Using Video-Based Learning to Teach Papaya and Malunggay Ice Cream Processing and its Nutritional Value in TLE

Integrating technology into Technology and Livelihood Education (TLE) has become vital in bridging theoretical knowledge and practical skills, especially in food processing. This study investigated the effectiveness of video-based learning in teaching the processing and nutritional understanding of Papaya-Malunggay Ice Cream—an innovative product addressing both educational and agricultural concerns, particularly the oversupply of papaya in South Cotabato. An experimental research design involved 60 participants from academic institutions and the local community. Five formulations of the ice cream were developed and evaluated using a Preference Ranking Test and a 9-point Hedonic Scale. Using a validated evaluation sheet, the instructional video was assessed based on content, interface, organization, and overall packaging. Statistical tools were applied, including mean, Friedman’s Test, and paired t-tests. Results showed that Treatment 4 was the most preferred, with a total sensory acceptability mean of 8.29 ("Like Very Much"). Nutritional analysis revealed 140 kcal, 5g fat, 26g carbohydrates, 18g sugar, and 2g protein per 90 mL serving. Microbiological testing indicated 320 CFU/g Staphylococcus aureus, <3 MPN/g E. coli, and absence of Salmonella spp. in 25g samples. The instructional video achieved a grand mean of 4.90 in content, 4.86 in interface, 4.84 in organization, and 4.87 in overall packaging—all interpreted as “Very High Extent.” Posttest results showed the experimental group significantly outperformed the control group (M=9.30, SD=0.95 vs. M=8.17, SD=0.79; p<0.00001). In conclusion, video-based instruction significantly enhanced learners’ comprehension and product appreciation. The papaya-malunggay ice cream formulation was found to be both acceptable and nutritionally viable. It is recommended that video-based learning be adopted more widely in TLE and similar subjects to foster practical skills and promote local food innovation.