CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 1 of 15

Practical Research 1: SY 2021-2022

Research Proposal
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Pagbilao, Quezon

CONSUMER SATISFACTION
ON UBE, AND BUKO FLAVORS
OF TAHO SYRUP

Julian S. CAPISTRANO
Ella Mae A. CATALLA
Merle RONRINE
Sean Andrei C. PERLAS
Cyrus Laurence O. ZETA
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Introduction
Taho or Soy Curd Pudding is a very common and popular street food in
the Philippines. It is highly consumed by Filipino households and bystanders.
Aside from tofu, the other ingredients of Taho include sugar/arnibal syrup and
small sago pearls. Sugar syrup is its base flavor provider. Without this, Taho will
be tasteless. However, the high sugar intake of an individual from sugar-based
Taho increases the risks of having diabetes. Hence, lessening the sugar amount
is helpful. Moreover, diversifying the flavor of the syrup will contribute to
creating variation in the market.

Taho is a traditional Filipino dish composed with silken tofu, sago pearls,
and brown sugar syrup. It's a delectable vegan soy treat that's commonly served
for breakfast or whenever you need a quick energy boost. This soy dish is usually
served warm for breakfast or as a quick pick-me-up at any time of day. It's a
vegan sweet treat that's high in protein and carbohydrates to keep an individual
going (Manalo, 2021). Taho became a staple food in the Philippines which is
highly preferred by local consumers. It has a lot of health advantages to human
body when consumed. They include having the ability to lower the bad
cholesterol level in the body, and it is rich in protein, phytoestrogens, anti-
oxidant, and anti-inflammatory properties. Moreover, Taho can prevent bone
loss and increase bone mineral density (Style MNL, 2022).

Purple yam, locally known as ube, is a tuber that is native to the

Philippines and is frequently used in dessert dishes there. Ube provides starchy
and sweet flavor to desserts such as Halo-Halo and even on cooked Ube alone.
Ube brings different healthy components as it have dietary fibers and health-
promoting anti-oxidants. It helps in maintaining the sugar level and blood
pressure of a person. It could also help in curing asthma and gut problems
(McCabe, 2019). Buko, on the other hand, have fruity juice and sweet meat which
is commonly added to sweet dishes and beverages. Buko, especially the plain
one, is popular for being a great flavor for juice. However, it is not common to
see other buko-flavored beverages in the market aside from its juice. Commonly,
people use the buko and pandan combination of flavor on various beverages and
desserts such as buko pandan salad, buko pandan juice, and others. However,
the plain buko is not so popular when it comes to variations of beverages (Happy
Tummy, 2021).

This research will be conducted in order to fill the gap of having limited
choice/s in terms of the flavoring of Taho beverage. By integrating these two (2)
flavors to introduce the new taste of taho, it will help in diversifying the
variations of available choices of taho in the market. People who are far from
Baguio will be able to taste new and unique flavors of taho. In this case, the
possibility that local vendors will gain more income as customers will increase.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 3 of 15

Hence, this study will also provide diverse health benefits to consumers
contained by the syrup flavors.

In order for this study to be tested and to assess the consumers’ satisfaction
level, the researchers will bring the output to the market by themselves through
establishing a stall. This stall will enable them to sell the Taho per cup having
Arnival, Ube, and Buko as their flavors. After purchasing, the feedbacks of the
consumers will be requested.

Significance of the Study

This study will provide significant information about the consumers’ level
of satisfaction towards the introduced Ube, and Buko flavors of taho.
Furthermore, the following individuals will benefit from this research:

Consumers. Consumers will be able to taste a variety of taho flavors in a healthier

and more affordable means without going up to Baguio. Thus, they will be able
to avoid the risk factor brought by the classic taho and start to intake a healthier
version of it.

Taho Vendors. The flavors of taho that they will offer to consumers will be varied
and it will not be limited to caramelized sugar syrup. Hence, their sales will
increase resulting in higher income.

Healthcare. Since these flavors of taho are not fully sugar-based, the healthcare
of individuals will be improved even more due to the decrease in potential
acquisition of diabetes. Moreover, the flavors also contain health benefits,
nutrition, and promote a healthier and more productive body for consumers.

Food and Beverage Industry. This research could be applied in innovating and
improving the quality, diversity, and health sufficiency of the food and beverage
industry as the flavors of taho introduced in this study were all unique, healthy,
and affordable. Hence, it will boost its development.

Future Researchers. Future researchers could acquire knowledge on this

research and find rooms for improvements of their research. Moreover, this could
urge them to discover unusual flavors of beverages and desserts.

Research Questions
This research study aims to assess the satisfaction level of the consumer
towards the Ube, and Buko flavor of Taho. Specifically this research sought to
answer the following research questions:
1. What is the level of satisfaction of the customers towards the original
Arnibal flavor of Taho in terms of:
a. Taste;
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 4 of 15

b. Consistency; and
c. Texture?
2. How can the consumer satisfaction towards original Arnibal flavor of
Taho can be compared to the Ube, and Buko flavors respectively in
terms:
a. Taste;
b. Consistency; and
c. Texture?
3. Does the introduced Ube, and Buko flavor of Taho have significant
differences from the original Arnibal flavor in terms of consumer
satisfaction?
4. What is the overall significant level of consumer satisfaction towards
the introduced Ube, and Buko flavor?

Hypothesis
This research study wants to test the consumer satisfaction towards the
introduced Ube, and Buko flavor of Taho. Hence, the researchers aim to test the
following hypothesis:
At 0.05 level of significance, the following hypothesis will be tested (if
quantitative study):
H01: The introduced Ube flavor of Taho have no significant differences from
the original Arnibal flavor.
H03: The introduced Buko flavor of Taho have no significant differences from
the original Arnibal flavor.
H04: There’s no significant level of consumer satisfaction towards the
introduced Ube, and Buko flavors of Taho.

Scope and Delimitation

This study will concentrate on the assessment of the level of satisfaction of
consumers with regards to the Ube, and Buko flavors of Taho. Additionally, the
three introduced flavors will be compared to the arnibal/caramelized sugar
syrup of Taho. A total of sixty (60) consumers will be used to participate in this
research. Furthermore, all the processes and methodologies by which this study
will undergo will be exclusively done in Lucena City, Quezon Province.

However, the possibilities of conflicts with these limitations may arise due
to several challenges. The total number or respondents may have a different view
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 5 of 15

compared to the total local population of Taho consumers. Areas outside Lucena
City, Quezon Province may have the same amount of interest on Taho and
abundance of materials in the area.

Significance of the Study

This study will provide significant information about the consumers’ level
of satisfaction towards the introduced Ube, and Buko flavors of taho.
Furthermore, the following individuals will benefit from this research:

Consumers. Consumers will be able to taste a variety of taho flavors in a healthier

and more affordable means without going up to Baguio. Thus, they will be able
to avoid the risk factor brought by the classic taho and start to intake a healthier
version of it.

Taho Vendors. The flavors of taho that they will offer to consumers will be varied
and it will not be limited to caramelized sugar syrup. Hence, their sales will
increase resulting in higher income.

Healthcare. Since these flavors of taho are not fully sugar-based, the healthcare
of individuals will be improved even more due to the decrease in potential
acquisition of diabetes. Moreover, the flavors also contain health benefits,
nutrition, and promote a healthier and more productive body for consumers.

Food and Beverage Industry. This research could be applied in innovating and
improving the quality, diversity, and health sufficiency of the food and beverage
industry as the flavors of taho introduced in this study were all unique, healthy,
and affordable. Hence, it will boost its development.

Future Researchers. Future researchers could acquire knowledge on this

research and find rooms for improvements of their research. Moreover, this could
urge them to discover unusual flavors of beverages and desserts.

Definition of Terms
This research paper contains terminologies that are significant for the
genuine understanding of the study. The terminologies were defined as follows:

Buko - the Filipino term for immature green coconut. It has soft
meat inside which is the edible part of it where its sweet
taste comes from.

Flavor - a description of the main characteristics of a dish or

drink essence that appeals to the sense of taste.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 6 of 15

Ube - from green tea leaves, powdered and mixed in hot

water to brew tea or as a flavor.

Soy - the most protein-rich vegetable on the planet; made

from soybeans.

Taho - fresh soft/silken tofu, arnibal, and sago pearls are

used to make this Filipino snack meal.

Theoretical Framework
This research is being connected to the Food Preferences Development
Theory by Birch 1999. According to this theory, one of the factors that greatly
affects the food preferences of individuals is their preference towards the taste
and flavor of foods. The taste and flavor are the greatest influencers of food
preferences of individuals. Taste preferences are strongly influenced by innate
factors. Bitter and many sour substances are innately rejected, whereas sweet,
savory, and salty substances are innately preferred. These innate tendencies,
however, can be influenced by pre- and postnatal experiences. Early exposure
and learning beginning in utero and continuing during early milk (breast milk or
formula) feedings have a strong influence on flavor components detected by the
olfactory system (responsible for smell). These early experiences lay the
groundwork for later food choices and are critical in developing life-long eating
habits.
To reiterate, inborn (innate) factors have a strong influence on taste
preferences. Sweet foods and beverages, for example, are highly preferred by
plant-eating animals, most likely because sweetness indicates the presence of
caloric sugars and may indicate non-toxicity. Natural preferences for sweet-
tasting compounds change with age — infants and children have higher
preferences than adults — and can be drastically altered by experience.
While, flavor preferences detected by the sense of smell are generally
strongly influenced by early learning, even in utero. The sensory environment in
which the fetus lives changes as a result of the mother's food choices, as dietary
flavors are transmitted through amniotic fluid. Experiences with such flavors
result in increased preferences for these flavors shortly after birth and during
weaning.
The theory also emphasized how taste and flavor preferences contribute
in developing a food preferences of an individual to whether like or dislike a
certain kind of food. It also suggest cuisine and food developers to consider these
factors in innovating, and varying their developed food output so that when it
will be sold or served, the foods will be preferred (Birch, 1999)
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 7 of 15

Conceptual Framework
INPUT PROCESS OUTPUT
1. Level of satisfaction
of the customers
towards the original
Caramelized Sugar
Syrup flavor of
Taho.  Ube, and
2. Comparison of Buko Flavor
Original Taho syrup of Taho Syrup
with Ube, and Buko
syrup.  Tasting  Feedback
3. Significant Experimentation about
differences of newly  Survey/Questionnaire Consumer
introduced flavor Satisfaction
from the original on Ube, Buko,
sugar syrup. and Flavors
4. Significant level of of Taho
consumer
satisfaction towards
the introduced Ube,
and Buko flavor.

Conceptual Framework Diagram 2. The input contains the necessary details to

be collected, the process depicts the methodology, and the output shows the
target result of the study.

Literature Review
TAHO
Taho is a sweet Filipino dessert made of fresh soft tofu drenched in arnibal
syrup and topped with plump sago pearls. Similar desserts can be found in a
variety of Asian countries, and the majority of them call for the softest tofu
variety, known as silky tofu, which has a tender and creamy texture and an
incredibly soft consistency. Typically, the dessert is topped with chewy sago
pearls, which resemble tapioca in appearance and texture (Diaz, 2020).
In terms of origin and history, acording to Limos (2020), the term taho
comes from the Chinese word for soft soybean pudding, douhua. Taho
originated in China during the Han Dynasty (206 to 220 A.D.). Legend has it that
it was discovered by accident by a cook whose original intention was to make
soy milk. He did, however, add impure salt to the concoction. The high calcium
content of the salt curdled the soup, resulting in taho, a soft, silky substance.
Douhua became popular in China when mixed with almond syrup and beans.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 8 of 15

Taho eventually made its way to the Philippines thanks to thousands of years of
cultural and economic ties with the Chinese. Locals used sugar instead of
almonds to make the syrup, which resulted in a stronger and sweeter syrup.
Taho serves several benefits to human body. Taho helps in preventing
cardiovascular problems as it reduce the level of bad cholesterol in the body. It
also empowers the kidney and maintains its functioning system. It prevents
brain-related problems such as Alzheimer’s Diseases. It is rich in vitamins,
minerals and nutrients such as protein, calcium, potassium, zinc, and many
more. There was also a relationship discovered between soy eating and cancer
prevention. Consuming soy on a regular basis can help to slow the creation of
tumors, which can lead to cancer and other disorders. (Ponce, 2019).
However, if not taken with proper moderation, it can also bear risks.
Tarantino (2020) revealed that the soy in Taho may have Carcinogens exposure.
The Center for Food Safety says 94 percent of soybeans in the U.S. are genetically
altered. Soybeans have the highest phytate concentration of any grain or legume
tested. This anti-nutrient binds to minerals such as iron, calcium, magnesium,
and zinc. If not taken with proper moderation, it can cause chronic inflammation
and mineral deficiencies. Tarantino (2020) revealed that the soy in Taho may have
Carcinogens exposure.
Local vendors such as those in Baguio developed a new flavor of Taho out
of their famous trademark fruit which is strawberry. But the developments of
new flavors of Taho did not end with Baguio’s strawberry. A local beverage store
sells unique flavors of Taho. According to Sugbo Ph (2021), the popularity of milk
tea products lead to trying the diversed flavors of the famous Filipino snack –
Taho. Aside from featuring strawberry flavor, a store named Tahooki also had
taste tests and experiments to develop and formulate the coffee, chocolate, and
mango taho flavors. After underhoing several tests, the most preferred one is the
chocolate flavor due to its corresponding sweetness which is almost similar to
the sweetness of the classic one.

UBE FLAVOR
Purple yam, locally known as ube and sometimes known as larger yam, is
a starchy vegetable in the Dioscoreaceae family. Dioscorea alata is the scientific
name for it. This tuber is frequently mistaken for sweet potatoes. Around 600
yam species are known to humans. Purple yam has a greyish-brown skin and
purple flesh similar to that of a sweet potato. Depending on the type, these tubers
come in a range of forms and sizes. During the cooking process, these soften to a
soft potato-like texture. Purple yams are used in both sweet and savory meals,
and they are processed into starchy substances that are used to flavor and enrich
other dishes. While yams originated in the Asian tropics, they are now grown all
over the world (Mallampalli, 2022).
Purple yams provide numerous health benefits. The study of Moriya et al.
(2015) they found out that purple yams range in color from light to dark purple.
They are high in protein, vitamin C, and beta carotene. Purple yams are beneficial
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 9 of 15

to your overall health. Purple yams are high in anthocyanins as well.

Anthocyanins, which are glycosidic forms of anthocyanidin, are significant plant
pigments that are found in a variety of fruits and vegetables. Anthocyanins'
potential health advantages, including antioxidant, anticancer, apoptosis-
inducing, anti-obesity, antidiabetic, and DNA damage prevention properties,
have recently gotten a lot of interest from researchers across the board.
Purple yams have been demonstrated to boost heart function and regulate
metabolism. Eating a well-balanced diet rich in purple yams will help you lose
weight and boost your good cholesterol levels. Purple yam has healing properties
as well. It has been demonstrated to lower liver fat and heal the cecum and colon
following a high-fat diet. By growing healthy bacteria in your stomach, purple
yam can enhance your gut health. You'll feel better overall if your metabolism is
well-regulated and your gut health is in good shape. This might be a natural
technique to heal your body without the need of medications (Kumazawa, 2021).
Moreover, it was used to be an additive flavor to several foods such as
halo-halo, ice creams, crackers, and even on soft breads like pandesal. In fact, in
United states, this Filipino food trended and aimed a high demand in the market
along with the emerging demand for Filipino cuisine there. Several Filipino
kitchens and restaurants uses purple yam to delicacies such as mochi, donut, and
tart. This points out the versatility of the classic Filipino plant in terms of being
integrated to different forms of desserts. It became a trademark for Filipino
cuisine as the food industry mostly recognized this as a notablr Philippine food
flavoring (Sutherlin, 2020).

BUKO FLAVOR
Coconut trees, which are native to Southeast Asia and the islands between
the Indian and Pacific oceans, are considered the most naturally widespread fruit
trees on the planet. Coconuts are grown all over the world and have grown in
popularity due to their flavor, culinary applications, and numerous potential
health benefits. The kernel is the uncooked white flesh found within a coconut.
It has a solid structure and a tasty, somewhat sweet flavor (Danahy, 2022).
Coconut meat contains bioactive components and macronutrients.
Proteins are a type of macronutrient. According to Sinaga et al. (2015), proteins
in coconut meat play a critical function in the development of biomolecules.
Proteins, on the other hand, can be used as an energy source if the organism is
low on energy. The proteins are made up of simpler molecules known as amino
acids, therefore free amino acids and other related simple substances.
Nitrogenous substances are always found in conjunction with proteins.
Aside from that, the study of Zulaikhah (2019) found out the anti-
oxidative stress property of coconut meat. It also has antioxidant activity through
its enzymes. While, water from coconuts has contributed to the reduction of
acetaminophen-induced liver damage by restoring antioxidant activity and
inhibition of inflammation. Coconut water has a lower level of trigleserid and
free fatty acids which improve lipid profile.
The coconut extract and flavor market is anticipated to be valued US$ 5.3
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 10 of 15

billion in 2017, with a CAGR of 2.6 percent projected to reach US$ X.X billion by
2030. The market has expanded significantly in recent years, owing mostly to a
rise in demand for natural food processing components that are free of artificial
flavors or colors. Coconut extract and tastes are components that allow a certain
flavor to be extracted from the fruit and replaced with a different scent or taste.
These extracts are commonly utilized in meals, beverages, and perfumes, among
other things. Because of their widespread availability, they tend to gain appeal
over time as more firms utilize them as flavorings (Massey, 2019).
Coconut is integrated in many aspects whether in health, infrastructures,
and most of all, food. Like other fruits, coconut is also used for flavoring of
various desserts. It is used for juices as a fresh coconut juice itself with just a small
amount of additive sugar and sometimes even milk. Coconut flavoring is also
used in sweetened desserts like Buko Salad, Fruit Salad, and Buko Pandan. These
are the most famous ones in terms of desserts. Moreover, it is also used as
flavoring for ice cream, smoothies and pies. Coconut flavoring on beverages like
alcohol is also not new as it is used as an alcoholic drink alone which locals in the
Philippines called “Lambanog” (Constable, 2020).

Research Design
This research study will involve an experimental research design.
Experimental research design will be used at the initial procedures of this study.
Experimental research involves active modification of the independent variable,
or intervention. The purpose of experimental research is to find an answer to a
research topic which is the possibility of formulating a satisfactory taste of unique
flavors of Taho. Specifically, the Buko and Ube flavor. Researchers use a basic
research design to address this issue by randomly assigning participants to at
least two separate groups: experimental and control. Before any treatments are
implemented, samples are evaluated to give a baseline against which effects may
be quantified. The intervention is subsequently administered to the experimental
group, while the control group is given a placebo. While impacts can be
monitored in a variety of ways as the experiment unfolds, both groups also get a
post-test to assess how pre-test findings have changed (Richardson, 2019).

Locale of the Study

Gathering of the necessary ingredients for the syrup will be done at the
local supermarket in Lucena City, Quezon. The process and facilitation of the
experiment through developing the syrups will be done as a home-based locality.
Gathering of ingredients and equipment will be done at Lucena City, Quezon.
Specifically, all the procedures will be conducted at Brgy. Silangan. Hence, the
facilities will be maintained neatly and sanitized.
In terms of the survey and evaluation of consumers’ satisfaction, the same
location will be used. However, the difference occurs in terms of the location of
respondents as they will come from neighboring residencies.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 11 of 15

Sampling Procedure
This study will use three sets of samples to analyze consumer satisfaction
towards Buko and Ube syrup of Taho for pilot testing. The first sample will be
the classic caramelized Taho. While, the second sample is the formulated Ube
Taho. Lastly, the third sample is the Buko Taho. All these sets will have a constant
cup measurement as the researchers give it to sample consumers.
In terms of the consumer respondents, a Simple Random Sampling will be
done to determine the specific individuals who will be used as respondents of
this research. A total 60 of randomly chosen individuals will be used to reflect on
their level of satisfaction towards the taho syrups.

Instruments
This research will utilize different instruments to collect necessary data. In
terms of creating the syrup, several ingredients will be used. These includes the
Ube and Buko powder, condensed milk, and water. Moreover, in terms of the
equipment that will be used, spoon, cups, and blending machine will be utilized.
However, in terms of the survey that will be conducted as an evaluation, a self-
created questionnaire will be used to determine the specific needs to improve the
flavors. The questionnaire will focus on the consumers’ reflection on several
factors that affects their taste satisfaction. Moreover, this questionnaire will be
presented with the use of Google Forms and will be distributed to the
respondents of this study using Facebook’s Messenger. As an alternative means,
printed materials will also be used in an offline facility.

Data Gathering Procedure

This study will undergo several processes which includes the following: I
– Preparation of materials and equipment; II- Measuring ingredients; III- Mixing
ingredients; and IV- Evaluating the consumer satisfaction.
For the first process of this study, the materials will be prepared. The
equipment will be provided by the household of the researcher at Brgy. Silangan,
Lucena City, Quezon. While, the ingredients will be bought from the local
supermarket with available powdered Ube and Buko flavoring.
Next, the ingredients have to be measured to be able to define the exact
formulation of the syrup created by the researchers. Since there are two flavoring
involved, the process will be divided into two as well. First is the measuring of
Ube syrup. In this flavor, the exact measurement of the ingredients will be as
follows: ¼ glass of water; 1 and 1/2 cup of Ube powder; and 1/4 cup of condensed
milk. While, in Buko syrup, the ingredients will be mixed as follows: ¼ glass of
water; 1 and 1/2 cup of Buko powder; and 1/4 cup of condensed milk.
The third process is the blending of ingredients. In this process, the
researchers will mix all the ingredients through a blender. Blender will help in
properly mixing all the ingredients without leaving any trace of undissolved
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 12 of 15

material. After the syrup was mixed and created, the researchers will add it to
the cooked Taho and pearls.
Lastly, the taste have to be evaluated through a survey after tasting the
syrup. Regarding the questionnaires that will be distributed to respondents, the
researchers will seek the guidance of their research adviser. After the researchers
have completed the first three parts of this study, as the researchers sell the Taho
to the consumers, they will ask for their permission to run a survey. Following
the respondents' agreement, the researchers were in responsible of
administering, distributing, and retrieving the questionnaire. The survey
operations, including as dissemination and response collection, will take place in
an online and offline setting at Brgy. Silangan, Lucena City, Quezon.

Ethical Considerations
The researchers are required to be fully accountable for any disturbances
that may arise during the process especially in tasting the syrup. In order to
combat such issues, the researchers should check on possible allergic and
digestive reactions of the syrup to the consumers. They should have an allergy
check on the respondents before continuing the survey. When it comes to
digestive or bowel problems, the ingredients have to be formulated in just proper
amount to prevent such conflicts.

Statistical Treatment
After collecting the responses of the consumers, the researchers will
analyze the results. The data acquired from the respondents will be used by the
researchers to examine the findings of this research study. As a result, descriptive
statistics will be utilized to statistically treat the acquired data. Moreover, the
following statistical instruments will be used to analyze and interpret data: the
frequency of perceived level of consumers’ satisfaction towards the Taho flavors;
and average consumer satisfaction level for each flavor. Furthermore, hypothesis
testing will be performed in this study to assess the substantial satisfaction level
of the consumers towards the different flavors of Taho.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 13 of 15

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Soy. Retrieved from Eat this, Not That: https://www.eatthis.com/soy-side-
effects/
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 14 of 15

APPENDIX

Research Instrument

CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO

SYRUP

Name (Optional): _______________________ Age: ____________

Sex: __ Male __ Female

Instructions: Put a check mark on the box that corresponds with your desired
response.

I. The level of satisfaction of the customers towards the flavors of

Taho.

Legend:
4 - Strongly Agree
3 - Agree
2 - Disagree
1 - Strongly Disagree
A. Original Sugar Syrup of Taho
4 3 2 1
1. I am delighted with the sweet taste of the
original sugar flavor of Taho.
2. I believe that the taste of the original
sugar syrup of is balanced and perfect for
the soycurd (Taho).
3. I am satisfied with the consistency of
sugar syrup for Taho.
4. The consistency of sugar syrup
complements with the thickness of the
soycurd (Taho).
5. I like the texture of the original sugar
flavor of Taho.
6. In my perspective, sugar syrup is smooth
and easy to swallow when mixed with
soycurd (Taho) and pearls.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 15 of 15

Additional Question:
Do you have further comments and feedbacks towards the taste, consistency,
and texture of sugar syrup of Taho? If there is, please leave it on the blank space
provided below:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

B. Newly Introduced Flavors of Taho

UBE SYRUP
4 3 2 1
1. I am delighted with the sweet taste of the
Ube flavor of Taho.
2. I believe that the taste of the Ube syrup of
is balanced and perfect for the soycurd
(Taho).
3. I am satisfied with the consistency of Ube
syrup for Taho.
4. The consistency of Ube syrup
complements with the thickness of the
soycurd (Taho).
5. I like the texture of the Ube flavor of
Taho.
6. In my perspective, Ube syrup is smooth
and easy to swallow when mixed with
soycurd (Taho) and pearls.

Additional Question:
Do you have further comments and feedbacks towards the taste, consistency,
and texture of Ube syrup of Taho? If there is, please leave it on the blank space
provided below:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

BUKO FLAVOR
4 3 2 1
1. I am delighted with the sweet taste of the
Buko flavor of Taho.
2. I believe that the taste of the Buko syrup
of is balanced and perfect for the soycurd
(Taho).
3. I am satisfied with the consistency of
Buko syrup for Taho.
 CONSUMER SATISFACTION ON UBE, AND BUKO FLAVORS OF TAHO SYRUP 16 of 15

4. The consistency of Buko syrup

complements with the thickness of the
soycurd (Taho).
5. I like the texture of the Buko flavor of
Taho.
6. In my perspective, Buko syrup is smooth
and easy to swallow when mixed with
soycurd (Taho) and pearls.

Additional Question:
Do you have further comments and feedbacks towards the taste, consistency,
and texture of Buko syrup of Taho? If there is, please leave it on the blank space
provided below:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________