Ilocos Sur Polytechnic State College

SALUKAG

Volume 2, Issue 1, 2023
Page 84-91
ISSN: 1665-8391
PDF

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Jute (Corchurus olitorius) Enhanced Cookies

Jovy R. Tabula
Department of Education - Division of Ilocos Sur
Philippines
jovy.tabula@deped.gov.ph

Abstract: Jute has emerged with the potential for enhancing the nutritional and functional properties of food products. This experimental research examined the acceptability of jute cookies in terms of inside and outside characteristics. Different proportions of dried jute leaves were used in four treatments, including a control treatment. The study involved Grade 10 students and TLE teachers, a bakery owner, and two bakers. The aim was to develop healthy snacks using dried jute leaves and assess the difference between each treatment, analyze the best formulation, calculate the return on investment of the product, and determine the shelf-life. The experimental method was employed, and the data analysis included were Mean, Kruskal Wallis H Test, and Tukey Kramer Multiple Comparison Test. Microbial analysis and shelf-life analysis were conducted in the laboratory. The study concluded that jute cookies are safe and healthy for human consumption. Among the treatments, 20g of jute powder added to the basic ingredients was preferred to be the most acceptable formulation for jute cookies. However, no significant differences were found in the appearance of the inside and outside characteristics of jute cookies among the treatments. Jute cookies can be consumed for up to 5 days. The cost and benefit analysis indicates a favorable return on investment for all treatments. The study recommended implementing thorough sanitation practices in the field to reduce microbial contamination and exploring the use of jute as an enhancer in food preparation.

 

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