Level of Acceptability of Pumpkin Milk Tea in Bestlink College of the Philippines
Keywords:residue, pumpkin, puree
Pumpkin is a cultivar of winter squash that is most often deep yellow to orange in color. Pumpkin is also known for being a good source of betacarotene, which can be converted into vitamin A. Milk tea refers to several forms of beverage with different flavors and containing some combination of tea and milk. We came up with pumpkin milk tea because we wanted to make an innovative vegetable-based product that will be beneficial to our body and our community. We used an experimental method that was defined as a systematic and scientific approach to research in which the researchers manipulate one or more variables and then controls and measures any change in other variables. We chose this because we wanted to get the response of our respondents by giving their own opinion about our finished product. The results showed that the overall weighted mean was 3.86, with a verbal interpretation of strongly agree. Therefore, the students have the verbal interpretation strongly agree with the presented variables in the study based on the overall weighted mean. Meanwhile,in the assessment of teachers based on the presented variables, the overall weighted mean was 4.11, with a verbal interpretation of strongly agree. Therefore, teachers have the verbal interpretation strongly agree with the presented variables in the study based on the overall weighted mean. Hence, the difference between the assessment of the two groups of respondents based on the presented variables not significant. We concluded that pumpkin milk tea will be popular as a new innovative product to customers, mostly to health-conscious people. We recommended that future researchers should improve our product by taking the juice part of the pumpkin; they should carefully distill it to remove the fine residues of pumpkin, which may cause the bad taste of the product. Following this process will get the best, clearest puree.