Guso (Eucheuma sp.) Ice Cream Enhanced with Blue ternate

Abstract

The main thrust of this study was to determine the profile of Guso (Eucheuma sp.) Ice Cream enhanced with Blue ternate in terms of ingredients and costing, tools and equipment, procedure, shelf life, nutritive value, sensory qualities and level of preferences in three different treatments in the aspect of appearance, taste, aroma, and texture. The study utilized experimental design with the aid of a descriptive questionnaire which determined the sensory preferences of the respondents towards the three treatments of the Ice cream in terms of appearance, taste, aroma, and texture. This study was conducted at Bohol Island State University in the six campuses with thirty (30) purposively selected participants who tasted and rated the Ice cream. To obtain the nutritive content samples were sent to the First Analytical Service and Technical Cooperative Laboratories for nutritional content and microbial analysis. After the data were retrieved, these were tabulated and interpreted using the Average Weighted Mean. The Friedman Test was used to obtain the difference in the participants’ sensory preferences for the three treatments. Findings revealed that the ingredients and tools in making the Guso (Eucheuma sp.) Ice Cream enhanced with Blue ternate were minimal, less expensive, and available in the local market. The nutritive content of the Guso (Eucheuma sp.) is Iron, Sodium, Calcium, Fats, Calories, Dietary fiber, Vitamin A, Vitamin C, and Vitamin D3 is within the range of recommended daily intake for Filipinos. Shelf life ranged from 2 to 3 months stored at the standard temperature of ice cream, which is 0°F (-18°C) or colder. All treatments of Guso (Eucheuma sp.) Ice Cream enhanced with Blue ternate was liked by the participants in all four attributes. Generally, the result of the study showed that there was a significant difference in the respondents’ preferences for Guso (Eucheuma sp.) Ice Cream enhanced with Blue ternate in terms of taste, and texture. Thus, the null hypothesis is rejected. However, data reveals that there is no significant difference in the respondents' preference for Guso (Eucheuma sp.) Ice Cream enhanced with Blue ternate in terms of appearance and aroma. Research findings showed that was a feasible nutritious Ice Cream safe for human consumption. Hence, a proposed technology guide is offered for the dissemination of the research output.