The Acceptability of Rambutan Pie

Abstract

INTRODUCTION

Pies are defined by their crust, a filled pie (also single crust or bottom crust) has pastry lining the baking dish, and the filling in placed on top of the pastry but left open, while Rambutan is a rich source of vitamins and minerals that aids in losing weight. Strengthening bones, and also offers anti-parasitic properties. In our study, we observed how accepted the Rambutan as an additive flavor of pie.

METHODS

We used a research design that is very suitable for our research and that is the descriptive research. Using a survey questionnaire, we conducted our study at Grade 11 students in NNHS. The total number of the respondents is 200, We used slovin formula to determine the 200 samples from the 400 total population of grade 11 senior high school student, they are 10 section based on their strand, and we choose 20 respondents for each strand.

RESULTS

All of the respondents participated in our study and more of them accepted it. We found out that our study is acceptable in terms of texture, appearance, taste, and odor with the result of texture 4.71 is acceptable, appearance 4.48 is acceptable, taste 4.82 is acceptable, and odor 4.75 is acceptable out of the 200 respondents/participants 96 said that they accepted it.

DISCUSSIONS

This result shows that our study is accepted by most of all participants. It is recommended that the study implementation of the project the acceptability of Rambutan pie as an additive flavor should be given an appropriate service/products for the customer in terms of texture, appearance, taste, and color.