Chapter III
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter deals with the presentation, analysis, and interpretation of the
data gathered in this study. The various results are presented in the succeeding
tables with corresponding discussions and explanations.
Table 1. Pre-assessment Level of Banana Peel into Chorizo
Indicators Weighted Mean SD Description
4.50
1. Locale Ingredients 0.71 Excellent
2. Nutritive Value 4.50 0.71 Excellent
3. Originality/Innovativeness 4.20 0.92 Very Good
4. Appearance 4.10 0.74 Very Good
5. Flavor 2.90 1.37 Good
6. Texture 3.30 0.95 Good
7. Aroma 3.60 1.35 Very Good
8. Marketability 3.20 1.32 Good
Overall 3.79 1.01 Very Good
Legend: 4.50-5 Excellent; 3.50-4.49 Very Good; 2.50-3.49 Good; 1.50-2.49 Fair;
1-1.49 Poor
Table 1 shows the pre-assessment level of banana peel into chorizo. Among the
indicators, it can be observed that the indicators “Locale Ingredients” and
“Nutritive Value” got the highest weighted mean of 4.50, described as Excellent.
The lowest weighted mean of 2.90 is observed on the indicator “Flavor”,
described as Good. The overall weighted mean for the pre-assessment of
banana peel into chorizo is 3.79, described as Very Good. The results show that
the Banana Peel Chorizo is acceptable and promising as a food innovation
product, but improvements in flavor, texture, and aroma are needed to enhance
its overall quality and consumer acceptance.
Table 2. Post-assessment Level of Banana Peel into Chorizo
Weighted
Indicators SD Description
Mean
4.80
1. Locale Ingredients 0.42 Excellent
2. Nutritive Value 4.80 0.42 Excellent
3. Originality/Innovativeness 4.50 0.71 Excellent
4. Appearance 4.00 0.67 Very Good
5. Flavor 4.00 0.94 Very Good
6. Texture 4.00 0.94 Very Good
7. Aroma 4.10 0.88 Very Good
8. Marketability 3.70 1.42 Very Good
Overall 4.24 0.80 Very Good
Legend: 4.50-5 Excellent; 3.50-4.49 Very Good; 2.50-3.49 Good; 1.50-2.49 Fair;
1-1.49 Poor
Table 2 shows the post-assessment level of banana peel into chorizo.
Among the indicators, “Locale Ingredients” and “Nutritive Value” obtained the
highest weighted mean of 4.80, rated as Excellent, this shows that respondents
strongly appreciated the use of banana peel as a local ingredient and considered
the product highly nutritious.. The lowest weighted mean of 3.70 is observed on
the indicator “Marketability”, described as Very Good. The overall weighted
mean of 4.24, described as Very Good, this indicates that the Banana Peel
Chorizo is a very good and acceptable food innovation product, with strengths in
the use of local ingredients, nutritive value, and originality, and improved sensory
qualities after product development.
Table 3. Significant Difference between the Pre-assessment and
Post-assessment level of Banana Peel into Chorizo
Variables Mean SD t p-value Remarks
Pre-assessment
-.450 0.334 -4.256 0.002 Significant
Post-assessment
Table 3 shows the significant difference between the pre-assessment and
post-assessment of banana peel chorizo. Since the p-value (0.002) is less than
the 0.05 level of significance, the result indicates that there is a significant
difference between the pre-assessment and post-assessment levels of the
product. This means that the improvements made to the Banana Peel Chorizo
after the intervention had a significant effect on its overall quality and
acceptability. This implies that the improvements in ingredients, preparation, and
processing contributed to better sensory qualities and marketability of the
product.