AMA Computer College Santa Cruz Campus

Senior High School Department

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Acceptability of Napa Cabbage as an Additional Ingredient of Pizza

Raycel Bobadilla

Joan B. Mecca

Ara Anjunette S. Gonzales

Jessrene D. Sablaon

A thesis submitted to partial fulfillment of the requirements for the

Accountancy Business Management in the Senior High School Department
AMA Computer College Santa Cruz Campus.

April 2018

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APPROVAL SHEET

This is to certify that this thesis entitled "Acceptability of Napa Cabbage

as an Additional Ingredient of Pizza" and submitted by Raycel Bobadilla, Joan
B. Mecca, Ara Anjunette S. Gonzales, Jessrene D. Sablaon to fulfill part of
the requirements for the Accountancy Business and Management was
successfully defended and approved on April 17, 2018.

_____________________________ ___________________________

Ellainne Mae Joy S. Jumalon, LPT Ruelyn A. Millena, LPT

Thesis Adviser Head Teacher

________________________ ____________________________

Adeline C. Castillo, LPT Engr. Frederick Francisco

Technical Editor School Director
______________________________________________________________

This thesis is hereby officially accepted as partial fulfillment of the

requirements for the Accountancy Business and Management.

___________________________
Ervin D. Espinosa
OIC Dean

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ACKNOWLEDGEMENT

The researchers would like to express their sincere gratitude to

everyone who helped to make this study a possible one. All the help from

those people was truly appreciated.

To their Alma Mater, AMA Computer College, for being a house of

learning for them, and for helping them to be a well mannered student.

To all the teachers of AMA Computer College, Sta. Cruz Campus

particularly to their Advisor Mr. Tsubasa Tokitsu. To Ms. Adeline Castillo

their former Thesis Adviser. And to Ms. Ellaine May Joy Jumalon their

present Thesis Advisor. And to Mr. Erick Francisco, the School Director of

AMA Computer College, Sta. Cruz Campus and to all faculty members of

AMA Computer College Sta. Cruz Campus for molding them as a globally

competitive student.

To their classmates who helped and encouraged them chase for their

dreams. To their friends for cheering them up in their down times.

To their Church mates, Church leaders and Pastors who empower

their faith and teach them to be a cheerful youth. And to their co-club

members in Jesus' Fan's Club who help them to be an active advocate of

Christian Faith in their school and teach them to be a good example as a

Christian Youth.

To the family, specifically to their parents who continually supply their

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needs, financially, morally and emotionally and for all the love and care from

them.

And above all, to the Almighty God who gives them strength and hope

every day. For every answered prayers and every blessings He bestow on

them.

R.B

J.B.M

A.A.S.G

J.D.S

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DEDICATION

From the bottom of the author's heart she dedicate this effort to her beloved

family and friends.

Specially to the Almighty God who gives her strength.

R.B

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DEDICATION

The author dedicates this effort to the Almighty God for the strength and love.

To her beloved parents, to all the teacher especially to Ms. Ellaine Joy

Jumalon her research teacher and to all teacher of AMA.

J.B.M

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DEDICATION

I dedicate this thesis to my parents who have been a great source of

inspiration and support.

This thesis is also dedicate to my friends who encouraged me to build my

motivation.

And most specially to our almighty Lord our God.

A.A.S.G

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DEDICATION

The author dedicates all her efforts to her classmates, teachers, particularly to

Ms. Ellaine May Joy Jumalon, the thesis advisor.

To her friends, relatives, family especially to her parents who helped her to

the best way they can.

And to Almighty God.

J.D.S

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ABSTRACT

Title : Acceptability of Napa Cabbage as an Additional

Ingredient of Pizza

Proponent : Raycel Bobadilla

Joan B. Mecca

Ara Anjunette S. Gonzales

Jessrene D. Sablaon

Year : April 2018

Strand : Accountancy Business Management

Thesis Adviser : Ellaine Mae Joy S. Jumalon

_____________________________________________________________

The study dealt with the Acceptability of Napa Cabbage Pizza.

. The study used the experimental research design and descriptive research

design. Fifteen Male and fifteen Female recruited as panelists and

conveniently selected in the town of Sta. Cruz, Laguna. The product test of

acceptability and sensory evaluation of pizza were rated using five-point

Likert scale. The statistical tool used to identify the significant difference

between the variables was T-test.

The study found out that There is no significant different between the

level of acceptability of Napa Cabbage Pizza in terms of Odor, Appearance,

Texture, and Taste. Results also found out that Napa Cabbage Pizza is

“acceptable” in terms of Odor, Appearance, Texture, and Taste. The detailed

procedure in the preparation of Napa Cabbage Pizza, materials and

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equipment used, process flow, step-by-step procedure and the cost-benefit in

preparing Napa Cabbage Pizza were highlighted in this research.

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TABLE OF CONTENTS

Preliminaries Page no.

TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION v

ABSTRACT ix

TABLE OF CONTENTS xi

LIST OF TABLES xiii

LIST OF FIGURES xiii

Chapters

1 THE PROBLEM AND ITS BACKGROUND 1

Introduction 1

Background of the Study 2

Theoretical Framework 4

Conceptual Framework 5

Statement of the Problem 6

Hypothesis 7

Significance of the Study 7

Scopes and Delimitations of the Study 7

Definition of terms 8

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2 REVIEW OF RELATED LITERATURE AND STUDIES 11

Related Literature 11

Related Studies 33

3 RESEARCH METHODOLOGY 47

Research Design 47

Respondents of the Study 47

Sampling Technique 48

Research Instruments 48

Research Procedures 48

Statistical Treatment of Data 52

4 PRESENTATION, ANALYSIS AND INTERPRETATION

OF DATA 53

5 SUMMARY CONCLUSIONS AND RECOMMENDATIONS 59

Summary 59

Conclusions 60

Recommendations 61

BIBLIOGRAPHY 62

APPENDICES 64

Appendix A Questionnaire 65

Appendix B Data Matrix 67

CURRICULUM VITAE 71

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LIST OF TABLES

Table No. Description Page no.

1 Likert Scale 48

2 Materials, Tools and Equipment 49

3 Trials and Revision 50

4 Construction Time-Frame 51

5 Cost of Production 51

6 Level Of Acceptability Of Napa Cabbage 53

Pizza In Terms Of Odor

7 Level Of Acceptability Of Napa Cabbage 54

Pizza In Terms Of Appearance

8 Level Of Acceptability Of Napa Cabbage 55

Pizza In Terms Of Texture

9 Level Of Acceptability Of Napa Cabbage 56

Pizza In Terms Of Taste

10 Significant Different Between The 58

Level Of Acceptability Of Napa

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LIST OF FIGURES

Figure Description Page no.

1 Research Paradigm of the Study 6

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