CHAPTER 1

INTRODUCTION

Background of the Study

A lot of countries in the world suffers from poverty which leads to hunger

and insufficient capacity to provide nutritious foods. Even with a lot of

agricultural resources. The Philippines is one of the known nation to be

abundant of agricultural resources and is quite also known as a country rich

in agriculture. Where a lot of varieties of food sources can be found and

grown. However, Filipinos still suffer hunger and the Philippines is still

considered as a poor country. Here in Northern Samar, there are a lot of

residents who do not have enough money to have nutritious snacks.

Catarman, Northern Samar is one of the municipalities that is bountiful of

natural resources such as banana, copra, abaca, and rice. Still, the said

municipality is not that developed and progressive. Due to this situation,

residents in Catarman are not capable enough to provide nutritious foods

and products that requires to give energy to their body to do their daily

functions.

Moreover, hunger is one of the crucial manifestation of poverty. In many

parts of the municipality, the continue rising of prices, continually importation

of products, not patronizing our own local products, high prices of the basic

goods and fuel have triggered economic, social problems and the urgency

to solve the rising problems existing in the locality.

Thus, to solve this problem, a researcher should provide immediate

reasons or ways to solve this existing problem in the municipality. The

researchers of this study aims to provide and produce food products that is

abundant and easily found in the province. To utilize every possible food

sources and use every parts. To promote the natural resources of the

municipality and its product. The product they aim to provide is patties. This

patties is infused with coconut sap and banana plant which are the banana

peelings and banana blossoms. Catarman, distinguished to have a lot of

bananas and a lot of population can be a great place to produce and sell

this new product. In connection to this, the researchers observed that the

banana peelings are being thrown after eating the banana and most of the

people just set aside the banana blossoms. The coconut sap are not really

patronized by the locals and have limited supply due to low demand.

With regard to this situation, the researchers conducts an experimental

study to assess the acceptability, salability, and profitability of banana

peelings and banana blossoms patty. By checking the acceptability through

its appearance, aroma, texture, taste and general acceptance. Its salability

and profitability through the response of the respondents. The researchers

will be efficient enough to convert waste products such as banana peelings

into something useful and create it into value-added product.

Banana tree is a good plant for almost all of its parts, can be used and

consumed. Banana peels being rich sources of potassium and contains

much more soluble and insoluble fiber than their flesh. According to

“Prescription for Nutritional Healing,” researchers in Taiwan discovered

banana peel extract can ease depression because of its effect on serotonin,

which is a neurotransmitter in the brain responsible for balancing the mood

and emotions. (benefits of eating banana peels) Banana peels can be eaten
2
raw, although they are purported to be ropey and have an unpleasant taste.

In addition to eating banana peels, they can be used to rub on your skin to

stop itching, reduce inflammation, remove warts, smooth out wrinkles, get

rid of acne, control psoriasis, and improve skin tone and texture.

Banana blossoms have a lot of health benefits such as: being able to

wards off infection thanks to their ethanol based extracts, reduces free

radical activity, reduces menstrual bleeding, manages diabetes and anemia,

rich sources of vitamins and minerals because it contains various vitamins

like Vitamin A, C, and E, boosts mood and reduces anxiety and helps

nursing mothers (Namita, 2018).

Coconut sap is naturally made from the sap of a young coconut bud. It

also has some medicinal uses or health benefits. Some of the health

benefits of coconut sap are: it can help prevent respiratory ailments,

promotes longevity, reduces heart attack risk, lowers risk of heart disease,

reduces risk of type 2 diabetes, cuts risk of cataracts, and cuts risk of colon

cancer` (Nama, 2012).

It is for these benefits that the researchers choose coconut sap, banana

blossoms and peelings to conduct an experimental study. Aside from being

abundant in the Catarman, Northern Samar. The researcher’s wants to

produce an output which is something unique, healthy and can help the

community save and use its resources and wastes.

Catarman, Northern Samar, having the largest population in the

province consisting of 94,037 according to the “Philippine Statistics

Authority, 2015 Census of Population” (2015, Census of Population , 2016).

3
It is really possible that the locals in this province needs an extra source of

income, source of food and livelihood. Being the most populated

municipality in Northern Samar but rich in natural resources, the researchers

wants to help improve the socioeconomic of the province and promote its

natural resources. By considering the abundant natural resources they have

and somehow uses all of its parts without wasting resources and helping

eliminate wastes.

The Republic act no. 9003 (Ecological Solid Waste Management

act of 2000). Is an act providing for an ecological solid waste management

program, creating the necessary institutional mechanisms and incentives,

declaring certain acts prohibited and providing penalties, appropriating

funds therefore, and for other purposes (Philippine Law Republic Act no.

9003). It is very essential to recycle and think of possible ways to conserve

wastes and energy and help save the earth and locality from pollution also

to save money.

Conducting this study, the researchers aspires to see a quite develop

Catarman. Promoting a new infused product, having a lot of banana

plantations and helping all the local farmers. Continually providing delicious

snacks throughout the province and be able to help promote the tourism

industry. Hence, the output of this study will be converted into small

enterprise that will help provide source of income, create livelihood and help

the socioeconomic recovery of the municipality. Emerson stressed that “All

life is an experiment. The more experiments you make the better (Ralph

Waldo Emerson John Paul Caponigro).The more you discover new things,

innovate products and help the government.

4
Objectives of the Study

To propose the acceptability, salability and profitability of banana peelings

and banana blossoms patty with or without coconut sap in Brgy. Mabolo

Catarman, Northern Samar

Independent Variables Dependent Variables

Banana peelings and banana 1. acceptability

Blossoms patty with 1.1 appearance
Coconut sap 1.2 aroma
Banana peelings and banana 1.3 texture
Blossoms patty without 1.4 taste
Coconut sap 1.5general acceptability
2. salability
3. profitability

1. acceptability of banana peelings and banana blossoms patty with

coconut sap in terms of appearance, aroma, texture, taste and general

acceptability

2. acceptability of banana peelings and banana blossoms patty without

coconut sap in terms of appearance, aroma, texture, taste and general

acceptability

3. salability of banana peelings and banana blossoms patty with coconut

sap

4. salability of banana peelings and banana blossoms patty without

coconut sap

5. profitability of banana peelings and banana blossoms patty with coconut

sap

5
 6. profitability of banana peelings and banana blossoms patty without

coconut sap

7. differences of banana peelings and banana blossoms patty with or

without coconut sap in terms of acceptability

8. difference of banana peelings and banana blossoms patty with or without

coconut sap in terms of salability

9. differences of banana peelings and banana blossoms patty with or

without coconut sap in terms of profitability

Significance of the Study

This study will be conducted, to propose the acceptability, salability and

profitability of banana peelings and banana blossoms patty with or without

coconut sap in Barangay Mabolo Catarman, Northern Samar.

The findings of this study will be a great help to the following:

Local Government Unit (LGU) - this study would leave a big impact to the Local

Government Unit in terms of increasing the banana and coconut plantation that

will respond and sustain the supply and demand of the community that can

afford them also to supply the market. This would also help the municipality to

improve the livelihood of its residents. Moreover, this study will motivate them

strengthens their relation with the masses.

Local Entrepreneurs – this study would help the local entrepreneurs by giving

ideas in creating and discovering a product that is nutritious and can be sell in

the market through using value-added products turning into another product.

They can use this as their tool to start a business that would help them to

sustain their daily needs

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HRM Students – this study would help the HRM Students as a source of guide

for their further experimental research in the future. This can also stand as their

pilot in terms of giving knowledge in creating a new recipe in a resourceful and

innovative way.

Local Farmers – this study will help the local farmers to earn extra and sustain

their daily needs by selling new food innovation which is the patty infused with

banana peeling and banana blossoms with or without coconut sap. This study

also help them motivate to increase the banana and coconut plantation thinking

they must cover the demand growth of the community. Moreover, the farmers

would offer advantages to local markets.

Future Researchers – This study will serve as a reference for future researchers

whose aim to conduct an experimental study related to the acceptability,

salability and profitability of banana peelings and banana blossoms patty with

or without coconut sap.

Scope and Limitations

This study will mainly focus on the acceptability, salability and profitability

of banana peelings and banana blossoms patty with or without coconut sap in

Barangay Mabolo, Catarman, Northern Samar. This study is conducted on

second semester of academic year 2019.

Specifically, banana peels are commonly thrown after eating its flesh.

And banana blossoms are rarely use by the residents and end up putting into

wastes. Coconut sap are not that promoted by the locals and with low supply

due to its low demand. Since it will be useless this adds waste to the landfills

and discourage local residents to produce products using its local resources.
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Thus, the solution to this ongoing problem it will be utilize into a burger patty,

as a value added product. The residents of Barangay Mabolo Catarman,

Northern Samar will be covered as part of the respondents for this study. In

gathering data, the researchers used the questionnaire as research instrument.

With this they encountered some problems.

The most difficult part in conducting this study is in the distribution and

retrieval of questionnaires from Barangay Mabolo, Catarman, Northern Samar

being a busy place and with an uncooperative respondents in answering the

questionnaire. Dealing with other problems such as finances of the researchers

and apprehensions on the dishonesty and unwillingness of the locals to help.

8
Theoretical Framework

In this study respondents have expected standards on the quality of a

burger which is being sold currently in market. If the banana blossoms and

banana peeling burger patty with or without coconut sap would meet their

expected qualities in terms of appearance, aroma, texture, taste and general

acceptability, then it is acceptable to the market.

Sensory quality should be considered as a key factor in food

acceptance because consumers seeks food with certain sensory

characteristics. The acceptance of the food will depend on whether it responds

to consumer needs and on the degree of satisfaction that is able to provide

(Heldman). Acceptance of a food is basically the result of the interaction

between food and man at a certain moment, food characteristics (chemical and

nutritional composition, physical structure and properties) the influence of

consumers decision to accept or reject a food (Shepherd , 1989) (Shepherd

and Sparks, 1994)

Another theory of this study is the study of Planned Behaviour (TPB) is an

expansion on the theory of reasons action (TRA), first introduced by (Fishbeil

and Aizen, 1975). TRA describes measures to attitudes and social normative

perceptions of a specific behaviour that to an intention to perform the behaviour

(Montano and Kasprezyk, 2002). An attitude towards and behaviour is an

individual’s” belief about what will happen if he or she perform the behaviour”

(EDERG, 2013). Attitude are shaped by an individual’s judgement either

positive or negative, of the expected outcomes of performing a behaviour

9
(Aizen, 2011). A behavioural belief is the individual’s perception of the lightly

consequences of performing the behaviour (Aizen, 2011).

(Mattle A&O, Veill, JW, 2003) stated on their theory “Amongst the most popular

Satisfaction Theory” that disconfirmation theory which argued that satisfaction

is related to the size and direction of the disconfirmation experience that occurs

and as a result of comparing service performance against satisfaction.

Elastically, satisfaction is the result direct experiences with products or services

and it occurs by comparing perception against a standard

In this study may purchase a nutritious local food using value-added

product that may affect to one’s behaviour and perception. This theory would

pattern or asses one’s behaviour on how they accept the experiment product in

terms of appearance, aroma, texture, taste and general acceptability. It is

believed that one’s action is influenced by behaviour and perception, such an

instance, a person is fun on eating healthy food infused value-added product

that is organic this would affect to its behaviour or perception to accept and

purchase the product.

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Conceptual Framework

The main purpose of this experimental research is determining the

acceptability, salability and profitability of banana peelings and banana

blossoms patty with or without coconut sap. It is likewise believed that the

independent and dependent variables are correlated with each other. This

study conceived that the independent variables is banana peelings and banana

blossoms patty as well as the experimental variable. This would be patronize

and accepted in the market as it will be produce appealing and into useful

quality in terms of its appearance, aroma, texture, taste and general

acceptability. The dependent variable is the acceptability in terms of

appearance, aroma, texture, taste and general acceptability, salability and

profitability.

This relationship is illustrated in the paradigm below.

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 Independent Variables Dependent Variables

Banana peelings and banana 1. acceptability

Blossoms patty with 1.1 appearance
Coconut sap 1.2 aroma
Banana peelings and banana 1.3 texture
Blossoms patty without 1.4 taste
Coconut sap 1.5general acceptability
2. salability

Figure I. A paradigm showing the relationship between the

independent and dependent variables

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Null Hypothesis

1. Banana peelings and banana blossoms patty with coconut sap is

not acceptable in terms of its appearance, aroma, texture, taste and

general acceptability.

2. Banana peelings and banana blossoms patty without coconut sap is

not acceptable in terms of appearance, aroma, texture, taste and

general acceptability

3. Banana peelings and banana blossoms patty with coconut sap is

not salable

4. Banana peelings and banana blossoms patty without coconut sap is

not salable

5. Banana peelings and banana blossoms patty with coconut sap is

not profitable

6. Banana peelings and banana blossoms patty without coconut sap is

not profitable

7. There is no significant relationship between the acceptability of

banana peelings and banana blossoms with or without coconut sap

8. There is no significant relationship between salability of banana

peelings and banana blossoms with or without coconut sap in terms

9. There is no significant relationship between the profitability of

banana peelings and banana blossoms with or without coconut sap

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Definition of terms

For a clearer understanding of this study, the following terms are defined

conceptually and operationally.

Acceptability. Conceptually, is the satisfactory by virtue of conforming to

approved standards (Princeston Wordnet, n.d.) Operationally, it is how the

respondents will accept the appearance, aroma, texture, taste and color of the

product.

Appearance. Conceptually, as a way of how someone or something looks.

(Oxford living, n.d.) Operationally, refers to the respondents as to how they

accept the appearance of the product.

Aroma. Conceptually, it the word for a fragrant and scent, one that pleases the

nose in a way that makes you lick your lips (vocabulary.com, n.d.) In this study,

it is how the respondents will respond to the aroma of the product.

Texture. Conceptually, is the physical feel of something – smooth, tough, fuzzy,

slimy and lots of texture something in between. (vocabulary.com, n.d.)

Operationally, this refers as to how the respondents feels the product in its

tongue.

Taste. Conceptually, is the sensation of flavour perceived in the mouth and

throat on contact with a substance (Oxford Living, n.d.) In this study, it is how

the respondents react to the taste of banana peeling and banana blossoms

patty with pot without coconut sap.

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Banana peel. Conceptually, is the outer layer of the banana fruit.

(EDUCALING.COM, n.d.) In this study, it is used as a value-added product to

make another product.

Banana Blossoms. It refers to the teardrop shred purple flower at the end of

banana fruit cluster. In this study, it used as a value-added product in making

patty.

Coconut Sap. Conceptually, is the nectar that comes out when you cut

unopened coconut flower of inflorescence. Operationally, it used as a value-

added product in making patty.

Patty. Conceptually, is a small slot of minced or finely chopped food, especially

meat. (Oxford Living, n.d.) Operationally, it is a major product that is used in

this study.

Salability. Conceptually refers to the extent to which something can easily be

sold. In this study, it is how the respondents will respond and like the value

added product.

Profitability. This refers to the state or condition of yielding a financial profit or

gain. In this study, it is how the respondents will help the proponents gain profit

through selling the product.

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 CHAPTER II

REVIEW OF LITERATURE

Banana Peelings and Banana Blossoms with or without coconut sap patty

if meet the expected qualities in terms of appearance, aroma, texture, taste and

general acceptability, then it is acceptable, salable and profitable to the market.

Acceptability

In a study conducted by Dr. Isabel F. Salvador, she assessed the consumer

acceptability of banana blossom “sisig” at Isabela State University, Echague,

Isabela, Philippines for the School Year 2011-2012. The study used a

descriptive form of research which described the level of evaluations of the

tasters on the banana blossom “sisig” in terms of variables such as appearance,

color, texture, aroma, presentation, and taste. In analyzing the data gathered

the 9-point hedonic scale was used. Evaluation of the product was done when

respondents are grouped by their profile. The data taken from the evaluations

were analyzed using frequency counts and percentages, means, t-test and

Analysis of Variance. The highlight of the study were as follows: a) the sensory

evaluation of the respondents in all the variables ranges from “like very much”

to “like extremely” regardless of any profile variable; b) the respondents’

category influences their evaluations in taste but has nothing to do on the rest

of the variables; c) the profiles of the respondents do not affect their evaluations

in the different variables; d) there is a positive Return on Investment in the

commercialization of banana blossom sisig. Based on result of the study it

revealed that the appearance and taste is “like extremely” and the color, texture,

aroma as well as presentation is “like very much” by the tasters.

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 Based from the findings of the study, the following conclusions were drawn

that the sensory evaluations of the respondents in the different variables range

from “like very much” to “like extremely”. The respondents’ category influences

their evaluations in taste but has nothing to do on the rest of the variables.

Based from the findings and conclusions of the said study, the following

recommendations were drawn that the banana blossom “sisig” was accepted

to the tasters but there is still a need to improve not only the taste but also the

color, the appearance and texture since there are many respondents who

evaluated the variables as “like moderately”. If the banana blossom “sisig” is to

be commercialized, the taste preferences of the ethnic groups who will be the

potential consumers be studied in order to make adjustments to suit their taste

preference as it came out in the study that the Ifugaos vary in their evaluation.

The type of respondents affects their evaluations in taste. If the product be

commercialized, there is also a need to consider the type of consumers whether

they are students or teachers. Other researchers should further conduct future

research to validate the difference in preferences of students and teachers on

the taste of the product. (Salvador, 2012) (Jember, June 25-26 2012).

A present investigation entitled ‘Development of value added products

from banana peel” was conducted at the Department of Home Science, College

of Agriculture, (Vellayani, 2015). The studies objectives was to develop banana

peel based food products and to ascertain their quality and shelf life. The study

intended to utilize this nutritionally significant raw material through value

addition, thereby reducing its large scale wastage from the processing industry

and also avoiding the related environmental pollution.

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Banana peel of CV nendran was utilized for the study and the peels were

collected from chips making units in east forth, Trivandrum. The collected peels

were pre-treated with different proportions of citric acid (0.1-0.3%) and salt (1-

3%), to control enzymatic browning. Three products were standardized namely,

a banana peel based instant soup mix (ISM), a ready to cook (RTC) curry mix

and a sauce. For standardization of product the best formulation were selected

by a panel comprising of ten members parameters like color ,appearance, taste,

texture and overall acceptability were evaluated in the case of instant soup mix,

the best formulation identified was is one which comprised of banana peel flour,

onion powder, corn flour, citric acid, capsicum powder, coriander leaves powder,

white pepper powder, ginger powder, garlic powder and salt (the ratio being,

5:4:1.5:0.5:0.25:0.25:0.5:0.25:0,.25:2). In the case of RTC curry mix, S1 was

selected as the best formulation, which contain banana peel, crushed red chili,

garlic, geera, turmeric powder and curry leaves (the ratio being, 100:3:5:1:2:5).

As for sauce, formulation S5 got the highest score in sensory evaluation which

comprise of banana peel, coriander leaves, garlic, vinegar, red chili, sugar and

spices (the ratio being, 100:50:5:2:5:2:5:5) physical properties of ISM, RTC

curry mix ready to cook and sauce were analysed.

This study has confirmed the acceptability of three convenient, nutritive and

appealing banana peel based products namely; ISM, RTC curry mix and sauce

with appreciable shelf life soothing to the urban consumer.

In a study conducted by M. Club for the purpose of finding out the

acceptability, salability and profitability of Cardava Banana Patty and Beef Patty

production the following were arrived: the acceptability of the quality attributes

of Cardava Banana Pattty was greatly liked same was true with beef patty and
18
there was a significant difference on the quality attributes of Cardava Banana

Patty and Beef Patty in terms of taste. (mclub, May 19,2012)

Profitability

In a study conducted for the purpose of finding out the acceptability,

salability and profitability of Cardava Banana Patty and Beef Patty production

were arrived for having the profit of Cardava Banana patty and beef patty

production to Php.799.14 and Php. 1,032.47 and there was significant

difference on the profit of Cardava Banana patty and Beef Patty production

(mclub, May 19,2012)

Banana is among leading fruit crops. Banana serve as ideal food

among low cost foods and serves nutrients to 4-5 billion population residing in

developing country. Banana normally has a short shelf life and start detoriating

just after plucking. The quality of the bananas get further lowered during

transhipment to the market. Over and above over ripening is also a big problem.

In order to overcome these problems, the processing of banana must be

encouraged. Very small portion of total bananas production undergo industrial

processing. Planting and unripe banana are cooked as vegetable, chips,

snacks, powder ATC., whereas, mature dessert banana is eaten raw.

Characterizing bananas, their processed products and processed consumption

forms is necessary to enhance its processing. This will enable niche markets

for this major crop, undifferentiated product flows of which are in competition

on the world-wide market, to be structured on an objective qualitative basis.

This will improve the market efficiency and income to the farmers on one hand

generate employment on the other hand. This review discusses usefulness of

19
banana fruits, peel, leaves, blossoms and prospects in using this materials in

industry.

Banana waste materials are rich source of nutrients and minerals.

Banana peel is rich source of starch (3%), crude protein (6-9%), crude fat (3.8-

11%), total dietary fiber (43.2-49.7%) poly unsaturated fatty acids, essential

amino acids and micronutrients. Banana peel can further utilize various

products such as peel powder and can also be used for wine production. The

amount of fruit waste is expected to increase with the development of

processing industries that utilize the green and ripe banana. The banana peel

accounts about 40% of the total weight of fresh banana (Tchobenoglous, 1993).

The banana peel is rich in antioxidant compounds (Someya, 2002)which

implying the potential value of the peel in terms of antioxidant content. Perhaps,

in the future it may be possible for technologist to mix and match the pulp and

peel flour in order to achieve techno-functional properties without sacrificing the

static value of their products. This development can spur the utilization of

banana peel as innovative ingredients in various foods (Emaga, 2007).

The use of banana peel flour in production of cereal bars is feasible and,

even with different sensory profiles, cereal bars with banana peel flour are

acceptable, which may favour the development of new products for different

market niche.

The banana flower grows at the end of a bunch of banana. It is a leafy

maroon colored cone with cream colored flourets layered inside. This flourets

need to be clean well before they are cooked as a vegetable. The banana flower

is rich source or various vitamins, flavonoids and protein. The banana flower

20
has been used in traditional medicine to treat bronchitis, constipation and ulcer

problem. It eases menstrual crumps. The extract of banana flower of antioxidant

of properties that prevent pre-radicals and control cell damage (Kumar and

Bhowmik , 2012).

The objective of this review paper is that to promote the processing of

bananas by post-harvest technological tools, so we can reduce loses and

increase the income of farmers producing banana as well as profitable farming

in our country (Singh, 2018)

In a study conducted by Dr. Isabel F. Salvador, she assessed the consumer

acceptability of banana blossom “sisig” at Isabela State University, Echague,

Isabela, Philippines for the School Year 2011-2012. Specifically, the study

aimed to: determine the acceptability of banana blossom sisig in terms of

appearance, color, texture, aroma, taste and food presentation; determine the

relationship on the level of evaluation of the respondents to some selected

variables such as gender, civil status, ethnic affiliation, household size and

educational attainment; evaluate the return on investment of banana blossom

sisig. Based from the findings of the study, there is a positive return on

investment in the commercialization of banana blossoms sisig. If the price per

jar is sold at 20 pesos, it will generated an ROI of 21.21%. (Salvador, 2012)

Salability

In a study conducted for the purpose of finding out the acceptability,

salability and profitability of Cardava Banana Patty and Beef Patty production

were arrived for having a gross sale of Cardava Banana patty and beef patty

production to Php.1, 102.36 and Php. 1,335.47 and there was a significant

21
difference on the gross sales of Cardava Banana Patty and Beef Patty

production (mclub, May 19,2012)

22
 CHAPTER III

METHODOLOGY

Locale of the Study

This study will be conducted at Brgy. Mabolo, Catarman, Northern Samar.

Catarman is the capital town of Northern Samar. This first class municipality

is strategically located in the middle of the province’s land territory.

Categorized as a medium town in the hierarchy of settlement, it serves as the

seat of the Provincial Government and the center of financial and economic

activities. Catarman has a total hectares of 28,540, 8.2% of the total land area

of the Province (Philippine Statistics Authority).

This experimental research will be conducted at Brgy. Mabolo, Catarman,

Northern Samar. The said Barangay has a total population of 381. (Census,

2015). It is located at the Catarman proper where business buildings are

located.

Research Design

Survey and experimental method specifically the two-group method will be

used to meet and test the objectives of this study. This study will measure,

describe and test the variables and determine the relationship of the

independent and dependent variables.

A survey method is employed to measure the existing phenomenon without

engaging into why it exists. It does not take into account the relationship

between the variables. (Sevilla, 1992) Experimental research is any research

conducted with a scientific approach, where a set of variables are kept constant
23
while the other set of variables are being measured as the subject of experiment.

(Bhat)

Table 1. Materials

Banana Peelings and Banana Banana Peelings and banana blossoms

blossoms patty with Coconut Sap patty without coconut sap

4 Eggs 4 Eggs

4 pieces of banana peelings 4 pieces of banana peelings

1 cup of banana blossoms 1 cup of banana blossoms

2 teaspoon Black Pepper 2 teaspoon Black Pepper

3 teaspoon chili powder 3 teaspoon chili powder

2 teaspoon barbecue sauce 2 teaspoon barbecue sauce

2 teaspoon oyster sauce 2 teaspoon oyster sauce

1 teaspoon salt 1 teaspoon salt

1 clove of garlic 1 clove of garlic

2 pieces onion 2 pieces onion

1 /2 cup coconut sap

Table 2. Equipment and Utensils

Equipments and Utensils Units

Knife 3

Chopping Board 2

Measuring Spoon 2

Measuring Cup 1

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Frying Pan 2

Spatula 2

Spoon 2

Mixing bowl 2

Casserole 1

Strainer 1

Procedures in making Banana Peelings and Banana blossoms patty with

Coconut Sap

1. Wash thoroughly the banana peelings and banana blossoms.

2. Peel and discard the outer, fibrous skin layers of banana heart until you

reach the lighter, softer core. Trim off the stem and discard. Cut banana

core into half and slice thinly..

3. Place the shredded banana blossoms in a bowl of cold salted water and

soak for about 15-20 minutes. After soaking, squeeze to release the

bitter sap. Rinse with cold water, squeeze well to remove liquid.

4. Boil the banana blossoms for about 10-15 minutes.

5. Peel the bananas and boil the banana peeling. Boil for around 7 minutes

to soften the banana peel.

6. Finely chop the banana peelings.

7. Wash the onion and garlic and finely chop.

8. In a bowl, combine all the ingredients including the eggs, oyster sauce,

barbecue sauce, black pepper, chili powder and salt.

9. Add the coconut sap and mix thoroughly.

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 10. After mixing, form it into a flat circle and fry in a hot pan.

Procedures in making Banana Peelings and Banana blossoms patty

without Coconut Sap

1. Wash thoroughly the banana peelings and banana blossoms.

2. Peel and discard the outer, fibrous skin layers of banana heart until you

reach the lighter, softer core. Trim off the stem and discard. Cut banana

core into half and slice thinly.

3. Place the shredded banana blossoms in a bowl of cold salted water and

soak for about 15-20 minutes. After soaking, squeeze to release the

bitter sap. Rinse with cold water, squeeze well to remove liquid.

4. Boil the banana blossoms for about 10-15 minutes.

5. Peel the bananas and boil the banana peeling. Boil for around 7 minutes

to soften the banana peel.

6. Finely chop the banana peelings.

7. Wash the onion and garlic and finely chop.

8. In a bowl, combine all the ingredients including the eggs, oyster sauce,

barbecue sauce, black pepper, chili powder and salt.

9. After mixing, form it into a flat circle and fry in a hot pan.

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DOCUMENTATION

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Variables of the Study

In this study, there were two (2) kinds of variables; the independent

variables and dependent variables. The independent variables are namely:

banana peelings and banana blossoms patty without coconut sap and banana

peelings and banana blossoms with coconut sap. The dependent variables are

the acceptability in terms appearance, aroma, texture, taste and general

appearance, salability and profitability.

For the purpose of analysis and interpretation, the variables were

classified as follows.

Acceptability. It was used to determine if banana peelings and banana

blossoms patty with or without coconut sap is acceptable.

Appearance. Is the way how someone or something looks, it refers to the

respondents as to how they accept the appearance of banana peelings and

banana blossoms patty with or without coconut sap

Aroma. The fragrant and scent, one that pleases the nose in a way that makes

you lick your lips. In this study, it is how the respondents will respond the aroma

of banana peelings and banana blossoms patty with or without coconut sap

Texture. This refers as to how the respondents accept the texture of banana

peelings and banana blossoms patty with or without coconut sap.

Taste. It is how the respondents will accept the sensation of flavour of banana

peelings and banana blossoms patty with coconut sap.

29
Salability. It is how the respondents will like the value added product which is

computed by the total gross sale of banana peelings and banana blossoms

patty with or without sap.

Profitability. This is the state or condition of yielding a financial profit or gain.

It is how the respondents will help the proponents gain profit through selling the

product by computing the return on investment.

Population and Sampling

The population of the study will be the number of the residents of Barangay.

Mabolo, Northern Samar and the restaurant owners who sells burger patty.

Barangay Mabolo Catarman, Northern Samar has a total population of 381.

(Population Census, 2015)

In this study, a Purposive Sampling and Incidental Sampling will be used

wherein, Purposive Sampling selects respondents based on the purpose of the

researcher as his controls, individual is chosen as part of a sample due to good

evidence that he is a representative of the total population. The researchers

purposely choose experts in food like HRM faculty and restaurants chefs.

Incidental Sampling is, wherein sampling design is applied to those samples

which are taken because they are most available. The researcher simply takes

the nearest individuals who passes by in Barangay Mabolo as subject of the

study until the sample reaches the desired size.

For each population to be part of the sample, the researchers got the

Sample Proportion by getting the total number of population of Barangay

Mabolo which is 381 and the population size of Municipality of Catarman which

has a total number of 94, 037 which was then multiplied by 100 to get the
30
percentage which resulted to 30%. And using the Sloven’s Formula to get the

number of respondents for the questionnaire. To get the number of restaurant

owners included in the sample, the researchers list all the restaurant owners

who sells patty in the municipality.

Sloven’s Formula N = 195.13

381
1 + 381 (.05)2
= 381
1 + 381 (0.0025)
= 381
1 + 0.9525
= 381
1.9525
= 195.13

The Respondents of Study

The respondents of this study will be the restaurant chefs, food

expert such as HRM faculty and residents of Barangay. Mabolo, Catarman,

Northern Samar.

Research Instrument

For this study a questionnaire, was used as main instrument to gather the

needed data. In validity, the questionnaire is derived from hedonic scale.

The questionnaire contains the sensory evaluation of banana peelings

and banana blossoms patty with coconut sap and banana peelings and banana

blossoms patty without coconut sap.

This part is subdivided into two parts: (A) Banana peelings and banana

blossoms patty with coconut sap and (B) Banana peelings and banana
31
blossoms patty without coconut sap. Both parts contains five statements related

to it. The statements are provided with the following choices such as, extremely

acceptable, very much acceptable, moderate acceptable, slightly acceptable,

neither acceptable nor unacceptable, slightly unacceptable, moderate

unacceptable, very much unacceptable and extremely unacceptable.

Scoring and Interpretation

To determine the acceptability of the product based on the

appearance, aroma, texture, taste and general acceptability, the researchers

uses the hedonic scale. The score ranges from 1 to 9.. The score from hedonic

scale will be summed up and will be computed their weighted mean to identify

its rating form.

Scale Mean ranges Adjectival Rating Interpretation

9 8.04 – 9.008 like extremely extremely acceptable

8 7.16 – 8.03 like very much very much acceptable

7 6.28 – 7.15 like moderately moderately acceptable

6 5.40 – 6.27 like slightly slightly acceptable

5 4.52 – 5.39 neither like nor neither acceptable nor acceptable

4 3.64 – 4.51 dislike slightly slightly unacceptable

3 2.76 – 3.63 dislike moderately moderate unacceptable

2 1.80 – 2.75 dislike very much very much unacceptable

1 1.00 – 1.87 dislike extremely extremely unacceptable

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 Data Gathering Procedure

In gathering the data, the researchers designed a questionnaire that

contained statements to measure the acceptability in terms of appearance,

aroma, texture, taste and general acceptability, salability and profitability of

banana peelings and banana blossoms patty without coconut sap and banana

peelings and banana blossoms patty with coconut sap.

The researchers went to Barangay Mabolo, Catarman Northern

Samar and to the Department of Trade and Industry to gather the data of its

total population size and all necessary information regarding restaurants who

sells patty.She asked the approval of restaurants chefs and LGU of barangay

Mabolo Catarman, Northern Samar upon recommendation of the College Dean

to conduct the study.

Statistical Treatment of Data

The data gathered were tallied tabulated and analysed statistically

using mean and T-test.

Weighted Mean

This will be used to compute tabulate and analysed the acceptability of

Banana Peelings and Banana blossoms patty with or without coconut sap to

the residents of Barangay Mabolo Catarman, Northern Samar and restaurants

owners who sells patty.

a. PERCENTAGE
𝑭
Formula: P =𝑯 × 100

Where: P – Percentage
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 F – Frequency

N – Number of Cases

100 - Constant

T-test

The t-test is used to determine the difference of the independent and

dependent samples. Ideally, the t-test is used when there are less than thirty

(30) samples but some researchers use the t-test even if there are more than

30 data samples.

FORMULA:

̅̅̅
𝑥1̅−𝑥
̅̅̅2̅
t= 𝑠𝑠 +𝑠𝑠
1 2 )( + )1 1
√( 𝑛+𝑛−2 𝑛1 𝑛2

Where:

t = the t-test

x1 = the mean of group 1

x2 = the mean of group 2

ss1 = the sum of squares of group 1

ss2 = the sum of squares of group 2

n1 = the number of observation in group 1

n2 = the number of observation in group 2

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