CHAPTER 3

METHODOLOGY

This chapter describes the research methodologies that will be used by the

researchers to carry out the study. These methodologies include the research process, research

design, research environment, research instrument, data collection procedure, and data

analysis procedure.

Materials and Equipment

 Dehydrator machine

 Wooden Spoon

 Basin

 Blender

 Tray

 Spoon

 Measuring Cups and spoons

 Frying Pan

 Stove

 Weighing Scale

 Mixing Bowl

 Plate

 Sifter

 Colander

 Fork

 Tongs
Research Process

Formulation of Pechay powder

The process in making pechay powder is modified version of Reddy et.al (2020)
wherein this study, drying utilizes either mechanical dryer (70 ℃ for 1.5h) or sun drying until
the leaves will become crispy; instead of cabinet drying (60 ℃ for 6h) and shade drying for 6
days. Once the leaves become crispy, remove the stalk parts of the leaves. Then put the crispy
leaves in the blender and start blending all are powdered.

6 KILOS OF PECHAY LEAVES

CLEANING

BLANCHING

MECHANICAL DRYER (70℃ for 1.5h) OR SUN DRYING

BLENDING

PECHAY POWDER

Figure 1. Formulation of Pechay Powder

Preparation of Camote Filling

Fresh Camote is cleaned and hard boiled, peeled and then mashed. Then
finally, the recipe in preparing the filling adopts Manalo (2021) and a modified version on the
sugar content (20% less sugar) for the second treatment will be considered. Figure 2 shows
the process in the preparation of camote filling.
Recipe for Camote filling;

Process in the preparation of camote filling for 100% of sugar

 300 grams Camote (smashed)

 50 grams of sugar
 113.4 grams of butter

Process in the preparation of camote filling for 20% less of sugar

 300 grams Camote (smashed)

 40 grams of sugar
 113.4 grams of butter

BOILED CAMOTE

PEELED AND SMASHED

MIX SMASHED CAMOTE, SUGAR

AND BUTTER

CAMOTE FILLING

Figure 2. Preparation of Camote Filling 2

Preparation of the Buchi

In the preparation for the buchi, the study will adopt Ava (2021) wherein this
study will utilize pechay powder instead of malunggay powder 50%-50% (malunggay-
glutinous powder) but additional modifications such as 75%-25% and 25%-75% of pechay-
glutinous rice flour powder.

Mix Pechay powder, Deep fry buchi

rice flour and sugar

Roll each piece of

dough Roll in sesame seeds

Add camote filling, Pechay-Camote

seal the dough and Buchi
roll

Figure 2. Preparation of Buchi

Research Design

This study will use an developmental study using Complete Randomized Design (CRD) and

its statistical tool will be the Kruskal-Wallis one-way analysis of variance by ranks test to test the

differences in the sensory qualities and consumers’ acceptability of Pechay with Camote filling Buchi.

The study will follow an experimental single-group design, using 3x2=6 treatments that were

replicated three times. Table 4 shows the distribution of the different treatments of Pechay with

camote filling Buchi to determine its sensory qualities namely color, texture, taste, and aroma, and its

consumers’ acceptability.

Table 1.Treatments with corresponding levels of pechay powder, glutinous rice flour, and
sugar content for the camote filling.

Treatment Amount of Pechay Amount of Glutinous Percent of Sugar Content

Powder (cups) Rice Powder (cups) for the Camote Filling
1 0.25 0.75 100%
2 0.25 0.75 20% less
3 0.50 0.50 100%
4 0.50 0.50 20% less
5 0.75 0.25 100%
6 0.75 0.25 20% less
Note: Level content of preparation of Pechay with Camote filling Buchi is equivalent to 100%

Experimental Layout
 R1 R2 R3

1 2 3
T6 T4 T2

4 5 6
T4 T1 T5
7 8 9
T3 T5 T1

10 11 12
T1 T2 T6

13 14 15
T2 T3 T5

16 17 18
T5 T6 T3

Figure 1. The Experimental Lay-out of the Study

A Complete Randomized Design (CRD) will be used in this layout to replicate the

treatments thrice. Researchers will use random numbers for coding the six treatments to

avoid bias.

Research Locale

This study will be conducted in the premises of Southern Leyte State University,

Sogod, Southern Leyte, Philippines. This will be the locale of the study for the reason of convenience

and accessibility. This is the easiest place allocated to judges/panelist and has complete materials and

equipment needed to the experiment. Moreover, this study will be conducted on the school year 2023-

2024. This is the time allocated for this subject.

Research Panelists

This research will include 18 experimental units, with panelists composed of students

that ranges from 18 to 22 years old and teachers that have enough background about food testing or

others that ages 23 years old and above. Any gender can be a panelist since this study is gender
responsive. These panelists will be knowledgeable enough to taste the items and before testing for the

following features: preconceived idea against any food product, dietary control, or allergies to every

ingredient of the product. The researchers will make sure to get the panelists’ permission before doing

the sensory evaluation of the product. Prior to the sensory testing, the panelists will be informed about

the process. The pechay-camote Buchi will be coded and presented to each panelist separately,

limiting any interaction between panelists that might have influenced their responses.

Research Instruments

The instrument will be used in this study is the Sensory Evaluation Score Sheet. This will determine

the sensory qualities of the Pechay with Camote filling Buchi. It includes the descriptions of aroma,

flavor, color, texture, and its general acceptability (Gundaya, 2007). The sensory evaluation using the

Sensory attributes will be evaluated using the 3-point-hedonic scale, which uses a numerical rating

from 1-3, with one corresponding to not strong and three as extremely noticeable in terms of aroma,

texture, color, and flavor. Panelists will be asked to write the numerical digit corresponding to the

product's sensory characteristics.

Further, the research instrument is adopted from Morbos et, al. (2019) using quality scoring

combination with the 9-point Hedonic Scale to determine the general acceptability where 9 was like

extremely, 8 was like very much, 7 was like much, 6 was like slightly, 5 was neither like nor dislike,

4 was dislike slightly, 3 was dislike much, 2 was dislike very much, and 1 was extremely dislike. This

instrument will be used to evaluate the consumer's acceptability of the Pechay with Camote filling

Buchi.

Data Gathering Procedure

After instrument validation, the researchers will secure a written letter of request to

the panelists. The panelists will be asked to fill out a questionnaire before doing the sensory

evaluation for the product experimentation. Prior to the sensory tests and the taste test, they will be
oriented. After tasting a treatment, they will be encouraged to cleanse their mouths. Following the

orientation, a rating sheet will be handed to them for them to rate the products' sensory attributes and

acceptability.

Statistical Treatment Data

Following a completely randomized design, the experiment data will be subjected to

the Kruskal-Wallis Test. It will be used to determine the significant difference in consumer

preferences if the sensory quality of the product is affected by the combination of pechay powder and

the sugar level of the filling that will be used to obtain the product. A post-hoc analysis will be used to

locate the significant difference among treatment means.

Production Cost

The production cost of the resources that will be used in producing pechay with

camote filling are shown on the table. In this preconceived calculation, the number of grams

that will be produced with this production cost is 100 grams with a relative cost of 18, per

pack.

Table 2. Materials & Equipment

Raw Materials Quantity Cost

Glutinous rice flour 500 g ₽30.00
Sweet potato 500 g ₽ 25.00
Sugar 250 g ₽ 28.00
Petchay 1000 g ₽ 35.00
Butter 133 g ₽ 30.00
Oil 500 g ₽ 28.00
Sesame seeds 250 g ₽ 15.00

Fixed Cost
 Botane 1 bottle ₽ 30.00
Fare ₽ 24.00
Ladle 1 piece ₽ 10.00
Mixing Bowl 1 piece ₽ 10.00
Knife 1 piece ₽ 10.00
Total Cost ₽ 275.00

Production Cost
Relative Cost =
Total Yield
275
=
18

= 15 + 20% profit
= 18 (100 grams) per pack
 APPENDICES

SENSORY EVALUATION SHEET

“Pechay-Camote Buchi”

(A Product Development)

Name: ______________________________ Age: ____________

Judge Number: _______________________ Date & Time: ___________

Occupation: __________________________

INSTRUCTION: Please evaluate the product for its color, aroma, flavour, texture, and general

acceptability using the scale provided. Please rinse your mouth with water before testing the next

sample.

SAMPLE CODES

T1 T2 T3 T4 T5 T6

Aroma

Gen. Acceptability

Texture

Gen. Acceptability

Flavour

Gen. Acceptability
 Color

Gen. Acceptability

Overall

Acceptability

Aroma Texture

3- Extremely strong Pechay-Camote Buchi aroma 3- Chewy

2- Slightly strong Pechay-Camote Buchi aroma 2- Thickened

1- Not strong Pechay-Camote Buchi aroma 1- Soggy

Color Flavour:

3- Green 3- Evenly sweetened

2- Light green 2- Too sweet

1- Black 1- unsweetened

General Acceptability

9- Like extremely 4- dislike slightly

8- Like very much 3- dislike moderately

7- Like moderately 2- dislike very much

 6- Like slightly 1- dislike extremely

5- Neither like nor dislike

General Comments:

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

___________________________________
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