Citas bibligráficas
Machuca, R., (2024). Elaboración de mermelada de guayaba (Psidium guajava) con cushuro (Nostoc sphaericum) y aceptabilidad por estudiantes de la I.E. “Juana Alarco de Dammert” [Universidad Nacional de Educación Enrique Guzmán y Valle]. https://repositorio.une.edu.pe/handle/20.500.14039/574
Machuca, R., Elaboración de mermelada de guayaba (Psidium guajava) con cushuro (Nostoc sphaericum) y aceptabilidad por estudiantes de la I.E. “Juana Alarco de Dammert” []. PE: Universidad Nacional de Educación Enrique Guzmán y Valle; 2024. https://repositorio.une.edu.pe/handle/20.500.14039/574
@misc{renati/1739580,
title = "Elaboración de mermelada de guayaba (Psidium guajava) con cushuro (Nostoc sphaericum) y aceptabilidad por estudiantes de la I.E. “Juana Alarco de Dammert”",
author = "Machuca Laura, Raquel Esther",
publisher = "Universidad Nacional de Educación Enrique Guzmán y Valle",
year = "2024"
}
The objective of this research was to determine the formulation, preparation and acceptability of guava jam with cushuro. The focus of the study was quantitative, applied research type, experimental design, experimental method, with three formulations or treatments: guava: cushuro (T1: 0.5: 0.5; T2: 0.4: 0.6; T3: 0.2: 0.8). The sample for the sensory analysis consisted of 60 students, who evaluated the organoleptic characteristics of the jam using the Hedonic Scale test. Attributes such as flavor, color, smell, texture and appearance were evaluated. The jam sample that was most acceptable by the students was the one formulated with 40% guava pulp and 60% cushuro. For the statistical analysis, the Analysis of Variance test was used. The hypothesis was whether there are differences between the jam samples. The result was p-v 0.000 < 0.05; Therefore, there are differences between the three jam samples. To determine the best jam sample, the Tukey test was used statistically. It is concluded that with treatment (T2) the guava and cushuro jam with the highest acceptability was formulated and produced.
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