ABSTRACT

Tapai, also known as tapay or tape, is a traditional fermented dish

made from rice or starchy ingredients, widely enjoyed in Southeast Asia,

particularly among Austronesian cultures, and specific East Asian regions.

The fermentation process involves using cassava or glutinous rice and relies

on natural microorganisms for its unique flavors and textures (Yovani, T.,

2019). The Researchers conducted the study titled "Acceptability of Tapai

(fermented rice) Ice Cream" using a Completely Randomized Design (CRD)

with three treatments replicated three times. The findings revealed that the

treatments displayed similarities in palatability, aroma, mouthfeel, sweetness,

color, and general acceptability, with the mean average of 6.7 and the

description of "Like Slightly." Analyzing the results, the treatments that are

more acceptable as well as for the base thickener for Tapai (Fermented rice)

ice cream in terms of aroma and appearance/color was the null hypothesis, as

the F crit value is greater than the F value. Conversely, concerning palatability,

mouthfeel, sweetness, and general acceptability, the alternative hypothesis

was accepted, and the null hypothesis was rejected. This implies a notable

difference among the treatments in these aspects. In conclusion, certain

treatments prove more acceptable for tapai ice cream as superior base

thickeners for ice cream with distinct characteristics in terms of palatability,

mouthfeel, sweetness, and general acceptability.

1
 CHAPTER I

INTRODUCTION

Background of the Study

Tapai, known as tapay or tape, is a traditional dish in Southeast

Asia, widely enjoyed in Austronesian and East Asian cultures. It is made by

fermenting starchy ingredients, most commonly cassava or glutinous rice, with

a mixture of naturally occurring microorganisms. The fermenting process adds

distinct flavors and textures to the finished product. This ancient Malay food

has been a part of the Minangkabau tradition for centuries (Yovani, T., 2019)

Since this is a popular snack in Asian nations such as Indonesia and

Malaysia, wherein the process involves mixing cooked glutinous rice with

powdered ragi which serves as the fermentation starter, this age-old

fermentation method is responsible for the distinctive flavors that characterize

tapai (T. Yovani. J. Ethnic Foods, 6 (22), 1 – 9, 2019).

Since tapai is a traditional fermented rice dish that is commonly

enjoyed in Peninsular Malaysia among the Malay community particularly

during special occasions like Hari Raya Aidilfitri and Malay weddings, tapai

has become the staple dish in these countries and that includes the

Philippines. Traditionally, it is wrapped in banana leaves or rubber leaves;

however, in modern times, it is also encased in plastic, paper, or small plastic

containers. The dish boasts a sweet taste with a subtle alcoholic flavor and a

pleasant aroma. The glutinous rice used in tapai adds to its allure, providing a

soft and juicy texture (Raji et al., 2017).

1
 Nowadays, convenience is widely embraced as an integral part of

people's lifestyles. Gelato or ice cream is one of the goods that people seek to

enhance their meal preparation, especially during holidays, open houses, and

informal gatherings. This is a popular dessert enjoyed by individuals of all

ages. However, it is common knowledge that ice cream, especially its

ingredients, are mostly not health friendly. This brings the people, especially

the ones that are health conscious to look for some healthier alternatives.

With this, the researchers have developed an innovative ice cream

flavor that is not only distinctive but also draws inspiration from cultural

traditions. This research project delves into the utilization of tapai, a traditional

fermented rice, as a key ingredient in the ice cream production process. By

combining the unique fermented notes of tapai with the indulgent creaminess

of ice cream, the study seeks to expand the spectrum of ice cream flavors and

potentially introduce a novel, and culturally inspired delicacy to the market.

Statement of the Problem

Ice cream is considered the most loved dessert in the world. The only

problem is that it is not healthy at all. Since overconsumption can result in

acquired diabetes. Adding different flavors of fruit and vegetables became a

trend to solve such issues. Most companies use chemical alternatives for the

flavors. But now that consumers are aware of this, many resort to much

healthier options such as organic ice creams. Hence, this project aimed to

produce an ice cream that is organic and healthy.

2
 Generally, the study aimed to determine the acceptability of Tapai

(fermented rice) as lease thickener for ice cream.

Specifically, it answered the following queries:

1. What is the acceptability of Tapai (fermented rice) as base thickener

of ice cream in terms of:

a. Palatability/taste

b. Aroma

c. Mouthfeel

d. Sweetness

e. Appearance/ Color

2. Which treatment employed is more acceptable is terms of:

a. Palatability/taste

b. Aroma

c. Mouthfeel

d. Sweetness

e. Appearance/ Color

3. Is there any significant difference among the treatments employed

3
Hypotheses

HO1: Tapai (fermented rice) as ice cream is not acceptable in terms of

palatability/taste, aroma, mouthfeel, sweetness, appearance/color, and

general acceptability.

HA1: Tapai (fermented rice) as ice cream is acceptable in terms of

palatability/taste, aroma, mouthfeel, sweetness, appearance/color, and

general acceptability.

Significance of the Study

While many ice cream companies typically rely on chemical flavorings,

this study exclusively employs organic and natural resources. The approach

taken in this study will offer a healthier alternative compared to other

processed ice creams. Moreover, this study holds the potential to benefit the

consumers.

The beneficiaries of this study are:

Ice cream sellers. It will help boost their stores with a new type of ice

cream by offering something unique, which can attract a new segment of

customers who may be interested in trying tapai-flavored ice cream. This

unique flavor combination can serve as a strong selling point and a

memorable aspect of the business. Customers are often drawn to novel and

exciting flavors, which increase the appeal of their store.

4
 Ice cream enthusiast. It will be unfamiliar to them, but it will be

something different, which may entice ice cream lovers who are interested in

trying tapai-flavored ice cream. This distinct flavor combination will appeal to

those who enjoy things with a twist. Novel and exciting flavors will entice

consumers and ice cream lovers.

Explorers of Ethnic Cuisine. Individuals interested in exploring and

experiencing traditional or regional cuisines may find tapai ice cream an

intriguing and culturally rich treat.

Cultural Fusion. which is strongly established in specific cultural

traditions, could symbolize a gastronomic fusion. This can be useful in

increasing cultural interaction and appreciation.

Future Researchers. The introduction of a new and culturally flavored

alternative opens up the thrilling promise and knowledge of a heightened

sensory experience, broadening their palate and providing a novel joy in the

world of food products.

Scope and Limitation of the Study

The study's goal was to create and include a new flavored ice cream,

Tapai (fermented rice) ice cream. The study's constraints were limited to

Tapai ice cream's overall acceptance and palatability/taste, as well as its

aroma, mouth feel, sweetness, Appearance/color, and General Acceptability.

5
Conceptual Framework

Figure 1. Conceptual framework of the study

Time and Place of the Study

The study was conducted on September 22, 2023 at Yellow Village

Subdivision, Barangay New Isabela, Tacurong City, Sultan Kudarat.

Definition of Terms

The following words were operationally defined for easy understanding of the

readers.

Tapai. Is the independent Variable of the study, this indicates that

differences

in the tapai fermentation process are purposefully altered and observed

in order to understand their impact on the dependent variable, in this

case the ice cream.

6
Alem leaves. Leaves of Alem Tree. orbicular-ovate, 10 to 25 centimeters

long,

very broad, with a heart-shaped base, pointed at the tip, and often

deeply three- to five-lobed, with coarsely toothed margins use to help

cover the fermented rice and ferment it better

Condensed milk and all-purpose cream. are the controlled variables of the

study, these variables are kept constant throughout the experiment to

ensure that any observed effects or differences in the ice cream

treatments can be attributed to variations in the tapai fermentation

process rather than fluctuations in these control ingredients.

Ice Cream. Is the dependent Variable. The focus of observation and

measurement is on features and sensory attributes, and any changes

or alterations in these qualities are a result of the experimental

procedures including tapai fermentation.

7
 CHAPTER III

METHODOLOGY

Materials and Equipment

The materials and equipment used in making tapai ice cream included

a rice cooker, bilao, mixing bowl, measuring scale, measuring cups,

measuring spoons, wooden spoon, large cellophane, clean cloth, freezer,

plastic container, and beater.

There were only three ingredients in making tapai ice cream: tapai, all-

purpose cream, and condensed milk, creating the new ice cream flavor.

Treatments

This study was conducted in Completely Randomized Design (CRD)

Consisting of three treatments replicated three times.

T1-150g Tapai (fermented rice), 250ml all-purpose cream, 85 ml Condensed

milk

T2-90g Tapai (fermented rice), 250ml all-purpose cream, 85 ml condensed

milk

T3-50g Tapai (fermented rice), 250ml all-purpose cream, 85 ml condensed

milk

8
Procedures

Acquisition of Materials

Figure 2. Acquisition of materials

The ingredients were purchased in local stores and grocery markets

such as condensed milk, All-purpose cream, and the Tapai paste. The Tools

and equipment used in measuring the amount are found at home to be used.

The plastic container with the wooden spoon was bought at a local shop.

Rice Cooking

Figure 3. Rice cooking

9
 Four (4) cups of plain rice were prepared the day before the ice cream

was made, and they were boiled for at least forty (40) to fifty (50) minutes or

until they were ready to be placed in a bilao to cool.

Cooling the Rice, Sprinkling Paste, and Wrapping

Figure 4. Cooling the rice, sprinkling paste, and wrapping

After the rice had cooled in a bilao, it was covered with a fermenting paste

known as tapai, wrapped in alem leaves, wrapped in clean fabric, wrapped in

large cellophane, wrapped in clean cloth once more, and placed in a box that

would not be opened until the following day.

Preparing the other Ingredients

Figure 5. Preparing the other Ingredients

10
 To manufacture the ice cream mixture, 390ml of condensed milk is

prepared and the 250ml of all-purpose cream was refrigerated overnight to

achieve the consistency of ice cream.

Mixing the Ingredients

Figure 6. Mixing the ingredients

250 ml of all-purpose cream was added to the bowl and thoroughly

mixed using an electric mixer. Next, condensed milk was added and

thoroughly mixed once more, and last, fermented rice was added. Condensed

and all-purpose are well combined. Finally, stir once more to break up the

fermented rice into little pieces.

Putting the Tapai Mixture in the Containers

Figure 7. Putting the tapai mixture in the containers

Following the combination of all the ingredients, the plastic containers

were labeled with their corresponding replication and treatments, and they
11
were prepared to be filled one at a time with the mixture before being placed

in the freezer.

Putting the Tapai Mixture in the Freezer

Figure 8. Putting the tapai mixture in the freezer

Following the addition of the appropriate mixtures to the containers, the

containers were placed in the freezer to solidify and get ready for the flavor

assessment.

Data Gathering Procedures

Data were gathered through sensory evaluation and taste tests. Thirty

(30) teachers of Tacurong National High School were chosen as respondents.

A 9-point Hedonic scale was utilized with the following rating scales: 9-like

extremely; 8-like very much; 7-like moderately; 6-like slightly; 5-neither like

nor dislike; 4-dislike slightly; 3-dislike moderately; 2-dislike very much and 1-

dislike extremely.

12
Statistical Analysis/Tool

The statistical tool used in this study for determining the

palatability/taste, aroma, mouthfeel, sweetness, color/appearance, and

general acceptability was subjected to descriptive statistics by calculating the

means of the thirty respondents’ ratings replicated three times and inferential

statistics for Analysis of Variance (AnoVa) for determining the significant

differences.

13
 CHAPTER IV

RESULTS AND ANALYSIS

Table 1. Acceptability of Tapai (fermented rice) ice cream in terms of

Palatability/Taste. Brgy. New Isabela, Tacurong City, September
2023.

Table 1.1 Analysis of Variance for Acceptability of Tapai (fermented rice)

Ice cream in terms of Palatability/Taste. Brgy. New Isabela,

Tacurong City, September 2023.

Table 2. Acceptability of Tapai (fermented rice) ice cream in terms of

Aroma.Brgy. New Isabela, Tacurong City, September 2023.

14
Table 2.1 Analysis of Variance for Acceptability of Tapai (fermented rice)
Ice cream in terms of Aroma. Brgy. New Isabela, Tacurong
City,
October 2023.

Table 3. Acceptability of Tapai (fermented rice) ice cream in terms of

Mouthfeel. Brgy. New Isabela, Tacurong City, September 2023.

Table 3.1 Analysis of Variance for Acceptability of Tapai (fermented rice)

Ice cream in terms of Mouthfeel. Brgy. New Isabela, Tacurong
City, September 2023.

15
Table 4. Acceptability of Tapai (fermented rice) ice cream in terms of
Sweetness. Brgy. New Isabela, Tacurong City, September 2023.

Table 4.1 Analysis of Variance for Acceptability of Tapai (fermented rice)

Ice cream in terms of Sweetness. Brgy. New Isabela, Tacurong
City, September 2023.

Table 5. Acceptability of Tapai (fermented rice) ice cream in terms of

Appearance/color. Brgy. New Isabela, Tacurong City, September
2023.

16
Table 5.1 Analysis of Variance for Acceptability of Tapai (fermented rice)
Ice cream in terms of Appearance/color. Brgy. New Isabela,
Tacurong City, September 2023.

Table 6. Acceptability of Tapai (fermented rice) ice cream in terms of

General Acceptability. Brgy. New Isabela, Tacurong City,

September 2023.

Table 6.1 Analysis of Variance for Acceptability of Tapai (fermented rice)

Ice cream in terms of General Acceptability. Brgy. New Isabela,
Tacurong City, September 2023.

17
 DISCUSSIONS

Table 1 shows the acceptability of Tapai (fermented rice) ice cream in

terms of Palatability/Taste. T2 got the highest average of 7.7 which is like

moderately, followed by T3 that has 6.2 which is also like slightly and T1 that

has 5.9 which is Neither Like nor Dislike. The Total Average is 19.8 and

General Average is 6.6. This means that the acceptability of Tapai (fermented

rice) ice cream in terms of Palatability/Taste is Like Slightly.

Table 1.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of Palatability. The F value is 7.420611

while the F crit value is 1.973975. Since the F value is greater than the F crit

value, the null hypothesis is rejected at 0.05 level of significance.

Table 2 shows the acceptability of Tapai (fermented rice) ice cream in

terms of Aroma. T2 got the highest average of 7.1 which is like moderately,

followed by T3 that has 6.5 which is like slightly and T1 that has 6.1 which is

also like slightly. The Total Average is 19.7 and General Average is 6.5 This

means that the acceptability of Tapai (fermented rice) ice cream in terms of

Aroma is Like Slightly.

Table 2.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of Aroma. The F value is 1.484268 while

18
the F crit value is 1.973975. Since the F crit is greater than the F value, the

null hypothesis is accepted at 0.05 level of significance.

Table 3 shows the acceptability of Tapai (fermented rice) ice cream in

terms of Mouthfeel. T2 got the highest average of 7.5 which is like moderately,

followed by T3 that has 6.7 which is like slightly and T1 that has 5.9 which is

neither like nor dislike. The Total Average is 20.1 and General Average is 6.7

This means that the acceptability of Tapai (fermented rice) ice cream in terms

of mouthfeel is Like Slightly.

Table 3.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of Mouthfeel. The F value is 5.021566

while the F crit value is 1.973975. Since the F value is greater than the F crit

value, the null hypothesis is rejected at 0.05 level of significance.

Table 4 shows the acceptability of Tapai (fermented rice) ice cream in

terms of sweetness. T2 got the highest average of 7.6 which is like

moderately, followed by T3 that has 6.6 which is like slightly and T1 that has

6.5 which is also like slightly. The Total Average is 20.7 and General Average

is 6.9 This means that the acceptability of Tapai (fermented rice) ice cream in

terms of sweetness is Like Slightly.

Table 4.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of Mouthfeel. The F value is 3.304533

while the F crit value is 1.973975. Since the F value is greater than the F crit

value, the null hypothesis is rejected at 0.05 level of significance.

19
 Table 5 shows the acceptability of Tapai (fermented rice) ice cream in

terms of appearance/color. T2 got the highest average of 7.5 which is like

moderately, followed by T3 that has 7.3 which is also like moderately and T1

that has 6.7 which is like slightly. The Total Average is 21.5 and General

Average is 7.1 This means that the acceptability of Tapai (fermented rice) ice

cream in terms of appearance/color is like moderately.

Table 5.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of Appearance/color. The F value is

1.744291while the F crit value is 1.973975. Since the F crit is greater than the

F value, the null hypothesis is accepted at 0.05 level of significance.

Table 6 shows the acceptability of Tapai (fermented rice) ice cream in

terms of General acceptability. T2 got the highest average of 7.8 which is like

moderately, followed by T3 that has 6.4 which is like slightly and T1 that has

5.2 which is neither like nor dislike. The Total Average is 19.4 and General

Average

is 6.4 This means that the acceptability of Tapai (fermented rice) ice cream in

terms of appearance/color is like slightly.

Table 6.1 shows the Analysis of Variance for the Acceptability of Tapai

(fermented rice) ice cream in terms of General Acceptability. The F value is

8.602536 while the F crit value is 1.973975. Since the F value is greater than

the F crit value, the null hypothesis is rejected at 0.05 level of significance.

20
 CHAPTER V

CONCLUSION AND RECOMMENDATIONS

Conclusion

Based on the results, it is concluded that using tapai (fermented rice)

as the base thickener for ice cream is not acceptable in terms of aroma and

appearance/color. Thus, the null hypothesis is accepted. However, tapai

(fermented rice) as the base thickener for ice cream is acceptable in terms of

palatability/taste, mouthfeel, sweetness, and general acceptability. Therefore,

the null hypothesis is rejected. This means that the tapai (fermented rice) is

not acceptable as a base thickener for ice cream in terms of aroma and

appearance/color, but acceptable in terms of palatability/taste, mouthfeel,

sweetness, appearance/color, and general acceptability.

On the other hand, in determining which of the treatments employed is

more acceptable for tapai (fermented rice) ice cream in terms of aroma and

appearance/color, the results turned out that the null hypothesis is accepted.

This means that tapai as ice cream is not acceptable in terms of aroma, and

appearance/color. However, in terms of the treatments employed, the tapai

(fermented rice) ice cream is more acceptable in terms of palatability/taste,

mouthfeel, sweetness, and general acceptability. Therefore, the null

hypothesis is rejected.

21
 This also implies that there are significant differences among the

treatments employed in terms of palatability/taste, mouthfeel, sweetness, and

general acceptability. While in terms of aroma and appearance/color, there is

no significant difference among the treatments employed.

Recommendations

In the light of findings, the following are highly recommended by the

researchers to improve the quality and results of the study for future

researchers:

1. Treatment 2 is recommended as the best treatment among the rest

based on the results of the respondents' ratings because of the

balanced amount of ingredients.

2. According to the respondents, it is preferable to grind, blend, or

crush the rice before mixing it with the other ingredients to improve the

mouthfeel quality of the ice cream.

3. It is also recommended to observe the process of fermenting and

follow the procedures to be successful with the product.

22
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APPENDICES

27
Appendix 1. The table below serves as the survey rating to assist the 30
respondents at Tacurong National High School in rating the product in
terms of Palatability/Taste, Aroma, Mouthfeel, Sweetness,
Appearance/Color, and general Acceptability.

28
Appendix 2. Acceptability of Tapai (fermented rice) ice cream in terms of
Palatability/Taste. Brgy. New Isabela, Tacurong City, September 2023.

29
Appendix 3. Acceptability of Tapai (fermented rice) ice cream in terms of
Aroma. Brgy. New Isabela, Tacurong City, September 2023.

30
Appendix 4. Acceptability of Tapai (fermented rice) ice cream in terms of
Mouthfeel. Brgy. New Isabela, Tacurong City, September 2023.

31
Appendix 5. Acceptability of Tapai (fermented rice) ice cream in terms of
Sweetness. Brgy. New Isabela, Tacurong City, September 2023.

32
Appendix 6. Acceptability of Tapai (fermented rice) ice cream in terms of
Appearance/color. Brgy. New Isabela, Tacurong City, September 2023.

33
Appendix 7. General Acceptability of Tapai (fermented rice) ice cream.
Brgy. New Isabela, Tacurong City, September 2023.

34
Appendix 8. survey questioning of Tapai (fermented rice) ice cream
compared with strawberry, ube, mango flavor ice cream. Brgy.New
Isabela, Tacurong City, September 2023.

Appendix 9. Table of means

35
Appendix 10. Actual photo evidence during the conducting of the
product

36
Appendix 11. Actual photo evidence during the taste testing and rating
of the product.

37
38
39