CHAPTER 1

Introduction

Bread is one of the most widely-consumed food in the world. One of which is

Pandesal. Pan de sal is popular, yeast-raised bread in the Philippines. Individual loaves

are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread

crumbs. These are then portioned, allowed to rise, and baked. It can also be

complemented with butter (or margarine), cheese, jam, or peanut butter. For some

areas in the Philippines, they included malunggay leaves as part of its main ingredient.

They call it "malunggay pandesal."

Its taste and texture closely resemble those of the Puerto Rican bread pan de

agua, baguette in France, and Mexican bolillos. Contrary to its name, pan de sal tastes

slightly sweet rather than salty. Most of the bakeries bake pandesal in the morning for

breakfast consumption.

Tinapa, a Filipino term, is fish cooked or preserved through the process of

smoking. It is a native delicacy in the Philippines and is often made from blackfin scad

(Alepes melanoptera, known locally as galunggong), or from milkfish, which is locally

known as bangus. Though tinapa is very much accessible in the country, it is also

possible for one to cook it at home. Tinapa recipe mainly involves the process of

washing the fish and putting it in brine for an extended amount of time (usually 5 – 6

hours), air drying and finally smoking the fishes. The fish species which are commonly
used for making tinapa could either be galunggong (scads) or bangus (milkfish).The

term tinapa can also refer to smoked meat which is also called tapa.

Pandesal and tinapa is very much accessible in Bicol Region and are exported to

other countries for a higher cost and income. Many consumers buys these products

because they are both budget friendly. But nowadays, both of these product’s price is

increasing due to the inflation rate in our country. The ingredients used to make these

products are getting expensive and causes the product also becoming more expensive.

So we came up with a product that will be fusing together these two favorite foods of the

people that is expected to give the best quality food at a low price. This product will be

called “Tinapandesal”.

Statement of the Problem

This study aims to determine the acceptability and palatability of Tinapandesal.

Specifically, iit seeks answer to the following questions:

1. What is the demographic profile of the respondents?

a. Name

b. Age

c. Sex

d. Grade and Strand

2. What is the palatability level of the produuct in terms of;

 a. Taste

b. Texture

c. Color

3. What is the most acceptable treatment of the product in terms of;

a. Appearance

b. Aroma

c. Fluffiness

4. What measures can be recomended to improve the palatability and aceptability of

Tinapandesal?

Significance of the Study

This research study could provide new knowledge and experience to the

respondents that will taste our “Tinapandesal” (researchers original product). Through

their suggestions and opinions, we can know our products strengths and weaknesses,

fix problems and fill the gaps in order to make our own product marketable and

palatable. The success of this research can be beneficial to these following entities;

Consumers - who will benefit from our product.

Teachers - who can help us achieve success on our own product and give

ratings to our product.

 Students - who will be the main respondents of our research and may contribute

to improving our product.

Fututre Researchers - who can gather information or conduct further research

on this topic.

Scope and Delimitation

The main purpose of this study is to know which between the tinapa filled

pandesal or pandesal dough with tinapa is better when it comes to its taste. This study

considers teachers and limited senior high school students of Cabangan High School’s

(as respondents) personal feedback such as opinions, suggestions and feelings about

our product. The researchers limited the study to the teachers and senior high school

students considering their age, gender and strand. The researchers selected to each

section and to avoid prejudice of perceptions. This study was conducted within the time

period of November 2018 to March 2019. This study is a comparative study. Through

the questionnaire, the researcher tabulated the results we gathered from the

respondents.
 Chapter 2

Related Literature

Pandesal is the most popular local bread in the Philippines says Martina

Mollenhauer and Sheryl Gabriel.They added that it is the Spanish term for “salt bread,”

since the name originated during the 16th century Spanish colonial era. Most bakeries

all over the country, from small backyard establishments to industrial bakeries, produce

and sell this bread. This staple food has become part of the typical Filipino breakfast as

a substitute for rice. Four pieces of pandesal are equivalent to one cup of rice.

Consumers like pandesal to be served hot and freshly baked from the oven. They

expect it to have a soft crumb texture and a slightly crunchy crust that is light brown in

color. The Filipinos’ unique way of eating pandesal is by dipping it into hot coffee. It can

also be served 6 with a variety of spreads or fillings such as butter, cheese, or jam.

Nowadays, some bakeries sell pandesal not only for breakfast but also as a snack at

any time of the day.

Pandesal is most common and the most popular bread in the Philippines. Its

name is Spanish for “salt bread.” Unlike the typical loaf of bread, the pandesal dough is

rolled and cut into smaller pieces before baking it. Today, it is the most common

breakfast bread used by most Filipinos which they stuff with different spreads, sardines,

butter, peanut butter, cheese, longanisa, eggs or anything that will suit their taste.

Another common way Filipinos eat pandesal is by dipping it on coffee. Thus, pandesal

and coffee is the most common breakfast among Filipinos.

 The exact nutrition benefits of pandesal defer depending on the particular recipe

used by the bakers. However, a typical piece of pandesal which weigh between 40-50

grams has over 100 calories. The putok variation of the pandesal which weighs heavier

60-70 grams has over 120 calories. It also has 4 grams of protein, 25 grams of

carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal as mentioned earlier, the

nutritional benefits of pandesal varies according to its recipe or 7 ingredients. Some

pandesal may have more fiber. Still others add egg which allows the person eating the

pandesal to obtain the nutritional benefits of eggs, some nutritionists have started to

include tinapa in the pandesal.the malunggay leaves are dried, crushed and mixed with

the flour to make the pandesal. The tinapay ingredient not only enhances the nutritional

value of the pandesal but it also improved its taste. Finally, since one can create

sandwich variations of the pandesal,one can also enjoy the nutritional benefits of stuff

you put in the pandesal while enjoying its great taste.

Related Study

In a research conducted by Siela Grabriel and Martina Mollenhauer about

Popularity of Pan de sal, it is stated that pan de sal is a famous bread in the Philippines

which the Filipinos use as a substitute to rice as breakfast because pandesal and rice

have “carbohydrate”.

According to the Manila-based food site Pepper, wasn’t until the Spaniards

attempt to “create an answer to the french beguette” that the original pandesal was

born. That version was made with whole wheat flour and baked in a pugon, a 8 wood
fired oven that rests on the floor – also known as pan de suelo. Poncesa says pan de

suelo, or “floor bread” is still popular in the Philippines today, but it is much crustier and

much studier that the modern pandesal.

Due to the fact that the Philippines does not grow wheat and imports most of its

supplies – something that remains true today – bakers had to turn to a more affordable

version of flour, resulting in the soft, doughy bread that is recognized as pandesal today.

Modern pandesal and other wheat-based foods really flourished in the 1900s when the

price of American wheat becomes cheaper than rice. The wheat of choice typically

grows in the U.S. Pacific Northwest, has less protein, and can be stored for a year.

Layug says the influx of American immigrants to the country during first half of

the 20th century also helped to lower the production costs of pandesal through the

“introduction of commercial yeast, canned dairy, and baking pans.”

Americans also brought with them their health program which “promoted better

hygiene” (baking bread in pans, not on the floor), and a “healthier” American diet, which

was heavy on the weath and dairy.

Based on the study of Charles Lyndon Dulos on May 2013, Pan de Sal is a

Spanish term which literally means bread made with salt has been a part of Filipino

breakfast. It is oven-fresh baked bread sold by small neighborhood bakers handed to

the customers while still hot, that is where the Filipinos derived the term “Hot Pan de

Sal”. Many small time entrepreneurs became attracted to this business due to its low

capital and high profit. In view thereof, the development of the business rose abruptly in
1974. This paved the way to the development of ovens – a product of Filipino ingenuity

– which was invented in 1970. Eventually, the business was brought to the provinces.

Theoretical Framework

Based from NVM Gonzalez The Bread of Salt revolves around a young man, a

violinist; enamored of a mestizabeauty – Aida – gets a chance to impress her by playing

at a party at her house. Hewas embarrassed, however, at the buffet table. The most

Filipino element in the story was the pan de sal , which was referred to asthe bread of

salt. This is an allusion that portrays the violinist doing an errand – along-standing

tradition of young Filipinos sent each morning to the bakery at 10 acorner to buy pan de

sal for the family’s breakfast. The Bread of Salt is about coming to real life; awakening

from a long-night’sfantasy. The violinist/boy in the story is pushed aside down-to-earth

life and soughtdreams that could simply not come true.

The Theoretical Framework notes that the influence of tinapandesal to the

respondents and to the consumers if positive because of its good taste and its

uniqueness. This provides and allows a a big possibility in adding tinapa in pandesal.

This product is made to create a new and unique flavor to the pandesal. This study

anchored the following theories:

 “It’s slightly sweet, soft and fluffy and it tastes amazing
with a bit salty taste”
Mary Ann Cabrera

“Tinapa is the Filipino term that usually refers to the fish

cooked and preserved through the process of smoking”
-Rene Astudillo

“Tinapandesal has a golden color, crumb-coated exterior,

slightly sweet taste, perfect for breakfast or a snack”
-Researcher’s Theory

Figure 1: Theoretical Paradigm

Conceptual Framework

A conceptual framework is defined as a network or a "plane" of linked concepts.

Conceptual framework analysis offers a procedure of theorization for building

conceptual framework based on grounded theory method. It us used to make

conceptual distinctions and organize ideas. Strong conceptual frameworks capture

something real and do this in a way that is easy to remember and apply. In this

research, we will use Qualitative Comparative Analysis. Pandesal is a famous bread in

the Philippines Pandesal can be substitute for rice. Tinapa is the best partner of rice for

breakfast. Mixing these two will create a unique product. This study will compare two

kinds of tinapandesal, T1 that refers to the pandesal with tinapa filling, T2 which is the

pandesal with tinapa mixed in the dough. In the input, we will gather the ingredients

needed to make bot treatments. Then in the process, we will produce both treatments
and conduct a survey to know which treatment is more liked by the respondents. Lastly,

in the Output, we will now tabulate the results from the survey questionnaire to

determine the best treatment.

Determining which Preparing Tabulation of the

Process
Input

Output
of the two questionnaire for the results from the
treatments is more respondents to fill up survey
acceptable. which will be the questionnaire.
Concluding what main source of data Analyzing the results
negative effects can of this research. and accepting
this product cause. suggestions and
Predicting the comments to help
possible good effects for the improvement
that the research can of the product.
give.

Figure 2: Conceptual Paradigm

Definition of terms

Focuses on the terminologies being used in a research paper that is unknown to

the readers.It aims to enlighten the readers on the meanings of unknown terms.

Acceptability - The quality of being tolerated or allowed.

Appearance - Pertains to the physical form of a particular thing.

Pandesal - Is a common bread roll in the Philippines made of flour, eggs, yeast,

sugar, and salt.

 Cabangan Senior High School - This is the target respondents of the

Research.

Color - Pertains to the shade of a particular thing. Floppiness- Tending to flop or

hang;loose and flexible.

Shape - Pertains to the external figure of a particular thing.

Taste - Pertains to the sensation of flavor perceived.

Texture - Pertains to the feel, appearance, or consistency of a surface or a

substance.
 Chapter 3

Research Methodology

-Pandesal or bread of salt. Made of flour, eggs, yeast, sugar, and salt

-Introduced to the Filipinos in the 16th century when Spaniards came.

-Traditional served for breakfast but later on was eaten anytime of the day and

served with coffee, tea, hot chocolate, butter, cheese or eggs.

-As years passed the quality of flour no longer produce the ideal crusty exterior

and chewy interior.

-The pandesal gradually became sweeter and richer too.

-The coating of bread crumbs which gives pansedal its identifying flavor remains

the same though.

-As with commercially produced food items pandesal vary in quality to meet the

taste requirements and standards of the primary target market.

Research Design

Research Design varies from the sources of information that are drawn on,how

that information is sampled, and the types of instruments that are used in data

collection. It may be in the form of qualitative or quantitative research. In this research

paler, the type of method to be used is quantitative method using total population

sampling. In total population sampling, it is a type of purposive sampling technique that

involves examining the entire population (I.e., the total population) that have a particular

set of characteristic (e.g., 15 specific attributes/traits, experience, knowledge, skills,

exposure to an event, etc.). The study will use survey as form of gathering data or

information. In order to have an accurate number of respondent's to be interview, the

researchers will provide survey questionnaire to selected sections of Grade 11 of

Cabangan High School.

The researchers used the descriptive comparative design and applied using

survey questionnaires design and key informant interview. The survey was conducted

by providing structured questionnaires to a identified the respondents from the number

of senior high of cabangan high school.

The survey was aided using an interview guide questionnaire. However,

interview were conducted with existing business operator who sell breads which will

server us key information on how will we the researchers improve more our product

offering to our target consumers.

In conducting this study, the researchers used the opinion, suggestion and the

comment of the students and the respondents but the number of the respondents will be

counted and selected only due to the number of the product they made.

The researchers will perform the survey during break time inside the school

campus.
Sources of data

In this study, the main source of the data will be gathered in the respondents by

answering the research questionnaires and surveys that was made by the researchers.

The secondary data source will come from the books, internet, and other reading

materials that have relevance in the study conducted.

Respondents

Respondents are the people who the researcher selects for their study. These

are the persons who will answer questions that maybe in the form of survey

questionnaire or through face to face interview. The respondents of this study that will

answer on our questionnaire and judge are product is the senior high school students,

senior high school teachers and staff of cabangan high school.

We are open to accept their suggestion and comments to our product and use it

as a guide to improve this product.

Research Instruments

Research instruments are measurement tools (for example, questionnaires or

scales) designed to obtain data on a topic of interest from research subjects. These will

provide information that is useful in gathering facts to come up with a good result. The

researchers will use survey questionnaire as a mode of gathering information. In survey

questionnaire, the Researchers will provide questions. That will be the focus of the

sturdy with corresponding Choices.

Data Gathering Procedure

Data Gathering is a process of collecting and measuring information on targeted

variables in an established systematic way, which then enables one to answer relevant

questions and evaluate outcomes. In this study, the researchers will first determine the

corresponding respondents. The number of respondents will be determined by using

sampling method. After determining the respondents, the researcher will provide the

survey questionnaire will be distributed to the target respondents and may be collected

right after the respondents answer the questionnaire. After collecting the questionnaire,

the researchers shall tally the answers to gather the needed 17 information or data. In

this procedure, the researchers may be able to have a mere accurate result that may be

useful in having conclusion.

FLOW CHART OF DATA GATHERING PROCEDURE

 Determine the respondents through total sampling

Distribution of survey questionnaire

Collecting of survey questionnaire and tally

Figure 3: Flowchart

In conducting the study, the researchers used the opinion, suggestion and the

comment of the students and the respondents but the number of the respondents will be

counted and selected only due to the number of the product they made.

The researchers will ask permission to the practical research teacher to use the

one hour class session to study, ready and answer the test that can be provided by the

researchers and result of the test will be recorded by the teachers as to have valid and

reliable information.

Statistical treatment

This is used to apply any statistical method to the data. Treatments are divided

into two groups: Comparative Statistics, which summarized the data as a graph or
summary Statistic and inferential Statistics, which make prediction and test hypothesis

about your data. In this study the researchers will use mean. Mean will be used to

represent the entire data set with a single value that describes the "Middle" or "average"

value of the entire set.

f % = percentage
% = ——— x100 f = frequency
N N = number of cases
We will use this formula to get the percentage of the results of our survey in

which we can determine which of the treatments have higher satisfactory.