College – College of
Business and Hospitality Management for their deep and constant encouragement which
Contributed to the success of the study.
Their beloved parents Mr. and Mrs. Celso Cabasa, Mr. and Mrs. Benedicto Cafa,
and Mr. and Mrs. Romualdo Orpilla for the financial assistance, unconditional love and
moral support accorded to the researchers.
Bachelor of Science in Hotel and Restaurant Management

3. ILOCOS SUR POLYTECHNIC STATE COLLEGE
Relatives and friends and all those who extended their voluntary help and
Assistance during the conduct of the study.
Above all, the Almighty God, the source of all knowledge for His guidance and
blessings and showers of love for without HIM these fruits of hard work would have not
been realized.
d.r.b.c.
b.c
c.r.g.o.
Bachelor of Science in Hotel and Restaurant Management

4. ILOCOS SUR POLYTECHNIC STATE COLLEGE
CHAPTER I
INTRODUCTION
Nature of the Study
“Cooking” is an activity unique to humans, and some scientists believe the advent
of cooking played an important role in human evolution.Cooking techniques and
ingredients vary widely across the world, reflecting unique environmental, economic, and
cultural traditions. Cooks themselves also vary widely in skill and training.
The word "tomato" may refer to the plant (Solanum lycopersicum) or the edible,
typically red, fruit that it bears. Having originated in America, the tomato was spread
around the world following the Spanish colonization of the Americas, and its many
varieties are now widely grown, often in greenhouses in cooler climates.
The tomato is consumed in diverse ways, including raw, as an ingredient in many
dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a
vegetable for culinary purposes which has caused some confusion. The fruit is rich in
lycopene, which may have beneficial health effects.
The tomato belongs to the nightshade family. The plants typically grow to 1–3
meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and
vines over other plants. It is a perennial in its native habitat, although often grown
outdoors in temperate climates as an annual.
Bachelor of Science in Hotel and Restaurant Management

5. ILOCOS SUR POLYTECHNIC STATE COLLEGE
Statement of the Problem
The study was conducted to find out the acceptability of tamato yema in terms of
their sensory qualities.
Specifically, this study sought to answer the following questions:
1. What is the level of acceptability of tomato yema, in terms of:
a. Outside characteristics such as shape, texture, size, and color;
b. Inside characteristics such as tenderness, palatability, and flavor.
2. Which of the different treatments gave the highest return on investment?
Significance of the Study
This research endeavour will offer fundamental knowledge purposely to the
follwing:
Researches.Develop the researcher’s ability in cooking and to stimulate better
understanding on how to improve the quality of products.
Employability of the Researchers. The study will enrich the experiences of the
Researchers specifically in cooking, which is a necessary when employed in a restaurant
And other food catering establishments.
Future Researchers. The developed recipe will give baseline information on
possible improvement of the product which could be a possible source of livelihood.
Ilocos Sur polytechnic State College. This will serve as a reminder for food and
technology teachers, instructors, and students to give importance or to value native
products or delicacies since they are not only delicious but they are also a great source of
protein and nutrients.
Bachelor of Science in Hotel and Restaurant Management

6. ILOCOS SUR POLYTECHNIC STATE COLLEGE
Community.This will serve as a reference for those who are still developing their skills
in making tomato yema. Likewise, community farmers will be beneficted if the
technology will be commercialized because it will increase demand on tomato, hence,
solving problems on marketing.
Time and Place of the Study
The research was conducted in Narvacan Ilococ Sur and the product was
evaluated in the faculty room of the College of Business and Hospitality Management,
Santa Maria, Ilocos Sur on January 14, 2013.
Operational Definition of Terms
Condensed Milk milk that is thickened by evaporating most of the water content and
then sweetened.
Flavorrefers to the mixed sensation of smell and taste of the tomato yema as assessed by
the evaluators.
Inside characteristicsrefer to the qualities of the tomato yema in terms of tenderness
and palatability and flavor.
Level of Acceptabilityrefers to the degree of preference of the evaluators of the tomato
cake in terms of of the inside and outside characteristics.
Outside characteristics refer to the qualities of the tomato yema in terms of shape,
texture, size, and color.
Shape refers to the well-formed characteristics of the tomato yema.
Size refers to the degree of the expansion or shrinkage of the tomato yema.
Bachelor of Science in Hotel and Restaurant Management

7. ILOCOS SUR POLYTECHNIC STATE COLLEGE
Tenderness/palatability refers to the tastiness or deliciousness of the yema.
Tomatorefers to a round fruit with bright-red skin and pulpy seedy flesh, eaten cooked
or raw as a vegetable.
Bachelor of Science in Hotel and Restaurant Management