The Production of Coconut (Cocos nucifera)

and Tugi (Potato Yam) Bars

Undergraduate thesis submitted in partial fulfillment of the requirements for the degree of
Bachelor of Science in Hospitality Management from the Cagayan State University- Sanchez
Mira Campus, Sanchez Mira Cagayan. Prepared under the guidance of Mr. Lyndon Guittap

By:

Yakap, Rocky

INTRODUCTION
 Background of the Study

Coconut, also known as Cocos Nucifera, a tree known for its many nutritional and

medicinal properties has gained new found interest in western medicine. It is believed that

certain parts of the coconut, for example, tender coconut water and kernel have medicinal

qualities including but not limited to antibacterial, antiviral, antifungal, antioxidant, low

glycemic index, hepatoprotective, and immune system enhancement. Coconut oil is very

commonly used as a tropical edible oil in many Asian cultures and is composed of almost 90-

95% saturated fatty acids. The health and nutritional benefits derived from coconut oil are both

compelling and contradictory, mainly due to its high saturated fat content as relates to chronic

diseases, especially those involving the cardiac system.

It has been documented through the National Nutrition Survey of 2003 that in certain

Asian cultures, wherein coconut oil happens to be the primary source of cooking fat, the

incidences of hyperlipidemia, stroke and angina were relatively low. In fact, a study reported that

levels of low-density lipoprotein (LDL) appeared to be relatively higher in individuals

consuming safflower oil and/or butter as compared to those consuming coconut oil. While

speculations regarding use of coconut oil and its many potential medicinal benefits have captured

the attention of the scientific and clinical world here in the Philippines, available clinical data

suggesting the many medicinal and nutritional properties of consumption of coconut oil remain

scarce. Although, there are studies suggesting the many health benefits offered by consumption

of coconut oil, most of these studies have reported data derived from animal studies or use of

methodology including but not limited to self-reporting through various dietary recalls; thus,
with this comprehensive review, we aim to shed light on information related to the health

benefits of consuming coconut oil.

Apart from the many medicinal and religious uses of coconut, it also has been utilized in

cooking. In Thailand and Sri Lanka, as well as many other places around the globe, coconuts

make up most of the diet providing nutritious sources of milk, meat, juice, and oil. After seeing

the benefits of coconut oil, England and the United States began producing and selling coconut

oil as margarine and butter, respectively.

It is categorized as a “functional food” because of the oil’s rich supply of fiber, vitamins,

and minerals. Due to the VCO’s strong stability, it is resistant to free radical generation during

intense temperature heating, making coconut oil a very safe oil to cook with. Among the health-

conscious consumers, coconut oil is gaining wide spread popularity and is recommended as a

healthy cooking oil and a source of alternative medicine. Although a saturated fat, VCO is rich in

medium chain triglycerides (MCT), much different than the more common long chain

triglycerides (LCT). The difference between LCT and MCT are in the way human bodies

metabolize and digest them. With this particular ingredient, the researcher formulated coconut

with Tugi Bars to make it more likeable for children and all ages.
 Objectives of the Study

Generally, the purpose of this study is to examine the acceptability of Coconut (Cocos nucifera)
and Tugi Bars

Specifically, it aims to assess the following:

1. The sensory evaluation score of the Coconut (Cocos nucifera) and Tugi (Potato Yam)
Bars in terms of:

a. taste

b. flavor

c. appearance

d. consistency

e. texture

f. general acceptability

2. Cost of Production

3. Shelf-life
 Significance of the Study

This research will be beneficial to the following:

Students. This study will be beneficial for the students to grasp ideas on the different

ways of utilizing ingredients of this particular delicacy into converting it to something beneficial

and likeable for children who rejects fruits and vegetables.

Parents. The results of this research will be beneficial to the parents, in a way where they

can look for an alternative form of this particular delicacy that will benefit them and their family.

It is cheap and could be made easily at home, saves time, attainable, and affordable.

Researchers. The results of this research acquired new skills and knowledge that helped

them in their future professions. It finally answered the questions of the researchers concerning

the study.

Future researchers. The result of this study can serve as their basis or additional

information in conducting research concerning or connected or in relation to this topic.

 Scope and Limitations of the Study

The study will be focused and limited only on the production of Coconut (Cocos

nucifera) and Tugi Bars. The study will determine the sensory evaluation score of the product

in terms of taste, flavor, appearance, consistency, texture, and general acceptability. Respondents

consisting of children, adults, and senior citizens and will be covered as part of the respondents

and will be given rating sheet for the sensory evaluation techniques. This study will be conducted

within the locality of Sanchez Mira, Cagayan.

 REVIEW OF LITERATURE

This chapter presents the related literature both foreign and local sources. It also includes the

ideas, finished thesis, and generalization of other researchers.

Whole coconut as well as extracted coconut oil has been a mainstay in the food supply in

many countries in parts of Asia and the Pacific Rim throughout the centuries. Recently though,

there has been some replacement of coconut oil by other seed oils. This is unfortunate since the

benefits gained from consuming an adequate amount of coconut oil are being lost. Based on the

per capita intake of coconut oil in 1985 as reported by Kaunitz (1992), the per capita daily intake

of lauric acid can be approximated. For those major producing countries such as the Philippines,

Indonesia, and Sri Lanka, and consuming countries such as Singapore, the daily intakes of lauric

acid were approximately 7.3 grams (Philippines), 4.9 grams (Sri Lanka), 4.7 grams (Indonesia),

and 2.8 grams (Singapore). In India, intake of lauric acid from coconut oil in the coconut

growing areas (e.g., Kerala) range from about 12 to 20 grams per day (Eraly 1995), whereas the

average for the rest of the country is less than half a gram. An average high of approximately 68

grams of lauric acid is calculated from the coconut oil intake previously reported by Prior et al

(1981) for the Tokelau Islands. Other coconut producing countries may also have intakes of

lauric acid in the same range.

Increasingly, over the past 40 years, the American diet has undergone major changes.

Many of these changes involve changes of fats and oils. There has been an increasing supply of

the partially hydrogenated trans-containing vegetable oils and a decreasing amount of the lauric

acid-containing oils. As a result, there has been an increased consumption of trans fatty acids and
linoleic acid and a decrease in the consumption of lauric acid. This type of change in diet has an

effect on the fatty acids the body has available for metabolic activities.

In accordance to Mann (2019), fresh coconut water has been shown to be a natural

electrolyte solution for intravenous replacement therapy. Coconut water, as extracted fresh and

collected aseptically from green immature coconuts, has higher potassium, calcium, magnesium,

phosphate, and glucose content than human plasma, but lower content of sodium, chloride, and

protein. Coconut can be a food allergen. Coconut-derived products can cause contact dermatitis.

They can be present in cosmetics, including some shampoos, moisturizers, soaps, cleansers, and

handwashing liquids.

Coconuts was found to be good frying oil in terms of stability and acceptability after 8 h

of frying of soaked Bengal gram dhal. Blends of VCO were found to be stable for up to

12 months of storage in various flexible and rigid packaging systems, at varying temperatures.

After VCO extraction, the resulting residual material obtained, termed as virgin coconut meal

(VCM), has been used to make different traditional Indian sweets (ladoo & burfi) as well as

baked goods (biscuit & cake). Fritsnaya et.al. (2017

Decades of large-scale tests and conclusions therefrom have purported to establish the

first link. In fact, this relationship has reached the level of dogma. Through the years metabolic

ward and animal studies have claimed that dietary saturated fats increase serum cholesterol

levels, thereby supposedly establishing the second link. But the scientific basis for these

relationships has now been challenged as resulting from large-scale misinterpretation and

misrepresentation of the data. (Enig 1991, Mann 1991, Smith 1991, Ravnskov 1995) Ancel Keys

is largely responsible for starting the anti-saturated fat agenda in the United States. From 1953 to
1957 Keys made a series of statements regarding the atherogenicity of fats. These

pronouncements were: "All fats raise serum cholesterol; Nearly half of total fat comes from

vegetable fats and oils; No difference between animal and vegetable fats in effect on CHD

(1953); Type of fat makes no difference; Need to reduce margarine and shortening (1956);

The lauric acid in coconut oil is used by the body to make the same diseasefighting fatty

acid derivative monolaurin that babies make from the lauric acid they get from their mothers=

milk. The monoglyceride monolaurin is the substance that keeps infants from getting viral or

bacterial or protozoal infections. Until just recently, this important benefit has been largely

overlooked by the medical and nutrition community. Recognition of the antimicrobial activity of

the monoglyceride of lauric acid (monolaurin) has been reported since 1966. The seminal work

can be credited to Jon Kabara. This early research was directed at the virucidal effects because of

possible problems related to food preservation. Some of the early work by Hierholzer and

Kabara (1982) that showed virucidal effects of monolaurin on enveloped RNA and DNA viruses

was done in conjunction with the Center for Disease Control of the US Public Health Service

with selected prototypes or recognized representative strains of enveloped human viruses. The

envelope of these viruses is a lipid membrane. Kabara (1978) and others have reported that

certain fatty acids (e.g., medium-chain saturates) and their derivatives (e.g., monoglycerides) can

have adverse effects on various microorganisms: those microorganisms that are inactivated

include bacteria, yeast, fungi, and enveloped viruses.

 Conceptual Framework

The system approach (input-process-output) was used in describing the conceptual

framework of the study. As shown in the figure below, the input consists of the ingredients and
material to use in making Bars made out of Coconut and Tugi (Potato Yam)

Input Process Output

Coconuts STEP1
Tugi (Potato yam) a. Put the coconut milk in a bowl 1 Coconut (Cocos
Almond butter or peanut butter
cup (250 ml)
b. Add sugar in a bowl ¼ cup ( 50
nucifera)and Tugi
Coconut Milk
Sugar
gram) Bars
c. Add desiccated coconut 1cup ( 110
Chocolte gram)
Parchment paper d. Add desiccated tugi1 cup (110
gram)
STEP 2
a. Cook it on medium flame to avoid
sticking and burning at the bottom
stir constantly.
b. Reduce heat to low until the
mixture start to pull away from the
side of the pan.
c. Transfer it into a bowl.
d. Let it cool to lukewarm
STEP 3
a. Take 1 tbsp coconut and tugi
b. Give them any shape that you
want
c. Keep it in refrigerator for 2 hour or
until set otherwise it will break and
the chocolate will not coat on it
properly.
STEP 4 FOR THE COATING
a. Semisweet chocolate 150 gram.
b. Place the bowl on hot water.
c. Let it coo to lukewarm do not use
hot chocolate.
STEP 5
a. After 2 hours deep the coconut
and tugi bar in the chocolate
b. Place the coconut and tugi bar in
the parchment paper
c. Keep it in refrigerator for 30
minutes
d. After refrigerated then serve and
enjoy
 METHODOLOGY

This chapter presents the research methods and procedures that were utilized in the study. It

includes the research design, locale of the study, the respondents and sampling procedure,

research instruments, the treatments of the study, the general procedure, the data gathering

procedure, and the data analysis.

Locale of the Study

The study was conducted at the Municipality of Sanchez Mira since a majority of

resources are available here. In addition, it is for the conveniency of the researchers’ residential

service.

Research Design

In order to satisfy the objectives of the research, the researcher utilized Descriptive

Experimental method to test the hypotheses essential to the final output of the results and to

further determine the effectivity and general acceptability of the product. The design is suitable to

the study because the researchers’ conducted series of experiments to determine whether the

ingredients the researchers used were effective to produce the product. After the production, a survey

will be conducted to determine the respondents’ evaluation on product in terms of appearance,

fragrance, texture, effectiveness and general acceptability. The survey research approach was used in

this study, allowing the researchers to collect data from the study's population. The researchers
were able to examine data quantitatively using descriptive and inferential statistics thanks to the

survey technique, which used questionnaires to collect data. The data was also analyzed using a

quantitative approach in this study. When examining numerical data, a quantitative method is

applied. In order to analyze the data, the method used a questionnaire, graphs, tables, or

statistics.

Research Instrument

In accordance with the study's conceptual framework, indicated that the method to be

used in data-gathering will be trough conducting a survey to the respondents of the study. With

full adherence to the research instrument, a survey will be conducted that will utilize the use of

survey questionnaire in line with the objectives of the research. The questions in the instrument

will be the guide of the researchers as they obtain data for analysis, towards the satisfaction of

the objectives that will later result to the output that will be analyzed.

Respondents and Sampling Procedure

The present investigation employed purposive sampling in selecting the individuals as

evaluators according to the purposes of the researchers. This sampling method is a type of

nonprobability sample where a researcher selects the participants due to good evidence that

he/she is a representative of the total population.

Materials of the Study

 The materials that were used in the study are measuring cups, mixing bowl, pan, ladle,

bar shaper, refrigerator, and parchment paper.

Data Gathering Procedure

The procedure in the structured approach of the research was specified as conducting a

survey towards the respondents, the data accumulated will later be analyzed and tabulated in the

preceding chapter. The survey questionnaire will be distributed to respondents. They are

expected to elicit proper answers from the respondents. The result will be tabulated and

presented.

Procurement of Raw Materials

Coconut and Tugi (Potato Yam) were obtained from the research locale particularly at the

Municipality of Sanchez Mira since a majority of resources are available here. In addition, it is

for the conveniency of the researchers’ residential service.

Preparation of the Coconut and Tugi Bar

The chunks of the Tugi/Potato Yam were sundried until all the moisture content was

gone. The Tugi fruit was chopped into 1cm^2 piece using a stainless-steel knife before sun

drying. Then the dry chunks were ground into the powder in a laboratory dry blender for three

minutes. The powdered fruit were stored in a dark container to retain the color.
Development of Coconut and Tugi Bars
 STEP1
a. Put the coconut milk in a
bowl 1 cup (250 ml)
b. Add sugar in a bowl ¼ cup (
50 gram)
c. Add desiccated coconut
1cup ( 110 gram)
d. Add desiccated tugi1 cup
(110 gram)

STEP 5
a. After 2 hours deep the coconut
STEP 2 and tugi bar in the chocolate
a. Cook it on medium flame to b. Place the coconut and tugi bar in
avoid sticking and burning at the parchment paper
the bottom stir constantly.
c. Keep it in refrigerator for 30
b. Reduce heat to low until the minutes
mixture start to pull away from
the side of the pan. d. After refrigerated then serve and
enjoy
c. Transfer it into a bowl.
d. Let it cool to lukewarm

STEP 3 STEP 4 FOR THE COATING

a. Take 1 tbsp coconut and a. Semisweet chocolate 150
tugi gram.
b. Give them any shape that b. Place the bowl on hot
you want water.
c. Keep it in refrigerator for 2 c. Let it cool to lukewarm do
hour or until set otherwise it not use hot chocolate.
will break and the chocolate
will not coat on it properly.

Sensory Evaluation of the Coconut/Potato Yam Food Bar

 The main sources of data on the sensory parameters of the Bar were the responses of the

panel of evaluators. They evaluated the attributes of the samples as to aroma, taste, color, texture,

and overall acceptance of the products at weekly intervals for four weeks. The scale used is a

nine-point hedonic scale with nine representing the highest score (like extremely) and one, the

least score (extremely dislike).

Evaluation on the Physical Quality of the Food Bar

The physical attributes of the bar identified were the diameter, thickness, fragrance,

consistency and texture of the product.

Product Costing

Product cost was determined by computing all the expenditures in buying the materials.

The specific measurement of the materials used in the conduct of the study were the basis for the

computation of the product’s price.

Statistical Treatment of Data

The data obtained from the respondent’s response to the statement checklist were

carefully tallied, tabulated, and organized. Data were subjected to Analysis of Variance

(ANOVA) to ascertain which mean yield among the treatments used were highly significant.

Least significant difference (LSD) was likewise performed to determine whether there are any

statistically significant differences within and between the means of the treatment groups.
 And the percentage which is rate or proportion per hundred. It is use as descriptive

measure together with the frequency distribution to show the relationships of the magnitude of

the item of the variables described in relation to the whole.

The formula is %= f x 100

The obtained weighted mean was interpreted in the used of the following range.

Consistency. The texture of the product was tested by the respondents using the following nine-

point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Firm

8 7.50-8.49 Very Firm

7 6.50-7.49 Moderately Firm

6 5.50-6.49 Slightly Firm

5 4.50-5.49 Neither Firm nor Runny

4 3.50-4.49 Slightly Runny

3 2.50-3.49 Moderately Runny

2 1.50-2.49 Very Runny

1 1.00-1.49 Extremely Runny

Appearance. The appearance of the product was tested by the respondents using the following

nine-point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Appetizing

8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Appetizing

6 5.50-6.49 Slightly Appetizing

5 4.50-5.49 Neither Appetizing nor

Dull

4 3.50-4.49 Slightly Dull

3 2.50-3.49 Moderately Dull

2 1.50-2.49 Very Dull

1 1.00-1.49 Extremely Dull

Texture. The texture of the product was tested by the respondents using the following nine-

point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Smooth

7 6.50-7.49 Moderately Smooth

6 5.50-6.49 Slightly Smooth

5 4.50-5.49 Neither Smooth nor

Grainy

4 3.50-4.49 Slightly Icy

 3 2.50-3.49 Moderately Icy

2 1.50-2.49 Very Icy

1 1.00-1.49 Extremely Icy

Aroma. The aroma of the product was tested by the respondents using the following nine-point

Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Pleasant

8 7.50-8.49 Very Pleasant

7 6.50-7.49 Moderately Pleasant

6 5.50-6.49 Slightly Pleasant

5 4.50-5.49 Neither Pleasant nor

Unpleasant

4 3.50-4.49 Slightly Unpleasant

3 2.50-3.49 Moderately Unpleasant

2 1.50-2.49 Very Unpleasant

1 1.00-1.49 Extremely Unpleasant

Taste. The effectiveness of the product was tested by the respondents using the following nine-

point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely Savory

 8 7.50-8.49 Very Appetizing

7 6.50-7.49 Moderately Savory

6 5.50-6.49 Slightly Savory

5 4.50-5.49 Neither Savory nor Bland

4 3.50-4.49 Slightly Bland

3 2.50-3.49 Moderately Bland

2 1.50-2.49 Very Bland

1 1.00-1.49 Extremely Bland

General Acceptability. The general acceptability of the product was tested by the respondents

using the following nine-point Hedonic Scale:

Scale Range Descriptive

9 8.50-9.0 Extremely

8 7.50-8.49 Very Acceptable

7 6.50-7.49 Moderately Acceptable

6 5.50-6.49 Slightly Acceptable

5 4.50-5.49 Neither Acceptable nor

Unacceptable

4 3.50-4.49 Slightly Unacceptable

3 2.50-3.49 Moderately Unacceptable

2 1.50-2.49 Very Unacceptable

1 1.00-1.49 Extremely Unacceptable

Materials to be Used from T1-T3

Items T1 T2 T3

Grated Coconut Meat 22.05 19.74 13.23

Tugi/Potato Yam Chunks 14.27 14.27 14.27

Sugar 6.61 6.61 6.61

Desiccated Coconut 17.64 17.64 17.64

Chocolate 50.0 50.0 50.0

Salt 0.07 0.07 0.07

 RATING SHEET

Directions. Please rate the treatments using the number scale below to mark which number that you liked
or disliked about _______________________

Treatments Flavor Taste Appearance Consistency Texture General

Acceptability

T1

T2

T3

Aroma Taste Appearance

9 - extremely pleasant 9 - extremely savory 9 - extremely appetizing

8 - very pleasant 8 - very savory 8 - very appetizing

7 - moderately pleasant 7 - moderately savory 7 - moderately appetizing

6 - slightly pleasant 6 - slightly savory 6 - slightly appetizing

5 - neither pleasant nor unpleasant 5 - neither savory nor bland 5 - neither appetizing nor dull

4 – slightly unpleasant 4 - slightly bland 4 - slightly dull

3 - moderately unpleasant 3 - moderately bland 3 - moderately dull

2 - very unpleasant 2 - very bland 2 - very dull

1 - extremely unpleasant 1 - extremely bland 1 - extremely dull

 Consistency Texture General Acceptability

9 - extremely firm 9 - extremely smooth 9 - extremely acceptable

8 – very firm 8 - very smooth 8 - very acceptable

7 - moderately firm 7 - moderately smooth 7 - moderately acceptable

6 - slightly firm 6 - slightly smooth 6 - slightly acceptable

5 - neither firm nor runny 5 - neither smooth nor grainy 5 - neither acceptable nor unacceptable

4 - slightly runny 4 - slightly icy 4 - slightly unacceptable

3 - moderately runny 3 - moderately icy 3 - moderately unacceptable

2 - very runny 2 - very icy 2- very unacceptable

1- extremely runny 1 - extremely icy 1 - extremely unacceptable

__________________________

Name and Signature of Rater