Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
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This Author published in this journals
All Journal International Journal of Multidisciplinary: Applied Business and Education Research Journal of Rural Tourism (JoRT)
Nebrida, Joan M.
Unknown Affiliation
Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Social Sciences

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From Waste to Taste: Developing Upcycled Coffee Ground Cookies for Sustainable Consumption Peralta, Kristine A.; Nebrida, Joan M.; Agcaoili, Czaira Ashley S.; De Jesus, Jomari A.; Enrique, C-Jay G.; Nebrida, Alan
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 6 No. 2 (2025): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/ijmaber.06.02.29

Abstract

This study evaluated the acceptability of upcycled coffee ground cookies by analyzing their sensory attributes—appearance, aroma, texture, taste, and overall acceptability—across four different treat-ments. The experiment aimed to determine consumer preferences for these cookies, with each treatment containing a different percentage of coffee grounds, ranging from 100% in treatment 1 to 25% in treatment 4. The accepted treatment 2 (75%) was subjected to nutri-tional analysis. While the characteristics of the cookies differed, each had a consistent diameter of 8 cm. The sensory evaluation revealed that the treatment with 75% coffee grounds received the highest rat-ings across all categories, indicating that consumers found it particu-larly acceptable in terms of appearance, aroma, texture, and taste. Meanwhile, traditional butter cookies also received high ratings, re-flecting strong consumer preference. However, no significant correla-tion was observed between the sensory ratings of the butter cookies and the upcycled coffee ground cookies, suggesting that consumers perceived these as distinct products. Preference for one did not influ-ence perceptions of the other. The study concludes that offering a va-riety of products with different concentrations of upcycled coffee grounds and flavor profiles can effectively cater to the diverse tastes of consumers. Additionally, the recommended serving size is two cookies, totaling 24 grams.
Level of soft skills proficiency among hospitality management students in the Philippines Dapnit, Marina R.; Nebrida, Joan M.; Dungcayan, Angelica D.; Milio, Jenelyn M.; Pawid, Zyra Ann T.; Silvano, Riza L.; Tagami, Romelia C.; Montemayor, Ranel F.; Castro, Evangeline H.
Journal of Rural Tourism Vol. 3 No. 2 (2026): Forthcoming Issue 1
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2026.0302120116

Abstract

Purpose – This study aims to assess the level of soft skills proficiency among Hospitality Management students at Nueva Vizcaya State University, Bambang, Nueva Vizcaya, focusing on communication, leadership, teamwork, problem-solving, and adaptability, as well as examining differences based on demographic profiles.Design/Methodology/Approach – A quantitative descriptive–correlational design was employed, involving 271 students selected through total population sampling. Data were collected using a structured questionnaire measuring multiple soft skill domains. Descriptive statistics and inferential analysis using F-tests were applied to determine proficiency levels and examine differences across variables such as age, gender, year level, parents’ occupation, and household income.Findings – The results indicate that students demonstrate moderate to high proficiency in key soft skills, with teamwork and problem-solving identified as the strongest competencies. Communication and adaptability emerged as areas requiring improvement. Age was found to have a significant influence on proficiency, with older students exhibiting higher skill levels. No significant differences were observed across gender, year level, parents’ occupation, or household income, suggesting relatively equitable development across these groups.Originality/Value – This study provides empirical insights into soft skills development within hospitality education, highlighting the importance of targeted interventions to enhance communication, leadership, and adaptability. It underscores the role of institutional support and experiential learning in preparing students for professional readiness in the hospitality industry.
Co-Authors Agcaoili, Czaira Ashley S. Castro, Evangeline H. Dapnit, Marina R. De Jesus, Jomari A. Dungcayan, Angelica D. Enrique, C-Jay G. Milio, Jenelyn M. Montemayor, Ranel F. Nebrida, Alan Pawid, Zyra Ann T. Peralta, Kristine A. Silvano, Riza L. Tagami, Romelia C.