1

Background of the Study

Veggie Shanghai and Veggie Siomai are pure vegetables. It doesn’t contain any

meat. Great for the kids who do not eat vegetables. For some who is confused shanghai

is basically pork dumpling with fillings.

Republic act 10611,” an act to strengthen the food safety regulatory system in

the country to protect consumer health and facilitate market access of local foods and

food products and for other purpose.”

This republic act relates to this study because the researchers would also make

a product not just delicious; but also nutritious and affordable for the community of

Loreland Brgy. San Roque. The researchers’ product would give better nutrients to

people who would eat.

Many children would be at risk due to not eating vegetables simply because they

hated the taste of bitterness would definitely make them malnourish. Lack of nutrients

and always wanting to eat frozen foods instead of vegetables. Based on the

researcher’s observation on the community the new product Veggie shanghai and

Veggie siomai are not yet popular to them.

The researchers wanted to know if Veggie shanghai and Veggie siomai would

be acceptable and loved by kids. The study was all about comparison of acceptability of

Veggie shanghai and Veggie siomai in market.

The researchers would be experimenting a new product called “Veggie

shanghai and Veggie siomai” that would be an alternative for Pork shanghai and Pork
 2

siomai. The Veggie shanghai and Veggie siomai would be cooked by frying and the

products would be offered and sold to the Senior High School students.
 3

Review of Related Literature

This cited review of related literature and studies (RRL) are connected in the

research because it shows the focus on making Comparison of the Acceptability of

Veggie Siomai and Veggie Shanghai with Marketability.

According to Iran J Public Health (2015), sufficient intake of fruit and vegetables

(F&V) have been related epidemiologically would reduce risk of many non-

communicable diseases. Currently, much interest is focused on the vital role of

antioxidants which would impart bright color to F&V and act as scavengers cleaning up

free radicals before they cause detrimental health effects. Moreover, fibers found in F&V

have been shown to reduce intestinal passage rates by forming a bulk, leading to a

more gradual nutrient absorption hence preventing constipation. When you eat

vegetables and fruit it would reduce risk of many non-communicable diseases and

prevent constipation.

As stated by Zajonc (2014). Despite current recommendations and the apparent

health related benefits, vegetable consumption is below the recommended level in both

adults and children. Children dislike vegetables and when given the option pre -

schoolers tend avoid vegetables when allowed to choose lunch. Children prefer foods

which are high in energy density and appear to be more acceptable sweet as taste

more than those with bitter taste. Therefore, lower energy density and bitter taste might

inhibit intake of vegetables among children. Nevertheless, exposure to the taste of

vegetables promotes its acceptance.

 4

According to Zajonc (2014), Children dislike vegetables and lack of proper

nutrition. Therefore, many of the children have lower energy so children should eat

vegetables.

Based on Otles, S. & Ozgoz, S. (2014). Fresh vegetables are naturally low in fat,

salt and sugar, making them an excellent food choice. Vegetables provide energy,

vitamins, minerals and fiber and there is growing evidence of additional health benefits

from a range of phytonutrients. Some vegetables contain higher levels of carbohydrate

and are often called starchy vegetables.

Based on Otles & Ozgoz, (2014). There are many benefits in eating vegetables.

According to Slavin L. & Beate Lloyd (2010), Dietary Guidelines for Americans

(2010). Nutrients of concern in the American diet includes Potassium, Dietary fiber,

Calcium, and Vitamin D. Energy density and intake are also important issues in the

American diet.

According to Slavin L. & Beate Lloyd (2010). American diet is an important issue.

In America diet contains Potassium, Dietary fiber, Calcium and Vitamin D.

According to Monica Liou (2010), while Chinese dishes are often rich in

vegetables and do not feature meat in the same way western dishes do vegetarians and

vegans can still have a difficult time explaining that their diet does not include fish, pork

stock, or a meat garnish sprinkled a top noodle. However, China has both history of

Baddish cuisine and a renewed interest in maintaining a healthy lifestyle.

 5

According to Monica Liou (2010) Chinese are not eating pork, fish and beef

instead they eat only vegetables because of the nutrients that would benefits their

heath.

This cited review of related literature and studies (RRL) are connected in the

research because it shows the importance of making Veggie siomai and Veggie

shanghai, which would promote vegetable consumption excellent to people in all ages.

Many nutrients and vitamins are applicable here in Veggie siomai and Veggie

shanghai. And based on Zajonc (2014), Children dislike vegetables. In order to promote

healthful nutrition, insight is needed in the behavioral determinants of nutrition

behaviors.

The researchers use those literatures because it is closely related to the study.

Those literatures also help the researchers to know the nutrients and benefits in eating

vegetables. Those literatures also help the researchers to make the readers have a

better understanding about this study.

 6

Definition of Terms

This definition of terms is connected in the research because it shows the not

very understandable words about Comparison of the Acceptability of Veggie Siomai and

Veggie shanghai with Marketability.

Acceptability. It refers to a something that is considered to be socially ok or within the

realm of what is appropriate, or something that is tolerable but not necessarily desired.

Capital. It is the most important city or town of a country or region, and administrative

center.

Celery. It is a vegetable with long, thin, whitish or pale green stems that can be eaten

uncooked or cooked. Celery (Appium Grave lent) is a marshland plant in the family

apiece that has been cultivated as a vegetable since antiquity. Celery has a long fibrous

stalk tapering into leaves.

Lumpia Wrapper. It is used for covering a variety of savory ingredients. Sometimes

called shanghai style egg roll wrappers, these skins are used typically to prepare

Lumpia, savory Filipino Egg rolls.

Marketability. It refers to something that is marketable is able to be solve because

people wanted to buy it.

Molo Wrapper. It is a Wonton , made by spreading a square wrapper flat in the palm of

one’s hand placing a small amount of filling in the center, and sealing the Wonton into

the desired shape by compressing the wrapper edges together with the finger.
 7

Profit. It is a financial gain, especially the difference between the amount earned and

the amount spent in buying, operating, or producing something.

Scallion. Is a sm

all thin onion with a white bottom and green stem and leaves, which is eaten in salad

and other dishes? The traditional ways of storing onions is to storing them together and

hang them up. This is quite easy to do.

Veggie Siomai. It is a siomai gulay or vegetable siomai/dumpling is pure vegetable plus

tofu. It does contain any meat. Great for your picky eater kids who doesn’t eat

vegetables.

Veggie Shanghai. It is referring to a Philippine cuisine, there are two kinds of Fried

lumpia: Vegetable lumpia and shanghai. As far as size, the shanghai rolls are big and

thick. For the filling, the shanghai version has ground pork while the vegetable lumpia

has mostly vegetable.

 8

Conceptual Framework

The researchers use input, output and process model to explain the study. The

input and output process explain the flow of the study.

The first box contains the input of the study. The researcher uses item cost and

price.

The second box contains the process of the study. The researchers use data

gathering.

The third box contains the output of the study. The researchers use data

gathering to conduct the study of selling marketing price in Loreland Brgy. San Roque.

The purpose of placing feedback is to know what is the comment of the

respondents about the research, it would necessary improve the palatable. Feedback is

very important to the researchers to in improving the research to have a better output of

the study.
 9

INPUT OUTPUT
PROCESS

• Innovated Veggie
• Cost of Marketing Shanghai and
Price Veggie Siomai in
• Recipe for • Data Gathering market study
Veggie Shanghai • Market feasibility
• Survey
and Veggie of Veggie Siomai
questionnaire
Siomai and Veggie
• Data Analysis
Shanghai

FEEDBACK

Figure 1
Comparison of the Acceptability of Veggie Siomai and Veggie Shanghai
with Marketability
 10

Theoretical Framework

This consumer satisfaction theory stated that there is no universally accepted

definition of customer satisfaction (McCollough, 2010). One ongoing debate in

consumer satisfaction circles is the extent to which it is a cognitive process or an

emotional state. According to Qualtrics (2019) satisfaction is an overall psychological

state that reflects the evaluation of a relationship between the customer or consumer

and a company, environment, product or service. The expectations and satisfaction of

the customer are beliefs (likelihood or probability) that a product and/or service

(containing certain attributes, features or characteristics) will produce certain outcomes

(benefits or values) given certain anticipated levels of performance based on previous

affective, cognitive, and behavioral experiences.

In this theory the researchers knew the definition of a customer in terms of the

satisfactory. This would be connected in the theory the consumer satisfaction is

extended in which of their emotional state in the product if the food has benefits and

healthy.
 11

Importance of the Study

This research was all about the comparative of Veggie siomai and Veggie

shanghai to ordinary siomai and shanghai in the community in Loreland and the

researchers aim to help the children who were not eating vegetables and the

researchers aimed to help children to gain good and proper nutrition and health

benefits. This study also focuses on the marketability of Veggie Siomai and Veggie

Shanghai. In this study the researchers wanted to solve the problem in eating

vegetables of children.

Scope and Limitation

This study was all about experimenting of a new nutritious product called “Veggie

Siomai and Veggie Shanghai”. It is limited to the creation of a new product for the

residents of Sitio Halang and Loreland, Brgy. San Roque Antipolo City. The researchers

conducted the study at San Roque Senior High School in July 29, 2019. Then August 1-

3, 2019, the researchers sold the products in Sitio Halang and Loreland. The

researchers sold the new product after conducting food tasting in the Senior High

School students.
 12

Statement of the Problem

1. What is the level of acceptability of veggie Siomai and veggie shanghai in terms

of:

1.1 Appearance

1.2 Texture

1.3 Taste

1.4 Aroma

1.5 Cost

2. What is the marketability potential of veggie shanghai and veggie siomai in Sitio

Halang and Loreland Brgy, San Roque Antipolo City?

3. Is there a significant difference on the market sales of profit between veggie

siomai and veggie shanghai?

 13

Null Hypothesis

There is no significant difference between the market sales profit of Vegie Siomai

and Vegie Shanghai.

 14

Benefits and Beneficiaries

In this study the children of Sitio Halang and Loreland, Brgy. San Roque knew

that there where is best alternative for siomai and shanghai where people can get

enough nutrients to form a healthy lifestyle. This study could help to p roduce a new

healthy product for people’s healthy lifestyle.

 15

RESEARCH METHODOLOGY

A. Data Collection Procedure

This study was conducted survey using questionnaire for 30 respondents that

came from Grade 11 of San Roque National High School to know if the Veggie Siomai

and Veggie Shanghai are acceptable and also to know the comparison between Veggie

Siomai and Veggie Shanghai to produce data for the study. In this case the researchers

compared the taste and the cost in the market by gathering data from respondents. The

researcher’s products were sold in the community of Loreland.

B. Research Design
This comparative research is a quantitative research which the topic must

specified according to research study. Cluster sampling is a sampling method that

divides the population into separate groups called Cluster then a simple random

sample. The researchers need to compare the taste and cost in the suitable community.

The researcher conducted a survey for the acceptability of Veggie Siomai and Veggie

shanghai then it was conducted target for marketability in Loreland in terms of sales. In

13 communities of Barangay San Roque, researchers only chose 2 (two community)

because there is a chance to sell. Veggie Siomai and Veggie Shanghai due to many

children in this area.

C. Subject of the Study

The subject of the study are the people buying Veggie siomai and Veggie shanghai.

The researchers selected 30 students in Grade 11 Senior High because the researcher

need to know the acceptability of the product that was to be sold. The researchers

chose Grade 11 to avoid bias situation.

 16

D. Sampling Method
The researcher used Quota sampling method to get the data from selected students.

This sample size was thirty (30) people for this study. Researchers selected thirty (30)

respondents because of the thirty (30) rules. The central limit Theorem is a statistical

theory states that given a sufficiently large sample size from the same population would

be approximately equal to the mean of the population.

E. Source of Data and instrument

The researchers used survey questionnaire the tool used in the study includes data

gathering instrument in the form of survey questionnaire. The survey questionnaire was

a given to the respondents to determine their profile and perception regarding the

topic/problem under study. The instrument is a self-made survey by the researchers.

Presented it to their Research Instructor for some validation and correction. The

researchers wanted to know if the Veggie Siomai and Veggie Shanghai was acceptable

or not to the respondents.

 17

Results and Discussion

LEVEL OF ACCEPTABILITY OF VEGGIE SIOMAI AND VEGGIE SHANGHAI

Table 1

Taste of Veggie Siomai and Veggie Shanghai as perceived by the respondents

TASTE MEAN VERBAL RANK
INTERPRETATION
1. The taste of Veggie Siomai and 3.63 Highly accepted 2
Veggie Shanghai is not sweet or
tasteless.
2. The Veggie Siomai and Veggie 2.97 Accepted 5
Shanghai has no bitter after taste.

3. The combination of vegetables in 3.67 Highly accepted 1

making shanghai and siomai is
tolerable.
4. The flavor combination of Veggie 3.33 Accepted 3
siomai and Veggie shanghai is improved
palatability.

5. The Veggie siomai and Veggie 3.5 Accepted 4

shanghai has fair flavors.

AVERAGE 3.42 HIGHLY ACCEPTED

3.26-4.00 Highly Accepted 2.51-3.25 Accepted 1.76-2.50 Not Accepted 1.00-1.75 Least Accepted

This table present the perception of the respondents on the Taste of Veggie

siomai and Veggie shanghai of each criterion gathered a mean score of 2.97, 3.33, and

3.5 which means the criteria obtained accepted as a verbal interpretation. 3.63, 3.67

which means that the criteria obtained as highly accepted? The overall mean obtained

was 3.42 with a verbal interpretation of highly accepted.

 18

This means that the participants were satisfied on the Taste of Veggie siomai

and Veggie shanghai. The table also means that the taste of Veggie siomai and Veggie

shanghai are accepted by the participants.

This further implied that participant tasted the Veggie shanghai and Veggie

siomai delicious and it should continue the purchasing of it to the participants. It also

implies that the participants should also make Veggie siomai and Veggie shanghai to

become source of income.

The study was parallel to the Jainey Sison (2017) that Veggie Siomai and Veggie

Shanghai is great for the kids who does not eat vegetables. Healthy and simple snack

every family would surely enjoy and also affordable.

 19

Table 2

Appearance of Veggie Siomai and Veggie Shanghai as Perceived by the

Respondents

APPEARANCE MEAN VERBAL RANK

INTERPRETATION

1. The Veggie siomai and Veggie shanghai 3.5 Accepted 5

are new in sight.
2. The Veggie Siomai and Veggie 3.77 Highly accepted 1
Shanghai is wrapped well.

3. The color of Veggie Siomai and Veggie 3.63 Highly accepted 3

shanghai is perfectly blend.
4. The Veggie siomai and Veggie shanghai 3.73 Highly accepted 2
has no burned exterior.
5. The Veggie siomai and Veggie shanghai 3.8 Accepted 4
is presentable.

AVERAGE 3.69 HIGHLY

ACCEPTED
3.26-4.00 Highly Accepted 2.51-3.25 Accepted 1.76-2.50 Not Accepted 1.00-1.75 Least Accepted

This table presents the perception of the respondents on the Appearance of

Veggie siomai and Veggie shanghai of each criterion gathered a mean score of 3.5, 3.8

which mean the criteria obtained Accepted as a verbal interpretation. 3.77, 3.63, 3.73

which means that the criteria obtained as Highly accepted. The overall mean obtained

was 3.69 with a verbal interpretation of Highly accepted.

This means that the respondents were satisfied on the Appearance of Veggie

siomai and veggie shanghai. The table also means that the appearance of Veggie

Siomai and Veggie Shanghai are accepted by the participants.

 20

This further implied that participant appearance the Veggie shanghai and Veggie

siomai presentable and it should continue the purchasing of it to the participants. It also

implies that the participants should also make Veggie siomai and Veggie shanghai to

become source of income.

This study was parallel to the Dela Cruz (2013), that students tend to tend to buy

Veggie siomai and Veggie shanghai because it satisfies their hunger, it tastes delicious

and is affordable.
 21

Table 3

Aroma of Veggie Siomai and Veggie Shanghai as Perceived by the

Respondents

AROMA MEAN VERBAL RANK

INTERPRETATION

1. The Veggie Siomai and Veggie 3.57 Highly accepted 2

Shanghai has pleasant smell.

2. The Veggie Siomai and Veggie 3.63 Highly accepted 1

Shanghai is smelled newly cook.

3. The Veggie Siomai and Veggie 3.33 Highly accepted 4

Shanghai are smelly.

4. The Veggie Siomai and Veggie 3.5 Accepted 5

Shanghai have smells. vegetable.

5. The Veggie Siomai and Veggie 3.57 Highly accepted 3

Shanghai are savory smell.

AVERAGE 3.52 HIGHLY ACCEPTED

3.26-4.00 Highly Accepted 2.51-3.25 Accepted1.76-2.50 Not Accepted 1.00-1.75 Least Accepted

This table present the perception of the respondents on the Aroma of Veggie

siomai and Veggie shanghai of each criterion gathered a mean score of 3.5 which

means the criteria obtained Accepted as a verbal interpretation. 3.57, 3.63, 3.33, 3.57

which means that the criteria obtained as Highly accepted. The overall mean obtained

was 3.52 with a verbal interpretation of Highly accepted.

 22

This means that the participants were satisfied on the Aroma of Veggie siomai

and Veggie shanghai. The table also means that the Aroma of Veggie siomai and

Veggie shanghai are accepted by the participants.

This further implied that participant smelled the Veggie shanghai and Veggies

Siomai pleasant and it should continue the purchasing of it to the participants. It also

implies that the participants should also make Veggie siomai and Veggie shanghai to

become source of income.

This study was parallel to Gierczynski (2011) that aroma of Veggie siomai and

Veggie shanghai is a determinant factor in food choices and acceptability by

consumers.
 23

Table 4

Texture of Veggie Siomai and Veggie Shanghai as Perceived by the

Respondents

TEXTURE MEAN VERBAL RANK

INTERPRETATION
1. Is Veggie siomai and Veggie Shanghai is 3.47 Highly accepted 2
slightly tough or soggy.
2. The Veggie Siomai and Veggie Shanghai 3.6 Accepted 5
is crusty burned.
3. The Veggie Siomai and Veggie Shanghai 3.43 Highly accepted 3
is tender.
4. The Veggie Siomai and Veggie Shanghai 3.67 Highly accepted 1
is chewy when eat.
5. The vegetables are set compact in the 3.9 Accepted 4
wrapper.
AVERAGE 3.61 HIGHLY
ACCEPTED
3.26-4.00 Highly Accepted 2.51-3.25 Accepted1.76-2.50 Not Accepted 1.00-1.75 Least Accepted

This table present the perception of the respondents on the Texture of Veggie

siomai and Veggie shanghai of each criterion gathered a mean score of 3.6, 3.9 which

means the criteria obtained Accepted as a verbal interpretation. 3.47, 343, 3.67 which

means that the criteria obtained as a Highly accepted. The overall mean obtained was

3.61 with a verbal interpretation of Strongly Agree.

This means that the participants were satisfied on the Texture of Veggie siomai

and Veggie shanghai. The table also means that the texture of Veggie siomai and

Veggie shanghai are accepted by the participants.

 24

This further implied that participant bite the Veggie shanghai and Veggie siomai

tender and it should continue the purchasing of it to the participants. It also implies that

the participants should also make Veggie siomai and Veggie shanghai to become

source of income.

This study was parallel to the Konopocka (2010) that crispness is the key to trait

of cellular, brittle and century food. Firmness is one of the most important parameters of

fruit and vegetables, which is used to determine the freshness of food.

 25

Table 5

Composite Table on the Level of Acceptability of Veggie Shanghai and

Veggie Siomai in different Parameters

Parameter Mean Verbal Interpretation Rank

Appearance 3.69 HA 1

Taste 3.42 HA 4

Texture 3.61 HA 2

Aroma 3.52 HA 3

Overall 3.56 HA

The highest obtained mean is 3.69 “Appearance” verbally interpreted as Highly

Acceptable. The second to the highest obtained mean 3.61 “Texture” verbally

interpreted as Highly Acceptable. The third to the highest obtained mean 3.52 “Aroma”

verbally interpreted as highly acceptable. The lowest obtained mean 3.42 “Taste”

verbally interpreted as Highly Acceptable.

It indicates the perception of the respondents to the level of acceptability of

veggie shanghai in different parameters. This means that the respondents see the good

appearance of Veggie shanghai. However, the taste is not good enough for the

respondents

It implies that the Veggie shanghai and Veggie siomai is tender and highly

accepted to the respondents. It implies that the researcher’s product called Veggie

siomai and Veggie shanghai is presentable. This table implies that researchers need to
 26

maintain the appearance of Veggie shanghai and Veggie siomai needs an improvement

in terms of taste.

This is the parallel study of Barret (2010), states that the color, favor, texture and

the nutritional value of the vegetable products are the factors to the consumers and the

success of the products.

 27

SIGNIFICANT DIFFERENCE ON THE MARKETABILITY OF VEGGIE SIOMAI AND

VEGGIE SHANGHAI
Table 6
Computed T-value of Significant Difference on the Marketability of Veggie

Siomai and Veggie Shanghai

M TC TV H INTERPRETATION

Veggie Siomai 5.8 0.41 2.306 A NS

Veggie Shanghai 7.2

This table present the perception of the respondents on the result of Veggie

siomai and Veggie shanghai. The mean score of Veggie siomai is 5.8 and the mean

score of Veggie shanghai is 7.2. The T computed is 0.41 and the T value is 2.306 and

the null hypothesis is accepted. The interpretation is there is no significant difference

between the marketability of Veggie siomai and Veggie shanghai.

This means that there is no significant difference on the market sales of profit

between Veggie shanghai and Veggie siomai. The T value is higher than T computed

so it is accepted. Therefore, the Veggie siomai and Veggie shanghai are in on the

market sales.

This further implied that participant accept the Veggie siomai and Veggie

shanghai. The two (2) researchers product have no difference in terms of marketability.

This study was parallel to the Elvie Estrada (2014) that the consumer accepted

the marketability of Veggie siomai and Veggies shanghai. It has nutrients that can get

and it is cheaper to buy Veggie siomai and Veggie shanghai, therefore consumer can

afford to buy.
 28

Conclusion
1. The Veggie siomai and Veggie shanghai have a high level of acceptability that

suits to the market.

2. Veggie shanghai and Veggie siomai have the potential in the person who want to

gain money.

3. Veggie siomai and Veggie shanghai have no significant different in terms of

market sale and profit because the actual price of ordinary siomai and shanghai

are contiguous when it comes to the price.

Recommendations

Based on the light of the research, the following recommendations can be generated:

1. Veggie shanghai and Veggie siomai may sell in the stores and gain money for it.

2. Veggie shanghai and Veggie siomai can be negotiated to the entrepreneurs.

3. Veggie siomai and Veggie shanghai can be a competitor of other market that is

selling the same product.

4. Vegetable use in Veggie siomai and Veggie shanghai can be replaced of other

vegetables like malunggay.

5. The researchers also recommend these to the co-researcher and to continue it.

6. The canteens should also use Veggie siomai and Veggie shanghai as a new and

heather version of siomai and shanghai.

 29

APPENDIX A

Gant chart/time table for the acceptability and marketability of Veggie siomai and veggie
shanghai.
ACTIVITIES JUNE JULY AUGUST September
1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th
Identifying the Inquiry
1 and choosing a research
topic
2 Formulation of the
research title
3 Writing the Statement of
the Problem
4 Constructing the
Research Background
5 Gathering Sources of
RRL
6 Formulating Theoretical
Framework
7 Developing the
Conceptual Framework
8 Identifying the Scope of
the Research
9 Defining the Key Terms
of the Study
10 First Wave of the
Research Evaluation and
Revision
11 Determining the benefits
and Beneficiaries of the
Study
12 Developing Survey
Questionnaire
13 Describing Research
Methodology
14 Preparation for
Colloquium
15 Second Wave of
Evaluation
16 Conducting the Research
Methods
17 Interpreting, Analyzing
and Presenting Data
Gathered Data
18 Drawing Conclusions
from Gathered
Information
19 Formulating
Recommendations based
on Conclusions and
Listing References
20 Consolidating
References through
Bibliography
21 Constructing the
Abstract and the Table of
Contents of the Study
22 Presentation of the
Research
23 Feedbacking/Formulation
of the Action Plan
24 Editing Revising
25 Submission of Hard
Copies
 30

APPENDIX B

QUESTIONNAIRE CHECKLIST

Directions: Put a check (/) if you are strongly agreeing, agree, disagree, and strongly

disagree in the below.

4 –Highly accepted 2 – Not accepted

3 – Accepted 1 – Least accepted

TASTE 4 3 2 1

1. The taste of Veggie Siomai and Veggie Shanghai is not

sweet or tasteless.
2. The Veggie Siomai and Veggie Shanghai has no bitter
after taste.
3. The combination of vegetables in making shanghai and
siomai is tolerable.
4. The flavor combination of Veggie siomai and Veggie
shanghai is improved palatability.
5. The Veggie siomai and Veggie shanghai has fair flavors.

APPEARANCE 4 3 2 1

1. The Veggie siomai and Veggie shanghai are new in sight.

2. The Veggie Siomai and Veggie Shanghai is wrapped well.

3. The color of Veggie Siomai and Veggie shanghai is

perfectly blend.
4. The Veggie siomai and Veggie shanghai has no burned
exterior.
5. The Veggie siomai and Veggie shanghai is presentable.
 31

AROMA 4 3 2 1

1. The Veggie Siomai and Veggie Shanghai has

pleasant smell.
2. The Veggie Siomai and Veggie Shanghai is smelled
newly cook.
3. The Veggie Siomai and Veggie Shanghai are smelly.

4. The Veggie Siomai and Veggie Shanghai have

smells. vegetable.
5. The Veggie Siomai and Veggie Shanghai are savory
smell.

TEXTURE 4 3 2 1

1. Is Veggie siomai and Veggie Shanghai is slightly

tough or soggy.
2. The Veggie Siomai and Veggie Shanghai is crusty
burned.
3. The Veggie Siomai and Veggie Shanghai is tender.

4. The Veggie Siomai and Veggie Shanghai is chewy

when eat.
5. The vegetables are set compact in the wrapper.
 32

APPENDIX C

Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOL DIVISION OF ANTIPOLO CITY

SAN ROQUE NATIONAL HIGH SCHOOL

Senior High School
______________________________________________________________________

Picture and Evidences

G-12 Food tasting

Marketability in Loreland
 33

APPENDIX D
Computation and Statistical Treatment

Formula of Independent T-test:

M MDF DF TC TV Ho Vi

Veggie Shanghai 5.8 1.4 8 0.41 2.306 A NS

Veggie Siomai 7.2

x- y
Tc = ----------------
√𝒔𝒙𝟏 + 𝒔𝒙𝟐
___ ___
n m

tc = 4.8 –5.8 tc = ___1_____ tc = ____1___= 3.01

√(𝟎. 𝟓𝟓)𝟐 /𝟓 + (𝟔. 𝟕)𝟐 /𝟓 √𝟎. 𝟎𝟔 + 𝟎. 𝟗𝟖 √𝟗. 𝟎𝟒
 34

APPENDIX E

Certification of Proofreading

Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOL DIVISION OF ANTIPOLO CITY

SAN ROQUE NATIONAL HIGH SCHOOL

Senior High School

______________________________________________________________________

CERTIFICATION
This is to certify that the first draft of the research entitled “COMPARISON OF

THE ACCEPTABILITY OF VEGGIE SIOMAI AND VEGGIE SHANGHAI WITH

MARKETABILITY” has been edited by the undersigned in terms of grammar and

organization.

This certification has been issued as a Inquires, Investigation and Immersion

requirement of the researchers Mary Joy A. Ladia, John Joven P. Ante, Ma. Aleckzia P.

Barcelo, Christine Jane A. Articulo, Rose Ann E. Bombay, Carlos Miguel U. Obien, Aiza

F. Fernandez, Jenalyn H. Galang and Joyce Bea C. Hugo, Information Communication

Technology students of San Roque National High School Antipolo City

Given This 1st day of October, 2019 in San Roque National High School - Senior

High School.

Mrs. Apple Jane Leyble

Grammarian/Proofreader
 35

APPENDIX F

Procedure of making Veggie Siomai and Veggie Shanghai

Ingredients of veggie siomai:

 Ground pork
 Salt and Pepper
 Garlic
 Potato
 Onion
 Squash
 Diced carrot
 Eggs
 Diced Turnip
 Spring onion
 Cornstarch or Flour
 Molo wrapper
Procedure

1. Combine all the ingredients excepts for the water and wanton and mix

thoroughly.

2. With the index finger and thumb touching together, place the wanton wrapper on

top. Place a spoonful of the mixture in the center and push the filling down to

create a pouch then leave the top open.

3. Using a frying pan, fry the wrap siomai for 2 to 5 minutes until the siomai it looks

like brown. Serve hot with soy sauce and calamansi.

Recipe of Veggie Shanghai

 Carrots
 Sugar
 Soy sauce
 Potato
 Cornstarch
 Ground pork
 Squash
 36

 Lumpia wrapper
 Celery
 Garlic
 Onion
 Salt and Pepper

1. In a mixing bowl, combine all the ingredients except for the wrapper and cooking

oil. Mix well

2. Lay out a few wrappers at a time on a flat surface and place about 2 tablespoon

of the filling in a line down the center of the wrapper. Make sure the filling is no

thicker than your thumb, or the wrapper will cook faster than the meat. Take the

bottom and top edges of the wrapper and fold them toward the center. Take the

left and right side, and fold them towards the center.

3. Repeat step 2 until all mixture is consume.

4. Heat oil in a frying pan. Deep fry the lumpia 8 to 10 minutes or until golden

brown.

5. Remove from heat drain the excess oil.

6. Serve hot with vinegar dip, ketchup or sauce.

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APPENDIX H
Marketability Potential of Veggie Shanghai
Cost of Veggie Shanghai Sales Profit

Ground pork – 190 3 pieces-20 pesos 75 pesos

Squash – 30

Carrots – 30

Potato – 30

Lumpia Wrapper - 50

Celery – 20

Salt – 5

Pepper – 10

Garlic – 10

Onion – 10

Soy Sauce – 10

Ginisa Mix – 10

Knor Cubes – 10

Total = 415
 38

Marketability Potential of Veggie Siomai

Cost of Veggie Siomai Sales Profit

Ground pork - 190 5 pesos each 50 pesos

Squash – 30

Carrots – 30

Potato – 30

Molo Wrapper - 50

Spring Onion - 20

Salt – 5

Pepper – 10

Garlic – 10

Onion – 10

Corn Starch - 10

Ginisa Mix - 10

Knorr Cubes - 10

Total = 415

Sales Report

The marketability potential of veggie Shanghai. The sales are 20 pesos for 3 pieces

and the profit of Veggie Shanghai is 75 pesos. The marketability potential of veggie

Siomai. The sale is 5 pesos each and the profit of Veggie Siomai is 50 pesos.
 39

APPENDIX G

Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOL DIVISION OF ANTIPOLO CITY

SAN ROQUE NATIONAL HIGH SCHOOL

Senior High School
______________________________________________________________________

CERTFICATE ON CONTENT VALIDATION

This certify that the constructed survey checklist Mary Joy A. Ladia, John Joven P.

Ante, Ma. Aleckzia P. Barcelo, Christine Jane A. Articulo, Rose Ann E. Bombay, Carlos

Miguel U. Obien, Aiza F. Fernandez, Jenalyn H. Galang and Joyce Bea C. Hugo for

their study entitled “COMPARISON OF THE ACCEPTABILITY OF VEGGIE SIOMAI

AND VEGGIE SHANGHAI WITH MARKETABILITY” is valid and research-oriented.

Position Date Signature

Ivy N. Fugaban --------------------------- ----------------- ------------------------

PAUL GENCE L. OCAMPO, Ph. D

Subject Instructor