Summary, Conclusions, and Recommendations

Chapter 5

Summary, Conclusions, and Recommendations

This chapter includes the summary of the whole research paper, conclusions and

recommendations.

Summary

This paper attempted to provide a cheaper and healthier version of the all-time favourite

hamburger— the oyster mushroom burger.

The researchers answered the following questions: (a) What are the properties of oyster

mushroom burger?(b) What is the level of acceptability of oyster mushroom burger in terms of

taste, aroma, texture, and tenderness? (c) What is the general acceptability of oyster mushroom

burger?

The group conducted a research about the acceptability of oyster mushroom burger.

There were 20 respondents in the said survey-- 19 students who were formerly studying at Cavite

State University and one teacher. Every respondent was given quart of burger and survey form

to fill it up.

In the data gathered, 55% liked the burger very much and 45% liked it slightly in terms of

taste. In terms of aroma, 65% liked it very much and 35% liked it slightly. 60% liked its texture

very much and 40% liked it slightly. For tenderness, 55% liked it very much and 45%

liked it slightly. Then, in terms of general acceptability, 90% of the respondents liked the

burger very much and 10% slightly liked it.

Conclusions

The researchers concluded that the Oyster Mushroom Burger is highly acceptable by the

public, considering the results of the survey.

Recommendations

Based on the research, the Oyster Mushroom Burger is very much liked. Therefore, the

researchers can say that the product can be sold to the public.

It is highly recommended to use the best and freshly made ingredients so that the product

will be at its best.

Researchers

Dabu, Jawed

de Vega, Marjorie

Del mundo, Jemielyn Mae

Delima, Carlo