De La Salle University - Dasmariñas 1

SENIOR HIGH SCHOOL

ACCEPTABILITY OF BLACK RICE SUMAN WITH SWEETENED

SQUASH FILLING

A Research Study Presented to the

Senior High School Department
De La Salle University - Dasmariñas
Dasmariñas, Cavite

In Partial Fulfilment of the Requirements

for the Senior High Research

MARIAH JENINA P. ANIEL

TRIESTE S. CLAPANO

BRYAN CARL LUIS S. LOPEZ

ARVIE V. MIDEL

MARRA PRINCESS DARLENE A. PANES

TOM MAVERICK E. RANON

May 2019
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ABSTRACT

The research coped with an innovative process of creating a delicacy

which was inspired from the primary livelihood of the city of Magallanes,
which is farming. The intention of the said research was to come up with an
inventive delicacy that could showcase and boost the city of Magallanes in
terms of their competency in the tourism sector. It was derived from various
delicacies in Cavite, more specifically; the diverse flavours of Suman/Rice
Cake found in this province. Moreover, the idea was to make them known
through developing this ingenious delicacy, since most of the municipalities
of Cavite has their very own prolific concept of Suman. The primary
formulations used in the research were Black Rice and Squash. The
rationale of why that is, was because of the fact that Black Rice is very much
known to have an immense amount of nutrients and vitamins. On the other
hand, squash has the ability to improve and strengthen different parts of
your system. The research answered multiple statements at the end of the
study. Questions such as; the demographic profile of the respondents, the
level of acceptability of the product in terms of its appearance, aroma,
texture, color, taste, and general acceptability classified according to a
hedonic scale. It also answered the over-all satisfaction, direct cost of the
formulations, and the product’s recommendations. It employed a
Quantitative Method of research, particularly using the research design of
Experimental Research. It used the instrumentation of a sensory evaluation
survey/questionnaire. The setting/locale where it was conducted was inside
the De La Salle University—Dasmarinas, specifically in the Senior High
School Department. A purposive sampling method was used and the
participants whom evaluated the product were the Grade 11 Technical-
Vocational Students of De La Salle-University—Dasmarinas (70
respondents). 67% of the respondents belonged to the age group of 17-19
years old, while the remaining came from 14-16. 63% were females while
37% were males. The results established that the over-all evaluation of the
product was Good and Moderately Liked, given that the final and totaled
weighted mean were 5.35 (7-point Hedonic Scale) and 6.54 (9-point
Hedonic Scale). Finally, the researchers has arrived with the judgment that
product is conclusively acceptable and welcomed by the respondents yet it
wasn’t excellent nor impressive.
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APPROVAL SHEET

This research hereto entitled:

ACCEPTABILITY OF BLACK RICE SUMAN WITH SWEETENED

SQUASH FILLING

prepared and submitted by MARIAH JENINA P. ANIEL, TRIESTE S.

CLAPANO, BRYAN CARL LUIS S. LOPEZ, ARVIE V. MIDEL, MARRA
PRINCESS DARLENE A. PANES and, TOM MAVERICK E. RANON

in partial fulfilment of the requirements for the degree Senior High School
Research subject has been examined and is recommended for
acceptance and approval for Oral Examination.

________________________
Research Adviser

Approved by the Senior High School Technical and Vocational

Livelihood (TVL) Research Review Panel (RRP) on _ April 2018 with
______ grade.

__________________ __________________ ________________

Chair, RRP Member, RRP Member, RRP

Accepted and approved in partial fulfilment of the requirements for

the degree Senior High School in Technical and Vocational Livelihood
(TVL).

____________________ _________________________
Coordinator, TVL Director, Basic Education
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ACKNOWLEDGMENTS

The researchers wish to express their utmost gratitude and

appreciation to the following:

FIRST AND FOREMOST, PRAISES AND THANKS TO THE GOD,

THE ALMIGHTY, for His showers of blessings throughout our research

work to complete the study successfully.

THE COMPLETION OF THIS STUDY COULD NOT HAVE BEEN

POSSIBLE WITHOUT THE EXPERTISE OF MR. ROEL SIBLE, our

beloved thesis adviser. We would like to express our deep and sincere

gratitude; for giving us the opportunity to do this research and for providing

invaluable guidance throughout this research. It was a great privilege and

honour to work and study under his guidance.

LAST BUT NOT THE LEAST, WE WOULD LIKE TO EXTEND OUR

UTMOST GRATITUDE TO OUR PARENTS, for their love, prayers, caring

and sacrifices for educating and preparing us for our future; without you

none of this would indeed be possible.

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TABLE OF CONTENTS

Title Page 1

Abstract 2

Approval Sheet 3

Acknowledgments 4

Table of Contents 6

List of Table 0

List of Figures 0

List of Appendices 0

CHAPTER 1 INTRODUCTION

1.1 Background of the Study 00

1.2 Objectives of the Study 00

1.3 Scope and Limitations 00

1.4 Significance of the Study 00

CHAPTER 2 METHODOLOGY

2.1 Procedure 1 00

2.2 Procedure 2 00

2.3 Procedure 3 00

2.4 Data Gathering and Statistical Analysis 00

CHAPTER 3 RESULTS AND DISCUSSION 00

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3.1 Topic 1 (based from objective 1) 00

(State results first to be followed by the discussion part)

3.2 Topic 2 (based from objective 2) 00

(State results first to be followed by the discussion part)

3.3 Topic 3 (based from objective 3) 00

(State results first to be followed by the discussion part)

3.4 Topic 4 (based from objective 4) 00

(State results first to be followed by the discussion part)

….and so on….

CHAPTER 4 CONCLUSIONS AND RECOMMENDATIONS 00

Cited References 00

Appendices 00
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LIST OF TABLES

Table Title Page

3.1 Sample title sample title sample title 00

3.2 Sample title sample title sample title 00

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LIST OF FIGURES

Figure Title Page

3.1 Sample title sample title sample title 00

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LIST OF APPENDICES

Appendix Title Page

A Formula of Enoki Mushroom Bread 00

B Costing of Enoki Mushroom Bread 00

C Standard Procedure (if applicable) 00

D Survey Questionnaire 00

E Photo documentation (Finished Product and Survey) 00

X Curriculum Vitae 00
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CHAPTER 1

INTRODUCTION

This chapter presents the background of the chosen topic, related

literatures, the statement of the problem, scope and limitation, significance

of the study, and the definition of terms. Generally speaking, this is where

the proponents introduced their chosen study.

1.1 Background of the Study

Magallanes is a 4th class municipality in the province of Cavite,

Philippines. It has a population of 22,727 people according to census of

population (2015). The municipality is classified as one of the upland

communities of the province of Cavite. The main source of living in the

municipality is agricultural, visible that there has been a shift in emphasis

from rice farming to coffee production because of the growing market

demand for coffee. Although another reason is that the production of rice

and a wide variety of vegetables is more than sufficient to satisfy the

nutritional demand of the population.

Tua is one of the barangay located in the municipality of Magallanes,

Province of Cavite. Its population as determined by the 2015 Census was

2,079. This represented 9.15% of the total population of Magallanes.

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Magallanes has a potential labor force of 5,066 or 52.3 per cent of

the total population. However, only 2,725 or 54 per cent of this number are

economically active. The existence of large and productive agricultural

lands offers a wide variety of economic activities. The agricultural sector

absorbs as much as 82 per cent of the labor force, while the service sector

comprising teachers and government employees and workers account for

only 15.6 per cent. A negligible 2.4 per cent are absorbed by the

manufacturing, transportation and other commercial industries.

Magallanes is an agriculture municipality. Rice farming is common,

however, it is evident that there has been a shift in emphasis from rice

farming to coffee production because of the growing market demand for

coffee. This is revealed in a study made by the Provincial Development Staff

at Trece Martires City. Another reason is that the production of rice, corn

and a wide variety of vegetables and fruits is more than sufficient to satisfy

the nutritional demand of the population.

The town of Magallanes is now very popular in producing

muscovado. Muscovado is a type of unrefined brown sugar from sugarcane

juice with a strong molasses flavor. This kind of sugar is popular among

those who are conscious when it comes to health because of its nutritional

content. Muscovado is a healthy type of sugar, without the chemicals and

processing of white and brown sugar. Cheap, local, and wholesome,

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muscovado makes for an excellent white sugar replacement, especially for

people with diabetes. Interestingly, muscovado does not attract ants, unlike

other processed sugars. This study was inspired from the varieties from the

suman today like: suman sa binuo, suman sa ibus, suman sa inantala,

suman sa lihiya and sumang inilonggo. Bland rice cake like the usual suman

and sweetened dip or filling influenced specifically from suman sa lihiya

The product development is black rice suman with sweetened

squash filling. The researchers chose black rice as their main ingredient

because Black rice has a taste entirely different from either white or brown

rice, but it's closer to brown than white. It tastes like brown rice with the

addition of a “nutty" flavor and aroma. Black rice owes its deep color to a

range of naturally-occurring compounds called anthocyanins. These are the

same agents found in the purple berries like acai, blueberry, and blackberry.

At the same time that black rice offers health benefits galore, it also satisfies

the palate. Of all the vegetable varieties, squashes are by far the most

diverse in shape, size, and overall appearance. Squash is filled with soluble

vegetable fiber, which provides lasting satiation.

The black rice which is also known as “purple” or “forbidden” rice, it

contains a dark hue of this grain to its high anthocyanin content. It is a

whole-grain that are both available in short and long grain varieties. In

accordance to that, a squash is considered a vegetable in cooking and by

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that a meal is produced by mixing the vegetables, together with the squash.

Botanically speaking, squash is a fruit. It is commonly prepared by

steaming, baking, deep-frying, and prepared by removing the seeds. Black

rice with sweetened squash filling is a delicacy that contains a nutritive value

in terms of nutrients from the product to the body. The black rice is a rich

source of antioxidants, fights for inflammation, considering the weight

management, liver health, heart health, cognitive function and anti-cancer

effects. Other health effects, corresponding to weight loss and anti-cancer

claims, need a lot more investigation and experimentation before people

can say that it works in these areas. Squash is one of the most versatile

and known in terms of serious punch of health and medical benefits.

Regarding with that, different varieties of squash have the ability to improve

vision, aid in skin care, strengthen immune system, prevent cancer, manage

symptoms of diabetes, build strong bones, reduce the symptoms of

insomnia and treat arthritis. It also eliminates parasites and infections,

improve prostate health, protect against birth defects, and reduce blood

pressure.

Black rice with a sweetened squash filling is a delicacy that

serves as a great innovation across the town of Magallanes more

specifically in Barangay Tua. The product occur as a new investment and

is currently serving as an invitation to try and explore different ingredients

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with a new taste, it varies a new flavor that comes up together with the

texture and appearance. The intentional yet significant part of it is by adding

the unpopular black rice and squash to produce a suman which serves as

the development in relation with the product. It can be patently discerned

that black rice is a relatively enthralling crop that looms the inquisitiveness

of the recent researchers. According to the research conducted by Papa,

M., Salas, P., Valencia, J. (2014) entitled Development of Black Rice Ice

Cream Cookie Cup, black rice could serve as a great alternative for other

various desserts or sweets. Another research that is very much related to

this study is the product development of Vergara, G., and Onate, S.,

Alcantara, C. (2015) entitled Development of Black Rice Cookies. It was

stated in their research that their product could serve as a healthy but

delicious product out to the market. It mostly looked at the nutritional

perspective of the product which makes it relatively similar to this study.

It would serve as an extremely relevant topic due to the fact that it

tackles one of the most abundant product of the researchers’ chosen vicinity

which is Magallanes, specifically in Barangay Tua. This would boost the

competitive aspect of Tua in terms of the tourism perspective. A lot of towns

and cities in Cavite are producing their very own versions of rice cakes

(Suman) as well, and with this fact, it could sustain Magallanes a certain

amount of competitiveness towards the other cities in Cavite in terms of the

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delicacies produced. It would certainly be an innovative product since there

are no one yet in the Philippines, not even in Cavite, who have been

producing this kind of delicacy. It would not just serve innovativeness and

creativeness, it would also serve flavor, nutrients, and a dominant amount

of benefits towards the future researchers and to the whole city of

Magallanes.

1.2 Statement of the Problem (or Objectives of the Study)

The researchers aim to obtain the appropriate formulation in developing the

black rice suman with sweetened squash filling by using a black rice which

was evaluated by the grade 11 Students of TVL from February to March at

De La Salle University, Senior High School Department, in Dasmarinas,

Cavite.

Specifically, the following questions are answered:

1. What is the demographic profile of the respondents in terms of:

a. Age

b. Gender/Sex

2. How did the respondents rate the level of acceptability of the

proposed product in terms of:

a. Appearance c. Taste

b. Aroma d. Texture
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e. Color f. General Acceptability

3. What is the over-all satisfaction of the respondents for the

acceptability of Black Rice Suman with Sweetened Squash Filling?

4. What is the direct cost of the formulations used to produce the Black

Rice Suman with Sweetened Squash Filling?

5. Based on the results, what recommendations can be made to

improve the Black Rice Suman with Sweetened Squash Filling?

1.3 Scope and Limitations

This study mainly discusses the development of black rice suman

with sweetened squash filling. The researchers has chosen to feature and

develop a delicacy located in Barangay Tua in Magallanes, Cavite, it only

has 9.15% of the total population of Magallanes according to the 2015

Census. The actual respondents originated from the De La Salle University-

Dasmarinas’ Senior High School Department’s Grade 11 TVL students.

This study compiled with the researchers started from September 8, 2018

until April, 2019. The researchers started and explored the objectives of the

study; found the background of the study; gathered more information; found

related literatures; evaluated the resources; used survey for the

respondents; and, cited the sources.

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1.4 Significance of the Study

The researchers perceived that the product development is the life-

blood of societies. The findings of this study is redound to the benefit of the

society considering that the surge of product innovation is very crucial to the

community because of its importance in enabling organizational

competence. The study shows the researcher’s purely interest in

understanding how the product innovation could impact the lives of other

people who is also interested with the same topic or related to the research.

The research assess that the products have enough potentials to widely

accept the significance of its:

Residents

The idea is very extensive to promote one of the native products of

Magallanes in a way where the city could innovate and introduce new

methods and ideas along with the research. Promote the Barangay Tua

along with their tourism industry.

Entrepreneurs

Provide unique value, to make it beneficial for the consumers, gain

competitive advantage over other products and invest through it. There are

certain instances where new products improved the society beyond just the

immediate gratification of the consumer.

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Consumers

To provide an exceptional taste along with the other common types

of suman that differed because of the black rice and the squash filling that

gave them interest.

Culinary Practitioners

Widen their well-known information and produce different products

in accordance with the research. Nonetheless, maximize the production of

black rice. A new value for costumers that will keep the product more

popular and convincing.

Future Researchers

This study gave them sufficient knowledge on how to conduct a

product development research and it also serves as a basis on coordinating

related research studies. Sustain new features and enough offer to

generate the study properly.

1.5 Definition of Terms

The following terminologies were operationally defined to give a

clearer understanding of the study undertaken:

 Antioxidants - a substance (such as beta-carotene or vitamin C)

that inhibits oxidation or reactions promoted by oxygen, peroxides,

or free radicals
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 Appearance- Filipino rice cake that is wrapped and cooked in

banana leaves with a squash filling and drizzled with yema sauce.

 Aroma- The suman will release the aroma of the banana leaves.

 Black Rice- A very old variety of rice. Also known as purple rice or

forbidden rice.

 Crop - a cultivated plant that is grown as food, especially a grain,

fruit, or vegetable. Delicacy/Delicacies - something delightful or

pleasing, especially a choice of food considered with regard to its

rarity, costliness, or the like.

 Palatability- is the hedonic reward provided by foods or fluids that

are agreeable to the "palate", which often varies relative to the

homeostatic satisfaction of nutritional, water, or energy needs.

 Presentation- suman with a steamed glutinous black rice that is

wrapped with banana leaves and accompanied by a sweetened

squash filling.

 Rice - the starchy seeds of an annual Southeast Asian cereal grass

(Oryza sativa) that are cooked and used for food

 Rice Cake- a flat hard food made with puffed rice. Typically, it is

eaten as a healthy snack or used as a base for other ingredients.

Some rice cakes are flavored.

 Taste- Flavor is more robust and complex.

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 Texture- Black rice is chewier and denser than white rice. Chewy

and sticky texture which comes from the black rice.

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CHAPTER 2

METHODOLOGY

This chapter presents the research design, research setting,

research sampling method, research instrument, data gathering, and

statistical analysis that will be applied in the study.

2.1 Research Design

The particular kind of research design employed in this study is the

Experimental Research. An Experimental research is any research

conducted with a scientific approach, where a set of variables are kept

constant while the other set of variables are being measured as the subject

of experiment. With that being explained, this sort of approach is impeccably

suitable for the methodological process of the study.

The research has consistently revolved around the execution of

developing a Black Rice Suman with Sweetened Squash Filling. The data

varied according to its elected independent and dependent variables. This

research design is also the process approached which was utilized in order

to come up with an organized procedure all throughout the implementation

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of the study. The procedure employed are the following expedients stated

below:

a. Gathering of relevant information from the library using past

researches, books, journals and other secondary data. Online resources

will also be considered.

b. Prepared survey questionnaires by adapting questionnaires

used in past researches that are related to this study.

c. Asked opinions from experts to validate the survey

questionnaires.

d. Conducted the survey among respondents from February-

March 2019.

e. Collected the survey questionnaires, collate data and analyze.

f. Data is analyzed using selected statistical method. Data is

presented in tables and figures.

2.2 Research Setting

The selected locale or setting for this study is in the humble vicinity

of De La Salle University Dasmarinas, Cavite. Specifically in the Senior High

School Department. The intention behind the selection of this particular

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venue is due to the method that the study employed which was the

Purposive Sampling Method.

Another intention behind the utilization of this setting was due to the

participants that were sampled in the study are currently constituents of this

institution. They can be found in this particular setting which would

deliberately provide a more convenient process of obtaining the required

respondents of the study. It is also the closest vicinity within reach that the

proponents attained in order to acquire the participants that this study

needed.

2.3 Participants of the Study

The participants employed during the application of data gathering

are the students from De La Salle University-Dasmarinas. It came from the

population of the Senior High School Department but the only required

samples originated from the Grade 11 TVL students. It was a total of 70

participants. The method employed in choosing the required participants is

the Purposive Sampling Method. According to Lavrakas, P. J. (2008) “A

purposive sample, also referred to as a judgmental or expert sample, is a

type of nonprobability sample. The main objective of a purposive sample is

to produce a sample that can be logically assumed to be representative of

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the population. This is often accomplished by applying expert knowledge of

the population to select in a nonrandom manner a sample of elements that

represents a cross-section of the population.”

In relation to that manner, the election of respondents is due to their

credibility in assessing the certain type of product that this study

implemented which was the Black Rice Suman with Sweetened Squash

Filling. The TVL Grade 11 students have the ability to judge the product

given. Their presumptive knowledge and judgment has served as a huge

benefactor to the accomplishment of this study. It clearly distinguished the

factors that surfaced. The purposive sample is often accomplished by those

who exert proper knowledge on a certain concept or study. Due to the fact

that the participants are currently taking up a cookery course as part of their

curriculums, they provided an ample amount of response regarding the

product.

2.4 Research Instrument

The researchers utilized a questionnaire as their research

instrument. The questionnaire is constructed by the researchers based on

the research questions developed in the study. It is separated into two parts:
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Part I- Demographic Profile, and Part II- Sensory Evaluation of Black Rice

Suman with Sweetened Squash Filling.

First part of the survey questionnaire asked about the demographic

profile of the respondents such as the age and gender of the respondents.

Second part of the survey questionnaire asked the participants to

evaluate the Black Rice Suman with Sweetened Squash Filling in terms of

the appearance, aroma, taste, color, texture, and its general acceptability.

The respondents were asked to respond on a 7-point Hedonic scale and 9-

point Hedonic Scale. The first attributes namely the Texture, Appearance,

Color, and Aroma are evaluated through the 7-point Hedonic Scale, on the

other hand, the second attributes which are the Taste and General

Acceptability are evaluated through the 9-point Hedonic Scale. It was

classified based on its allotted hedonic scale.

2.5 Data Gathering Procedure

The researchers gathered the data by giving out questionnaires and

survey. One benefit that a proponent can obtain from this process is that

they can actually gather raw and reliable data direct from the information

and the product. The researchers mentioned that they collect the data

according to how relevant it can be in the research as well as its

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effectiveness. Surveying can actually involve gathering responses from

subjects through a written medium. The researchers distributed paper

questionnaires for the subjects to answer. The researchers then tallied the

results and used the data for the research.

Permission letter to conduct survey is one of the things need to be

considered. In order to collate a successful proper data, researchers has

come up with a clear criterion for selection. Without factual material there is

no any basis upon making conclusions. It provided the background

knowledge to confidently understand the idea of this study. The researchers

assured that the data presented are reliable, consistent, and accurate

enough to trust the information. The instruments used in collecting the data

were compatible with the research goal.

2.6 Statistical Treatment of Data

The researchers tallied and tabulated the data manually.

Percentage. These were utilized in reporting, the profile of the respondent’s

specifically on age and gender. The statistical method that is applicable for

this data is purposive sampling method since it is a non-probability sample

that is selected based on characteristics of a population and the objective

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of the study and purposive sampling is also known as judgmental, selective,

or subjective sampling.

The following attributes were evaluated and interpreted through the

use of a weighted mean range below. It would be the same in both 7-point

hedonic scale and 9-point hedonic scale, it only deferred in terms of the

verbal interpretation and frequency count;

PERCENTAGE:

(P) % = F/P x 100

Where:

N= number of respondents

F= frequency

P= percentage
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CHAPTER 3

RESULTS AND DISCUSSION

This chapter presents the over-all results of the demographic profile,

sensory evaluation questionnaire, and the verbal interpretation of each. The

weighted average and discussions are also presented in this chapter, in

which was conferred through the utilization of tables, figures, and graphs.

3.1 Demographic Profile of the Respondents

The demographic profile of the respondents is divided around the

entire population of the Technical-Vocational Livelihood students of Grade

11. It is cleft according to the population’s gender and age group hence:

male and female individuals and proponents with ages ranging from 14-16

years old and 17-19 years old. These proponents are those who took their

time in assessing and evaluating the product provided by the researchers:

3.1.1 Gender

The demographic chart presents that 63% of the population from

the Technical-Vocational Livelihood students of Grade 11 are females.

Meanwhile 37% of the respondents are composed of males. They took

the sample products that the researches provided. In conclusion, the

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amount of the female respondents are relatively larger than the amount

of male respondents.

GENDER

37% FEMALE

63% MALE

Figure 1: Gender

3.1.2 Age

On the other hand, the demographic chart below reveals that in

the entire population of the Technical-Vocational Livelihood track of the

Grade 11 students, there are proponents that are particularly part of the

age group of 14-16 years old (33%) and 17-19 years old (67%). The

population of the chosen category was sampled and classified according

to its age and gender, hence the chart presented:

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AGE

33%
14-16
17-19
67%

Figure 2: Age

3.2 Product Evaluation

This is the most crucial information to be dispensed since this table

presents the over-all sensory evaluation result of the conducted survey. The

table reveals that the total average of the conducted survey according to

the attributes of the 7-point hedonic scale is as follows: The Aroma’s

weighted mean is 5.34, Texture of 5.12, Appearance with the weighted

mean of 5.48 and the Color with 5.44, all has a verbal interpretation of

“Good”. Meanwhile, for the 9-point hedonic scale; the Taste garnered a

mean of 6.47 which implies that it is interpreted as “Slightly Like”, and the

General Acceptability’s weighted mean of 6.6 is interpreted as “Moderately

Like”.
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Table 3.2.1 Evaluation of the criterions of the 7-Point Hedonic Scale:

Criterion Weighted Mean Verbal Interpretation

Aroma 5.34 Good

Texture 5.13 Good

Appearance 5.49 Good

Color 5.44 Good

Total 5.35 Good

Table 3.2.2 Evaluation of the criterions of the 9-Point Hedonic Scale:

Criterion Weighted Mean Verbal Interpretation

Taste 6.47 Slightly Like

General Acceptability 6.60 Moderately Like

Total 6.54 Moderately Like

7-Point Hedonic Scale Bar Graph

Color

Appearance

Texture

Aroma

4.9 5 5.1 5.2 5.3 5.4 5.5

Aroma Texture Appearance Color

Weighted Mean 5.342857 5.128571 5.485714 5.442857

Figure 3: Bar graph presenting the weighed results from the 7-Point Hedonic Scale
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9-Point Hedonic Scale Bar Graph

General Acceptability

Taste

6.4 6.45 6.5 6.55 6.6

Taste General Acceptability

7-Point 6.471429 6.6

Figure 4: Bar graph presenting the weighed results from the 9-Point Hedonic Scale

3.3 Direct Cost of the Product

The indicated costs were the expenses and budgets employed in the

course of implementing the product conducted: Black Rice Suman with

Sweetened Squash Filling. The expenses are:

 Black Rice-P100.00/1000g

 White Malagkit Rice-P100.00/1000g

 Brown Sugar-P45.00/1000g

 Squash-P70.00/1000g

 Condensed Milk-P50.00/300g

 Salt-P20.00/32g

 Gata/Coconut Milk-P49.50/400g
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The expenses were computed and costed in order to measure the

final costing of the product; which is P294.63 for 45 black rice sumans and

P6.55 per piece.

3.4 Discussion

Based on the summary of findings, the researchers rendered that

both female and male respondents from the Technical-Vocational

Livelihood track of Grade 11 students acknowledged the delectable taste of

Black Rice Suman with Sweetened Squash Filling. That being said the table

made a standard average granting to the proclivity of the Technical-

Vocational Livelihood students.

On the discussion of the results from the 7-point Hedonic Scale:

Respondents construed that the product's aroma overall 5.41 weighted

mean is satisfyingly ambrosial. Texture tendering a 4.87 total of weighted

mean describing that the texture was average in the field of consistency,

balance and fineness. Appearance and color was both entirely conventional

giving a combined 5.39 and 5.32 weighted mean, meaning that the over-all

presentation and impact of the product was averagely welcomed by the

respondents with no further exemplary impact on their predilection.

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In terms of the attributes from the 9-point Hedonic Scale: The

product's austere taste was ranked “Slightly Like” which suggests that the

flavor of the Black Rice Suman somewhat landed between the likeness and

unlikeness of the respondent’s palettes. Moreover, as defined, the taste can

be distinguished as having an austere taste meaning; plain and simple. It

may have been evaluated averagely, yet it can be perceived that it reached

the likeness and appreciation of the respondent’s palettes. On the other

hand, the over-all remark or General Acceptability of the product is named

“Moderately Like” reaching the standard of what the respondents discern as

something innovative and a healthier alternative.

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CHAPTER 4

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the general discussion of the whether or not

the product is deemed acceptable. It confers an appropriate analysis

towards the procured results from the last chapter. It dispenses the following

topics, namely: Summary, Conclusion, and Recommendations

4.1 Summary

According to the gathered data from the Technical-Vocational

Livelihood strand of the Grade 11 students of De La Salle University-

Dasmarinas; there are 70 respondents who responded to the survey given,

consisting of 63% female and 37% male for the gender, and 33% of those

who has the age range of 14-16 years old and 17-19 years old who garnered

the percentage of 67%. The criterion of the 7-Point Hedonic Scale which

has the inclined attributes of: Aroma, Texture, Appearance, and Color, has

an identical verbal interpretation of “Good”, yet it can be evidently discerned

that the procured attribute which got the highest average is the Appearance

which has a fair and acceptable average of 5.49. This indubitably implies

that the researchers were able to present the finish product with an

appealing over-all guise and presentation. On the other hand, in regards to

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the attribute which amassed the lowest rating, the criterion which needs

further addressing is the Texture, this suggests that the sensory experience

of the product in terms of its morsel provided a satisfaction within the

respondents’ likeness and unlikeness.

Moreover, regarding the 9-Point Hedonic Scale attributes; Taste and

General Acceptability, there was a slight contrast in between; thus far the

General Acceptability still has the higher weighted mean of 6.6 with the

verbal interpretation of Moderately Like. The higher gap of the General

Acceptability instills the fact that despite the average yet pleasant rating of

the other criterions, the product is still deemed as a success and resulted in

a favorable outcome. The comprehensive concept of the product was

reasonably welcomed by the respondents, this connotes that the innovative

intention of the product is desired and admissible. However, within the two

criterions, the Taste got the lower-end, this insinuates that the formulations

used in the product—as for the Texture as well—should be overseen by the

researchers to come up with a more palatable and delectable flavor of the

product.

4.2 Conclusions

The researchers therefore conclude that towards the span of

collecting the results and analyzing the weighted average with its verbal
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interpretations, the proponents has arrived with the judgment that the

product is conclusively acceptable and welcomed by the respondents. This

corollary was due to the passable and fair evaluation of “Good” from the

given attributes of the 7-Point Hedonic Scale and “Moderately Like” from

the 9-Point Hedonic Scale. With the weighted average of 5.35 of the

criterions: Appearance, Texture, Aroma, and Color; and the average of 6.54

of the criterions: Taste and General Acceptability, the research study is

deemed successful for it captured the purpose of what it intends to fulfill

which was to innovate and introduce a new delicacy which was inspired

from the City of Magallanes.

4.3 Recommendations

After a thorough analysis of data, the following recommendations are

further elaborated as follows:

1. The sample products of the present study were only given to the TVL

track of the Grade 11 students inside the De La Salle University-

Dasmarinas campus. Enlarging the target participants by conducting

the research in a different setting/locale and a different audience

would be most appropriate in order to apply more insights and locate

more collectible and relevant findings.

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2. The present study is thoroughly aimed at the attention of utilizing the

design of a quantitative method. It would be affluent for the future

researchers to subjoin or to employ some qualitative research

methods such as personal interviews, participant observation, or

focus group in order to further scrutinize information before doing a

research in relation to this study.

3. Future researchers can also aim to improve and innovate the present

taste of the product by acquiring feedbacks from both the present

researchers and the people of Magallanes, on whether to append

and apply different kinds of cooking methods and whether to

increase or decrease the sweetness, time of preparation, and

measurements of the ingredients used.

4. Based on the results of the sensory evaluation questionnaires, the

respondents highly recommend that the texture and taste of the

product should be elucidated and addressed. Therefore, the future

researchers should ensure that the rice used in the product should

be thoroughly cooked the next time it will be used as a research

study. Moreover, the sweetened squash filling, which was intended

to enhance the flavor of the product, should be improved as to

ascertain that the product has a balanced flavor of sweet, earthy, and

savory.
 De La Salle University - Dasmariñas 39
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CITED REFERENCES

“Nutraceutical Potentials of Black Rice (Oryza sativa L.) And Its

Hypoglycaemic Activity in Streptozotocin Induced Diabetic Rats”. (2008). 8-

39. Retrieved December 5, 2018, from

http://shodhganga.inflibnet.ac.in/bitstream/10603/73403/2/jsridevi_chapter

2.pdf

Maragondon. (2017, December 04). Retrieved December 5, 2018,

from https://traveleronfoot.wordpress.com/2017/11/30/maragondon/

GOVPH. (n.d.). Retrieved April 19, 2019, from

http://calabarzon.dilg.gov.ph/131-old-lgus/old-cavite-lgus?start=8

Why black rice is a star superfood. (n.d.). Retrieved December 5,

2018, from https://www.foxnews.com/health/why-black-rice-is-a-star-

superfood

“Magallanes, Cavite.” Wikipedia, 24 July 2018,

https://en.wikipedia.org/wiki/Magallanes,_Cavite#cite_note-

PSA15%E2%80%9304-3

“Tua, Municipality of Magallanes, Province of Cavite.” Amaga,

Barobo, Surigao del Sur Profile – PhilAtlas,

https://www.philatlas.com/luzon/r04a/cavite/magallanes/tua.html#sectionA

djBgys
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“Suman (Food).” Wikipedia, Wikimedia Foundation, 19 Apr. 2019,

en.wikipedia.org/wiki/Suman_(food).

Pino, G. (2018, March 08). Magallanes town all set for 'Muscovado

Festival' 2018. Retrieved April 19, 2019, from

http://www.pna.gov.ph/articles/1027917

Data Gathering Procedure for Research Papers. (n.d.). Retrieved

December 5, 2018, from https://www.masterpapers.com/blog/thesis-

writing-guide/data-gathering-procedure-for-research-papers

Lavrakas, P. J. (2008). Encyclopedia of survey research methods

Thousand Oaks, CA: Sage Publications, Inc. doi: 10.4135/9781412963947

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APPENDICES

APPENDIX A

SENSORY EVALUATION RESULTS

Below were the results of the sensory evaluation from the sample

(n=70). Percentage and pie charts were used by the researchers to depict

the responses of the sample.

A.1 Aroma

AROMA
4% 0%

Very Poor
10%
Poor
39%
13% Fair
Average
Good
34% Very Good

Figure A.1 Results of aroma in the sensory evaluation

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A.2 Texture

TEXTURE
0% 4%
Very Poor

13% Poor
22%
Fair
14% Average
22% Good

25% Very Good

Excellent

Figure A.2 Results of texture in the sensory evaluation

A.3 Appearance

APPEARANCE
1% 1% 3%
Very Poor
Poor
29% Fair
22%
Average
Good
17%
27% Very Good
Excellent

Figure A.3 Results of appearance in the sensory evaluation

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A.4 Color

COLOR
1%
3%
5% Very Poor

27% Poor
19% Fair
Average
Good
15%
Very Good
30%
Excellent

Figure A.4 Results of color in the sensory evaluation

A.5 TASTE

TASTE
0% 0%

7%
20% Extremely Dislike
Very Much Dislike
Moderately Dislike
Slightly Dislike
42%
Neither Like nor Dislike
31% Slightly Like

Figure A.5 Results of taste in the sensory evaluation

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A.6 General Acceptability

GENERAL ACCEPTABILITY
0% 1% 3%
Extremely Dislike
Very Much Dislike
25% 14%
Moderately Dislike
Slightly Dislike
13% Neither Like nor Dislike
Slightly Like
18%
10% Moderately Like
Very Much Like
16%
Extremely Like

Figure A.6 Results of general acceptability in the sensory evaluation

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APPENDIX B

FORMULATION FOR THE BLACK RICE SUMAN WITH SWEETENED

SQUASH FILLING

Ingredients:

600g Black Rice 300g Condensed Milk

400g White Malagkit Rice 4.2g Salt

500g Brown Sugar 400g Coconut Milk/Gata

1000g Squash

Tools:

Knife Banana leaves

Cutting Board Steamer

Sauce pan Whisk

Pot Spoon

Procedure: Black Rice Suman

1. Place the Black Rice and Malagkit Rice in a bowl, soak with enough

cold water for about 1 hour and then drain well.

2. Prepare and trim off banana leaves. Cut into 10x10 inch squares. If

the leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds.
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3. In a pot, combine coconut milk, sugar, and salt. Stir until sugar and

salt are dissolved add the Black Rice and Malagkit Rice.

4. Over medium heat, cook black rice, stirring occasionally to prevent

from sticking and burning, until liquid is absorbed but rice is half-done.

5. Remove from heat and allow to slightly cool. Place about 2 to 3

heaping tablespoon full on a banana leaf and shape into logs, leaving about

1 inch on sides.

6. Place the Squash Filling on top of the suman and roll banana leaves

tightly around the rice to form a log and fold edges to seal.

7. In a steamer, arrange suman with folded side down and add enough

water to cover at about 1 inch. Place a layer of banana leaves over suman

and a plate on top to weigh them down. Cover pot with lid

8. Over medium heat, steam for about 45 minutes to 1 hour or until

black rice is finally cooked. With tongs remove suman from steamer and

allow cooling.

Procedure: Sweetened Squash Filling

1. In a cutting board, peel and slice the squash with a knife.

2. Put water in the sauce pan with the chopped squash.

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3. Over medium heat, boil the squash and mash it with a spoon allowing

it to be soft, add brown sugar and whisk together until brown sugar is

dissolve.

4. Bring mixture to a boil. Continue to cook, stirring regularly, for about

20 to 25 minutes or until mixture is reduced and thickened.

5. Add the condensed milk to the feeling until it is thickened.

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APPENDIX C

DIRECT COST OF THE INGREDIENTS

Item/Ingredient Market Price Measurement Equivalent

Used Price

Black Rice P100.00/1000g 600g P60.00

White Malagkit P100.00/1000g 400g P40.00

Rice

Brown Sugar P45.00/1000g 500g P22.50

Squash P70.00/1000g 1000g P70.00

Condensed Milk P50.00/300g 300g P50.00

Salt P20.00/32g 4.2g P2.63

Gata/Coconut P49.50/400g 400g P49.50

Milk

Total Cost (45 Suman Made): P294.63

Price per pc: P6.55

*NOTE: No gas, water, transportation, and labor cost included in the costing of
the product
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APPENDIX D

SURVEY SHEET
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APPENDIX E

TABULAR SUMMARY OF DATA

The table below presents the summarized and compendious

implication of the data gathered from the survey. The researchers

utilized their knowledge in Microsoft Excel in order to distribute, tally,

compute, and present the obtained data.

Respondent Demographic 7-point Hedonic Scale 9-point Hedonic Scale

No. Profile
Gender Age Aroma Texture Appeara Color Taste General
nce Acceptability
1 F 17-19 6 4 7 7 6
4
2 F 17-19 7 7 7 7 8 9

3 F 17-19 5 6 5 6 8 8

4 F 17-19 6 6 7 6 7 9

5 F 17-19 6 5 7 7 7 8

6 F 14-16 6 6 6 5 3 2

7 F 17-19 6 7 6 6 5 5

8 F 17-19 6 5 6 6 7 7

9 F 17-19 4 3 4 4 4 4

10 F 17-19 6 6 6 6 8 8

11 F 17-19 6 5 6 6 7 7

12 F 17-19 5 4 6 6 6 7

13 F 17-19 4 5 7 6 4 3

14 F 17-19 7 4 5 5 7 9
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15 F 17-19 3 3 5 4 4 4

16 F 17-19 4 3 5 5 5 5

17 F 14-16 6 6 6 6 7 7

18 F 17-19 6 5 7 7 8 8

19 F 14-16 7 6 7 7 8 8

20 F 14-16 5 4 4 4 5 5

21 F 17-19 6 6 7 7 8 9

22 F 14-16 4 5 6 7 4 4

23 F 14-16 6 7 6 6 7 7

24 F 14-16 7 7 7 7 9 9

25 F 17-19 7 7 7 7 9 9

26 F 17-19 1 3 4 4 4 5

27 F 17-19 5 7 6 5 5 5

28 F 17-19 4 3 5 4 6 4

29 F 17-19 6 7 7 7 8 9

30 F 14-16 7 7 7 7 8 9

31 F 14-16 7 6 6 7 7 8

32 F 17-19 5 5 4 5 5 4

33 F 17-19 5 5 5 5 7 7

34 F 14-16 6 7 6 7 8 8

35 F 17-19 5 6 7 6 8 9

36 F 17-19 4 4 4 4 6 6

37 F 14-16 7 6 7 6 9 9

38 F 17-19 6 5 5 5 8 8

39 F 17-19 5 3 4 4 4 4

40 F 14-16 6 6 6 6 8 8
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41 F 14-16 3 3 4 3 4 4

42 F 17-19 3 2 3 2 3 3

43 F 14-16 5 4 4 3 4 5

44 F 14-16 5 6 6 7 7 8

45 M 17-19 6 2 1 2 6 6

46 M 17-19 7 2 4 7 6 8

47 M 17-19 5 4 4 1 4 4

48 M 14-16 5 4 4 4 5 5

49 M 17-19 4 5 4 4 5 7

50 M 17-19 5 5 4 4 5 5

51 M 17-19 3 5 6 6 6 6

52 M 14-16 7 6 4 4 9 5

53 M 17-19 6 7 7 7 7 6

54 M 17-19 7 6 7 6 8 8

55 M 14-16 6 5 6 6 8 7

56 M 17-19 7 7 7 7 9 9

57 M 14-16 5 4 4 6 7 7

58 M 14-16 7 7 7 7 9 9

59 M 17-19 5 5 5 5 5 6

60 M 17-19 7 7 7 7 9 9

61 M 17-19 5 5 5 5 7 6

62 M 17-19 1 3 3 3 4 4

63 M 14-16 5 5 5 4 4 4

64 M 17-19 4 4 5 5 8 7

65 M 17-19 5 6 6 6 8 7

66 M 17-19 7 7 7 7 9 9
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67 M 17-19 5 5 5 6 5 6

68 M 14-16 4 6 6 6 9 9

69 M 17-19 3 3 2 2 4 4

70 M 14-16 7 7 7 7 9 9

Table B.1. Tabular Summary of the data from the respondents

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APPENDIX F

PHOTO DOCUMENTATION

Figure F1: Ingredients of the Black Rice Figure F2: Cooked rice with brown sugar
Suman with Sweetened Squash Filling

Figure F3: Opened condensed milk ready Figure F4: Mashed squash with condensed
to be poured into the boiled squash milk
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Figure F5: Cooked Black Rice and White Figure F6: Rice and Squash ready to
Malagkit Rice with water, coconut milk, spread out in cut-out banana leaves
salt and sugar Figure F3: Opened condensed milk ready
to be poured into the boiled squash

Figure F7: Some pictures during the mash Figure F8: Some pictures during the
heating of banana leaves
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Figure F9: Photos of TVL11 Boys answering the survey sheets and tasting the product

Figure F10: Image of Jenina Aniel giving out a survey sheet

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Figure F11: Photo of Arvie Midel with some respondents from the TVL12 girls

Figure F12: Photo of Princess Panes with the TVL respondents answering the survey sheets
 De La Salle University - Dasmariñas 58
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Figure F13: Image of Tom Ranon and Bryan Lopez doing their designated task of giving out the sample
products

Figure F14: Image of Trieste Clapano providing the survey sheets

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Figure F15: Photos of TVL12 girls answering the survey sheets and tasting the product

Figure F16: Photo of our group during the actual giving of survey sheets and evaluation from respondents
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APPENDIX G

CURRICULUM VITAE

In paragraph for, write here all pertinent information about the

proponent/researcher.